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:
Difficult

Cocoa pulp and lychee gel

Ingredients: Cocoa pulp and lychee gel

  • 500 g
    cocoa pulp
  • 500 g
    lychee puree
  • 150 g
    sugar syrup (50/50)
  • 10 g
    lemon juice

Preparation: Cocoa pulp and lychee gel

Mix together and bring to a boil.

Ingredients: Cocoa pulp and lychee gel

  • 12 g
    gellan 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

  • 200 g
    mascarpone
  • 100 g
    sugar
  • 1/2 pod(s)
    Vanilla

Preparation: Yoghurt cream

Mix together and heat up.

Ingredients: Yoghurt cream

  • 2 leaf/leaves
    gelatin

Preparation: Yoghurt cream

Add to previous mixture.

Ingredients: Yoghurt cream

  • 4 g
    lemon juice
  • 600 g
    greek yogurt
  • 100 g
    half whipped cream 35%

Preparation: Yoghurt cream

Mix together and fold into previous mixture.

Cocoa mass and raspberry crémeux

Ingredients: Cocoa mass and raspberry crémeux

  • 350 g
    35% cream
  • 230 g
    raspberry puree
  • 75 g
    glucose

Preparation: Cocoa mass and raspberry crémeux

Boil together.

Ingredients: Cocoa mass and raspberry crémeux

  • 65 g
    egg 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

  • 30 g
    red 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

Preparation: White chocolate crumble with caramelised cocoa nibs

Melt and mix together.

Ingredients: White chocolate crumble with caramelised cocoa nibs

  • 122 g
    sugar
  • 131 g
    almond powder
  • 4 g
    baking soda
  • 306 g
    flour

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

  • Q.S.
    NIBS-S502

Preparation: White chocolate crumble with caramelised cocoa nibs

Add.

Chocolate sponge cake

Ingredients: Chocolate sponge cake

  • 560 g
    egg white
  • 360 g
    broyage
  • 360 g
    egg yolks
  • 360 g
    sugar
  • 90 g
    flour
  • 90 g
    CP

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

  • 10 l
    Whole milk
  • 5 kg
    sugar

Preparation: White chocolate ice cream and bergamot

Boil together.

Ingredients: White chocolate ice cream and bergamot

  • 2 l
    egg 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

  • 5 l
    35% cream

Preparation: White chocolate ice cream and bergamot

Add.

Ingredients: White chocolate ice cream and bergamot

  • Q.S.
    bergamot extract

Preparation: White chocolate ice cream and bergamot

Add to taste and churn into ice cream.

Raspberry coulis

Ingredients: Raspberry coulis

  • 200 g
    sugar syrup (50/50)
  • Q.S.
    orange zest
  • Q.S.
    lemon grass
  • Q.S.
    Vanilla
  • Q.S.
    lime zest

Preparation: Raspberry coulis

Flavour syrup with rest of ingredients.

Ingredients: Raspberry coulis

  • 800 g
    raspberry puree
  • 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.