CHRISTMAS TRENDS & INSPIRATIONS veliche xmas digital magazine v4.indd 1 30/09/2016 10:11
to Christmas 2016 edition of our magazine featuring the story and trends behind my first recipe collection for Veliche Gourmet. The recipes focus on key applications in bakery, pastry, pralines and desserts and use classic festive flavours like Orange, Cinnamon and Walnut together with more experimental and emerging tastes of Black Sesame and Thai Tea. As a native Belgian and specialist in chocolate work, I m proud to announce my professional partnership with Veliche Gourmet. I m looking forward to this next chapter in my culinary journey. The ethos of the brand, and its focus on taste and flavour through both purity and simplicity fits perfectly with my own philosophy. You can expect some exciting, creative and innovative ideas from our collaboration. The team would love to hear your feedback on the recipes. Follow or Like Best wishes for the festive season and for a happy and successful 2017. Chef Chris Busschaert Veliche Gourmet Expert @velichegourmet www.velichegourmet.com Content p3 p4 p6 p14 Brand New Trends Recipes Products Chef Chris began his career in his native Belgium but, since 2002, he has worked in the Far East in a range of pastry chef role across the luxury travel and hospitality sectors. He is currently Executive Pastry Chef for a cluster of the Conrad Hotel, Hilton Hotel, Doubletree Hotel in Bangkok, Thailand. veliche xmas digital magazine v4.indd 2 30/09/2016 10:11
Brand Veliche is the Gourmet chocolate brand with a long established heritage in producing fine quality chocolate from the Kingdom of Belgium. Rich in character and complex in flavour, yet remarkably workable Veliche Gourmet is dedicated to artisans, with purity and simplicity at its heart. Delivering quality to artisans and Chefs begins with an extensive presence in origin countries. Every step of the journey, from sourcing the best beans to producing exquisite Belgian chocolate, is overseen by a team of experts. Our Belgian chocolate brand, Veliche Gourmet, has been specifically designed to answer the artisan s quest for the famous Belgian chocolate taste. Global presence in origin countries Our crop research teams travel over half a million kilometers a year across cocoa-growing regions to discover the best quality beans, working closely with farmer cooperatives and purchasing directly from small local operators To ensure the best quality, our beans are tested and analysed 3 times during their journey to our facilities Working closely with farmer organisations, improvements are being made in farming and post-harvest methods, which has a direct and positive impact on the quality of beans produced Belgian chocolate quality and heritage Our brand benefits from generations of chocolate expertise and a passion for perfection Our chocolate experts have designed delicious recipes with different taste profiles and cocoa percentages to support all your chocolate applications (confectionery, pastry ) Our product range has been selected with Purity and Simplicity, so that you can concentrate on creating your next chocolate creation Our chocolate is produced in the most modern production facility in Europe with the highest standards of food safety and consistency Our chocolate is available in an unique shape: the 12 mm chocolate dots, which make our Belgian chocolate very easy melt and use veliche xmas digital magazine v4.indd 3 30/09/2016 10:11
Ready To Explore Essential Trends For Christmas 2016 At Veliche Gourmet we are committed to bringing you the latest trends in flavour, texture and presentation. Being aware of changing consumer tastes and preferences is at the very heart of a successful business and ensures that your range and menu remain relevant and appealing. This season, we re highlighting three important areas to consider which are also the insights behind the new recipe collection. Texture-Rich From crunchy to chewy; smooth to sharp, consumers are looking for more exciting texture combinations, particularly in snacking and desserts*. For a long time, consumers have been experimenting with fusions of different flavour combinations, but now they want that to become even more multi-dimensional. Different textures, and the variety of mouth-feels they deliver, are combining to create new experiences from layers and combinations of ingredients. Look East The pace at which Asian flavours are permeating traditional Western cuisines is quickening. Even in the UK, research shows that nearly 20% of all menus have Asian flavours present and it s increasing at 5% per year**. Emerging flavours Hot, sweet and sour combinations Kombu Seaweed Black Sesame Match and Green Teas Chai Seeds Korean Smokey Citrus (lime, Lemongrass, Ponzu, Yuzu) Perilla (herb of the mint family) Rose *Innova Marketing Insight 2016 **Horizons FS 2016 veliche xmas digital magazine v4.indd 4 30/09/2016 10:11
CHRISTMAS TRENDS 2016 Refresh The Classics Most chefs and patissiers know that it s important to inject their own personality into their customers favourites. There are still key trends to consider here though. Miniaturisation The growth of sharing plates, and concerns over health and wellness is leading to consumers preferring smaller portions that still have a big impact in terms of taste and flavour. Deconstruction Classic desserts that are deconstructed into their component parts and presented into unexpected ways encourage consumers to take a safe adventure with their dessert choice. Snacking The merging of day-parts beyond the traditional breakfast, lunch and dinner is creating more opportunities for lighter more portable sweet snacking options. This trend clearly benefits the bakery and patiserrie sectors but the growth coffee culture is driving opportunities for sweet accompaniments overall. veliche xmas digital magazine v4.indd 5 30/09/2016 10:11
FESTIVE BRIOCHE INGREDIENTS (CHOCOLATE BRIOCHE) 150 g milk 90 g salad oil 150 g egg yolk 120 g whole egg 75 g sugar 2 g dry yeast 300 g bread flour 8 g Christstollen spice 250 g Sensation 72 Belgian dark couverture chocolate 110 g candied fruits INGREDIENTS (SPICED FONDANT GLAZE) 200 g fondant sugar 5 g Christstollen spice 1. Make the brioche dough and weigh off 4 pieces of 200 g each. 2. Twist together the 4 pieces to create the brioche loaf. 3. Proof and bake at 190 C for about 30 to 40 min. 4. Make the glaze and cover the brioche. 5. Finish up with Temptation 64 Belgian dark couverture chocolate thin stripes. veliche xmas digital magazine v4.indd 6 30/09/2016 10:11
BLACK SESAME WHITE CHOCOLATE ÉCLAIRS INGREDIENTS (CHOUX PASTRY) 250 g water 250 g milk 4 g salt 200 g butter 170 g cake flour 140 g bread flour 400 g egg INGREDIENTS (SESAME ICING) 250 ml water 250 ml milk 4 g salt 200 g butter 170 g cake flour 140 g bread flour 400 g egg INGREDIENTS (WHITE CHOCOLATE CREAM) 150 ml heavy cream 35% 150 ml milk 60 g glucose 500 g Obsession 30 Belgian white chocolate 110 g unsalted butter INGREDIENTS (ICING GLAZE) 500 g sugar 150 ml water 20g black sesame seeds 1. Make the choux paste dough and pipe éclairs at 13 cm with a 2 cm flat nozer. 2. Prepare the white chocolate cream and fill up the éclairs. 3. Glaze with the icing, ensuring a clean top. veliche xmas digital magazine v4.indd 7 30/09/2016 10:11
PECAN WALNUT ORANGE VIENNOISE INGREDIENTS (PECAN WALNUT VIENNOISE) 250 g unsalted butter 250 g sugar 4 g whole egg 125 g pecan nut powder 125 g walnut powder 65 g cake flour INGREDIENTS ( ORANGE CHOCOLATE GANACHE FILLING) 225 g heavy cream 35% 25 g invert sugar 38 g fresh orange zest 310 g Intense 35 Belgian milk couverture chocolate 70 g unsalted butter 1. Prepare the pecan walnut dough and fill up pastry moulds. 2. Bake at 175 C during 20 to 30 min. 3. Make the orange ganache and leave it. 4. Fill up the centre with the orange ganache. 5. Dust with icing sugar and decorate the top with a chocolate half sphere, Crispy Crunchies, homemade crumble and dried raspberries veliche xmas digital magazine v4.indd 8 30/09/2016 10:11
WHITE CHOCOLATE THAI TEA YULE LOG INGREDIENTS (WHITE CHOCOLATE THAI TEA MOUSSE) 500 g vanilla sauce 380 g Obsession 30 Belgian white chocolate 60 g Thai tea powder/leaves 20 g gelatine leaves 500 g heavy cream 35% INGREDIENTS (SACHER SPONGE) 315 g egg white 280 g sugar 70 g icing sugar 210 g unsalted butter 210 g egg yolk 210 g melted Temptation 64 Belgian dark couverture chocolate 210 g bread flour 6 lemon zest INGREDIENTS (STRAWBERRIES CRUNCHIES) 225 g Intense 35 Belgian milk couverture chocolate 260 g pure hazelnut paste 100% 145 g Crispy crunchies 95 g frozen dried strawberries crispies INGREDIENTS (COCOA TOPPING) 250 g water 110 g heavy cream 35% 250 g sugar 70 g trimoline 110 g cocoa powder 35 g gelatine leaves 1. Prepare the sacher sponge, spread 1.5 cm high and bake. 2. Prepare the strawberries crunchies and spread 0.7 cm high on top of the sacher sponge. 3. Chill to harden. 4. Make the white chocolate Thai tea mousse. 5. Take the log cake mould, fill it up halfway and make sure the mousse goes on the sides until the top. 6. Add one layer of sacher sponge inside and fill up with white chocolate Thai tea mousse until the mould is 90% full. 7. Top up with the strawberries crunchies sacher sponge. 8. Leave it in the freezer. 9. When frozen, remove from the moulds and cover with cocoa topping. 10. Decorate with shards of white and milk chocolate and Crispy Crunchies on the sides. veliche xmas digital magazine v4.indd 9 30/09/2016 10:11
GINGER CHOCOLATE PRALINES INGREDIENTS 500 g heavy cream 35% 75 g invert sugar 25 g grated fresh ginger 1 lemon zest 450 g Intense 35 Belgian milk couverture chocolate 450 g Temptation 64 Belgian dark couverture chocolate 110 g unsalted butter 1. Boil the heavy cream and the invert sugar 2. Remove from the heat, add the ginger and the lemon zest. 3. Leave to infuse for at least 60 min. 4. Melt both couverture chocolates and add onto the lukewarm infused cream base. 5. Mix well and add the unsalted butter. 6. Blend very smoothly before pouring the ganache onto a frame of 0.7 cm high. 7. Leave it in a cold room. 8. Cut at a size of 1 x 3 cm and dip in Temptation 64 Belgian dark couverture chocolate. 9. Decorate with golden leaves. veliche xmas digital magazine v4.indd 10 30/09/2016 10:11
CINNAMON CRUNCHY PRALINES INGREDIENTS (CRISPY CRUNCHIES BASE) 225 g Sensation 72 Belgian dark couverture chocolate 260 g pure hazelnut paste 100% 145 g Crispy Crunchies 1. Melt the Sensation 72 Belgian dark couverture chocolate and the hazelnut paste. 2. Add onto the Crispy Crunchies. 3. Spread into a frame of 0.3 cm high. 4. Leave it in a cold room. INGREDIENTS (CINNAMON GANACHE) 375 g heavy cream 35% 70 g invert sugar 6 g cinnamon powder 1250 g Intense 35 Belgian milk couverture chocolate 85 g unsalted butter 1. Boil the heavy cream and the invert sugar. 2. Remove from the heat and add the cinnamon powder. 3. Leave to infuse for at least 60 min. 4. Melt the chocolate and add onto the lukewarm infused cream base. 5. Mix well and add the unsalted butter. 6. Blend very smoothly. 7. Pour the ganache onto a frame of 0.3 cm high containing the Crispy Crunchies base. 8. Add 0.7 cm ganache to reach a total of 1 cm high. 9. Leave it in a cold room before cutting 3 x 3 cm squares. 10. Dip the squares in Intense 35 Belgian milk couverture chocolate. 11. Decorate with dots of red colouring. veliche xmas digital magazine v4.indd 11 30/09/2016 10:11
ORANGE CARAMEL MILK CHOCOLATE INGREDIENTS (MILK CHOCOLATE MOUSSE) 225 g vanilla sauce 160 g Intense 35 Belgian milk couverture chocolate 7 g gelatine leaves 225 g heavy cream 35% INGREDIENTS (ORANGE CHOCOLATE GANACHE FILLING) 60 g sugar 1 vanilla stick 150 g fresh orange pieces INGREDIENTS (VANILLA CRUMBLE) 250 g cake flour 100 g unsalted butter 110 g sugar 110 g almond powder INGREDIENTS (COCOA TOPPING) 250 g water 110 g heavy cream 35% 250 g sugar 70 g trimoline 110 g cocoa powder 35 g gelatine leaves 1. Prepare the milk chocolate mousse and fill up desired flexi mould shapes with it. 2. Freeze hard and remove from the moulds. 3. Start cooking the orange caramel and let cool down before usage. 4. Prepare the cocoa topping. 5. Warm it up and fill up the milk chocolate mousse centre. 6. Leave it for a while. 7. Prepare half milk chocolate spheres and put a half on top. 8. Fill up with the orange caramel, vanilla crumble and decorate with candied orange peel and segments. veliche xmas digital magazine v4.indd 12 30/09/2016 10:11
RASPBERRY MILK CHOCOLATE DÉLICE INGREDIENTS (RASPBERRIES CRUNCH) 225 g Intense 35 Belgian milk couverture chocolate 260 g pure hazelnut paste 100% 145 g Crispy crunchies 95 g frozen dried raspberries crispies INGREDIENTS (INTENSE MILK CHOCOLATE CREAM) 75 g whole milk 150 g heavy cream 35% 60 g glucose 500 g Intense 35 Belgian milk couverture chocolate 110 g unsalted butter INGREDIENTS (BITTER COCOA MIRROR GLAZE) 400 g water 175 g heavy cream 35% 500 g sugar 85 g glucose 40 g invert sugar 160 g bitter cocoa powder 80 g gelatine leaves INGREDIENTS (TOASTED POPCORN) 1 microwave popcorn pack 1. Fill the flexi moulds up to 70% with the Intense chocolate cream. 2. Pre-cut the raspberries crunchies following the fleximat shape, size and top-up the cream. 3. Freeze the cakes until they ve hardened and remove from the flexi moulds. 4. Warm the mirror glaze to 45 C and glaze the crunchy bars. 5. Decorate with toasted popcorn and coloured chocolate. 6. Freeze dried raspberries and dots of raspberries dip. veliche xmas digital magazine v4.indd 13 30/09/2016 10:11
CHRISTMAS TRENDS 2016 Products DARK COUVERTURE CHOCOLATES / CHOCOLATE DOTS / 5KG BAG / BEST BEFORE: 24 MONTHS Sensation 72 Strong, powerful chocolate, with Min Solids: 72% a rich concentration of cocoa, Average Fat: 45% giving it a positive bitterness and predominant fruitiness. Temptation 64 Pronounced, dark bittersweet chocolate with a well-balanced cocoa taste and mild acidity. Viscosity: Min Solids: 64% Average Fat: 41% with a delicate cocoa taste. A must have for all artisans. Min Solids: Average Fat: 58% 37% chocolate with a soft bitter chocolate note that will serve all of your needs. Fruity/Flora Fruity/Flora Fruity/Flora Fruity/Flora Average Fat: 54% 35.1% Viscosity: veliche xmas digital magazine v4.indd 14 Viscosity: Min Solids: Essential 54 Well-balanced and rounded dark Viscosity: Emotion 58 Dark, bittersweet chocolate 30/09/2016 10:11
CHRISTMAS TRENDS 2016 Products Intense 35 Finest Belgian milk chocolate, composed with a pronounced milk profile, delicate caramel touches and a serene cocoa finish. Min Solids: 35% Av. Solids: 21.8% Average Fat: 36.5% A rich creamy white chocolate y Min Solids: 30% Av. Solids: 22.7% Average Fat: 37.1% with a superb balance of milky sweetness. Viscosity: y Frui Va y Viscosity: y SERVICE PRODUCTS Dark chocolate batons 8 cm / 1.6kg box / best before: 24 months Bake stable bittersweet chocolate, a must-have for all bakers. Crispy Crunchies / 2kg box / best before: 12 months Crunchy, golden brown flakes of crumbled crispy crepes. veliche xmas digital magazine v4.indd 15 V S Obsession 30 Fr Sw Sw WHITE CHOCOLATE / CHOCOLATE DOTS / 5KG BAG / BEST BEFORE: 18 MONTHS Fru F Sw MILK COUVERTURE CHOCOLATE / CHOCOLATE DOTS / 5KG BAG / BEST BEFORE: 18 MONTHS S Fru 30/09/2016 10:11 Van Vanil
@velichegourmet www.velichegourmet.com veliche xmas digital magazine v4.indd 16 30/09/2016 10:11