ECO

A quick nutritious snack that combines the benefits of fruit and the green tea taste.

Recipe

Created by

Aleksandr Pankratenkov - Chef

Chocolate sponge

ingredients	preparation
190g almond milk (sugar free) 60g coconut oil	Mix the milk and the melted oil.
30g DCP-22GT 40g almond flour 90g cake flour 4g baking powder 1g salt	Mix and sift.
70g sugar	Add to the dry ingredients. Mix dry and liquid ingredients.
90g banana(s)	Dice finely and add to the mix. Pour the dough into a 18*18 cm frame, bake at 170 °С for 10–12 min. Trim the baked sponge.

Ganache

ingredients	preparation
50g mango puree 40g water	Mix and heat to 80ºC.
3g Matcha Powder	Brew in a hot liquid
20g sugar 1g NH pectin	Mix, add to the brewed matcha and bring to boiling. Cool to 35ºC.
125g TSK-SDO01	Melt to 35–40 °С, add the cooled matcha liquid mix, mix with a blender. Cool and spread over the sponge.

Ganache

ingredients	preparation
50g mango puree 40g water	Mix and heat to 80ºC.
3g Matcha Powder	Brew in a hot liquid
30g sugar 1g NH pectin	Mix, add to the brewed matcha and bring to boiling. Cool to 35ºC.
125g TSK-SDO01	Melt to 35–40 °С, add the cooled matcha liquid mix, mix with a blender. Cool and spread over the sponge.

Streusel

ingredients	preparation
25g almond flour 30g sugar 35g Rice flour 0.5g salt 0.5g baking powder	Mix in a mixer bowl.
30g coconut oil 10g water	Melt, add to the dry ingredients, finally add water. Mix to crumbs. Bake at 170 °С for 10–15 min.
70g baked crumbs 30g CHD-Q70SDO	Melt
20g AMN-R570MANM1B	Mix with chocolate, add 90 g crumbs. Spread a thin layer over the ganache.

Assembly

Spread the ganache over the sponge, cut in half, put one half on top of the other, leave in a refrigerator to stabilize. Spread a thin layer of streusel over the ganache. Cool, cut to 9*3*2 cm servings. Decorate with a chocolate square and edible flowers.