When most pastry chefs think chocolate dessert, mushrooms don’t typically feature in their thought process. But Megin Meikle, head pastry chef for the Marble Group, isn’t most pastry chefs. For the next video in our series with Callebaut, Megin created “Mycelia,” a dessert that pairs mushrooms and black winter truffle with Callebaut Madagascar 67%, an origin chocolate from the brand’s new Signature collection.  

“I love a thought-provoking dessert, and I will always jump at an opportunity to use savoury ingredients in a sweet application,” Megin explains. “Mushrooms bring a wonderful earthiness to a dish and so I leant into that for this dessert. I treated the mushrooms as a flavour enhancer and used the Zestina Madagascar 67% as a base to bring the mushrooms to life.” 

This approach reflects her broader philosophy about pushing boundaries in pastry. “Innovation is very important to me. Pastry is ever evolving, and I believe desserts should challenge perceptions. Not for shock value, but for depth. If something makes me curious, it’s worth exploring.”  

As chefs like Megin continue to redefine what’s possible, Callebaut is expanding its range of chocolates to support their creativity – offering new flavours designed for those who aren’t afraid to push boundaries. 

Megin’s journey into pastry wasn’t always obvious. “I have always had an affinity for art generally. It did take me a little while to realise that my medium would be food,” she says. “Desserts are precise and technical in their execution, and when it comes to putting a dessert together, it is magic to me. I adore the poetry of pastry.” 

Her commitment to continuous learning drives her creative process. “I hone my craft through conceptualising desserts and menus that feature elements and techniques I am unfamiliar with. I spend a lot of time learning, studying and reading – embracing the notion that the more I learn and understand, the more there is to know and a greater opportunity to be creative.” 

Quality ingredients form the foundation of this approach, particularly when it comes to chocolate. “Good-quality chocolate adds complexity, balance and depth of flavour to a dessert. How the chocolate performs on the plate directly translates to the overall eating experience of the dessert as well.” 

Her choice of dark chocolate for this dessert was both personal and technical. “My decision to use Zestina Madagascar 67% was a biased one. I knew that I wanted to create a dessert utilising chocolate sourced from Madagascar, where I lived and worked for almost a year.” From a technical perspective, she explains: “[This chocolate] stood out because of its vibrant acidity and red fruit notes. It has brightness but still carries depth.” 

Megin’s innovative spirit is perfectly captured in the Mycelia dessert. It comprises a mascarpone parfait, Zestina Madagascar 67% torte, cocoa nib jelly, coconut dacquoise, hazelnut and truffle praline, mushroom ganache, and fresh black winter truffle. “Much like the intricate network of systems upon which mushrooms grow, I wanted this dessert to capture the complexity of earthy flavours, contrasting textures and temperatures.” 

It’s this balance of technique, creativity, and genuine curiosity that defines Megin’s approach to modern pastry – unexpected combinations grounded in solid craftsmanship and respect for the emotional power of dessert. 

Watch the video below to see just how Megin brings this extraordinary dessert to life…

 

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