Beanology Dessert

Created by

  • Annemie Van Trimpont - Callebaut® Ambassador and owner of Meat Culinaire Slagersboetiek Belgium
level 3

On the occasion of Tomorrowland, Callebaut chef Annemie Van Trimpont treated festivalgoers from all over the world to a magical Finest Belgian Chocolate Experience with her very own Beanology dessert. Every component in it represented a step in the artisanal bean-to-bar process that lies at the base of Callebaut chocolate and was suffused with flavours typical of each production step. And now you have the chance to recreate the magic with this step-by-step recipe.

Recipe components

Cocoa pulp and lychee gel

IngredientsPreparation
  • 500g
    cocoa pulp
  • 500g
    lychee puree
  • 150g
    sugar syrup (50/50)
  • 10g
    lemon juice
Mix together and bring to a boil.
  • 12g
    gellan gum

Add to previous mixture and bring to a boil again. Pass through a fine sieve and leave to cool. When set, churn into smooth paste with Thermomix.

Yoghurt cream

IngredientsPreparation
  • 200g
    mascarpone
  • 100g
    sugar
  • 1pod(s)
    vanilla

Mix together and heat up.

  • 2leaf/leaves
    gelatin

Add to previous mixture.

  • 4g
    lemon juice
  • 600g
    greek yoghurt
  • 100g
    half whipped cream 35%
Mix together and fold into previous mixture.

Cocoa mass and raspberry crémeux

IngredientsPreparation
  • 350g
    35% cream
  • 230g
    raspberry puree
  • 75g
    glucose

Boil together.

  • 65g
    egg yolks
Add to previous mixture at 82°C and bind together.

Pour warm mixture onto cocoa mass.

  • 30g
    red wine vinegar (Carbernet Sauvignon)
Add to previous mixture and leave to cool.

White chocolate crumble with caramelised cocoa nibs

IngredientsPreparation
Melt and mix together.
  • 122g
    sugar
  • 131g
    almond powder
  • 4g
    baking soda
  • 306g
    flour
Add to previous mixture and roll out till 3 mm thick. Place in fridge to set. Bake in a preheated oven at 160°C for 15 minutes. Leave to cool and turn into crumble with a cutter.

Add.

Chocolate sponge cake

IngredientsPreparation
Churn into smooth paste with Thermomix and pass through a chinois.
Fill ½ of siphon with paste, charge it with 3 cartridges and shake well. Fill 1/3 of plastic cup and place in microwave at 900W for 35 seconds.

White chocolate ice cream and bergamot

IngredientsPreparation
  • 10l
    whole milk
  • 5kg
    sugar

Boil together.

  • 2l
    egg yolks
Add to previous mixture at 82°C and bind together.

Melt into previous mixture and leave to cool.

  • 5l
    35% cream

Add.

  • Q.S.
    bergamot extract
Add to taste and churn into ice cream.

Raspberry coulis

IngredientsPreparation
  • 200g
    sugar syrup (50/50)
  • Q.S.
    orange zest
  • Q.S.
    lemon grass
  • Q.S.
    vanilla
  • Q.S.
    lime zest
Flavour syrup with rest of ingredients.
  • 800g
    raspberry puree
  • Q.S.
    xanthan gum
Mix raspberry puree with previous mixture and bind together with xanthan gum.
Dress each recipe element on a plate and finish with the raspberry coulis. Decorate with fresh raspberries and a few marigold petals.