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 Sosa procrema cold, 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. |
