Vegan NXT M_lk Chocolate Fondant with a Trio Berry Centre

Recipe

Created by
  • Mark Tilling - Chocolate Academy Chef

Trio of Berry Centre

Ingredients Preparation
  • 33g
    strawberry puree
  • 33g
    raspberry puree
  • 33g
    blackcurrant puree

Heat all three purees to 70oc.

  • 100g

Pour over chocolate and blend.

place mix in piping bag and pipe into silicone mould.

Place in freezer.

Vegan Fondant Mix

Ingredients Preparation
  • 160g
  • 80g
    vegan butter

Melt the chocolate and butter together in a jug.

  • 150g

Boil the milk and pour over the chocolate and butter and blend together.

  • Q.S.
    potato starch
  • Q.S.
    Baking powder
  • Q.S.
    baking soda
  • Q.S.
    caster sugar
  • Q.S.
    Pea Protein
  • Q.S.
    Potato Protein

Sieve all dry ingredients together apart from the citric fibre.

Place into the jug and hand blend together to get a smooth mix.

  • 3g
    Citric Fibre

Add in the fiber and blend again.

Refrigerate.

Assembly of the fondant

Demould the chocolate centres.

Line the stainless steel rings with silicon paper and spray the paper to help the fondant release.

Pipe the fondant mix half way and then add in the chocolate insert. top with more fondant mix.

Place into an oven at 160c for 20min.

Take out of the oven and place the chocolate disc on top and then demould.

Serve with berry compote and vegan vanilla ice.

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