Cocoa Pod

Created by

  • Tor StubbeDanish finalist at World Chocolate Masters 2015, works at Bojesen and Oialla
level 3

Recipe components

Used products

Kombucha mousse

PreparationIngredients
Preparation

Boil together fresh raspberry juice and trimoline. Pour over Cacao Barry chocolate and instragel. Blend with kombucha. Leave to set before use.

Ingredients
  • 140g
    Fresh raspberry juice
  • 63g
    trimoline
  • 280g
    Alunga™
  • 14g
    Instagel
  • 175g
    Kombucha

Cake

PreparationIngredients
Preparation

Mix together sugar, egg, oil and crème fraîche. Fold in Cacao Barry chocolate, flour and bicarbonate. Add milk. Bake at 150°C.

Ingredients
  • 350g
    sugar
  • 110g
    eggs
  • 15g
    oil
  • 113g
    Crème fraiche 38%
  • 85g
    Plein Arôme
  • 240g
    flour
  • 16g
    Bicarbonate
  • 235g
    Milk 3.5%

Kefir creme

PreparationIngredients
Preparation

Boil together glucose, cream, est of organic lemons and vanilla bean. Pour over Cacao Barry chocolate and gelatin. Once at 40°C, add kefir.

Ingredients
  • 15g
    glucose
  • 250g
    38% cream
  • 10g
    Zest of organic lemons
  • 1bean(s)
    vanilla bean
  • 295g
    Zéphyr™
  • 5g
    gelatin
  • 200g
    Kefir

Cocoa pulp marengs

PreparationIngredients
Preparation

Whisk together kombucha, juice and zest of 2 organic limes, cocoa liquor, sugar and egg white powder. Mix and add xantana, guar gum, carob gum, malto and sugar. Add citric acid. Pipe and dry.

Ingredients
  • 278g
    Kombucha
  • 15g
    Cocoa liquor
  • 110g
    sugar
  • 20g
    Egg white powder
  • 0,75g
    xantana
  • 0,5g
    Guar Gum
  • 0,2g
    carob gum
  • 0,75g
    Malto
  • 15g
    sugar
  • 0,5ml
    Citric acid

Other ingredients

PreparationIngredients
Preparation
Ingredients
  • fresh raspberries
  • Fresh litchi
  • Cocoa Nibs