Make every

season specialwith Gold

7 SEASONAL RECIPES

TOFFEE

BISCUIT

SWEET

VANILLA

BUTTER

SALT

CARAMEL

CREAM

TOFFEE

BISCUIT

SWEET

VANILLA

BUTTER

SALT

CARAMEL

CREAM

GOLD

32

A NEW chocolate, as CARAMEL as it gets

Expertly crafted and composed from a fine selection of ingredients such as caramelised sugar and caramelised milk, Gold has an intense yet balanced caramel chocolate taste, with rich notes of toffee, butter, cream and an exciting dash of salt.

LDG

54

The year is filled with great occasions for consumers to celebrate. In their quest to make it special, 9 out of customers turn to you – chefs, pastry chefs and chocolatiers to be spoiled and surprised – at home or in the restaurant.

Golden opportunities:

the whole year round!

NOW is the time to SURPRISE them with

GOLD

is everywhere1

Consumers see as

COM FORT / C H I L DHO OD F L AVOU R S

2

9 10OUTOF

L VE CH C LATE2

&

=BEST of BOTH

WORLDS3

When consumers find in your counter / on the menu

they are MORE LIKELY to buy / order dessert3

They are willing to spend 50% more to 3

1) Source: 2016 research by Dataessential2) From internet desk research3) Source: Barry Callebaut consumer research in 2016 UK, France and Germany in retail.Conclusions valid for UK and France, not for Germany.

CREATE M RE HAPPY CUST MERS

WITH GOLD

76

Apple Croissant TartApple InsertIngredients Preparation

250 g caster sugar 12 g pectin NH

Mix together.

60 g celery juice375 g green apple puree8 g lemon juice500 g green apple cubes

Add and boil together.

40 g gelatin mass Add and cool.

Croissant Ingredients Preparation

1809 g flour40 g yeast92 g milk powder927 g water 27 g salt 84 g sugar21 g bread improver S500

Mix together slowly for 10 minutes. Refrigerate for 4 hours.

Callebaut® Gold Mousse Ingredients Preparation

35 g apricot puree 12 g glucose100 g cream 2 g cinnamon sticks

Boil together.

150 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX15 g Callebaut® Cocoa Butter CB-655 22 g gelatin mass

Mix and pour over previous mixture. Mix well.

270 g whipped cream Add at 40°C.

Callebaut® Gold Glazing Ingredients Preparation

180 g sugar180 g glucose90 g water

Boil together to 105°C.

2 g Sparkling Powder Gold IBC F018919300 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX120 g sweetened condensed milk80 g gelatin mass 100 g mirror glaze

Mix and pour over previous mixture. Mix well. Use at 40°C.

Chocolate Biscuit Ingredients Preparation

296 g egg whites270 g sugar

Whip together.

196 g egg yolks Fold in.

89 g Callebaut® Cocoa Powder CP-776 Add and bake at 169°C for 10 minutes.

Callebaut® Gold GlazingCallebaut® Gold MousseApple InsertCroissantChocolate Biscuit

Fall &WINTER

98

Apricot xmas yule logVanilla InsertIngredients Preparation

50 g egg yolks36 g sugar

Mix together.

200 g cream Heat to 40°C and add.

0.25 g vanilla Add and cook at 85°C.

12 g gelatin mass Add and cool.

Apricot CreamIngredients Preparation

140 g sugar 12 g ice cream stabiliser 18 g pectin NH90 g egg yolks

Mix together.

280 g lime puree 340 g water

Heat to 40°C and add.

140 g dairy butter Add and cook at 85°C.

Callebaut® Gold Mousse Ingredients Preparation

35 g apricot puree 12 g glucose100 g cream 2 g cinnamon sticks

Boil together.

150 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX15 g Callebaut® Cocoa Butter CB-65522 g gelatin mass

Add and mix well.

270 g whipped cream Add at 35°C.

Callebaut® Gold Glazing Ingredients Preparation

180 g sugar180 g glucose90 g water

Boil together at 105°C.

2 g Sparkling Powder Gold IBC F018919300 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX120 g sweetened condensed milk80 g gelatin mass 100 g mirror glaze

Mix and pour over previous mixture. Mix well. Use at 40°C.

Chocolate Biscuit Ingredients Preparation

296 g egg whites270 g sugar

Whip together.

196 g egg yolks Fold in.

89 g Callebaut® Cocoa Powder CP-776 Add and bake at 169°C for 10 minutes.

Chocolate Shortbread Pastry Ingredients Preparation

429 g butter286 g icing sugar 107 g ground almonds7 g salt

Mix together.

179 g whole eggs Mix in bit by bit.

135 g Callebaut® Cocoa Powder CP-776589 g flour 214 g roasted hazelnuts53 g potato starch

Fold in. Let the batter cool down in the refrigerator.

Roll out until 3 mm thick and arrange on baking tray with Silpat baking sheet.Bake at 170°C.

Callebaut® Gold GlazingCallebaut® Gold MousseApricot CreamVanilla InsertChocolate BiscuitChocolate Shortbread Pastry

XM S

1110

Hazelnut xmas yule logHazelnut Praline Insert

Ingredients Preparation

36 g sugar50 g egg yolks

Mix together.

200 g cream Cook at 85°C and add.

40 g Callebaut® Pure Roasted Hazelnut Paste PNP-663

Add.

14 g gelatin mass Add and cool.

Biscuit Without FlourIngredients Preparation

70 g eggs24 g egg yolks 180 g caster sugar 40 g lemon puree 130 g cream230 g pure almond powder 35 g cream powder

Mix together.

50 g egg whites30 g caster sugar 12 g potato flour

Make meringue. Fold in.

Callebaut® Gold Mousse Ingredients Preparation

35 g apricot puree 12 g glucose100 g cream 2 g cinnamon sticks

Boil together.

150 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX15 g Callebaut® Cocoa Butter CB-65522 g gelatin mass

Add and mix well.

270 g whipped cream Add at 40°C.

Lemon CreamIngredients Preparation

140 g sugar12 g ice cream stabiliser 18 g pectin NH90 g egg yolks

Mix together.

280 g lemon puree 340 g water

Heat and combine with previous mixture.

140 g dairy butter Add dry ingredients and cook at 85°C. Mix well and cool.

Callebaut® Gold Glazing Ingredients Preparation

180 g sugar180 g glucose90 g water

Boil to 105°C.

2 g Sparkling Powder Gold IBC F018919300 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX120 g sweetened condensed milk80 g gelatin mass 100 g mirror glaze

Mix and pour over previous mixture. Mix well.Use at 40°C.

Callebaut® Gold GlazingCallebaut® Gold MousseLemon CreamHazelnut Praline InsertCallebaut® Cocoa Nibs S502-X47 + NutsBiscuit Without Flour

XM S

1312

Xmas yule log with chocolate parfait Chocolate Financier BiscuitIngredients Preparation

375 g pure almond powder 300 g icing sugar 540 g egg whites 150 g cream 20 g starch

Mix together.

100 g Callebaut® Finest Belgian Dark Chocolate 70-30-38NV-XX-XXX

Add and mix well.

Chocolate Café Parfait Ingredients Preparation

250 g whole milk200 g glucose 10 g coffee beans

Boil together.

150 g egg yolks150 g sugar

Mix together. Add to previous mixture and boil to 85°C.

360 g Callebaut® Single Origin Chocolate Madagascar CHD-Q67MAD-XX-XXX

Strain over previous mixture.

400 g whipped cream Add.

Callebaut® Gold Parfait Ingredients Preparation

166 g sugar 54 g water

Boil together to 118°C.

110 g egg yolks 52 g gelatin mass 187 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX83 g Cointreau 2 g orange zest

Whip and pour over previous mixture.

747 g whipped cream Add.

Callebaut® Gold Glazing Ingredients Preparation

180 g sugar 180 g glucose 90 g water

Boil together to 105°C.

2 g Sparkling Powder Gold IBC F018919 300 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX 120 g sweetened condensed milk 80 g gelatin mass 100 g mirror glaze

Mix and pour over previous mixture. Mix well. Use at 40°C.

Callebaut® Gold GlazingCallebaut® Gold ParfaitChocolate Café Parfait Chocolate Financier Biscuit

XM S

1514

Caramel CheesecakeBreton Shortbread

Ingredients Preparation

60 g egg yolks 132 g caster sugar 168 g butter200 g flour2 g salt8 g baking soda

Mix together and roll out 4 mm thick. Bake at 160°C for 20 minutes.

Caramel CheesecakeIngredients Preparation

160 g butter160 g sugar320 g cream cheese200 g eggs0.25 g vanilla

Boil together.

30 g lemon juice 30 g gelatin mass 180 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX

Add and mix well.

Salted Caramel Ingredients Preparation

250 g sugar250 g glucose250 g cream

Boil together.

100 g butter4 g salt 0.25 g vanilla 200 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX

Add and mix well.Use at 40°C.

Callebaut® Gold Glazing Ingredients Preparation

180 g sugar180 g glucose90 g water

Boil together to 105°C.

2 g Sparkling Powder Gold IBC F018919300 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX120 g sweetened condensed milk80 g gelatin mass 100 g mirror glaze

Mix and pour over previous mixture. Mix well.Use at 40°C.

Callebaut® Gold GlazingCaramel CheesecakeSalted CaramelBreton Shortbread

Valentine’s Day

& Mother’s

Serving tip: Top off with Flying Hearts Transfer Sheets Mona Lisa

TRS-19609-EO-999.

1716

Raspberry and Granola HeartGranola BaseIngredients Preparation

100 g butter 100 g brown sugar10 g flour100 g almond powder50 g rolled oats50 g flaked almonds60 g sunflower

Mix together and bake at ± 160°C for 20 minutes.

Raspberry CreamIngredients Preparation

45 g sugar2,5 g ice cream stabiliser 7 g pectin NH

Mix together.

45 g egg yolks300 g raspberry puree30 g calamondin puree

Add previous mixture and cook to 85°C. Let cool to 40°C.

70 g dairy butter Add and mix well.

Callebaut® Gold Mousse Ingredients Preparation

35 g apricot puree12 g glucose100 g cream2 g cinnamon sticks

Boil together.

150 g Callebaut® Finest Belgian CaramelChocolate Gold CHK-R30GOLD-XX-XXX15 g Callebaut® Cocoa Butter CB-65522 g gelatin mass

Add and mix well.

270 g whipped cream Add at 40°C.

Callebaut® Gold Glazing Ingredients Preparation

180 g sugar180 g glucose90 g water

Boil together to 105°C.

2 g Sparkling Powder Gold IBC F018919300 g Callebaut® Caramel Chocolate Gold CHK-R30GOLD-XX-XXX 120 g sweetened condensed milk80 g gelatin mass 100 g mirror glaze

Mix and pour over previous mixture. Mix well. Use at 40°C.

Chocolate Biscuit Ingredients Preparation

296 g egg whites 270 g sugar

Whip together.

196 g egg yolks Fold in.

89 g Callebaut® Cocoa Powder CP-776 Add and bake at 169°C for 10 minutes.

Callebaut® Gold GlazingCallebaut® Gold MousseChocolate BiscuitRaspberry CreamGranola Base

Valentine’s & Mother’s Day

1918

EasterGeometric Egg

Pipe geometrical lines in Callebaut® Finest Belgian Dark Chocolate Recipe N°811. Fill up the spaces with Callebaut® Finest Belgian Milk Chocolate Recipe N°823

and Callebaut® Finest Belgian White Chocolate Recipe N°W2. Mould in Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD-XX-XXX.

Nutty EggApply Callebaut® Finest Belgian

Dark Chocolate Recipe N°811 in lines. Add nuts before it sets.

Golden Egg Pipe the Callebaut®

Finest Belgian Caramel

Chocolate Gold CHK-R30GOLD-XX-XXX on the outside edges of the mould and let it drip in.

Shape it to your liking.

For recipes and inspiration

www.callebaut.com