Snack on the Go
Almond Cream
100 g almond powder
90 g sugar powder
100 g butter
55 g whole eggs
10 g all-purpose flour
6 g cocoa powder
Mix together all ingredients in food processor.
Dark Tart
100 g butter
20 g almond powder
63 g sugar powder
⅓ vanilla bean
40 g whole eggs
0.7 g salt
165 g all-purpose flour
18 g cocoa powder
- Mix together all ingredients in food processor.
- Roll out until 15 mm thick and cut with round cutter.
- Bake at 160°C for 8 minutes.
Almond Croquant
20 g almonds
10 g sugar
Caramelise sugar and mix in almonds.
Balsamic Caramel Cream
37 g sugar
30 g balsamic glaze
62.5 g cream (fresh)
100 g cream
70 g Cacao Barry® white chocolate Blanc Satin™ 29% cocoa
- Whip up 100 g of cream until a medium peak is obtained.
- Caramelise sugar, and mix with 62.5 g of warm cream and balsamic glaze.
- Pour over white chocolate and mix until smooth.
- Mix chocolate mixture with whipped cream.
Cocoa Decoration Line
11 g all-purpose flour
13 g powdered sugar
16 g Cacao Barry® cocoa powder Plein Arôme
8 g egg whites
Mix together all ingredients and strain the mixture.
Basil Paste
10 g basil
1.5 g garlic
4 g pine nuts
10 g olive oil
1 g Parmesan cheese
Mix together all ingredients in food processor.
Mushroom
3 champignon de paris
3 champignons de Paris
White Chocolate
Temper chocolate and make into desired shape.