Cacao Next
This creation features an intense variety of chocolate flavors and textures balancing them with fruity and sweet herbal notes. It combines chocolate and cacao profiles from pure cacao to dark and milk chocolate, a rounded banana flavor coming from two local banana varieties from the island of Crete, bonded together with, one of the best Extra virgin olive oils in the world, the Gaea Fresh olive oil from Peloponnese. The whole is completed with sweet anise notes from fennel, star anise, and Ouzo.
The idea behind this concept is to combine the best nature can give us, with what our knowledge and science has accomplished with it. So, pure cacao and local varieties of fruit and herbs (nature side), are combined with high quality chocolates, a fresh full-flavored olive oil and interesting flavor pairings (knowledge/science side).
It is presented in a modern and stylized version of a cacao fruit hybrid, to demonstrate that cacao, in the future, is what we make of it; how we personalize it, infuse it with locality and ultimately make it ours. This dessert is packed with polyphenols and antioxidants among other nutrients, making it not only tasty, but functional as well.
Recipe

Pure Cacao Crumble
Ingredients | Preparation |
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In mixer with paddle |
Mix to obtain a homogenous dough. Chill, then pass through a coarse sift to crumble the dough. Bake at 180°C. When it is out of the oven, dust with Mycryo™ Cacao Butter. |
Fresh Banana - olive oil - fennel compote
Ingredients | Preparation |
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Make a light Caramel |
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Combine together, then add half of the mix in caramel. Cook until tender |
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Then add and make flambée |
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Then add other half of the banana mix, and |
Set aside to cool. |
Ghana - Mexique mousse with Gaea Fresh Olive oil and banana
Ingredients | Preparation |
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Blend and strain |
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Add in above mix and boil |
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Strain the above mix and pour on the chocolates, blend together with the oil and gelatin. |
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Heat up to 65°C in bain marie, then whip to sabayon. Add to the previous mix when it reaches 40°C. |
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Semi-Whip and fold in the previous mix to complete the mousse. |
Banana - Milk fluid Gel
Ingredients | Preparation |
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Blend and strain |
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Add |
Boil the mix. Let set and blend smooth, adding air with the stick blender. |
Chocolate Elements
Ingredients | Preparation |
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Use the chocolate to make dessert elements and decorations |