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Quick & easy (production)
The future of chocolate is colorful with the 5 Colors of Chocolate! Chefs should reimagine and play around with their favorite recipes with a colorful twist. Finishing with chocolate decorations will set you apart from the rest... make it extraordinary with color, flavor, and texture!The future of chocolate is colorful with the 5 Colors of Chocolate! Chefs should reimagine and play around with their favorite recipes with a colorful twist. Finishing with chocolate decorations will set you apart from the rest... make it extraordinary with color, flavor, and texture!The future of chocolate is colorful with the 5 Colors of Chocolate! Chefs should reimagine and play around with their fa...
- Shelf life:
- 7 days
- Conservation:
- +3 Celsius
Basic mix
Ingredients: Basic mix
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334 g82% Butter
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274 graw sugar
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1 piece(s)Vanilla pod
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318 gEgg
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286 gFlour T55
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207 galmond powder
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9,5 gBaking powder
Preparation: Basic mix
- Sift the flour, baking powder & almond powder together and keep aside.
- Add into the mixing bowl the butter with the raw sugar and vanilla seeds.
- Cream the butter using the paddle at the beginning for 2min and then replace it with a whisk.
- Allow it to cream for at least 10 min.
- During this process, stop the mixer and scrape down the butter from the edge of the mixing bowl and continue whipping.
- Repeat this process 3 to 4 times to make sure you creamed the butter properly.
- Once the butter is fully creamed into a very white and fluffy texture, it is ready for the next step.
- Alternatively add the eggs and the dry ingredients to prevent the butter from splitting while mixing in low speed.
- Once this process done, stop the mixer and mix well the batter using a hand spatula.
- Divide the batter into 5 bowls according to the referred weight below:
811 Dark chocolate cake - 250 gr batter
823 Milk chocolate cake – 250 gr batter
W2 white chocolate cake – 300 gr batter
Gold chocolate cake – 250 gr batter
Ruby chocolate cake – 300 gr batter
CALLEBAUT RB1 RUBY CHOCOLATE GOURMAND GLAZE
Ingredients: CALLEBAUT RB1 RUBY CHOCOLATE GOURMAND GLAZE
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850 gCHR-R36RB12
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85 gGrapeseed oil
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150 gNAN-CR-HA3714
Preparation: CALLEBAUT RB1 RUBY CHOCOLATE GOURMAND GLAZE
- Melt the chocolate.
- Add the oil & nuts and mix well.
- Glaze at 320
- Place the decoration immediately on top before the gourmand glaze sets.
*For the decoration please refer to the finishing details below:
CALLEBAUT GOLD CHOCOLATE GOURMAND GLAZE
Ingredients: CALLEBAUT GOLD CHOCOLATE GOURMAND GLAZE
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85 gGrapeseed oil
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150 gNAN-CR-HA3714
Preparation: CALLEBAUT GOLD CHOCOLATE GOURMAND GLAZE
- Melt the chocolate.
- Add the oil & nuts and mix well. Glaze at 320
- Place the decoration immediately on top before the gourmand glaze sets.
*For the decoration please refer to the finishing details below:
CALLEBAUT W2 WHITE CHOCOLATE GOURMAND GLAZE
Ingredients: CALLEBAUT W2 WHITE CHOCOLATE GOURMAND GLAZE
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85 gGrapeseed oil
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150 gNAN-CR-HA3714
Preparation: CALLEBAUT W2 WHITE CHOCOLATE GOURMAND GLAZE
- Melt the chocolate.
- Add the oil & nuts and mix well.
- Glaze at 320 Immediately place the decoration on top before the gourmand glaze sets.
*For the decoration please refer to the finishing details below:
CALLEBAUT 823 MILK CHOCOLATE GOURMAND GLAZE
Ingredients: CALLEBAUT 823 MILK CHOCOLATE GOURMAND GLAZE
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85 gGrapeseed oil
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150 gNAN-CR-HA3714
Preparation: CALLEBAUT 823 MILK CHOCOLATE GOURMAND GLAZE
- Melt the chocolate. Add the oil & nuts and mix well.
- Glaze at 320
- Place immediately on top before the gourmand glaze sets.
*For the decoration please refer to the finishing details below:
CALLEBAUT 811 DARK CHOCOLATE GOURMAND GLAZE
Ingredients: CALLEBAUT 811 DARK CHOCOLATE GOURMAND GLAZE
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85 gGrapeseed oil
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150 gNAN-CR-HA3714
Preparation: CALLEBAUT 811 DARK CHOCOLATE GOURMAND GLAZE
- Melt the chocolate. Add the oil & nuts and mix well.
- Glaze at 320
- Place immediately on top before the gourmand glaze sets.
*For the decoration please refer to the finishing details below.
RUBY CHOCOLATE GANACHE
Ingredients: RUBY CHOCOLATE GANACHE
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124 gCream
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41 graspberry puree
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41 gDextrose
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16,5 gInvert sugar
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8 g82% Butter
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268 gCHR-R36RB12
Preparation: RUBY CHOCOLATE GANACHE
- Bring to a boil cream, dextrose, and glucose in a saucepan.
- Cool down to 80d, pour into jar with Callebaut RB1 ruby callets.
- Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
- Allow it to crystalize overnight at room temperature or at 180.
- Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
- Next step is to dip into the gourmand glaze.
GOLD CHOCOLATE GANACHE
Ingredients: GOLD CHOCOLATE GANACHE
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175 gCream
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11 gDextrose
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11 gsorbitol
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2 gsalt
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16 gButter 82%
Preparation: GOLD CHOCOLATE GANACHE
- Bring to a boil cream, dextrose, and glucose in a saucepan.
- Cool down to 80d, pour into jar with Callebaut Gold Callets.
- Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
- Allow it to crystalize overnight at room temperature or at 180.
- Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
- Next step is to dip into the gourmand glaze.
Please refer to the gourmand recipe below.
WHITE CHOCOLATE & VANILLA GANACHE
Ingredients: WHITE CHOCOLATE & VANILLA GANACHE
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124 gCream
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38,5 gDextrose
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23 gGlucose
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1 piece(s)Vanilla pod
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4 gNCB-HD706
Preparation: WHITE CHOCOLATE & VANILLA GANACHE
- Bring to a boil cream, dextrose, and glucose in a saucepan.
- Cool down to 80d, pour into jar with Callebaut W2 Callets and cocoa butter.
- Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
- Allow it to crystalize overnight at room temperature or at 180. Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
- Next step is to dip into the gourmand glaze.
Please refer to the gourmand recipe below.
MILK CHOCOLATE GANACHE
Ingredients: MILK CHOCOLATE GANACHE
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130 gCream 35%
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15 gsorbitol
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59 gGlucose
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29 gDextrose
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16 gButter
Preparation: MILK CHOCOLATE GANACHE
- Bring to a boil cream, sorbitol, glucose, dextrose and butter in a saucepan.
- Cool to 80d pour into jar filled with Callebaut 823.
- Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
- Allow it to crystalize overnight at room temperature or at 180.
- Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
- Next step is to dip into the gourmand glaze.
Please refer to the gourmand glaze recipe below.
GANACHES "RECIPE FOR 2 CAKES EACH 811 DARK CHOCOLATE GANACHE"
Ingredients: GANACHES "RECIPE FOR 2 CAKES EACH 811 DARK CHOCOLATE GANACHE"
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110 gCream 35%
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48 gmilk
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48 gButter
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54 gInvert sugar
Preparation: GANACHES "RECIPE FOR 2 CAKES EACH 811 DARK CHOCOLATE GANACHE"
- Bring to a boil cream and milk with butter and inverted sugar.
- Pour the liquid at 75d into jar filled with Callebaut 811 callets.
- Create an emulsion from the center without incorporating air with a spatula or using an immersion blender.
- Allow it to crystalize overnight at room temperature or at 180.
- Once is crystalized, pipe on top of the cake with the nozzle you prefer and place it in the freezer for 30 minutes approximately.
- Next step is to dip into the gourmand glaze.
Please refer to the gourmand glaze recipe below:
SYRUP FOR THE CAKES
Ingredients: SYRUP FOR THE CAKES
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100 gwater
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100 gsugar
Preparation: SYRUP FOR THE CAKES
- In a saucepan add the water and the sugar.
- Bring to a boil.
- Keep it aside.
- Once the cakes come out from the oven, soak them with syrup on top slightly using a brush.
*This will help to keep them moist and will soft the top which is drying from the baking.
CALLEBAUT RB1 RUBY & RASPBERRY CAKE
Ingredients: CALLEBAUT RB1 RUBY & RASPBERRY CAKE
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300 gBasic mix
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75 gRaspberry
Preparation: CALLEBAUT RB1 RUBY & RASPBERRY CAKE
- Pipe 150 gr approximately of basic mix into the baking mould.
- Then add a layer of frozen raspberries.
- Pipe again 150 gr of basic mix.
- Add again a layer of frozen raspberries and slightly press them.
- Bake at 160C for 20 min and reduce the temperature at 150C for another 30 min. approximately.
*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.
CALLEBAUT GOLD CHOCOLATE DATES & CAKE
Ingredients: CALLEBAUT GOLD CHOCOLATE DATES & CAKE
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250 gBasic mix
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7,5 gCream 35%
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75 gdates
Preparation: CALLEBAUT GOLD CHOCOLATE DATES & CAKE
- Chop the dates to small cubes
- Dust and coat the dates with flour well.
- In a bowl add the caramel with the cream slightly melt it for 10 seconds in a microwave.
- Add the basic mix into and fold.
- Add the chopped dates into the basic mix and fold.
- Place 375 gr into the baking mould.
- Bake at 150C for 45 minutes approximately.
*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.
CALLEBAUT W2 WHITE CHOCOLATE VANILLA & PECAN CAKE
Ingredients: CALLEBAUT W2 WHITE CHOCOLATE VANILLA & PECAN CAKE
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300 gBasic mix
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75 gPecan nuts ( roasted & chopped)
Preparation: CALLEBAUT W2 WHITE CHOCOLATE VANILLA & PECAN CAKE
- Add the pecan nuts into the basic mix and fold.
- Place 375 gr into the baking mould.
- Bake at 150C for 45 minutes approximately.
*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.
CALLEBAUT 823 MILK CHOCOLATE PISTACHIO & APRICOT CAKE
Ingredients: CALLEBAUT 823 MILK CHOCOLATE PISTACHIO & APRICOT CAKE
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250 gBasic mix
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15 gmilk
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5 gCP
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20 gEgg
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60 gDried apricot cubes
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50 gPistachio (roasted & chopped)
Preparation: CALLEBAUT 823 MILK CHOCOLATE PISTACHIO & APRICOT CAKE
- Dust and coat well the dried apricots with some flour.In a bowl add the milk together with the chocolate callets and microwave it for 30 sec at least.
- Mix it using a hand whisk until a ganache forms.
- Add the cocoa powder into and mix again.
- Add the eggs and mix. Form a paste
- Mix together with the basic mix well.
- Add the apricot cubes and the chopped pistachio nuts
- Place 390 gr into the baking mould.
- Bake at 150C for 45-50 minutes approximately.
*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.
CALLEBAUT 811 DARK CHOCOLATE CAKE CANDIED ORANGE & GIANDUJA
Ingredients: CALLEBAUT 811 DARK CHOCOLATE CAKE CANDIED ORANGE & GIANDUJA
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250 gBasic mix
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15 gmilk
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10 gCP
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20 gEgg
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60 gCandied orange cubes
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50 gGIA
Preparation: CALLEBAUT 811 DARK CHOCOLATE CAKE CANDIED ORANGE & GIANDUJA
- Dust and mix well the candied orange with some flour.
- In a bowl add the milk together with the chocolate callets and microwave it for 30 sec at least.
- Mix it using a hand whisk until a ganache forms.
- Add the cocoa powder into and mix again.
- Add the eggs and mix. Form a paste.
- Mix together with the basic mix well.
- Add the candied orange and the GIA chocolate gianduja Place 390 gr into the baking mould.
- Bake at 150C for 45-50 minutes approximately.
*Note that the baking time can vary depends on the oven.
*For more accuracy, insert a wooden stick to ensure that it is coming out clean.
CAKE FINISHING
Ingredients: CAKE FINISHING
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gCHM-CC-CRISP
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gCHF-CC-CCRISP
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gCHD-DE-19933E0
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gCHX-DE-19931E0
Preparation: CAKE FINISHING
Once you dip the cake, immediately place five butter curls irregularly and sprinkle some crispearls on top.
You can make your favorite combination or please refer to the video accordingly.
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