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Mint & Cocoa P.4 (02)
Part 1: For Carbon Black Tuile
  • 30g Flour
  • 50g Granulated Sugar
  • 50g Egg Whites
  • 20g deZaan Carbon Black Cocoa Powder
  • 50g Butter
  1. Melt the butter and mix with the sugar. Incorporate the rest of the ingredients.
  2. Spread onto desired silicon mats (spiral molds used in this recipe)
  3. Bake at 160ºC/320ºF for 3 minutes and immediately unmold.
  4. Place onto a silpat
  5. Bake at 150ºC/302ºF for 8 minutes.
  6. Give desired shape to tuile as soon at it has been taken out of the oven.
  7. Allow to cool down completely before finishing dessert.
Part 2: For Crimson Red Mint Mousse
  • 285g Cream
  • 114g Glucose
  • 108g deZaan Crimson Red Cocoa Powder
  • 1g Salt
  • 184g Brown Sugar
  • 38g Butter (soft)
  • 57g Milk Powder
  • 3 drops Mint Extract
  • ½ Vanilla Bean
  • 300g Cream
  1. Place first quantity of cream, glucose, salt, vanilla, brown sugar and milk powder in a pot. Bring to a simmer and ensure everything has dissolved.
  2. In a separate bowl, add the Crimson Red cocoa powder.
  3. Pour the cream mixture over the Crimson Red blend until smooth with an immersion blender
  4. Blend in the butter and mint drops.
  5. Strain and chill overnight.
  6. When ready, whip the mixture on high speed in a stand mixer until stiff peaks.
  7. Whip the second quantity of cream to soft peak and fold this into the whipped Crimson Red base
  8. Pipe into molds and freeze over-night (Silikomart Essenziale mold)
Part 3: For Carbon Black Brownie Base
  • 550g Confectioners' Sugar
  • 55g Cocoa Butter
  • 140g Flour
  • 200g deZaan Carbon Black Cocoa Powder
  • 60g Milk Powder
  • 8g Salt
  • 100g Coconut Oil (chill first if necessary)
  • 4 Eggs
  • 120g Water
  1. In a Food processor add all ingredients. Process until combined.
  2. Pour finished mixture onto a ½ sheet tray and spread evenly.
  3. Bake at 180ºC/ 356ºF until set, approx. 15 min depending on oven.
  4. Once Baked,let cool for 20-30 minutes before cutting out 2cm disc.
Part 4: Assembly
  1. Once all components have been made. Place brownie disc onto a sheet tray.
  2. Unmold Crimson Red mousse and place onto brownie disc. Allow to come to temperature.
  3. Sift deZaan Crimson Red cocoa powder over the top of the mousse.
  4. Place one spiral carbon black tuile over the top and finish with fresh mint leaves.


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