In professional pastry, every element matters. Flavor, texture, temperature, and technique must work together to create balance.
MANABÍ brings together three components: a light tahini cream made with Atacames Chocolate, a gluten-free cake featuring Fortaleza Chocolate, and a crisp caramel sesame wafer.
The result is a dessert built around contrast: creamy, moist, and crisp, with roasted sesame notes that complement the chocolate without overpowering it.
Light Atacames Tahini Cream
Ingredients
- 350 g heavy cream
- 95 g tahini
- 525 g Atacames Chocolate
- 4 g salt
- 3 g vanilla
- 1,000 g cold heavy cream
Method
Heat the first portion of cream and pour it over the chocolate. Blend until a smooth emulsion forms.
Add the tahini, salt, and vanilla, followed by the cold cream. Blend with an immersion blender and refrigerate for at least 6 hours or overnight.
Whip before service.
Technical note: A stable emulsion and proper crystallization are essential to achieving a smooth, light texture.
Fortaleza Chocolate Cake
Gluten-Free
Ingredients
- 300 g whole eggs
- 90 g honey
- 150 g sugar
- 90 g almond flour
- 150 g gluten-free flour
- 3 g salt
- 8 g baking powder
- 150 g heavy cream
- 90 g olive oil
- 5 g vanilla
- 100 g Fortaleza Chocolate
Method
Combine the eggs, honey, and sugar. Add the dry ingredients, followed by the cream, melted chocolate, olive oil, and vanilla.
Rest the batter in the refrigerator for approximately 2 hours
Bake in a convection oven at 325°F / 163°C for 15–20 minutes.
Technical note: In a gluten-free cake, structure comes from the balance of egg proteins, almond flour, fats, and chocolate. The resting period also helps hydrate the dry ingredients and improve consistency.
Caramel Sesame Wafer
Ingredients
- 210 g sugar
- 105 g water
- Sesame seeds
Method
Cook the sugar and water to a caramel. Pour onto a silicone mat and allow to cool.
Grind into a fine powder, sprinkle a thin layer into the desired mold, and add sesame seeds.
Bake briefly at 300°F / 149°C until the sugar melts again. Cool completely before unmolding.
Technical note: A thin, even layer creates a cleaner and more delicate snap.
Chocolate Made at Origin
At Conexión Chocolate, we develop chocolate in Ecuador with a close connection to every stage of the process, from cacao and fermentation to selection and transformation.
For professional pastry chefs, chocolate is more than flavor. Its formulation, cocoa butter, cocoa solids, and overall quality directly influence texture, structure, and performance.
MANABÍ reflects that philosophy: origin, technique, and creativity coming together in one professional application.