Child Food

"To go" implies movement, and this is what this SNACK represents, an enveloping shape that resembles the DNA chain and conveys the strength we need to be optimistic and aware that a change of mentality for a greener world is possible. And what better than a totally veggie snack? A sourdough recipe without eggs or dairy products and a super refreshing dark chocolate sorbet.

100% Plant Based Brioche

Ingredients Preparation
  • 500g
    weak flour
  • 24g
    Fresh yeast
  • 70g
    inverted sugar
  • 30g
  • 200g
    almond milk
  • 100g
    olive oil
  • 60g
    sunflower oil
  • 10g
  • 100g
    Plant based egg yolk
  • 1piece(s)

Mix the flour, the sugars, the salt and the vanilla and gradually knead with the liquids. Once kneaded, put aside in the refrigerator and once it has reached 4ºC, separate 30g. of the dough into the moulds. Ferment for 60 min at 28ºC and 90% humidity and bake at 210ºC for 11 min in a convection oven.

Dark chocolate Sorbet

Ingredients Preparation
  • 1138g
  • 228g
  • 100g
  • 3g
  • 2g
  • 10g
    Cremodan 816
  • 115g
    cocoa and olive oil crisp
  • 1spoon(s)
    olive oil

Emulsify all the ingredients, leave to rest for 24 hours before mixing and add the crisp at the end. Pipe with a 1.2cm nozzle, freeze and then coat with olive oil d’oliciós.

Cocoa & Olive Oil Crisp

Ingredients Preparation
  • 15g
    olive oil

Melt the chocolate, emulsify with the oil and mix with the nibs. Stir vigorously until all the nibs are separated.

Assembly and Decoration

Bake the brioche, coat it with the chocolate and, once baked, use a 1.2 drill bit to make a hole. Insert the ice cream tube and the crisp. Lastly, close the hole with the stamp. Place inside the packaging and serve.

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