Winter Plant-Based Chocolate Indulgence

Roast the flax seeds and leave them to cool down. Mix them into powder and add the water. Leave to swell for about 20 min.

Add the icing sugar and whip for about 15 min. at high speed with a whisk.

Heat up the coconut oil together with the PatisFrance Praliné Amandes 50%

 and the Belcolade Noir Origins Papa New Guinea 73 Cacao-Trace to 40°C. Mix into the previous mixture and add the sifted flour, Belcolade Cocoa Powder and salt. Mix to obtain a homogeneous dough.

Pipe 30 g brownie batter in each silicone mold and put 3 g chopped almonds on top of each cake.

Bake at 170°C for about 14 min. Leave to cool down. Do not demould.

Boil the water and yuzu juice and add onto the Belcolade Selection M. Plant-Based Cacao-Trace chocolate and Belcolade Cocoa Butter and mix with an immersion blender. Add the Oatly cream and mix again. Leave to cool down in a fridge to 5°C.

Before use, whip the mixture in a kitchen aid until you have a mousse texture.

Fill up the previous brownie mould with first a piece of the frozen blazed nectarine fruit and continue with the chocolate mousse. Fill up some 4cm diameter half sphere silicone moulds and freeze it. Leave to cool down overnight in a fridge to 5°C.

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 a silicone circles mold of 3 cm diameter and 1 cm high with the peach filling and bake at 100°C for 1 hour. Leave to cool down and put it in the freezer. Demold the frozen peach circles.  

Temper the Belcolade Selection M. Plant-Based Cacao-Trace chocolate to 35°C and add the grape seed oil and the roasted chopped almonds.

Mix the sugar and the pectin. Heat up the soy milk and the glucose to 50°C and add the pectin-sugar mixture. Bring everything to a boil. Pour onto the Belcolade Selection M. Plant-Based Cacao-Trace chocolate and mix with an immersion blender. Add the slightly heated Puratos Miroir Glassage Neutral 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.

Bake the brownie in the silicone molds and leave to cool down. Put a circle of the peach filling on top. Whip the yuzu chocolate mousse and fill up the silicone mold. Put in the freezer. Fill up half-sphere silicone molds with the chocolate mousse, using the same number of molds as the previous ones, and freeze. Dip the frozen brownie-peach-yuzu mousse in the chocolate coating and decorate the top with icing sugar. Glaze the half-sphere yuzu chocolate mousses and put one on top of the dessert. Decorate with chocolate decoration made from Belcolade Selection M. Plant-Based Cacao-Trace chocolate.