4 ELEMENTS
CT PBM46
CT PBM46
Melt the Belcolade Selection M. Plant-Based Cacao-Trace chocolate to 45°C and add the melted cocoa butter and the grapeseed oil. Temper the mixture to 31°C and pour into a Siphon bottle. Twist in 2 CO2 chargers and shake the bottle. Pipe gently a dollop of the aerated chocolate onto a guitar sheet and put a second dollop on top. Push it down in order to create a round chocolate decoration. Leave to crystalize for 1 hour and demold. Use this as a decoration on top of the dessert.
Cut the peaches into small cubes. Bake them in a pan with the coconut fat. Mix the sugar and pectin and add to the peaches. Bake for a few minutes, add the citric acid, and mix well with a spatula. Add the Fleur de Bière and blaze the peaches.
Fill up circles of a diameter of 5 cm and height of 2 cm with the peach filling and bake at 120°C for 1 hour. Leave to cool down and put in the freezer. Demold the frozen peach circles.
Mix all ingredients together except the chocolate. Melt the Belcolade Selection M. Plant-Based Cacao-Trace chocolate (70g) and add it gently to the earthy crumble mixture. Mix with a paddle until the dough is homogeneous. Put the dough on a tray and freeze it. When frozen, cut into small pieces using a knife. Put the crumble pieces 1 cm high in a circle of 6 cm diameter and 4 cm high. Bake the crumbles at 170°C for about 14 minutes until golden brown. Leave the crumbles to cool down and leave them in the metal circle molds.
Heat the water, add to the Belcolade Selection M. Plant-Based Cacao-Trace chocolate and soluble coffee, and mix with an immersion blender. Add the oat cream and mix again. Leave to cool overnight in a fridge at 5°C.
After: Whip the mixture in a Kitchen Aid until you have a mousse texture. Pipe the chocolate mousse on top of the baked crumble and the peach filling and freeze. Once frozen, glaze with the chocolate glaze.
Mix the sugar and the pectin. Heat the plant-based milk and the glucose to 50°C and add the pectin sugar mixture. Bring everything to a boil and boil for 2 minutes. Pour onto the Belcolade Selection M. Plant-Based Cacao-Trace chocolate and mix with an immersion blender. Add the slightly heated Miroir and mix again. Leave to set and cool down.
Reheat to 40°C before use and mix again with an immersion blender to remove air bubbles.
