Beanology Dessert

Beanology Dessert

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.
Nivo:
Tesko

Cocoa pulp and lychee gel

Sastojci

  • 500 g
    cocoa pulp
  • 500 g
    lychee puree
  • 150 g
    sugar syrup (50/50)
  • 10 g
    lemon juice

Priprema

Mix together and bring to a boil.

Sastojci

  • 12 g
    gellan gum

Priprema

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

Sastojci

  • 200 g
    mascarpone
  • 100 g
    sugar
  • 1/2 pod(s)
    Vanilla

Priprema

Mix together and heat up.

Sastojci

  • 2 leaf/leaves
    gelatin

Priprema

Add to previous mixture.

Sastojci

  • 4 g
    lemon juice
  • 600 g
    greek yoghurt
  • 100 g
    half whipped cream 35%

Priprema

Mix together and fold into previous mixture.

Cocoa mass and raspberry crémeux

Sastojci

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

Priprema

Boil together.

Sastojci

  • 65 g
    egg yolks

Priprema

Add to previous mixture at 82°C and bind together.

Sastojci

Priprema

Pour warm mixture onto cocoa mass.

Sastojci

  • 30 g
    red wine vinegar (Carbernet Sauvignon)

Priprema

Add to previous mixture and leave to cool.

White chocolate crumble with caramelised cocoa nibs

Sastojci

Priprema

Melt and mix together.

Sastojci

  • 122 g
    sugar
  • 131 g
    almond powder
  • 4 g
    baking soda
  • 306 g
    flour

Priprema

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.

Sastojci

Priprema

Add.

Chocolate sponge cake

Sastojci

  • 560 g
    egg white
  • 360 g
    broyage
  • 360 g
    egg yolks
  • 360 g
    sugar
  • 90 g
    flour
  • 90 g
    CP

Priprema

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

Sastojci

  • 10 l
    Whole milk
  • 5 kg
    sugar

Priprema

Boil together.

Sastojci

  • 2 l
    egg yolks

Priprema

Add to previous mixture at 82°C and bind together.

Sastojci

Priprema

Melt into previous mixture and leave to cool.

Sastojci

  • 5 l
    35% cream

Priprema

Add.

Sastojci

  • Q.S.
    bergamot extract

Priprema

Add to taste and churn into ice cream.

Raspberry coulis

Sastojci

  • 200 g
    sugar syrup (50/50)
  • Q.S.
    orange zest
  • Q.S.
    lemon grass
  • Q.S.
    Vanilla
  • Q.S.
    lime zest

Priprema

Flavour syrup with rest of ingredients.

Sastojci

  • 800 g
    raspberry puree
  • Q.S.
    xanthan gum

Priprema

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.

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