Cake consideration new fl avours and ideas.

Cake consideration

Triple Chocolate Marble Cake

(Serves 10)

INGREDIENTS

• 125g W2 White Chocolate Callets • 500g Ruby RB1 Chocolate Callets • 20g Mona Lisa White Chocolate

Crispearls • 20g Callebaut Dark Chocolate

Crispearls • 100g 811 Dark Chocolate Callets • 130g butter • 4 eggs • 65g soft brown sugar • 130g plain fl our • 10g baking powder • 10g vanilla paste • 65g caster sugar • 50ml grapeseed oil

METHOD

1. Melt 100g dark chocolate and half (65g) of the butter together. 2. Whisk together two eggs and the soft brown sugar until light and fl uffy. 3. Mix together half (65g) of the fl our and half (5g) of the baking powder. 4. Add half (5g) of the vanilla paste to the chocolate mix. Whisk in the eggs and sugar and then stir

through the fl our mix. Put the cake mix into a piping bag. 5. Repeat steps one to four for the second cake mix, this time melting the white chocolate and using caster sugar instead of brown sugar. You should have two piping bags, one with a dark chocolate cake mix and the other with a white chocolate cake mix. 6. Pipe alternate layers of white and dark chocolate mix into a 20cm

Bundt cake tin. Using a skewer, swirl the mix a little to create the marble effect. 7. Bake for 40–45 minutes at 160°C. 8. For the glaze, temper the ruby chocolate, then stir through the grapeseed oil. 9. Place the cake on a wire rack with a tray underneath. Pour the glaze over the cake ensuring there are no gaps and the entire cake is covered. Remove the cake to a plate or cake stand. 10. Whilst the ruby chocolate glaze is still wet, sprinkle with white and dark chocolate crispearls and drizzle with chocolate as desired.

More inspiration from Callebaut can be found at www.fortheloveofchoc.com With the sector re-opening and summer on its way, is it time to rethink your cake and ‘sweet treat’ menu? The sector’s suppliers have plenty of ideas and creativity to offer.

NEW TWISTS

Using only the best ingredients, Callebautreports that it has now been crafting its fi nest Belgian Chocolate for more than 100 years. Made with dedication passed on from generation to generation, Callebautchocolate enables chefs, hotel caterers, restaurant owners and operators to create outstanding all-day menus – and not least cakes - designed to leave a lasting impression with their customers.

The Callebaut® callet range includes 70-30-38 Finest Belgian Dark Chocolate (70% Min. Cocoa), 811 Finest Belgian Dark Chocolate (54.5% Min. Cocoa), 823 Finest Belgian Milk Chocolate (33.6% Min. Cocoa) and W2 Finest Belgian White Chocolate (28% Min. Cocoa).

“Keeping your cake offerings on trend and interesting can be simple to achieve with just a few small changes,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland.

“Callebaut recognises the growing demand for inclusive dessert options and also understands the challenges that chefs may have when seeking inspiration. More recently, vegan dessert options have grown in popularity and that’s why we have created even more recipes to cater to this growing group of consumers. The great thing about our vegan desserts is that they are all-inclusive— they are delightfully indulgent and can be enjoyed by everyone at the table. Some of our new vegan desserts include our Chocolate Beetroot Cake and Chocolate Banoffee Pie.

“With many of us sharing our sweet treats on social media, it is also important that cafés sell bright bakes and this is one of the factors driving recipes for vibrant desserts. For example, add a splash of colour by using Callebaut’s Ruby chocolate callets, which are featured in Callebaut’s Yuzu Ruby Chocolate no-bake Cheesecake, a unique twist on a classic cheesecake, and Callebaut’s Triple Chocolate Marble Cake.”

Callebaut is launching its spring/ summer exclusive category magazine, Inspire - a bi-annual print and digital magazine, targeted at hospitality professionals. It includes recipe inspiration, latest trends, consumer insight, case studies and much more, and aims to provide expert guidance in a continuously evolving landscape.

The second issue of Inspire sees Callebaut showcase brand new recipes, such as Triple Chocolate Marble Cake and the tongue and cheek Callebaut Distancing Dessert as well as vegan recipes including a Lemon and Hazelnut Chickpea Blondie all designed to stand out on display. Readers also get to ‘meet’ head of the Callebaut Chocolate Academy, Julie Sharp, who has been a long-standing member of the Callebaut team, and fi nd out how to best prepare their business for reopening. In addition, Inspire also includes the key trends that are shaping the dessert industry today as well as top tips on how operators can achieve increased sales by showcasing the perfect dessert and sweet treat offering.

As part of Callebaut’s latest campaign, ‘Everyday Inspiration’, Inspire assists in helping hospitality professionals transform everyday classics into inspiring experiences, from the kitchen to the front of house service.

Samantha Rain, development chef at leading ingredients supplier Henley Bridge (www.hbingredients.co.uk), has some ideas for cafés and coffee shops seeking to do something different with their cakes.

“Matcha is very on trend this year and works beautifully in cakes. By incorporating our Sosa Matcha Green Tea Powder into your sponge mix, for example, you can create a lovely fl avour and vibrant green bake. Add a chocolate fi lling and glaze with Irca Mirror Shine in dark chocolate for a high-gloss fi nish,” suggests Samantha Rain.

“Passionfruit is another big fl avour for the summer and Sosa’s Passionfruit Freeze-dried Powder has an amazing colour and fl avour. Like the Matcha Green Tea Powder, simply add it to your mix, substituting some of the fl our. The powder is pure passionfruit, which will appeal to customers looking for ‘clean label’ products.”

Chocolate is always a favourite when it comes to cakes, gaining a respectable second place (after cheesecake) in a poll by food delivery app Foodhub in November last year, report the company.

“With chocolate it all comes down to fl avour and a great place to start is the new Republica del Cacao range of ultra-fi ne, single origin chocolates from Ecuador, which Henley Bridge have just launched into the UK,” suggests Samantha Rain.

“This range includes six single origin and one blended chocolate, all of which are 100% traceable and sustainable. They have a very unique fl avour profi le and it’s really important to look at the tasting notes for your chocolate when choosing which one would work best with your cakes and desserts.

“For example, if you’re making a chocolate and raspberry cheesecake, you would need a chocolate with a fruity fl avour profi le to complement the raspberries. Our 75% Amazonia dark chocolate from Republica del Cacao, for example, has a woody, nutty profi le which goes well with coconut cake, the 38% Pure Peru milk chocolate is very toasty in fl avour and would work well as a fi lling for a cinnamon cake. Also available from Henley Bridge are the Belcolade and Callebaut brands.”

Edible décor provides a quick and easy solution for elevating your bakes to the next level, suggest the company. Their Barbara Decor range offers an array of sophisticated handmade white chocolate roses and coloured and fl avoured blossom curls (available in caramel, lemon, lime, strawberry and orange). Dried edible fl owers, like those available from Sosa, help add a delicate fl oral topping which works well with pastel icing.

New to Henley Bridge is Hillbo - a 49-strong range of chocolate décor products aimed at cafes, bakeries and ice cream parlours. This range features bastons, pencils and chocolate shapes, along with rizo curls in a variety of colours, from silver to purple, gold and blue, which offer a quick, easy and cost-effective solution for adding the fi nishing touches to cakes, as well as ice creams and desserts by providing a pop of colour, elevating them to Instagramworthy offerings, which you can charge a premium for, feel the company.

“Everyone loves a classic cake (they’re classics for a reason!), but you can update them by adding a twist to turn them on their head - and tempt and excite your customers,” adds Samantha Rain.

“Using different fl avourings is a great way to achieve this. For example, make a Millionaire’s Shortbread but fl avour your caramel with lemon and add raspberry powder into the shortbread, for a tangy twist.

“Also, who decided cakes have to be round or square? Be unique and

experimental with your moulds and tins. Rings and oval-shaped cakes will stand out from the crowd and intrigue your customers.”

Henley Bridge was established in 1998, originally working with small and medium-sized niche businesses to supply specialist ingredients. The company is now part of the HMS Group of companies, employing 50 staff and operating out of a 30,000 square foot facility in South East England, having become a popular choice for chocolatiers, gelato artists, bakers and chefs.

NEW ADDITIONS

Dawn Foods reports that it has expanded its range of easy to use fudge icings with a cappuccino flavoured variety. Offering an authentic, creamy and sweet cappuccino taste, and made with all-natural flavours, Dawn’s new Cappuccino Fudge Icing taps into the current trend for ‘coffee shop’ flavours, say the company.

It can be used for sandwiching and decorating classic layered or sheet cakes as well as muffins, cupcakes, donuts, pastries and desserts, and its mild milky coffee flavour complements both chocolate or plain bases.

All the fudge icings in the Dawn range – Chocolate, Coffee, Lemon, Strawberry, recently introduced Raspberry and White Chocolate and now the new Cappuccino – are easy to use straight from the 10 kg pail (bakers simply need to warm the fudge icing to 40-50°C and use it to spread, flood or drizzle to turn everyday products into signature sweet bakes). The fudge icing is also fast drying to give a firm and smooth natural colour finish and is also freezethaw stable. Dawn’s new Cappuccino Fudge Icing is also suitable for both vegans and vegetarians (a range of inspirational recipes using the new fudge icings are available at www.dawnfoods. com/uk).

THE RIGHT TIME

“A piece of cake is one of life’s little luxuries, and with cafés once more open for business there will be huge numbers of people savouring the simple freedom of enjoying a cup of tea or coffee and a cake at their favourite local venue,” says Matthew Grenter, sales manager, Brioche Pasquier (www.briochepasquier.co.uk/ foodservice).

“Traditional recipes will be as popular as ever, and, if the weather is kind, summer fruits and citrus flavours will demand attention alongside indulgent choices like coffee and chocolate.

“Summery cakes tend to be a little lighter than those enjoyed in colder months, and pâtisserie is an ideal offering at this time of year. The precision of French pâtisserie with its beautiful presentation makes a perfect alternative offering to traditional English sponges, particularly for an afternoon tea when offering variety in mini-portions is important.

“Our premium Macarons and bite-sized Petit-Fours, for instance, are perfect for creating an attractive and tempting afternoon tea serving. They offer variety in texture, flavour and appearance and arrive frozen so are quick and easy for operators to serve. The ranges can be mixed and matched to provide different preference combinations in taste and style.

“Quality is assured as all of our pâtisserie is made with fresh fruits, eggs from uncaged hens and wholesome, natural French ingredients like butter and flour. It is suitable for vegetarians and made to traditional recipes by our expert French pâtissiers before being frozen immediately to retain that just baked flavour.”

“Summer is perfect for lighter, delicate cakes and sweet treats,” agrees Marie-Emmanuelle Chessé, international development project manager at Tipiak (www.tipiakfoodservice. co.uk), suppliers of frozen, authentic French pâtisserie to the hospitality sector in the UK.

“Try offering bite-sized pâtisserie to tempt those looking for a guilt-free treat or to appeal to customers with smaller appetites. Currently, macarons are super fashionable – they look stunning, taste delicious, are available in lots of different flavours, and are very versatile. Serve them with tea or coffee, top them with fruit and cream for a light dessert or add them as decorations to create a superb showstopping cake. You only have to look at Instagram, where there are more than 7.2 million photos of macarons, to see just how popular they have become.”

Tipiak’s macarons and pop macarons are gluten-free, which makes them suitable for customers with dietary requirements, the company point out. They also make great mini portions of dessert, as they are light, but full of flavour, and simply need thawing before serving.

“Chocolate is a flavour that’s always in fashion, and the new Tipiak French Chocolate Petits Fours selection brings together a mouth-watering range of some of our most popular

Part of the Brioche Pasquier range.

chocolate petits fours,” adds Marie-Emmanuelle Chessé.

“The beauty of petits fours is that they can be served in a variety of ways – in an afternoon tea, with a coffee as a café gourmand, to round off a meal, or as part of a trio or selection of mini desserts, which is a popular way of offering customers and diners a lighter choice of dessert and a great opportunity to upsell.

“Once the pandemic is over and restrictions are lifted, we predict that people will be keen to treat themselves, and chocolate is the ultimate sweet treat – pretty much an essential item on any cake or dessert menu. Made in France with free-range eggs, the Tipiak French Chocolate Petits Fours selection features 42 individual pieces and includes eight different fl avours. Labelled images on the outside of the box make product identifi cation easy. To serve, simply defrost in the refrigerator for three hours.

“Afternoon tea is always a highlight on the menu of any café. Pre-prepared frozen products make it easy for cafés to lay on a super spread when it comes to afternoon tea. Frozen pre-prepared items are used in pretty much every professional kitchen now for convenience and to help reduce waste. To make it easier for catering staff – who may be working in reduced numbers due to social distancing or furlough leave – opt for authentic pâtisserie that simply needs thawing before serving. Try dainty macarons, mini fruit tarts or pop éclairs to bring a splash of colour to any sweet selection.

“While traditional cakes continue to go down well, there’s defi nitely an appetite for experimental fl avours, colours and combinations too. The Tipiak awardwinning pop éclairs combine bright, eye-catching icings and toppings with bold and delicious fl avours, such as the crème brûlée mini-éclair, the chocolate and orange mini-éclair or the raspberry and blackcurrant mini-éclair. New twists on traditional favourites are something that could be introduced to cafés to create a sweet menu that’s different to the norm.

“It’s not easy to make pâtisserie from scratch – it’s labour intensive for a start and highly specialised – but having pre-prepared frozen pâti sserie to hand means that you can serve appetising, authentic and delightful French pâtisserie in a more cost-effective and timeeffective manner.”

Part of Tipiak’s range.