Make every season special with Gold 7 SEASONAL RECIPES
G LD A NEW chocolate, as CARAMEL as it gets Expertly crafted and composed from a fine selection of ingredients such as caramelised sugar and caramelised milk, Gold has an intense yet balanced caramel chocolate taste, with rich notes of toffee, butter, cream and an exciting dash of salt. GOLD BISCUIT TOFFEE CARAMEL SWEET VANILLA BUTTER SALT CREAM 2 3
Golden opportunities: the whole year round! The year is filled with great occasions for consumers to celebrate. In their quest to make it special, 9 out of customers turn to you chefs, pastry chefs and chocolatiers to be spoiled and surprised at home or in the restaurant. Consumers see as NOW is the time to SURPRISE them with 9 10 OUT OF & = BEST of BOTH L VE CH C LATE2 WORLDS COMFORT / CHILDHOOD 2 FLAVOURS 3 When consumers find in your counter / on the menu GOLD they are MORE LIKELY to buy / order dessert3 is everywhere 1 They are willing to spend to 50% more 3 CREATE M RE HAPPY CUST MERS WITH GOLD 4 1) Source: 2016 research by Dataessential 2) From internet desk research 3) Source: Barry Callebaut consumer research in 2016 UK, France and Germany in retail. Conclusions valid for UK and France, not for Germany. 5
Fall & WINTER Croissant 1809 g flour 40 g yeast 92 g milk powder 927 g water 27 g salt 84 g sugar 21 g bread improver S500 Mix together slowly for 10 minutes. Refrigerate for 4 hours. 35 g apricot puree 12 g glucose 100 g cream 2 g cinnamon sticks 150 g Callebaut Finest Belgian Caramel 15 g Callebaut Cocoa Butter CB-655 22 g gelatin mass 270 g whipped cream Add at 40 C. 300 g Callebaut Finest Belgian Caramel Boil together to 105 C. Apple Croissant Tart Apple Insert 250 g caster sugar 12 g pectin NH 296 g egg whites 270 g sugar Whip together. 196 g egg yolks Fold in. 89 g Callebaut Cocoa Powder CP-776 Add and bake at 169 C for 10 minutes. 6 60 g celery juice 375 g green apple puree 8 g lemon juice 500 g green apple cubes Add and boil together. 40 g gelatin mass Add and cool. Apple Insert Croissant 7
Apricot xmas yule log Vanilla Insert 50 g egg yolks 36 g sugar 200 g cream Heat to 40 C and add. 0.25 g vanilla Add and cook at 85 C. 12 g gelatin mass Add and cool. Apricot Cream 140 g sugar 12 g ice cream stabiliser 18 g pectin NH 90 g egg yolks 280 g lime puree 340 g water Heat to 40 C and add. 140 g dairy butter Add and cook at 85 C. 35 g apricot puree 12 g glucose 100 g cream 2 g cinnamon sticks 150 g Callebaut Finest Belgian Caramel 15 g Callebaut Cocoa Butter CB-655 22 g gelatin mass XM S Add and mix well. 270 g whipped cream Add at 35 C. 296 g egg whites 270 g sugar Whip together. 196 g egg yolks Fold in. 89 g Callebaut Cocoa Powder CP-776 Add and bake at 169 C for 10 minutes. Chocolate Shortbread Pastry 429 g butter 286 g icing sugar 107 g ground almonds 7 g salt 179 g whole eggs Mix in bit by bit. 135 g Callebaut Cocoa Powder CP-776 589 g flour 214 g roasted hazelnuts 53 g potato starch Fold in. Let the batter cool down in the refrigerator. Roll out until 3 mm thick and arrange on baking tray with Silpat baking sheet. Bake at 170 C. Apricot Cream Vanilla Insert Chocolate Shortbread Pastry 300 g Callebaut Finest Belgian Caramel Boil together at 105 C. 8 9
10 Hazelnut xmas yule log Hazelnut Praline Insert 36 g sugar 50 g egg yolks 200 g cream Cook at 85 C and add. 40 g Callebaut Pure Roasted Hazelnut Add. Paste PNP-663 14 g gelatin mass Add and cool. Biscuit Without Flour 70 g eggs 24 g egg yolks 180 g caster sugar 40 g lemon puree 130 g cream 230 g pure almond powder 35 g cream powder 50 g egg whites 30 g caster sugar 12 g potato flour XM S Make meringue. Fold in. 35 g apricot puree 12 g glucose 100 g cream 2 g cinnamon sticks 150 g Callebaut Finest Belgian Caramel Add and mix well. 15 g Callebaut Cocoa Butter CB-655 22 g gelatin mass 270 g whipped cream Add at 40 C. Lemon Cream 140 g sugar 12 g ice cream stabiliser 18 g pectin NH 90 g egg yolks 280 g lemon puree Heat and combine with previous mixture. 340 g water 140 g dairy butter Add dry ingredients and cook at 85 C. Mix well and cool. 300 g Callebaut Finest Belgian Caramel Boil to 105 C. Lemon Cream Hazelnut Praline Insert Callebaut Cocoa Nibs S502-X47 + Nuts Biscuit Without Flour 11
XM S Xmas yule log with chocolate parfait Chocolate Financier Biscuit 375 g pure almond powder 300 g icing sugar 540 g egg whites 150 g cream 20 g starch 100 g Callebaut Finest Belgian Dark Chocolate 70-30-38NV-XX-XXX Chocolate Café Parfait 250 g whole milk 200 g glucose 10 g coffee beans 150 g egg yolks 150 g sugar 360 g Callebaut Single Origin Chocolate Madagascar CHD-Q67MAD-XX-XXX 400 g whipped cream Add. Add and mix well. Add to previous mixture and boil to 85 C. Strain over previous mixture. Callebaut Gold Parfait 166 g sugar 54 g water 110 g egg yolks 52 g gelatin mass 187 g Callebaut Finest Belgian Caramel 83 g Cointreau 2 g orange zest 747 g whipped cream Add. 300 g Callebaut Finest Belgian Caramel Boil together to 118 C. Whip and pour over previous mixture. Boil together to 105 C. Callebaut Gold Parfait Chocolate Café Parfait Chocolate Financier Biscuit 12 13
Valentine s & Mother s Day Caramel Cheesecake Breton Shortbread 60 g egg yolks 132 g caster sugar 168 g butter 200 g flour 2 g salt 8 g baking soda Caramel Cheesecake 160 g butter 160 g sugar 320 g cream cheese 200 g eggs 0.25 g vanilla 30 g lemon juice 30 g gelatin mass 180 g Callebaut Finest Belgian Caramel Salted Caramel 250 g sugar 250 g glucose 250 g cream 100 g butter 4 g salt 0.25 g vanilla 200 g Callebaut Finest Belgian Caramel Mix together and roll out 4 mm thick. Bake at 160 C for 20 minutes. Add and mix well. Add and mix well. 300 g Callebaut Finest Belgian Caramel Serving tip: Top off with Flying Hearts Transfer Sheets Mona Lisa TRS-19609-EO-999. Boil together to 105 C. Caramel Cheesecake Salted Caramel Breton Shortbread 14 15
Valentine s & Mother s Day Raspberry and Granola Heart Granola Base 100 g butter 100 g brown sugar 10 g flour 100 g almond powder 50 g rolled oats 50 g flaked almonds 60 g sunflower Raspberry Cream 45 g sugar 2,5 g ice cream stabiliser 7 g pectin NH 45 g egg yolks 300 g raspberry puree 30 g calamondin puree Mix together and bake at ± 160 C for 20 minutes. 70 g dairy butter Add and mix well. Add previous mixture and cook to 85 C. Let cool to 40 C. 296 g egg whites 270 g sugar Whip together. 196 g egg yolks Fold in. 89 g Callebaut Cocoa Powder CP-776 Add and bake at 169 C for 10 minutes. Raspberry Cream Granola Base 35 g apricot puree 12 g glucose 100 g cream 2 g cinnamon sticks 150 g Callebaut Finest Belgian Caramel 15 g Callebaut Cocoa Butter CB-655 22 g gelatin mass Add and mix well. 270 g whipped cream Add at 40 C. 300 g Callebaut Caramel Chocolate Gold CHK-R30GOLD-XX-XXX Boil together to 105 C. 16 17
Easter Golden Egg Pipe the Callebaut Finest Belgian Caramel on the outside edges of the mould and let it drip in. Shape it to your liking. Geometric Egg Pipe geometrical lines in Callebaut Finest Belgian Dark Chocolate Recipe N 811. Fill up the spaces with Callebaut Finest Belgian Milk Chocolate Recipe N 823 and Callebaut Finest Belgian White Chocolate Recipe N W2. Mould in Callebaut Finest Belgian Caramel. Nutty Egg Apply Callebaut Finest Belgian Dark Chocolate Recipe N 811 in lines. Add nuts before it sets. 18 19
For recipes and inspiration www.callebaut.com