How to create a plant-based dessert? by Michel Eyckerman and Kris De Roy

Why did you choose to work with a plant-based couverture?

Michel Eyckerman: “It’s a fascinating product to work with. Recently, demand for plant-based alternatives to chocolate has been rapidly increasing. This shift is not only due to more people adopting a plant-based lifestyle but also because there's a growing desire for more conscious eating.

Kris De Roy: “I notice this trend in my restaurant too. That's why I always provide an alternative to meat and fish dishes. Occasionally, I even create an all-plant-based course, incorporating fruits and vegetables from my garden, which is always well received.”

Are there already enough alternatives for making plant-based desserts?

Michel Eyckerman: “Regarding chocolate, Belcolade now provides a complete range of plant-based dark, milk, and white couvertures. Developing a plant-based alternative to white chocolate presents challenges, but we've successfully crafted a couverture that is not only delicious but also easy to use.”

What can you combine the couverture with?

Michel Eyckerman: “Thanks to its well-rounded taste profile, you can easily combine it with fruit, caramel, and nuts.”

Kris De Roy: “While brainstorming about our dessert, we came up with the idea of adding raspberries. The vibrant red color contrasts beautifully with the white of the Belcolade couverture and the flavors complement each other perfectly.”