Soy and Baru Snack

Soy and Baru Snack
Medium
Makes: 60 snacks
I owe this idea to Ivan Raga, our creative photographer. He said,"make me somethig with soy or whiskey. Something I can pour soy or whiskey on during the shot!" and this came up! Baru is a seed that is native in the Amazon and is being cultivated to avoid deforestation and create extra revenue for those communities. I really love the product and the project. Therefore, I decided to use Baru with soy and Thai curry for the crunch and the spicy notes. It is fabulous! Having the chance to exchange, take ideas from others and push the boundaries bring such great products!
I owe this idea to Ivan Raga, our creative photographer. He said,"make me somethig with soy or whiskey. Something I can pour soy or whiskey on during the shot!" and this came up! Baru is a seed that is native in the Amazon and is being cultivated to avoid deforestation and create extra revenue for those communities. I really love the product and the project. Therefore, I decided to use Baru with soy and Thai curry for the crunch and the spicy notes. It is fabulous! Having the chance to exchange, take ideas from others and push the boundaries bring such great products!
Shelf life:
4 weeks
Conservation:
Room temperature
Containing: 4 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Baru Praline

Ingredients

  • 125 g
    Bar nuts, light roasted
  • 37 g
    sugar
  • 3 g
    sea salt
  • 30 g
    olive oil

Preparation

  1. Make a dry caramel with the sugar.
  2. Pour caramelized sugar over the lighly roasted baru nuts.
  3. Add the sea salt on top.
  4. Once cold, create a praline with a stone grinder until you obtain a smooth texture by adding the olive oil.
  5. Reserve.
  6. Pipe on the bottom of the casted snack.

Tools

  • Pot
  • Stone grinder

Curry Cashews

Ingredients

  • 60 g
    Cashews
  • 4 g
    Grapeseed oil
  • 20 g
    maple syrup
  • 2 g
    Green curry paste
  • 1 g
    curry powder
  • 5 g
    Coconut sugar
  • 1 g
    ground ginger
  • 1 g
    Ground tumeric
  • 1 g
    sea salt
  • 0.5 g
    Ground Cumin

Preparation

  1. Preheat oven to 325F/165C.
  2. Toast cashews for 5 minutes.
  3. Whisk together oil, maple syrup and curry paste.
  4. Remove slightly toasted cashews and immediately toss in curry mixture.
  5. Add remaining spices and coconut sugar.
  6. Return cashews to oven and and bake for 8-12 minutes until golden brown and roasted.
  7. Once cold, chop in small pieces and sprinkle on top of the baru praline.

Tools

  • Whisk

Soy Ganache

Ingredients

Preparation

  1. Warm up the milk, sorbitol, glucose and fleur de sel at 80°C
  2. Pour on the combined, chopped chocolates.
  3. Add the soy sauce and emulsify using a hand mixer.
  4. Let cool down at 28°C.
  5. Pipe on top of the praline.
  6. Allow to rest for 24 hours before capping the molds.

Tools

  • Immersion blender
  • Pot

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