Menu

Planet Plantation (Created by Annemie Van Trimpont - Callebaut Ambassador Belgium and Patrick Aubrion - Technical advisor - CHOCOLATE ACADEMY™ centre, Belgium)

Edible chocolate earth

Ingredients Preparation
200 g Callebaut cocoa nibs NIB-S
50 g sugar
Caramelize together.
Blend shortly.
4 g fresh bergamot zest
50 g cocoa flavoured shortcrust
Mix in roughly with the blender.

Chocolate mousse

Ingredients Preparation
3 L of cream (40%) Beat up until ¾ stiff.
600 g egg yolks
450 g sugar
Beat into a ruban.
1000 g Callebaut Finest Belgian Chocolate recipe n°811
100 g powdered cocoa butter Callebaut Mycryo®
Melt chocolate and cocoa butter together.
Then add to egg yolk mixture and fold in carefully.
Fold in this mixture into the cream.
1000 g egg white
500 g sugar
Beat into Italian meringue.
Fold in last.

Passion-Yuzu crémeux

Ingredients Preparation
120 g passion fruit pulp
230 g yuzu pulp
120 g sugar
165 g egg yolk
Heat under continuous beating.
Beat into sabayon.
7 g gelatin powder Add to the previous mixture and mix in.
Leave to cool until 32°C.
30 drops of bergamot extract Mix in.
350 g cream 35% Beat up until half stiff.
Mix in the fruit-cream mixture.

Plantation juice

Ingredients Preparation
500 g apple juice
500 g cucumber juice
200 g lime juice
Mix together.
1 L water
500 g sugar
Vanilla
Lemon grass
Lemon zest
Lime zest
Heat together until 85°C and leave to infuse.
Sieve and leave to cool.
Mix the previous juice with 150 of this syrup and store in the fridge.

Presentation
Pipe a layer of Passion-Yuzu crémeux on a plate. Cover with a layer of chocolate mousse. Plant in a shoot of East Indian Cress. Sprinkle edible chocolate earth on top. Water just before serving with plantation juice.


We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info