The Collection 2017.

Transcription

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2 The Collection In these times we are all searching for the truth and for honesty. In governments, in companies, in people, in products and in ingredients. The world around us is going back to the true story, what is real, what is not. We want to make things that represent who we are and what we stand for. Dobla stands for Innovation in Chocolate in its purest form. Innovation in our product, in our production methods and in use of natural ingredients. Therefore we feel with launching the new Dobla s Nature and Finest concepts range, we are exactly doing that. Products that are going to complete your pastry, cakes and delicacies. It is our mission, our passion, our Dobla s Nature! On behalf of the entire Team Innovation Center Dobla, Harm Jansen 1

3 Content: Nature Finest range Chef s Collection Decorations Taste & flavor Toppings Cups Assortment boxes Logos Index % Natural Changes, errors and misprints reserved. 2

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5 ø35mm (1.38 ) Chocolate lemon (36 pcs) ø35mm (1.38 ) Chocolate lime (36 pcs) Chocolate orange (36 pcs) ø35mm (1.38 ) Chocolate lime (36 pcs) 38 mm (1.49 ) 32 mm (1.26 ) 31mm (1.27 ) 28mm (1.10 ) Chocolate strawberry (36 pcs) Chocolate apple (36 pcs) Lime By Michel Willaume

6 101 mm (3.98 ) 15mm (0.59 ) 70 mm (2.80 ) ø7mm (0.28 ) ø8mm (0.29 ) Chocolate vanilla pod (48 pcs) Chocolate cinnamon (45 pcs) Chocolate apple (36 pcs) ø30mm (1.22 ) Chocolate star anise (54 pcs) Chocolate cinnamon (45 pcs) 5 Apple pie By Bart de Gans

7 Butterfly (120 pcs) 6

8 30 mm (1.18 ) 50 mm (1.97 ) 35mm (1.38 ) 24 mm (0.94 ) Butterfly (120 pcs) Cocoa bean (100 pcs) ± 60 mm (2.36 ) ± 23 mm m (0.91 ) 65 mm (2.56 ) 34 mm (1.34 ) 53 mm (2.07 ) 48 mm (1.89 ) Elegance dark (160 pcs) White leaf 3D (96 pcs) Maple leaf (90 pcs) 30 mm (1.18 ) ± 30 mm (1.18 ) 55 mm (2.17 ) ± 56 mm (2.02 ) Ø 35 mm (1.38 ) ± 35 mm (1.38 ) ±23 mm (0.91 ) Holly leaf (180 pcs) Oak leaf (156 pcs) Toadstool (200 pcs) Acorn (40 pcs) 24mm (0.94 ) ø22 mm (0.87 ) 24mm (0.94 ) ø22 mm (0.87 ) 30 mm (1.18 ) Ø 20 mm (0.79 ) Chocolate rose mini red (45 pcs) Chocolate rose mini (45 pcs) Pinecone (18 pcs) Daisy (140 pcs) 7

9 Recipe: Apple Pie Milk chocolate cinnamon mousse 540 g Whipped cream 260 g Milk chocolate 43% 100g Sugar 40 g Water 100 g Egg yolks 200 g Whole milk 12 g Gelatin 9g Cinnamon Soften the gelatin in cold water. Bring the water and sugar to the boil and cook till 120 C, add to the lighty beaten egg yolks and beat until stiff Bring the whole milk to the boil and make a ganache with the chocolate and add the softened gelatin in the mixture. Mix gently with the whipped cream. Yoghurt lemon mousse 250 g Orange puree 150 g Limon puree 14 g Gelatin 150 g Low Fat yogurt 350 g Whipped cream 80 g Sugar Green apples spheres 250g 50g 200g Green apple juice Granulated sugar Green apple spheres (8mm) Mix all ingredients together and place into vacuum bag. Seal and let in the fridge until the spheres becomes transparent. Apricot spheres 250g 50g 200g Orange juice Granulated sugar Apricot spheres (8mm) Mix all ingredients together and place into vacuum bag. Seal and let in the fridge until the spheres becomes transparent. 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. Almond crunch 45 g Milk chocolate 180 g Almond praline paste 18 g Butter 90 g Pailleté feuilletine 18 g Roasted diced almonds 2 g Sea salt 1/4st Scraped vanilla seeds Melt the milk chocolate add the puree almond praline paste and mix well. Add the pailleté feuilletine, roasted diced almonds, sea salt and scraped vanilla seeds, the melted butter (to nut brown) stage. Mix through praline mixture. 8

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11 Matcha By Jeroen van Helvoirt Daisy (140 pcs)

12 Ø 20 mm (0.79 ) Ø 20 mm (0.79 ) Ø 20 mm (0.79 ) Daisy (140 pcs) Golden crumble (486 pcs) Crumbly pink (486 pcs) Ø 20 mm (0.79 ) Mini toadstool (756 pcs) Ø 20 mm (0.79 ) Pearl (120 pcs) Ø 14 mm (0.55 ) Mini pearl gold (312 pcs) Ø 25 mm (0.98 ) Mini pearl assortment (312 pcs) Mini pearl red (104 pcs) Mini pearl pink (104 pcs) Mini pearl white (104 pcs) Ø 14 mm (0.55 ) Diamond (80 pcs) 18 mm (0.71 ) 11

13 Recipe: Matcha Almond crumble 100g Extra refined sugar 100g Unsalted dairy butter 100g Almond powder 100% 100g Cake flour Mix all the ingredients together to form a dough and let it set for at least 4 hours in the refrigerator. Roll out the dough to 1 cm thickness, make crumbles. Bake them at 180 C for minutes Mandarin jelly cubes 80g 20g 4g 1g Mandarin puree Fresh lime juice 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 and mandarin puree. Let it cool and cut into cubes as needed. Matcha glaze(optional) 150g Water 300g Granulated sugar 300g Glucose 20g Powder gelatin 200 Bloom 120g Water 200g Sweet condensed milk 300g White chocolate Ivoire 35% 0,3g matcha powder Lime jelly 100g Fresh lime juice 5g Sugar 1,5g 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. Matcha cremeux 291g Cream 35% 17g Full milk 70g Egg yolks 52g Sugar 4g Gelatin powder 20g Water 10g Matcha powder Heat up the cream with the sugar. Add the egg yolk. Heat up to 82ºC and immediately add the gelatin and let it cool to 30ºC. Mix with the matcha powder and mix with a blender. Let is set in the refridgerator for at least twelve hours. Bring the water to a boil with sugar and glucose (103ºC). Add the condensed milk, matcha powder and the hydrated gelatin. Pour gradually into the melted chocolate until shiny texture. Use around 35ºC. Rice krispies 30g 70g rice krispies Titanium white chocolate Melt the chocolate and pour over the rice krispies. Let it cool and use as needed. 12

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15 Pebbles pastel (480 pcs) Pearl (120 pcs) Cheesecake By William Dekker

16 Chef s Collection 2D 35 mm (1.29 ) 30 mm (1.10 ) 25 mm (0.95 ) 35 mm (1.29 ) 30 mm (1.10 ) 25 mm (0.95 ) 17 mm (0.67 ) 17 mm (0.67 ) Pebbles pastel (480 pcs) Spots pastel (420 pcs) 35 mm (1.29 ) 30 mm (1.10 ) 25 mm (0.95 ) 17 mm (0.67 ) 35 mm (1.29 ) 30 mm (1.10 ) 25 mm (0.95 ) 17 mm (0.67 ) Pebbles original (480 pcs) Spots original (420 pcs) 15

17 Ø 20 mm (0.79 ) Ø 20 mm (0.79 ) Ø 20 mm (0.79 ) Ø 20 mm (0.79 ) Daisy (140 pcs) Golden crumble (486 pcs) Crumbly pink (486 pcs) Mini toadstool (756 pcs) Daisy (140 pcs) Matcha By Jeroen van Helvoirt

18 50 mm (1.97 ) ± 25 mm (0.98 ) ± 25 mm (0.98 ) ± 27 mm (1.06 ) ± mm ( ) ± mm ( ) ± 66 mm (2.60 ) 35 mm (1.38 ) 45 mm (1.77 ) 35 mm (1.38 ) Crinkle (240 pcs) Bling dark (288 pcs) ±27 mm (1.06 ) 40mm (1.57 ) Ø 35 mm (1.38 ) ø 55 mm (2.17 ) 35 mm (1.38 ) Toadstool (200 pcs) Ice crystal (88 pcs) Dots (360 pcs) Zebra (288 pcs) Filter square (150 pcs) Splash milk (195 pcs) Stevia Feather artisanal (126 pcs) Feather artisanal (126 pcs) Flame (144 pcs) 17

19 520 mm (20.47 ) Collar sheet dark/white (75 pcs) for a cake of Ø 160 mm 520 mm (20.47 ) 60 mm (2.36") 60 mm (2.36") Storage Collar sheet temperature: C (53-64 F) Handling Collar sheet temperature: C (64-68 F) Store packaging approximately: 1-3 hours before using at a temperature of : C (64-68 F). Collar sheet dark (75 pcs) for a cake of Ø 160 mm 817 mm (32.47 ) 52 mm (2.05") Collar sheet long dark/white (75 pcs) for a cake of Ø 260 mm 150 mm (5.91 ) 240 mm (9.45 ) Filter dark (10 sheets) Filter dark/white (10 sheets) 18

20 ± 23 mm (0.91 ) ± 60 mm (2.36 ) Stevia Elegance dark 77253(160 pcs) Elegance dark (160 pcs) Elegance white (160 pcs) ± 30 mm (1.18 ) ±56 mm (2.19 ) 30 mm (1.18 ) Elegance milk (160 pcs) Holly leaf (180 pcs) Oak leaf (156 pcs) ± 43 mm (1.69 ) ± 42 mm (1.65 ) Ø 33 mm (1.30 ) Ladybug (176 pcs) Ø 33 mm (1.30 ) ± 37 mm (1.46 ) ± 35 mm (1.38 ) Panda (105 pcs) Clown (105 pcs) ø ±47 mm (1.65 ) ± 56 mm (2.02 ) Pirate (160 pcs) Lion (66 pcs) 19

21 Pineberry By Bart de Gans Rectangle flamingo (18 pcs)

22 ø120 mm (4.72 ) ø180 mm (7.01 ) Ring amber (16 pcs) Ring classic dark (16 pcs) 170 mm (6.69 ) 47 mm (1.85 ) Rectangle wood milk (18 pcs) Ring swirl milk (16 pcs) Rectangle ladybug (18 pcs) Rectangle flamingo (18 pcs) 21

23 Chef s Collection 3D ø35mm (1.38 ) 1.38 ) ø35mm (1.38 ) ø35mm (1.38 ) Chocolate lemon (36 pcs) Chocolate orange (36 pcs) Chocolate lime (36 pcs) 38 mm (1.49 ) 32 mm (1.26 ) 28mm (1.10 ) 31mm (1.27 ) Chocolate strawberry (36 pcs) Chocolate apple (36 pcs) 101 mm (3.98 ) 15mm (0.59 ) ø7mm (0.28 ) ø8mm (0.29 ) ø30mm (1.22 ) Chocolate star anise (54 pcs) 70 mm (2.80 ) Chocolate vanilla pod (48 pcs) Chocolate cinnamon (45 pcs) 22

24 Chocolate strawberry (36 pcs) Strawberry and vanilla By Bart de Gans

25 Ø 25 mm (0.98 ) Diamond (80 pcs) 18 mm (0.71 ) Ø 20 mm (0.79 ) Pearl (120 pcs) Ø 14 mm (0.55 ) Mini pearl gold (312 pcs) Mini pearl assortment (312 pcs) Ø 14 mm (0.55 ) Mini pearl red (104 pcs) Mini pearl pink (104 pcs) Mini pearl white (104 pcs) Mini pearl assortment (312 pcs) Mini pearl red (104 pcs) Mini pearl pink (104 pcs) Mini pearl white (104 pcs) Chocolate rose mini white (45 pcs) Charlotte russe By Jeroen van Helvoirt

26 ± 35 mm (1.38 ) ±23 mm (0.91 ) Ø 30 mm (1.18 ) Ø 25 mm (0.98 ) Ø 30 mm (1.18 ) Acorn (40 pcs) Snowball (40 pcs) Marbled ball red white (252 pcs) Rising sun (40 pcs) Ø 30 mm (1.18 ) Hot lips (177 pcs) 15 mm (0.59 ) Eyes 3d (252 pcs) Ø 25 mm (0.98 ) Ø 30 mm (1.18 ) Bow white (128 pcs) ± 12 mm (0.47 ) ± 80 mm (3.15 ) ± 23 mm (0.91 ) ± 23 mm (0.91 ) ± 60 mm (2.36 ) ± 60 mm (2.36 ) ± 35 mm (1.38 ) Curvy elegance dark (128 pcs) Curvy elegance white (128 pcs) Spiral dark (80 pcs) 78 mm (3.07 ) 84 mm (3.31 ) 30 mm (1.18 ) Rio dark/yellow (36 pcs) 8 mm (0.31 ) Twist green (80 pcs) 30 mm (1.18 ) 25

27 Ø ± 45 mm (1.77 ) 24mm (0.94 ) ø22 mm (0.87 ) 24mm (0.94 ) ø22 mm (0.87 ) ± 30 mm (1.18 ) Chocolate rose mini red (45 pcs) Chocolate rose mini white (45 pcs) Chocolate rose dark (15 pcs) Chocolate rose red (15 pcs) 30 mm (1.18 ) Ø 36 mm (1.42 ) Tournesol (72 pcs) Ø 40 mm (1.57 ) Ø 20 mm (0.79 ) 50 mm (1.97 ) 24 mm (0.94 ) Coco (36 pcs) Cocoa bean (100 pcs) 64 mm (2.52 ) ±48 mm (1.89 ) 64 mm (1.52 ) ±61 mm (2.40 ) 35mm (1.38 ) Chocolate rose (15 pcs) Butterfly (120 pcs) 55 mm (2.16 ) 44 mm (1.73 ) Maple leaf (90 pcs) 65 mm (2.56 ) 34 mm (1.34 ) Heart white (32 pcs) Sweet heart (64 pcs) White leaf 3D (96 pcs) 26

28 Maple leaf (90 pcs) Gateau opera By Menno Spataro

29 Globes original (36 pcs) Pecan By Bart de Gans ø30 mm (1.29 ) ø26 mm (1.10 ) ø20 mm (0.95 ) ø14 mm (0.67 ) Globes original (36 pcs) 28

30 24 mm (1.16 ) 128 mm (5.51 ) 150 mm (5.90 ) Ø 16 mm (0.62 ) Filter telescope dark/white (22 pcs) Eclair (96 pcs) 31 mm (1.22 ) ø 6 mm (0.24 ) ø 50 mm (1.97 ) 12 mm (0.49 ) 13 mm (0.51 ) 97 mm (3.82 ) 23 mm (0.91 ) ø110 mm (4.33 ) ø 30 mm (1.18 ) 40 mm (1.57 ) Story in a box celebrate (6 stories) Cupcake (6 pcs) Cake (6 pcs) Present 1 (6 pcs) Present 2 (6 pcs) Candles (24 pcs) Plaque (6 pcs) 29

31 Recipe: Strawberry yoghurt Lime sponge 540 g Egg 200 g Sugar 380 g Almond powder 60 g Patent flour 70 g Butter 9 g Lime zest 315 g Egg white 255 g Sugar Melt the butter and add the lime zest. Beat the eggs, sugar and the almond powder lightly. Whisk the egg whites with the sugar until fluffy and fold through the mixture. Sieve the flour and mixes all together and join the melted butter. Bake at 200 C Yogurt yuzu mousse 300 g Orange puree 100 g Yuzu puree 14 g Gelatin 1 Vanilla pod 150 g Low Fat yogurt 350 g Whipped cream 80 g Sugar Strawberry fruit mousse 500 g Strawberry puree 30 g Sugar 14 g Gelatin 400 g 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. Sablé dough 225 g Butter 140 g Sugar 45 g Almond powder 90 g Egg 2 g Salt 3 g Mandarin zest 375 g Patent flour Mix the butter, sugar, almond powder, mandarin zest and salt. Little by little add the egg. Sieve the patent flour and mixed all together. 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. Strawberry compote 190 g Strawberry puree 20 g Lime puree 130 g Sugar 12 g Gelatin 6 g Modified starch 7 g Lime zest 500 g Forest strawberry 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 forest strawberry in the mixture. 30

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33 Mikado dark/white (±335 pcs) Spots original (420 pcs) Tiramisu entremet By Michel Willaume

34 Decorations sticks ø 5 mm (0.20 ) 150 mm (5.91 ) Cigarillo dark with white stripes (± 200 pcs) Cigarillo retro milk/white (± 200 pcs) Cigarillo dark with mint stripes (± 200 pcs) mint flavoured Cigarillo white with purple stripes (± 200 pcs) ø 4,5 mm (0.18 ) ø 4,5 mm (0.18 ) 150 mm (5.91 ) 97 mm (3.82 ) Cigarillo white with dark stripes (± 200 pcs) Cigarillo retro (± 200 pcs) Mikado dark/white XL (±220 pcs) Mikado dark/white (±335 pcs) ø 6 mm (0.24 ) 45 mm (1.77 ) Panatella mini dark (±310 pcs) Panatella mini white (±310 pcs) 33

35 ø 8,8 mm (0.35 ) Decotubes dark (±140 pcs) ø 4,5 mm (0.18 ) 97 mm (3.82 ) 97 mm (3.82 ) Decotubes milk (±140 pcs) Decotubes white (±140 pcs) Ø 6 mm (0.24 ) 97 mm (3.82 ) Decotubes milk/white (±140 pcs) Mikado dark (±335 pcs) Cigarillo multi color assortment (±210 pcs) Ø 6 mm (0.24 ) 200 mm (7.87 ) Mikado white (±335 pcs) Panatella dark (±110 pcs) Panatella white (±110 pcs) Panatella dark with white stripes (±110 pcs) Panatella white with dark stripes (±110 pcs) 34

36 Ø 1,8 mm (0.07 ) Ø 1,8 mm (0.07 ) 200 mm (7.87 ) 200 mm (7.87 ) Panatella strawberry (±110 pcs) strawberry flavoured Panatella retro (±110 pcs) Zigzag dark (±490 pcs) Spear dark/white assortment (±490 pcs) Panatella strawberry (±110 pcs) 35

37 Turitella (±117 pcs) Curls caramel (4 kg) (1,5 kg) caramel flavour Banoffee By Bart de Gans

38 Decorations rolls mm ( ) mm ( ) Turitella (±117 pcs) Turitella pink/white (±117 pcs) Tornado white/dark (0,8kg = ±570 pcs) (0,2kg = ±144 pcs) ø 10 mm (0.39 ) 18-25mm ( ) ±20-22mm ( ) ø13-18 mm ( ) ø14-15 mm ( ) Rose dark/white (±180 pcs) Rose white/dark (±180 pcs) Rose white/purple (±180 pcs) Rose midi dark/white (±330 pcs) ø 8,8 mm (0.35 ) ø 5 mm (0.20 ) ±35 mm (1.38 ) ø 4,5 mm (0.18 ) 40 mm (1.58 ) 33 mm (1.30 ) Dentelle dark (1 kg) Mistral milk/white (± 1085 pcs = 2,5kg) (± 868 pcs = 2kg) Twister dark/white (± 3150 pcs= 1,5 kg) 37

39 Decorations cut 35 mm (1.38 ) 32 mm (1.25 ) 35 mm (1.38 ) 32 mm (1.25 ) Domino square dark/white (±500 pcs) Domino square white/pink (±500 pcs) Domino square green/red (±500 pcs) Diablo square dark/white (±465 pcs) 32 mm (1.25 ) 30 mm (1.18 ) 35 mm (1.38 ) 45 mm (1.77 ) 45 mm (1.77 ) 53 mm (2.09 ) Domino rectangle dark/white (±380 pcs) Diablo rectangle dark/white (±375 pcs) Sienna (±274 pcs) 34 mm (1.34 ) 33 mm (1.30 ) 50 mm (1.97 ) 49 mm (1.92 ) Diablo spring (±290 pcs) Diablo triangle dark/white (±290 pcs) Domino triangle dark/white (±538 pcs) 38

40 Diablo spring (±290 pcs) Cream dessert By Menno Spataro

41 10 mm (1.46 ) 140 mm (4.01 ) Stripe dark caramel (233 pcs) Stripe caramel dark (233 pcs) Stripe white pink (233 pcs) Stripe white pink (233 pcs) Tompouce By Michel Willaume

42 Decorations moulded 30 mm (1.18 ) 30 mm (1.18 ) 46 mm (1.81 ) 45 mm (1.77 ) 45 mm (1.77 ) Stevia chocolate bar mini dark (±230 pcs) Chocolate bar mini dark (±230 pcs) Eureka striped (±105 pcs) ø 32 mm (1.26 ) ø 32 mm (1.26 ) ø 32 mm (1.26 ) Puccini drop white/purple (±295 pcs) 37 mm (1.46 ) 37 mm (1.46 ) 47 mm (1.85 ) 37 mm (1.46 ) 47 mm (1.85 ) 47 mm (1.85 ) 47 mm (1.85 ) 46 mm (1.81 ) Eureka marbled (±105 pcs) Puccini comma white/green (±295 pcs) Puccini assortment (±295 pcs) Blizzard triangle white/red (±271 pcs) Blizzard assortment (±262 pcs) 41

43 45 mm (1.77 ) 37 mm (1.46 ) 96 mm (3.78 ) 102 mm (4.01 ) Tramontana marbled (±131 pcs) Tramontana striped (±131 pcs) Typhoon white/milk (±112 pcs) ø 35 mm (1.38 ) ø35 mm (1.38 ) ø35 mm (1.38 ) ø 32 mm (1.26 ) ø 30 mm (1.18 ) Buttercup (±302 pcs) Pink flower (±302 pcs) Flower dark (76 pcs) Flower white (76 pcs) Sunflower assortment (±235 pcs) Heart dark/red (±235 pcs) Heart red (±395 pcs) 42

44 Heart red (±395 pcs) Cream dessert By Jeroen van Helvoirt

45 25 mm (0.98 ) 35 mm (1.38 ) 24 mm (0.94 ) 50 mm (1.97 ) 25 mm (0.98 ) Wire big (±140 pcs) 50 mm (1.97 ) 43 mm (1.69 ) 50 mm (1.97 ) 44 mm (1.73 ) 50 mm (1.97 ) 47 mm (1.85 ) Ø 35 mm (1.38 ) ø 30 mm (1.38 ) Golden star (±248 pcs) Stevia galaxy dark (±304 pcs) Galaxy dark (±304 pcs) 24 mm (0.94 ) Belle décor (±280 pcs) Moon dark (±317 pcs) Fan decorette (±245 pcs) Pompidou (±265 pcs) ø 32 mm (1.26 ) 25 mm (0.98 ) 50 mm (1.97 ) 48 mm (1.89 ) 28 mm (1.10 ) Round dark (±500 pcs) Wire small (±380 pcs) Feather (±275 pcs) 25 mm (0.98 ) 20 mm (0.79 ) Galettes assortment (±315 pcs) Victory assortment (±315 pcs) 44

46 25 mm (0.98 ) 20 mm (0.79 ) 45 mm (1.77 ) 40 mm (1.57 ) Exclusive assortment (±310 pcs) Maestro assortment (±250 pcs) 30 mm (1.18 ) 57 mm (2.24 ) ø 33 mm (1.30 ) Grand décor assortment (±260 pcs) Decorette assortment (± 375 pcs) Decorette assortment (± 375 pcs) 45 Baba cassis By Michel Willaume

47 Recipe: Tiramisu Coffee sponge 115g 300g 225g 8g 190g 85g 100g 50g Egg yolks Whole eggs Granulated sugar Soluble coffee Egg whites Granulated sugar Cake flour Clarified butter Whip the eggs yolks with eggs, sugar and coffee soluble until firm consistency. At the same time, start whipping the egg whites with the 85g of sugar. Mix gently these two mixtures adding the flour by the sifter. Finally add the melted clarified butter. Mold and bake at 180ºC around 12 minutes, vent close. Unmold, cover with plastic wrap and freeze. Orange passion fruit comfit 200g 150g 50g 30g 5g Orange puree Passion fruit puree Granulated sugar Inverted sugar Pectin NH Heat up the puree with half sugar and inverted sugar until 45ºC; add the remaining sugar previously mixed with the pectin. Bring to a boil and cook at 103ºC. Pour into silicon mat and when cold mix with spatula. Cold neutral glaze 500g Water 100g Glucose 375g Granulated sugar 12,5g Pectin NH 12,5g Lemon juice Bring everything to a boil and reserve. Milk chocolate coffee cream 240g Heavy cream 35% fat 5g Gelatin 25g Glucose 25g Inverted sugar 475g Milk chocolate 46% 560g Heavy cream 35% fat 160g Coffee beans Mascarpone mousse 50g Milk 50g Expresso 5g Gelatin 200 bloom 500g Mascarpone 450g Whipped cream 35% 140g Italian meringue Heat up the milk, add the hot expresso and melt the hydrated gelatin into the hot mixture. Soften the mascarpone with the warm coffee infusión. When the temperatura reach 24ºC, add the soft whipped cream and the italian meringue. Mold directly and freeze. Marsala gel 225g 20g Cold neutral glaze Marsala liqueur Gelatin Mirror glaze (optional) 150g Water 300g Granulated sugar 300g Glucose 20g Powder gelatin 200 Bloom 120g Water 200g Sweet condensed milk 300g White chocolate Ivoire 35% 2g White titanium color Bring to a boil the water with sugar and glucose (103ºC). Add the condensed milk, coloring and the hydrated gelatin. Pour gradually into the melted chocolate until shiny texture. Use around 35ºC. Assembling Place a sheet of coffee sponge on parchment paper. Soften the orange passion comfit to the robot until soft consistency. Spread the comfit all over the surface of the sponge. Place to the fridge to harden the consistency. Repeat the same operation with the milk chocolate coffee cream over the comfit. Roll up the sponge forming a cylinder and place to the freezer. Cut in slices and glaze with the cold neutral glaze. Unmold the small coffee cream spheres. Mold the mascarpone mousse into medium sphere placing one small coffee cream sphere in the middle. Freeze completely and unmold. Glaze and place on top of the coffee sponge slice. Decorate with the marsala jelly, some orange zest and Marsala on the pipette. Infuse the hot coffee beans into the 560g of cold heavy cream during eight hours in the refrigerator. Strain. Bring to a boil the 240g of cream with the glucose and inverted sugar. Pour into the partially melted chocolate and form a perfect emulsion using the hand blender. Pour the infuse coffee cream into the chocolate mixture finishing with the hand blender. Fill small silicon mold full sphere with the cream and freeze. Refrigerate the remaining cream overnight to let crystallize. 46

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49 Café glace By Bart de Gans Mocca beans Single box: (box = 1.1 kg, ± 1000 pcs) Single box: (box = 3 kg, ± pcs)

50 Specials 13 mm (0.51 ) 17 mm (0.67 ) Mocca beans Single box: (box = 1.1 kg, ± 1000 pcs) Single box: (box = 3 kg, ± pcs) 20 mm (0.79 ) 8 mm (0.31 ) Fruit slices orange small (sugar) (±1300 pcs = 2kg) Fruit slices strawberry small (sugar) (±1300 pcs = 2kg) 55 mm (2.17 ) ø 35 mm (1.38 ) 29 mm (1.14 ) Fruit slices lemon small (sugar) (±1300 pcs = 2kg) Fruit slices lemon large (sugar) (±170 pcs) Macarons natural (440 pcs) Macarons chocolate (440 pcs) Macarons pistache (440 pcs) Macarons strawberry (440 pcs) 49

51 Sugarpaste & Marzipan 50 mm (1.97 ) M26: Aardbei (360 pcs) 10 mm (0.39 ) M26: Banaan (360 pcs) M26: Citroen (360 pcs) M26: Hazelnoot (360 pcs) M26: Kersen (360 pcs) M26: Cointreau (360 pcs) M26: Appel (360 pcs) M26: Peer (360 pcs) M26: Rhum (360 pcs) M26: Sinaasappel (360 pcs) M26: Framboos (360 pcs) M26: Amaretto (360 pcs) M26: Bosbessen (360 pcs) M26: Chocolade (360 pcs) M26: Javanais (360 pcs) 50

52 50 mm (1.97 ) M26: Grand Marnier (360 pcs) 10 mm (0.39 ) M26: Chocolat (360 pcs) M26: Sacher (360 pcs) M26: Advokaat (360 pcs) M26: Kirsch (360 pcs) M26: Bosvruchten (360 pcs) M26: Irish Coffee (360 pcs) M26: Schwarzwalder Kirsch (360 pcs) M26: Vanille (360 pcs) M26: Mokka (360 pcs) M26: Kwark (360 pcs) M26: Pistache (360 pcs) M26: Chocolade Mousse (360 pcs) M26: Mocca (360 pcs) M26: Cappuccino (360 pcs) M26: Onze specialiteit (360 pcs) M26: Praliné (360 pcs) M26: Chipolata (360 pcs) M26: Tiramisu (360 pcs) M26: Caramel (360 pcs) M26: Boerenjongens (360 pcs) M26: Nougat (360 pcs) M26: Appel-Citroen (360 pcs) 51

53 Recipe: Café Glace Café Glace: Anglaise: 500g Cream 100g Sugar 120g Egg yolks 8g Gelatin 40g Coffee beans 4g Tonka beans 0,5g Vanille pods 80g Amaretto Cookie crisp: 250g Cookies 125g Milk chocolate 287,5g Praline 1g Sea salt Break the cookies into fine pieces. Mix the chocolate with praline and temper the mixture to 29ºC. Afterwards add the cookies and sea salt. Infuse the herbs in te cold cream for 12 hours. Heat up the cream with the sugar. Take out the herbs and add the egg yolk. Prepare an anglaise at 82ºC and add the soaked gelatin. Let it cool to 30ºC and add the Amaretto. Vanille glaze: 0,5g Vanilla pods 450g Cream 300g Neutral gel 750g White chocolate 5g 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. 52

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55 Chocolate By William Dekker Crushells dark (6 kg)

56 Curls & Shavings Crushells dark (6 kg) Crushells pink (6 kg) Crushells white (6 kg) Crushells yellow (6 kg) Crushells milk (6 kg) 55

57 Chocolate almond shaped (1,5 kg) Leaves marbled (1,5 kg) Curls red (4 kg) Curls orange (4 kg) Curls strawberry (4 kg) (1,5 kg) strawberry flavoured Curls yellow (4 kg) Curls green (4 kg) Curls red/white/blue (4 kg) Curls party mix (4 kg) 56

58 Chocolate almond shaped (1,5 kg) St. Honoré By Bart de Gans

59 Baked alaska By Menno Spataro Curls dark (4 kg) (1,5 kg)

60 Curls caramel (4 kg) (1,5 kg) caramel flavoured Curls mini caramel (4 kg) caramel flavoured Curls dark (4 kg) (1,5 kg) Curls mini dark (4 kg) Curls white (4 kg) (1,5 kg) Curls mini white (4 kg) Curls milk (4 kg) Curls milk/white (4 kg) (1,5 kg) Curls marbled (4 kg) (1,5 kg) Curls yellow/milk (4 kg) 59

61 Curls mega dark (2,5 kg) Curls mega marbled (2,5 kg) Shavings curled dark (2,5 kg) Shavings flat dark (2,5 kg) Shavings curled milk (2,5 kg) Shavings curled white (2,5 kg) 60

62 35-37 mm( ) mm ( ) Forest shavings mini dark/white (1kg = ±475 pcs) Forest shavings mini dark (1kg = ±475 pcs) Forest shavings mini white (1kg = ±475 pcs) mm( ) 53 mm (2.09 ) Forest shavings mini green (1kg = ±475 pcs) Forest shavings mini pink/green (1kg = ±475 pcs) mm ( ) Forest shavings midi orange (1kg = ±200 pcs) 35 mm (1.38 ) 70 mm (2.76 ) Forest shavings midi pink (1kg = ±200 pcs) Forest shavings dark/white (2,5kg = ±250 pcs) 50 mm (1.97 ) Forest shavings dark (2,5kg = ±250 pcs) Forest shavings white (2,5kg = ±250 pcs) 61

63 Sprinkles Spaghetti dark (2,5 kg) Spaghetti white (2,5 kg) Spaghetti milk (2,5 kg) Spaghetti triple (2,5 kg) Spaghetti orange (2,5 kg) 62

64 Sprinkle hearts mini pink (1 kg) Sprinkle hearts pink (0.6 kg) Sprinkle hearts red (0.6 kg) Sprinkle stars dark (0.6 kg) Sprinkle stars white (0.6 kg) Sprinkle flowers (2 kg) Sprinkle fruits (1 kg) Crispies mix (2,5 kg) 63

65 Recipe: Chocolate White chocolate ganache 100g 50g 40g 50g 300g 55g 1g Cream Glucose Whisky Lemon purée White chocolate Butter Zestes Soften the gelatin in cold water. Bring the lemon puree and sugar to the boil and cook till 120 C, add to the lighty beaten egg yolks and beat until stiff Bring the whole milk to the boil and make a ganache with the chocolate. Mix gently with the whipped cream. Milk chocolate ganache 100g 50g 40g 50g 300g 55g 1g Cream Glucose Pina colada Lemon purée Dark chocolate Butter Zestes Soften the gelatin in cold water. Bring the lemon puree and sugar to the boil and cook till 120 C, add to the lighty beaten egg yolks and beat until stiff Bring the whole milk to the boil and make a ganache with the chocolate. Mix gently with the whipped cream. Dark chocolate ganache 100g 50g 40g 50g 300g 55g 1g Cream Glucose Rhum Lemon purée Dark chocolate Butter Zestes Soften the gelatin in cold water. Bring the lemon puree and sugar to the boil and cook till 120 C, add to the lighty beaten egg yolks and beat until stiff Bring the whole milk to the boil and make a ganache with the chocolate. Mix gently with the whipped cream. 64

66

67 Curvy elegance white (128 pcs) Ring white (40 pcs) Volume 75ml (2,54 oz) Red velvet By William Dekker

68 Rings & Teardrops ø 55 mm (2.18 ) ø 55 mm (2.18 ) 45 mm (1.77 ) 45 mm (1.77 ) Ring white (40 pcs) Volume 75ml (2,54 oz) Ring dark (40 pcs) Volume 75ml (2,54 oz) Ring fine stripe white/dark (40 pcs) Volume 75ml (2,54 oz) ø 58 mm (2.28 ) ø 85 mm (3,34 ) 40 mm (1.58 ) 40 mm (1.58 ) Ring white/dark (40 pcs) Volume 75ml (2,54 oz) Ring oval dark (30 pcs) Volume 75ml (2,54 oz) 95 mm (3.34 ) 40 mm (1.58 ) Teardrop fine dark (36 pcs) Volume 75ml (2,54 oz) Teardrop bamboo (36 pcs) Volume 75ml (2,54 oz) Teardrop dark/white (36 pcs) Volume 75ml (2,54w oz) 67

69 35 mm (1.38 ) Ø 35 mm (1.38") Ø 35 mm (1.38") 54 mm (2.13 ) 100 mm (3.94") 80 mm (3.15") 30 mm (1.18 ) Mini cylinder white/dark striped (70 pcs) Volume 20ml (0,68 oz) Mini cylinder white/dark speckled (105 pcs) Volume 20ml (0,68 oz) Mini cylinder dark/white speckled (105 pcs) Volume 20ml (0,68 oz) Ø 35 mm (1.38") Striped asymmetric ring dark (105 pcs) Volume 20ml (0,68 oz) Mini extreme white (16 pcs) Volume 20ml (0,68 oz) Canneloni dark (12 pcs) Volume 65ml (2,20 oz) 68

70 Cups ø 30 mm (1.18 ) Ø 25 mm (0.98 ) ø 35 mm (1.38 ) 24 mm (0.94 ) 23 mm (0.91 ) 32 mm (1.26 ) Thimble cup dark (72 pcs) Volume 7ml (0,24 oz) A la carte cup dark (294 pcs) Volume 13ml (0,44 oz) Liqueur cup dark (252 pcs) Volume 10ml (0,34 oz) Ø 44 mm (1.73 ) ø 30 mm (1.18 ) 12 mm Gold luster mini cup dark (330 pcs) Volume 5ml (0,17 oz) Mini cup dark (210 pcs) Volume 15ml (0,51 oz) 12.mm (0.49 ) Mini cup white (210 pcs) Volume 15ml (0,51 oz) Ø 49 mm (1.93 ) Ø 50 mm (1.97 ) ø 49 mm (1.95 ) Pisa cup (168 pcs) Volume 23ml (0,78oz) 35 mm (1.38 ) 15 mm (0.59 ) Petit fours cup milled dark (168 pcs) Volume 15ml (0,51 oz) 20 mm (0.79 ) Coconut cup mini marbled (168 pcs) Volume 16ml (0,54 oz) 69

71 48 mm (1.85 ) Ø 50 mm (1.97 ) Coffee cup dark (168 pcs) Volume 16ml (0,54 oz) 20 mm (0.79") Coffee cup marbled (168 pcs) Volume 16ml (0,54 oz) Carrée cup dark (66 pcs) Volume 39ml (1,32 oz) 30 mm (1.18 ) ø 65 mm (2.56 ) ø 70 mm (2.76 ) 30 mm (1.18 ) 20 mm (0.79 ) Rimmed square cup dark (66 pcs) Volume 39ml (1,32 oz) Souffle cup dark (84 pcs) Turban cup dark (84 pcs) Volume 55ml (1,86 oz) ø 50 mm (1.97 ) 100 mm (3.93 ) 105 mm (3.93 ) 20 mm (0.79 ) 20 mm (0.79 ) 15 mm (0.59 ) Petit fours cup dark (168 pcs) Volume 15ml (0,51 oz) Dessert cup dark (42 pcs) Bearclaw cup dark (56 pcs) 70

72 ø 65 mm (2.56 ) 59 mm (2.32 ) 30 mm (1.18 ) 30 mm (1.18 ) Ballerina cup dark (84 pcs) Volume 60ml (2,03 oz) Ballerina cup marbled (84 pcs) Volume 60ml (2,03 oz) Quenelle dark (210 pcs) Volume 14ml (0,47 oz) Coffee cup dark (168 pcs) Volume 16ml (0,54 oz) Cappuccino By Jeroen van Helvoirt

73 Vigs By Bart de Gans Coupole bronze (144 pcs) Volume 36ml (1,22 oz)

74 ø 60 mm (2.36 ) 56 mm (2.20 ) ø 60 mm (2.36 ) 30 mm (1.18 ) Red luster sphere dark (36 pcs) Volume 84ml (2,54 oz) Coupole bronze (144 pcs) Volume 36ml (1,22 oz) Ø 25 mm (Ø 0.98 ) Ø 25 mm (Ø 0.98 ) Stevia Truffle shell dark (252 pcs) Volume 5ml (0,17 oz) Truffle shell dark (504 pcs) Volume 5ml (0,17 oz) Truffle shell white (504 pcs) Volume 5ml (0,17 oz) 100 mm (3.93 ) 12 mm (0.47 ) Truffle shell milk (504 pcs) Volume 5ml (0,17 oz) Rectangle cup dark (144 pcs) Volume 15ml (0,51 oz) Rimmed rectangle cup dark (144 pcs) Volume 15ml (0,51 oz) Rimmed rectangle cup white (144 pcs) Volume 15ml (0,51 oz) 73

75 Red velvet 900 g Flour 48 g Cocoa powder 17 g Salt 17 g Baking soda 8 g Vanilla bean 740 g Whole egg 895 g Sugar 950 g Oil 17 g Vinegar 85 g Red food coloring Sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Bake at 190º C Vanilla glaze 136 g Whole milk 172 g Glucose 7 g Gelatin 84,5 g White chocolate 35% 10,5 g Lime puree 1,5 g Scraped vanilla seeds 57,5 g Sunflower oil 10g Titanium dioxide Soften the gelatin in cold water.- Bring the whole milk, scraped vanilla seeds and the glucose to the boil. Make a ganache with the white chocolate. Stir the softened gelatin in the mixture. Leave to cool down add at 50 C the lime puree, sunflower oil and titanium dioxide using hand blender. Recipe: Red Velvet White chocolate mousse 540 g Whipped cream 260 g White chocolate 35% 100 g Sugar 40 g Lemon puree 100 g Egg yolks 200 g Whole milk 12 g Gelatin Soften the gelatin in cold water. Bring the lemon puree and sugar to the boil and cook till 120 C, add to the lighty beaten egg yolks and beat until stiff Bring the whole milk to the boil and make a ganache with the chocolate and add the softened gelatin in the mixture. Mix gently with the whipped cream. Raspberry jelly 400 g Raspberry puree 100 g Raspberry meeker 100 g Glucose 570 g Sugar 3,5 g Citric acid 3,5 g Water 10 g Pectine Weigh out 1/10 th of the sugar and combine with the pectine. Heat the puree and the raspberries to 50 C and add the pectine/sugar mixture to precook the pectine. Bring to the boil for one minute add the glucose with the remaining sugar. Cook up to 107 C at this temperature pour the citric acid diluted at 50% water and 50% citric acid. Pour onto a silpat. 74

76

77 Balls assortment (40 pcs) Snowball (20 pcs) Rising Sun (20 pcs) Mandarin calamansi By Bart de Gans

78 Foodservice boxes ± 33 mm (1.30 ) ± 43 mm (1.69 ) Ø 30 mm (1.18 ) Ø 30 mm (1.18 ) Ø 33 mm (1.30 ) 50 mm (1.97 ) Ø 33 mm (1.30 ) ± 37 mm (1.46 ) Balls assortment t (40 pcs) Faces assortmentt (124 pcs) Snowball (20 pcs) Rising Sun (20 pcs) Panda (30 pcs) Ladybug (22 pcs) Pirate(40 pcs) Bunny (32 pcs) ± 50 mm (1.97 ) 30 mm (1.18 ) 40 mm (1.62 ) Animal assortment (108 pcs) Mini bars assortment (230 pcs) ø 6 mm (0.24 ) 30 mm (1.18 ) 97 mm (3.82 ) 45 mm (1.77 ) Chocolate bar mini dark (±76 pcs) Chocolate bar mini white (±76 pcs) Chocolate bar mini milk (±76 pcs) Happies assortment (135 pcs) Cigarillo multi color assortment (±210 pcs) 77

79 ± 23 mm (0.91 ) ± 60 mm (2.36 ) ø 5 mm (0.20 ) Elegance assortment (160 pcs) Elegance dark (48 pcs) Elegance white (48 pcs) Elegance milk (68 pcs) mm (1.38"-1.46") mm ( ") ± 30mm (1.18 ) ± 15 mm (0.59 ) Mini elegance assortment (576 pcs) Elegance dark (192 pcs) Elegance white (192 pcs) Elegance milk (192 pcs) Assortment box Forest shavings mini dark (±18 pcs) Cigarillo retro (±18 pcs) Forest shavings mini dark/white (±27 pcs) Cigarillo dark + white stripes (±27 pcs) ø 5 mm (0.20 ) 150 mm (5.91 ) 150 mm (5.91 ) Cigarillo assortment Cigarillo white + dark stripes (±27 pcs) Cigarillo dark + white stripes (±27 pcs) Cigarillo retro (±27 pcs) Cigarillo milk + white stripes (±27 pcs) 78

80 Retail boxes Coffee & Tea Cups Master case Europe: (8 single boxes) Contents: 8 pieces per single box Assorted Dessert Shells Master case Europe: (8 single boxes) Contents: 8 pieces per single box Cordial & Toasting Cups Master case Europe: (8 single boxes) Contents: 12 pieces per single box 79

81 Recipe: Mandarin calamansi Lime verbena custard 80 g Lime puree 34 g Orange puree 114 g Sugar 9 g Fresh verbena 114 g Egg 57 g Egg yolks 85,5 g Butter 2,5 g Gelatin 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. Sablé dough 225 g Butter 140 g Sugar 45 g Almond powder 90 g Egg 2 g Salt 3 g Mandarin zest 375 g Patent flour Mandarin calamansi compote 125 g Mandarin puree 25 g Calamansi puree 50 g Glucose 45 g Sugar 11 g Pectin NH 4 g Citric acid 400 g 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. Mix the butter, sugar, almond powder, Mandarin zest and salt. Little by little add the egg. Sieve the patent flour and mixed all together. 80

82

83 Petit fours By William Dekker Happies assortment (135 pcs)

84 Chocolate logos 50 mm (1.97 ) 30 mm (1.18 ) Tiramisu white (350 pcs) 45 mm (1.77 ) 25 mm (0.98 ) 12 mm (0.47 ) Happies assortment (135 pcs) Sacher white (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 fi ll out the online form. No edge! Ø 24 mm (0.94 ) Ø 30 mm (1.18 ) Ø 30 mm (1.18 ) Ø 39 mm (1.54 ) D pcs D pcs D pcs D9 528 pcs 83

85 38 mm (1.46 ) 40 mm (1.57 ) 12 mm (0.47 ) 50 mm (1.97 ) 12 mm (0.47 ) 53 mm (2.09 ) 16 mm (0.63 ) 24 mm (0.95 ) D pcs D pcs D pcs D pcs 42 mm (1.65 ) 52 mm (2.05 ) 35 mm (1.38 ) 27 mm (1.06 ) No edge! 39 mm (1.54 ) 34 mm (1.34 ) No edge! Ø 30 mm (1.18 ) No edge! 55 mm (2.17 ) 35 mm (1.38 ) 25 mm (0.98 ) 41 mm (1.61 ) D pcs D pcs D pcs 70 mm (2.76 ) 21 mm (0.63 ) 25 mm (0.98 ) 27 mm (1.06 ) 24 mm (0.94 ) 27 mm (1.06 ) D6 720 pcs D3 648 pcs D pcs D pcs 39 mm (1.54 ) D pcs D pcs D pcs 84

86 D pcs Sacher torte By Menno Spataro

87 115 mm (4.53 ) 34 mm (1.34 ) No edge! 43 mm (1.69 ) D pcs 37 mm (1.46 ) 46 mm (1.81 ) 38 mm (1.50 ) 29 mm (1.14 ) 18 mm (0.71 ) 23 mm (0.91 ) 26 mm (1.02 ) 24 mm (0.94 ) D pcs D pcs D7 720 pcs D pcs 55 mm (2.17 ) 55 mm (2.17 ) 35 mm (1.38 ) 35 mm (1.38 ) 82 mm (3.23 ) D pcs No edge! No edge! Ø 36 mm (1.42 ) D pcs D8 480 pcs D pcs 86

88 39 mm (1.54 ) 35 mm (1.38 ) 39 mm (1.54 ) 51 mm (2.00 ) Ø 68 mm (2.68 ) D pcs D pcs D pcs 47 mm (1.85 ) 47 mm (1.85 ) 40 mm (1.58 ) 35 mm (1.38 ) 43 mm (1.71 ) 55 mm (2.17 ) D pcs D pcs D15 36O pcs 25 mm (O.98 ) 32 mm (1.26 ) 35 mm (1.38 ) 45 mm (1.77 ) 57 mm (2.24 ) 55 mm (2.17 ) D pcs D pcs D pcs 87

89 Sugarpaste logos 90 mm (3.54 ) 7O mm (2.76 ) 28 mm (1.10 ) 23 mm (0.91 ) 50 mm (1.97 ) 10 mm (0.39 ) M2 100 pcs M25 70 pcs M26 36O pcs 70 mm (2.76 ) 40 mm (1.57 ) 70 mm (2.76 ) 35 mm (1.38 ) 33 mm (1.30 ) 30 mm (1.18 ) 62 mm (2.44 ) 41 mm (1.61 ) 82 mm (3.23 ) 39 mm (1.54 ) M3 15 pcs M pcs M pcs M4 30 pcs M pcs 88

90 45 mm (1.77 ) M13 Ø 30 mm (1.18 ) M28 30 mm (1.18 ) 52 mm (2.05 ) M18 20 mm (0.79 ) 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) 7O mm W (2.76 ) x 5O mm H (1.97 ) M7 (12 pcs) Ø 1OO mm (3.94 ) 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) 31 mm W (1.22 ) x 21 mm H (O.83 ) M19 (1OO pcs) 32 mm W (1.26 ) x 18 mm H (O.63 ) M10 (3O pcs) Ø 6O mm (2.36 ) M20 (168 pcs) 35 mm W (1.38 ) x 25 mm H (O.98 ) M11 (88 pcs) Ø 47 mm (1.85 ) 58 mm (2.29 ) M21 (24 pcs) 8O mm W (3.15 ) x 4O mm H (1.57 ) M12 (88 pcs) Ø 4O mm (1.57 ) M23 (48O pcs) 4O mm W (1.57 ) x 1O mm H (O.35 ) M13 (25O pcs) Ø 3O mm (1.18 ) M44 (5O pcs) 5O mm W (1.97 ) x 4O mm H (1.57 ) M34 (15 pcs) Ø 15O mm (5.91 ) M38 (3O pcs) Ø 2OO mm (7.87 ) M32 88 mm (3.46 ) M54 (54O pcs) 52 mm W (2.O5 ) x 4O mm H (1.57 ) 40 mm (1.57 ) 40 mm (1.57 ) Rectangular shapes M14 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 ) 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 ) M15 (176 pcs) 25 mm W (O.98 ) x 25 mm H (O.98 ) M35 (15 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 ) M45 (3O pcs) Dimension: 12O mm W (4.72 ) x 22O mm H (8.96 ) M49 (4O pcs) 7O mm W (2.76 ) x 1O3 mm H (4.O6 ) M65 (68 pcs) 13O mm (5.12 ) x 195 mm (7.68 ) M90 (3O pcs) 2OO mm (7.87 ) x 2OO mm (7.87 ) Triangular shapes M31 (2OO pcs) 2O mm W (O.79 ) x 42 mm H (1.65 ) M36 (3OO pcs) Dimension: 26 mm W (1.O2 ) x 58 mm H (2.28 ) M48 (1.32O pcs) Dimension: 4O mm W (1.57 ) x 5O mm H (1.97 ) 89

91 Recipe: Inspired by Sacher Chocolate mousse 600 g Cream 220 g Tropillia noir 100 g Pate a bombe 200 g Milk 10 g Gelatin 30 g 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 30ºC and add the pate a bombe. Mix this with the whipped cream to create the mousse. Madagascar sponge 259 g Muscovado sugar 216 g Butter 173 g Whole eggs 120 g Andoa noir 70% 113 g Pecan nuts 105 g Flour 4 g Vanilla 4 g Cocoa powder 2 g Salt 1 g 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. 90

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93 A la carte cup dark Acorn Animal assortment Assorted Dessert Shells Ballerina cup dark Ballerina marbled Balloons Bearclaw cup dark Belle décor Bling dark Blizzard assortment Blizzard triangle white/red Bow white Buttercup Butterfly Butterfly Candle Candle Canneloni dark Carrée cup dark Chocolate almond shaped Chocolate almond shaped dark Chocolate bar mini dark Chocolate rose Chocolate rose dark Chocolate rose mini Chocolate rose red Christmas bauble 3D Cigarillo dark with mint stripes Cigarillo dark with white stripes Cigarillo multi color Cigarillo retro Cigarillo retro milk/white Cigarillo white with dark stripes Cigarillo white with purple stripes Clown Coco Cocoa bean Coconut cup mini marbled Coffee & Tea Cups Coffee cup dark Coffee cup dark Coffee cup marbled Collar sheet dark Collar sheet dark/white Collar sheet long dark/white Cordial & Toasting Cups Coupole bronze Crinkle Crispies mix Crumbly pink Crushells dark Curls carame...l49 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 Decorette assortment Decotubes dark Decotubes milk Decotubes milk/white Decotubes white Dentelle bicolore 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 dark/white Domino square green/red Domino square white/pink Domino triangle dark/white Dots Elegance assortment Elegance dark Elegance milk Elegance milk 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 Filter telescope dark/white Flame Flower dark Flower white Forest shavings dark Forest shavings dark/white Forest shavings midi orange Forest shavings midi pink Forest shavings mini dark Forest shavings mini dark/white Forest shavings mini green Forest shavings mini pink/green Forest shavings mini pink/green Forest shavings mini white Forest shavings white Fruit slices lemon large Fruit slices lemon small (sugar) Fruit slices orange small (sugar) Fruit slices strawberry small (sugar) Galaxy dark Galaxy yellow Galaxy yellow Galettes assortment Ghost white Gingerbread couple Globes original Gold luster mini cup dark Golden star Grand décor assortment Happies assortment Heart dark/red Heart red Heart white Holly leaf Holly leaf Holly leaf darkwith berry Holly leaf green with berry Hot lips Hot lips Ice crystal Jingle sparkle 3D Ladybug Leaves marbled Lion Liqueur cup dark 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

94 M26: Nougat M26: Onze specialiteit M26: Peer M26: Pistache M26: Praline M26: Rhum M26: Sacher M26: Schwarzwalder Kirsch M26: Sinaasappel M26: Tiramisu M26: Vanille Macarons chocolate Macarons natural Macarons pistache Macarons strawberry Maestro assortment Maple leaf Marbled ball red white Merry christmas assortment Mikado dark Mikado dark/white Mikado dark/white XL Mikado white Mini cup dark Mini cup white Mini cylinder dark/white speckled Mini cylinder white/dark speckled Mini cylinder white/dark stripes Mini elegance assortment Mini extreme white Mini toadstool Mistral milk/white Mocca beans Moon dark Mr. Frosty Oak leaf Panatella dark Panatella dark with white stripes Panatella mini dark Panatella mini white Panatella retro Panatella strawberry Panatella strawberry Panatella white Panatella white with dark stripes Panda Pearl Pebbles original Pebbles pastel Penguins Petit fours cup dark Petit fours cup milled dark Pinecone Pink flower Pirate Pisa cup Pompidou Present Puccini assortment Puccini comma white/green Puccini drop white/purple Quenelle dark Rectangle cup dark Rectangle flamingo Rectangle holly leaf Rectangle holly leaf Rectangle ladybug Rectangle wood milk Red luster sphere dark Rimmed rectangle cup dark Rimmed rectangle cup white Rimmed square cup dark Ring amber Ring classic dark Ring dark Ring dark Ring dark/white Ring fine stripe Ring multi dots Ring Multi Dots Ring oval dark Ring swirl milk Ring swirl milk Ring white Rio dark/yellow Rising sun Rose dark/white Rose midi dark/white Rose white/dark Rose white/purple Round dark Sacher white Santa Santa hat Shavings curled dark Shavings curled milk Shavings curled white Shavings flat dark Sienna Silver line Skull Snowball Snowball Snowy trees Souffle cup dark Spaghetti dark Spaghetti milk Spaghetti orange Spaghetti triple Spaghetti white Spear dark/white Spiderweb Spiral dark Splash milk Spots original Spots pastel Sprinkle hearts mini pink Sprinkle hearts pink Sprinkle hearts red Sprinkle stars dark Sprinkle stars white Stevia chocolate bar mini dark Stevia chocolate bar mini dark Stevia Elegance dark Stevia Elegance dark Stevia Feather artisanal Stevia Feather artisanal Stevia galaxy dark Stevia galaxy dark Stevia truffle shell dark Stevia Truffle shell dark Story in a box celebrate... 8 Story in a box celebrate... 9 Story in a box fall Story in a box fall Story in a box fall... 8 Story in a box spring... 7 Story in a box summer... 7 Story in a box winter Story in a box winter Story in a box winter... 8 Striped asymmetric ring dark Sunflower assortment Sweet heart Teardrop bamboo Teardrop dark/white Teardrop fine dark Thimble dark Tiramisu white Toadstool Tornado white/dark Tournesol Tramontana marbled Tramontana striped Truffle shell dark Truffle shell milk Truffle shell white Tube red/white Turban cup dark Turitella Turitella pink/white Twist green Twister dark/white Typhoon white/milk Victory assortment White leaf 3D Winter tree Wire big Wire small Wreath Xmas bell 3D dark Xmas bell 3D dark small Xmas exclusive Zebra Zigzag dark... 36

95 DOBLA BV Head office and productions Galileïstraat SE, Heerhugowaard, The Netherlands T +31 (0) F +31 (0) DOBLA BELGIUM PRODUCTIONS NV/SA Productions Lindekensbaan 91a BE-2560, Kessel, Belgium T +32 (0) F +32 (0) DOBLA ASIA Office and production My Xuan B1 industrial zone Tan Thanh District Vung Tau Province, Ba Ria, Vietnam DOBLA LOGISTICS BVBA Distributions Riyadhstraat 21 BE-2321, Meer, Belgium T +31 (0) F +31 (0) DOBLA USA MANUFACTURING LLC Office and production 1775 Breckinridge Parkway, Suite 600 GA 30096, Atlanta, USA T F DOBLA STORE Mient NC, Alkmaar, The Netherlands T +31 (0)