Magazine#8 EN by crisbarrycallebaut

MAGAZINE Issue 8 · 2021/2022

150 YEARS OF CHOCOVIC HISTORY · KM 0 CONSUMER TRENDS TAKE AWAY · FROM ARTISAN TO ARTISAN · PATISSERIE TECHNIQUES · BAKERY · CHOCOGUDE · WHAT'S NEW

PHOTOGRAPHY IVÁN RAGA DESIGN SOON IN TOKYO EDITION 2022

Welcome to Chocovic Magazine 8, a new issue of our magazine produced as always with the best ingredients and with all the affection of our team of ambassadors and collaborators. Chocovic Magazine 8 taste of chocolate, of creativity, of passion for the trade of pastry chef... But also of celebration and sustainability. That's because this year we're not only celebrating the 150th anniversary of our brand, we're also taking major steps towards making all our chocolates 100% sustainable by 2025. Plus, of course, it also tastes local. Because this year, more than ever, our chefs' recipes are inspired by local and kilometre 0 products, and prepared as always with locally produced Chocovic chocolates. Lastly, on these pages you'll also find notes and nuances from Turkey, Russia and Japan, places we've travelled to to meet three artisan chefs who have opened up the doors to their bakeries and their cultures. We hope you'll like the recipe for this new issue as much as we do.

The Chocovic team

CONTENT

150 YEARS OF HISTORY AT CHOCOVIC It's been 150 years since the foundation of Xocolates Arumí, the seed of what today is Chocovic. We take a look back at our history with some of its leading players.

CONSUMER TRENDS - KM0

Where are confectionery and bread making going? We discover the trends here to stay, from sustainability through to digitisation.

TARGET SUSTAINABILITY From July 2021 we're giving our support to Cocoa Horizons to produce 100% sustainable cocoa. But we're not stopping here: we're working to make our chocolates 100% sustainable by 2025.

PATISSERIE

Our ambassadors have been inspired by Chocovic couvertures and by locally sourced products to create more than ten new and amazing recipes.

FROM ARTISAN TO ARTISAN In our most international issue ever, we're travelling to Turkey, Russia and Japan under the guidance of three great artisans.

TECHNIQUES

In our enthusiasm for helping artisans, our advisor shows us his techniques for preparing creamy mousses and how to achieve a perfect airbrush finish.

BAKERY

Brioches, cakes, cookies... Get the oven warmed up because new finger-licking bakery recipes are coming. The secret is in the dough, and in the chocolate!

CHOCOGUIDE

We continue to tour the best patisseries in our search for new and surprising preparations made with Chocovic products and couvertures. Will you come with us?

114

CHOCO NEWS

From July 2021 all our cocoa is 100% sustainable. But we're not stopping here: we're going even further to produce 100% sustainable chocolates by 2025.

122

CHOCOVIC'S 150 ANNIVERSARY. 150 YEARS OF CHOCOLATE LOVE.

Chocovic's 150 years have provided plenty of material for stories, and many people have played a vital role in such a long history. We've been chatting with some of the people who were part of this journey of constant improvement, so they can help us tell the story and understand what lies at its heart. 7

To find Chocovic's origins we need to travel 150 years back into the past, to the kitchens at the Episcopal Palace in Vic. Jaume Soldevila, whose wisdom has been gleaned from many departments within the company, tells us that the head chef at the Palace back then was a passionate fan of chocolate. So much so that he asked the bishopric's permission to open a gastronomy products business with the emphasis, as you might expect, on chocolate. This venture ended up being called Xocolates Arumí. Jaume remembers that “when we were kids we used to peer through the windows of the factory on Calle Riera to see how they moulded the chocolate bars and we could smell them too”. Years later, in 1974, the factory outgrew itself. It was then that three chocolatiers, Arumí, Ametller and Tupinamba, decidided to join forces

and open a new factory on land owned by the Arumí family. It was called Chocovic and its mission was to supply the three brands with semi-processed cocoa products, “and not toasting the beans as had been done up to then”. The partnership ran into debt problems, until an agreement was reached with a cocoa supplier, Mr. Rius from Nederland, to liquidate in exchange for the acquisition of the chocolate factory. “So here we are in the early 1980s, with the current era of Chocovic now in the hands of the Rius family and dedicated exclusively to making industrial and patisserie chocolate products”, explains Jaume. In fact, he joined this new venture in the mid-eighties.

Since then, innovation, knowledge and the link with artisans have remained intact. each gramme of Chocovic cocoa.

result of this push forward was Tobado in 1989, the first chocolate couverture created by an artisan, Antoni Escribà, for other artisans. This commitment to artisans is one of Chocovic's defining features. It ¡has always supported them, from trade fairs in the eighties through to the fantastic partnership in place today.

hand, we even all helped unload the sugar when the delivery truck arrived.” Together with Ricard Navarro and Joan Rius, Mr. Rius's son, Jaume helped make the technical decisions. The qualitative leap forward was massive, going from one single plant making only tempered chocolate bars to a company with two plants: one making creams and the other chocolates. The

“I went to work in a factory with one conching machine and a small 1300 mm refiner where everything was done by

The excitement of taking chocolate increasingly further forward, of spreading knowledge of this world and boosting talent would crystallize in 1995 with the creation of the Aula Chocovic, the first school dedicated to chocolate in the Spanish state. It was precisely there, in September 1996, when the Orígen Único range was launched. Sisco Manzanera, who had joined the company recently at that point and who has been Commercial and Sales Manager since then, remembers it very well: “There was a spectacular presentation in the Aula Chocovic. It caused a lot of comments and it was there that the relationship with the Adrià brothers started, which helped us enormously to get into the

area of fine dining”. In fact, Chocovic's love for origins was always present in the way it did things, selecting and tracing cocoas, using non-aggressive treatments to preserve the connection between farmer and end customer. Also in its entrepreneurial spirit and its eagerness to open up new pathways. As proof of this approach, Sisco highlights the launch of the Ocumare couverture, which earned them the accolade of best chocolate in the world, the launch onto the market of the family of chocolate bars for end consumers and the expansion of the factory with the new plant for making creams and substitutes. Like in the great stories, things took a different turn in 1999. Jaume Soldevila sums it up like this: “Finally, in 1999 the Rius family sold Chocovic when it occupied a prime position in the Spanish market and was very well regarded by customers because of its products, the Aula Chocovic (which taught multidisciplinary classes on patisserie and related subjects) and Novacrem, its second brand specialising in creams and substitutes.” The Barry Callebaut group

Asociación Tupinamba. Chocolates Amatller, Chocolares Arumí.

1872

The Rius family buys the company.

1974

Chocolates Arumí was founded in 1872 in Vic, (Barcelona).

1976

A new brand identity and logo is created by Pati Núñez. Launch of the selection range.

1977

The brand's first logo with the original name of Chocovich. Located in the same place where the facilities are located today.

bought Chocovic and a new chapter in this story began. Sisco Manzanera explains that “that was the start of a huge number of changes and major improvements in the production plant that helped improve consistency and quality in both products and services. That helped us continue to grow and be the brand that sets the standard and with the highest sales across the entire country”. Since then, innovation, knowledge and the link with artisans have remained intact. Proof of this is the track record of the Aula Chocovic, now the Chocolate Academy, the creation of the palm-oil free range Coconat and the commitment to 100% sustainability of all cocoas in 2021. But how has the company managed to go so far?

It's very obvious to both Jaume and Sisco. They both point to the human factor and the can-do attitude, which go hand-in-hand. The former highlights the fact that the company gradually took on people working in specific fields as the workload increased,

1989

Launch of the Origen Único range.

1992

1995

Launch of Tobado, The first chocolate couverture created by artisan Antoni Escribà for artisans.

1996

Aula Chocovic, the first chocolate school in Spain.

and it's thanks to them that so much progress has been made up to the present day. He mentions people like Lluís and Josep Fabré, day and night shift managers respectively; Jaume Fabré and his close relationship with Gourmet customers; Ramona Vinyes, essential for achieving quality certification; biologist Núria Quer, head of the Microbiology department; and the main person in charge of the Aula Chocovic, Ramon Morató and Chocovic's Chief Executive, Jaume von Arend. Not forgetting the people whose approachability allowed them to forge a very special relationship with artisans and distributors like Sisco Manzanera himself, who emphasises that “the big difference has been the way we treat and look after our customers. I think that's what has set us apart and it's been key for Chocovic's consolidation; we've always been approachable and ready to help them with anything we can. Nowadays we continue to provide solutions, training and consultancy in the chocolate sector so they can tackle future challenges successfully”. A view that Jaume agrees with, as he also

Aula Chocovic, 20th anniversary. Publication of the book Four in One.

2009

2015

All our products are 100% sustainable cocoa.

2016

Chocovic joins the Barry Callebaut group.

2021

Rebranding and new packaging with our message: “The flavour of talent”.

points to the will to evolve, “there's no secret other than being able to constantly adapt to changing times without ever losing our sense of direction and our will to make good products at reasonable prices”. These 150 years of history have made Chocovic a benchmark company that learns and relearns, reinventing itself and surpassing itself year after year. Manzanera predicts that “the brand will continue to lead the way for many years to come, because we keep going with the same passion and the same enthusiasm as the first day, working towards the continuous improvement of our products”. Nowadays, the Chocovic message “The flavour of talent” is a clear sign of the company's commitment to creativity and to artisans. The company is already immersed in the future challenges already on the horizon, such as sustainability and new ways of consuming. What is clear is that great deal of the story is yet to be written.

From the Aula Chocovic to the Chocolate Academy. 25 years sharing knowledge.

From the Aula Chocovic to the Chocolate Academy.

Sisco Manzanera tells us that it all started with Ramón Pijoan and Lluís Morera “who used to take the car all loaded up on a Monday morning and tour the whole state from end to end doing basic training sessions on chocolate, and that was how they stopped artisans from being afraid to use it”. That teaching vocation continued with the creation of the Aula Chocovic. We chat with Ramon Morató, who took on the lion's share of responsibility for the project and who explains that it was Jaume von Arend who implemented this new concept in Spain “by backing training and quality, with a lot of commitment and very high standards”. He also remembers that when Arend asked him to manage the project they only had two tables, a fridge and little else. “It was a time when there was hardly any training and our 100% training ethos meant that people came from far and wide to learn”. The current Director de la Chocolate Academy, Josep Maria Ribé, has experienced this evolution at first hand, “we slowly began to position ourselves as a benchmark in the world of sweets, with a range of much broader and more technical courses”. This is also something mini von Arend, his coordinator, reminds us of: “at first we all did everything, we taught one or two course a month and we grew until we were delivering thirty-four courses a year and attracting a large number of professionals”. The first teachers were Enric Rovira, Lluís Morera and Claudi Uñó. Since then the classrooms have been the

setting for courses led by great chefs like Ferran and Albert Adrià, Carme Ruscalleda, the Roca brothers, Angelo Corvitto, Xavier Barriga and Melissa Coppel. They all contributed their wisdom to the school “and we learn something from all of them”, says Morató. “Jean Pierre Ricard MOF made me change my view of chocolate and Elvira Matas made us understand that pastry making is surrounded by micro-organisms and she helped us to understand how to process”. Ribé mentions that the presence of these professionals has contributed to the a Academy's current recognition, “for a few years now we've enjoyed the kind of international reputation that we would never have imagined. Bringing in big names, teaching so many courses and the team's talent has given us the prestige we have now”. Nowadays, Ribé highlights the role played by Enric Monzonis and Albert Daví “who have helped us to continue based on all that talent”. According to Morató, the friendly vibe was and always has been what makes the Chocolate Academy stand out. This approachability is also remarked on by mini von Arend, who puts its success down to the mix of professional training and informal atmosphere. Ribé emphasises the importance of offering a unique experience: “it's a school in which professionals are guaranteed to take away a unique experience in terms of training and knowledge. We give accurate and up-to-date information, always with a watchful eye on sector trends”. All this, along with a friendly, informal approach, makes this a unique professional experience, “that's why many of our customers are now our friends”.

When we talk about the future, our enthusiasm remains intact. Ramon Morató is clear that the main challenge is “to continue updating ourselves and offering things for a new generation that doesn't want to carry on hearing the same as twenty years ago”. He actually spent his days during loc-

“It's essential to preserve your curiosity” kdown writing a compilation book on his experience with chocolate. It's true you never stop learning, “it's essential to preserve your curiosity”. Another consequence of lockdown has been the changes the Academy has adapted to very quickly. As Josep Maria Ribé says, “online training is here to stay and we also offer that option in a series of specific courses. Because there are many people who can't travel” And what will future artisans be like? Josep Maria Ribé says they will have to be “very well prepared people, not just in terms of knowledge of the sector, but also in terms of knowledge of the market, of marketing and of management”. For him, this breadth of knowledge will be key to growing the product range and adapting to new consumer needs, “that's how they'll be able to tackle the challenges they face in the future”. At the Chocolate Academy they will continue to back innovation and keep a close eye on trends, but without losing their approachability and the friendly atmosphere that has taken them to where they stand today. Because, in Ribé's words, “we won't be getting too comfortable”.

CONSUMER TRENDS

The COVID-19 lockdown and the restrictions that have followed since then have opened up a series of consumer trends that had already been on the horizon for some time. In the search for the fragile balance between health and the economy, the concern for health and sustainability, the sharp rise in locally sourced products, the unstoppable advance of digitisation and of delivery and take away formats are moving from being trends to being clear social preferences when it comes to consuming. We take an in-depth look at them below. 13

Consumer trends, seven cornerstones on the rise.

1 Sustainability Good for you and for the planet. This is the key principle pursued by sustainability and absorbed by the minds of an increasing number of consumers. A trend that's already a sine qua non for the younger generations, who have grown up with the urgency of climate change, and that's being joined by more and more people every day. This means that transparency is becoming increasingly important in the food chain. Plant-based ingredients, with no surprise chemicals or additives and produced under fair conditions are the requirements now being demanded when it comes to food consumption.

Digitisation

Health and Safety One of the biggest impacts the COVID-19 virus has made on our society is people's growing concern for staying healthy. This has had huge repercussions on all foodrelated businesses, as they have had to invest in hygiene measures and new protocols, as well as stepping up safety in all segments of the market.

Consumers have become more demanding and expect the highest levels of food safety. Another thing is that interest in looking after personal health is more widespread than ever, something that has caused a big rise in the use of products that can boost the immune system. Antioxidants, super foods and foods rich in fibre and vitamins are the new The traceability of chocolates kitchen heroes. is now increasingly important for more consumers. Because of this, reading QR codes is gathering an increasing number of supporters. It's all about knowing what

100%

All the cocoa in Chocovic products is sustainable you're eating and where that chocolate comes from. The importance of sustainability certificates is also on the rise. The cocoa in all Chocovic products is 100% sustainable. Plus, the Cocoa Horizons programme guarantees and promotes good practices within the cocoa chain and its community.

Another direct effect of the pandemic has been the unprecedented explosion of online commerce and the increasing digitisation of companies operating in the food sector. Many of them have had to take a crash course in positioning themselves online and working with e-commerce, setting up their web sites and opening up the doors of their establishments and bakeries through the computer.

These new windows of opportunity have meant that their products can continue to reach consumers with no physical contact. A whole range of ingredients are now available so consumers can practice their confectionery skills or take delivery of birthday cakes, Easter cakes and other delicious treats. To make your mark in this new reality it's practically compulsory to have an online presence.

In the field of pastry making and bread making, in 2021, 30% more consumers are prioritising their health, preferring natural ingredients like cocoa nibs, yoghurt, green tea, nut butters and nut pieces. But eating healthily doesn't mean giving up flavour.

Tools like Instagram Shopping have made it possible for pastry chefs and bakers to open up this new gateway for their consumers, as many of them say they'll be opting for online shopping for a long time into the future. Chocovic is playing an active role on the digital scene, adding the world of training with Chocolate Academy online seminars and demos.

4 Delivery and take away formats The global pandemic has triggered an explosion in this trend in record time. Obviously, lockdown and restrictions have been the cause. And we already know that whenever there's a crisis or a new need, creativity comes to the fore. Brands, companies and artisans working in the food sector have had to rack their brains to find new solutions without neglecting quality or flavour. Similarly, consumers haven't wanted to give up good food despite having to stay at home and, tired of spending so many hours indoors, they didn't want to miss out on cake and confectionery experiences. This has resulted in new take away and delivery formats. Some opt for creating new

experiences, others by sending out top quality premium products to people's homes, when before you could only find them in bakeries or restaurants. Amazing textures and combinations, flavours for taking a journey through the senses, health-boosting foods, they all have a place in the formats for taking away or for eating at home. In the next feature we present some of the creative ideas coming out of Chocovic to delight consumers.

5 Eye candy More than 57% of European consumers use Instagram. What does this mean? In the world of patisserie it's clear: in an increased concern for appearance in the end product.

57%

Of europeans have an Instagram account

Everything must be photogenic. If a cake is Instagrammable, so much the better. This trend gives rise to new forms of creativity in which colour and the search for the surprise element in the decoration of different kinds of preparations take centre stage. Because this doesn't just attract consumers, it also affects their preception of flavour, by increasing it. One of the winning formulas is the combination of bright colours with natural ingredients like cocoa, matcha tea and sesame, like in these amazing chocolates created by Lluís Costa together with Tortell Poltrona,

Proximity

Multisensory experiences Trying out new things is just as important as flavour and appearance. Getting away from routine with new unique experiences is already a trends that's proved it's here to stay. Patisserie preparations boost the senses by including exotic flavours, new fillings, unexpected shapes. It all counts when taking your consumers on a journey amd taking them from the ordinary to the extraordinary. Nowadays, people are more aware than ever that time passes very quickly and they want to make the most of it to have new culinary experiences. Proof of this is the Thai creation by Albert Daví, with Asian flavours that invite us to travel through the East.

The word "proximity" is becoming more and more frequent in the food vocabulary, featuring on a good number of signs, posters and advertising. This had already been happening for some time: the value of obtaining preparations based on local, seasonal products is on the rise. Firstly, because of the growing need to look after the environment. The less distance an ingredient needs to travel, the better.

Secondly, due to increased social awareness sparked by the pandemic, which has prompted a sense of solidarity in many consumers, who are opting to support local food and businesses. This is undoubtedly the time of “made in”, of valuing and certifying origin. So-called "proximity" or "Km 0" products guarantee the respect for natural processes and highlight the freshness of seasonal foods.

66%

Of europeans value preparations made with local products

representing native flavours in the countries reached by the smiles of Clowns Without Borders. Flamboyancy is now the cherry on the top.

Young people know this for sure: they demand the creation of new moments of celebration beyond traditional festivals, involving innovative preparations to share and enjoy the moment. Carpe diem!

They are also gaining an increasing number of supporters in the world of pastry making, as the data show: 56% of European are more aware of buying preparations made using local ingredients and around 66% want to know the history behind where the chocolates they consume come from. As a local brand, Chocovic is a champion of this trend.

IDEAS TO TAKE HOME It's not enough any more to make our preparations look appetising and taste delicious, now they also have to be longer lasting and easily transportable. Take away and Delivery are here to stay, driven by the effects of the pandemic and by the new consumer habits of younger customers. Are your products ready to take home? We present a selection of preparations and packaging formats designed especially for this major market trend. CANDY DROPS Candy drops are a sweet that travels well, so you can use all kinds of packaging for take aways. From glass jars, to kraft boxes, paper or plastic bags and tubes. All are effective and elegant.

SPREADABLE CREAMS Spreadable creams offer endless possibilities for making flavour combinations. Plus, there are loads of glass and hard plastic containers, making it easy and elegant to prepare it for taking away and consuming at home.

COOKIES Packaging options include kraft cardboard, paper or plastic bags and tubes in which cookies will always be perfectly stacked. For delivery without renouncing the delicatessen product look.

DOWNLOAD THE RECIPE BOOK “IDEAS TO TAKE AWAY”

ROLLS Options of self-assembling kraft boxes for selling rolls that are properly arranged, don't move around and reach their destination undamaged.

TRUFFLES Apart from glass containers, there are others kinds of take away packaging in kraft cardboard, more affordable, self-assembling and also recyclable, a very important factor to take into account.

Still want to know more? In our recipe book you'll find five new preparations designed especially for taking away, plus suggestions and tips for broadening your range of take away products. You can download it for free by capturing the QR code or going to shorturl.at/orCFI

CHALLENGE ACHIEVED, 100% SUSTAINABLE COCOA As a brand belonging to the Barry Callebaut group, we're strongly committed to caring for the environment. For the time being, since July 2021 we've already achieved one of our major goals: all our cocoa is 100% sustainable. And we're continuing to work towards fulfilling our commitment.

A foundation with a very clear horizon

2025, towards 100% sustainable chocolate

Our main ingredients: quality and sustainability

Chocovic fully backs the production of sustainable chocolates with a number of actions that have an impact at ecological, social, cultural and economic level.

To guarantee the future supply of cocoa, Barry Callebaut went one step further in 2016 and introduced Forever Chocolate.

Chocovic's extensive catalogue never stops growing with new products characterised by quality and sustainability.

Our commitment goes beyond creating a quality product, we want to foster the survival and progress of cocoaproducing communities. In 2015, Barry Callebaut set up the Cocoa Horizons foundation. This independent non-profit organisation, supervised by the Swiss Federal Foundation Supervisory Authority, has the mission of improving quality of life for cocoa growers and their communities by promoting sustainable, entrepreneurial farming, increased productivity and community development, protecting nature and children.

This programme's mission is to make sustainable chocolate the norm and is based on four ambitious goals: 1. Support farmers with training, fun-

ding and farming equipment. 2. Promote early childhood education, ensuring school enrolment and attendance and eradicating child labour. 3. Always grow green, using cleaner energy, lower carbon emissions and crops that don't cause deforestation. 4. Produce with commitment, using 100% sustainable ingredients in all products: chocolates, creams and substitutes. Since July 2021, all our cocoa has already met this great objective.

At present, we continue to make progress towards our goals and have conversations with all stakeholders in the chocolate chain so we can keep supplying chocolates that bring happiness to artisans, consumers, communities and our planet too. Our cocoa has already met this great objective.

#twowaysmiles

To raise the profile of our total commitment to sustainability, this year Chocovic will be setting up “Two Ways Smiles”, a social media and press communication campaign with a positive tone that aims to spread the message of the benefits of sustainable cocoa for communities of producers, as well as its role as driver of happiness and joy for all stakeholders in the chocolate value chain.

OUR COMMITMENT: SUSTAINABLE CHOCOLATE Working alongside farmers With training, funding, farming material and land for balanced replanting. Supporting childhood education We ensure school registration and attendance and we promote the family census. Growing green Cleaner energy, lower carbon emissions and crops that fight deforestation. Committed production All our products are made with ingredients from responsible farms.

Happiness is part of our value chain because chocolate should be joyful. Share our smiles. YOUR KNOWLEDGE OF SUSTAINABILITY GETS A PRIZE:

supporting 100% sustainable cocoa

PATISSERIE

At a time like this, when sustainability is no longer an option it's a necessity, our ambassadors have been inspired by Chocovic couvertures made with 100% sustainable cocoa and locally sourced products to create more than ten new and amazing recipes.

Get ready to discover the new ideas from Albert Daví, Sergi Vela, Raúl Bernal and Lluís Costa and enjoy our very own flavours like Bolea cherries, strawberries from El Montseny and Alacant lemon. 21

FLUFFY PEAR SPONGE a preparation by Sergi Vela

PERFECT FLAVOURS The textures of the cooked Lleida pears and the fluffy sponge cake blend together harmoniously in this fantastic cake with delicious touches of Istak 30.9% white chocolate pannacotta.

Istak pannacotta 200 g 3g 90 g

Cream Gelatin sheets Istak 30.9% white chocolate

— Heat the cream to 60°C , add the hydrated gelatin and lastly add the melted chocolate, emulsify, remove the air and measure out into a square silicone mould.

Fluffy pear sponge cake 210 g 270 g 2g 150 g 205 g 5g 7g

Butter Icing sugar Salt Eggs Weak flour Baking powder Selección 22 powdered cocoa Zest of 1 lemon

— Soften the butter and add the sieved icing sugar. — Add the lemon zest and the salt. — Add the eggs and lastly the previously sieved mix of flour, baking powder and cocoa. — Measure out 500 g into each mould previously coated with butter and flour. — Add pears cut into eighths. — Bake at 170°C for 25 min. — When cooled, add shine and decorate with a disc of Gold chocolate and apply chocolate to the sides as well. — Finish with a square of pannacotta and raw pistachio halves.

FLUFFY CHERRY SPONGE CAKE a preparation by Sergi Vela

THE CHERRY ON THE TOP In this other version of his fluffy cake, Sergi Vela suggests we go one step further in flavour and intensity by using red berry jam , Maragda 70% dark chocolate and Sant Climent cherries.

Maragda pannacotta 200 g 3g 80 g

Cream Gelatin sheets Selección Maragda 70% dark chocolate

— Heat the cream to 60°C , add the hydrated gelatin and lastly add the melted couverture, emulsify, remove the air and measure out into a square silicone mould.

Red berry jam 250 g 40 g 10 g

Red berry purée Sugar Pectin

— Heat the purée, add the sugar mixed with the pectin and sprinkle over. — Cool and before using, lightly add texture.

Fluffy cherry sponge cake 210 g 200 g 2g 150 g 205 g 5g 7g Tbsp

Butter Icing sugar Salt Eggs Weak flour Baking powder Selección 22 powdered cocoa Fresh blueberries Zest of 1 lemon To decorate: Selección Maragda 70% dark chocolate

— Soften the butter and add the sieved icing sugar. — Add the lemon zest and the salt. — Add the eggs and lastly the previously sieved mix of flour, baking powder and cocoa. — Measure out 350 g into each mould previously coated with butter and flour. — Add fresh blueberries. — Bake at 170°C for 25 min. — When cooled, add shine and decorate with a disc of Maragda 70% chocolate and apply chocolate to the sides as well. — Finish the cake with buttons of red berry jam and the Maragda pannacotta.

INDIVIDUAL PEANUT DESSERT a preparation by Sergi Vela

PERFECT FLAVOURS Sergi Vela is the author of this elegant individual dessert featuring sponge and Valencia peanut mousse with a caramel core. A delicious treat with an impeccable velvety finish.

Peanut sponge cake 125 g 75 g 125 g 100 g 100 g 55 g 180 g 1g 70 g 2g

Egg yolks Sugar Butter Almond Peanut paste Weak flour Egg whites Albumen Sugar Salt

— Whisk the egg yolks with the first sugar. — Whisk the egg whites with the albumen and the second sugar. — Grind the flour with the almond. — Melt the butter. — To the first whisked mix, add the peanut paste, half the egg whites, the remaining egg whites and the rest of the flour. — Lastly, add the butter melted at 35°C and mix gently. — Spread out onto a Silpat and bake for 10 min.

Peanut mousse 120 g 80 g 100 g 140 g 7g 400 g

Water Sugar Selección Jade 38.8% milk chocolate couverture Peanut paste Gelatin Semi-whipped cream

— Heat the cream with the sugar and add the rehydrated gelatin at 60°C. — Stir in the paste and emulsify. — At 30°C add the semi-whipped cream. — Coat the silicone mould with tempered Jade couverture. — Cut out two discs of peanut sponge for each individual dessert and in one of them, empty out the inside and fill with caramel.

Orange paint 100 g 100 g 2g

Chocovic cocoa butter Origen Ocumare 71% dark chocolate couverture Fat soluble orange food colouring

— Melt the paste and the couverture separately. — Apply the food colouring and emulsify the mix, strain and airbrush at 35°C.

Assembly — Airbrush with orange coloured paint using the velvet technique, with the individual desserts well-chilled and decorate with a little Callebaut® Caramel Filling.

CHOCOLATE AND CARAMELIZED ORANGE INDIVIDUAL DESSERT a preparation by Sergi Vela

PERFECT COMBINATIONS Shared flavours, simple to execute. Our ambassador shows us that simplicity can also be a way of preparing delicious desserts like this one, created with oranges from Valencia.

Chocolate crème pâtissière 750 g 250 g 1u 40 g 180 g 185 g 150 g

Milk Cream Vanilla pod Starch Sugar Egg yolks Selección Lennix 57% dark chocolate

— Make an infusion with the milk and vanilla. — Blanch the egg yolks with the sugar and starch. — Scald the egg yolks, the sugar and the starch with the infusion prepared earlier. — Strain the mix and bring to the boil, then pour over the chocolate in drops and chill quickly to 4 °C with a tight-fitting film cover.

Filo pastry 4g 100 g 100 g

Filo pastry sheets Butter Icing sugar

— Brush lightly with butter and icing sugar layer by layer of filo pastry as if for puff pastry, until 4 layers of puff pastry have been obtained. — Cut 12 x 12 cm squares and press down into a madeleine mould, then bake the whole at 180°C for 9 min.

Assembly — Cut segments of peeled orange and decorate each one with 2 slices. — Finish with a few strips of Origen Ocumare dark chocolate couverture to give volume.

Brush the filo pastry with butter, apply another layer of filo pastry and stick it to the previous one.

When the piece is baked, leave to cool and fill with the chocolate cream.

Apply a thin layer of icing sugar and bake at 190°C for 10 min.

Decorate with peeled orange slices.

Cut out squares using a sharp chef's knife and present in aluminium moulds.

Place the chocolate in a cross shape and add pistachios.

LEMON a preparation by Albert Daví

SPRING-SUMMER CAKE COLLECTION (1) Albert Daví presents his summer cake collection, fresh and flamboyant and inspired by Km 0 products such as lemons from Murcia, complemented with little nuances of flavour with the likes of mango and lemon thyme.

Thyme breton sablé, 6 cm cutting ring 500 g 20 g 250 g 200 g 100 g 6g 2g 1g

Flour Baking powder Butter Sugar Egg yolk Salt Lemon zest Freeze-dried powdered thyme

— Mix together the butter, the sugar and the salt. — Add the egg yolk and lastly the flour, the baking powder, the lemon zest and the powdered thyme. — Spread out to 3 mm and leave to rest in the fridge. — Cut out 10 cm discs. — Bake at 160°C for about 12 min. — Leave to cool and set aside.

Lemon coating 300 g 300 g 100 g 1u 170 g

Water Sugar Lemon juice Lemon zest Gin

— Boil the water with the sugar and the lemon juice. — When cold, add the remaining ingredients.

Capuchina sponge cake 750 g 90 g 1u 22 g

Egg yolk Egg Lemon zest Cornflour

— Whisk all the ingredients. — Spread out in a 1 cm high frame and bake at 180°C for 10 min. — When cold, soak in the coating and freeze. — Cut out 10 cm diameter discs.

Lemon cream 120 g 165 g 150 g 1u 1g 225 g

Lemon juice Sugar Egg Lemon zest Gelatin mass 5:1 Butter

— Cook all the ingredients except for the butter and the lemon zest. — When cooked, emulsify with the remaining ingredients. — Set aside in the fridge. — Measure out 100 g over the sponge cake and freeze.

Jellied mango 500 g 150 g 75 g 12 g

Mango purée Lemon juice Syrup 1:1 Cold gelcrem

— Mix all the ingredients together in a food processor until the desired texture is achieved. — Spoon out 30 g over the lemon cream.

Confit lemon peel Tbsp 500 g 200 g

Lemon peel Water Sugar

— Blanch the lemon peel twice in boiling water. — Gradually boil the peel with the syrup until tender.

Cream 250 g 150 g 5g 1g

Water Sugar Gelatin mass 5:1 Locust bean gum Confit lemon peel

— Boil the water, the sugar and the locust bean gum. — Add the gelatin mass to the liquid at about 40°C . — Measure out 20 g into each mould.

Lemon thyme mousse 8g 40 g 30 g 25 g 1g 160 g 15 drops 225 g 60 g 435 g 450 g

Lemon thyme Water Yuzu juice Mandarin juice Lemon juice Xanthan Lemon thyme aroma Lemon and thyme infusion Gelatin mass 5:1 Selección Opal 30.3% white chocolate Semi-whipped cream

— Heat all the liquids to 80 °C and infuse with the thyme for 10 min. — Grind up all the ingredients and strain. — Heat the liquid to about 40°C, add the xanthan and bring to the boil. — Mix the citrus infusion and thyme with the gelatin mass and the white chocolate. — Emulsify. — Cool this mixture to about 25°C and gradually add the semiwhipped cream.

Assembly White chocolate ribbon Ribbon of airbrushed white chocolate with yellow cocoa butter Neutral shine for airbrushing

— Measure out 20 g of the jellied cream into the base of the mould, place the confit lemon peel and freeze. — Spoon out 100 g of the lemon thyme mousse over the top. — Next, place the sponge cake and lemon and mango cream filling and press down lightly. — Measure out 40 g of thyme mousse and close the mould with the disc of Breton sablé. — Freeze. — Remove from the mould and brush with the neutral gelatin shine. — Decorate with the chocolate ribbons.

Lemon thyme mousse

Thyme breton sablé

Capuchina sponge cake

Lemon cream

Mango cream

Confit lemon peel jelly

STRAWBERRY a preparation by Albert Daví

SPRING-SUMMER CAKE COLLECTION (2) Maresme strawberries are the show-stopping stars of this other cake from Albert Daví's summer collection, inspired by the classic fraisier. Sheep's milk yoghurt and Opal 30.3% white chocolate give it an interesting dairy touch.

Breton sablé, 10 cm cutting ring 500 g 20 g 250 g 200 g 100 g 6g 1u

Flour Baking powder Butter Sugar Egg yolk Salt Lemon zest

— Mix together the butter, the sugar and the salt. — Add the egg yolk and lastly the flour, the baking powder and the lemon zest. — Leave to rest in the fridge. — Spread out to 3 mm and freeze. — Cut out 10 cm discs and bake at 160°C for about 12 min. — Leave to cool and set aside.

Almond sponge cake 10 cm cutting ring 400 g 100 g 170 g 105 g 170 g 170 g 10 g 90 g 3.5 g 15 g 100 g 80 g

Egg Invert sugar Sugar Powdered toasted almond Cream Strong flour Baking powder Toasted clarified butter Salt Freeze-dried raspberry Bits of strawberry Selección Opal 30.3% white chocolate

— Mix all the ingredients together in a food processor. — Add the bits of strawberry at the end. — Spread out to a thickness of 1 cm in a 60 x 40 cm frame and bake at 180°C from 5 to 6 min. — When cooled, cut out 10 cm diameter discs.

Strawberry compote 40 g 75 g 30 g 160 g 40 g 4 drops 25 g

Strawberry purée — Heat the strawberry purée, the sugar and the glucose. Sugar — Add the bits of strawberry and the raspberries and cook until they Glucose start to release their liquid. Strawberries — Remove from the heat, add the violet aroma and the gelatin mass. Raspberries — Leave to set in the fridge. Violet aroma — Measure out 60 g of compote on top of the sponge cake and freeze. Gelatin mass 5:1

Yogurt foam 120 g 280 g 300 g 60 g 20 g 100 g 55 g 80 g 300 g

Milk Sheep's milk yogurt Selección Opal 30.3% white chocolate Gelatin mass 5:1 Freeze-dried powdered yogurt Egg whites Sugar Glucose powder Semi-whipped cream

— Heat the milk to about 50°C and dissolve the gelatin mass. — Emulsify with the melted white chocolate and lastly add the sheep's milk yogurt and the freeze-dried yogurt. — Lower the heat to around 30°C and mix first with the meringue and then with the semi-whipped cream.

Violet jelly 250 g 150 g 50 g 1g 12 drops Tbsp

Water Sugar Gelatin mass 5:1 Locust bean gum Violet aroma Discs of fresh strawberry

— Boil the water, the sugar and the locust bean gum. — Add the gelatin mass and the violet aroma to the liquid at about 40°C. — Measure out 20 g into each mould and place the strawberry discs on top.

Assembly 1u 1u 1u

11.5 cm diameter silicone mould White chocolate ribbon Ribbon of airbrushed white chocolate with red cocoa butter Neutral shine for airbrushing

— Measure out 20 g of the violet jelly into the base of the mould, place strawberry discs on top and freeze. — Spoon out 100 g of the yogurt mousse over the top. — Next, place the sponge cake and strawberry compote filling and press down lightly. — Measure out 40 g of yogurt mousse and close the mould with the disc of Breton sablé. — Freeze. — Remove from the mould and brush with the neutral gelatin shine. — Decorate with the chocolate ribbons.

Yogurt foam

Breton sablé

Almond sponge cake

Strawberry compote

Violet and strawberry jelly

White chocolate ribbon

INDIVIDUAL COCONUT BLACK FOREST CAKE a preparation by Raúl Bernal

BLACK FOREST WITH A TASTE OF HUESCA Raúl Bernal brings his own personal touch to the great German patisserie classic using Bolea cherries, a traditional variety grown in the province of Huesca, and substituting Kirsch cream with coconut cream.

Cocoa choux paste 325 g 6.5 g 4g 165 g 131 g 40 g 325 g

Milk Sugar Salt Butter Weak flour Selección 22% powdered cocoa Whole egg

— Boil the milk, salt, sugar and butter together. — Add the previously sieved flour with the powdered cocoa. — Dip the dough in boiling water for a few min. — Place in the food mixer and gradually add the eggs until the mixture reaches 60°C. — Add until a soft peaked texture is obtained. — Measure out around 20-22 g onto a Silpat. — Bake at 170°C for 10 min. 0% humidity with fan on 1 / 170°C for 25 min. 100% humidity fan on 1.

Cocoa craquelin 310 g 260 g 350 g 4g 32 g 40 g

Butter Weak flour Brown sugar Corn starch Powdered almond Selección 22% powdered cocoa

— Work the butter and add the sugar. — Mix all the dry ingredients and add them to the butter mixture. — Homogenise and place between two sheets of baking paper. — Spread out to a thickness of 1.6 mm. — Cut out 6.5 cm discs. — Freeze.

Cocoa sponge cake 140 g 320 g 15 g 260 g 60 g 200 g 100 g 30 g 60 g

Sugar Whole egg Invert sugar Pasteurized egg whites Sugar Powdered almond Weak flour Selección 22% powdered cocoa Butter

— Whisk the sugar with the eggs and the invert sugar. — Whisk the egg whites with the sugar. — Mix the powdered almond with the flour and the cocoa, then sieve. — Melt the butter. — Mix the whisked meringue with the egg. — Add the sieved solids. — Add the the melted butter. — Spread out onto a 60 x 40 tin with Silpat. — Bake at 180°C for about 17 min. — Cut into discs and set aside.

Bolea and Griotte cherry purée 40 g 50 g 10 g 185 g 185 g 85 g 30 g

Water Sugar 50% citric acid solution Bolea cherry purée Griotte cherry purée Lime juice Cold Gelcrem

— Heat the water with the sugar and the citric acid solution. — Add the purées with the juice and the Gelcrem. — Mix with the food processor until a homogeneous mixture is obtained. — Set aside.

Tobado couverture cream 135 g 135 g 55 g 30 g 140 g 0.5 g

UHT cream Milk Pasteurized egg yolks Invert sugar Tobado 64.5% dark chocolate couverture Fine salt

— Heat the cream with the milk and sugar. — Pour over the egg yolks and cook the mixture at 85°C. — Add over the couverture with the salt and emulsify. — Leave to crystallize in a tightly cling-filmed container.

Coconut and lime whipped cream 560 g 9.5 g 6.5 g 11 g 55 g 240 g 55 g

Cream 35% Lime zest Sugar Powdered gelatin Water Coconut purée Malibu

— Heat the cream with the zest and infuse. — Strain and add the rehydrated gelatin and the sugar. — Add the purée and the Malibu. — Leave to rest 24 hours in the fridge. — Whip and pour out.

Assembly — Measure out the choux and place the frozen craquelin. — Freeze and bake. — Turn the choux over and cut the base. — Place a little of the cream and cover with a disc of sponge cake. — Pour out the cold cherry cream. — Spoon out a small amount of coconut whipped cream. — Finish off with a few shavings of Selección Maragda 70% dark chocolate couverture and sprinkle with anti-moisture sugar.

LEMON PIE MY WAY a preparation by Lluís Costa

A DELIGHT WITH AN INTENSE LEMON FLAVOUR Respecting the flavours of the original recipe, Lluís Costa shakes up the classic Lemon Pie with a different look and lower sugar content, bringing out the best of the intense flavour of lemons from Terres de l’Ebre.

Lemon cream 375 g 175 g 250 g 2 u 4g 1u 188 g 1g

Eggs Sugar Butter Lemon peel Gelatin leaves Lime zest Lemon juice Agar-agar

— Cook the egg along with the sugar, the zest, the agar-agar and the lemon juice to 82°C. — Soak the gelatin leaves and add to the previous mixture. — Stir with the hand-held food processor and add the softened butter. — Mould the cream at a temperature of 40°C in spherical moulds and freeze.

Dough 360 g 196 g 1g 90 g 142 g 794 g

Butter, cold Powdered sugar Salt Almond flour Whole eggs Flour

— Mix all the dry ingredients together in the food processor using the dough paddle. — Add the butter straight from the fridge and mix in, when the mixture looks like breadcrumbs, add the egg. — When the dough is smooth and even, roll out to a thickness of 0.4 mm. — Freeze and cut out 12 x 4 cm rectangles. — Place between 2 sheets of Silpain and bake at 150°C for 35 min.

Meringue 150 g 60 g 85 g

Sugar Water Egg whites

— Gradually pour over the egg whites and whisk well in the food processor. — When the meringue reaches 30°C set aside for decoration.

Assembly — Glaze the lemon spheres with neutral gel and arrange irregularly on top of the sablé. — Measure out peaks of Italian meringue and flambé. — Decorate with gold leaf plus lime and lemon zest.

BASIL AND ALACANT LEMON INDIVIDUAL DESSERT a preparation by Lluís Costa

THE FRESH TASTE OF SUMMER A new and refreshing creation by Lluís Costa with the fresh aroma of basil and the citrus flavour of Alacant lemon. A dessert with a very light texture and a surprising semi-liquid interior.

Citrus fruit financier cake 160 g 500 g 300 g 200 g 4g 500 g 60 g 260 g 500 g 60 g

Butter Sugar Powdered unpeeled almond Flour Baking powder Egg whites, not whisked Invert sugar Citrus fruit paste (orange, lemon or lime) Whisked egg whites Sugar

— In a bowl, mix the 500 g of sugar together with the powdered almond, flour, baking powder, citrus fruit paste and invert sugar. — When mixed, add the melted butter and the liquid egg whites. — Separately, whisk the egg whites with the 60 g sugar. —Add them gently to the previous mixture and spread out in a 1 cm thick frame. — Bake at 190°C for about 12 min.

Lemon mousse Italian meringue 560 g Egg whites 920 g Sugar 240 g Water Lemon mousse 1025 g Italian meringue 1536 g Semi-whipped cream 1400 g Lemon juice 58 g Powdered gelatin

— Cook the water and the sugar at 118°C. — Pour out the egg whites and leave the meringue to reach 30°C. — Heat a third of the lemon juice and melt the gelatin in it. — Add the rest of the cold purée and when it reaches a temperature of 30°C 30°C, add the meringue and finally the foamy cream.

Basil gel 56 g 104 g 236 g 156 g 2g 8g 1g 30 g

Glucose Dextrose Water Sugar Powdered citric acid NH pectin Gelatin leaves Blanched fresh basil

— Heat the water, the dextrose and the glucose to 40°C. — Sprinkle in the pectin mixed with the sugar and keep stirring constantly. — Bring to the boil for 2 min, then add the citric acid and cook for a further one min. — When the mixture reaches about 30°C, add the blanched basil and mix in the food processor. — Mould in 3 cm diameter spheres and freeze.

Assembly — Spoon out mousse into the bottom of the mould and insert the frozen gel. — Cover with more mousse and seal with the sponge soaked in lemon syrup. — Glaze with neutral gel and decorate with a fried basil leaf.

Basil gel Citrus fruit financier cake

Lemon mousse

Fresh basil

FRESIER WITH MONTSENY STRAWBERRY a preparation by Lluís Costa

A KILOMETRE 0 FRAISIER Strawberries from the Montseny, with their extraordinary quality and flavour, form the basis of this fantastic fraisier with cream mousse and Istak 30.9% chocolate. A cake with kilometre 0 flavour and with the unmistakable seal of Vallflorida Xocolaters.

Cream mousse 400 g 150 g 25 g 1750 g

Cream Istak 30.9% white chocolate Gelatin Frothy cream

— Boil the milk, add the rehydrated gelatin and emulsify with the white chocolate. — When the mixture reaches a temperature of 27°C add the frothy cream.

Raspberry cream 300 g 100 g 100 g 100 g 70 g 115 g 6g 30 g

Raspberry purée Lemon juice Eggs Egg yolks Sugar Butter Powdered gelatin Water for the gelatin

— Boil the purée, the juice and the sugar. — Add the eggs and the egg yolks and cook at 83°C. — Add the gelatin and mix well. — When the mixture reaches a temperature of 40°C add the butter and emulsify. — Place 120 g of the cream in a 14 cm diameter ring with a 1 cm thick sponge base. — Freeze and set aside for assembly.

Citrus fruit financier cake 160 g 500 g 300 g 200 g 4g 500 g 60 g 260 g 500 g 60 g

Butter Sugar Powdered unpeeled almond Flour Baking powder Egg whites, not whisked Invert sugar Citrus fruit paste (orange, lemon or lime) Whisked egg whites Sugar

— In a bowl, mix thoroughly the 500 g of sugar together with the powdered almond, flour, baking powder, citrus fruit paste and invert sugar. — Add the melted butter and the liquid egg whites. — Separately, whisk the egg whites with the 60 g sugar. — Add them gently to the previous mixture and spread out in a frame. — Bake at 190°C for about 12 min.

Assembly — Place a silpat in a tin and fit a 16 cm diameter ring lined with a sheet of acetate. — Thinly slice strawberries to about 0.5 mm thick. — Arrange the pieces of strawberry around the sides and on the bottom. — Measure out around 350 g of mousse in the ring with the strawberries and then insert the inside leaving the sponge on the outside. — When frozen, coat with neutral gel and decorate with a strawberry.

Citrus financier sponge cake

Raspberry cream

Cream mousse

Fresa Montseny

Neutral coating

CHEESE CAKE a preparation by Lluís Costa

THE SECRET IS... IN THE CHEESE What's the secret to making a good cheese cake? Our ambassador shares his recipe, in which cheese from Cerdanya or from Montsec provide a distinctive touch of flavour.

Cheese cake 470 g 900 g 160 g 140 g 285 g 300 g 30 g

Cream Philadelphia cheese Goat's cheese Egg yolks Egg whites Sugar Cornflour

— Mix both the cheeses with the cream, add the egg yolk and the cornflour. — Whisk the egg whites with the sugar and add the to the previous mixture. — Pour out into a mould lined with baking paper. — To fit the paper closely to the mould, moisten with water to make it more flexible. — Bake for 25 min. at 185°C.

Moisten the paper with water to make it flexible and fit it to the mold.

Remove the cake from the mold carefully not to peel off the edges.

Pour the mixture into the lined pan.

Cut into portions.

Bake for 25 min at 185°C.

Serve with jam to taste to create new flavour combinations.

TATIN WITH APPLE LLEIDA a preparation by Lluís Costa

THE PERFECT TATIN? A spectacular tatin made with Reineta apples from Lleida, much appreciated for their exceptional flavour, on a crispy Breton sablé base. Everything you could possible ask from a delicious apple tart... and more.

Breton sablé 375 g 350 g 10 g 150 g 500 g 17 g

Butter Sugar Salt Egg yolks Weak flour Baking powder

– Whisk together the butter, the sugar and the salt. – Gradually add the egg yolk and then mix in the flour. – Spread out in a 16 cm ring and bake at 150°C for 20 min.

Apple tarte tatin 225 g 40 g 8u

Sugar Butter Reineta apple

— Make a well toasted dry caramel and add the butter. Emulsify and leave to cool on a silpat. When cooled, place in the food processor and make a fine powder. — Peel the apple and remove the core. — Cut into 8 segments and coat with the caramel powder. — Add the caramelised apple to the pan and cook for 5 min. — Drain the apples and places in the 16 cm round mould. — Bake at 160°C for 15 min. and freeze.

Assembly — Remove the apple from the mould and glaze with gel. — Place on top of the bretón base and decorate. — To decorate, coat a chocolate chip with gold leaf and place in the centre.

PINK LADY APPLE a preparation by Christian Escribà

A PLAY ON SWEET-SOUR This entertaining trompe-l'œil created by Christian Escribà pplays at reproducing the shape, flavour and inimitable red colour of Pink Lady apples grown in Lleida and Girona. We show you how to prepare it step-by-step.

Almond crumble 100 g 100 g 100 g 100 g

Flour Almond flour Sugar Butter

— Mix all the ingredients in the Kitchenaid using a paddle attachment. — When a smooth, even dough is obtained, break up onto a tray and bake in the oven at 180°C for 14 min.

Apple compote 3u 30 g 1 unit

Pink Lady apples Lemon juice Skin of one apple

— Boil the apples with the skin of one apple. — When cooked, strain and grind up the apple with the skin and the lemon juice.

Sautéed apple cubes 2 u 50 g 3g

Pink Lady apples Butter Powdered cinnamon

— Cut into small cubes, sauté the apple with the butter until cooked and add the cinnamon. Leave to rest.

Red chocolate 100 g 3g

Selección Opal 30.3% white chocolate Fat-soluble red food colouring

Assembly (for 1 apple) 8g 3g 15 g 4g 10 g 5g 3g 1g

Almond crumble Lychee in syrup Sautéed apple cubes Lime popping candy Apple compote Red chocolate Selección Maragda 70% dark chocolate couverture White chocolate apple slice

Place the butter in the Kitchenaid.

Temper the red chocolate at 28°C.

Make an outer layer with dark chocolate over the red chocolate.

Add the flours.

Fill the apple moulds with the red chocolate.

Spread a thin layer of white chocolate on top of the reproduction apple slice.

Mix all the ingredients until you get a smooth dough.

Turn and empty the mould to obtain the first outer layer.

When the chocolate is cold cut the apple slice shape with a sharp cutter.

Place the crumble in the bottom of the apple.

Arrange the sautéed apple cubes on top of the lychee.

Sprinkle the lime popping candy over the crumble.

Fill with the apple compote using a piping bag up to the top edge of the apple.

Add the lychee on top of the lime popping candy.

Cover with the white chocolate apple slice and use a cornet and dark chocolate to draw the two apple pips in relief.

FROM ARTISAN

TO ARTISAN 64

Passion for chocolate goes beyond borders. In our most international issue ever, we're travelling to Turkey, Russia and Japan to meet three artisans who love this unique ingredient.

Yoann, Yesim and Seiji open the doors to their bakeries and their gastronomic cultures. 65

YESIM EROL Director of Chocolate Academy Istanbul

With a degree in Philosophy, his move into the world of patisserie didn't surprise him at all. Thanks to his family, where cooking was at the heart of everyday life, and his father, who worked in one of Turkey's first chocolate factories, Yesim Erol very soon discovered his passion for this magical ingredient that for him is synonymous with pure happiness.

You've got a degree in Philosophy. When did you decide to turn your professional career around and go into patisserie? For me studying philosophy and then doing what I'm doing was never a surprise. Both at work and in my everyday life I like to offer what I know willingly and as a gift. I consider life and everything I do as a gift. So forme, working with chocolate is like a gift that life has offered me. Studying philosophy was a gift I made to myself. While I studied, I knew I would be working in something related to cooking. When I remember times from my childhood, I think I can see that the seeds of my dream had already been sown. I was born and raised in Ordu, a little town on the Black Sea. Sagra, one of Turkey's first chocolate factories, was based there. My father was the person in charge of approving the factory products in the laboratory. So he received samples and we all used to try a lot of different chocolates. I still have memories of my experience in terms of its smell, texture and ingredients and my curiosity for concepts like product and raw material because of my father's profession. On the other hand, I was a quiet, introverted child. I remember finding the kitchen to be a place where I could stand out. Because in our house the kitchen has always been the most important place. Meals were prepared with great care and the main ingredients used in the kitchen were made by my parents. I think all this prompted me to explore cooking. I started to spend my time there, trying to impress my family. As a result, I found an area where I could shine and express myself.

The kitchen was where I learned what I wanted and shaped my character. Cooking has its a mathematics and its own flow and I've learned that you have to abide by its rules. The kitchen was where I learned what I wanted to and develop my character. Cooking has its a mathematics and its own flow and I've learned that you have to abide by its rules. Cooking has taught me to adapt and be disciplined, to define and know with precision.

What has your professional career been like before you got here? In the United States I first studied food and drink management, and after doing an internship in various departments, I decided to go into the world of patisserie and study at the French Pastry School. After graduating, I had the chance to work in the Chicago Sofitel and that was where it all started. After returning to my native country, over the last 15 years I've worked as a pastry and chocolate chef and as a manager in various patisserie chains and companies in the food and drink sector. I've had the opportunity of working on development and launch projects. I believe in continuous training to stay up-to-date with trends in our sector and learn new techniques and applications. That's why I've had

ongoing training in this field since 2005. I've continued to add new training courses to my education from many continuing professional development training schools and private institutions in Europe. All the brands and kitchens I worked with have helped me to see the general panorama of the world we live in and to stay well-connected. Lastly, I started working as a chef at the Chocolate Academy Istanbul and I've been doing my work with great pleasure and passion for the last two and a half years.

What kind of patisserie do you most enjoy or identify the most with? I can say that my work is based on progressing towards making new combinations and pairings of traditional and classic recipes, focusing my attention on using local ingredients. The change I can see simple ingredients go through when we apply techniques hasa sparked my curiosity and my passion. That's why I always start with what's simple and easy and I follow a path along which I try to create the texture and aroma I want.

Chocolate is a flavour that makes everyone happy from the first mouthful to the last. It's pure happiness and a pleasure to create well-balanced and well-paired chocolates.

A great example of that is the Pate a Choux recipe, one of my favourites. It's especially nice to prepare this dough that's used in many traditional recipes in Turkey using different techniques. And making it into a dessert that everyone eats happily is always motivating and fun.

You've worked in Chicago and trained with top European chefs like Christophe Adam, Pierre Herme, Quentin Bailly and Paco Torreblanca. So how have they influenced your learning and your style? I think the chefs I trained with share creativity, respect for the ingredient and a simple style. Like most of us, when I start to learn something new or I look out for something new to try, I imitate. For me, learning begins with imitation. This experience is like working with a good mentor. I've kept a close eye on the favourite techniques and ingredients of all the chefs I've worked with and I've come up with my own way of working over time.

Which ingredient inspires you the most when you're working? Chocolate, of course! Chocolate is a flavour that makes everyone happy from the first mouthful to the last. It's pure happiness and a pleasure to create well-balanced and well-paired chocolates. Chocolate has an incredible history and track record. I've always thought it was interesting that the cocoa bean is the most researched and studied by science. Growing the cocoa bean,

harvesting, the fermentation process and manufacturing process all take countless steps to arrive at the world's most desired product. In addition to chocolate, the hazelnut is the ingredient that nourishes the flavours and aromas in my memory with its smell and texture. Chocolate is a flavour that makes everyone happy from the first mouthful to the last.

As a connoisseur of Chocovic, what features would you highlight in our products?

Your currently director of the Chocolate Academy Istanbul. What's included in your job?

Do you have a favourite couverture or product?

It consists largely of training and support. It's a service of two business lines that we call cooperation and innovation, with the support of marketing work within the industrial and gourmet channels. In the training section we mainly offer advanced level training in chocolate making and patisserie to business owners and cooks working in pastry making and hospitality businesses. In short, the scope includes training, innovation and support.

What are the tastes and preferences of Turkish consumers? In Turkey there's a greater demand for and interest in traditional desserts, but milk-based desserts are prepared in very different ways. That's why I think that the milk desserts made in our country and in our culture are very special. And, of course, baklava occupies a very special place. I prefer traditional home-made desserts, especially Keşkül. Prepared with only a few ingredients, this dessert has its own preparation technique and a very different, special texture. The bitter almonds are used in small quantities in its preparation make Keşkül a memorable dessert.

Its value for money is its most important feature in our local market. Keeping within a range of affordable prices while at the same time offering a quality service makes it important for the Turkish market.

I think my favourite is the 53% dark chocolate. For its intense cocoa flavour, for being easy to use because of its shape and its wide range of applications, I can use it in any kind of preparation.

Lastly, on our next trip to Istanbul, which typical Turkish sweet or pastry would you recommend we try? Without a doubt, the milk-based desserts and traditional Turkish desserts in syrup.

DOUBLE CHOCOLATE BROWNIE a preparation by Yesim Erol

a preparation by Yesim Erol

DOUBLY DELICIOUS A self-confessed chocolate lover, Yesim Erol suggests this deliciously intense chocolate brownie with touches of locally produced hazelnuts to enrich both the flavour and the texture.

Brownie 420 g 375 g 225 g 150 g 205 g 75 g 225 g

Chocovic 53% dark chocolate Butter Egg yolks Egg whites Sucrose Flour Iroko Chocovic hazelnut cream

— Melt the chocolate and mix until a homogeneous paste is obtained. — Beat the butter and the Iroko cream until a fluffy mixture is obtained. — Mix the egg yolks and whites and the sucrose. — Add the sieved flour and mix together. — Bake in a convection oven at 165°C for 20 min.

Whipped chocolate ganache 420 g 375 g 225 g 150 g

Chocovic 52% dark chocolate Cream Glucose Butter

— Boil the cream with the glucose and leave to cool. — Pour the glucose/cream mixture over the chocolate. — Mix with the hand-held food mixer. — Add the butter at 30°C and mix well. — Cover with cling film and leave to rest overnight. — Whisk the ganache the next day. — Measure out the whipped ganache over the brownie using a piping bag and nozzle. — Decorate with Callebaut® Crispearls™.

YOANN REDON Chef Chocolate Academy Russia

Nomad chef Yoann Redon has lived and learned alongside great pastry chefs in countries like France, Switzerland and Peru. He is currently Chocovic Ambassador and Chef at the Chocolate Academy Russia, where he enjoys sharing all his knowledge with his colleagues, as a form of thanks for everything he received from his teachers when he was young.

My working style is based on people's future memories, because I believe taste memories have deeper roots than visual ones.

For people who don't know you yet, tell us a bit about yourself and how your vocation for being a pastry chef started. I'm the third generation of pastry chefs in my family, and although my parents did everything they could to stop me continuing the tradition, my grandfather succeeded in passing on his passion to me. I remember when I used to spit out bitter chocolate and he used to tell me that until I liked it I'd never be a great pastry chef. Although he had a difficult character, he had an amazing heart and a burning passion. He gave me my first patisserie book and I remember from a very young age preparing clafouti, brownie, marble sponge, etc. That's how it all started, although the journey wasn't always a fairy tale.

How would you describe your style or way of working? My working style is based on people's future memories, because I believe taste memories have deeper roots than visual ones. I've known so many people who remember a flavour they tried a decade ago, but not what it looked like. Social media place a lot of emphasis on the visual and many of these visually attractive cakes leave flavour out of the picture or can't be reproduced by professionals at a profitable level, that's what defines my line of work.

You've worked in France, Monaco, Switzerland and Peru and you trained alongside great artisans like Laurent Vitoria, Marcel Ravin and Didier de Courten. How have all these experiences influenced your career?

I consider myself to be very fortunate to have worked with such great chefs, and we should include Alexis Saifi, who is a passionate fan of patisserie and who passed on his perfectionism for flavours and textures to me. Luckily, most of these chefs shared a lot of knowledge with me, both professional and personal, and all these experiences gave me the most important thing, a mental library of techniques and flavours that I've used and still use to create my products. I could describe my style as gourmand and open-minded.

You're currently chef at the Chocolate Academy Russia. What does your work here consist of? It varies from one week to the next; I could be developing a few recipes for a Chocovic promotional campaign or providing some sort of customer support, or giving larger companies a bit of inspiration... The job is always intense and very interesting because we don't have a routine and we always have to go beyond the limits in our minds. Another of the best parts of my job is teaching people everything I know, because secretly, I feel I'm giving back everything they gave me when I was young.

Knowing about Russian patisserie, what kind of tastes and preferences do Russian consumers have? What kind of patisserie do they like best? If we're talking about the Russian market in general, tastes in terms of desserts are similar to the Americans as they're fond of cookies and creams. I find them very sweet, but they like them to go with tea. In Moscow or in other large Russian cities, you can also find

many of the patisserie classics you see here in Europe, in response to growing customer demand. I like Medevic; there are a lot of recipes but my favourite is the traditional one with honey and sour cream.

Your work with Chocovic products every day. Which feature stands out for you? I could highlight many aspects because of the history behind the brand that has brought us such amazing products, but I think we could be happy with knowing that they're not only full of flavour but they also suit customers' needs perfectly. And the most important thing is having the right colleague to keep moving forward in my profession.

Do you have a favourite couverture or product?

I'm giving back everything I was given when I was young. My favourite product is undoubtedly the dark chocolate and hazelnut cream. I love using it in croissants with a chocolate glaze, all together they produce a very interesting set of textures and the aromatic profile is simply fantastic.

ALTAI DREAM a preparation by Yoann Redon

SAVOURING A LITTLE PIECE OF RUSSIA Altai Dream is Yoann Redon's visiting card, a cake in the minimalist aesthetic that reflects the beauty of the Russian Altai region and its local products like yellow seaberry and honey.

2x Madeleine biscuits 417 g 625 g 21 g 5.2 g 695 g 278 g 625 g /g

Powdered sugar Flour Powdered yeast Salt Eggs Altai flower honey Butter 82.5% Vanilla extract

— Mix together the powdered sugar, flour, salt and powdered yeast. — Add the eggs and mix without whisking. — Melt the butter, the vanilla extract and the Altai flower honey at 40°C. — Use about 10% of the dough to add the butter / melted honey mixture. — Pour back into the main dough and mix until a smooth, even consistency is obtained. — Stick the baking paper in the baking tray using cooking fat spray and spread out 1200 g per tray for baking. — Bake at 180°C for about 10 min.

Yellow seaberry mango jelly 523 g 314 g 167 g 13 g 209 g 31 g 209 g

Mango purée Yellow seaberry Glucose syrup NH pectin Caxap Gelatin mass 200 bloom (1/5) Yellow seaberry

— Heat the mango purée, the yellow seaberry (or purée) and the glucose syrup to 50 °C (all in a hand-held liquidiser if using frozen yellow seaberry). — Pour in the sugar and NH pectin mixture while mixing vigorously and bring to the boil. — Remove from the heat and add the gelatin mass. — Allow the gelatin to cool and thicken to prevent the yellow seaberry rising to the surface. — Fill each 160 mm mould with 220 g and leave to rest before placing the previously cut Madeleine on top. Press down lightly while flattening and then freeze.

Crème anglaise 709 g 35 g 142 g 35 g

Water Fresh lemon peel Egg yolk Sugar

— Mix the egg yolks with the sugar. — Boil the water and the fresh lemon zest. Leave to infuse for 10 min. covered, then strain. — Pour all the liquids gradually over the egg yolks and the sugar mixture while whisking vigorously. — Cook on a low heat to a temperature of 82/84°C.

White chocolate and lemon Bavaroise 828 g 134 g 738 g 1235 g

Crème anglaise Fresh lemon peel Istak 30.9% white chocolate Cream 33%

— Weigh the still hot crème anglaise and add the gelatin mass. — Pour this mixture over the white chocolate, mix and emulsify with a hand-held food mixer. — Cool the base to a temperature of 22 °C before gently mixing in the whisked cream.

Assembly — Make the Bavaroise and fill the silicone mould halfway before insertinig the yellow seaberry jelly with the biscuit. — Fill the mould ¾ with Bavaroise before finishing the whole thing with a previously cut Madeleine (1 cm less in diameter than the mould). — Add more Bavaroise if necessary and smooth over. — Leave to rest and freeze. Velvet Effect — Melt the couverture with 20 to 40% deodorised vegetable oil at 40/45 °C and spray directly onto the frozen dessert. The amount of oil depends on the thickness you want, this velvet is very affordable and much more flexible than a traditional velvet and with better adherence. Tips — The Madeleine can be baked on silicone and a perforated tray, but it's not possible to bake it on a mat with silicone. This would restrict heat penetration and produce a less aerated biscuit. — The quality of the honey is responsible for the flavour of the biscuit, so it's very important to use a good quality ingredient. — The Altai honey can be replaced with floral or pine honey, but not with acacia honey, which doesn't pair well with yellow seaberry and mango.

SEIJI TADA Chef Étonné Pastisserie

From Ashiya (Japan), Seiji Tada opens up the doors of his bakery to reveal some of the secrets of Japanese patisserie and tell us some curious facts, including how he came up with the idea of his cake dedicated to the Barcelona Ramblas.

I try to make cakes that are simple and easy to eat using the traditional French patisserie techniques I've learned up to now.

How did you get your vocation Seiji? I've liked making sweet things ever since I was a child. I think it's partly down to my father, who loved cooking. When I was in third year primary I decided to become a pastry chef. To learn all the skills I needed to become one, I wanted to work in a hotel where I could experience a wide range of work, from chocolate through to desserts and ice creams, so I began my career at Hotel Hankyu International.

When we see your preparations, we recognise an individual style straight away. How would you describe that style? I try to make cakes that are simple and easy to eat using the traditional French patisserie techniques I've learned up to now.

You worked for two years in Lyon and in Paris. Did that experience influence the way you work? I learned to think rationally about the process of making confectionery. In Japan, the excessive hygiene in food preparation means there's a lot of unnecessary work. For example, in France, after baking a sponge cake, you pour the ganache on the tray, but in Japan you have to move it onto another tray before going on to the next step (he laughs).

Are the tastes of Japanese and European consumers very different? Compared to Europe, Japanese customers tend to prefer sweets with a smoother texture. They're also very keen on appearance, so we have to be creative with the decoration.

In your opinion, who are the best pastry chefs in Japanese patisserie?

are mixed, which is one of the advantages of using Chocovic chocolate.

I have great respect for Chef Tetsuya Nakatani at Nakatanitei. I think he has the rare talent of being able to create sweets without being tied to a series of rules and and using only his imagination.

Which Chocovic couvertures or products do you most like working with?

In 2004 you set up your own business, Étonné Pastisserie; what kind of creations can we find there? What's your speciality? At Étonné, we do our best to create sweets composed of three elements. We don't set out to produce sweets with a complex structure, instead we do our best to make sweets that leave things out to allow the flavour of the individual ingredients to really come through. The speciality is our freshly made chocolate cakes. When I make chocolate mousse, I don't use eggs to highlight the flavour of the chocolate.

A few years back, after you visited Barcelona, you made a preparation dedicated to the Rambla. What does it consist of and what inspired you? The first thing I wanted to do was to capture the linear beauty of the Ramblas boulevard. So I tried to use Spanish ingredients in the composition, like chocolate, cherries, oranges and Sherry.

You tend to use Chocovic products in your creations. What do you value the most about our brand and our products? Compared to other brands, it has a better balance of sweetness. This makes it easier to achieve a balance when the ingredients

My favourites are the Ocumare, Tobado, Jade, Zeylon, Opal and Napal couvertures. Zeylon especially, it's a really useful milk chocolate that you can use as a secret ingredient in loads of different ways.

Compared to Europe, Japanese customers tend to prefer sweets with a smoother texture. Lastly, if we visit Ashiya and pop into Étonné Pastisserie, which product should we try without fail? The matcha and Napal cake. It's a simple cake made with matcha and white chocolate, but it's baked together with hot water so it adapts to suit the Japanese taste, as they prefer a soft texture.

RAMBLAS a preparation by Seiji Tada

A BOULEVARD OF FLAVOURS Is it possible to convey the essence of a place through the taste buds? Our guest chef Seiji Tada achieves it with this preparation dedicated to the Ramblas in Barcelona, combining typically Spanish flavours like sherry, oranges and Chocovic chocolate.

Chocolate sponge 105 g 122 g 147 g 140 g 84 g 35 g 60 g 1.4 g

Tobado 65% dark chocolate couverture Butter Egg white Granulated sugar Weak flour Egg yolk Selección 22 powdered cocoa Cornflour Powdered yeast

— Melt the Tobado and the butter in a pan with water. — Make a stiff meringue with the egg whites and the granulated sugar. — Whisk the egg yolks and add to the meringue. — Add flour to the mixture. — Add everything to the melted butter and Tobado. — Bake at 190°C for 8 to 10 min.

Chocolate mousse 570 g 290 g 80 g 550 g

Tobado 65% dark chocolate couverture Cherry purée Invert sugar Crème fraîche 35%

— Heat the cherry purée and the invert sugar. — Mix the purée with the chocolate. — Add one third of the crème fraîche and stir together, then heat to 40°C. — Add the rest of the crème fraîche and stir until well mixed in.

Vanilla cream 240 g 72 g 32 g 24 g 24 g 0.5 p 290 g 5g 16 g

Milk (cow's) Egg yolk Granulated sugar Cornflour Butter Vanilla pod Whipped cream 3.5% Gelatin Kirsch

— Mix the milk, egg yolks, granulated sugar, cornflour and butter to make the crème pâtissière. — Add the gelatin and the kirsch to the chilled crème pâtissière and mix together with the crème fraîche.

Chantilly caramel 900 g 75 g 190 g

Crème fraîche 40% Granulated sugar Caramel base

— Mix together the whipped chantilly cream and the caramel base.

Caramel base 100 g 100 g 30 g

Granulated sugar Crème fraîche 35% Grand Marnier

— Caramelize the granulated sugar in a pan and add the cream. — Remove from the heat and mix with the Grand Marnier.

Flaked almond dough 570 g 290 g 80 g 550 g

Flaked almonds 30°C Baumé Syrup Icing sugar

— Mix the flaked almonds with the 30° Baumé syrup so everything is well mixed together. — Sprinkle icing sugar over the top and bake at 170°C until golden.

Cherry purée 480 g 30 g

Tinned black cherries Sherry (Pedro Ximénez)

— Cut the tinned cherries in half and soak them in sherry.

Assembly — Cut the black cherries in half and soak them in sherry. — Arrange the baked chocolate sponges in a mould. — Pour the chocolate mousse into the mould and add the soaked cherries. — Add the vanilla cream. — Pour over a little Chantilly caramel. — Place the flaked almond dough.

TECHNIQUES

In the artisan trade, technique is as essential as the quality of the ingredients or creativity. Although “there's more than one way to skin a cat”.

In this section we offer you a few technical tips to help you get that perfect mousse or airbrush effect. 89

MOUSSE Don't miss the video on Mousse Techniques here:

Step by step 150 g 225 g 1u 40 g

Ocumare 70% dark chocolate couverture Semi whipped cream Gelatin leaf Sugar

— Boil 175 g of cream. — Mix the sugar with the cream and bring to the boil to dissolve the sugars. — Soak the gelatin leaf in cold water for 2-3 min. — When it starts to boil, add the gelatin and stir to dissolve. — Pour the cream over the Ocumare 70% dark chocolate couverture.. — When the mixture reaches a temperature of 42°C stir in the semiwhipped cream. — Mix with a folding action until a smooth, even mixture is obtained. — Spoon out into a container. Tips — It's very important to respect the temperatures. — If the mixture doesn't reach 35°C the thick mousse could curdle. — Storage: 2 days in the fridge or 1 month tightly sealed with cling film in the freezer.

AIRBRUSH VELVET EFFECT Discover here how to do Airbrushing

Step by step 40 g 60 g

Chocovic cocoa butter Chocovic dark chocolate couverture

— Mix together the cocoa butter and the previously melted chocolate couverture. — Mix to temper at a temperature of 32°C-35°C. — Pour the mixture into the airbrush spray tank. — Spray the product straight from the freezer or the fridge. Tips — To make the velvet effect last longer without peeling away, it's important to apply the paint onto the product at -2°C/-5°C to ensure it adheres properly. — The leftover mixture can be stored at a temperature of 16°C-20°C. — If you want some colour, add 0.2 g of food colouring to the cocoa and chocolate mixture (60/40).

BAKERY

Sponges, madeleines, cakes... Did you know the secret isn't just in the dough? The choice of the other ingredients is equally or even more important for obtaining a top quality product with an unmistakable flavour.

Our chefs have hand-picked the best locally produced and sourced ingredients, like Chocovic chocolates, to prepare eight new delicious recipes for you. Get the oven warmed up! 95

FEIJOA BRIOCHE a preparation by Yoann Redon

FROM RUSSIA WITH FLAVOUR The flavour of purée made from feijoa, which is grown in the sub-tropical area of the Caucasus in southern Russia, permeates this delicate piece by Yoann Redon, elegantly crowned with a cocoa biscuit.

Brioche nature 137 g 42 g 831 g /g 15 g 499 g 19 g 83 g 374 g

Sugar Trimoline (or honey) T45 flour Vanilla extract Salt Eggs Strong yeast Feijoa purée Butter 82,5%

— Place the T45 flour, the Trimoline (or honey), salt plus the vanilla extract (optional) in the food mixer bowl. — Beat the eggs, the feijoa purée and the yeast until completely dissolved, then add to the previous mixture. — Knead for 5 min. at V1 and then 8 min. at V2 until the dough comes away from the sides of the bowl. — Next, add the cold butter in small cubes at V1 and then increase to V2 until the dough comes away from the sides of the bowl again. For the chocolate brioche, add the baking chocolate with a short kneading. — Remove the dough and fold into 4, take the temperature and place it in a container tightly sealed with cling film. A second fold is recommended before freezing. — If the dough temperature is between 20-26°C, leave to rest for 1 hour at room temperature (between 20-25°C) before placing in the freezer for 45 min, then in the fridge for at least 2 hours.

Cocoa biscuit 286 g 315 g 343 g 5g 51 g

Butter 82,5% Flour Sugar Salt Van Houten intense dark cocoa powder

— Mix all the ingredients with the food processor until you get a homogeneous dough. Spread out to 2/3 mm between 2 sheets of baking paper and then store in the fridge until ready to cut.

Assembly — For the individual brioches make 35-40 g balls and leave them to expand at 24-26°C for around 2 hours before placing the biscuit on top. — Bake at 170°C for about 6-8 min. — Once the brioches have cooled, make a hole underneath and fill with natural dark chocolate, which could also be substituted for a hazelnut cream, but the feijoa/hazelnut combination is a little more risky. Tips — It has been found that feijoa withstands temperatures of below -11°C. This is why it's grown in areas of the subtropical Caucasus, in southern Russia. Due to the exceptional flavour of feijoa, the brioche can be eaten without the filling, but in that case the amount of feijoa used should be increased.

CRISPY COCOA BRIOCHE a preparation by Sergi Vela

MELTING WITH PLEASURE Crisp on the outside, creamy on the inside... Sergi Vela knows how to take brioche to the next level with this recipe for chocolate lovers decorated with almonds from Reus.

Brioche preferment 200 g 125 g 50 g

Strong flour Water Yeast

Cocoa powder 100 g 300 g 15 g 12 g 5g 150 g

Toasted almond Icing sugar Cornflour Weak flour Siena 21 powdered cocoa Egg whites

— Mix together all the ingredients in a food processor and grind well, then set aside for 24 hours before using.

Brioche dough 200 g 125 g 2180 g 14 g 360 g 455 g 24 g 2 u 2g 30 g 666 g 60 g 360 g

Brioche from the previous day All the preferment Strong flour Improver Sugar Water Salt Vanilla pods Powdered cinnamon Orange blossom water Eggs Yeast Butter Zest of 1 lemon Zest of 1 orange

— For the polish make a short dough using the flour, water and yeast. — Triple the volume in a warm place and add to the final brioche dough. — For the brioche dough, knead together the flour, eggs, sugar, salt, stale brioche, polish, orange blossom water, mineral water and aromas, making a conventional dough. — Knead for 10 min. then add the yeast. — After 15 min. add the butter and knead for a final 20 min. — Leave to rest on the board for 20 min. — Cut out 6 x 40 g balls of dough plus a 150 g base. — Line a sponge cake mould. — Add the base, brush with butter and place the 40 g balls on top. — Brush, ferment and apply cocoa powder, hazelnuts, pearly sugar and icing sugar. — Bake at 170°C for 23 min.

Filling Iroko Chocovic hazelnut cream Chocovic baking cream

— Fill the brioche with the Iroko Chocovic cream using a piping bag.

PASTRY ROLL WITH MONTSENY CHERRY a preparation by Lluís Costa

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KM 0 PASTRIES There's more to life than cinnamon rolls. Our ambassador proves it with this crispy croiossant dough pastry roll with a fluffy Montseny cherry filling.

Pastry roll 2850 g 60 g 90 g 360 g 60 g 700 g 750 g 330 g 410 g 2000 g

Strong flour Salt Honey Sugar Yeast Milk Water Sourdough Corman beurre noisette Butter for the folds 82% dairy butter sheet To decorate: Chocolate chips

— Mix all the ingredients together in the kneading machine and knead for about 20 min. — When the dough becomes elastic remove from the machine. — Spread out the dough in a 60 x 40 min. — Once the dough has rested and the folds done, spread the dough out to a 2 mm thickness and sprinkle chocolate chips over the top. — Cut a 60x40 cm slice. — Roll up the slice until you obtain a 60 cm long roll. — Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless steel moulds. — It's very important to line the mould with baking paper so the pastry roll doesn't stick. — Leave to ferment for 2 and a half hours at 28°C. — Before placing in the oven insert half a sphere of cherry. — Bake at 165°C for 20 min. — When the pastry roll is cold arrange a semi-sphere of glacé cherry and cover with chocolate popping candy. — Sprinkle powdered sugar on the sides.

Algin cherry jelly 400 g 100 g 125 g 8g 3g 3.5 g 3g

Cherries Mineral water Sugar Algin Powdered citric acid Gluco Citras

— Mix the sugar and algin while dry. — Mix the citras, the purée and the water in the Thermomix. — Sprinkle in the sugar and algin. — Heat to 70°C stirring all the time, add the gluco and the citric acid.

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CARAMEL AND CHOCOLATE TRAVEL CAKE a preparation by Lluís Costa

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TANTALISING FLAVOURS Two flavours that never fail - chocolate and caramel - are blended in this tempting cake finished with a crispy cocoa crumble topping.

Intense chocolate sponge 1000 g 1000 g 20 g s 200 g

Creamed butter Sugar Salt Hot milk infused with cinnamon vanilla Egg Powdered almond flour Weak flour Selección 22 powdered cocoa Baking powder

1500 g 500 g 1180 g 30 g 20 g

— Whisk the butter along with the sugar and the salt. — Gradually add the milk then mix in the egg. — When everything is mixed in, add the almond. — Sieve the flour and the baking powder with the powdered cocoa and stir into the mixture. — bake at 160°C with a closed draft for 40 min.

Vanilla and chocolate caramel 320 g 530 g 212 g 0.8 u 90 g 130 g 8g

Icing sugar Cream 35% Glucose Vanilla pod Selección Jade 38.8% milk chocolate couverture Butter Ceylon cinnamon stick

— Heat the cream and the glucose. — Make a dry caramel with the powdered sugar. — Add the cinnamon sticks and the vanilla to the caramel. — Pour this caramel into the hot cream and glucose mixture, then cook the mixture obtained again at 104°C. — Allow the caramel to cool to 80/85°C, then make an emulsion with the milk chocolate couverture at 35°C. — Add the tempered butter and beat.

Cocoa crumble 340 g 170 g 380 g 60 g

Cold butter in cubes. Sugar Weak flour Selección 22 powdered cocoa

— Mix all the ingredients until you get a crumble texture and set aside in the freezer.

Filling Chocovic baking cream Callebaut® caramel filling

Assembly — Place the dough into a 16 cm ring mould until ¾ full and inject the Chocovic chocolate baking cream and caramel filling. — Cover with crumble and sprinkle powdered sugar on top. — Bake at 160°C for about 30-40 min.

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COULANT CHOCOLATE BISCUIT a preparation by Lluís Costa

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WITH A HEART OF CHOCOLATE Are you fond of biscuits with a surprise? The interior of these soft chocolate cookies will have you melting with pleasure.

Chocolate cookies 140 g 230 g 100 g 3g 10 g 240 g 5g 5g 90 g 10 g

Butter Brown sugar Egg Vanilla Salt Weak flour Baking powder Bicarbonate Cori 44% chocolate drops Chocovic baking cream

— Mix the softened butter with the sugar, stir in the egg and mix well. — Sieve the dry ingredients and add them to the previous mixture. — Add the chocolate drops and leave to rest for 1 hour in the fridge. — Weigh out 8 g balls. — Make a hole in the centre and fill with chocolate baking cream. — Place in a tin with a perforated silpat. — Bake for 20 min. at 150°C. Tips — The biscuit should turn out soft rather than crispy. — The filling cream can be substituted with ready to use Chocovic Baking Cream.

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CHOCOLATE AND CREAM PASTRY ROLL a preparation by Lluís Costa

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AN VOLCANO OF INTENSE FLAVOUR Looking for more ideas for pastry rolls? Here's another brilliant recipe by Lluís Costa, a pastry roll that's very crispy on the outside that contrasts with its moist interior, filled with créme patisserie and Chocovic chocolate chips.

Pastry roll 2850 g 60 g 90 g 360 g 60 g 700 g 750 g 330 g 410 g 2000 g

Strong flour Salt Honey Sugar Yeast Milk Water Sourdough Corman beurre noisette 82% dairy butter sheet

— Put all the ingredients together in the kneading machine and knead for about 20 min. — Add 82% dairy butter sheet to the 5.800 g of dough. — When the dough becomes elastic remove from the kneading machine. — Once the dough has been removed, spread it out in a 60x40 tin. — Once the dough has rested and the folds done, spread out to a 2 mm thickness. — Cut a 60 x 40 cm slice. — Spread the crème patisserie on top and sprinkle the chocolate chips. — Roll up the slice until you obtain a 60 cm long roll. — Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless steel moulds. — It's very important to line the mould with baking paper so the pastry roll doesn't stick to it. — Leave to ferment for 2 and a half hours at 28°C. — Bake at 165°C for 20 min. — Once the piece has cooled down, inject the chocolate cream and decorate with chocolate popping candy.

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COULANT a preparation by Lluís Costa

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AN VOLCANO OF INTENSE FLAVOUR Our ambassador presents his own personal version of one of the most famous desserts in the world, Michel Bras's coulant, to which he adds the full intensity of Ocumare 71% dark chocolate.

Ocumare 71% couverture coulant 250 g 200 g 250 g 150 g 250 g

Egg Sugar Butter Weak flour Origen Ocumare 71% dark chocolate couverture

— Mix together the melted butter and the couverture. — Whisk the remaining ingredients and stir into the previous mixture.

Ocumare chocolate interior 170 g 170 g 200 g

Milk Cream Origen Ocumare 71% dark chocolate couverture

— Boil the cream together with the milk and emulsify with the couverture. — Place in a 2 cm diameter and 2 cm high silicone mould and freeze.

Assembly — Measure out a small amount of coulant mix into a paper mould. — Insert the interior and close with more coulant mix. — Bake in the oven at 190°C for 10 min. — Freeze and remove from the paper, serve on a plate and heat the coulant straight from the fridge for 40 seconds in the microwave.

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SANT ROLL a preparation by Raúl Bernal

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A LUXURY PAIRING Summer truffle and Chocovic dark chocolates are paired to perfection in this luxurious pastry roll with an intense flavour and aroma.

Hazelnut cream 35 g 65 g 275 g 310 g 285 g 0.6 g

Truffle oil Anhydrous butter Toasted hazelnut paste Chocovic 50% hazelnut praliné Selección Maragda 70% Dark chocolate couverture Salt

— Melt the couverture and the butter separately and mix. — Add the remaining ingredients and heat everything to 40°C. — Temper at 23°C and leave to crystallize for 24 hours.

Cremoso de Ocumare 565 g 230 g 55 g Tbsp

Selección Maragda 70% dark chocolate couverture Chocovic cocoa butter Sunflower oil Ground toasted almonds

— Melt the couverture and the butter separately. — Mix with the remaining ingredients and set aside. — Coat the pastry roll at 35°C.

dark couverture coating 220 g 220 g 45 g 90 g 200 g 1g

Milk Cream Invert sugar Egg yolks Origen Ocumare 70% dark chocolate couverture Crushed salt flakes

— Heat the cream with the milk and the invert sugar. — Pour over the egg yolks and cook the mixture at 85°C. — Emulsify with the couverture and the salt. — Leave to crystallize in the fridge in a tightly cling-filmed container.

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Others Tbsp Tbsp Tbsp

Toasted hazelnut paste Smoked salt flakes Summer truffle

Assembly — Fill the pastry roll with the hazelnut cream. — Cover with the couverture coating, leave to crystallize. — Make a spiral with the Ocumare cream. — Spoon out a little hazelnut paste. — Add a few salt flakes. — Finish off with fresh summer truffle. Tips — The filling can be substituted with ready to use Iroko hazelnut cream.

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CHOCOGUIDE

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On our journey to find the best preparations made with Chocovic products and couvertures, in this issue we're travelling from Zaragoza... to Norway!

Want to see the Bombonería de Oro chocolate pyramids or Brunost's Mountain Peaks? Come along with us! 115

BOMBONERA DE ORO

CALLE DEL COSO, 48 50004 ZARAGOZA 976 22 10 21 BOMBONERAORO.COM

The chocolates with the longest history in the city

ZARAGOZA Situated in the iconic street of Calle del Coso in Zaragoza, Bombonera Oro is a traditional artisan patisserie with more than 100 years of history that has been making life sweeter for the city's people since 1902. The proximity of Zaragoza to Calatayud and Monasterio de Piedra – the cradle of chocolate in europe - soon made this ingredient one of their specialities.

Along with their famous chocolates, tablets and figures, the display windows contain other essential preparations like Aragón candied fruits, caramel cake, La Gilda - a burnt cream tartlet - and La Juanita - a sponge cake with crème pâtissière and cinnamon-.

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W H AT T O T R Y

Chocolate pyramid Prepared with Tobado 60%

With more than 100 years of history, the chocolate pyramid is one of the Bombonera Oro classics. A triangular shaped chocolate sponge coated with a delicious layer of chocolate.

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PASTELERIA MANUEL SEGURA

CALLE MAYOR, 63 50360 DAROCA 976 80 07 82 PASTELERIASMANUELSEGURA.COM

The chocolates with the longest history in the city

DAROCA (ZARAGOZA) It was 1874 when Manuel Segura Esteban first opened the doors of his confectionery and patisserie at number 63 on Calle Mayor in Daroca (Zaragoza). The family business had a bakery and a shop run by his wife. Nowadays, six generations of pastry makers down the line, Pastelerías Manuel Segura continues to be a business run by the same family, as well as one of the oldest cake shops in Spain.

Coinciding with its 125th anniversary, in 2000 they opened the Manuel Segura Patisserie Museum with the intention of sharing the family's historic legacy and pastry making know-how.

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W H AT T O T R Y

Mudéjares Prepared with Trinea 70%

The Segura family created this delicious sweet in tribute to mudéjar art, a style seen all over the province of Zaragoza and given World Heritage status in 2001. They're made with almond crisp and caramelised pistachio with cream on a base of 70% cocoa chocolate.

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GEIRANGERSJOKOLADE

HOLENAUSTET MARÅKSVEGEN 29 6216 GEIRANGER +47 96725205 GEIRANGERSJOKOLADE.NO

Chocolate with views

GEIRANGER On the fiordo de Geiranger, in the west of Norway, surrounded by impressive mountains and views, you'll findthis unique chocolate factory based in a houseboat where Bengt Dahlberg makes top quality chocolates with local products inspired by the Norwegian fjords and mountains, like cheese, aquavit, honey and blueberries.

During the tourist season, from April to October, you can visit his shop in a pretty wood cabin which opens onto the street, or enjoy a cup of hot chocolate on the terrace of his café with views over the fjord, a truly unique experience for chocolate fans.

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W H AT T O T R Y

Brunost cubes Made with 60/40 dark chocolate couverture

Mountain Peaks - chocolate pyramids - are the typical souvenir from Geiranger Sjokolade. The Brunost variety blends Norway's iconic brown cheese with the flavour of summer honey. A real sweet treat tasting of Norwegian caramel.

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CHOCO NEWS Christmas logs by Albert Daví

In keeping with tradition, Albert Daví has designed a new Christmas kit for the brand's customers. On this occasion, our chef revives a seasonal classic that has taken a bit of a back seat because of new products coming onto the market: the Christmas log. Albert Daví's version keeps the elongated shape of this type of preparation but with an elegant, flamboyant touch. The kit includes a mould and a recipe booklet with three flavour suggestions: a more classic one using white chocolate, almond, orange and cinnamon; a very chocolatey version with hazelnut, chocolate, caramel and a hint of soya, and a tropical flavoured log with chocolate, coconut and passion fruit. If you want to know more, keep an eye on our social media for the online demo.

New self-sealing packs Chocovic presents the new 1.5 kg and 5 kg self-sealing zip bags, a system that makes it easy to hermetically seal packaging once opened, guaranteeing better conservation of the organoleptic properties of the couvertures and keeping them fresher for longer. This new system is already available in all the 1.5 kg packs in the Profesional and Origen ranges and in the 5 kg pack in the Selección range.

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CHOCOVIC MAGAZINE NUMBER 8 · 2021/2022

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CHOCOVIC MAGAZINE NUMBER 8 · 2021/2022

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CHOCOVIC MAGAZINE NÚMERO 8 · 2021/2022 The taste of talent

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