CHRISTMAS SEASON TRENDS & INSPIRATION

CHRISTMAS SEASON TRENDS & INSPIRATION

AS A CHEF, YOU ALWAYS AIM TO BE THE BEST. IN TERMS OF TASTE, QUALITY AND CREATIVITY. IT S COMPETING AT THE HIGHEST LEVEL. MASTERING YOUR CRAFT. REFINING YOUR SKILLS. THE INGREDIENTS YOU USE SHOULD REFLECT YOUR EXCEPTIONAL TASTE AND HIGH LEVEL OF QUALITY. VELICHE GOURMET PRESENTS A PURE AND SIMPLE ON TREND PRODUCT RANGE SUITABLE FOR EVERY APPLICATION. WITH A UNIQUE VELICHE GOURMET TWIST YOU TURN EVERY CLASSICAL DISH INTO ON TREND PRODUCTS YOU CAN BE PROUD OF. CONTEMPORARY AND FUTURE PROOF. CRAFTED WITH PASSION Purity Simplicity

FOR 2 CAKES INGREDIENTS (CHOCOLATE MOUSSE) 6 g gelatine 30 g cold water 300 g cream (35-40%) 210 g Emotion 58 Belgian dark couverture 85 g milk Part 4 85 g egg yolks 35 g water 140 g sugar Mix all the ingredients of part 1. Beat the cream and then store in the refrigerator. Melt the Emotion 58 Belgian dark couverture and heat the milk. Mix both components. Beat the egg yolks. Add the water and sugar together and heat at 121 C. Pour the hot sugar syrup onto the frothy egg yolks and beat until cold. TECHNIQUE FOR CHRISTMAS TROPICAL CHOCOLATE CAKE INGREDIENTS (CHOCOLATE ALMOND SPONGE) 75 g almond powder 75 g icing sugar 35 g Powder 300 g egg whites 165 g sugar 245 g egg yolks Mix all the ingredients of part 1. Beat the ingredients of part 2 in a greaseproof mixing bowl. When the mixture is stiff enough, gently mix in the egg yolks. Now add the dry ingredients from part 1. Spread a layer of the mix to 8 mm thick. Bake at 230 C/220 C in a deck oven or at 185 C in a convection oven. Cool immediately. Cut 3 strips of sponge per pillow. 1 x 5 x 19 cm and 2 x 6.5 x 19 cm. INGREDIENTS (MANGO AND PASSION FRUIT CREMEUX) 3 g gelatine 15 g cold water 95 g mango purée 70 g passion fruit 45 g egg yolks 55 g whole egg 45 g sugar 50 g butter Mix the ingredients of part 1 together. Mix the ingredients of part 2 and heat the mix at 85 C so that the egg products bind together. Add part 2 to part 1. Leave the mix to cool to 35 C/40 C. Mix in the butter using a hand blender. Fill a Mr Pillow mould or leave to cool down completely until pipeable. Pipe blobs (about 15 g) onto a stripe of sponge (5 x 19 cm) for the filling. INGREDIENTS (COCOA CRUMBLE) 12 g Powder 25 g pastry flour 2 g salt 40 g sugar 36 g almond powder 5 g fresh orange zest 35 g chilled knobs of butter 50 g Belgian dark Drops For coating: Emotion 58 Belgian dark couverture Add all the ingredients and mix until the crumb is at your favourite size. Divide over two oval baking rings and bake for 25 minutes at 180 C/170 C in a deck oven or at 155 C in a convection oven. Coat with some Emotion 58 Belgian dark couverture INGREDIENTS (BASIC GLAZE RECIPE) 32 g gelatine 190 g cold water 240 g water 480 g sugar 480 g glucose 320 g condensed milk Part 4 480 g Emotion 58 Belgian dark couverture Mix all the ingredients of part 1. Bring the ingredients of part 2 to the boil and heat to 103 C. Add the condensed milk. Add the soaked gelatine. Add Emotion 58 Belgian dark couverture. Continue mixing with a hand blender and colouring, if desired. Store in the refrigerator. For use: heat the glaze. Process at around 30 C and 35 C. Emulsify using a hand blender and glaze the products. ASSEMBLING Make sure that all parts are ready. Set up a preparation area and use silicone moulds. Make the mousse. Assemble the cake upside-down. Start with the mousse, smooth over the edge of the moulds, if desired. Place a layer of sponge on top of the mousse and place the mango filling on top. Add a bit more mousse and then another layer of sponge. Put in the freezer. Remove from the mould and place on a ring. Cover the cake with the glaze. Place the cake on top of the crumble base and assemble on top a piece of gold board. Decorate the cake with a decoration, silver leaf and marzipan snowflakes.

INGREDIENTS ( MISÉRABLE SPONGE) 60 X 40 SHEET 350 g icing sugar 350 g almond powder 70 g pastry flour 350 g egg whites 70 g sugar Mix all the ingredients of part 1. Mix all the ingredients of part 2. Add part 2 to part 1. Mix well. Pour into a 1-cm-thick tin. Bake for 25-30 minutes at 210 C/200 C in a deck oven or at 190 C in a convection oven. Cut out 5-cm pieces. TECHNIQUE FOR CHRISTMAS ICE CREAM CAKE SENSATION INGREDIENTS (BASIC CHOCOLATE MIX) 1500 g milk (3.5%) 15 g Cremodan SE30 55 g dextrose 100 g skimmed milk powder 40 g glucose 347 g sugar 405 g whipping cream 400 g Sensation 72 Belgian dark couverture Heat the milk at 40 C. Mix the thickener with the dextrose. Add the dry ingredients when the mix reaches 40 C. Heat at 85 C. Leave for a moment. Add the cream and Sensation 72 Belgian dark couverture. Mix well with a hand blender. Leave to cool to 4 C. Leave at 4 C for at least 4 hours for the flavour to develop. INGREDIENTS (SPICY SYRUP, 40%) 450 g water 215 g sugar 145 g glucose 42 g dextrose 2 g peppercorns 10 g cardamom 2 star anise 1 vanilla pod, split and remove pulp 3 cinnamon sticks Add all the ingredient in a pan and bring to the boil. Leave to rest overnight and pass through a sieve. INGREDIENTS (CHOCOLATE ICE CREAM WITH FOREST FRUITS AND SPICES) 250 g sugar syrup, 40% 100 g Powder 600 g spiced syrup, 40% 300 g forest fruit mix (frozen) Heat the 250 g of sugar syrup and mix with the Powder. Heat the 600 g of spicy syrup and pour over the forest fruits. Blend into a purée with a hand blender. Add both pastes to the basic mix one at a time and mix thoroughly using a hand blender. Churn in the ice cream maker. This recipe produces 5 litres of ice cream. INGREDIENTS (CRUMBLE) 45 g almond powder 45 g sugar 45 g pastry flour 1 g salt 1 g lime zest 10 g Belgian white Drops 45 g butter, slightly chilled Mix all the dry ingredients in the mixing bowl. Add butter and mix to obtain a crumble. Use 20 g of crumble for each 6-cm greased ring. Bake for 25 minutes at 155 C in a convection oven (rotation speed at 50-60%). INGREDIENTS (OBSESSION 30 SEMI FREDDO) 10 g gelatine 50 g cold water 450 g cream 100 g milk 250 g Obsession 30 Belgian white 65 g egg yolks 125 g whole egg 185 g sugar 50 g water Mix all the ingredients of part 1. Beat the whipping cream until firm but not stiff. Boil the milk and add to the Obsession 30 Belgian white. Add the gelatine to the white mix. Beat the egg yolks until light and frothy, boil the water with the sugar to 121 C. Pour onto the egg yolks and beat until cold. Fold the whipped egg yolk mixture through the white mix and add the whipped cream. Use immediately. INGREDIENTS (BASIC GLAZE RECIPE) 32 g gelatine 190 g cold water 240 g water 480 g sugar 480 g glucose 320 g condensed milk Part 4 480 g Obsession 30 Belgian white 4 g titanium oxide

Mix all the ingredients from part 1. Boil the ingredients from part 2 and heat to 103 C. Add the condensed milk. Add the soaked gelatine. Add the Obsession 30 Belgian white. Continue mixing with a hand blender and colour with titanium oxide, if desired. Store in the refrigerator. For use: heat the glaze. Process at around 30 C and 35 C. Emulsify using a hand blender and glaze the products. ASSEMBLING Make sure that all parts are ready. Set up the silicone moulds (85 ml stone Silikomart or similar) Pipe about 25 g of ice creamon top of the almond sponge pieces. Put back in the freezer. Make the semi freddo and fill the moulds up to 2/3. Press the filling into the centre. Add more semi-freddo, smooth over and finish with a piece of sponge. Freeze well. Remove the cakes from the moulds and cover with the white glaze. Place on a crumble base. Decorate with a decoration and a sprinkle of decorative sugar.

Boil the cream together with the sugar and glucose. Pour onto the gelatin to melt it and add the, mixing well to melt all of the dots. Add the mirror glaze and the colouring and use at 35/40 C. MONTAGE Fill the éclairs with the spicy orange cream. Glaze them with the red gloss glaze. Decorate with a Santa s belt made with modeling. INSPIRATION FOR CHRISTMAS SANTA-CLAIR COMPOSITION Éclair Dough Spicy Orange cream Red Gloss Glaze INGREDIENTS (ÉCLAIR DOUGH) 125 g water 125 g whole milk 125 g butter 0.5 g salt 2.5 g sugar 125 g flour 250 g egg Boil the water, milk, butter, salt and sugar. Add to the flour and mix in the mixer until the temperature falls to 55 C. Add the eggs and mix. Pipe the éclairs onto a tray with a fine star tip nozzle and place in an oven pre-heated to 190 C, then reduce the temperature to 150 C to bake. Leave for about 40 to 50 min. INGREDIENTS (SPICY ORANGE CREAM) 200 g mandarin juice 100 g orange juice 50 g gelatin mass (1/5) 250 g Obsession 30 Belgian white 100 g Intense 35 Belgian milk couverture 170 g butter 8 g orange zest 8 g five spices 150 g lemon Juice Heat the juices and gelatin mass. Pour onto the s and mix. Add the butter and blend, then add the orange zest, the five spices and finally the lemon juice and blend again. INGREDIENTS (RED GLOSS GLAZE) 100 g fresh cream 35% fat 72 g sugar 410 g glucose syrup 180 g gelatin mass (1/5) 225 g Obsession 30 Belgian white 700 g neutral mirror glaze SQ silver powder SQ red food colouring

Heat the frozen cherries and cherry purée together to 40 C. Mix the sugar and pectin, then add to the cherry mixture and boil. Pour a half cm layer onto the brownies and cover with a disc of biscuit without flour, freeze. MONTAGE Fill 16 cm ring with mousse and put frozen insert until the bottom of this one is at the same level of the ring. Remove the replace by remaining mousse and freeze. Glaze with the dark glaze and decorate with a pine cone made from milk. COMPOSITION Chocolate Brownies Chocolate Biscuit without Flour Mousse Cherry Marmalade Dark Chocolate Mousse Dark Chocolate Glaze for 5 rings of 16 cm INGREDIENTS (CHOCOLATE BROWNIE) 210 g sugar 20 g inverted sugar 120 g eggs 135 g butter 75 g fresh Cream 35% fat 95 g West African Mass 95 g Emotion 58 Belgain dark couverture ½ pc vanilla bean 75 g crushed almonds 82 g flour Mix the sugar, the inverted sugar and the eggs. Heat the butter and the cream and pour onto the West African Mass. Add this ganache to the first preparation and mix. Then add the vanilla pulp, the crushed almonds and the flour. INSPIRATION FOR CHRISTMAS BLACK FOREST UNDER SNOW Pour into a 16 cm ring and bake approximatively 10 min at 180 C. INGREDIENTS (CHOCOLATE BISCUIT WITHOUT FLOUR - for 1 plate 40x60) 250 g Sensation 72 Belgian dark couverture 200 g butter 50 g egg yolks 500 g egg whites 100 g sugar 3 g tartaric acid Melt the at 40 C and mix with the butter and egg yolks at the end. At the same time, mix the egg whites, sugar and tartaric acid to make a meringue, then carefully add it to the mix. For each 40 x 60 cm tray, spread out 900 g of mixture, then bake for 150 min at 170 C. INGREDIENTS (CHERRY MARMALADE) 150 g frozen cherries 450 g cherry purée 120 g sugar 12 g pectin NH INGREDIENTS (VANILLA MOUSSE) 110 g whole milk 25 g gelatin mass (1/5) 225 g Obsession 30 Belgian white 1 pc vanilla bean 500 g whipped cream 35% fat Heat the milk and gelatin and pour onto the and vanilla. At 35 C, mix carefully with the whipped cream. Pour a layer on top of the biscuits and marmalade and freeze. INGREDIENTS (DARK CHOCOLATE MOUSSE) 250 g whole milk 500 g Emotion 58 Belgian dark couverture 1000 g whipped cream 35% fat Boil the milk, pour onto the. At 38 C, add carefully the whipped cream. INGREDIENTS (DARK CHOCOLATE GLAZE) 135 g fresh cream 35% fat 40 g sugar 410 g glucose syrup 143 g Emotion 58 Belgian dark couverture 140 g gelatin mass (1/5) 120 g Powder 700 g neutral mirror glaze Boil the cream, sugar and glucose, then pour onto the gelatin mass to melt it. Add the and the Powder, mixing well to melt all of the dots, then add the mirror glaze. Blend the glaze and use at 35/40 C.

Blend the white almonds and the icing sugar until the mix became completely fluid and homogeneous. Mix with the Butter and add the matcha tea. When the praliné is at 30 C, add the Crispy Crunchies. INSPIRATION FOR CHRISTMAS XMAS TRUFFLE MONTAGE Half-fill the shells with the matcha tea praliné. Push the lime ganache into the praliné and leave to crystallize partially before removing the remaining praliné with a triangle knife. Leave to crystallize completely, then use a heater to warm up both moulds just enough to stick them together. Leave to crystallize before unmoulding. Decorate the truffles with a modeling element brushed in gold. COMPOSITION Coloured Chocolate Shell Lime Ganache Matcha Tea Praliné INGREDIENTS (COLORED CHOCOLATE SHELL) 95 g Butter 5 g green liposoluble food colouring 5 g yellow liposoluble food colouring 3 g silver powder 60 g Butter 40 g Obsession 30 Belgian white SQ Temptation 64 Belgian dark couverture Melt the first part of Butter at 50 C and blend with the colourings then add the glitter. Leave to cool to 28 C and spray into two 3 cm diameter half-sphere moulds, creating a homogenic layer on the surface. Then, heat the second part of Butter to 60 C and pour onto the white. Mix and leave to cool to 28 C before again spraying an even layer onto the coloured Butter and leaving to crystallize. Temper the dark and fill the moulds, creating a black shell then again leave to chrystallize. INGREDIENTS (LIME GANACHE) 140 g lime juice 80 g Glucose Syrup 50 g Butter 4 g lime zest 450 g Obsessio 30 Belgian white 100 g Intense 35 Belgian milk couverture 182 g butter Heat the lime juice, glucose and Butter to 65 C. Pour onto the lime zest, s and butter, then blend to a nice emulsion. Spray a thin layer of Butter at 28 C into a 2 cm halfsphere mould and leave to crystallize. Fill the mould with the ganache at 30 C. Leave to crystallize for about 1 day before unmoulding the ganache. INGREDIENTS (MATCHA TEA PRALINE) 235 g white almonds 180 g icing sugar 82 g Butter 30 g matcha tea powder 50 g Crispy Crunchies

Heat the first part of raspberry purée with the gelatin mass, then pour onto the s. Blend with the butter into this mixture, then add the second part of raspberry purée and colouring and blend again. Fill 2 cm cubic moulds with the mixture and freeze them. INSPIRATION FOR CHRISTMAS A RIDE ON FLOATING ISLAND MONTAGE On a plate, pour out a base of white Crème Anglaise, then add some pieces of the whipped egg whites. Sprinkle some cocoa crumble over the plate. Finish the dessert with a sled made of dark, then set a raspberry cream on top decorated to look like a gift. COMPOSITION Whipped Egg Whites White Chocolate Crème Anglaise Crumble Raspberry Cream INGREDIENTS (WHIPPED EGG WHITES) 150 g egg whites 85 g sugar Whip the egg whites, then gradually add the sugar. Transfer the mixture into 2 ring moulds on a silicone sheet (diameter 16 cm x height 4.5 cm and diameter 10 cm x height 3 cm). Bake in the oven at 180 C for 3 to 4 min. Leave to cool before use. Turn them over so that the top shows a nice white colour and cut off any rough edges. INGREDIENTS (WHITE CHOCOLATE CRÈME ANGLAISE ) 125 g soya milk 125 g fresh cream 35% fat 25 g egg yolks 50 g Obsession 30 Belgian white Boil the soya milk and the fresh cream together. Pour half onto the egg yolks and the other half onto the preparation and heat to 82 C. Pour onto the and mix. Leave to cool in the refrigerator. INGREDIENTS (COCOA CRUMBLE) 50 g Powder 150 g flour 200 g almond powder 150 g sugar 150 g butter 2 g salt Blend all the ingredients to obtain a crumble. Spread out on a tray and bake at 160 C for about 18 min. INGREDIENTS (RASPBERRY CREAM) 150 g raspberry purée 23 g gelatin mass (1/5) 150 g Obsession 30 Belgian white 25 g Intense 35 Belgian milk couverture 85 g butter 75 g raspberry purée sq red food colouring

PRODUCTS Sw Co Best before: 24 months Sensation 72-5 kg bag Strong, powerful, with a rich concentration of cocoa, giving it a positive bitterness and predominant fruitiness. Temptation 64-5 kg bag Pronounced, dark bittersweet with a well-balanced cocoa taste and mild acidity. Emotion 58-5 kg & 10 kg bags Dark, bittersweet with a delicate cocoa taste. A must have for all artisans. Min Solids: 72% Average Fat: 44% Intense 35-5 kg bag Finest Belgian milk, 64% Average Fat: 40% Viscosity: Min Solids: Min Solids: Average Fat: 58% 37% Viscosity: Min Solids: composed with a pronounced milk profile, delicate caramel touches and a serene cocoa finish. Av. Solids: Average Fat: 35% 21.8% 36% Best before: 18 months Obsession 30-5 kg bag A rich creamy white with a superb balance of milky sweetness. Viscosity: Min Solids: Av. Solids: Average Fat: 30% 22.7% 36% Viscosity: We purchase a volume of cocoa from Rainforest Alliance Certified farms equivalent to the volume used in this product range. For more see: /sustainability F BAKERY BAKERY S S Bake stable Available in Belgian Dark, and White s DAIRY BAKERY Fr Belgian Chocolate Drops 7500/kg 10 kg box Va Crispy Crunchies 2 kg box Crunchy, golden brown flakes of crumbled crispy crepes Vanil Cr Sw DAIRY DAIRY Fr Fru High fat Powder 1 kg bag 22/24% Fat Fr Best before: Dark (24 months) & White (18 months) s, Crispy Crunchies (12 months) S Cr INCLUSIONS SC West African Mass 3 kg bucket Dots shape Ea C Fru BELGIAN WHITE CHOCOLATE / CHOCOLATE DOTS Deodorized Butter 3 kg bucket Dots shape months) Viscosity: BELGIAN MILK COUVERTURE CHOCOLATE / CHOCOLATE DOTS Best before: 18 months Best before: mass and powder (24 months) Butter (18 Ea COCOA PRODUCTS E BELGIAN DARK COUVERTURE CHOCOLATES / CHOCOLATE DOTS We purchase a volume of cocoa from Rainforest Alliance Certified farms equivalent to the volume used in this product range. For more see: /sustainability Van

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