Petit baba au chocolat

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It’s a simplified and quick version, but I really like it. It’s just a cocoa BP biscuit. I shouldn’t say that, but maybe I prefer it to the work intensive rich version. And if you want a plant-based cake, that’s the one.

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The topping is whipped coconut cream and fresh strawberries.
The syrup is made of kurozato (black sugar) and Japanese brandy (Suntory).

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It has the perfect mellow sponge texture…

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Chocolats au caramel salé (melty salty fudge choco sweets)

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Decadent simplicity. Dark bitter chocolate filled with a soft salted butter caramel paste.

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Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter. Let cool and whip.

Recipe credit : Catherine H.

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I’ve used chips of cocoa mass (100% cocoa), unsweeted, for a happy contrast of flavors, bitterness/sweeteness, textures.

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Tarte fine aux abricots et au chocolat

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Apricot and chocolate thin pie. Ready in a few minutes, baked in the oven-toaster.

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Dried apricots. Rehydrated in tea and apricot liquor.

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A simple dough (flour, oil, hot water, salt), coconut cream, black sugar. That’s all.

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That’s not obvious from the photo but I pre-baked the dough till it was hard, before garnishing, and re-baking.

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100% cocoa chocolate chips, placed on the hot tarte. They melt in 3 minutes.

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Serve immediately with coffee.

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Le nouveau gâteau truffe au chocolat , with soy yogurt

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Not your grandma’s usual yogurt, not her salon de thé ‘s truffe au chocolat. I had no intention to remake them. The cake ended up similar just like that as I was improvising. Lucky !

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Freshly made soy yogurt

It’s the greatest soy yogurt for me. Commercial soy yogurt are always on the runny side of creamy, or on the jello side. And the Japanese soy yogurt, oh my, I’d never eat that, it’s over-sweetened and flavored with with stevia that I loath.
This one has a texture of… yogurt. And a taste of soy. It’s perfect.
Don’t skip the sugar, it helps maturation and the result is not sweet at all.

Easy recipe :
-make one liter of thick tonyu soy milk (tutorial)
-in a small cup mix 1 tbs of potato starch, 1/4 of agar, 1/2 cup of soy milk. Cook a few seconds in the micro-wave till its thickens. You get a mess.
-in the blender, mix the warmed soy milk, the cup of starch, 1 tbs of sugar, 2 tbs of store bough soy yogurt
-let overnight in a yogurt maker

Tip : you can take a thermos/thick pot with a lid, place glass bin in the middle, very hot water around…and you have a yogurt maker. I do that for smaller batches.

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Freshly made soy ‘Greek’ yogurt.
Drained in a cheese cloth (from the pharmacy), let overnight in the fridge. Drink the whey or use it for cooking, it’s full of healthy probiotics.

Other dairy-like ideas : my diary-free diary.

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Now, let’s make the cake : I whip all that to make a chocolate mousse.

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A nutty biscuit base (just blend all together).

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Composition : the base, a layer of mousse, slices of kumquat, more mousse, cocoa.
The result is really bluffing. That’s not exactly looking like those from the pâtissier‘s, but that’s as close as you dream of getting for some sweet you make like that in 10 minutes. Taste is divine…

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These kinkan (kumquats) are still in season and visible in the streets.

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Hot red choc’ chili

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A warm sprouted azuki chili with a few twists.

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These ingredients give the mood…

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I have followed the recipe of bean chili with dark chocolate and walnut, using sprouted azuki I had cooked and frozen. So it’s quick to mix and let simmer.

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Sides : A home-made wheat tortilla, toasted. And stir-fried white parts of romaine salad.

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Then use the tortilla as a spoon and enjoy :

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Coffee sunglasses

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Coffee or dessert ? Let’s have a coffee flavored sweet.
That’s very simple and plant based. I had fun with the silicone molds.

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Fresh out of the mold. They look naked ? Let’s dress them.

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So ?

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That’s the plan. The biscuit is sesame, sugar and cocoa mass chips, blended together. The bavarois is thick coconut milk, instant coffee, texture with agar.

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Choco-carob raspberry rich cake

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A decadent dessert… that takes 10 minutes to prepare. It would even have looked neat and perfectly shaped if I had used a circle and waited 2 hours to take it away.
Well, I’ll do it again.

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Cocoa or carob ? I have not chosen. This cake combines both.

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The biscuit :

1/2 cup of toasted sesame seeds
3 or 4 prunes without the stones (roughly half the volume of sesame)
2 tbs very full of carob powder (or unsweeted cocoa)
1/4 ts instant coffee
a drizzle of creme de framboise (raspberry liquor)

Powder the sesame, paste the prune with the liquor and a little water. Combine everything into a wet sand texture. Put in the bottom of a circle, press well.

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Then a layer of raspberries.

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And the ganache made of coconut cream, cocoa mass and a little sugar. The ganache is poured on the fresh or frozen raspberries. Then you should wait 2 hours and it will solidify fully. Take away the circle. Sprinkle more carob powder.

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Crumble-hunting and finger-licking good !

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