The Chocolatiers Kitchen

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

0 and odd numbers dark chocolate e ven numbers milk chocolate

Each chocolate recipe in Callebaut’s history is assigned a consecutive recipe number, starting with 0.

First number refers to product type Second number refers to chocolate type Third number refers to the historical sequence of recipes created 8 couverture chocolate (with a minimum cocoa butter content of 32%) 6 chocolate with a lighter colour and typically caramelly flavour notes

The very first dark couverture chocolate recipe was named 800. The following ones were 801, 802… and years later the famous 811.

TEST YOURSELF: CAN YOU CRACK THE CODE?

Recipe n° 805

The right answer: a dark chocolate couverture. This was the sixth dark chocolate recipe ever created by Callebaut.

Recipe n° 823

The right answer: a milk chocolate couverture. And this was the fourth milk chocolate recipe in Callebaut’s history.

Recipe n° 665

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.

RECIPE 5

811 & PECAN BONBON

Callebaut 2811

STORE AT

14-16°c 57.2-60.8°F

RH 70-75%

6 g pecan ganache

SSL MSL LSL

By RYAN J. STEVENSON Makes 108 BONBONS

PECAN BISCUIT

Ingredients

64.3 g cream 35% fat

53.6 g Callebaut C811 SS dark chocolate (53.1% cocoa solids)

61.6 g butter 82% fat

120.3 g whole eggs (liquid – pasteurised)

67.0 g sugar

40.2 g invert sugar

64.3 g pastry flour

3.8 g baking powder

40.2 g almond powder (100% almonds)

4.3 g fine sea salt

80.4 g pecan paste (100% pecans)

600.0 g Total recipe weight

PECAN GANACHE

Ingredients

179.9 g cream 35% fat

56.8 g invert sugar

56.8 g sorbitol powder 56.8 g dextrose

200.2 g Callebaut Single Origin Sao Thomé dark chocolate (70% cocoa solids)

67.5 g Callebaut cocoa butter

38.2 g pecan paste (100% pecans)

38.2 g butter 82% fat

5.6 g orange zest

700.0 g Total recipe weight

ASSEMBLY

6 g pecan biscuit

Preparation

Heat cream to 60°C. Pour onto chocolate and butter. Emulsify. Whisk eggs and sugars until light and fluffy. Sieve flour, powders and salt. Add to egg-sugar mixture. Add pecan paste to ganache. Fold into cake mix at the end. Pour into a Flexipan baking mould of 28 × 38 cm x 1 cm high. Bake for 7 minutes at 170°C. Leave to cool.

Preparation

Mix cream and sugars and heat to 40°C. Melt chocolate and cocoa butter at 35°C. Pour onto cream-sugar mixture and emulsify. Add pecan paste, butter and orange zest while continuing to emulsify. Pour ganache onto the framed pecan biscuit, even the surface.

Leave to crystallise for 4 hours at 16°C.

Turn the frame over and apply a thin layer of tempered 823 SSS milk chocolate onto the biscuit. Leave to crystallise for 2 hours at 16°C. Turn the frame back over and remove it. Apply a thin layer of tempered 823 SSS milk chocolate onto the ganache.

Immediately cut into rectangles of 1.5 x 6 cm using a guitar cutter. Enrobe with tempered 2811 SSSS dark chocolate. Immediately decorate each bonbon with a pecan.

STORE AT

14-16°c 57.2-60.8°F

RH 70-75%

SSL MSL LSL

By DAVIDE COMASCHI Makes 100 MANONS

PECAN BASE

Ingredients

150.0 g pure pecan paste (100% pecans)

150.0 g Callebaut GOLD SSS chocolate (30.4% cocoa solids)

300.0 g Total recipe weight

Callebaut Gold 2 g pecan praline 3 g pecan base 6 g gold & coffee ganache

Preparation

Mix pecan paste and melted chocolate. Temper at 23°C. Spread between 2 acetate sheets at 2 mm high. Leave to set at 16°C for at least 12 hours.

GOLD & COFFEE GANACHE

Ingredients

60.1 g freshly brewed coffee

60.1 g water

6.0 g glucose syrup DE60

204.4 g Callebaut GOLD SSS chocolate (30.4% cocoa solids)

28.9 g gelatin mass (1:5 gelatin powder 200 bloom + water)

240.5 g cream 35% fat

600.0 g Total recipe weight

PECAN PRALINE

Ingredients

100.0 g pecans

50.0 g sugar

16.7 g glucose syrup DE60

16.7 g freshly brewed coffee

8.3 g cream 35% fat

8.3 g Callebaut GOLD SSS chocolate (30.4% cocoa solids)

200.0 g Total recipe weight

Preparation

Bring coffee, water and glucose to a boil. Pour onto chocolate and gelatin mass. Emulsify. Add cold cream while continuing to emulsify. Emulsify for at least 2 minutes until smooth. Leave to set for at least 12 hours.

Preparation

Roast pecans for 30 minutes at 140°C. Cook sugar and glucose into dry caramel. Deglaze with boiling cream and coffee. Add chocolate to caramel. Pour caramel on top of crushed pecans. Mix in a blender until you obtain a shiny, smooth praline.

RECIPE 37 GOLD & COFFEE MANON

ASSEMBLY

Cut discs of 3 cm Ø out of the pecan base. Gently whip the gold & coffee ganache until you obtain a smooth, pipable texture.

Pipe on top of the base using a 12 mm round nozzle. Heat a parisian spoon and press it onto the dollop to make a little hump.

Leave to set in the fridge. Dip the manon: cover only sides and base with tempered GOLD SSS chocolate.

Pipe the pecan praline in the cavity on top.

Callebaut 2811

RH 14-16°c 57.2-60.8°F

STORE AT 45-60%

SSL MSL LSL

By RYAN J. STEVENSON Makes 36 BARS

AMERICAN COOKIE DOUGH

Ingredients

64.4 g butter 82% fat 112.3 g sugar

32.2 g whole eggs (liquid – pasteurised) 128.8 g pastry flour

3.0 g baking powder

1.5 g fine sea salt

53.9 g Callebaut roasted hazelnut pieces (100% hazelnuts)

53.9 g Callebaut dark chocolate baking drops XS 450.0 g Total recipe weight

WHITE BUTTER CREAM

Ingredients

224.7 g cream 35% fat

0.7 g Madagascar vanilla beans 112.4 g butter 82% fat 112.4 g fondant sugar 149.8 g Callebaut Velvet SSS white chocolate (32% cocoa solids) 600.0 g Total recipe weight

ASSEMBLY

12 g white butter cream 10 g American cookie dough

Preparation

Beat butter and sugar. Add eggs bit by bit to butter-sugar mixture: always make sure the eggs are well incorporated before adding the next part. Sieve flour, powder and salt. Add to previous mixture and mix until fully incorporated. Add hazelnut pieces and baking drops and fold briefly into dough. Pipe the American cookie dough in Flexipan moulds (approximately 10 g) using a 10  mm round nozzle. Bake for 9 minutes at 170°C. Leave to cool.

Preparation

Mix cream and vanilla and heat to 60°C. Leave to cool and strain. Beat butter and sugar. Melt chocolate. Add cream-vanilla mixture and emulsify. Add to butter-sugar fondant and beat until light.

Pipe the white butter cream on top of the American cookie dough. Leave to set for 2 hours at 4°C. Remove the topped cookie dough from the moulds. Leave for 20 minutes at room temperature. Enrobe with tempered 2811 SSSS dark chocolate. Leave to crystallise for 2 hours at 16°C.

RECIPE 60 VELVET, COOKIES & CREAM SNACKING BAR

811, YOGURT & VANILLA BONBON

RH 70-75% 14-16°c 57.2-60.8°F

Callebaut 2811 7 g yogurt & vanilla ganache

LSL

By RYAN J. STEVENSON Makes 96 BONBONS

YOGURT & VANILLA GANACHE

Ingredients

209.3 g cream 35% fat

0,5 g vanilla bean 48.5 g sorbitol powder

30.5 g invert sugar

4.9 g glucose syrup DE60

6.9 g yogurt powder

336.3 g Callebaut C811 SS dark chocolate (53.1% cocoa solids)

63.1 g butter 82% fat 700.0 g Total recipe weight

ASSEMBLY

Preparation

Mix cream, sugars, vanilla and yogurt powder and heat to 40°C. Melt chocolate at 35°C. Add to cream-sugar mixture and emulsify. Add butter (room temperature) while continuing to emulsify.

Spray opposite corners of each mould cavity with tempered black-coloured cocoa butter. Leave to set for 1 hour at 16°C. Spray with tempered white-coloured cocoa butter. Leave to set for 1 hour at 16°C. Mould with tempered 2811 SSSS dark chocolate. Fill the chocolate shells with the yogurt & vanilla ganache. Leave to set for 4 hours at 16°C. Close the moulds with tempered 2811 SSSS dark chocolate. Leave to set before unmoulding.

Callebaut 823 6 g bergamot ganache

70-75

By DAVIDE COMASCHI Makes 100 BONBONS

BERGAMOT GANACHE

Ingredients

167.8 g bergamot puree

21.0 g glucose syrup DE60

21.0 g invert sugar

21.0 g sugar

369.2 g Callebaut C823 SS milk chocolate (31.7% cocoa solids)

600.0 g Total recipe weight

ASSEMBLY

Preparation

Mix purees with sugars and bring to a boil. Pour puree mixture onto chocolate. Emulsify with hand mixer for at least 2 minutes before use.

Prepare the one-shot machine with 823 SSS milk chocolate for the shell, and the bergamot ganache for the filling. Use the parameter settings as shown (they apply to the Selmi one-shot machine).

/ ASPIRATION

STORE AT

MSL LSL

% 14-16°c 57.2-60.8°F

RH 45-60

By DAVIDE COMASCHI Makes 10 BARS

PRALINE FILLING

Ingredients

15.3 g Callebaut 70-30-38 SS dark chocolate (70.5% cocoa solids)

1.5 g Callebaut cocoa butter

39.7 g Callebaut almond praline (46.5% almonds)

43.5 g almond paste (100% almonds) 100.0 g Total recipe weight

Preparation

Callebaut 70-30-44 20 g pâte de fruits of apricot 10 g praline filling

Melt chocolate and cocoa butter. Add almond praline and almond paste. Mix well and temper to 24°C. Put into piping bag before use.

PÂTE DE FRUITS OF APRICOT

Ingredients

220.8 g apricot puree 61.8 g sugar

7.9 g yellow pectin 106.0 g glucose syrup DE60

3.5 g citric acid solution (1:1 water + citric acid) 400.0 g Total recipe weight

ASSEMBLY

Preparation

Heat puree to 60°C. Mix sugar and pectin. Add to warm puree and mix well. Bring to a boil. Add glucose syrup. Cook slowly and continue mixing until 104°C. Add citric acid solution and pour on Silpat between 2 rulers (2 mm). Leave to set and cut into rectangles of 11 × 4.5 cm.

Spray half of each mould cavity with tempered orange-coloured cocoa butter to create a gradient effect. Shell the moulds with tempered 70-30-44 SSSS dark chocolate. Fill the chocolate tablets with the praline filling and pâte de fruits of apricot. Close the moulds with tempered 70-30-44 SSSS dark chocolate. Leave to set before unmoulding.

70-30-42, APRICOT & ALMOND BAR

W2 & PASSION FRUIT DRAGÉES

MSL LSL

By DAVIDE COMASCHI Makes 200 DRAGÉES

PÂTE DE FRUITS OF PASSION FRUIT

Ingredients

993.4 g passion fruit puree

278.1 g sugar

35.8 g yellow pectin 476.8 g glucose syrup DE60

15.9 g citric acid solution (1:1 water + citric acid) 1800.0 g Total recipe weight

ASSEMBLY

Preparation

Heat puree to 60°C. Mix sugar and pectin. Add to puree and bring to a boil while mixing. Add glucose syrup and keep boiling over a slow heat. Bring to 104°C. Remove from heat and add citric acid. Mix well and immediately pour out on a tray (1 cm thickness).

Cut pâte de fruits of passion fruit into cubes of 1 × 1 cm. Dust with dextrose, put into a sieve and shake off the excess dextrose. You need double the amount of chocolate compared to centres: 2 kg of 3W2 SSSS white chocolate for 1 kg of pâte de fruits. Put the pâte de fruits centres in the panning machine drum. Start rotating at slow speed. Switch cold-air fan on. Add the chocolate bit by bit and – while rotating – regularly separate the centres by hand to avoid them sticking together. Once the centres are fully covered with chocolate, switch to hot air to create nicely shaped round balls. Once the shape is right, switch back to cold air and keep the machine rotating until the chocolate is fully set. Leave rotating overnight at slow speed. Add an alcohol solution to give the dragées a perfect gloss. Remove from the machine.

STORE AT

MSL LSL

-18°c

-0.4°F

By CIRO FRADDANNO Makes 60 BONBONS

GOLD & PEANUT CRUNCHY BASE

Ingredients

100.0 g Callebaut GOLD SSS chocolate (30.4% cocoa solids)

40.0 g Callebaut almond praline (46.5% almonds)

30.0 g roasted peanut paste

4.0 g fine sea salt

70.0 g Callebaut pailleté feuilletine 244.0 g Total recipe weight

CARAMEL SAUCE

Ingredients

80.0 g sugar

16.0 g glucose syrup DE44 88.0 g cream 35% fat

0.8 g Madagascar vanilla beans 15.2 g butter 82% fat 200.0 g Total recipe weight

Preparation

Callebaut ice chocolate Gold

2 g caramel sauce

1 g roasted & salted whole peanuts

6 g whipped gold & banana gelato

2 g gold & peanut crunchy base

Melt chocolate at 45°C. Add almond praline, peanut paste and salt and mix well. Gently incorporate pailleté feuilletine. Spread mix at 2 mm height. Allow to rest in the fridge for 15 minutes. Cut 60 discs (3.5 cm Ø) out of the base, using a pastry cutter. Store in the fridge.

Preparation

Cook sugar and glucose syrup into a golden-brown caramel. Bring cream and vanilla to a boil. Add hot caramel in three parts. Continue cooking and stir well before adding the next part. Bring to 104°C. Remove from heat and add butter. Emulsify well, using an immersion blender. Chill to 4°C.

ROASTED & SALTED WHOLE PEANUTS

Ingredients

60 roasted & salted whole peanuts

Preparation

Keep aside for assembly.

WHIPPED GOLD & BANANA GELATO

Ingredients

287.5 g whole milk (3.25% fat)

15.0 g sugar

20.0 g dextrose

2.5 g stabiliser*

125.0 g Callebaut GOLD SSS chocolate (30.4% cocoa solids)

15.0 g gelatin mass (1:5 gelatin powder 200 bloom + water)

50.0 g banana puree

515.0 g Total recipe weight

Preparation

Heat milk to 40°C.

Pre-mix sugars and stabiliser. Add to milk and pasteurise at 85°C. Pour hot milk mixture onto chocolate and emulsify well for ± 2 minutes, using an immersion blender. Add gelatin mass and stir well. Add banana puree and chill to 4°C. Leave to rest overnight. Tip: by taking away the gelatin mass from the recipe you obtain a classic gelato/sorbet mix to be frozen in a batch freezer.

* the quantity may vary according to the stabiliser(s) used.

RECIPE 186 GOLD & PEANUT GELATO BONBON

ASSEMBLY

Jackson Pollock-style, wildly drizzle tempered Black Coloured Cocoa Butter over half-sphere moulds (4 × 3 cm Ø). Leave to set.

Melt GOLD SSSSS ice chocolate. Leave to cool to 27.5°C. Line the half-sphere moulds with the untempered gold ice chocolate. Why untempered? Because it will melt easier in the mouth after freezing and will release its flavours faster. Important: when moulding the shell, make it quite thin and allow it to set at room temperature (± 15 minutes) or cool in the fridge for a few minutes.

Fill the chocolate shells with the caramel sauce. Press a salted peanut in the centre.

Whip the gelato preparation in a stand mixer for around 3-4 minutes until quite aereated. Do not over-whip it; the mixture should not become spongey.

Fill the moulds to 3 mm from the top with gelato, using a piping bag.

Press a disc of the gold & peanut crunchy base on top (press slightly to remove air bubbles in the gelato). Finally, close the moulds by spreading untempered gold ice chocolate (melted at around 35°C); spread it quickly without evening out too much. Freeze immediately. Unmould. Store in the freezer at -18°C. Serving temperature -18°C.

Pre-cool the stand mixer bowl before whipping the gelato mix. The time indicated is approximate. It depends on the type of whisk, the speed of the machine and the amount of gelato you’re whipping.

Finish with raspberry sauce, ruby chocolate biscuit pieces and ruby & lavender chocolate pieces.

Blast-freeze and store at -18°C. Take out 15 minutes before serving.

RECIPE 204 823 & CINNAMON CARAMEL BONBON

STORE AT

RH 70-75% 14-16°c 57.2-60.8°F

By PHILIPPE VANCAYSEELE Makes 79 BONBONS

CINNAMON CARAMEL GANACHE

Ingredients

83.4 g sugar

93.0 g whole milk (3.25% fat)

3.3 g cinnamon powder

31.4 g dextrose

31.4 g sorbitol powder

16.7 g glycerine

52.3 g butter 99% fat – PF17

166.7 g Callebaut 823 SSS milk chocolate (33.6% cocoa solids)

41.8 g Callebaut 70-30-38 SS dark chocolate (70.5% cocoa solids)

520.0 g Total recipe weight

ASSEMBLY

Callebaut 823 6.6 g cinnamon caramel ganache

Preparation

Cook sugar into golden caramel. Bring milk, powders, dextrose, glycerine and butter to a boil. Deglaze caramel with warm milk mixture, bit by bit. Pour milk-sugar mixture onto chocolates. Emulsify using an immersion blender. Pre-crystallise ganache at 30°C before use.

Prepare half-sphere moulds: spray dots of tempered black-coloured cocoa butter into each cavity. Leave to set. Shell the moulds with pre-crystallised 823 SSS milk chocolate. Leave to set. Pipe the cinnamon caramel ganache in both mould halves. Leave to crystallise. Close the moulds with pre-crystallised 823 SSS milk chocolate. Immediately join both moulds together to form whole spheres (using mould clips). Leave to set completely before unmoulding.

RH 70-75% 14-16°c 57.2-60.8°F

By PHILIPPE VANCAYSEELE Makes 100 BONBONS

RUBY & BUTTER CREAM

Ingredients

141.4 g butter 82% fat

2.2 g beetroot powder

311.2 g Callebaut RB1 SSS ruby chocolate (47.3% cocoa solids)

45.2 g Batida de Coco 16% 500.0 g Total recipe weight

ASSEMBLY

Callebaut Velvet 5 g ruby & butter cream 1.9 g ruby bottom

Preparation

Cream butter and mix with beetroot powder. Pre-crystallise chocolate. Add to butter mixture and mix well. Add Batida de Coco and mix until smooth.

Pre-crystallise RB1 SSS ruby chocolate and spread onto stencil to create round discs of 2.5 cm Ø. Pipe points of the ruby & butter cream on top of chocolate discs, using a 13 mm star nozzle. Leave to set and enrobe with pre-crystallised Velvet SSS white chocolate.

RUBY & BUTTER CREAM BONBON

RUBY & BLACKBERRY SNACKING BAR

Callebaut ruby RB1

RH 45-60% 14-16°c 57.2-60.8°F

STORE AT

18 g ruby & milk chocolate ganache 6 g blackberry paste

By PHILIPPE VANCAYSEELE Makes 30 BARS

BLACKBERRY PASTE

Ingredients

145.0 g blackberry puree (10% sugar)

36.3 g apple juice (unfiltered)

17.4 g sugar

4.1 g yellow pectin 159.5 g sugar

34.8 g glucose syrup DE40

2.9 g citric acid solution (1:1 water + citric acid) 400.0 g Total recipe weight

Preparation

Bring puree and apple juice to a boil. Mix first part of sugar with yellow pectin. Add to puree, bit by bit, while mixing well. Keep mixing until puree mixture starts to boil. Add second part of sugar and glucose syrup. Bring to 107°C. Add citric acid and mix well. Immediately pour into a frame lined with Silpat sheet at a height of 4 mm. Leave to cool at room temperature. Cut into rectangles of 1 × 10.5 cm.

RUBY & MILK CHOCOLATE GANACHE

Ingredients

139.5 g cream 35% fat

27.9 g glycerine 46.5 g dextrose

23.3 g glucose syrup DE40

186.1 g Callebaut RB1 SSS ruby chocolate (47.3% cocoa solids)

130.2 g Callebaut 845 SSS milk chocolate (32.6% cocoa solids)

46.5 g butter 82% fat

600.0 g Total recipe weight

ASSEMBLY

Preparation

Bring cream, sugars and glycerine to a boil. Pour cream mixture onto combined chocolates and emulsify, using an immersion blender.

Add butter and mix well until smooth. Pre-crystallise ganache at 32°C before use.

Decorate half-sphere moulds: spray with tempered white-coloured cocoa butter and leave to set. Shell the moulds with pre-crystallised RB1 SSS ruby chocolate and leave to harden.

First, pipe in a base layer of the ruby & milk chocolate ganache. Gently press a slice of cut blackberry paste into the ganache. Continue with the ruby & milk chocolate ganache, leaving 2 mm from the top of the moulds. Leave to set in the fridge for 15 minutes at 10°C.

Close the moulds with pre-crystallised RB1 SSS ruby chocolate. Leave to cool for 10 minutes. Unmould carefully.

RECIPE 266 GOLD & SALTED BUTTER CARAMEL SPREAD

By MARK TILLING Makes 10 JARS

GOLD & SALTED BUTTER CARAMEL SPREAD

Ingredients

510.0 g sugar

435.0 g cream 35% fat 255.0 g glucose syrup

895.0 g unsalted butter

6.0 g fleur de sel (salt)

4.0 g vanilla paste

895.0 g Callebaut GOLD SSS chocolate (30.4% cocoa solids)

3000.0 g Total recipe weight

ASSEMBLY

Preparation

Cook sugar into dry caramel. Deglaze with cream. Add glucose syrup, butter, salt and vanilla and bring to 40°C. Temper chocolate, pour into caramel and emulsify using an immersion blender.

Sterilise the jars. Pour 90 g of the spread into each jar. Continue with 30 g of Callebaut hazelnut bresilienne. Repeat twice to fill the jar. Sterilise lids, place on top and store in a cool environment.

MASCARPONE GELATO

Ingredients

172.7 g Callebaut 811 SSSSS dark ice chocolate (56.4% cocoa solids)

958.7 g skimmed milk (0% fat)

69.1 g egg yolks

69.1 g skimmed milk powder (0% fat) 190.0 g sugar

69.1 g dextrose

69.1 g glucose powder

8.6 g stabiliser 293.6 g mascarpone cheese 1900.0 g Total recipe weight

ASSEMBLY

Line a tray with silicone paper. Melt chocolate and spread out over the entire surface. Leave to set in the freezer for 10 minutes. Remove silicone paper and break chocolate into small pieces. Store in the freezer. Heat milk and egg yolks to 40°C. Pre-mix dry ingredients. Add to warm milk-egg yolk mixture and stir thoroughly until all lumps have dissolved. Pasteurise at 85°C. Pour hot milk mixture onto mascarpone. Emulsify well for ± 2 minutes, using an immersion blender. Recommended: chill to 4°C and leave to rest for at least 6 hours for the flavours to develop fully. Churn as a regular gelato. Tip: remove the gelato from the machine faster than your regular gelato – as soon as it has a slightly softer texture. It will make it easier to pipe into jars. Mix with the small chocolate pieces.

Arrange pieces of the Biscuit de Savoie on the bottom of the jars. Pour the warm coffee syrup on top. Keep in the fridge for 15 minutes until syrup is fully absorbed. Blast-freeze. Pipe a thin layer of the mascarpone gelato on top. Also pipe the mascarpone gelato alongside the edges to the top, leaving a big hole in the middle of the jar. Fill the hole with the 811 gelato. Close with another thin layer of mascarpone gelato. Blast-freeze. Dust with Callebaut cocoa powder. Store at -18°C.

STORE AT

-12°c 10.4°F

By CIRO FRADDANNO Makes 10 JARS

CHOCOLATE BISCUITS

Ingredients

135.0 g butter 82% fat

140.0 g icing sugar

2.0 g fine sea salt 80.0 g whole eggs 245.0 g all-purpose flour

40.0 g almond flour (100% almonds)

25.0 g Callebaut cocoa powder

80.0 g potato starch

215.0 g Callebaut POWER 80 SSS dark chocolate (80.5% cocoa solids)

50.0 g grapeseed oil

6.0 g fine sea salt

883.0 g Total recipe weight

Preparation

Dice butter and soften in microwave. Mix sugar, salt, eggs, flour, Callebaut cocoa powder and potato starch, and mix in butter. Spread between two baking sheets at a height of 0.5 cm. Leave to rest in the fridge for 1 hour. Bake for approximately 18 minutes at 160°C until nice and uniform in colour. Leave to cool and grind into fine powder (using the cutter blender). Melt chocolate. Mix with oil and salt. Add finely ground biscuit powder and mix well.

Spread between two baking sheets at a height of 1 cm. Cool down before cutting into squares of 1 × 1 cm. Keep in the freezer.

BELGIAN CHOCOLATE SAUCE

Ingredients

287.0 g water

42.0 g sugar 105.0 g dextrose 105.0 g glucose powder

21.0 g Callebaut cocoa powder

140.0 g Callebaut POWER 80 SSS dark chocolate (80.5% cocoa solids)

700.0 g Total recipe weight

Preparation

Heat water to 40°C. Add all dry ingredients and bring to 85°C. Pour previous mixture onto chocolate and emulsify for 1 minute, using an immersion blender. Chill to 4°C and leave to rest overnight. Before use next day: stir well to soften and make the sauce more fluid.

BELGIAN CHOCOLATE GELATO

Ingredients

1878.0 g whole milk (3.25% fat)

48.0 g invert sugar

150.0 g sugar

270.0 g skimmed milk powder (0% fat)

165.0 g dextrose

9.0 g stabiliser

480.0 g Callebaut POWER 80 SSS dark chocolate (80.5% cocoa solids)

120.0 g Callebaut 811 SSSSS dark ice chocolate (56.4% cocoa solids)

3120.0 g Total recipe weight

Preparation

Heat milk and invert sugar to 40°C. Pre-mix dry ingredients. Add to warm milk-sugar mixture and stir thoroughly until all lumps have dissolved. Pasteurise at 85°C. Pour hot milk mixture onto chocolate and emulsify well for ± 2 minutes, using an immersion blender. Recommended: chill to 4°C and leave to rest for at least 6 hours for the flavours to fully develop. Churn as a regular gelato. Melt ice chocolate. Fold in when gelato leaves the machine to create a nice stracciatella effect. Tip: remove the gelato from the machine faster than your regular gelato – as soon as it has a slightly softer texture. It will make it easier to pipe into jars.