Recipes: Xococo - Frank Haasnoot
Awarded Best Gastronomic Dessert
Chocolate tonka Mousse
Chocolate St Dominque 70% 50g
Egg yolks 25g
Tonka beans 5g
Cocoa liquer17% 20g
Mix the water and gelatine and let it set for 10 minutes.
Cook the sugar and a little water to 120’C.
Mix the hot sugar syrup with the egg yolks and whip till airy.
Preheat the milk and tonka beans and let its infuse for a hour.
Heat the milk again and mix it with the gelatine and dark chouverture to make a ganache.
Add the ganache to the cocoa liquer and whipped eggyolks.
And fold it into the whipped cream
Raw brown sugar 50g
Chocolate St Dominque 70% 13g
Almond powder 50g
Pastry flour 38g
Cocoa powder 13g
Meld the butter and the Chocolate.
Mix this with with the raw brown sugar and almond powder.
When this mixture is nice and smooth mix the cocoa powder and pastry flour till its starts to crumble
Egg yolks 50g
Coconut puree 84g
Coconut liquer 20% 15g
Cook the water and sugar till 120’C.
Mix this with the egg yolks and whip this till its airy.
Whip the cream airy and fold in the whipped egg yolks and coconut liquer.
Chocolate Coconut shell
Chocolate Mexico 66% 200g
Graded coconut 50g
Mix all ingrediënts add 40’C
125g Fresh lemon juice
150g Egg white
1 pc of Vanilla bean
Heat the sugar, scraped vanilla bean and the fresh lemon juice
Add this to the egg white and whip it till its airy.
When airy spread it out on a baking tray and bake at 90’C for 2 hours.
Fresh mango puree 300g
Fresh lime juice 1 pc
Mango vinega 5g
Mix all ingrediënts with blender
Fresh pineapple juice 250g
Mix all in ingredients with blender
Passionfruit 1 pc
Mango 1 pc
Pineapple juice 100 g
Fruit peper ½g
Mix the pineapple juice with the xantana.
Cut the the mango in brunoise and burn it with the blow torch.
Mix it all in with the rest of the ingredients.