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.

Pure Cacao Crumble

ingredients preparation
  • 112g
    Butter 82%
  • 80g
    cake flour
  • 160g
    demerara sugar
  • 64g
    almond powder
  • 32g
  • 95g
  • 0.3g
    star anise powder
  • Q.S.

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
  • 30g
  • 51g
    demerara sugar
  • 15g
    Butter 82%

Make a light Caramel

  • 150g
    Cavendish Banana, diced
  • 150g
    Cretan Dwarf Banana from Arvi, diced
  • 15g
    yuzu juice
  • 0.75g
    Vitamin C

Combine together, then add half of the mix in caramel. Cook until tender

  • 45g
  • 15g
    Fennel Bulb brunoise

Then add and make flambée

  • 19g
    Gaea Fresh Extra Virgin Olive Oil
  • 3g

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
  • 90g
    35% cream
  • 50g
    Milk 3.5%
  • 85g
    Cavendish banana

Blend and strain

  • 1g
    Sea salt
  • 10g
    star anise

Add in above mix and boil

  • 175g
  • 75g
  • 40g
    Gaea Fresh Extra Virgin Olive Oil
  • 15g
    Gelatin mass 200 Bloom

Strain the above mix and pour on the chocolates, blend together with the oil and gelatin.

  • 40g
    egg yolks
  • 57g
  • 35g
  • 12g

Heat up to 65°C in bain marie, then whip to sabayon. Add to the previous mix when it reaches 40°C.

  • 220g
    Cream 35%, semi whipped

Semi-Whip and fold in the previous mix to complete the mousse.

Banana - Milk fluid Gel

ingredients preparation
  • 270g
    Milk 3.5%
  • 54g

Blend and strain

  • 0.6g
    iota carrageenan
  • 15g
    fine sugar


Boil the mix.

Let set and blend smooth, adding air with the stick blender.

Chocolate Elements

ingredients preparation
  • Q.S.

Use the chocolate to make dessert elements and decorations

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