Choco-Almond Duality

This plant-based snack features an interesting variety of textures in two different elements. It has an intense dark chocolate flavor, combined with the taste of roasted almond versus raw almond. It is completed with black cherries infused with Mavrodaphne sweet red wine and an antioxidant mix of spices.

For this snack, my inspiration is to present the “contrast” between a natural - unaltered flavor, and one that has been developed by us humans, using almonds as an ingredient. These two different flavors finally come together with chocolate. They can be enjoyed separately as well as in combination. A crude looking crunchy-filled snack features the raw almond flavor (nature side). A “shiny” hot-chocolate drink features the bond between the plantation chocolate Alto el Sol and the roasted -Maillard reaction- almond flavor, (knowledge/science side). By dipping the top half of the snack in the drink, the flavors come together, with chocolate being the binding element.
The snack is inspired by a traditional Greek sweet pie called “Bougatsa” that has a crunchy thin pastry exterior and is filled with semolina cream.
Nutrition-wise, this snack is a powerhouse of energy and packs a great quantity of antioxidants that come from the combination of almonds, cinnamon, curcuma and black pepper, red wine, the anthocyanins of the cherries and of course, the cocoa solids.

Chocolate - Vanilla Phyllo Pastry tubes

Ingredients Preparation
  • 2piece(s)
    Madagascar vanilla
  • 260g
    water

Scrape the vanilla seeds and add them in the water.

  • 85g
    extra virgin olive oil
  • 7g
    white vinegar
  • 2g
    sea salt
  • 462g
    All purpose flour
  • 22g
    Extra Brute

Knead all the ingredients together until the dough becomes elastic. Rest for 1 hour, divide in 80g balls and roll it out until it is very thin, almost translucent, dusting with flour so it doesn’t stick.

  • As needed
    Deodorized Cocoa Butter
  • As needed
    Extra virgin almond oil
  • Q.S.
    fine sugar
  • Q.S.
    Extra Brute

Coating

50:50 Deodorized Cocoa Butter : Extra virgin almond oil mix

QS Fine sugar - Extra Brute Cocoa Powder mix

Cut the phyllo in rectangles, brush with a cocoa butter and almond oil mix and sprinkle with a sugar-cocoa mix. Repeat on the other side, then roll in metal tubes and bake in 180°C for 11-12 min.

Chocolate Chia dip

Ingredients Preparation
  • 100g
    Fleur de Cao™
  • 60g
    Deodorized Cocoa Butter

Melt

  • 40g
    chia seeds

Then

Melt Fleur de Cao 70% and Deodorized Cocoa Butter. Then add chia seeds.

Raw almond - Cherry chocolate cake

Ingredients Preparation
  • 9g
    balsamic vinegar
  • 1g
    sea salt
  • 6g
    vanilla extract
  • 180g
    raw almond milk
  • 7g
    Soy protein isolate powder
  • 72g
    demerara sugar

Whip in mixer like a meringue and set aside

  • 72g
    raw almond paste

Beat in mixer to soften with the paddle attachment

  • 30g
    Venezuela
  • 21g
    almond oil
  • 10g
    Grand Caraque

Melt together and add in almond paste

  • 48g
    cake flour
  • 50g
    strong flour
  • 24g
    corn starch
  • 15g
    Plein Arôme
  • 6g
    baking powder
  • 1g
    baking soda
  • 0.72g
    cinnamon powder

Sift together all the powders

  • 200g
    Mavrodaphne wine infused black cherries

Freeze and dice

Mix the almond milk meringue with the almond paste mix gradually, then add the powders and mix. Add the cherries and homogenize.

Spread on a baking sheet 1.5 cm thin and bake at 175°C for 12 minutes. Cut mini cylinders once cooled.

Chocolate - raw almond semolina cream

Ingredients Preparation
  • 540g
    raw almond milk
  • 20g
    Traditional Soumada bio
  • 4piece(s)
    cinnamon stick
  • 75g
    demerara sugar
  • 1piece(s)
    Madagascar vanilla bean
  • 0.8g
    salt

Scrape the vanilla bean, boil everything and strain

  • 9g
    Soy protein isolate powder
  • 28g
    Fine semolina
  • 35g
    corn starch

Mix together, then add hot almond milk mix gradually and homogenize. Put back in the saucepan and cook like a pastry cream.

  • 40g
    raw almond paste
  • 120g
    Fleur de Cao™
  • 20g
    Grand Caraque

Add everything in hot cream and whisk together until homogenous

Film the surface and let cool, then cream it with a whisk.

Roasted Almond and Spices Hot Chocolate Drink

Ingredients Preparation
  • 450g
    roasted almond milk
  • 57g
    maple syrup
  • 0.6g
    Curcuma
  • 6g
    black peppercorns
  • 9g
    bergamot peel
  • 0.3g
    salt
  • 1g
    cinnamon

Boil together and strain

  • 147g
    Pure paste 100% Almonds
  • 30g
    Pure Paste 100% Hazelnuts
  • 97g
    Alto El Sol
  • 9g
    Plein Arôme

Pour above mix and blend until homogenous. Keep hot until serving.

Cinnamon -maple - Roasted Almond foam

Ingredients Preparation
  • 200g
    roasted almond milk
  • 8g
    brown sugar
  • 0.2g
    xanthan
  • 0.4g
    cinnamon powder
  • 20g
    maple syrup

Mix all ingredients together and foam in a milk frother.

Antioxidant black cherries infused in Mavrodaphne and spices

Ingredients Preparation
  • 1g
    cardamom seeds
  • 10g
    cinnamon stick
  • 1g
    Curcuma
  • 8g
    bergamot peel
  • 1g
    black peppercorns
  • 0.5g
    nutmeg powder
  • 150g
    Mavrodaphne wine
  • 15g
    Balsamic Vinegar aged
  • 30g
    water
  • 50g
    cherry purée
  • 60g
    demerara sugar

Boil everything together and strain.

  • 150g
    black cherries

Add cherries and boil for a few minutes. Let infuse 24h and strain. Keep the cherries aside.

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