Recipe OQO-Rrence
Professional

OQO-Rrence

Made with Oqo 73%

An original recipe by Lucila Canero

5 steps

Makes for 8 to 12 servings

Recipe Step by Step

01

OQO 73% SORBET

590g Water 
70g Sucrose 
70g Glucose  powder 33 DE
26g Inulin
40g Invert sugar 
2g Guar gum 
2g Carob gum 
200g OQO 73 %
1000g Total weight

Heat the water to 40ºC and add the sugar, inulin and gums.
Heat to 80ºC. Remove from the heat and allow to cool down before emulsifying with the OQO 73% couverture.
Let stand for 12 hours in the refrigerator before churning the sorbet.
02

OQO 73% SOFT SPONGE CAKE

400g Water 
26g Potatowhip
3g Sojawhip
1g Xanthan gum 
150g Confectioners’ sugar
50g Tréhalose
2g Salt 
8g Baking powder
250g OQO 73%
890g Total weight

In the mixer bowl, whisk the water and vegetable proteins, potatowhip, sojawhip and xanthan gum.
When the meringue has more body, add the sugars, salt and baking powder.
Melt the frosting at 45ºC and fold into the meringue.
Distribute the preparation in a quarter-size Gastronorm pan and bake at 190ºC for 8 minutes.
03

OQO SOIL

100g OQO 73 %
40g Tapioca Maltodextrin
140g Total weight

Melt the chocolate in a bowl and add the maltodextrin on top.
Work it with the spatula until a soil is obtained and then set aside.
04

OQO COCOA NIBS MOUSSE

200g Water
30g Cocoa nibs
100g Plant mix
330g Total weight

Cold infuse the cocoa nibs and water for 24 hours. Strain and mix with 100 grams of plant mix.
05

CARROT, ORANGE AND PERSIMMON CREAM

180g Carrot purée
380g Orange purée 
2g Salt
1 pièce Orange zest 
2g Vanilla powder
40g Agave syrup 
36g Gelcrem hot 
80g Persimmon pulp 
50g Cocoa butter 
25g Sunflower oil
795g Total weight

Remove from the heat and emulsify with the persimmon pulp, cocoa butter and oil.
Store in the refrigerator.

Assembly and finishing

Recipe OQO-Rrence

ASSEMBLY AND FINISHING TOUCHES :
As needed OQO 73% 
 Fresh figs 
 Carrot 
 Persimmon


Melt OQO 73% couverture and brush some onto the dish. Position a 3.5 x 10 cm brick of sponge and pour the orange, carrot and persimmon cream over it. On top of the cream, place some wedges of fresh figs, some carrot flowers and dried persimmon peel. Make a small quenelle of sorbet and on one side add a generous spoonful of OQO 73% soil to serve as the base for the cocoa nib plant-based whipped cream.