FERRERO FANTASIA DESSERT - I decided to make a #rawvegan version of Bruno Albouze’s dessert!

This is just attempt number 1, so there’s still a lot of work to be done. Also I realised that with all these French desserts, there’s so much precision involved. It’s very different from what I’ve been doing with so much free flow and artistic creativity. It's supposed to be a perfect circle, not this shape but hey, it's always a learning process. Every single day. :)

Anyways, this was a lot of fun to put together. Lots of work making each component from scratch but I liked taking up the (self-imposed) challenge.

Here are the components:

💚Pastry Ring - this was made with hazelnuts & almonds. No white flour. No refined sugar either. I used the organic, low-GI, supports conservation Masarang Arenga Forest Sugar.

💚 Chocolate Ice Cream - I know the original recipe is a Hazelnut Ganache Montée but since I already had some raw vegan chocolate ice cream, I decided to use that instead. I used to teach how to make raw vegan ice cream, maybe next year I should continue again. Made with @organiculesuperfoods cacao powder.

💚Crunchy Chocolate Glaze
I still have some ceremonial cacao from @ubudraw, so I decided to use that for the glaze. I learnt that I didn’t chop the hazelnuts finely enough, so attempt number 2 saw me doing that. (will post pix of attempt 2 later)

💚Chocolate Plate
For the chocolate plate, I had some @pacarichocolatemalaysia couverture so I used that to make the plate. Which reminds me, I need to get guitar sheets so I can make the plate shiny.

💚Frosting
Made from macadamia nuts and organic xylitol

💚Blueberries, pomegranate and sweet basil from @greenpatchmalaysia.

Pink plate from Yee Huan Gan

Thank you Bruno for the vid on how you made it -- got me thinking of converting it into a raw vegan dessert!