Chocolate mandu waffle

Created by

  • Dongsuk KimChef
level 3

The new flavors of chocolate cream by blending Tanzanie 75%, Excellence 55%, Ocoa™ 70% 
The savory and rich notes of pecan nuts
Waffle dough using vegetable ingredients to match the vegan concept.
Raspberry paprika compote that brings out the freshness of raspberries and the crunchy texture of paprika.

 

I was reminded the Korean mandus that are too familiar to us, when I though 100% plant-based to-go snack. 
Many people love the mandu. 
I put various cream and ingredients into mandu waffle, suit the To-Go concept.

 

Recipe components

Used products

Waffle dough

PreparationIngredients
Preparation

1. Mix almon milk and plant based protein powder, and heat it (50℃).

2. Add sugar, salt, invert sugar, vanilla essence, the juice of lemon into the mixture, and blend it well. 

3. Put the melted organic margarine (50℃) into the mixture and mix it 

4. Add mealworm power, sifted plain flour, baking powder, and spicy powder and mix it well.

5. When the mixture is blended well, store it in the refrigerator. Put it into piping bag and bake it. 

6. Use 25g of the mixture per one waffle and bake at 200℃ for 20 seconds on the waffle maker. 

The above amount of the mixture is for 25 waffles.

Ingredients
  • 120g
    Organic margarine
  • 120g
    almond milk
  • 15g
    Plant based protein powder
  • 150g
    sugar
  • 3g
    salt
  • 45g
    invert sugar
  • 6g
    lemon juice
  • 15g
    Vanilla essence
  • 15g
    Mealworm powder
  • 225g
    plain flour
  • 7g
    baking powder
  • pinch
    Spicy powder

Vegan chcolate cream

Preparation

Heat

Ingredients
  • 500g
    almond milk
  • 50g
    Organic margarine
Preparation

Mix

Ingredients
  • 150g
    Ocoa™
  • 25g
    Tanzanie
  • 25g
    Excellence
Preparation

Add

Ingredients
  • 0.5g
    salt
  • 100g
    pecan paste
  • 1g
    Spicy powder
  • 10g
    Sosa Gelcrem Cold
  • 15g
    Almond liqueur

1. Heat almond milk and organic margarine (70℃).

2. Put the chocolate into a beaker, add the above warm mixture, and blend it. 

3. Add salt and the paste and blend it well. 

4. Cool the beaker in the ice-water (13℃).

5. Add the gel cream cold and blend it well. 

6. Add almond liqueur and mix it. 

7. Store it in the refrigerator.

8. Use it by putting it in the piping bag.

Raspberry-Paprika Compote

Preparation

Heat

Ingredients
  • 320g
    raspberry puree
  • 40g
    Raspberries IQF
Preparation

Add

Ingredients
  • 30g
    sugar
  • 5g
    NH pectin
  • 1piece(s)
    Yellow paprika

1. Put Raspberry Puree, Raspberry IQF into the pot and heat it.

2. When the temperature reaches 40℃, put NH pectin + sugar, and mix it by using whipper.

3. Put the mixture into a beaker when the concentrate becomes properly, and blend it. 

4. Store it in the tray and leave it in refrigerator. Before using it, beat the mixture. 

5. Burn the paprika using torchs. 

6. Wash the burn paprika, cut the paprika into 0.5x0.5cm dice, and mix it with coulis.

=> diced paprika 100g + beaten coulis 300g

Put 30g each in a sauce container.

For Assembly and Finishing

1. Pipe 25 g of waffle dough on the waffle machine, dip it in iron when it turns brown, and shape it with a Korean mandu mold. 

2. When it cools down, make a hole in the bottom of the waffle mandu.

3. Pipe 8g of pecan paste and pipe vegan chocolate cream 20g.