KƏ’Kāō

Recipe

Created by

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

Danish

ingredients	preparation
30g yeast 75g sugar 18g salt 204g egg yolks 60g egg whites 66g unsalted butter 312g cold water 1140g flour 1000g unsalted butter	Mix together yeast, sugar, salt, egg yolks, egg whites, unsalted butter, cold water and flour. Roll unsalted butter three times, roll out thin and cut, place into rings, prove and bake.

Cocoa pulp sorbet

ingredients	preparation
246g water 17g Powdered dextrose 111g sugar 18g powdered glucose 5g stabilizer 1,5g powdered gelatin 20g fresh lemon juice 20g lime juice 300g cocoa pulp	Warm water, powdered dextrose, sugar, powdered glucose, stabiliser and powdered gelatin. Cool down. Add fresh lemon juice and cocoa pulp. Freeze and spin in a pacojet.

Alunga™ and Hazelnut ice cream

ingredients	preparation
250g water 17g milk powder 25g sugar 3g stabiliser 25g egg yolks 50g invert sugar 1g salt 1g powdered gelatin 92g CHM-Q41ALUN 35g NPN-HA1BY 15g PRN-HA50CBY	Warm water, milk powder, sugar, stabiliser, egg yolks, invert sugar, salt and powdered gelatin. Add Cacao Barry chocolates. Freeze and spin in a pacojet.

Cocoa pulp gel

ingredients	preparation
2 Organic limes 500g cocoa pulp 7,5g Gel espessa	Grate 2 organic limes. Blend with cocoa pulp and add gel espessa.

Fermented honey caramel

ingredients	preparation
165g 38% cream 3g sea salt 180g sugar 60g CHM-Q41ALUN 30g butter 75g Fermented honey	Warm cream and sea salt. Caramelise sugar and deglaze with the cream. Strain over Cacao Barry chocolate. Cool down Aff butter and fermented honey. Blend.