KƏ’Kāō

level 1
Recipe components
Danish
Preparation | Ingredients |
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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
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Cocoa pulp sorbet
Preparation | Ingredients |
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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
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Alunga™ and Hazelnut ice cream
Preparation | Ingredients |
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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
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Cocoa pulp gel
Preparation | Ingredients |
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Preparation Grate 2 organic limes. Blend with cocoa pulp and add gel espessa. | Ingredients
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Fermented honey caramel
Preparation | Ingredients |
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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
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