WholeFruit Chocolate Truffle

This pastry was created with the aim to highlight how we can make small changes to improve the sustainability of the pastry industry. This petit gateau is 100% plant-based, utilizes the entire fruit, and does not employ the use of molds. The hope is by looking at aspects of our craft through a new lens, we will be able to make changes that ensure a more sustainable future.

Level:: Medium
Makes:: 20
Shelf life:: 3 Days
Conservation:: Store in Refrigerator

290 g

Water
10 g

Cornstarch
320 g

CWD-Q1EVOC
14 g

Aquafaba Powder
160 g

water
135 g

Organic Dried Cane Juice
45 g

water

Bring the water #1 and cornstarch to a boil.
Pour over the Evocao™ WholeFruit Chocolate and combine with an immersion blender.
Combine the aquafaba powder and water #2 and whip until a foam starts to form.
Cook the sugar and water #3 to soft ball stage; stream in whipping aquafaba to create an "Italian meringue" style foam.
Once the ganache has cooled to 40°C/104°F gradually fold in the meringue.
Chill until completely set.

300 g

water
14 g

Potato Protein
0.75 g

xanthan gum

To make the plant-based meringue base, combine the water, potato protein, and xanthan gum with an immersion blender.
For best results, allow to rest overnight or minimum of a few hours before whipping.

216 g

Plant-Based Meringue Base (above)
160 g

Organic Evaporated Cane Juice
74 g

King Arthur Sir Galahad Flour
136 g

CWD-Q1EVOC

To produce the chocolate biscuit, whip the plant-based meringue base, slowly streaming in the sugar after a stable foam has developed.
Whip to full volume.
Sift the flour and fold into the meringue, followed by the melted Evocao™ WholeFruit Chocolate.
Spread into a prepared ¼ sheet pan, and bake at 360°F until the cake springs back. Cool and freeze for easier handling.

8 piece(s)

Organic Clementines, Fresh
500 g

Clementine Paste
48 g

Clementine Juice, Fresh
238 g

Organic Evaporated Cane Juice
8 g

Pectin E440
¼ piece(s)

vanilla bean

To create the clementine paste, gently blanch the whole fruit in 0.5% salted water 5 times for 15 minutes, covering with fresh, cold salted water each time.
Cut the clementines in half, remove the seeds and grind to a smooth paste. Measure 500 gr of clementine paste, then add the juice, pectin and evaporated cane juice.
Bring to a full boil to activate the pectin and cook to desired consistency, then cool.

160 g

Turbinado sugar
128 g

American Almond almond flour
110 g

King Arthur Sir Galahad Flour
24 g

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
2 g

sea salt
140 g

Plant-Based Butter, Cold

Combine the dry ingredients in a bowl, and mix with a paddle until combined.
Add the cold plant-based butter in small pieces.
Mix on low until pea-sized pieces of streusel form, stopping mixer occasionally to adjust the size of the particles and break up bigger pieces.
Freeze, then sift to obtain pieces of uniform size.
Bake at 350°F until the streusel is set. Cool and reserve.

600 g

CWD-Q1EVOC
300 g

NCB-HDO3

Melt the Evocao™ WholeFruit Chocolate and Cocoa Butter separately.
Combine, and reserve at 40-45°C/104-113°F.

Cut the frozen Chocolate Biscuit into 40mm rounds.
Pipe a layer of Clementine Confit onto the cake, then reserve in the freezer.
Pipe a small amount of Evocao™ Mousse onto a 12” x 12” piece of compostable plastic wrap to anchor the cake.
Pipe additional cream on top, for a total of 50g of Evocao™ Mousse.
Gather the plastic wrap into a sphere by twisting the top.
Freeze.
Unmold, then dip into Evocao™ Chablon Glaze.
Roll in baked streusel then dust in Cacao Barry Extra Brute Cocoa Powder.