The flavours of africa

Bruise the berries. Cut the mint. Cut the vanilla pod and scrape off the seeds. Put everything in a bowl and heat, until just below boiling temperature. Take away from the heat and leave to infuse for a few hours or even overnight.

Mix the juice mixture and stir in the agar agar. Put back on the heat until it is well absorbed. Pour into a container.

Put the seeds and the beans into a pan to roast them at a high temperature. Keep stirring the seeds and beans to keep them from burning. As soon as they release their aromas, take away from the heat.

Mix the ingredients and add the cardamom and coffee. Bring to the boil and leave to infuse for a few minutes. Sieve.

Pour the cream onto the Callets™ and mix well into a homogenous ganache. Mix in the butter. Pour into a piping bag and put away to harden.

Melt cocoa butter and chocolate and mix.

Add everything to the chocolate mixture and mix well.