Vulkan
Crumble:
- 150g Almond Flour
- 82g White Rice Flour
- 36g Cornstarch
- 30g deZaan Rich Terracotta cocoa powder
- 150g Raw Sugar
- 2g Fleur de Sel (Salt)
- 150g Margarine Vegan (80% fat)
Shortbread:
- 140g Dark Chocolate 67%
- 2g Fleur de sel (Salt)
- 558g Crumble (see above for recipe)
Crumble:
-
Mix all ingredients until crumble texture forms (using paddle attachment).
-
Sprinkle onto a baking tray & bake at 150°C/302°F. for approx. 25min.
-
Cool & briefly blitz in a Food processor to form an uneven powder.
-
Sieve with a large sieve to remove large chunks.
Shortbread:
-
Melt chocolate to 40°C/ 104°F, add salt & fold in powdered crumble.
-
Spread into a 6cm diameter stencil (1cm thick), slightly pressing down to retain the difference in texture.
-
Bake at 160°C/320°F for 5 min. Refrigerate until cool.
- 630g Water
- 25g Pectin X58
- 204g Granulated Sugar
- 2g Calcium Lactate
- 68g deZaan Carbon Black cocoa powder
- 85g Black Tahini
- 5g Fleur de Sel (Salt)
- 680g Flora 31% Fat
-
Blend pectin with sugar, calcium lactate, carbon black into water before cooking to 85°C/185°F.
-
Pour onto tahini & salt. Emulsify with an immersion blender.
-
Whip Flora to a creamy, yogurt texture & fold into pectin base at 50°C/122°F.
-
Pipe into molds, flatten the tops before blast freezing for assembly.
- 384g Blood Orange Puree
- 6.5g Pectin NH
- 60g Granulated Sugar
- 50g Inulin
- As Necessary - Vanilla
-
Blend all ingredients into puree at room temperature (approx. 22°C/72°F)
-
Cook to 85°C/185°F before cooling.
-
Reheat for finishing.
- 450g dunkle Schokolade 70%
- 450 g deZaan Stellar Kakaobutterchips
- 100g deZaan Carbon Black Kakaopulver
-
Schokolade und Kakaobutter auf 45 °C/113 °F schmelzen.
-
Carbon Black hinzufügen und mit dem Stabmixer glatt rühren.
-
Weitere Anweisungen finden Sie unter „Montage“.
-
Unmold mousses & pierce center with a toothpick.
-
Dip into carbon black chocolate mixture.
-
Spray with carbon black chocolate mixture to form large & uneven droplets with a spray gun.
-
Place onto reconstituted shortbread discs.
-
Melt blood orange coulis to approx. 40°C/104°F. Pipe 20g into the centre of the cavities to finish.
