NON EDIBLE DECORATIONS

EDIBLE DECORATIONS

DECH034Halloween Character Rings

46 x 25mm, 144 Pack

DECH029Witch Ring

42 x 40mm, 144 Pack

DECH008Spider Rings

55 x 53mm, 144 Pack

DECH001Brack Rings

17mm inner diameter, 100 Pack

DECH016Halloween Dark Chocolate Ghost

46 x 47.3mm, 54 Pack

DECH017Halloween Dark Chocolate Pumpkin

44 x 46mm, 54 Pack

DECH024Halloween Dark Chocolate Skeleton

46 x 36.6mm, 72 Pack

DECH025Halloween Dark Chocolate Ghost

37 x 24mm, 135 Pack

DECH026Halloween White Chocolate 3D

Pumkin Balls27mm, 40 Pack

DECH020Halloween Sugar Piping

25mm, 250 Pack

DECH021Halloween Button Pipings

25mm, 240 Pack

DECH035Monster & Witch Faces

25mm, 200 Pack

DECH037Galaxy Sugar Sprinkle Mix

100g (Mix of Pearls, Dragees,Confetti and Vermicelli)

DECH038Sugar Eyes 10mm

480 Pack

CHOC149Assorted Dark Chocolate Fans

725g (550)

TOFI347Gold Glimmer Sugar Sprinkles

1Kg

CHOC134Cacao Chips 7 - Chocolate Drops

(16%) 12Kg

CHOC023Dark Chocolate Curls

2Kg

CHOC042Vermicelli Dark Chocolate

5Kg

CHOC129Chocolate Baton 8Kg

8cm Long

NEW NEW

Clover Hill Food Ingredients LTD. Mountleader Industrial Estate, Millstreet, Co. Cork.Tel: 029 -21844 • Fax: 029 - 21845 • Email: sales@cloverhill.ie • Web: www.cloverhill.ie

HALLOWEENBrochure 2020

and Recipes

For TheAttention Of:

BAKERYCHARGEHAND

TOFI149Nocciola Vela Hazelnut Praline Filling

6Kg

TOFI173Apollo Vanilla Custard

6Kg

TOFI140 Clover Hill Caramel Filling 18Kg

TOFI258 Clover Hill Caramel Filling 6Kg

TOFI238Crema Vela Bianca

6Kg

TOFI151Decorar Blanco (White) Chocolate Coating

6Kg

TOFI150Decorar Cocoa (Milk) Chocolate Coating

6Kg

DECH011Skull & Crossbones Queen Cases

45 x 25mm54 Pack

DECH012Ghost Muffin Cases

50 x 38mm54 Pack

TOFI130Dulce de Leche Pail

6Kg

TOFI259Don Rafe Coconut Soft Coating

3.5Kg

TOFI260Pistachio Soft Coating

3.5Kg

TOFI261Peanut Glaze

3.5Kg

TOFI262Hazelnut Crispy Spread

3.5Kg

TOFI350Crispy Biscuit Spread

3.5Kg

PAPER CASES

COATINGS, SPREADS & FILLINGS

SPECIALOFFER SPECIAL

OFFER

NEW

TOFI148Sacher Supreme Dark Chocolate Coating

6Kg

TOFI345Sacher White Chocolate Coating

6Kg

TOFI343Sacher Caramel

6Kg

TOFI349Green Apple Filling

6Kg

TOFI205Clover Hill Vanilla Frosting

11Kg

DECS017Gingerbread Men 163 x 77mm

(105)

TOFI153Crispy Orange Chocolate Balls

2.5Kg(small)

TOFI137Mini Orange Jelly Slices

2Kg

DECS078White Chocolate Carrots

23 x 12mm(160)

JAFR042Moorea Orange Flavour Fruit

Filling6Kg

OTHER HALLOWEEN LINES

COLOURS / FLAVOURS / PASTES

COATINGS, SPREADS & FILLINGS

FOCO032 Orange Compound 0.5Kg

FOCO020 Clover Hill Green Colour 0.5Kg

FOCO063 Clover Hill Chocolate Flavour Compound 1Kg

FOCO079 Orange Flavour Paste 1Kg

FOCO042 Clover Hill Red Colour 0.5Kg

NEW

NEW NEW

SPECIALOFFER

Ingredients:CAMX113 CH Crème Cake Mix 3KgREFR014 Pasteurised Liquid Egg 1KgGROI025 Clover Hill Vegetable Oil 900gN/A Water 700gFRFR004 Kitchen Cut Apple 1.28KgTOFI130 Dulce de Leche Pail 800gCACA018 Clover Hill Crumble Mix 500gTOFI119 Caramel Fudge Pieces 220gDECH016 Halloween Dark Choc Ghost 16 units

Makes 16 Toffee Apple Loaf Cakes

Method:1. Add the crème cake mix into a bowl with a beater attachment. Add

in the egg on slow speed, scrape down and mix for 3 minutes onmedium speed.

2. Add in the oil and water on slow speed for 1 minute, scrape down.Mix for a further 3 minutes until batter is aerated and smooth. Add800g apple into the batter and mix gently for 30 seconds.

3. Transfer Dulce de Leche to a piping bag (no nozzle). 4. Mix the crumble and toffee pieces together to make a caramel

crumble.5. Deposit batter into lined 1lb tins, scale each cake to 430g. Dot 30g

of the remaining apple across the top and pipe 50g of Dulce deLeche in evenly spaced dots across the top of each cake.

6. Scatter 45g of the caramel crumble over the surface. Bake at180°C-185°C for 40 mins, until golden brown and caramelised ontop.

(note temperature of 170°C-175°C for fan ovens).

Ingredients:DECS017 Gingerbread Men 163 x 77mmTOFI150 Decorar Cocoa (Milk) Choc CoatingTOFI151 Decorar Blanco (White) Choc CoatingTOFI117 Mini Choc BeansTOFI153 Crispy Orange Chocolate Balls

Method:1. As per the suggested images above, the gingerbread men can be

dipped in melted Decorar Cocoa (Milk) Choc Coating.2. The Decorar Blanco (White) Chocolate Coating can be melted and

placed into a piping bag. Fine lines of Decorar Blanco can be pipedin a criss-cross pattern from side to side like a mummy or piped inthe outline of a skeleton. Crispy Orange Chocolate Balls or MiniChoc Beans can be used for eyes or buttons.

3. Alternatively, the melted Decorar Cocoa (Milk) or Decorar Blanco(White) Choc Coating can be melted and piped as the Draculasuggestion in the image above.

Ingredients:CAMX066 Brownie Mix 3KgN/A Water 825gGROI025 Clover Hill Vegetable Oil. 1.125KgREFR014 Pasteurised Liquid Egg. 525gFOCO079 Orange Flavour Paste 165gTOFI150 Decorar Cocoa (Milk) Choc Coating 1.2KgTOFI151 Decorar Blanco (White) Choc Coating 400g TOFI153 Crispy Orange Chocolate Balls 225g

Makes 16 Toffee Apple Loaf Cakes

Method:1. Weigh the Brownie Mix as directed. Add the oil, water and liquid

egg. Mix for 1 minute on slow speed.2. Scrape down the sides and bottom of the bowl and mix for 4

minutes on medium speed until mixture is smooth and glossy.3. Weigh the directed amount of orange flavour paste into the brownie

mix and stir until well combined.4. Line a large baking tray (45cm x 80cm approx) with silicone paper,

using a stepped palette knife, spread the batter evenly across thetray and bake at 190°C for 20 minutes until just baked. Allow to coolbefore decorating.

5. Melt the Decora Cocoa gently in the microwave. Using a spatulaspread evenly over the surface of the brownie sheet.

6. Using a fork apply the melted Decora Blanco randomly to the topbefore the Decora Cocoa has set. Immediately sprinkle with CrispyOrange Chocolate Balls before it sets.

7. Once set, using a portioning wheel mark into 45 even portions (5across the short side x 9 down the long side).

Kanturk Printers Ltd. 029 50103

Ingredients:CAMX064 Berliner Mix 1KgN/A Water 380gGROI025 Clover Hill Vegetable Oil 70gREFR004 Craftbake Yeast 60gTOFI349 Green Apple Filling 750gTOFI345 Sacher White Choc Coating 875gDECH033 Sugar Eyes 50 units

Makes 25 portions

Method:1. Mix Berliner, water, yeast & oil in a spiral mixer for 4-6 minutes at

slow speed and then 7-10 minutes at high speed. Rest for 10minutes.

2. Scale the doughnuts to 60g and place in a proofer for 40 mins. Thenallow to ferment for 1 hour at room temperature.

3. Fry in oil at 155°C for approx 2.5 mins on each side. Allow to cool.Then fill each doughnut with 30g of Green Apple Filling.

4. Place doughnuts on a drip tray. Melt the Sacher White in themicrowave & dip the surface of each doughnut into the SacherWhite. Leave to sit for 5-10 mins to dry. Place the Sacher White intoa piping bag and pipe fine lines in a criss-cross pattern from side toside.

5. Place 2 Sugar Eyes on each doughnut.

TOFFEE APPLE LOAF CAKE APPLE SLICE DOUGHNUTS

GINGERBREAD TERRORS

CHOCO ORANGE CRUNCH BROWNIE

HALLOWEEN RECIPES