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Callebaut Chocolate Release Special Recipe, Inspired by Rio 2016

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Callebaut Chocolate Release Special Recipe, Inspired by Rio 2016

Callebaut Chocolate Release Special Recipe, Inspired by Rio 2016
August 18
10:29 2016

CIS Excellence Awards Patisserie Chef of the Year sponsors, Callebaut Chocolate, have released a recipe inspired by the 2016 Rio Olympics. Made with Brazilian single origin chocolate*, Shortbread Salty Breton (pictured above) is a delicious sweet treat for menus of all types and styles.

SHORTBREAD SALTY BRETON

Ingredients Preparation
260 g fresh butter
10 g orange zest
230 g caster sugar
8 g salt
Mix together.
110 g egg yolks Mix in bit by bit.
350 g soft flour
35 g baking powder
Fold in.
Let the batter cool down in the refrigerator.
Leave to rest in the refrigerator.
Then roll out until 5 mm thick and arrange on a baking tray covered with a Silpat baking sheet.
Bake at 170°C.

SPECULOOS TOFFEE

Ingredients Preparation
78 g honey
465 g cream (35%)
78 g glucose syrup 40 DE
Mix and boil together.
481 g caster sugar
16 g salt
Make a dry caramel.
When it’s golden brown, add the hony-cream mixture and mix in.
306 g milk chocolate Callebaut® 823
78 g cocoa butter Callebaut® NCB-HD03
Pour the previous mixture over the milk chocolate and cocoa butter and mix until all solids have melted.
400 g speculoos (broken into pieces) Mix in and store in the refrigerator.

BRAZIL CRÉMEUX

Ingredients Preparation
46 g egg yolks Beat up until white.
203 g whole milk
60 g glucose syrup 60 DE
Mix and bring to a boil.
Pour half of the milk over the egg yolks, mix and cook until 80°C under constant stirring.
276 g dark chocolate Callebaut® Single Origin Brazil
415 g cream (35%)
Pour the other half of milk through a sieve over the dark chocolate and emulsify into a homogenous mixture.
Fold in the whipped cream at 30°C.
Callebaut 2*  With the Origin Collection, Callebaut® supports caterers and chefs in their daily quest for extraordinary flavour pairings. The Single Origin couvertures are each made with cocoa beans from one particular country or region. Each chocolate brings an exciting taste sensation and aromatic character, reflecting the soil, climate and environment where the cocoa beans were grown. Just like wine, the taste of these couvertures can slightly alter with each harvest. For more information and to find out how Callebaut Chocolate can help your business to grow, visit www.callebaut.com

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Catering Scotland

Catering Scotland

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