Spiced Sea Buckthorn and Pumpkin Seed Chocolate
- Level:
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Difficult
When I received the creativity box the trend that stood out for me was resourcefulness – a topic very relevant to me and my business. I decided that I would use local ingredients but living in Scotland and it being October, I worried that my options may be limited. I did some research and found that the Scottish Borders are the biggest producer of sea buckthorn berries in the UK. I contacted a local supplier (Wild and Scottish sea buckthorn juice) which is based 45 miles away from Cocoa Black in Peebles. Sea buckthorn season runs from September so it was perfect. Sea buckthorn has multiple health benefits as it contains carotenes, omega oils 3,6,7,9, antioxidants and vitamin E and C (in fact they contain 15 times the vitamin C of that of an orange). We also grow pumpkins locally and I acquired the honey from a friend who keeps bees. I made the marshmallow using chickpea brine which is usually a waste product. I decided to use the Inaya chocolate; I like the strong cocoa flavour and the fact that it uses Q fermentation which results in a higher yield from the cacao - perfectly going hand in hand with the resourcefulness trend. From the beginning of this project I knew I wanted my creation to be completely plant-based as our current use of animal-based products may not be sustainable in the future. With a growing population the need for space and food is heightened. At the moment, for every 1kg of livestock product produced (e.g. eggs, cream, gelatine, butter) the animals are being fed 6kg of plant protein. If we altered this ratio and used more plant-based products directly, it would make for a more sustainable future.
Sea buckthorn marshmallow
Used products: Sea buckthorn marshmallow
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100 gsugar
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50 gglucose
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30 gwater
Preparation: Sea buckthorn marshmallow
Combine sugar, glucose and water.
Boil until 120°C.
Used products: Sea buckthorn marshmallow
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60 gchickpea brine
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1-4xanthan gum
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3 gsea buckthorn juice
Preparation: Sea buckthorn marshmallow
Whilst above boiling, whip up chickpea brine, xantham gum and buckthorn juice
Used products: Sea buckthorn marshmallow
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30 gwild and scottish unsweetened sea buckthorn juice
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30 gwater
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1 spoon(s)agar
Preparation: Sea buckthorn marshmallow
Mix agar, buckthorn juice, and water.
Boil for one minute then take off the heat.
When sugar reaches temperature slowly pour it into the whipping chickpea brine.
Keep whipping on high for at least 2 minutes until smooth and glossy.
Slowly pour the agar mix into the whipped chickpea brine.
Keep whipping until cool enough to pipe into 1/3 of a mould.
Sea Buckthorn Pâte de Fruit
Used products: Sea Buckthorn Pâte de Fruit
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100 gagar
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3 gyellow pectin
Preparation: Sea Buckthorn Pâte de Fruit
Mix
Used products: Sea Buckthorn Pâte de Fruit
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50 gwater
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50 gwild and scottish unsweetened sea buckthorn juice
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15 gglucose
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15 ghoney
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1 gtartaric acid solution
Preparation: Sea Buckthorn Pâte de Fruit
Warm together
Whisk in the sugar pectin mix.
Boil to 106℃.
Pour into a bowl and allow to set before blitzing up with a hand blender.
Pipe into the 1/3 of the mould when cool.
Pumpkin seed crunch
Used products: Pumpkin seed crunch
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100 ggranulated sugar
Preparation: Pumpkin seed crunch
Make a dry caramel with teh granuated sugar.
Pour out and leave to set.
Used products: Pumpkin seed crunch
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100 gtoasted pumpkin seeds
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2 gsalt
Preparation: Pumpkin seed crunch
Blitz seeds, sugar and salt until fine.
Used products: Pumpkin seed crunch
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50 gM-8H330L-N
Preparation: Pumpkin seed crunch
Add the praline paste and tempered chocolate.
Spread out between two grease proof paper sheets
Leave to set before cutting out circles and placing on top of the marshmallow & pâte de fruit.
Spiced Inaya Soya Ganache
Used products: Spiced Inaya Soya Ganache
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75 gsoya milk
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75 gsilken tofu
Preparation: Spiced Inaya Soya Ganache
Blend soya milk and tofu until smooth and creamy.
Used products: Spiced Inaya Soya Ganache
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10 ggrated ginger
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2 gpowdered star anise
Preparation: Spiced Inaya Soya Ganache
Add ginger and star anise.
Bring to 90℃ and take off the heat. Leave to infuse overnight.
Strain tofu mix to remove star anise pieces.
Used products: Spiced Inaya Soya Ganache
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25 gglucose
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25 ghoney
Preparation: Spiced Inaya Soya Ganache
Add glucose and honey and warm to 60℃.
Used products: Spiced Inaya Soya Ganache
Preparation: Spiced Inaya Soya Ganache
Combine the tempered Inaya and Excellence chocolates and then slowly pour in the spiced soya mix whist blending with a hand blender
Pipe on top of the circle of pumpkin seed crunch.
Allow to set before capping off.
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