Cocoa Pod | Chocolate Academy™ World Chocolate Masters
Explore innovative chocolate creations by Danish finalist Tor Stubbe, featuring kombucha mousse, kefir creme, and cocoa pulp macarons. #WCMPlay
Ingredients
- 140 g Fresh raspberry juice
- 63 g trimoline
- 280 g Pureté MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX
- 14 g Instagel
- 175 g Kombucha
- 350 g sugar
- 110 g eggs
- 15 g oil
- 113 g Crème fraiche 38%
- 85 g Plein Arôme
- 240 g flour
- 16 g Bicarbonate
- 235 g Milk 3.5%
- 15 g glucose
- 250 g 38% cream
- 10 g Zest of organic lemons
- 1 beans(s) vanilla bean
- 295 g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
- 5 g gelatin
- 200 g Kefir
- 278 g Kombucha
- 15 g Cocoa liquor
- 110 g sugar
- 20 g Egg white powder
- 0,75 g xantana
- 0,5 g Guar Gum
- 0,2 g carob gum
- 0,75 g Malto
- 15 g sugar
- 0,5 ml Citric acid
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