2 3 - callebaut · 2017-08-04 · of cocoa beans for the body and soul of your chocolate starting...

32

04 Beanology story

36Surprising Delightsby Alexandre Bourdeaux

48

60

Exotic Breakfastby Russ Thayer

The Praline Collection by Josep Maria Ribé Ramos

72Af ternoon Teaby Beverley Dunkley

84Brazilian Flavoursby Ber trand Busquet

96Turkish Delights

by Marc Pauquet

108 Tour of Asiaby Jean-Marc Bernelin

120The Nordic Touch

by Kent Madsen

132Snacking Bitesby Philippe Vancayseele

144Modern Asian Pastryby Raymond Tham

168 Sweet Snacksby Luis Robledo

156 Excit ing Bonbonsby Russ Thayer

54

Beanology™. No other word reflects our passion and obsession for the

cocoa bean better. Delicate in every way, the cocoa bean is our source of great taste. And at the

same time, it is the starting point of an extremely intense journey in which every step is crucial to

bring out the aromas and f lavours that lie hidden in the core of the

bean. From creating our notorious ‘Wieze blend’ – the blend of beans

we create for our Finest Belgian Chocolate – to whole bean roasting and conching: our Master Chocolate

Makers meticulously watch over each step to create great taste.

After all, every bean is a fruit and a gif t of nature. And every bag of

beans is dif ferent. That’s how chocolate making requires the eyes, the nose, the mouth and the hands of our Master Craftsmen. They create the magic with time, temperature, f ineness and conching parameters. They create the chocolate that is loved by so many chefs all over the world.

On their turn, chefs from all over the world bring you their take on

Beanology™: they have created recipes inspired by the dif ferent steps

in the bean-to-chocolate journey.

76

BACK TO 1911 Wieze (Belgium). Octaaf Callebaut inherited the passion for good taste from his grandfather, generating a numerous group of followers in the village, and far beyond. At first, Octaaf continued the family brewery. But gradually new ambitions stirred… His weak spot for sweet delights led him to Paris, where he eagerly acquired the skills of chocolate making.

Upon his return, he worked day and night in his small workshop next to the brewery. After many months of ‘experimenting’ and perfecting, finally the magic happened in his conche and the first recipe for Finest Belgian Chocolate was born. Today, more than 100 years later, each Callebaut recipe is still crafted with the same care and passion as in the early days.

98

GROWING GREAT CHOCOLATE ,

TOGETHER WITH COCOA FARMERS

Great chocolate demands great cocoa beans; and the quality of those beans largely depends on the passion and success of the cocoa farmers in Africa. Therefore Callebaut took a giant step in chocolate creation by converting all its Finest Belgian Chocolates to the Growing Great Chocolate programme. It provides local farmers with support and training in the sustainable growth of the best quality cocoa beans and helps improve their quality of life. Great things can go hand in hand.

1110

FOLLOW THE COCOA ROUTE FROM THE FA RME RS

STR A IGHT TO BE LGIUM

The best cocoa beans – well- fermented and dried into

premium, golden beans by the farmers – are shipped to Belgium, the home of your Finest Belgian Chocolate. Their journey lasts several weeks and travels across

wild seas and along rugged coasts. When they finally arrive at our warehouse,

the beans are inspected one last time and quality-graded.

1312

SEVE RE SE LECTIONTH E A RT OF BE A NOLOGY ™

How is it possible that the iconic Callebaut taste has hardly changed over the decades? We owe this largely to the selection of beans by our Beanologist. He meticulously tastes, lists and documents each harvest of cocoa beans from all over the world. Together, they build our cocoa library that inspires our Master Blender.

1514

IN-HOUSE BLE NDINGOF COCOA BEANS

FOR THE BODY AND SOUL OF YOUR CHOCOLATE

Starting from the Beanologist’s selection, our Master Blender uses West African beans to create the body of each Finest Belgian Chocolate recipe. He enriches his blend with fine flavour beans from South America and Asia to add fruitiness, acidity and playful top notes.

1716

ROASTINGTHE WHOLE BE A N

TO RE LE ASE THE WHOLE FLAVOUR

You can taste it in your chocolate: the full flavour of the cocoa bean. That’s because we’re one of the few chocolate makers that still roast the whole bean in its natural shell. This traditional roasting method awakens all the great aromas and flavours of the cocoa bean, yet preserves them to be released only in the chocolate – and not get lost before.

1918

MULTIPLE-STAGE GRINDING

TO CRE ATE TH E DA RKE ST A ND FINE ST OF COCOA LIQUORS

We never settle for “acceptable”. That’s why we grind the roasted cocoa beans several times. In the first stage, the nibs are ground into liquor. Next, the liquor is further refined in multiple steps until it is extremely fine. The result is a dark, pure and soulful cocoa liquor. Shaping the heart and soul of your chocolate, its overwhelming taste will linger on in your chocolate and create that wonderful mouthfeel your customers crave.

2120

SE LECTING FINE INGRE DIE NTS,

GROWN A ND PRODUCE D IN BE LGIUM

Belgium tastes great. That’s why we select – as much as we can – the best sugars and milk powders from farms and suppliers in Belgium. We believe that local ingredients do justice to your Finest Belgian Chocolate.

2322

FINE , FINE R , FINE ST.

A LL IN TH E NA M E OF YOUR CHOCOL ATE

To create the sensational, round and silky mouthfeel of your chocolate, we press and refine all ingredients until each particle is smaller than the distance between the taste buds. This epitome of fineness will overwhelm your taste buds with the whole flavour of your chocolate, instead of the separate ingredients.

2524

IT ’S TIME TO UNR AVE L THE MYTH

OF CONCHING

Conching is the art of harmony. Our Master Concher kneads the chocolate for hours to fully ripen its taste. He takes precisely the right time to balance the taste of your chocolate: long enough to create its lovely roundness and short enough to preserve the right dash of fresh acidity. The end result is the world-renowned signature Callebaut taste, with a delicate balance between full cocoa body and fine flavours.

2726

A PRE MIUM AND HANDY PACKAGING,

TO PROTECT GRE AT TASTE

Taste created with the greatest precision deserves to be preserved with the greatest care. To present the unrivalled flavours of Callebaut over and over again, we designed a premium packaging, guarding all the qualities of your chocolate and guaranteeing great workability.

2928

A ND NOW YOURCA LLE BAUT CHOCOLATE

IS RE A DY FOR YOURCHOCOLATE STORIE S

Each and every day you can rely on Callebaut to support you with great workability and to delight your customers with the reward of great taste.

3130

THE FINE STBE LGIA N CHOCOLATE S

CHE FS RE LY ON,DAY A FTE R DAY

Did you know that Callebaut brings you a wide selection of Finest Belgian Chocolate, special Origin blends and chocolates without additional sugars? Each with different flavours and viscosity, created to help you achieve perfect results.

RECIPE N° 811The dark chocolate everyone loves for its solid cocoa body and balanced taste.

RECIPE N° 823The milk chocolate that has intense cocoa taste and subtle notes of caramel.

RECIPE N° W2The classic white – spoiling your customers with its rich creaminess.

FIND YOUR BEST CHOCOLATE AT WWW.CALLEBAUT.COM

3736

About Alexandre Bourdeaux:• Head of the Chocolate Academy™ centre

Wieze - Belgium• Specialises in chocolate pastry and

confectionery• His favourite chocolate is Callebaut® Single

Origin Brazil, and not only because he had the opportunity to participate into the realisation of this chocolate which was “an amazing experience never to forget”

3938

“THE PULP OF FRESH COCOA IS A JUICE WITH AN AMAZINGLY FRUITY TASTE. SADLY IT’S IMPOSSIBLE TO TRANSPORT BECAUSE OF THE OXYDATION. THAT IS WHY I CREATED - AS A DELICIOUS SOUVENIR - THIS TEA OF COCOA WITH A TOUCH OF FLOWER.”

PULP FICTIONIngredients Preparation

2L water100 g caster sugar

Mix and boil. Remove from heat.

20 g Earl Grey tea2 g dried rose petals160 g cocoa nibs Callebaut® NIBS-S

Leave to infuse for max. 5-6 minutes in previous mixture. Cool immediately.

4140

“FERMENTATION IS A VERY IMPORTANT STEP IN THE PROCESS OF CHOCOLATE MAKING, BECAUSE A GOOD FERMENTATION WILL GIVE AN EXPLICIT TASTE PROFILE. TO REPRESENT THIS STEP, I USED A PRODUCT THAT EVERYBODY KNOWS AND THAT IS ALSO THE RESULT OF A UNIQUE FERMENTATION PROCESS: YOGHURT.”

YOGOLATIngredients Preparation

625 g cream (35%)52 g skimmed powdered milk2 g xanthan36 g Sosa yoghurt powder

Boil together.Mix well to avoid lumps.

40 g gelatine mass Pour previous mixture on gelatine mass and emulsify.

Leave in the fridge to set overnight. May be beaten up afterwards.

4342

“ROASTING COCOA NIBS HELPS TO ENHANCE THE FLAVOUR OF YOUR CHOCOLATE AND ADDS SOME EXTRA CHARACTER TO IT. THE BROWNIE WITH ITS ROASTED WALNUT AND COFFEE IS BOASTING WITH EXPRESSION.”

ROAST & BOASTIngredients Preparation

218 g dark chocolate Callebaut® 60-40-38263 g fresh butter

Melt together at 50°C.

247 g eggs374 g caster sugar

Whisk together and add to chocolate mixture.

119 g whole hazelnuts Crumble and add to previous mixture.

127 g flour27 g cocoa powder22 g caffè macinato

Add to previous mixture.

Cut into stripes and bake for 12 minutes at 180°C.

4544

“CONCHING HELPS TO SHAPE A HOMOGENOUS CHOCOLATE IN TEXTURE, BUT ALSO IN TASTE. A SENSATION THAT THIS DARK CHOCOLATE CRÉMEUX REPRESENTS PRECISELY IN THE SAME WAY: A WELL-BALANCED TASTE AND TEXTURE. VERY SMOOTH.”

COCOA BLASTIngredients Preparation

437 g cream (35%)218 g whole milk

Boil together.

58 g glucose syrup (DE 40) Heat in the microwave.

78 g egg yolks Add to glucose syrup and emulsify. Pour boiling cream mixture over eggs. Temper and boil to 82°C while stirring.

306 g dark chocolate Callebaut® POWER 80

Pour previous mixture over chocolate and emulsify.

Mould and freeze.

4746

“ARRIVING AT THE FINAL STAGE IN THE PROCESS, IT IS TIME TO REFRESH

YOURSELF AND ENJOY AN ICE CREAM DIPPED IN CHOCOLATE WITH A SALTED

CARAMEL CENTRE. THE CHOCOLATE IS USED IN TWO APPLICATIONS:

INCORPORATED IN THE ICE CREAM AND AS COATING OF THE ICE CREAM.

DEMONSTRATING ONCE AGAIN THE AMAZING POSSIBILITIES OF THIS

FANTASTIC INGREDIENT.”

ICE TO MEET YOUDARK CHOCOLATE ICEIngredients Preparation

55 g dextrose sugar4.4 g Neutro 5

Mix together.

732 g whole milk175 g dark chocolate Callebaut® 811131 g caster sugar

Pour together in pasteurisor and mix with previous mixture. Heat to 75°C.

Pour in ice bath and take out at -11°C.

CARAMEL CENTREIngredients Preparation

179 g caster sugar Caramelise.

16 g glucose syrup (DE 60)98 g cream (35%)fresh vanilla

Boil syrup and add to previous mixture with cream and vanilla. Remove from heat.

6 g gelatine mass16 g cocoa butter Callebaut® CB32 g fresh butter1.3 g salt

Add to previous mixture and emulsify.

Mould and freeze.

4948

About Russ Thayer:• Callebaut Chef at the Chocolate Academy™

centre in Chicago - USA• Specialising in modern pastry, ice cream

and contemporary confectionery rooted in traditional techniques

• His ideal chocolate is Callebaut® 811 “because of its rich chocolate flavour and straightforward approachability”

5150

“TO CAPTURE THE FRUITY FLAVOURS AND PULPY FEELING

OF FRESH COCOA PULP IN A SNACK SIZE DELIGHT, I DECIDED TO BRING

TOGETHER THE VIBRANT SENSATION OF SELECTED FRUIT PIECES, THE CRUNCH OF ROASTED NUTS AND

THE COMFORTING COMBINATION OF COCOA NIBS AND CALLEBAUT® DARK

CHOCOLATE. CONSUMERS WILL LITERALLY BE EATING OUT OF THE

PALM OF YOUR HAND.”

DRIED FRUIT AND COCOA NIB GRANOLA BARSIngredients Preparation

500 g prepared granola113 g roasted almonds113 g roasted pistachios 57 g roasted cashew pieces 25 g freeze-dried pineapple pieces31 g freeze-dried banana pieces 25 g freeze-dried passion fruit pieces38 g freeze-dried raspberry pieces 25 g freeze-dried strawberry pieces70 g cocoa nibs Callebaut® NIBS-S

Mix.

113 g butter227 g marshmallows

Melt.Pour over previous mixture.

Pour into a Flexipan® mould of 10 cm tall. Bake at 160°C for 7 minutes.Remove from oven and leave to cool. Cut into bars.

Dark chocolate Callebaut® 811 (pre-crystallised)

Enrobe with the chocolate.

5352

“IF THERE IS ONE POPULAR PRODUCT – NEXT TO COCOA BEANS – TO WHICH THE FERMENTATION PROCESS IS AS EQUALLY IMPORTANT TO CREATE ITS TYPICAL TASTE, THIS WOULD UNDOUBTEDLY BE YOGURT. NO BETTER FUSION OF FLAVOURS THAN CREATING A CHOCOLATE YOGURT TO HONOUR BOTH FERMENTATION CULTURES. THE TROPICAL JAM PUTS THE FRESH AND FRUITY TOUCH ON TOP.”

MILK CHOCOLATE YOGURT WITH TROPICAL JAMMILK CHOCOLATE YOGURTIngredients Preparation

98 g whole milk20 g gelatin mass

Mix and heat to 80°C.

22.5 g cocoa powder Callebaut® CP Pour previous mixture over the powder. Emulsify with immersion blender.

182 g milk chocolate Callebaut® 823 Pour previous mixture over the chocolate.

200 g heavy cream (36% fat) Fold in.

250 g Greek yogurt (10% fat) Fold in.

Divide into glasses until set.

TROPICAL JAMIngredients Preparation

65 g mango cubes65 g pineapple cubes80 g sugar1 grated vanilla stick

Mix.

50 g passion fruit puree20 g coconut puree

Add to previous mixture and briefly boil.Remove from the heat and cover with plastic wrap. Store at room temperature for 12 hours. Heat the fruit mixture to 45°C.

1.2 g pectin thermo20 g sugar

Add to previous mixture and boil.

40 g sugar20 g glucose syrup DE 40

Add to previous mixture.Cook to 62-63 Brix. Leave to cool completely.

Pipe on top of the prepared milk chocolate yogurt in jars.

5554

“COFFEE AND COCOA: THEY ARE MEANT TO MEET IN DELICIOUS CREATIONS. NOT ONLY ARE THEY BOTH ALL-NATURAL PRODUCTS, ENJOYING A TROPICAL, SUN-NY AND HUMID EQUATORIAL CLIMATE. BOTH COCOA AND COFFEE BEANS ARE DRIED AND ROASTED IN THEIR NATURAL SHELLS TO PRESERVE EVEN THE MOST DELICATE FLAVOURS AND AROMAS. THIS CAKE IS MY ULTIMATE TRIBUTE TO THESE TWO FANTASTIC INGREDIENTS AND THEIR LOVE FOR ONE ANOTHER.”

ROASTED PINEAPPLE COFFEE CAKEROASTED PINEAPPLE AND WHITE CHOCOLATE CAKEIngredients Preparation

48 g sucrose48 g all-purpose flour24 g almond flour48 g desiccated coconut

Mix together.

120 g egg whites Add to previous mixture.

60 g browned butter120 g white chocolate Callebaut® W2

Melt together and add to previous mixture.

50 g roasted pineapple cubes Fold into cake batter.

BAKE-STABLE PINEAPPLE JAMIngredients Preparation

43 g pineapple puree11 g syrup8 g water4 g lemon juice

Mix together.

0.3 g low-acyl gellan gum Slowly add to previous mixture to avoid lumps. Slowly bring to a boil and let simmer for 2 minutes.

Pineapple extract (2 drops) Add and immediately pour into desired moulds.

COCONUT CRUMBLEIngredients Preparation

15 g brown sugar15 g all-purpose flour15 g desiccated coconut

Mix together.

15 g butter fat 82% (melted) Add and mix together by hand until crumbly.

ASSEMBLYPipe 250 g of cake batter into 30 x 6 x 4.5 cm metal mould (buttered) and insert pineapple jam in the centre. Pipe remaining cake batter on top of jam. Sprinkle 60 g of coconut crumble on top and bake at 160°C for 40 minutes. Rotate cake halfway through. Remove from oven and leave to cool. Decorate with roasted coconut cubes and desiccated coconut.

5756

“CONCHING IS THE ART OF PRECISION. THE RIGHT PROPORTIONS, THE RIGHT TIME AND THE RIGHT FLUIDITY… IT REMINDS ME OF A DELIGHTFUL CHOCOLATE SPREAD. MADE WITH A HEAVENLY DARK GIANDUJA AND THE DELICATE HINTS OF HAZELNUT PRALINE. IS THERE ANY MORE REWARDING TREAT ON A PIECE OF BREAD?”

CHOCOLATE HAZELNUT SPREADIngredients Preparation

280 g heavy cream (36% fat) Boil to 80°C in a saucepan.

170 g fine hazelnut praline Callebaut® PRA-CLAS15 g sunflower oil


130 g dark gianduja Callebaut® GIA-D2270 g milk chocolate Callebaut® 823

Pour previous mixture over the chocolate and gianduja.Emulsify.

Pipe in little jars at 28°C.

5958

“CHOCOLATE IS THE PERFECT INGREDIENT TO PAY TRIBUTE TO ALL-TIME FAVOURITES, TO AMAZE WITH INNOVATIVE AND EXCITING CREATIONS… OR EVEN BRINGING PAST, PRESENT AND FUTURE TOGETHER. I’VE CHOSEN TO GIVE THE COMFORTING CLASSIC HOT CHOCOLATE DRINK AN UNEXPECTED TWIST WITH ORANGE PEEL. FAMILIAR YET AT THE SAME TIME A SUBTLE SURPRISE.”

ORANGE HOT CHOCOLATEIngredients Preparation

1,000 g whole milk20 g orange peels

Mix and leave to infuse overnight.Heat, simmer and strain.

700 g dark chocolate Callebaut® 70-30-38

Pour previous mixture over the chocolate.Emulsify with immersion blender.

Strain and serve warm.

6160

About Josep Maria Ribé Ramos:• Callebaut Chef at the Chocolate Academy™

centre in Gurb - Spain• Specialises in artisan pastry and

chocolate products• His favourite Callebaut® chocolates are

Single Origin Sao Thomé and Madagascar because “they are simply the best”

6362

“I WANTED TO CREATE SOMETHING FRESH AND SWEET WITH A FLORAL

TOUCH TO COINCIDE WITH THE FRUITY FLAVOUR OF

COCOA PULP.”

LYCHEE & JASMINE DUET140 chocolates of 6-8 g each

MALT EMULSION Ingredients Preparation

350 g fresh cocoa pulp 150 g lychee puree

Mix and heat in large saucepan.

50 g sugar 6 g pectin (special fruit paste pectin)

Mix and gradually add to previous mixture, while stirring. Boil.

250 g sugar 100 g glucose syrup (DE 40)75 g invert sugar (trimoline)

Add gradually while keeping the mixture boiling. Cook to 70 Brix or 103°C.Cool to 40°C.

0.2 g natural essence of jasmine Add to previous mixture.

COLOURING THE MOULD AND ASSEMBLY Ingredients Preparation

250 g cocoa butter Callebaut® NCB-HD03

Melt at 45°C.

20 g white fat-soluble colouring Add to cocoa butter and mix with stick blender until homogeneous.

FINISHING AND SERVINGSpray the chocolate moulds with the cocoa butter mixture to obtain a thin layer of pre-set chocolate paint. With a brush, and once the paint is set, generously sprinkle each mould with white silver powder IBC (whiter than regular silver), scraping off any excess. Line with tempered white chocolate Callebaut® W2. Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould. Dispense the malt emulsion cooled to 30°C into each mould. Set aside for a few hours before sealing the mould with tempered white chocolate Callebaut® W2. Unmould the chocolates.

6564

“FOR MANY OF THE INGREDIENTS WE CONSUME, FERMENTATION IS A NATURAL PROCESS WHICH HELPS US DEVELOP AROMAS AND FLAVOURS, AND SOMETIMES EVEN CONTRIBUTES TO PRESERVING FOODS. CACAO HAPPENS TO BE A FOOD WHICH REQUIRES FERMENTATION TO BRING OUT ITS FULL FLAVOUR POTENTIAL IN CHOCOLATE. FOR THIS RECIPE, WE USED TWO INGREDIENTS WHICH ALSO UNDERGO FERMENTATION IN THEIR PROCESSING AND PRODUCTION. THIS WILL HELP US BRING OUT FLAVOURS OF FERMENTATION IN OUR CHOCOLATE.”

YOGHURT LOVES VINEGAR 200 chocolates of 6-8 g each

BALSAMIC VINEGAR REDUCTIONIngredients Preparation

500 g balsamic vinegar (Modena)250 g glucose syrup (DE 40)

Mix and boil to 50-55 Brix.

YOGHURT GANACHE Ingredients Preparation

275 g water60 g glucose syrup (DE 60)45 g invert sugar20 g sorbitol2 g citric acid solution 10 g Citras (Albert y Ferran Adrià textures)


650 g white chocolate Callebaut® Velvet Melt and emulsify with previous mixture.

80 g yoghurt powder YOPOL Add to previous mixture and mix with stick blender until homogeneous. Dispense at 29°C.


350 g white chocolate Callebaut® W2 150 g cocoa butter Callebaut® NCB-HD03

Melt at 45°C and mix with stick blender until homogeneous.

FINISHING AND SERVINGSpray the chocolate moulds with the chocolate mixture to obtain a thin layer of pre-set chocolate paint. With a brush, and once the paint is set, generously sprinkle each mould with gold powder IBC, scraping off any excess. Line with tempered white chocolate Callebaut® W2. Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould. Dispense 2 grams of vinegar reduction into each mould. Dispense 5 grams of yoghurt ganache on top of the reduction. Set aside for a few hours before sealing the mould with tempered white chocolate Callebaut® W2. Unmould the chocolates.

6766

“ROASTING THE COCOA BEANS IS ONEOF THE MOST IMPORTANT STEPS INCHOCOLATE MAKING. IT BRINGS OUTAROMAS THAT PLAY A KEY ROLE INTHE FLAVOUR OF CHOCOLATE. THISRECIPE IS THEREFORE BASED ONROASTED MALT EXTRACT TO LET YOUREALLY EXPERIENCE THE TASTE OFTOASTED FLAVOURS.”

NUTS ‘N’ NIBS 200 chocolates of 6-8 g each

MALT EMULSION Ingredients Preparation

270 g pure hazelnut paste Callebaut® PNP10 g hazelnut praline Callebaut® PRA-CLAS250 g roasted malt extract 15 g cocoa butter Callebaut® NCB-HD03

Melt cocoa butter and mix everything together.

90 g water 90 g glucose syrup (DE 60)

Dissolve glucose syrup in water and heat to 40-50°C. Add to previous mixture and mix with stick blender until homogeneous. Cool to 30°C and dispense into mould.

HAZELNUT-NIBS GIANDUJA Ingredients Preparation

400 g milk chocolate Callebaut® 66550 g anhydrous butter

Melt at 40-45°C and mix.

350 g pure hazelnut paste Callebaut® PNP50 g hazelnut praline Callebaut® PRA-CLAS

Mix and add to previous mixture.Leave to cool to 23°C.

150 g cocoa nibs Callebaut® NIBS-S with 20% sugar

Add to previous mixture and dispense into mould.

COLOURING THE MOULD AND ASSEMBLYIngredients Preparation

350 g dark chocolate Callebaut® 70-30-38150 g cocoa butter Callebaut® NCB-HD03

Melt together at 45°C.Mix with stick blender until homogeneous.

FINISHING AND SERVINGSpray the chocolate moulds with the chocolate mixture to obtain a thin layer of pre-set chocolate paint. With a brush, and once the paint is set, generously sprinkle each mould with copper powder IBC, scraping off any excess. Line with tempered milk chocolate Callebaut® 665. Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould. Dispense 3 grams of malt emulsion into each mould. Dispense 4 grams of hazelnut-nibs gianduja on top of the emulsion. Set aside for a few hours before sealing the mould with tempered milk chocolate Callebaut® 665. Unmould the chocolates.

6968

“TO ACHIEVE A NOT-TOO-SWEET GANACHE WITH ALL THE POWER OF COCOA I RELIED ON THE BITTER TASTE OF COFFEE TO COMPLEMENT THE ALREADY POTENT FLAVOUR OF COCOA PASTE. THIS CHOCOLATE IS A TRIBUTE TO THE FLAVOUR POTENTIAL OF COCOA WITH ALL THE FLAVOUR NUANCES OF COFFEE.”

COFFEE GOES COCOA COFFEE AND COCOA PASTE GANACHE 200 chocolates of 6-8 g each

Ingredients Preparation

320 g espresso coffee8 g milk protein

Mix together with stick blender until milk protein is properly hydrated.

200 g glucose syrup (DE 60)60 g invert sugar (trimoline)45 g sorbitol powder

Dissolve in previous mixture and heat to 35-40°C.

275 g cocoa mass Callebaut® CM-CAL275 g dark chocolate Callebaut® Single Origin Brazil250 g liquid anhydrous butter

Melt together at 40-45° C and add to previous mixture. Create a perfectly smooth and homogeneous emulsion by blending the ganache with a cutter or stick blender. Allow the ganache to cool to 30-32°C and dispense into the mould.


300 g dark chocolate Callebaut® 70-30-38200 g cocoa butter Callebaut® CB


8 g black liposoluble food colouring Add and mix with stick blender until homogeneous.

FINISHING AND SERVINGSpray the chocolate moulds with the chocolate mixture to obtain a thin layer of pre-set chocolate paint. With a brush, and once the paint is set, generously sprinkle each mould with silver powder IBC, scraping off any excess. Line with tempered dark chocolate Callebaut® Blend of Origins Kumabo. Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould. Dispense the ganache into each mould. Set aside for a few hours before sealing the mould with tempered Callebaut® Blend of Origins Kumabo. Unmould the chocolates.

7170

“THIS CHOCOLATE CAPTURES THE ESSENCE OF

CHOCOLATE IN ITS PUREST FORM. IT ENVELOPS A DARK

CHOCOLATE GANACHE WITH ALL THE FLAVOUR

POTENTIAL OF THE COCOA BEAN. THE WATER IN THE

RECIPE SERVES TO CONVEY ALL THE NUANCES AND

AROMAS OF CHOCOLATE TO ITS CONSUMER.”

ECUADOR BLACK GOLD200 chocolates of 6-8 g each

SINGLE ORIGIN ECUADOR GANACHE Ingredients Preparation

270 g water 10 g milk protein

Mix together with stick blender until milk protein is properly hydrated.

100 g glucose syrup (DE 60)65 g invert sugar (trimoline)45 g sorbitol powder1 g salt

Dissolve in previous mixture and heat to 35-40°C.

550 g dark chocolate Callebaut® Single Origin Ecuador170 g liquid anhydrous butter

Melt together at 40-45°C and add the previous mixture. Create a perfectly smooth and homogeneous emulsion by blending the ganache with a cutter or stick blender. Allow the ganache to cool to 30-32°C and dispense into mould.

COULOURING THE MOULD AND ASSEMBLY Ingredients Preparation

350 g dark chocolate Callebaut® 70-30-38150 g cocoa butter Callebaut® NCB-HD03

Melt together at 45°C and mix with stick blender until homogeneous. Spray the chocolate moulds with this mixture to obtain a thin layer of pre-set chocolate paint. With a brush, and once the paint is set, generously sprinkle each mould with gold powder IBC, scraping off any excess.

1,000 g dark chocolate Callebaut® Single Origin Ecuador50 g cocoa butter Callebaut® NCB-HD03

Melt together at 45°C and mix with stick blender until homogeneous. Line with tempered dark chocolate Callebaut® Single Origin Ecuador.Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould. Dispense the ganache into each mould.

FINISHING AND SERVINGSet aside for a few hours before sealing the mould with tempered dark chocolate Callebaut® Single Origin Ecuador. Unmould the chocolates.

7372

About Beverley Dunkley:• Head of the Chocolate Academy™ centre

in Banbury - UK• Specialised in pastry with many years of

industry experience in top hotels and training other chefs

• Her favourite Callebaut® chocolate depends on the application, “but there is always a perfect chocolate in the range I can use”

7574

“THE WAY I SEE IT, COCOA PULP HAS A DISTINCT

SWEETNESS TO IT. I THEREFORE CREATED A

MILK SHAKE RECIPE WITH LOTS OF LAYERS AND

A REFRESHING HINT OF LYCHEE TO REPRESENT

DRINKING COCOA JUICE.”

LYCHEE AND WHITE CHOCOLATE MILK SHAKEMANGO PUREE Ingredients Preparation

100 g mango puree Icing sugar Lemon juice

Flavour mango puree with icing sugar and lemon juice to the taste.

2 g Sosa ultratex (optional) Add and pipe on bottom of glasses.

LYCHEE AND WHITE CHOCOLATE MILK SHAKE Ingredients Preparation

50 g white chocolate Callebaut® Velvet Melt.

180 g lychee puree 240 g milk

Liquidise all ingredients together.

4 ice cubes (crushed) Mix together with a hand blender.

MANGO FOAM Ingredients Preparation

100 g crème anglaise 30 g mango puree

Mix together with bar blender. Skim foam off top and place on top of drink.

WHITE CHOCOLATE STICK Ingredients Preparation

White chocolate Callebaut® Velvet (pre-crystallised)

Pipe into strips.

Roasted desiccated coconutDried mango pieces Grated lime zest (fresh)

Sprinkle on top of strips. Allow to set for 2 hours at 12°C.

7776

“TO OBTAIN CHOCOLATE OF SUPERIOR TASTE AND QUALITY, YEAST IS OF ESSENTIAL VALUE TO THE FERMENTATION PROCESS. HENCE THE INSPIRATION FOR MY YEAST BATTER CAKE. AND TO KEEP IT DELICIOUSLY SUCCULENT, I WENT FOR A CREAMY CHOCOLATE FINISH AND GAVE IT AN REVITALISING TOUCH OF ALCOHOL.”

YEAST BATTER CAKE SOAKED WITH CRÈME DE COCOA LIQUEUR± 30 pieces

YEAST BATTER Ingredients Preparation

450 g strong flour5 g salt

Sieve together.

140 g whole milk Warm.

25 g fresh yeast40 g sugar

Dissolve in warm milk and pour in centre of the flour. Allow to ferment.

5 eggs Beat into previous mixture.

225 g butter (melted) Pour over previous mixture and allow to double in size. Beat and pipe one third into greased dariole moulds. Allow to double in size and cook at 210°C for approx. 10 minutes until golden brown.

SOAKING SYRUPIngredients Preparation

450 g sugar1 lime zest570 g water

Boil together.

Crème de cacao liqueur Flavour previous mixture to taste. While hot, soak yeast batter cakes in it.

LYCHEE, WHITE CHOCOLATE AND GREEK YOGHURT MOUSSE Ingredients Preparation

100 g lychee puree Boil.

35 g sugar20 g egg yolks10 g cream powder

Whisk together and add to boiling milk. Heat up to 85°C.

20 g white chocolate Callebaut® W2 Stir into previous mixture and cool to 28°C.

25 g Greek yoghurt Stir into previous mixture.

75 g semi-whipped cream (35%) Fold in.

ASSEMBLYBrush strip of milk chocolate at base of yeast batter cake. Decorate mousse with a white and milk chocolate flower. Place milk chocolate disc on top of yeast batter cake and place kernel of mousse on top of disc. Decorate yeast batter cake base with milk chocolate flakes Callebaut® SPLIT-4-M.

7978

“CALLEBAUT USES A TRADITIONAL ROASTING METHOD TO AWAKEN A MULTITUDE OF DELICATE AROMAS IN THE COCOA BEAN. THAT’S WHY I USED CAPPUCCINO CHOCOLATE TO ACCOMPANY THE MILK CHOCOLATE IN THE MOUSSE: IT GIVES IT A SURPRISING TOUCH OF ROASTED COFFEE ON EATING.”

CAPPUCCINO AND MILK CHOCOLATE MOUSSE ON A LAYER OF ROASTED TEXTURESROASTED MUESLI Ingredients Preparation

50 g rolled oats 30 g sunflower seeds30 g pumpkin seeds30 g coconut50 g cocoa nibs Callebaut® NIBS-S

Dry roast in frying pan with thick bottom. Crumble with food processor.

100 g chopped dried apricots100 g chopped raisins 60 ml fresh apple juice

Mix into a paste with food processor.

50 g bake-stable chocolate drops Callebaut® VH-941035 g cocoa butter Callebaut® Mycryo®

Melt cocoa butter at 29°C. Blend everything together and place in a 25 x 25 cm frame with a height of 0.5 cm. Chill for 1 hour and cut into squares.

CAPPUCCINO AND MILK CHOCOLATE MOUSSE Ingredients Preparation

50 g egg yolks55 g caster sugar

Whisk together.

125 g whipping cream Add to previous mixture and heat up to 85°C.

120 g coloured and flavoured Callets™ Callebaut® CAPPUCCINO250 g milk chocolate Callebaut® 823

Melt and add to previous mixture. Leave to cool.

550 g semi-whipped cream (45%) Fold into previous mixture. Set in 2-cm-high frame.

MILK CHOCOLATE GLAZE Ingredients Preparation

75 g water60 g sugar85 g glucose

Mix and boil.

8 g gelatine50 g sweetened condensed milk

Soften gelatine and add to previous mixture together with milk.

150 g milk chocolate Callebaut® 823 Add to previous mixture and emulsify with hand blender. Leave to cool and glaze at 40°C.

LACY COCOA NIB WAFERIngredients Preparation

200 g butter 80 g glucose 80 ml double cream (48%)

Melt together.

240 g caster sugar6 g pectin NH

Blend together and add to previous mixture. Boil shortly to thicken.

280 g cocoa nibs Callebaut® NIBS-S Add to previous mixture and roll between two sheets of silicone paper. Place in fridge to set. Remove top silicone sheet and bake at 150°C for approx. 10 minutes. Don’t burn cocoa nibs. Remove from oven and leave to set. Break into desired shape.

8180

“CUSTOMERS LOVE TO BE PART OF THE CHOCOLATE

EXPERIENCE. INVOLVE THEM AND MAKE THEM FEEL LIKE

THEY ARE TAKING PART IN CREATING SOMETHING

OVERWHELMING. THIS SERIES OF PERSONALISED

HOT CHOCOLATES DOES THE TRICK PERFECTLY, AND

TOGETHER THEY RELEASE THE INTENSE FLAVOUR

TONES OF COCOA LIQUOR AND CHOCOLATE.”

CHOCOLATE STIRRERS Ingredients Preparation

IBC Guitar Sheets Cut into triangles (10 x 10 x 15 cm) and fold into cones.


Fill each cone solid and insert lollipop stick or wooden skewer. Allow to set at 12°C for at least 1 hour.

Chocolate powder Callebaut® CHOC-PNVMilk Crispearls™ Callebaut® CEM-CC-M1CRISPSmall dark chocolate flakes Callebaut® SPLIT-4-D

Brush chocolate cones with pre-crystallised dark chocolate and sprinkle with decorations.

BASE INGREDIENTS FOR PERSONALISED HOT CHOCOLATEIngredients Preparation

Whole milk (1 glass) Bring to a boil.

100 g cocoa liquor Callebaut® CM-CAL (melted)Sugar (bowl)Cocoa nibs Callebaut® NIBS-SIBC Sugar Crunch Blackberry (F011868)

Brush chocolate cones with pre-crystallised dark chocolate and sprinkle with decorations.

8382

“THE KEY TO GREAT CHOCOLATE IS BALANCING OUT THE FLAVOURS IN IT. THE SAME IS TRUE FOR LAYERED CAKE. FOR THE ULTIMATE LAYERED CAKE, I’VE CHOSEN TO WORK WITH 811 DARK CHOCOLATE. ITS BALANCED COCOA PROFILE DOESN’T OVERPOWER THE NOTES OF EARL GREY TEA IN THE MOUSSE. IT’S PERFECT.”

DARK CHOCOLATE CAKE INFUSED WITH EARL GREYCHOCOLATE SHEET SPONGE 60 x 40 cm tray


40 g plain flour40 g cocoa powder Callebaut® CP

Sieve together.

70 g egg yolks170 g whole eggs130 g caster sugar

Whisk into a sabayon.

110 g egg whites50 g caster sugar

Whisk into a stiff foam and gently fold into previous mixture. Then fold in sieved flours. Cook in 60 x 40 cm tray at 180°C for 10 minutes.

CHOCOLATE MOUSSE INFUSED WITH EARL GREY TEA Ingredients Preparation

115 g whole milk Heat up to 60°C.

5 g loose Earl Grey tea Add to milk and leave to infuse for 8 minutes.

275 g dark chocolate Callebaut® 811 Melt chocolate and strain tea infusion onto it. Stir and cool to 35-40°C.

350 g semi-whipped cream (35%) Whisk one third of cream into previous mixture. Fold in the remaining two thirds. Layer with the sheet sponge in a 25 x 25 cm cake tin and freeze.

Glazing Callebaut® ChocO’shine™ Dark FWD-41CHOCSH

Glaze and cut into slices.

8584

About Bertrand Busquet:• Head of the Chocolate Academy™ centre

in São Paulo - Brasil• Expert in all kinds of exclusive pastry creations• His favourite chocolate is Callebaut® Single

Origin Brazil, since “the banana, tobacco and woody flavours combine perfectly with many Amazonian products such as castanha do baru, cocoa pulp, uvaia …”

8786

“WITH THIS RECIPE, I INVITE YOU TO DISCOVER THE COMPLEX FLAVOUR OF NATURAL COCOA PULP, WHICH IS AVAILABLE IN ABUNDANCE HERE IN BRAZIL. IT HAS A SWEET AND FLORAL TASTE WITH A DELICATE ACIDITY, AND PRESENTS A WHOLE JOURNEY OF FLAVOURS.”

COCOA AND UVAIA BONBON± 84 chocolates

UVAIA JELLY Ingredients Preparation

270 g uvaia puree45 g sugar22 g glucose

Mix and heat up to 40°C.

45 g sugar6 g yellow pectin

Mix and add to previous mixture. Cook to 102°C.

COCOA GANACHE Ingredients Preparation

90 g cocoa puree30 g butter7.5 g sorbitol powder10 g invert sugar5 g dextrose0.5 g salt

Mix and heat up to 40°C.

192 g milk chocolate Callebaut® 82310 g cocoa butter Callebaut® Mycryo®

Melt chocolate at 30°C and pour over cocoa butter. Add to previous mixture and emulsify.

15 g cachaça 43% Incorporate into previous mixture.

ASSEMBLYIngredients Preparation

Dark chocolate Callebaut® 811 (pre-crystallised)Cocoa powder Callebaut® CP

Mould chocolate shell and pipe uvaia jelly on the bottom. Pipe cocoa ganache on top. Close shell and unmould. Spray and roll in cocoa powder.

8988

“CALLING ON THE EXPERTISE OF RENÊ ADUAN TO FERMENT COCOA PULP WITH HONEY, HE PRESENTED ME WITH A REALLY GOOD ‘COCOA HYDROMEL’ AFTER A FEW WEEKS. I COMBINED THIS PERSONALISED MEAD WITH SINGLE ORIGIN CHOCOLATE BRAZIL TO AMPLIFY THE INTENSE COCOA TASTE IN IT.”

BEE TO BEE± 50 bars

POLLEN PRALINÉ Ingredients Preparation

15 g milk chocolate Callebaut® 823 25 g cocoa butter Callebaut® Mycryo®

Mix and crystallise at 35°C.

150 g hazelnut praliné4 g milk powder 0%


1 g fleur de sel8 g pollen24 g biscuit crunch Callebaut® M-7PAIL

Add to previous mixture and spread out in a thin layer.

HONEY AND ‘HYDROMEL’ GANACHEIngredients Preparation

280 g cream (35%)136 g honey42 g butter37 g sorbitol powder1.5 g salt37 g dextrose

Mix and heat up to approx. 50/60°C. Cool down to 40°C.

374 g dark chocolate Callebaut® Single Origin Brazil255 g milk chocolate Callebaut® 823

Melt together at 30°C and pour previous mixture over it. Emulsify.

102 g cocoa ‘Hydromel’ Incorporate into previous mixture.


IBC gold powder Dark chocolate Callebaut® 811 (pre-crystallised)

Spray with coloured cocoa butter. Mould chocolate shell and pipe hydromel ganache on the bottom. Place pollen praline base on top. Close shell and unmould.

9190

“I DOVE HEAD FIRST INTO THE ROASTED FLAVOURS: COFFEE, CARAMEL AND, OF COURSE, COCOA NIBS. TO BALANCE OUT THE BITTERNESS, I TURNED TO THE SWEETNESS OF BRAZILIAN AMBURANA SEEDS AND 823 MILK CHOCOLATE. EVERYTHING ABOUT THIS RECIPE BREATHES WITH HARMONY.”

ROASTY AND CRUNCHY SNACK± 50 bars

NIBS/AMBURANA CARAMEL Ingredients Preparation

281 g cream (35%)6 g cocoa nibs Callebaut® NIBS-S4 g amburana seeds

Mix and leave to infuse overnight.

136 g butter68 g honey 11 g fleur de sel

Add to previous mixture and heat up to 40°C.

250 g sugar136 g glucose

Mix and caramelise. Triturate into powder. Add 345 g of this powder to previous mixture and heat up to 80°C. Cool down to 65°C.


Pour previous mixture over chocolate and cocoa butter. Emulsify.

COCOA CRUMBLEIngredients Preparation

160 g wheat flour21 g cocoa powder Callebaut® CP122 g butter35 g almond flour70 g sugar35 g raw sugar44 g cocoa nibs Callebaut® NIBS-S1 g salt

Mix and bake in a preheated oven at 160°C for 12 minutes.

COFFEE/MILK GANACHEIngredients Preparation

495 g cream (35%)72 g coffee beans

Mix and leave to infuse.

30 g sorbitol powder Add to 444 g of previous mixture and heat up to 40°C.

606 g milk chocolate Callebaut® 823 Melt at 30°C and pour previous mixture over it. Emulsify.



Mould chocolate shell and pipe caramel into it. Cover with cocoa crumble and pipe coffee ganache on top.

9392

“TO GIVE A GREEN, YELLOW AND BLUE TWIST TO TRADITIONAL NOUGAT, I USED NOTHING BUT BRAZILIAN NUTS LIKE THE BARU, THE CASTANHA DO PARA AND THE CASHEW NUT. AND TO GIVE IT AN EXTRA CHOCOLATE DIMENSION, I ADDED A BIT OF COCOA MASS TO THE MIX. THIS IS NOUGAT 2.0.”

CHOCOLATE NOUGAT BALLSCHOCOLATE NOUGATIngredients Preparation

305 g honey Heat up to 120°C.

60 g egg white14 g sugar1 g salt

Whisk together and pour boiling honey over it.

380 g sugar155 g water67 g glucose

Mix and heat up to 150°C. Pour over previous mixture.

200 g cocoa liquor Callebaut® CM-CAL Melt at 40°C and add to previous mixture.

105 g powdered sugar360 g mixed nuts (baru, cashew and brazil nuts)

Add powdered sugar to previous mixture and incorporate the nuts.


Chopped cashew Dark chocolate Callebaut® 811 (Pre-crystallised)

Mix together and dip the nougat balls in it.

9594

“TO CONCLUDE MY BRAZILIAN BEAN TO BAR STORY, I INVITE YOU TO DISCOVER A LIVING, BREATHING INGREDIENT THAT TASTES JUST LIKE LEMON GRASS: THE SAÚVA ANT. IT PROUDLY HOLDS ITS GROUND ON TOP OF A DARK CHOCOLATE BONBON FILLED WITH BLACK MATE TEA GANACHE. THIS ONE’S FOR THE ADVENTUROUS SPIRITS.”

BRAZILIAN LEAFLIME, BLACK MATE TEA GANACHEIngredients Preparation

127 g cream (35%)9 g black mate tea9 g water

Mix and leave to infuse.

22 g glucose35 g sorbitol powder20 g invert sugar25 g dextrose1 g salt

Add to 127 g of previous mixture and heat up to over 75°C.

100 g lime juice Heat up to over 75°C and add to previous mixture. Cool down to 40°C.

335 g milk chocolate Callebaut® Single Origin Arriba 130 g dark chocolate Callebaut® Single Origin Brazil

Melt at 30°C and pour previous mixture over it. Emulsify.


Saúva ants Dark chocolate Callebaut® 811 (pre-crystallised)

Mould chocolate shell and pipe ganache into it. Close shell and unmould. Decorate with ant.

9796

About Marc Pauquet:• Head of the Chocolate Academy™ centre

in Istanbul - Turkey• Internationally renowned pastry chef and

expert• One of his favourite Callebaut® milk

chocolates is 845 because of “its very good balanced cocoa and creamy caramel flavour”

9998

“IT’S A VERSION OF ‘SÜTLAÇ’, A TURKISH STYLE RICE

PUDDING. IT’S A RASPBERRY JELLY AND A ROSE

FLAVOURED CREAM TO HINT ALL THE FLORAL AROMA OF

COCOA PULP TOPPED WITH WHITE CHOCOLATE RICE

PUDDING”

ROSE FLAVOURED TURKISH STYLE RICE PUDDING ‘SÜTLAÇ’15 portions

ALMOND SPONGE Ingredients Preparation

125 g almond powder125 g sugar50 g egg yolks50 g milk

Whip together.

75 g egg whites25 g sugar

Whip together and add to previous mixture.

25 g flour35 g brown butter (noisette)

Fold in.

Pipe in 30 x 40 cm frame and bake for 12 minutes at 200°C.

RASPBERRY JELLYIngredients Preparation

300 g raspberry pulp

75 g sugar40 g melted gelatine mix

Mix and add to raspberry pulp.

ROSE FLAVOURED CREAMIngredients Preparation

125 g milk1 g rose extract12 g rose water15 g rose syrup50 g sugar

Boil together.

35 g egg yolks2 g corn starch

Add to previous mixture to make custard.

25 g cocoa butter Callebaut® Mycryo® Add.

250 g whipped cream Fold in at 25°C.

WHITE CHOCOLATE RICE PUDDING ‘SÜTLAÇ’Ingredients Preparation

70 g round rice Rinse in cold water. Boil for 10 minutes and drain.

275 g milk60 g sugar

Add rice and boil for 20 minutes on low heat.

1 vanilla pod Scrape and cool.

250 g milk Boil.

10 g egg yolks85 g sugar50 g corn starch

Beat together.Add some boiling milk.Make custard cream.

100 g butter Add to custard cream.

120 g white chocolate Callebaut® W2 Add to custard cream and add rice mixture.

101100

“INSPIRED BY THE FERMENTATION PROCESS OF COCOA BEANS, I GAVE MY OWN SPIN TO THE TURKISH ‘YOĞURT TATLISI’, WHICH I PAIRED WITH ‘KAYMAK’: A DAIRY PRODUCT MORE OR LESS LIKE CLOTTED CREAM. IT’S A PLATED DESSERT SERVED WITH A FRESH CITRUS FRUIT SALAD MARINATED IN HONEY.”

‘YOĞURT TATLISI’ DESSERT WITH YOGHURT–KAYMAK CREAM15 portions

YOGHURT-SEMOLINA SPONGE Ingredients Preparation

300 g eggs120 g sugar

Whisk over a bain-marie.

120 g semolina400 g yoghurt

Whisk over low heat until thick and binding. Add to previous mixture.

120 g sieved flour40 g corn starch5 g baking powder1 lemon zest

Fold in.

Pipe into Flexipan® Savarin moulds and bake for 18 minutes at 170°C.

SOAKING SYRUPIngredients Preparation

500 g water175 g sugar40 g honey7 g cinnamon10 g orange peel5 g lemon peel

Mix and boil for 2 minutes. Soak Yoghurt-Semolina Sponge in it.

YOGHURT-KAYMAK CREAMIngredients Preparation

240 g yoghurt90 g sugar

Cream.

100 g eggs4 g vanilla extract

Add to previous mixture. Pour onto Silpat sheet and bake at 120°C.

100 g white chocolate Callebaut® W2 (melted)100 g kaymak

Fold in once mixture is cold.

103102

“THE CRISPY TEXTURE OF A MUESLI BAR INSPIRED ME TO MIMIC THE COCOA ROASTING PROCESS WITH A BASE OF ROASTED NUTS, COCOA NIBS AND DRIED FRUITS, AND A BAVARIAN CREAM WITH ROASTED COFFEE BEANS.”

ENTREMET ‘EFENDI’CRUNCHY BASEIngredients Preparation

70 g hazelnuts70 g pistachios50 g cocoa nibs Callebaut® NIBS-S

Roast and grind in food processor.

150 g dried apricots150 g dried figs

Mix into a paste in food processor.

200 g milk chocolate Callebaut® 823460 g hazelnut praline Callebaut® PRA

Temper chocolate and praline before adding fruits.

TURKISH COFFEE BAVARIAN CREAMIngredients Preparation

400 g milk50 g Turkish coffee beans

Roast coffee beans in an oven at 130°C. Infuse in boiling milk for 5 minutes. Strain and remeasure the initial weight of the milk.

100 g cream100 g egg yolks100 g sugar

Mix and add to the milk. Boil at 85°C.

75 g gelatine mix Add.

400 g whipped cream Fold in at 30°C.

MILK CHOCOLATE GLAZEIngredients Preparation

75 g water150 g sugar150 g glucose

Boil to 105°C.

100 g cream Add.

60 g gelatine mix Add.

150 g milk chocolate Callebaut® 823 Add and emulsify with a hand blender.

105104

“GRINDING NUTS, CUTTING DRY FRUITS, AND MIXING THEM WITH HAZELNUT PRALINE AND CHOCOLATE. IT’S A DELICIOUSLY ROBUST SNACK WITH A LOT OF RAW FLAVOURS AS A TRIBUTE TO THE GRINDING PROCESS OF COCOA.”

FRUIT SNACK BARIngredients Preparation

150 g almonds150 g hazelnuts150 g pistachios150 g dried apricot cubes

Roast and grind into pieces.

200 g hazelnut praline Callebaut® PRA400 g white chocolate Callebaut® W2

Mix together and leave to crystallise. Fold in fruits and nuts.

Pour into Flexipan® moulds and leave to set.

107106

DARK CHOCOLATE GANACHE CAKE FLAVOURED WITH RAKICHOCOLATE SPONGEIngredients Preparation

750 g egg yolks640 g sugar

Beat to form a ribbon.

750 g egg whites150 g sugar

Whisk together. Add to previous mixture.

375 g sieved flour200 g sieved cocoa powder Callebaut® CP

Fold in.

Pour into ring moulds of 18 cm ø. Bake for 1 hour at 160-170°C. Cut into 3 pieces.

CHOCOLATE GANACHEIngredients Preparation

2,000 g cream2,000 g dark chocolate Callebaut® 811

Boil cream and pour over the chocolate. Cream with a whisk.

RAKI SYRUPIngredients Preparation

130 g water170 g sugar

Boil to 60 Brix or 30 Bé°. Leave to cool.

70 g raki Add.

“SINCE CONCHING IS THE ART OF HARMONY, I CREATED A DARK CHOCOLATE GANACHE CAKE AND USED RAKI SYRUP TO BALANCE OUT ITS SWEETNESS. IT’S A DELICATE BALANCE BETWEEN FULL CHOCOLATE FLAVOUR AND THE ANISEED TASTE OF THE RAKI.”

109108

About Jean-Marc Bernelin:• Head of the chocolate center in Shanghai• Selected as Best Apprentice in 1994, Grand

Prize winner in junior category of the Arpagon competition and nominated Pastry Chef of the Year at the 2002 World Gourmet Summit

• His favorite chocolate is the Satongo, with the perfect balance of fruity and bitterness.

111110

“WITH A BIT OF IMAGINATION, FRESHLY HARVESTED COCOA

BEANS KIND OF LOOK LIKE SAGO PEARLS. AND THE

LIGHT SWEETNESS OF SAGO PUDDING MATCHES WELL

WITH THE FRUITY FLAVOUR OF SATONGO CHOCOLATE.”

CHOCOLATE AND SAGO PUDDING25 glasses

DARK CHOCOLATE CRÉMEUX Ingredients Preparation

400 g milk100 g dairy cream

Boil.

90 g egg yolks50 g sugar

Whip up and mix in. Cook at 85°C.

200 g dark chocolate Callebaut® Blend of Origins Satongo

Pour over and stir well.Avoid air bubbles.

Pour in glasses (1/3 full) and leave to set in fridge for 2 hours.

SAGO PUDDINGIngredients Preparation

1/3 sago pearls (volume)2/3 cold water (volume)

Boil quickly and boil for 20 minutes until pearls become translucent.

Strain hot water.Pour into cold water immediately.

QS CointreauQS white Crispearls™ Callebaut®CEW-CC-W1CRISP

Add to the pearls.

Pour slowly on top of chocolate crémeux before serving.

113112

“STICKY RICE IS A VERY POPULAR DESSERT IN ASIA AND PARTICULARLY IN SOUTHEAST ASIA.”

CHOCOLATE STICKY RICE10 persons

STICKY RICE Ingredients Preparation

350 g sticky rice/glutinous rice Wash rice 2 to 3 times with clear water.

550 g water Add to rice.

Steam in rice cooker or steamer for approx. 20 minutes.

ORANGE CALLETS™ GANACHEIngredients Preparation

250 g cream Boil.

600 g coloured and flavoured Callebaut® Callets™ ORANGE

Pour over cream and make a ganache. Avoid air bubbles.

Pour in 10-mm-high frame and leave to set for 24 hours at 18°C.

WHITE CHOCOLATE GANACHEIngredients Preparation

200 g cream Boil.

250 g white chocolate Callebaut® W2 Pour over cream and make a ganache.

FINISHING AND SERVINGWarm the sticky rice a little bit. Cut Orange Callets™ Ganache into mango shape and place on top of rice. Pour warm white chocolate ganache on top before serving.

115114

“THE FIRST THING THAT COMES TO MIND WHEN I HEAR ‘ROASTING’? BARBECUE! SO I CREATED A SKEWERED MINI TRAVEL CAKE, AND USED COCOA MASS AND COCOA NIBS FOR A SAUCE WITH A STRONG CHOCOLATE TASTE TO ACCOMPANY IT.”

MINI TRAVEL CAKE IN SATAY10 persons

FINANCIER Ingredients Preparation

200 g icing sugar80 g almond powder80 g flour2 g baking powder

Mix together.

225 g egg whites 20 g inverted sugar

Add to previous mixture without whipping.

135 g butter Boil into beurre noisette. Add to previous mixture at 25-30°C.

Pipe into small silicon mould and bake for 4 ½ minutes at 210°C. Unmould immediately and wrap while they warm to keep moist. Keep aside and use when required.

MINI CHOCOLATE TRAVEL CAKEIngredients Preparation

200 g eggs55 g egg yolks50 g glucose80 g inverted sugar

Whisk together until light.

150 g cream150 g dark chocolate Callebaut® 70-30-38

Make ganache and add to previous mixture.

25 g sugar25 g pistachio25 g almond25 g cocoa nibs

Crush and sprinkle in silicon mould.

Pipe mixture into small silicon mould and bake for 4 minutes at 210°C. Unmould immediately and wrap while warm to keep moist. Keep aside and use when required.

CHOCOLATE SAUCEIngredients Preparation

150 g water75 g glucose75 g cocoa mass Callebaut® CM-CAL

Mix and boil for 2 minutes.

70 g cocoa nibs Callebaut® NIBS-S25 g diced almonds

Add to previous mixture after boiling.

Use as sauce for dipping.

117116

“A TRADITIONAL MOON CAKE OFTEN CONTAINS PUMPKIN SEEDS, WHICH I REPLACED WITH COCOA NIBS. THE BITTERNESS OF THE CHOCOLATE GANACHE BEAUTIFULLY BALANCES OUT THE SWEETNESS OF THE MOON CAKE, RENDERING THE WHOLE A PLEASURE TO THE TONGUE.”

CHOCOLATE MOON CAKE25 pieces

MOON CAKE SNOW SKIN Ingredients Preparation

500 g snow skin moon cake premix425 g cold water100 g butter

Mix at medium speed with dough hook for approx. 10 minutes until homogeneous.

Leave to rest for 1 hour before using.

BITTER CHOCOLATE GANACHEIngredients Preparation

375 g cream30 g butter75 g glucose

Boil together and cool down.

210 g milk chocolate Callebaut® 823300 g dark chocolate Callebaut® Blend of Origins Satongo100 g cocoa mass Callebaut® CM-CAL

Pour previous mixture over chocolate and cocoa mass. Stir to emulsify.

75 g cocoa nibs Callebaut® NIBS-S Add.

Cool down to room temperature and keep aside for further use.

FINISHING AND SERVINGMake truffle with 15 g of bitter chocolate ganache. Cover with 15 g of red beans paste. Close with 30 g of moon cake snow skin.

119118

“I CHOSE A CHOCOLATE WITH A LOW COCOA BUTTER CONTENT BECAUSE I WANT TO KEEP IT REALLY SOFT. IT MAKES FOR A GOOD COMBINATION WITH THE MOCHI DOUGH.”

CHOCOLATE MOCHI80 pieces

MOCHI DOUGH Ingredients Preparation

1,000 g mochi premix powder810 g water

Mix well for 10 minutes.

Steam dough in double boiler for 15 minutes. Cool in mixer at low speed until 30°C. Leave to rest for approx. 1 hour before using. Dough should be very sticky. Use rice powder to keep it from sticking to your fingers.

CHOCOLATE FILLINGIngredients Preparation

450 g dark chocolate Callebaut® 811 Melt at 32°C.

500 g glucose50 g oil35 g cocoa powder Callebaut® CP

Mix together for 1 minute with the melted chocolate, using a paddle.Pour onto Silpat baking sheet and finish mixing by hand.

Keep aside at room temperature.

FINISHING AND SERVINGUse 18 g of chocolate filling for 24 g of dough.

121120

About Kent Madsen:• Callebaut Chef from Scandinavia• Specialises in chocolate technique, sensory

and panning• His favourite Callebaut® chocolate is Single

Origin Arriba with “a lightly roasted nutty flavour and subtle acidity, balanced by notes from caramelising to perfectly complement many ganaches”

123122

OPEN BAR PASSION FRUIT-ARRIBA GANACHEPASSION GANACHEIngredients Preparation

80 g sugar300 g passion fruit pulp

Caramelise sugar. Deglaze with passion fruit pulp and cook to 104°C.

75 g glucose150 g cream

Add to previous mixture and cool to 40°C.

550 g white chocolate Callebaut® W2 Melt to 34°C, add to previous mixture and emulsify with stick blender.

50 g butter Add and emulsify.

ARRIBA GANACHEIngredients Preparation

330 g milk chocolate Callebaut® Single Origin Arriba20 g glucose200 g cream

Boil together cream and glucose, and leave to cool to 80°C. Pour over chocolate and emulsify with stick blender.

25 g butter Add and emulsify.

BLACKCURRANT JELLYIngredients Preparation

100 g Boiron blackcurrant puree10 g water10 g simple syrup

Heat together.

5 g Sosa VGP Mix in and pour into frame. Leave to set in refrigerator and cut into cubes.

BERRY PUREEIngredients Preparation

100 g Boiron red berry puree7 g lemon juice25 g simple syrup5 g Sosa VGP

Mix together with stick blender.

SWISS MERINGUEIngredients Preparation

125 g egg whites165 g sugar75 g icing sugar

Mix together and heat up to 55°C. Pour into stand mixer and mix for 10 minutes. Pipe onto Silpat and bake at 110°C for 3 hours.

FINISHING AND SERVINGMould bar with dark chocolate Callebaut® 2815NV. Add layer of passion fruit ganache, cover with Pailleté Feuilletine Callebaut® M-7PAIL and finish with layer of Arriba ganache.

“COCOA BEANS AND THE PULP THAT ENVELOPS THEM ARE VERY SIMILAR TO WHAT’S INSIDE OF A PASSION FRUIT. SO I’VE USED IT TO VISUALISE THE INNARDS OF A COCOA POD, ALL OF WHICH ARE KEY INGREDIENTS OF THE FERMENTATION PROCESS.”

125124

DARK CHOCOLATE MARMALADEIngredients Preparation

175 g dark chocolate Callebaut®Single Origin Brazil

Melt at 40°C.

175 g honey150 g agave syrup25 g condensed milk5 g vanilla syrup

Add and mix with stick blender.

25 g sunflower oil Add and emulsify. Leave to set at room temperature for 12 hours.“TO ME, THE FERMENTATION PROCESS IS THE BAPTISMAL CERTIFICATE OF CHOCOLATE: A COLLECTION OF FLAVOURS SPRING TO LIFE AND GIVE CHOCOLATE ITS CHARACTERISTIC TASTE.”

127126

ROASTED ALMONDS WITH SEA SALT AND MILKY DARK CHOCOLATEIngredients Preparation

200 g dark chocolate Callebaut®Single Origin Sao Thomé100 g milk chocolate Callebaut® Single Origin Arriba

Melt together at 40°C and mix well.

300 g roasted almonds with sea salt Start panning with cold air (10°C), then raise temperature (15°C).

3 g CAPOL® 254 glazing Mix in half and leave to dry for 7-10 minutes. Repeat with other half.

2 g CAPOL® 425 glazing Mix in and leave to dry.

“ROASTING IS A PARTICULARLY METICULOUS PROCESS: ROASTING TOO LITTLE WEAKENS THE AROMA, WHILE ROASTING TOO MUCH RENDERS THE CHOCOLATE INEDIBLE. THIS RECIPE IS A TRIBUTE TO BALANCE.”

129128

VANILLA ICE CREAM WITH A CHOCOLATE TOUCH

VANILLA ICE CREAMIngredients Preparation

1 l whole milk0.6 l cream (35%)40 g dextrose powder112.5 g sugar

Boil together.

6.6 g Neutro 5112.5 g sugar220 g egg yolksSeed of 1 vanilla pod

Mix together and add previous mixture at 85°C. Strain and leave to cool overnight. Pour into ice cream machine, deposit into Magnum mould and freeze.

500 g dark chocolate Callebaut®70-30-38 100 g cocoa butter Callebaut® CB

Melt together at 35°C and dip ice cream in it.

TIPYou can also use milk and white chocolate. To decorate your Magnum with a logo, pour chocolate onto a transfer sheet and apply it immediately on the ice cream stick. You can easily brush the surface as well.

“CONCHING IS THE PROCESS THAT GIVES INGREDIENTS THEIR FULL MEANING. IT CAUSES CHOCOLATE TO SEE THE LIGHT OF DAY FOR THE FIRST TIME AND MAKES IT READY TO BE PART OF NEW WONDERFUL CREATIONS.”

131130

“I’M PLEASED TO PRESENT A DESSERT THAT CONTAINS ALL ASPECTS OF CHOCOLATE: THE BITTERNESS OF THE BEANS, THE ACIDITY OF THE COCOA VARIETY, THE FLAVOUR NUANCES OF THE ORIGIN AND THE HARMONISING SWEETNESS OF SUGAR.”

BLACKCURRANT SABLÉ AND RYE BREAD SABLÉ

RYE BREAD SABLÉIngredients Preparation

6 egg whites25 g sugar6 egg yolks200 g sugar

Whip together egg whites and 25 g of sugar. Whip together egg yolks and 200 g of sugar, and mix into egg white mixture.

2 tbs cocoa powder Callebaut® CP2 tsp baking powder2 tbs potato flour150 g grated rye bread75 g hazelnut flour

Mix into egg mixture.

100 g Creme dell’Artigiano Nocciola Callebaut® N05-OH4040 g bake-stable dark chocolate drops Callebaut® VH-9401-552

Mix in consecutively and pour into Demarle mould (ref. 1897). Bake at 175°C for 15 minutes.

BLACKCURRANT JELLYIngredients Preparation

100 g Boiron blackcurrant puree10 g water10 g simple syrup5 g Sosa VGP

Heat together water, fruit puree and syrup. Mix in Sosa VGP and pour into frame. Leave to set in refrigerator and cut into cubes.

BLACKCURRANT MOUSSEIngredients Preparation

0.2 l egg yolks500 g Boiron blackcurrant puree240 g sugar10 gelatine leaves (melted)1 l semi-whipped cream (35%)

Heat together egg yolks, fruit puree and sugar to 60°C. Add gelatine and whip into foam. Mix in cream and pipe into spherical mould. Add blackcurrant jelly inclusion and freeze.

WHITE GLAZINGIngredients Preparation

250 g water300 g sugar200 g dextrose powder250 g condensed milk

Heat together to 103°C and leave to cool to 55°C.

18 g gelatine140 g cocoa butter Callebaut® CB3 g IBC titanium dioxide powder

Mix in with stick blender. Avoid air bubbles. Reheat in microwave and apply at 26-28°C.

BLACK SPONGEIngredients Preparation

45 g almond flour235 g whole eggs20 g flour85 g icing sugar12.5 g sunflower oilIBC black colouring

Mix together with stick blender. Pour into siphon and charge with two cartridges. Deposit into flamingo cups with cuts in the bottom and bake in microwave for 30 seconds.

133132

About Philippe Vancayseele:• Head of the Chocolate Academy™ centre

in Montreal - Canada• Specialised in chocolate technology and

fillings• His favourite Callebaut® chocolate is

Single Origin Brazil with “fruity character and notes of acidity that will guide you to explore and develop new ideas and enlarge your creativity”

135134

“USING THE CALLEBAUT CALLETS™ SHAPE AS INSPIRATION FOR THE

MOULDS, I’VE CREATED A SPECIAL-SHAPED SNACK WITH A MAXIMUM OF

FRUITY FLAVOURS. A LYCHEE MILK CHOCOLATE GANACHE, A PITAYA

FRUIT PASTE, AND A COMPOTE OF GREEN APPLE, APRICOT AND LIME ZEST ALL ADD UP TO A BALANCED

SWEETNESS THAT I THINK IS TYPICAL OF COCOA PULP.”

HARVEST SNACKING SHELLSLYCHEE MILK GANACHEIngredients Preparation

150 g lychee puree50 g cream (35%)20 g sorbitol (powder)

Mix and boil.

400 g milk chocolate Callebaut® Single Origin Arriba20 g cocoa butter Callebaut® Mycryo®

Add to previous mixture and emulsify.

20 g Soho lychee liquor40 g unsalted butter

Add and mix into ganache.

Crystallise ganache at 30°C. Fill pre-moulded shells with scraper.

COMPOTE OF FRUITSIngredients Preparation

150 g green apple puree100 g apricot puree40 g glucose100 g sugar

Warm up.


Add just before boiling, and cook until 103°C.

1 lime zest Add at the end.

Leave to cool in the fridge.

PITAYA FRUIT PASTEIngredients Preparation

500 g fresh Pitaya fruit puree150 g glucose300 g sugar

Mix and heat up.


Add just before boiling and cook until 106°C.

10 g citric acid Mix in and pour paste directly onto Silpat with 1-cm-thick frame.

Leave to cool. Cut out with round cutter and remove centre.

FINISHING AND SERVINGSpray shell in 3 colours (green, red and yellow). Mould with white chocolate Callebaut® Velvet.

137136

“CALLEBAUT IS BELGIAN HERITAGE. AND SO IS BELGIAN BEER. IT’S A PERFECT MATCH. SINGLE ORIGIN MILK CHOCOLATE JAVA HAS A STRONG CARAMELISED MILK FLAVOUR, WHICH MATCHES BEAUTIFULLY WITH THE BITTERNESS AND SPICY AFTERTASTE OF A BELGIAN WESTMALLE OR ROCHEFORT DARK BEER.”

B-FERMENTATION25 persons

BELGIAN BEER GANACHE Ingredients Preparation

125 g dark beer15 g glucose25 g sorbitol (powder)

Warm up until 70°C.

400 g milk chocolate Callebaut® Single Origin Java 10 g cocoa butter Callebaut® Mycryo®

Add and emulsify.

5-10 g pure alcohol 96% Add carefully.

Crystallise ganache at 30°C and pour into 1-cm-thick frame. Leave to cool. Cut out with round cutter: a bit smaller than the mould shape. Sprinkle moulds with white dots, spray with yellow and orange colour and mould with milk chocolate Callebaut® 823. Pour rest of ganache into pre-moulded moulds with scraper and leave to cool. Unmould and place cut ganache between 2 shells.

139138

“A TRILOGY OF ROASTED INGREDIENTS (HAZELNUTS, COFFEE AND GROUND NIBS), DELICATELY FUSED TOGETHER TO CREATE A SYMPHONY OF CREATED FLAVOURS, OBTAINED THROUGH A ROASTING PROCESS. IT’S THE ART OF HARMONY PUT INTO PRACTICE.”

GIACANIBS25 persons

COFFEE GIANDUJA Ingredients Preparation

250 g pale gianduja Callebaut® GIA 15 g soluble coffeeOR10 g grounded coffee

Crystallise gianduja and mix everything together.

Dark chocolate Callebaut® 811Cocoa butter Callebaut® CBMilk chocolate Callebaut® Single Origin Arriba

Spray moulds with red colour and 50/50 cocoa butter and dark chocolate mixture. Mould with milk chocolate. Fill 2 half shells with scraper and leave to cool. Unmould.

GANACHE DO BRASILIngredients Preparation

250 g cream (35%)20 g glucose15 g sorbitolFleur de sel (pinch)

Mix and boil.

375 g dark chocolate Callebaut® Single Origin Brazil

Add and emulsify.

25 g extra virgin olive oil (Bravoleum)10 g birch syrup

Add and mix carefully.

Crystallise ganache and pour into 1-cm-thick frame. Leave to cool and cut out with round cutter. Before assembling, heat up one side of the ganache and push into ground nibs.

CARAMELISED COCOA NIBS Ingredients Preparation

150 g sugar50 g water

Cook until 120°C.

150 g cocoa nibs Callebaut® NIBS-S Add and mix directly.

8 g cocoa butter Callebaut® Mycryo® After mixing, caramelise sugar around cocoa nibs until gold-brown. Sprinkle with cocoa butter. Pour on Silpat baking sheet and leave to cool. Break into small pieces.

141140

“THE PARTIALLY SWEET TASTE AND SOFT TEXTURE OF THE PISTACHIO FORMS AN INTERESTING COMBINATION WITH THE POWERFUL CHOCOLATE TASTE OF COCOA LIQUOR GANACHE. BOTH FLAVOURS ARE VERY PRESENT, BUT SUCCEED EACH OTHER BEAUTIFULLY.”

COCOA LIQUOR GANACHE WITH PISTACHIO25 persons

PISTACHIO Ingredients Preparation

220 g white chocolate Callebaut® Velvet200 g pure pistachio paste Callebaut® NPO-PI1Ground Maldon salt (pinch)

Crystallise chocolate and mix everything together.

Dark chocolate Callebaut® 811Milk chocolate Callebaut® 823

Decorate moulds with dark chocolate using your fingertips. Mould with milk chocolate. Fill 2 half shells with scraper and leave to cool. Unmould.

COCOA LIQUOR GANACHEIngredients Preparation

250 g cream (35%)50 g invert sugar15 g sorbitol (powder)1 vanilla pod (Madagascar)

Mix and boil.

250 g dark chocolate Callebaut® 70-30-38100 g cocoa liquor Callebaut® CM-CAL

Add and emulsify with Thermomix blender.

35 g crème de cacao (cocoa alcohol) Add carefully.

Crystallise ganache and pour into 1-cm-thick frame. Leave to cool and cut out with round cutter.

143142

“THE SEMI-SWEET 811 WITH THE ACIDIC SWEETNESS OF RED FRUITS, THE MILKY 823 WITH THE PURE TASTE OF MATCHA GREEN TEA AND THE SWEET W2 WITH A POWERFUL LIME FLAVOUR. THREE ICONIC CALLEBAUT CHOCOLATES COMBINED WITH THREE WIDELY FAVOURED INGREDIENTS GIVE THIS SHORT BITE AN EXPLOSION OF FLAVOURS.”

FAMOUS D-M-WRED FRUIT GANACHEIngredients Preparation

180 g strawberry puree100 g cherry puree50 g cream (35%)20 g sorbitol25 g glucose1 vanilla pod (Bourbon)

Mix and boil.

600 g dark chocolate Callebaut® 811 Add and emulsify with blender.

35 g unsalted butter30 g cherry brandy

Add and mix carefully.

Crystallise ganache at 30°C. Frame at 3 mm thickness. Cool down.

LIME GANACHEIngredients Preparation

100 g cream (35%)150 g lime puree15 g sorbitol15 g glucose1 lime zest

Boil together.

650 g white chocolate Callebaut® W225 g cocoa butter Callebaut® Mycryo®

Add and emulsify with a blender

Crystallise the ganache at 30°C. Frame at 3 mm thickness on top of the red fruit ganache. Cool down.

GREEN TEA GANACHEIngredients Preparation

250 g cream (35%)30 g sorbitol15 g glucose

Warm up until 80°C.

20-25 g green tea (Matcha powder) Add and mix.

525 g milk chocolate Callebaut® 823 Add and emulsify with a blender.

30 g unsalted butter Add and mix carefully.

Crystallise the ganache at 30°C. Pour into 3-mm-thick frame. Leave to cool and cut out with round cutter.

FINISHING AND SERVINGSprinkle inside of moulds with different colours. Spray with white colour and mould with milk chocolate Callebaut® 823 or dark chocolate Callebaut® 811. Fill one shell with red fruit ganache, the other with lime ganache.

145144

About Raymond Tham:• Independent chef and Callebaut consultant of

the Chocolate Academy™ centre in Singapore• Won a gold medal at the 2005 Hospitality

Culinary Theatre Competition, taught patisserie at KDU University College

147146

“THE INNARDS OF A COCOA POD INSPIRED ME TO

CREATE CRUNCHY BAMBOO CHARCOAL PROFITEROLES

WITH A WHITE CHOCOLATE AND SOURSOP FILLING. THE

SILKY SMOOTH TEXTURE OF THE CHOCOLATE, AND THE SLIGHTLY ACIDIC TASTE OF

SOURSOP AND PASSION FRUIT REPRESENT THE TASTE AND

TEXTURE OF COCOA PULP.”

WHITE CHOCOLATE AND SOURSOP IN BAMBOO CHARCOAL PROFITEROLES8 portions

BAMBOO CHARCOAL PROFITEROLESIngredients Preparation

250 g bread flour3 g baking soda 3 g bamboo charcoal

Sieve together.

250 g water 100 g butter A pinch of salt

Boil together and add to previous mixture.

250 g whole eggs Add.

Pipe onto baking tray and bake for 20 minutes at 180°C.

WHITE CHOCOLATE AND SOURSOP FILLINGIngredients Preparation

80 g white chocolate Callebaut® W210 g unsalted butter

Melt chocolate and add butter.

50 g soursop Peel and puree. Add to previous mixture.

50 g whipping cream (35%) Mix in.

FINISHING AND SERVINGSprinkle passion fruit seeds on top.

149148

“CALLEBAUT’S ICONIC WHITE CHOCOLATE W2 PAIRS HEAVENLY WITH THE FLAVOUR OF LYCHEE AND CREAM CHEESE, WHICH IS A PRODUCT OF FERMENTATION.”

WHITE CHOCOLATE, LYCHEE AND CHEESE MOUSSE8 portions

CHIA SEEDS FEUILLETINE CRUNCH Ingredients Preparation

100 g dark chocolate Callebaut® 3815 100g milk chocolate Callebaut® 823

Melt and pre-crystallise chocolates.

180 g biscuit crunch Callebaut® M-7PAIL10 g chia seeds

Mix together with chocolates and set in a rectangle mould.

OSMANTHUS JELLYIngredients Preparation

200 g water 50 g sugar

Mix and boil.

5 g dried osmanthus flower Add to previous mixture.

50 g soaked gelatine (200 bloom) Add at 60°C. Pour in mould and leave to set.

PISTACHIO SPONGE Ingredients Preparation

80 g pure pistachio paste Callebaut® NPO-PI1125 g egg whites 80 g egg yolks 90 g sugar

Mix together.

30 g cake flour Fold in and mix with hand blender. Cream with whipping siphon and heat in the microwave for 1 minute.

WHITE CHOCOLATE AND LYCHEE CHEESE MOUSSE Ingredients Preparation

80 g milk 40 g sugar

Mix and boil.

260 g cream cheese 400 g white chocolate Callebaut® W2

Mix together and melt. Add to previous mixture.

30 g soaked gelatine (200 bloom) Add to previous mixture.

500 g semi-whipped cream 35% 100 g chopped lychees

Fold into previous mixture and pipe into cylinder mould. Place in freezer.

Cocoa butter Callebaut® CB Spray with cocoa butter when frozen.

151150

“AFTER ROASTING, COCOA BEANS ARE STILL A VERY COARSE RAW MATERIAL. I TRIED TO CAPTURE THAT COARSENESS BY INCORPORATING COCOA NIBS INTO THE RECIPE TO GIVE IT AN EXTRA BIT OF BITE.”

PRALINE FILLING COOKIES 8 portions

COOKIES DOUGH Ingredients Preparation

233 g plain flour 4 g baking powder

Sieve together.

188 g unsalted butter 83 g icing sugar

Cream and add to previous mixture.

35 g egg yolks Add to previous mixture.

66 g dark chocolate Callebaut® 70-30-38

Melt chocolate and mix in.

20 g cocoa nibs Callebaut® NIBS-S Leave dough to rest. Roll out till 4 mm thick. Cut and sprinkle with cocoa nibs. Bake for 10 minutes at 180°C.

FILLING Ingredients Preparation

160 g milk chocolate Callebaut® 823 Melt.

50 g almond praline Callebaut® PRAMA Add to chocolate.

30 g roasted almond pieces Callebaut® NUN-PI-AL2B2420 g cocoa nibs Callebaut® NIBS-S

Add to previous mixture. Mix and pipe into cookies.

153152

“CONCHING IS ALL ABOUT CREATING HARMONY BETWEEN FLAVOURS. THAT’S WHY I USED CASHEW NUTS TO BALANCE OUT THE EXTREMELY POWERFUL COCOA FLAVOUR OF THE COCOA MASS IN THIS RECIPE. BUT DON’T BE MISTAKEN: THESE COOKIES STILL PACK A PUNCH.”

CHOCOLATE LIQUOR AND CASHEW COOKIES 8 portions


100 g plain flour 4 g baking powder 2 g salt

Sieve together.

250 g eggs 50 g brown sugar

Whisk and fold in.

40 g cocoa mass Callebaut® CM-CAL100 g unsalted butter

Melt and fold in.

150 g roasted cashew nuts Add to mixture. Leave dough to rest. Bake for 10 minutes at 180°C.

155154

“NOTHING SAYS ‘CHOCOLATE’ LIKE A CHOCOLATE CAKE WITH A CHOCOLATE FILLING, DECORATED WITH TEMPERED CHOCOLATE. THE CALLEBAUT 811 AND SINGLE ORIGIN JAVA CHOCOLATE IN THIS RECIPE GIVE IT A BALANCED COCOA PROFILE AND A DELICIOUS TOUCH OF CARAMEL, WITHOUT BEING OVERPOWERING.“

JAVA & SALTED CARAMEL MACADAMIA 8 portions

CHOCOLATE SPONGE Ingredients Preparation

140 g cake flour4 g baking powder

Sieve together.

145 g dark chocolate Callebaut® 811240 g butter

Melt together.

200 g whole eggs Whisk and gently mix into previous mixture. Fold in sieved flour and powder. Bake for 10 minutes at 180°C.

SALTED MACADAMIAIngredients Preparation

120 g macadamia nuts Roast lightly.

100 g sugar 60 g water

Caramelise and add macadamia nuts.

A pinch of salt 10 g cocoa butter Callebaut® Mycryo®

Sprinkle onto mixture. Leave to rest on a tray.

JAVA CHOCOLATE CREAMIngredients Preparation

200 g milk chocolate Callebaut® Single Origin Java 100 g dark chocolate Callebaut® 811

Melt together.

120 g whipping cream (35%) Warm up and fold into melted chocolate.

100 g semi-whipped cream (35%) Fold into previous mixture.

CHOCOLATE PLAQUEIngredients Preparation

200 g milk chocolate Callebaut® Single Origin Java

Melt.

100 g dark chocolate Callebaut® 811 Melt.

Pre-crystallise both chocolates and spread out on acetate sheets.

FINISHING AND SERVINGCut chocolate sponge (10 x 2.5 cm) and pipe Java chocolate cream onto it. Add salted macadamia and sprinkle with sea salt. Decorate with chocolate plaque and gold leaf.

157156

About Russ Thayer:• Callebaut Chef at the Chocolate Academy™

centre in Chicago - USA• Specialising in modern pastry, ice cream

and contemporary confectionery rooted in traditional techniques

• His ideal chocolate is Callebaut® 811 “because of its rich chocolate flavour and straightforward approachability”

159158

TENCHA144 chocolates

PASSION MANGO CONFIT Ingredients Preparation

125 g mango puree75 g passion fruit puree


2 g yellow pectin14 g sucrose #1

Mix and whisk into the puree. Boil.

100 g isomalt100 g sucrose #260 g glucose syrup (DE 40)

Add to boiling mixture and keep it boiling.

Boil for approx. 5 minutes to 65°Brix.

3 g citric acid solution (1:1) Stop boiling and add acid solution.

White chocolate Callebaut® W2 (pre-crystallised)

Pour into shallow pan and leave to cool. Mix gently by hand and pipe into shells previously lined with white chocolate.

TENCHA WHITE CHOCOLATE GANACHEIngredients Preparation

250 g heavy cream (36%)20 g butter (83%)22 g sorbitol powder


10 g tencha green tea powder20 g water

Mix into a lumpless paste. Add to previous mixture.

457 g white chocolate Callebaut® W2 Pour warm mixture over the chocolate and emulsify.

White chocolate Callebaut® W2 Pipe on top of confit when ganache is at 29°C. Allow to crystallise overnight. Seal moulds with white chocolate.

“I PAIRED MATCHA WITH PASSION FRUIT AND MANGO

TO EVOKE THE SENSE OF THE SOMEWHAT ACIDIC FRUIT FLAVOUR OF COCOA PULP.

THE WHITE CHOCOLATE GANACHE AND SHELL BRING

THE RIGHT SWEETNESS, AND EVOKE THE COLOUR

CONTRAST BETWEEN COCOA PULP AND THE COCOA BEAN.”

161160

MUSAFor 144 chocolates

‘MUSA’ BANANA RUM GANACHEIngredients Preparation

140 g heavy cream (36%)90 g glucose syrup (DE 60)200 g ripe banana puree

Mix together cream and puree. Heat to incorporate glucose. Cool to 35°C.



Pour banana mixture over chocolate and emulsify with food processor or immersion blender.

90 g Myer’s rum Add to ganache and emulsify.


Pour ganache into 9-mm-thick frame at 32-34°C. Leave to crystallise for 12 hours at 16°C. Cut to 25 x 25 mm. Enrobe with dark chocolate and decorate with green chocolate plaquette.

“COCOA BEANS ARE TRADITIONALLY FERMENTED BETWEEN BANANA LEAVES. HENCE A DOMINANT BANANA A.K.A. ‘MUSA’ FLAVOUR. RUM IS ANOTHER PRODUCT OF FERMENTATION. TOGETHER WITH COCOA, ALL THREE FLAVOURS ARE PRODUCED THROUGHOUT THE TROPICS AND FORM A CLASSIC COMBINATION.”

163162

MESQUITEFor 144 chocolates

HOMEMADE MESQUITE SMOKED ALMOND PRALINEIngredients Preparation

90 g water216 g sucrose29 g glucose powder14 g sorbitol

Caramelise.

324 g mesquite smoked almonds Add to caramel. Pour onto Silpat baking sheet and leave to cool.

11 g milk powder Add to caramel-nut mixture in a food processor. Process until smooth.

MILK CHOCOLATE SMOKED ALMOND PRALINE BASEIngredients Preparation

74 g milk chocolate Callebaut® 84580 g cocoa butter in Callets™ Callebaut® CM-CAL


516 g homemade smoked almond praline20 g biscuit crunch Callebaut® M-7PAIL

Mix into previous mixture.

Leave on marble to crystallise to 23°C and cast into 5-mm-thick frame. Allow to crystallise at 16°C for 1 hour.

ANCHO CHILE GANACHEIngredients Preparation

272 g heavy cream (36%)4 g dried and ground ancho chile

Mix and boil. Infuse for 2 minutes. Strain and rescale heavy cream. Add whole milk if needed to return to original weight.

43 g glucose syrup (DE 60)29 g sorbitol powder31 g invert sugar

Dissolve in previous mixture. Leave to cool to 35°C.

21.5 g clarified butter221 g dark chocolate Callebaut® 70-30-3894 g milk chocolate Callebaut® 84540 g cocoa butter Callebaut® CB

Melt together at 40°C. Pour previous mixture over melted chocolate mixture and emulsify with food processor or immersion blender. Leave to cool to 32-34°C.

FINISHING AND SERVINGPour ancho chile ganache in 5-mm-thick frame on top of smoked almond praline base. Allow to crystallise at 16°C for 12 hours. Cut to 25 x 30 mm and enrobe with dark chocolate Callebaut® 811. Decorate with ground ancho chile powder.

“I COMBINED SMOKED ALMONDS AND ANCHO CHILE WITH DARK CHOCOLATE TO MIMIC THE HEAT OF THE ROASTING PROCESS. THE ANCHO CHILE ADDS A SUB-TLE HEAT TO THE GANACHE, TURNING YOUR MOUTH INTO A MINIATURE COCOA BEAN ROASTER.”

165164

BERGAMOFor 72 chocolates

BLACK TEA INFUSIONIngredients Preparation

60 g Earl Grey black tea500 g water

Boil water and pour over the tea. Infuse for 4 minutes and strain.

BITTER GANACHEIngredients Preparation

53 g bergamot puree104 g Earl Grey tea infusion22 g sorbitol powder49 g invert sugar0.6 g salt

Mix and heat to dissolve the sugars and salt. Cool to 35°C.

300 g milk chocolate Callebaut® 82336 g clarified butter

Melt together at 40°C. Pour liquid mixture at 35°C over chocolate mixture at 40°C. Emulsify with food processor or immersion blender.

3 g Angostura Bitters Add to ganache and emulsify.

Milk chocolate Callebaut® 823 (pre-crystallised)

Pipe ganache at 29°C into moulds previously lined with milk chocolate. Allow to crystallise for 12 hours at 16°C. Close moulds with milk chocolate and unmould.

SUGAR GARNISHIngredients Preparation

300 g sucrose100 g water

Mix and boil.

Deposit into silicone disk moulds and allow to sit at room temperature for several days until water has evaporated and sugar has recrystallised. Unmould and use to decorate bonbon.

“THIS BONBON EVOKES THE BITTER FLAVOUR OF COCOA LIQUOR RESULTING FROM THE GRINDING PROCESS. THE CRUNCHY SUGAR DISK ON TOP ALSO GIVES A GRINDING SENSATION IN THE MOUTH AS IT IS EATEN, AND ITS SWEETNESS HELPS COUNTER THE BITTERNESS OF THE EARL GREY–BERGAMOT GANACHE.”

167166

LA MANCHAFor 144 chocolates

‘LA MANCHA’ SAFFRON ELDERFLOWER GANACHEIngredients Preparation

300 g heavy cream (36%)0.2 g saffron

Mix and leave to infuse overnight.

100 g butter30 g sorbitol powder50 g honey

Add to strained saffron infusion and heat to 35°C.

320 g dark chocolate Callebaut® Single Origin Sao Thomé440 g milk chocolate Callebaut® 84540 g cocoa butter Callebaut® Mycryo®

Melt together at 45°C. Pour previous mixture at 35°C over chocolate mixture at 45°C. Emulsify with food processor or immersion blender.

80 g St. Germain Elderflower Liqueur Add to ganache and emulsify. Pipe into 9-mm-thick frame at 32-34°C. Leave to crystallise at 16°C for 12 hours.

Milk chocolate Callebaut® 823 (pre-crystallised)

Cut to desired shape and dip in crystallised milk chocolate coloured to match saffron stigma.

“SAFFRON AND ELDERFLOWER ARE TWO OF THE MOST REFINED FLOWERS USED IN CUISINE. BOTH HAND-PICKED, IN LIMITED YEARLY QUANTITIES AND WITH DISTINCT FLAVOUR PROFILES, THEY SPEAK TO THE HANDMADE, LABOUR-INTENSIVE PROCESS THAT PRODUCES THE DISTINCT TASTE OF ANY CALLEBAUT CHOCOLATE.”

169168

About Luis Robledo:• Head of the Chocolate Academy™ centre

in Mexico City - Mexico • Specialises in chocolate confectionery and

restaurant desserts• His favourite Callebaut® chocolate is Single

Origin Brazil “because of its intense cocoa flavour and fruity notes”

171170

“THIS RECIPE IS INSPIRED BY DELICIOUSLY FRESH LOCAL JAMS,

MADE BY OUR OWN MEXICAN FARMERS. WE ARE VERY LUCKY

TO GET THE UNIQUE OPPORTUNITY TO WORK WITH COCOA PULP FROM

OUR MEXICAN PLANTATIONS. IT DOESN’T GET ANY FRESHER

THAN THAT. IF NO COCOA PULP IS AVAILABLE, IT CAN BE SUBSTITUTED

BY MORE MANGO PUREE.”

FRESH COCOA PULP AND FRUIT JAM WITH VANILLA SABLÉE COOKIESFRESH COCOA MANGO JAMIngredients Preparation

200 g mango puree150 g guava 200 g cocoa pulp 110 g sugar Pulp of 2 vanilla beans1.5 g citric acid

Mix together in the Thermomix blender and warm up to 30°C.

1 g pectin 325 NH15 g sugar

Mix and add to previous mixture in the blender.

135 g glucose powder Boil and add to previous mixture. Cook until 65º brix is reached.

Pour into jars and let cool down.

VANILLA SABLÉE COOKIESIngredients Preparation

450 g flour375 g butter150 g confectioner’s sugar1 vanilla bean2 g fleur de sel

Mix in a food processor for 10 seconds.

60 g egg whites Add to previous mixture and start the food processor for 10 more seconds or until a dough forms.

Spread into a 10 mm frame and chill for 2 hours. Cut into 1 cm x 6 cm rectangles and bake at 160°C for 12 minutes.Let cool down.

173172

“I LIKE BREAD AND ITS TOASTY FLAVOUR. AND I LOVE DELICIOUS PASTRY. THAT’S WHY I AM VERY FOND OF BRIOCHES, BRINGING TOGETHER THE BEST OF BOTH WORLDS. IN A WAY, THE FERMENTATION OF COCOA BEANS AND THE ‘FERMENTATION’ PROCESS OF BRIOCHE DOUGH ARE EQUALLY IMPORTANT FOR EXCELLENT QUALITY AND FLAVOURS IN THE END. TIMING, TEMPERATURE AND TASTE. THE 3 T’S OF PERFECTION.”

BRIOCHEBRIOCHE DOUGHIngredients Preparation

489 g milk 125 g cocoa nibs Callebaut® NIBS-S

Infuse the cocoa nibs in the milk for 12 hours and strain.

349 g eggs 307 g egg yolks131 g granulated sugar 131 g muscovado sugar 35 g salt

Combine with previous mixture.

1,225 g flour 36 g fresh yeast

Combine with previous mixture using a mixer with paddles and beat for 3 minutes in 1st speed.

1,026 g cold butter Add to previous mixture in small chunks until fully incorporated.

Allow the dough to ferment for 1 hour at 20-21°C or until the volume doubles. Press out the gasses and refrigerate for 2 hours.Shape balls of 200 g and insert into a round ring mould. Allow to ferment until it doubles in size. Bake at 180°C. Allow to cool and slice in portions of 3 cm.

COCOA NIB AND DARK RHUM SYRUPIngredients Preparation

60 g cocoa nibs Callebaut® NIBS-S Roast at 150°C for 12 minutes.

200 g water150 g sugar

Mix in a casserole and add the hot cocoa nibs. Let infuse for 5 minutes. Bring to a boil and strain immediately. Let cool down.

40 g rhum Add to previous mixture and soak the slices of brioches with this syrup.

ALMOND CREAM WITH SINGLE ORIGIN BRAZIL CHOCOLATE Ingredients Preparation

65 g dark chocolate Callebaut® Single Origin Brazil

Melt to 35°C.

100 g sugar 100 g butter

Cream in the mixer and add the melted chocolate smooth.

150 g eggs 100 g almond powder

Add to previous mixture alternately until smooth.

Spread the almond cream on top of the brioche slices and add some sliced almonds.Bake for 6 minutes at 200°C until the almonds are golden brown.

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“DIPPING THE COCOA NIB TUILES INTO THE GIANDUJA SPREAD GIVES A VERY PLEASANT CRUNCH AND AT THE SAME TIME A DELICIOUSLY SOFT TEXTURE… THE HAZELNUT TASTE, MIXED WITH THE INTENSITY OF THE COCOA NIB TUILE, RELEASE A NICELY BALANCED ‘ROASTED’ FLAVOUR. A GREAT SNACK.”

GIANDUJA SPREAD WITH COCOA NIB CHIPS 10 portions

CHOCOLATE HAZELNUT SPREADIngredients Preparation

30 g water80 g granulated sugar65 g glucose DE 60

Combine in a sauce pan and cook until a light caramel colour appears.

250 g heavy cream 35% fat40 g inverted sugar

Warm up and pour over caramel.

330 g dark gianduja Callebaut® GIA-D2 50 g dark chocolate Callebaut® 811

Pour hot cream over chopped gianduja and chocolate. Emulsify with a hand blender and pour into jars.

COCOA NIB TUILEIngredients Preparation

150 g sugar 2.5 g pectin NH

Mix together.

120 g butter 50 g glucose

Melt in a saucepan and add the previous mixture using a whisk. Boil.

175 g cocoa nibs Callebaut® NIBS-S 10 g water


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“THE PERFECT CHOCOLATE IS ALL ABOUT MIXING THE RIGHT INGREDIENTS AND PATIENTLY ALLOWING THEM TO CONNECT INTO THE RIGHT TASTE SENSATION. THAT IS WHY I CREATED MY OWN CHOCOLATE BAR, BRINGING TOGETHER THE TEXTURE AND FLAVOUR OF VELVET WHITE CHOCOLATE AND THE ACIDITY AND FRESHNESS OF LIME JUICE AND ZEST.”

DARK CHOCOLATE AND LIME BAR8 bars of 80 g

WHITE CHOCOLATE GANACHEIngredients Preparation

2 g fresh lime peel 140 g cold cream 35% fat

Mix and put in cryovac. Allow to rest in fridge for at least 2 hours. Strain.

18 g sorbitol powder 35 g glucose syrup 40DE

Add to previous mixture. Warm up to 40°C and set aside.

300 g white chocolate Callebaut® Velvet Melt to 35°C.Pour the warm cream over the melted chocolate and emulsify with a hand mixer. Set aside. Once cooled, put in a disposable piping bag. Wait until the ganache reaches 30º C before use.

LIME JELLYIngredients Preparation

100 g sugar 6 g yellow pectin

Mix together.

230 g lime fruit puree Add previous mixture and boil.

65 g glucose 40 DE Add to previous mixture. Cook to 103ºC. Allow to cool down and use in a disposable piping bag.

FINISHING AND SERVINGLine a chocolate bar mould with a thin layer of tempered dark chocolate Callebaut® 60-40-41 to create a chocolate shell and allow to set completely. Pipe a thin layer of lime jelly and allow to set. Pipe a second layer of white chocolate ganache. Be careful to fill the mould almost completely, leaving only 2 mm to add the final layer of tempered chocolate.

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“INTENSE COCOA FLAVOUR MEETS SOFT AND MELLOW TEXTURE. THAT IS THE GREAT THING ABOUT CHOCOLATE: GETTING THE OPPORTUNITY TO BE CREATIVE AND AMAZE OVER AND OVER AGAIN. RE-INVENT CLASSICS AND PUSH THE BOUNDARIES TO NEW SENSATIONS.”

CHOCOLATE MARSHMALLOW2 frames of 36 x 36 x 2 cm


58 g gelatine leaves 230 g water

Soak the gelatine in the water.

305 g trimoline 400 g dark chocolate Callebaut® 80-20-44 (finely chopped)100 g cocoa mass Callebaut® CM-CAL


685 g sugar 214 g trimoline 290 g water

Mix in a casserole and boil.Pour over the chocolate mix and start whipping with the whisk.Once the mix reaches 34º C pour into 2 cm frames and freeze.Cut into 2 cm stripes using the guitar cutter and roll in a mix of cocoa powder and corn starch.

2 3 - callebaut · 2017-08-04 · of cocoa beans for the body and soul of your chocolate starting...

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