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Wednesday, July 22, 2020

Rainbow Dalgona "Coffee" 6 Ways - No Egg, No Cream, Caffeine-free!

We are back!!! During our absence, we both have opened our own businesses which took a way a lot of time from producing videos. The pandemic out there is setting back in both our business so we decided to come back to our "safe space" together to do what we love again. We hope we didn't disappoint too much for being away that long.

Let's get on with today's recipe~

Dalgona Coffee - it all began in the beginning of 2020, we might be a little late on the trend but we have this great idea for people who don't like coffee.

We put "coffee" in quotes in the title because it is not coffee at all.

It is a whipped water ganache mimicking the coffee foam placed above milk. The resulting drink is a luscious milkshake-like beverage and it can be flavoured how ever you like. We did 6 flavours in all different colours, almost like a rainbow.

This recipe is inspired by the "father of gastronomy" - Mr Hervé This. The simple process of whipping water into an oil base item, here it is chocolate, that suspenses tiny water droplets in the oil matrix that results in a fluffy smooth and luscious cream-like texture. Although simple, it might take quite some time to whip it up the Mr This way so we have researched high and low and came across Ms Ann Reardon's , from How to cook that, technique on whipping up chocolate and water which works way faster with more stability.

The whipped "cream" base is a 2-ingredient recipe, simple and easy!
There are no eggs, raw or otherwise, in this recipe and there is no whipped cream involved.

You can turn it vegan by using some vegan alternative milk options with vegan chocolate.

We would call this a caffeine-free drink but I am sure Matcha has caffeine in it, so all in all 5/6 caffeine-free.


Rainbow Dalgona Flavoured Latte "Faux-coffee"
Yields 6 serving

Ingredients
Frothy Base:
200g (7 oz.) White Couverture Chocolate
70g (1/4 cup + 2 tsp.) Hot Water

Strawberry (Red):
20g (2 tbsp.) Freeze Dried Strawberry Powder
20g (4 tsp.) Ice Water

Golden Spice (Yellow):
3g (1 tsp.) Ground Turmeric
3g (1 tsp.) Ground Ginger
¼ tsp Ground Cinnamon
Pinch of Ground Black pepper
Pinch of Sea Salt
10g (2 tsp.) Ice Water

Matcha (Green):
6g (3 tsp.) Ceremonial Matcha Powder
10g (2 tsp.) Ice Water

Royal-tea (Blue):
6g (3 tsp) Butterfly Pea Flower Powder
2g (½ tsp) Blue Spirulina Powder
10g (2 tsp.) Ice Water

Taro (Purple):
20g (2 tbsp.) Taro Powder
10g (2 tsp.) Ice Water

Chocolate (Brown):
40g (1.4 oz.) 55% Couverture Chocolate
20g (4 tsp.)Hot Water
15g (3 tsp.) Ice Water

400ml (per serving) Milk
Ice

Method
Coloured Frothy Base
1. Place white chocolate and hot water into a bowl
2. Gently heat it until chocolate is melted, smooth and fully incorporated with the water
3. Divide mixture equally into 5 different bowls
4. In each bowl, sift in all the relevant dry ingredients and stir until combine
5. Cover with plastic wrap touching the surface
6. Place it into the freezer for 20-25 min, it should be thick
7. Prepare ice water by adding some ice into water and stir, refrigerate it until ready to use
8. Whip the chilled mixture until smooth
9. Add half tsp of ice water at a time and whip until mixture reach medium to stiff peaks and lightens in colour
10. In a glass cup, add in ice and pour over 400ml of milk 
11. Top the glass with coloured froth and serve!

Chocolate Frothy Base
1. Place 55% chocolate and hot water into a bowl
2. Gently heat it until chocolate is melted, smooth and fully incorporated with the water
3. Cover with plastic wrap touching the surface
4. Place it into the freezer for 20-25 min, it should be thick
5. Prepare ice water by adding some ice into water and stir, refrigerate it until ready to use
6. Whip the chilled mixture until smooth
7. Add half tsp of ice water at a time and whip until mixture reach medium to stiff peaks and lightens in colour
8. In a glass cup, add in ice and pour over 400ml of milk 
9. Top the glass with chocolate froth and serve!

Tips 
I. Any method of heating the chocolate and water together is acceptable, just remember low and slow so the chocolate does not burn, stir as needed
II. You can use this method and make many different flavours, just experiment away.
III. All the sweetness comes from the chocolate, if it is not sweet enough for your taste, you can add honey or sweetened condensed milk into your milk
IV. Stir thoroughly before drinking, we like to put it in a shaker and shake it
V. Be aware that the frothy base is a lot heavier than the original version of whipped coffee, so you need more ice to hold the whipped "cream" above the milk


Links to Supplies:

28% White Chocolate
Strawberry Powder
Blue Spirulina Powder
Butterfly Pea Flower Powder






Hope you guys enjoy this weeks [How To's]

See you next week :)

xo D

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