BY THE PROUD COLLECTIVE OF CALLEBAUT CHEFS
THE
CHOCOLATIER’S
KITCHEN Contributors Davide Comaschi Philippe Vancayseele Clare England Beverley Dunkley Mark Tilling Ciro Fraddano Ryan Stevenson
CONTENTS The recipes in this book are listed in order of shelf life (short, medium, long), type of confectionery (bonbons, truffles, bars…) and colour of chocolate (dark, milk, white, gold and ruby).
short shelf life
SSL 1-2 WEEKS
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© Callebaut & Uitgeverij Lannoo nv, Tielt, 2022 D/2022/45/483 – NUR 440 ISBN 9789401473385 All rights reserved. Nothing from this edition may be reproduced, recorded in an automated database and/or published in any form or in any way, whether electronic, mechanical or in any other manner without the prior written permission of the publisher.
SHORT mediumSHELF LIFE long shelf life
MSL
Bonbons 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34
shelf life
LSL
811 & mandarin bonbon 6-8 WEEKS UP TO 6 MONTHS Sao Thomé & turmeric latte bonbon 70-30-38 & exotic fruit bonbon 815 & ginger lime bonbon 811 & pecan bonbon 811 & bergamot bonbon 811 & Amaretto praline bonbon 70-30-38 & liquorice bonbon Dark & white vanilla swirl bonbon 811 & rooibos tea bonbon 70-30-38 & tea ganache bonbon 811 & pecan vanilla manon 811 & vanilla manon 811, pecan & orange bonbon 823, yogurt & vanilla bonbon Java & jasmine pearls tea bonbon Power 41, Earl Grey & lemon ganache bonbon Power 41 & pear bonbon 823 & peach bonbon 823 & hazelnut praline manon 823 & butter gianduja bonbon W2 & griottine bonbon W2 & blackberry bonbon Velvet & mango caramel bonbon W2 & raspberry vanilla bonbon Velvet & yuzu bonbon Velvet, sencha & matcha bonbon W2 & blueberry bonbon W2 & tiramisu bonbon W2 & matcha manon Gold & banana bonbon Gold, chestnut & vanilla bonbon Gold & coffee bonbon Gold, nutmeg & almond bonbon
40 43 44 46 48 50 52 55 57 58 60 63 65 66 68 71 73 74 76 78 80 83 85 86 88 91 92 95 96 99 100 102 105 106
A NOTE FROM ALL THE CHEFS WHO CONTRIBUTED TO THIS BOOK
11
CRACKING THE CODE OF THE CALLEBAUT NAMES
23 24 28 31
The root of the recipe code The fluidity indication Which chocolate to choose for your applications? Conversion table
591
Crunchies 35 36 37 38 39 40 41 42 43 44 45 46
Gold & banana lime bonbon Gold & pear bonbon Gold & coffee manon Gold, almond & lemon bonbon Ruby & forest fruit bonbon Ruby & lychee bonbon Ruby, pistachio & lemon bonbon Ruby & raspberry bonbon Ruby, raspberry & lychee bonbon Ruby, lemon & cassis bonbon Ruby & blackberry manon Ruby & mandarin bonbon
109 110 113 114 116 119 121 122 125 126 129 131
Truffles 47 48 49 50 51 52
811 & berry blast truffle 815, Java & sambuca truffle Power 41, lime & basil truffle Velvet & snowball truffle Gold & calamansi truffle Ruby, yogurt & honey truffle
133 134 136 139 140 142
Bars & tablets 53 54 55 56 57 58 59 60 61 62 63 64
811, hazelnut & passion fruit bar Ruby, pistachio & raspberry bar 811, salted caramel & cashew snacking bar 811, puffed buckwheat & pecan snacking bar 823, green apple & anise snacking bar 823 & kumquat snacking bar W2, coconut & lime snacking bar Velvet, cookies & cream snacking bar Velvet, coconut & rum snacking bar Gold & cappuccino snacking bar Gold caramel & cocoa nib cookie snacking bar Ruby & passion fruit snacking bar
144 146 149 150 153 154 157 159 161 163 165 167
65 66 67 68 69 70 71 72
811, cherry & almond florentines 811 & apricot crunchies 70-30-38, honey & almond crunchies 60-40-38, hazelnut & mint delights 823 & butter crunchies Gold & pistachio rocher Gold & tartine russe Ruby & pistachio crunchies
168 171 172 175 176 179 180 182
Dragées 73 74 75 76 77
60-40-38 & mint dragées Power 80, date & cranberry 826 & strawberry dragées W2 & griottine dragées Ruby & blueberry dragées
184 187 189 190 192
Spreads 78 79 80 81 82 83
811, orange & cashew spread 811 spread Power 41, hazelnut & fig spread W2 spread Gold & pecan spread Ruby & cherry spread
195 196 198 201 203 204
Gelato 84 85 86 87 88 89
811 chocolate gelato 70-30-38 chocolate sorbet Power 41 chocolate gelato Velvet chocolate gelato Gold caramel gelato Ruby stracciatella gelato
206 209 210 213 214 216
short shelf life
SSL 1-2 WEEKS
medium shelf life
MSL 6-8 WEEKS
long SHELF LIFE MEDIUM shelf life
LSL
Bonbons 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129
811, yogurt UP TO 6 MONTHS & vanilla bonbon 811 abyss bonbon 811, salt & pepper bonbon Madagascar & buckwheat bonbon NXT dark chocolate & raspberry bonbon 811 bonbon 811, anise & pecan bonbon NXT dark chocolate & lime bonbon 811 & cappuccino bonbon 811 & yuzu bonbon 70-30-38 & apricot caramel bonbon 811 & coconut manon 811 & vanilla manon 811, raspberry almond & hazelnut bonbon Power 41 & banoffee bonbon Power 41 bonbon NXT m_lk chocolate & pear bonbon NXT m_lk chocolate & apricot bonbon 823 & orange bonbon 823, red wine & pear bonbon Java & nutmeg banana bonbon NXT m_lk chocolate & yuzu Java & Pu’er tea bonbon NXT m_lk chocolate macaron 823 & bergamot ganache bonbon Power 41 & pine nut bonbon W2, lemon & pistachio bonbons Velvet, lychee & cocoa pulp bonbon W2, red fruit & yogurt bonbon Velvet, pink grapefruit & ginger ganache bonbon Velvet & cherry bonbon Velvet ganache bonbon Velvet & Amaretto manon Velvet & carrot cake manon Gold, pecan & peanut bonbon Gold, lemon caramel & almond bonbon Gold, kumquat & almond bonbon Gold bonbon Gold & apple bonbon Gold & spicy caramel bonbon
220 222 224 226 228 230 232 234 237 239 240 243 244 246 249 250 252 254 256 258 260 262 265 266 268 271 272 275 276 278 280 282 285 286 288 291 293 294 297 298
Crunchies 130 131 132 133 134 135 136 137 138 139
Gold & ginger ganache bonbon Gold & dark manon Ruby & wild strawberry bonbon Ruby & sea buckthorn jelly bonbon Ruby, date, cranberry & caramel bonbon Ruby bonbon Ruby & lime bonbon Ruby & raspberry ganache bonbon Ruby & cherry manon Ruby, passion fruit & coconut bonbon
300 303 304 306 308 311 312 315 316 319
Truffles 140 141 142 143 144 145 146 147
811 & passion truffle 70-30-38 & raspberry truffle NXT dark chocolate & banana truffle Power 41 & muscadine whisky truffle NXT m_lk chocolate & kumquat truffle Velvet & cheesecake truffle Gold, Amaretto & lemon truffle Ruby & yuzu truffle
320 323 324 326 329 330 333 335
Bars & tablets 148 70-30-42, apricot & almond bar 149 NXT m_lk chocolate and bergamot caramel tablet 150 W2 & blueberry bar 151 811, miso caramel & calamansi snacking bar 152 811 & marzipan snacking bar 153 811 & black cherry snacking bar 154 811, hazelnut & caramel snacking bar 155 Power 41, hazelnut caramel & shortbread snacking bar 156 823, lemon & caramel snacking bar 157 NXt m_lk chocolate, raspberry & pistachio snacking bar 158 Velvet, pistachio & tonka snacking bar 159 Gold & Amaretto snacking bar 160 Gold snacking bar 161 Ruby & black forest snacking bar 162 Ruby & muesli snacking bar
337 338 340 342 344 346 348 351 352 355 357 358 361 363 364
163 164 165 166 167 168
811 & spiced pear crisps 811 & pine nut cannelloni 811, raspberry & hazelnut crunchies Power 41 & buckwheat crunchies W2 & almond crunchies Ruby & almond crunchies
367 369 370 373 374 376
Dragées 169 170 171 172 173 174
811 & winter spiced macadamia nuts Power 41 & strawberry caramel dragées W2 & passion fruit dragées Velvet & cocoa dragées Gold, apricot & lemongrass dragées Ruby, blackberry, citrus & rose dragées
378 380 382 385 386 389
Spreads 175 176 177 178 179 180 181
70-30-38 spread 811, Brazil nut & ginger spread 823, hazelnut & almond spread Power 41 & speculoos spread Velvet & white peach spread Gold & coffee spread Ruby & rose spread
390 392 394 396 398 400 403
Gelato bonbons 182 183 184 185 186 187
811 & sabayon gelato bonbon 70-30-38 & citrus sorbet bonbon 823 & apricot gelato bonbon W2 & pistachio gelato bonbon Gold & peanut gelato bonbon Ruby & sour cherry gelato bonbon
405 407 409 411 413 415
long shelf life
L
LSL UP TO 6 MONTHS
LONG SHELF LIFE Bonbons 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221
811, liquorice & rum bonbon 811 bonbon 811, banana & lime caramel bonbon 70-30-38 & lime gel ganache bonbon 811 & vanilla bonbon 811 & hazelnut bonbon 811, buckwheat honey & almond bonbon 60-40-38 & caramel bonbon 60-40-38, blood orange & speculoos bonbon 811 & speculoos ganache bonbon 811, hazelnut marzipan & exotic fruit bonbon 811 & salted caramel bonbon 70-30-38 & hazelnut bonbon 811 & almond butter whipped bonbon 811 & almond bonbon 823 & intense coffee bonbon 823 & cinnamon caramel bonbon 823 & chestnut bonbon Power 41 bonbon 823, almond & mango bonbon Pumpkin seed & Arriba ganache bonbon 823 & peach caramel bonbon 823 & almond snack W2 & pistachio bonbon Velvet & vanilla bonbon W2 & vanilla bonbon Velvet & millefeuille bonbon W2 & limoncello bonbon W2 & hazelnut bonbon W2, pistachio & cranberry bonbon Velvet, ginger & sesame bonbon Gold bonbon Gold & dark bonbon Gold, apple & gingerbread ganache bonbon
419 420 423 425 426 428 431 432 435 437 439 440 442 444 446 449 450 452 454 457 459 460 462 465 467 468 471 472 475 477 478 480 482 485
222 223 224 225 226 227 228 229 230 231 232
Gold & peanut bonbon Gold & hazelnut bonbon Gold & coffee bonbon Gold & gianduja bonbon Ruby bonbon Ruby & lime bonbon Ruby & sudachi bonbon Ruby & butter cream bonbon Ruby & macadamia nut bonbon Ruby & pistachio cream bonbon Ruby & almond bonbon
486 488 490 492 495 496 498 501 502 504 507
Truffles 233 234 235 236 237 238
811 & mango passion truffle 70-30-38 & intense chocolate truffle 823, cardamom & cocoa nib truffle W2 & hazelnut truffle Gold & cinnamon truffle Ruby, honey and almond truffle
509 511 512 514 516 519
Bars & tablets 239 823, ginger & pear bar 240 Gold, caramel popcorn & apricot bar 241 811, pecan & salted chocolate caramel snacking bar 242 811 & creamy nougat snacking bar 243 60-40-38 snacking bar 244 823, soft caramel & crispy hazelnut snacking bar 245 W2 fudge & dried fruits snacking bar 246 Velvet & ginger snacking bar 247 Gold & pine nut marzipan snacking bar 248 Ruby & blackberry snacking bar 249 Ruby, pistachio & raspberry snacking bar
520 523 525 527 528 530 532 534 537 538 541
Crunchies 250 251 252 253 254 255 256
811 & hazelnut crunchies 811, almond & hazelnut crunchies 70-30-42, poppy & sesame seed tuiles 823 crunchies W2 & almond crunchies Gold & nut crunchies Ruby & cocoa nib tuiles
542 545 546 548 551 553 554
Dragées 257 258 259 260 261 262
811 & chilli caramel bites 811 & gold fudge nuggets 823 & caramel hazelnut dragées W2 & coconut dragées Velvet & salted pistachio dragées Ruby & hazelnut dragees
557 558 560 563 565 566
Spreads 263 264 265 266 267
811 & citrus spread 60-40-38 & hazelnut spread W2 & yogurt spread Gold & salted butter caramel spread Ruby & almond spread
568 570 573 574 576
Gelato in a jar 268 269 270 271 272 273
811 & tiramisu gelato in a jar Power 80 gelato in a jar Power 41 & milk gianduja gelato in a jar Velvet & exotic gelato in a jar Gold, coffee & passion fruit gelato in a jar Ruby, raspberry & lavender gelato in a jar
578 581 583 585 587 589
WHY ANOTHER BOOK OF CHOCOLATE RECIPES? Good you’re asking! It’s a question we also asked ourselves. There are quite a few great chocolate books out there that offer inspiration or reveal a chef’s signature style and mindset. But still, we felt the need to write this one. The reason why can be captured in a simple sentence we love to borrow from Magritte, one of Belgium’s most well-known Surrealists: ‘Ceci n’est pas un livre recettes’. Freely translated: this is not a recipe book. This book is far more than that: it’s a system that could help artisans around the world to make informed business decisions about their assortment and their product range. Allow us to explain. Throughout the years we’ve been working in the Chocolate Academy, we received many questions from artisans about the shelf life of their confectionery products. The questions ranged from ‘How can I stretch the shelf life of my products without altering the taste and texture of my recipes?’ to ‘How long should the shelf life of artisan bonbons be? Is it 6 weeks? 3 months?’ The answer to that question is not as simple as it seems. To quote one of our colleagues in the Chocolate Academy: ‘You don’t decide shelf life after your recipe is done. You start with it.’ What he meant is that you actually need to start with answering a set of questions before crafting your recipes. And those questions are business-related.
What type of confectionery do you want to offer to your customers? Do you want to pamper them by offering the freshest taste experience they can imagine? Or do you mostly export your products and want the bonbons to still taste great after their journey to the customer? Some chocolatiers get the chance to export their products overseas, for instance. Depending on shipping times and rotation at points of sale overseas, you may consider coming up with a totally different product that still tastes great when it arrives on the customer’s taste buds.
What is the rotation of your products? Are you selling out fast? For example, are your products snapped up within one week after production? Or do they take more weeks to sell? The answer to this question may be strongly influenced by how you promote your products, how many points of sale you have available, etc.
How large is your production process? Do you aim for small-batch volumes that are as fresh as possible (and need to be sold within a week?) Or do you want to produce bigger volumes as efficiently as possible, and then store them in perfect conditions for sale over the course of 3, 4, … 8 weeks?
WHY ANOTHER BOOK OF CHOCOLATE RECIPES? 11
These questions are the starting point of this recipe book. That’s why we’ve bundled the recipes in a shelf-life system: short shelf life
SSL 1-2 WEEKS
medium shelf life
MSL 6-8 WEEKS
long shelf life
LSL UP TO 6 MONTHS
Recipes for short shelf life This is about offering absolute freshness and short lists of ingredients that will not remain preserved for extended periods. They need to be sold and consumed within 1-2 weeks to make your customer happy and offer them the ultimate freshness experience.
short shelf life
SSL 1-2 WEEKS
medium shelf life
MSL 6-8 WEEKS
With this recipe book, you can get started right away with creating amazing confectionery products that suit your shelflife needs. We’ve included recipes to create a full portfolio: from bonbons to snack bars and spreads, and even included seasonal products to bridge the ‘slow’ summer season with gelato-based bonbons. They also include a variety of ingredients: from fruits, through nut pastes and caramels, to more delicate ingredients such as fresh cream and butter.
long shelf life
LSL UP TO 6 MONTHS
Recipes for medium shelf life These recipes already require more attention in the selection of ingredients and the way you process them. Balancing out different types of sugar (such as glucose, invert sugar, etc.) to reduce water activity (Aw), etc. help to stretch the shelf life to 6-8 weeks.
medium shelf life
MSL 6-8 WEEKS
long shelf life
LSL UP TO 6 MONTHS
Recipes for long shelf life The longer the shelf life, the more you will have to make informed decisions about which ingredients to include in your recipe. The aim is to keep water activity (Aw) below 0.6, so all microbial growth is inhibited. Such low water activity avoids the need to use preservatives and offers the advantage of extending shelf life up to 6 months under ambient storage conditions.
WE WISH YOU A WONDERFUL DEEP-DIVE AND LOADS OF EXCITEMENT IN MAKING YOUR CONFECTIONERY DREAMS COME TRUE AND BUILDING A SUCCESSFUL BUSINESS.
W2 70-30-42 70-30-38 823
CRACKING THE CODE OF THE CALLEBAUT NAMES CALLEBAUT’S RECIPE NUMBERS EXPLAINED
PART 1
THE ROOT OF THE RECIPE CODE For decades now, chocolatiers all over the world have been using the classic Callebaut chocolate recipes, including 811, 823, W2 and many more. A recipe literally represents the formulation of the ingredients in the chocolate, and the way the ingredients should be processed: defining the bean blend, mixing, refining, conching… By formulating and defining these recipes, Callebaut created a consistent taste in its different chocolates over the centuries. If you have had the chance to taste or work with them, you’ve probably found your favourite chocolates. Now, there’s a story and a meaning behind each of them. Time to reveal the code!
FOR THREE-DIGIT RECIPES
811 First number refers to
Second number refers to
chocolate type
the historical sequence of recipes created
8
couverture chocolate (with a minimum cocoa butter content of 32%)
0 and ODD numbers
dark chocolate
Each chocolate recipe in Callebaut’s history is assigned a consecutive recipe number, starting with 0.
6
Even numbers
The very first dark couverture chocolate recipe was named 800. The following ones were 801, 802… and years later the famous 811.
product type
chocolate with a lighter colour and typically caramelly flavour notes
milk chocolate
Third number refers to
TEST YOURSELF: CAN YOU CRACK THE CODE? Recipe n° 805
Recipe n° 823
Recipe n° 665
The right answer: a dark chocolate couverture. This was the sixth dark chocolate recipe ever created by Callebaut.
The right answer: a milk chocolate couverture. And this was the fourth milk chocolate recipe in Callebaut’s history.
The right answer: a pale milk chocolate with characteristic notes of caramel. Looking at the last number, five: this recipe was the sixth of its kind and was created a few decades ago.
THE ROOT OF THE RECIPE CODE 31
SIX-DIGIT RECIPES ALL INGREDIENT PROPORTIONS AT A SINGLE GLANCE
70-30-42 First number refers to
MINIMUM cocoa solids 70
refers to the minimum of 70.5% cocoa solids in this recipe. This is an indicator for intensity: in this case an intense cocoa taste.
Second number refers to
sugar content
30
means 30% added sugar in this recipe. It indicates the sweetness in the taste. In this case moderate sweetness, rich in cocoa.
Third number refers to
cocoa butter content 42
means 42% cocoa butter. This is important since the percentage of cocoa butter (fat in general) will influence the fluidity of the chocolate. The higher the fat content, the more fluid the chocolate will be.
TAKE THE TEST: CAN YOU CRACK THE CODE? Recipe n° 60-40-38
Recipe n° 70-30-44
POWER 80
The right answer: a dark chocolate couverture with at least 60% cocoa solids, 40% sugar and 38% cocoa butter.
The right answer: a dark chocolate couverture with at least 70% cocoa solids, 30% sugar and 44% cocoa butter.
Aha! An exception in disguise. This name was created to express the high intensity and powerful taste of this chocolate. In the product code, you’ll discover 80-20-44: at least 80% cocoa solids, 20% sugar and 44% cocoa butter.
THE W SERIES TO INDICATE OUR WHITE CHOCOLATES
W2 First letter refers to
The number refers to
product type
the historical sequence of recipes created
W
2
always refers to white couverture chocolate.
all our white chocolate recipes are also assigned a recipe number, starting from 0. So W2 is our third white chocolate recipe.
TAKE THE TEST: CAN YOU CRACK THE CODE? Recipe n° W8
Velvet
The right answer: a white couverture chocolate, the ninth ever created by Callebaut (start counting from zero!)
Aha! An exception: this name was created to express the less sweet, more velvety and creamy character of the chocolate. In the product code, you’ll discover W11, which refers to the twelfth white couverture chocolates developed by Callebaut.
THE ROOT OF THE RECIPE CODE 33
PART 2
THE FLUIDITY INDICATION FOR TWO AND THREE-DIGIT RECIPES Most of Callebaut’s couverture chocolates are available in different fluidities. If you would melt and temper a 2811 chocolate, for instance, and compare it with an L811, you will notice that 2811 is much more fluid and L811 will seem like a ‘thicker’ chocolate – even if they taste the same. Those properties have to do with the rheology of the chocolate, one of Callebaut’s fields of expertise. Rheology determines the fluidity of a chocolate, and in turn will determine what it can be used for. One of the basic aspects of rheology is that it can be influenced by adding cocoa butter. Adding for instance 2% or 3% cocoa butter to a recipe will make the chocolate more fluid. And that again will determine how you would use the chocolate.
As an example: » the more fluid 2811 is perfect for very thin enrobing or mould chocolate with a thin layer of chocolate – and a very hard, snappy shell. » The thicker L811 is a perfect chocolate to create ganaches, mousses etc. Its thicker fluidity makes it less appropriate for fine work, but its taste is amazing to mix in and flavour base preparations. In the designation strings of all Callebaut chocolates, the indication of fluidity has been added to every recipe name. You’ll notice that there is a variety of 811 chocolate couvertures: from L811 to 7811. And the letter or number in front of the recipe code actually indicates whether the chocolate is less fluid or more fluid.
How does that work? In the table below, we’ve highlighted how the fluidity coding actually works.
811 *811 Base recipe with all-round fluidity
L811 –8.4%
…
L
…
C811
*811
–3.5% –2.8% –2.1% –1.4% –0.7%
0
E
D
S
C
B
A
SS
2811
7811
+0.7% +1.4% +2.1% +2.8% +3.5% +4.2% +4.9% 1
SSS
2
3
4
5
6
SSSS
7 SSSSS
Less fluid
More fluid
Less fluid chocolate
More fluid chocolate
Indicated with a letter in front of the recipe code. Every subsequent letter in the alphabet means 0.7 % less cocoa butter (or fat).
Indicated with a number in front of the recipe code. Every subsequent number means 0.7 % more cocoa butter (or fat).
TAKE THE TEST: CAN YOU CRACK THE CODE? C811
L811
CW2
2811
7811
means: ±2.1% less cocoa butter than the 811 recipe, so a less fluid chocolate.
means: ±8.4% less cocoa butter than the 811 reference, so a very thick chocolate.
means: ±2.1% less fat (cocoa butter + milk fat) than the W2 reference, so a less fluid chocolate.
means: ±1.4% more cocoa butter than the 811 recipe, so a more fluid chocolate.
means: ±4.9% more cocoa butter than the 811 recipe, so a very fluid chocolate.
THE FLUIDITY INDICATION 35
FOR SIX-DIGIT RECIPES You can deduct the cocoa butter percentage immediately from the 6-digit recipes: the last 2 numbers indicate the cocoa butter fluidity, and allow you to understand the fluidity of the chocolate. A few examples:
70-30-38 38 refers to the cocoa butter percentage: in this case 38%, which corresponds with a lower fluidity of SS. Which means this chocolate is perfect for mixing and flavouring ganaches, mousses, crémeux, etc. It is less suitable for fine work such as thin enrobing or moulding.
70-30-44 This 70% chocolate has a cocoa butter content of 44%, which corresponds with a high fluidity of SSS. Therefore, this chocolate is perfect for fine work such as thin enrobing or moulding.
WHICH CHOCOLATE TO CHOOSE FOR YOUR APPLICATIONS? A GUIDE TO CALLEBAUT’S FLUIDITY SYSTEM Now that the code and fluidity of the chocolate have been explained, don’t worry too much about understanding the codes. Callebaut makes it easy for you to pick the right chocolate for your applications. The recipe number and the cocoa solids guide you in picking your favourite chocolate taste. What’s more: on the front of each pack, you’ll always find the simple fluidity indication that guides you to the applications for this chocolate.
S Chocolate with a very low fluidity: to be used for baking. These chocolates have a very low cocoa butter or fat content. It prevents them from burning when exposed to oven temperatures.
SS Chocolate with a low fluidity: for mixing and flavouring. These chocolates are perfect to bring a wonderful chocolate taste to ganaches, mousses, creams, etc. They are not suitable for fine work such as moulding or enrobing. However, you could use them for moulding large, hollow figures: you could mould in one go – instead of moulding in 2 to 4 layers, as you would need to do when using a chocolate with higher fluidity.
SSS Chocolate with an all-round fluidity: with these chocolates, you can do a lot of chocolatery work in the lab! On average, these chocolates have a fat content of ±35%, which makes them suitable for flavouring, moulding and enrobing. We recommend picking the other specialty fluidities if you want to obtain the perfect end results where fineness or a more intense taste would be desired, without adjusting the fluidity yourself (for instance by adding cocoa butter).
SSSSS SSSS Chocolate with a Chocolate with a very high fluidity: high fluidity: perfect for thin enrobing and for panning and spraying. These moulding. Especially chocolates have a for bonbons and small bars or tablets, very high fat content and are very fluid. you may want to This makes them achieve a very thin, ideal for panning and shiny and snappy airbrush spraying. chocolate shell. Thanks to their very Chocolates with the 4-drop fluidity high fluidity, you can indication are perfect avoid centres sticking for this job! together too fast in the panning machine, for instance. They will also create a nice and superglossy end result. When using them in airbrush-guns or automated panning machines equipped with a spray gun, these chocolates will also prevent the spray nozzles from becoming clogged.
WHICH CHOCOLATE TO CHOOSE FOR YOUR APPLICATIONS? 37
SHORT SHELF LIFE
short shelf life
SSL 1-2 WEEKS
M
Recipe 1
811 & MANDARIN BONBON
short shelf life
SSL 1-2 WEEKS
By
medium
STORE shelfAT life
14-16° c MSL
57.2-60.8°F 6-8 WEEKS
DAVIDE COMASCHI
Makes
RH
long shelf life
LSL 70-75 %
Callebaut 2811 2 g mandarin gel 4 g 811 ganache
UP TO 6 MONTHS
100 BONBONS
MANDARIN GEL Ingredients 60.5 g mandarin puree 15.2 g glucose syrup DE60 15.2 g invert sugar
Preparation Heat puree, glucose syrup and invert sugar to 35°C. Add gelatin mass. Mix well and leave to set for 12 hours before use.
9.1 g gelatin mass (1:5 gelatin powder 200 bloom + water) 100.0 g Total recipe weight
811 GANACHE Ingredients 223.2 g whole milk (3.25% fat) 26.8 g invert sugar 26.8 g glucose syrup DE60
Preparation Bring milk, invert sugar and glucose syrup to a boil. Pour onto chocolate. Emulsify for at least 2 minutes. Put into piping bag and set aside for assembly later on.
223.2 g Callebaut C811 SS dark chocolate (53.1% cocoa solids) 500.0 g Total recipe weight
ASSEMBLY Spray one side of each mould cavity with tempered orange-coloured cocoa butter at 29°C. Leave to set. Shell the moulds with tempered 2811 SSSS dark chocolate. Leave to set. Fill the chocolate shells with mandarin gel followed by 811 ganache at 26°C. Leave to set for 12 hours. Once fully set, close the moulds with tempered 2811 SSSS dark chocolate. Leave to set before unmoulding.
SHORT SHELF LIFE 41
short shelf life
SSL 1-2 WEEKS
By
medium
STORE shelfAT life
14-16° c MSL
57.2-60.8°F 6-8 WEEKS
CLARE ENGLAND
Makes
RH
long shelf life
LSL 70-75 %
Callebaut 2811 8 g turmeric latte ganache
UP TO 6 MONTHS
96 BONBONS
TURMERIC LATTE GANACHE Ingredients 273.0 g oat cream 273.0 g coconut cream 5.5 g turmeric powder 8.2 g cinnamon powder 2.7 g cardamom powder 2.7 g ginger powder
Preparation Heat oat cream, coconut cream and spices in a saucepan. Slowly bring to a boil. Turn off the heat, cover with cling film and leave to infuse for 10-15 minutes. Pour through a sieve into a clean bowl. Stir in coconut milk powder. Pour warm liquid onto chocolate and emulsify.
2.7 g vanilla bean 27.3 g coconut milk powder 204.9 g Callebaut Single Origin Sao Thomé dark chocolate (70% cocoa solids) 800.0 g Total recipe weight
ASSEMBLY Decorate moulds by flicking tempered yellow-coloured cocoa butter into the mould cavities. Leave to set for 10 minutes at room temperature. Mix Creative Gold & Copper Metallic Powder (Mona Lisa) with alcohol. Lightly sponge the metallic colour into the mould cavities using a natural sponge. Leave to dry for 30 minutes at room temperature (the alcohol will evaporate, leaving just the creative powder behind). Line the moulds with tempered 2811 SSSS dark chocolate. Leave to set for 1 hour at room temperature. Pipe approximately 8 g of the turmeric latte ganache into each cavity. Leave to set for 1-2 hours at 12°C. Close the moulds with tempered 2811 SSSS dark chocolate. Leave to set for 1-2 hours at 12°C before unmoulding.
42
SHORT SHELF LIFE
Recipe 2
SAO THOMÉ & TURMERIC LATTE BONBON
Recipe 3
70-30-38 & EXOTIC FRUIT BONBON
short shelf life
SSL 1-2 WEEKS
By
medium
STORE shelfAT life
14-16° c MSL
57.2-60.8°F 6-8 WEEKS
DAVIDE COMASCHI
Makes
RH
long shelf life
LSL 70-75 %
Callebaut 70-30-44 2 g exotic fruit gel 4 g 70-30-38 ganache
UP TO 6 MONTHS
100 BONBONS
EXOTIC FRUIT GEL Ingredients 41.7 g passion fruit puree 25.0 g mango puree 16.7 g coconut puree
Preparation Heat purees and sugar to 35°C. Add gelatin mass. Mix well and leave to set for 12 hours before use.
8.3 g sugar 8.3 g gelatin mass (1:5 gelatin powder 200 bloom + water) 100.0 g Total recipe weight
70-30-38 GANACHE Ingredients 229.4 g whole milk (3.25% fat) 32.1 g glucose syrup DE60 32.1 g invert sugar
Preparation Bring milk, glucose syrup and invert sugar to a boil. Pour onto chocolate. Emulsify for at least 2 minutes. Put into piping bag and set aside for assembly later on.
206.4 g Callebaut 70-30-38 SS dark chocolate (70.5% cocoa solids) 500.0 g Total recipe weight
ASSEMBLY Spray moulds with tempered yellow-coloured cocoa butter at 29°C. Leave to set. Shell the moulds with tempered 70-30-44 SSSS dark chocolate. Leave to set. Fill the chocolate shells with exotic fruit gel followed by 70-30-38 ganache at 26°C. Leave to set for 12 hours. Once fully set, close the moulds with tempered 70-30-44 SSSS dark chocolate. Leave to set before unmoulding.
SHORT SHELF LIFE 45