Planet Plantation

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
  • Annemie Van Trimpont - Callebaut® Ambassador and owner of Meat Culinaire Slagersboetiek Belgium
level 2

This dessert literally looks like a mini-plantation, including edible earth. Taste-wise, it combines intense chocolate taste with the refreshing acidity of passion fruit and yuzu. The combination of textures is also very interesting, with smooth creamy textures contrasting beautifully with crunchy roasted cocoa beans. When serving, the herb planted in the middle should be 'watered' with the apple-cucumber-lime juice to make the story complete.

Recipe components

Edible chocolate earth


Caramelize together.
Blend shortly.

  • 4g
    bergamot zest
  • 50g
    cocoa flavoured shortcrust

Mix in roughly with the blender.

Chocolate Mousse

  • 3l
    40% cream

Beat up until ¾ stiff.

  • 600g
    egg yolks
  • 450g

Beat into a ruban.

Melt chocolate and cocoa butter together.
Then add to egg yolk mixture and fold in carefully.
Fold in this mixture into the cream.

  • 1000g
    egg white
  • 500g

Beat into Italian meringue.
Fold in last.

Passion-yuzu crémeux

  • 120g
    passion fruit pulp
  • 230g
    yuzu pulp
  • 120g
  • 165g
    egg yolks

Heat under continuous beating.
Beat into sabayon.

  • 7g
    powdered gelatin

Add to the previous mixture and mix in.
Leave to cool until 32°C.

  • 30drop(s)
    bergamot extract

Mix in.

  • 350g
    35% cream

Beat up until half stiff.
Mix in the fruit-cream mixture.

Plantation juice

  • 500g
    apple juice
  • 500g
    liquidised cucumber juice
  • 200g
    lime juice

Mix together.

  • 1l
  • 500g
  • Q.S.
  • Q.S.
    lemon grass
  • Q.S.
    lemon zest
  • Q.S.
    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.

Finishing and 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.