Cacao Evolution

Created by

Nicolas NikolakopoulosPastry Chef/Chocolatier Consultant, Chemist

level 1

Topic: Relax, Recharge, Refuel

Flavors: This boutique dessert features the fresh combination of a powerful Chios Mandarin (PGI) confit, with two strong cocoa flavored chocolates, Inaya 65% and Alunga 41%. The chocolates are introduced in three different textures (cremeux, mousse, soft biscuit). The whole is also completed with a Cardamom Cacao Crumble and Mandarin Infused Dried apricot for their interesting textures and health benefits.

This dessert is designed with functionality in mind. It is a bio-active dessert that aims to provide powerful ingredients and functional qualities without sacrificing taste, as it usually happens with some healthier foods. The idea is to create a chocolate delight that is not a “guilty pleasure” but is both beneficial and tasty as well.
The cremeux and mousse are both bio-active, completely covering the recommended individual daily needs of probiotics. Due to the nutritional yeast in the biscuit, half of the daily needs of important B vitamins are covered (B12, B6, B2).

Chios Mandarin (PGI) is one of the most aromatic citrus fruits in the world (TasteAtlas 2022), and its aroma is known to relieve stress. In this instance it is paired with a variety of functional spices to boost the antioxidant content, together with the chocolates and pure cacao nibs.

The design of the dessert puts an artistic highlight on the cacao pod as a protagonist, and shows how versatile cacao can be when combined with other elements.

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Recipe components

Intense Chios Mandarin (PGI) Juice Blend

Preparation	Ingredients
Preparation Step 1. Take juices with a slow-juicing machine and strain.	Ingredients 8piece(s) Chios mandarin 3piece(s) passion fruit 1piece(s) lime 3piece(s) lime peel 2piece(s) lemongrass stalks

Pure Mandarin Vesicles

Preparation	Ingredients
Preparation Step 1. Submerge the mandarin wedges in the solution until the skin has dissolved. Step 2. Flash - freeze and break the wedges in vesicles.	Ingredients Q.S. mandarin wedges Q.S. water-pectinase solution

Preparation

Ingredients

Preparation

Step 1. Submerge the mandarin wedges in the solution until the skin has dissolved.

Step 2. Flash - freeze and break the wedges in vesicles.

Ingredients

Q.S.

mandarin wedges
Q.S.

water-pectinase solution

Mandarin-Infused dried apricots

Preparation	Ingredients
Preparation Step 1. Microwave together, covered for 1 minute.	Ingredients 200g Diced dried apricot Q.S. Chios mandarin squeezed Juice

Fortified Soft Chocolate Biscuit

Preparation	Ingredients
Preparation Step 1. Make meringue with the egg whites, albumin and demerara sugar. Step 2. Melt Inaya 65% and emulsify with the cream and yolks. Step 3. Add the meringue to the chocolate mixture. Step 4. Add Plein arome, soft flour, nutritional yeast and coriander previously sieved together. Step 5. Spread on a baking sheet and sprinkle with Pure Cacao-Cardamom Crumble. Bake at 175oC for 8 min and cut.	Ingredients 150g egg whites 2g albumin 60g demerara sugar 60g egg yolks 120g Pureté Inaya™ 84g 35% cream 12g Plein Arôme 24g soft flour 24g yeast 4g coriander

Preparation

Ingredients

Preparation

Step 1. Make meringue with the egg whites, albumin and demerara sugar.

Step 2. Melt Inaya 65% and emulsify with the cream and yolks.

Step 3. Add the meringue to the chocolate mixture.

Step 4. Add Plein arome, soft flour, nutritional yeast and coriander previously sieved together.

Step 5. Spread on a baking sheet and sprinkle with Pure Cacao-Cardamom Crumble. Bake at 175oC for 8 min and cut.

Ingredients

150g

egg whites
2g

albumin
60g

demerara sugar
60g

egg yolks
120g

Pureté Inaya™
84g

35% cream
12g

Plein Arôme
24g

soft flour
24g

yeast
4g

coriander

Pure Cacao-Cardamom Crumble

Preparation	Ingredients
Preparation Step 1. Mix all the ingredients with the paddle.	Ingredients 43g 82% butter 46g demerara sugar 54g soft flour 16g Extra Brute 12g Cocoa - Cocoa Nibs - 1kg bucket 24g hazelnut powder 1g salt 4g coriander

Bio-Active Inaya-Alunga Cremeux

Preparation	Ingredients
Preparation Step 1. Melt the couvertures together. Step 2. Bring milk, honey, vanilla pods and salt to a boil, add Gelatin mass 180 Bloom and make ganache with the couvertures. Add the yogurt below 40oC. Step 3. Add the fermented cream and let it set.	Ingredients 81g Pureté Milk couverture - Alunga™ - pistols - 20kg bag 117g Pureté Inaya™ 18g Cocoa mass - Grand Caraque - pistols - 3kg bucket 180g greek yogurt 5% 90g milk 14g honey 2piece(s) Vanilla pod 0.9g salt 9g gelatin mass 180 bloom 144g fermented greek yogurt cream

Preparation

Ingredients

Preparation

Step 1. Melt the couvertures together.

Step 2. Bring milk, honey, vanilla pods and salt to a boil, add Gelatin mass 180 Bloom and make ganache with the couvertures. Add the yogurt below 40oC.

Step 3. Add the fermented cream and let it set.

Ingredients

81g

Pureté Milk couverture - Alunga™ - pistols - 20kg bag
117g

Pureté Inaya™
18g

Cocoa mass - Grand Caraque - pistols - 3kg bucket
180g

greek yogurt 5%
90g

milk
14g

honey
2piece(s)

Vanilla pod
0.9g

salt
9g

gelatin mass 180 bloom
144g

fermented greek yogurt cream

Bio-Active Alunga-Inaya Mousse

Preparation	Ingredients
Preparation Step 1. Melt the couvertures together. Step 2. Bring milk, honey, vanilla pods and salt to a boil, add Gelatin mass 180 Bloom and make a ganache with the couvertures. Add the yogurt below 40oC. Step 3. Whip the fermented cream. Step 4. Add sabayon to the ganache, then add the whipped fermented cream.	Ingredients 130g Pureté Milk couverture - Alunga™ - pistols - 20kg bag 90g Pureté Inaya™ 20g Cocoa mass - Grand Caraque - pistols - 3kg bucket 200g greek yogurt 5% 100g milk 16g honey 2piece(s) Vanilla pod 1g salt 20g gelatin mass 180 bloom 80g honey sabayon 200g fermented greek yogurt cream

Preparation

Ingredients

Preparation

Step 1. Melt the couvertures together.

Step 2. Bring milk, honey, vanilla pods and salt to a boil, add Gelatin mass 180 Bloom and make a ganache with the couvertures. Add the yogurt below 40oC.

Step 3. Whip the fermented cream.

Step 4. Add sabayon to the ganache, then add the whipped fermented cream.

Ingredients

130g

Pureté Milk couverture - Alunga™ - pistols - 20kg bag
90g

Pureté Inaya™
20g

Cocoa mass - Grand Caraque - pistols - 3kg bucket
200g

greek yogurt 5%
100g

milk
16g

honey
2piece(s)

Vanilla pod
1g

salt
20g

gelatin mass 180 bloom
80g

honey sabayon
200g

fermented greek yogurt cream

Fermented Greek Yogurt Cream 35%

Preparation	Ingredients
Preparation Step 1. From the previous day, heat the cream at 40oC and mix with the yogurt. Step 2. Let it ferment for 3 hours outside the fridge. Step 3. Put it in the fridge for a night.	Ingredients 40g greek yogurt 5% 400g cream 35%

Preparation

Ingredients

Preparation

Step 1. From the previous day, heat the cream at 40oC and mix with the yogurt.

Step 2. Let it ferment for 3 hours outside the fridge.

Step 3. Put it in the fridge for a night.

Ingredients

40g

greek yogurt 5%
400g

cream 35%

Honey Sabayon

Preparation	Ingredients
Preparation Step 1. Warm the mix at 650C. Whip to a sabayon.	Ingredients 50g Egg yolk 57g eggs 30g honey

Antioxidant Chios Mandarin (PGI) Confit

Preparation	Ingredients
Preparation Step 1. Mix together pectin X58 and carob gum with palm sugar. Step 2. Bring all the ingredients except for the acid to a boil and strain. Step 3. Add citric acid solution and let it set completely.	Ingredients 435g Chios mandarin squeezed Juice 60g Chios mandarin zest 0.96g Tumeric powder 0.8g cayenne pepper 208g palm sugar 5g pectin X58 3g carob gum 9g 50% citric acid solution

Preparation

Ingredients

Preparation

Step 1. Mix together pectin X58 and carob gum with palm sugar.

Step 2. Bring all the ingredients except for the acid to a boil and strain.

Step 3. Add citric acid solution and let it set completely.

Ingredients

435g

Chios mandarin squeezed Juice
60g

Chios mandarin zest
0.96g

Tumeric powder
0.8g

cayenne pepper
208g

palm sugar
5g

pectin X58
3g

carob gum
9g

50% citric acid solution

Assembly and finishing

Step 1. Cast custom made molds with Guayaquil 64%.

Step 2. Fill cavities with Bio-Active Alunga-Inaya Mousse, Fortified Soft Chocolate Biscuit, Bio-Active Inaya-Alunga Cremeux. Add the Mandarin - Infused Dried Apricot bits and top up with the Antioxidant Chios Mandarin (PGI) Confit.

Step 3. Decorate with Pure mandarin vesicles, Chios mandarin powder, Melissa cress and chocolate decoration.