Cocoa Pod

Recipe

Created by
  • Tor Stubbe - Danish finalist at World Chocolate Masters 2015, works at Bojesen and Oialla

Kombucha mousse

Ingredients Preparation
  • 140g
    Fresh raspberry juice
  • 63g
    trimoline
  • 280g
    Alunga™
  • 14g
    Instagel
  • 175g
    Kombucha

Boil together fresh raspberry juice and trimoline. Pour over Cacao Barry chocolate and instragel. Blend with kombucha. Leave to set before use.

Cake

Ingredients Preparation
  • 350g
    sugar
  • 110g
    eggs
  • 15g
    oil
  • 113g
    Crème fraiche 38%
  • 85g
    Plein Arôme
  • 240g
    flour
  • 16g
    Bicarbonate
  • 235g
    Milk 3.5%

Mix together sugar, egg, oil and crème fraîche. Fold in Cacao Barry chocolate, flour and bicarbonate. Add milk. Bake at 150°C.

Kefir creme

Ingredients Preparation
  • 15g
    glucose
  • 250g
    38% cream
  • 10g
    Zest of organic lemons
  • 1bean(s)
    vanilla bean
  • 295g
    Zéphyr™
  • 5g
    gelatin
  • 200g
    Kefir

Boil together glucose, cream, est of organic lemons and vanilla bean. Pour over Cacao Barry chocolate and gelatin. Once at 40°C, add kefir.

Cocoa pulp marengs

Ingredients Preparation
  • 278g
    Kombucha
  • 15g
    Cocoa liquor
  • 110g
    sugar
  • 20g
    Egg white powder
  • 0,75g
    xantana
  • 0,5g
    Guar Gum
  • 0,2g
    carob gum
  • 0,75g
    Malto
  • 15g
    sugar
  • 0,5ml
    Citric acid

Whisk together kombucha, juice and zest of 2 organic limes, cocoa liquor, sugar and egg white powder. Mix and add xantana, guar gum, carob gum, malto and sugar. Add citric acid. Pipe and dry.

Other ingredients

Ingredients Preparation
  • As needed
    fresh raspberries
  • As needed
    Fresh litchi
  • As needed
    Cocoa Nibs

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