Chocolatecake with Orangesezte - Original Beans

Chocolatecake with Orangesezte

by Ted Steinebach

With Arhuaco 82%

Harmonious

Heights of sweet spice, liquorice and sesame rise gently in this select tribal Businchari cacao made according to ancient Arhuaco tribal traditions that are designed to maintain the world’s natural harmony. One bar : One tree Your purchase of the harmonious Arhuaco 82% helps strengthen this guardian culture and the pristine landscapes it protects.

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Chocolatecake with Orangesezte

  • 1 persons
  • 90 min.

Only for brave home cooks: This is a recipe of a star chef 😉

Ingredients

  • 90.4 g Original Beans Arhuaco 82%

Preparation

CHOCOLATECAKE WITH ORANGE ZEST

  1. Ingredients: 36 g butter / 92 g sugar / 36 g Original Beans Arhuaco / 26,8 g flour / 86,4 g eggs / 20 g orange zest

  2. Bring the butter to room temperature.

  3. Mix the butter with the sugar until smooth.

  4. Whip up the eggs and mix with the butter & sugar.

  5. Sieve the flour and stir the it through this mix until dissolved.

  6. Stir the orange zest through this mix.

  7. Prepare baking tray with baking paper and bake for 12 minutes at 170 degrees celsius (turn the tray at 6 minutes). Let it cool down.

  8. When cool, put baking paper on working bench and put the cake upside down onto it.
    Take off the sticking (used) baking paper.
    Cut into desired shape.

CHOCOLATE MOUSSE WITH STAR ANISE AND CINNAMON

  1. Creme Patissier for Chocolate Mousse

    Ingredients: 2 Star anise / 4 cinnamon sticks / 17 g milk / 2 g sugar / 3 g milk/ 2 g sugar / 1,8g corn starch / 3,2 g egg yolks

  2. Warm up both milk parts with the cinnamon and star anise and leave for an hour (or more) and strain when infused

  3. Mix first part of milk and sugar and heat until boil and mix second part of milk and sugar with maizena to a paste.

  4. Mix the yolk with the paste and slowly mix in the boiled ‘sugar-milk’.

  5. Slowly heat up, while stirring until a thick creme.

  6. Star Anise-Cinnamon for Chocolatemousse

    Ingredients: 8 star anise stars / 8 cinnamon sticks / 54,4 g milk / 54,4 g Creme Patissier / 54,4 g Original Beans Arhuaco / 124,8 g
    cream

  7. Heat up milk to 20c, add star anise and cinnamon and leave to steep for an hour (or longer) and strain when infused.

  8. Mix pastry cream and milk until smooth and melt the chocolate.

  9. Mix the pastry cream and milk with the chocolate.

  10. Whip the cream and mix to the rest
    and leave in fridge to set and cool down.

Grand Marnier Meringue

  1. Ingredients: 18 g egg whites / 12 g
    sugar / 1,2 g Grand Marnier / 0.12 g salt

  2. Heat up the egg whites, sugar and salt to 40 celsius.

  3. Whip until cold and firm and slowly add the Grand Marnier.

  4. Put in piping bag and place on dessert.

Finishing Touch

  1. Heat up Stroh 80 until 30-40 celsius, then light on fire.

  2. With a spoon, slowly pour burning Stroh 80 over the meringue on your dessert until brulee’d.

"The first Original Beans I ate was Cusco 100% - I literally cried from euphoria! Truly the Rolls Royce of chocolate!"

Ted Steinebach, , New York, USA

Arhuaco 82%

Harmonious

Heights of sweet spice, liquorice and sesame rise gently in this select tribal Businchari cacao made according to ancient Arhuaco tribal traditions that are designed to maintain the world’s natural harmony. One bar : One tree Your purchase of the harmonious Arhuaco 82% helps strengthen this guardian culture and the pristine landscapes it protects.

Specifications

Weight
70 g
Cacao percentage
82%
Bean Origin
Businchari, Colombia
Notes
Price (100g)
€7.79

Ingredients

Ingredients: cacao mass*, raw cane sugar* (cacao 82% min) *Certified Organic

Average Nutritional Values

Colombia Arhuaco Businchari
Dark chocolate
NUTRITION FACTS
Per 100g

Energy: 2402 kJ / 574 kcal
Fat: 46g
Thereof Saturated fat: 28g
Carbohydrate: 31g
Thereof Sugars: 17g
Dietary Fibre: 15g
Protein: 9g
Salt: 0.03g
Iron:	20mg

PRESERVE THE HARMONIOUS WAYS OF THE ARHUACO TRIBE

View Origin

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