DELIGANT “G” / DELIGANT “E” / DELIGANT “L”

In a food processor, add the flour, soy butter, cocoa, and salt.

Add water and process further.

Knead well and roll out to a thickness of 2mm.

Shape the dough and bake in the oven at 180℃ for 20 minutes. 

Ghana Milk Chocolate Ganache & Fresh Rosemary Aroma

Add rosemary and palm oil into water and until infused.

Add vegetable powder to step 1, heat, and stir into chocolate.

Add soy butter, inverted sugar and rum mix to make a ganache.

Caramel

【THE SPORTS HERO】【THE EXPLORER】3 applications to share & use.

Heat granulated sugar to caramelise inside the saucepan..

Put the caramel on the bottom of the baked Shortcrust pastry(Component 1).

Pour the caramel left over on the Silpat and leave to harden ,To be used for The Macadamia Praline.

Macadamia Praline

Combine macadamia nuts, Component 2-2 caramel and salt in a food processor.

Add the melted chocolate and Mycryo®  cacao butter and mix.

Fresh Banana & Orange sauce

Combine bananas with granulated sugar, lemon juice, and orange zest, and blend in a blender to form a sauce.

Semi dry Pineapple

Heat up pineapple cut into 6 mm cubes in a microwave oven for 10 minutes to make it semi-dry.

Plate Chocolate “DELIGANT”

Pour the tempered & pre crystallised chocolates into the moulds and decorate them.  

Assembly and finishing

Fill into the Cocoa Shortcrust pastry with praline macadamia. When the praline has hardened, coat the back side with chocolate. 

Fill with semi-dried pineapple, and then Piping with Ghana Milk chocolate Ganache and fresh rosemary on top.

Pipping the fresh sauce banana oranges.

Top with a layer of chocolate plate.

Plant based Alto el Sol Ganache and Fresh Basil Aroma

Add vegetable powder, palm oil and granulated sugar to water and heat.

Add the basil to Step 1 and mix in a blender.

Pour the mixture into the chocolate mixture and stir.

Add Fresh soy butter, inverted sugar, and salt and mix to make ganache.   

Marinade Pine nuts and Olive

Mix melted cocoa butter with pine nuts, tomato powder, salt, pepper and chopped olives.

Semi dry Tomato

Microwave for 10 minutes to make semi-dried tomatoes.

Chocolate Plate “DELIGANT”

Pour the tempered & pre crystallised chocolates into the moulds and decorate them.

Assembly and finishing

Place the marinated pine nuts and olives in the brisée (component 2-2).

Place the semi-dried tomatoes on top and pour the ganache. After it hardens, coat the back side with chocolate.

Place the chocolate plate on the top.        

Plant based Evocao™ Ganache

Heat water and cocoa pulp, add vegetable powder, palm oil, Monk fruits powder, and allulose, and bring to a boil.

Add to the chocolate mixture and mix.

Add the soy butter and mix with a blender.

Roasted Pecan nuts

Roughly chop roasted pecan nuts.

Mix with melted cocoa butter and salt.

Strawberry Sauce TMRW

Combine strawberries with mint, allulose, Monk fruits powder, and soluble dietary  fibre; blend in a blender to make a sauce.

FRESH Wild strawberry “Fraise des bois”

Chocolate Plate “DELIGANT”

Pour the tempered & pre crystallised chocolates into the moulds and decorate them..

Assembly and finishing

Put the roasted pecan nuts in the brisée (component 1).

Fill with the fraise des bois and squeeze the ganache on top. When firm, brush the back with chocolate (Evocao™).

Pipped Strawberry source TMRW.

Cover with plak chocolat.