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.
- Level:
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Difficult
Cocoa pulp and lychee gel
Ingredients: Cocoa pulp and lychee gel
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1.1 lbcocoa pulp
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1.1 lblychee puree
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5.3 ozsugar syrup (50/50)
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0.4 ozlemon juice
Preparation: Cocoa pulp and lychee gel
Mix together and bring to a boil.
Ingredients: Cocoa pulp and lychee gel
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0.4 ozgellan gum
Preparation: Cocoa pulp and lychee gel
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: Yoghurt cream
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7.1 ozmascarpone
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3.5 ozsugar
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1/2 pod(s)Vanilla
Preparation: Yoghurt cream
Mix together and heat up.
Ingredients: Yoghurt cream
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2 leaf/leavesgelatin
Preparation: Yoghurt cream
Add to previous mixture.
Ingredients: Yoghurt cream
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0.1 ozlemon juice
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1.3 lbgreek yogurt
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3.5 ozhalf whipped cream 35%
Preparation: Yoghurt cream
Mix together and fold into previous mixture.
Cocoa mass and raspberry crémeux
Ingredients: Cocoa mass and raspberry crémeux
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12.3 oz35% cream
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8.1 ozraspberry puree
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2.6 ozglucose
Preparation: Cocoa mass and raspberry crémeux
Boil together.
Ingredients: Cocoa mass and raspberry crémeux
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2.3 ozegg yolks
Preparation: Cocoa mass and raspberry crémeux
Add to previous mixture at 82°C and bind together.
Ingredients: Cocoa mass and raspberry crémeux
Preparation: Cocoa mass and raspberry crémeux
Pour warm mixture onto cocoa mass.
Ingredients: Cocoa mass and raspberry crémeux
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1.1 ozred wine vinegar (Carbernet Sauvignon)
Preparation: Cocoa mass and raspberry crémeux
Add to previous mixture and leave to cool.
White chocolate crumble with caramelised cocoa nibs
Ingredients: White chocolate crumble with caramelised cocoa nibs
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9.2 ozbutter
Preparation: White chocolate crumble with caramelised cocoa nibs
Melt and mix together.
Ingredients: White chocolate crumble with caramelised cocoa nibs
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4.3 ozsugar
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4.6 ozalmond powder
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0.1 ozbaking soda
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10.8 ozflour
Preparation: White chocolate crumble with caramelised cocoa nibs
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.
Ingredients: White chocolate crumble with caramelised cocoa nibs
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Q.S.NIBS-S502
Preparation: White chocolate crumble with caramelised cocoa nibs
Add.
Chocolate sponge cake
Ingredients: Chocolate sponge cake
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1.2 lbegg white
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12.7 ozbroyage
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12.7 ozegg yolks
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12.7 ozsugar
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3.2 ozflour
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3.2 ozCP
Preparation: Chocolate sponge cake
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: White chocolate ice cream and bergamot
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10 lWhole milk
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5 kgsugar
Preparation: White chocolate ice cream and bergamot
Boil together.
Ingredients: White chocolate ice cream and bergamot
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2 legg yolks
Preparation: White chocolate ice cream and bergamot
Add to previous mixture at 82°C and bind together.
Ingredients: White chocolate ice cream and bergamot
Preparation: White chocolate ice cream and bergamot
Melt into previous mixture and leave to cool.
Ingredients: White chocolate ice cream and bergamot
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5 l35% cream
Preparation: White chocolate ice cream and bergamot
Add.
Ingredients: White chocolate ice cream and bergamot
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Q.S.bergamot extract
Preparation: White chocolate ice cream and bergamot
Add to taste and churn into ice cream.
Raspberry coulis
Ingredients: Raspberry coulis
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7.1 ozsugar syrup (50/50)
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Q.S.orange zest
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Q.S.lemon grass
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Q.S.Vanilla
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Q.S.lime zest
Preparation: Raspberry coulis
Flavour syrup with rest of ingredients.
Ingredients: Raspberry coulis
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1.8 lbraspberry puree
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Q.S.xanthan gum
Preparation: Raspberry coulis
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.
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