Cocoa Pod "The Origin" 

Dark Chocolate Crémeux

• 80 gram Cream
• 80 gram Milk
• 100 gram 75% Dark Chocolate
• 25 gram Butter
• 40 gram Egg Yolk

Instructions:

1. Heat the milk and cream together, then pour into the yolks and whisk immediately to prevent the eggs from cooking.
2. Return to the stove and heat until it reaches 80°C.
3. Pour over the dark chocolate and emulsify using a stick blender.
4. Allow it to cool slightly, then add the room-temperature butter and emulsify again with the stick blender.

Caramel Coffee

• 20 gram Glucose
• 180 gram Sugar
• 120 gram Cream
• 12 gram Coffee Powder
• 20 gram Milk Chocolate
• 30 gram Unsalted Butter
• 4 gram Sea Salt

Instructions:

1. In a saucepan, combine glucose and sugar bit by bit. Cook over medium heat using the dry caramel method until the mixture transforms into a clear, shiny golden-amber caramel.
2. While the sugar is melting, heat the cream, coffee powder, and sea salt in a separate small pot until it reaches 60°C.
3. Once the sugar reaches the desired amber color, carefully pour the warm cream mixture into the caramel. Stir in the milk chocolate until melted.
4. Once the caramel has cooled to 35°C, add the room-temperature butter and emulsify with a hand blender.

Almond Crumble

• 21 gram Icing Sugar
• 13 gram Inulin
• 77 gram Medium Protein Flour
• 17 gram Cornstarch
• 11 gram Almond Powder
• 45 gram Butter
• 20 gram Egg
• 1 gram Salt
• 1 gram Vanilla

Instructions:

1. Mix all the ingredients together until a crumbly dough forms.
2. Bake at 165°C for 12 minutes.

Dark Chocolate Streusel

• 173 gram Almond Crumble (from above)
• 38 gram Light Brown Sugar
• 12 gram Cocoa Butter
• 15 gram Dark Chocolate 75%

Instructions:

1. Melt the dark chocolate and cocoa butter together.
2. Add the almond crumble and light brown sugar, stirring well until the crumble is fully coated in chocolate.

Chocolate Mousse

• 82 gram Cream (1)
• 52.5 gram Milk
• 8 gram Trehalose
• 8 gram Cold Water
• 1.6 gram Gelatine
• 125.5 gram Dark Chocolate 65%
• 205.5 gram Cream (2)

Instructions:

1. Bloom the gelatine with the cold water.
2. Heat the milk, cream (1), and trehalose, then pour into the dark chocolate 65% and bloomed gelatine.
3. Stir until there are no lumps and the chocolate and gelatine are fully melted.
4. Whip cream (2) to about 60% (soft peaks).
5. Ensure the chocolate ganache mixture is at the correct temperature, then gently fold the whipped cream into it until well combined.

Dark Chocolate Dip

• 500 gram 65% Dark Chocolate
• 165 gram Cocoa Butter

Instructions:

1. Melt the dark chocolate and cocoa butter together, then hand blend until fully incorporated.
2. Use the dip while the temperature is at 32°C.

Assembly

Components needed:

• Dark Chocolate Crémeux
• Caramel Coffee (Sea Salt Caramel)
• Dark Chocolate Streusel
• Chocolate Mousse
• Dark Chocolate Dip

Instructions:

1. Layer the dark chocolate crémeux, coffee caramel, and dark chocolate streusel into an insert mold, then freeze it completely.
2. Prepare the dark chocolate mousse and pipe it into a silicone cocoa pod mold, filling it about ¾ full.
3. Press the frozen insert into the middle of the mousse.
4. Stick both halves of the mold together, pressing out a little around the sides to remove excess mousse and seal it.
5. Freeze for 24 hours.
6. Unmold the dessert, clean off any excess mousse from the seams, and dip it into the 32°C dark chocolate dip.
7. Finish by spraying with an airbrush using yellow, red, and green cocoa butter colors to mimic a real cocoa pod.