Verrine Végétale

06 units

Recipe

Created by

Bertrand Busquet - Chef, Callebaut Chocolate Academy™ Lead SA

Products

Cocoa nibs S

Cocoa Crumble

ingredients

preparation

30g

Oatmeal flour
10g

rice flour
20g

Cornstarch
20g

DCP-22EXBRU
12g

Cocoa nibs S
45g

almond powder
20g

grated coconut
67g

Coconut sugar
45g

coconut oil
8g

mineral water
1g

Sea salt

Sift the powders, add the sugar, fleur de sel and cocoa nibs.
Add the melted and warm coconut oil, then add the water.
Bake at 155°C for 13 minutes.

Mousse végétale

ingredients	preparation
138g Oat milk 10g blue agave syrup 205g CWD-Q1EVOC 165g Aquafaba 0,2g xanthan gum 40g Coconut sugar	Bring the milk to a boil with the agave syrup. Pour over the chocolate and emulsify using a hand blender. At the same time, whipp the aquafaba and the xanthan gum, gradually incorporating the coconut sugar. Gently fold this preparation into the ganache (40-45 ° C).

Assembly

Pour the mousse immediately in a verrine.
Leave to set at 4 ° C.
Apply the crumble when serving or setting up the display case.

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