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Xococo

Frank Haasnoot
Netherlands
  • Awarded Best Gastronomic Dessert

  • Chocolate tonka Mousse

    Cream 110g
    Chocolate St Dominque 70% 50g
    Egg yolks 25g
    Sugar 25g
    Milk 45g
    Gelatine 2g
    Water 8g
    Tonka beans 5g
    Cocoa liquer17% 20g

    Mix the water and gelatine and let it set for 10 minutes.
    Cook the sugar and a little water to 120’C.
    Mix the hot sugar syrup with the egg yolks and whip till airy.
    Preheat the milk and tonka beans and let its infuse for a hour.
    Heat the milk again and mix it with the gelatine and dark chouverture to make a ganache.
    Add the ganache to the cocoa liquer and whipped eggyolks.
    And fold it into the whipped cream

  • Crumble chocolate

    Raw brown sugar 50g
    Butter 38g
    Chocolate St Dominque 70% 13g
    Almond powder 50g
    Pastry flour 38g
    Cocoa powder 13g 

    Meld the butter and the Chocolate.
    Mix this with with the raw brown sugar and almond powder.
    When this mixture is nice and smooth mix the cocoa powder and pastry flour till its starts to crumble

  • Coconut parfait

    Cream 200g
    Sugar 90g
    Water 20g
    Egg yolks 50g
    Coconut puree 84g
    Coconut liquer 20% 15g

    Cook the water and sugar till 120’C.
    Mix this with the egg yolks and whip this till its airy.
    Whip the cream airy and fold in the whipped egg yolks and coconut liquer.

  • Chocolate Coconut shell

    Chocolate Mexico 66% 200g
    Oil 50g
    Graded coconut 50g

    Mix all ingrediënts add 40’C

  • Vanille merengue

    250g Sugar
    125g Fresh lemon juice
    150g Egg white
    1 pc of Vanilla bean

    Heat the sugar, scraped vanilla bean and the fresh lemon juice till 120’C.
    Add this to the egg white and whip it till its airy.
    When airy spread it out on a baking tray and bake at 90’C for 2 hours.

  • Mango gel

    Fresh mango puree 300g
    Xantana 8g
    Fresh lime juice 1 pc
    Mango vinega 5g

    Mix all ingrediënts with blender

  • Verveine infuse

    Fresh pineapple juice 250g
    Verveine 7g
    Xantana 1g 

     Mix all in ingredients with blender

  • Compote mango

    Passionfruit 1 pc
    Mango 1 pc
    Pineapple juice 100 g
    Xantana 1g
    Fruit peper ½g

    Mix the pineapple juice with the xantana.
    Cut the the mango in brunoise and burn it with the blow torch.
    Mix it all in with the rest of the ingredients.

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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