Brownie, pumpkin and vanilla Recipe serves 10 people (Created by Benoit Dewitte, Chef at Restaurant Benoit & Bernard Dewitte, Zingem - Callebaut Ambassador Belgium)

Brownie

Ingredients Preparation
145 g dark chocolate Callebaut Origine Sao Thomé Melt at a maximum heat of 45° C.
260 g soft butter
140 g flour
4 eggs
Stir into the chocolate.
Pour into a square tray and bake for 20 minutes at 180° C. Leave to cool completely before slicing.

Pumpkin and vanilla

Ingredients Preparation
400 g pumpkin Steam and leave to drain.
150 g sugar
100 g cream
10 drops almond essence
Mix with the pumpkin.
5 g Gelcrema (texturising agent by Sosa) Add and leave to set.
450 g whipped cream
Pulp of 2 vanilla pods
Mix and add.
9 g sheet gelatine Soften and add.
Pour into moulds of your choice and leave to cool in the fridge.

Ganache with praline

Ingredients Preparation
400 g cream
200 g milk
200 g egg yolk
Heat the cream and milk, then add the egg yolk. Stir with a wooden spoon until the mixture thickens.
500 g dark chocolate Callebaut Origine Sao Thomé Pour the cream over the chocolate.
100 g PRA-CLAS praline Stir in the praline.

Vanilla oil

Ingredients Preparation
1 vanilla pod
100 ml extra virgin olive oil
Heat the vanilla pod in the oil, infuse up to +/- 60° C and pour through a sieve.

Cocoa crumble

Ingredients Preparation
200 g butter
160 g desiccated coconut
160 g sugar
50 g cocoa
Nibs (crushed cocoa bean kernels)
Mix all the ingredients together, bake for 15 minutes at 150° C, stirring regularly.

Orange jus

Ingredients Preparation
750 g orange juice
200 g lemon juice
100 g glucose
50 g sugar
Cook until a syrup forms.

Finishing and presentation
Cut a rectangle of 1 cm wide and 3 cm long from the brownie dish.
Arrange the pumpkin and ganache on top of the brownie and garnish with Crispearls dark in gold powder.
Arrange the crumble in a line in front of the brownie on the plate and add the ice cream on top.
Garnish with the vanilla oil and orange jus.

Harmony
The fruity and acidic flavours of the Sao Thomé are combined with the gentle and mild taste of the pumpkin and vanilla. While the slightly acidic flavour of the orange jus emphasises the taste of the chocolate.