Atelier Jordà got to work creatively with “Debic products” and the new “Jordà – Sweet Crunches” with real Belgian chocolate.
Tiramisu “Jordà Style”
1. Tiramisu mousse
- 1000 g – Debic – tiramisu
- 70 g – Powdered sugar
- 50 ml – Espresso (cold)
- 50 ml – Amaretto
- 120 g – Inulin (Töufood)
- 10 g – Xanthan instant (Töufood)
- 20 g – Coffee powder
– Mix Debic tiramisu + powdered sugar + inulin + xanthan instant by using a handblender.
– Use a kitchen-aid to whip the mixture.
– Add 50 ml cold espresso and 50 ml amaretto.
– Add ground coffee.
– Fill silicon molds and freeze.
2. Sweet and sour meringue
- 40 g – Water
- 160 g – Sugar
- 120 g – Egg whites
- 60 g – Sugar
- 40 g – Rice vinegar powder (Jordà)
– Heat 40 g water + 160 g sugar till 121°C.
– Whip 120 g egg whites and 60 g sugar with a kitchen-aid.
– Add hot sugar syrup.
– Add vinegar powder.
– Pipe with a pastry bag and dry in an oven at 65°C – 2h.
3. Raspberry chocolate sphere
- 120 g – White chocolate (Veliche Delight 29%)
- 60 g – Rice crisps – (Jordà)
- 20 g – Popping sugar – (Jordà)
- 15 g – Raspberry powder – (Jordà)
- 10 g – Yödry (Töufood)
– Melt white chocolate.
– Add all other ingredients, mix till a homogeneous mixture.
– Fill silicon sphere ice cube molds.
– Freeze.
4. Chocolate cremeux without butter
- 225 g – Cream 35%
- 80 g – Dark chocolate (Veliche Temptation 64%)
- 65 g – Inulin (Töufood)
– Heat cream till 90°C.
– Add Inulin and dark chocolate.
– Mix with hand blender.
– Sieve mixture, fill piping bags and put in fridge for 2h.
5. Crispy cacao tuille
- 100 g – Powdered sugar
- 100 g – Pastry flour
- 50 g – Melted butter
- 50 g – Cream 35%
- 100 g – Egg whites
- 30 g – Premium cacao powder (Veliche)
– Mix all ingredients by using a whisk.
– Spread and shape the dough by using a stencil.
– Bake at 165°C for 30-40 minutes.
6. Jordà – Sweet Crunches – Dark Chocolate – Espresso Crunch
7. Jordà – Sweet Crumbles – Red Fruit Crumble