WHAT YOU NEED

For the vegan whites for sponge
497g water
20g potato protein
1g xanthan gum

For the brownie
412g VAO Milk Couverture 42%
300g grapeseed oil
264g vegan whites for sponge
388g raw ‘unrefined’ sugar
80g invert sugar
7g salt
180g coconut puree (sugarfree)
168g almond powder
180g gluten-free flour mixture
420g almonds

For the semi-liquid almond praline
640g almond praline 60% (Valencia)
160g water

For the calcium water
498g water
2g Lithothamnium calcareum

For the VAO Milk Couverture 42% ganache aerienne
395g water
150g calcium water
5g pectin 325 NH95
20g instant inulin
360g VAO Milk Couverture 42%
60g grapeseed oil
10g liquid sunflower lecithin

For the milk chocolate decoration
800g VAO Milk Couverture 42%

For the VAO Milk Couverture 42% almond enrobing
262g VAO Milk Couverture 42%
34g cocoa butter
34g grapeseed oil
70g almonds, roasted and chopped

To make the vegan whites for sponge

Blend ingredients together to form base whites. Refrigerate in airtight container at 4°C.

Chef tips: This recipe can be refrigerated for 7 days. These can replace egg whites in a classic sponge.

To make the brownie

Roast almonds at 150°C for 35–40 minutes and leave to cool.

Melt couverture with oil to 45°C.

Add vegan whites with sugars and salt before adding to previously melted chocolate. Add coconut puree, almond powder, and flour (or gluten-free flour mixture).

Finish with roasted nuts and spread into a
37 x 27cm frame. Bake at 180°C for approximately 20 minutes. Flatten out of the oven.

To make the semi-liquid almond praline

Add water to praline and emulsify with hand blender. Pour into 37 x 27cm baking frame lined with a silicon mat. Add brownie upside down and slightly press before freezing for finishing.

To make the calcium water

Place ingredients in an airtight container. Shake well (or stir) before use. Refrigerate at 4°C for 7 days.

To make the VAO Milk Couverture 42% ganache aerienne

Heat water to 50°C, add pectin with inulin and blend. Heat to 85°C before pouring onto couverture, oil and lecithin. Emulsify with hand blender and refrigerate for at least 4 hours.

Whip for 15 minutes and pipe immediately.

To make the milk chocolate decoration

Temper couverture and spread between two guitar sheets.

Cut 54 rectangles at 11 x 3cm. Leave to set.

Pipe 1cm-diameter dots onto a sheet of baking paper and stamp (using cold spray) with logos. Leave to set.

To make the VAO Milk Couverture 42% almond enrobing

Roast almonds at 150°C for 35-40 minutes.

Melt couverture with cocoa butter and oil to 45°C. Add almonds and dip frozen portions.

Finishing

Cut frozen brownie/praline assembly in three bands of 11cm. Cut 3cm wide and blast freeze.

Dip frozen assembly into enrobing at 40°C so that the edges are dipped.

Leave to slightly defrost before placing one chocolate rectangle on top of each petit gâteau.

Using a 3cm-wide flat piping tip, pipe a zig zag with whipped ganache aerienne on top before placing a second chocolate rectangle.

Pipe a small amount of ganache aerienne and finish by attaching a logo stamp.