SUMMER TRENDS & INSPIRATIONS. purity simplicity

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1 UMMER TREND & INPIRATION

2 Welcome to the first issue of EAON, the new online magazine from Veliche. As consumers become more adventurous in their tastes, and more demanding for new and exciting innovations, seasonal menu ideas become increasingly important. EAON is all about informing you of the latest emerging taste trends and inspiring you with really exciting and profitable creations. Follow us on our social media channels for even more inspiration and we d love to hear your feedback Content p3 Brand p4 Products p6 New Trends p8 Recipes

3 Brand Veliche is the Gourmet chocolate brand with a long established heritage in producing fine quality chocolate from the Kingdom of Belgium. Rich in character and complex in flavour, yet remarkably workable Veliche Gourmet is dedicated to artisans, with purity and simplicity at its heart. Delivering quality to artisans and Chefs begins with an extensive presence in origin countries. Every step of the journey, from sourcing the best beans to producing exquisite Belgian chocolate, is overseen by a team of experts. Our Belgian chocolate brand, Veliche Gourmet, has been specifically designed to answer the artisan s quest for the famous Belgian chocolate taste. Global presence in origin countries Our crop research teams travel over half a million kilometers a year across cocoa-growing regions to discover the best quality beans, working closely with farmer cooperatives and purchasing directly from small local operators To ensure the best quality, our beans are tested and analysed 3 times during their journey to our facilities Working closely with farmer organisations, improvements are being made in farming and post-harvest methods, which has a direct and positive impact on the quality of beans produced Belgian chocolate quality and heritage Our brand benefits from generations of chocolate expertise and a passion for perfection Our chocolate experts have designed delicious recipes with different taste profiles and cocoa percentages to support all your chocolate applications (confectionery, pastry ) Our product range has been selected with Purity and implicity, so that you can concentrate on creating your next chocolate creation Our chocolate is produced in the most modern production facility in Europe with the highest standards of food safety and consistency Our chocolate is available in an unique shape: the 12 mm chocolate dots, which make our Belgian chocolate very easy melt and use

4 UMMER TREND 2016 Products DARK COUVERTURE CHOCOLATE / CHOCOLATE DOT / 5KG BAG / BET BEFORE: 24 MONTH ensation 72 trong, powerful chocolate, with Min olids: 72% a rich concentration of cocoa, Average Fat: 45% giving it a positive bitterness and predominant fruitiness. Temptation 64 Pronounced, dark bittersweet chocolate with a well-balanced cocoa taste and mild acidity. Viscosity: Min olids: 64% Average Fat: 41% with a delicate cocoa taste. A must have for all artisans. Min olids: Average Fat: 58% Fr Fr 37% chocolate with a soft bitter chocolate note that will serve all of your needs. F F F F Average Fat: 54% 35.1% Viscosity: Fr Fr Fr Fr Viscosity: Min olids: Fr Essential 54 Well-balanced and rounded dark Fr Viscosity: Emotion 58 Dark, bittersweet chocolate Vanilla Vanilla Vanilla Vanilla

5 UMMER TREND 2016 purity simplicity F Products F MILK COUVERTURE CHOCOLATE / CHOCOLATE DOT / 5KG BAG / BET BEFORE: 18 MONTH w Intense 35 Finest Belgian milk chocolate, composed with a pronounced milk profile, delicate caramel touches and a serene cocoa finish. Vanilla Min olids: 35% Av. olids: Average Fat: Viscosity: 21.8% 36.5% Fru Vanilla WHITE CHOCOLATE / CHOCOLATE DOT / 5KG BAG / BET BEFORE: 18 MONTH V Obsession 30 A rich creamy white chocolate with a superb balance of milky sweetness. y Vanilla Min olids: 30% Av. olids: Average Fat: Viscosity: 22.7% 37.1% y y Va Vani ERVICE PRODUCT Dark chocolate batons 8 cm / 1.6kg box / best before: 24 months Bake stable bittersweet chocolate, a must-have for all bakers. Crispy Crunchies / 2kg box / best before: 12 months Crunchy, golden brown flakes of crumbled crispy crepes.

6 Trends ensorial experience Our world is multi-sensory and constantly stimulating, consumers are being pushed and pulled in every direction. This means that brands, restaurants, adverts and products are having to do more than ever before to capture the consumer. This is about going above and beyond the norm. Food needs to stimulate and excite in order to enhance the consumer experience. Opulence is beginning to return. In a world where casualisation has become king, it is perhaps more important than ever before to show how fine, fine dining can be. Colour Kaleidoscope With more vegetables, fruits, herbs, weeds and grasses on plates and in glasses, the food & drink world is more colourful than ever before. From vibrant veggies to colourful flowers, plates are becoming more artistic and glasses brighter as more consumers embrace the natural rich colours that are so good for you. o long as it is a natural colour, it is on trend. Re-Premiumisation Economic confidence in consumers is slowly beginning to grow. There is a renewed willingness to pay more for higher quality goods, and as such offerings of lavish treats and luxury dishes are increasing. However, consumers are willing to pay extra for premium products, so long as they feel the product justifies itself as premium consumers are much more savvy.

7 Veliche Gourmet is ready to help you bring the trends of summer 2016 to life. From generous fruity pralines to premium colourful pastry, Veliche Gourmet brings you the perfect creations to amaze your customers. Our Belgian chocolate range delivers the quality and flavour needed to that delight the senses and wow customers in both taste and presentation.

8 CHOCOLATE WAFFLE INGREDIENT (CHOCOLATE AUCE) 280 g 75 g Glucose 1 Vanilla pod 200 g Emotion 58 Belgian dark couverture chocolate 1. Mix and heat to boiling: the milk, glucose and the vanilla pod. 2. Pour onto Emotion 58 Belgian dark couverture chocolate, then mix until the mixture is smooth and shiny. 3. Keep at 5ºC. INGREDIENT (WAFFLE) 100 g Cream 400 g 6 g alt 150 g Flour 60 g Butter 6 Eggs 1. Boil the cream with half of the milk, then set aside to cool. 2. Bring the rest of the milk to the boil with the salt, then add the sieved flour and finally the butter. 3. Allow to cool off for 2 to 3 minutes while stirring into a paste with a spatula. 4. Remove from heat, mix in the eggs one by one, then the mixture of cream and boiled milk. 5. Allow to sit for an hour before cooking. 6. When the waffle iron is hot, pour onto the iron and cook for approximately 10 minutes. 7. pread with the chocolate sauce.

9 CRUNCHY PRALINE INGREDIENT 50 g Water 270 g uper fine granulated white sugar 1 Vanilla pod 400 g Whole hazelnuts 430 g Intense 35 Belgian milk couverture chocolate 100 g Crispy Crunchies Almonds 1. Bring the water, sugar and vanilla pod to 116ºC. 2. Add the preferably roasted whole hazelnuts. 3. Mix all until caramelised. 4. Allow to cool, then mix again. 5. Mix the paste as obtained above with Intense 35 Belgian milk couverture chocolate and Crispy Crunchies at 40ºC. 6. When assembling, place on a marble slab at 26ºC to shape. 7. Chop the almonds then manually place the desired quantity before the mixture hardens. 8. Cut into rectangles using a confectionery guitar cutter. 9. Cover with tempered Intense 35 Belgian milk couverture chocolate.

10 PAION FRUIT GANACHE INGREDIENT 125 g Heavy cream 25 g Invert sugar 25 g Glucose 10 g orbitol 1 g Ginger powder 50 g Passion fruit puree 20 g Butter 225 g Intense 35 Belgian milk couverture chocolate 100 g Essential 54 Belgian dark couverture chocolate PREPARATION Defrost the purée. 1. Bring the cream, invert sugar, glucose, sorbitol, ginger, fruit puree and butter to a boil. 2. Allow to cool until it reaches a temperature of approximately 35 C. 3. Pour the cream onto the pre-crystallized chocolates. 4. Use a hand blender to emulsify the ganache. 5. Immediately pour the ganache into a frame. 6. Allow to cool for approximately 30 minutes. 7. Cut with a guitar into desired dimensions. 8. Bring the centres to room temperature before enrobing them in Belgian dark couverture chocolate (ensation 72 or Temptation 64).

11 CHOCOLATE & COFFEE CREAM DOME INGREDIENT (COFFEE JOCONDE) 1500 g Ground almonds 1500 g Icing sugar 400 g ifted flour 2000 g Whole eggs 1350 g Egg whites 200 g Caster sugar 300 g Melted butter 200 g Ground Brazilian coffee 1. Beat the egg whites and caster sugar. 2. Mix the ground coffee and melted butter. 3. Whisk the eggs slightly before adding to ground almonds, icing sugar and flour mixture. 4. Mix all the ingredients together (adding the coffee and butter mixture last). 5. Bake for 15 minutes at 180 C. 6. Allow to cool, before cutting into round shapes, 5 cm in diameter. INGREDIENT (COFFEE CREAM) 240 g Caster sugar 1200 g UHT cream 200 g Egg yolks 7 Gelatine sheets 30 g Trablit coffee paste 100 g Ground Brazil coffee 1. Infuse the coffee in the cream, and cook a custard cream at 85 C. 2. Add the gelatine, soaked and drained. 3. Immediately add the coffee paste before pouring into the 5 cm rounds. INGREDIENT (MILK CHOCOLATE MOUE) 120 g ugar 170 g Egg yolks 200 g Cream 10 g Gelatine sheets 400 g Intense 35 milk couverture chocolate 800 g Whipping cream 1. Make a custard cream, and pour it over the chocolate. 2. Add the gelatine, soaked and drained. 3. While tempering at 35 C, whip the remaining cream, making sure it remains fairly soft. 4. Delicately mix a small portion of the whipped cream into the first mixture. 5. Repeat several times, maintaining a frothy consistency. INGREDIENT (MILK CHOCOLATE FLOCKING) 200 g Intense 35 milk couverture chocolate 200 g cocoa butter 1. eparately melt Intense 35 milk couverture chocolate and the cocoa butter prior to mixing. 2. Once frozen, flock the cakes. 3. Make sure to repeat several times to reach a smooth, velvety texture.

12 TART FILLING INGREDIENT 500 g Cream 200 g Whole milk 100 g Eggs 400 g Temptation 64 Belgian dark couverture chocolate 1. Make a ganache with the ingredients. 2. Add the eggs. 3. Allow to rest for 24 hours in the refrigerator. 4. Fill baked tart shell. 5. Bake at 100 C (212 F) for 30 to 45 minutes. CHEF TIP Refrigerator: up to 3 days. erved at room temperature or warm with sauce or ice cream

13 COCOA COFFEE ICE CREAM INGREDIENT 126 g Caster sugar 70 g Egg yolk 86 g Cream 35% 40 g powder 40 g Inverted sugar 5 g tabilizer 553 g Whole milk 10 g Coffee extract 40 g Temptation 64 Belgian dark couverture chocolate 30 g powder 1. Heat the milk to dissolve the dry ingredients. 2. Add the chocolate and egg yolk. 3. Allow to cool before proceeding with the ice cream machine. CHEF TIP Recipe suitable for use in a Pacojet or soft ice cream machine. Freezer: -20 C (-4 F), up to 30 days.

14 PARFAIT GLACÉ AROMA INGREDIENT 400 g Whipped cream 160 g Caster sugar 120 g Egg white 420 g Temptation 64 Belgian dark couverture chocolate 1. Make a wiss meringue. 2. Add the melted chocolate. 3. Delicately incorporate the whipped cream. 4. Mould into desired shape, and freeze. CHEF TIP erve between thin layers of chocolate. Freezer: -20 C (-4 F), up to 30 days.

15 WHITE OBEION ORBET INGREDIENT 540 g Water 70 g powder 20 g Caster sugar 90 g Inverted sugar 5 g tabilizer 270 g Obsession 30 Belgian white chocolate 1. Heat the water to dissolve the dry ingredients. 2. Add the chocolate. 3. Allow to cool before proceeding with the ice cream machine. CHEF TIP Incorporate berry pieces to add texture. Freezer: -20 C (-4 F), up to 30 days.

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