Ingredients

Mokaya fondant

250g Mokaya 66%

100g butter

100g egg yolks

300g egg whites

50g sugar

2g salt

Mokaya jelly

8g Pectin X58

40g brown sugar

600g milk

200gMokaya 66%

Mokaya passion fruit ice cream

1000g milk

60ginvert sugar syrup

250g passion fruit pure

210g sugar

100g glucose powder

30gskimmed milk powder

8g pro crema

190g Mokaya 66%

Coconut caviar

175g coconut pure

75g milk

25g sugar

2g agar agar

Chocolate caviar

500g water

100g sugar

60g cocoa powder

4g agar agar

Chocolate sand

200g flour 405

150g caramelized amaranth popcorn

100gbrown sugar

30g cocoa powder

50gcaramelized cocoa nibs

90g butter

3 vanilla

Passion fruit jelly cubes

350g passion fruit puree

100g simple syrup

50g water

22g instant gel

Passion fruit spheres

235g passion fruit puree

15g rum

5g gluconolactat

1000g water

5galginat

Mokaya spun sugar caneloni

150g isomalt

100g sugar

100g glucose-syrup

100g water

25g butter

25gMokaya 66%

Tamarillo Chip

250g tamarillo puree

100g water

105g sugar

6g gellan gum

Method

Mokaya fondant

Melt the chocolate and the butter with the egg yolks. In a seperate bowl, make a meringue with the egg whites, sugar and salt.

Mix all the ingredients together and fill silicon moulds and freeze. Once frozen bake for 6 minutes at 180°C. Once baked put the moulds in the blast chiller.

Mokaya jelly

Mix the brown sugar and pectin together. Add the milk and bring to the boil. Add the mokaya, fill silicone moulds and freeze.

Mokaya passion fruit ice cream

Mix the milk, puree and invert sugar syrup, and bring to the boil. In a seperate bowl mix the sugar, glucose syrup, milk powder and pro crema. Add both mixtures together, and mix the mokaya. Freeze in the ice cream machine.

Coconut caviar

Mix the ingredients and bring to the boil while stirring. Add 2l sunflower oil and get to5°C. With asyringe drop the mixture into the oil drop by drop, and leave for2 minutes. Rinse with warm water.

Chocolate caviar

Mix the ingredients and bring to the boil while stirring. Add 2l sunflower oil and get to5°C. With asyringe drop the mixture into the oil drop by drop, and leave for2 minutes. Rinse with warm water.

Chocolate Sand

Knead the ingredients together, and allow to rest over night. Press the dough through a crumble sieve, and bake for 12 minutes at170°C. Cool and grind finely in a thermo mix.

Passion fruit jelly cubes

Mix all the ingredients together with a hand held blender on a maximum speed for 2 minutes. Pour the jelly into a frame and allow to set in the fridge. Cut into 1cm cubes, and keep in the fridge.

Passion fruit spheres

Mix the puree, rum and guconolactat. Seperately, mix the water and alginat. Add the fruit coulis to the alginat bath using a spherical spoon, and leave for 1 minutes. Remove carefully.

Mokaya spun sugar caneloni

Mix the isomalt, sugar, glucose syrup and water and heat to155°C. Mix in the butter and emulsify; mix in the mokaya and emulsify. Allow to cool and spin the caramel around a plastic spoon, using a whisk.

Tamarillo chip

Mix the ingredients and bring to the boil. Spread on a silpat and put into a dehydrator for approximately 2hours at 68°C. Cut into the desired shapes and leave to dry again in thedehydrator for 1 hour at 68°C.

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