Quinoa Coffee Bar

Recipe

ELEMENT 1: CHOCOLATE SABLEE

ingredients	preparation
20g almond powder 39g potato starch 13g CP 123g flour 1g salt 68g icing sugar 72g croissant butter 40g eggs	Bring the butter to room temperature. Sift the icing sugar then add to the butter. Whisk the eggs and add to mixture. Sift almond powder, flour, starch, cocoa powder and salt then add them gradually

ELEMENT 2: CHOCOLATE SPONGE

ingredients	preparation
24g eggs 38g sugar 30g flour 6g CP 3g Baking powder 49g milk 35g clarified butter 31g GIA-D2	In a Mixer with the whisk attached combine sugar and eggs. Once combined, add the milk following with the melted butter and chocolate. Finish adding the sifted dry ingredients. Bake 162C for 10-12 minutes in a sheet pan linen with silicone mat. Let cool and cut in desire shape. Reserve in the fridge.

ELEMENT 3: PUFFED QUINOA AND COCOA NIB CRUNCH

ingredients	preparation
15g pumpkin seeds 15g flax seeds 35g NIBS-S502 25g puffed quinoa 10g chia seeds 30g brown sugar 20g honey 30g butter 30g SAOTHOME	Heat the chocolate at 40ºC. Add the dry ingredients, honey, butter and mix.

ELEMENT 4: MASCARPONE AND KAHLUA WHIPPED GANACHE

ingredients	preparation
100g cream 2g gelatin 10g coffee beans 18g CW2NV 10g C823NV 70g mascarpone	Heat cream and crushed coffee beans together, add soaked gelatin and strain into the chocolate. cling wrap and chill. Add mascarpone cheese and whip till desired consistency.

ELEMENT 5: COFFEE CREMEUX

ingredients	preparation
153g milk 153g cream 65g egg yolks 51g sugar 179g 70-30-38NV	In a saucepan, heat the cream and the milk. Combine together the egg yolks and sugar. Cook all like a creme anglaise to 84ºC. Add the dark chocolate. Mix with the hand blender to have a smooth texture.

ELEMENT 6: COCOA SPRAY

ELEMENT 7: CHOCOLATE SHELL

ELEMENT 8: CHOCOLATE GARNISH

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