Cacao Evolution
- Level:
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Difficult
Topic: Relax, Recharge, Refuel Flavors: This boutique dessert features the fresh combination of a powerful Chios Mandarin (PGI) confit, with two strong cocoa flavored chocolates, Inaya 65% and Alunga 41%. The chocolates are introduced in three different textures (cremeux, mousse, soft biscuit). The whole is also completed with a Cardamom Cacao Crumble and Mandarin Infused Dried apricot for their interesting textures and health benefits. This dessert is designed with functionality in mind. It is a bio-active dessert that aims to provide powerful ingredients and functional qualities without sacrificing taste, as it usually happens with some healthier foods. The idea is to create a chocolate delight that is not a “guilty pleasure” but is both beneficial and tasty as well. The cremeux and mousse are both bio-active, completely covering the recommended individual daily needs of probiotics. Due to the nutritional yeast in the biscuit, half of the daily needs of important B vitamins are covered (B12, B6, B2). Chios Mandarin (PGI) is one of the most aromatic citrus fruits in the world (TasteAtlas 2022), and its aroma is known to relieve stress. In this instance it is paired with a variety of functional spices to boost the antioxidant content, together with the chocolates and pure cacao nibs. The design of the dessert puts an artistic highlight on the cacao pod as a protagonist, and shows how versatile cacao can be when combined with other elements.
Intense Chios Mandarin (PGI) Juice Blend
Used products: Intense Chios Mandarin (PGI) Juice Blend
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8 piece(s)Chios mandarin
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3 piece(s)passion fruit
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1 1/2 piece(s)lime
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3/4 piece(s)lime peel
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2 piece(s)lemongrass stalks
Preparation: Intense Chios Mandarin (PGI) Juice Blend
Step 1. Take juices with a slow-juicing machine and strain.
Pure Mandarin Vesicles
Used products: Pure Mandarin Vesicles
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Q.S.mandarin wedges
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Q.S.water-pectinase solution
Preparation: Pure Mandarin Vesicles
Step 1. Submerge the mandarin wedges in the solution until the skin has dissolved.
Step 2. Flash - freeze and break the wedges in vesicles.
Mandarin-Infused dried apricots
Used products: Mandarin-Infused dried apricots
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7.1 ozDiced dried apricot
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Q.S.Chios mandarin squeezed Juice
Preparation: Mandarin-Infused dried apricots
Step 1. Microwave together, covered for 1 minute.
Fortified Soft Chocolate Biscuit
Used products: Fortified Soft Chocolate Biscuit
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5.3 ozegg whites
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0.1 ozalbumin
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2.1 ozdemerara sugar
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2.1 ozegg yolks
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3.0 oz35% cream
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0.4 ozDCP-22GT-BY
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0.8 ozsoft flour
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0.8 ozyeast
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0.1 ozcoriander
Preparation: Fortified Soft Chocolate Biscuit
Step 1. Make meringue with the egg whites, albumin and demerara sugar.
Step 2. Melt Inaya 65% and emulsify with the cream and yolks.
Step 3. Add the meringue to the chocolate mixture.
Step 4. Add Plein arome, soft flour, nutritional yeast and coriander previously sieved together.
Step 5. Spread on a baking sheet and sprinkle with Pure Cacao-Cardamom Crumble. Bake at 175oC for 8 min and cut.
Pure Cacao-Cardamom Crumble
Used products: Pure Cacao-Cardamom Crumble
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1.5 oz82% butter
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1.6 ozdemerara sugar
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1.9 ozsoft flour
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0.8 ozhazelnut powder
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15.4 grsalt
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0.1 ozcoriander
Preparation: Pure Cacao-Cardamom Crumble
Step 1. Mix all the ingredients with the paddle.
Bio-Active Inaya-Alunga Cremeux
Used products: Bio-Active Inaya-Alunga Cremeux
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6.3 ozgreek yogurt 5%
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3.2 ozmilk
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0.5 ozhoney
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2 piece(s)Vanilla Beans
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13.9 grsalt
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0.3 ozgelatin mass 180 bloom
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5.1 ozfermented greek yogurt cream
Preparation: Bio-Active Inaya-Alunga Cremeux
Step 1. Melt the couvertures together.
Step 2. Bring milk, honey, vanilla pods and salt to a boil, add Gelatin mass 180 Bloom and make ganache with the couvertures. Add the yogurt below 40oC.
Step 3. Add the fermented cream and let it set.
Bio-Active Alunga-Inaya Mousse
Used products: Bio-Active Alunga-Inaya Mousse
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7.1 ozgreek yogurt 5%
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3.5 ozmilk
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0.6 ozhoney
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2 piece(s)Vanilla Beans
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15.4 grsalt
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0.7 ozgelatin mass 180 bloom
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2.8 ozhoney sabayon
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7.1 ozfermented greek yogurt cream
Preparation: Bio-Active Alunga-Inaya Mousse
Step 1. Melt the couvertures together.
Step 2. Bring milk, honey, vanilla pods and salt to a boil, add Gelatin mass 180 Bloom and make a ganache with the couvertures. Add the yogurt below 40oC.
Step 3. Whip the fermented cream.
Step 4. Add sabayon to the ganache, then add the whipped fermented cream.
Fermented Greek Yogurt Cream 35%
Used products: Fermented Greek Yogurt Cream 35%
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1.4 ozgreek yogurt 5%
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14.1 ozcream 35%
Preparation: Fermented Greek Yogurt Cream 35%
Step 1. From the previous day, heat the cream at 40oC and mix with the yogurt.
Step 2. Let it ferment for 3 hours outside the fridge.
Step 3. Put it in the fridge for a night.
Honey Sabayon
Used products: Honey Sabayon
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1.8 ozEgg yolk
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2.0 ozeggs
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1.1 ozhoney
Preparation: Honey Sabayon
Step 1. Warm the mix at 650C. Whip to a sabayon.
Antioxidant Chios Mandarin (PGI) Confit
Used products: Antioxidant Chios Mandarin (PGI) Confit
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1.0 lbChios mandarin squeezed Juice
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2.1 ozChios mandarin zest
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14.8 grTumeric powder
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12.3 grcayenne pepper
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7.3 ozpalm sugar
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0.2 ozpectin X58
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0.1 ozcarob gum
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0.3 oz50% citric acid solution
Preparation: Antioxidant Chios Mandarin (PGI) Confit
Step 1. Mix together pectin X58 and carob gum with palm sugar.
Step 2. Bring all the ingredients except for the acid to a boil and strain.
Step 3. Add citric acid solution and let it set completely.
Assembly and finishing
Step 1. Cast custom made molds with Guayaquil 64%.
Step 2. Fill cavities with Bio-Active Alunga-Inaya Mousse, Fortified Soft Chocolate Biscuit, Bio-Active Inaya-Alunga Cremeux. Add the Mandarin - Infused Dried Apricot bits and top up with the Antioxidant Chios Mandarin (PGI) Confit.
Step 3. Decorate with Pure mandarin vesicles, Chios mandarin powder, Melissa cress and chocolate decoration.
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