CHOCOLATE AND COCONUT
CHOCOLATE WAFER
40gr Coconut Oil
40gr Coconut Sugar
40gr Almond Powder
1gr Salt
30gr Rice Flour
10gr Extra Brute – Cacao Powder
Mix the dry ingredients together.
Add the coconut oil and
Shape into a ring and let the dough rest in the refrigerator for 1 hour.
Bake at 170ºC for 10 to 12 minutes.
PIURA CHOCOLATE CREAM
73gr Semi-Skimmed Milk
73gr Cream 35%
32gr Egg Yolk
20gr Coconut Sugar
100gr Piura Blanco 74%
Boil the milk with the cream.
Add the sugar and the egg yolks and beat lightly.
Pour the hot milk to temper the yolks. Return to the pan and cook the cream at 84ºC.
Melt the chocolate at 45ºC.
Pour the cream over the chocolate and emulsify.
Store in the refrigerator for 12 hours.
COCONUT GELATIN
3gr Gelatin Sheets “Silver”
10gr Coconut Fruit Puree
15gr Cane Sugar
Soak the gelatin sheets in cold water and drain.
Boil the sugar with the puree.
Add the soaked gelatine.
Place in a tray so that it is 1.5cm high.
Refrigerate for 6 hours.
COCONUT MARSHMALLOWS
11gr Gelatin Sheets “Silver”
54gr Inverted Sugar
133gr Coconut Fruit Puree
73gr Cane Sugar
30gr Inverted Sugar
32gr Coconut Fruit Puree
Hydrate the gelatin in the first puree.
Boil the sugar, the second invert sugar and the second puree at 110ºC.
Place the remaining inverted sugar in the blender along with the hydrated gelatin and the coconut puree.
Pour the syrup over the mixture.
Beat until cooled to 25ºC.
Dose on silicone mat and let dry for 12 hours.
Cut and roll in sugar and cornstarch.
CHOCOLATE AND COCONUT
5gr Petazetas
70gr Piura Blanco 74%
Melt and temper the chocolate. Make decorations for the dessert.
Assemble:
Place the cookie on the bottom. Then put the cream with the help of a piping bag.
Decorate with the coconut gelatin, the coconut marshmallows and finally the chocolate petazetas.
