“Next Steps”

With this 4 bite-concept, I wanted to explore the transformation of flavor with each bite. The idea came by realizing that the chocolate delights of Tomorrow should be healthy for body and mind, but also playful. I thought of a concept with which there is an evolution of flavor with each bite, starting from one and ending to another. And it is also an idea that is easy to be adapted to many audiences and many flavors/textures.

In these elaborations, there is an evolution from fruit to chocolate, in respect to the needs of each individual audience. 

The design was developed as an organic, molecular shape, which can intuitively be enjoyed in steps.

 

1st Audience: The Explorer

This concept features a true journey, with the discovery of true cacao and a new type of chocolate, the WholeFruit Chocolate. Step by step, bite by bite, starting from a tropical spiced fruit compote “The Explorer” ends up discovering the flavor of Evocao 72% with an exotic accent. It is really a unique experience. 

 

2nd Audience: The Elderly

With more traditional flavors that feel familiar to this type of audience, this elaboration starts with a sweet-spiced fruit compote and ends with a high cocoa content dark chocolate cremeux. The flavors and textures here aim to stimulate the less sensitive palate of a senior customer, they are familiar, easy to chew and digest, but are also enriched in fiber and high in antioxidants. Maple syrup is used to increase sweetness but with a lower glycemic index.

 

3rd Audience: The Hedonist (Vegan/Lactose Free)

When adopting a Vegan or Dairy free diet, most people often find they lack the same pleasurable choices. But just because of that diet restriction, it doesn’t mean that someone  has to be deprived of a good indulgent chocolate moment of bliss. Therefore with this elaboration, the Hedonist can start from an intense banana compote and step by step, discover the pleasure of a NXT Milk Dairy Free Chocolate cremeux with peanuts.

The Explorer

Ingredients Preparation
  • 60g
    pineapple puree
  • 50g
    Cacao juice
  • 140g
    pineapple(s)
  • 16g
    lime juice
  • 2g
    lime zest
  • 4g
    pectin NH
  • 0.5g
    carob gum
  • 52g
    palm sugar
  • 0.24g
    timut powder

Pineapple - Cacao Pulp - Timut Compote

 

Mix pectin NH and carob gum with palm sugar.

Bring all the ingredients to a boil.

Let it set.

 

  • 112g
    Evocao™ WholeFruit Chocolate
  • 50g
    Cacao juice
  • 1g
    lime zest
  • 10g
    lime juice
  • 137g
    milk
  • 170g
    cream 35%
  • 50g
    Coconut sugar
  • 4g
    pectin X58
  • 16g
    Ceylon cinnamon sticks

Explorer WholeFruit Cremeux

 

Mix pectin X58 with coconut sugar.

Bring all the ingredients to a boil except for Evocao 72%.

Strain, make ganache with the couverture and mix with a stick blender.

The Elderly

Ingredients Preparation
  • 110g
    golden apple
  • 40g
    pumpkin
  • 75g
    Water #1
  • 16g
    lemon juice
  • 15g
    Water #2
  • 7g
    corn starch
  • 35g
    maple syrup
  • 10g
    inulin
  • 7g
    82% butter
  • 20g
    Corinthian raisins PDO
  • 1g
    carob gum
  • 1g
    Four spices mix
  • 0.2g
    salt

Apple Pumpkin Compote

 

Mix water #2 with the corn starch.

Cook all the ingredients until they become soft, except for the corn starch mix, raisins and carob gum.

Add corn starch mix and carob gum and bring to a boil.

Add raisins and let it set.

  • 250g
    milk
  • 125g
    cream 35%
  • 31g
    maple syrup
  • 12g
    inulin
  • 37g
    cinnamon stick
  • 15g
    Coconut sugar
  • 4g
    pectin X58

Cinnamon Saint Domingue 70% Cremeux

 

Mix pectin X58 with coconut sugar.

Bring all ingredients to a boil  except for Saint Domingue 70%.

Strain, make ganache with the couverture and mix with a stick blender.

The Hedonist (Vegan/Lactose Free)

Ingredients Preparation
  • 210g
    banana(s)
  • 5g
    yuzu puree
  • 14g
    Banana purée
  • 1g
    Liquorice powder
  • 0.49g
    Vitamin C
  • 3g
    demerara sugar (1)
  • 4g
    pectin NH
  • 11g
    lemon juice
  • 14g
    water
  • 14g
    demerara sugar (2)
  • 14g
    trehalose
  • 14g
    vegan butter
  • 31g
    Metaxa 7* spirit

Banana Compote

 

Mix pectin NH with demerara sugar (1).

Mix bananas with yuzu puree, banana puree, liquorice powder, vitamin C and lemon juice.

Slightly caramelize water, demerara sugar (2), trehalose and vegan butter, then add half of the banana mixture.

Flambé with Metaxa spirit and add the rest of the bananas and pectin NH mix.

Bring to a boil, let it cool and set.

  • 105g
    NXT dairy-free Milk
  • 52g
    peanut paste
  • 241g
    almond milk
  • 63g
    Banana purée
  • 1piece(s)
    Vanilla pod
  • 13g
    Coconut sugar
  • 0.8g
    salt
  • 4g
    iota carrageenan

NXT Dairy free Milk Chocolate - Peanut cremeux

 

Bring almond milk, banana puree, vanilla pods, salt and Iota carrageenan previously mixed with coconut sugar to a boil.

Make ganache with the couvertures and peanut paste and mix with a stick blender.

 

Plant Based - High Fiber Cocoa Sablee

Ingredients Preparation
  • 187g
    vegan butter
  • 180g
    All purpose flour
  • 180g
    whole grain flour
  • 15g
    carob gum
  • 3g
    baking powder
  • 2g
    salt
  • 120g
    icing sugar
  • 30g
    almond powder
  • 30g
    cacao nibs powder
  • 1g
    vanilla extract
  • 67g
    almond milk

Make sablee with all the ingredients.

Spread between two baking sheets, cut and bake.

 

Nutty Crunch brittles

Ingredients Preparation
  • 93g
    Coconut sugar
  • 1g
    salt
  • 23g
    soft flour
  • 37g
    almond milk
  • 37g
    coconut oil, melted

Mix all ingredients together.

Divide by 3 and add pistachios, walnuts and peanuts in each part individually.
Bake at  180oC until golden and break in shards.

Assembly and finishing

Paint and cast chocolate molds with Guayaquil 64%.

Fill cavities with the respective compote - cremeux combination, crunchy brittle and serve on the chocolate sable. 

Decorate.

 

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