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Part 1: Carbon Black Tortilla
  1. Dissolve the salt in the water.
  2. Combine the salt water with masa harina and cocoa powder.
  3. Mix until smooth. Mix in the soft butter. Cover the dough and let it rest for 20 minutes.
  4. Portion the dough into 20g balls and press to 9cm discs.
  5. Cook the tortillas in a pan, flipping twice, about 2 minutes the first side, and about 1 minute on the other sides.
Part 2: Tempura Mushroom
  • 170g Oyster Mushroom
  • 50g Flour
  • 50 Corn Starch
  • 3g Salt
  • 130g Sparkling Water
  • Vegetable Oil (for frying)
  1. Clean and dry the mushrooms off.
  2. Make tempura batter by mixing the flour, cornstarch, salt, and sparkling water.
  3. Lightly toss the mushrooms in the flour.
  4. Dip the mushrooms in the tempura batter and fry at 180°C/350°F for about 4 minutes, until lightly golden brown.
  5. Toss with salt immediately after removing them from the fryer.
Part 3: Carbon Black Salsa Macha
  • 200g Water
  • 65g Granulated Sugar
  • 60g deZaan Carbon Black Cocoa Powder
  • 10g Guajillo Powder
  • 10g Chipotle Powder
  • 4g Salt
  • 15g Sesame Seeds
  • 25g Peanuts (ground)
  • 15g Sunflower Seeds (crushed)
  • 20g Garlic (crushed)
  • 70g Extra Virgin Olive Oil
  1. Slightly heat the water and blend in the sugar and cocoa powder until smooth. Set aside.
  2. Gently heat the extra virgin olive oil at 90°C/194°F.
  3. Combine the remaining ingredients in a heatproof container. Pour the heated oil in and mix.
  4. Mix in the Carbon Black syrup and reserve.
Part 4: Red Cabbage Slaw
  • 230g Red Cabbage
  • 2g Salt
  • 20g Apple Cider Vinegar
  • 20g Lime Juice
  • 20g Extra Virgin Olive Oil
  • 0.5g Black Pepper
  • 0.5g Dried Oregano
  • 0.5g Smoked Paprika
  • 25g Jalapeno
  1. Slice the cabbage into thin strips.
  2. Toss the remaining ingredients with the cabbage and mix thoroughly.
Part 5: Assembly
  1. Warm the tortillas.
  2. Place the fried mushrooms on the top, followed by a heaping handful of the cabbage slaw.
  3. Drizzle with the Carbon Black salsa macha.


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