Recipe: Panning Cola Chocolibre

Ingredients 1. Panning composition 1000 g of Candied lemon peels 50 g of Dextrose 6000 g of Belcolade Lait Selection 300 g of Belcolade Pure Prime Pressed Cocoa Buttter 90 g of Fizzy sugar 24 g of Cola aroma 2. Colouring 100 g of Belcolade Pure Prima Pressed Cocoa Butter[...]

Recipe: Verrine Chocolate Mousse

Ingredients Mousse 900 g of Chantypak (2) Pre-whipped* (Non-dairy cream) 450 g of Belcolade Noir Supreme* (Real Belgian Chocolate) 250 g of Eggs yolk 100 g of Chantypak (1) Liquid* (Non-dairy cream) 100 g of Milk 90 g of Bavarois Neutre* (bavarois mix) *Puratos product Working Method Mousse Mix the[...]

Recipe: Summer Lemon Pie

Ingredients Cake 500 g of Tegral Satin Cream Cake CL 175 g of Eggs 150 g of Oil 110 g of Water Filling 100 g of Cremyvit Classic 100g of Deli Citron Decoration 200 g of Ovablanca 100 g of Water Working Method For the cake, mix all the ingredients for 5 min. at[...]

Differentiation through fermentation

Why good taste pays off for everyone The base of the sustainable Cacao-Trace programme lies in this mentality. Through fermentation, you can elevate the expression of the beans’ aromatic potential. By homogenizing processes through training, providing a quality premium to cocoa farmers and setting-up post harvest centres in cocoa producing regions, we[...]

Recipe: ChouPastry Apricot Mint Eclair

Ingredients Crumble 140 g of Flour 100 g of Brown sugar 100 g of Aristo Croissant* (Margarine) Choux Paste 1000 g of Tegral Clara Super* (Choux mix) 900 g of Water 500 g of Milk 200 g of Oil Milk Chocolate Chantilly 500 g of Cream 225 g of Belcolade Lait Selection* (Real Belgian Chocolate) 2[...]