Complexity level  



For approximately 25 plated desserts

  1. Chocolate Banana Cake
  2. Raspberry Rosemary filling
  3. White couverture Bergamot mousse
  4. White couverture glaze
  5. Anis sponge cake & Siphon couverture decoration
  6. Crispy « tuile » leaves


1 Chocolate Banana Cake
  • PatisFrance Praliné Almond 50% 150 g
  • Fresh banana 400 g
  • Vegetable oil 120 g
  • Almond powder 250 g
  • Icing sugar 220 g
  • Baking soda 15 g
  • Flour 200 g
  • Corn starch 20 g
  • Peel the bananas and blend into a smooth paste.
  • Add oil, the PatisFrance Praliné Almond 50%, and mix with a spatula until smooth.
  • Dry mix almond powder, icing sugar, baking soda, flour and corn starch.
  • Add the dry mixture to the banana mixture, along with melted Belcolade Selection W. Plant-Based Cacao-Trace couverture.
  • Whisk until homogeneous, spread out on a tray (30 by 40cm), and cover with baking paper.
  • Bake at 165°C for about 20 minutes with closed dampers. Allow it to cool down.
  • Cut out long oval-shaped Chocolate Banana Cake.
  • TIP: The mold I use for this cake comes with an oval-shaped dough cutter.
2 Raspberry Rosemary filling
  • Fresh raspberries 350 g
  • Fresh Bergamot Juice 25 g
  • Fresh cut rosemary 5 g
  • Sugar 40 g
  • Pectin NH 4 g
  • Agar Agar 1 g
  • Sugar 50 g
  • Gently heat and cook raspberries with freshly squeezed Bergamot juice, along with freshly cut rosemary and 40g of sugar.
  • In a separate bowl, combine pectin NH, Agar Agar, and 50g of sugar to create a dry mix.
  • Gradually add the dry mixture to the warm raspberry blend while whisking continuously.
  • Cook the raspberry composition for 2 minutes, then pour the filling into a silicone sheet frame to create a 1 cm thick insert. Freeze until set.
  • Cut small strips for an insert that fit the silicone mold you're using to fill up with the white couverture mousse.
3 White couverture Bergamot mousse
  • Water 155 g
  • Bergamot juice 65 g
  • Plant-Based cream 30% fat 415 g
  • Boil the water and Bergamot juice.
  • Pour the boiled mixture onto the Belcolade Selection W. Plant-Based Cacao-Trace and the Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace. Use an immersion blender to mix and create a ganache.
  • Semi-whip the plant-based cream.
  • When the ganache reaches 35°C, add the semi-whipped plant-based cream with a spatula and mix gently.
  • Fill the silicone molds, placing an insert of the raspberry-rosemary filling in the center. Freeze until set.
4 White couverture glaze
  • Glucose 200 g
  • Coconut milk 15% fat 200 g
  • Sugar 50 g
  • Pectin 6 g
  • Citric acid crystal 1 g
  • Puratos Miroir l’Original Neutral 400 g
  • Mix the sugar and pectin.
  • Heat the coconut milk and glucose to 50°C, then add the pectin-sugar mixture and citric acid.
  • Bring the mixture to a boil and cook for 1 minute.
  • Pour the hot mixture onto the Belcolade Selection W. Plant-Based Cacao-Trace chocolate and blend with an immersion blender.
  • Add Puratos Miroir l’Original Neutral at room temperature and blend again.
  • Allow the glaze to cool down overnight at room temperature.
  • Reheat to 40°C before use and blend again with an immersion blender to eliminate air bubbles. If the glaze is too thick, you can add some water.
5 Anis sponge cake & Siphon couverture decoration
  • Aquafaba (chickpea water) 100 g
  • Sugar 100 g
  • Flour 140 g
  • Baking powder 2 g
  • Plant-Based milk 130 g
  • Aquafaba 20 g
  • Anis powder 3 g
  • Oil 20 g
  • Whip the aquafaba (100g) at high speed until fluffy, gradually adding sugar.
  • Continue whipping until a firm meringue is achieved.
  • Mix all other ingredients together with a whisk, and gently fold in the Aquafaba meringue at the end.
  • Place 55g of the batter in a paper coffee cup and microwave for 1 minute.
  • Allow to cool upside down, then divide into small pieces and arrange on a baking tray.
  • Dry bake in an oven at 120°C for about 30 minutes with open dampers.
  • Warm and temper the Belcolade Selection W. Plant-Based Cacao-Trace and Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace to 32°C, then add the oil.
  • Transfer this composition into a Siphon® bottle and seal.
  • Place 2 N²0 capsules on the Siphon® bottle and shake well.
  • Pipe small dots onto a guitar sheet and press down with another sheet until it reaches 1mm thickness.
  • Allow to crystallize, demold, and cut out circles using a dough cutter.
6 Crispy « tuile » leaves
  • Almond oil 35 g
  • Icing sugar 50 g
  • Aquafaba (chickpea water) 25 g
  • Flour 40 g
  • Salt 50 g
  • Vanilla stick 1/2
  • Mix the almond oil with the icing sugar. Mix the ingredients thoroughly with a spatula.
  • Add the Aquafaba, salt, and vanilla seeds scraped from the vanilla pod. Mix again with a spatula until the mixture achieves a smooth consistency.
  • Gradually add the sifted flour, continuing to mix until the batter is homogeneous.
  • Spread the batter evenly on a specially designed silicone sheet mold.
  • Bake at 165°C for approximately 8 minutes.
  • Demold the cookies while still warm and place them on a silicone sheet.
  • Allow them to cool completely and store in a dry place.
7 Assembly
  • Glaze the frozen mousses and put on a base of chocolate banana cake, allow them to defrost. 
  • Place the glazed mousse dessert on a plate.
  • Decorate with the other small finished recipes.
  • Serve immediately.

Created by Michel Eyckerman in collaboration with Kris De Roy, Restaurant Chef

This exquisite plant-based dessert features the harmonious blend of Belcolade Selection W. Plant-Based Cacao-Trace, incorporating the essence of raspberry, rosemary, and white plant-based couverture. The result is a symphony of delightful textures.

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