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1 Air Chocolate Decoration
  • 500 g
  • Grapeseed Oil 50 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 20 g

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. 

2 Fire Nectarine Fruit
  • Fresh Peach 500 g
  • Coconut Fat, Deodorized 20 g
  • Sugar 50 g
  • Pectin Yellow 8 g
  • Citrin Acid 1 g
  • Fleur de Bière 40% 30 g

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.

3 Earthy Crumble
  • Coconut Fat, Deodorized 125 g
  • Salt 2 g
  • Sugar 130 g
  • Baking powder 1 g
  • Almond powder 125 g
  • Flour 135 g
  • 70 g

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.

4 Water Chocolate Mousse
  • Water 200 g
  • Soluble Coffee 10 g
  • Oat Cream (13% fat) 100 g
  • 250 g

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.

5 Plant-Based Chocolate Glaze
  • Plant-Based Milk 250 g
  • Glucose 50 g
  • Sugar 50 g
  • Pectin NH 5 g
  • 400 g
  • Puratos Miroir Neutral l’original 250 g

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.

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