Cocoa Pod

Recipe

Created by

Tor Stubbe - Danish finalist at World Chocolate Masters 2015, works at Bojesen and Oialla

Kombucha mousse

ingredients	preparation
140g Fresh raspberry juice 63g trimoline 280g CHM-Q41ALUN 14g Instagel 175g Kombucha	Boil together fresh raspberry juice and trimoline. Pour over Cacao Barry chocolate and instragel. Blend with kombucha. Leave to set before use.

Cake

ingredients	preparation
350g sugar 110g eggs 15g oil 113g Crème fraiche 38% 85g DCP-22GT 240g flour 16g Bicarbonate 235g Milk 3.5%	Mix together sugar, egg, oil and crème fraîche. Fold in Cacao Barry chocolate, flour and bicarbonate. Add milk. Bake at 150°C.

Kefir creme

ingredients	preparation
15g glucose 250g 38% cream 10g Zest of organic lemons 1beans(s) vanilla bean 295g CHW-N34ZEPH 5g gelatin 200g Kefir	Boil together glucose, cream, est of organic lemons and vanilla bean. Pour over Cacao Barry chocolate and gelatin. Once at 40°C, add kefir.

Cocoa pulp marengs

ingredients	preparation
278g Kombucha 15g Cocoa liquor 110g sugar 20g Egg white powder 0,75g xantana 0,5g Guar Gum 0,2g carob gum 0,75g Malto 15g sugar 0,5ml Citric acid	Whisk together kombucha, juice and zest of 2 organic limes, cocoa liquor, sugar and egg white powder. Mix and add xantana, guar gum, carob gum, malto and sugar. Add citric acid. Pipe and dry.

Other ingredients