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Good to go
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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.The name "Tropical Reef" refers to the coral reef commonly found in the tropics. In the Snack- to go that I imagined, th...
- Shelf life:
- 3 days
- Conservation:
- +3 Celsius
Containing: 6 Components
Plant-based chocolate brownie
Ingredients: Plant-based chocolate brownie
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96 gFlour
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83 gorganic coconut sugar
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1,3 gsalt
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120 gCHD-P65ALTOBIO
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160 gorganic coconut milk
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53 gGrapeseed oil
Preparation: Plant-based chocolate brownie
- 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
Exotic compote
Ingredients: Exotic compote
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90 gPassion Fruit Puree
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90 gmango puree
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180 gorganic fresh banana
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1 piece(s)Madagascar vanilla beans
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61 gDextrose
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70 gGlucose syrop
Preparation: Exotic compote
- 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.
Coconuts rocks
Ingredients: Coconuts rocks
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300 gwater
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30 gflaxseed
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200 gDesiccated coconut
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50 gsugar
Preparation: Coconuts rocks
- 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.
Plant-based coconut chocolate ganache
Ingredients: Plant-based coconut chocolate ganache
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60 gorganic coconut milk
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120 gCoconut purée
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30 gGlucose syrop
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160 gCHD-P65ALTOBIO
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37 gGrapeseed oil
Preparation: Plant-based coconut chocolate ganache
- Boil the coconut fruit purée, the organic coconut milk and the glucose syrup.
- Melt the dark chocolate in micro wave until reach 40°C.
- Blend together the coconut liquid with the dark chocolate
- At 35°C add the grape seed oil
- Blend and emulsify.
Dark chocolate tube
Ingredients: Dark chocolate tube
Preparation: Dark chocolate tube
- Spread the tempered chocolate on a guitar sheet (15 cm by 5,5cm) and leave to pre-crystalize.
- Roll it to make a tube and let crystalize.
Assembly
- Inject the exotic compote inside the baked chocolate brownie.
- Pipe the plant-based ganache inside the chocolate tube
- Place the filled chocolate tube on the top of the exotic compote
- On one side add the coconuts rocks.
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