Dairy Free

Bali waves

Made with Nyangbo 68%

A Dairy-Free and Gluten-Free RecipeOriginal recipe by L'École Valrhona Executive Pastry Chef Phillipe Givre

7 steps

Recipe Step by Step


NYANGBO agar agar jelly

1790g oat milk

155g sugar

7.2g agar agar

4.1g SOSA Natur Emul

253gNYANGBO 68%

Combine the sugar, agar agar, and Natur Emul. Heat the oat milk. Add the sugar mixture and allow to boil for a few minutes. Gradually pour the heated mixture onto the chopped NYANGBO 68% couverture, stirring to create an elastic, shiny core, a sign that the emulsion has started. Gradually add the remaining oat milk mixture, stirring to combine. Blend with an immersion blender for several minutes until a perfectly smooth, silky consistency is obtained. Cool to below 50°C (122˚F) and pour into molds. Please note: this jelly should not be frozen.



210g oat milk

30g glucose powder DE33 (SOSA)

4g SOSA Natur Emul

130gNYANGBO 68%

30g coconut oil

Heat the oat milk to 25°C (77˚F). Add the glucose and Natur Emul, and warm to 85°C (185˚F). Melt the coconut oil and mix in the melted NYANGBO 68% couverture. Pour the heated oat milk mixture in 4 additions on the melted couverture stir to and make an emulsion. Blend with an immersion blender for several minutes to perfect the emulsion. Let set in the refrigerator overnight.



95g almond flour

95g raw cane sugar

1.5g fleur de sel

80g rice flour

70g coconut oil

20g water

Mix together the dry ingredients (almond flour, raw cane sugar, salt and rice flour) Melt the coconut oil (not too hot) and add the warm water. Pour the coconut oil and water on the dry ingredients in a stand mixer with a paddle attachment. The mixture will form small pieces. Stop mixing. Set aside in the refrigerator or freezer until ready for baking. To bake, spread the streusel evenly on a baking sheet. Bake at 150-160°C (302-320°F) until golden brown.



335g almond streusel


After the streusel is baked and cooled, process it in a food processor. Combine it with the melted ALMOND INSPIRATION. Use immediately or let set at room temperature.




175g lime juice

9g cilantro

Mix all the ingredients together using an immersion blender. Tip: Add and mix the fresh cilantro right before using. Store in the refrigerator.


Pineapple cilantro cubes

800g pineapple

50g lime and cilantro sauce

Dice the pineapple into small cubes. Add the lime and cilantro sauce. Store in the refrigerator.


coconut foam

215g coconut purée

55g coconut milk

10g sugar

20g SOSA Pro Espuma

Combine the SOSA Pro Espuma Cold and the sugar. Melt the coconut purée and add the coconut milk. Combine the sugar mixture with the liquids, then mix everything together with an immersion blender. Let set for 15-20 minutes in the refrigerator. Mix again, then pour into a siphon and charge.

Assembly and finishing

When the NYANGBO Jelly is ready, pour around 90-100g into a mold (Pavoni TOP08) and let chill in the refrigerator for 3-4 hours minimum.Unmold the NYANGBO Jelly in the center of a plate. Spoon 3 mounds of the Pressed Streusel along the molded Jelly (see picture).Use a piping bag to pipe a long and interlaced line of NYANGBO Crémeux on top of the Jelly and Streusel.Add several Pineapple Cubes in different places and finish with drops of Lime and Cilantro Sauce.Before serving, add the Coconut Foam.