Child Food

Created by

  • Lluc CrusellasSPANISH CHOCOLATE MASTER
level 1

"To go" implies movement, and this is what this SNACK represents, an enveloping shape that resembles the DNA chain and conveys the strength we need to be optimistic and aware that a change of mentality for a greener world is possible. And what better than a totally veggie snack? A sourdough recipe without eggs or dairy products and a super refreshing dark chocolate sorbet.

Recipe components

100% Plant Based Brioche

PreparationIngredients
Preparation

Mix the flour, the sugars, the salt and the vanilla and gradually knead with the liquids. Once kneaded, put aside in the refrigerator and once it has reached 4ºC, separate 30g. of the dough into the moulds. Ferment for 60 min at 28ºC and 90% humidity and bake at 210ºC for 11 min in a convection oven.

Ingredients
  • 500g
    weak flour
  • 24g
    fresh yeast
  • 70g
    inverted sugar
  • 30g
    sugar
  • 200g
    almond milk
  • 100g
    Olive oil
  • 60g
    sunflower oil
  • 10g
    salt
  • 100g
    Plant based egg yolk
  • 1piece(s)
    Vanilla

Dark chocolate Sorbet

PreparationIngredients
Preparation

Emulsify all the ingredients, leave to rest for 24 hours before mixing and add the crisp at the end. Pipe with a 1.2cm nozzle, freeze and then coat with olive oil d’oliciós.

Ingredients

Cocoa & Olive Oil Crisp

PreparationIngredients
Preparation

Melt the chocolate, emulsify with the oil and mix with the nibs. Stir vigorously until all the nibs are separated.

Ingredients

Assembly and Decoration

PreparationIngredients
Preparation

Bake the brioche, coat it with the chocolate and, once baked, use a 1.2 drill bit to make a hole. Insert the ice cream tube and the crisp. Lastly, close the hole with the stamp. Place inside the packaging and serve.

Ingredients