Callebaut Recipes
Callebaut Recipes
Callebaut Recipes
INSPIRATION
ULTIMATE
BROWNIES
REC IP E
ULTIMATE BROWNIES
REC IPE
Piled atop a thick strip of chewy brownie, plump juicy raspberries,
Sicilian pistachios and crisp grenadine tuile dress up this standard treat.
Chef
Celine Plano
Assembling Schema
Fresh raspberries and
Scilian pistachios
Grenadine Tuile
FANCY
BROWNIES
Raspberries
Brownie
Sift the flour and baking powder. Then fold these into the
mixture by hand.
Pipe the batter into individual silicon molds and bake at 165C (330F) for about 20 minutes.
GRENADINE
TUILE
60 g granulated sugar
18 g all purpose flour
37 g melted butter
30 g grenadine syrup
Refrigerate for 2 hours. Once cooled down, spread onto silicone mat. Bake at
115C (240F) for 20 minutes. Turn off the oven, while still warm, cut to the desired
shape. Cool completely and store flat in airtight container with silica until ready to use.
Layer and decorate as desired with Grenadine Tuile, fresh raspberries, and Sicilian
pistachios. Pair with chocolate ganache and raspberry sorbet.
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RECIPE
INSPIRATION
DARK
ORANGE
REC IP E
DARK ORANGE
REC IPE
This Dark Orange recipe
orange with a sophisticated look that you could proudly showcase at your
window display.
Chef
Mark Ducobu
Assembling Schema
Chocolate decoration
Safari
NO-FLOUR
SPONGE
(for a 40 x 60 cm tray)
Kumquat
Whip.
ORANGE
CRME
Poach at 82C.
Leave to cool down to 40C.
20 g Cointreau
1 leaf of gelatine
Add.
MADAGASCAR
CHOCOLATE
MOUSSE
NOUGATINE
560 g syrup
Add.
Leave to cool down to 30C.
Add.
Fold in.
32 g milk
78 g butter
32 g glucose
92 g sugar
2 g pectin (for baking)
Fold in.
Add.
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DARK GLAZE
Add.
Leave to cool down to 35C.
56 g butter
RECIPE
INSPIRATION
MOELLEUX
CHOCOLAT
REC IP E
MOELLEUX CHOCOLAT
REC IPE
This molten cake surprises and delights, when sweet and luscious whitechocolate lava spills out the slightly-bitter dark chocolate cake, for the
perfect balance of tastes.
Chef
Celine Plano
Assembling schema
10 g cornstarch
125 g whole milk 3.5%
Chocolate pencils
Moelleux chocolat
ice-cream
INSERT FOR
MOELLEUX
CHOCOLAT
Notes: If desired, you may alter the recipe to include 7 g of fresh grated ginger,
substitute raspberry puree for the milk and add 12 g of pistachio paste or add 15 g of
orange zests.
insert
MOELLEUX
CHOCOLAT
Pipe into rings lined with parchment paper or greased aluminum cups, placing an insert
in the center. Freeze and bake from frozen to order for 12 minutes at 165C (330F).
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RECIPE
INSPIRATION
THREE FLOOR
SMORES
REC IP E
Chef
Celine Plano
Assembling Schema
Graham cookie
SALTED
CARAMEL
SAUCE
DARK
CHOCOLATE
GANACHE
500 g Callebaut
Caramel Loaf (Filling)
Cut the caramel loaf into small pieces. Add the caramel and
melt on low heat, stirring continuously the sauce is smooth.
Allow the ganache to set at room temperature to a piping consistency (approximately 4 hours).
GRAHAM
CRACKER
DOUGH
Sift all the flour, baking powder and baking soda together.
Refrigerate the dough overnight or sheet out between parchment paper. Cut the
desired shape and bake at 175C (350F) for 13 to 15 minutes.
100 g water
Place the water, corn syrup and sugar. Cook to 105C (220F).
325 g corn syrup
Pour into the mixing bowl and allow to cool down to
325 g granulated sugar 90C (195F).
VANILLA
MARSHMALLOWS
RIBE
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5 g vanilla extract
Add the vanilla extract and whip for 1 minute. Pipe the
marshmallow in logs on greased parchment paper.
snow sugar
Let set for 3 hours at room temperature before cutting in the desired shape.
*Note: For proper hydration, use approximately a 1 to 5 ratio of gelatin to water. For
this recipe, that means 21 g of gelatine for 105 g of cold water.
Build the smores by alternating layers of graham cookie, marshmallow and soft ganache.
Serve with the ice cream of your choice, accented with salted caramel sauce, chocolate
sticks, marshmallow and additional garnishes to your liking.
RECIPE
INSPIRATION
CHOCOLATE
TARTLETS
REC IP E
CHOCOLATE TARTLETS
REC IPE
This recipe is perfect example of how to achieve a great result
bringing together dark chocolate ganache and raspberry.
by
Assembling Schema
Raspberries
Chocolate
ganache
CHOCOLATE
PASTE
Raspberry pips
160 g butter
100 g icing sugar
50 g eggs
Add.
250 g flour
35 g ground almonds
10 g cocoa powder Callebaut CP
1 g salt
Chocolate tartlet
RASPBERRY
PIPS
CHOCOLATE
GANACHE
500 g raspberries
250 g sugar
Juice of 1/2 lemon
Bring to the boil and cook for 3-4 minutes until you
have a jam-like consistency.
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RECIPE
INSPIRATION
DOUBLE CHOCOLATE
COOKIES
REC IP E
Chef
Celine Plano
Assembling schema
chocolate cookie
COOKIE
DOUGH
white chocolate
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In the mixer with the whisk attachment, whip the eggs, sugar,
salt and extracts until the mix is fluffy and pale yellow. Then
at slow speed, incorporate the chocolate butter mixture into
the egg mixture.
Sift the flour and baking powder together. Then add these dry
ingredients to the mixture.
RECIPE
INSPIRATION
MILK CHOCOLATE
LEMON
GINGER DOME
REC IP E
MILK CHOCOLATE
Chef
Celine Plano
Assembling Schema
Dentelle
chocolate
Mousse
dome
DENTELLE
CHOCOLATE
80 g granulated sugar
5 g Callebaut CP cocoa
powder 24% fat
Sift the sugar and cocoa powder together. Then add into the
melted mixture.
40 g cold water
Once cooled, spread thinly onto a silicone mat. Bake at 175C (350F) for 8 minutes.
Store flat in airtight containers until ready to use.
Sable
100 g heavy cream 35% In a saucepan, heat the cream, ginger and lemon zest to 90C
5 g grated fresh ginger (190F). Add the gelatin mass and stir.
4 g lemon zest
10 g gelatin mass*
MILK CHOCOLATE
LEMON GINGER
MOUSSE DOME
70 g almond flour
Mix the almond flour, confectioner sugar and fleur de sel
180 g confectioners sugar together.
2 g fleur de sel
SABLE DOUGH
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In the mixer with paddle attachment, add the butter and mix
well at low speed.
Refrigerate for a minimum of 4 hours, preferably overnight, then sheet out to desired
thickness. Cut into discs the same size as the domes, then bake at at 175C (350F)
until golden brown (approximately 20 minutes).
Set the tart disc on a plate, then place mousse dome on top and finish with a decorative
piece of dentelle chocolate to add a flourish.
RECIPE
INSPIRATION
CHOCOLATE
CAKE
REC IP E
CHOCOLATE CAKE
REC IPE
Let your customers
Assembling Schema
Chocolate ribbon
Chocolate
roll-out-fondant
Marzipan
Chocolate cake
Chocolate leaves
CAKE
175 ml rum
125 g raisins
70 g currants
50 g chopped dates
50 g candied peel (citrus fruits)
50 g dried sour cherries
75 g whole walnuts
75 g flaked almonds
50 g whole hazelnuts
Set the oven to 140C. Gently roast all the nuts until light
brown.
Stir in.
Line a 23 cm round cake tin with greaseproof paper. Pour the cake dough into the tin and bake for
2 to 2 hours. Cool in the tin. Store wrapped in aluminium foil.
CHOCOLATE
ROLL-OUT
FONDANT
40 ml water
80 g glucose
30 g white vegetable fat
1 dessert spoon of glycerine
1 teaspoon of vanilla
Add.
Use straight away or store wrapped in cling film in an airtight container. Knead well before use.
Cover the cake with marzipan.
Coat the cake with the chocolate roll-out fondant.
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FINISHING AND
PRESENTATION
In advance make some chocolate leaves: pre-crystallise plain, milk and white chocolate, mould
leaves and before they are set sprinkle with chopped dried fruits and nuts.
Mould a ribbon by pre-cutting a transfer into thin strips: Spread pre-crystallised chocolate onto
the transfer strips and curl around a knife steel to create the curled ribbon. Place in the fridge
for 5 minutes, remove from steel, carefully peel off transfer after 20 minutes. To create the bow
spread pre-crystallised chocolate onto the strips one at a time and on setting fold together. Again
place in the fridge for 5 minutes. After 20 minutes carefully peel off the transfer.
Arrange the chocolate leaves on the cake in a wheat sheaf design attaching with pre-crystallised
chocolate.
Arrange ribbon and attach with pre-crystallised chocolate.
RECIPE
INSPIRATION
THE FLAVOURS
OF AFRICA
REC IP E
mixture of dark and milk chocolate, turning it into a great taste sensation.
Assembling schema
crunchy praline
african ganage
ORANGE GEL
chocolate shell
AFRICAN
GANAGE
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CRUNCHY
PRALINE
Juniper berries
Mint
Vanilla
100 g orange juice
60 g orange pulp
40 g passion fruit
50 g sugar
3 g agar agar
Cardamom seeds
Coffee beans
Put the seeds and the beans into a pan to roast them
at a high temperature. Keep stirring the seeds and
beans to keep them from burning.
As soon as they release their aromas, take away
from the heat.
200 g cream
50 g glucose
7 g powdered coffee
Pour the cream onto the Callets and mix well into a
homogenous ganache.
Mix in the butter.
Pour into a piping bag and put away to harden.
30 g milk chocolate
Callebaut Select 823NV
50 g cocoa butter
RECIPE
INSPIRATION
CHOCOLATE
MACARONS
REC IP E
CHOCOLATE MACARONS
REC IPE
Macarons have a reputation about being difficult to make. However, with a
little touch of these patisserie beauties and this perfect chocolate ganache, it
has been never so easy to create trendy window display for chocolate lovers.
Assembling schema
CHOCOLATE
MACARONS
80 g egg whites
Whip.
225 g sugar
60 g water
Shape into macarons on a baking sheet with baking paper. Bake at 160C for
approximately 10-12 minutes.
Macaron Biscuit
Chocolate
Ganache
CHOCOLATE
GANACHE
Blend until you have an emulsion and leave to cool. Spread the ganache between two
macaron shells.
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