Callebaut Recipes

8/19/2019 Callebaut Recipes

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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


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.


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



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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



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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.


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


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



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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.


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


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



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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

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Raspberry pps


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DOUBLE CHOCOLATE

COOKIESRECIPE



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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.


COOKIE

DOUGH

272 g butter 83% fat260 g Callebaut cocoa

mass 100%

90 g milk chocolate


190 g dark chocolate


In a microwave-safe bowl, melt the cocoa mass, chocolatesand butter together in 30 second increments.

300 g whole eggs


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.


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


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


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


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.


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



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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


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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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


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


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



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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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Callebaut Recipes

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