Planet Plantation

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.


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

Chocolate Mousse

ingredients preparation
  • 3l
    40% cream

Beat up until ¾ stiff.

  • 600g
    egg yolks
  • 450g

Beat into a ruban.

  • 100g
  • 1000g

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.

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