Restriction free Mind nutrition Challenge

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level 3

Restriction free for THE ELDERLY

The shape is simple and easy to eat, rectangular like a protein bar, so that the taste will be the same no matter where you eat it from. 

The use of trehalose also makes it safe to eat, even for those with sugar restrictions.

 

Mind nutrition for THE HEALTH SEEKER

For pastries that mainly use dairy products and eggs, it is very difficult to replace them in a plant-based recipe, of which there are not many alternatives to butter with the same functionality. However, BE BETTER (plant-based butter) is a good substitute and has similar function, so it can be used in this pastry and eaten regardless of religion. 

Chocolate EVOCAO is very easy to adapt to plant-based products and is used to show its versatility. 

A plant-based diet is a diet consisting mostly or entirely of plant-based foods. Plant-based diets encompass a wide range of dietary patterns that contain low amounts of animal products and high amounts of plant products such as vegetables, fruits, whole grains, legumes, nuts and seeds. They do not need to be vegan or vegetarian but are defined in terms of low frequency of animal food consumption. 

As of the early 21st century, some 4 billion people are estimated to live primarily on a plant-based diet, some by choice and some because of limits caused by shortages of crops, fresh water, and energy resources.Main motivations to follow a plant-based diet appear to be health aspirations, taste, animal welfare, environmental concern, and weight loss.

 

Challenge for THE EXPLORER

It was created with a slightly novel combination of ingredients to suit the explorer’s needs. In addition, the shape of the cocoa pod makes you imagine the taste of chocolate at first glance, but you will be surprised by the flavor and aroma of the vegetables when you eat them.

Recipe components

Restriction free

Preparation

Fondant chocolat

 

Warm the butter to 70°C and add the chocolate. 

Emulsify the egg, sugar, and trehalose. 

Infuse the Earl grey in water for 3min and add to step2. 

Add the flour and pour 50g in each silicon mould. 

Bake 8min in the oven at 150°C.

 

Ingredients
Preparation

Confiture fraîche

 

Crush the pink pepper in a mill. 

Place all ingredients in a saucepan and bring to a boil.

 

Ingredients
  • 90g
    grapefruit
  • 90g
    passion fruit
  • 60g
    passion fruit puree
  • 30g
    concentrated cocoa pulp
  • 100g
    trehalose
  • 2g
    pink pepper
Preparation

Sablé chocolat

 

Mix the butter with sugar. 

Add the egg and emulsify. 

Add the powder types and mix. 

Cut to 5mm and bake 12min at 150°C.

 

Ingredients
  • 60g
    butter
  • 45g
    icing sugar
  • 105g
    flour
  • 12g
    Plein arôme

Assembly and finishing

 

Place the fondant chocolate on the sablé chocolate. 

Squeeze the confiture on top

 

Mind nutrition

Preparation

Ganache EVOCAO

 

Warm the pea milk and pour in the chocolate. 

Add the oil and cocoa pulp and mix with a hand blender. 

Pour in a silicon mould and freeze.

Ingredients
Preparation

Fondant chocolat Plant Based

 

Heat the pea milk and vegan butter. Add them to the chocolate and blend with a hand blender. 

Add the flour types and mix.

Line a metal mould with baking paper and squeeze out 50g each. 

Bake 2mm at 150°C. Bury the ganache in the middle and bake for 7min.

Ingredients
  • 75g
    flour
  • 15g
    potato starch
  • 1g
    baking powder
  • 1g
    baking soda
  • 60g
    agave syrup
  • 6g
    Pea Protein
  • 120g
    Plant based butter
  • 225g
    oat milk
Preparation

Sauce jaune

 

Mix all ingredients together.

Ingredients
  • 60g
    lime juice
  • 150g
    mango puree
  • 10g
    lime peel
Preparation

Sablé chocolat Plant based

 

Mix in a mill the salt and pepper. 

Mix all ingredients in a robot coupe. 

Cut to 5mm. 

Bake for 15 min at 150°C.

Ingredients
  • 140g
    Plant based butter
  • 40g
    trehalose
  • 80g
    brown sugar
  • 5g
    sea salt
  • 100g
    hazelnut powder
  • 110g
    pastry flour
  • 30g
    corn starch
  • 20g
    Plein arôme
  • 3g
    Timut pepper

Assembly and finishing

 

Put the sablé chocolate on top of the baked fondant chocolat with the sauce jaune. 

Decorate with lime peel and small basil.

 

Challenge

Preparation

Fondant chocolat

 

Warm the butter to 70°C and add the chocolate. 

Emulsify the egg, sugar and trehalose. 

Infuse Earl grey in water for 3min and add to step2. 

Add the flour and pour 40g in each silicone mould. 

Bake 8min in the oven at 150°C.

 

Ingredients
  • 140g
    butter
  • 28g
    Earl Grey tea
  • 140g
    water
  • 158g
    Egg
  • 70g
    sugar
  • 42g
    pastry flour
  • 35g
    trehalose
  • 400g
    Fondant chocolat
  • 120g
    cocoa pulp
Preparation

Sablé chocolat Plant based

 

Mix in a mill the salt and pepper. 

Mix all ingredients in a robot coupe. 

Stretched to 2mm and cut. 

Bake 15 min in the oven at 150°C.

Ingredients
  • 140g
    Plant based butter
  • 40g
    trehalose
  • 80g
    brown sugar
  • 5g
    sea salt
  • 100g
    hazelnut powder
  • 110g
    pastry flour
  • 30g
    corn starch
  • 20g
    Plein arôme
  • 3g
    Timut pepper
Preparation

Maïs sauté

 

Sauté the butter, salt ,soy sauce and roasted corn. 

Add the cream infused with the corn seeds and mix with a hand mixer.

Ingredients
  • 200g
    fresh corn
  • 2g
    salt
  • 30g
    butter
  • 13g
    soy sauce (double fermentation)
  • 120g
    cream 35%
Preparation

Ganache cassis

 

Warm the blackcurrant puree and cocoa pulp,pickled beets to 40°C and combined with Chocolate EVOCAO at 35°C. 

Mix with a hand mixer

 

Ingredients
Preparation

Popcorn

 

Heat the oil in a heatproof bowl and warm the dry corn in a microwave oven at 600W for 3 min. 

Roll in soy sauce, sugar, trehalose and place in a mould.

 

Ingredients
  • 50g
    dry corn
  • 17g
    soy sauce (double fermentation)
  • 33g
    sugar
  • 66g
    trehalose

Assembly and finishing

 

Spray into the cocoa pod mould the yellow, red, green, and white tempered cocoa butter.

Cast with Chocolate EVOCAO 

When the cocoa pod is shaped, place inside the maïs sauté and ganache cassis, and put the sablé chocolate plant based as a lid 

When the fondant chocolat is baked and cooled, mix it with a robot coupe and squeeze it into the moulage of the cocoa pod. 

Put the two parts together and pray for the surface that represents the seeds. 

Decorate with popcorn.