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  • WORLDWIDE COMPANY LTD.

    We at WorldWide Co. Ltd, share your passion for great food. From the amateur to the well seasoned chef, our products will fuel your creativity and spark your imagination. Step into our delectable world of flavour, scent, texture, smoke and technology.   READ MORE
  • WORLDWIDE COMPANY LTD.

    We at WorldWide Co. Ltd, share your passion for great food. From the amateur to the well seasoned chef, our products will fuel your creativity and spark your imagination. Step into our delectable world of flavour, scent, texture, smoke and technology.   READ MORE
  • WORLDWIDE COMPANY LTD.

    We at WorldWide Co. Ltd, share your passion for great food. From the amateur to the well seasoned chef, our products will fuel your creativity and spark your imagination. Step into our delectable world of flavour, scent, texture, smoke and technology.   READ MORE

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11/06/15 Working with Chocolate Demo

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.

Pastry

Mini emotion gourmet logs

Crispy PRA

 

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.

Freeze.

 

 

 

Dessert

Chocolate snacking bar

Chocolate crémeux

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

 

Orange marmalade

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.

 

 

Chocolate “streusel”

 

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

                                               

Charmy bars

 

Vanilla caramel

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.

Demould.

 

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.

 

Butter Truffles

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)

 

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