Chestnut cocoa leaves

Pastry recipe

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.Image of Martin Lippo

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Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Chestnut cocoa leaves


    • Frozen fruit purée, sugar added : Chestnut & vanilla - 300 g
    • Isomalt - 90 g
    • Glucose syrup - 20 g
    • Cocoa - 8 g

    Place all ingredients in a saucepan.


    Bring to a boil.

    Cook for 2 minutes until isomalt is dissolved.


    Set aside at 4°C for 3h.

    Spread over a teflon mat with a Croquanter stencil.

    Dehydrate at 50°C for 6h.

    Give it shape using two fondant silicon molds.

    Dehydrate 18 more hours.

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