RECIPE

INSPIRATION
ULTIMATE
BROWNIES
REC IP E

ULTIMATE BROWNIES
REC IPE
Piled atop a thick strip of chewy brownie, plump juicy raspberries,

Sicilian pistachios and crisp grenadine tuile dress up this standard treat.
Chef

Celine Plano

Technical Advisor - Chicago CHOCOLATE ACADEMY Center

In a microwave-safe bowl, melt together the butter, chocolate

270 g butter 83% fat
and cocoa mass.
350 g milk chocolate
Callebaut Select 823NV
185 g Callebaut cocoa
mass 100%

Assembling Schema
Fresh raspberries and
Scilian pistachios
Grenadine Tuile

FANCY
BROWNIES

Raspberries
Brownie

6 whole large eggs

4 g salt
270 g granulated sugar
10 g vanilla extract

In the mixer with the whisk attachment, whip together the

eggs, salt, sugar, and vanilla extract for 3 minutes at medium
speed. Then pour in the melted chocolate butter mixture and
mix at slow speed.

140 g all purpose flour

3 g baking powder

Sift the flour and baking powder. Then fold these into the
mixture by hand.

Pipe the batter into individual silicon molds and bake at 165C (330F) for about 20 minutes.

GRENADINE
TUILE

60 g granulated sugar
18 g all purpose flour

In a microwave-safe bowl, mix the sugar and flour together.

37 g melted butter
30 g grenadine syrup

Add the melted butter, then the grenadine syrup.

Refrigerate for 2 hours. Once cooled down, spread onto silicone mat. Bake at
115C (240F) for 20 minutes. Turn off the oven, while still warm, cut to the desired
shape. Cool completely and store flat in airtight container with silica until ready to use.
Layer and decorate as desired with Grenadine Tuile, fresh raspberries, and Sicilian
pistachios. Pair with chocolate ganache and raspberry sorbet.

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RECIPE

INSPIRATION
DARK
ORANGE
REC IP E

DARK ORANGE
REC IPE
This Dark Orange recipe

is perfect match of dark chocolate and

orange with a sophisticated look that you could proudly showcase at your
window display.

Chef

Mark Ducobu

Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium

Assembling Schema

Chocolate decoration
Safari

NO-FLOUR
SPONGE

(for a 40 x 60 cm tray)

Kumquat

280 g egg whites

150 g sugar

Whip.

220 g egg yolks

Add.
135 g ground almonds (50% mix of finely
ground almonds/50% sugar)
35 g cocoa powder Callebaut CP
Bake for 15-20 mins at 190C.

Dark chocolate glaze

No-flour sponge
Orange crme
Madagascar chocolate mousse
Nougatine
No-flour sponge
Pulverised white chocolate

ORANGE
CRME

272 g whipping cream

20 g orange juice
82 g egg yolks
55 g sugar

Poach at 82C.
Leave to cool down to 40C.

20 g Cointreau
1 leaf of gelatine

Add.

Pour into Flexipan moulds.

MADAGASCAR
CHOCOLATE
MOUSSE

NOUGATINE

560 g syrup

Bring to the boil.

315 g egg yolks

Add.
Leave to cool down to 30C.

1010 g dark chocolate Callebaut Origine

Madagascar

Add.

1965 g whipping cream

Fold in.

32 g milk
78 g butter
32 g glucose

Bring to the boil.

92 g sugar
2 g pectin (for baking)

Fold in.

187 g chopped almonds

8 g cocoa powder Callebaut CP

Add.

Divide and spread over 2 baking sheets and bake.

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DARK GLAZE

142 g whipping cream

56 g glucose
56 g sugar

Bring to the boil.

142 g dark chocolate Callebaut Select

811NV

Add.
Leave to cool down to 35C.

56 g butter

Fold in and mix.

RECIPE

INSPIRATION
MOELLEUX
CHOCOLAT
REC IP E

MOELLEUX CHOCOLAT
REC IPE
This molten cake surprises and delights, when sweet and luscious whitechocolate lava spills out the slightly-bitter dark chocolate cake, for the
perfect balance of tastes.

Chef

Celine Plano

Technical Advisor - Chicago CHOCOLATE ACADEMY Center

Assembling schema

10 g cornstarch
125 g whole milk 3.5%

Dilute the cornstarch into the cold milk.

125 g heavy cream 35%

Place milk with cornstarch and cream into a pot and

bring to a boil stirring constantly.

250 g white chocolate

Callebaut Select W2NV

Place chocolate into mixing bowl then cover with

the hot liquid mixture and mix with a whisk until
thoroughly blended. Finally, emulsify with immersion
blender for 30 seconds.

5 g room temperature water

Add the water. Pipe onto silicone molds and freeze.

Chocolate pencils
Moelleux chocolat

ice-cream

INSERT FOR
MOELLEUX
CHOCOLAT

Notes: If desired, you may alter the recipe to include 7 g of fresh grated ginger,
substitute raspberry puree for the milk and add 12 g of pistachio paste or add 15 g of
orange zests.

insert

MOELLEUX
CHOCOLAT

200 g dark chocolate Callebaut

Select 811NV
200 g butter 83% fat

In a microwave-safe bowl, melt chocolate and butter

in 30 second increments.

120 g egg yolks

200 g whole eggs
100 g granulated sugar

In the mixer with the whisk attachment, whip the egg

yolks, whole eggs and sugar for 3 minutes at medium
speed until light and fluffy. Then pour in the melted
chocolate butter mixture and mix at slow speed until
well incorporated.

50 g all purpose flour, sifted

By hand, fold in the sifted flour.

Pipe into rings lined with parchment paper or greased aluminum cups, placing an insert
in the center. Freeze and bake from frozen to order for 12 minutes at 165C (330F).

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RECIPE

INSPIRATION
THREE FLOOR
SMORES
REC IP E

THREE FLOOR SMORES

REC IPE
This work of art is layered with the same creamy, rich components
of a standard smore, but requires a plate rather than a skewer for
assembly.

Chef

Celine Plano

Technical Advisor - Chicago CHOCOLATE ACADEMY Center

Assembling Schema
Graham cookie

SALTED
CARAMEL
SAUCE

Dark chocolate ganache

Salted caramel sauce
Vanilla marshmallow
Chocolate sticks
Ice-cream

DARK
CHOCOLATE
GANACHE

270 g whole milk 3.5%

5 g fleur de sel

Heat up the milk and fleur de sel to a simmer.

500 g Callebaut
Caramel Loaf (Filling)

Cut the caramel loaf into small pieces. Add the caramel and
melt on low heat, stirring continuously the sauce is smooth.

500 g heavy cream 35%

80 g glucose
2 g vanilla beans

Heat the cream, glucose and vanilla beans to 75C (170F).

650 g dark chocolate

Callebaut Select 811NV

Place chocolate into mixing bowl, then strain in 1/2 of the

cream mixture and mix with a whisk until thoroughly blended
and continue to add the remaining cream, stirring until
completely smooth. Finally, emulsify with immersion blender
for 30 seconds.

Allow the ganache to set at room temperature to a piping consistency (approximately 4 hours).

GRAHAM
CRACKER
DOUGH

240 g whole wheat flour

125 g all purpose flour
3 g baking powder
2 g baking soda

Sift all the flour, baking powder and baking soda together.

110 g butter 35%

110 g brown sugar
80 g honey
2 g salt

Cream the butter, brown sugar, honey and salt.

120 g whole milk 3.5%

Mix the whole milk and vanilla extract. Do not overmix.

Refrigerate the dough overnight or sheet out between parchment paper. Cut the
desired shape and bake at 175C (350F) for 13 to 15 minutes.
100 g water
Place the water, corn syrup and sugar. Cook to 105C (220F).
325 g corn syrup
Pour into the mixing bowl and allow to cool down to
325 g granulated sugar 90C (195F).

VANILLA
MARSHMALLOWS

RIBE
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126 g gelatin mass

Add the gelatin mass. Whip the mixture for 12 minutes.

5 g vanilla extract

Add the vanilla extract and whip for 1 minute. Pipe the
marshmallow in logs on greased parchment paper.

snow sugar

Sprinkle with snow sugar, and heat gently with a kitchen

torch to brown slightly.

Let set for 3 hours at room temperature before cutting in the desired shape.
*Note: For proper hydration, use approximately a 1 to 5 ratio of gelatin to water. For
this recipe, that means 21 g of gelatine for 105 g of cold water.
Build the smores by alternating layers of graham cookie, marshmallow and soft ganache.
Serve with the ice cream of your choice, accented with salted caramel sauce, chocolate
sticks, marshmallow and additional garnishes to your liking.

RECIPE

INSPIRATION
CHOCOLATE
TARTLETS
REC IP E

CHOCOLATE TARTLETS
REC IPE
This recipe is perfect example of how to achieve a great result
bringing together dark chocolate ganache and raspberry.

by

Chef Alexandre Bourdeaux

Technical advisor - CHOCOLATE ACADEMY Center Belgium

Assembling Schema
Raspberries
Chocolate
ganache

CHOCOLATE
PASTE

Raspberry pips

160 g butter
100 g icing sugar

Process in a food mixer until blended together.

50 g eggs

Add.

250 g flour
35 g ground almonds
10 g cocoa powder Callebaut CP
1 g salt

Add and mix until you have a paste. Leave to cool

down one night and spread out in a layer 2 mm thick.

Bake at 170C for 12 to 15 minutes.

Chocolate tartlet

RASPBERRY
PIPS

CHOCOLATE
GANACHE

500 g raspberries
250 g sugar
Juice of 1/2 lemon

Bring to the boil and cook for 3-4 minutes until you
have a jam-like consistency.

600 g cream 35%

70 g invert sugar
540 g dark chocolate Callebaut
Strong 70-30-38NV

Bring the cream and the invert sugar to the boil,

pour over the chocolate and emulsify.

210 g softened butter

Add when it reaches 40C.

Pour into tartlets at 30-35C.

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RECIPE

INSPIRATION
DOUBLE CHOCOLATE

COOKIES
REC IP E

DOUBLE CHOCOLATE COOKIES

REC IPE
These decadent cookies are sure to please chocolate lovers of all kinds,
with a delicious blend of both milk and dark chocolate. Their thick
and gooey chocolate base is balanced with crunchy nuts.

Chef

Celine Plano

Technical Advisor - Chicago CHOCOLATE ACADEMY Center

Assembling schema

In a microwave-safe bowl, melt the cocoa mass, chocolates

272 g butter 83% fat
260 g Callebaut cocoa and butter together in 30 second increments.
mass 100%
90 g milk chocolate
Callebaut Select 823NV
190 g dark chocolate
Callebaut Select 811NV

chocolate cookie

COOKIE
DOUGH

white chocolate

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300 g whole eggs

550 g granulated sugar
4 g salt
2 g vanilla extract
2 g coffee extract

In the mixer with the whisk attachment, whip the eggs, sugar,
salt and extracts until the mix is fluffy and pale yellow. Then
at slow speed, incorporate the chocolate butter mixture into
the egg mixture.

140 g all purpose flour

4 g baking powder

Sift the flour and baking powder together. Then add these dry
ingredients to the mixture.

180 g walnut pieces

350 g pecan pieces

Add the pecans and walnuts and mix well by hand.

RECIPE

INSPIRATION
MILK CHOCOLATE

LEMON
GINGER DOME
REC IP E

MILK CHOCOLATE

LEMON GINGER DOME

REC IPE
Lemon and ginger bring a more sophisticated taste to the classic
chocolate mousse that everyone knows and loves

Chef

Celine Plano

Technical Advisor - Chicago CHOCOLATE ACADEMY Center

Assembling Schema

Dentelle
chocolate
Mousse
dome

DENTELLE
CHOCOLATE

20 g butter 83% fat

25 g Callebaut cocoa
mass 100%
25 g glucose syrup

In a saucepan, melt together the butter, cocoa mass and

glucose syrup.

80 g granulated sugar
5 g Callebaut CP cocoa
powder 24% fat

Sift the sugar and cocoa powder together. Then add into the
melted mixture.

40 g cold water

Stirring constantly, at low heat, add water and mix well.

Once cooled, spread thinly onto a silicone mat. Bake at 175C (350F) for 8 minutes.
Store flat in airtight containers until ready to use.

Sable

100 g heavy cream 35% In a saucepan, heat the cream, ginger and lemon zest to 90C
5 g grated fresh ginger (190F). Add the gelatin mass and stir.
4 g lemon zest
10 g gelatin mass*

MILK CHOCOLATE

LEMON GINGER
MOUSSE DOME

250 g milk chocolate

In a microwave-safe bowl, melt the chocolate in 30 second
Callebaut Select 823NV increments. Strain the warm cream mixture into the melted
chocolate and mix well with a whisk until thoroughly blended.
Finally, emulsify with an immersion blender for 30 seconds.
Let the chocolate base cool down to 30C (90F).
200 g heavy cream 35%, Fold the whipped cream into the chocolate mixture.
whipped to soft peaks
Pipe the chocolate mousse into 8 silicon dome molds and freeze.
*Note: For proper hydration, use approximately a 1 to 5 ratio of gelatin to water.

70 g almond flour
Mix the almond flour, confectioner sugar and fleur de sel
180 g confectioners sugar together.
2 g fleur de sel

SABLE DOUGH

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300 g butter 83% fat,

room temperature

In the mixer with paddle attachment, add the butter and mix
well at low speed.

100 g whole eggs

Add the eggs, mix slowly.

500 g all purpose flour

Add the flour and mix at slow speed until homogenous.

Refrigerate for a minimum of 4 hours, preferably overnight, then sheet out to desired
thickness. Cut into discs the same size as the domes, then bake at at 175C (350F)
until golden brown (approximately 20 minutes).
Set the tart disc on a plate, then place mousse dome on top and finish with a decorative
piece of dentelle chocolate to add a flourish.

RECIPE

INSPIRATION
CHOCOLATE
CAKE
REC IP E

CHOCOLATE CAKE
REC IPE
Let your customers

discover the perfect harmony between dark

chocolate, dried fruits and seeds given by this luscious gift.

Chef Beverley Dunkley

Technical advisor - CHOCOLATE ACADEMY Center UK

Assembling Schema
Chocolate ribbon
Chocolate
roll-out-fondant
Marzipan

Chocolate cake
Chocolate leaves

CAKE

175 ml rum
125 g raisins
70 g currants
50 g chopped dates
50 g candied peel (citrus fruits)
50 g dried sour cherries

Place all the ingredients in a bowl and leave to soak for at

least one hour.

75 g whole walnuts
75 g flaked almonds
50 g whole hazelnuts

Set the oven to 140C. Gently roast all the nuts until light
brown.

125 g unsalted butter

50 g castor sugar

Cream the butter and sugar.

100 g plain flour

1 teaspoon mixed spice

Sieve together onto the creamed butter and sugar.

150 g whole eggs

Add the eggs to the mixture one at a time, blending all

ingredients into a smooth dough.

175 g ground almonds

Zest of 1 lemon

Stir in and add the marinated fruit and roasted nuts.

450 g clear honey

300 g melted dark chocolate
Callebaut Select 811NV
1 tablespoon black treacle

Stir in.

Line a 23 cm round cake tin with greaseproof paper. Pour the cake dough into the tin and bake for
2 to 2 hours. Cool in the tin. Store wrapped in aluminium foil.

CHOCOLATE
ROLL-OUT
FONDANT

1 gelatine sheet (3.18 g)

Soak the gelatine in cold water for 20 minutes.

40 ml water

Dissolve the gelatine in the water over a gentle heat.

80 g glucose
30 g white vegetable fat
1 dessert spoon of glycerine

Add and dissolve gently together without overheating.

1 teaspoon of vanilla

Add.

340 g icing sugar

190 g cocoa powder Callebaut CP

Sieve together. Add a little bit at a time to the cooled

liquids.

Use straight away or store wrapped in cling film in an airtight container. Knead well before use.
Cover the cake with marzipan.
Coat the cake with the chocolate roll-out fondant.

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FINISHING AND
PRESENTATION

In advance make some chocolate leaves: pre-crystallise plain, milk and white chocolate, mould
leaves and before they are set sprinkle with chopped dried fruits and nuts.
Mould a ribbon by pre-cutting a transfer into thin strips: Spread pre-crystallised chocolate onto
the transfer strips and curl around a knife steel to create the curled ribbon. Place in the fridge
for 5 minutes, remove from steel, carefully peel off transfer after 20 minutes. To create the bow
spread pre-crystallised chocolate onto the strips one at a time and on setting fold together. Again
place in the fridge for 5 minutes. After 20 minutes carefully peel off the transfer.
Arrange the chocolate leaves on the cake in a wheat sheaf design attaching with pre-crystallised
chocolate.
Arrange ribbon and attach with pre-crystallised chocolate.

RECIPE

INSPIRATION
THE FLAVOURS
OF AFRICA
REC IP E

THE FLAVOURS OF AFRICA

REC IPE
The roasted coffee and the fresh hints of orange and mint create a
sort of small taste explosion. The crunch supports that together with

mixture of dark and milk chocolate, turning it into a great taste sensation.

Bart Van Cauwenberghe

Callebaut Ambassador Belgium

Assembling schema
crunchy praline
african ganage

ORANGE GEL

chocolate shell

AFRICAN
GANAGE

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CRUNCHY
PRALINE

Juniper berries
Mint
Vanilla
100 g orange juice
60 g orange pulp
40 g passion fruit
50 g sugar

Bruise the berries.

Cut the mint.
Cut the vanilla pod and scrape off the seeds.
Put everything in a bowl and heat, until just below
boiling temperature.
Take away from the heat and leave to infuse for a few
hours or even overnight.

3 g agar agar

Mix the juice mixture and stir in the agar agar.

Put back on the heat until it is well absorbed.
Pour into a container.

Cardamom seeds
Coffee beans

Put the seeds and the beans into a pan to roast them
at a high temperature. Keep stirring the seeds and
beans to keep them from burning.
As soon as they release their aromas, take away
from the heat.

200 g cream
50 g glucose
7 g powdered coffee

Mix the ingredients and add the cardamom and

coffee.
Bring to the boil and leave to infuse for a few
minutes.
Sieve.

100 g dark chocolate

Callebaut Strong 70-30-38NV
125 g milk chocolate
Callebaut Select 823NV
25 g butter

Pour the cream onto the Callets and mix well into a
homogenous ganache.
Mix in the butter.
Pour into a piping bag and put away to harden.

30 g milk chocolate
Callebaut Select 823NV
50 g cocoa butter

Melt cocoa butter and chocolate and mix.

200 g classic hazelnut praline

Callebaut PRA-CLAS
80 g ground speculoos (Belgian
caramelised biscuits)

Add everything to the chocolate mixture and mix

well.

RECIPE

INSPIRATION
CHOCOLATE
MACARONS
REC IP E

CHOCOLATE MACARONS
REC IPE
Macarons have a reputation about being difficult to make. However, with a

little touch of these patisserie beauties and this perfect chocolate ganache, it

has been never so easy to create trendy window display for chocolate lovers.

Chef Alexandre Bourdeaux

Technical advisor - CHOCOLATE ACADEMY Center Belgium

Assembling schema

CHOCOLATE
MACARONS

500 g equal parts of ground

almonds and icing sugar
30 g cocoa powder Callebaut CP
85 g egg whites

Process in the food mixer to obtain an almond paste.

80 g egg whites

Whip.

225 g sugar
60 g water

Heat and pour over the whipped egg whites to obtain

an Italian meringue. When it has cooled down, mix in
the almond paste.

Shape into macarons on a baking sheet with baking paper. Bake at 160C for
approximately 10-12 minutes.

Macaron Biscuit
Chocolate
Ganache

CHOCOLATE
GANACHE

620 g cream 35%

64 g invert sugar
400 g dark chocolate Callebaut
Strong 70-30-38NV
80 g milk chocolate Callebaut
Select 823NV

Bring to the boil and pour over the chocolate in two

batches.

Blend until you have an emulsion and leave to cool. Spread the ganache between two
macaron shells.

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