The Flavours of Africa (Created by Bart Van Cauwenberghe - Callebaut Ambassador Belgium)

Orange gel

Ingredients Preparation
Juniper berries
Mint
Vanilla
100 g orange juice
60 g orange pulp
40 g passion fruit
50 g sugar
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.
3 g agar agar Mix the juice mixture and stir in the agar agar.
Put back on the heat until it is well absorbed.
Pour into a container.

Africa ganache

Ingredients Preparation
Cardamom seeds
Coffee beans
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.
200 g cream
50 g glucose
7 g powdered coffee
Mix the ingredients and add the cardamom and coffee.
Bring to the boil and leave to infuse for a few minutes.
Sieve.
100 g Callebaut® dark chocolate 70-30-38
125 g Callebaut® milk chocolate 823
25 g butter
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.

Crunchy praline

Ingredients Preparation
30 g milk chocolate Callebaut® 823
50 g cocoa butter
Melt cocoa butter and chocolate and mix.
200 g classic hazelnut praline Callebaut® PRA-CLAS
80 g ground speculoos (Belgian caramelised biscuits)
Add everything to the chocolate mixture and mix well.