Professional Documents
Culture Documents
Magazine: Issue 8 2021/2022
Magazine: Issue 8 2021/2022
EDITION 2022
2
Welcome to Chocovic Magazine 8, a new issue of
our magazine produced as always with the best
ingredients and with all the affection of our team of
ambassadors and collaborators.
CONSUMER
TRENDS - KM0
TARGET
SUSTAINABILITY
PATISSERIE
4
FROM ARTISAN
TO ARTISAN
TECHNIQUES
BAKERY
CHOCOGUIDE
CHOCO NEWS
5
6
CHOCOVIC'S 150
ANNIVERSARY.
150 YEARS OF
CHOCOLATE LOVE.
1872 1974 1976 1977 1989 1992 1995 1996 2009 2015 2016 2021
bought Chocovic and a new chapter and it's thanks to them that so much points to the will to evolve, “there's no
in this story began. Sisco Manzanera progress has been made up to the secret other than being able to cons-
explains that “that was the start of a present day. He mentions people like tantly adapt to changing times without
huge number of changes and major Lluís and Josep Fabré, day and night ever losing our sense of direction and
improvements in the production plant shift managers respectively; Jaume our will to make good products at rea-
that helped improve consistency and Fabré and his close relationship with sonable prices”.
quality in both products and services. Gourmet customers; Ramona Vinyes,
That helped us continue to grow and essential for achieving quality certifi- These 150 years of history have made
be the brand that sets the standard and cation; biologist Núria Quer, head of Chocovic a benchmark company that
with the highest sales across the entire the Microbiology department; and the learns and relearns, reinventing itself
country”. Since then, innovation, main person in charge of the Aula Cho- and surpassing itself year after year.
knowledge and the link with artisans covic, Ramon Morató and Chocovic's Manzanera predicts that “the brand
have remained intact. Proof of this is Chief Executive, Jaume von Arend. Not will continue to lead the way for many
the track record of the Aula Chocovic, forgetting the people whose approa- years to come, because we keep going
now the Chocolate Academy, the crea- chability allowed them to forge a very with the same passion and the same
tion of the palm-oil free range Coconat special relationship with artisans and enthusiasm as the first day, working
and the commitment to 100% sustaina- distributors like Sisco Manzanera towards the continuous improvement
bility of all cocoas in 2021. himself, who emphasises that “the big of our products”. Nowadays, the Cho-
difference has been the way we treat covic message “The flavour of talent”
But how has the company managed to and look after our customers. I think is a clear sign of the company's com-
go so far? that's what has set us apart and it's mitment to creativity and to artisans.
been key for Chocovic's consolidation; The company is already immersed in
It's very obvious to both Jaume and we've always been approachable and the future challenges already on the
Sisco. They both point to the human ready to help them with anything we horizon, such as sustainability and
factor and the can-do attitude, which can. Nowadays we continue to provide new ways of consuming. What is clear
go hand-in-hand. The former highli- solutions, training and consultancy in is that great deal of the story is yet to
ghts the fact that the company gradua- the chocolate sector so they can tackle be written.
lly took on people working in specific future challenges successfully”. A view
fields as the workload increased, that Jaume agrees with, as he also
9
From the Aula
Chocovic
to the Chocolate
Academy. 25 years
sharing knowledge.
From the Aula Chocovic setting for courses led by great chefs When we talk about the future, our
to the Chocolate Academy. like Ferran and Albert Adrià, Car- enthusiasm remains intact. Ramon
me Ruscalleda, the Roca brothers, Morató is clear that the main challenge
Sisco Manzanera tells us that it all star- Angelo Corvitto, Xavier Barriga and is “to continue updating ourselves and
ted with Ramón Pijoan and Lluís More- Melissa Coppel. They all contributed offering things for a new generation
ra “who used to take the car all loaded their wisdom to the school “and we that doesn't want to carry on hearing
up on a Monday morning and tour the learn something from all of them”, the same as twenty years ago”.
whole state from end to end doing basic says Morató. “Jean Pierre Ricard MOF He actually spent his days during loc-
training sessions on chocolate, and that made me change my view of chocolate
was how they stopped artisans from and Elvira Matas made us understand “It's essential
being afraid to use it”. That teaching that pastry making is surrounded by
vocation continued with the creation micro-organisms and she helped us to preserve
of the Aula Chocovic. We chat with to understand how to process”. Ribé
Ramon Morató, who took on the lion's mentions that the presence of these your curiosity”
share of responsibility for the project professionals has contributed to the a
and who explains that it was Jaume Academy's current recognition, “for a kdown writing a compilation book on
von Arend who implemented this new few years now we've enjoyed the kind his experience with chocolate. It's true
concept in Spain “by backing training of international reputation that we you never stop learning, “it's essential
and quality, with a lot of commitment would never have imagined. Bringing to preserve your curiosity”. Another
and very high standards”. in big names, teaching so many courses consequence of lockdown has been the
and the team's talent has given us the changes the Academy has adapted to
He also remembers that when Arend prestige we have now”. Nowadays, very quickly. As Josep Maria Ribé says,
asked him to manage the project they Ribé highlights the role played by “online training is here to stay and we
only had two tables, a fridge and little Enric Monzonis and Albert Daví “who also offer that option in a series of spe-
else. “It was a time when there was have helped us to continue based on cific courses. Because there are many
hardly any training and our 100% all that talent”. people who can't travel” And what will
training ethos meant that people came future artisans be like? Josep Maria
from far and wide to learn”. According to Morató, the friendly vibe Ribé says they will have to be “very
was and always has been what makes well prepared people, not just in terms
The current Director de la Chocolate the Chocolate Academy stand out. This of knowledge of the sector, but also in
Academy, Josep Maria Ribé, has ex- approachability is also remarked on by terms of knowledge of the market, of
perienced this evolution at first hand, mini von Arend, who puts its success marketing and of management”. For
“we slowly began to position oursel- down to the mix of professional trai- him, this breadth of knowledge will
ves as a benchmark in the world of ning and informal atmosphere. Ribé be key to growing the product range
sweets, with a range of much broader emphasises the importance of offering and adapting to new consumer needs,
and more technical courses”. This is a unique experience: “it's a school in “that's how they'll be able to tackle
also something mini von Arend, his which professionals are guaranteed the challenges they face in the future”.
coordinator, reminds us of: “at first to take away a unique experience in At the Chocolate Academy they will
we all did everything, we taught one terms of training and knowledge. We continue to back innovation and keep a
or two course a month and we grew give accurate and up-to-date infor- close eye on trends, but without losing
until we were delivering thirty-four mation, always with a watchful eye their approachability and the friendly
courses a year and attracting a large on sector trends”. atmosphere that has taken them to
number of professionals”. where they stand today. Because, in
All this, along with a friendly, informal Ribé's words, “we won't be getting
The first teachers were Enric Rovira, approach, makes this a unique profes- too comfortable”.
Lluís Morera and Claudi Uñó. Since sional experience, “that's why many of
then the classrooms have been the our customers are now our friends”.
11
12
CONSUMER
TRENDS
In the search for the fragile balance between health and the
economy, the concern for health and sustainability, the sharp
rise in locally sourced products, the unstoppable advance of
digitisation and of delivery and take away formats are moving
from being trends to being clear social preferences when it comes
to consuming. We take an in-depth look at them below.
13
Consumer trends,
seven cornerstones on the rise.
1 3
2 4
Sustainability Digitisation
Good for you and for the pla- Another direct effect of
net. This is the key principle the pandemic has been the
pursued by sustainability unprecedented explosion of
and absorbed by the minds online commerce and the in-
of an increasing number of Health and Safety creasing digitisation of com- Delivery and take
consumers. A trend that's al- panies operating in the food
ready a sine qua non for the sector. Many of them have
away formats
younger generations, who had to take a crash course
have grown up with One of the biggest impacts in positioning themselves The global pandemic has
the urgency of climate chan- the COVID-19 virus has made online and working with triggered an explosion in this
ge, and that's being joined on our society is people's e-commerce, setting up their trend in record time. Obviously,
by more and more people growing concern for staying web sites and opening up the lockdown and restrictions have
every day. healthy. This has had huge doors of their establishments been the cause.
repercussions on all food- and bakeries through
This means that transparen- related businesses, as they the computer. And we already know that
cy is becoming increasingly have had to invest in hygiene whenever there's a crisis or a
important in the food chain. measures and new protocols, new need, creativity comes to
Plant-based ingredients, as well as stepping up safety the fore. Brands, companies and
with no surprise chemicals in all segments of the market. artisans working in the food
or additives and produced sector have had to rack their
under fair conditions are Consumers have become brains to find new solutions
the requirements now being more demanding and expect without neglecting quality or
demanded when it comes to the highest levels of food flavour. Similarly, consumers
food consumption. safety. Another thing is that haven't wanted to give up good
These new windows of
interest in looking after per- food despite having to stay at
opportunity have meant that
sonal health is more wides- home and, tired of spending
their products can continue
pread than ever, something so many hours indoors, they
to reach consumers with no
that has caused a big rise in didn't want to miss out on cake
physical contact. A whole
the use of products that can and confectionery experiences.
range of ingredients are now
boost the immune system. This has resulted in new take
available so consumers can
Antioxidants, super foods away and delivery formats.
practice their confectionery
and foods rich in fibre and Some opt for creating new
skills or take delivery of bir-
vitamins are the new
thday cakes, Easter cakes
The traceability of chocolates kitchen heroes.
and other delicious treats.
is now increasingly impor-
To make your mark in this
tant for more consumers.
new reality it's practically
Because of this, reading QR
compulsory to have an
codes is gathering an increa-
online presence.
sing number of supporters.
It's all about knowing what
Tools like Instagram Shop- experiences, others by sending
ping have made it possible out top quality premium pro-
100%
All the cocoa in
In the field of pastry making
and bread making, in 2021,
for pastry chefs and bakers to
open up this new gateway for
their consumers, as many of
ducts to people's homes, when
before you could only find
them in bakeries or restaurants.
Chocovic products 30% more consumers are them say they'll be opting for Amazing textures and com-
is sustainable prioritising their health, pre- online shopping for a long binations, flavours for taking
ferring natural ingredients time into the future. a journey through the senses,
like cocoa nibs, yoghurt, health-boosting foods, they
you're eating and where that
green tea, nut butters and Chocovic is playing an active all have a place in the formats
chocolate comes from.
nut pieces. But eating heal- role on the digital scene, for taking away or for eating
The importance of sustai-
thily doesn't mean giving adding the world of training at home.
nability certificates is also
up flavour. with Chocolate Academy
on the rise. The cocoa in all
online seminars and demos. In the next feature we present
Chocovic products is 100%
some of the creative ideas
sustainable. Plus, the Cocoa
coming out of Chocovic to
Horizons programme gua-
delight consumers.
rantees and promotes good
practices within the cocoa
chain and its community.
14
5 7
6
Eye candy Proximity
More than 57% of European The word "proximity" is
consumers use Instagram. becoming more and more fre-
What does this mean? In quent in the food vocabulary,
the world of patisserie it's featuring on a good number
clear: in an increased con- Multisensory of signs, posters and adver-
cern for appearance in the tising. This had already been
end product. experiences happening for some time: the
value of obtaining prepara-
66%
Of europeans value
preparations made with
local products
15
IDEAS TO TAKE HOME
It's not enough any more to make our preparations look appetising
and taste delicious, now they also have to be longer lasting and
easily transportable.
Take away and Delivery are here to stay, driven by the effects of the
pandemic and by the new consumer habits of younger customers.
Are your products ready to take home? We present a selection of
preparations and packaging formats designed especially for this
major market trend.
CANDY DROPS
Candy drops are a sweet that travels well, so you can use all kinds of packaging for take aways. From glass jars, to kraft
boxes, paper or plastic bags and tubes. All are effective and elegant.
SPREADABLE CREAMS
Spreadable creams offer endless possibilities for making flavour combinations. Plus, there are loads of glass and hard plastic
containers, making it easy and elegant to prepare it for taking away and consuming at home.
16
COOKIES
DOWNLOAD
Packaging options include kraft cardboard, paper or plastic bags and tubes in which
cookies will always be perfectly stacked. For delivery without renouncing the delicatessen THE RECIPE
product look. BOOK
“IDEAS TO
TAKE AWAY”
ROLLS
Options of self-assembling kraft boxes for selling rolls that are properly arranged, don't move
around and reach their destination undamaged.
TRUFFLES
Apart from glass containers, there are others kinds of take away packaging in kraft card-
board, more affordable, self-assembling and also recyclable, a very important factor to take
into account.
17
CHALLENGE ACHIEVED,
100%
SUSTAINABLE
COCOA
As a brand belonging to the Barry Callebaut
group, we're strongly committed to caring for
the environment. For the time being, since
July 2021 we've already achieved one of our
major goals: all our cocoa is 100% sustainable.
And we're continuing to work towards
fulfilling our commitment.
A foundation with 2025, towards 100% Our main ingredients: quality and
a very clear horizon sustainable chocolate sustainability
Chocovic fully backs the production To guarantee the future supply of Chocovic's extensive catalogue never
of sustainable chocolates with a cocoa, Barry Callebaut went one step stops growing with new products cha-
number of actions that have an impact further in 2016 and introduced racterised by quality and sustainability.
at ecological, social, cultural and Forever Chocolate.
economic level. At present, we continue to make pro-
This programme's mission is to make gress towards our goals and have con-
Our commitment goes beyond creating sustainable chocolate the norm and is versations with all stakeholders in the
a quality product, we want to foster based on four ambitious goals: chocolate chain so we can keep suppl-
the survival and progress of cocoa- ying chocolates that bring happiness to
producing communities. 1. Support farmers with training, fun- artisans, consumers, communities and
ding and farming equipment. our planet too. Our cocoa has already
In 2015, Barry Callebaut set up the 2. Promote early childhood education, met this great objective.
Cocoa Horizons foundation. This ensuring school enrolment and atten-
independent non-profit organisation, dance and eradicating child labour.
supervised by the Swiss Federal Foun- 3. Always grow green, using cleaner
dation Supervisory Authority, has the energy, lower carbon emissions and
mission of improving quality of life for crops that don't cause deforestation.
cocoa growers and their communities 4. Produce with commitment, using
by promoting sustainable, entrepreneu- 100% sustainable ingredients in all pro-
rial farming, increased productivity and ducts: chocolates, creams and substi-
community development, protecting tutes. Since July 2021, all our cocoa has
nature and children. already met this great objective.
18
To raise the profile of our total commitment to
sustainability, this year Chocovic will be setting
up “Two Ways Smiles”, a social media and press
communication campaign with a positive tone
that aims to spread the message of the benefits of
sustainable cocoa for communities of producers,
as well as its role as driver of happiness and joy
for all stakeholders in the chocolate value chain.
#twowaysmiles
OUR COMMITMENT:
SUSTAINABLE CHOCOLATE
Working alongside farmers
With training, funding, farming material and land
for balanced replanting.
Growing green
Cleaner energy, lower carbon emissions and crops
that fight deforestation.
Committed production
All our products are made with ingredients
from responsible farms.
supporting
100% sustainable
cocoa
19
PATISSERIE
20
At a time like this, when sustainability is no longer an option
it's a necessity, our ambassadors have been inspired by
Chocovic couvertures made with 100% sustainable cocoa
and locally sourced products to create more than ten new
and amazing recipes.
22
PERFECT FLAVOURS
The textures of the cooked Lleida pears and the fluffy sponge cake
blend together harmoniously in this fantastic cake with delicious
touches of Istak 30.9% white chocolate pannacotta.
Istak pannacotta
200 g Cream — Heat the cream to 60°C , add the hydrated gelatin and lastly add the
3g Gelatin sheets melted chocolate, emulsify, remove the air and measure out into a
90 g Istak 30.9% white chocolate square silicone mould.
23
FLUFFY CHERRY
SPONGE CAKE
a preparation by Sergi Vela
24
THE CHERRY ON THE TOP
In this other version of his fluffy cake, Sergi Vela suggests we go
one step further in flavour and intensity by using red berry jam ,
Maragda 70% dark chocolate and Sant Climent cherries.
Maragda pannacotta
200 g Cream — Heat the cream to 60°C , add the hydrated gelatin and lastly
3g Gelatin sheets add the melted couverture, emulsify, remove the air and
80 g Selección Maragda 70% dark chocolate measure out into a square silicone mould.
25
INDIVIDUAL
PEANUT
DESSERT
a preparation by Sergi Vela
26
PERFECT FLAVOURS
Sergi Vela is the author of this elegant individual dessert featuring
sponge and Valencia peanut mousse with a caramel core.
A delicious treat with an impeccable velvety finish.
Peanut mousse
120 g Water — Heat the cream with the sugar and add the rehydrated
80 g Sugar gelatin at 60°C.
100 g Selección Jade 38.8% — Stir in the paste and emulsify.
milk chocolate couverture — At 30°C add the semi-whipped cream.
140 g Peanut paste — Coat the silicone mould with tempered Jade couverture.
7g Gelatin — Cut out two discs of peanut sponge for each individual dessert and
400 g Semi-whipped cream in one of them, empty out the inside and fill with caramel.
Orange paint
100 g Chocovic cocoa butter — Melt the paste and the couverture separately.
100 g Origen Ocumare 71% — Apply the food colouring and emulsify the mix, strain and airbrush
dark chocolate couverture at 35°C.
2g Fat soluble orange food colouring
Assembly
— Airbrush with orange coloured paint using the velvet technique,
with the individual desserts well-chilled and decorate with a little
Callebaut® Caramel Filling.
27
CHOCOLATE
AND CARAMELIZED
ORANGE INDIVIDUAL
DESSERT
a preparation by Sergi Vela
28
PERFECT COMBINATIONS
Shared flavours, simple to execute.
Our ambassador shows us that simplicity can also be a
way of preparing delicious desserts like this one, created
with oranges from Valencia.
Filo pastry
4g Filo pastry sheets — Brush lightly with butter and icing sugar layer by layer of filo pastry
100 g Butter as if for puff pastry, until 4 layers of puff pastry have been obtained.
100 g Icing sugar — Cut 12 x 12 cm squares and press down into a madeleine mould, then
bake the whole at 180°C for 9 min.
Assembly
— Cut segments of peeled orange and decorate each one with 2 slices.
— Finish with a few strips of Origen Ocumare dark chocolate
couverture to give volume.
29
1 2 3
Brush the filo pastry with butter, apply Apply a thin layer of icing sugar and Cut out squares using a sharp chef's knife
another layer of filo pastry and stick it bake at 190°C for 10 min. and present in aluminium moulds.
to the previous one.
4 5 6
When the piece is baked, Decorate with peeled orange slices. Place the chocolate in a cross
leave to cool and fill with the shape and add pistachios.
chocolate cream.
30
31
LEMON
a preparation by Albert Daví
32
SPRING-SUMMER CAKE COLLECTION (1)
Albert Daví presents his summer cake collection, fresh and
flamboyant and inspired by Km 0 products such as lemons from
Murcia, complemented with little nuances of flavour with the
likes of mango and lemon thyme.
Lemon coating
300 g Water — Boil the water with the sugar and the lemon juice.
300 g Sugar — When cold, add the remaining ingredients.
100 g Lemon juice
1u Lemon zest
170 g Gin
Lemon cream
120 g Lemon juice — Cook all the ingredients except for the butter and the lemon zest.
165 g Sugar — When cooked, emulsify with the remaining ingredients.
150 g Egg — Set aside in the fridge.
1u Lemon zest — Measure out 100 g over the sponge cake and freeze.
1g Gelatin mass 5:1
225 g Butter
33
Jellied mango
500 g Mango purée — Mix all the ingredients together in a food processor until the desired
150 g Lemon juice texture is achieved.
75 g Syrup 1:1 — Spoon out 30 g over the lemon cream.
12 g Cold gelcrem
Cream
250 g Water — Boil the water, the sugar and the locust bean gum.
150 g Sugar — Add the gelatin mass to the liquid at about 40°C .
5g Gelatin mass 5:1 — Measure out 20 g into each mould.
1g Locust bean gum
Confit lemon peel
Assembly
White chocolate ribbon — Measure out 20 g of the jellied cream into the base of the mould, place
Ribbon of airbrushed white chocolate the confit lemon peel and freeze.
with yellow cocoa butter — Spoon out 100 g of the lemon thyme mousse over the top.
Neutral shine for airbrushing — Next, place the sponge cake and lemon and mango cream filling and
press down lightly.
— Measure out 40 g of thyme mousse and close the mould with the
disc of Breton sablé.
— Freeze.
— Remove from the mould and brush with the neutral gelatin shine.
— Decorate with the chocolate ribbons.
34
Capuchina Lemon Mango
sponge cream cream
Thyme cake Confit lemon
breton peel jelly
Lemon sablé
thyme
mousse
35
STRAWBERRY
a preparation by Albert Daví
36
SPRING-SUMMER CAKE COLLECTION (2)
Maresme strawberries are the show-stopping stars of this other
cake from Albert Daví's summer collection, inspired by the
classic fraisier. Sheep's milk yoghurt and Opal 30.3% white
chocolate give it an interesting dairy touch.
Strawberry compote
40 g Strawberry purée
— Heat the strawberry purée, the sugar and the glucose.
75 g Sugar — Add the bits of strawberry and the raspberries and cook until they
30 g Glucose start to release their liquid.
160 g Strawberries — Remove from the heat, add the violet aroma and the gelatin mass.
40 g Raspberries — Leave to set in the fridge.
4 drops Violet aroma — Measure out 60 g of compote on top of the sponge cake and freeze.
25 g Gelatin mass 5:1
37
Yogurt foam
120 g Milk — Heat the milk to about 50°C and dissolve the gelatin mass.
280 g Sheep's milk yogurt — Emulsify with the melted white chocolate and lastly add the sheep's
300 g Selección Opal 30.3% white chocolate milk yogurt and the freeze-dried yogurt.
60 g Gelatin mass 5:1 — Lower the heat to around 30°C and mix first with the meringue and
20 g Freeze-dried powdered yogurt then with the semi-whipped cream.
100 g Egg whites
55 g Sugar
80 g Glucose powder
300 g Semi-whipped cream
Violet jelly
250 g Water — Boil the water, the sugar and the locust bean gum.
150 g Sugar — Add the gelatin mass and the violet aroma to the liquid at about 40°C.
50 g Gelatin mass 5:1 — Measure out 20 g into each mould and place the strawberry discs on top.
1g Locust bean gum
12 drops Violet aroma
Tbsp Discs of fresh strawberry
Assembly
1u 11.5 cm diameter silicone mould — Measure out 20 g of the violet jelly into the base of the mould, place
1u White chocolate ribbon strawberry discs on top and freeze.
1u Ribbon of airbrushed white chocolate — Spoon out 100 g of the yogurt mousse over the top.
with red cocoa butter — Next, place the sponge cake and strawberry compote filling and
Neutral shine for airbrushing press down lightly.
— Measure out 40 g of yogurt mousse and close the mould with the disc
of Breton sablé.
— Freeze.
— Remove from the mould and brush with the neutral gelatin shine.
— Decorate with the chocolate ribbons.
38
Almond Strawberry Violet and
sponge compote strawberry
Breton cake jelly White
sablé chocolate
Yogurt ribbon
foam
39
INDIVIDUAL
COCONUT
BLACK FOREST
CAKE
a preparation by Raúl Bernal
40
BLACK FOREST WITH A TASTE OF HUESCA
Raúl Bernal brings his own personal touch to the great
German patisserie classic using Bolea cherries, a traditional
variety grown in the province of Huesca, and substituting
Kirsch cream with coconut cream.
Cocoa craquelin
310 g Butter — Work the butter and add the sugar.
260 g Weak flour — Mix all the dry ingredients and add them to the butter mixture.
350 g Brown sugar — Homogenise and place between two sheets of baking paper.
4g Corn starch — Spread out to a thickness of 1.6 mm.
32 g Powdered almond — Cut out 6.5 cm discs.
40 g Selección 22% powdered cocoa — Freeze.
41
Bolea and Griotte cherry purée
40 g Water — Heat the water with the sugar and the citric acid solution.
50 g Sugar — Add the purées with the juice and the Gelcrem.
10 g 50% citric acid solution — Mix with the food processor until a homogeneous
185 g Bolea cherry purée mixture is obtained.
185 g Griotte cherry purée — Set aside.
85 g Lime juice
30 g Cold Gelcrem
Assembly
— Measure out the choux and place the frozen craquelin.
— Freeze and bake.
— Turn the choux over and cut the base.
— Place a little of the cream and cover with a disc of sponge cake.
— Pour out the cold cherry cream.
— Spoon out a small amount of coconut whipped cream.
— Finish off with a few shavings of Selección Maragda 70% dark
chocolate couverture and sprinkle with anti-moisture sugar.
42
43
LEMON PIE
MY WAY
a preparation by Lluís Costa
44
A DELIGHT WITH AN INTENSE LEMON FLAVOUR
Respecting the flavours of the original recipe, Lluís Costa
shakes up the classic Lemon Pie with a different look and lower sugar
content, bringing out the best of the intense flavour of lemons from
Terres de l’Ebre.
Lemon cream
375 g Eggs — Cook the egg along with the sugar, the zest, the agar-agar and
175 g Sugar the lemon juice to 82°C.
250 g Butter — Soak the gelatin leaves and add to the previous mixture.
2 u Lemon peel — Stir with the hand-held food processor and add the softened butter.
4g Gelatin leaves — Mould the cream at a temperature of 40°C in spherical moulds
1u Lime zest and freeze.
188 g Lemon juice
1g Agar-agar
Dough
360 g Butter, cold — Mix all the dry ingredients together in the food processor using the
196 g Powdered sugar dough paddle.
1g Salt — Add the butter straight from the fridge and mix in, when the mixture
90 g Almond flour looks like breadcrumbs, add the egg.
142 g Whole eggs — When the dough is smooth and even, roll out to a thickness of 0.4 mm.
794 g Flour — Freeze and cut out 12 x 4 cm rectangles.
— Place between 2 sheets of Silpain and bake at 150°C for 35 min.
Meringue
150 g Sugar — Gradually pour over the egg whites and whisk well in the food processor.
60 g Water — When the meringue reaches 30°C set aside for decoration.
85 g Egg whites
Assembly
— Glaze the lemon spheres with neutral gel and arrange irregularly on
top of the sablé.
— Measure out peaks of Italian meringue and flambé.
— Decorate with gold leaf plus lime and lemon zest.
45
BASIL AND
ALACANT LEMON
INDIVIDUAL
DESSERT
a preparation by Lluís Costa
46
THE FRESH TASTE OF SUMMER
A new and refreshing creation by Lluís Costa with the fresh aroma of
basil and the citrus flavour of Alacant lemon. A dessert with a very
light texture and a surprising semi-liquid interior.
Lemon mousse
Italian meringue — Cook the water and the sugar at 118°C.
560 g Egg whites — Pour out the egg whites and leave the meringue to reach 30°C.
920 g Sugar — Heat a third of the lemon juice and melt the gelatin in it.
240 g Water — Add the rest of the cold purée and when it reaches a temperature
of 30°C 30°C, add the meringue and finally the foamy cream.
Lemon mousse
1025 g Italian meringue
1536 g Semi-whipped cream
1400 g Lemon juice
58 g Powdered gelatin
47
Basil gel
56 g Glucose — Heat the water, the dextrose and the glucose to 40°C.
104 g Dextrose — Sprinkle in the pectin mixed with the sugar and keep
236 g Water stirring constantly.
156 g Sugar — Bring to the boil for 2 min, then add the citric acid and cook for
2g Powdered citric acid a further one min.
8g NH pectin — When the mixture reaches about 30°C, add the blanched basil and
1g Gelatin leaves mix in the food processor.
30 g Blanched fresh basil — Mould in 3 cm diameter spheres and freeze.
Assembly
— Spoon out mousse into the bottom of the mould and insert the frozen gel.
— Cover with more mousse and seal with the sponge soaked in lemon syrup.
— Glaze with neutral gel and decorate with a fried basil leaf.
48
Basil gel Lemon
mousse Fresh
Citrus fruit
financier basil
cake
49
FRESIER WITH
MONTSENY
STRAWBERRY
a preparation by Lluís Costa
50
A KILOMETRE 0 FRAISIER
Strawberries from the Montseny, with their extraordinary quality
and flavour, form the basis of this fantastic fraisier with cream
mousse and Istak 30.9% chocolate. A cake with kilometre 0 flavour
and with the unmistakable seal of Vallflorida Xocolaters.
Cream mousse
400 g Cream — Boil the milk, add the rehydrated gelatin and emulsify with the white
150 g Istak 30.9% white chocolate chocolate.
25 g Gelatin — When the mixture reaches a temperature of 27°C add the frothy cream.
1750 g Frothy cream
Raspberry cream
300 g Raspberry purée — Boil the purée, the juice and the sugar.
100 g Lemon juice — Add the eggs and the egg yolks and cook at 83°C.
100 g Eggs — Add the gelatin and mix well.
100 g Egg yolks — When the mixture reaches a temperature of 40°C add the butter and
70 g Sugar emulsify.
115 g Butter — Place 120 g of the cream in a 14 cm diameter ring with a 1 cm thick
6g Powdered gelatin sponge base.
30 g Water for the gelatin — Freeze and set aside for assembly.
51
Citrus fruit financier cake
160 g Butter — In a bowl, mix thoroughly the 500 g of sugar together with the powdered
500 g Sugar almond, flour, baking powder, citrus fruit paste and invert sugar.
300 g Powdered unpeeled almond — Add the melted butter and the liquid egg whites.
200 g Flour — Separately, whisk the egg whites with the 60 g sugar.
4g Baking powder — Add them gently to the previous mixture and spread out in a frame.
500 g Egg whites, not whisked — Bake at 190°C for about 12 min.
60 g Invert sugar
260 g Citrus fruit paste (orange, lemon or lime)
500 g Whisked egg whites
60 g Sugar
Assembly
— Place a silpat in a tin and fit a 16 cm diameter ring lined with a sheet
of acetate.
— Thinly slice strawberries to about 0.5 mm thick.
— Arrange the pieces of strawberry around the sides and on the bottom.
— Measure out around 350 g of mousse in the ring with the strawberries
and then insert the inside leaving the sponge on the outside.
— When frozen, coat with neutral gel and decorate with a strawberry.
52
Raspberry Cream
cream mousse
Citrus Fresa
financier Montseny
sponge cake Neutral
coating
53
CHEESE
CAKE
a preparation by Lluís Costa
54
THE SECRET IS... IN THE CHEESE
What's the secret to making a good cheese cake? Our ambassador
shares his recipe, in which cheese from Cerdanya or from Montsec
provide a distinctive touch of flavour.
Cheese cake
470 g Cream — Mix both the cheeses with the cream, add the egg yolk and
900 g Philadelphia cheese the cornflour.
160 g Goat's cheese — Whisk the egg whites with the sugar and add the to the
140 g Egg yolks previous mixture.
285 g Egg whites — Pour out into a mould lined with baking paper.
300 g Sugar — To fit the paper closely to the mould, moisten with water to
30 g Cornflour make it more flexible.
— Bake for 25 min. at 185°C.
55
1 2 3
Moisten the paper with water to make it Pour the mixture Bake for 25 min
flexible and fit it to the mold. into the lined pan. at 185°C.
4 5 6
Remove the cake from the mold Cut into portions. Serve with jam to taste to create new
carefully not to peel off the edges. flavour combinations.
56
57
TATIN
WITH APPLE
LLEIDA
a preparation by Lluís Costa
58
THE PERFECT TATIN?
A spectacular tatin made with Reineta apples from Lleida,
much appreciated for their exceptional flavour, on a crispy
Breton sablé base. Everything you could possible ask from
a delicious apple tart... and more.
Breton sablé
375 g Butter – Whisk together the butter, the sugar and the salt.
350 g Sugar – Gradually add the egg yolk and then mix in the flour.
10 g Salt – Spread out in a 16 cm ring and bake at 150°C for 20 min.
150 g Egg yolks
500 g Weak flour
17 g Baking powder
Assembly
— Remove the apple from the mould and glaze with gel.
— Place on top of the bretón base and decorate.
— To decorate, coat a chocolate chip with gold leaf and place in the centre.
59
PINK LADY
APPLE
a preparation by Christian Escribà
60
A PLAY ON SWEET-SOUR
This entertaining trompe-l'œil created by Christian Escribà pplays at
reproducing the shape, flavour and inimitable red colour of Pink Lady apples
grown in Lleida and Girona. We show you how to prepare it step-by-step.
Almond crumble
100 g Flour — Mix all the ingredients in the Kitchenaid using a paddle attachment.
100 g Almond flour — When a smooth, even dough is obtained, break up onto a tray and
100 g Sugar bake in the oven at 180°C for 14 min.
100 g Butter
Apple compote
3u Pink Lady apples — Boil the apples with the skin of one apple.
30 g Lemon juice — When cooked, strain and grind up the apple with the skin and the
1 unit Skin of one apple lemon juice.
Red chocolate
100 g Selección Opal 30.3% white chocolate
3g Fat-soluble red food colouring
61
1 2 3
Place the butter Add the flours. Mix all the ingredients until you get
in the Kitchenaid. a smooth dough.
4 5 6
Temper the red chocolate at 28°C. Fill the apple moulds with the Turn and empty the mould to obtain
red chocolate. the first outer layer.
7 8 9
Make an outer layer with dark Spread a thin layer of white chocolate When the chocolate is cold cut the
chocolate over the red chocolate. on top of the reproduction apple slice. apple slice shape with a sharp cutter.
62
10 11 12
Place the crumble in Sprinkle the lime popping candy Add the lychee on top of
the bottom of the apple. over the crumble. the lime popping candy.
13 14 15
Arrange the sautéed apple cubes Fill with the apple compote using Cover with the white chocolate
on top of the lychee. a piping bag up to the top edge apple slice and use a cornet and dark
of the apple. chocolate to draw the two apple pips
in relief.
63
FROM
ARTISAN
TO
ARTISAN
64
Passion for chocolate goes beyond borders.
In our most international issue ever, we're travelling
to Turkey, Russia and Japan to meet three artisans
who love this unique ingredient.
66
67
You've got a degree in Philosophy. When
did you decide to turn your professional
The kitchen was where I learned what
career around and go into patisserie?
I wanted and shaped my character.
For me studying philosophy and then doing
what I'm doing was never a surprise. Both at
Cooking has its a mathematics and its
work and in my everyday life I like to offer
what I know willingly and as a gift. I consider
own flow and I've learned that you have
life and everything I do as a gift. So forme,
working with chocolate is like a gift that life
to abide by its rules.
has offered me. Studying philosophy was a
gift I made to myself. While I studied, I knew The kitchen was where I learned what I wan- ongoing training in this field since 2005. I've
I would be working in something related ted to and develop my character. Cooking has continued to add new training courses to my
to cooking. its a mathematics and its own flow and I've education from many continuing professional
learned that you have to abide by its rules. development training schools and private
When I remember times from my childhood, Cooking has taught me to adapt and be disci- institutions in Europe.
I think I can see that the seeds of my dream plined, to define and know with precision.
had already been sown. I was born and raised All the brands and kitchens I worked with
in Ordu, a little town on the Black Sea. Sagra, What has your professional career been have helped me to see the general panorama
one of Turkey's first chocolate factories, was like before you got here? of the world we live in and to stay well-con-
based there. My father was the person in nected. Lastly, I started working as a chef
charge of approving the factory products in In the United States I first studied food and at the Chocolate Academy Istanbul and I've
the laboratory. So he received samples and we drink management, and after doing an inter- been doing my work with great pleasure and
all used to try a lot of different chocolates. I nship in various departments, I decided to go passion for the last two and a half years.
still have memories of my experience in terms into the world of patisserie and study at the
of its smell, texture and ingredients and my French Pastry School. After graduating, I had What kind of patisserie do you most enjoy
curiosity for concepts like product and raw the chance to work in the Chicago Sofitel and or identify the most with?
material because of my father's profession. that was where it all started.
I can say that my work is based on progres-
On the other hand, I was a quiet, introverted After returning to my native country, over sing towards making new combinations and
child. I remember finding the kitchen to be a the last 15 years I've worked as a pastry and pairings of traditional and classic recipes,
place where I could stand out. Because in our chocolate chef and as a manager in various focusing my attention on using local ingre-
house the kitchen has always been the most patisserie chains and companies in the food dients. The change I can see simple ingre-
important place. Meals were prepared with and drink sector. dients go through when we apply techniques
great care and the main ingredients used in hasa sparked my curiosity and my passion.
the kitchen were made by my parents. I think I've had the opportunity of working on That's why I always start with what's simple
all this prompted me to explore cooking. development and launch projects. I believe and easy and I follow a path along which I try
I started to spend my time there, trying to in continuous training to stay up-to-date to create the texture and aroma I want.
impress my family. As a result, I found an area with trends in our sector and learn new tech-
where I could shine and express myself. niques and applications. That's why I've had
68
Chocolate is a flavour that makes everyone happy from the first
mouthful to the last. It's pure happiness and a pleasure to create
well-balanced and well-paired chocolates.
A great example of that is the Pate a Choux harvesting, the fermentation process and ma- As a connoisseur of Chocovic, what featu-
recipe, one of my favourites. It's especially nufacturing process all take countless steps to res would you highlight in our products?
nice to prepare this dough that's used in many arrive at the world's most desired product.
traditional recipes in Turkey using different In addition to chocolate, the hazelnut is the Its value for money is its most important featu-
techniques. And making it into a dessert that ingredient that nourishes the flavours and aro- re in our local market. Keeping within a range
everyone eats happily is always motivating mas in my memory with its smell and texture. of affordable prices while at the same time
and fun. Chocolate is a flavour that makes everyone offering a quality service makes it important
happy from the first mouthful to the last. for the Turkish market.
You've worked in Chicago and trained with
top European chefs like Christophe Adam, Your currently director of the Chocolate Do you have a favourite couverture
Pierre Herme, Quentin Bailly and Paco Academy Istanbul. What's included in or product?
Torreblanca. So how have they influenced your job?
your learning and your style? I think my favourite is the 53% dark choco-
It consists largely of training and support. late. For its intense cocoa flavour, for being
I think the chefs I trained with share creati- It's a service of two business lines that we call easy to use because of its shape and its wide
vity, respect for the ingredient and a simple cooperation and innovation, with the support range of applications, I can use it in any kind
style. Like most of us, when I start to learn so- of marketing work within the industrial and of preparation.
mething new or I look out for something new gourmet channels. In the training section
to try, I imitate. For me, learning begins with we mainly offer advanced level training in Lastly, on our next trip to Istanbul, which
imitation. This experience is like working chocolate making and patisserie to business typical Turkish sweet or pastry would you
with a good mentor. owners and cooks working in pastry making recommend we try?
and hospitality businesses. In short, the scope
I've kept a close eye on the favourite tech- includes training, innovation and support. Without a doubt, the milk-based desserts and
niques and ingredients of all the chefs I've traditional Turkish desserts in syrup.
worked with and I've come up with my own What are the tastes and preferences of
way of working over time. Turkish consumers?
Which ingredient inspires you the most In Turkey there's a greater demand for and
when you're working? interest in traditional desserts, but milk-based
desserts are prepared in very different ways.
Chocolate, of course! Chocolate is a flavour That's why I think that the milk desserts
that makes everyone happy from the first made in our country and in our culture are
mouthful to the last. It's pure happiness and very special. And, of course, baklava occupies
a pleasure to create well-balanced and we- a very special place. I prefer traditional
ll-paired chocolates. home-made desserts, especially Keşkül. Pre-
pared with only a few ingredients, this dessert
Chocolate has an incredible history and track has its own preparation technique and a very
record. I've always thought it was interesting different, special texture. The bitter almonds
that the cocoa bean is the most researched and are used in small quantities in its preparation
studied by science. Growing the cocoa bean, make Keşkül a memorable dessert.
69
DOUBLE
CHOCOLATE
BROWNIE
a preparation by Yesim Erol
70
DOUBLY DELICIOUS
A self-confessed chocolate lover, Yesim Erol suggests this
deliciously intense chocolate brownie with touches of locally
produced hazelnuts to enrich both the flavour and the texture.
Brownie
420 g Chocovic 53% dark chocolate — Melt the chocolate and mix until a homogeneous paste is obtained.
375 g Butter — Beat the butter and the Iroko cream until a fluffy mixture is obtained.
225 g Egg yolks — Mix the egg yolks and whites and the sucrose.
150 g Egg whites — Add the sieved flour and mix together.
205 g Sucrose — Bake in a convection oven at 165°C for 20 min.
75 g Flour
225 g Iroko Chocovic hazelnut cream
71
72
YOANN
REDON Chef Chocolate Academy Russia
73
My working style is based on people's future memories, because I
believe taste memories have deeper roots than visual ones.
For people who don't know you yet, tell us I consider myself to be very fortunate to have many of the patisserie classics you see here
a bit about yourself and how your vocation worked with such great chefs, and we should in Europe, in response to growing customer
for being a pastry chef started. include Alexis Saifi, who is a passionate fan of demand. I like Medevic; there are a lot of
patisserie and who passed on his perfectionism recipes but my favourite is the traditional one
I'm the third generation of pastry chefs for flavours and textures to me. Luckily, most with honey and sour cream.
in my family, and although my parents did of these chefs shared a lot of knowledge with
everything they could to stop me continuing me, both professional and personal, and all Your work with Chocovic products every
the tradition, my grandfather succeeded in these experiences gave me the most important day. Which feature stands out for you?
passing on his passion to me. I remember thing, a mental library of techniques and
when I used to spit out bitter chocolate and flavours that I've used and still use to create I could highlight many aspects because of the
he used to tell me that until I liked it I'd my products. I could describe my style as history behind the brand that has brought us
never be a great pastry chef. Although he gourmand and open-minded. such amazing products, but I think we could
had a difficult character, he had an amazing be happy with knowing that they're not only
heart and a burning passion. He gave me my You're currently chef at the Chocolate full of flavour but they also suit customers'
first patisserie book and I remember from a Academy Russia. What does your work needs perfectly. And the most important thing
very young age preparing clafouti, brownie, here consist of? is having the right colleague to keep moving
marble sponge, etc. That's how it all started, forward in my profession.
although the journey wasn't always a It varies from one week to the next; I could
fairy tale. be developing a few recipes for a Chocovic Do you have a favourite couverture or
promotional campaign or providing some product?
How would you describe your style or sort of customer support, or giving larger
way of working? companies a bit of inspiration... The job is
always intense and very interesting because I'm giving back
My working style is based on people's future we don't have a routine and we always have
memories, because I believe taste memories to go beyond the limits in our minds. Another everything I was
have deeper roots than visual ones. I've of the best parts of my job is teaching people
known so many people who remember everything I know, because secretly, I feel I'm given when I was
a flavour they tried a decade ago, but not giving back everything they gave me when I
what it looked like. Social media place a was young. young.
lot of emphasis on the visual and many of
these visually attractive cakes leave flavour Knowing about Russian patisserie, what
out of the picture or can't be reproduced by kind of tastes and preferences do Russian My favourite product is undoubtedly the dark
professionals at a profitable level, that's what consumers have? What kind of patisserie chocolate and hazelnut cream. I love using
defines my line of work. do they like best? it in croissants with a chocolate glaze, all
together they produce a very interesting
You've worked in France, Monaco, If we're talking about the Russian market in set of textures and the aromatic profile is
Switzerland and Peru and you trained general, tastes in terms of desserts are similar simply fantastic.
alongside great artisans like Laurent to the Americans as they're fond of cookies
Vitoria, Marcel Ravin and Didier de and creams. I find them very sweet, but they
Courten. How have all these experiences like them to go with tea. In Moscow or in
influenced your career? other large Russian cities, you can also find
74
75
ALTAI
DREAM
a preparation by Yoann Redon
76
SAVOURING A LITTLE PIECE OF RUSSIA
Altai Dream is Yoann Redon's visiting card, a cake in the minimalist
aesthetic that reflects the beauty of the Russian Altai region and its
local products like yellow seaberry and honey.
2x Madeleine biscuits
417 g Powdered sugar — Mix together the powdered sugar, flour, salt and powdered yeast.
625 g Flour — Add the eggs and mix without whisking.
21 g Powdered yeast — Melt the butter, the vanilla extract and the Altai flower honey at 40°C.
5.2 g Salt — Use about 10% of the dough to add the butter / melted honey mixture.
695 g Eggs — Pour back into the main dough and mix until a smooth, even consistency
278 g Altai flower honey is obtained.
625 g Butter 82.5% — Stick the baking paper in the baking tray using cooking fat spray and
/g Vanilla extract spread out 1200 g per tray for baking.
— Bake at 180°C for about 10 min.
Crème anglaise
709 g Water — Mix the egg yolks with the sugar.
35 g Fresh lemon peel — Boil the water and the fresh lemon zest. Leave to infuse for 10 min.
142 g Egg yolk covered, then strain.
35 g Sugar — Pour all the liquids gradually over the egg yolks and the sugar
mixture while whisking vigorously.
— Cook on a low heat to a temperature of 82/84°C.
77
White chocolate and lemon Bavaroise
828 g Crème anglaise — Weigh the still hot crème anglaise and add the gelatin mass.
134 g Fresh lemon peel — Pour this mixture over the white chocolate, mix and emulsify with a
738 g Istak 30.9% white chocolate hand-held food mixer.
1235 g Cream 33% — Cool the base to a temperature of 22 °C before gently mixing in the
whisked cream.
Assembly
— Make the Bavaroise and fill the silicone mould halfway before
insertinig the yellow seaberry jelly with the biscuit.
— Fill the mould ¾ with Bavaroise before finishing the whole thing with
a previously cut Madeleine (1 cm less in diameter than the mould).
— Add more Bavaroise if necessary and smooth over.
— Leave to rest and freeze.
Velvet Effect
Tips
— The Madeleine can be baked on silicone and a perforated tray, but it's
not possible to bake it on a mat with silicone. This would restrict heat
penetration and produce a less aerated biscuit.
— The quality of the honey is responsible for the flavour of the biscuit,
so it's very important to use a good quality ingredient.
— The Altai honey can be replaced with floral or pine honey, but not
with acacia honey, which doesn't pair well with yellow seaberry
and mango.
78
79
SEIJI
TADA Chef Étonné Pastisserie
80
81
82
I try to make cakes that are simple and easy
to eat using the traditional French patisserie
techniques I've learned up to now.
How did you get your vocation Seiji? In your opinion, who are the best pastry are mixed, which is one of the advantages of
chefs in Japanese patisserie? using Chocovic chocolate.
I've liked making sweet things ever since I
was a child. I think it's partly down to my I have great respect for Chef Tetsuya Nakatani Which Chocovic couvertures or products
father, who loved cooking. When I was in at Nakatanitei. I think he has the rare talent of do you most like working with?
third year primary I decided to become a being able to create sweets without being tied
pastry chef. To learn all the skills I needed to a series of rules and and using only My favourites are the Ocumare, Tobado, Jade,
to become one, I wanted to work in a hotel his imagination. Zeylon, Opal and Napal couvertures. Zeylon
where I could experience a wide range of especially, it's a really useful milk chocolate
work, from chocolate through to desserts In 2004 you set up your own business, that you can use as a secret ingredient in loads
and ice creams, so I began my career at Hotel Étonné Pastisserie; what kind of creations of different ways.
Hankyu International. can we find there? What's your speciality?
When we see your preparations, we At Étonné, we do our best to create sweets Compared to Europe,
recognise an individual style straight composed of three elements. We don't set out
away. How would you describe that style? to produce sweets with a complex structure, Japanese customers
instead we do our best to make sweets that
I try to make cakes that are simple and easy leave things out to allow the flavour of the tend to prefer sweets
to eat using the traditional French patisserie individual ingredients to really come through.
techniques I've learned up to now. The speciality is our freshly made chocolate with a smoother
cakes. When I make chocolate mousse,
You worked for two years in Lyon and in I don't use eggs to highlight the flavour of texture.
Paris. Did that experience influence the the chocolate.
way you work?
A few years back, after you visited Lastly, if we visit Ashiya and pop into
I learned to think rationally about the Barcelona, you made a preparation Étonné Pastisserie, which product should
process of making confectionery. In Japan, dedicated to the Rambla. What does it we try without fail?
the excessive hygiene in food preparation consist of and what inspired you?
means there's a lot of unnecessary work. For The matcha and Napal cake. It's a simple cake
example, in France, after baking a sponge The first thing I wanted to do was to capture made with matcha and white chocolate, but
cake, you pour the ganache on the tray, but in the linear beauty of the Ramblas boulevard. it's baked together with hot water so it adapts
Japan you have to move it onto another tray So I tried to use Spanish ingredients in the to suit the Japanese taste, as they prefer a
before going on to the next step (he laughs). composition, like chocolate, cherries, oranges soft texture.
and Sherry.
Are the tastes of Japanese and European
consumers very different? You tend to use Chocovic products in your
creations. What do you value the most
Compared to Europe, Japanese customers about our brand and our products?
tend to prefer sweets with a smoother texture.
They're also very keen on appearance, so we Compared to other brands, it has a better
have to be creative with the decoration. balance of sweetness. This makes it easier
to achieve a balance when the ingredients
83
RAMBLAS
a preparation by Seiji Tada
84
A BOULEVARD OF FLAVOURS
Is it possible to convey the essence of a place through the taste buds?
Our guest chef Seiji Tada achieves it with this preparation dedicated to
the Ramblas in Barcelona, combining typically Spanish flavours like
sherry, oranges and Chocovic chocolate.
Chocolate sponge
105 g Tobado 65% dark chocolate couverture — Melt the Tobado and the butter in a pan with water.
122 g Butter — Make a stiff meringue with the egg whites and the granulated sugar.
147 g Egg white — Whisk the egg yolks and add to the meringue.
140 g Granulated sugar — Add flour to the mixture.
84 g Weak flour — Add everything to the melted butter and Tobado.
35 g Egg yolk — Bake at 190°C for 8 to 10 min.
60 g Selección 22 powdered cocoa
1.4 g Cornflour
Powdered yeast
Chocolate mousse
570 g Tobado 65% dark chocolate couverture — Heat the cherry purée and the invert sugar.
290 g Cherry purée — Mix the purée with the chocolate.
80 g Invert sugar — Add one third of the crème fraîche and stir together, then heat to 40°C.
550 g Crème fraîche 35% — Add the rest of the crème fraîche and stir until well mixed in.
Vanilla cream
240 g Milk (cow's) — Mix the milk, egg yolks, granulated sugar, cornflour and butter to
72 g Egg yolk make the crème pâtissière.
32 g Granulated sugar — Add the gelatin and the kirsch to the chilled crème pâtissière and mix
24 g Cornflour together with the crème fraîche.
24 g Butter
0.5 p Vanilla pod
290 g Whipped cream 3.5%
5g Gelatin
16 g Kirsch
Chantilly caramel
900 g Crème fraîche 40% — Mix together the whipped chantilly cream and the caramel base.
75 g Granulated sugar
190 g Caramel base
85
Caramel base
100 g Granulated sugar — Caramelize the granulated sugar in a pan and add the cream.
100 g Crème fraîche 35% — Remove from the heat and mix with the Grand Marnier.
30 g Grand Marnier
Cherry purée
480 g Tinned black cherries — Cut the tinned cherries in half and soak them in sherry.
30 g Sherry (Pedro Ximénez)
Assembly
— Cut the black cherries in half and soak them in sherry.
— Arrange the baked chocolate sponges in a mould.
— Pour the chocolate mousse into the mould and add the soaked cherries.
— Add the vanilla cream.
— Pour over a little Chantilly caramel.
— Place the flaked almond dough.
86
87
TECHNIQUES
88
In the artisan trade, technique is as essential as the
quality of the ingredients or creativity. Although
“there's more than one way to skin a cat”.
89
90
MOUSSE
Step by step
150 g Ocumare 70% — Boil 175 g of cream.
dark chocolate couverture — Mix the sugar with the cream and bring to the boil to dissolve
225 g Semi whipped cream the sugars.
1u Gelatin leaf — Soak the gelatin leaf in cold water for 2-3 min.
40 g Sugar — When it starts to boil, add the gelatin and stir to dissolve.
— Pour the cream over the Ocumare 70% dark chocolate couverture..
— When the mixture reaches a temperature of 42°C stir in the semi-
whipped cream.
— Mix with a folding action until a smooth, even mixture is obtained.
— Spoon out into a container.
Tips
91
AIRBRUSH
VELVET
EFFECT
Discover here how to do
Airbrushing
Step by step
40 g Chocovic cocoa butter — Mix together the cocoa butter and the previously melted
60 g Chocovic dark chocolate couverture chocolate couverture.
— Mix to temper at a temperature of 32°C-35°C.
— Pour the mixture into the airbrush spray tank.
— Spray the product straight from the freezer or the fridge.
Tips
— To make the velvet effect last longer without peeling away, it's
important to apply the paint onto the product at -2°C/-5°C to ensure it
adheres properly.
— The leftover mixture can be stored at a temperature of 16°C-20°C.
— If you want some colour, add 0.2 g of food colouring to the cocoa and
chocolate mixture (60/40).
92
93
BAKERY
94
Sponges, madeleines, cakes... Did you know the secret isn't
just in the dough? The choice of the other ingredients is
equally or even more important for obtaining a top quality
product with an unmistakable flavour.
96
FROM RUSSIA WITH FLAVOUR
The flavour of purée made from feijoa, which is grown in the
sub-tropical area of the Caucasus in southern Russia, permeates this
delicate piece by Yoann Redon, elegantly crowned with
a cocoa biscuit.
Brioche nature
137 g Sugar — Place the T45 flour, the Trimoline (or honey), salt plus the vanilla
42 g Trimoline (or honey) extract (optional) in the food mixer bowl.
831 g T45 flour — Beat the eggs, the feijoa purée and the yeast until completely
/g Vanilla extract dissolved, then add to the previous mixture.
15 g Salt — Knead for 5 min. at V1 and then 8 min. at V2 until the dough comes
499 g Eggs away from the sides of the bowl.
19 g Strong yeast — Next, add the cold butter in small cubes at V1 and then increase to V2
83 g Feijoa purée until the dough comes away from the sides of the bowl again. For the
374 g Butter 82,5% chocolate brioche, add the baking chocolate with a short kneading.
— Remove the dough and fold into 4, take the temperature and place
it in a container tightly sealed with cling film. A second fold is
recommended before freezing.
— If the dough temperature is between 20-26°C, leave to rest for 1 hour
at room temperature (between 20-25°C) before placing in the freezer
for 45 min, then in the fridge for at least 2 hours.
Cocoa biscuit
286 g Butter 82,5% — Mix all the ingredients with the food processor until you get a
315 g Flour homogeneous dough. Spread out to 2/3 mm between 2 sheets of
343 g Sugar baking paper and then store in the fridge until ready to cut.
5g Salt
51 g Van Houten intense dark
cocoa powder
Assembly
— For the individual brioches make 35-40 g balls and leave them to
expand at 24-26°C for around 2 hours before placing the biscuit on top.
— Bake at 170°C for about 6-8 min.
— Once the brioches have cooled, make a hole underneath and fill with
natural dark chocolate, which could also be substituted for a hazelnut
cream, but the feijoa/hazelnut combination is a little more risky.
Tips
97
CRISPY COCOA
BRIOCHE
a preparation by Sergi Vela
98
MELTING WITH PLEASURE
Crisp on the outside, creamy on the inside... Sergi Vela
knows how to take brioche to the next level with this recipe
for chocolate lovers decorated with almonds from Reus.
Brioche preferment
200 g Strong flour
125 g Water
50 g Yeast
Cocoa powder
100 g Toasted almond — Mix together all the ingredients in a food processor and grind well,
300 g Icing sugar then set aside for 24 hours before using.
15 g Cornflour
12 g Weak flour
5g Siena 21 powdered cocoa
150 g Egg whites
Brioche dough
200 g Brioche from the previous day — For the polish make a short dough using the flour, water and yeast.
125 g All the preferment — Triple the volume in a warm place and add to the final brioche dough.
2180 g Strong flour — For the brioche dough, knead together the flour, eggs, sugar, salt,
14 g Improver stale brioche, polish, orange blossom water, mineral water and
360 g Sugar aromas, making a conventional dough.
455 g Water — Knead for 10 min. then add the yeast.
24 g Salt — After 15 min. add the butter and knead for a final 20 min.
2 u Vanilla pods — Leave to rest on the board for 20 min.
2g Powdered cinnamon — Cut out 6 x 40 g balls of dough plus a 150 g base.
30 g Orange blossom water — Line a sponge cake mould.
666 g Eggs — Add the base, brush with butter and place the 40 g balls on top.
60 g Yeast — Brush, ferment and apply cocoa powder, hazelnuts, pearly sugar
360 g Butter and icing sugar.
Zest of 1 lemon — Bake at 170°C for 23 min.
Zest of 1 orange
Filling
Iroko Chocovic hazelnut cream — Fill the brioche with the Iroko Chocovic cream using a piping bag.
Chocovic baking cream
99
PASTRY ROLL
WITH MONTSENY
CHERRY
a preparation by Lluís Costa
100
KM 0 PASTRIES
There's more to life than cinnamon rolls. Our ambassador proves it
with this crispy croiossant dough pastry roll with a fluffy
Montseny cherry filling.
Pastry roll
2850 g Strong flour — Mix all the ingredients together in the kneading machine and
60 g Salt knead for about 20 min.
90 g Honey — When the dough becomes elastic remove from the machine.
360 g Sugar — Spread out the dough in a 60 x 40 min.
60 g Yeast — Once the dough has rested and the folds done, spread the dough
700 g Milk out to a 2 mm thickness and sprinkle chocolate chips over the top.
750 g Water — Cut a 60x40 cm slice.
330 g Sourdough — Roll up the slice until you obtain a 60 cm long roll.
410 g Corman beurre noisette — Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless
2000 g Butter for the folds steel moulds.
82% dairy butter sheet — It's very important to line the mould with baking paper so the
pastry roll doesn't stick.
To decorate: — Leave to ferment for 2 and a half hours at 28°C.
Chocolate chips — Before placing in the oven insert half a sphere of cherry.
— Bake at 165°C for 20 min.
— When the pastry roll is cold arrange a semi-sphere of glacé cherry
and cover with chocolate popping candy.
— Sprinkle powdered sugar on the sides.
101
CARAMEL AND
CHOCOLATE
TRAVEL CAKE
a preparation by Lluís Costa
102
TANTALISING FLAVOURS
Two flavours that never fail - chocolate and caramel - are
blended in this tempting cake finished with a crispy cocoa
crumble topping.
Cocoa crumble
340 g Cold butter in cubes. — Mix all the ingredients until you get a crumble texture and set aside
170 g Sugar in the freezer.
380 g Weak flour
60 g Selección 22 powdered cocoa
Filling
Chocovic baking cream
Callebaut® caramel filling
Assembly
— Place the dough into a 16 cm ring mould until ¾ full and inject the
Chocovic chocolate baking cream and caramel filling.
— Cover with crumble and sprinkle powdered sugar on top.
— Bake at 160°C for about 30-40 min.
103
COULANT
CHOCOLATE
BISCUIT
a preparation by Lluís Costa
104
WITH A HEART OF CHOCOLATE
Are you fond of biscuits with a surprise? The interior
of these soft chocolate cookies will have you melting with pleasure.
Chocolate cookies
140 g Butter — Mix the softened butter with the sugar, stir in the egg and mix well.
230 g Brown sugar — Sieve the dry ingredients and add them to the previous mixture.
100 g Egg — Add the chocolate drops and leave to rest for 1 hour in the fridge.
3g Vanilla — Weigh out 8 g balls.
10 g Salt — Make a hole in the centre and fill with chocolate
240 g Weak flour baking cream.
5g Baking powder — Place in a tin with a perforated silpat.
5g Bicarbonate — Bake for 20 min. at 150°C.
90 g Cori 44% chocolate drops
10 g Chocovic baking cream Tips
105
CHOCOLATE
AND CREAM
PASTRY ROLL
a preparation by Lluís Costa
106
AN VOLCANO OF INTENSE FLAVOUR
Looking for more ideas for pastry rolls? Here's another brilliant
recipe by Lluís Costa, a pastry roll that's very crispy on the outside
that contrasts with its moist interior, filled with créme patisserie
and Chocovic chocolate chips.
Pastry roll
2850 g Strong flour — Put all the ingredients together in the kneading machine and knead for
60 g Salt about 20 min.
90 g Honey — Add 82% dairy butter sheet to the 5.800 g of dough.
360 g Sugar — When the dough becomes elastic remove from the kneading machine.
60 g Yeast — Once the dough has been removed, spread it out in a 60x40 tin.
700 g Milk — Once the dough has rested and the folds done, spread out to a
750 g Water 2 mm thickness.
330 g Sourdough — Cut a 60 x 40 cm slice.
410 g Corman beurre noisette — Spread the crème patisserie on top and sprinkle the chocolate chips.
2000 g 82% dairy butter sheet — Roll up the slice until you obtain a 60 cm long roll.
— Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless
steel moulds.
— It's very important to line the mould with baking paper so the pastry roll
doesn't stick to it.
— Leave to ferment for 2 and a half hours at 28°C.
— Bake at 165°C for 20 min.
— Once the piece has cooled down, inject the chocolate cream and decorate
with chocolate popping candy.
107
COULANT
a preparation by Lluís Costa
108
AN VOLCANO OF INTENSE FLAVOUR
Our ambassador presents his own personal version of one of the
most famous desserts in the world, Michel Bras's coulant, to which
he adds the full intensity of Ocumare 71% dark chocolate.
Assembly
— Measure out a small amount of coulant mix into a paper mould.
— Insert the interior and close with more coulant mix.
— Bake in the oven at 190°C for 10 min.
— Freeze and remove from the paper, serve on a plate and heat the
coulant straight from the fridge for 40 seconds in the microwave.
109
SANT ROLL
a preparation by Raúl Bernal
110
A LUXURY PAIRING
Summer truffle and Chocovic dark chocolates are paired
to perfection in this luxurious pastry roll with an intense
flavour and aroma.
Hazelnut cream
35 g Truffle oil — Melt the couverture and the butter separately and mix.
65 g Anhydrous butter — Add the remaining ingredients and heat everything to 40°C.
275 g Toasted hazelnut paste — Temper at 23°C and leave to crystallize for 24 hours.
310 g Chocovic 50% hazelnut praliné
285 g Selección Maragda 70%
Dark chocolate couverture
0.6 g Salt
Cremoso de Ocumare
565 g Selección Maragda 70% — Melt the couverture and the butter separately.
dark chocolate couverture — Mix with the remaining ingredients and set aside.
230 g Chocovic cocoa butter — Coat the pastry roll at 35°C.
55 g Sunflower oil
Tbsp Ground toasted almonds
111
Others
Tbsp Toasted hazelnut paste
Tbsp Smoked salt flakes
Tbsp Summer truffle
Assembly
— Fill the pastry roll with the hazelnut cream.
— Cover with the couverture coating, leave to crystallize.
— Make a spiral with the Ocumare cream.
— Spoon out a little hazelnut paste.
— Add a few salt flakes.
— Finish off with fresh summer truffle.
Tips
— The filling can be substituted with ready to use Iroko hazelnut cream.
112
113
CHOCOGUIDE
114
On our journey to find the best preparations made
with Chocovic products and couvertures, in this
issue we're travelling from Zaragoza... to Norway!
50004 ZARAGOZA
976 22 10 21
BOMBONERAORO.COM
ZARAGOZA
Situated in the iconic street of Calle del Coso in Zaragoza, Bombonera
Oro is a traditional artisan patisserie with more than 100 years of
history that has been making life sweeter for the city's people since
1902. The proximity of Zaragoza to Calatayud and Monasterio de
Piedra – the cradle of chocolate in europe - soon made this ingredient
one of their specialities.
Along with their famous chocolates, tablets and figures, the display
windows contain other essential preparations like Aragón candied
fruits, caramel cake, La Gilda - a burnt cream tartlet - and La Juanita
- a sponge cake with crème pâtissière and cinnamon-.
116
W H AT T O T R Y
Chocolate pyramid
With more than 100 years of history, the chocolate pyramid is one of
the Bombonera Oro classics. A triangular shaped chocolate sponge
coated with a delicious layer of chocolate.
117
PASTELERIA MANUEL SEGURA
CALLE MAYOR, 63
50360 DAROCA
976 80 07 82
PASTELERIASMANUELSEGURA.COM
DAROCA (ZARAGOZA)
It was 1874 when Manuel Segura Esteban first opened the doors of his
confectionery and patisserie at number 63 on Calle Mayor in Daroca
(Zaragoza). The family business had a bakery and a shop run by his
wife. Nowadays, six generations of pastry makers down the line,
Pastelerías Manuel Segura continues to be a business run by the same
family, as well as one of the oldest cake shops in Spain.
118
W H AT T O T R Y
Mudéjares
Prepared with Trinea 70%
The Segura family created this delicious sweet in tribute to mudéjar art,
a style seen all over the province of Zaragoza and given World Heritage
status in 2001. They're made with almond crisp and caramelised
pistachio with cream on a base of 70% cocoa chocolate.
119
GEIRANGERSJOKOLADE
HOLENAUSTET
MARÅKSVEGEN 29
6216 GEIRANGER
+47 96725205
GEIRANGERSJOKOLADE.NO
GEIRANGER
On the fiordo de Geiranger, in the west of Norway, surrounded by
impressive mountains and views, you'll findthis unique chocolate
factory based in a houseboat where Bengt Dahlberg makes top quality
chocolates with local products inspired by the Norwegian fjords and
mountains, like cheese, aquavit, honey and blueberries.
During the tourist season, from April to October, you can visit his
shop in a pretty wood cabin which opens onto the street, or enjoy
a cup of hot chocolate on the terrace of his café with views over the
fjord, a truly unique experience for chocolate fans.
120
W H AT T O T R Y
Brunost cubes
121
CHOCO NEWS
Christmas logs In keeping with tradition, Albert Daví has designed a new
Christmas kit for the brand's customers. On this occasion,
our chef revives a seasonal classic that has taken a bit
by Albert Daví of a back seat because of new products coming onto the
market: the Christmas log.
Albert Daví's version keeps the elongated shape of this
type of preparation but with an elegant, flamboyant
touch. The kit includes a mould and a recipe booklet
with three flavour suggestions: a more classic one using
white chocolate, almond, orange and cinnamon; a very
chocolatey version with hazelnut, chocolate, caramel and
a hint of soya, and a tropical flavoured log with chocolate,
coconut and passion fruit. If you want to know more, keep
an eye on our social media for the online demo.
New self-sealing
packs
Chocovic presents the new 1.5 kg and 5 kg
self-sealing zip bags, a system that makes it easy
to hermetically seal packaging once opened, guaran-
teeing better conservation of the organoleptic pro-
perties of the couvertures and keeping them fresher
for longer. This new system is already available in all
the 1.5 kg packs in the Profesional and Origen ranges
and in the 5 kg pack in the Selección range.
122
123
Discover more recipes and news
by scanning this QR code with your mobile phone.
CHOCOVIC MAGAZINE
NUMBER 8 · 2021/2022
124
CHOCOVIC MAGAZINE
NUMBER 8 · 2021/2022
125
6
Descubre más recetas y novedades
escaneando este código QR con tu móvil.
@chocovic.official
@chocovic.official
@Chocovicoficial
youtube.com/c/ChocovicTM
www.chocovic.com
CHOCOVIC MAGAZINE
NÚMERO 8 · 2021/2022