Sweeten upYOUR STREETHow do you give cakes sales

a boost in your shop?

32

7 10OUT OF

PEOPLE

visit bakery & pastry shops SEVERAL TIMES per month

While the world around us changes rapidly, the offer for today’s consumer to find bakes and pastries on every street corner grows: a challenge for every baker and pastry chef to stay completely on top.

is their n°1

80%will pay more for their favourite chocolate pastry

QU E STION: How do you attract more customers to your shop? How do you get more out of your sales?

prefer pastries with Belgian chocolate

8 10OUT OF

7 1OUT OF

N E A R LY

will definitely buy something with chocolate

buy sweet & savoury bakery products 83%

cakeAnd guess what:

54

A NSW E R:

MAKE IT W ITH

CHEALTHY INDULGENCE

with less sugar or raw cane sugar preparations with fruit or ingredients that do you good. Think dark chocolate!

recipes with less fat

NEW LUXURY a surprising twist inside or out that breaks the routine

a variety of textures to give the taste sensation a big boost

striking finish

MOOD FOOD intense, eye-catching colours that instantly make you happy/energetic/calm

flavours and colours that intensify your mood: think happy raspberry, healthy matcha tea or bananas and passion fruit for extra excitement

variable and playful to fit every mood of your day

Cake is back! And more and more consumers search for:

KE

76

FOOD COST ± 0.50€

WORK Medium

PRICE ± 2.50€

PROFIT MARGIN ± 2.00€

Callebaut® Finest Belgian Caramel Chocolate Gold

CHK-R30GOLD-XX-XXX (2.5kg)

Gold CakeRecipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium

Cake doughIngredients Preparation

200 g butter150 g sugar

Whip up together.

200 g flour200 g eggs50 g cream 7 g baking powder

Add. Whip up lightly.

Fill each cake pan with 40 g of dough and bake at 175°C for 14 minutes.

Gold ganacheIngredients Preparation

160 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX40 g cream 35%

Heat to 45°C.

Emulsify immediately with blender to ±32°C. Let crystallise at room temperature.

GlazingIngredients Preparation

569 g sugar 285 g water 569 g gucose

Add. Boil to 103°C.

380 g condensed milk 305 g gelatin 568 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX

Put into 1 recipient. Pour boiling sugar syrup on top.

Emulsify immediately with blender. Let rest overnight. Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017602.

Finishing and presentationCreate a hollow cylinder with a knife (± 1,5 cm Ø), cut right down the middle of each cake. Fill every mini cake with the ganache (use a piping bag with even nozzle). Put the cakes on a grille and pour over the glazing. Finish with White Chocolate Jura Waves Mona Lisa CHW-PS-19831E0-999, brushed off with Creative Gold Metallic Powder Mona Lisa CLR-19165-999. Place the Jura plates on both ends of the cake. Top off with White Chocolate X-Large Pencils Mona Lisa CHW-PC-19939E0-999 and sprinkle with Gold Flakes IBC S017602.

New LuxuryYOU R W I NS:

Eyecatcher in your counter Great for differentiation

98

FOOD COST ± 0.75€

WORK Medium

PRICE ± 3.50€

PROFIT MARGIN ± 2.75€

Callebaut® Medium Roasted and Broken Hazelnuts

NUN-PI-HA213-U11 (1kg)

Callebaut® Finest Belgian Milk Chocolate

POWER 41 841-XX-XXX (2.5kg)

Multi-Nut CakesRecipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium

Cake dough Ingredients Preparation

200 g butter150 g sugar

Whip up together.

200 g flour 200 g eggs50 g cream 7 g baking powder

Add. Whip up lightly.

75 g pecan nuts50 g almonds35 g Callebaut® Medium Roasted and Broken Hazelnuts NUN-PI-HA213-U1125 g pistachios

Cruch nuts and mix into dough.

Fill each cake pan with 45 g of dough and bake at 175°C for 14 minutes.

GlazingIngredients Preparation

30 g pecan nuts20 g almonds15 g Callebaut® Medium Roasted and Broken Hazelnuts NUN-PI-HA213-U1110 g pistachios

Crush all nuts into rough pieces.

250 g Callebaut® Finest Belgian MilkChocolate POWER 41 841-XX-XXX

Pre-crystallise chocolate.

30 g butter oil PF17 Add and mix.

Mix all nuts with the glazing. Place cooled cakes on a grille and pour over glazing. Vibrate to remove the excess glazing and nuts.

Healthy IndulgenceYOU R W I NS:

High profit – Low cost Shelf life ±5 days

1110

FOOD COST ± 0.55€

WORK light

PRICE ± 3.50€

PROFIT MARGIN ± 2.95€

Tip: To create a more intense f/avour

and darker colour, use Callebaut

Creme dell’Artigiano Extra Bitter.

Marble CakeRecipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium

Cake doughIngredients Preparation

200 g butter150 g sugar

Whip up together.

200 g flour 200 g eggs50 g cream 7 g baking powder

Divide dough in two portions.

100 g Callebaut® Creme dell’Artigiano GoldFNN-Q8038-T06

Divide dough in two portions. • Hold aside portion 1• Mix portion 2 with Creme dell’Artigiano Gold

Fill each cake pan with 20 g of each dough (40 g in total) and bake at 175°C for 14 minutes.

GlazingIngredients Preparation

569 g sugar285 g water 569 g gucose

Add. Boil to 103°C.

380 g condensed milk 305 g gelatin 568 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX

Put into 1 recipient. Pour boiling sugar syrup on top.

Emulsify immediately with blender. Let rest overnight. Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017602.

Finishing and presentationPlace cakes on a grille and pour over glazing. Top off with Jura Zebra Rectangles Mona Lisa CHW-PS-19814E0-999, White Chocolate X-Large Pencils Mona Lisa CHW-PC-19939E0-999 and Gold Leaves IBC F000066.

Callebaut® Creme dell’Artigiano GoldFNN-Q8038-T06 (10kg)

Callebaut® Finest Belgian Caramel Chocolate Gold

CHK-R30GOLD-XX-XXX (2.5kg)

New Luxury

YOU R W I NS:

Easy recipe High profit – Low cost Showstopper in your counter

1312

Mini Moelleux CakesRecipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium

Moelleux cake doughIngredients Preparation

200 g butter150 g sugar

Whip up together.

200 g flour200 g eggs50 g cream 7 g baking powder

Add. Whip up lightly.

Fill each cake pan with 40 g of dough and bake at 175°C for 14 minutes.

GlazingIngredients Preparation

569 g sugar285 g water 569 g gucose

Add. Boil to 103°C.

380 g condensed milk 305 g gelatin568 g Callebaut® Dark ChocolateSingle Origin Brazil CHD-Q68BRA-XX-XXX

Put into 1 recipient.Pour boiling sugar syrup on top.

Emulsify immediately with blender. Let rest overnight. Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017602.

GanacheIngredients Preparation

100 g Callebaut® Dark Chocolate Single Origin Brazil CHD-Q68BRA-XX-XXX100 g cream 35%

Heat to 45°C.

Emulsify immediately with blender to ±32°C. Let crystallise at room temperature.

Finishing and presentationAs moelleux: The ganache can be used as filling for the cakes: make an hollow cylinder in each cake and pour in the ganache. As topping: Cut off cake tops to make them flat. Glaze the cakes. Pour ganache into a spiral and decorate with gold leaf. Gold leaf: Finish off with Dark Chocolate Jura Giraffe Points Mona Lisa CHD-PS-19811E0-999 and Gold Leaves IBC F000066.

FOOD COST ± 0.55€

WORK light

PRICE ± 3.50€

PROFIT MARGIN ± 2.95€

Callebaut® Dark Chocolate Single Origin Brazil

CHD-Q68BRA-XX-XXX (2.5kg)

New Luxury

Tip: Callebaut ChocO’shine™ is

a great ready-to-use alternative

to home-made glazings. Made with

41% dark chocolate, it has a ric

h

taste and deep mirror-like gloss.

YOU R W I NS:

Spoils super-indulgence seakers High profit – Low cost Made with exclusive ingredients

1514

Pistachio CakeRecipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium

Cake doughIngredients Preparation

200 g butter150 g unrefined sugar 100 g Callebaut® Pure Pistachio PasteNPO-PI1-T62

Whip up together.

200 g flour 200 g eggs50 g cream7 g baking powder

Add and mix. Add gradually and mix.When all ingredients are mixed, whip up lightly.

Fill each cake pan with 40 g of dough and bake at 175°C for 14 minutes. Freeze.

Velvet spray Ingredients Preparation

200 g Callebaut® Finest Belgian White Chocolate Velvet W3-XX-XXX200 g Callebaut® Cocoa Butter NCB-HD03-6544 drops Yellow Power Flowers Mona LisaCLR-19431-9990.25 drops Blue Power Flowers Mona LisaCLR-19429-999

Melt together at 45°C and emulsify with blender.

Cool to 35°C. Fill airbush with mixture and keep warm at 35°C.

Finishing and presentationSpray deep-frozen cakes with velvet spray for a pistachio green velvet effect. Finish off with Coloured Galettes Round Mona Lisa CHK-PR-19805E0-999 and Yellow Marzipan Flower Mona Lisa MAW-PS-19909-999.Decorate sides with a Vichy Green Marzipan Collar Mona Lisa MAW-CL-19918E4-999.

MO D FOOD

FOOD COST ± 0.55€

WORK light

PRICE ± 3.50€

PROFIT MARGIN ± 2.95€

Callebaut® Finest Belgian White Chocolate Velvet

W3-XX-XXX (2.5kg)

Callebaut® Pure Pistachio Paste

NPO-PI1-T62 (1kg)

Callebaut® Cocoa Butter NCB-HDO3-654 (3kg)

YOU R W I NS:

Brings colour in the counter Easy to differentiate every season High margin – Low cost

1716

Banana Cake Recipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium

Moelleux cake doughIngredients Preparation

200 g butter150 g unrefined sugar

Whip up together.

200 g flour 200 g eggs 50 g cream 7 g baking powder

Add and mix to equal mass.Mix and add to dough.

Whip up together.

100 g Callebaut® cocoa nibs NIBS-S502-X47 Add and mix in.

100 g dried banana pieces (without sugar)100 g fresh mango pieces

Fill each cake pan with 40 g of dough. Sprinkle with dried banana and mango pieces. Bake at 175°C for 14 minutes. Freeze.

Velvet sprayIngredients Preparation

200 g Callebaut® Finest Belgian White Chocolate Velvet W3-XX-XXX200 g Callebaut® Cocoa Butter NCB-HD03-6544 drops Yellow Power Flowers Mona LisaCLR-19431-9990.25 drops Blue Power Flowers Mona LisaCLR-19429-999

Melt together at 45°C and emulsify with blender.

Cool to 35°C. Fill airbush with mixture and keep warm at 35°C.

Finishing and presentationSpray deep-frozen cakes with velvet spray for a banana yellow velvet effect. Finish off with Coloured Galettes Round Mona Lisa CHK-PR-19805E0-999 and Yellow Marzipan Flower Mona Lisa MAW-PS-19909-999. Decorate sides with a Gold Marzipan Collar Mona Lisa MAW-CL-19923E4-999.

Raspberry CakeRecipe of Jeroen De Rick & Justine Lanoo – Callebaut Chocolate Academy™ centre Belgium

Cake doughIngredients Preparation

50 g butter2 drops Red Power Flowers Mona LisaCLR-19430-999

Melt butter and mix with Power Flower drops.

150 g butter150 g sugar

Whip together lightly with melted butter.

200 g flour200 g eggs50 g cream 35% 7 g baking powder

Add and mix to equal mass. Add eggs and cream gradually. Whip up lightly.

200 g raspberry jelly Pour jelly onto dough without mixing. Fill piping bags to create a swirl in the dough.

Fill each cake pan with 35 g of dough.Sprinkle freeze-dried raspberry pieces on top of dough and bake at 175°C for 14 minutes.

Velvet sprayIngredients Preparation

200 g Callebaut® Finest Belgian White Chocolate Velvet W3-XX-XXX200 g Callebaut® Cocoa Butter NCB-D03-6542 drops Yellow Power Flowers Mona Lisa CLR-19431-9994 drops Red Power Flowers Mona Lisa CLR-19430-999

Melt together at 45°C and emulsify with blender.

Cool to 35°C. Fill airbrush with mixture and keep it warm at 35°C.

Finishing and presentationSpray deep-frozen cakes with velvet spray for a raspberry red velvet effect. Finish off with Coloured Galettes Round Mona Lisa CHK-PR-19805E0-999 and Yellow Marzipan Flower Mona Lisa MAW-PS-19909-999. Decorate sides with a Pink Marzipan Collar Mona Lisa MAW-CL-19920E4-999.

FOOD COST ± 0.55€

WORK light

PRICE ± 3.50€

PROFIT MARGIN ± 2.95€

FOOD COST ± 0.55€

WORK light

PRICE ± 3.50€

PROFIT MARGIN ± 2.95€

Callebaut® Finest Belgian White Chocolate Velvet

W3-XX-XXX (2.5kg)

Callebaut® Finest Belgian White Chocolate Velvet

W3-XX-XXX (2.5kg)

Callebaut® Cocoa ButterNCB-HDO3-654 (3kg)

Callebaut® Cocoa ButterNCB-HDO3-654 (3kg)

1918

Your must have chocolate ingredientsFinest Belgian Chocolate Dark

POWER 80 RECIPE N°70-30-38 RECIPE N°811

With 80% cocoa for more intensity and 63% less sugar. Even used in smaller quantities, it brings out a very intense chocolate taste in mousses, crèmes, ganaches and moelleux.• MIN. 80% COCOA• 2.5 KG I CALLETS™

Extra-bitter dark chocolate with a great boost of roasted cocoa.• MIN. 70.5% COCOA• 2.5 KG I CALLETS™

Your all-round dark chocolate. Smooth and well-balanced, with subtle vanilla note.• MIN. 54.4% COCOA• 2.5 KG I CALLETS™

Finest Belgian Chocolate MilkPOWER 41 RECIPE N°823

The milk chocolate with more cocoa intensity and 14% less sugar. Even used in smaller quantities, it brings out a rich milk chocolate taste in mousses, crèmes, ganaches and moelleux.• MIN. 40.7% COCOA• 2.5 KG I CALLETS™

Your all-round milk chocolate with a round and balanced taste of cocoa, milk and caramel.• MIN. 33.6% COCOA• 2.5 KG I CALLETS™

Finest Belgian Chocolate WhiteVELVET RECIPE N°W2

The white chocolate that tastes like a splash of fresh milk. Rich creamy mouthfeel and intense fresh milk taste with just a dash of sweetness.• MIN. 33.1% COCOA• 2.5 KG I CALLETS™

Your all-round white chocolate with a balanced milky and creamy taste and subtle vanilla notes.• MIN. 28% COCOA • 2.5 KG I CALLETS™

Fillings for bakingCREME DELL’ARTIGIANO

GOLDCREME DELL’ARTIGIANO

NOCCIOLACREME DELL’ARTIGIANO

FONDENTE

Smooth filling for baking with an abundance of hazelnuts. Resists oven temperatures up to 200°C. Can even be baked along in rolls, buns, croissants and Danish pastries and gives them a heavenly smooth, indulgently rich hazelnut centre.• 17.8% HAZELNUTS• 10 KG BUCKET

Smooth filling with a lovely hazelnut taste and a velvety mouthfeel to your rolls, croissants and pastries. Resists oven temperatures up to 200°C.• 11.7% HAZELNUTS• 6 KG BUCKET

The smooth baking filling with the taste of dark chocolate. Resists oven temperatures up to 200°C and is perfect for filling and baking Danish pastries, tartlets, rolls, buns and so much more. • XX% COCOA / 5% HAZELNUTS• 10 KG BUCKET

Nut PastesPURE ROASTED

HAZELNUT PASTEPURE

PISTACHIO PASTE

A pure, all-natural paste made of 100% hazelnuts. Great for flavouring pastry crèmes.• 100% HAZELNUTS IN A SMOOTH, GOLDEN PASTE.• 5 KG I BUCKET

A pure, all-natural paste made of 100% pistachio. Great for flavouring pastry crèmes.• 100% PISTACHIOS• 1 KG I BUCKET

Glazing DecorationsCHOCO’SHINE

Dark and brilliant chocolate glazing with an intense chocolate taste, ready-to-use. Just glaze and go!• 41.5% CHOCOLATE• 6 KG I BUCKET

MAKE IT YOURS! With the vast choice of Callebaut decorations, you can easily personalize your pastries with great taste, crispy textures and a dash of colour.

Discover more at www.callebaut.com

Find more inspiration at: www.callebaut.com