Chocolate Steamed Bun


Ingredients Preparation
  • 380g
  • 95g
  • 28,5g
    Fresh yeast
  • 725g
  • 27g
  • 9,5g
    baking powder
  • 6,25g

Mix water, sugar and yeast. Mix flour, Cacao Barry - Plein Arôme 100%, baking powder and salt. Make a dough like a bread dough. Let it rest in a heat box on 38˚C for 30 minutes with a warm, wet cloth. Weigh 40 g per snack. Fold in the chocolate coconut filling. Let it rest for 30 minutes in a heat box on 38˚C. Steam for 5 minutes.

Coconut Tanzanie Filling

Ingredients Preparation
  • 200g
    coconut milk
  • 2,5g
    Kaffir lime zest
  • 1,4g
    Ginger rasp
  • 300g
  • 100g
    grated coconut

Heat the coconut milk, kaffir lime zest and ginger. Mix Cacao Barry - Equateur 76 % with grated coconut. Make a ganache of the coconut milk and chocolate. Add the grated coconut. Let cool down. Weigh 15 g per snack.

Raspberry jelly

Ingredients Preparation
  • 300g
    raspberry puree
  • 200g
    strawberry puree
  • 1/2
    mandarin zest
  • 30g
    Ultratex 3

Mix raspberry puree, strawberry puree and mandarin in the thermomix. Add the ultratex in 2 times to the puree. Mix till an homogeneous mass. Let it cool down.

Lemon, green apple jelly

Ingredients Preparation
  • 300g
    lemon puree
  • 200g
    green apple puree
  • 1
    Vanilla pod
  • 40g
    Ultratex 3

Mix lemon puree, green apple puree and vanila pod in the thermomix. Add the ultratex in 3 times to the puree. Mix till an homogeneous mass.

Tanzanie crumble

Ingredients Preparation
  • 80g
  • 20g
    raspberry powder
  • 2g
  • 300g

Combine the melted chocolate with the dry ingredients. Stir until you obtain an crumble.

Chocolate praline disk

Ingredients Preparation
  • 500g

Cristalise the Cacao Barry - OcoaTM 70 %. Weight 300 g per plactic sheet of 40x60 cm. Spread as thin as possible. Let set a bit and cut out circles. Cool. Get the circles of the

Raspberry gel

Ingredients Preparation
  • 1,5g
  • 45g
  • 2g
  • 0,1g
    scarlet powder
  • 200g
    raspberry puree
  • 21g
  • 5g
    yuzu juice

Heat te puree, glucose and yuzu juice. Add the dry ingredients and cook for 1 minute on low heat. Spread it out on a tray. Cut out round disks. Place on top of the buns as isolation for the diks

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