BOOKLET 3
Authentic
ingredients
Get inspired by our chefs!
Chocolate desserts with
authentic ingredients
Sustainable
Seasonal products
Minimally processed
Less is More
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Vegan Milk
Chocolate
Cardamom Cake
By chefs at UK Academy
2 30m 1h30
RECIPE LEVEL COMPONENTS DIAMETER TOTAL TIME
Plant based,
Vegan
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Vegan milk chocolate
cardamom cake
Ingredients:
100 g Ground almonds
110 g Plain flour
7g Green cardamom
5g Baking powder
2g Bicarbonate of soda
1g Sea salt
1g Xanthan gum
20 g Ground flaxseed
80 g Water Preparation:
60 ml Oat milk • Pre-heat the oven to 165c.
180 g Vegan yoghurt • Mix the ground almonds, flour, cocoa powder,
cardamom powder, baking powder, bicarbonate
60 g Vegan cream
of soda, sea salt and xanthan gum together.
45 ml Sunflower oil
• Mix the ground flax and water together separately.
100 g Callebaut® NXT Dairy Free m_k
• In a food processor mix all the remaining wet
Chocolate Callets
ingredients together.
• Add the flax.
• Add the mixed dry ingredients and blend for
Glaze 5 seconds.
Ingredients: • Stir through the Callebaut® NXT Dairy Free m_k
Chocolate Callets.
150 g Vegan cream
• Place in a silicone mould and bake for 30 minutes.
3g Cardamom
• To make the glaze bring the cream and cardamom
150 g Callebaut® NXT Dairy Free m_k
to the boil.
Chocolate Callets
• Cover and take off the heat, before leaving to
infuse for 10 minutes.
• Pour the infused cream through a sieve on top
of the Callebaut® NXT dairy free m_k
Chocolate Callets.
• Emulsify with a hand blender until smooth
and glossy.
• Pour over each cardamom cake.
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Callebaut® NXT Dairy Free
m_k Chocolate Callets
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Vegan Creme
Mousse
By Chef Julie Sharp
3 1h
RECIPE LEVEL COMPONENTS TOTAL TIME
Plant based,
Vegan
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Mango and passion
fruit mycro mousse
Ingredients:
200 g Mango puree
100 g Passion fruit puree
4g Natural emul
Chocolate mousse 4g Pectin NH
Ingredients: 70 g Caster sugar
210 g Oat milk or plant based alternative 60 g Mycryo Cocoa Butter
12 g Custard powder 250 g Vegan whipping cream
12 g Caster sugar
300 g Callebaut® Nxt Milk Chocolate Preparation:
335 g Plant based whipping cream • Heat the mango and passion fruit puree to 40c.
• Mix the catser sugar, pectin NH and Citrus Emul
Preparation: together and whisk through the puree.
• Mix the custard powder and sugar together, • Bring the mix to the boil.
Add to the milk and bring to boil. • Take off the heat and add in the cocoa butter.
• Thicken the custard and cook out. • Allow to cool to 30c and then fold through the
• Melt the chocolate and then add the custard to whipped cream.
the chocolate. Mix well to a smooth consistency. • Pipe into a silicon mat and freeze.
• Cool to 30c and then fold through the • Demould ready to place into the chocolate
whipped cream. mousse.
• Top with mousse - smooth and then freeze.
Assembling:
Chocolate sable Pipe the chocolate mousse 3/4 of the
way into the silicon mould.
Ingredients:
Place the mango and passionfruit insert in.
Plain flour
Smooth and freeze.
Vegan hard butter (Be Better Butter)
Make sure the freeze is below - 18 so
Caster sugar the mousse comes out nice and clean
Ground almond when you demould it.
Plant milk
This dessert can sit happily on any menu and we bet no one
can tell it is plant based. It is this full of creamy chocolate
flavour paired with the exotic mango and passion friut.
A dessert with no compromise.
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Callebaut® NXT Dairy Free
m_k Chocolate Callets
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Chocolate
Cake
By Chef Dries Delanghe
1 1h30 3
RECIPE LEVEL COMPONENTS TOTAL TIME YIELD
Chocolate
mania
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Chocolate cake
Ingredients:
176 g Cream 35% fat
88 g Inverted sugar
323 g Whole eggs, liquid, pasteurized
147 g Sugar
88 g Almond flour 100%
141 g Pastry flour
29 g Callebaut® Cacao powder
9 g Baking powder
79 g Melted butter
118 g Callebaut® Recipe N° 70-30-38 Dark Chocolate
Preparation:
• Warm the cream until 40°C and dissolve the inverted sugar.
• Add the sugar and eggs and mix well.
• Sieve together the dry ingredients followed by the melted
butter and chocolate.
• Bake at 200°C for 9 minutes.
You can also add in spices such as
cinnamon or cardamom to create new
and original flavor combinations.
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Callebaut® Recipe N°
70-30-38 Dark Chocolate
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Vegan Chocolate
Mousse
By Chef Ton Jongejan
2 30m 5
RECIPE LEVEL COMPONENTS TOTAL TIME YIELD
Plant based,
Vegan
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Vegan Dark
Chocolate Mousse
Ingredients:
500 g Vegan cream 31%
300 g Callebaut® Dark Chocolate 811
135 g Vegan cream
Preparation:
• Whip 500 g cream halfway (yogurt thickness).
• Make a ganache from the 135 g cream and
the chocolate.
• Make sure it is homogeneous and then pour
the whipped cream through the ganache in
three stages.
• Portion directly into glasses using a piping
bag or let it.
• If desired, portion directly into glasses using
a piping bag or let it set in the refrigerator
and then spoon it into quenelles for a Assembling:
plated dessert.
Pipe the dark chocolate mousse into
3 equal rosettes on a plate.
Break the ready-made Wavy ChocoPlates
from Mona Lisa Decorations and place them
Whipped cream between the rosettes.
Now pipe the vanilla cream on top of
Ingredients: the dark chocolate mousse.
300 g Vegetable cream 31% fat Finish with cocoa powder.
20 g Sugar
2 g Vanilla powder
Preparation:
• Whip the cream with the sugar.
• Pipe the dark chocolate mousse into 3 equal
rosettes on a plate.
• Break the ready-made Wavy ChocoPlates
from Mona Lisa Decorations and place them
between the rosettes.
• Now pipe the vanilla cream on top of the
dark chocolate mousse.
• Finish with cocoa powder.
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Callebaut Dark
Chocolate 811
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Hot Passion
By chef Anthony Nguyen
RECIPE LEVEL COMPONENTS
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Answering the
need for superior
experience
Hot passion
Ingredients:
150 ml Pea milk
10 g Pure passion fruit syrup
15 g Van Houten Santo Domingo Chocolate Drink Powder VM-61123-V99
Preparation:
• Mix the pure passion fruit syrup with the Van Houten Santo Domingo
Chocolate Drink Powder.
• Steam the pea milk to 55°C.
• Pour the steamed milk into the passion fruit mix.
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Van Houten Santo Domingo
Chocolate Drink Powder
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Big Smoke
By chef Anthony Nguyen
RECIPE LEVEL COMPONENTS
Chocolate
mania
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Big Smoke
Ingredients:
20 g Van Houten Santo Domingo Chocolate
Drink Powder VM-61123-V99
15 g Coconut condensed milk
200 g Pea milk
20 g Ice cubes
1 Double espresso shot
Preparation:
• Blend all the ingredients.
• Sprinkle Callebaut® Cocoa Nibs on top.
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Van Houten Santo Domingo
Chocolate Drink Powder
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Flourless
Chocolate Cake
By Chef Nicolas Dutertre
4 3h
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Flourless Chocolate Cake Cooked ganache
Ingredients: Ingredients:
135 g Cream 35% 250 g Cream 35%
55 g Cacao Barry Dark Chocolate Couverture 60 g Sugar
Ocoa 70% 1 Vanilla bean
155 g Sugar 150 g Dark Chocolate Couverture
135 g American Almond Almond Flour Extra-Bitter Guayaquil 64%
20 g Cornstarch 75 g Milk
2g Baking powder 50 g Eggs
95 g Eggs 2 g Fine salt
40 g Egg yolks
Preparation:
Preparation: • Heat the cream, sugar and Vanilla.
• Make a ganache using the cream, Dark • Pour over the chocolate and mix.
Chocolate Couverture Ocoa and sugar. • Add to the previous mixture and mix again.
• Mix in a Robot Coupe for about 4 minutes. Pour • Pour 150 g of the ganache over the flourless
the ganache over the mixture and mix. Pour chocolate cake.
230 g into a previously buttered mould. • Bake at 130 °C for about 20 min until having a
Bake at 160 °C for about 20 minutes. When crème brulée texture forms.
removing from the oven, flatten the cake • Let it cool and cut the cake.
to obtain a flat surface. Set aside.
Gluten free chocolate crumble Caramelized almonds
Ingredients: Ingredients:
45 g Extra Brute Cocoa Powder 100 g Whole white almonds
165 g Rice flour 100 g Water
20 g Glutinous rice flour 100 g Sugar
3g Fleur de sel
195 g Sugar Preparation:
195 g American Almond Almond Flour • Boil the water and the sugar.
150 g Butter • Pour the mixture over the almonds.
• Leave them to infuse for 24 hours.
Preparation: • Strain and bake at 160 °C for 15-20 min to
• Mix all the ingredients together until you get caramelize them.
a crumble. • Set aside.
• Freeze for 10 min.
• Bake at 180 °C for 12 min, stir occasionally.
• Reserve. Assembly:
Cut the cake into pieces of 14 cm
long by 2 cm wide.
Be careful to respect the Decorate with the gluten-free chocolate
cooking temperature of the crumble and caramelized almonds.
ganache to prevent the eggs Sprinkle with Extra Brute cocoa powder
and icing sugar.
from coagulating and thus
obtain a grainy texture.
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Dark Chocolate
Couverture
Extra-Bitter Guayaquil
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Dark Padera
55% Gelato
By Chef Juan Pablo
#11
1 75 8h
RECIPE LEVEL COMPONENTS YIELDS TOTAL TIME
Berries
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Strawberries and cream
Ingredients:
3094 g Whole milk 3.6% fat, Emmi
149 g Powder Milk non fat
421 g Sucrose
198 g Honey
99 g Egg Yolk
198 g Carma® Cocoa Powder
842 g Carma® Dark Padera 55%
Preparation:
• Add the Milk, Honey, Sucrose, powder milk and Yolks
into a large saucepan and mix with a hand blender
for about 2 minutes to make sure the ingredients are
well combined.
• Heat the mixture to 85°C while stirring and remove from
the heat and add the Chocolate.
• Mix with a hand blender for about 2 minutes to make
sure the ingredients are well emulsified.
• Put the mixture in a covered container and let it rest in
the refrigerator for at least 6 hours.
• Churn, blast freeze, store and serve.
Leave the Gelato mix to rest in
the fridge for at least 4 hours for
a better taste & texture.
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Dark Padera 55%
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White Chocolate
Mousse
By Chef Antonia Majunke
3 30 15m
RECIPE LEVEL COMPONENTS YIELDS TOTAL TIME
Tropical
fruits
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Fruit compote
Ingredients:
100g Mango puree
10g Passion fruit puree
Lime zest
1 Mango
1 Baby pineapple
Preparation:
• Dice the fresh fruits and mix everything together.
• Refrigerate.
White chocolate mousse Crumble
Ingredients: Ingredients:
400g Callebaut® Finest Belgian White 200g Butter, cut in cubes
Chocolate, Recipe no. W2 200g Brown sugar
133g Cream, hot 200g Ground almonds
533g Cream, cold 150g Wheat flour
30 g Cocoa powder
Preparation:
• Melt the chocolate in the hot cream, then Preparation:
add the cold cream and mix.
• Mix all ingredients to form a crumbly dough.
• Cover the mousse and chill. Then whip the
• Place on a silpat and bake dry at approx
mousse and pipe with a piping bag.
175°C for approx 15 minutes.
Whip the chantilly steady and slow, Assembly:
thus you`ll have the best control Place a small amount of crumble in a dessert
over your product and will have an glass. Pour some fruit compote on top and
airy, indulgent chocolate mousse finally pipe in white chocolate mousse with a
as result. Delicious! piping bag until it nearly reaches the rim of the
glass. Decorate with some compote, crumble
and a Mona Lisa® Dark Chocolate Mini Cake
Top or a decoration from the Mona Lisa®
Filigrans range.
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Callebaut® Finest Belgian
White Chocolate
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