CHOCOLATE FLAN AND PEANUT POWDER

Technique: GELIFICATION
Food additives: IOTA CARRAGEENAN, TAPIOCA MALTODEXTRIN

INGREDIENTS 

  • 2 oz (60 g) dark chocolate
  • 3/4 cup (180 ml) water
  • 1/2 cup (120 ml) 35% cooking cream 
  • 0.2 oz (15 g) sugar
  • 0.2 oz (15 g) peanut butter 
  • 1g (0.05 oz) IOTA CARRAGEENAN 
  • 5g (o.2 oz) TAPIOCA MALTODEXTRIN


DIRECTIONS 

CHOCOLATE PUDDING 

Melt the chocolate in the microwave, then pour it into a saucepan with all the other ingredients and the iota carrageenan.
Heat the preparation on a stove while mixing it all together with a hand blender. As soon as it starts to boil, remove it from the stove.
Pour the mixture into silicone rectangular molds and place them in the fridge for 15 minutes or until it is completely congealed.

PEANUT BUTTER POWDER

Using a fork, mix the peanut butter and tapioca maltodextrin together until a powder is obtained.

SERVING SUGGESTIONS 

Carefully unmold the chocolate pudding. Sprinkle the peanut butter powder over the chocolate pudding.

 

 

PRODUCTS USED TO CREATE THIS RECIPE

CHOCOLATE FLAN AND PEANUT POWDER