DELIGANT “A”: Lucky Share Cocoa Pod for everyone

My concept of "DELIGANT" is to embody "elegance that is not only delicious".
There are two episodes that led me to create this concept. Just before my friend died of cancer, her husband gave her a confection I made for her. As she was eating it, she smiled and said, “As expected, it is so delicious". Two hours later, she passed away. This tragic experience convinced me that sweets must always be delicious.

As a pastry chef, I delivered sweets to areas that were severely damaged by a typhoon. We were able to make many people happy and bring smiles back to their faces. Unfortunately, one of the children was allergic to eggs and could not eat the pastries I delivered. 

After experiencing these events, I realised that as a professional confectioner, the most important thing for #TMRW is to have the elegance to create custom-made sweets for each individual so that they can choose what they want to eat, rather than what they can eat.

“Delicious" + "Elegant." This is my DELIGANT concept.

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I believe that everyone might know someone with a food allergy. When taking allergies into account, sharing with everyone can be a real challenge. My DELIGANT for this assignment is the deliciousness associated with the elegance to be able to provide deliciousness to everyone, regardless of their allergies.

This is why I made this #SHARE without any of the world’s well known 30 allergen ingredients. I have replaced the traditional animal based fresh cream with a brand new rice based product I’ve developed. I also decided to use muscovado instead of the usual sugar, that provides an extra richness in terms of taste and adds minerals as well as vitamins in terms of nutrition. 

Generally, people think that non-animal based ice cream is always lacking something, but I believe that my DELIGANT ice cream will change that, and I’m convinced that most of the people won’t be able to tell the difference with a regular animal based ice cream. This new product is drastically increasing the deliciousness of plant-based & allergen free ice cream, that will finally give the opportunity to everyone to share deliciousness and smile. 

My concept of "DELIGANT" is linked to all the themes of WCM. In #SHARE, I express “Delicious+Allergen free", as for the "A" of DELIGANT. 
deligAnt" = “Delicious+Allergen free" = #SHARE

 

MONA LISA CABOSSE

Ingredients Preparation
  • 1pod(s)
    Cabosse

DELIGANT Dark chocolate ice cream (allergen-free)

Ingredients Preparation
  • 750g
    Or Noir Deligant
  • 1792g
    water
  • 68g
    brown sugar
  • 248g
    inverted sugar
  • 30g
    natural seaweed powder
  • 7,4g
    salt
  • 50g
    Rice powder
  • 74g
    vegetable powder

Step 1.  In a saucepan, combine water, brown sugar, inverted sugar, salt, and Natural Seaweed Powder.  Heat to 80℃.

Step 2. Pour the mixture into the chocolate and mix well.

Step 3. When cooled to 30℃  add rice flour and vegetable powder and mix with a blender.

Step 4. Chill the mixture in an ice cream machine and let it harden.

Step 5. Pipe  the mixture into a mould and form it into a shape.

Caramel Popcorn

Ingredients Preparation
  • 68g
    vegetable oil
  • 243g
    granulated sugar
  • 68g
    water
  • 4g
    salt
  • 120g
    popcorn

Step1. Heat Vegetable oil, granulated sugar, water, and salt in a saucepan.

Step 2. When the caramel color comes in, add popcorn and coating it all together.

 

Fresh Raspberry Sauce

Ingredients Preparation
  • 850g
    raspberry puree
  • 350g
    granulated sugar

Step 1.  Add granulated sugar to the puree and heat.

Fresh Raspberry

Ingredients Preparation
  • 600g
    Raspberry

Eau de vie

Ingredients Preparation
  • 1Q.S.
    Eau de vie

Assembly and finishing

Assembly step 1. Prepare the DELIGANT ice cream onto the cake board.

Assembly step 2. Garnish with caramel popcorn and fresh raspberries.

Assembly step 3. Set the MONA LISA 3D CABOSSE decorations chocolate on top of the desert and pour warm raspberry sauce.

Assembly step 4. Pour onto raspberry sauce with Eau de vie

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