APPLE PIE À LA MODE ( a pie served with ice cream ) A tart idea with a gelato component all in one. Mochi as a complete dessert experience, just like an entremet, a cake or a plated dessert, encapsulated into a small creation of couple of bites. I love the possibilities involved in this new wave of mochi making, the intercrossing of various aspects of sweet worlds and their techniques into one product: mochi, ice cream, pastry, and chocolate making.
Section of the Apple Pie à la Mode Mochi made for @sogoodmag using Cacao Barry Zephyr Caramel
The one of Bocadillo con queso ( Guava paste with cheese) which is often made with panela, a dried unrefined cane sugar juice. And the other is a guava milk shake and particularly the combination between Guayaba (guava fruit) with a dairy component. The used of Cacao Barry Zephyr Caramel for Blondie sponge was in reference of panela sugar and its caramel flavor.
The assemblage and finalization of Beso De Jalea was my attempt to bring chocolate and the techniques of spraying and molding bonbons with mochi and having a fresh new look and texture contrast.
Liquid toffee mochi with kinako and vanilla
Mont Blanc mochi made for Arte Heladero magazine / Chestnut cream inside done with Marron, 17 years Hibiki whiskey and Cacao Barry Alunga milk chocolate.
Milk chocolate mousse with honey_banana_lemon mochi
pistachio gelato with pistachio glaze
Coconut sorbet with passion fruit caramel center covered with toasted coconut