***Canceled*** Online - Molecular Pastry: Crazy Cake Course 24.02.2021 18:30 - 21:00

 

Together with the founder of the Christi's Crazy Cake, Christina Berest, we will learn about the molecular kitchen. Molecular technique opens a whole world of completely unique desserts. Thanks to an innovative approach to cooking, we get a healthier product that combines lightness with rich, pure taste.

During the online course we will cook a chocolate mousse from the b-concept course of Jordi Bordas (Barcelona) https://www.jordibordas.com/, World Pastry Champion 2011. 

Zoom-Meeting 
https://us02web.zoom.us/j/81750546530?pwd=OXlUQ3o2SVlrUGN6TGVBUjIydGpMUT09
Meeting-ID: 817 5054 6530
Kenncode: 925473 

Please see the list of products and instruments you need to prepare in advance:  

Chocaholic’s Passion:

- molecular light chocolate mousse without cream
- cream from avocado and lime

- soft chocolate sponge cake. 

soft chocolate sponge cakes
-eggs 95g,
-honey (inverse syrup),
-coconut sugar 47 g,
-almond flour 27,
-cream 35 %- 45g,
-flour-47g
-baking powder-3g,
-cocoa powder 10g,
chocolate 90% (or maximum)-10g
oil ( better refined) 27g,
salt
Lime and avocado cream
- avocado 183 g (1-2 ),
- coconut oil (refined or not) 20
- Jerusalem artichoke ( agave) syrup/ any sweet syrup or honey   - 28 g (or xylitol)
1 lime
Chocolate mousse
-chocolate 60-70 %- 160 g ( should contain lecithin)
- refined oil ( or olive)
-Gelatine-7 g
- pasteurized egg white (In Migros)- 70g
-coconut sugar ( Inulin ), or just sugar - 35 g

 

what will be needed:

Blender , scale, spatula, silicone or metal baking form ring, baking paper
Big glass bowl for serving ( or 5 -6 glasses).