Exotic Taco Snack

level 1

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.

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Recipe components

Banana cake

Preparation Mix toguether all ingredients using the Robot-Coupe	Ingredients 108g banana(s) 30g acacia honey 23g NPN-HA2 30g coconut milk
Preparation Add	Ingredients 50g CP 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

Preparation	Ingredients
Preparation Heat to boil	Ingredients 90g coconut milk 30g glucose
Preparation Add to previous mix	Ingredients 90g CHD-WA-7171801-A99 45g Pureté Milk Couverture - Lactée Supérieure 38% - block - 2.5kg bag 100g coconut cream

Exotic ganache

Preparation	Ingredients
Preparation Bring to boil	Ingredients 100g passion fruit or exotic puree 20g glucose
Preparation Pour over.	Ingredients 80g Pureté Milk Couverture - Lactée Supérieure 38% - block - 2.5kg bag 50g CHD-WA-7171801-A99 10g Passion fruit liqueur

Pineapple jam

Preparation	Ingredients
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

Coconut sablé

Preparation	Ingredients
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

Preparation	Ingredients
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