Plant Based Chocolate Indulgence

RECIPE #1 - Chocolate Brownie

Place the "vegan butter" and icing sugar in the mixer bowl. Mix with the paddle attachment until get a creamy consistency. Melt the chocolate and add to the previous mixture at 35ºC. Mix until combined. Beside mix dry ingredients and add to the batter. Beside mix the water and Natur Agrum using a hand blender. Then add to the batter little by little and keep mixing until get again a homogeneous mixture. Pour into a 16 cm diameter mould and bake at 175ºC for about 20 minutes.

RECIPE #2 - Pecan Nut Creamy

Combine the oat milk and salt and put on the heat. Beside combine the sugar, Pectin NHX and Agar Agar. On the other side place all fat ingredients together. Once the first preparation is at 40ºC, gradually add the dry ingredients stirring with a whisk. Bring to a boil. Remove from the heat and pour into the fats. Blend well and pour on the desired mould that will be used as insert. Let to set in the fridge. 

RECIPE #3 - Chocolate mousse

Combine Pectin NHX, sugar (1). Heat the water at 40ºC and add the previous mixture while mixing using a whisk. Bring to a boil. Beside melt the chocolate, add the melted cocoa butter and the rapeseed oil. Pour the water preparation onto the chocolate, cocoa butter and oil one. Mix using a hand mixer. Beside whip Natur Air and water (2). Once almost whipped, add Inulin and the sugar (2) previously combined. Keep whipping for 5 to 7 minutes until get a nice meringue structure the chocolate emulsion at 50ºC, fold the meringue into it delicately. Use immediately. 

RECIPE #4 - Cocoa glazing

Combine half amount of sugar with Pectin NHX and add to the water at 40ºC stirring constantly. Bring to boil and add all other sugars and cocoa powder. Stir again and bring to 103ºC. Remove from the heat and add the citric acid solution. Stir and keep in the fridge for 12 hours before using. 

ASSEMBLING AND FINISHING

• Cocoa butter and dark chocolate for a spray gun mixture (50%)
• Gold leaf 
• PCB CRÉATION branch dark chocolate (004837)

Place the Brownie into stainless steel rings. Once the hazelnut creamy done, pour it onto the brownie ½ cm thickness and let to set in the fridge. Keep half of the creamy for the finishing. Once the mousse done, pour 2 cm onto the hazelnut creamy and set in the fridge. The remaining mousse pour it into the tart top silicon moulds and fill them full. Set in the fridge for 3 hours and then freeze. Spray the cake with the chocolate and cocoa butter spray gun mixture. Then glaze the chocolate mousse casted into the tart top moulds with the cocoa glazing and place it on top of the tarts. Place in the freezer for 10 minutes to set it well. Place the remaining hazelnut creamy into a piping back with a Mont Blanc nozzle and pipe it randomly onto a parchment paper following the the shape of the tart top and freeze. Spray it with the chocolate mixture for the spray gun and place it on top of the glazed mousse. Decorate with the PCB Création decoration.