SEASONS DIS CO VER O U R STO RY O N SU S TA INA BILITY. purity simplicity

Transcription

1 SEASONS DIS CO VER O U R STO RY O N SU S TA INA BILITY

2 SUSTAINABILITY 2017 Welcome Welcome to our Sustainability issue of our Seasons magazine, the online magazine from Veliche Gourmet. This issue focuses on our Sustainability A Treat well Treated story which explores how the finest cocoa beans go from farmer through to customers experiencing and indulging in a treat at the end of the journey. Content p3 A Treat Well Treated story p7 Sustainably great new product categories p8 Our Veliche Gourmet Chefs p10 Seasonal Recipes To ensure artisans around the globe can serve their customers and guests a treat that was well treated itself, you ll also discover our exciting new range of products, made to inspire their creativity, with purity and simplicity. Within the magazine you will delve into 16 new recipes from our Veliche Gourmet chefs who have used our new range of products to create visually stunning and delicious masterpieces for you to try along the year. We are proud to announce that all of the cocoa we buy for these chocolate products is now 100% from Rainforest Alliance Certified farms, supporting sustainable livelihoods for farmers and protection of the environment. We hope you enjoy this fourth edition of Seasons magazine. Follow us on social media for even more inspiration and we d love to hear your feedback We purchase a volume of cocoa from Rainforest Alliance Certified farms equivalent to the volume used in this product range. For more see:

3 SUSTAINABILITY 2017 A Treat well Treated Veliche Gourmet is a chocolate brand with a long established heritage in producing fine quality chocolate. For artisans, chefs, hoteliers and premium chocolate lovers across the globe, we offer a delicate treat that is a feast for the senses. But what makes our chocolate so incredibly indulging? Is it our willingness to travel over half a million kilometres a year to discover the best quality beans across cocoa-growing regions worldwide? Is it the way we handle our cocoa, testing and analysing it no less than three times along its journey? Or is it our delicious recipes with different taste profiles and cocoa percentages, supporting all chocolate applications one can imagine? Truth is, it s not one of those. It s all of them. Ever since we established our brand many years ago, we knew that offering an honest treat comes with the responsibility to also treat its stakeholders well. From farming to fine dining: they deserve our dedication. Here s how...

4 SUSTAINABILITY 2017 Farmers and the environment well treated: Our caring nature starts where the beans grow. We are proud to announce that all of our cocoa we buy for these chocolate products is now 100% from Rainforest Alliance Certified farms, positively influencing both the soil that produced them and the hands they were handled by, helping farmers to conserve natural resources, increase productivity and improving their living and working conditions. In short: that our premium Belgian gourmet chocolate is a treat well treated, right from its origin. Distributors well treated: y r that was grown with love, deserves a delicate journey. That is why we also put great effort in building quality relationships with our distributors. Where would we be without them? Not only do they make sure our product can turn into an indulgence in the first place. They also enable it to be savoured as one. Our distributors know their market better than anyone. They see where our brand can flourish. They sense opportunities to make it grow. And they connect with chefs and artisans on a daily basis, making sure our offer always fits the demand.

5 SUSTAINABILITY 2017 Artisans well treated: It should be no surprise we also have great respect for the artisans, chocolatiers, bakers and pastry chefs that make our product so priceless - every single time. Their craft keeps us going. They contribute to making us what we are today. So the least we could do, is treat them well. Our distributors and brand managers invest in quality relationships, making sure each artisan in our value chain is offered the products he needs to do what he does best. That is why we offer a product range for all chefs, for all tastes and for all types of chocolate imagination. That is why we are so obsessed with quality. And that is why our chocolate is produced in the most modern production facility in Europe with the highest standards of food safety and consistency. Because their love is ours. Their daily work deserves our dedication. Chocolate lovers well treated: Besides farmers, distributors and artisans, also chocolate lovers and self-indulgers are on our mind every step of our cocoa s journey. Ultimately, aren t they the ones that decide when our product becomes a treat? Yes. That moment they get to taste what they craved, is when it all comes together. That is why we continuously strive for recipes that surprise and savour the senses even more than the day before. From packaging to presentation, our product should be about the people we wish to please. So everything we do, aims at offering a moment of indulgement that makes one forget about everything else. Ehhr...you were saying? We rest our case.

6 SUSTAINABILITY 2017 What makes us into a treat To us at Veliche Gourmet, this is not a matter of choice. One can simply taste the difference. One can see it. Sense it. Smell it. We believe only farmers earning an honest price can deliver cocoa that makes chocolate look so honestly delicious. Only partners that were handled with care can pack and distribute a product that is so stunningly satisfying. Only a chef that is spirited by his product, can continue to inspire his public. And only a consumer s experience that was treated with dedication, can make for such a dedicated treat. So if you ever wondered what makes our chocolate so amazingly indulging, you now know. Not only is our current range of chocolate key to our sustainability so are our new range of products which have been crafted with care and precision. Discover our exciting new range of products, crafted with purity and simplicity, for which we buy cocoa from Rainforest Alliance Certified farms.

7 SUSTAINABILITY 2017 Sustainably great new product categories Coming from 8 to 44 items, Veliche Gourmet has created new categories of products to empower you further sustainably and with purity and simplicity and sourcing a volume of cocoa from Rainforest Alliance Certified farms equivalent to the volume used in these products. Chocolates: Dark, Milk, White : The famous Belgian Chocolates carefully crafted with purity and simplicity. Only made in Belgium. Decorations: Curls: Wavy decoration items available in 7 varieties and only made in Belgium. Microdrops: Mini Dark, Milk, White chocolate drops and only made in Belgium. Perfect for decoration! Compounds & Coatings: Dark Chocolate Flavoured coating: 100% RSPO White compound: 100% RSPO Inclusions: Drops: The inimitable Belgian chocolate taste available in Dark, Milk, White, with less cocoa butter to make them resist oven temperatures. Only made in Belgium Chunks: Perfect for bakery items that require medium to longer baking times. Available in Dark, Milk, White chocolates and only made in Belgium. Batons: Bake stable bittersweet dark chocolate made in Belgium, a must-have for all bakers. Shavings: Finely shaved Belgian Dark, Milk, White chocolates in irregular snappy, rugged pieces. Spaghettis: Fine strings available in Belgian Dark, Milk, White chocolate. Decotubes: Belgian Dark, Milk, White Belgian chocolate tubes to decorate any pastries or desserts. Milk Chocolate Flake Bars: Crumbly Milk chocolate bar and only made in Belgium. products: West African cocoa mass: mass which helps decrease the sweetness of creations. butter: Deodorized cocoa butter High fat cocoa powder: powder. 22/24% fat, ideal for truffles.

8 SUSTAINABILITY 2017 Our Veliche Gourmet Chefs We re pleased to welcome back our original three chefs who contributed amazing recipes in our Spring edition of our Seasons magazine. They have come back to help create brilliant recipes for the key seasonal occasions in your calendar. We ve also added two NEW chefs, Philippe Kotzky and François Galtier who have helped us bring more inspirational recipes to you all. Chef Paul Gardin Chef Philippe Leleu Chef Paul is a creative and innovative young French chef with 11 year s experience in hospitality, managing kitchens in 5 different countries and categories of establishment. Chef Paul has worked in 5 star hotels, pastry shops & 3 stared Michelin restaurant. Chef Philippe Leleu has been part of the Cargill team for the last 10 years. Philippe has crafted his skills with diplomas in baking and pastry which led him to work for Meert, a famous and traditional pastry shop and restaurant renowned for its delicacies of pastry and sweets based in Lille, France.

9 SUSTAINABILITY 2017 Our Veliche Gourmet Chefs Chef Neil Ferguson Chef Francois Galtier Chef Philippe Kotzky Born and raised in Ireland, Chef Neil Ferguson has a passion for locally all things dessert! Neil is currently the Head Pastry Chef at the Castlemartyr Resort in Ireland heading up a team to create a delicious and inspiration range of desserts for the guests. A young Chef based in Brussels, François Galtier is currently an International Consultant Chef in Pastry, Confectionery, Ice-cream and Biscuit sectors. One of the highlights of François career was winning 3rd place with the Belgian team at the World Pastry Cup Starting his career in some of the most prestigious hotels in Asia including the Ritz-Carlton Shanghai. Chef Philippe Kotzky has had experience with packaging manufacture for the food industry and is now Chairman Holder of Decotatoo, creating beautiful finishing decoration products for artisans and pastry chefs.

10 SUSTAINABILITY 2017 Seasonal recipes Halloween Pumpkin-Persimmon Muffins by Philippe Leleu Ginger Pumpkin, Milk Chocolate and Entremets by Neil Ferguson Scare Me by François Galtier Spooky Eye by Philippe Kotzky Christmas American Style Giant Cookies by Neil Ferguson Christmas Celebration Cake by Paul Gardin Crispy Almond Bonbons by Philippe Leleu, Christmas Break by François Galtier Chinese New Year Thyme Biscuits by Philippe Leleu Black Forest by Philippe Kotzky Power of Dragon by François Galtier Firecracker by Paul Gardin Valentines Day Red Velvet White Chocolate Valentine Cake by Philippe Kotzky A Rose for My Love by François Galtier Valentine Swirl Pralines by Paul Gardin Chocolate Fig and Rosewater Dessert by Neil Ferguson

11 HALLOWEEN 2017 PUMPKIN-PERSIMMON MUFFINS by Philippe Leleu INGREDIENTS (MUFFINS) 300 g flesh of a persimmon fruit 50 g flesh of a pumpkin 150 g butter 7.5 g vanilla sugar 2 g salt 11 g baking powder 150 g hazelnut in powder 150 g sugar 2 g cinnamon 180 g flour 3 eggs pumpkin and muffin moulds 1. Mix together the persimmon and the pumpkin, then add the hazelnut powder and mix well. 2. Beat with an electric mixer the butter, the sugar, the cinnamon, the salt and add the eggs. 3. Add the flour and the baking powder. 4. Pour the dough in the muffin moulds to fill them by half. 5. Bake at 180 C during 25 to 30 min. INGREDIENTS (GLAZING) 160 g concentrated milk 40 g glucose 200 g Emotion 58 Belgian dark couverture chocolate 200 g White Compound 160 g 30 B syrup 1. Bring to a boil the milk, the glucose and the syrup. 2. Add the Emotion 58 Belgian dark couverture chocolate and the White Compound. 3. Make the paste smooth. 4. When the muffins are cold, glaze them. FINISH 1. A touch of icing sugar, some Belgian dark/white chocolate Curls and a chocolate pumpkin.

12 HALLOWEEN 2017 GINGER PUMPKIN, MILK CHOCOLATE & CARAMEL ENTREMETS by Neil Ferguson INGREDIENTS (GINGER GLAZE) 1 fresh ginger piece 720 g cream 4 cinnamon sticks 620 g caster sugar 120 g black treacle 21 g gelatin sheets 200 g Belgian white chocolate Chunks 1. Grate ginger into cream, add cinnamon. 2. Bring to boil. Remove from heat leave infuse for 30 mins. 3. Strain add black treacle and sugar. Bring back to boil. 4. Add gelatin and chocolate. 5. Blend with stick blender. 6. Cool to 19 C for glazing. INGREDIENTS (CARAMEL MOUSSE) 370 g caster sugar 123 g butter 280 g cream 250 g eggs 20 g gelatin 200 g Inspiration 32 Belgian milk couverture chocolate 900 g whipped cream 10 g xantham gum 1. Bring sugar to 170 C till amber colour. 2. Stir in butter. 3. Add cream and remove from heat. 4. Whisk eggs constantly over bain-marie to 60 C. 5. Transfer to mixer, mix until cool. 6. Drizzle caramel into eggs and add xantham. Cool. 7. Fold in whipped cream. INGREDIENTS (PUMPKIN BUTTER) 200 g Delight 29 Belgian white chocolate 800 g pumpkin 200 g unsalted butter 450 g caster sugar 2 vanilla pods 2 cinnamon sticks 1. Blend all together in blender. 2. Add to siphon gun and gas twice. Leave to settle for 30 mins. 3. Spray 1/3 into paper cup with holes punched into bottom and microwave on full for 30 secs. 4. Chill in cup. INGREDIENTS (CRISPY CRUNCHIES BASE) 400 g Crispy Crunchies 200 g unsalted butter

13 HALLOWEEN 2017 SCARE ME by François Galtier INGREDIENTS (CRISPY PUMPKIN SEEDS) 60 g Butter 20 g pumpkin seeds oil 55 g 100% pure hazelnut paste 360 g praliné 50/50 1 g salt 60 g Crispy Crunchies 60 g Belgian dark chocolate Microdrops 30 g chopped pumpkin seeds 1. Melt the Butter with oil. 2. Add the hazelnut paste and the praliné. 3. At the end, mix with the salt and all pieces. 4. Use at approximately 25 C to mould. INGREDIENTS (ORANGE GANACHE) 40 g water 75 g orange concentrate 25 g glucose syrup 2 g orange zest 75 g butter 35 g pumpkin seeds oil 200 g Obsession 30 Belgian white chocolate 50 g Sensation 72 Belgian dark couverture chocolate 1. Warm up to 70 C the water, the orange, the glucose, the zest, the butter and the oil. 2. Pour on the Obsession 30 Belgian white chocolate and the Sensation 72 Belgian dark couverture chocolate. 3. Mix well to get a good emulsion. 4. Use at around 31 C to mould.

14 HALLOWEEN 2017 SCARE ME by François Galtier INREDIENTS (CHOCOLATE SHELL) 2000 g Essential 54 Belgian dark couverture chocolate 1000 g Sensation 72 Belgian dark couverture chocolate 150 g Butter SQ orange chocolate colour SQ gold powder 150 g Butter 50 g Obsession 30 Belgian white chocolate SQ white chocolate colour 1. Melt and temper the mix of Essential 54 Belgian dark couverture chocolate and the Sensation 72 Belgian dark couverture chocolate. 2. Draw eyes, nose and mouth with a paper cornet. 3. Melt the first Butter and mix with orange and gold. 4. Spray into the mould at 29 C on top of the draw. 5. Melt the second Butter and mix with Obsession 30 Belgian white chocolate and the white colour. 6. Spray into the mould at 29 C, on top of the orange spray. 7. Fill the mould with the 2 tempered dark chocolates, and turn the mould upside down to keep only a thin layer of chocolate. 8. Scrape the flat part of the mould and let crystalize. 9. We need one mould with the orange and one mould of only dark chocolate shell to make one set of bonbons. ASSEMBLING 1. Fill the dark shell with the crispy pumpkin seeds and scrape to make the surface flat. 2. Let crystalize. 3. Fill the orange shell with some ganache and scrape to make the surface flat. 4. Pipe again a small drop of ganache on top and fix directly the mould with the crispy pumpkin seeds to this ganache. 5. Press well and let completely crystalize before taking out from the moulds. 6. You can decorate with a tail of pumpkin made with modeling chocolate.

15 HALLOWEEN 2017 SPOOKY EYE by Philippe Kotzky INGREDIENTS (ORANGE MARMALADE) 5 oranges water 125% of sugar (from the weight of the oranges) SQ orange colours 1. Use a fork to pierce the orange. 2. Blanch and cool down (Repeat 2 times with fresh water). 3. When cold, add again the water and add 125% of sugar. 4. Boil covered and cool down until cold (do it 3 times during 3 days to get a nice orange confit). 5. Cut half and take out the seed. 6. Place the orange in a blender cutter and use. INGREDIENTS (DARK CHOCOLATE MOUSSE) 365 g Essential 54 Belgian dark couverture chocolate 6 egg yolks 1 egg 112 g sugar 6 g gelatin 1000 g cream 1. Melt the Essential 54 Belgian dark couverture chocolate. 2. Cook the sugar at 118 C, add to the egg yolks and whisk speed 3 until it becomes cold. (Never stop the bombe base before mixing with chocolate). 3. Add ¼ of whipping cream to make a ganache. 4. Add the bombe base. 5. Add the rest of soft whipping cream and dress ¾ in the ring mould. INGREDIENTS (CRUNCHY PRALINÉ) 250 g praliné 25 g Intense 35 Belgian milk couverture chocolate 25 g Butter 125 g Crispy Crunchies 1. Melt the chocolate and the Butter. 2. Add the warm praliné. 3. Add the Crispy Crunchies. 4. Dress on top of the chocolate mousse ring and freeze. INGREDIENTS (CHOCOLATE SAUCE) 300 g whole milk 75 g glucose 250 g Sensation 72 Belgian dark couverture chocolate 1. Make a syrup with the milk and the glucose. 2. Blend the chocolate with the syrup base. 3. Cool down and set aside.

16 HALLOWEEN 2017 SPOOKY EYE by Philippe Kotzky INGREDIENTS (BLACK CHOCOLATE SPONGE) 6 eggs 157 g sugar 100 g cake flour 12 g Powder 45 g cornstarch 31 g butter 3 g Black Colors powder 1. Whisk the eggs at room temperature and the sugar at speed Sift the flour, the Powder, colors and the cornstarch. 3. Add smoothly the flour by hand. 4. Add the melted butter. 5. Pour ¼ of the mix in a bowl and bake in the microwave. 6. Use it when cold. INGREDIENTS (CUSTARD CREAM) 50 g cream 50 g milk 20 g egg yolks 10 g sugar 1. Mix the eggs and the sugar (blanch). 2. Boil the cream and the milk. 3. Mix with the egg base and cook with a spatula until reaching 85 C. INGREDIENTS (CASSIS CREAM) 110 g custard cream base 65 g Obsession 30 Belgian white chocolate 40 g cassis puree 6 g gelatin 1 g Purple Colours 1. Mix the gelatin in the hot custard cream. 2. Pour over the Obsession 30 Belgian white chocolate. 3. Emulsify like a ganache with a baby mixer. 4. Add the cassis puree and the purple colour; 5. Keep in the cooling refrigerator overnight and use as a quenelle for the plated dessert. ASSEMBLING 1. Pour the chocolate mousse in the ring mould. 2. Add the orange marmalade in the middle. 3. Keep in the freezer and add the crunchy base. 4. Defreeze and spread the orange Butter on the ring. 5. Pour the chocolate sauce in the middle. 6. Cut some mango into cubes and add. 7. Place one eye ball. 8. Add some sponge cake and a quenelle of cassis white chocolate. 9. Add the gold chocolate sauce on a side of the plate and the chocolate logo.

17 CHRISTMAS 2017 AMERICAN STYLE GIANT COOKIES by Neil Ferguson INGREDIENTS 150 g soft unsalted butter 50 g Butter 300g soft brown sugar 2 tsp vanilla extract 3 eggs 300 g self raising flour 80 g Powder 1tsp baking powder 300 g Belgian dark Chocolate Drops 50 g oats 50 g raisins 1. Cream butter and sugar, till pale and fluffy. 2. Melt the Butter and add. 3. Sift dry ingredients. 4. Add the eggs one at a time to the butter. 5. Fold in the dry ingredients. 6. Then fold in the oats and raisins. 7. Bake at 180 C for 12 mins.

18 CHRISTMAS 2017 CHRISTMAS CELEBRATION CAKE by Paul Gardin FOR A RING OF 18 CM. RING INCLUSION: 8 CM. INGREDIENTS (ALMOND DACQUOISE ) 210 g almond powder 230 g icing sugar 230 g egg whites 37.5 g sugar 1. In a bowl, mix the almond powder and the icing sugar. 2. Make a French meringue with the egg whites and the sugar. 3. Carefully mix together. 4. Use one tray of 60*40 cm and bake for 20 minutes at 170 C. INGREDIENTS (DARK FEUILLANTINE) 150 g hazelnut praliné 62.5 g Sensation 72 Belgian dark couverture chocolate 75 g Crispy Crunchies 15 g butter 40 g roasted hazelnuts 1. Melt together the Sensation 72 Belgian dark couverture chocolate and the praliné. 2. Add the Crispy Crunchies, the softened butter and the hazelnuts. 3. Pour directly on the dacquoise. INGREDIENTS (WHIPPED WHITE GANACHE) 500 g Obsession 30 Belgian white chocolate 1135 g cream 3 vanilla sticks 3 gelatin sheets 1. Boil the cream with the vanilla sticks. 2. Pour on the Obsession 30 Belgian white chocolate to make a ganache. 3. Add the gelatin to the mix. 4. Keep 12 hours in the chiller. INGREDIENTS (RASPBERRY JELLY) 5 g gelatin mix 250 g raspberry puree 37.5 g sugar 12.5 g lemon juice 1. Warm up the gelatin mix with 100 g of raspberry puree. 2. Mix the balanced puree, sugar and lemon juice together. 3. Add to the first mix. 4. Mould into desired shapes. 5. Freeze.

19 CHRISTMAS 2017 CHRISTMAS CELEBRATION CAKE by Paul Gardin FOR A RING OF 18 CM. RING INCLUSION: 8 CM. INGREDIENTS (RASPBERRY GEL) 250 g raspberry puree 25 g sugar 2.5 g agar-agar 1. Mix together the agar-agar and the sugar. 2. In a pot, bring the puree up to 50 C. 3. Add in the agar-agar and the sugar mix. 4. Let the mix boil for a minute while whisking continuously. 5. Let set for 2 hours in the chiller and hand-blend until it goes smooth. INGREDIENTS (GREEN COATING) 150 g Obsession 30 Belgian white chocolate 600 g Butter 5 g shiny powder 10 g green colour 1. Mix together. 2. Use Acetate Sheets for the Christmas trees. 3. Dip the Christmas trees inside the green coating. INGREDIENTS (CHOCOLATE SOIL) Leftover of chocolate sponge, dried and grinded.

20 CHRISTMAS 2017 CRISPY ALMOND BONBONS by Philippe Leleu INGREDIENTS (ALMOND PRALINÉ) 600 g whole almonds 500 g sugar 200 g water oil 1. Cook the water and the sugar at 112 C. 2. Then add the almonds. 3. Coat the almonds with sugar and caramelize. 4. Pour the mixture onto an oiled marble table to cool it down. 5. Then grind to obtain a soft paste. INGREDIENTS (BONBONS) 700 g almond praliné 1400 g Intense 35 Belgian milk couverture chocolate 40 g Butter 500 g Crispy Crunchies 1. Mix all together. 2. Temper the mixture until 26 C. 3. Put in a frame of 1 cm high. 4. Cool down 24 hours at 17 C. 5. Use a cutting machine to create rectangle bonbons. 6. Dip into Temptation 64 Belgian dark couverture chocolate with a chocolate fork.

21 CHRISTMAS 2017 CHRISTMAS BREAK by François Galtier INGREDIENTS (CRUMBLE) 200 g flour 200 g almond powder 150 g brown sugar 150 g butter 2 g salt 50 g Crispy Crunchies 1. Mix all the ingredients except the Crispy Crunchies until you get a small agglomeration. 2. Then add the last ingredient and sprinkle on a baking tray. 3. Bake around 20 min at 160 C. INGREDIENTS (CREAMY BERGAMOT) 200 g bergamot puree 80 g gelatin mass (1/5) 700 g Obsession 30 Belgian white chocolate 800 g fresh cream 35% fat 1. Warm up the puree and add the gelatin mass. 2. Pour on Obsession 30 Belgian white chocolate to make a ganache. 3. Finalize the emulsion with the cold liquid fresh cream and pour into sphere silicon moulds. 4. Put in the freezer. INGREDIENTS (SPECIAL HAZELNUT MOUSSE) 80 g milk 30 g soya sauce 22 g gelatin mass (1/5) 100 g Obsession 30 Belgian white chocolate 25 g Sensation 72 Belgian dark couverture chocolate 100 g 100% pure hazelnut paste 500 g whipped cream 35% fat 1. Warm up the milk, the soya and the gelatin mass. 2. Pour on the Obsession 30 Belgian white chocolate, the Sensation 72 Belgian dark couverture chocolate and the hazelnut paste to make an emulsion. 3. At 35 C mix delicately with the whipped cream. INGREDIENTS (GLAZING WITH PIECES) 99 g fresh cream 35% fat 72 g sugar 410 g glucose syrup 180 g gelatin mass (1/5) 144 g Obsession 30 Belgian white chocolate 88 g Intense 35 Belgian milk couverture chocolate 700 g mirror glaze neutral SQ roasted chopped almonds

22 CHRISTMAS 2017 CHRISTMAS BREAK by François Galtier 1. Boil the cream with the sugar and the glucose. 2. Pour on the gelatin to melt it. 3. Add Obsession 30 Belgian white chocolate and Intense 35 Belgian milk couverture chocolate. 4. Mix well to melt all the chocolate dots and add the mirror glaze at the end. 5. Blend the glazing, add almond pieces and use at 35/40 C. 6. Don t mix the glazing with pieces inside. INGREDIENTS (WHITE CHOCOLATE TONKA CHANTILLY) 270 g fresh cream 35% fat 330 g Obsession Belgian white chocolate 400 g fresh cream 35% fat 3 g rasped Tonka Bean 1. Warm up the first cream and pour on Obsession 30 Belgian white chocolate to make a ganache. 2. Finalize the mix with the second fresh cream (cold and liquid) and the Tonka bean. 3. Let cool down in the fridge before whipping. INGREDIENTS (MILK CHOCOLATE CHANTILLY) 270 g fresh cream 35% fat 330 g Intense 35 Belgian milk couverture chocolate 400 g fresh cream 35% fat 1. Warm up the first cream and pour on the Intense 35 Belgian milk couverture chocolate to make a ganache. 2. Finalize the mix with the second cold liquid fresh cream. 3. Let cool down in the fridge before whipping. ASSEMBLING 1. Fill ¾ of sphere silicon moulds with the hazelnut mousse. 2. Push the frozen cream inside and finish to fill with the mousse. 3. Freeze, remove from the silicon moulds and glaze the ball. 4. Whip the 2 Chantilly separately, place the ball on the side of the plate and pipe some drops of the different Chantilly. 5. Decorate with some crumble, some corn flakes, some zests, and some Belgian milk chocolate Spaghettis. 6. Finalize the decoration with attachment of the ball made from modeling chocolate coloured with gold.

23 CHINESE NEW YEAR 2018 THYME BISCUITS by Philippe Leleu INGREDIENTS (BISCUITS) 100 g sugar 80 g butter 80 g cream (35%) 100 g flaked almonds 1 tbs thyme Belgian dark chocolate Shavings 1. Bring to a boil the sugar, the butter and the cream. 2. Chop the flaked almonds. 3. Add them, together with the thyme. 4. Bake at 180 C during approximatively 8 min. 5. When cooled down, cover the smooth side with tempered Essential 54 Belgian dark couverture chocolate or Intense 35 Belgian milk couverture chocolate or Obsession 30 Belgian white chocolate. 6. Add some Belgian dark chocolate Shavings to decorate.

24 CHINESE NEW YEAR 2018 BLACK FOREST CHINESE NEW YEAR CAKE by Philippe Kotzky RECIPE FOR 1 TRAY 40*60 CM. INGREDIENTS (HAZELNUT SPONGE DACQUOISE) 415 g hazelnut powder 415 g icing sugar 460 g egg whites 115 g sugar 1. Mix and sift the hazelnut flour and the icing sugar. 2. Whisk the egg whites and the sugar. 3. Mix the powder with the egg whites by hand. 4. Bake at 160 C for 40 min. INGREDIENTS (CHOCOLATE SPONGE) 15 eggs 420 g sugar 270 g cake flour 30 g Powder 120 g cornstarch 85 g butter dark cherry syrup (1 tin box of 1000 g) 1. Whisk the eggs at room temperature and the sugar at speed Sift the flour and the cornstarch. 3. Add smoothly the flour by hand. 4. Add the melted butter. 5. Add in a ring with silicone paper. 6. Bake at 180 C for min. 7. Soak the chocolate sponge in the dark cherry syrup. INREDIENTS (DARK CHOCOLATE MOUSSE) 200 g Sensation 72 Belgian dark couverture chocolate 1250 g cream 1. Melt the Sensation 72 Belgian dark couverture chocolate at 50 C. 2. Whisk the cream soft pick. 3. Add ¼ of the cream in the chocolate to obtain a ganache emulsion. 4. Add the rest of the cream and use. INREDIENTS (AMARETTO WHIPPING CREAM) 1000 g soft pick whipping cream 1 00 g icing sugar 6 g gelatin 150 g Amaretto 1. Soften and melt your gelatin with the Amaretto. 2. Whisk the cream soft pick. 3. Add the gelatin in the cream and use.

25 CHINESE NEW YEAR 2018 BLACK FOREST CHINESE NEW YEAR CAKE by Philippe Kotzky RECIPE FOR 1 TRAYS 40*60 CM. INGREDIENTS (TRANSFER CAKE) 16 g Butter 80 g Obsession 30 Belgian white chocolate 50 g soft butter 1. Prepare your ingredients. 2. Melt your chocolate and Butter at 40 C and add the soft butter. 3. Pour your base mix on top of the Decotatoo transfer sheet. 4. Spread a thin layer over the entire sheet. 5. Place in the refrigerator. 6. Spread your cream base on the roll cake. 7. Smooth with a piece of baking paper. 8. Roll over the cake with the Decotatoo transfer sheet and place in the freezer. 9. After 8 hours, remove Decotatoo plastic sheet. 10. Slice the cake, according to your preference. 11. After defrosting, the printing will keep the same texture as your cake. ASSEMBLING 1. Make the Special Recipe for the transfer cake. 2. Spread on the transfer sheet. 3. Put in the frame. 4. Pour a thin layer of white chocolate mousse. 5. Add a layer of red sponge. 6. Add the Obsession 30 Belgian white chocolate mousse. 7. Add a layer of red sponge. 8. Freeze and peel the transfer sheet. 9. Glaze with neutral clear cold glazing. 10. Cut at your preference. 11. Add gold chocolate on the side and the chocolate logo.

26 CHINESE NEW YEAR 2018 POWER OF DRAGON by François Galtier INGREDIENTS (SESAME SHORTBREAD) 250 g flour 100 g icing sugar 35 g almond powder 360 g salt 1 g salt 150 g butter 60 g Crispy Crunchies 60 g Belgian milk chocolate Microdrops 40 g roasted sesame 50 g egg 1. Mix all powders with the butter in cubes with a paddle to sand the preparation. 2. Add the Crispy Crunchies, the Belgian milk chocolate Microdrops and the sesame and mix just a little. 3. Finally add the eggs to link the powders. 4. Let cool down in the fridge. 5. Roll at 3 mm and bake around 18 min at 160 C. INGREDIENTS (CHINESE GREEN TEA GANACHE) 13 g Chinese Green Tea 130 g water 80 g glucose syrup 25 g Butter 165 g butter 300 g Obsession 30 Belgian white chocolate 300 g Intense 35 Belgian milk couverture chocolate 1. Boil some water to clean the Green Tea. 2. Boil the right quantity of water and infuse the Green Tea during 15 min. 3. Take out the tea and scale again the infused water to have the right quantity. 4. Warm up to 70 C the infused water, the glucose, the Butter and the butter. 5. Pour on the Obsession 30 Belgian white chocolate and the Intense 35 Belgian milk couverture chocolate. 6. Mix well to get a good emulsion. 7. Pour between 35 and 40 C on top of the shortbread and let crystalize for minimum 24h. 8. Cut in small squares after crystallization.

27 CHINESE NEW YEAR 2018 POWER OF DRAGON by François Galtier INGREDIENTS (CHOCOLATE COVERING) 2000 g Essential 54 Belgian dark couverture chocolate 500 g Sensation 72 Belgian dark couverture chocolate 1. Melt and temper the mix of Essential 54 Belgian dark couverture chocolate and the Sensation 72 Belgian dark couverture chocolate. 2. Deep the squares inside. 3. Place a piece of baking paper on top to make it flat. INGREDIENTS (RED SPRAY) 150 g Butter 50 g Obsession 30 Belgian white chocolate SQ red chocolate colour 1. Melt the Butter, add the Obsession 30 Belgian white chocolate and the colour. 2. At 29 C spray with low pressure on the top of the chocolate bonbons. ASSEMBLING 1. Draw a dragon with a paper cornet on the flat part of the chocolate bonbon covered with red colour. 2. After crystallization brush a little of gold.

28 CHINESE NEW YEAR 2018 CHINESE FIRE CRACKER by Paul Gardin PVC PIPE: 2.2 CM. INGREDIENTS (DARK CHOCOLATE MOUSSE) 2 g gelatin 75 g sugar 25.7 g water 50 g eggs 58 g egg yolks g Sensation 72 Belgian dark couverture chocolate 250 g whipped cream 1. Make a pâte à bombe with cooked sugar (at 118 C) and eggs. 2. Whisk until the mix reaches room temperature. 3. Melt the Sensation 72 Belgian dark couverture chocolate and whip the cream. 4. Pour 1/3 of the cream in the chocolate, then the pâte à bombe and finish with the rest of the cream. 5. Set aside in a piping bag. INGREDIENTS (MANDARIN ORANGE MARMALADE) 200 g mandarin orange (very thin slices) 350 g water 180 g sugar 1. Cook slowly the mandarin orange in the syrup for 2 hours. 2. Cover with an aluminium foil and let cool down at room temperature. 3. Hand-blend if needed. INGREDIENTS (FLOURLESS SPONGE) For a frame of 20*20 cm 100 g egg whites 50 g sugar 55 g egg yolks 50 g sugar 11.5 g Powder 1. Whip the egg whites and the first sugar to make a French meringue. 2. Then whip up the egg yolks, the sugar and finally the Powder. 3. Combine both mix. 4. Bake at 190 C for 11 minutes.

29 VALENTINES 2018 RED VELVET WHITE CHOCOLATE VALENTINE CAKE by Philippe Kotzky INGREDIENTS (WHITE SPONGE) 11 egg yolks 150 g sugar 83 g cake flour 38 g cornstarch 120 g butter 240 g egg whites 7 g red colour powder 1. Whisk the egg yolks and the sugar together. 2. Mix and sift the flour, the red colour powder and the cornstarch. 3. Add smoothly the flour to the Bombe base. 4. Whisk and add smoothly the egg whites. 5. Add the melted butter at the end. 6. Bake at 200 C for 8-10 min. INGREDIENTS (WHITE CHOCOLATE MOUSSE) 250 g Obsession 30 Belgian white chocolate 120 g eggs 40 g egg yolks 100 g water 3 g gelatin 35 g whipping cream 1. Warm (poach) the egg yolks, the eggs and the flavoured water, as a Sabayon and add the gelatin. 2. Melt the chocolate and add to the egg base (Sabayon). 3. Add the soft whipping cream and pour into the frame. ASSEMBLING 1. Make the special recipe for the transfer cake. 2. Spread on the transfer sheet. 3. Place into the frame. 4. Pour a thin layer of white chocolate mousse. 5. Add a layer of red sponge. 6. Add the Obsession 30 Belgian white chocolate mousse. 7. Add a layer of red sponge. 8. Freeze and peel the transfer sheet. 9. Glaze with neutral clear cold glazing. 10. Cut at your preference. 11. Add the chocolate logo.

30 VALENTINES 2018 A ROSE FOR MY LOVE by François Galtier INGREDIENTS (MADELEINE BISCUIT) 375 g egg 300 g sugar 330 g flour 12 g baking powder 270 g butter 100 g Belgian white chocolate Drops 80 g frozen raspberry pieces 1. Mix the eggs and the sugar to melt the sugar. 2. Add the flour and the baking powder and mix slowly. 3. Pour the liquid butter to finish the base, and mix with the Belgian white chocolate Drops and frozen raspberries. 4. Pipe in Pallet or Stone silicon moulds. 5. Bake around 6 min at 200 C. INGREDIENTS (RED BERRY BALSAMIC COULIS) 200 g strawberry puree 80 g raspberry puree 30 g honey 30 g balsamic vinegar 40 g gelatin mass (1/5) 1. Warm up honey with balsamic vinegar and the gelatin mass. 2. Mix with the purees and pour in small sphere moulds and put in the freezer. INGREDIENTS (LYCHEE MOUSSE) 110 g lychee puree 18 g gelatin mass (1/5) 225 g Obsession 30 Belgian white chocolate 500 g whipped cream 35% fat 1. Warm up the purees and the gelatin mass. 2. Pour on the Obsession 30 Belgian white chocolate to make an emulsion. 3. At 35 C mix delicately with the whipped cream. INGREDIENTS (PINK CHOCOLATE GLAZE) 99 g fresh cream 35% fat 15 g white chocolate colour 72 g sugar 410 g glucose syrup 180 g gelatin mass (1/5) 224 g Obsession 30 Belgian white chocolate 700 g mirror glaze neutral SQ red colour 1. Boil the cream with the white colour, the sugar and the glucose. 2. Pour on the gelatin to melt it. 3. Add the chocolate and mix well to melt all the Obsession 30 Belgian white chocolate. 4. Add the mirror glaze at the end with the red colour. 5. Blend the glaze and use at 35/40 C. ASSEMBLING 1. Take out the frozen cake from the mould and cover it with the pink glaze. 2. Make some pink rose petals and stick them around the cake. 3. Decorate with few drops of neutral mirror glaze on the petals.

31 VALENTINES 2018 VALENTINE SWIRL PRALINES by Paul Gardin INGREDIENTS (LEMON GANACHE) 120 g eggs 135 g sugar 10 g lemon zest 136 g lemon juice 180 g butter 80 g Delight 29 Belgian white chocolate 35 g Butter 1. In a bowl on a bain-marie, mix the eggs, the sugar, the lemon zest and the lemon juice. 2. Cook until 83 C and often whisk. 3. Out of the fire, add the Delight 29 Belgian white chocolate, the Butter and the butter. 4. Emulsify the mix using a hand-blender, cool down the ganache to 25 C. INGREDIENTS (STRAWBERRY GEL) 250 g strawberry puree 25 g sugar 2.5 g agar-agar 1. Mix together the agar-agar and the sugar. 2. In a pot, bring the puree up to 50 C and add the agar-agar and sugar mix. 3. Let the mix boil for a minute while whisking continuously. 4. Let set for 2 hours in the chiller and hand-blend until smooth.

32 VALENTINES 2018 CHOCOLATE FIG & ROSEWATER DESSERT by Neil Ferguson INGREDIENTS (CHOCOLATE ICE) 75 g egg yolks 80 g caster sugar 1 ½ gelatin leaves 30 g liquid glucose 100 g Sensation 72 Belgian dark couverture chocolate 30 g Powder 250 g whipped cream 1. Whisk egg yolks to a sabayon. 2. Heat sugar, glucose and 50 ml water to 121 C. 3. Drizzle into eggs, add the gelatin and cool. 4. Fold in the whipped cream. Add the melted Sensation 72 Belgian Dark couverture chocolate and the Powder. INGREDIENTS (CHOCOLATE CRUMBS) 70 g Essential 54 Belgian Dark couverture chocolate 100 g caster sugar 20 ml water 1. Heat sugar and water to 130 C. 2. Add Essential 54 Belgian dark couverture chocolate. 3. Mix to crumb. INGREDIENTS (ROSEWATER JELLY) 75 g caster sugar 225 ml water 15 g rose water essence 1 g agar-agar 7 g gelatin juice of ½ lime ½ pod of vanilla 1. Bring sugar, water, agar-agar and vanilla to boil. Cook for 2 mins to hydrate the agar-agar 2. Add juice and rose essence. Remove from heat. Add gelatin. 3. Cool to set. INGREDIENTS (PISTACHIO SPONGE) 20 g pistachio paste 35 g egg whites 15 g egg yolks 15 g caster sugar 8 g flour 1. Blend all together in a blender. 2. Add to siphon gun and gas twice. Leave to settle for 30 mins. 3. Spray 1/3 into a paper cup with holes punched into bottom and microwave on full for 30 secs. 4. Chill in a paper cup.

33 PRODUCT RANGE Products BELGIAN DARK COUVERTURE CHOCOLATES / CHOCOLATE DOTS Best before: 24 months Sensation 72-5 kg bag Strong, powerful chocolate, with Min Solids: 72% a rich concentration of cocoa, Average Fat: 44% giving it a positive bitterness and predominant fruitiness. Temptation 64-5 kg bag Pronounced, dark bittersweet chocolate with a well-balanced cocoa taste and mild acidity. Viscosity: Min Solids: 64% Average Fat: 40% with a delicate cocoa taste. A must have for all artisans. Min Solids: Average Fat: 58% Fr Fr 37% note that will serve all of your needs. F F F F Average Fat: 54% 35% Viscosity: S S S S Fr Fr Fr Fr Viscosity: Min Solids: Fr S Essential 54-5 kg bag Well-balanced and rounded dark chocolate with a soft bitter chocolate S S S Fr Viscosity: Emotion 58-5 kg & 10 kg bags Dark, bittersweet chocolate We purchase a volume of cocoa from Rainforest Alliance Certified farms equivalent to the volume used in this product range. For more see: Milk Milk Milk Milk Milk Milk

34 PRODUCT RANGE Products Best before: 18 months Intense 35-5 kg bag Finest Belgian milk chocolate, composed with a pronounced milk profile, delicate caramel touches and a serene cocoa finish. Milky Milk Min Solids: Av. Milk Solids: Inspiration 32-5 kg & 10 kg bags A Belgian milk chocolate offering a pronounced milky and sweet delicate taste. Milky Milk 21.8% Fr Viscosity: FrF Milk BAKERY Min Solids: 32% Av. Milk Solids: 18% Average Fat: 33% Viscosity: BELGIAN WHITE CHOCOLATE / CHOCOLATE DOTS Milky Min Solids: Av. Milk Solids: Milk Milky Av. Milk Solids: 29% 14.5% V Milk Van Viscosity: Milky BAKERY We purchase a volume of cocoa from Rainforest Alliance Certified farms equivalent to the volume used in this product range. For more see: Milky 33% DAIRY Milky Average Fat: 22.7% Min Solids: Milky Viscosity: 30% 36% Average Fat: Delight 29-5 kg & 10 kg bags Fine Belgian white chocolate with a subtle touch of caramel and sweet notes. Sw Obsession 30-5 kg bag A rich creamy white chocolate with a superb balance of milky sweetness. Milk Fru V Milk Best before: 18 months Sw S Fru F SS S 35% 36% Average Fat: DAIRY BELGIAN MILK COUVERTURE CHOCOLATE / CHOCOLATE DOTS Van

35 PRODUCT RANGE Fruity/Flora Products COCOA PRODUCTS Best before: mass and powder (24 months) Butter (18 months) Deodorized Butter 3 kg bucket Dots shape West African Mass 3 kg bucket Dots shape Milk Milk Sweetne High fat Powder 1 kg bag 22/24% Fat Milky Milky DAIRY DAIRY BAKERY BAKERY Milky INCLUSIONS Milky Milk Best before: Dark (24 months) Milk & White (18 months) chocolates Belgian Chocolate Drops 7500/kg 10 kg box Bake stable chocolate Available in Belgian Dark, Milk and White chocolates Milky Milk Milk DAIRY BAKERY Milky Milk Belgian Chocolate Chunks (10*10*4 mm) 8 kg box Bake stable chocolate Available in Belgian Dark, Milk and White chocolates Milky DAIRY BAKERY Milky Milk We purchase a volume of cocoa from Rainforest Alliance Certified farms equivalent to the volume used in this product range. For more see: Milk

36 PRODUCT RANGE Products INCLUSIONS Best before: Dark (24 months), Crispy Crunchies (12 months) Belgian Dark Chocolate Batons (8 cm) 1.5 kg box Milky Bale stable bittersweet chocolate, a must-have for all bakers. DAIRY BAKERY Milk Crispy Crunchies 2 kg box Crunchy, golden brown flakes of crumbled crispy crepes Milk Milky COMPOUNDS AND COATINGS Best before: 12 months Dark Chocolate Flavoured Coating 5 kg bucket Rainforest Alliance Certified cocoa and RSPO Easymelt shape White Coating 5 kg bucket RSPO Certified Easymelt shape We purchase a volume of cocoa from Rainforest Alliance Certified farms equivalent to the volume used in this product range. For more see:

37 PRODUCT RANGE Products DECORATIONS Best before:12 months Belgian Chocolate Decotubes 0.5 kg box Available in Belgian Dark, Milk and White Chocolates Belgian Milk Chocolate Flake Bars 0.5 kg box Crumbly milk chocolate bar Belgian Curls 2 kg box Available in Belgian Dark, Milk, White, Dark/white marbled, chocolates, Orange and Strawberry Belgian Chocolate Microdrops 2.5 kg box Available in Belgian Dark, Milk and White Chocolates Belgian Chocolate Shavings 2.5 kg box Available in Belgian Dark, Milk and White Chocolates Belgian Chocolate Spaghettis 2.5 kg box Available in Belgian Dark, Milk and White Chocolates We purchase a volume of cocoa from Rainforest Alliance Certified farms equivalent to the volume used in this product range. For more see:

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