SEASONS EASTER INSPIRATION. purity simplicity

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1 SEASONS EASTER INSPIRATION

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3 Welcome Welcome to our Easter issue of our Seasons magazine, the online magazine from Veliche Gourmet. In this issue, we are journeying through the Easter occasion. Easter is a busy and potentially hugely profitable time of year for your business so it s not to be missed. With warmer weather and lighter nights customers are blossoming from their winter slumber and are looking for inspirational dishes to eat. We are pleased to welcome back our chefs who contributed amazing recipes in this Naturalness edition. They have come back to help create brilliant recipes for the key seasonal occasions in your calendar. Chef Paul Gardin Chef Philippe Leleu Chef Neil Ferguson Chef Francois Galtier Chef Philippe We purchase a volume of cocoa from Rainforest Alliance Certified farms equivalent to the volume used in this product range. For more see: Content p3 p4 p5 p6 p7 GREEN TEA MASCARPONE MILK CHOCOLATE EASTER SAFARI by Phillipe Kotzky EASTER CHICK by Philippe Leleu LEMON MERINGUE BONBON by Neil Ferguson EASTER CAKE by Paul Gardin RABBIT EGG by François Galtier

4 GREEN TEA MASCARPONE MILK CHOCOLATE EASTER SAFARI by Phillipe Kotzky INGREDIENTS (CHOCOLATE SPONGE) 11 egg yolks 150 g sugar 45 g Cocoa Powder 38 g flour 38 g cornstarch 120 g butter 240 g egg whites 1. Whisk the egg yolks and the sugar. 2. Mix and sift the Cocoa Powder, the flour 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 (MASCARPONNE CREAM) 1000 g mascarpone cheese 150 g eggs white + 50g sugar 100 g eggs yolks + 50g sugar 200 g cream 12 g matcha green tea powder 1. Soften the mascarpone with a whisk. 2. Process a Bombe Base with sugar and the egg yolks. 3. Add the mascarpone step by step. 4. Make a French meringue. 5. Add the mascarpone base. 6. Add the green tea powder. 7. Insert inside the silicone mould. INGREDIENTS (MILK CHOCOLATE MOUSSE) 205 g cream 375 g Intense 35 Belgian milk couverture chocolate 690 g cream 6 g gelatine 10 g yuzu syrup 1. Make a ganache emulsion with the milk chocolate and the 205 g cream. 2. Add the melted gelatine. 3. Add the Yuzu. 4. Whisk soft pick the cream. 5. Add the cream to the ganache and dress. ASSEMBLING 1. Glaze the cake (neutral glaze + green colour). 2. Add the chocolate eggs decoration. 3. Add the Veliche Gourmet logo.

5 EASTER CHICK by Philippe Leleu INREDIENTS (EASTER CHICK) Please use Chick plastic moulds like the one on the picture. Emotion 58 Belgian dark couverture chocolate Intense 35 Belgian milk couverture chocolate Obsession 30 Belgian white chocolate 1. Melt the Emotion 58 Belgian dark couverture chocolate, the Intense 35 Belgian milk couverture chocolate and the Obsession 30 Belgian white chocolate separately at 45 C. 2. Temper the Emotion 58 Belgian dark couverture chocolate to C before going up again to C. 3. Temper the Intense 35 Belgian milk couverture chocolate and the Obsession 30 Belgian white chocolate to C. 4. Use a brush to paint the parts of the moulds in Emotion 58 Belgian dark couverture chocolate and Obsession 30 Belgian white chocolate. 5. Mould the chick with tempered Intense 35 Belgian milk couverture chocolate. 6. Put the mould into the fridge during min at a temperature between 8 and 11 C. 7. Unmould. 8. Take each part of the chick, heat the sides on a heated plate and stick the 2 parts together.

6 LEMON MERINGUE BONBON by Neil Ferguson INGREDIENTS (LEMON CURD) 2 g gelatine leaf 100 g lemon juice 60 g caster sugar 60 g egg yolks 80 g eggs 60 g unsalted butter 1. Heat lemon juice, sugar, eggs and yolks on low heat. 2. Whisk constantly until glossy and thickened. 3. Add gelatine. Drop temperature to 34 C and add butter. 4. Blitz with hand blender till smooth. INGREDIENTS (FRENCH MERINGUE) 250 g egg whites 250 g caster sugar 200 g icing sugar 1. Add egg whites plus 50 g caster sugar. 2. Whisk until doubled in size and pour caster sugar in while mixing. 3. When thick and glossy. Fold in sift icing sugar. 4. Pipe and dehydrate over night at 60 C. ASSEMBLING 1. Temper Obsession 30 Belgian white chocolate. 2. Colour some with yellow colouring. 3. Temper some Sensation 72 Belgian dark couverture chocolate for speckled effect.

7 EASTER CAKE by Paul Gardin Recipe for tray of 60x40 cm INGREDIENTS (SACHER) 316 g marzipan 118 g icing sugar 198 g egg yolks 109 g eggs 8 g vanilla extract 94 g cake flour 94 g Cocoa Powder 285 g egg whites 118 g sugar 94 g melted butter 1. Beat marzipan, icing sugar, egg yolks eggs and vanilla to smooth paste. 2. Sieve Cocoa Powder and flour, and add in the egg whites and sugar. 3. French meringue. Then add in melted butter. 4. Bake 180 C for 12 min. Then wrap and add straight to freezer while hot. INGREDIENTS (CRUNCHY BASE) 150 g hazelnut praliné 62.5 g Obsession 30 Belgian white chocolate 75 g Crispy Crunchies 15 g butter 40 g roasted hazelnut 1. Melt together chocolate and praliné 2. Add in the Crispy Crunchies, softened butter and hazelnut. 4. Pour directly on the sponge. INGREDIENTS (DARK GANACHE) 336 g cream 60 g trimoline 375 g Essential 54 Belgian dark couverture chocolate 75 g butter 1. Bring trimoline and cream to a boil. 2. Pour into the chocolates. 3. Add in butter and emulsify for a minute with a hand-blender. INGREDIENTS (CHANTILLY MILK) 450 g cream 300 g Inspiration 32 Belgian milk couverture chocolate 1. Boil the cream and pour on top of the chocolate. 2. Let rest 12 hours in the chiller and whip before use. CHOCOLATE SOIL Leftover of chocolate sponge dried and grinded.

8 RABBIT EGG by François Galtier INGREDIENTS (EXOTIC CREAMY) 150 g passion fruit puree 80 g mango puree 50 g gelatin mass (1/5) 360 g Obsession 30 Belgian white chocolate 400 g fresh cream 35% fat SQ yellow food color 1. Warm up puree, add gelatin mass, and pour on chocolate to make a ganache. 2. Finalize the emulsion with the cold liquid fresh cream and color, and pour into sphere silicon mold before you freeze. INGREDIENTS (COCONUT MOUSSE) 110 g coconut milk 25 g gelatin mass (1/5) 225 g Obsession 30 Belgian white chocolate 500 g whipped cream 35% fat 1. Warm up Puree and gelatin mass, and pour on chocolate to make an emulsion. 2. At 35 C mix delicately with whipped cream. INGREDIENTS (NEST) SQ spaghettis SQ water SQ sugar SQ deco sugar 1. Boil the water and half-bake spaghettis. 2. Drain the pastas, and mix with some sugar. 3. Give a nest shape and place into a ring or silicon mold to keep the shape, and caramelize in oven. 4. Sprinkle with deco sugar before using. INGREDIENTS (CRUMBLE) 200 g flour 100 g almond powder 100 g coconut powder 150 g sugar 150 g butter 2 g salt 50 g Crispy Crunchies 1. Mix all ingredients except Crispy Crunchies until you get small agglomeration. 2. Then add the last ingredient and sprinkle on baking tray. 3. Bake around 20 min at 160 C.

9 RABBIT EGG by François Galtier INGREDIENTS (WHITE 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 1. Boil cream, with white color, sugar, and glucose, and pour on the gelatin to melt it. 2. Add chocolate, mix well to melt all the drops of chocolate, and add the mirror glaze at the end. 3. Blend the glaze, and use at 35/40 C. ASSEMBLING 1. Fill half shape of silicon egg with coconut mousse, place the frozen exotic creamy in the middle, and finish to fill with mousse. 2. Freeze, take out the frozen cake from the mold, cover with white glaze. 3. With toothbrush and diluted dark chocolate glaze, make some spots on white glaze. 4. Place egg into the nest on a plate, and decorate with cubes of mango, crumble, and a line of exotic sauce.

10 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. Cocoa products: West African cocoa mass: Cocoa mass which helps decrease the sweetness of creations. Cocoa butter: Deodorized cocoa butter High fat cocoa powder: Cocoa powder. 22/24% fat, ideal for truffles.

11 My Notes

12 @velichegourmet