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Brave DIY: Recipe Ideas For
Brave DIY: Recipe Ideas For
SUMMER CAMPAIGN
Brave
Recipe Ideas for
DIY
We are therefore by your side to prepare the most attractive summer menu that will
meet your customer’s craving needs for tasty and indulgent food experiments. In
collaboration with the Chocolate Academy™ Chefs Dries Delanghe and Francisco
Moreira, we’ve created 12 original desserts, inspired by 12 travel profiles and the
key food trends of this year. Let’s make the best out of this summer!
Nostalgia
The nostalgia factor of familiar recipes helps us cope with With a 33 billion euros turnover
stress and unexpected situations. No wonder chocolate, and 2.8% forecasted CAGR
caramel, brownies, … are expected to be a long-lasting trend! 3 on the 2020-25 period in
Over the next 5 years, the global chocolate market is even Western Europe, chocolate
forecast to grow sales on average 4.4% each year4. confectionery is a steady
growing category1
1
Barry Callebaut, Discover the Top Chocolate Trends 2021 in Europe
2
Food Navigator, Food trends of the future where innovation opportunities are rife
3
Nutritional Outlook, 2021 Flavor trends for food and beverage
4
Barry Callebaut, Discover the Top Chocolate Trends 2021 in Europe
5
Food Navigator, Food trends of the future where innovation opportunities are rife
Recipe
Twisty
Cone
Regular ice cream cones belong to the past for good as the Twisty
Cone is here to turn your world around! The dessert combines
two delicious classics, creating an exciting and brand-new
concept. By adding the caramel and brownie cubes, the Twisty
Cone definitely is the most delightful treat on a sunny day.
Chef’s tip!
Recipe Use a tabletop mixer fitted with the paddle attachment
Twisty
to soften the ice cream. If needed you can slightly heat
up the bowl until the desired consistency is reached
Cone
Saint-Domingue ice cream
Heat up the milk with the cream to 25°C and add the milk powder. Continue to heat to 30°C and add the sugar, invert
sugar and glucose powder. Heat to 40°C and add the rest of the ingredients, including the
Cacao BarryTM Saint-Domingue dark chocolate 70%. Now pasteurise the mixture at 85°C and mix with an immersion
blender. Cool the ice cream base down to 4°C and leave to rest in the fridge for 24 hours before churning the ice
cream.
Soft caramel
Heat up the cream with the milk. Bring the glucose to a boil and add the sugar little by little. Keep cooking until a light caramel is
obtained. Deglaze the caramel with the warm cream and milk. Next, bring everything back to a boil and pour over the
Cacao BarryTM Lactée supérieure milk chocolate 38%. Now mix with an immersion blender until a smooth emulsion is obtained.
Stir the butter and Cacao BarryTM Cocoa butter and mix with an immersion blender again. Leave to cool down and store in the
fridge until needed.
Chocolate brownies
Melt the Cacao BarryTM Saint-Domingue dark chocolate 70% with the butter to 40°C. Mix the eggs with the sugars and
salt and add it to the melted chocolate and butter. Sift the flour and Cacao BarryTM Extra brute cocoa powder and add
to the mixture. Pour the brownie dough out on a baking tray with high borders, lined with a sheet of parchment paper.
Bake at 160°C for 15 to 20 minutes. Take out of the oven and leave to cool down before putting it in the freezer. Cut the
Play brownie into small 1 cm by 1 cm cubes when frozen. Store in an airtight container at room temperature until needed.
video
Let’s put it all together now!
Saint-Domingue ice cream Soft caramel Chocolate brownies
01
STEP
02 STEP
03
STEP
Cut a croissant in half and partially Put the churned ice cream in a piping Decorate the ice cream by swirling some
hollow it out. Pipe some liquid caramel bag fitted with an open toothed piping caramel on top and add some brownie
2545g Whole milk 132g Cream 213g Cacao Barry Saint-
TM
in the cavity and add some cubes of tip. Pipe some ice cream to fill the cavity cubes. Enjoy!
40g Cream 211g Milk Domingue dark
brownie. and pipe a nice big swirl of chocolate ice
116g Skimmed milk powder 118g Glucose chocolate 70%
cream on top of the half croissant.
80g Invert sugar 316g Sugar 383g Butter
240g Glucose powder 290g Cacao BarryTM Lactée 307g Eggs
268g Sugar supérieure milk chocolate 307g Brown sugar
16g
120g
Ice cream stabilizer
Egg yolks
38%
98g Butter
153g
3g
Sugar
Salt Chef’s tip!
575g Cacao BarryTM Saint- 34g Cacao BarryTM Cocoa butter 100g Flour
Domingue dark chocolate 70% 33g
Cacao BarryTM Extra brute
cocoa powder
Is your ice cream getting too hard too quickly in the
freezer? Wrap your piping bag filled with ice cream in a
Approx. cost Suggested selling Profitability kitchen towel. Your ice cream will stay softer for a longer
per portion price per portion
0,47€ 4,90€ 4,43€ / 943% period of time and will be easier to pipe
Learn all about our STAR
product of this recipe:
Cacao Barry
O U RTM
BRANDS ASSETS 8
Logo
Saint-Domingue 70% With bold clean forms and lines that feel SINGLE COLOUR LOGO
connected without truly being so, our logo
feels balanced, composed and elegant; working
as a crest which can be used across each of our
Our logo:
Bring more texture, taste & colour and have an indulgent taste. Sprinkle them on top
both familiar and challenging: fruity, spicy, bold
MINIMUM SIZE to your desserts and play with of desserts, ice creams and pastries to create an
and smoky. The range delivers a world of creative
your imagination and creativity artisanal look with an intense dark chocolate taste.
flavours that encourages creativity and innovation.
10 mm Logo minimum clearance area:
Increase the perceived value of your
•
We use the diameter of the ‘o’ in ‘Mona’ to
Logo minimum size:
LEARN MORE demark the clear space on all side, as shown here. Add a final touch to your creations
10mm wide.
creations and charge more for it
ABOUT THIS RANGE
•
This should only be used in
extreme circumstances
(e.g. pin or pen).
Can be be used in all your desserts as sprinkle
Hassle-free and ready-to-use products
for the most convenient final touch • Improve the overall aspect, but also
ABOUT CACAO BARRYTM SAINT-DOMINGUE 70% the texture (crunchier) and the taste
• Strong cocoa character (intense chocolate taste)
LEARN MORE
• Appealing bitterness with a long floral and fruity taste that lasts ABOUT THIS PRODUCT • Exists in dark, milk, white and caramel
• Beans from one origin, grown mainly in
LEARN MORE
the Northern part of the island
ABOUT THIS PRODUCT
Product Composition Packaging Product code Shelf life Certifications Product Packaging Product code Shelf life Certifications
Cacao BarryTM 70% min. cocoa, 4 x 2.5kg CHD-Q70SDO- 24 months Mona LisaTM 2.5kg box CHD-SV-22290E0-11B 24 months
Saint-Domingue 70% 42% fat E4-U70 Dark Chocolate
Lamy Copeaux
All the farms we work with participate in the Cocoa Horizons Programme that focuses on improving the
livelihood of farmers, sustainable cocoa practices and eliminating child labour from the supply chain.
Take
away
To-go occasions have become a reality. Even
if restaurants, cafes, bars and brasseries
reopen, they still represent a big chunk of
revenues and opportunities for restaurants. Chef’s tip! Dries Delanghe Francisco Moreira
Our Chocolate Academy chefs Dries Delanghe and Francisco Moreira chose to
4
NPD, Food delivery could hit £7.1 billion in 2020 – but consumers will be ready to eat out when lockdown lifts, November 2020
Always by your side to create
chocolate delights…
www.chocolate-academy.com