INGREDIENTS
6 g
Miso
160 g
Vegan butter
60 g
Cocoa butter
160 g
Pastry flour
1/2 tsp
Sea salt, fine
70 g
Flavourless coconut oil
30 g
Olive oil, extra virgin
95 milliliters
Water
36 g
Aquafaba ((the water from a drained tin of chickpeas or cannellini beans))