- 25 g cocoa powder
- 25 g corn flour
- 50 g dark chocolate, chopped
- 25 g fresh mint
- 2 g ginger ground
- 25 g plain (soft) flour
- 1.5 lt soy milk
- 75 g treacle sugar
In a saucepan, bring milk and mint to the boil and simmer until reduced by a third. Remove from the heat and cool, then strain and reserve.
Prepare the pastry cream with the cocoa, spice, starch, sugar and the reduced milk.
Once cooked, pour the mix onto the chocolate and slowly stir to unify.
Cover the pastry cream with plastic, lightly touching the surface. Allow to cool and keep refrigerated for up to two days.
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