Cacao Recipe
white chocolate cocoa pod, chocolate textures- tejate foam, passion fruit chocolate cloud, chocolate criollo soil
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Ingredients
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Cacao Pod
Tejate Foam
Passion Fruit Chocolate Cloud
Chocolate Criollo Soil
Method
Cacao Pod Preparation
- 1
Melt the White Chocolate
In a double boiler, melt the white chocolate until smooth. Mix in the cocoa powder and coconut milk. Stir until well combined and set aside.
Tejate Foam Preparation
- 2
Prepare the Tejate Foam
Blend the corn masa, cacao pulp, and water until smooth. Strain the mixture through a fine sieve to remove solids. Add sugar to taste and whip until frothy.
Passion Fruit Chocolate Cloud Preparation
- 3
Make the Chocolate Cloud
Soak gelatin sheets in cold water until softened. Melt dark chocolate and mix with passion fruit puree. Remove gelatin from water and dissolve in the warm chocolate mixture. Fold in whipped cream gently and refrigerate until set.
Chocolate Criollo Soil Preparation
- 4
Prepare the Soil
Mix chocolate cookie crumbs, cocoa powder, and melted butter until the mixture resembles wet sand. Spread on a baking sheet and bake at 180°C (350°F) for 10 minutes. Let cool.
