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

1.1 lb

cocoa pulp
1.1 lb

lychee puree
5.3 oz

sugar syrup (50/50)
0.4 oz

lemon juice

Mix together and bring to a boil.

0.4 oz

gellan gum

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.

7.1 oz

mascarpone
3.5 oz

sugar
1/2 pod(s)

vanilla

Mix together and heat up.

2 leaf/leaves

gelatin

Add to previous mixture.

0.1 oz

lemon juice
1.3 lb

greek yoghurt
3.5 oz

half whipped cream 35%

Mix together and fold into previous mixture.

12.3 oz

35% cream
8.1 oz

raspberry puree
2.6 oz

glucose

Boil together.

2.3 oz

egg yolks

Add to previous mixture at 82°C and bind together.

10.2 oz

Callebaut Cocoa - Cocoa Mass - 2.5kg Callets

Pour warm mixture onto cocoa mass.

1.1 oz

red wine vinegar (Carbernet Sauvignon)

Add to previous mixture and leave to cool.

9.2 oz

butter
6.2 oz

Callebaut White Chocolate - Velvet - 2.5kg Callets

Melt and mix together.

4.3 oz

sugar
4.6 oz

almond powder
0.1 oz

baking soda
10.8 oz

flour

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.