PROTECTION

Created by

level 3

The snack is shaped like a veined outer shell of the cocoa pod. The sablé made only from vegetable ingredients is baked in a special silver-plated mould to the desired shape. In the Snack the Alto el Sol chocolate cremeux is mixed with agar-agar and coconut fat, covered with a slightly smoky Kappia pepper cream seasoned with red paprika. The next layer of the Snack is a vegan sponge cake topped with a  raspberry gel.
The arched sablé-boat representing the cocoa bean is covered by chocolate mixed with grapeseed oil and scattered by cocoa nibs from the outside.
The half of the cocoa pod is closed form above by another layer of chocolate cremeux sprayed with  vegan white chocolate velvety surface which evokes the seeds sitting in the fruit under the white protective membrane in the cocoa fruit.
The Snack has a recycled paper package that protect, support the quick and easy consumption and also educate the customer via a special code with augmented reality. 

Cocoa is one of those treasures which may soon disappear from our world if we exploit nature and do nothing. Chocolate is a gift that would leave a large emptiness around the world if it would be no longer accessible to people. I believe that together, with a broad collaboration we can turn the current difficult situation in a positive direction. I would like to present this philosophy both in my sculpture and all my desserts. Each of them has a message, a call to humanity to act together.
ENVIRONMENTAL PROTECTION has many aspects and many ways, like sustainability or creating less waste, reduction of noise and pollution, etc. It is no matter which way we choose, but we should keep going on it in our everyday life.

Recipe components

Vegan sablé

Preparation

Mix

Ingredients
  • 400g
    Flour T55
  • 125g
    almond flour
  • 3g
    salt
  • 190g
    Vegan Margarine
  • 120g
    icing sugar
  • 2g
    vanilla powder
Preparation

At the end mix in

Ingredients
  • 100g
    water

Roll between 2 baking papers into desired thickness.

Bake at 160°C for 21 minutes.

Alto El Sol Cremeux

Preparation

Mix

Ingredients
  • 7g
    pectin X58
  • 1g
    agar agar
  • 10g
    sugar
  • 2g
    Carob Bean Gum
Preparation

Heat

Ingredients
  • 375g
    almond milk

At 45°C add mixture above and bring to boil and cook for a couple of minutes

Preparation

Pour over

Ingredients

Blend it with hand blender.

Pipe immediately to the silicon mould and leave the remaining in the fridge.

Kappia Pepper Cream

Preparation

Bake 

Ingredients
  • 500g
    Kappia pepper (in whole pieces)

Bake in the oven at 210°C for 40-50 minutes.

After baking cover with cling film.

Remove skin and all the seeds.

Blend pepper to a cream.

Preparation

Mix

Ingredients
  • 130g
    Kappia pepper cream
  • 4g
    Hungarian red paprika
  • 1g
    SOSA Gelificant Vegetal
  • 1g
    pectin NH

At 45°C add to the cream and bring to boil.

Preparation

Add

Ingredients
  • 1g
    Maldon salt

And cook for 2 minutes.

Raspberry Gel

Preparation

Heat

Ingredients
  • 102g
    raspberry puree
  • 20g
    lemon puree
  • 12g
    glucose syrup
Preparation

Mix and at 45°C  add to warm purées

Ingredients
  • 7g
    sugar
  • 1g
    SOSA Gelificant Vegetal
  • 1g
    pectin NH

And bring to boil.

Chocolate Biscuit

Preparation

Mix

Ingredients
  • 5g
    Apple Cider Vinegar
  • 180g
    almond milk

Reserve on room temperature at least for 10 minutes.

Preparation

Add

Ingredients
  • 50g
    Vegetable oil (Sunflower)
  • 60g
    almond milk
Preparation

Mix and sieve

Ingredients
  • 160g
    flour T45
  • 60g
    ground almonds
  • 20g
    cocoa powder
  • 100g
    sugar
  • 8g
    baking powder
  • 2g
    baking soda
  • 2g
    salt
  • 2g
    vanilla powder

Add to batter and mix with a whisk.

Bake at 180°C for 8- 9 minutes in deck oven.

Chocolate Glaze

PreparationIngredients
Preparation

Melt

Ingredients
Preparation

Blend with

Ingredients
  • 62g
    Grapeseed oil
Preparation

Add

Ingredients

White Velvet Spray

Preparation

Melt

Ingredients
  • 175g
    Vegan White Chocolate
  • 75g
    cocoa butter

Mix together and use as velvet spray

For Assembly and Finishing

First of all mix the baked crumble with tempered cocoa butter and press in the desired mold. (Pressed sable)

Pipe the Lavender Apricol gel in the center and place 3 pieces of the Hazelnut sponge ( Half sphere)

Pipe the Alunga cremeux and the Sea Salt Caramel Whipped ganache evenly. Top with the Lavender Apricot pearl and some Piemont Hazelnut halves. Decorate with the thin chocolate sticks and a piece of Micro green.