Plant Based Sechuan Button Hot Chocolate with Tuile Spoon
Sechuan Buttons paired with warmed oat milk and rich Tuma Yellow 80% Xoco Gourmet Chocolate gives rise to an exotic and stimulating drink, creating buzz and warmth intertwined, accompanied by a novelty tuile spoon enriched with Planifolia Black Vanilla.
Ingredients and method
Ingredients
Ingredients of Hot Chocolate
- 80g Xoco Gourmet 80% Tuma yellow chocolate
- 200g oat milk
- 30 (one punnet) Sechuan Buttons
Ingredients of Plant Based Tuile
- 65g reconstituted potato protein (6.5g potato protein powder to 65g water)
- 55g caster sugar
- 65g plain flour
- 65g plant based butter
- a whole Sechuan Button per portion
Method
Method for Hot Chocolate
- Heat oat milk with Sechuan Buttons, pour over the chocolate. Blend with hand blender and pass to serve in a small glass.
Method for Tuile Spoon
- Beat plant based butter and sugar together then beat in the rest of ingredients.
- Spread on chablon or mylar stencil on a silicone mat, lift off stencil, bake at 160C for 8-10 mins until goldening.
- Take off mat white still warm.
- Serve beside the hot chocolate with a whole Sechuan Button.
Recipe: Shona Sutherland
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