Dark Excellence

- Vegan Cocoa Sablée
- Organic moist figs with spices
- Passion fruit
- Vegan Cream 31 % Fat
- Mango Pineapple with basil mint
- Vegan chocolate cake with Cocoa Powder Extra brute 100% ,22-24% Fat
- Purete Dark Excellence 55%

Mix

Melt and add

Add

Sieve and mix all the dry ingredients together with the paddle attachment.
Melt the coconut oil and add to the machine with the water. Process until evenly combined.
Place between designed silicone sheet and silicone sheet and roll to 2mm thick. Chill in the refrigerator.
Cut into 9cm X 4 cm base size and 9cm X 7 cm covering disc. Bake at 160°c for 8-10 mins

Stir the lemon juice into the soya milk and set aside to thicken and curdle slightly into buttermilk.
In a pot over a medium heat, melt the butter, maple syrup together. Set aside to cool down.
Sift the flour, Cocoa Powder Extra brute 100%, 22-24% Fat, sugar and baking powder and baking soda into a large mixing bowl and whisk together.
Pour the soya milk and melted vegan butter mixture over the flour mixture and stir well until it becomes smooth batter.
Pour the mixture into two prepared pans and bake at 180°c for 30 – 35 mins.

Add all the ingredients together in one cooking pan and cook till the figs get cooked and spices flavors mixed with figs.
Cool down and blend it to paste. Use as required.

Boil the passion puree and Vegan cream together.
Add the heated mixture over the melted Purete Dark Excellence 55% and add butter. Let it cool down at room temperature for further use.

Boil the cream and pour over the Purete Dark Excellence 55% to prepare the ganache.
Fold the whipped cream to cool down ganache at temperature 28°c.Kept aside for later use.

Cut both mangoes and pineapple into dices. Kept separated. Store 50 g Mango diced for later use.
Add Pineapple to the orange juice and lemon juice with salt and vanilla beans. Bring to boil and cooked to 80 %.
Add 100 g Mango dices. Cook for another 1 min and take off the heat. Let it cool down.
Blend the 50 g mango dices with 20 % cooked fruits and basil mint leaves.
Add the blended puree to cooked fruits back. Kept in chiller for further use.