VEGAN SABLE CACAO DOUGH
Ingredients
180g icing sugar
200g vegan butter
420g flour
20g corn starch
40g Callebaut Cocoa Powder CP
80ml water
Preparation
Sift the icing sugar. Add the vegan butter and mix well. Add the flour,
corn starch and Callebaut Cocoa Powder CP. Gradually pour in the
water to obtain a sable texture.
COCOA FRANGIPANE
Ingredients
80g flour
4g sodium bicarbonate
7g baking powder
90g almond flour
30g Callebaut cocoa powder
80g inverted sugar
45ml grapeseed oil
140ml coconut milk
45ml coconut oil
Preparation
In the RoboCoupe mix all the ingredients for the cocoa frangipane.
PASSION FRUIT-BANANA MARMALADE
Ingredients
250g banana purée
50g passion fruit purée
50g glucose
70g sugar
10g pectin NH
Preparation
Heat the banana purée, passion fruit purée and glucose. Add the
sugar and pectin NH once the mixture reaches 40 degrees. Bring to
the boil and turn off the heat.
VEGAN DARK CHOCOLATE MOUSSE
Ingredients
50ml soy milk
200g Callebaut NXT Dairy-Free Dark Chocolate DFD-55
430g semi-whipped vegan cream
Preparation
Boil the soy milk. Melt and mix in the Callebaut NXT Dairy-Free Dark
Chocolate. Add the semi-whipped vegan cream.
VEGAN DARK CHOCOLATE GLACAGE
Ingredients
62.5g sugar
1.5g pectin NH
150ml soy milk
62.5g sugar
150g glucose
250g Callebaut NXT Dairy-Free Dark Chocolate DFD-55
Preparation
For the glacage, mix the sugar and pectin NH. Warm up the soy milk
and the glucose at 40 degrees. Add the sugar/pectin and boil.
Pour over the Callebaut NXT Dairy-Free Dark Chocolate and mix.
Rest overnight in the fridge.
Melt the following day at 40 degrees and mix. Use at 30 degrees.
EMF Middle East
t. +961 9 938732 | info@emf-me.com www.emf-me.com
