Digital recipe PDF • 7 pages (~1,200 words) • Skill: Basic–Intermediate
Expanded written edition of the free YouTube recipe, with full procedures, structural food-science analysis, nutritional and glycemic insights, and precision execution guidance.
The video shows how to make it. This PDF explains why it works.
Food-science notes:
High-cacao bitterness management; sabayon coagulation window (72–75°C); protein–fat buffering; olive-oil fat-phase aroma release; lipid-soluble ancho extraction; whole-grain thin-sheet architecture; moisture migration control; polyphenol density; reduced-sodium flavor enhancement with MSG; bitterness–acidity–fat triangulation; aroma pairing (cocoa • ancho • raspberry • banana • hibiscus • olive oil).
Full technical explanations included in the PDF.
Reduced refined sugar; polyphenol-rich cacao; whole-grain structural elements; olive-oil fat strategy; glycemic-aware design; flavor-forward, not sugar-forward.
Detailed nutritional analysis, glycemic estimates, and structural health rationale included inside the PDF.
Sabayon stability; tuile moisture control; oil infusion storage; crunch preservation; cacao percentage adjustments; yogurt–crema ratio modification; substitutions and make-ahead planning. Tools & Materials Links also included in the PDF.
License: Personal/home use only (no resale or redistribution).
Delivery: Digital PDF — instant download (not a physical product).
Refunds: Digital downloads are non-refundable.
Digital recipe PDF • 7 pages (~1,200 words) • Skill: Basic–Intermediate
Expanded written edition of the free YouTube recipe, with full procedures, structural food-science analysis, nutritional and glycemic insights, and precision execution guidance.
The video shows how to make it. This PDF explains why it works.
Food-science notes:
High-cacao bitterness management; sabayon coagulation window (72–75°C); protein–fat buffering; olive-oil fat-phase aroma release; lipid-soluble ancho extraction; whole-grain thin-sheet architecture; moisture migration control; polyphenol density; reduced-sodium flavor enhancement with MSG; bitterness–acidity–fat triangulation; aroma pairing (cocoa • ancho • raspberry • banana • hibiscus • olive oil).
Full technical explanations included in the PDF.
Reduced refined sugar; polyphenol-rich cacao; whole-grain structural elements; olive-oil fat strategy; glycemic-aware design; flavor-forward, not sugar-forward.
Detailed nutritional analysis, glycemic estimates, and structural health rationale included inside the PDF.
Sabayon stability; tuile moisture control; oil infusion storage; crunch preservation; cacao percentage adjustments; yogurt–crema ratio modification; substitutions and make-ahead planning. Tools & Materials Links also included in the PDF.
License: Personal/home use only (no resale or redistribution).
Delivery: Digital PDF — instant download (not a physical product).
Refunds: Digital downloads are non-refundable.
