Beanology Dessert
On the occasion of Tomorrowland, Callebaut chef Annemie Van Trimpont treated festivalgoers from all over the world to a magical Finest Belgian Chocolate Experience with her very own Beanology dessert. Every component in it represented a step in the artisanal bean-to-bar process that lies at the base of Callebaut chocolate and was suffused with flavours typical of each production step. And now you have the chance to recreate the magic with this step-by-step recipe.
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Recipe components
Cocoa pulp and lychee gel
| Ingredients | Preparation |
|---|---|
| Mix together and bring to a boil. |
| Add to previous mixture and bring to a boil again. Pass through a fine sieve and leave to cool. When set, churn into smooth paste with Thermomix. |
Yoghurt cream
| Ingredients | Preparation |
|---|---|
| Mix together and heat up. |
| Add to previous mixture. |
| Mix together and fold into previous mixture. |
Cocoa mass and raspberry crémeux
| Ingredients | Preparation |
|---|---|
| Boil together. |
| Add to previous mixture at 82°C and bind together. |
Pour warm mixture onto cocoa mass. | |
| Add to previous mixture and leave to cool. |
White chocolate crumble with caramelised cocoa nibs
| Ingredients | Preparation |
|---|---|
| Melt and mix together. | |
| Add to previous mixture and roll out till 3 mm thick. Place in fridge to set. Bake in a preheated oven at 160°C for 15 minutes. Leave to cool and turn into crumble with a cutter. |
Add. |
Chocolate sponge cake
| Ingredients | Preparation |
|---|---|
| Churn into smooth paste with Thermomix and pass through a chinois. |
| Fill ½ of siphon with paste, charge it with 3 cartridges and shake well. Fill 1/3 of plastic cup and place in microwave at 900W for 35 seconds. | |
White chocolate ice cream and bergamot
| Ingredients | Preparation |
|---|---|
| Boil together. |
| Add to previous mixture at 82°C and bind together. |
Melt into previous mixture and leave to cool. | |
| Add. |
| Add to taste and churn into ice cream. |
Raspberry coulis
| Ingredients | Preparation |
|---|---|
| Flavour syrup with rest of ingredients. |
| Mix raspberry puree with previous mixture and bind together with xanthan gum. |
| Dress each recipe element on a plate and finish with the raspberry coulis. Decorate with fresh raspberries and a few marigold petals. | |
