Seductive spring recipes

Decidedly decadent, these recipes from the Callebaut Chocolate Academy are guaranteed to put a spring in your step.

COCOFEE VEGAN Ingredients 90g double espresso 35g dextrose 17g inverted sugar 30g glucose 3.5g soy protein 205g FBC Callebaut® Malchoc Dark 40g coconut butter

Preparation Brew the espresso. Add the dextrose, inverted sugar, glucose, and soy protein, and dissolve completely. Pour over the Malchoc Dark and emulsify. Add the coconut butter and emulsify.

Presentation Pour into the chocolate shells when the ganache reaches 29 degrees. PROTEIN PIE Ingredients 100g pumpkin seeds 100g pistachio 100g sugar 80g honey 40g glucose 300g cream 35% 10g sorbitol 10g butter 200g oats 45g FBC Callebaut® 845 100g soy protein

Preparation Roast the seeds and pistachios at 160 degrees for 6-8 minutes. Cook the rest of the ingredients to 103-104 degrees. Add the melted chocolate and soy protein, then add some of the roasted seeds and pistachios.

Presentation Spread over a pan and allow to cool. Cut into squares or break into a crumble. Decorate with some of the roasted seeds and pistachios.

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