Fresh cocoa pulp and fruit jam with vanilla sablée cookies

“This recipe is inspired by deliciously fresh local jams, made by our own Mexican farmers. We are very lucky to get the unique opportunity to work with cocoa pulp from our Mexican plantations. It doesn’t get any fresher than that. If no cocoa pulp is available, it can be substituted by more mango puree.”


Created by
  • Luis Robledo - Chef/Owner, Tout Chocolat, Mexico

Fresh cocoa mango jam

Ingredients Preparation
  • 200g
    mango puree
  • 150g
  • 200g
    cocoa pulp
  • 110g
  • 2piece(s)
    vanilla bean pulp
  • 1g
    citric acid solution

Mix together in the Thermomix blender and warm up to 30°C.

  • 1g
    325NH pectin
  • 15g

Mix and add to previous mixture in the blender.

  • 135g
    powdered glucose

Boil and add to previous mixture.
Cook until 65º brix is reached.

Pour into jars and let cool down.

Vanilla sablée cookies

Ingredients Preparation
  • 450g
  • 375g
  • 150g
    confectioner's sugar
  • 1g
    vanilla bean
  • 2g
    sea salt

Mix in a food processor for 10 seconds.

  • 60g
    egg white

Add to previous mixture and start the food processor for 10 more seconds or until a dough forms.

Spread into a 10 mm frame and chill for 2 hours.
Cut into 1 cm x 6 cm rectangles and bake at 160°C for 12 minutes.
Let cool down.

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