Together

Together
A finger food that represents a moment of celebration. An idea that turns chocolate into a “takeout” dessert. An unusual snack that combines fruit with the food of the gods.

Shortcrust pastry with passion fruit

• passion fruit pulp 10% sugar 100 g
• soy lecithin 10 g
• fresh yolk 100 g
• rice oil 300 g
• sugar 180 g
• vanilla pod 1
• salt 5 g
• baking powder 10 g
• weak flour 450 g
• potato starch 50 g

In a bowl use an immersion blender to emulsify the fruit pulp, lecithin, egg yolk and rice oil until a stable mixture is obtained.
Pour the emulsion in a planetary mixer and add the sugar, vanilla seeds extracted from the pod and salt.
Mix for a few seconds.
Finally add the powders and continue to mix. Stop mixing as soon as the flour is incorporated.
Leave to rest in the refrigerator until it is completely cooled.
Spread to a thickness of 3 mm between two sheets of baking paper.
Place the dough on perforated trays and bake at 175°C for 15 minutes with the valve open.
Just out of the oven, quickly cut into pieces according to the moulds used.

Dark chocolate mousse

• fresh cream 250 g
• Excellence dark chocolate 55% 200 g
• gelatin in sheets 10 g
• water for gelatin 50 g
• half-whipped fresh cream 400 g
• acacia honey 50 g

In a pan heat to 45°C the first part of cream, chocolate, gelatin that has been rehydrated in plenty of cold water.
Cool to 35°C. Meanwhile, in a planetary mixer with a fine whisk whip the second part of the cream with honey.
The cream should be semi-whipped. Gradually fold it into the mixture with the chocolate.
Take the partially filled moulds from the freezer and finish filling them with the mousse.
Insert the stick into the mould and before placing them in the freezer top with the cut cookie.

Milk chocolate coating

• Ambre Java milk chocolate
coating 36% 500 g
• hazelnut paste 50 g
• rice oil 100 g

Temper the chocolate.
Then combine the hazelnut paste and rice oil.
Mix well with an immersion blender to obtain a smooth and uniform mixture.

White chocolate mousse

• fresh cream 200 g
• Zephyr white chocolate 34% 200 g
• gelatin in sheets 10 g
• water for gelatin 50 g
• vanilla pod 1
• fresh cream 400 g
• acacia honey 50 g

In a pan heat to 45°C the first part of cream, chocolate, gelatin that has been rehydrated in plenty of cold water and the vanilla seeds extracted from the pod.
Cool to 35°C. Meanwhile, in a planetary mixer with a fine whisk whip the second part of the cream with honey.
The cream should be semi-whipped.
Gradually fold it into the mxture with the chocolate.
Using a pastry bag, fill the silicone moulds half way and place in the freezer.

together

FINISHING

Remove the finger treats from the moulds when they are frozen and dip them in the milk chocolate coating.
Decorate with chopped hazelnuts.

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