-
Stefan Bischof ha publicado una actualización
Level:
Scoolinar
One ofmy Consumer Favorit: Pure Berry; Raperry Mousse & Collies, Vegan Milk Xocolate Creamy, Poppy Seeds Xocolate Biskuit & Macadamic Xocolate Crunchy.
Sol Damiani, Yehia Bou Ghannam y6 others6 Comentarios-
Level:
Scoolinary Team
Wow, what an interesting combination of textures and flavors!
That glossy finish gives it a jewel-like look, and the base seems to have just the right balance between crunchy and creamy. How did you achieve that vibrant red color without overpowering the other elements?.
1-
Level:
Scoolinar
@sussan_scoolinaryteam When it comes to the glaze, I use less sugar, instead I use oligofuctose – a fiber from chicory root. Half as sweet as sugar, healthier for the blood sugar index and responsible for the beautiful shine. In order not to distort the flavors, I work with 100% fruit puree and natural colors.
-
Level:
Scoolinary Team
@moregnuss-info What an interesting choice of ingredients! Using oligofructose not only balances the sweetness but also gives it that flawless shine. You clearly pay attention to every detail to highlight the natural flavors. Great job! 🙌🏻
-
Level:
Scoolinar
@sussan_scoolinaryteam muchas gracias! and total vegan!
1
-
-
-
-
Level:
Scoolinary Team
I LOVE the pic. That looks like a symphony of textures and flavors! The contrast between the airy raspberry mousse and the crunchy macadamia chocolate sounds like a dream—was there a particular technique you used to balance the tartness of the berries with the vegan milk chocolate? 🍫✨
1 -
Level:
Scoolinar
I work with Adamance fruit puree, very tasty and balanced in acidity! The vegan xocolate is a bean to bar home made production with coconut milk powder. This has less acidity than dark xocolate and therefore harmonizes wonderfully with the raspberries. The whole creamy mixture is homogenized with citrus fibers and bound with pectin.
-
