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Spice infused chocolate drink (Created by Lieven Lootens - owner of restaurants ‘t Aards Paradijs (Merendree) and Naturel (Gent))

Chocolate drink

Ingredients Preparation
1 liter of milk
Timut pepper
3 cardamom pods
1 star anise
1 cinnamon stick
1 Tahiti vanilla pod
1 knifepoint of chilli spice
1 knifepoint of nutmeg
1 teaspoon of grated ginger
Verbena
Grill the cardamom and Timut pepper in the pan. Add the milk and the rest of the spices (except verbena). Leave to simmer at 80°C (prevent from boiling) for a few minutes. Take away from the heat and leave to infuse under cover for another 10 minutes. Add the Verbena just the last few minutes to preserve its delicate aromas. The leave to cool.
180 g dark chocolate Callebaut® Origin Ecuador
200 g coco flour sugar ‘Gula Java’ (or cane sugar)
Sieve the milk and pour over the chocolate. Heat together under stirring until 75°C. Finish to the taste with the Gula Java.

Espuma of Sea Buckthorn

Ingredients Preparation
100 g ginger syrup (made from 100 g water / 100 g sugar / 50 g ginger)
100 g sugar
300 g milk
300 cl water
450 g Sea Buckthorn berries
2 pressure cartridges
Mix the ingredients and heat until 80°C until the Sea Buckthorn berries have completely opened up. Sieve very finely and leave to cool. Pour in an espuma jug (add 2 capsules). Keep in the fridge.

Sea Buckthorn sorbet

Ingredients Preparation
500 g Sea Buckthorn berries
750 g water
500 g sugar
75 g prosorbet
Mix the ingredients and bring to the boil. Leave to simmer for 10 minutes on a gentle heat. Strain and let the mixture cool down. Turn into sorbet in the ice cream maker.

Finishing and presentation
Serve the hot chocolate in flute shaped glasses and top with espuma of Sea Buckthorn. Serve with a scoop of Sea Buckthorn sorbet at the side. The delicate harmony of this chocolate drink with its sweet and sour flavours, and cold and warm contrast is truly amazing.


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