Exotic Taco Snack

Created by

  • Togo MatsudaChef

We replaced tacos with bonbons and prepared an exotic VEGAN snack that is easy to serve and enjoy.
For the topping, we fried NORI (Seaweed), a speciality seafood, which is one of nature's blessings, and used it for its crispy texture.
Spicy dark chocolate from Mexico mingles with the flavour of exotic lime to create a snack you won't be able to stop eating.

Recipe components

Used products

Banana cake

Preparation

Mix toguether all ingredients using the Robot-Coupe

Ingredients
  • 108g
    banana(s)
  • 30g
    acacia honey
  • 23g
    Pure Hazelnut Paste Medium Roasted
  • 30g
    coconut milk
Preparation

Add

Ingredients
  • 50g
    Cocoa powder
  • 60g
    pastry flour
  • 2g
    baking powder
  • 1g
    bicarbonate of soda
  • 0.5g
    fresh rosemary

Roll out to a thickness of 8mm.
Cook in the oven for 8 minutes at 150ºC.

Cocount ganache

PreparationIngredients
Preparation

Heat to boil

Ingredients
  • 90g
    coconut milk
  • 30g
    glucose
Preparation

Add to previous mix

Ingredients
  • 90g
    Chocolate - Chocolate amargo - 66.5% Cacao - Cacao mexicano - 1 kg
  • 45g
    Lactée Supérieure
  • 100g
    coconut cream

Exotic ganache

PreparationIngredients
Preparation

Bring to boil

Ingredients
  • 100g
    passion fruit or exotic puree
  • 20g
    glucose
Preparation

Pour over.

Ingredients
  • 80g
    Lactée Supérieure
  • 50g
    Chocolate - Chocolate amargo - 66.5% Cacao - Cacao mexicano - 1 kg
  • 10g
    Passion fruit liqueur

Pineapple jam

PreparationIngredients
Preparation

Chop pineapples into 5mm pieces.
Heat all ingredients and make a jam.

Ingredients
  • 50g
    passion fruit or exotic puree
  • 195g
    pineapple(s)
  • 9g
    Sugar 1
  • 2g
    pectin

Banana Syrup

PreparationIngredients
Preparation
Ingredients
  • 20g
    Banana liqueur
  • 20ml
    mineral water

Coconut sablé

PreparationIngredients
Preparation

Mix toguether all the ingredients and roll out to 5mm thick. Cook in the oven for 15 minutes at 150ºC.

Ingredients
  • 100g
    powdered almond
  • 100g
    icing sugar
  • 64g
    coconut oil
  • 100g
    pastry flour
  • 18g
    mineral water
  • 3g
    sea salt

Dried seaweed

PreparationIngredients
Preparation

Mix the ingredients and place them on the seaweed leaves.
Fry oil at 170ºC.

Ingredients
  • 3piece(s)
    Seaweed leaves
  • 18g
    pastry flour
  • 26ml
    water
  • 4g
    Vinegar
  • 1g
    sea salt