DELIGANT “G” / DELIGANT “E” / DELIGANT “L”

I created products that reflect my concept of "DELIGANT" and a common design with all three target audiences.

Shape:

I created a stylish, easy-to-eat TMRW’s chocolate bar that can be consumed efficiently in any situation, and can be enjoyed on the move or while seated at a café or restaurant.

Taste:

With my concept of TMRW, which combines "DELIGANT = Delicious and Elegant," I’m expressing the taste along with the functionality of ingredients, and catering to everyone TMRW’s chocolate confections that are truly necessary for each and every one of us.

DELIGANT “G” for THE SPORTS HERO: Energy Chocolate Bar

DELIGANT “E” for THE EXPLORER: Plant based Chocolate Salad bar

DELIGANT “L” for THE HEALTH SEEKER: Plant based Healthy Chocolate bar

Recipe

Created by

Jiro Tanaka - JAPANESE CHOCOLATE MASTER

Plant Based Shortcrust Pastry

In a food processor, add the flour, soy butter, cocoa, and salt.

Add water and process further.

Knead well and roll out to a thickness of 2mm.

Shape the dough and bake in the oven at 180℃ for 20 minutes.

Energy Chocolate Bar

ingredients	preparation
72g water 38g palm oil 13g rosemary 13g vegetable powder 200g CHM-P40GHA 32g fresh soy butter 30g inverted sugar 2g dark rum	Ghana Milk Chocolate Ganache & Fresh Rosemary Aroma Add rosemary and palm oil into water and until infused. Add vegetable powder to step 1, heat, and stir into chocolate. Add soy butter, inverted sugar and rum mix to make a ganache.
300g granulated sugar	Caramel 【THE SPORTS HERO】【THE EXPLORER】3 applications to share & use. Heat granulated sugar to caramelise inside the saucepan.. Put the caramel on the bottom of the baked Shortcrust pastry(Component 1). Pour the caramel left over on the Silpat and leave to harden ,To be used for The Macadamia Praline.
168g macadamia nuts 93g CHK-N35ZECA 39g caramel 0.4g salt 2g NCB-HD706-BY	Macadamia Praline Combine macadamia nuts, Component 2-2 caramel and salt in a food processor. Add the melted chocolate and Mycryo® cacao butter and mix.
200g fresh banana 37g granulated sugar 14g lemon juice 1piece(s) orange zest	Fresh Banana & Orange sauce Combine bananas with granulated sugar, lemon juice, and orange zest, and blend in a blender to form a sauce.
600g Fresh Pineapple	Semi dry Pineapple Heat up pineapple cut into 6 mm cubes in a microwave oven for 10 minutes to make it semi-dry.
300g CHM-O38LSUP	Plate Chocolate “DELIGANT” Pour the tempered & pre crystallised chocolates into the moulds and decorate them.
Assembly and finishing Fill into the Cocoa Shortcrust pastry with praline macadamia. When the praline has hardened, coat the back side with chocolate. Fill with semi-dried pineapple, and then Piping with Ghana Milk chocolate Ganache and fresh rosemary on top. Pipping the fresh sauce banana oranges. Top with a layer of chocolate plate.

Plant based Chocolate Salad bar

ingredients	preparation
188g CHD-P65ALTOBIO 73g water 13g vegetable powder 37g palm oil 21g granulated sugar 17g fresh basil 25g fresh soy butter 25g inverted sugar 1g salt	Plant based Alto el Sol Ganache and Fresh Basil Aroma Add vegetable powder, palm oil and granulated sugar to water and heat. Add the basil to Step 1 and mix in a blender. Pour the mixture into the chocolate mixture and stir. Add Fresh soy butter, inverted sugar, and salt and mix to make ganache.
175g pine nuts 35g NCB-HD703-BY 14g Tomato powder 0.5g salt 0.5g pepper 75g olive	Marinade Pine nuts and Olive Mix melted cocoa butter with pine nuts, tomato powder, salt, pepper and chopped olives.
750g mini tomato	Semi dry Tomato Microwave for 10 minutes to make semi-dried tomatoes.
300g CHD-P64EBPU	Chocolate Plate “DELIGANT” Pour the tempered & pre crystallised chocolates into the moulds and decorate them.
Assembly and finishing Place the marinated pine nuts and olives in the brisée (component 2-2). Place the semi-dried tomatoes on top and pour the ganache. After it hardens, coat the back side with chocolate. Place the chocolate plate on the top.

Plant based Healthy Chocolate bar

ingredients	preparation
95g CWD-Q1EVOC 43g water 43g Cacao Fruits Puree 15g vegetable powder 43g palm oil 16g soy butter 53g Allulose 37g Monk fruits powder	Plant based Evocao™ Ganache Heat water and cocoa pulp, add vegetable powder, palm oil, Monk fruits powder, and allulose, and bring to a boil. Add to the chocolate mixture and mix. Add the soy butter and mix with a blender.
42g NCB-HD703-BY 208g pecan nuts 0.8g salt	Roasted Pecan nuts Roughly chop roasted pecan nuts. Mix with melted cocoa butter and salt.
250g Fresh strawberry 12g Allulose 12g Monk fruits powder 25g Soluble dietary fiber (made from corn) 3g Fresh Paper mint	Strawberry Sauce TMRW Combine strawberries with mint, allulose, Monk fruits powder, and soluble dietary fibre; blend in a blender to make a sauce.
100g fresh wild strawberry	FRESH Wild strawberry “Fraise des bois”
300g CWD-Q1EVOC	Chocolate Plate “DELIGANT” Pour the tempered & pre crystallised chocolates into the moulds and decorate them..
Assembly and finishing Put the roasted pecan nuts in the brisée (component 1). Fill with the fraise des bois and squeeze the ganache on top. When firm, brush the back with chocolate (Evocao™). Pipped Strawberry source TMRW. Cover with plak chocolat.