The flavours of africa

Created by

  • Bart Van Cauwenberghe - Ambassador Chocolate Academy Benelux
level 2

When creating this recipe, your kitchen will be filled with the amazing scent of spices and herbs. Combined, they create this little power bomb that is a true joy for the taste buds. It combines everything: sweet, sour, bitter, fruity and spicy.

Recipe components

Callebaut® ingredients

Orange gel

  • Q.S.
    crushed juniper berries
  • Q.S.
  • vanilla
  • 100g
    orange juice
  • 40g
    passion fruit
  • 50g
  • 60g
    orange pulp

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.

  • 3g

Mix the juice mixture and stir in the agar agar. Put back on the heat until it is well absorbed. Pour into a container.

Africa ganache

  • Q.S.
    cardamom black seeds (no husk)
  • Q.S.
    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.

  • 200g
  • 50g
  • 7g
    ground coffee

Mix the ingredients and add the cardamom and coffee. Bring to the boil and leave to infuse for a few minutes. Sieve.

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.

Crunchy praline


Melt cocoa butter and chocolate and mix.

Add everything to the chocolate mixture and mix well.