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Virunga cocoa 68% - gomasio, banana, black sesame - Ciel Bleu**



November 29th, 2017

Ciel Bleu** has been working with our chocolate from the very beginning. Their recipes are truly works of art. And now also possible to make at home. It takes some time, but you will certainly surprise your guests with such a delicious dish.

The taste is the most important thing! But uniqueness is also important to us. The Chocolatemakers' chocolate is not always 100% the same. That gives it an edge. It remains a handmade product with a character.

- Arjan Speelman (chef de cuisine Ciel Blue)



Ingredient list

1 banana
50 g cane sugar
black sesame paste



Recipe yuzu caramel:

170 gr sugar
15 gr water
50 gr yuzu juice
310 g water
7 gr agar-agar
50 gr whipped cream



Recipe tuille:

125 gr sugar
½ dl orange juice
60 gr butter
35 gr flour



Sorbet recipe:

90 g puffed banana (about 3 bananas)
10 gr white wine vinegar
10 gr pasteurized egg white
45 gr sugar water 1:1
45 gr water



Recipe hard Viennese pastry:

300 gr flour
200 gr butter
100 gr sugar
1 egg



Recipe chocolate cremosa:

125 gr milk
125 gr whipped cream
38 gr sugar
50 gr pasteurized egg yolk
175 gr Virunga chocolate 68%
1½ leaf of soaked gelatin





Recipe gomasio pâté:

75 gr white sesame, roasted
5 gr salt
26 gr icing sugar
26 gr Virunga chocolate 37%
26 gr pâté-feuilletine

[/twocol_one] [twocol_one_last]

Cut the banana into 2-inch slices and drill them out with a pommes Parisienne drill. Roll the drilled-out banana through the cane sugar and roast with a gas burner, just until evenly caramelized. Do this at the last minute.
Dress the black sesame paste à la minute on the plate.

Boil the sugar in 15 g water until it becomes a blond caramel. Then deglaze with the juice of the yuzu. Bring the agar-agar and 310 grams of water to the boil. Cook over medium heat for 1 minute. Mix the agar-agar with the yuzu caramel mixture and place in the fridge to set. Then turn the stiffened mixture smoothly in the food processor and assemble with the liquid whipped cream. Store in a piping bag in a cool place.

Heat the orange juice and melt the butter in it. Then dissolve the sugar in it and finally add the sifted flour. Let the batter rest for 12 hours in a cooled room. Spread the batter thinly on a silicone mat and place it in a 185â "ƒ oven for 10 minutes. After this, cut strips of 5 by 70 mm with a chef's knife.

Pierce the skin of the bananas with a toothpick and roast them in an oven at 160â "ƒ for 20 minutes. Then let them cool for a while and clean them. Mix the puffed banana with the remaining ingredients and puree until smooth in a food processor. Strain through a fine sieve and place the mass in a Pacojet cup. Place the mass in the freezer. When the banana mass is well frozen, swirl in the Pacojet once to make a smooth banana sorbet.

Mix all the ingredients by constantly rubbing them through your hands, just until a compact dough forms. Then wrap the dough in plastic to rest for at least 6 hours. After resting, roll out the hard wener dough to 3 mm thickness and cut even strips of 7 by 1 cm. Bake these in the oven at 160â "ƒ.

Bring the milk to a boil with the whipping cream and sugar and pour the liquid onto the egg yolk mixture. Stir well and pour back into the pan. Heat the mixture to 80â "ƒ. Then dissolve the soaked gelatin in it. Remove the pan from the heat and dissolve the chocolate in the warm mixture. When the chocolate has dissolved, pass the mixture through a fine sieve. Pour the cremosa preferably into a silicone mold measuring 7 by 1 cm. Let this stiffen slightly and then press in the gomasio patty (see recipe below). Finally, cover with the hard wenerdeough and allow to stiffen before unloading. After unloading, pipe the tartlet with chocolate.

Warmly mix the toasted sesame seeds into the mixture of chocolate, salt and powdered sugar to form a compact mass. Finally, mix in the pate-feuilletine. Spread on a tray to a thickness of about ½ cm. Let it set in the refrigerator before cutting into narrow strips[/twocol_one_last].



Place the chocolate cake on the plate. Arrange the caramelized banana, zest, yuzu caramel and flowers next to it. Scoop in the banana sorbet and rest the crispy tuille on top. Dress the black sesame paste à la minute on the plate.

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