Meet the finalists
Meet the finalists
DELIGANT “G” / DELIGANT “E” / DELIGANT “L”
level 1
I created products that reflect my concept of "DELIGANT" and a common design with all three target audiences.
Shape:
I created a stylish, easy-to-eat TMRW’s chocolate bar that can be consumed efficiently in any situation, and can be enjoyed on the move or while seated at a café or restaurant.
Taste:
With my concept of TMRW, which combines "DELIGANT = Delicious and Elegant," I’m expressing the taste along with the functionality of ingredients, and catering to everyone TMRW’s chocolate confections that are truly necessary for each and every one of us.
DELIGANT “G” for THE SPORTS HERO: Energy Chocolate Bar
DELIGANT “E” for THE EXPLORER: Plant based Chocolate Salad bar
DELIGANT “L” for THE HEALTH SEEKER: Plant based Healthy Chocolate bar
Recipe components
Plant Based Shortcrust Pastry
In a food processor, add the flour, soy butter, cocoa, and salt. Add water and process further. Knead well and roll out to a thickness of 2mm. Shape the dough and bake in the oven at 180℃ for 20 minutes. |
Energy Chocolate Bar
Preparation Ghana Milk Chocolate Ganache & Fresh Rosemary Aroma
Add rosemary and palm oil into water and until infused. Add vegetable powder to step 1, heat, and stir into chocolate. Add soy butter, inverted sugar and rum mix to make a ganache. | Ingredients
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Preparation Caramel 【THE SPORTS HERO】【THE EXPLORER】3 applications to share & use. Heat granulated sugar to caramelise inside the saucepan.. Put the caramel on the bottom of the baked Shortcrust pastry(Component 1). Pour the caramel left over on the Silpat and leave to harden ,To be used for The Macadamia Praline. | Ingredients
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Preparation Macadamia Praline
Combine macadamia nuts, Component 2-2 caramel and salt in a food processor. Add the melted chocolate and Mycryo® cacao butter and mix. | Ingredients
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Preparation Fresh Banana & Orange sauce
Combine bananas with granulated sugar, lemon juice, and orange zest, and blend in a blender to form a sauce. | Ingredients
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Preparation Semi dry Pineapple
Heat up pineapple cut into 6 mm cubes in a microwave oven for 10 minutes to make it semi-dry. | Ingredients
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Preparation Plate Chocolate “DELIGANT”
Pour the tempered & pre crystallised chocolates into the moulds and decorate them. | Ingredients |
Assembly and finishing
Fill into the Cocoa Shortcrust pastry with praline macadamia. When the praline has hardened, coat the back side with chocolate. Fill with semi-dried pineapple, and then Piping with Ghana Milk chocolate Ganache and fresh rosemary on top. Pipping the fresh sauce banana oranges. Top with a layer of chocolate plate. | |
Plant based Chocolate Salad bar
Preparation Plant based Alto el Sol Ganache and Fresh Basil Aroma
Add vegetable powder, palm oil and granulated sugar to water and heat. Add the basil to Step 1 and mix in a blender. Pour the mixture into the chocolate mixture and stir. Add Fresh soy butter, inverted sugar, and salt and mix to make ganache. | Ingredients
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Preparation Marinade Pine nuts and Olive
Mix melted cocoa butter with pine nuts, tomato powder, salt, pepper and chopped olives. | Ingredients
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Preparation Semi dry Tomato
Microwave for 10 minutes to make semi-dried tomatoes. | Ingredients
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Preparation Chocolate Plate “DELIGANT”
Pour the tempered & pre crystallised chocolates into the moulds and decorate them. | Ingredients |
Assembly and finishing
Place the marinated pine nuts and olives in the brisée (component 2-2). Place the semi-dried tomatoes on top and pour the ganache. After it hardens, coat the back side with chocolate. Place the chocolate plate on the top.
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Plant based Healthy Chocolate bar
Preparation Plant based Evocao™ Ganache
Heat water and cocoa pulp, add vegetable powder, palm oil, Monk fruits powder, and allulose, and bring to a boil. Add to the chocolate mixture and mix. Add the soy butter and mix with a blender. | Ingredients
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Preparation Roasted Pecan nuts
Roughly chop roasted pecan nuts. Mix with melted cocoa butter and salt. | Ingredients
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Preparation Strawberry Sauce TMRW
Combine strawberries with mint, allulose, Monk fruits powder, and soluble dietary fibre; blend in a blender to make a sauce. | Ingredients
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Preparation FRESH Wild strawberry “Fraise des bois”
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Preparation Chocolate Plate “DELIGANT”
Pour the tempered & pre crystallised chocolates into the moulds and decorate them.. | Ingredients |
Assembly and finishing
Put the roasted pecan nuts in the brisée (component 1). Fill with the fraise des bois and squeeze the ganache on top. When firm, brush the back with chocolate (Evocao™). Pipped Strawberry source TMRW. Cover with plak chocolat. | |