essential guide to chocolate
TRANSCRIPT
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Guide
TheEssential
Chocolate
to
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INTRODUCTION
Dear chef,
Callebaut is about much more than quality
chocolate. Our companys key aim is to offer
solutions to chefs at all levels that work withchocolate. If youre looking for ingredients that
allow you to stand out from the crowd,
or whether you aim for desserts that guarantees agreat taste and can be prepared simply and easily,
then Callebaut is your ideal partner.
I have tested and experienced the companysexpertise myself. My years as a pastry chef and as
head of the UK Academy have taught me to be
critical and demanding, and Im pleased to saythat Callebaut has met every one of my demands.
I continue to be impressed with the taste, texture
and look of the end result, the time I can save andthe overall efficiency and pleasure that comes
with using Callebauts products
and services.
Youll be amazed with the end result too. Iftheres anything youd like to know, dont hesitate
to visit us at www.callebaut.com
BEVERLEY DUNKLEY
3 FROM BEAN TO BARTransforming cocoa beans into
Callebauts quality ingredients
4-5CHOC TRENDS
The new techniques, approaches
and trends in the chocolate realm
6-7THE RANGE
Our essential guide to Callebauts
key products
8-9TEMPERING
Tempering your chocolate: all you
need to know
10-11PLATING
Top 10 ways to make your chocolate
creations look the part
12-14RECIPES
A mouth-watering selection ofrecipes that showcase taste, skill
and versatility
15TROUBLE-SHOOTING &
THE ACADEMY
Problem-solving on the chocolate
front and courses at Callebauts
Chocolate Academy
CONTENTS
William Reed Business Media Ltd 2012 All rights reserved.No part of this publication may be reproduced, stored in aretrieval system, or transmitted in any form or by any means,electrical, mechanical, photocopying, recording or otherwisewithout the prior written permission of the publisher.
BROUGHT TO YOU BY
A QUESTIONOF QUALITY
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From bean to barTHE COMPLEX TRANSFORMATION OF CALLEBAUTS COCOA BEANS
TO QUALITY COOKING INGREDIENT
THE TREE
IT ALL STARTS WITH THE COCOA TREE. The
type of soil that it is grown in and the climatic
conditions determine the flavour of the cocoa and
the products that are eventually created with it.
The cocoa tree flowers thousands of tiny pink and
white flowers throughout the year, but only 30 orso flowers will develop into cocoa pods. These are
fully grown after six months and harvested twice a
year (main crop and mid crop).
HARVESTING
AFTER CUTTING THE PODS OPEN, the beans are
removed and left to ferment for five to seven days
to develop aroma and flavour. After fermentation,
beans are left to sun dry for about six days until
moisture content is between 6% and 8%. They are
then brought to a collection centre where they are
graded, packed and allotted a quality code before
being shipped from ports to different Barry
Callebaut plants or processed in origin countries.
BEAN TO LIQUOR
AFTER HARVESTING, the cocoa beans are
cleaned, dried and broken and the shells removed
so only pieces of kernel referred to as cocoa nibs
remain. The nibs are then roasted before being
ground. This process yields three products: cocoa
liquor, cocoa powder and cocoa butter.
MAKING THE CHOCOLATE
THE PRODUCTION OF LIQUID CHOCOLATE
involves three processes: mixing, refining and
conching (a process that smooths the chocolate).
The selection and ratio of the ingredients are
critical to the final product. Dark chocolate is made
from mixing and processing cocoa liquor, cocoa
butter, sugar and vanilla. The same formula is used
for milk chocolate but with the addition of milk
powder. White chocolate uses the same recipe as
milk but the cocoa liquor is omitted. It is then
tempered, cooled and finally moulded into callets
and packaged before making its journey to you.
THE COCOA TREE FLOWERSTHROUGHOUT THE YEAR
COCOA PODS TAKE SIXMONTHS TO MATURE
BEANS ARE SUNDRIED TOREDUCE MOISTURE CONTENT
ONCE GRADED, THE BEANSARE SHIPPED FORPROCESSING
BARRY CALLEBAUTPROCESSINGPLANTS ARE
LOCATED AROUNDTHE WORLD
THE PRODUCTION OFLIQUID CHOCOLATE IS
THE LAST STAGEBEFORE MOULDING
GROWTH & PRODUCTION
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TrendspottingTHE NEW APPROACHES, TECHNIQUES AND INGREDIENTS CAUSINGA STIR IN THE UPPER ECHELONS OF THE CHOCOLATE WORLD
NOSTALGIA. SIMPLICITY. UNUSUAL LOCALLY
SOURCED INGREDIENTS. Haute chocolate trends
often mirror what is going on in the wider
restaurant landscape. Take the idea of nostalgia. In
the restaurant sector, this need for familiarity and
comfort has bought about the reinterpretation of
traditional British comfort dishes. In the chocolate
world its having an equally marked effect, as Bill
McCarrick, owner of Sir Hans Sloane chocolate
shop in Byfleet, Surrey, explains. When I was a
child we almost never ate dark chocolate. Lookingback 30 years and taking inspiration from sweet
shops has caused a resurgence in milk and white
chocolate. There used to be a certain snobbery at
the top-end it was dark chocolate or nothing.
This rediscovery of milk and white chocolate
is a positive because it can increase the range of
chocolate dishes on a restaurant menu. Instead
of simply offering a dark chocolate-based dessert,
chefs can add a lighter variety and thereby cater
for a broader range of tastes. Indeed, chefs now
need to be open to the fact that milk chocolate and
white chocolate often seen as being intrinsically
cheap and cheerful can be very, very good. If you
want proof, check out the milk chocolate categoryof Callebauts Single Origin range.
So what are the key ingredients and flavour
combinations that chocolatiers and pastry chefs
HAY PRESTO: SIR HANS
SLOANE CHOCOLATEFLAVOURED WITH HAY
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CHOCOLATE TRENDS
will be using in 2012? Salted caramel is
on a downward trajectory after a long
run of fashionability, and is likely to
be replaced by cleaner, more acidicflavours. At last years World Chocolate
Masters competition, UK contestant
John Costello stuck to simple
fruit flavours such as apricot,
passion fruit and raspberry for
his creations, which included
moulded and dipped pralines and a
chocolate entremet.
I dont like off-the wall flavours
in my chocolate and Im a stickler
for simplicity. When youre working
with high-quality chocolate it pays to
keep the matches straightforward as it
showcases the chocolate better, he says.
William Curley, who founded his
eponymous chocolate shop in 2004 after working
in the restaurant sector under the likes of Pierre
Koffmann and Marco Pierre White, agrees.
The foundation of what I do is quite traditional,
it is possible to over-innovate in this field. I dont
like complication, he says.Curleys products are simple, clean but
occasionally unusual, utilising specialist Japanese
ingredients including wasabi, vinegars and
Yamazaki single malt whisky.
The latter example highlights another
trend in the ascendancy the useof named premium and super
premium spirits.
Despite the increased use of
milk and white chocolate,
chocolate products are generally
getting less and less sweet
and this looks set to continue.
A common mistake is the
oversweetening of chocolate-based
desserts. Too much sugar will
greatly inhibit the bitter and fruity
notes that characterise high-quality
chocolate, counsels James Petrie, head
of creative development at The Fat Duck
Group and the UKs judge at the 2011
World Chocolate Masters.
Tying in with the wider-restaurant
scene is a DIY movement that sees some
chocolatiers going as far as making
their own couverture. Sir Hans Sloanes
McCarrick was the first UK chocolatierto invest in a small-scale conching
[a process to refine chocolates
texture and flavour] machine, and
now produces his own
chocolate varieties
using cocoa paste
sourced directly
from plantation.
McCarrick is also
working with Simon
Jenkins, head pastry
chef at The Dorchester
Collection-owned Coworth Park in
Ascot, Berkshire, on a range of chocolate
flavoured with ingredients from the
hotels immediate surroundings.
Our first chocolate is flavoured
with hay, McCarrick explains.
We get it cleaned and sterilised
and add it to the chocolate during the
conching process. It took a while toget it right. Add too much hay and its
a bit like eating a chocolate bar in a
gerbil cage.
TASTE OF JAPAN:
YAMAZAKI SINGLEMALT WHISKY
CRACKERS: BILL
MCCARRICKS PLAYFUL
TAKE ON EASTER EGGS
REDISCOVERY: WHITE
AND MILK CHOCOLATE
ARE BACK IN VOGUE
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Meet theCallebaut rangeBARRY CALLEBAUT OFFERS A HUGE RANGE OF PRODUCTS, BUT THISGUIDE TO THE FIRMS KEY PRODUCTS IS A GOOD STARTING POINT
FINEST BELGIAN CHOCOLATESCALLEBAUTS EXCELLENCE IN CHOCOLATEhasbecome a global reference. Often imitated, never
equalled: these four chocolates stem from a great
Belgian tradition in chocolate making and have
become the choice of many professionals the world
over. From home-made pralines to desserts or sauces
you can always count on these chocolates, which are
all produced with 100% Belgian craftsmanship.
All four are made with the finest cocoa beans,
natural bourbon vanilla and 100% pure cocoa
butter. Callebaut is one of the few chocolate makers
to select, roast and grind cocoa beans itself, and theresult is a range of chocolate with an extremely fine
texture and an exceptionally balanced taste.
Callebauts Finest Belgian Chocolates will help you
work quickly and efficiently to achieve a perfect
end result.
For more about these and the other products in
our range, along with how to use them, recipe ideas
and much more, visit www.callebaut.com
With these four Callebaut
chocolates you canreally do everything.The 70-30-38NV dark
chocolate, for example,has a particular intensity
yet possesses a pleasantbalance between bitter and
sweet. It gives that extra
strong tasteto chocolatefondant and
chocolatesauces.
JULIE SHARP,UK ACADEMY
TECHNICAL ANDDEVELOPMENT CHEF
STRONG 70-30-38NV (DARK)Dark and extra bitter taste with a pronouncedchocolate flavourSELECT 811NV(DARK)
Dark and balanced cocoa taste. The mostwidely used and versatile chocolate recipe inthe worldSELECT 823NV(MILK)
Milk with rich cocoa and caramel taste. Wellbalanced in cocoa flavour and sweetnessSELECT W2NV(WHITE)
White with balanced taste. The world standardwhite chocolate with widespread tasteacceptability
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CHOCOLATE MOUSSESCallebaut presents three chocolate mousses(dark, milk and white) with a sensational tasteand - for maximum convenience - supplied inpowder mix form. Each is made with thehighest amount of chocolate on the market.Simply mix with one litre of milk, beat for five
minutes, pipe and chill for two hours. Theresult? A sensational taste for your customersand unrivalled convenience for you.
KEY PRODUCTS
ORIGINE CHOCOLATE- THE EXTRAORDINARY TASTE
Each of our Origine chocolates is made withrare and aromatic cocoa beans from onespecific country or region. Besides theiroverwhelming chocolate taste, youll discoverhints of herbs, flowers or fruits typical of thesoil and unique environment in which thecocoa was grown. Origine enables you to makeyour desserts stand out with an authentic andsophisticated chocolate taste. Origine is idealfor chefs that want to explore exceptional newflavours and liven up their dessert offering.
DARK ORIGINESECUADOR (CHD-R731EQU)A very strong aroma, giving impressions ofgarden angelica, liquorice and banana. Alsovery spicy. 70% cocoaSAO THOM (SAOTHOME)The aroma is slightly spicy, with roast touchesand impressions of coffee and blackberries.70% cocoa
GHANA (CHD-P70GHA)A rich, spicy yet at the same time fruitycharacter with a great deal of variety. Hints ofmorello cherries and roasted nuts. 70% cocoaMADAGASCAR(CHD-Q67MAD)A powerful taste. Hints of blueberry, liquoriceand coffee. 67% cocoaGRENADE (GRENADE)Very mild, with hints of hibiscus andraspberries. 60% cocoa
MILK ORIGINESARRIBA(CHM-Q415AR)Mild, buttery chocolate with hints of yoghurtand hazelnut. 39% cocoa, 25.5% milkJAVA(JAVA)A very pale colour and hints of vanilla andcaramel. 32% cocoa, 20.9% milk
HOW TO STORE CHOCOLATEPROPERLYChocolate is sensitive to humidity, odoursand, if in contact with air and light, oxidation.Chocolate should be protected against lightand air and stored in a cool dry place, at aconstant temperature between 12C and20C. Always ensure that the packaging usedto store chocolate is properly sealed.
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A guide to keepingyour temper
THE CHOCOLATE TEMPERING PROCESS IS ESSENTIAL FOR A
LARGE NUMBER OF CHOCOLATE PREPARATIONS AND RECIPES
SIMPLY MELTING SOLID CHOCOLATE IS NOT
ENOUGHfor it to retain its qualities when it is used
in applications such as the making of small
chocolates and chocolate decorations. On
resetting, properly tempered chocolate will retain
its gloss, texture and snap cleanly.
If the chocolate is melted in the normal way
(between 40C and 45C) then left to cool to
working temperature, the finished product will not
be glossy. If correctly tempered the cocoa butter is
held throughout the chocolate in a stablecrystalline form, and this can only be achieved
through careful regulation of the heating and
cooling process. The three key factors when
tempering are time, temperature and movement.
It is also important to note that the working
temperature of dark chocolate is approximately
32C, while its approximately 30C for white
chocolate and milk chocolate. The best way to
ensure perfect results every time is to use a
reliable method.
METHOD 1:
TEMPERING USING A TEMPERING STONE
The most common method for tempering chocolate1. Melt the chocolate at a temperature between
40C and 45C in a double boiler or melting pan.
2. Pour two thirds of the melted chocolate onto a
CAREFUL REGULATION OF HEATING
AND COOLING IS ESSENTIAL TO
TEMPER CHOCOLATE CORRECTLY
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TEMPERING
cool surface granite is best.
3. Keep the chocolate moving by stirring
continually with a spatula and a scraper.
4. Continue to do so until the chocolate coolsslightly (by 4C to 5C) and starts to thicken as the
cocoa butter starts to crystallise. You will see that
peaks are formed when the chocolate is allowed
to fall from the spatula
5. Pour the pre-crystallised chocolate into the rest
of the melted chocolate and stir until it forms an
even mixture.
6.The chocolate is now ready to work with.
However, if the chocolate is too thick, reheat it
gently until it becomes liquid again but remains
pre-crystallised. To test, put the tip of a knife into
the chocolate. If the chocolate is correctly
tempered, it will harden evenly within three
minutes at room temperature (20C).
METHOD 2:
TEMPERING BY SEEDING
A slightly faster method that requires a
melting pan with a thermostat
1. Melt the chocolate in a melting pan
with the thermostat to 45C.2. Lower the thermostat (to 32C for
dark chocolate or 30C for white
chocolate and milk chocolate) and
immediately add 20% additional
TROUBLE-SHOOTING
callets at ambient temperature.
3. Stir the chocolate well to ensure the dispersion
of the stable crystals of the callets. If the callets
melt very quickly the temperature is too hot, addmore callets and continue stirring.
4. The chocolate will thicken slightly, at which
point it is ready to work with.
METHOD 3:
PRE-CRYSTALLISATION IN THE
MICROWAVE
A very quick method that is ideal when only a small
amount of chocolate is required
1. Pour some callets into a plastic or glass bowl.
2. Put the bowl into the microwave and melt the
callets at 800 to 1000 Watts.
3. Take the callets out of the microwave every 15 to
20 seconds and stir well to ensure that the
temperature is evenly distributed
to avoid scorching.
4. Repeat this procedure until the
chocolate has almost all melted.
Some small pieces of callet should
still be visible in the bowl.
5. Remove from the microwave andstir the chocolate well, until all the
pieces of callet have disappeared
and a slightly thickened even liquid
has been obtained.
HOW TO CHECK PRE-CRYSTALLISATION
To check pre-crystallisation, spread a tiny
amount of chocolate on the tip of a knife or on
a piece of paper. If the chocolate is properly
tempered, it should harden evenly within 3
minutes at an ambient temperature between
18C and 20C, and it should have a good shine.
If it does not, continue tempering.
WHAT TO DO IF THE CHOCOLATE BECOMES
TOO THICK
After a certain amount of time, the tempered
chocolate may start to thicken rapidly. This is
called over-crystallisation and is caused by thesudden, rapid swelling of the cocoa butter
crystals. Over-crystallised chocolate imparts
less shine to the finished product and its
shrinkage force is too weak for some
applications. It also becomes more difficult to
remove air bubbles.
To correct, raise the temperature of the
melted chocolate by adding more melted
chocolate or reheat the chocolate slightly in the
microwave. Reheat the chocolate in small
stages, not abruptly, so that it becomes as liquid
as before, whilst the cocoa butter crystals
remain. It is also wise to stir the chocolate
regularly because crystallisation mostly takes
place on the surface forming a skin.
For more chocolate trouble-shooting advice
head to page 15
PEAKS ARE FORMED AS
COCOA BUTTER STARTS
TO CRYSTALLISE
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Power platesTEN WAYS TO MAKE YOUR CHOCOLATECREATIONS LOOK AS GOOD AS THEY TASTE1. WHEN MAKING CHOCOLATEGARNISHES, ALWAYS TEMPER THECHOCOLATE FIRSTMany (perhaps even the majority of ) restaurant
chefs make chocolate-based garnishes without
tempering the product first. This makes for a
dull, lifeless look and poor texture, lacking the
pleasing snap that properly tempered chocolate
has. Tempering small amounts of chocolate is
actually very easy. Check out page 8 for details.
2.AVOID CLICHSKumquats, a slice of kiwi with the skin on and an
unripe air-freighted strawberry split in
half all signal a lamentable
lack of effort, yet arecommonplace in the
restaurant sector.
Plan garnishes well
ahead of a dish
coming on order
and make sure
all fruit is ripe,
appropriately
prepared and most
importantly adds
something to the dish.
3.CONSIDER RTU PRODUCTSCallebaut offers a large range of ready-to-use
(RTU) products to help chefs garnish plates
quickly and easily. The selection features
everything from basic, grated chocolate and
chocolate curls to intricate chocolate flowers. The
firms bestsellers in the restaurant sector are Dark
Chocolate Flavour Topping (TOD-6022), True
Caramel Topping (TOF-6042CARA) and RedCurrant and Raspberry Topping (TOF-60004RF).
The range is available in 1kg bottles and suitable
for both cold and hot use.
4. BAN INEDIBLE GARNISH
Dont be tempted to use whole spicessuch as cinnamon sticks, star anise and
vanilla pods. They might all be ingredients that
are associated with desserts but if theyre not
AINT NO TOPPING US NOW:
CALLEBAUTS RTU PRODUCTS HELP
CHEFS GARNISH PLATES QUICKLY
CRIME AGAINST GARNISH:
KIWI FRUIT WITH THE SKIN
ON SHOWS A LACK OF
EFFORT
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CHOCOLATE GARNISHES
7. GARNISH DISHES TO ADD TO THEEATING EXPERIENCETry not to garnish just for the sake of it. For
example, acidic fruit garnishes can provide awelcome contrast to a particularly rich dish. In
fact its better not to think in terms of garnishes
at all consider them as necessary parts of the
dish that also provide aesthetic relief.
8. CREATE YOUR OWN SIMPLECHOCOLATE GARNISHESAlthough ready-made products are available
(see no 3), there are a range of simple chocolate
decorations that all kitchens can easily make. Try
grating chocolate with a microplane grater and
sprinkling over the plate or use a vegetable peeler
to produce rustic curls from blocks of chocolate.
Chocolate can also be piped onto a Silpat baking
mat or similar non-stick material, left to dry and
peeled off to produce intricate shapes. Just make
sure the chocolate is tempered first for a shiny look
and improved texture.
9. THINK ABOUT TABLEWARE
Choose simple tableware of the appropriate sizethat goes with your creations. Desserts are an area
where chefs can experiment, so consider glass,
slate and terracotta alongside porcelain.
10.KEEP IT SIMPLEChefs have a tendency to get carried away with
piping bags and squirty cream. Unless you reallyknow what youre doing, keep to one type of sauce
and keep the number of elements on the plates to
a minimum. Remember, less is nearly always more.
edible they have no business being on the plate.
Consider candied nuts and dried and fresh fruit
as alternatives.
5. LEARN THE MINI PIPING-BAG TRICKYou dont need to use proper piping bags for
chocolate squiggles and swirls. Simply make a
triangle out of greaseproof paper and hold it with
your left hand at the middle of the longest side
and with the right hand at the corner on the
opposite side. Now move your left hand over to
the right corner and curl it over to the top corner,
so that it forms a cone. Fill the improvised piping
bag and snip off the end when ready to use.
6. USE GLUE TO KEEP THINGS INPOSITION ON THE PLATERemember that elements can be fixed to the
plate using either caramel, melted chocolate or
dulce de leche. This practice is especially usefulfor banqueting services and restaurants where
plates need to travel large distances to get to
the customer.
LESS IS MORE: KEEP THE
NUMBER OF ELEMENTS ON
THE PLATE TO A MINIMUM
PUD LOOKING: USE
EDIBLE GARNISHES
SUCH AS DRIED AND
FRESH FRUIT
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Recipes forsweet successA SELECTION OF FOOL-PROOF CHOCOLATE RECIPES THATSHOWCASE TASTE, SKILL AND VERSATILITY
CHOCOLATE FONDANT
MAKES FOUR RAMEKINS
INGREDIENTS
100g Callebaut 703038NV dark chocolate
100g butter
2 eggs
2 egg yolks
50g caster sugar
30g flour
METHOD
1.Melt the butter and chocolate together slowly
over a bain-marie
2.Whisk the eggs, egg yolks and sugar togetheruntil light and fluffy
3. Quickly fold the chocolate into the egg mix
4. Fold in the flour
5.Allow the mixture to set before piping into
buttered ramekins
6.Bake in the oven at 180C for eight minutes
QUICK CHOCOLATE SAUCE
INGREDIENTS
100g cream
100g Callebaut 811NV Dark Chocolate
METHOD
1. Place both ingredients into a small
microwaveable dish
2.Heat for 15 seconds at 800W
3.Stir
4.Microwave for a further 10 seconds
5.Stir and use
WHITE CHOCOLATE MOUSSEINGREDIENTS
125g+300g single cream (18% to 20% fat content)
155g Callebaut White Chocolate W2NV
75g Boiron passion fruit pure
75g pasteurised egg white
METHOD
1.Bring 125g of the cream to the boil
2.Pour over the chocolate
3. Stir to emulsify to make a ganache
4.Stir in the rest of the ingredients and strain
5. Pour the mixture into a siphon, pressurise with
two N20 cartridges
6.Chill in the fridge for service
CHOCOLATE TRUFFLES
INGREDIENTS
125g butter at room temperature
250g Callebaut Milk Chocolate 823NV
Callebaut Dark Strong Chocolate 70-30-38NV
(for enrobing)
Chocolate shavingsMETHOD
1. Melt the chocolate and leave to cool to 35C
2. Stir in the softened butter and aerate
GOOEY GOODNESS:
CHOCOLATE FONDANT
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CHOCOLATE CREATIONS
3. Pipe out into the desired shape and
leave to set overnight
4. Dip truffles in pre-crystallised Callebaut
811NV and roll in the chocolate shavings
BAILEYS CARAMEL TRUFFLES
INGREDIENTS
750g sugar
130g glucose
540g whipping cream 35%
520g Callebaut 823NV Milk
Chocolate Select
200g Baileys
20g whisky
Moulded small milk chocolate shells
made with Callebaut 823NV MilkChocolate
METHOD
1. Bring the cream to the boil
2.Dry-caramelise the sugar and glucose to a light
caramel, incorporate the boiled cream
3.Pour the cream and caramel mixture onto the
chocolate and homogenise
4. Stir in the whisky
5.Pipe into prepared milk chocolate shells
and leave to crystallise overnight
6.Close the moulded chocolates with
crystallised chocolate
DARK DELIGHT: QUICK
CHOCOLATE SAUCE
TIPS TRUFFLES: ALCOHOL
FILLED CHOCOLATES
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CHOCOLATE CREATIONS
CHOCOLATE MILLEFEUILLE WITH
NOUGATINE AND APRICOTS NOUGATINE
INGREDIENTS
32g milk78g butter
32g glucose
92g sugar
2g pectin
187g nibbed almonds
8g Callebaut Cocoa Powder CP-666
METHOD
1. Mix the sugar and pectin
together
2.Bring the milk, butter,
glucose, sugar and pectin to
the boil
3. Cook to a light golden
caramel
4. Stir in warm nibbed
almonds and cocoa powder.
5. Pour on to a large
non-stick baking sheet
6.Spread out evenly
7.Allow to set
CHANTILLY
CHOCOLATE CREAM
INGREDIENTS
250g whipping cream
75g Callebaut 811NV Dark
Chocolate
METHOD
1. Bring the cream to
the boil
2.Add the chocolate and
blend until smooth
3.Allow to cool for two hours
4.Aerate, taking care not to over whip
STEWED APRICOTS
INGREDIENTS
500g fresh apricots
120g caster sugar
10g vanilla sugar
1 tbsp of water
METHOD1. Place the stoned apricots and other ingredients
in a saucepan
2. Cook slowly together to soften the apricots
PUFF PASTRY
METHOD
1. Roll out 500g ready-made puff pastry to a 2cm
thickness to fit a 40x60cm baking tray2. Transfer to a clean 40x60cm baking tray by
wrapping the pastry around the rolling pin
3.Prick all over with a fork
4.Relax for two hours
5. Cut into three strips lengthwise and bake at
230C until golden brown
6.Allow to cool
ASSEMBLING THE FINISHED PASTRY
1. Pick the best strip of cooked puff pastry for the
top of the finished millefeuille
2.Spread one strip of cooked puff pastry with the
Chantilly chocolate cream
3. Place on a strip of cooked puff pastry
4. Spread with a thin layer of Chantilly
chocolate cream
5. Sprinkle with pieces of nougatine
6. Layer with stewed apricots7. Place on the last strip of cooked puff pastry
8. Optional: Decorate with chocolate glac
and decorations
CEST MAGNIFIQUE:
CHOCOLATE MILLEFEUILLE
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TIPS & TRAINING
TroubleshootingFROM SPLITTING GANACHES TO UNSIGHTLY MARKS, BARRYCALLEBAUT DISSECTS SOME COMMON CHOCOLATE PROBLEMSQ:I HAVE WHITE OR GREY COLOURATION OF MY
CHOCOLATE
A: Check you are tempering correctly using one of
the methods within this guide. Check your cooling
temperature. The ideal temperature for cooling
chocolate used for moulding work is 10% cooler
than room temperature. Chocolate for coating
work should be cooled between 15C and 18C.
Q: I HAVE CRACKS ON MY PRODUCTS
A:As above, check your cooling temperature.
Q:I HAVE DULL STAINS ON MY PRODUCTS
A:Check your cooling temperature and
refrigeration temperature, which should be 10C
to 12C with no humidity.
Q: CAN I SWAP DARK CHOCOLATE FOR MILK OR
The Chocolate Academy
WHITE CHOCOLATE IN MY RECIPES?
A:No, because of different ingredient
compositions in the chocolate. In most cases you
will need to adjust your recipes. For example, the
working temperature of dark chocolate is different
to that of milk or white chocolate.
Q:MY GANACHE IS SPLITTING
A: This is usually caused by working at too high a
temperature or by a recipe imbalance, specifically
too much fat. If the temperature is too hot, cool it
and introduce movement with whisk or machine.
If the recipe is imbalanced add a small amount of
warm boiled water or alcohol and then re-emulsify.
Q: MY MOUSSE IS SPLITTING
A:You need to add your whipped cream to yourbase mousse in stages to avoid shocking it.
BARRY CALLEBAUTS CHOCOLATE ACADEMY PROVIDES WORLD-CLASSTRAINING FOR CHEFS OF ALL LEVELS
CALLEBAUT CHOCOLATE
ACADEMIES are trainingcentres for artisans andprofessionals who want toimprove skills in chocolate.With 12 academies worldwide,more than 500 craftsmenattend courses every week.
The UK Chocolate Academy,based in banbury, Oxfordshire,is run by Beverley Dunkley andJulie Sharp. Purpose-
built and state-of-the-art, itseight individual work stationsallow for one-to-one tuition. Itis situated adjacent to the Barry
Callebaut factory allowing easyaccess for tours.
Our courses have beendesigned to offer practical and
theoretical help for the novicechocolatier through to thechocolate artisan, pastry chef,confectioner, baker, caterer
and lecturer, explains Duncan.We are extremely proud tohave distinguished chefs fromboth the UK and Europe to helprun our courses. All haveextensive knowledge andexperience in the field ofchocolate. We would welcomethe opportunity to share withyou our expertise to expand andfulfil your chocolate creativity.To view the full range of
courses and sign up to theAcademy newsletter visit
www.chocolate-academy.com
or call 01295 224 700
CHOCOLATE ACADEMY HEAD
BEVERLEY DUNCAN HELPS
CHEFS IMPROVE THEIR
SKILLS AND KNOWLEDGE