“Next Steps”
- Level:
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Difficult
With this 4 bite-concept, I wanted to explore the transformation of flavor with each bite. The idea came by realizing that the chocolate delights of Tomorrow should be healthy for body and mind, but also playful. I thought of a concept with which there is an evolution of flavor with each bite, starting from one and ending to another. And it is also an idea that is easy to be adapted to many audiences and many flavors/textures. In these elaborations, there is an evolution from fruit to chocolate, in respect to the needs of each individual audience. The design was developed as an organic, molecular shape, which can intuitively be enjoyed in steps. 1st Audience: The Explorer This concept features a true journey, with the discovery of true cacao and a new type of chocolate, the WholeFruit Chocolate. Step by step, bite by bite, starting from a tropical spiced fruit compote “The Explorer” ends up discovering the flavor of Evocao 72% with an exotic accent. It is really a unique experience. 2nd Audience: The Elderly With more traditional flavors that feel familiar to this type of audience, this elaboration starts with a sweet-spiced fruit compote and ends with a high cocoa content dark chocolate cremeux. The flavors and textures here aim to stimulate the less sensitive palate of a senior customer, they are familiar, easy to chew and digest, but are also enriched in fiber and high in antioxidants. Maple syrup is used to increase sweetness but with a lower glycemic index. 3rd Audience: The Hedonist (Vegan/Lactose Free) When adopting a Vegan or Dairy free diet, most people often find they lack the same pleasurable choices. But just because of that diet restriction, it doesn’t mean that someone has to be deprived of a good indulgent chocolate moment of bliss. Therefore with this elaboration, the Hedonist can start from an intense banana compote and step by step, discover the pleasure of a NXT Milk Dairy Free Chocolate cremeux with peanuts.
The Explorer
Used products: The Explorer
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60 gpineapple puree
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50 gCacao juice
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140 gpineapple(s)
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16 glime juice
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2 glime zest
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4 gpectin NH
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0.5 gcarob gum
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52 gpalm sugar
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0.24 gtimut powder
Preparation: The Explorer
Pineapple - Cacao Pulp - Timut Compote
Mix pectin NH and carob gum with palm sugar.
Bring all the ingredients to a boil.
Let it set.
Used products: The Explorer
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112 gCWD-Q1EVOC
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50 gCacao juice
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1 glime zest
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10 glime juice
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137 gmilk
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170 gcream 35%
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50 gCoconut sugar
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4 gpectin X58
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16 gCeylon cinnamon sticks
Preparation: The Explorer
Explorer WholeFruit Cremeux
Mix pectin X58 with coconut sugar.
Bring all the ingredients to a boil except for Evocao 72%.
Strain, make ganache with the couverture and mix with a stick blender.
The Elderly
Used products: The Elderly
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110 ggolden apple
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40 gpumpkin
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75 gWater #1
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16 glemon juice
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15 gWater #2
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7 gcorn starch
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35 gMaple syrup
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10 ginulin
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7 g82% butter
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20 gCorinthian raisins PDO
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1 gcarob gum
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1 gFour spices mix
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0.2 gsalt
Preparation: The Elderly
Apple Pumpkin Compote
Mix water #2 with the corn starch.
Cook all the ingredients until they become soft, except for the corn starch mix, raisins and carob gum.
Add corn starch mix and carob gum and bring to a boil.
Add raisins and let it set.
Used products: The Elderly
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250 gmilk
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125 gcream 35%
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31 gMaple syrup
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12 ginulin
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37 gcinnamon stick
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15 gCoconut sugar
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4 gpectin X58
Preparation: The Elderly
Cinnamon Saint Domingue 70% Cremeux
Mix pectin X58 with coconut sugar.
Bring all ingredients to a boil except for Saint Domingue 70%.
Strain, make ganache with the couverture and mix with a stick blender.
The Hedonist (Vegan/Lactose Free)
Used products: The Hedonist (Vegan/Lactose Free)
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210 gbanana(s)
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5 gyuzu puree
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14 gBanana purée
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1 gLiquorice powder
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0.49 gVitamin C
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3 gdemerara sugar (1)
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4 gpectin NH
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11 glemon juice
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14 gwater
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14 gdemerara sugar (2)
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14 gtrehalose
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14 gvegan butter
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31 gMetaxa 7* spirit
Preparation: The Hedonist (Vegan/Lactose Free)
Banana Compote
Mix pectin NH with demerara sugar (1).
Mix bananas with yuzu puree, banana puree, liquorice powder, vitamin C and lemon juice.
Slightly caramelize water, demerara sugar (2), trehalose and vegan butter, then add half of the banana mixture.
Flambé with Metaxa spirit and add the rest of the bananas and pectin NH mix.
Bring to a boil, let it cool and set.
Used products: The Hedonist (Vegan/Lactose Free)
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105 gCHM-42
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52 gpeanut paste
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241 galmond milk
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63 gBanana purée
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1 piece(s)Vanilla Beans
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13 gCoconut sugar
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0.8 gsalt
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4 giota carrageenan
Preparation: The Hedonist (Vegan/Lactose Free)
NXT Dairy free Milk Chocolate - Peanut cremeux
Bring almond milk, banana puree, vanilla pods, salt and Iota carrageenan previously mixed with coconut sugar to a boil.
Make ganache with the couvertures and peanut paste and mix with a stick blender.
Plant Based - High Fiber Cocoa Sablee
Used products: Plant Based - High Fiber Cocoa Sablee
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187 gvegan butter
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180 gAll purpose flour
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180 gwhole grain flour
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15 gcarob gum
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3 gbaking powder
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2 gsalt
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120 gicing sugar
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30 galmond powder
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30 gcacao nibs powder
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1 gvanilla extract
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67 galmond milk
Preparation: Plant Based - High Fiber Cocoa Sablee
Make sablee with all the ingredients.
Spread between two baking sheets, cut and bake.
Nutty Crunch brittles
Used products: Nutty Crunch brittles
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93 gCoconut sugar
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1 gsalt
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23 gsoft flour
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37 galmond milk
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37 gcoconut oil, melted
Preparation: Nutty Crunch brittles
Mix all ingredients together.
Divide by 3 and add pistachios, walnuts and peanuts in each part individually.
Bake at 180oC until golden and break in shards.
Assembly and finishing
Paint and cast chocolate molds with Guayaquil 64%.
Fill cavities with the respective compote - cremeux combination, crunchy brittle and serve on the chocolate sable.
Decorate.
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