Μέτρια

Φτιάχνει: 10

Good to go
Good For Me

The name "Tropical Reef" refers to the coral reef commonly found in the tropics. In the Snack- to go that I imagined, the chocolate tube and the coconut rocks recall the barrier reef. The exotic flavours that accompany it, such as banana, mango, and passion fruit, represent the tropics' scent. It's a joyful creation of sustainable - ingredients and full of tasty fruits.

The name "Tropical Reef" refers to the coral reef commonly found in the tropics. In the Snack- to go that I imagined, the chocolate tube and the coconut rocks recall the barrier reef. The exotic flavours that accompany it, such as banana, mango, and passion fruit, represent the tropics' scent. It's a joyful creation of sustainable - ingredients and full of tasty fruits.

Διάρκεια ζωής:: 3 days
Conservation:: +3 Celsius

Περιέχει: 6 Συστατικά

Γράψτε ένα σχόλιο Αποθήκευση

3.4 oz

Flour
0.4 oz

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
2.9 oz

organic coconut sugar
15.4 gr

salt
4.2 oz

Cacao Barry DARK COUVERTURE - ALTO EL SOL 65% - PISTOLS - 1KG BAG
5.6 oz

organic coconut milk
1.9 oz

Grapeseed oil

In a mixing bowl, use the paddle and combine all the dry ingredients.
Melt the dark chocolate in microwave at 40°C, and add to the dry mix. Mix well.
Add the organic coconut milk and the grape seed oil to the mix.
Scale 40 gr of the chocolate brownie batter in an appropriate mould (silicon ref PX036).
Bake for 10 minutes at 180°C

3.2 oz

Passion Fruit Puree
3.2 oz

mango puree
6.3 oz

organic fresh banana
1 piece(s)

Madagascar vanilla beans
2.2 oz

Dextrose
2.5 oz

Glucose syrop

Slice the banana, add the fruits purée and mix with the hand blender.
Combine the all purée in a pan and add the glucose syrup and dextrose.
Cook at 102 °C
Remove, cool down, and use directly.

10.6 oz

water
1.1 oz

flaxseed
7.1 oz

Desiccated coconut
1.8 oz

sugar

Boil the water with the flaxseed.
Sieve it and keep the liquid (gel)
In a bowl, scale 50 gr flaxseed water and mix with the sugar and the desiccated coconuts.
Divide in small round portions, approximately 2 gr, and cook at 150°C for 6 minutes.