KƏ’Kāō

Created by

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

Recipe components

Used products

Danish

PreparationIngredients
Preparation

Mix together yeast, sugar, salt, egg yolks, egg whites, unsalted butter, cold water and flour. Roll unsalted butter three times, roll out thin and cut, place into rings, prove and bake.

Ingredients
  • 30g
    yeast
  • 75g
    sugar
  • 18g
    salt
  • 204g
    egg yolks
  • 60g
    egg whites
  • 66g
    unsalted butter
  • 312g
    cold water
  • 1140g
    flour
  • 1000g
    unsalted butter

Cocoa pulp sorbet

PreparationIngredients
Preparation

Warm water, powdered dextrose, sugar, powdered glucose, stabiliser and powdered gelatin. Cool down. Add fresh lemon juice and cocoa pulp. Freeze and spin in a pacojet.

Ingredients
  • 246g
    water
  • 17g
    Powdered dextrose
  • 111g
    sugar
  • 18g
    powdered glucose
  • 5g
    stabilizer
  • 1g
    powdered gelatin
  • 20g
    fresh lemon juice
  • 20g
    lime juice
  • 300g
    cocoa pulp

Alunga™ and Hazelnut ice cream

PreparationIngredients
Preparation

Warm water, milk powder, sugar, stabiliser, egg yolks, invert sugar, salt and powdered gelatin. Add Cacao Barry chocolates. Freeze and spin in a pacojet.

Ingredients
  • 250g
    water
  • 17g
    Milk powder
  • 25g
    sugar
  • 3g
    stabiliser
  • 25g
    egg yolks
  • 50g
    invert sugar
  • 1g
    salt
  • 1g
    powdered gelatin
  • 92g
    Alunga™
  • 35g
    Pure Paste 100% Hazelnuts
  • 15g
    Praliné 50% Hazelnuts

Cocoa pulp gel

PreparationIngredients
Preparation

Grate 2 organic limes. Blend with cocoa pulp and add gel espessa.

Ingredients
  • 2
    Organic limes
  • 500g
    cocoa pulp
  • 7g
    Gel espessa

Fermented honey caramel

PreparationIngredients
Preparation

Warm cream and sea salt. Caramelise sugar and deglaze with the cream. Strain over Cacao Barry chocolate. Cool down Aff butter and fermented honey. Blend.

Ingredients
  • 165g
    38% cream
  • 3g
    sea salt
  • 180g
    sugar
  • 60g
    Alunga™
  • 30g
    butter
  • 75g
    Fermented honey