DELIGANT “G” / DELIGANT “E” / DELIGANT “L”

I created products that reflect my concept of "DELIGANT" and a common design with all three target audiences.

Shape: 

I created a stylish, easy-to-eat TMRW’s chocolate bar that can be consumed efficiently in any situation, and can be enjoyed on the move or while seated at a café or restaurant.

Taste:

With my concept of TMRW, which combines "DELIGANT = Delicious and Elegant," I’m expressing the taste along with the functionality of ingredients, and catering to everyone TMRW’s chocolate confections that are truly necessary for each and every one of us.

 

DELIGANT “G” for THE SPORTS HERO: Energy Chocolate Bar

DELIGANT “E” for THE EXPLORER: Plant based Chocolate Salad bar

DELIGANT “L” for THE HEALTH SEEKER: Plant based Healthy Chocolate bar

Plant Based Shortcrust Pastry

In a food processor, add the flour, soy butter, cocoa, and salt.

Add water and process further.

Knead well and roll out to a thickness of 2mm.

Shape the dough and bake in the oven at 180℃ for 20 minutes. 

Energy Chocolate Bar

Ingredients Preparation
  • 72g
    water
  • 38g
    palm oil
  • 13g
    rosemary
  • 13g
    vegetable powder
  • 200g
    Ghana
  • 32g
    fresh soy butter
  • 30g
    inverted sugar
  • 2g
    dark rum

Ghana Milk Chocolate Ganache & Fresh Rosemary Aroma

 

Add rosemary and palm oil into water and until infused.

Add vegetable powder to step 1, heat, and stir into chocolate.

Add soy butter, inverted sugar and rum mix to make a ganache.

  • 300g
    granulated sugar

Caramel

【THE SPORTS HERO】【THE EXPLORER】3 applications to share & use.

Heat granulated sugar to caramelise inside the saucepan..

Put the caramel on the bottom of the baked Shortcrust pastry(Component 1).

Pour the caramel left over on the Silpat and leave to harden ,To be used for The Macadamia Praline.

  • 168g
    macadamia nuts
  • 93g
    Zéphyr™ Caramel
  • 39g
    caramel
  • 0.4g
    salt
  • 2g
    Mycryo™ Cocoa Butter

Macadamia Praline

 

Combine macadamia nuts, Component 2-2 caramel and salt in a food processor.

Add the melted chocolate and Mycryo®  cacao butter and mix.

  • 200g
    fresh banana
  • 37g
    granulated sugar
  • 14g
    lemon juice
  • 1piece(s)
    orange zest

Fresh Banana & Orange sauce

 

Combine bananas with granulated sugar, lemon juice, and orange zest, and blend in a blender to form a sauce.

  • 600g
    Fresh Pineapple

Semi dry Pineapple

 

Heat up pineapple cut into 6 mm cubes in a microwave oven for 10 minutes to make it semi-dry.

  • 300g
    Lactée Supérieure

Plate Chocolate “DELIGANT”

 

Pour the tempered & pre crystallised chocolates into the moulds and decorate them.  

Assembly and finishing

 

Fill into the Cocoa Shortcrust pastry with praline macadamia. When the praline has hardened, coat the back side with chocolate. 

Fill with semi-dried pineapple, and then Piping with Ghana Milk chocolate Ganache and fresh rosemary on top.

Pipping the fresh sauce banana oranges.

Top with a layer of chocolate plate.

Plant based Chocolate Salad bar

Ingredients Preparation
  • 188g
    Alto El Sol
  • 73g
    water
  • 13g
    vegetable powder
  • 37g
    palm oil
  • 21g
    granulated sugar
  • 17g
    fresh basil
  • 25g
    fresh soy butter
  • 25g
    inverted sugar
  • 1g
    salt

Plant based Alto el Sol Ganache and Fresh Basil Aroma

 

Add vegetable powder, palm oil and granulated sugar to water and heat.

Add the basil to Step 1 and mix in a blender.

Pour the mixture into the chocolate mixture and stir.

Add Fresh soy butter, inverted sugar, and salt and mix to make ganache.   

  • 175g
    pine nuts
  • 35g
    Deodorized Cocoa Butter
  • 14g
    Tomato powder
  • 0.5g
    salt
  • 0.5g
    pepper
  • 75g
    olive

Marinade Pine nuts and Olive

 

Mix melted cocoa butter with pine nuts, tomato powder, salt, pepper and chopped olives.

  • 750g
    mini tomato

Semi dry Tomato

 

Microwave for 10 minutes to make semi-dried tomatoes.

  • 300g
    Extra-Bitter Guayaquil

Chocolate Plate “DELIGANT”

 

Pour the tempered & pre crystallised chocolates into the moulds and decorate them.

Assembly and finishing

 

Place the marinated pine nuts and olives in the brisée (component 2-2).

Place the semi-dried tomatoes on top and pour the ganache. After it hardens, coat the back side with chocolate.

Place the chocolate plate on the top.        

 

Plant based Healthy Chocolate bar

Ingredients Preparation
  • 95g
    Evocao™ WholeFruit Chocolate
  • 43g
    water
  • 43g
    Cacao Fruits Puree
  • 15g
    vegetable powder
  • 43g
    palm oil
  • 16g
    soy butter
  • 53g
    Allulose
  • 37g
    Monk fruits powder

Plant based Evocao™ Ganache

 

Heat water and cocoa pulp, add vegetable powder, palm oil, Monk fruits powder, and allulose, and bring to a boil.

Add to the chocolate mixture and mix.

Add the soy butter and mix with a blender.

  • 42g
    Deodorized Cocoa Butter
  • 208g
    pecan nuts
  • 0.8g
    salt

Roasted Pecan nuts

 

Roughly chop roasted pecan nuts.

Mix with melted cocoa butter and salt.

  • 250g
    Fresh strawberry
  • 12g
    Allulose
  • 12g
    Monk fruits powder
  • 25g
    Soluble dietary fiber (made from corn)
  • 3g
    Fresh Paper mint

Strawberry Sauce TMRW

 

Combine strawberries with mint, allulose, Monk fruits powder, and soluble dietary  fibre; blend in a blender to make a sauce.

  • 100g
    fresh wild strawberry

FRESH Wild strawberry “Fraise des bois”

 

 

  • 300g
    Evocao™ WholeFruit Chocolate

Chocolate Plate “DELIGANT”

 

Pour the tempered & pre crystallised chocolates into the moulds and decorate them..

Assembly and finishing

 

Put the roasted pecan nuts in the brisée (component 1).

Fill with the fraise des bois and squeeze the ganache on top. When firm, brush the back with chocolate (Evocao™).

Pipped Strawberry source TMRW.

Cover with plak chocolat.

Get in Touch