Verrine Végétale

06 units 

Recipe

Created by
  • Bertrand Busquet - Lead Chef South LATAM e Head da Chocolate Academy™ São Paulo
  1. Cocoa Crumble
  2. Mousse végétale
  3. Assembly

Cocoa Crumble

ingredients preparation
  • 30g
    Oatmeal flour
  • 10g
    rice flour
  • 20g
    Cornstarch
  • 20g
    DCP-22EXBRU
  • 12g
    NIBS-S
  • 45g
    almond powder
  • 20g
    grated coconut
  • 67g
    Coconut sugar
  • 45g
    coconut oil
  • 8g
    mineral water
  • 1g
    Sea salt
  1. Sift the powders, add the sugar, fleur de sel and cocoa nibs.
  2. Add the melted and warm coconut oil, then add the water.
  3. Bake at 155°C for 13 minutes.

 

Mousse végétale

ingredients preparation
  • 138g
    Oat milk
  • 10g
    blue agave syrup
  • 205g
    CWD-Q1EVOC
  • 165g
    Aquafaba
  • 0,2g
    xanthan gum
  • 40g
    Coconut sugar
  1. Bring the milk to a boil with the agave syrup.
  2. Pour over the chocolate and emulsify using a hand blender.
  3. At the same time, whipp the aquafaba and the xanthan gum, gradually incorporating the coconut sugar.
  4. Gently fold this preparation into the ganache (40-45 ° C).

Assembly

  1. Pour the mousse immediately in a verrine.
  2. Leave to set at 4 ° C.
  3. Apply the crumble when serving or setting up the display case.