It's a classic we all know and love but recreated with wholesome plant-based ingredients so vegan clientele needn't miss out. Embrace this dairy-free delight without skimping on texture or flavour - fresh mint blends with a dark chocolate crunch for an irresistible and nostalgic combination that'll have customers, vegan and not, coming back for more!
Vegan white base
Ingredients697g plant-based milk (ie. rice milk) 50g vegetable oil 20g coconut oil 18g dextrose 64g Glucodry 385 spray dried glucose 60g Sosa trehalose 5g potato or pea protein 5g Rubicone neutro 5 AU base, stabiliser Makes a total 1000g vegan white base | MethodHeat all the ingredients to 65°C (do not go above 65°C), then cool immediately.Once cooled, the base is ready to use. |
Assembly
Ingredients5000g vegan white base 400g Belcolade bakestable dark chocolate drops Irca Joycouverture dark chocolate coating, as desired | MethodWarm up the Joycouverture dark chocolate, no higher than 30°C, until it has melted. Blend the mint paste into the vegan white base. On extraction, ripple in the dark chocolate drops and the melted Joycouverture dark chocolate. |
