Dacquoise
Ingredients
for 8 people
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300 g dark chocolate 68%
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180 g of YUMGO White
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60 g brown sugar
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180 g vegetable milk
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80 g coconut oil
Steps
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Heat the vegetable milk. Just before it boils, mix the milk with the chocolate to melt it.
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Add the coconut oil to the milk mixture then mix.
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Cool the mixture until it is just warm.
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Beat YUMGO Blanc until stiff, using the maximum speed of the mixer.
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Incorporate the sugar gradually during the expansion of YUMGO then pour over the melted chocolate.
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Mix gently with a spatula.
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Pour into the containers.
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Keep cool for 2 to 3 hours.
Plant-based Chocolate & Hazelnut Cake
INGREDIENTS
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105 g / 10,12% flour
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11 g / 1,06 % baking powder
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140 g / 13,49 % sugar
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15 g / 1,45 % invert sugar
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175 g / 16,86 % Yumgo Whole
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100 g / 9,63 % noise powder
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2 g / 0,19 % salt
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100 g / 9,63 % hazelnut past
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120 g / 11,56 % grape seed oil
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120 g / 11,56 % plant-based cream 35%
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150 g / 14,45 % dark chocolate 70%
PREPARATION
1. Mix flour, baking powder, sugars, whole yumgo, hazelnut powder and salt
2. Add hazelnut paste, grape seed oil and cream
3. Incorporate the melted chocolate
4. Spread out to 3,5cm high and cook 22min at 160°C
