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The Collection 2018. In today’s world we are all searching for truth and honesty, especially in food products and ingredients. People want to connect to what is real and good and to things they recognize. And we increasingly buy things that represent who we are and what we stand for. Dobla stands for ‘Innovation in Chocolate’ in its purest form. Innovation is our passion, our Nature, it is in everything we do. What people find relevant is Dobla’s most important source of inspiration. Therefore Dobla expanded its Nature and Finest range. We proudly present our new handmade chocolate decorations that complete your pastry, cakes, desserts and other sweet delicacies. We hope that you can create wonderful things with them that people love. It is our mission, our passion, our ‘Dobla’s Nature’ ! On behalf of the entire Team Innovation Center Dobla, Harm Jansen
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Content:
Nature Finest range Chef’s Collection Decorations Taste & flavor Toppings Cups Assortment boxes Logos Index
03 - 08 09 - 12 13 - 30 31 - 46 47 - 52 53 - 64 65 - 74 75 - 80 81 - 90 91 - 94
100% Natural Changes, errors and misprints reserved.
2
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m 5m ø3 (1. ”) 38
8”) (1. 3
. 38” m (1 ø35m
mm ø35
)
Chocolate passion fruit
Chocolate kiwi
Chocolate lime
77383 (36 pcs)
77382 (36 pcs)
(1. ”)
38
(1.
38
28mm (1.10”)
m
m
77314 (36 pcs)
38 mm (1.49”)
ø3 5m
5m ø3
Chocolate orange
77313 (36 pcs)
”)
Chocolate strawberry
Chocolate lemon
77315 (36 pcs)
77312 (36 pcs)
Chocolate passion fruit 77383 (36 pcs)
Pearl
77140 (120 pcs)
Snowball
77086 (40 pcs)
Passion fruit/Mango cake By Bart de Gans See recipe.
01_Nature_chapter_Artisan_2018.indd 4
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32 mm (1.26”)
”)
mm
59 (0.
ø30mm (1.22”)
15
(0.29”)
ø8mm
31mm (1.27”)
70 mm (2.80”)
Chocolate cinnamon
Chocolate apple
Chocolate star anise
77309 (45 pcs)
77311 (36 pcs)
77308 (54 pcs)
40mm (1.57”) Ø 35 mm (1.34”)
Pumpkin
Chocolate vanilla pod
Coconut
77328 (48 pcs)
±ø60mm (2.36”)
77310 (48 pcs)
±23 mm (0.91”)
Ø 35 mm (1.38”)
± 35 mm (1.38”)
Toadstool
77265 (18 pcs)
77398 (88 pcs)
77384 (18 pcs)
30 mm (1.18”)
Pinecone
Wood tree
36mm (1.42”)
21 mm (0.75”)
(0.28”)
ø7mm
101 mm (3.98”)
Acorn
77081 (200 pcs)
77080 (40 pcs)
30 mm (1.18”)
35mm (1.38”)
±6
Cocoa bean
77063 (100 pcs)
)
36”
1”) 0.9 m(
77246 (120 pcs)
(2.
3m
Butterfly
m 0m
±2
24 mm (0.94”)
50 mm (1.97”)
Elegance dark 77137 (160 pcs)
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Chocolate signature rose 77397 (11 pcs)
Rose pastry
By Michel Willaume
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ø80 mm (3.15”)
45 mm (1.77”)
24mm (0.94”)
ø22 mm (0.87”)
Chocolate rose mini red
Chocolate signature rose
Tulip red
77360 (20 pcs)
) 6” .5
m
m
(1.
55 mm (2.07”)
34
”)
44 mm (1.89”)
65
± 56 mm (2.02”)
m
”)
m
(2
18 (1.
77069 (180 pcs)
m
Holly leaf
77049 (140 pcs)
34
m
mm
Daisy
77362 (20 pcs)
30
56
Ø 20 mm (0.79”)
Tulip yellow
77361 (20 pcs)
± 30 mm (1.18”)
(
77290 (45 pcs)
47 mm (1.85”)
47 mm (1.85”)
47 mm (1.85”)
Tulip orange
)
Chocolate rose mini
77288 (45 pcs)
77397 (11 pcs)
7” 2.1
ø22 mm (0.87”)
24mm (0.94”)
Oak leaf
White leaf 3D
77204 (156 pcs)
77087 (96 pcs)
Maple leaf
77078 (90 pcs)
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Recipe: Passion fruit/Mango cake Yogurt yuzu mousse 300 g 100 g 14 g 1 150 g 350 g 80 g
Chocolate crumble: 50g 38g 13g 50g 45g
Orange puree Yuzu puree Gelatin Vanilla pod Low Fat yogurt Whipped cream Sugar
Melt the butter and mix all the ingredients together to form a crumble. Bake the crumble at 180ÂşC.
Soften the gelatin in cold water.Heat a small portion of the orange puree, sugar and combine with the softened gelatin. Add the remaining cold fruit puree. Finally, gently fold in the whipped cream and low fat yogurt.
Passion fruit jelly 100g 5g 1,5g
Mango /Passion fruit compote 190 g 20 g 130 g 12 g 6g 7g 450 g 50 g
Brown sugar Butter Chocolate 53% Almond powder Flour
Mango puree Lime puree Sugar Gelatin Modified starch Lime zest Mango Passion fruit
Fresh passion fruit Sugar Agar agar
Soak the agar gar in 5 parts water. Heat up 1/4 of the lime juice together with the sugar and add the agar agar. Add the remaining juice. Let it cool and cut into cubes as needed.
Weigh out 1/10 th of the sugar and combine with the starch. Soften the gelatin in cold water. Heat the purees, add the modified starch/sugar mixture and the remaining sugar. Bring to the boil and boil for one minute. Leave to cool down and add 65° C softened gelatin, lime zest and mango in the mixture.
Mango mousse 500 g 30 g 14 g 400 g
mangopuree Sugar Gelatin Whipped cream
Soften the gelatin in cold water. Heat a small portion of the straberry puree and combine with the softened gelatin. Add the remaining cold fruit puree. Finally, gently add and fold the whipped cream.
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”) 95 (0.
77394 (40 pcs)
10 mm (0.39”)
m
Mini diamond Mini diamond crown black paviljon 77391 (180 pcs)white
Merengue
Ø 15 mm (0.59”)
Ø 15 mm (0.59”) 6 mm (0.24”)
m 24
Ø 15 mm (0.59”) Ø 15 mm (0.59”)
15 mm (0.59”)
Ø 21 mm (0.83”)
Mini diamond crown black
77393 (120 pcs)
Mini diamond pink 77392 (180 pcs)
77391 (180 pcs)
Diamond
77180 (80 pcs)
Mini pearl gold
Pearl
77269 (312 pcs)
77140 (120 pcs)
Ø 14 mm (0.55”)
Ø 14 mm (0.55”)
18 mm (0.71”)
Ø 20 mm (0.79”)
Ø 25 mm (0.98”)
Mini pearl assortment 77287 (312 pcs)
Mini pearl red (104 pcs) Mini pearl pink (104 pcs) Mini pearl white (104 pcs)
Mini diamond crown black
Mini diamond pink 77392 (180 pcs)
77391 (180 pcs)
Mini diamond paviljon white 77393 (120 pcs)
Diamond
77180 (80 pcs)
Diamond petit fours By Michel Willaume
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Petit love
77376 (80 pcs)
Spots original
(0.55”)
77223 (420 pcs)
Petit love merengue pastry
By Michel Willaume See recipe.
Petit love
77376 (80 pcs)
Daisy
77049 (140 pcs)
Ø 20 mm (0.79”)
Ø 20 mm (0.79”)
Ø 20 mm (0.79”)
22mm (0.87”)
Golden crumble 77286 (486 pcs)
Ø 20 mm (0.79”)
20mm (0.78”)
Crumbly pink 77143 (486 pcs)
Mini toadstool 77242 (756 pcs)
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Recipe: Petit love merengue pastry Lime merengue 100g 200g 100g 20g
Egg white Sugar Icing sugar Starch
Combine egg white and sugar. Place in a bowl and mix aux Bain Marie until it reaches a temperature of 50° C. Transfer the mixture to a mixer and beat until soft peaks. Add the sifted starch and icing sugar gently fold in the mixture. dd merengue to finished product
Short pastry: 900g 640g 560g 200g 6g 25g
Flour Butter Sugar Eggs Salt Cocoa powder
ift the our into a large bowl, add the butter and rub in with our fingertips until the mixture resembles fine breadcrumbs. tir in the salt, then add tbsp water and mix to a firm dough. nead the dough brie and gentl on a oured surface. ine a tartelette mould and choill before ba ing.
Prosecco mousse g 30g 3g 6g 30g 15g 30g 45g 15g 20g 272g
efined sugar Prosecco Oveneve Powdered gelatine 180 bloom Water Honey Reduced muscat riversaltes (50%) Prosecco Marc de champagne Lemon purée Unsweetened cream 35%
Vanille glaze: 0,5g 450g 300g 750g 5g
Vanilla pods Cream Neutral gel White chocolate Gelatin
Heat up the cream with vanilla and add the soaked gelatin. Prepare a ganache with the chocolate. Add the netural gel and emulsify with a handblender.
hip the, o ene e,sugar and smallest part prosecco until it creates a firm foam. Mix the powdered gelatin with cold water and set aside. Reheat the reduced muscat and add gelatin mass and honey. Mix the whipped foam with Marc de Champagne, the other part of Prosecco, lemon purée, and the gelatin mass. Whip the cream into a lobed mass. Fold the cream gradually into the foam mass. Fill the merengue cup for 50% with mousse and keep a portion of the mousse separate to spray dots if needed..
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Chef’s Collection 2D
35 mm (1.29”)
30 mm (1.10”)
35 mm (1.29”) 25 mm (0.95”)
30 mm (1.10”)
17 mm (0.67”)
17 mm (0.67”)
Spots pastel
Pebbles pastel
77228 (420 pcs)
77227 (480 pcs)
35 mm (1.29”)
25 mm (0.95”)
30 mm (1.10”)
35 mm (1.29”) 25 mm (0.95”) 17 mm (0.67”)
30 mm (1.10”)
25 mm (0.95”) 17 mm (0.67”)
Pebbles original
Spots original
77226 (480 pcs)
77223 (420 pcs)
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Ø 35 mm (1.38”)
±ø40mm (1.57”)
±ø60mm (2.36”)
Three color classic
77398 (88 pcs)
Toadstool
Mini toadstool 77242 (756 pcs)
77081 (200 pcs)
Ø 20 mm (0.79”)
Ø 20 mm (0.79”)
Ø 20 mm (0.79”)
77395 (280 pcs)
Ø 20 mm (0.79”)
Wood tree
Crumbly pink
Golden crumble
77143 (486 pcs)
77286 (486 pcs)
Daisy
77049 (140 pcs)
Three color classic 77395 (280 pcs)
Red velvet tartelette By Michel Willaume
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Spear dark/white assortment 71178 (Âą490 pcs)
Chocolate orange Chocolate star anise
77314 (36 pcs)
77308 (54 pcs)
Stevia Elegance dark 77253(160 pcs)
Chocolate vanilla pod 77310 (48 pcs)
Chocolate cinnamon 77309 (45 pcs)
Mini cup dark 11200 (210 pcs)
Dark chocolate & orange cake By Bart de Gans See recipe
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± 25 mm (0.98”)
± 66 mm (2.60”)
)
36”
±6
Feather artisanal
77071 (144 pcs)
(2.
Stevia Elegance dark
Stevia Feather artisanal
77102 (126 pcs)
1”) 0.9 m( 3m
Flame
m 0m
±2
± 70-80 mm (2.76-3.15”)
± 27 mm (1.06”)
77253(160 pcs)
77251 (126 pcs)
50 mm (1.97”)
)
3m
36”
±6
)
45 mm (1.77”)
1” 0.9 m(
(2.
±2
m 0m
Elegance milk
Elegance white
Elegance dark
77056 (160 pcs)
Splash milk
77182 (160 pcs)
77137 (160 pcs)
77179 (195 pcs)
± 30 mm (1.18”) m
.19
± 56 mm (2.02”)
”)
18 (1.
ø ±47 mm (1.65”)
ø 55 mm (2.17”)
”)
m
(2
30
6
±5
mm
Ice crystal Holly leaf
77069 (180 pcs)
Lion
77093 (88 pcs)
Oak leaf
77202 (66 pcs)
77204 (156 pcs)
± 42 mm (1.65”)
Ø 33 mm (1.30”)
± 37 mm (1.46”)
Panda
77209 (105 pcs)
± 35 mm (1.38”)
± 43 mm (1.69”)
Clown
Ladybug
77091 (105 pcs)
77138 (176 pcs)
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77084 (288 pcs)
77142 (360 pcs)
Filter square
Bling dark
77004 (150 pcs)
35 mm (1.38”)
35 mm (1.38”)
40mm (1.57”)
35 mm (1.38”)
±27 mm (1.06”)
Zebra
Dots
Crinkle
77133 (288 pcs)
77068 (240 pcs)
ø120 mm (4.72”)
ø180 mm (7.01”)
47 mm (1.85”)
170 mm (6.69”)
Rectangle wood milk 77233 (18 pcs)
Rectangle ladybug 77231 (18 pcs)
Ring swirl milk 77232 (16 pcs)
60 mm (2.36")
520 mm (20.47”)
Collar sheet dark/white 15033 (75 pcs) for a cake of Ø 160 mm
Storage Collar sheet temperature: 12° - 18°C (53° - 64°F) Handling Collar sheet temperature: 18° - 20°C (64° - 68°F)
60 mm (2.36")
520 mm (20.47”)
Store packaging approximately: 1-3 hours before using at a temperature of : 18° - 20°C (64° - 68°F).
Collar sheet dark
15032 (75 pcs) for a cake of Ø 160 mm
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52 mm (2.05")
817 mm (32.47”)
Collar sheet long dark/white 15035 (75 pcs) for a cake of Ø 260 mm
50 mm (1.97")
570 mm (22.44”)
Collar sheet drops green 15029 (75 pcs) for a cake of Ø 260 mm
Collar sheet drops green 15029 (75 pcs)
Apple crumble cake
By Menno Spataro
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240 mm (9.45�)
150 mm (5.91�)
Filter dark
Filter dark/white 77104 (10 sheets)
77002 (10 sheets)
Filter dark (broken) 77002 (10 sheets)
Golden crumble 77286 (486 pcs)
Americano inspired tartelette By William Dekker
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Ball dark gold 77388 (40 pcs)
Ball dark red 77389 (40 pcs)
Ball green white gold 77390 (40 pcs)
Rising sun
77076 (40 pcs)
Ø 30 mm (1.18”)
Ø 30 mm (1.18”)
Ø 30 mm (1.18”)
Ø 30 mm (1.18”)
Ø 30 mm (1.18”)
Chef’s Collection 3D
Snowball
77086 (40 pcs)
Ball dark gold 77388 (40 pcs)
Dark gold hazelnut pastry
By Michel Willaume
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Spear dark/white assortment 71178 (Âą490 pcs)
Chocolate kiwi 77382 (36 pcs)
Golden crumble 77286 (486 pcs)
Kiwi eclair
By Menno Spataro
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m 5m ø3 (1. ”) 38
8”) (1. 3
. 38” m (1 ø35m
mm ø35
)
Chocolate passion fruit
Chocolate kiwi
Chocolate lime
77383 (36 pcs)
77382 (36 pcs)
77313 (36 pcs)
38 mm (1.49”)
m
m
(1. ”)
38
Chocolate orange
(1.
38
28mm (1.10”)
5m ø3
ø3 5m
”)
Chocolate strawberry
Chocolate lemon
77314 (36 pcs)
77315 (36 pcs)
77312 (36 pcs)
32 mm (1.26”)
)
” 59 (0.
77309 (45 pcs)
77311 (36 pcs)
(0.29”)
ø8mm
31mm (1.27”)
70 mm (2.80”)
Chocolate cinnamon
Chocolate apple
ø30mm (1.22”)
m 15m
Chocolate star anise 77308 (54 pcs)
(0.28”)
ø7mm
101 mm (3.98”)
Chocolate vanilla pod 77310 (48 pcs)
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ø80 mm (3.15”)
± 30 mm (1.18”)
45 mm (1.77”)
Ø ± 45 mm (1.77”)
Chocolate signature rose
Chocolate rose dark
77397 (11 pcs)
Chocolate rose red
77192 (15 pcs)
77193 (15 pcs)
ø22 mm (0.87”)
Ø 36 mm (1.42”)
24mm (0.94”)
Chocolate rose
Chocolate rose mini
77064 (15 pcs)
Tournesol
Chocolate rose mini red
77290 (45 pcs)
77177 (72 pcs)
47 mm (1.85”)
77288 (45 pcs)
± 12 mm (0.47”)
Ø 30 mm (1.18”)
Tulip orange
Tulip red
77360 (20 pcs)
Tulip yellow
77361 (20 pcs)
77362 (20 pcs)
Bow white
77208 (128 pcs)
Butterfly
77246 (120 pcs)
Hot lips
77218 (177 pcs)
Ø 25 mm (0.98”)
Ø 30 mm (1.18”) 15 mm (0.59”)
35mm (1.38”)
30 mm (1.18”)
Eyes 3d
76803 (252 pcs)
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Wave green large 77358 (48 pcs)
Tulip orange 77360 (20 pcs)
Spring matcha cake
25 03_ChefsCollection_ART_2018.indd 25
By Bart de Gans
14/12/2017 08:00
20 mm (0.80”)
152 mm (5.98”)
Wave green large 77358 (48 pcs)
78 mm (3.07”)
8 mm (0.31”)
30 mm (1.18”)
30 mm (1.18”)
84 mm (3.31”)
Rio dark/yellow
Twist green
71276 (36 pcs)
77186 (80 pcs)
± 80 mm (3.15”) ±2
”)
. 36
”)
± 35 mm (1.38”)
91 (0.
”)
0m
(2
m
91 (0.
m
3m
m
”)
. 36
3m
±2
m
0m
(2
±6
±6
Curvy elegance dark
Spiral dark
Curvy elegance white
77038 (128 pcs)
77051 (80 pcs)
77039 (128 pcs)
64 mm (2.52”) ±48 mm (1.89”)
Heart white 77067 (32 pcs)
m
(1.
34
”)
m
m
m
65
±61 mm (2.40”)
64 mm (1.52”)
(2
.5
6”
)
34
White leaf 3D
Sweet heart
77087 (96 pcs)
77065 (64 pcs)
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20mm (0.78”)
Petit love
Mini diamond Mini diamond crown black paviljon 77391 (180 pcs)white
77376 (80 pcs)
77393 (120 pcs)
Ø 15 mm (0.59”)
Ø 15 mm (0.59”) 6 mm (0.24”)
10 mm (0.39”)
Ø 15 mm (0.59”) Ø 15 mm (0.59”)
15 mm (0.59”)
22mm (0.87”)
Mini diamond crown black
Mini diamond pink 77392 (180 pcs)
77391 (180 pcs)
Diamond
Mini pearl gold
Pearl
77180 (80 pcs)
77269 (312 pcs)
77140 (120 pcs)
Ø 14 mm (0.55”)
Ø 14 mm (0.55”)
18 mm (0.71”)
Ø 20 mm (0.79”)
Ø 25 mm (0.98”)
Mini pearl assortment 77287 (312 pcs)
Mini pearl red (104 pcs) Mini pearl pink (104 pcs) Mini pearl white (104 pcs)
Ø 21 mm (0.83”)
Merengue
m
m 24
77394 (40 pcs)
”)
95 (0.
Merengue
77394 (40 pcs)
Lime merengue tartelette By Bart de Gans
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55 mm (2.16”) Ø 40 mm (1.57”)
24 mm (0.94”)
Ø 20 mm (0.79”)
Coco
Cocoa bean
77207 (36 pcs)
44 mm (1.73”)
50 mm (1.97”)
Maple leaf
77063 (100 pcs)
77078 (90 pcs)
40mm (1.57”) Ø 34 mm (1.34”) 30 mm (1.18”)
77328 (48 pcs)
±23 mm (0.91”)
36mm (1.42”)
19 mm (0.75”)
Pumpkin
± 35 mm (1.38”)
Pinecone
Coconut
Acorn
77265 (18 pcs)
77384 (18 pcs)
77080 (40 pcs)
Pumpkin
77328 (48 pcs)
Pumpkin pie mini pastry By Menno Spataro
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ø30 mm (1.29”)
33 mm (1.29”)
26 mm (1.01”)
29 mm (1.10”)
ø26 mm (1.10”)
ø20 mm (0.95”)
ø14 mm (0.67”)
19 mm (0.77”)
Globes original
Curvy spots green
77263 (36 pcs)
77364 (288 pcs)
m 24 m ”) (1.16
.51”) m (5
128 m
Ø 16 mm (0.62”)
150 mm (5.90”)
Filter telescope dark/white
Eclair
77107 (22 pcs)
77062 (96 pcs)
31 mm (1.22”)
ø 6 mm (0.24”)
97 mm (3.82”)
ø 30 mm (1.18”) ø 50 mm (1.97”)
12 mm (0.49”)
40 mm (1.57”)
ø110 mm (4.33”)
13 mm (0.51”)
23 mm (0.91”)
Story in a box celebrate 78602 (6 stories) Cupcake (6 pcs) Cake (6 pcs) Present 1 (6 pcs)
Present 2 (6 pcs) Candles (24 pcs) Plaque (6 pcs)
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Recipe: Red velvet tartelette Red velvet
900 g 48 g 17 g 17 g 8g 740 g 895 g 950 g 17 g 85 g
Strawberry jelly
Flour Cocoa powder Salt Baking soda Vanilla bean Whole egg Sugar Oil Vinegar Red food coloring
g 100 g 100 g 570 g , g , g 10 g
ift together the our, sugar, ba ing soda, salt, and cocoa powder. n another large bowl, whis together the oil, buttermil , eggs, food coloring, inegar, and anilla. Mix the dr ingredients into the wet ingredients until ust combined and a smooth batter is formed. a e at
trawberr puree Strawberries Glucose Sugar itric acid ater Pectine
eigh out / th of the sugar and combine with the pectine. Heat the puree and the strawberries to and add the pectine/sugar mixture to pre coo the pectine. ring to the boil for one minute add the glucose with the remaining sugar. oo up to at this temperature pour the citric acid diluted at water and citric acid. our onto a silpat.
Short pastry: Strawberry glaze 6g 172 g 7g , g , g , g , g 5g
hole mil Glucose Gelatin hite chocolate trawberr puree craped anilla seeds un ower oil Red food colouring
900g 640g 560g 200g 6g 25g
Flour Butter Sugar Eggs Salt Cocoa powder
ift the our into a large bowl, add the butter and rub in with our fingertips until the mixture resembles fine breadcrumbs. tir in the salt, then add tbsp water and mix to a firm dough. nead the dough brie and gentl on a oured surface. ine a tartelette mould and choill before ba ing.
often the gelatin in cold water. ring the whole mil , scraped anilla seeds and the glucose to the boil. Ma e a ganache with the white chocolate. tir the softened gelatin in the mixture. ea e to cool down add at the strawberr puree, sun ower oil and titanium dioxide using hand blender.
White chocolate mousse g 6 g 100 g g g g 12 g
hipped cream hite chocolate Sugar emon puree gg ol s hole mil Gelatin
often the gelatin in cold water. ring the lemon puree and sugar to the boil and coo till , add to the light beaten egg ol s and beat until stiff ring the whole mil to the boil and ma e a ganache with the chocolate and add the softened gelatin in the mixture. Mix gentl with the whipped cream.
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Spear dark/white assortment 71178 (Âą490 pcs)
Spots original 77233 (420 pcs)
Mikado dark/white 72109 (Âą335 pcs)
Tiramisu cake By Michel Willaume
32 04_Chapter_Decorations_Artisan_2018 copy.indd 32
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Decorations sticks
Cigarillo dark with white stripes 71173 (± 200 pcs)
150 mm (5.91”)
ø 5 mm (0.20”)
150 mm (5.91”)
ø 5 mm (0.20”)
Cigarillo dark with mint stripes
Cigarillo retro milk/white
71176 (± 200 pcs)
73169 (± 200 pcs)
mint flavoured
Cigarillo white with purple stripes 73178 (± 200 pcs)
ø 4,5 mm (0.18”)
Cigarillo white with dark stripes
Mikado dark/white XL
Cigarillo retro
71163 (±220 pcs)
73175 (± 200 pcs)
97 mm (3.82”)
150 mm (5.91”)
ø 4,5 mm (0.18”)
Mikado dark/white 72109 (±335 pcs)
73173 (± 200 pcs)
45 mm (1.77”)
ø 6 mm (0.24”)
Panatella mini dark 71174 (±310 pcs)
Panatella mini white 73174 (±310 pcs)
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97 mm (3.82”)
ø 8,8 mm (0.35”)
Decotubes dark 71106 (±140 pcs)
Decotubes white
Decotubes milk
Decotubes milk/white
73102 (±140 pcs)
72114 (±140 pcs)
ø 4,5 mm (0.18”)
72105 (±140 pcs)
97 mm (3.82”)
97 mm (3.82”)
Ø 6 mm (0.24”)
Mikado dark 71162 (±335 pcs)
Cigarillo multi color assortment
Mikado white 73165 (±335 pcs)
78013 (±210 pcs)
200 mm (7.87”)
Ø 6 mm (0.24”)
Panatella dark 71171 (±110 pcs)
Panatella dark with white stripes
Panatella white 73171 (±110 pcs)
71172 (±110 pcs)
Panatella white with dark stripes 73172 (±110 pcs)
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200 mm (7.87”)
Panatella strawberry 73181 (±110 pcs)
Zigzag dark
Panatella retro
71182 (±490 pcs)
73176 (±110 pcs)
strawberry flavoured
200 mm (7.87”)
Ø 1,8 mm (0.07”)
Ø 1,8 mm (0.07”)
Spear dark/white assortment 71178 (±490 pcs)
Zigzag dark
71182 (±490 pcs)
Chocolate friandise
By Menno Spataro
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Decorations rolls
18-25mm (0.71”-0.98”)
Rose white/dark
72183 (±180 pcs)
Rose white/purple
72182 (±180 pcs)
73806 (±180 pcs)
ø 8,8 mm (0.35”)
Dentelle dark 41116 (1 kg)
33 mm (1.30”)
Mistral milk/white
71110 (±50 pcs)
Twister dark/white
42167 (± 1085 pcs = 2,5kg) 42175 (± 868 pcs = 2kg)
110 mm (4.33”)
Turitella dark XL
72184 (±330 pcs)
ø 5 mm (0.20”)
40 mm (1.58”)
ø 4,5 mm (0.18”)
±35 mm (1.38”)
Rose midi dark/white
41159 (± 3150 pcs= 1,5 kg)
62-65 mm (2.44-2.56”) ø 10 mm (0.39”)
Rose dark/white
ø14-15 mm (0.55”-0.59”)
ø13-18 mm (0.51”-0.71”)
±20-22mm (0.78”-0.87”)
Tornado white/dark 43124 (0,8kg = ±570 pcs) 72111 (0,2kg = ±144 pcs)
94-100 mm (3.70-3.94”)
Turitella
Turitella pink/white
72110 (±117 pcs)
78192 (±117 pcs)
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Turitella dark XL 71110 (Âą50 pcs)
Milk/dark chocolate eclair
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By Bart de Gans See recipe.
14/12/2017 08:09
Decorations cut
35 mm (1.38”) 35 mm (1.38”)
32 mm (1.25”)
32 mm (1.25”)
Domino square dark/white
Domino square white/pink
72213 (±500 pcs)
73219 (±500 pcs)
Diablo square dark/white 73226 (±465 pcs)
35 mm (1.38”)
45 mm (1.77”)
45 mm (1.77”)
53 mm (2.09”)
30 mm (1.18”)
32 mm (1.25”)
Domino rectangle dark/white 72211 (±380 pcs)
Diablo rectangle dark/white
Sienna
72215 (±274 pcs)
73232 (±375 pcs)
33 mm (1.30”)
50 mm (1.97”)
49 mm (1.92”)
34 mm (1.34”)
Diablo spring 78229 (±290 pcs)
Diablo triangle dark/white
Domino triangle dark/white
73227 (±290 pcs)
72104 (±314 pcs)
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Domino square dark/white 72213 (Âą500 pcs)
Schwarzwalder Kirsch naked cake
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By Menno Spataro
14/12/2017 08:09
140 mm (4.01�)
10 mm (1.46�)
Stripe dark caramel 78009 (233 pcs)
Stripe caramel dark 73106 (233 pcs)
Stripe white pink 73101 (233 pcs)
Stripe dark caramel 78009 (233 pcs)
Milk/dark chocolate eclair By Bart de Gans
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Decorations moulded
30 mm (1.18”)
46 mm (1.81”)
Stevia chocolate bar mini dark
46 mm (1.81”)
45 mm (1.77”)
45 mm (1.77”)
30 mm (1.18”)
Eureka striped
Chocolate bar mini dark
77250 (±230 pcs)
Eureka marbled
72117 (±148 pcs)
72118 (±148 pcs)
71265 (±230 pcs)
37 mm (1.46”)
96 mm (3.78”)
102 mm (4.01”)
45 mm (1.77”)
Tramontana marbled 72102 (±131 pcs)
Typhoon white/milk
Tramontana striped
73268 (±112 pcs)
73211 (±131 pcs)
37 mm (1.46”)
Blizzard triangle white/red 73250 (±271 pcs)
37 mm (1.46”)
47 mm (1.85”)
37 mm (1.46”)
Blizzard assortment 73196 (±262 pcs)
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ø 32 mm (1.26”)
Puccini drop white/purple
47 mm (1.85”)
ø 32 mm (1.26”)
47 mm (1.85”)
47 mm (1.85”)
ø 32 mm (1.26”)
Puccini comma white/green
73222 (±295 pcs)
Puccini assortment 71266 (±295 pcs)
ø 32 mm (1.26”)
ø 30 mm (1.18”)
73221 (±295 pcs)
Pink flower
Flower dark
Heart red
78400 (±395 pcs)
73254 (±235 pcs)
ø 30 mm (1.38”)
50 mm (2.01”)
Ø 35 mm (1.38”)
71269 (±235 pcs)
78334 (±175 pcs)
54012 (76 pcs)
Heart dark/red
Sunflower assortment
Carrot
Flower white
54010 (76 pcs)
ø35 mm (1.38”)
78222 (±302 pcs)
ø 35 mm (1.38”)
78227 (±302 pcs)
ø35 mm (1.38”)
Buttercup
Stevia galaxy dark
Golden star
77254 (±304 pcs)
77072 (±248 pcs)
Galaxy dark
77134 (±304 pcs)
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Golden star
77072 (Âą248 pcs)
Pistache merengue dessert
By Bart de Gans
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ø 33 mm (1.30”)
57 mm (2.24”)
30 mm (1.18”)
Decorette assortment
Grand décor assortment
71200 (± 375 pcs)
71215 (±260 pcs)
Decorette assortment 71200 (± 375 pcs)
Baba cassis pastry By Michel Willaume
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35 mm (1.38”)
25 mm (0.98”)
50 mm (1.97”)
44 mm (1.73”)
50 mm (1.97”)
24 mm (0.94”)
Moon dark
Belle décor
Pompidou
Fan decorette
71231 (±317 pcs)
71222 (±280 pcs)
47 mm (1.85”)
24 mm (0.94”)
71268 (±265 pcs)
71204 (±245 pcs)
50 mm (1.97”)
48 mm (1.89”)
Round dark
71218 (±500 pcs)
Wire small
Feather
Wire big
71240 (±380 pcs)
28 mm (1.10”)
50 mm (1.97”)
25 mm (0.98”)
ø 32 mm (1.26”)
25 mm (0.98”)
71250 (±275 pcs)
71246 (±140 pcs)
25 mm (0.98”)
43 mm (1.69”)
50 mm (1.97”)
20 mm (0.79”)
Victory assortment
Galettes assortment
71208 (±315 pcs)
71216 (±315 pcs)
20 mm (0.79”)
45 mm (1.77”)
40 mm (1.57”)
25 mm (0.98”)
Maestro assortment
Exclusive assortment
71272 (±250 pcs)
71202 (±310 pcs)
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Recipe: Milk/dark chocolate eclair Coffee Tonka cremeux
Short pastry:
Combine all the ingredients while cool and store for at least 24 hours. Strain through a chinois to remove the coffee beans and tonka. Bake in silicone molds for 45 minutes in convection oven at 100° C. Freeze and glaze with the chocolate glaze.
Sieve dry ingredients and mix. Add soft butter, and the eggs. Bake as a biscuit between 10-20mm thickness. Cut in desired shape and size.
180g 180g 65g 35g 35g 4g
Heavy cream 35% Milk Egg yolks Sugar Coffee beans Tonka
900g 640g 560g 200g 6g 5g 5g 25g
Vanilla cremeux 85g 195g 5g 1g 3g 15g 195g
Flour Butter Sugar Eggs Salt Coffee powder Black colouring Cocoa powder
Milk chocolate mousse:
White couverture 35% Cream 35% Bourbon vanilla bean Vanilla extract Powdered gelatine Water for gelatine Chilled cream 35%
600g 220g 100g 200g 10g
Cream Dark chocolate 53% Pate a bombe Milk Gelatin
Beat the cream and create the pate a bomb. Boil the milk and dissolve the gelatin. Make an emulsion of milk with chocolate and let it harden. Before use, whip the mousse.
Bloom the gelatine in the chilled water for 20 minutes. Boil the cream, infuse the vanilla and add the gelatine.Pour over the white couverture and gently emulsify.Add the rest of chilled cream. Store for 24 hours before whipping in a mixer.
Coffee chocolate mousse: 600g 220g 100g 200g 10g 30g
Cream Dark chocolate 53% Pate a bombe Milk Gelatin Coffee beans
Let the coffee beans infuse for a night in the cold milk. Beat the cream and create the pate a bomb. Boil the milk and dissolve the gelatin. Make an emulsion of milk with chocolate and et it harden. Before use, whip the mousse.
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Sprinkles
Sprinkle hearts mini pink
Sprinkle hearts pink
78414 (1 kg)
78413 (0.6 kg)
Sprinkle hearts red
Sprinkle stars dark
78412 (0.6 kg)
73419 (0.6 kg)
Sprinkle stars white
Sprinkle flowers
73417 (0.6 kg)
38375 (2 kg)
Sprinkle fruits
Crispies mix
38381 (1 kg)
57405 (2,5 kg)
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Sprinkle alphabet
Sprinkle numbers
38384 (1 kg)
38383 (1 kg)
Mini elegance assortment 71552 (576 pcs)
Sprinkle alphabet 38384 (1 kg)
Chocolate choux
By Bart de Gans
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Spaghetti dark
Spaghetti white
41145 (2,5 kg)
43127 (2,5 kg)
Spaghetti triple
Spaghetti milk
41119 (2,5 kg)
42147 (2,5 kg)
Spaghetti orange 48218 (2,5 kg)
56
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Curls & Shavings
Crushells dark
Crushells pink
Crushells white
Crushells yellow
41110 (6 kg)
48007 (6 kg)
48008 (6 kg)
43102 (6 kg)
Crushells milk 42189 (6 kg)
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Chocolate almond shaped
Leaves marbled
42137 (1,5 kg)
42121 (1,5 kg)
Curls red
Curls orange
Curls strawberry 48005 (4 kg) ¡ 48000 (1,5 kg)
Curls yellow
48261 (4 kg)
48122 (4 kg)
48100 (4 kg)
strawberry flavoured
Curls green
Curls red/white/blue
48128 (4 kg)
48832 (4 kg)
Curls party mix 48162 (4 kg)
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Chocolate almond shaped 42137 (1,5 kg)
Mini St. HonorĂŠ
By Bart de Gans
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Turitella
72110 (±117 pcs)
Curls caramel
48152 (4 kg) · 48154 (1,5 kg) caramel flavour
Caramel banana toffee cake By Bart de Gans
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Curls caramel
Curls mini caramel
caramel flavoured
caramel flavoured
Curls dark
Curls mini dark
Curls white
Curls mini white
48152 (4 kg) · 48154 (1,5 kg)
48103 (4 kg)
41128 (4 kg) · 41120 (1,5 kg)
41130 (4 kg)
43114 (4 kg) · 43113 (1,5 kg)
43116 (4 kg)
Curls milk
Curls milk/white
Curls marbled
Curls yellow/milk
42134 (4 kg)
42154 (4 kg) · 42159 (1,5 kg)
42128 (4 kg) · 42125 (1,5 kg)
48150 (4 kg)
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Curls mega dark
Curls mega marbled
41136 (2,5 kg)
42138 (2,5 kg)
Shavings flat dark
Shavings curled dark
41140 (2,5 kg)
41168 (2,5 kg)
Shavings curled milk
Shavings curled white
42169 (2,5 kg)
43168 (2,5 kg)
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27-33 mm (1.06”-1.30”)
35-37 mm(1.38”-1.46”)
Forest shavings mini dark/white
73191 (1 kg = ±475 pcs)
Forest shavings mini dark
Forest shavings mini white
71179 (1 kg = ±475 pcs)
73192 (1k g = ±475 pcs)
53 mm (2.09”)
Forest shavings mini green
78012 (1 kg = ±475 pcs)
Forest shavings mini pink/green
78006 (1 kg = ±475 pcs)
35 mm (1.38”)
27-33 mm (1.06”-1.30”)
35-37 mm(1.38”-1.46”)
Forest shavings midi orange
78011 (1 kg = ±200 pcs)
Forest shavings midi pink
78014 (1 kg = ±200 pcs)
Forest shavings dark
41122 (2,5 kg = ±250 pcs)
Forest shavings dark/white
50 mm (1.97”)
70 mm (2.76”)
42151 (2,5 kg = ±250 pcs)
Forest shavings white
43129 (2,5 kg = ±250 pcs)
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Recipe: Chocolate choux Peanut and chocolate mousse 415g 290g 1040g 660g 9g
Milk Peanut paste Cream Dark chocolate 66% Gelatin
Soak the gelatin in water. Bring the milk to a boil and add the gelatin. Pour the hot liquid over the chocolate and add the peanut paste. Whisk until a smooth, elastic texture is obtained. Add the whipped cream when the mixture is at 35ºC and use as needed.
Whipped peanut ganache
135g 12g 2g 260g 365g
Cream Glucose Gelatin Chocolate 40% Cream 35% fat
Combine the cream, gelatin and glucose and bring to a boil. Pour the hot liquid over the chocolate and add the peanut paste. Whisk until a smooth, elastic texture is obtained. Add the whipped cream when the mixture is at 35ºC and use as needed. Blend mixture with an immersion blender and add the cold cream. Refrigerate for 12 hours.
Pâte brisée 250g 125g 30g 3g 50g 40ml 10g
Flour Butter Confectioners sugar Salt Egg Water Vanilla extract
Ma e sand dough with the our and butter. dd the sugar and salt. eat the eggs and if needed add water. Refrigerate for two hours. Roll out to 3mm and cut in desired shape.Bake at 170ºC to a slightly golden color.
Choux 125ml 100g 3g 5g 150g 50g
Milk Butter Fine salt Caster sugar Flour Eggs
Heat the water, the milk, butter, salt and caster sugar in a saucepan for one minute, stirring with a spatula. Turn off the heat, stirring all the time, add the our until the mixture is er smooth. hen the mixture is smooth, return the pan to the heat and stir with the spatula for one minute. The paste will begin to poach and some of the water will evaporate. Don’t let the paste dry out too much, or it will crack during cooking. Immediately remove from the heat and add the eggs, one at a time, mixing in with a spatula between each addition. Stir well with the spatula until the eggs are thoroughly combined and the paste has a very smooth texture. It is now ready to use.
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White leaf 3D 77087 (96 pcs)
Daisy
77049 (140 pcs)
Ring drops green 15028 (40 pcs) Volume 75ml (2,54 oz)
Apple pastry By Menno Spataro
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Rings & Teardrops
Ring drops green 15028 (40 pcs) Volume 75ml (2,54 oz)
45 mm (1.77”)
45 mm (1.77”)
Ring white 18120 (40 pcs) Volume 75ml (2,54 oz)
ø 58 mm (2.28”)
ø 55 mm (2.18”)
ø 55 mm (2.18”)
45 mm (1.77”)
ø 55 mm (2.18”)
45 mm (1.77”)
ø 55 mm (2.18”)
Ring fine stripe white/dark 15053 (40 pcs) Volume 75ml (2,54 oz)
Ring dark 15001 (40 pcs) Volume 75ml (2,54 oz)
ø 85 mm (3,34”)
Ring white/dark 15052 (40 pcs) Volume 75ml (2,54 oz)
Ring oval dark
30 mm (1.18”)
40 mm (1.58”)
40 mm (1.58”)
35 mm (1.38”)
Mini cylinder white/dark striped
15008 (30 pcs) Volume 75ml (2,54 oz)
77171 (70 pcs) Volume 20ml (0,68 oz)
Mini cylinder white/dark speckled 18108 (105 pcs) Volume 20ml (0,68 oz)
Ø 35 mm (1.38")
80 mm (3.15")
Ø 35 mm (1.38")
Mini cylinder dark/white speckled 18107 (105 pcs) Volume 20ml (0,68 oz)
54 mm (2.13”)
30 mm (1.18”)
35 mm (1.38”)
Striped asymmetric ring dark
Canneloni dark
18103 (105 pcs) Volume 20ml (0,68 oz)
77010 (12 pcs) Volume 65ml (2,20 oz)
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40 mm (1.58�)
95 mm (3.34�)
Teardrop fine dark 15006 (36 pcs) Volume 75ml (2,54 oz)
Teardrop bamboo 15005 (36 pcs) Volume 75ml (2,54 oz)
Teardrop dark/white 15051 (36 pcs) Volume 75ml (2,54w oz)
Teardrop fine dark 15006 (36 pcs) Volume 75ml (2,54 oz)
Cointreau Teese By Michel Willaume See recipe.
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Cups
ø 30 mm (1.18”) Ø 25 mm (0.98”)
Ø 50 mm (1.97”)
Thimble cup dark
A la carte cup dark
81648 (72 pcs) Volume 7ml (0,24 oz)
11223 (294 pcs) Volume 13ml (0,44 oz)
15 mm (0.59”)
32 mm (1.26”)
23 mm (0.91”)
24 mm (0.94”)
ø 35 mm (1.38”)
Petit fours cup milled dark
Liqueur cup dark
11217 (168 pcs) Volume 15ml (0,51 oz)
11237 (252 pcs) Volume 10ml (0,34 oz)
Ø 49 mm (1.93”) ø 49 mm (1.95”)
Mini cup dark
Mini cup white
11200 (210 pcs) Volume 15ml (0,51 oz)
13200 (210 pcs) Volume 15ml (0,51 oz)
11251 (168 pcs) Volume 16ml (0,54 oz)
11210 (168 pcs) Volume 23ml (0,78oz)
48 mm (1.85”)
30 mm (1.18”)
20 mm (0.79")
11261 (168 pcs) Volume 16ml (0,54 oz)
Coconut cup mini marbled
Pisa cup
Ø 50 mm (1.97”)
Coffee cup dark
20 mm (0.79”)
12.mm (0.49”)
35 mm (1.38”)
Ø 44 mm (1.73”)
Coffee cup marbled 11265 (168 pcs) Volume 16ml (0,54 oz)
Carrée cup dark
18115 (66 pcs) Volume 39ml (1,32 oz)
Rimmed square cup dark 18114 (66 pcs) Volume 39ml (1,32 oz)
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100 mm (3.93”)
20 mm (0.79”)
20 mm (0.79”)
105 mm (3.93”)
Bearclaw cup dark
Dessert cup dark
11205 (56 pcs)
11222 (42 pcs)
15 mm (0.59”)
ø 50 mm (1.97”)
Petit fours cup dark 11216 (168 pcs) Volume 15ml (0,51 oz)
ø 65 mm (2.56”)
30 mm (1.18”)
30 mm (1.18”)
ø 65 mm (2.56”)
Ballerina cup dark
Ballerina cup marbled
11203 (84 pcs) Volume 60ml (2,03 oz)
11254 (84 pcs) Volume 60ml (2,03 oz)
Souffle cup dark 11207 (84 pcs)
ø 70 mm (2.76”)
Turban cup dark
11220 (84 pcs) Volume 55ml (1,86 oz)
12 mm (0.47”)
20 mm (0.79”)
100 mm (3.93”)
Rectangle cup dark 18126 (144 pcs) Volume 15ml (0,51 oz)
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Elegance milk 77056 (160 pcs)
Rimmed rectangle cup dark 18127 (144 pcs) Volume 15ml (0,51 oz)
12 mm (0.47�)
100 mm (3.93�)
Rimmed rectangle cup white
Rimmed rectangle cup dark
18128 (144 pcs) Volume 15ml (0,51 oz)
18127 (144 pcs) Volume 15ml (0,51 oz)
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Sphere dark XL 77345 (22 pcs)
Chocolate sphere dessert By Bart de Gans
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ø 80 mm (3.15”)
40 mm (1.57”)
75 mm (2.95”)
ø 80 mm (3.15”)
Coupole dark xl
Sphere dark XL
77341 (88 pcs) Volume 50ml (1,69 oz)
77345 (22 pcs) Volume 100ml (3,38 oz)
ø 60 mm (2.36”)
30 mm (1.18”)
56 mm (2.20”)
ø 60 mm (2.36”)
Coupole bronze
Red luster sphere dark
77241 (144 pcs) Volume 36ml (1,22 oz)
Stevia Truffle shell dark 77252 (252 pcs) Volume 5ml (0,17 oz)
Ø 25 mm (Ø 0.98”)
Ø 25 mm (Ø 0.98”)
18123 (36 pcs) Volume 84ml (2,54 oz)
Truffle shell white
Truffle shell dark
77012 (504 pcs) Volume 5ml (0,17 oz)
77013 (504 pcs) Volume 5ml (0,17 oz)
Truffle shell milk 77011 (504 pcs) Volume 5ml (0,17 oz)
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Recipe: Cointreau Teese dessert Lemon Cake 460g 4 pieces 360g 2g 200g 360g 6,5g g as
Gel lemon ginger
Granulated sugar Grated lemon zest Whole eggs Salt Mascarpone Flour T55 Baking powder larified butter needed Cointreau/limon juice
200g 40g 10g
Mix all ingredients together.
Violet foam
n the mixing bowl, mix the lemon est with the sugar add the whole eggs, salt and the mascarpone. Start mixing gently with the paddle attachment. ift our with ba ing powder and add them to the mixture. hen incorporate the clarified butter pre iousl melted at . Mold and ba e at . Sprinkle directly the top with Cointreau and lemon juice mixture.
Green apples cubes 250g 50g g
Green apple juice Granulated sugar reen apple cubes
mm
Mix all ingredients together and place into acuum bag. eal and let in the fridge until the cubes becomes transparent.
Namelaka lemon violet 110g 210g 40g g 4g g drops as needed
Lemon puree White chocolate Glucose n erted sugar Gelatin Hea cream fat roma iolet oloring iolet
Melt the white chocolate and place the glucose and in erted on top. ring the lemon uice to a boil add the h drated and strained gelatin. our gradually into the melted chocolate to form a perfect emulsion with hand blender. dd the cold li uid cream, mix few second and reser e to the refrigerator.
Green apple sorbet with Pacojet 400g 20g 300g
Green apple pieces Lemon juice Green apple juice
Neutral glaze Lemon juice Ginger juice
250g 50g ½ 3g
Milk Sugar Lemon zest Gelatin owers resh iolet as needed Aroma and coloring H drate the gelatin into cold water and strain. ring to a boil the mil with the sugar, iolet owers and lemon est. et infuse minutes and strain. dd the gelatin and coloring. Cool down the mixture. When cold, whisk well and pour into the siphon. Charge with gaz and use when needed.
Violet opaline 110g 70g 20g 5g ½
Fondant Glucose Violet syrup Butter Lemon zest
oo the fondant the glucose and the iolet s rup until / 6 , add the butter and lemon est. our onto silicon mat and let cool down completel . ass through the mixer to ma e powder. par le this powder onto a silicon mat and ba e at .
Cointreau gel 250g 1g g
Neutral glaze Lime zest ointreau
Mix all together.
Green apple sauce 300g 100g 2g 5g
Green apple juice Neutral glaze Xanthan gum Lime juice
lean the apples and place them into the bottom of the aco et container. Add the lemon and apple juice. Freeze.
Mix all together.
Green apple granitĂŠ
200g White chocolate g r stali ed iolet petals as needed Violet color
500g 30g
Green apple juice Maltitol
Mix togheter and freeze.
Violet chocolate disk
Melt and color the white chocolate. emper and add the petals. our into acetate, co er with another acetate and roll as thin as possible crunching the petals into the chocolate.When the crystallization of the chocolate start, with a round cutter, cut into dis s. eser e for ser ing.
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Balls assortment 71527 (40 pcs)
Mandarin calamansi By Bart de Gans See recipe.
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Foodservice boxes
± 33 mm (1.30”)
Balls assortment
Faces assortment
Snowball (20 pcs) Rising Sun (20 pcs)
Panda (30 pcs) Ladybug (22 pcs) Pirate(40 pcs) Bunny (32 pcs)
71527 (40 pcs)
± 37 mm (1.46”)
Ø 33 mm (1.30”)
50 mm (1.97”)
Ø 33 mm (1.30”)
Ø 30 mm (1.18”)
Ø 30 mm (1.18”)
± 43 mm (1.69”)
71529 (124 pcs)
30 mm (1.18”)
40 mm (1.62”)
45 mm (1.77”)
± 50 mm (1.97”)
Mini bars assortment
Animal assortment
71530 (230 pcs)
77205 (108 pcs)
Chocolate bar mini dark (±76 pcs) Chocolate bar mini white (±76 pcs) Chocolate bar mini milk (±76 pcs)
97 mm (3.82”)
30 mm (1.18”)
ø 6 mm (0.24”)
Cigarillo multi color assortment
Happies assortment
78013 (±210 pcs)
83375 (135 pcs)
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(2.
)
36”
±6
1”) 0.9 m( 3m ±2
m 0m
ø 5 mm (0.20”)
Elegance assortment 71528 (160 pcs)
Elegance dark (48 pcs) Elegance white (48 pcs) Elegance milk (68 pcs)
±1 ”)
9 0. 5 m(
5m
±
)
” 1.18
m(
30m
150 mm (5.91”)
27-33 mm (1.06”-1.30")
35-37 mm (1.38"-1.46")
Assortment box
Mini elegance assortment
71515
71552 (576 pcs)
Forest shavings mini dark (±18 pcs) Cigarillo retro (±18 pcs) Forest shavings mini dark/white (±27 pcs) Cigarillo dark + white stripes (±27 pcs)
Elegance dark (192 pcs) Elegance white (192 pcs) Elegance milk (192 pcs)
150 mm (5.91”)
ø 5 mm (0.20”)
Cigarillo assortment 71517
Cigarillo white + dark stripes (±27 pcs) Cigarillo dark + white stripes (±27 pcs) Cigarillo retro (±27 pcs) Cigarillo milk + white stripes (±27 pcs)
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Retail boxes
Coffee & Tea Cups
Master case Europe: 61251 (8 single boxes) Contents: 8 pieces per single box
Assorted Dessert Shells
Master case Europe: 61261 (8 single boxes) Contents: 8 pieces per single box
Cordial & Toasting Cups
Master case Europe: 61271 (8 single boxes) Contents: 12 pieces per single box
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Recipe: Mandarin calamansi Lime verbena custard 80 g 34 g 114 g 9g 114 g 57 g 85,5 g 2,5 g
Mandarin calamansi compote
Lime puree Orange puree Sugar Fresh verbena Egg Egg yolks Butter Gelatin
125 g 25 g 50 g 45 g 11 g 4g 400 g
Soften the gelatin in cold water. Mix the fresh verbena with a hand blender in the orange puree. Bring the lime puree, orange verbena mixture and sugar to the boil. Whip the egg and egg yolks until pale add the previous mixture and cook till 84° C. Add the gelatin and butter and smoothen with hand blender.
Mandarin puree Calamansi puree Glucose Sugar Pectin NH Citric acid Mandarin slices
Weigh out 1/10th of the sugar and combine with the pectin. Heat the mandarin puree and the calamansi puree to 50° C and add the pectin/ sugar mixture to pre-cook the pectin.Bring to the boil for one minute add the glucose with the remaining sugar. Cook up to 105° C at this temperature pour the citric acid diluted at 50% water and 50% citric acid. Add the mandarin slices add 50° C and mix well.
Sablé dough 225 g 140 g 45 g 90 g 2g 3g g
Butter Sugar Almond powder Egg Salt Mandarin zest atent our
Mix the butter, sugar, almond powder, Mandarin zest and salt. Little by little add the egg. ie e the patent our and mixed all together.
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Happies assortment 83375 (135 pcs)
Petit fours
By William Dekker
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Chocolate logos
12 mm (0.47”)
50 mm (1.97”)
Tiramisu white 30 mm (1.18”)
55164 (350 pcs)
25 mm (0.98”)
45 mm (1.77”)
Sacher white
Happies assortment 83375 (135 pcs)
55639 (294 pcs)
What better way to show off your corporate identity than with a tasty chocolate bearing your name or logo? Using your logo on your products is certainly one of the most cost-effective and tasteful ways of informing your customers that the dessert or cake is yours. Please fill in the online request form to order chocolate logos. Our sales team will contact you as soon as possible after receiving your request. IMPORTANT Please note that the minimum order quantity is 20 boxes, and that you can only order chocolate logos per 4 boxes. Only distributors of Dobla can request chocolate logos. If you own a restaurant, bakery or pastry shop, please check if your distributor supplies Dobla chocolate decorations. If yes, let your distributor fill out the online form.
D17
1.584 pcs
D1
1.080 pcs
Ø 39 mm (1.54”)
Ø 30 mm (1.18”)
Ø 24 mm (0.94”)
Ø 30 mm (1.18”)
No edge!
D4
1.080 pcs
D9
528 pcs
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38 mm (1.46”)
12 mm (0.47”)
12 mm (0.47”)
D44
16 mm (0.63”)
50 mm (1.97”)
D43
1.584 pcs
24 mm (0.94”)
D2
D21
D3
720 pcs
27 mm (1.06”)
35 mm (1.38”) 27 mm (1.06”)
25 mm (0.98”)
D6
1008 pcs
1.008 pcs
52 mm (2.05”)
42 mm (1.65”)
D5
D12
1.200 pcs
1.080 pcs
864 pcs
648 pcs
No edge!
34 mm (1.34”)
D27
D18
D19
D205
576 pcs
1080 pcs
960 pcs
39 mm (1.54”)
25 mm (0.98”)
Ø 30 mm (1.18”)
No edge!
41 mm (1.61”)
39 mm (1.54”)
No edge!
27 mm (1.06”)
40 mm (1.57”)
24 mm (0.95”)
53 mm (2.09”)
576 pcs
55 mm (2.17”)
21 mm (0.63”)
35 mm (1.38”)
70 mm (2.76”)
D99
528 pcs
D300
384 pcs
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D12
1.008 pcs
Sacher torte
By Menno Spataro See recipe.
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115 mm (4.53”)
No edge!
43 mm (1.69”)
82 mm (3.23”)
34 mm (1.34”)
D170
D450
576 pcs
44 pcs
46 mm (1.81”)
37 mm (1.46”)
D11
1.584 pcs
1008 pcs
No edge!
35 mm (1.38”)
55 mm (2.17”)
35 mm (1.38”)
480 pcs
D20
720 pcs
55 mm (2.17”)
D10
24 mm (0.94”)
D7
1.008 pcs
Ø 36 mm (1.42”)
D23
26 mm (1.02”)
18 mm (0.71”)
23 mm (0.91”)
29 mm (1.14”)
No edge!
38 mm (1.50”)
D8
D600
480 pcs
528 pcs
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39 mm (1.54”)
39 mm (1.54”)
51 mm (2.00”)
Ø 68 mm (2.68”)
35 mm (1.38”)
D119
D402
D53
432 pcs
672 pcs
192 pcs
47 mm (1.85”) 47 mm (1.85”)
43 mm (1.71”)
35 mm (1.38”)
D25
D180
D15
432 pcs
672 pcs
55 mm (2.17”)
40 mm (1.58”)
36O pcs
32 mm (1.26”) 35 mm (1.38”)
D50
294 pcs
D24
55 mm (2.17”)
45 mm (1.77”)
57 mm (2.24”)
25 mm (O.98”)
D401
480 pcs
504 pcs
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Sugarpaste logos
90 mm (3.54”)
23 mm (0.91”)
28 mm (1.10”)
7O mm (2.76”)
M2
M25
100 pcs
10 mm (0.39”)
50 mm (1.97”)
M26
70 pcs
36O pcs
70 mm (2.76”)
40 mm (1.57”)
M56
M3
M58
250 pcs
15 pcs
30 mm (1.18”)
35 mm (1.38”)
70 mm (2.76”)
33 mm (1.30”)
250 pcs
62 mm (2.44”)
M4
30 pcs
39 mm (1.54”)
82 mm (3.23”)
41 mm (1.61”)
M55
176 pcs
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45 mm (1.77”)
M28
20 mm (0.79”)
30 mm (1.18”)
Ø 30 mm (1.18”)
M13
52 mm (2.05”)
M18
Round shapes
Oval shapes
Rectangular shapes
M5 (12 pcs) Ø 12O mm (4.7”)
M27 (125 pcs) 9O mm W (3.54”) x 5O mm H (1.97”)
M16 (24 pcs)
M7 (12 pcs)
M28 (25O pcs)
45 mm W (1.77”) x 3O mm H (1.18”)
M18 (1OO pcs) 52 mm W (2.O5”) x 2O mm H (O.79”)
M8 (15 pcs) Ø 75 mm (2.95”)
M29 (196 pcs)
M19 (1OO pcs)
Ø 1OO mm (3.94”)
7O mm W (2.76”) x 5O mm H (1.97”)
31 mm W (1.22”) x 21 mm H (O.83”)
32 mm W (1.26”) x 18 mm H (O.63”)
M10 (3O pcs)
M20 (168 pcs) 35 mm W (1.38”) x 25 mm H (O.98”)
Ø 6O mm (2.36”)
M11 (88 pcs) Ø 47 mm (1.85”)
M21 (24 pcs) 8O mm W (3.15”) x 4O mm H (1.57”)
58 mm (2.29”)
M12 (88 pcs)
M23 (48O pcs)
M13 (25O pcs) Ø 3O mm (1.18”)
M44 (5O pcs)
M34 (15 pcs) Ø 15O mm (5.91”)
M54 (54O pcs) 52 mm W (2.O5”) x 4O mm H (1.57”)
Ø 4O mm (1.57”)
4O mm W (1.57”) x 1O mm H (O.35”)
M38 (3O pcs) Ø 2OO mm (7.87”)
88 mm (3.46”)
5O mm W (1.97”) x 4O mm H (1.57”)
M32
40 mm (1.57”)
40 mm (1.57”)
M32 (24 pcs) Dimension: 58 mm W (2.29”) x 88 mm H (3.35”) M33 (6O pcs) Dimension: 114 mm W (4.49”) x 145 mm H (7.25”)
M48
50 mm (1.97”)
M14
40 mm (1.57”)
Rectangular shapes
Square shapes
M37 (3O pcs) Dimension: 13O mm W (5.12”) x 23O mm H (9.O6”)
M14 (135 pcs) 4O mm W (1.57”) x 4O mm H (1.57”)
M45 (3O pcs) Dimension: 12O mm W (4.72”) x 22O mm H (8.96”)
Triangular shapes
M15 (176 pcs)
25 mm W (O.98”) x 25 mm H (O.98”)
M49 (4O pcs) 7O mm W (2.76”) x 1O3 mm H (4.O6”)
M31 (2OO pcs) 2O mm W (O.79”) x 42 mm H (1.65”)
M35 (15 pcs)
M65 (68 pcs)
M36 (3OO pcs)
M90 (3O pcs)
M48 (1.32O pcs)
14O mm W (5.51”) x 14O mm H (5.51”)
M66 (5O pcs)
8O mm W (3.15”) x 8O mm H (3.15”)
13O mm (5.12”) x 195 mm (7.68”)
2OO mm (7.87”) x 2OO mm (7.87”)
Dimension: 26 mm W (1.O2”) x 58 mm H (2.28”)
Dimension: 4O mm W (1.57”) x 5O mm H (1.97”)
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Recipe: Inspired by Sacher Chocolate mousse 600 g 220 g 100 g 200 g 10 g 30 g
Cream Tropillia noir Pate a bombe Milk Gelatin Orange liqueur
Soak the gelatin in water. Whip the cream untill soft peaks form. Whip the pate a bombe. Bring the milk and orange liqueur to a boil and add the soaked gelatin. Add the chocolate and let it dissolve. Let it cool to 30ยบC and add the pate a bombe. Mix this with the whipped cream to create the mousse.
Madagascar sponge 259 g 216 g 173 g 120 g 113 g 105 g 4g 4g 2g 1g
Muscovado sugar Butter Whole eggs Andoa noir 70% Pecan nuts Flour Vanilla Cocoa powder Salt Orange zestes
Mix the lightly whipped butter with the sugar. Melt the chocolate. Whisk the eggs and add the sugar/butter mixture. Gently add the melted chocolate to the mixture. Afterwards add the rest of the ingredients and pour the mixture onto baking sheets or into a mould.
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A la carte cup dark Acorn Animal assortment Assorted Dessert Shells Assortment box Ballerina cup dark Ballerina cup marbled Balls assortment Ball dark gold Ball dark red Ball green white gold Bearclaw cup dark Belle décor Bling dark Blizzard assortment Blizzard triangle white/red Bow white Buttercup Butterfly Canneloni dark Carrée cup dark Chocolate almond shaped Chocolate apple Chocolate bar mini dark Chocolate cinnamon Chocolate kiwi Chocolate lemon Chocolate lime Chocolate orange Chocolate passion fruit Chocolate rose Chocolate rose dark Chocolate rose mini red Chocolate rose mini white Chocolate rose red Chocolate signature rose Chocolate star anise Chocolate strawberry Chocolate vanilla pod Cigarillo assortment Cigarillo dark with mint stripes Cigarillo darkwith white stripes Cigarillo multi color ass. Cigarillo retro Cigarillo retro milk/white Cigarillo white purple stripes Cigarillo white dark stripes Clown Coco Cocoa bean Coconut Coconut cup mini marbled Coffee & Tea Cups Coffee cup dark Coffee cup marbled Collar sheet dark Collar sheet dark/white Collar sheet long dark/white Collar sheet drops green Cordial & Toasting Cups Coupole dark xl Coupole bronze Crinkle Crispies mix Crumbly pink Crushells dark Crushells milk
69 5-28 77 79 78 70 70 77 21 21 21 70 45 18 41 41 24 42 5-24 67 69 58 5-23 41 5-23 4-23 4-23 4-23 4-23 4-23 26 26 5-24 5-24 24 5-24 5-22 4-22 5-22 78 33 33 34 33 33 33 33 17 28 5-28 5-28 69 79 69 69 18 18 1]]]]]]9 19 79 73 73 18 63 10-15 57 57
Crushells pink Crushells white Crushells yellow Curls caramel Curls dark Curls green Curls marbled Curls mega dark Curls mega marbled Curls milk Curls milk/white Curls mini caramel Curls mini dark Curls mini white Curls orange Curls party mix Curls red Curls red/white/blue Curls strawberry Curls white Curls yellow Curls yellow/milk Curvy elegance dark Curvy elegance white Curvy spots green Daisy Decorette assortment Decotubes dark Decotubes milk Decotubes milk/white Decotubes white Dentelle dark Dessert cup dark Diablo rectangle dark/white Diablo spring Diablo square dark/white Diablo triangle dark/white Diamond Domino rectangle dark/white Domino square dark/white Domino square white/pink Domino triangle dark/white Dots Eclair Elegance assortment Elegance dark Elegance milk Elegance white Eureka marbled Eureka striped Exclusive assortment Eyes 3d Faces assortment Fan decorette Feather Feather artisanal Filter dark Filter dark/white Filter square Filter telescope dark/white Flame Flower dark Flower white Forest shavings dark Forest shavings dark/white Forest shavings midi orange Forest shavings midi pink
57 57 57 61 61 58 61 62 62 61 61 61 61 61 58 58 58 58 58 61 58 61 26 26 29 10-15 44 34 34 34 34 36 70 38 38 38 38 10-27 38 38 38 38 18 29 78 7-17 17 17 41 41 45 25 77 45 45 17 20 20 18 29 17 42 42 63 63 63 63
Forest shavings mini dark Forest shavings mini d/w Forest shavings mini green Forest shavings mini pi/g Forest shavings mini white Forest shavings white Fruit slices lemon large Fruit slices lemon small Fruit slices orange small Fruit slices strawberry small Galaxy dark Galettes assortment Globes original Gold luster mini cup dark Golden crumble Golden star Grand décor assortment Happies assortment Heart dark/red Heart red Heart red Heart white Holly leaf Hot lips Ice crystal Ladybug Leaves marbled Lion Liqueur cup dark M26: Aardbei M26: Advokaat M26: Amaretto M26: Appel M26: Appel-Citroen M26: Banaan M26: Boerenjongens M26: Bosbessen M26: Bosvruchten M26: Cappuccino M26: Caramel M26: Chipolata M26: Chocolade M26: Chocolade Mousse M26: Chocolat M26: Citroen M26: Cointreau M26: Framboos M26: Grand Marnier M26: Hazelnoot M26: Irish Coffee M26: Javanais M26: Kersen M26: Kirsch M26: Kwark M26: Mocca M26: Mokka M26: Nougat M26: Onze specialiteit M26: Peer M26: Pistache M26: Praliné M26: Rhum M26: Sacher M26: Schwarzwalder Kirsch M26: Sinaasappel M26: Tiramisu
63 63 63 63 63 63 49 49 49 49 42 45 29 69 10-15 42 44 77 42 42 43 26 7-19 24 17 17 58 17 69 50 51 50 50 51 50 51 50 51 51 51 51 50 51 51 50 50 50 51 50 51 50 50 51 51 51 51 51 51 50 51 51 50 51 51 50 51
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Macarons chocolate Macarons natural Macarons pistache Macarons strawberry Maestro assortment Maple leaf Marbled ball red white Merengue Mikado dark/white Mikado dark Mikado dark/white XL Mikado white Mini bars assortment Mini cup dark Mini cup white Mini cylinder d/w speckled Mini cylinder w/d speckled Mini cylinder ww/ striped Mini diamond crown black Mini diamond paviljon white Mini diamond pink Mini extreme white Mini pearl assortment Mini pearl gold Mini toadstool Mistral milk/white Mocca beans Moon dark Oak leaf Panatella dark Panatella d/w stripes Panatella mini dark Panatella mini white Panatella retro Panatella strawberry Panatella white Panatella w/d stripes Panda Pearl Pebbles original Pebbles pastel Petit fours cup dark Petit fours cup milled dark Petit love Pinecone Pink flower Pisa cup Pompidou Puccini assortment Puccini comma white/green Puccini drop white/purple Pumpkin 3d Rectangle cup dark Rectangle ladybug Rectangle wood milk Red luster sphere dark Rimmed rectangle cup dark Rimmed rectangle cup white Rimmed square cup dark Ring dark Ring drops green Ring fine stripe white/dark Ring oval dark Ring swirl milk Ring white Ring white/dark Rio dark/yellow
49 49 49 49 45 7-28 25 33 34 33 34 77 69 69 68 68 68 10-27 10-27 10-27 68 10-27 10-27 10-15 36 49 45 7-17 34 34 33 33 35 35 34 34 17 10-27 14 14 70 69 10-27 5-28 42 69 45 42 42 42 5-28 70 81 18 73 71 71 69 67 67 67 67 18 67 67 26
Rising sun Rose dark/white Rose midi dark/white Rose white/dark Rose white/purple Round dark Shavings curled dark Shavings curled milk Shavings curled white Shavings flat dark Sienna Snowball Souffle cup dark Spaghetti dark Spaghetti milk Spaghetti orange Spaghetti triple Spaghetti white Spear dark/white assortment Sphere dark xl Spiral dark Splash milk Spots original Spots pastel Sprinkle alphabet Sprinkle flowers Sprinkle fruits Sprinkle hearts mini pink Sprinkle hearts pink Sprinkle hearts red Sprinkle letters Sprinkle stars dark Sprinkle stars white Stevia chocolate bar mini dark Stevia Elegance dark Stevia Feather artisanal Stevia galaxy dark Stevia Truffle shell dark Story in a box celebrate Stripe caramel dark Stripe dark caramel Stripe white pink Striped asymmetric ring dark Sunflower assortment Sweet heart Teardrop bamboo Teardrop dark/white Teardrop fine dark Thimble cup dark Three color classic Toadstool Tornado white/dark Tournesol Tramontana marbled Tramontana striped Truffle shell dark Truffle shell milk Truffle shell white Turban cup dark Turitella Turitella dark xl Turitella pink/white Tulip orange Tulip red Tulip yellow Twist green Twister dark/white
21 36 36 36 36 45 62 62 62 62 38 21 70 56 56 56 56 56 35 73 26 17 14 14 55 54 54 54 54 54 55 54 54 41 19 17 42 73 29 40 40 40 67 42 26 68 68 68 69 15 5-15 36 26 41 41 73 73 73 70 36 36 36 5-24 5-24 5-24 26 36
Typhoon white/milk Victory assortment Wave green large White leaf 3D Wire big Wire small Wood tree Zebra Zigzag dark
41 45 26 7-26 45 45 7-15 18 35
93 10_Index_OOH_2018.indd 93
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RENEWABLE RESOURCES of the electricity demand is supplied by solar panels in our
Dobla Kessel has a
rain water reservoir for domestic hot water use only.
production facility in Kessel, Belgium. The remaining
comes from other renewable energy sources.
No use of pesticides.
DOBLA PACIFIC PASTRY ACADEMY
DIGITAL FOOTPRINT
Dobla uses more digital
brochures than printed versions. Where all our employees in Vietnam learn: the English language
hygiene regulations to become chocolatiers
We only use energy saving lights and sensors in all our facilities.
Isolation panels have been installed in the entire Vietnam facility.
In the production of Dobla decorations quality takes the highest priority. All of our employees are being trained on a regular basis on all quality matters and requirements. BRC, ISO 9001 and all other standards are integrated in the way of thinking of all employees. We are also able to produce Kosher under the supervision of the Rabbi. Since 2010 Dobla is UTZ certified. As a certified buyer, Dobla supports better business practices, a better environment and a better life for cocoa farmers. In case you would like more information regarding our certificates, please contact our quality department (qa@dobla.com). They will help you with all your questions related to this subject.
94
All of Dobla’s quality certificates are up-to-date on our website. Please download them there.
10_Index_OOH_2018.indd 94
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Dobla is co-founder of:
RAW MATERIALS
BAC has created a special line of products to give a boost to the
bakery industry
and herewith supports the foundation Against Cancer.
Dobla buys raw materials
UTZ certified suppliers and insures good working conditions from
for their employees.
Together with the local authorities in Vietnam, Dobla has installed a treatment system for waste water.
Dobla supports an orphanage in Vietnam.
No waste of chocolate in our production facilities.
RECYCLED MATERIALS
TRANSPORTATION And all our packagings are made of recycled material.
HYBRID
All new corporate cars are hybrid cars.
Dobla Asia will directly serve local markets for a faster and more efficient supply chain.
Dobla supports a cacao plantation and an orphanage in Vietnam.
ISO 9001: 2008 Certified
95 10_Index_OOH_2018.indd 95
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DOBLA BV Head office
DOBLA BELGIUM PRODUCTIONS NV/SA Office and Productions
Galileïstraat 26 1704 SE, Heerhugowaard, The Netherlands
Lindekensbaan 91a BE-2560, Kessel, Belgium
T +31 (0)72 576 07 77 F +31 (0)72 574 60 14
T +32 (0) 3 491 93 33 F +32 (0) 3 488 36 76
DOBLA ASIA Office and production
DOBLA LOGISTICS BVBA Distributions
My Xuan B1 industrial zone Tan Thanh District Vung Tau Province, Ba Ria, Vietnam
Riyadhstraat 21 BE-2321, Meer, Belgium T +31 (0) 72 576 07 70 F +31 (0) 72 576 38 90
DOBLA USA MANUFACTURING LLC Office and production
DOBLA STORE
1775 Breckinridge Parkway, Suite 600 GA 30096, Atlanta, USA
Mient 2 1811 NC, Alkmaar, The Netherlands T +31 (0) 72 502 42 42 www.doblastore.nl
T +1 770 887 0201 F +1 770 887 0086
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