Original BeansOriginal Beans - http://originalbeans.com The Planet : Replant It Thu, 26 Mar 2015 11:22:06 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Marzipan balls with Piura Porcelanahttp://originalbeans.com/marzipan-kugeln-mit-piura-porcelana/ http://originalbeans.com/marzipan-kugeln-mit-piura-porcelana/#comments Mon, 23 Mar 2015 14:11:03 +0000 http://www.originalbeans.com/marzipan-kugeln-mit-piura-porcelana-2/ Schokokugeln-1-ihanaIngredients (for about 20 balls):

Tip: Get your Original Beans Piura Porcelana 75% as bar or chef’s chocolate buttons here!


  1. Put the marzipan and half of the coconut flakes in a bowl and mix together. Form little balls.
  2. Melt the chocolate in a water bath and pour over the marzipan balls.
  3. Directly strew the coconut flakes on the balls.
  4. Leave to cool until the chocolate is hard again.

About the chef:

Tanja publishes wonderfully simple and simply wonderful recipes on her blog ihana.eu. All her creations are vegan & gluten-free. That’s why she is “totally fascinated” by Original Beans additive-free conservation chocolate.


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Piura Porcelana chocolate ball & mango sorbethttp://originalbeans.com/piura-porcelana-schokokugel-mit-mangosorbet/ http://originalbeans.com/piura-porcelana-schokokugel-mit-mangosorbet/#comments Mon, 23 Mar 2015 10:48:51 +0000 http://www.originalbeans.com/piura-porcelana-schokokugel-mit-mangosorbet-2/ Mango

Chocolate ball

Melt the chocolate and butter in a water bath. Mix eggs, yolks and sugar and then fold into the chocolate cream. Pour the mass in a ball shape and bake at 150°C for 8 minutes. Then deep-freeze the balls.

Tip: Get your Original Beans Piura Porcelana 75% as bar or chef’s chocolate buttons here!

Dehydated chocolate

Melt the chocolate in a water bath. Mix the other ingredients and fold the mass in the chocolate. Spread on baking paper and dehydrate.

Chocolate cream

Soak the gelatine. Bring the cream to the boil and dissolve the gelatine in it. Add the chocolate and fold in the beaten egg white. Leave to cool and then stir the mass until smooth.

Mango sorbet

  • 200g mango pulp
  • 65g sugar
  • 90g water
  • 10g sake
  • 2g stebi
  • 25g glucose

Put all ingredients in a pan and bring to the boil. Then freeze the sorbet.

Olive malto

Chop the olives and mix with the malto.

Kappa jelly

  • 100g water
  • 30g sugar
  • 50g Kahlua
  • 3,5g Kappa

Put in the Thermomix and heat to 90°C.

Drape the different components on a plate (like on the picture) and decorate with mint leaves.

© by Kay Baumgardt

About the chef:

Daniel S._Ketschauer HofDaniel Schimkowitz is said to be one of the most talented chefs in Germany. He was called “Newcomer of the year” by gastronomic reviews and already in his first position as executive chef, he was favoured with a Michelin star. Since 2014, the bavarian indulges the guests of the Ketschauer Hof with culinary delights from best ingredients – inter alia fine & sustainable Original Beans chocolate.


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Chocolate cake with Cru Virungahttp://originalbeans.com/schokoladenkuchen-mit-cru-virunga-kuverture/ http://originalbeans.com/schokoladenkuchen-mit-cru-virunga-kuverture/#comments Tue, 10 Mar 2015 16:18:54 +0000 http://www.originalbeans.com/schokoladenkuchen-mit-cru-virunga-kuverture-2/ Schokoladenkuchen mit Original BeansIngredients:

Tip: Get your Original Beans Cru Virunga 70% as bar or chef’s chocolate buttons here!


  1. Melt butter, cream and chocolate in a water bath. Then dissolve the sugar in the hot cream by stirring constantly.
  2. Mix the eggs together and add them to the chocolate cream until you get a homogene mass.
  3. Fold everything in a greased springform pan and bake in the oven at 180°C for 30 minutes. Leave to cool down and then remove from the pan. Put in the fridge over night.
  4. After cooling down, cover with Cru Virunga couverture.

About the chef:

The wine & chocolate expert DDorit Schmittorit Schmitt runs a webshop, holds numerous seminars and writes as a freelance editor for several blogs and online magazines. The above standing recipe has been published on the blog Chateau et Chocolat. In an article on wein.com she recommends the special combination of fine flavour Original Beans chocolate with selected wine.

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Cru Virunga chocolate tartehttp://originalbeans.com/salzige-cru-virunga-schoko-tarte/ http://originalbeans.com/salzige-cru-virunga-schoko-tarte/#comments Tue, 10 Mar 2015 11:51:34 +0000 http://www.originalbeans.com/salzige-cru-virunga-schoko-tarte-2/ salty choc tarteIngredients

  • For the base:
    • 60g soft butter
    • 45g powdered sugar
    • 20g ground almonds
    • 1 egg
    • 120g flower
    • A dash of sea salt

Tip: Get your Original Beans Cru Virunga 70% as bar or chef’s chocolate buttons here!


  1. Place the butter in a bowl and stir until its airy. Add egg, sugar and almonds. Little by little, add the flower and knead to a dough.
  2. Stretch the dough and fold it in a greased tarte mould (24cm). Leave in the fridge for 30 min.
  3. Bake the tarte base in the preheated oven at 160°C for 20 min.
  4. While the base is cooling down, place cream, sugar and salt in a pan and bring to the boil. Remove from the stove when boiling and fold in butter & chocolate. Stir until all ingredients are mixed well.
  5. Fill the ganache in the mould and leave to set over night. Before serving, decorate with sea salt flakes.

About the chefs:

Cookthebooth2This recipe was provided to us by Cookthebooth, a project of three sisters, who alternate in publishing creative recipes for their readers. On their blog, you find more details about the chocolate tarte recipe as well as other delicious creations.


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100% Inspiringhttp://originalbeans.com/inspiring-chocolate/ http://originalbeans.com/inspiring-chocolate/#comments Mon, 09 Mar 2015 14:40:09 +0000 http://www.originalbeans.com/?p=13327 Blog cocoa cow“Let’s all help save the world one chocolate bar at a time!” calls the chocolate maniac Eleanor Brownile after reviewing Original Beans Cru Virunga 70% on her blog “The cocoa cow“.

The nature conservation project behind the bar convinced her as well as the fact that the tree planted for each chocolate can be tracked with a code on the back of the bar: ” Entering this code at originalbeans.com takes you to a page which details the origins of your tree and why it’s important to protect the trees home forest. For example, my tree is a Cru Virunga tree which has been planted in the ‘oldest National Park in Africa… also home to the last mountain gorillas on Earth”

Of course, a chocolate lover is also interested in taste. Apparently, the rich flavour of the dark organic Cru Virunga ticked her taste buds: “It has a potent sweet, fruity aroma that bursts out of the foil as soon as it’s opened. The chocolate feels softer than expected, in spite of it’s delicate slenderness suggesting it might be crisp.”

Summing up, she states: “I’m 100% percent behind this inspiring cacao campaign and can think of no better way to make a change than with chocolate, natures most delicious gift!”



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Pumpkin seed truffle with Esmeraldas Milkhttp://originalbeans.com/kurbiskern-nougat-praline-mit-edel-weiss/ http://originalbeans.com/kurbiskern-nougat-praline-mit-edel-weiss/#comments Thu, 05 Mar 2015 11:24:13 +0000 http://www.originalbeans.com/kurbiskern-nougat-praline-mit-edel-weiss-2/ Kürbiskern Nougat  PralineIngredients:

Tip: Get your Original Beans Esmeraldas Milk 42 % and Edel Weiss 40% chocolate here!


  1. Carefully roast the pumpkin seeds, then grind them together with the pumpkin seed oil and fleur de sel until you get a fine paste.
  2. Leave this paste to cool (it gets warm by grinding) and mix it with the tempered Edel Weiss chocolate.
  3. Cover 2-3 praline molds (dependes on how big they are) with Esmeraldas and fill them with the nougat paste.
  4. Leave to set one day, then top with Esmeraldas Milk.

About the chef:

Karin E

Karin Ebelsberger is the creative head behind the Pralinen Atelier in Munich. She started creating chocolates in her freetime and ended passing the german patisserie exam which gave her the basis for an own manufactory. Her truffles are made with love and premium ingredients – such as Original Beans chocolate.



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Original Beans on the green carpethttp://originalbeans.com/on-the-green-carpet/ http://originalbeans.com/on-the-green-carpet/#comments Tue, 24 Feb 2015 10:57:40 +0000 http://www.originalbeans.com/?p=12973 Inspirational people who are making a difference to the green agenda should be properly recognized. That is the idea of the PEA (People Environment & Achievement) awards that honours those who have demonstrated the importance of sustainability, like Original Beans founder Philipp Kauffmann. He has won the 2014 awards in the category Supply Chain and was runner-up in the category Food & Drink.

The decisive factor for this selection was Original Beans’s sustainable chocolate which is –  due to reforestation projects in the regions of origin & a completely green logistic – measurably climate positive.

Impressions from the PEA awards 2014 – in this video!

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Piura Porcelana Brownies à la Rutzhttp://originalbeans.com/piura-porcelana-brownies-a-la-rutz/ http://originalbeans.com/piura-porcelana-brownies-a-la-rutz/#comments Thu, 19 Feb 2015 13:24:09 +0000 http://www.originalbeans.com/?p=12872 Ingredients (for about 8 Brownies):

  • 250g soft butterBrownie a la Rutz_NOB_by K.Uhlenbusch
  • 150g Original Beans Piura Porcelana 75% chocolate
  • 1 vanilla pod, the pulp
  • 250g brown sugar
  • 3 eggs
  • 125g roasted almond flower
  • 25g roasted & chopped hazelnuts
  • 25g roasted pistachios
  • 50g roasted almond slivers
  • 35g roasted pignolia

Tip: Get your Original Beans Piura Porcelana 75 % bar or chefs’ chocolate buttons here!


  1. Melt the Piura Porcelana Rondos in a water bath and carefully add the butter. Stir both compounds together.
  2. Add almond flower, nuts and vanilla.
  3. In a bowl mix eggs and sugar and fold in the chocolate-nut mix.
  4. Put baking paper on an oven tray and put the mass on it, 3cm high.
  5. Bake for 20 min on 180°C.
  6. To facilitate the portioning, you can freeze the brownies for a while.

About the chef:

Marco Müller-Foto s.w-page-001Marco Müller is executive Chef of the restaurant Weinbar Rutz in Berlin, which has been awarded in 2007 as “Restaurant of the year” by the german newspaper “Die Welt”. In the same year, Marco got his first Michelin star. The chef likes to create his ideas out of the product, to emphasize it & give it a new appearance. Marco works closely together with farmers & ranchers & prefers products with traceable origin. That’s why he uses sustainable Original Beans chocolate.

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Pear “Helene” with Cru Virunga chocolate saucehttp://originalbeans.com/pear-helene-with-cru-virunga-chocolate-sauce/ http://originalbeans.com/pear-helene-with-cru-virunga-chocolate-sauce/#comments Thu, 19 Feb 2015 10:23:32 +0000 http://www.originalbeans.com/?p=12845 Ingredients (for 6):

  • 4 fully ripe pears
  • 0,5l white wine
  • 4 cl WilliamsgeistBirme_Helene_Heinz_O_Wehmann
  • 80g sugar
  • 10g wheat starch
  • Cinnamon, cloves, anise, ¼ vanilla pod
  • 75g milk
  • 75g cream
  • 180g Original Beans Cru Virunga Rondos
  • 2cl rum
  • ½ lemon
  • 60g creme fraîche
  • 60g powdered sugar
  • 4 scoops of ice cream

Tip: Get your Cru Virunga 70 % as bar or chef’s chocolate buttons here!


  1. Peel the pears to 2/3 and remove the core from below. Bring white wine, sugar and condiments to the boil, thicken with wheat starch and leave to cool. Marinate the pears in this sauce for some hours.
  2. For the chocolate sauce bring milk and cream to the boil. Add Cru Virunga Rondos. When they are melted, add the rum.
  3. Squeeze the lemon and mix the juice with creme fraîche and powdered sugar.
  4. Arrange the chocolate sauce on the plates, put the pears on it and decorate with creme fraîche. Finally, add the ice cream.

About the chef:

heinz_o_wehmannAs he grew up in a gastronomic environment, Heinz O. Wehmann was predestined for a cooking career. As youngest and best candidate of his year, he got the title as master craftsmen when he was only 25. The Hamburg based restaurant Landhaus Scherrer won the young talent over for its kitchen, which, now under his direction, has a fixed position in the hearts of Gourmets from Hamburg and famous guests. Besides his love for traditions, he also experiments with the avant-garde molecular cuisine.

Landhaus Scherrer chooses products with high quality & traceable origin. Therefore, the restaurant owners love Original Beans: “The chocolate from Original Beans is excellently suited for our dessert creations.”

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Beni Wild Harvest Hazelnut Mole with roast quailhttp://originalbeans.com/beni-wild-harvest-hazelnut-mole-with-roast-quail/ http://originalbeans.com/beni-wild-harvest-hazelnut-mole-with-roast-quail/#comments Tue, 17 Feb 2015 16:07:58 +0000 http://www.originalbeans.com/?p=12795 Ingredients (for about 10-12 main courses):

  • 100g pumpkin seeds
  • 1 tablespoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ cinnamon quill, broken into pieces
  • 2 cloves
  • 6 allspice
  • 60g (about 2 slices) stale bread, toasted and broken into pieces
  • 100g roasted skinned hazelnuts (or use peanuts, almonds or cashews)
  • 1 red onion, peeled and thinly sliced
  • 2 cloves garlic, peeled and sliced
  • 2 tablespoons olive or peanut oil
  • ¼ cup sultanas or currants
  • 2 teaspoons dried chilli flakes
  • 1 teaspoon smoked paprika
  • 400ml can chopped peeled tomatoes
  • 3 strips of orange peel – avoid any white pith
  • ¼ cup dark cacao, sifted
  • 80g Beni Wild Harvest chocolate 66%, chopped or grated
  • Quails

Tip: Get your Original Beans Beni Wild Harvest 66% here!


  1. In wide heavy pan (or an oven tray) dry-roast the pumpkin seeds, coriander, cumin, cinnamon, cloves and allspice until the seeds begin to toast, stirring them often, and be careful not to burn them. Leave them to cool, then place in a food processor with the toasted bread and hazelnuts and blitz to give you coarse crumbs.
  2. In a 2-3 litre pan sauté the onion and garlic in the oil until caramelized. Add the sultanas, chilli flakes and smoked paprika and cook until the sultanas begin to swell up and balloon, stirring continually to prevent it burning. Add the tomatoes and bring to the boil, then add 800 ml of hot water, bring back to the boil and cook for 2 minutes. Add the blitzed nut mixture along with the orange peel and again bring back to the boil, then stir in ½ teaspoon salt and simmer for 15 minutes, stirring frequently.
  3. Dissolve the cacao in ½ cup warm water and stir into the mole then simmer for another 3 minutes, stirring often to prevent it catching. Lastly stir in the chocolate, turn the heat off and taste for seasoning, adding more salt or chilli as required. (This can be served immediately or left to cool and then stored in the fridge. To re-heat it, place in a wider pot over moderate heat and slowly bring to the simmer, stirring continuously, or microwave in several bursts.)
  4. To cook the quail, rinse the inside cavity and lightly season, then place a toothpick through both ankles and the body to hold it together. Turn the oven to 200° C and heat up a fry pan. Add a little olive oil to the pan and place the quail in, breasts facing down and sauté to colour the birds all over. Place them on their backs in a roasting dish, season generously and drizzle with a little more oil. Then roast for 10-12 minutes, basting twice.

Always serve quails with finger-bowls of tepid water – you need to really get stuck into them to enjoy them.

Recipe © 2011 Peter Gordon. All rights reserved.

About the chef:

Peter GordonPeter Gordon, born in New Zealand, is renowned for his unique culinary philosophy, influenced by his extensive travels around the world. Peter has restaurants both in Auckland (Bellota and The Sugar Club) and London (The Providores and Tapa Room and Kopapa). He has written seven cook books, the most recent being Peter Gordon Everyday, and contributed to another dozen. Original Beans chocolate has totally convinced him  – as he tells in our trailer - not only because of the fantastic flavour but also due to our social & ecological commitment.

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