Organic seeds

The future is worrying but we are the generation of change, and this seed represents the green and sustainable future that we are capable of creating

The flavors are, almond (local product), milk chocolate or noir ibrug, caramelized apple, chanitlly with vanilla.

Inspiration arise from optimism, from green sprouts of hope and that only we can change it

Cocoa Cookie

Ingredients Preparation
  • 25g
    flour
  • 25g
    gloss sugar
  • 25g
    Egg whites
  • 25g
    butter
  • 5g
    DCP-22SP

Crush the butter.

Mix all the ingredients together and put aside.

 

Green cookie

Ingredients Preparation
  • 25g
    flour
  • 25g
    gloss sugar
  • 25g
    egg whites
  • 25g
    butter
  • 1g
    CLR-YELBU01
  • 2g
    F029186
  • 0.5g
    F006751
  • 0.75g
    DCP-22SP

Crush the butter

Mix all the ingredients together and let them rest so that the colors hydrate.

Mix again and put aside.

 

Creamy Ibrug Chocolate

Ingredients Preparation
  • 250g
    milk
  • 2g
    atomized glucose
  • 50g
    Egg yolk
  • 2piece(s)
    jelly sheet
  • 2piece(s)
    Vanilla pod
  • 205g
    Cacao Barry® Or Noir™ chocolate

 Infuse milk and vanilla pods.

Strain and add the glucose, the hydrated gelatin sheets and the egg yolk. Cook at 82°.

Pour in the chocolate and emulsify.

Put aside

 

Smoked Almond Giandujia

Ingredients Preparation
  • 200g
    smoked almond
  • 100g
    sugar
  • 50g
    CHM-Q41ALUN

 Make a caramel with the sugar and let it cool.

Crush the almond and sugar in the robot coupé.

Finally add the chocolate and finish grinding.

 

Crunchy Smoked Almond

Ingredients Preparation
  • 225g
    M-7PAIL
  • 150g
    gianduja smoked almond
  • 50g
    cocoa butter
  • 50g
    CHM-Q41ALUN

Melt the cocoa butter and the chocolate.

Mix with the rest of the ingredients.

Put aside.

 

Caramelized Apple

Ingredients Preparation
  • 6g
    golden apple
  • 30g
    sugar
  • 220g
    butter
  • 1piece(s)
    Vanilla pod

Cut the apple into small dice and put aside.

Caramelize the sugar and add the butter and the vanilla pod, thus making a toffee.

Cook the apple in this toffee for 1 minute.

Strain and put aside the caramelized apple.

 

Chantilly

Ingredients Preparation
  • 750g
    cream
  • 30g
    inverted sugar
  • 2piece(s)
    Vanilla pod

Whip the cream with the inverted sugar and the pulp from the pod.

Put aside.

 

Black paint

Ingredients Preparation
  • 300g
    cocoa butter
  • 700g
    CHD-O70FLEU

Melt the cocoa butter and chocolate and mix.

Assembly and finishing

Layer the crispy, creamy and caramelized apples and freeze.

Heat the paint, bath and put aside.

Cook the cookies in the molds at 210° for 3 minutes.

Decorate the piece with the cooked biscuits and the sprouts.

 

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