Quinoa Coffee Bar

ELEMENT 1: CHOCOLATE SABLEE

Ingredients Preparation
  • 20g
    almond powder
  • 39g
    potato starch
  • 13g
    Cocoa powder
  • 123g
    flour
  • 1g
    salt
  • 68g
    icing sugar
  • 72g
    croissant butter
  • 40g
    eggs
  1. Bring the butter to room temperature.
  2. Sift the icing sugar then add to the butter.
  3. Whisk the eggs and add to mixture.
  4. 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
    Cocoa powder
  • 3g
    Baking powder
  • 49g
    milk
  • 35g
    clarified butter
  • 31g
    Dark gianduja
  1. In a Mixer with the whisk attached combine sugar and eggs.
  2. Once combined, add the milk following with the melted butter and chocolate.
  3. Finish adding the sifted dry ingredients.
  4. Bake 162C for 10-12 minutes in a sheet pan linen with silicone mat.
  5.  Let cool and cut in desire shape.
  6. Reserve in the fridge.

ELEMENT 3: PUFFED QUINOA AND COCOA NIB CRUNCH

Ingredients Preparation
  • 15g
    pumpkin seeds
  • 15g
    flax seeds
  • 35g
    Nibs
  • 25g
    puffed quinoa
  • 10g
    chia seeds
  • 30g
    brown sugar
  • 20g
    honey
  • 30g
    butter
  • 30g
    Sao Thomé
  1. Heat the chocolate at 40ºC.
  2. 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
    CW2
  • 10g
    C823
  • 70g
    mascarpone
  1. Heat cream and crushed coffee beans together, add soaked gelatin and strain into the chocolate. cling wrap and chill.
  2. Add mascarpone cheese and whip till desired consistency.

ELEMENT 5: COFFEE CREMEUX

Ingredients Preparation
  • 153g
    milk
  • 153g
    cream
  • 65g
    egg yolks
  • 51g
    sugar
  • 179g
    70-30-38
  1. In a saucepan, heat the cream and the milk.
  2. Combine together the egg yolks and sugar.
  3. Cook all like a creme anglaise to 84ºC.
  4.   Add the dark chocolate.
  5. Mix with the hand blender to have a smooth texture.

ELEMENT 6: COCOA SPRAY

Ingredients Preparation
  • 25g
    811
  • 25g
    Cocoa butter

ELEMENT 7: CHOCOLATE SHELL

ELEMENT 8: CHOCOLATE GARNISH

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