Chocolate Cream

© Markus Biedermann

The bean from Soissons (FR, department of Aisne) is known for its slightly sweet taste. It can be cooked in many ways: Soup, puree, salad or even as a dessert. Since 1997, once a year, the Brotherhood of the Soissons Bean has been meeting to celebrate the bean.

If you are in a hurry, you can use pre-cooked beans from a can or a jar. Dried white beans, e.g. harvested from your own garden, soaked and cooked, are just as good for processing.

Ingredients for 4 servings

  • 400 g soisson beans (large, white beans) from a can, drained and rinsed 
  • 50 g peanut butter 
  • 50 g butter, soft 
  • 50 g dark chocolate, soft 
  • 60 g birnel or honey 
  • 20 g vanilla sugar 
  • 1 pinch sea salt 
  • 30 g coconut fat 
  • a few chilli flakes


  1. Put all ingredients into the blender or thermomixer. Blend all ingredients – perfume with rum, kirsch, Williams as required.
  2. Fill the mixture directly into a piping bag and pipe into glasses or dessert bowls. If desired, dress directly on plates.

About Markus Biedermann CH

Markus Biedermann is a trained cook, diet chef and certified head chef and has worked in various nursing homes, also as a home manager. He therefore knows the gastronomy and elderly care from many years of experience.

It was not least the experience of loveless food preparation and uninspired use of leftovers that was at the beginning of his new home kitchen. His goal is to take care of the guests, the staff and the environment. He has received several awards in Germany and Switzerland for his innovations and his commitment to Alzheimer’s patients. 

Markus Biedermann offers advice on catering systems and further training, is a multiple book author and created these wonderful bean recipes for the Global Fields bean project in Attiswil (Switzerland).

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