essential guide to chocolate

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2/152|restaurant|ESSENTIAL GUIDE TO CHOCOLATE

INTRODUCTION

Dear chef,

Callebaut is about much more than quality

chocolate. Our companys key aim is to offer

solutions to chefs at all levels that work withchocolate. If youre looking for ingredients that

allow you to stand out from the crowd,

or whether you aim for desserts that guarantees agreat taste and can be prepared simply and easily,

then Callebaut is your ideal partner.

I have tested and experienced the companysexpertise myself. My years as a pastry chef and as

head of the UK Academy have taught me to be

critical and demanding, and Im pleased to saythat Callebaut has met every one of my demands.

I continue to be impressed with the taste, texture

and look of the end result, the time I can save andthe overall efficiency and pleasure that comes

with using Callebauts products

and services.

Youll be amazed with the end result too. Iftheres anything youd like to know, dont hesitate

to visit us at www.callebaut.com

BEVERLEY DUNKLEY

3 FROM BEAN TO BARTransforming cocoa beans into

Callebauts quality ingredients

4-5CHOC TRENDS

The new techniques, approaches

and trends in the chocolate realm

6-7THE RANGE

Our essential guide to Callebauts

key products

8-9TEMPERING

Tempering your chocolate: all you

need to know

10-11PLATING

Top 10 ways to make your chocolate

creations look the part

12-14RECIPES

A mouth-watering selection ofrecipes that showcase taste, skill

and versatility

15TROUBLE-SHOOTING &

THE ACADEMY

Problem-solving on the chocolate

front and courses at Callebauts

Chocolate Academy

CONTENTS

William Reed Business Media Ltd 2012 All rights reserved.No part of this publication may be reproduced, stored in aretrieval system, or transmitted in any form or by any means,electrical, mechanical, photocopying, recording or otherwisewithout the prior written permission of the publisher.

BROUGHT TO YOU BY

A QUESTIONOF QUALITY


3/15ESSENTIAL GUIDE TO CHOCOLATE|restaurant|3

From bean to barTHE COMPLEX TRANSFORMATION OF CALLEBAUTS COCOA BEANS

TO QUALITY COOKING INGREDIENT

THE TREE

IT ALL STARTS WITH THE COCOA TREE. The

type of soil that it is grown in and the climatic

conditions determine the flavour of the cocoa and

the products that are eventually created with it.

The cocoa tree flowers thousands of tiny pink and

white flowers throughout the year, but only 30 orso flowers will develop into cocoa pods. These are

fully grown after six months and harvested twice a

year (main crop and mid crop).

HARVESTING

AFTER CUTTING THE PODS OPEN, the beans are

removed and left to ferment for five to seven days

to develop aroma and flavour. After fermentation,

beans are left to sun dry for about six days until

moisture content is between 6% and 8%. They are

then brought to a collection centre where they are

graded, packed and allotted a quality code before

being shipped from ports to different Barry

Callebaut plants or processed in origin countries.

BEAN TO LIQUOR

AFTER HARVESTING, the cocoa beans are

cleaned, dried and broken and the shells removed

so only pieces of kernel referred to as cocoa nibs

remain. The nibs are then roasted before being

ground. This process yields three products: cocoa

liquor, cocoa powder and cocoa butter.

MAKING THE CHOCOLATE

THE PRODUCTION OF LIQUID CHOCOLATE

involves three processes: mixing, refining and

conching (a process that smooths the chocolate).

The selection and ratio of the ingredients are

critical to the final product. Dark chocolate is made

from mixing and processing cocoa liquor, cocoa

butter, sugar and vanilla. The same formula is used

for milk chocolate but with the addition of milk

powder. White chocolate uses the same recipe as

milk but the cocoa liquor is omitted. It is then

tempered, cooled and finally moulded into callets

and packaged before making its journey to you.

THE COCOA TREE FLOWERSTHROUGHOUT THE YEAR

COCOA PODS TAKE SIXMONTHS TO MATURE

BEANS ARE SUNDRIED TOREDUCE MOISTURE CONTENT

ONCE GRADED, THE BEANSARE SHIPPED FORPROCESSING

BARRY CALLEBAUTPROCESSINGPLANTS ARE

LOCATED AROUNDTHE WORLD

THE PRODUCTION OFLIQUID CHOCOLATE IS

THE LAST STAGEBEFORE MOULDING

GROWTH & PRODUCTION



TrendspottingTHE NEW APPROACHES, TECHNIQUES AND INGREDIENTS CAUSINGA STIR IN THE UPPER ECHELONS OF THE CHOCOLATE WORLD

NOSTALGIA. SIMPLICITY. UNUSUAL LOCALLY

SOURCED INGREDIENTS. Haute chocolate trends

often mirror what is going on in the wider

restaurant landscape. Take the idea of nostalgia. In

the restaurant sector, this need for familiarity and

comfort has bought about the reinterpretation of

traditional British comfort dishes. In the chocolate

world its having an equally marked effect, as Bill

McCarrick, owner of Sir Hans Sloane chocolate

shop in Byfleet, Surrey, explains. When I was a

child we almost never ate dark chocolate. Lookingback 30 years and taking inspiration from sweet

shops has caused a resurgence in milk and white

chocolate. There used to be a certain snobbery at

the top-end it was dark chocolate or nothing.

This rediscovery of milk and white chocolate

is a positive because it can increase the range of

chocolate dishes on a restaurant menu. Instead

of simply offering a dark chocolate-based dessert,

chefs can add a lighter variety and thereby cater

for a broader range of tastes. Indeed, chefs now

need to be open to the fact that milk chocolate and

white chocolate often seen as being intrinsically

cheap and cheerful can be very, very good. If you

want proof, check out the milk chocolate categoryof Callebauts Single Origin range.

So what are the key ingredients and flavour

combinations that chocolatiers and pastry chefs

HAY PRESTO: SIR HANS

SLOANE CHOCOLATEFLAVOURED WITH HAY



CHOCOLATE TRENDS

will be using in 2012? Salted caramel is

on a downward trajectory after a long

run of fashionability, and is likely to

be replaced by cleaner, more acidicflavours. At last years World Chocolate

Masters competition, UK contestant

John Costello stuck to simple

fruit flavours such as apricot,

passion fruit and raspberry for

his creations, which included

moulded and dipped pralines and a

chocolate entremet.

I dont like off-the wall flavours

in my chocolate and Im a stickler

for simplicity. When youre working

with high-quality chocolate it pays to

keep the matches straightforward as it

showcases the chocolate better, he says.

William Curley, who founded his

eponymous chocolate shop in 2004 after working

in the restaurant sector under the likes of Pierre

Koffmann and Marco Pierre White, agrees.

The foundation of what I do is quite traditional,

it is possible to over-innovate in this field. I dont

like complication, he says.Curleys products are simple, clean but

occasionally unusual, utilising specialist Japanese

ingredients including wasabi, vinegars and

Yamazaki single malt whisky.

The latter example highlights another

trend in the ascendancy the useof named premium and super

premium spirits.

Despite the increased use of

milk and white chocolate,

chocolate products are generally

getting less and less sweet

and this looks set to continue.

A common mistake is the

oversweetening of chocolate-based

desserts. Too much sugar will

greatly inhibit the bitter and fruity

notes that characterise high-quality

chocolate, counsels James Petrie, head

of creative development at The Fat Duck

Group and the UKs judge at the 2011

World Chocolate Masters.

Tying in with the wider-restaurant

scene is a DIY movement that sees some

chocolatiers going as far as making

their own couverture. Sir Hans Sloanes

McCarrick was the first UK chocolatierto invest in a small-scale conching

[a process to refine chocolates

texture and flavour] machine, and

now produces his own

chocolate varieties

using cocoa paste

sourced directly

from plantation.

McCarrick is also

working with Simon

Jenkins, head pastry

chef at The Dorchester

Collection-owned Coworth Park in

Ascot, Berkshire, on a range of chocolate

flavoured with ingredients from the

hotels immediate surroundings.

Our first chocolate is flavoured

with hay, McCarrick explains.

We get it cleaned and sterilised

and add it to the chocolate during the

conching process. It took a while toget it right. Add too much hay and its

a bit like eating a chocolate bar in a

gerbil cage.

TASTE OF JAPAN:

YAMAZAKI SINGLEMALT WHISKY

CRACKERS: BILL

MCCARRICKS PLAYFUL

TAKE ON EASTER EGGS

REDISCOVERY: WHITE

AND MILK CHOCOLATE

ARE BACK IN VOGUE



Meet theCallebaut rangeBARRY CALLEBAUT OFFERS A HUGE RANGE OF PRODUCTS, BUT THISGUIDE TO THE FIRMS KEY PRODUCTS IS A GOOD STARTING POINT

FINEST BELGIAN CHOCOLATESCALLEBAUTS EXCELLENCE IN CHOCOLATEhasbecome a global reference. Often imitated, never

equalled: these four chocolates stem from a great

Belgian tradition in chocolate making and have

become the choice of many professionals the world

over. From home-made pralines to desserts or sauces

you can always count on these chocolates, which are

all produced with 100% Belgian craftsmanship.

All four are made with the finest cocoa beans,

natural bourbon vanilla and 100% pure cocoa

butter. Callebaut is one of the few chocolate makers

to select, roast and grind cocoa beans itself, and theresult is a range of chocolate with an extremely fine

texture and an exceptionally balanced taste.

Callebauts Finest Belgian Chocolates will help you

work quickly and efficiently to achieve a perfect

end result.

For more about these and the other products in

our range, along with how to use them, recipe ideas

and much more, visit www.callebaut.com

With these four Callebaut

chocolates you canreally do everything.The 70-30-38NV dark

chocolate, for example,has a particular intensity

yet possesses a pleasantbalance between bitter and

sweet. It gives that extra

strong tasteto chocolatefondant and

chocolatesauces.

JULIE SHARP,UK ACADEMY

TECHNICAL ANDDEVELOPMENT CHEF

STRONG 70-30-38NV (DARK)Dark and extra bitter taste with a pronouncedchocolate flavourSELECT 811NV(DARK)

Dark and balanced cocoa taste. The mostwidely used and versatile chocolate recipe inthe worldSELECT 823NV(MILK)

Milk with rich cocoa and caramel taste. Wellbalanced in cocoa flavour and sweetnessSELECT W2NV(WHITE)

White with balanced taste. The world standardwhite chocolate with widespread tasteacceptability



CHOCOLATE MOUSSESCallebaut presents three chocolate mousses(dark, milk and white) with a sensational tasteand - for maximum convenience - supplied inpowder mix form. Each is made with thehighest amount of chocolate on the market.Simply mix with one litre of milk, beat for five

minutes, pipe and chill for two hours. Theresult? A sensational taste for your customersand unrivalled convenience for you.

KEY PRODUCTS

ORIGINE CHOCOLATE- THE EXTRAORDINARY TASTE

Each of our Origine chocolates is made withrare and aromatic cocoa beans from onespecific country or region. Besides theiroverwhelming chocolate taste, youll discoverhints of herbs, flowers or fruits typical of thesoil and unique environment in which thecocoa was grown. Origine enables you to makeyour desserts stand out with an authentic andsophisticated chocolate taste. Origine is idealfor chefs that want to explore exceptional newflavours and liven up their dessert offering.

DARK ORIGINESECUADOR (CHD-R731EQU)A very strong aroma, giving impressions ofgarden angelica, liquorice and banana. Alsovery spicy. 70% cocoaSAO THOM (SAOTHOME)The aroma is slightly spicy, with roast touchesand impressions of coffee and blackberries.70% cocoa

GHANA (CHD-P70GHA)A rich, spicy yet at the same time fruitycharacter with a great deal of variety. Hints ofmorello cherries and roasted nuts. 70% cocoaMADAGASCAR(CHD-Q67MAD)A powerful taste. Hints of blueberry, liquoriceand coffee. 67% cocoaGRENADE (GRENADE)Very mild, with hints of hibiscus andraspberries. 60% cocoa

MILK ORIGINESARRIBA(CHM-Q415AR)Mild, buttery chocolate with hints of yoghurtand hazelnut. 39% cocoa, 25.5% milkJAVA(JAVA)A very pale colour and hints of vanilla andcaramel. 32% cocoa, 20.9% milk

HOW TO STORE CHOCOLATEPROPERLYChocolate is sensitive to humidity, odoursand, if in contact with air and light, oxidation.Chocolate should be protected against lightand air and stored in a cool dry place, at aconstant temperature between 12C and20C. Always ensure that the packaging usedto store chocolate is properly sealed.



A guide to keepingyour temper

THE CHOCOLATE TEMPERING PROCESS IS ESSENTIAL FOR A

LARGE NUMBER OF CHOCOLATE PREPARATIONS AND RECIPES

SIMPLY MELTING SOLID CHOCOLATE IS NOT

ENOUGHfor it to retain its qualities when it is used

in applications such as the making of small

chocolates and chocolate decorations. On

resetting, properly tempered chocolate will retain

its gloss, texture and snap cleanly.

If the chocolate is melted in the normal way

(between 40C and 45C) then left to cool to

working temperature, the finished product will not

be glossy. If correctly tempered the cocoa butter is

held throughout the chocolate in a stablecrystalline form, and this can only be achieved

through careful regulation of the heating and

cooling process. The three key factors when

tempering are time, temperature and movement.

It is also important to note that the working

temperature of dark chocolate is approximately

32C, while its approximately 30C for white

chocolate and milk chocolate. The best way to

ensure perfect results every time is to use a

reliable method.

METHOD 1:

TEMPERING USING A TEMPERING STONE

The most common method for tempering chocolate1. Melt the chocolate at a temperature between

40C and 45C in a double boiler or melting pan.

2. Pour two thirds of the melted chocolate onto a

CAREFUL REGULATION OF HEATING

AND COOLING IS ESSENTIAL TO

TEMPER CHOCOLATE CORRECTLY



TEMPERING

cool surface granite is best.

3. Keep the chocolate moving by stirring

continually with a spatula and a scraper.

4. Continue to do so until the chocolate coolsslightly (by 4C to 5C) and starts to thicken as the

cocoa butter starts to crystallise. You will see that

peaks are formed when the chocolate is allowed

to fall from the spatula

5. Pour the pre-crystallised chocolate into the rest

of the melted chocolate and stir until it forms an

even mixture.

6.The chocolate is now ready to work with.

However, if the chocolate is too thick, reheat it

gently until it becomes liquid again but remains

pre-crystallised. To test, put the tip of a knife into

the chocolate. If the chocolate is correctly

tempered, it will harden evenly within three

minutes at room temperature (20C).

METHOD 2:

TEMPERING BY SEEDING

A slightly faster method that requires a

melting pan with a thermostat

1. Melt the chocolate in a melting pan

with the thermostat to 45C.2. Lower the thermostat (to 32C for

dark chocolate or 30C for white

chocolate and milk chocolate) and

immediately add 20% additional

TROUBLE-SHOOTING

callets at ambient temperature.

3. Stir the chocolate well to ensure the dispersion

of the stable crystals of the callets. If the callets

melt very quickly the temperature is too hot, addmore callets and continue stirring.

4. The chocolate will thicken slightly, at which

point it is ready to work with.

METHOD 3:

PRE-CRYSTALLISATION IN THE

MICROWAVE

A very quick method that is ideal when only a small

amount of chocolate is required

1. Pour some callets into a plastic or glass bowl.

2. Put the bowl into the microwave and melt the

callets at 800 to 1000 Watts.

3. Take the callets out of the microwave every 15 to

20 seconds and stir well to ensure that the

temperature is evenly distributed

to avoid scorching.

4. Repeat this procedure until the

chocolate has almost all melted.

Some small pieces of callet should

still be visible in the bowl.

5. Remove from the microwave andstir the chocolate well, until all the

pieces of callet have disappeared

and a slightly thickened even liquid

has been obtained.

HOW TO CHECK PRE-CRYSTALLISATION

To check pre-crystallisation, spread a tiny

amount of chocolate on the tip of a knife or on

a piece of paper. If the chocolate is properly

tempered, it should harden evenly within 3

minutes at an ambient temperature between

18C and 20C, and it should have a good shine.

If it does not, continue tempering.

WHAT TO DO IF THE CHOCOLATE BECOMES

TOO THICK

After a certain amount of time, the tempered

chocolate may start to thicken rapidly. This is

called over-crystallisation and is caused by thesudden, rapid swelling of the cocoa butter

crystals. Over-crystallised chocolate imparts

less shine to the finished product and its

shrinkage force is too weak for some

applications. It also becomes more difficult to

remove air bubbles.

To correct, raise the temperature of the

melted chocolate by adding more melted

chocolate or reheat the chocolate slightly in the

microwave. Reheat the chocolate in small

stages, not abruptly, so that it becomes as liquid

as before, whilst the cocoa butter crystals

remain. It is also wise to stir the chocolate

regularly because crystallisation mostly takes

place on the surface forming a skin.

For more chocolate trouble-shooting advice

head to page 15

PEAKS ARE FORMED AS

COCOA BUTTER STARTS

TO CRYSTALLISE



Power platesTEN WAYS TO MAKE YOUR CHOCOLATECREATIONS LOOK AS GOOD AS THEY TASTE1. WHEN MAKING CHOCOLATEGARNISHES, ALWAYS TEMPER THECHOCOLATE FIRSTMany (perhaps even the majority of ) restaurant

chefs make chocolate-based garnishes without

tempering the product first. This makes for a

dull, lifeless look and poor texture, lacking the

pleasing snap that properly tempered chocolate

has. Tempering small amounts of chocolate is

actually very easy. Check out page 8 for details.

2.AVOID CLICHSKumquats, a slice of kiwi with the skin on and an

unripe air-freighted strawberry split in

half all signal a lamentable

lack of effort, yet arecommonplace in the

restaurant sector.

Plan garnishes well

ahead of a dish

coming on order

and make sure

all fruit is ripe,

appropriately

prepared and most

importantly adds

something to the dish.

3.CONSIDER RTU PRODUCTSCallebaut offers a large range of ready-to-use

(RTU) products to help chefs garnish plates

quickly and easily. The selection features

everything from basic, grated chocolate and

chocolate curls to intricate chocolate flowers. The

firms bestsellers in the restaurant sector are Dark

Chocolate Flavour Topping (TOD-6022), True

Caramel Topping (TOF-6042CARA) and RedCurrant and Raspberry Topping (TOF-60004RF).

The range is available in 1kg bottles and suitable

for both cold and hot use.

4. BAN INEDIBLE GARNISH

Dont be tempted to use whole spicessuch as cinnamon sticks, star anise and

vanilla pods. They might all be ingredients that

are associated with desserts but if theyre not

AINT NO TOPPING US NOW:

CALLEBAUTS RTU PRODUCTS HELP

CHEFS GARNISH PLATES QUICKLY

CRIME AGAINST GARNISH:

KIWI FRUIT WITH THE SKIN

ON SHOWS A LACK OF

EFFORT



CHOCOLATE GARNISHES

7. GARNISH DISHES TO ADD TO THEEATING EXPERIENCETry not to garnish just for the sake of it. For

example, acidic fruit garnishes can provide awelcome contrast to a particularly rich dish. In

fact its better not to think in terms of garnishes

at all consider them as necessary parts of the

dish that also provide aesthetic relief.

8. CREATE YOUR OWN SIMPLECHOCOLATE GARNISHESAlthough ready-made products are available

(see no 3), there are a range of simple chocolate

decorations that all kitchens can easily make. Try

grating chocolate with a microplane grater and

sprinkling over the plate or use a vegetable peeler

to produce rustic curls from blocks of chocolate.

Chocolate can also be piped onto a Silpat baking

mat or similar non-stick material, left to dry and

peeled off to produce intricate shapes. Just make

sure the chocolate is tempered first for a shiny look

and improved texture.

9. THINK ABOUT TABLEWARE

Choose simple tableware of the appropriate sizethat goes with your creations. Desserts are an area

where chefs can experiment, so consider glass,

slate and terracotta alongside porcelain.

10.KEEP IT SIMPLEChefs have a tendency to get carried away with

piping bags and squirty cream. Unless you reallyknow what youre doing, keep to one type of sauce

and keep the number of elements on the plates to

a minimum. Remember, less is nearly always more.

edible they have no business being on the plate.

Consider candied nuts and dried and fresh fruit

as alternatives.

5. LEARN THE MINI PIPING-BAG TRICKYou dont need to use proper piping bags for

chocolate squiggles and swirls. Simply make a

triangle out of greaseproof paper and hold it with

your left hand at the middle of the longest side

and with the right hand at the corner on the

opposite side. Now move your left hand over to

the right corner and curl it over to the top corner,

so that it forms a cone. Fill the improvised piping

bag and snip off the end when ready to use.

6. USE GLUE TO KEEP THINGS INPOSITION ON THE PLATERemember that elements can be fixed to the

plate using either caramel, melted chocolate or

dulce de leche. This practice is especially usefulfor banqueting services and restaurants where

plates need to travel large distances to get to

the customer.

LESS IS MORE: KEEP THE

NUMBER OF ELEMENTS ON

THE PLATE TO A MINIMUM

PUD LOOKING: USE

EDIBLE GARNISHES

SUCH AS DRIED AND

FRESH FRUIT



Recipes forsweet successA SELECTION OF FOOL-PROOF CHOCOLATE RECIPES THATSHOWCASE TASTE, SKILL AND VERSATILITY

CHOCOLATE FONDANT

MAKES FOUR RAMEKINS

INGREDIENTS

100g Callebaut 703038NV dark chocolate

100g butter

2 eggs

2 egg yolks

50g caster sugar

30g flour

METHOD

1.Melt the butter and chocolate together slowly

over a bain-marie

2.Whisk the eggs, egg yolks and sugar togetheruntil light and fluffy

3. Quickly fold the chocolate into the egg mix

4. Fold in the flour

5.Allow the mixture to set before piping into

buttered ramekins

6.Bake in the oven at 180C for eight minutes

QUICK CHOCOLATE SAUCE

INGREDIENTS

100g cream

100g Callebaut 811NV Dark Chocolate

METHOD

1. Place both ingredients into a small

microwaveable dish

2.Heat for 15 seconds at 800W

3.Stir

4.Microwave for a further 10 seconds

5.Stir and use

WHITE CHOCOLATE MOUSSEINGREDIENTS

125g+300g single cream (18% to 20% fat content)

155g Callebaut White Chocolate W2NV

75g Boiron passion fruit pure

75g pasteurised egg white

METHOD

1.Bring 125g of the cream to the boil

2.Pour over the chocolate

3. Stir to emulsify to make a ganache

4.Stir in the rest of the ingredients and strain

5. Pour the mixture into a siphon, pressurise with

two N20 cartridges

6.Chill in the fridge for service

CHOCOLATE TRUFFLES

INGREDIENTS

125g butter at room temperature

250g Callebaut Milk Chocolate 823NV

Callebaut Dark Strong Chocolate 70-30-38NV

(for enrobing)

Chocolate shavingsMETHOD

1. Melt the chocolate and leave to cool to 35C

2. Stir in the softened butter and aerate

GOOEY GOODNESS:

CHOCOLATE FONDANT



CHOCOLATE CREATIONS

3. Pipe out into the desired shape and

leave to set overnight

4. Dip truffles in pre-crystallised Callebaut

811NV and roll in the chocolate shavings

BAILEYS CARAMEL TRUFFLES

INGREDIENTS

750g sugar

130g glucose

540g whipping cream 35%

520g Callebaut 823NV Milk

Chocolate Select

200g Baileys

20g whisky

Moulded small milk chocolate shells

made with Callebaut 823NV MilkChocolate

METHOD

1. Bring the cream to the boil

2.Dry-caramelise the sugar and glucose to a light

caramel, incorporate the boiled cream

3.Pour the cream and caramel mixture onto the

chocolate and homogenise

4. Stir in the whisky

5.Pipe into prepared milk chocolate shells

and leave to crystallise overnight

6.Close the moulded chocolates with

crystallised chocolate

DARK DELIGHT: QUICK

CHOCOLATE SAUCE

TIPS TRUFFLES: ALCOHOL

FILLED CHOCOLATES



CHOCOLATE CREATIONS

CHOCOLATE MILLEFEUILLE WITH

NOUGATINE AND APRICOTS NOUGATINE

INGREDIENTS

32g milk78g butter

32g glucose

92g sugar

2g pectin

187g nibbed almonds

8g Callebaut Cocoa Powder CP-666

METHOD

1. Mix the sugar and pectin

together

2.Bring the milk, butter,

glucose, sugar and pectin to

the boil

3. Cook to a light golden

caramel

4. Stir in warm nibbed

almonds and cocoa powder.

5. Pour on to a large

non-stick baking sheet

6.Spread out evenly

7.Allow to set

CHANTILLY

CHOCOLATE CREAM

INGREDIENTS

250g whipping cream

75g Callebaut 811NV Dark

Chocolate

METHOD

1. Bring the cream to

the boil

2.Add the chocolate and

blend until smooth

3.Allow to cool for two hours

4.Aerate, taking care not to over whip

STEWED APRICOTS

INGREDIENTS

500g fresh apricots

120g caster sugar

10g vanilla sugar

1 tbsp of water

METHOD1. Place the stoned apricots and other ingredients

in a saucepan

2. Cook slowly together to soften the apricots

PUFF PASTRY

METHOD

1. Roll out 500g ready-made puff pastry to a 2cm

thickness to fit a 40x60cm baking tray2. Transfer to a clean 40x60cm baking tray by

wrapping the pastry around the rolling pin

3.Prick all over with a fork

4.Relax for two hours

5. Cut into three strips lengthwise and bake at

230C until golden brown

6.Allow to cool

ASSEMBLING THE FINISHED PASTRY

1. Pick the best strip of cooked puff pastry for the

top of the finished millefeuille

2.Spread one strip of cooked puff pastry with the

Chantilly chocolate cream

3. Place on a strip of cooked puff pastry

4. Spread with a thin layer of Chantilly

chocolate cream

5. Sprinkle with pieces of nougatine

6. Layer with stewed apricots7. Place on the last strip of cooked puff pastry

8. Optional: Decorate with chocolate glac

and decorations

CEST MAGNIFIQUE:

CHOCOLATE MILLEFEUILLE


15/15

TIPS & TRAINING

TroubleshootingFROM SPLITTING GANACHES TO UNSIGHTLY MARKS, BARRYCALLEBAUT DISSECTS SOME COMMON CHOCOLATE PROBLEMSQ:I HAVE WHITE OR GREY COLOURATION OF MY

CHOCOLATE

A: Check you are tempering correctly using one of

the methods within this guide. Check your cooling

temperature. The ideal temperature for cooling

chocolate used for moulding work is 10% cooler

than room temperature. Chocolate for coating

work should be cooled between 15C and 18C.

Q: I HAVE CRACKS ON MY PRODUCTS

A:As above, check your cooling temperature.

Q:I HAVE DULL STAINS ON MY PRODUCTS

A:Check your cooling temperature and

refrigeration temperature, which should be 10C

to 12C with no humidity.

Q: CAN I SWAP DARK CHOCOLATE FOR MILK OR

The Chocolate Academy

WHITE CHOCOLATE IN MY RECIPES?

A:No, because of different ingredient

compositions in the chocolate. In most cases you

will need to adjust your recipes. For example, the

working temperature of dark chocolate is different

to that of milk or white chocolate.

Q:MY GANACHE IS SPLITTING

A: This is usually caused by working at too high a

temperature or by a recipe imbalance, specifically

too much fat. If the temperature is too hot, cool it

and introduce movement with whisk or machine.

If the recipe is imbalanced add a small amount of

warm boiled water or alcohol and then re-emulsify.

Q: MY MOUSSE IS SPLITTING

A:You need to add your whipped cream to yourbase mousse in stages to avoid shocking it.

BARRY CALLEBAUTS CHOCOLATE ACADEMY PROVIDES WORLD-CLASSTRAINING FOR CHEFS OF ALL LEVELS

CALLEBAUT CHOCOLATE

ACADEMIES are trainingcentres for artisans andprofessionals who want toimprove skills in chocolate.With 12 academies worldwide,more than 500 craftsmenattend courses every week.

The UK Chocolate Academy,based in banbury, Oxfordshire,is run by Beverley Dunkley andJulie Sharp. Purpose-

built and state-of-the-art, itseight individual work stationsallow for one-to-one tuition. Itis situated adjacent to the Barry

Callebaut factory allowing easyaccess for tours.

Our courses have beendesigned to offer practical and

theoretical help for the novicechocolatier through to thechocolate artisan, pastry chef,confectioner, baker, caterer

and lecturer, explains Duncan.We are extremely proud tohave distinguished chefs fromboth the UK and Europe to helprun our courses. All haveextensive knowledge andexperience in the field ofchocolate. We would welcomethe opportunity to share withyou our expertise to expand andfulfil your chocolate creativity.To view the full range of

courses and sign up to theAcademy newsletter visit

www.chocolate-academy.com

or call 01295 224 700

CHOCOLATE ACADEMY HEAD

BEVERLEY DUNCAN HELPS

CHEFS IMPROVE THEIR

SKILLS AND KNOWLEDGE

essential guide to chocolate

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