callebaut recipes
TRANSCRIPT
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ULTIMATE
BROWNIESRECIPE
INSP IR A T ION R E C I P E
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Fresh raspberres and
Sclan pstachos
Assemblng Schema
Grenadne Tule
Raspberres
Browne
Piled atop a thick strip of chewy brownie, plump juicy raspberries,Sicilian pistachios and crisp grenadine tuile dress up this standard treat.
Chef Celine PlanoTechnical Advisor - Chicago CHOCOLATE ACADEMY™ Center
GRENADINE
TUILE
60 g granulated sugar
18 g all purpose our
In a microwave-safe bowl, mix the sugar and our together.
37 g melted butter
30 g grenadine syrup
Add the melted butter, then the grenadine syrup.
Refrigerate for 2 hours. Once cooled down, spread onto silicone mat. Bake at
115°C (240°F) for 20 minutes. Turn off the oven, while still warm, cut to the desired
shape. Cool completely and store at in airtight container with silica until ready to use.
Layer and decorate as desired with Grenadine Tuile, fresh raspberries, and Sicilian
pistachios. Pair with chocolate ganache and raspberry sorbet.
FANCY
BROWNIES
270 g butter 83% fat350 g milk chocolate
Callebaut Select 823NV
185 g Callebaut cocoa
mass 100%
In a microwave-safe bowl, melt together the butter, chocolateand cocoa mass.
6 whole large eggs
4 g salt
270 g granulated sugar
10 g vanilla extract
In the mixer with the whisk attachment, whip together the
eggs, salt, sugar, and vanilla extract for 3 minutes at medium
speed. Then pour in the melted chocolate butter mixture and
mix at slow speed.
140 g all purpose our
3 g baking powder
Sift the our and baking powder. Then fold these into the
mixture by hand.
Pipe the batter into individual silicon molds and bake at 165°C (330°F) for about 20 minutes.
ULTIMATE BROWNIESRECIPE
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DARK
ORANGERECIPE
INSP IR A T ION R E C I P E
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Assemblng Schema
Chocolate decoraton
Kumquat
Dark chocolate glaze
No-flour sponge
Orange crème
Madagascar chocolate mousse
Nougatne
No-flour sponge
Pulversed whte chocolate
Safar
This Dark Orange recipe is perfect match of dark chocolate andorange with a sophisticated look that you could proudly showcase at yourwindow display.
Chef Mark DucobuDirector of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium
ORANGECRÈME
272 g whipping cream20 g orange juice82 g egg yolks55 g sugar
Poach at 82°C.Leave to cool down to 40°C.
20 g Cointreau1 leaf of gelatine
Add.
Pour into Flexipan moulds.
MADAGASCARCHOCOLATEMOUSSE
560 g syrup Bring to the boil.
315 g egg yolks Add.Leave to cool down to 30°C.
1010 g dark chocolate Callebaut OrigineMadagascar
Add.
1965 g whipping cream Fold in.
NOUGATINE
32 g milk78 g butter32 g glucose
Bring to the boil.
92 g sugar2 g pectin (for baking)
Fold in.
187 g chopped almonds8 g cocoa powder Callebaut CP
Add.
Divide and spread over 2 baking sheets and bake.
DARK GLAZE
142 g whipping cream56 g glucose56 g sugar
Bring to the boil.
142 g dark chocolate Callebaut Select811NV
Add.Leave to cool down to 35°C.
56 g butter Fold in and mix.
NO-FLOUR
SPONGE(for a 40 x 60 cm tray)
280 g egg whites150 g sugar
Whip.
220 g egg yolks
135 g ground almonds (50% mix of nelyground almonds/50% sugar)35 g cocoa powder Callebaut CP
Add.
Bake for 15-20 mins at 190°C.
DARK ORANGERECIPE
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MOELLEUX
CHOCOLATRECIPE
INSP IR A T ION R E C I P E
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This molten cake surprises and delights, when sweet and luscious white-chocolate lava spills out the slightly-bitter dark chocolate cake, for theperfect balance of tastes.
Chef Celine PlanoTechnical Advisor - Chicago CHOCOLATE ACADEMY™ Center
MOELLEUX
CHOCOLAT
200 g dark chocolate Callebaut
Select 811NV
200 g butter 83% fat
In a microwave-safe bowl, melt chocolate and butter
in 30 second increments.
120 g egg yolks
200 g whole eggs
100 g granulated sugar
In the mixer with the whisk attachment, whip the egg
yolks, whole eggs and sugar for 3 minutes at medium
speed until light and uffy. Then pour in the melted
chocolate butter mixture and mix at slow speed until
well incorporated.
50 g all purpose our, sifted By hand, fold in the sifted our.
Pipe into rings lined with parchment paper or greased aluminum cups, placing an insert
in the center. Freeze and bake from frozen to order for 12 minutes at 165°C (330°F).
INSERT FOR
MOELLEUX
CHOCOLAT
10 g cornstarch125 g whole milk 3.5%
Dilute the cornstarch into the cold milk.
125 g heavy cream 35% Place milk with cornstarch and cream into a pot and
bring to a boil stirring constantly.
250 g white chocolate
Callebaut Select W2NV
Place chocolate into mixing bowl then cover with
the hot liquid mixture and mix with a whisk until
thoroughly blended. Finally, emulsify with immersion
blender for 30 seconds.
5 g room temperature water Add the water. Pipe onto silicone molds and freeze.
Notes: If desired, you may alter the recipe to include 7 g of fresh grated ginger,
substitute raspberry puree for the milk and add 12 g of pistachio paste or add 15 g of
orange zests.
MOELLEUX CHOCOLATRECIPE
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Assembling schema
Chocolate pencils
Moelleux chocolat
ice-creaminsert
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THREE FLOOR
S’MORESRECIPE
INSP IR A T ION R E C I P E
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Assemblng Schema
Graham cooke
Dark chocolate ganache
Vanlla marshmallow
Chocolate stcks
Ice-cream
Salted caramel sauce
This work of art is layered with the same creamy, rich componentsof a standard s’more, but requires a plate rather than a skewer forassembly.
Chef Celine PlanoTechnical Advisor - Chicago CHOCOLATE ACADEMY™ Center
DARKCHOCOLATEGANACHE
500 g heavy cream 35% 80 g glucose2 g vanilla beans
Heat the cream, glucose and vanilla beans to 75°C (170°F).
650 g dark chocolateCallebaut Select 811NV
Place chocolate into mixing bowl, then strain in 1/2 of thecream mixture and mix with a whisk until thoroughly blendedand continue to add the remaining cream, stirring untilcompletely smooth. Finally, emulsify with immersion blenderfor 30 seconds.
Allow the ganache to set at room temperature to a piping consistency (approximately 4 hours).
GRAHAMCRACKERDOUGH
240 g whole wheat our
125 g all purpose our
3 g baking powder2 g baking soda
Sift all the our, baking powder and baking soda together.
110 g butter 35% 110 g brown sugar80 g honey2 g salt
Cream the butter, brown sugar, honey and salt.
120 g whole milk 3.5% Mix the whole milk and vanilla extract. Do not overmix.
Refrigerate the dough overnight or sheet out between parchment paper. Cut thedesired shape and bake at 175°C (350°F) for 13 to 15 minutes.
VANILLAMARSHMALLOWS
100 g water325 g corn syrup325 g granulated sugar
Place the water, corn syrup and sugar. Cook to 105°C (220°F).Pour into the mixing bowl and allow to cool down to90°C (195°F).
126 g gelatin mass Add the gelatin mass. Whip the mixture for 12 minutes.
5 g vanilla extract Add the vanilla extract and whip for 1 minute. Pipe themarshmallow in logs on greased parchment paper.
snow sugar Sprinkle with snow sugar, and heat gently with a kitchentorch to brown slightly.
Let set for 3 hours at room temperature before cutting in the desired shape.
*Note: For proper hydration, use approximately a 1 to 5 ratio of gelatin to water. Forthis recipe, that means 21 g of gelatine for 105 g of cold water.
SALTEDCARAMEL
SAUCE
270 g whole milk 3.5% 5 g eur de sel
Heat up the milk and eur de sel to a simmer.
500 g Callebaut
Caramel Loaf (Filling)
Cut the caramel loaf into small pieces. Add the caramel and
melt on low heat, stirring continuously the sauce is smooth.
THREE FLOOR S’MORESRECIPE
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Build the s’mores by alternating layers of graham cookie, marshmallow and soft ganache.Serve with the ice cream of your choice, accented with salted caramel sauce, chocolatesticks, marshmallow and additional garnishes to your liking.
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CHOCOLATE
TARTLETSRECIPE
INSP IR A T ION R E C I P E
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This recipe is perfect example of how to achieve a great result bybringing together dark chocolate ganache and raspberry.
Chef Alexandre BourdeauxTechnical advisor - CHOCOLATE ACADEMY™ Center Belgium
RASPBERRYPIPS
500 g raspberries
250 g sugarJuice of 1/2 lemon
Bring to the boil and cook for 3-4 minutes until you
have a jam-like consistency.
CHOCOLATEPASTE
160 g butter100 g icing sugar
Process in a food mixer until b lended together.
50 g eggs Add.
250 g four
35 g ground almonds10 g cocoa powder Callebaut CP1 g salt
Add and mix until you have a paste. Leave to cooldown one night and spread out in a layer 2 mm thick.
Bake at 170°C for 12 to 15 minutes.
CHOCOLATEGANACHE
600 g cream 35
70 g invert sugar540 g dark chocolate CallebautStrong 70-30-38NV
Bring the cream and the invert sugar to the boil,pour over the chocolate and emulsify.
210 g softened butter Add when it reaches 40°C.
Pour into tartlets at 30-35°C.
CHOCOLATE TARTLETSRECIPE
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Chocolate tartlet
Chocolate
ganache
Raspberres
Assemblng Schema
Raspberry pps
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DOUBLE CHOCOLATE
COOKIESRECIPE
INSP IR A T ION R E C I P E
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Assembling schema
chocolate cookie
white chocolate
These decadent cookies are sure to please chocolate lovers of all kinds,with a delicious blend of both milk and dark chocolate. Their thickand gooey chocolate base is balanced with crunchy nuts.
Chef Celine PlanoTechnical Advisor - Chicago CHOCOLATE ACADEMY™ Center
COOKIE
DOUGH
272 g butter 83% fat260 g Callebaut cocoa
mass 100%
90 g milk chocolate
Callebaut Select 823NV
190 g dark chocolate
Callebaut Select 811NV
In a microwave-safe bowl, melt the cocoa mass, chocolatesand butter together in 30 second increments.
300 g whole eggs
550 g granulated sugar
4 g salt
2 g vanilla extract
2 g coffee extract
In the mixer with the whisk attachment, whip the eggs, sugar,
salt and extracts until the mix is uffy and pale yellow. Then
at slow speed, incorporate the chocolate butter mixture into
the egg mixture.
140 g all purpose our
4 g baking powder
Sift the our and baking powder together. Then add these dry
ingredients to the mixture.
180 g walnut pieces350 g pecan pieces
Add the pecans and walnuts and mix well by hand.
DOUBLE CHOCOLATE COOKIESRECIPE
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RECIPE
INSP IR A T ION R E C I P E
MILK CHOCOLATE
LEMONGINGER DOME
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Sable
Mousse
dome
Dentelle
chocolate
Assemblng Schema
Lemon and ginger bring a more sophisticated taste to the classicchocolate mousse that everyone knows and loves
Chef Celine PlanoTechnical Advisor - Chicago CHOCOLATE ACADEMY™ Center
MILK CHOCOLATE
LEMON GINGER
MOUSSE DOME
100 g heavy cream 35
5 g grated fresh ginger
4 g lemon zest10 g gelatin mass*
In a saucepan, heat the cream, ginger and lemon zest to 90°C
(190°F). Add the gelatin mass and stir.
250 g milk chocolate
Callebaut Select 823NV
In a microwave-safe bowl, melt the chocolate in 30 second
increments. Strain the warm cream mixture into the melted
chocolate and mix well with a whisk until thoroughly blended.
Finally, emulsify with an immersion blender for 30 seconds.
Let the chocolate base cool down to 30°C (90°F).
200 g heavy cream 35 ,
whipped to soft peaks
Fold the whipped cream into the chocolate mixture.
Pipe the chocolate mousse into 8 silicon dome molds and freeze.
*Note: For proper hydration, use approximately a 1 to 5 ratio of gelatin to water.
SABLE DOUGH
70 g almond our
180 g confectioner’s sugar
2 g eur de sel
Mix the almond our, confectioner sugar and eur de sel
together.
300 g butter 83 fat,
room temperature
In the mixer with paddle attachment, add the butter and mix
well at low speed.
100 g whole eggs Add the eggs, mix slowly.
500 g all purpose our Add the our and mix at slow speed until homogenous.
Refrigerate for a minimum of 4 hours, preferably overnight, then sheet out to desired
thickness. Cut into discs the same size as the domes, then bake at at 175°C (350°F)
until golden brown (approximately 20 minutes).
Set the tart disc on a plate, then place mousse dome on top and nish with a decorative
piece of dentelle chocolate to add a ourish.
DENTELLE
CHOCOLATE
20 g butter 83% fat25 g Callebaut cocoa
mass 100%
25 g glucose syrup
In a saucepan, melt together the butter, cocoa mass andglucose syrup.
80 g granulated sugar
5 g Callebaut CP cocoa
powder 24% fat
Sift the sugar and cocoa powder together. Then add into the
melted mixture.
40 g cold water Stirring constantly, at low heat, add water and mix well.
Once cooled, spread thinly onto a silicone mat. Bake at 175°C (350°F) for 8 minutes.
Store at in airtight containers until ready to use.
RECIPE
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MILK CHOCOLATE
LEMON GINGER DOME
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CHOCOLATE
CAKERECIPE
INSP IR A T ION R E C I P E
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Chocolate rbbon
Assemblng Schema
Chocolate
roll-out-fondant
Marzpan
Chocolate cake
Chocolate leaves
Let your customers discover the perfect harmony between darkchocolate, dried fruits and seeds given by this luscious gift.
Chef Beverley DunkleyTechnical advisor - CHOCOLATE ACADEMY™ Center UK
CHOCOLATE
ROLL-OUT
FONDANT
1 gelat ine sheet (3.18 g) Soak the gelat ine in cold water for 20 minutes.
40 ml water Dissolve the gelatine in the water over a gentle heat.
80 g glucose
30 g white vegetable fat
1 dessert spoon of glycerine
Add and dissolve gently together without overheating.
1 teaspoon of vanilla Add.
340 g icing sugar
190 g cocoa powder Callebaut CP
Sieve together. Add a little bit at a time to the cooled
liquids.
Use straight away or store wrapped in cling lm in an airtight container. Knead well before use.
FINISHING AND
PRESENTATION
Cover the cake with marzipan.
Coat the cake with the chocolate roll-out fondant.
In advance make some chocolate leaves: pre-crystallise plain, milk and white chocolate, mould
leaves and before they are set sprinkle with chopped dried fruits and nuts.
Mould a ribbon by pre-cutting a transfer into thin strips: Spread pre-crystallised chocolate onto
the transfer strips and curl around a knife steel to create the curled ribbon. Place in the fridge
for 5 minutes, remove from steel, carefully peel off transfer after 20 minutes. To create the bow
spread pre-crystallised chocolate onto the strips one at a time and on setting fold together. Again
place in the fridge for 5 minutes. After 20 minutes carefully peel off the transfer.
Arrange the chocolate leaves on the cake in a wheat sheaf design attaching with pre-crystallised
chocolate.
Arrange ribbon and attach with pre-crystallised chocolate.
CAKE
175 ml rum
125 g raisins
70 g currants
50 g chopped dates
50 g candied peel (citrus fruits)50 g dried sour cherries
Place all the ingredients in a bowl and leave to soak for at
least one hour.
75 g whole walnuts
75 g aked almonds
50 g whole hazelnuts
Set the oven to 140°C. Gently roast all the nuts until light
brown.
125 g unsalted butter
50 g castor sugar
Cream the butter and sugar.
100 g plain our
1 teaspoon mixed spice
Sieve together onto the creamed butter and sugar.
150 g whole eggs Add the eggs to the mixture one at a time, blending all
ingredients into a smooth dough.
175 g ground almonds
Zest of 1 lemon
Stir in and add the marinated fruit and roasted nuts.
450 g clear honey
300 g melted dark chocolate
Callebaut Select 811NV
1 tablespoon black treacle
Stir in.
Line a 23 cm round cake tin with greaseproof paper. Pour the cake dough into the tin and bake for
2 to 2 ½ hours. Cool in the tin. Store wrapped in aluminium foil.
CHOCOLATE CAKERECIPE
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INSP IR A T ION R E C I P E
THE FLAVOURS
OF AFRICARECIPE
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The roasted coffee and the fresh hints of orange and mint create asort of small taste explosion. The crunch supports that together withmixture of dark and milk chocolate, turning it into a great taste sensation.
Bart Van CauwenbergheCallebaut Ambassador Belgium
ORANGE GEL
Juniper berriesMint
Vanilla
100 g orange juice
60 g orange pulp
40 g passion fruit
50 g sugar
Bruise the berries.Cut the mint.
Cut the vanilla pod and scrape off the seeds.
Put everything in a bowl and heat, until just below
boiling temperature.
Take away from the heat and leave to infuse for a few
hours or even overnight.
3 g agar agar Mix the juice mixture and stir in the agar agar.
Put back on the heat until it is well absorbed.
Pour into a container.
THE FLAVOURS OF AFRICARECIPE
AFRICAN
GANAGE
Cardamom seeds
Coffee beans
Put the seeds and the beans into a pan to roast them
at a high temperature. Keep stirring the seeds andbeans to keep them from burning.
As soon as they release their aromas, take away
from the heat.
200 g cream
50 g glucose
7 g powdered coffee
Mix the ingredients and add the cardamom and
coffee.
Bring to the boil and leave to infuse for a few
minutes.
Sieve.
100 g dark chocolate
Callebaut Strong 70-30-38NV
125 g milk chocolate
Callebaut Select 823NV
25 g butter
Pour the cream onto the Callets™ and mix well into a
homogenous ganache.
Mix in the butter.
Pour into a piping bag and put away to harden.
CRUNCHY
PRALINE
30 g milk chocolate
Callebaut Select 823NV
50 g cocoa butter
Melt cocoa butter and chocolate and mix.
200 g classic hazelnut praline
Callebaut PRA-CLAS
80 g ground speculoos (Belgian
caramelised biscuits)
Add everything to the chocolate mixture and mix
well.
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Assembling schema
crunchy praline
african ganage
chocolate shell
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CHOCOLATE
MACARONSRECIPE
INSP IR A T ION R E C I P E
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Macaron Biscuit
Chocolate
Ganache
Assembling schema
Macarons have a reputation about being difficult to make. However, with alittle touch of these patisserie beauties and this perfect chocolate ganache, ithas been never so easy to create trendy window display for chocolate lovers.
Chef Alexandre BourdeauxTechnical advisor - CHOCOLATE ACADEMY™ Center Belgium
CHOCOLATE
GANACHE
620 g cream 35%
64 g invert sugar
400 g dark chocolate Callebaut
Strong 70-30-38NV
80 g milk chocolate Callebaut
Select 823NV
Bring to the boil and pour over the chocolate in two
batches.
Blend until you have an emulsion and leave to cool. Spread the ganache between two
macaron shells.
CHOCOLATE
MACARONS
500 g equal parts of groundalmonds and icing sugar
30 g cocoa powder Callebaut CP
85 g egg whites
Process in the food mixer to obtain an almond paste.
80 g egg whites Whip.
225 g sugar
60 g water
Heat and pour over the whipped egg whites to obtain
an Italian meringue. When it has cooled down, mix in
the almond paste.
Shape into macarons on a baking sheet with baking paper. Bake at 160°C for
approximately 10-12 minutes.
CHOCOLATE MACARONSRECIPE
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