1 batch raw gianduia (recipe from our Gourmet Raw Cakebook)
1 batch raw chocolate sauce
1 batch raw chocolate cookies
Fresh black mulberries
Edible gold powder
1. After full dehydration process, allow to cool the raw chocolate cookies at least 30 minutes, then place in a high speed blender or food processor. Blend until powder or slightly sandy. Place 2-3 tbsp chocolate cookie soil on the plate.
2. Place the gianduia quenelle on the top of soil.
3. Pour some raw chocolate sauce next to the quenelle. Dust some gold powder, sprinkle black mulberries. Serve immediately.
Deconstructed Raw Gianduia