Taste le Tour with Gabriel Gaté S08  2012 EP149 Mousse au Chocolat Belge
Channel: Peter J Warren
Date: 2020-06-29

This is the magnificent Chateau de Jehay just outside of Liège, and the local Belgian chocolatiers are making some of the finest chocolate in the world.


VO 

One of the best types of cooking chocolate is made in Belgium by Callebaut.  It's my first ever visit to a chocolaterie and it smells wonderful.

Gabriel to camera

I find it amazing to think that chocolate is made from a bean that comes from a tropical forest


VO 

Callebaut produces large five-kilogram blocks as well as chocolate drops called callets, which I love using in my desserts.

Tasting freshly made chocolate is an wonderfully intense taste experience.

Within the factory, the Callebaut Chocolate Academy helps professionals from all around the world master the art of working with chocolate.

Philippe Vancayseele is a great teacher and lectures on all aspects and techniques of using chocolate.

Interview Philippe Vancayseele

For me personally, the temperature is not the most important thing. 

It’s the crystallisation of chocolate. 

VO 

Belgium abounds in excellent chocolate shops. Jean Philippe Darcy near Liège is a great pâtissier and a very creative master chocolatier.

Interview Jean Philippe Darcy

Il y a toujours une évolution.  Effectivement on est toujours à la recherche de nouveaux goûts. Les machines évoluent, les tendances évoluent.

Effectively, there is always an evolution; we are always looking for new flavours. There is an evolution with equipment and trends.


En Europe on recherche plus la dégustation, le produit fin et vraiment le plaisir de déguster un petit chocolat. 

In Europe we are interested in the degustation of fine products and really the pleasure of tasting a small chocolate.

VO

I love the exciting new flavours, poppy flower, lemon thyme, and praliné with citrus.

And the tasting …confirms that both Philippe and Jean Philippe are masters and that Belgian chocolate deserves its reputation.  Yum!



Voice over

Belgian cooks love using chocolate in desserts and the classic chocolate mousse is one of the most popular treats.

I first pour two tablespoons of cream and drop 200g of dark chocolate in a bowl over a bath of hot water and stir it until melted and very smooth.

Gabriel to camera

"I like to make chocolate mousse with dark chocolate of about 70% cocoa content."

Voice over

I remove the bowl from the heat and whisk in 4 egg yolks until very well combined and smooth.

Then I beat six egg whites and a pinch of cream of tartar until almost stiff peaks form.  

And add two tablespoons of caster sugar and continue to whisk until quite firm.

I combine about a quarter of the whites with the chocolate, and then gently incorporate the remaining egg white.  

It is best not to over-mix.

I spoon the mousse into a piping bag without a nozzle and carefully pipe the chocolate treat into six glasses.

They need to set in the refrigerator, covered, for a few hours.

Just before serving, I decorate with whipped cream and garnish with fresh raspberries.  

This Mousse au Chocolat Belge is irresistible.


Gabriel to camera

I am surprised how beautiful the local countryside is and tomorrow we meet one of the local farmers who makes one of the best cheeses in Belgium.