Gunung berapi
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:
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Mix all ingredients until crumble texture forms (using paddle attachment).
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Sprinkle onto a baking tray & bake at 150°C/302°F. for approx. 25min.
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Cool & briefly blitz in a Food processor to form an uneven powder.
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Sieve with a large sieve to remove large chunks.
Shortbread:
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Melt chocolate to 40°C/ 104°F, add salt & fold in powdered crumble.
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Spread into a 6cm diameter stencil (1cm thick), slightly pressing down to retain the difference in texture.
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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
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Blend pectin with sugar, calcium lactate, carbon black into water before cooking to 85°C/185°F.
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Pour onto tahini & salt. Emulsify with an immersion blender.
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Whip Flora to a creamy, yogurt texture & fold into pectin base at 50°C/122°F.
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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
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Blend all ingredients into puree at room temperature (approx. 22°C/72°F)
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Cook to 85°C/185°F before cooling.
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Reheat for finishing.
- 450g Cokelat Hitam 70%
- 450g deZaan Stellar Cocoa butter chips
- 100g bubuk kakao deZaan Carbon Black
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Lelehkan coklat & mentega kakao hingga 45°C/113°F.
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Tambahkan Carbon Black & haluskan dengan blender imersi hingga halus.
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Lihat perakitan untuk instruksi lebih lanjut.
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Unmold mousses & pierce center with a toothpick.
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Dip into carbon black chocolate mixture.
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Spray with carbon black chocolate mixture to form large & uneven droplets with a spray gun.
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Place onto reconstituted shortbread discs.
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Melt blood orange coulis to approx. 40°C/104°F. Pipe 20g into the centre of the cavities to finish.
