"Choco-Cells"

The idea behind this artistic design comes from a stylized shape of a cacao fruit. By creating 3D patterns with this shape, what I got was organic pieces achievable only with 3D printing technology. The pieces fit perfectly with each other like a puzzle, creating infinite organic patterns to play with that resemble live cells. 

Using this interactivity, the tasting part offers a variety of flavors to discover, to spur on conversation while finding your favorite one! All the flavors are enjoyed while sipping the aromatic hot chocolate-maca-coffee drink that the guests finish themselves.
As a concept of tomorrow, the ingredients of this elaboration were meant to provide guests with after dinner energy with mood-uplifting citrus and tropical flavors, but also invigorating ingredients like guarana, maca, coffee, and of course a potent quantity of cacao solids.

Passion-Blood Orange Gel

Ingredients Preparation
  • 95g
    Passion puree
  • 34g
    blood orange puree
  • 6g
    cassis puree
  • 5g
    orange zest
  • 6g
    lemon juice
  • 40g
    fine sugar
  • 2g
    NH pectin
  • 0.5g
    carob gum
  • 6g
    Kalamansi vinegar
  • 2g
    Citric acid solution 50%

Mix half of the sugar with the pectin NH and the carob gum.

Bring all the ingredients to a boil except for the citric acid solution.

Add the citric acid solution and strain.

Let it set completely.

Mango-Yuzu Gel

Ingredients Preparation
  • 130g
    mango puree
  • 20g
    yuzu puree
  • 30g
    fine sugar
  • 1g
    NH pectin
  • 0.5g
    carob gum
  • 3g
    Citric acid solution 50%

Mix half of the sugar with the pectin NH and the carob gum.

Bring all the ingredients to a boil except for the citric acid solution.

Add the citric acid solution.

Let it set completely.

 

Lime-Coconut Gel

Ingredients Preparation
  • 35g
    lime puree
  • 100g
    coconut milk
  • 5g
    lime zest
  • 40g
    fine sugar
  • 4g
    NH pectin
  • 0.5g
    carob gum
  • 1g
    Citric acid solution 50%

Mix half of the sugar with the pectin NH and the carob gum.

Bring all the ingredients to a boil except for the citric acid solution.

Add the citric acid solution and strain. 

Let it set completely.

 

Guava-Kalamansi Gel

Ingredients Preparation
  • 140g
    Guava Puree
  • 6g
    kalamansi puree
  • 40g
    fine sugar
  • 1g
    NH pectin
  • 0.5g
    carob gum
  • 4g
    50% citric acid solution

Mix half of the sugar with the pectin NH and the carob gum.

Bring  all the ingredients to a boil except for the citric acid solution.

Add the citric acid solution.

Let it set completely.

Hazelnut - Almond Praline

Ingredients Preparation
  • 240g
    Lactée Supérieure
  • 90g
    Madirofolo
  • 240g
    Praliné 50% Hazelnuts Piémont
  • 138g
    Pure Paste 100% Hazelnuts
  • 120g
    Pure paste 100% Almonds
  • 96g
    Deodorized Cocoa Butter
  • 18g
    guarana powder

Melt the couvertures, add Praliné 50% Piemont Hazelnuts, Pure nut pastes and Deodorised cocoa butter, then add guarana powder. Use at 28oC.

Hot Maca - Coffee Drink

Ingredients Preparation
  • 400g
    Zéphyr™ Caramel
  • 1600g
    cream 35%
  • 3440g
    milk
  • 2g
    salt
  • 400g
    Blue Mountain Coffee Beans
  • 44g
    corn starch
  • 80g
    Maca powder
  • 6piece(s)
    Vanilla pod
  • 40g
    Orange peel

Bring all the ingredients except the couverture to a boil and let it infuse for a few minutes.

Strain and mix with the couverture.

Chocolate Ganache high on cocoa solids

Ingredients Preparation
  • 206g
    milk
  • 40g
    cream 35%
  • 35g
    cinnamon stick
  • 48g
    Grand Caraque
  • 72g
    Venezuela
  • 52g
    Extra Brute

Bring milk, cream and cinnamon sticks to a boil.

Strain on the couvertures and Extra Brute and mix with a stick blender.

Assembly and finishing

Fill the larger unit slots with Barry Hazelnut Sablage bits and then top with the Hazelnut Almond Praline. Sprinkle it with hazelnut powder and let it set. Flip and fill the slots of the opposite side the same way, but only half in height. 

Fill the other half of the slots with the Citrus-Tropical gels and decorate.  

Fill the lower 3D printed unit with the Chocolate Ganache high on cocoa solids preparation, and sprinkle with Barry Hazelnut Sablage bits.

Decorate the drink bottles with the 3D printed design, and pour the hot drink in.

 

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