Recipes
100 g frozen strawberries cut in pieces
30 g TREHA®︎
3 g grenadine syrup
2 g gelatin
Mix frozen strawberries with TREHA®︎, then heat until it boils in the microwave.
Add grenadine syrup and gelatin (prepared in water) into the mixture 1, mix well.
Improves freeze-thaw stability
50 g ripe banana
70 g milk
30 g TREHA®︎
35 g egg yolk
10 g granulated sugar
3 g gelatin
40 g plain yogurt
100 g fresh cream 35%
Mix ripe banana, milk and TREHA®︎ using a hand blender.
Mix egg yolk and sugar together.
Heat the banana mixture and add 2 to make anglaise sauce.
Add gelatin (prepared in water), mix well. Let the mixture cool down to 27℃/80℉.
Add yogurt and whipped cream to the mixture and then mix.
Preservation of flavors and quality after heating
Suppresses protein denaturation
Moisture retention
100 g milk
15 g TREHA®︎
100 g black chocolate *
6 g grenadine syrup
100 g fresh cream 35%
* CACAO HUNTERS JAPAN / Sierra Nevada 64%
Put milk and TREHA®︎ into the saucepan, heat it up to 90℃/194℉.
Pour 1 into chocolate and mix well until it emulsifies. Add grenadine syrup.
Let the mixture cool down to 27℃/80℉, add whipped cream and delicately mix together. Spoon into a container, refrigerate until firm.
Improves freeze-thaw stability
Moisture retention
Low sweetness
60 g unsalted butter (room temperature)
45 g white sesame oil*¹
65 g black chocolate*²
35 g milk chocolate*³
35 g egg yolk
30 g granulated sugar
30 g all purpose flour
45 g milk chocolate*3 (rough cut)
45 g egg white
30 g TREHA®︎
70 g roasted pecan nuts
*¹ TAKEMOTO OIL & FAT Co., Ltd. / TAIHAKU sesame oil
*² CACAO HUNTERS JAPAN / Tumaco 70％ (nutty flavor)
*³ CACAO HUNTERS JAPAN / Tumaco Leche 53%（Colombian dairy products have a slight salty taste due to the mineral content of the grass that feeds cattle. This salty taste gives an accent.）
Mix butter and white sesame oil.
Add 2 kinds of melted chocolate into 1, mix well.
Mix egg yolk and sugar well and add to the chocolate mixture.
Then add sifted flour and roughly cut milk chocolate into 3, and mix.
Put egg white and TREHA®︎ together into the mixer and make meringue. Add to 4 and mix delicately.
Pour onto a baking sheet and sprinkle pecan nuts.
Bake for about 50 min at 150℃/302℉.
Suppresses protein denaturation
Improves freeze-thaw stability
Moisture retention
Low sweetness
100 g unsalted butter（cut in cube, cold）
100 g almond powder
80 g granulated sugar
20 g TREHA®︎
20 g cacao nibs*
100 g all purpose flour
2 g salt
* CACAO HUNTERS JAPAN / Cacao Nibs Tumaco
Put Sugar, TREHA®︎ and cacao nibs into the food processor and crush cacao nibs into smaller pieces.
Add the rest of ingredients and turn on the switch and wait until all the ingredients are roughly mixed with crumbly texture.
Let the dough rest in refrigerator for few hours. Bake it in the oven for 15-20 min at 160℃/320℉ until golden brown.
Vitrification property
50 g TREHA®︎
15 g granulated sugar
50 g water
50 g black chocolate*
*CACAO HUNTERS JAPAN / Colombia 100%
Put water, TREHA®︎ and sugar together into the saucepan to make a syrup.
Once the syrup boiled, pour it into chocolate and mix well with a hand blender until it emulsifies.
Low sweetness
Strawberries as needed
Bananas as needed
Mixture A
10 g TREHA®︎
100 g water
TREHA®︎ as needed
Mix A until TREHA®︎ dissolves. Cut the strawberries into four equal pieces and soak it in TREHA®︎ solution for 10 minutes and drain.
Cut bananas vertically and dust them with TREHA®︎.
Keeps fresh texture
Retention of natural colors
Spoon strawberry compote, banana mousse, and strawberry compote again into a glass jar. Chill in the refrigerator until firm. (or store in the freezer in this state.)
Decorate with cut brownies, strawberries and bananas.
Make a quenelle of chocolate mousse and place on top. Sprinkle cacao crumble and pour chocolate syrup.
