Chocolate mandu waffle

The new flavors of chocolate cream by blending Tanzanie 75%, Excellence 55%, Ocoa™ 70%
The savory and rich notes of pecan nuts
Waffle dough using vegetable ingredients to match the vegan concept.
Raspberry paprika compote that brings out the freshness of raspberries and the crunchy texture of paprika.

I was reminded the Korean mandus that are too familiar to us, when I though 100% plant-based to-go snack.
Many people love the mandu.
I put various cream and ingredients into mandu waffle, suit the To-Go concept.

Recipe

Created by

Dongsuk Kim - Chef

Waffle dough

ingredients	preparation
120g Organic margarine 120g almond milk 15g Plant based protein powder 150g sugar 3g salt 45g invert sugar 6g lemon juice 15g Vanilla essence 15g Mealworm powder 225g plain flour 7g baking powder pinch Spicy powder	1. Mix almon milk and plant based protein powder, and heat it (50℃). 2. Add sugar, salt, invert sugar, vanilla essence, the juice of lemon into the mixture, and blend it well. 3. Put the melted organic margarine (50℃) into the mixture and mix it 4. Add mealworm power, sifted plain flour, baking powder, and spicy powder and mix it well. 5. When the mixture is blended well, store it in the refrigerator. Put it into piping bag and bake it. 6. Use 25g of the mixture per one waffle and bake at 200℃ for 20 seconds on the waffle maker. The above amount of the mixture is for 25 waffles.

ingredients

preparation

120g

Organic margarine
120g

almond milk
15g

Plant based protein powder
150g

sugar
3g

salt
45g

invert sugar
6g

lemon juice
15g

Vanilla essence
15g

Mealworm powder
225g

plain flour
7g

baking powder
pinch

Spicy powder

1. Mix almon milk and plant based protein powder, and heat it (50℃).

2. Add sugar, salt, invert sugar, vanilla essence, the juice of lemon into the mixture, and blend it well.

3. Put the melted organic margarine (50℃) into the mixture and mix it

4. Add mealworm power, sifted plain flour, baking powder, and spicy powder and mix it well.

5. When the mixture is blended well, store it in the refrigerator. Put it into piping bag and bake it.

6. Use 25g of the mixture per one waffle and bake at 200℃ for 20 seconds on the waffle maker.

The above amount of the mixture is for 25 waffles.

Vegan chcolate cream

ingredients	preparation
500g almond milk 50g Organic margarine	Heat
150g CHD-N70OCOA 25g CHD-Q75TAZ 25g CHD-R55EXEL	Mix
0.5g salt 100g pecan paste 1g Spicy powder 10g Sosa Gelcrem Cold 15g Almond liqueur	Add
1. Heat almond milk and organic margarine (70℃). 2. Put the chocolate into a beaker, add the above warm mixture, and blend it. 3. Add salt and the paste and blend it well. 4. Cool the beaker in the ice-water (13℃). 5. Add the gel cream cold and blend it well. 6. Add almond liqueur and mix it. 7. Store it in the refrigerator. 8. Use it by putting it in the piping bag.

Raspberry-Paprika Compote

ingredients	preparation
320g raspberry puree 40g Raspberries IQF	Heat
30g sugar 5g NH pectin 1piece(s) Yellow paprika	Add
1. Put Raspberry Puree, Raspberry IQF into the pot and heat it. 2. When the temperature reaches 40℃, put NH pectin + sugar, and mix it by using whipper. 3. Put the mixture into a beaker when the concentrate becomes properly, and blend it. 4. Store it in the tray and leave it in refrigerator. Before using it, beat the mixture. 5. Burn the paprika using torchs. 6. Wash the burn paprika, cut the paprika into 0.5x0.5cm dice, and mix it with coulis. => diced paprika 100g + beaten coulis 300g Put 30g each in a sauce container.

ingredients

preparation

320g

raspberry puree
40g

Raspberries IQF

Heat

30g

sugar
5g

NH pectin
1piece(s)

Yellow paprika

Add

1. Put Raspberry Puree, Raspberry IQF into the pot and heat it.

2. When the temperature reaches 40℃, put NH pectin + sugar, and mix it by using whipper.

3. Put the mixture into a beaker when the concentrate becomes properly, and blend it.

4. Store it in the tray and leave it in refrigerator. Before using it, beat the mixture.

5. Burn the paprika using torchs.

6. Wash the burn paprika, cut the paprika into 0.5x0.5cm dice, and mix it with coulis.

=> diced paprika 100g + beaten coulis 300g

Put 30g each in a sauce container.

For Assembly and Finishing

1. Pipe 25 g of waffle dough on the waffle machine, dip it in iron when it turns brown, and shape it with a Korean mandu mold.

2. When it cools down, make a hole in the bottom of the waffle mandu.

3. Pipe 8g of pecan paste and pipe vegan chocolate cream 20g.