THEOBROMA CITRUS

A Madirofolo chocolate shell that contains different textures of Garda oranges, the fruit of the Mediterranean tradition par excellence.

My dessert is rooted in tradition and in my personal story but modern techniques have been applied. Ingredients have been chosen taking into account the needs of the human being and the context: real, natural raw materials, 100% plant-based and preferably organic, with minimal use of organic cane sugar.
Why do I choose exclusively plant-based and local ingredients? Because locally produced raw materials means less CO2 emissions for transportation and related costs. And because growing vegetables has a lower environmental impact than that determined by animal breeding and slaughtering and the processing of animal food.
The fruit I choose to use in my fresh pastry dessert is the Orange of Garda. Not very perishable, rich in water and fibre, they will give acidity and healthiness to my dessert. They are low in calories, high in fibre and vitamins, and have a strong satiating effect.
Almonds and hazelnuts are excellent sources of vitamins, minerals (potassium, magnesium, phosphorus and calcium), proteins, fibres, essential fatty acids (the so-called fatty acids “good") and antioxidants (such as vitamin E).
The Extra virgin olive oil of Garda is wholesome food, rich in vitamin E and omega3, omega 6 and cholesterol free. A good ally for health, and thanks to the polyphenols it has an antioxidant action that counteracts the production of free radicals. It protects the body and helps keep it fit. Tasty and fragrant, it is also a pillar of the Mediterranean diet.
The oil that I chose is a citrus-flavored DOC oil and produced by the Organic Farm with the Giacomini oil mill in Gargnano (BS).
The Flour that I will use for my recipes is an organic flour made with eleven ancient grains, produced by Cascina Caremma, an organic farm in the Ticino Park (MI).
The result is a dessert that is good for everyone: us and the environment. Suitable for those who do not eat animal derivatives for ethical or health reasons. And above all a luscious and fresh dessert.

Procedure and assembly

Make a plant-based butter.

Make the crumble, cut with the pastry ring and cook. Make the brownie and cut it with the insert. Prepare the gel and the water-based cream.

With a part of the water-based cream, prepare the light chocolate cream (with 100% vegetable cream).
 

Assembly:

Spray the moulds with 50 g of Madirofolo Cacao Barry chocolate, 20 g of Barry Cocoa Mass and 40 g of Barry Cocoa Butter.

Pipe 4 g of water-based cream, 6 g of orange gel, 7 g of water-based cream, insert the brownie soaked with pure extra virgin oil, and 8 grams of water-based cream made with vegetable cream.

Demould and place on a crumble base.

 

Vegetable butter

Ingredients Preparation
  • 133g
    organic extra virgin olive oil
  • 37g
    Cocoa butter
  • 30g
    sugar syrup

Cool the oil in the refrigerator, melt the cocoa butter at 38°, emulsify the oil and cocoa butter.

In the end, add the cold syrup in a steady trickle.

Chocolate and Orange Brownie

Ingredients Preparation
  • 43g
    flour
  • 37g
    almond powder
  • 34g
    organic white cane sugar
  • 150g
    almond milk
  • 9g
    orange extra virgin olive oil
  • 21g
    seed oil
  • 12g
    Cacao Barry
  • 43g
    Madirofolo
  • 1g
    baking powder
  • 0.3g
    salt
  • 12g
    orange zest

Infuse the milk and the orange zest (12 g) for about 10 minutes.

Melt the oil and chocolate at 40 ° C. Mix, add the sugar, the milk, the dry ingredients sifted, salt and flavorings.

Bake at 170 C ° 17min.

Hazelnut and orange crumble

Ingredients Preparation
  • 100g
    plant-based butter
  • 80g
    organic flour made with eleven ancient grains
  • 20g
    Cacao Barry
  • 100g
    hazelnut powder
  • 100g
    organic white cane sugar
  • 12g
    orange zest
  • 30g
    orange juice
  • 1g
    salt

Mix all the ingredients then cook at 165 °C until golden in color.

Orange Gel

Ingredients Preparation
  • 57g
    orange juice
  • 61g
    inverted sugar
  • 57g
    organic white cane sugar
  • 3g
    pectin
  • 5g
    orange zest

Bring all the ingredients to a boil (104 °C).

Pour into the tray and allow to cool.

Water based chocolate cream

Ingredients Preparation
  • 155g
    Water (in infusion with 8 g of Barry cocoa nibs)
  • 34g
    Madirofolo
  • 20g
    Cocoa mass
  • 14g
    rice starch
  • 27g
    organic white cane sugar

Heat the water up to 65 °C, pour over the sugar and starch, stirring with a whisk, without causing lumps.

Bring the mixture to a boil over medium heat, adding the chopped chocolate and cocoa mass and allow to cool.

Water-based chocolate cream with vegetable cream

Ingredients Preparation
  • 60g
    Water based chocolate cream
  • 60g
    100% vegetable cream

Whip the plant-based cream to soft peaks and add to the chocolate cream.

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