PROTECTION

The snack is shaped like a veined outer shell of the cocoa pod. The sablé made only from vegetable ingredients is baked in a special silver-plated mould to the desired shape. In the Snack the Alto el Sol chocolate cremeux is mixed with agar-agar and coconut fat, covered with a slightly smoky Kappia pepper cream seasoned with red paprika. The next layer of the Snack is a vegan sponge cake topped with a  raspberry gel.
The arched sablé-boat representing the cocoa bean is covered by chocolate mixed with grapeseed oil and scattered by cocoa nibs from the outside.
The half of the cocoa pod is closed form above by another layer of chocolate cremeux sprayed with  vegan white chocolate velvety surface which evokes the seeds sitting in the fruit under the white protective membrane in the cocoa fruit.
The Snack has a recycled paper package that protect, support the quick and easy consumption and also educate the customer via a special code with augmented reality. 

Cocoa is one of those treasures which may soon disappear from our world if we exploit nature and do nothing. Chocolate is a gift that would leave a large emptiness around the world if it would be no longer accessible to people. I believe that together, with a broad collaboration we can turn the current difficult situation in a positive direction. I would like to present this philosophy both in my sculpture and all my desserts. Each of them has a message, a call to humanity to act together.
ENVIRONMENTAL PROTECTION has many aspects and many ways, like sustainability or creating less waste, reduction of noise and pollution, etc. It is no matter which way we choose, but we should keep going on it in our everyday life.

Vegan sablé

Ingredients Preparation
  • 400g
    Flour T55
  • 125g
    almond flour
  • 3g
    salt
  • 190g
    Vegan Margarine
  • 120g
    icing sugar
  • 2g
    vanilla powder

Mix

  • 100g
    water

At the end mix in

Roll between 2 baking papers into desired thickness.

Bake at 160°C for 21 minutes.

Alto El Sol Cremeux

Ingredients Preparation
  • 7g
    pectin X58
  • 1g
    agar agar
  • 10g
    sugar
  • 2g
    Carob Bean Gum

Mix

  • 375g
    almond milk

Heat

At 45°C add mixture above and bring to boil and cook for a couple of minutes

  • 30g
    coconut oil

Pour over

Blend it with hand blender.

Pipe immediately to the silicon mould and leave the remaining in the fridge.

Kappia Pepper Cream

Ingredients Preparation
  • 500g
    Kappia pepper (in whole pieces)

Bake 

Bake in the oven at 210°C for 40-50 minutes.

After baking cover with cling film.

Remove skin and all the seeds.

Blend pepper to a cream.

  • 130g
    Kappia pepper cream
  • 4g
    Hungarian red paprika
  • 1g
    SOSA Gelificant Vegetal
  • 1g
    pectin NH

Mix

At 45°C add to the cream and bring to boil.

  • 1g
    Maldon salt

Add

And cook for 2 minutes.

Raspberry Gel

Ingredients Preparation
  • 102g
    raspberry puree
  • 20g
    lemon puree
  • 12g
    glucose syrup

Heat

  • 7g
    sugar
  • 1g
    SOSA Gelificant Vegetal
  • 1g
    pectin NH

Mix and at 45°C  add to warm purées

And bring to boil.

Chocolate Biscuit

Ingredients Preparation
  • 5g
    Apple Cider Vinegar
  • 180g
    almond milk

Mix

Reserve on room temperature at least for 10 minutes.

  • 50g
    Vegetable oil (Sunflower)
  • 60g
    almond milk

Add

  • 160g
    flour T45
  • 60g
    ground almonds
  • 20g
    cocoa powder
  • 100g
    sugar
  • 8g
    baking powder
  • 2g
    baking soda
  • 2g
    salt
  • 2g
    vanilla powder

Mix and sieve

Add to batter and mix with a whisk.

Bake at 180°C for 8- 9 minutes in deck oven.

Chocolate Glaze

Ingredients Preparation

Melt

  • 62g
    Grapeseed oil

Blend with

Add

White Velvet Spray

Ingredients Preparation
  • 175g
    Vegan White Chocolate
  • 75g
    cocoa butter

Melt

Mix together and use as velvet spray

For Assembly and Finishing

First of all mix the baked crumble with tempered cocoa butter and press in the desired mold. (Pressed sable)

Pipe the Lavender Apricol gel in the center and place 3 pieces of the Hazelnut sponge ( Half sphere)

Pipe the Alunga cremeux and the Sea Salt Caramel Whipped ganache evenly. Top with the Lavender Apricot pearl and some Piemont Hazelnut halves. Decorate with the thin chocolate sticks and a piece of Micro green.

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