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Thank you all who attended the Callebaut Chocolate demo. We were glad to see so many of you and trust you enjoyed the experienced. As promised, here are the recipes used.
Mini emotion gourmet logs
250 g PRA hazelnut praliné
250 g PNP (100%)
150 Pailleté feuilletine
100 g roasted coconut
250 g crystallized milk choc. 823NV
Mix all ingredients together.
Light chocolate mousse
65 g cream 35%
65 g milk
15 g sugar
30 g egg yolks
100 g Sao Thomé dark choc. 70%
70 g milk chocolate Arriba origin 39%
225 g whipped cream 35%
Make a « crème anglaise with the cream,milk,egg yolks and sugar.
Add the chocolate and emulsify.
Add carefully the whipped cream.
Dark icing ganache
150 g water
300 g sugar
300 g glucose DE40
200 g sweet condensed milk
140 g gelatin mass (20g gelatin leaves +120 H20).
300 g dark couverture 70-30-38NV
Boil water, sugar and glucose.
Add the gelatin mass and condensed milk.
Add the chocolate and mix well.
Keep in fridge to crystallize.
Use the glazing at 40C.
Chocolate biscuit (1= 60x40cm)
100 g marzipan 52%
110 g unsalted butter (pommade)
160 g egg yolks
40 g coconut purée
35 g cocoa powder CP 22/24
50 g dark chocolate 70-30-38NV
235 g egg white
50 g sugar
2 g salt
Mix with Robot coupe or Thermo-mix, the marzipan, butter egg yolks and cocoa powder together.
Add slowly the melted chocolate, mixed with a rubber spoon.
Whip the egg white with sugar and salt together.
Mix carefully the egg white into the composition.
Spread on a Silpat and bake at 180C – 10 min.
Vanilla « Crème brulée » (insert)
125 g milk
375 g cream 35%
60 g sugar
100 g egg yolks
2 g pectin X58
4 gr vanilla pod
Warm up the cream and milk.
Add the mix sugar + pectin by mixing well.
Add the egg yolks and mix well.
Drop into a Flexipan mould and freeze.
Mango fruit coulis with pectin.(insert)
250 g mango purée.
100 g passion fruit purée.
4 g Sechouan pepper
70 g sugar
5 g de pectine NH (thermo reversible)
5 g fresh lime juice
200 g mango « brunoise »
Warm up the fruit purée with pepper.
Add the mix sugar + pectin.
Boil (1 min.) and put on top of the lime juice.
Add the mango « brunoise » de mangue and cool down.
Put 3mm on top of the crème brulée.
Chocolate snacking bar
Boil 125 g milk
125 g cream 35%
Mix 45 g egg yolks
35 g sugar
Combine both parts and cook at 85C.
Poor on top 100 g dark couverture 70-30-38NV
60 g milk couverture 845NV.
Add 1 soaked gelatin leaf
Poor 24h in changed water 400 g strained oranges
Boil the oranges in water
Remove and cut in slides.
Cook slowly in Thermo-mix with 75 g fresh orange juice
175 g sugar
5 g pectin NH.
Sift together 100 g flour
25 g starch
25 g Callebaut cocoa powder 22/24
5 g salt
Add 125 g brown sugar
80 g roasted hazelnut powder
Mix well and add 125 unsalted butter (creamy)
Bake at 160C – 15 min.
Velvet whipped ganache
Boil 200 g cream
20 g invert sugar
20 g glucose
Add 90 g Callebaut white couverture “Velvet”
Add 300 g cold cream 35%
1 vanilla pod
Cool down in fridge and whip up until smooth and creamy texture.
Pinaple marmalade cubes
Cook 700 g pineapple (cubes)
100 g sugar
1 vanilla pod
When the pineapple become translucent
Add 40 g brown Rum
10 g corn starch
Cocoa Nibs “tuiles”
Mix 150 g sugar
3 g pectin NH
Add 100 g butter
50 g glucose
150 g cocoa Nibs
Boil and put on Silpat and bake before serve at 170C
warm 250 g cream 35%
45 g butter
2 g “Fleur de Sel”
Caramelize 250 g sugar
25 g glucose
Deglaze with the cream and cook until 118C.
Add 15 g MyCryo cocoa butter
Frame and let it cool down.
Crispy Hazelnut praliné.
Mix 300 g crystallized 823NV Callebaut milk couverture
300 g hazelnut praliné 50% (PRA)
Frame on top of the caramel and sprinkle with dark chocolate Crispearls.
Roll with a roller on paper to flatten and cool.
Cut as desire on a “bar” shape and enrobe into 811NV dark couverture.
Orange caramel ganache with coriander praliné
Recipe 1 (Coriander basic recipe)
Make a caramel 40 g water
180 g sugar
1 g salt (Fleur de Sel)
70 g glucose
Add 10 g whole coriander
1 fresh orange zest
Add 350 g roasted hazelnuts
Re-caramelize de sugar around de hazelnuts. Pour on a Silpat and cool down.
Blend until paste into a Thermo-mix. Cool down.
Recipe 2 : Cointreau ganache.
Make a caramel 120 g sugar
Deglaze with mix of 190 g orange juice
1 orange zest
30 g sorbitol powder
25 g glucose
Pour on top and mix 190 g milk couverture 845NV
50 g Mycryo cocoa butter
Add 50 g Cointreau 60%
Emulsify and cool down until 32C.
Fill up the pre-moulded moulds (milk couverture 823NV) for 50% with the Cointreau ganache and cool down.
Recipe 3 : Coriander praliné
Mix all together 300 g coriander basic recipe
40 g milk couverture 823NV
55 g Mycryo cocoa butter
Fill on top of the Cointreau ganache and let set.
Close the mould with milk or dark couverture.
Hazelnut Praline Chocolates
Prepare the moulds with a milk chocolate shell.
Mix 300 g PRA (hazelnut praline)
With 35% crystallized milk couverture (ref.: 823NV)
Fill up the chocolate shells with the filling by using a palet knife.
Remove the excess, scrape well the surface of the mould and cool at 10C. until setting.
Close the mould with a thin layer of crystallized couverture and cool again at 10C.
Gianduia Chocolate Filling
Prepare the moulds with dark and white couvertute (brush with dark and mould with white couverture).
Pre-crystallize the milk gianduja (GIA) and fill up the 2 half moulds.
Join the 2 parts together (closing fast) and cool directly into the fridge.
Demould when possible.
Enrobed Crispy Praline Filling
Mix together 500 g PRA (hazelnut praliné)
360 g crystallized white couverture
120 g Pailleté Feuilletine
Make a slab of 7mm thickness and cool down at 10C.
Poor a thin layer of chocolate on the surface of the slab. (foot).
Turn the slab upside down and decorate as desired with a chocolate layer.
Allow to set and cut at 22,5 X 22,5 mm.
Enrobe until the edge.
Enrobed Ginger Ganache Filling
Boil 200 g cream 35%
50 g invert sugar
25 g sorbitol
Add 1 lime zest (microplan)
Rasped fresh ginger (frozen)
Poor on 300 g Java milk couverture (origin)
330 g dark couverture ref.: 815NV
Make an emulsion by using the Thermo-mix.
Crystallize the ganache and poor into a pre-bottomed frame, with a 6 mm thickness ganache layer.
Allow to set into the fridge and cut as desired.
Enrobe and decorate by using a transfer sheet.
Whisk 250 g unsalted butter
85 g fondant sugar
After creamy texture is achieved
Add 500 g crystallized milk couverture (823NV)
Add (optional) 60 g concentrated liquor Amaretto 60% VOL.
Pipe the shap of a truffle on silicone paper and cool down.
Dip into dark or milk couverture and roll into cocoa powder or chocolate shavings.
Allow to set before removing.
Truffle Shell Cardamon Ganache
Boil 300 g cream 35%
25 g sorbitol powder
20 g glucose
8 pcs of cardamom seeds.
1 vanilla pod
Add to 600 g white chocolate ref.: Velvet
Make the emulsion by using a thermo-mix.
Crystallize the ganache and fill into the white truffle shells.
Allow to set in the fridge and close with a thin layer of crystallized white couverture.
Roll into a very thin layer of white couverture by using rubber cloves and roll into the chocolate powder. (ref.: CHM-MO-M)