Medium
Containing: 7 Components
Evocao™ Mousse
Ingredients: Evocao™ Mousse
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290 gWater
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10 gCornstarch
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320 gCWD-Q1EVOC
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14 gAquafaba Powder
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160 gwater
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135 gOrganic Dried Cane Juice
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45 gwater
Preparation: Evocao™ Mousse
- Bring the water #1 and cornstarch to a boil.
- Pour over the Evocao™ WholeFruit Chocolate and combine with an immersion blender.
- Combine the aquafaba powder and water #2 and whip until a foam starts to form.
- Cook the sugar and water #3 to soft ball stage; stream in whipping aquafaba to create an "Italian meringue" style foam.
- Once the ganache has cooled to 40°C/104°F gradually fold in the meringue.
- Chill until completely set.
Plant-Based Meringue (Baking)
Ingredients: Plant-Based Meringue (Baking)
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300 gwater
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14 gPotato Protein
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0.75 gxanthan gum
Preparation: Plant-Based Meringue (Baking)
- To make the plant-based meringue base, combine the water, potato protein, and xanthan gum with an immersion blender.
- For best results, allow to rest overnight or minimum of a few hours before whipping.
Chocolate Biscuit
Ingredients: Chocolate Biscuit
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216 gPlant-Based Meringue Base (above)
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160 gOrganic Evaporated Cane Juice
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74 gKing Arthur Sir Galahad Flour
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136 gCWD-Q1EVOC
Preparation: Chocolate Biscuit
- To produce the chocolate biscuit, whip the plant-based meringue base, slowly streaming in the sugar after a stable foam has developed.
- Whip to full volume.
- Sift the flour and fold into the meringue, followed by the melted Evocao™ WholeFruit Chocolate.
- Spread into a prepared ¼ sheet pan, and bake at 360°F until the cake springs back. Cool and freeze for easier handling.
Whole Fruit Clementine Confit
Ingredients: Whole Fruit Clementine Confit
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8 piece(s)Organic Clementines, Fresh
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500 gClementine Paste
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48 gClementine Juice, Fresh
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238 gOrganic Evaporated Cane Juice
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8 gPectin E440
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¼ piece(s)vanilla bean
Preparation: Whole Fruit Clementine Confit
- To create the clementine paste, gently blanch the whole fruit in 0.5% salted water 5 times for 15 minutes, covering with fresh, cold salted water each time.
- Cut the clementines in half, remove the seeds and grind to a smooth paste. Measure 500 gr of clementine paste, then add the juice, pectin and evaporated cane juice.
- Bring to a full boil to activate the pectin and cook to desired consistency, then cool.
Cocoa Streusel
Ingredients: Cocoa Streusel
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160 gTurbinado sugar
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128 gAmerican Almond almond flour
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110 gKing Arthur Sir Galahad Flour
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24 gDCP-22EXBRU
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2 gsea salt
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140 gPlant-Based Butter, Cold
Preparation: Cocoa Streusel
- Combine the dry ingredients in a bowl, and mix with a paddle until combined.
- Add the cold plant-based butter in small pieces.
- Mix on low until pea-sized pieces of streusel form, stopping mixer occasionally to adjust the size of the particles and break up bigger pieces.
- Freeze, then sift to obtain pieces of uniform size.
- Bake at 350°F until the streusel is set. Cool and reserve.
Evocao™ Chablon Glaze
Ingredients: Evocao™ Chablon Glaze
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600 gCWD-Q1EVOC
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300 gNCB-HDO3
Preparation: Evocao™ Chablon Glaze
- Melt the Evocao™ WholeFruit Chocolate and Cocoa Butter separately.
- Combine, and reserve at 40-45°C/104-113°F.
Assembly & Finishing
- Cut the frozen Chocolate Biscuit into 40mm rounds.
- Pipe a layer of Clementine Confit onto the cake, then reserve in the freezer.
- Pipe a small amount of Evocao™ Mousse onto a 12” x 12” piece of compostable plastic wrap to anchor the cake.
- Pipe additional cream on top, for a total of 50g of Evocao™ Mousse.
- Gather the plastic wrap into a sphere by twisting the top.
- Freeze.
- Unmold, then dip into Evocao™ Chablon Glaze.
- Roll in baked streusel then dust in Cacao Barry Extra Brute Cocoa Powder.
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