Cocoa Pod

Created by

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

level 1

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Recipe components

Kombucha mousse

Preparation	Ingredients
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 Pureté Milk couverture - Alunga™ - pistols - 20kg bag 14g Instagel 175g Kombucha

Cake

Preparation	Ingredients
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

Preparation	Ingredients
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 1beans(s) vanilla bean 295g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag 5g gelatin 200g Kefir

Cocoa pulp marengs

Preparation	Ingredients
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