Pabana party

Recreate a conventional recipe to present it an inclusive but indulgent treat for all. Callebaut’s vegan chocolate cardamom cake delivers broad, courageous flavors, making it a welcome enhance to your dessert menu.

VEGAN SABLE CACAO DOUGH
Ingredients

180g icing sugar
200g vegan butter
420g flour
20g corn starch
40g Callebaut Cocoa Powder CP
80ml water
Preparation
Sift the icing sugar. Add the vegan butter and mix effectively. Add the flour,
corn starch and Callebaut Cocoa Powder CP. Step by step pour within the
water to acquire a sable texture.

COCOA FRANGIPANE
Ingredients

80g flour
4g sodium bicarbonate
7g baking powder
90g almond flour
30g Callebaut cocoa powder
80g inverted sugar
45ml grapeseed oil
140ml coconut milk
45ml coconut oil

Preparation

Within the RoboCoupe combine your total components for the cocoa frangipane.

PASSION FRUIT-BANANA MARMALADE
Ingredients

250g banana purée
50g ardour fruit purée
50g glucose
70g sugar
10g pectin NH

Preparation

Warmth the banana purée, ardour fruit purée and glucose. Add the
sugar and pectin NH once the combination reaches 40 degrees. Carry to
the boil and flip off the warmth.

 VEGAN DARK CHOCOLATE MOUSSE
Ingredients

50ml soy milk
200g Callebaut NXT Dairy-Free Dark Chocolate DFD-55
430g semi-whipped vegan cream

Preparation

Boil the soy milk. Soften and mix within the Callebaut NXT Dairy-Free Dark
Chocolate. Add the semi-whipped vegan cream.

VEGAN DARK CHOCOLATE GLACAGE
Ingredients

62.5g sugar
1.5g pectin NH
150ml soy milk
62.5g sugar
150g glucose
250g Callebaut NXT Dairy-Free Dark Chocolate DFD-55

Preparation

For the glacage, combine the sugar and pectin NH. Warm up the soy milk
and the glucose at 40 degrees. Add the sugar/pectin and boil.
Pour over the Callebaut NXT Dairy-Free Dark Chocolate and mix.
Relaxation overnight within the fridge.
Soften the next day at 40 degrees and mix. Exercise at 30 degrees.