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CHOCOLATES

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 c r e a t ı v e s o l u t ı o n s for y o u

Chocolates
D
A

Strawberry Ganache
Turkish Coffee
Bonbon
Ganache Bonbon
Praliné with Orange
Marzipan Bonbons
C

Mojito Ganache
Bonbon
F

Rakı Ganache
H
E Bonbon

Cherry Ganache
Almond Praline Lavender Ganache
Bonbon
with Cranberry Bonbon Bonbon
G
Pistachio
Ginger Ganache
Truffles
Bonbon

J
 A
Praliné
Preparatıon
with
Refine the orange peels in cutter until a puree. Orange
If desired orange colour lightly. Marzipan
Mix into the marzipan.
Bonbons
Mix the tempered milk chocolate –ALT 247– with the praliné –ALT 55–.
AMOUNT
Add the nut pieces. approximately 120 pieces

Pour into a frame on 4 mm thickness, and let it set. ingredients

cocoa
Pour the soft orange marzipan with a spatula on top of the praline in to a second hazelnut praline
frame for 4 mm thickness. –ALT 55–
500 g
Cover the marzipan with a thin layer of chocolate. milk chocolate
–ALT 247–
Turn upside down and cut with a guitar string into the desired dimensions. 350 g
broken roasted
Enrobe the centers with dark chocolate –ALT 219– hazelnuts
60 g
Make decoration with transfer sheet immediately.
for orange marzipan
Leave to crystallize in the refrigerator for 20 minutes then remove the transfer sheet. altınmarka marzipan
850 g
fresh orange peel
80 g
desired amount
orange colour
for enrobing
dark chocolate
–ALT 219–
1250 g
decoratıve transfer
sheet
 B
Preparatıon
Strawberry
Boil the fruit puree, honey with the syrup at 103�C. Ganache
Let cool down until room temperature. Add the pre-crystallized dark chocolates Bonbon
following by the butter.

Immediately fill the ganache into a chocolate cups until 3 mm from the top .

Allow to cool for approximately 60 minutes. AMOUNT

approximately 120 pieces
Add to the milk chocolate some cocoa butter to make it extra thin, and close the shells
with a piping bag. ingredients
strawberry puree
Make decoration on top with dark chocolate using a piping bag. 250 g
glucose syrup
50 g
honey
25 g
butter
100 g
dark chocolate
–ALT 219–
60 g
milk chocolate
–ALT 247–
350 g
cocoa butter
altınmarka cbd
15-20 g
dark chocolate
shells
–ROUND SERRATED–
120 pieces
 C
Preparatıon
Mojito
Bring the cream, butter, honey, glucose syrup, lemon juice and mint leaves to the Ganache
boiling point.
Bonbon
Let cool down until room temperature.

Add the pre-crystallized milk chocolate –ALT 247–.

Add Rum and blend into a homogeneous, smooth ganache. AMOUNT

approximately 60 pieces
Immediately fill the ganache into a pre molded dark chocolate –ALT 219– shells.
ingredients
Leave to crystallize sufficiently before sealing the moulds with dark chocolate. cream
50 g
Leave to further crystallize in the refrigerator for approximately 20 minutes.
honey
20 g
glucose syrup
35 g
lemon juice
20 g
fresh mint leaves
10 g
butter
50 g
milk chocolate coin
–ALT 247–
160 g
rum 40%
20 g
dark chocolate coin
–ALT 219–
300 g
 D
Preparatıon Turkish
Bring the cream, honey, glucose syrup and the Turkish coffee to the boiling point.
Coffee
Ganache
Let cool down until room temperature.
Bonbon
Add the pre-crystallized milk chocolate –ALT 247–

Add the ganache to the soft butter and mix well.

AMOUNT
Fill ganache into chocolate cup with a piping bag like a dome. approximately 260 pieces

Dip the top of the filling after setting into dark chocolate –ALT 219–. ingredients
cream
Make decoration on top with milk chocolate using a piping bag. 400 g

Leave to crystallize in the refrigerator for approximately 20 minutes. glucose syrup

60 g
turkish coffee
50 g
honey
60 g
butter
150 g
milk chocolate coın
–ALT 247–
1200 g
milk chocolate shells
–SMALL SIZE ROUND–
260 Pieces
dark chocolate coın
–ALT 219–
500 g
 E
Preparatıon Almond
Refine the dried cranberries.
Praline with
Cranberry
Mix the chocolate with praline and add the refined cranberries.
Bonbon
Spread thin layer of milk chocolate on a grease proof paper and placed under a frame.

Immediately pour the ganache into the frame.

AMOUNT
Allow to cool for approximately 60 minutes. approximately 110 pieces

Cut with a guitar string into desired dimensions. ingredients

almond praline
Bring the centers to room temperature before enrobing in dark chcolate –ALT 219–. –ALT 259–
350 g
Make decoration with transfer sheet immediately.
milk chocolate
–ALT 247–
Leave to crystallize in the refrigerator for approximately 20 minutes then remove the 210 g
transfer sheet.
sweetened dried
cranberries
50 g
for enrobing
dark chocolate
–ALT 219–
50 g
decoratıve transfer
sheet
 F
Preparatıon
Raki
Bring the cream, honey and glucose to the boiling point. Ganache
Let cool down until room temperature. Bonbon
Add pre-crystallized milk chocolate.

Mix the butter, then add raki.

AMOUNT
Spread thin layer of milk chocolate on a grease proof paper and placed under a frame. approximately 220 pieces

Immediately pour the ganache into the frame. ingredients

cream
Allow to cool for approximately 60 minutes. 400 g

Cut with guitar string into desired dimensions. glucose syrup

40 g
Bring the centers to room temperature before enrobing in dark chocolate –ALT 219–. honey
40 g
Make decoration with sugar crystals. milk chocolate
–ALT 247–
Leave to crystallize in the refrigerator for approximately 20 minutes. 650 g
butter
50 g
rakı
20 g
for enrobing
dark chocolate
–ALT 219–
800 g
coloured sugar
crystals
25 g
 G
Preparatıon
Lavander
Bring the cream, honey and lavander to the boiling point. Ganache
Let cool down until room temperature. Add the pre-crystallized dark and milk Bonbon
chocolates following by the butter.

Spread thin layer of milk chocolate on a grease proof paper and placed under a frame.

Immediately pour the ganache into a frame. AMOUNT

approximately 150 pieces
Allow to cool for approximately 60 minutes.
ingredients
Cut with a guitar string into desired dimensions. cream
200 g
Bring the centers to room temperature before enrobing in milk chocolate –ALT 247–.
honey
140 g
Make decoration.
lavander
Leave to crystallize in the refrigerator for approximately 20 minutes. 2g
butter
40 g
dark chocolate
–ALT 252–
210 g
milk chocolate
–ALT 247–
230 g
for enrobing
milk chocolate
–ALT 247–
675 g
 H
Preparatıon
Cherry
Bring the cream, cherry puree, honey and the sea salt to the boiling point. Ganache
Let cool down until room temperature. Bonbon
Add the pre-crystallized milk chocolate.

Spread thin layer of dark chocolate on a grease proof paper and placed under a frame.
AMOUNT
Immediately pour the ganache into a frame. approximately 120 pieces

Allow to cool for approximately 60 minutes. ingredients

cream
Cut with a guitar string into desired dimensions. 100 g

Bring the centers to room temperature before enrobing in dark chocolate –ALT 219–. frozen cherry puree
90 g
Make decoration with a fork. sea salt
1g
Leave to crystallize in the refrigerator for approximately 20 minutes. honey
30 g
milk chocolate
–ALT 247–
450 g
for enrobing
dark chocolate
–ALT 219–
450 g
 I
Preparatıon
Make the butter creamy in to the mixer.
Pistachio
Truffles
Add the pistachio puree.

Then add the pre-crystallized dark and white chocolates.

Beat up until a light creamy texture.

AMOUNT
Pipe half scoop with a 8 mm nozzle. approximately 85 pieces

After cooling dip into dark chocolate and covered with cocoa powder. ingredients
white chocolate
–ALT 248–
200 g
dark chocolate
–ALT 219–
100 g
roasted pistachio
puree
100 g
butter
100 g
for coating
dark chocolate
–ALT 219–
350 g
cocoa powder
altınmarka
100 g
 J
Preparatıon
Bring the cream, ginger, lemon peel and honey to the boiling point.
Ginger Ganache
Bonbon
Let cool down until room temperature.

Add the pre-crystallized milk chocolate and dark chocolates.

Immediately fill the ganache into a pre-molded white chocolate –ALT 248– shells.
AMOUNT
Leave to crystallise sufficiently before sealing the moulds with white chocolate. approximately 240 pieces

Leave to further crystallize in the refrigerator for approximately 20 minutes. ingredients

cream
800 g
grated ginger
30 g
lemon peel
1g
honey
60 g
milk chocolate
–ALT 247–
300 g
DARK chocolate
–ALT 219–
375 g
WHITE chocolate
–ALT 248–
1300 g
Altınmarka product and service Established on the European side of Istanbul in
1994, Altınmarka has since become the world’s sixth
portfolio is focused to meet the largest industrial cocoa factory. In 2005, Altınmarka
demands of the large scale established a state-of-the-art chocolate factory and
is now also the world’s second largest industrial
domestic and international chocolate factory which has been awarded the best
industrial producers of chocolate, European chocolate factory in 2012 by the Candy Kettle
Association. Spread over 215,000 square meters, our
cake and ice cream. factories create hundreds of different products with
different technical specifications such as taste, aroma,
color, shape and viscosity supported and developed by
OFFICE FACTORY our experienced food engineers and chocolatiers. Our
Meclisi Mebusan Caddesi, Kıraç Köyü, Atatürk firm applies both Good Hygiene Practices and Good
Ömer Avni Mahallesi, Caddesi No 2-2A Manufacturing Practices at all production phases to the
İnebolu Sokağı Büyükçekmece letter. Altınmarka also has the following certificates:
Ekemen Han No: 1-1/3 İstanbul / Turkey
BRC Global Food Safety Standard, ISO 22000:2005
Kabataş, Beyoğlu
Food Safety Management System Standard and ISO
İstanbul / Turkey
9001:2008 Quality Management System Standard.