The Flavors 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.

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.

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.