Udzungwa with Plum Sud & Greengage Sorbet

By Tobias Bätz

The combination of flavours, textures and ingredients are simply excellent in this Dessert. The intense taste of the Original Beans Udzungwa 70%  with an incomparably delicate hint of plum, port wine and a greengage sorbet goes perfectly with the cooler seasons. 
  • Prep Time:

    90 minutes

  • Category:


  • Servings:



Udzungwa Ganache-Rings
Udzungwa Airy Chocolate
Plum Sud and Fillets
  • 100g Sugar
  • 500ml red Port Wine
  • 500ml red Wine
  • 1000ml Water
  • 1000g fully ripe Plums for brew
  • 1 organic Lemon 
  • 1 organic Orange  
  • 1 Vanilla pod
  • 2 leaves of Laurel
  • 500g full ripe Plums for brew
Udzungwa Sprinkles
Sieve Caramel Hips
  • 450g Fondant
  • 300g glucose Sirup
  • 50g Butter
  • A bit of organic cacao powder
Greengage Sorbet
  • 1000g of puree Purée 
  • 200ml Water
  • 100g Sugar
  • 100g Glucose powder
  • 110ml Lemon juice 
  • 20ml Plum Brandy
Crispy Udzungwa Brioche
  • 150g Original Beans Udzungwa 70% 
  • 375g Milk 
  • 20g dry Yeast
  • 100g Sugar
  • 950g Flour
  • 5g Salt
  • 60g organic Cacao 
  • Mark of 1 vanilla pod 
  • Zest of 2 Lemons 
  • Zest of 1/2 Orange
  • 100g soft Butter 
  • 4 Eggs
  • 500g Butter
  • A bit of brown sugar
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Udzungwa 70%


Udzungwa Ganache-Rings
  1. Put the egg yolk in a bowl.
  2. Bring milk, cream, salt and sugar to a boil.
  3. Slowly pour the hot mass into the egg yolk, stirring constantly with a whisk.
  4. Pour everything back into the pan and bring to medium heat with constant stirring to 83 C.
  5. Pour mixture over the 700g of melted Original Beans Udzungwa 70%  through a fine sieve and emulsify with a hand blender.
  6. Fill silicone molds with ganache and freeze.
  7. To create the icing melt cacao butter and rest of Original Beans Udzungwa 70% in a water bath and fill into an airbrush gun.
  8. Dissolve frozen ganache rings from the mold and spray with icing.
Udzungwa Airy Chocolate
  1. Melt Original Beans Udzungwa 70% and rapeseed oil au bain marie.
  2. Fill into a 0.5 l ISI bottle, pour two CO2 capsules and shake vigorously.
  3. When the chocolate becomes viscous, release the pressure and pour the mixture into a freezer container.
  4. Place in freezer until it is completely frozen. Remove and break into pieces.

Plum Sud and Fillets
  1. Melt the sugar in a high pot into a caramel.
  2. Deglaze with water, port- and red wine. 
  3. Add stewed halved plums, sliced ​​lemons and oranges, vanilla and bay leaves and simmer gently for about two to three hours.
  4. Allow to cool and leave in the fridge overnight.
  5. Pass the brew through a fine sieve and season with sugar and lemon juice.
  6. Cut the raw plums in half, pit them and remove the skin.
  7. Combine with plum juice and refrigerate.

Udzungwa Sprinkles
  1. Mix flour, starch, cacao powder, salt and sugar.
  2. Add butter and crumble into sprinkles.
  3. Bake at 150 ° C for 20 minutes.
  4. Mix the hot sprinkles with the chocolate and stir until the couverture is completely melted.
  5. Crush the cold sprinkles and keep in the fridge.

Sieve Caramel Hips
  1. Cook all together in a tall pot until the colour of the caramel looks like amber.
  2. Pour on a baking paper and allow to cool completely.
  3. Pound the caramel and finely grind it.
  4. Mix the powder with some cacao and sieve on a silicone mat.
  5. Form half circles and bake at 180 ° C for about 2 minutes until they are shine.

Greengage Sorbet
  1. Boil everything together and ripen overnight in the refrigerator.
  2. Fill the cold mass into an ice cream machine and let it freeze.

Crispy Udzungwa Brioche
  1. Melt couverture over a water bath.
  2. Mix flour, sugar, salt, cacao, vanilla pulp, oranges and lemon zest. Temper milk to about 35°C and stir in dry yeast.
  3. Knead into a dough with the rest of the ingredients in a mixer, cover and and leave in a warm place. 
  4. Pour dough into a loaf pan and bake at 160°C for about 50 minutes.
  5. Allow brioche to cool and store overnight in the refrigerator.
  6. Remove the bark the next day and then dice to brioche;
  7. Toast butter to nut butter while constantly stirring and soak the brioche cubes in it.
  8. Then coat in sugar and bake on a preheated sheet at 180°C for 4 to 5 minutes.

  1. Place the ganache ring in the center of the plate. 
  2. Distribute all other components around the ring. 
  3. Finally pour the plum sud into the center.

Chef tobias bätz

"The philosophy and idea behind Original Beans inspired me right from the start. It makes me proud and happy to work with these fantastic chocolates."
Regionality and sustainability play an important role in his cuisine – without renouncing variety and exotic ingredients. Together with his food scout, he has created a network of enjoyment that currently consists of almost 60 farmers in the region and partners with the same philosophy and way of thinking. Passion for products and appreciation of the producers are always in the foreground. The intention behind this is to interpret regionality away from the mainstream – with food that at first glance is not typical of the Franconian region: think of bananas, passion fruit, papayas and guavas from the tropical house in the Upper Franconian Kleintettau or Texan longhorn cattle, buffalo, sturgeon, saffron and old vegetables from Franconia, which find their way onto his menu. His dishes are limitlessly cosmopolitan in their combination with the ingredients of his Franconian homeland.