Beanology Dessert | callebaut.com
On the occasion of Tomorrowland, Callebaut chef Annemie Van Trimpont treated festivalgoers from all over the world to a magical Finest Belgian... read more
Ingredients
- 500 g cocoa pulp
- 500 g lychee puree
- 150 g sugar syrup (50/50)
- 10 g lemon juice
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