Gold, Caviar and Vodka - Original Beans

Gold, Caviar and Vodka

by Cristina Garcia Suarez

With Yuna (Edel Weiss) 37% Couverture

Bare White Chocolate

Sweet impressions of banana milk and cacao butter slowly paint a golden portrait of life in the Yuna River Valley. This Rare & Original bare white chocolate is additive free and contains no lecithin and no vanilla.


Are you a business? Then we love to assist you via info@originalbeans.com

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Gold, Caviar and Vodka

  • 4 persons
  • min.

A nifty combination created by the dessert Queen Cristina Garcia Suarez from Barcelona.

Ingredients

  • 75 g Original Beans Yuna (Edelweiß) 37%

  • 45 g Original Beans Cusco 100%

  • 4 tbs Original Beans Udzungwa Cocoa Nibs

Preparation

Light vodka cream

  1. Ingredients:
    370 g milk
    80 g egg yolks
    50 g corn starch
    110g sugar
    45 g of vodka
    200g cream
    75g Yuna (Edel Weiss) 37% Couverture

  2. Make a crème pâtissière (pastry cream), stir in the cornstarch and let cool.

  3. Smooth the vodka into the crema. Finally add the half-whipped cream and put aside.

Sprinkles made of Muscovado sugar

  1. Ingredients:
    100 g almond flour
    100g flour
    100 g organic dark muscovado sugar
    75 g cold butter

  2. Mix the muscovado sugar, flour and sugar in a bowl.

  3. Then slowly add the butter and whisk it in until you have a small crumble ball. Freeze.

Cacao-Caramel Bonbon

  1. Ingredients:
    100 g glucose
    100g sugar
    1 tablespoon of water
    45 g Original Beans Cusco 100%

  2. Bring the sugar, glucose and water to the boil. When it has reached 150 degrees, remove from the heat and add the Original Beans 100% chuncho. Whisk well until everything is well combined. Place on a baking sheet to cool.

  3. Preheat the oven to 145 degrees. Place the caramel mixture between two baking sheets and roll out as thinly as possible. Then cut into pieces of 1.5 x 16 cm. Creating rings with the help of a heat gun and ring molds.

Cocoa nib cookies

  1. Ingredients:
    200g flour
    60g almond flour
    3g salt
    90g powdered sugar
    40 g cocoa (organic, Fairtrade)
    130g butter
    100g egg yolks
    4 tablespoons of Original Beans Udzungwa cocoa nibs

  2. Mix the flour, almond flour, salt, powdered sugar and cocoa in the food processor. Add the egg yolks and butter.

  3. As soon as the mixture is smooth, add 4 large spoons of Udzungwa nibs. Place baking paper on 2 baking sheets and bake at 180 degrees for 10 minutes.

  4. Then cut into strips of 1x6cm and bake for another 5 minutes.

For serving

  1. Caviar (sustainable "farming")
    Gold foils
    Aztec sweet herb

<em>By using Original Beans I can let my imagination run free and at the same time be sustainable and ethically responsible.</em>

Cristina Garcia Suarez, , Bilbao, Spain

Yuna (Edel Weiss) 37% Couverture

Bare White Chocolate

Sweet impressions of banana milk and cacao butter slowly paint a golden portrait of life in the Yuna River Valley. This Rare & Original bare white chocolate is additive free and contains no lecithin and no vanilla.


Are you a business? Then we love to assist you via info@originalbeans.com

Specifications

Weight
2000 g
Cacao percentage
37%
Bean Origin
Yuna River Valley, Dominican Republic
Notes
Price (100g)
€3.07

Ingredients

Cacao butter*, raw cane sugar*, whole milk powder*. Milk solids: 26% minimum, cacao solids: 37% minimum. *Certified organic.

Average Nutritional Values

Per 100g

Energy: 2554 KJ / 614 kcal
Fat: 44g
of which saturates: 28g
Carbohydrate: 46g
of which sugar: 46g
Protein: 7g
Salt: 0,2g

Bare the origins of pure cacao butter

Bon Bon Café Intense

View Origin

Awards & Certifications

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