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THE A-Z FOR PERFECT For the love of Beans

Dear bartender, mixologist and chocolate lover,

What we did with simply changed the world. We turned the simple cup o’ into exciting brews, drips and pressed beakers of love. We educated consumers about light and medium roasts, and sparked up conversations about rare origins and high-altitude harvests. We made consumers hungry for our dedication. And they pay for it with a smile.

But where do we go from here? We literally opened up thousands of coffee bars that offer customers a wealth of choice. How can we keep the lead? Make the difference? And how will you make customers prefer your venue over the neighbouring one?

The answer, my friends, lies in that other mythical bean: the and its incredible sibling called chocolate.

Origins, fermenting, sun-drying, whole bean roasting…: coffee and cocoa beans have a lot in common. Yet, more than anything else, genuine chocolate has the power to attract people. Chocolate appeals to 9 out of 10 consumers globally! 50% cannot live without chocolate every day.

Be among the first to putexpertly crafted chocolate drinks on the menu. Since that’s what consumers expect globally. Let’s give chocolate drinks the same expert treatment we gave coffee. Let’s give customers something new to indulge in and talk about.

Peter Hernou Bean lover – World Champion Art

2 Peter Hernou Mastering the perfect cup

Threefold Belgian champion and world champion ‘’ Peter Hernou really sets the for ‘’ skills. Combining his expert feeling for the perfect cup of coffee with the amazing finesse and creativity of latte art, Hernou has become a real inspiration for the new generation of . To honour his pioneer work and the eagerness to share his insights with other baristas, Peter Hernou was crowned ‘Passionate Educator’ by the Speciality Coffee Association of Europe (SCAE).

Peter is the first Callebaut barista Ambassador in the world, even the very first chocolate barista in the world, or should we say ‘chocolatista’. In his invigorating drive for exciting and tasty drinks, Peter wants to merge ideas and craftsmanship from the with chocolate craftsmanship to create a new vibe around chocolate drinks and the art of the chocolate barista.

His style is based on clear insights into the coffee and chocolate universe to discover the real beauty of both ingredients and present amazing drinking sensations.

Next to his championship titles, Peter Hernou is also author of the “Best in the World Coffee Book” Latte Arte, editorialist in several leading publications and independent international coffee consultant. And last but not least, Peter is the inventor of the O2, a machine that creates the perfect foam and liquid espumas.

For more info: www.peterhernou.com

3 6 Why chocolate drinks will boost your business

8 Did you know that… 13 Becoming the world’s 17 best-loved chocolate Delight your customers with the Finest taste

26 The M-files 32 Top off your drinks with great taste and exciting textures Choc around the clock 36

4 42 50 The dos and don’ts for Recipes: Genuine a successful chocolate chocolate pleasure drinks menu

66 72 Recipes: The premium league Recipes: Reboot and fuel up

84 Recipes: Side Dishes

60 Recipes: Be Zen Callebaut® is a registered trademark of Barry Callebaut

5 WHY CHOCOLATE DRINKS WILL BOOST YOUR BUSINESS

After the global success of coffee, consumers are ready for high-quality chocolate drinks

Coffee shops Popularity & outgrow pubs and cafés in numbers. Consumers expect professionalism new drinking experiences The chocolate drinks menu is Baristas introduce an indispensable new brews and source of income 9 out of 10 to a growing for bars. audience. consumers love chocolate Coffee outlets seem unstoppable, even in traditional 7 out of 10 TV series ‘Friends’ drinking countries. ‘Chocolate specials’ boosts out-of-home create a distinctive coffee culture. menu, generating expect quality traffic and Filter coffee consumer loyalty. Coffees from machines massively chocolate drinks and conquer households. on the menu Hand-poured drip Indonesia become coffee becomes a widely popular. 1990 daily commodity in many households. 1970 1980 Consumers want a 1960 Ready-to- Consumers varied drinks menu: Coffee demand darker, quality chocolate Traditional is available in Light cocoa drinks more intense drinks top the list. recipe with genuine supermarket. conquer the market. cocoa drinks. chocolate is gradually Quality chocolate replaced with cocoa powder. drinks are the next step! Chocolate Time 1980 2000 TODAY 2020

consumers spend € 0.80 per cup consumers spend€ 3.50 for a specialty drink

6 Backed by over 100 years of chocolate making, Be among the first to create Callebaut supports bars and baristas with Finest Belgian Chocolate for drinks a quality chocolate drinks menu and and great stories to fulfil consumer desire boost your bottom line!

8 out of 10 3 out of 4 expect a chocolate love adding toppings drink to be made with and love to pay real, high-quality chocolate the premium

70% of consumers 50% of consumers What consumers say like to find genuine chocolate would swap soft drinks with drinks on the menu quality chocolate drinks ‘I love the rich taste of this drink. This is to relax and switch off when on the menu indulgence - great to relax and switch off.’ after a busy day Tested in all continents – from US over Europe to China

What baristas say Many bars still offer Differentiate with ‘Amazing products for every bar: basic drinks made genuine chocolate drinks from dark, rich, super-indulgent drinks with cocoa powder and earn the premium to great taste easily prepared.’ at € 1.50 at € 3.50 per drink

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Over 70% of all consumers ofCREAMY consumers globally say they AND NOT TOO SWEET like to find real chocolate to relax CHOCOLATE * and switch off like to find real chocolate globally sayDARK they AND NOT TOO SWEET cannot live a day THAT’S HOW 8 OUT OF 10 DARK * and switch off ** drinks on the menu MADE WITH THAT’S HOW 8 OUT OF 10 without chocolate after a stressful day CONSUMERS SEE THEIR 50%drinks on the menu cannotMADE live WITH HIGH QUALITYa day ** CHOCOLATE DRINK50% RICHHIGH QUALITY after a stressful day CONSUMERS SEE THEIR of consumers to relax without chocolateCHOCOLATE CHOCOLATE DRINK of consumersglobally say they to relax CREAMYCHOCOLATEAND NOT TOO SWEET Over 70% of all consumers* and switch off AND NOT TOO SWEET globally say they THAT’S HOW 8 OUT OF 10 cannot* live a day and switch off ** like to find real chocolate THAT’S HOW 8 OUTCONSUMERS OF 10 SEE THEIR cannot live a day after a stressfulDARK** day without chocolateafter a stressful day CONSUMERS SEE THEIRCHOCOLATE DRINK 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Heating Spices HeatingHeatingHeating Spices Spices Spices out 1 in 2 CaramelCaramelCaramel inininin AsiaAsiaAsia Asia andandand and thethe the of A balanced drinks Mint VanillaVanilla Commonwealth:Commonwealth: 1 2 MintMint in Commonwealth:Commonwealth:Think consumers browses the menu for menu spreads the CinnamonCinnamontheininUK ThinkThinkThink picks a classic chocolate love to all CinnamonCinnamonthetheUKUK cardamon & hot chocolate exciting variations OrangeOrangeOrange cardamoncardamoncardamon && & cinnamoncinnamon cinnamon vanilla, honey out &vanilla, vanilla,strawberry honey honeyCINNAMONCINNAMONCINNAMONCINNAMON OHOH 1 in 2 thethe && strawberry strawberryCARAMELCARAMEL of OHAND ANDOH A balanced drinks samethethe CARAMELCARAMEL1 THEYTHEYANDAND2 same SAYTHEYSAYTHEY menu spreads the samesame VANILLAVANILLA consumers‘DA’‘DA’SAYSAY browses the menu for inin the VANILLAVANILLApicks a TOclassicTO‘DA’ ‘DA’A A exciting variations chocolate love to all inin the the hot chocolateSHOTSHOTTOTO A A SHOTOFOFSHOT USAUSA ININ RUSSIARUSSIA ALCOHOLALCOHOLOFOF USAUSAin Asiaout ININ RUSSIA RUSSIA ALCOHOLALCOHOL inin AsiaAsia 1 in 2 1 of 2 A balanced drinks consumers browses the menu for menu spreads the picks a classic chocolate love to all hot chocolate exciting variations Source: * Gourmet Healthy Chocolate ** Haystack quantitative and qualitative studies on a population of 2,500 interviewees in USA, UK, Russia and China, 2014-15

11 12 Becoming the world’s best-loved chocolate The pursuit of a small village in

1911. Octaaf Callebaut, grandson of a brewer in the small Belgian town of Wieze, was secretly working on his first chocolate recipe. For months, the fine scent of freshly roasted cocoa beans had made everyone curious. When the brewers finally tasted his first chocolate coming out of the conch, they witnessed the birth of Callebaut’s Finest Belgian Chocolate.

In the years that followed, Octaaf took the time to refine and perfect the recipes we know today as 811, 823 and W2, boasting their rich chocolate flavour. They would soon inspire chefs and to create wonderful delights, pairing them with an endless list of flavours and ingredients.

Today, more than a century later, Callebaut’s Master Chocolate Makers still find inspiration in Octaaf’s recipes and his original way of chocolate making: from composing the secret ‘Wieze’ blend to whole bean roasting. They pass on their expertise from generation to generation, bringing you the great chocolate taste of Belgium.

13 The secret ‘Wieze’ Whole bean roasting Bringing the blend defines to capture the Belgian chocolate taste the taste whole taste to bars and baristas

Even to this day, the original ‘Wieze’ blend is the Callebaut is one of the few chocolate makers in the Callebaut loves creating for chefs, but above all with heart and soul of each chocolate recipe. Based on world that still roast the whole beans in their natural chefs. Together, we’re continuously looking for new a choice of beans from different harvests and regions, shell to awaken all great aromas and flavours in them, applications to feed new ambitions. Today, we also Callebaut’s Master Blender composes this signature and at the same time preserve these to be released in bring the great Belgian chocolate experience to bars Callebaut blend with a solid body of West African the chocolate. Through 5-roll refining, we create the and baristas, presenting a wide range of chocolate grade cocoa beans, and fine flavour beans from fine mouthfeel that characterises our Finest Belgian ingredients, decorations and so much more to inspire other parts of , Asia and Latin America to create Chocolate. For all our traditional , our Master you. Guaranteeing the great taste and workability the fine top notes in our chocolate. Concher kneads the chocolate for hours to fully ripen chefs have come to love and prefer all over the world. its taste. He takes exactly the right time to do that – Inviting you to unleash your creativity and overwhelm not a minute longer. Because a balanced chocolate your customers with amazing chocolate drinks. taste means long enough to develop a lovely roundness, but short enough to preserve a fresh dash of acidity.

14 Good to know The Bean Connection: cocoa and coffee

Although they come from very different plants, both cocoa and coffee show a number of amazing similarities. It almost seems meant to be that they make such a perfect match.

• Both crops like a tropical, sunny and humid equatorial climate. • Cocoa and coffee are both all-natural products, being the ‘seeds’ of the coffee berry and the cocoa fruit. • Once harvested, the cocoa beans as well as the coffee beans are fermented, dried and roasted in their natural shell. • Similar to the different sustainability initiatives supporting coffee farmers, the Callebaut® Growing Great Chocolate™ programme trains and supports smallholder cocoa farmers to guarantee extreme care for the environment, and contribute to a sustainable cocoa future with premium cocoa beans and a better quality of life.

15 GREAT CHOCOLATE DRINKS FOR EVERY BAR & BARISTA

For homemade For great taste and convenience

Finest Belgian Origin Finest Belgian Chocolate Ground Chocolate Collection Callets™ Chocolate

Good for you The all-time For the discerning Top customer classic experience Natural source chocolate lover of cocoa flavanols

Traditional Surprising Pre-packed Very easy family recipe flavours in single portion dosage

16 Callebaut for bars & baristas: Delight your customers with the Finest Belgian Chocolate taste

Spoil your customers with hot and cold drinks, made with genuine chocolate and bursting with a full Belgian chocolate taste. There’s a perfect chocolate recipe for every bar and barista. From chocolates to prepare your homemade drinking to chocolate bases for the creative bartender.

17 FINEST BELGIAN CHOCOLATE The chocolate for your ultimate homemade drinking ganaches

Crafted in Belgium from bean to chocolate, Callebaut Finest Belgian Your n° 1 choice Chocolate is the ideal chocolate for your homemade drinks and ganaches. Comforting in its rich, deep cocoa flavours and solid Belgian for solid Belgian chocolate taste chocolate taste, every drink made with Finest Belgian Chocolate feels like a warm hug. Reliable like a Belgian workhorse, it is trusted by thousands of chefs worldwide. In other words: this chocolate does the job perfectly – every time – yielding great taste and perfect drinks.

With every pack of Finest Belgian Chocolate you give back to local cocoa farmers and sustainable cocoa cultivation. The beans for these chocolates are WITH EACH PACK purchased directly from West African cocoa farming SINGLE YOU SUPPORT cooperatives, guaranteeing a fair price for the cocoa BLEND COCOA FARMERS SINGLE ORIGIN OF ORIGIN www.growinggreatchocolate.com SINGLEBLEND farmer.ORIGIN FarmerOF training ORIGINBLEND programmes and farmer ORIGIN OF ORIGIN schools support them in growing better and more profitable cocoa

MILK crops – and enthuse new generations of cocoa farmers. MILK N° E N° CHOCOLATE N° CHOCOLATEE E HEALTH CREATIVITY EXPERIENCE The flavours: Dark • Milk • White FREE FREE HEALTH CREATIVITY EXPERIENCE FREE HEALTH CREATIVITY EXPERIENCE

COST/ COST/ COST/ COST/ COST/ COST/ COST/ COST/ COST/ COST/ 80 80 COST/ COST/ COST/ COST/ COST/ 80 80 80 80 100% ±5 12 24 UHT € € € € €€ 100% 100%±5 12 24 € € € € €€€ €€ CHOCOLATE DAYS MONTHS €€ €€ €€ €€ € CHOCOLATE DAYS ±MONTHS5 12 24UHT €€ €€ €€ €€ € 32 CHOCOLATE38 DAYS MONTHS UHT €€ €€ €€ €€ € 32 38 AFTER € € € AFTER € € € 32 38 OPENING € €€ OPENING AFTER € € € €€€ €€ CUP CUP CUP CUP CUP % COCOA % COCOAOPENING CUP CUP CUP CUP CUP % COCOA % COCOA CUP CUP CUP CUP CUP % COCOA % COCOA MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ N N For homemade ganache N €€ €€ €€ €€ €€ W 12 18 24 18 €€ €€ €€ €€ €€ W 12 18 24 18 W MONTHS MONTHS12 18 24MONTHS 18 € €€ €€ €€ €€ MONTHS MONTHS MONTHS € € € € € O MONTHS MONTHS MONTHS € € € € € € O O €€ €€ €€ €€ €€ €€ €€ €€ €€ €€ Z €€ €€ €€ €€ €€ Z Z CUP CUP CUP CUP CUP CUP CUP CUP CUP CUP CUP CUP CUP CUP CUP EXPLORATION EXPLORATION EXPLORATION

CONVENIENCECONVENIENCE CONVENIENCE OF SERVING OF SERVING OF SERVING 12 12 12 MONTHS MONTHS MONTHS LUXURYLUXURYLUXURY LUXURY LUXURY LUXURY LUXURY LUXURY LUXURY 18 ORIGIN COLLECTION

SINGLE BLEND The chocolate for your ultimate homemadeORIGIN OF ORIGIN drinking ganaches MILK N° CHOCOLATE E SINGLE BLEND FREE HEALTH SINGLECREATIVITYORIGINBLENDEXPERIENCEOF ORIGIN ORIGIN OF ORIGIN The Origin Collection takes you on an exciting journey of cocoa For complex and surprising COST/ COST/ COST/ COST/ COST/ flavours. Each Origin Chocolate rewards your customersMILK with an 80 80 € € €N° € €€ SINGLE 100% ±5 12 24 MILK CHOCOLATE E BLEND intense, chocolatyCHOCOLATE sensationMONTHS while releasingUHT the complex, authentic cocoa flavours in your cup DAYS €€ €€N° €€ €€ € 32 38 ORIGIN OF ORIGIN SINGLE BLENDAFTER CHOCOLATE € E€ € € €€ flavours and aromasOF ORIGINOPENING of cocoa beans grown and harvested FREEin one HEALTH CREATIVITY EXPERIENCE ORIGIN CUP CUP CUP CUP CUP % COCOA % COCOA particular country or region. Explore floral notes, hintsFREE of herbs orHEALTH CREATIVITY EXPERIENCE MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ COST/ COST/ COST/ COST/ COST/ MILK exotic fruity flavours.N 80 80 N° MILKW 12 18 24 18 €€ €€ €€ €€ €€ COST/ COST/ COST/ COST/ COST/ CHOCOLATE E MONTHSN° MONTHS MONTHS 100%€ € ±5 12 24 € € € € €€ 80 80 CHOCOLATE O € € UHT€ E CHOCOLATE€€ €€ DAYS€€ MONTHS€€ €€ €€ €€ €€ €€ € 32 38 Z 100% ±5 AFTER12 24 € € € € €€ FREE HEALTH CREATIVITY EXPERIENCE The flavours: Dark • Milk CHOCOLATE CUP CUP OPENINGCUP CUPUHT CUP € € € € €€ FREE HEALTH CREATIVITY DAYSEXPERIENCEMONTHS €€ €€ €€ €€ € 32 % COCOA38 % COCOA EXPLORATION AFTER CUP CUP CUP CUP CUP OPENING € € € € €€ CUP MARGIN/CUP MARGIN/CUP MARGIN/CUP MARGIN/CUP MARGIN/ % COCOA % COCOA COST/ COST/ COST/ COST/ COST/ COST/ N COST/ COST/ COST/ COST/ 80 80 CONVENIENCE MARGIN/ MARGIN/80 MARGIN/ 80MARGIN/ MARGIN/ OF SERVINGW 12 18 24 18 €€ €€ €€ €€ €€ 100% € € € € €€ N MONTHS MONTHS MONTHS € € € € € ±5 12 24 UHT 100% ±5 12 24 UHT € O € € € €€ €€ €€ €€ €€ €€ CHOCOLATE DAYS MONTHS €€ €€ €€ €€ CHOCOLATE€ DAYS32 MONTHS38 W €€ 12€€ 1218 24€€ €€18 € €€ €€ €€ €€ €€ Z MONTHS MONTHSMONTHS MONTHS € 32€ €38 € € AFTER € € € € €€ AFTER O € € € € €€ CUP CUP CUP CUP CUP OPENING OPENING €€ €€ €€ €€ €€ CUP CUP CUP CUP LUXURYCUP %LUXURY COCOA % COCOALUXURY Z EXPLORATIONCUP CUP CUP CUP CUP % COCOA % COCOA CUP CUP CUP CUP CUP MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ EXPLORATIONMARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ CONVENIENCE N For homemadeN ganache OF SERVING 12 18 24 18 €€ €€ €€ €€ W€€ 12 18 24 18 €€ €€ €€ €€ €€ W MONTHS MONTHS MONTHS € € CONVENIENCE MONTHS MONTHS MONTHS € € € € € O € € OF€ SERVING 12 O €€ €€ €€ €€ €€ MONTHS €€ €€ €€ All€€ Single€€Z Origins: Z CUP CUP CUP CUP CUP 12 CUP CUP CUP CUP CUP LUXURY LUXURY LUXURY BrazilEXPLORATION – 66.8% min. – Amazonian Forastero & Trinitario MONTHS EXPLORATION Sao Thomé – 70% min. cocoa solids – ForasteroLUXURY (Amelonado)LUXURY LUXURY CONVENIENCE CONVENIENCE Ecuador – 70.4% min. cocoa solids – ForasteroOF SERVING (Nacional) OF SERVING Madagascar – 67.4% min. cocoa solids – Criollo, Forastero &12 Trinitario 12 Java – 32.6% min. cocoa solids – Criollo & Forastero MONTHS MONTHS LUXURY LUXURY LUXURY LUXURY LUXURY LUXURY Arriba – 39% min. cocoa solids – Forastero (Nacional)

All Blend Of Origins: Kumabo – 80.1% min. cocoa solids – Blend of Tanzanian, Ghanaian & Sao Thomese cocoa Fortina – 65.1% min. cocoa solids – Blend of Arriba & Asian cocoa Satongo – 72.2% min. cocoa solids – Blend of Sao Thomese, Tanzanian & Ghanaian cocoa

19 How to make the most awesome chocolate ganache for chocolate drinks 1 3 Dose 900 ml of milk Pour the hot liquid over the chocolate + 300 ml of cream and mix with a stick blender to and bring near to emulsify (keep mixer head boiling point. under surface to avoid bubbles).

4 Cover and store in the fridge.

Especially for cold drinks 2 and layered drinks Dose 900 g How to make a homemade ganache that remains liquid? of the Callebaut When you want to make layered drinks and cold drinks, chocolate a homemade ganache that remains liquid when stored in the of your choice. fridge is the ideal base. It is prepared exactly the same way as described in steps 1 to 4, with the same ingredients, but in different proportions. Ingredients Preparation 500 ml or non-dairy milk Mix and bring near to boiling point 500 ml cream (40%) 500 g Callebaut® 811 Pour the milk over the chocolate and emulsify with a hand mixer. Cover with foil and store in the fridge.

Note that this ganache is less intense in taste – you may want to use more of it in your drinks for a more intense chocolate taste.

20 To serve:

1 Serve. Add 1 scoop of 3 homemade ganache in a glass (depending on desired flavour intensity).

2 Add 200 ml of steamed milk (72°C).

4 Serve with a chocolate delight. 21 HOT CHOCOLATE CALLETS™ A unique chocolate experience A new drinking ritual After picking their choice from 6 full-bodied chocolate flavours in the SINGLESINGLEBLEND Hot Chocolate Callets™ORIGIN treasureOF chest, ORIGINBLEND your customers stir and melt ORIGIN OF ORIGIN their favourite chocolate in hot milk themselves. Gradually, they ignite the rich chocolate taste. And then, they dream away… MILK MILK N° CHOCOLATE E N° The flavours: Dark • Milk • WhiteCHOCOLATE • CaramelE • • Honey SINGLE BLEND FREE HEALTH CREATIVITY EXPERIENCE ORIGIN OF ORIGIN FREE HEALTH CREATIVITY EXPERIENCE

COST/ COST/ COST/ COST/ COST/ COST/ COST/ COST/ COST/ COST/ 80 80 MILK 80 80 N° CHOCOLATE E 100% 100%±5 12 24 € €€ €€ €€ €€€ €€ CHOCOLATE DAYS ±MONTHS5 12 24UHT UHT€€ €€ €€ €€ € CHOCOLATE DAYS MONTHS €€ €€ €€ €€ € 32 32 38 38 FREE HEALTH CREATIVITY AFTEREXPERIENCE € € € OPENING AFTER € € €€ €€€ €€ OPENING CUP CUP CUP CUP CUP % COCOA % COCOA CUP CUP CUP CUP CUP % COCOA % COCOA COST/ COST/ COST/ COST/ COST/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ 80MARGIN/ 80MARGIN/ MARGIN/ MARGIN/ MARGIN/ For hot chocolate drinksN 100% ±5 12 24 € N € € € €€ € CHOCOLATE DAYS MONTHS UHTW €€ 12€€ 18 24€€ €€ 18 € € €€€ €€ €€ €€ W MONTHS MONTHS12 18 24MONTHS 18 32 € 38 €€ €€ €€ €€ AFTER MONTHS MONTHS MONTHS € € € € € OPENING O € € € € €€ € € € € € O €€% COCOA€€% COCOA€€ €€ €€ Z CUP CUP CUP CUP CUP €€ €€ €€ €€ €€ Z CUP CUP CUP CUP CUP MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ CUP CUP CUP CUP CUP EXPLORATION N EXPLORATION W 12 18 24 18 €€ €€ €€ €€ €€ MONTHS MONTHS MONTHS O € € € € € €€ €€ €€ €€ €€CONVENIENCECONVENIENCE Z OF SERVING CUP CUP CUP CUP CUP OF SERVING EXPLORATION 12 12 MONTHS MONTHS LUXURYCONVENIENCE OF SERVINGLUXURYLUXURYLUXURYLUXURYLUXURY 12 MONTHS LUXURY LUXURY LUXURY

Dark White Cappuccino

Hot Chocolate Callets™ Milk Caramel Honey treasure chest

22 The chocolate ritual that consumers melt for 2 Steam milk (72°C) and serve in a tall glass.

1 Serve the chocolate treasure chest and let the customer pick his favourite chocolate flavour. 3 Let the customer pour the chocolate in and melt it. Serve with a small whisk for the complete sensation. TIP: customers love to see chocolate particles floating around in the cup. It reassures them this is the real deal: genuine Belgian chocolate.

23 GROUND CHOCOLATE

The chocolate that brings happiness and positive energy

Callebaut Ground Chocolate is 100% Belgian chocolate, unconched and low-processed for a full-bodied, brutal taste. Perfectly soluble in hot dairy and non-dairy , Callebaut Ground Chocolate combines Rough and so intensely chocolaty the wealth of authentic and overwhelming chocolate taste with great convenience in serving for busy bars and baristas.

By choosing Ground Chocolate you give back to local cocoa farmers and sustainable cocoa cultivation. The beans for these chocolates are purchased directly WITH EACH PACK from West African cocoa farming cooperatives, YOU SUPPORTSINGLE BLEND COCOA FARMERSORIGIN guaranteeingOF ORIGIN a fair price for the cocoa farmer. Farmer www.growinggreatchocolate.com training programmes and farmer schools support them in growingMILK better and more profitable cocoa crops – and enthuse new N° generationsCHOCOLATE of cocoaE farmers. SINGLE BLEND FREE HEALTH CREATIVITYORIGIN EXPERIENCEOF ORIGIN

The flavours: COST/ COST/ COST/ COST/ COST/ Ground Dark Chocolate – the solid, rich tasteMILK of 100% unconched 80 80 100% ±5 12 24 € € €N° € €€ CHOCOLATESINGLE UHT CHOCOLATE E BLENDMONTHS chocolate. One cupDAYS a day is a great source of€€ cocoa€€ flavanols€€ €€– € 32 38 ORIGINAFTER OF ORIGIN € € € € €€ OPENING FREE HEALTH CREATIVITY EXPERIENCE naturally preserved through very delicate processingCUP CUP of theCUP cocoaCUP CUP % COCOA % COCOA beans – to lift our spirits with a boost of happinessMARGIN/ MARGIN/and positiveMARGIN/ MARGIN/energy.MARGIN/ N MILK € COST/ COST/ COST/ COST/ COST/ Ground WhiteW Chocolate12 18 24 – bringsN° 18 a rich and€ creamy€€ taste,€€ €€ €€ 80 80 CHOCOLATEMONTHS MONTHSE MONTHS € € € € € O 100%€€ €€ ±5€€ 12 24€€ €€ € € € € €€ One cup and an immediateZ sense of well-being. IdealCHOCOLATE for white mocchas.MONTHS UHT FREE HEALTH CUP CREATIVITYCUP DAYSCUP EXPERIENCECUP CUP €€ €€ €€ €€ € 32 38 AFTER contributes to EXPLORATION OPENING € € € € €€ CUP CUP CUP CUP CUP % COCOA % COCOA all the flavanols COST/ COST/ COST/ COST/ COST/ CONVENIENCE MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ OF SERVING 80 80 you need a day N 100% ±5 12 24 12€ € € € €€€€ €€ €€ €€ €€ CHOCOLATE MONTHS UHTW 12 18 24 18 DAYS MONTHS€€ €MONTHS€ €€MONTHS €€ €€ € 32 € 38€ € AFTER O € € € € €€ LUXURY LUXURYOPENING LUXURY €€ €€ €€ €€ €€ Z CUP CUP CUP CUP CUP % COCOA % COCOA CUP CUP CUP CUP CUP EXPLORATION MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ For all chocolateN drinks • customise and mix W 12 18 24 18 €€ €€ €€ €€ €€ MONTHS MONTHS MONTHS € € € €CONVENIENCE€ O €€ €€ €€ €OF€ SERVING€€ Z CUP CUP CUP CUP CUP 12 MONTHS EXPLORATION LUXURY LUXURY LUXURY 24 CONVENIENCE OF SERVING 12 MONTHS LUXURY LUXURY LUXURY The chocolate ritual that consumers melt for 1 Dose 2 spoons (or 50 g) of Ground Dark or in a pitcher. 2 Add 200 ml 3 of cold whole Flush the steam wand milk (ca. 2-4°C). above the grill. 4 Steam up to 72°C, until frothy and foamy. Apply the steaming technique as explained on page 30 for a perfect texture.

5 Serve and finish to TIP: You can serve this drink cold too. Just pour the hot chocolate the taste. in a glass filled with ice cubes. Deliciously refreshing!

25 The M-files

Explore the milk and how milks behave in the preparation of your drinks

Nothing tops a hot chocolate, made with frothy steamed milk. Yet with a new league of consumers looking for other options – from to vegetable and plant-based milks – it is time to explore the delicious varieties within the milk galaxy. And to understand their typical properties in taste, texture and workability. An overview.

26 DAIRY MILKS

Fresh whole

cow’s milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Creates beautiful milk foam Can be steamed at a temperature of your • Keep refrigerated (fresh milk!) for better Easy pouring in latte art creations • Slightly more difficult to stretch choice. Ideal is around 72°C to guarantee workability and hygiene • Full, creamy taste the chocolate to melt perfectly. • After opening, limited preservation time • Nice micro-bubbles in the refrigerator • Milk foam will separate from the liquid COW’S MILK

Whole milk UHT Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Creates beautiful milk foam Can be steamed at a temperature of your • Keep refrigerated for better workability Easy pouring in latte art creations • Will stretch and smoothen very easily choice. Ideal is around 72°C to guarantee and hygiene (depending on the brand of milk) the chocolate to melt perfectly. • Preserve in the refrigerator after opening • Less full, less creamy taste • Easy storage and preservation COW’S MILK • Milk foam and liquid milk remain homogeneous for longer Semi-skimmed

milk UHT Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Nearly the same beautiful foam as Can be steamed at a temperature of your • Keep refrigerated for better workability Can be used in latte art creations whole milk UHT choice. Ideal is around 72°C to guarantee and hygiene • Nice micro-bubbles the chocolate to melt perfectly. • Preserve in the refrigerator after opening • Milk foam will separate more quickly from • Easy storage and preservation the liquid compared to whole milk UHT COW’S MILK

Skimmed milk UHT Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Great milk foam Can be steamed at a temperature of your • Keep refrigerated for better workability Can be used in latte art creations • Less dominant taste and less creamy choice. Ideal is around 72°C to guarantee and hygiene mouthfeel, but enough to prepare the chocolate to melt perfectly. • Preserve in the refrigerator after opening delicious drinks • Easy storage and preservation COW’S MILK • Milk foam will separate faster from the liquid compared to whole and semi- UHT

27 Organic ’s milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Easy to froth – rich milk foam Can be steamed at a temperature of your • Keep refrigerated for better workability Not suited for latte art creations • Dominant, salty flavour choice. Ideal is around 72°C to guarantee and hygiene • Relatively smooth texture with a slightly the chocolate to melt perfectly. • Store in the refrigerator after opening less regular surface compared to cow’s milk • Easy storage and preservation GOAT’S MILK • Milk foam will separate very slowly from the liquid

Buttermilk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Relatively easy to froth, but with a more Can be steamed at a temperature of your • Keep refrigerated for better workability Not suited for latte art creations difficult start: add air a bit later compared choice. Ideal is around 72°C to guarantee and hygiene to regular milk the chocolate to melt perfectly. • Store in the refrigerator after opening • Typical taste of : one for the fans COW’S MILK • Creates sufficient foam that keeps for a fairly long time

NON-DAIRY MILKS (PLANT-BASED)

Kamut milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Relatively easy to froth and creates a nice Can be steamed at a temperature of your • Keep refrigerated for better workability More difficult to pour in latte art creations white foam with a hint of caramel colour choice. Ideal is around 72°C to guarantee and hygiene • Sweet and grainy taste the chocolate to melt perfectly. • Store in the refrigerator after opening • Milk foam will separate quickly from • Easy storage and preservation the liquid VEGETABLE

Rice milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Difficult to froth with almost no foam Can be steamed at a temperature of your • Store in the refrigerator after opening More difficult to pour in latte art creations • Sweet, smooth and pleasant taste choice. Ideal is around 72°C to guarantee • Easy storage and preservation • Preferably to be used in cold drinks: the chocolate to melt perfectly. not very suitable to create milk foam • Foam will separate quickly from the liquid VEGETABLE

Rice & Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Difficult to froth with almost no foam Can be steamed at a temperature of your • Store in the refrigerator after opening More difficult to pour in latte art creations • Large bubbles choice. Ideal is around 72°C to guarantee • Easy storage and preservation • Preferably to be used in cold drinks: the chocolate to melt perfectly. not very suitable to create milk foam • Foam will separate quickly from the liquid VEGETABLE

28 Spelt milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Creates milk foam fairly easily Can be steamed at a temperature of your • Keep refrigerated for better workability Foam texture not ideal for pouring in latte art • White foam and dark liquid choice. Ideal is around 72°C to guarantee and hygiene creations. • Sweet, watery taste the chocolate to melt perfectly. • Store in the refrigerator after opening • No interesting texture VEGETABLE • Milk foam will separate quickly from the liquid

Almond milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Creates milk foam easily Can be steamed at a temperature of your • Keep refrigerated for better workability Foam texture not ideal for pouring in latte art • White foam and fairly dark liquid choice. Ideal is around 72°C to guarantee and hygiene creations. • Rather dry and watery taste the chocolate to melt perfectly. • Store in the refrigerator after opening • Milk foam and liquid remain homogeneous for a longer time VEGETABLE

Quinoa milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Fairly nice foam but with less volume Can be steamed at a temperature of your • Keep refrigerated for better workability Foam texture not ideal for pouring in latte art than dairy milk choice. Ideal is around 72°C to guarantee and hygiene creations. • White foam and darker liquid the chocolate to melt perfectly. • Store in the refrigerator after opening • Sweet and grainy taste VEGETABLE • Milk foam will separate from the liquid at a normal pace

Oat milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Fairly nice foam Can be steamed at a temperature of your • Keep refrigerated for better workability Foam texture not ideal for pouring in latte art • White foam and darker liquid choice. Ideal is around 72°C to guarantee and hygiene creations. • Rather neutral taste the chocolate to melt perfectly. • Store in the refrigerator after opening • Milk foam will separate from the liquid VEGETABLE at a normal pace, comparable to whole milk UHT

Coconut milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Only moderate foaming capacity Can be steamed at a temperature of your • Store in the refrigerator after opening Foam texture not ideal for pouring in latte art • Dominant taste choice. Ideal is around 72°C to guarantee creations. • Not to drink pure; but mixes nicely in sauces the chocolate to melt perfectly. and dishes VEGETABLE • Milk foam and liquid remain homogeneous for a longer time • Possible to pair with other ingredients to make it ‘spicy’

29 How to steam milk? How to achieve the perfect milk foam? 1 3 For perfect hygiene: Submerge the tip of the steam wand flush the steam wand ± 0.5 cm under the milk surface and above the grill. start steaming for a few seconds (to avoid overly big bubbles at the start).

2 Fill a pitcher with milk. For better taste and workability of the milk foam and for optimal hygiene: use cold milk from the refrigerator (ca. 2-4°C)

30

4 5 Slowly lower the pitcher as the milk foam Slightly raise the volume rises and create a whirlpool. pitcher again. Play with the position of the pitcher: closer to Steam until you reach or further from the pitcher wall creates a more 72°C and achieve or less intense whirlpool and aerates the milk. a micro-foam.

6 For perfect hygiene: flush and clean the steam wand.

31 Top off your drinks with great taste and exciting textures

It’s the details that lift a great drink to perfection. Callebaut presents a rich variety of delicious decorations to turn your chocolate drinks into seductive delights. Bold flavours, exciting crispy textures… A treat for all the senses!

32 Chocolate Blossoms Mini Chocolate Crispearls™

Flavours: Flavours: • Dark Mixed dark, milk and white chocolate pearls with crispy heart • Milk Packaging: handy sprinkler (425 g) • White • White&Dark • Caramel Top off your drinks with a wonderful, crunchy bite and delicious chocolate taste. • Strawberry Callebaut Mini Chocolate Crispearls™ – tiny dark, milk and white chocolate beads of Packaging: handy sprinklers (250 g). Also available in 1 kg and 2 kg boxes. flavour with a crispy biscuit heart – will tingle the taste buds and make one crave for more.

Made of 100% Callebaut chocolate, these tiny curls with their slightly irregular and handcrafted looks are great for decorating. Just sprinkle on top of your drinks, and let them sloooooowly melt in.

33 Chocolate Granite™ Cocoa nibs

Flavour: Dark chocolate Flavours: Packaging: handy sprinkler (600 g) • Pure roasted nibs: the essence of the cocoa bean Packaging: resealable bag (800 g)

Leave a long-lasting, solid 100% dark chocolate impression on each customer with Chocolate Granite™. Small, shiny, roughly shaped Cocoa nibs are the roasted and broken kernels of the cocoa bean. They are great to mini-stones of chocolate pleasure to finish all your drinks, desserts and mignardises. decorate or top off drinks, desserts and sides with a lovely crispy texture and pleasantly Sprinkle to top off drinks, desserts and more. bitter cocoa taste.

34 Toppings

Flavours: • Dark Chocolate • Caramel • Red Fruit Packaging: easy-to-serve icing bottles (1 l)

Dream in colour. Sign off the inside of your cups or the milk froth that tops your drinks with Callebaut’s chocolate, caramel and red fruit topping. It completes them with a highly seductive splash of decadence.

35 Choc around theclock

The way chocolate drinks are presented do affect the way our brain perceives their taste and function. Consumers all over the world agree on how they expect their chocolate drink should be served, depending on their mood and their needs.

36 37 Mmmmmmh! with friends The escape into indulgence

Moments: Afternoon, break and tea-break Both week and weekend Socialising modus Get-togethers

Type of drink: Creamy, rich hot chocolate – with a variation of sides and toppings What consumers love: to melt and stir in the chocolate themselves

38 Switch-off. Me-time! Relax and float away from the world

Moments: Lunch Afternoon Break Both week and weekend Evening

Type of drink: Comforting hot chocolate drink made with expertly crafted chocolate Intense taste, deep rich colour Plain and straightforward presentation

39 Luxury is the reward for exploring the world’s rare flavours Each cup is a new discovery

Moments: Late afternoon Evening – after dinner

Type of drink: Sophisticated dark chocolate drinks from origin chocolate Intense taste, exciting aromas Comes with a story: about origin of the beans or the chocolate flavours

40 Boost, reboot and energise Up and ready for it!

Moments: Morning Afternoon After sports or exercise

Type of drink: Hot and cool chocolate drinks sparked up with juices, alternatives for milk and flavoured with spices, fresh ginger, beetroot or other healthy ingredients

41 The dos and don’ts for a successful chocolate drinks menu

Ready to overwhelm your customers with amazing chocolate taste and delicious creativity? Don’t forget to take your time to compose your chocolate drinks menu. Consider it your calling card to invite customers to try one of your chocolate delights. The keys: be creative, but be clear.

42 Dreaming is great – easy navigation even better

When browsing the chocolate drinks menu, your customers want to know where Want to try a more creative or thematic approach? they are going. Keep your menu clear and user-friendly so that each visitor spends Great! As long as it stays logical and syncs with the desires of your customers. less time searching and more time enjoying. For example: • Classic never goes wrong – traditional chocolate drinks • Be zen – our choice from relaxing chocolate drinks 1. Giving your menu a clear structure makes it easy to choose for your guests. Avoid rocket science. Simple logic works best. • The premium league – here’s the ultimate decadence for you For example: • Reboot and fuel up – energising chocolate drinks • hot or cold drinks • … • classics or specials • small or large 2. Adding extra tools helps your customers navigate easier through your menu: • pure or choctails tabs, bold fonts, blank lines in between sections… This will speed up deciding and ordering. • … 3. Visually guiding your customers to your suggestions helps boost sales: put a few items in bold fonts, enrich them with an eye-catching visual or an exciting colour… But don’t exaggerate or you will lose the effect.

43 Which great chocolate stories to tell on the menu card with Callebaut?

Customers not only want to enjoy an amazing chocolate experience; they often love to learn more about their drinks. What’s the (short!) story behind the creation and the ingredients: recipe and origin of chocolate, homemade ganache, dairy or non-dairy milk, spices used… Adding a bit of background information seduces every customer to try. Some examples Chocolate We believe in great chocolate taste. That’s why we prepare your hot chocolate with lots of love, and genuine chocolate of course. No cocoa powder - only the real thing, from Belgium. What else?

Origin For the explorers: this hot chocolate is made with Arriba origin chocolate, made from cocoa beans from the up-river region in Ecuador. You’ll discover a lovely cocoa taste, and plenty of floral and nutty flavours.

Whole roasted beans for the whole flavour For our hot chocolate, we only use the Finest Belgian Chocolate – made in Belgium from whole roasted beans. It gives our chocolate its typical intense and rich chocolate body, with some delicate notes. Enjoy!

44

100% Belgian We prepare our hot chocolate with the traditional chocolate recipe from one of the oldest cocoa roasteries and chocolateries in Belgium, made from a secret blend of the world’s finest beans. Here’s to Belgium, and to great taste that makes you instantly happy!

The bean connection Coffee and chocolate… a match made in heaven… Belgian chocolate and Arabica coffee in an energising frappé. First enjoy. Then go go go!

A boost of happiness & positive energy This hot chocolate is packed with natural cocoa flavanols. One cup spices up your day with great taste and tonnes of happiness.

45 Tickle the senses and the imagination

Excited customers are returning customers. Adding a boost of creativity to your drinks 2. Creativity with shape, colours and looks turns your drinks menu into a dynamic menu feeds their enthusiasm for more. experience. It’s a great tool to immerse your customers into the story and atmosphere of your bar or venue. 1. Giving each drink an appealing name opens up the mind and invites customers to discover a unique experience. Not only will it tease your customers to try something new, it will stay top of mind much longer. For example, names inspired by: • Ingredients: e.g. Gorgeously Ginger, Cocoa Loco, Cherry Bomb… • Origin: e.g. Mexican Mystery, Aztec Attack, Heart of Africa,… • Theme: e.g. Extravaganza, Mellow Out, Choc & Shot… • Time of day: e.g. One for the Road, Afternoon Delight, Milk & Cookies…

46 It’s crazy, but it’s true...

Good to know

• Research has shown that taking • 50% of your customers will choose currency symbols (€,$,£,…) off the menu, the classic hot chocolate. makes consumers spend more per table. That means that 50% of customers So printing 2.50 instead of € 2.50 are open to upselling. will boost your sales. They want to explore something more, richer and fancier. They are your money makers. • Listing prices per drink in a zigzag pattern, for example behind the description, makes it less easy for • Customers browse the menu like consumers to compare and improves an F16 pilot explores a territory. sales of your more premium or They first look at the menu to discover expensive drinks. the borders. Items at the top of the menu and at the bottom will draw more attention… and they will yield • Big and bold sells! Large letters in approximately 25% higher sales than bold fonts will sell better. An image or the other items. drawing now and then may also work.

47 RECIPES

Genuine chocolate Be zen The premium Reboot and fuel up Side dishes pleasure Our choice of relaxing league Energising Turning every drink Pure indulgence chocolate drinks Luxury that lures you chocolate drinks into a luxury treat Page 50 - 59 Page 60 - 63 Page 66 - 71 Page 72 - 83 Page 84 - 87

48 49 Genuine chocolate pleasure Pure indulgence

50 Recipe Chilly Choffy

dark chocolate – coffee – Ingredients Preparation Coffee ice cubes Brew filter coffee from freshly roasted beans and freeze into coffee ice cubes (the day before). 150 ml milk Mix all ingredients in a blender. Put a few 150 ml liquid homemade chocolate ganache coffee ice cubes in a nice cocktail glass and (recipe: p. 20) pour the milk-ganache-ice cream shake in it. COLD Ice cream Callebaut® Dark Chocolate Granite™ Decorate with Dark Chocolate Granite™ and Physalis a fresh physalis on top. Side dish ‘Chocolate madeleines’ see p. 84

51 Recipe Creamy Dream

52 white chocolate – caramel – pecans Ingredients Preparation Mix water and in a baking pan, and heat until the sugar Sugar has dissolved. Pecans Add the pecans and allow them to caramelise. Milk Fill a pitcher with milk and Callebaut® Ground White Chocolate, 2 spoons (50 g) of Callebaut® Ground and steam up to ± 72°C. HOT White Chocolate Fill the bottom of a glass with caramel syrup and pour the steamed 25 ml caramel syrup milk over it. Brew a fresh espresso and pour in the middle of the glass to create a nice espresso layer underneath the milk foam. Caramelised pecans Decorate with a few caramelised pecans. Tip: try different varieties of nuts to find your caramelised favourite. Side dish ‘Chocolate tablets with nut mix’ see p. 85

53 Recipe Grand Pom-Pom

54 dark chocolate – Grand Marnier – pomegranate Ingredients Preparation Whipped cream Prepare freshly whipped cream. 250 ml apple-pomegranate juice Fill half a pitcher with apple-pomegranate 25 ml Grand Marnier juice. Add the chocolate and Grand Marnier, 2 spoons (50 g) of Callebaut® Ground and steam up to ± 72°C. Pour in a glass. Dark Chocolate HOT Whipped cream Top with whipped cream, and decorate Pomegranate seeds with a few pomegranate seeds and Chocolate Callebaut® Dark Chocolate Blossoms Blossoms.

55 Recipe Cuban Kiss

dark chocolate – espresso – rum Ingredients Preparation 2 spoons (50 g) of Callebaut® Ground Just like prepapring a sabayon, use half an Dark Chocolate egg shell to dose your ingredients. Mix all 1/2 egg shell of espresso ingredients (1 dose per person) in a cooking 1/2 egg shell of rum pot according to the desired number of 1 egg yolk people. Whisk to blend. HOT 1/2 egg shell of sugar Continue whisking the blend over a fire until it becomes firm and foamy. Callebaut® Chocolate Granite Pour into a beautiful bowl or glass and decorate with Chocolate Granite. Tip: give the recipe some extra zing by adding cardamom.

56 57 58 Recipe Pretty in pink

White chocolate – milk – beetroot Ingredients Preparation Whipped cream Prepare freshly whipped cream and fold in 10 ml beetroot juice the beetroot juice to give it colour. Milk Pour milk in a pitcher, add the beetroot juice 10 ml beetroot juice and steam up to ± 72°C. Put a few white 1 sachet of Callebaut® Hot Chocolate WHITE Callets™ in a glass and pour the milk in it. HOT Callets™ (35 g) Callebaut® Chocolate White Crispearls™ Top with whipped cream and decorate CEW-CC-W1CRISP with Crispearls™. Tip: add more beetroot juice to get a more vivid colour. Side dish ‘White chocolate cupcake’ see p. 85

59 Be zen Our choice of relaxing chocolate drinks

60 Recipe flOat away

dark chocolate – – mint Ingredients Preparation 20 ml mint syrup Pour the mint syrup on the bottom of a glass. 200 ml oat milk Fill a milk pitcher with the milk and the ganache, 50 ml liquid homemade chocolate ganache and steam up to ± 72°C. Gently pour in the glass - make sure (recipe: p. 20) the layers don’t blend.

HOT Callebaut® Dark Chocolate Granite Top off with the Dark Chocolate Granite and a few leaves Mint leaves of mint. Side dish ‘Dark chocolate mousse’ see p. 87

61 Recipe Chai Chocolatte

62 dark chocolate – chai-infused milk Ingredients Preparation Chai spice mix Soak the spices in the milk for a few hours. (or your own chai spice blend) The longer they infuse, the stronger the taste. 1000 ml milk Then strain the milk. 200 ml chai-infused milk Add the ingredients to a milk pitcher. 1 sachet of Callebaut® Hot Chocolate Steam up to ± 72°C. Then serve in a cup. HOT DARK Callets™ (35 g)

63 Recipe Sailing off

dark chocolate – port – coffee Ingredients Preparation Freshly ground coffee beans Make a filter coffee (best use a V60 ) / best proportion is 60 g of coffee per liter of water. 2 spoons (50 g) of Callebaut® Ground Add the ingredients in a milk pitcher and Dark Chocolate steam up to 72°C. HOT 100 ml port Mix with 100 ml of the fresh filter coffee and serve in a cup. Whipped cream Top off with a rich swirl of whipped cream and Roasted cocoa nibs Callebaut® NIBS-S sprinkle with cocoa nibs. Side dish ‘Brownie’ see p. 87

64 65 The premium league Luxury that lures you

66 Recipe Bed of roses

dark chocolate – milk – rose Ingredients Preparation A few drops of rose water Prepare freshly whipped cream with a few Whipped cream drops of rose water. 230 ml milk Fill a milk pitcher with the ingredients and 15 ml rose syrup steam up to ± 72°C. Pour and finish with the 2 spoons (50 g) of Callebaut® Ground whipped cream. HOT Dark Chocolate Callebaut® Chocolate Blossoms Dark Top off with the Chocolate Granite or Callebaut® Chocolate Granite Chocolate Blossoms. Tip: do not add too much rose water to avoid a predominant rose taste. Side dish ‘Profiteroles’ see p. 86

67 68 Recipe Orange is the new pink

dark chocolate – champagne – orange blossom Ingredients Preparation 50 ml liquid homemade chocolate ganache Choose a beautiful cocktail glass and cover (recipe: p. 20) the bottom with ganache. 150 ml rosé champagne Fill the glass with rosé champagne A few drops of orange blossom and add a few drops of orange blossom.

COLD Edible flowers Decorate with some nice edible flowers. Tip: create your own eye-catching ice cubes – flavoured with orange blossom for instance – and put them in your glass before pouring the champagne.

69 Recipe Straws & stripes

dark chocolate – milk – strawberries Ingredients Preparation Whipped cream Prepare freshly whipped cream with small pieces of strawberry. Fresh strawberries Fresh strawberries Select a beautifully cut glass and mash the strawberries to cover the bottom. 2 spoons (50 g) of Callebaut® Ground Pour the ganache over the strawberry layer. Steam milk up to ± 72°C and Dark Chocolate pour in the glass. Allow the foam to rest for a little while and finish with the HOT 200 ml milk whipped cream. Fresh strawberries in small slices Top off with a few strawberry slices and some ground chocolate. Callebaut® Ground Dark Chocolate Tip: prepare the mashed strawberries in advance with a bit of sugar to get a deliciously fresh syrup. Side dish ‘Rebellious marshmallows’ see p. 86

70 71 Reboot and fuel up Energising chocolate drinks

72 Recipe I put a spelt on you

dark chocolate – spelt milk – spirulina Ingredients Preparation 200 ml spelt milk Dose all ingredients in a milk pitcher. 2 spoons (50 g) of Callebaut® Ground Steam up to 72°C until frothy. Dark Chocolate Serve in a glass or cup. 1 coffee spoon of spirulina Finishing: sprinkle with some Callebaut® Ground Dark Chocolate for extra cocoa flavanols. HOT Good to know: Spirulina is believed to be one of the new super foods. It is a small blue-green algae that can provide us with a large part of our recommended daily protein intake. Some sources say it could help control allergies, reinforce your immune system, and so much more.

Side dish ‘Crunchy cocoa toast’ see p. 87

73 Recipe What’s up brew?

74 dark chocolate – coffee – ginger Ingredients Preparation 50 ml liquid homemade chocolate ganache Fill a Boston shaker with the ingredients and (recipe: p. 20) shake firmly. Cold brew coffee 20 ml ginger syrup Callebaut® Mini Chocolate Crispearls™ Fill a glass or cup and serve the glass in a COLD Crushed ice recipient filled with crushed ice to keep the flavours from diluting. Top off with the Mini Crispearls™. The day before: Make cold brew coffee. Soak freshly roasted coffee – medium to coarsely ground – in cold water and leave to infuse for approx. 12 hours or to the taste.

75 76 Recipe Berry-me-up

dark chocolate – drinking yoghurt – elderberry Ingredients Preparation 50 ml liquid homemade chocolate ganache Fill a Boston shaker with the ingredients (recipe: p. 20) and shake firmly. 80 ml drinking yoghurt Pour in a glass or cup filled with ice cubes. 120 ml elderberry juice Callebaut® Cocoa Nibs NIBS-S Season with cardamom and a twist COLD Cardamom powder of the nibs grinder. Tip: on hot days, serve with a luscious scoop of white to get the energy levels peaking.

77 Recipe Have no fear, Beetroot’s here

78 dark chocolate – beetroot Ingredients Preparation 2 spoons (50 g) of Callebaut® Ground Dose the ingredients in a small milk pitcher. Dark Chocolate Steam up to ± 72°C. 180 ml beetroot juice Tip: love it a wee bit stronger? Add a shot of whisky, then steam and serve. Look who’s steaming now? HOT

79 Recipe Mango Django

80 dark chocolate – mango – cardamom Ingredients Preparation 50 ml liquid homemade chocolate ganache Cover the bottom of a glass with the ganache (recipe: p. 20) and arrange the ice ball in the middle. 200 ml mango juice Very gently pour the mango juice on top to Ice ball or ice cubes keep the layers from blending. Tip: in need of some spicy heat? Then mix the mango juice with a selection of chai herbs, COLD cardamom or piri piri in a Boston shaker before pouring.

81 Recipe Blueberry Thrills

82 dark chocolate – buttermilk – blueberries Ingredients Preparation 50 ml liquid homemade chocolate ganache Add to the blender and mix at full speed. (recipe: p. 20) Serve and finish with extra blueberries. 200 ml buttermilk Blueberries (to the taste) Tip: decorate the glass by dipping the mouth of the glass in water and then into flaxseed. COLD Side dish ‘Granola mix’ see p. 85

83 Side dishes Turning every drink into a luxury treat

Chocolate madeleines Ingredients Preparation 217 g eggs Mix in stand mixer. 113 g honey 208 g flour Add to previous mixture. 104 g icing sugar 9 g baking powder 3 g salt 104 g milk chocolate Callebaut® Heat to 45°C. Add to previous mixture. 823 174 g (previously melted) Fold in. Leave to rest overnight. Fill madeleine moulds with batter. Bake for 8 minutes at 200°C.

84 White chocolate cupcake Chocolate tablets with nut mix CAKE Ingredients Preparation Ingredients Preparation 15 g pecans (finely chopped) Sieve the nuts pieces through a rough strainer 15 g walnuts (finely chopped) (3 mm x 3 mm). Chop the bigger pieces that remain 4 eggs Beat together until mixture becomes pale. 10 g roasted whole pistachios Callebaut® in strainer again to obtain all pieces of approx. 170 g sugar NUO-WN-PI1B-T66 (finely chopped) the same size. 1 g salt 10 g roasted almond pieces Callebaut® NUN-PI-AL2B24-T64 125 g cream (35%) Add to previous mixture. 20 g caramelised and medium roasted hazelnut 5 g baking powder Mix together and sieve over egg mixture. Then fold in. pieces Callebaut® NAN-CR-HA3714 40 g potato starch 300 g milk chocolate Callebaut® 823 Temper. 160 g flour Stick plastic sheet on framed plate and cover with 80 g melted butter Fold in. 3-mm-thick layer of chocolate. Sprinkle nut mix over it. Use piping bag to fill 2/3 of cupcake baking cups. Leave to harden and cut in desired shapes. Bake for 20 minutes at 170°C. BUTTER CREAM Granola mix Ingredients Preparation Ingredients Preparation 172 g egg whites Whisk together and heat au bain-marie to 60°C. 50 g pecans Roast lightly for 10 minutes at 150°C. 258 g sugar Beat for 2 minutes in stand mixer at low speed. 50 g walnuts Then mix at higher speed until mixture has cooled off to approx. 35°C. 1 vanilla stick Add to previous mixture. 50 g roasted whole hazelnuts Callebaut® NOG Add to roasting nuts for one minute. 452 g butter Soften and whip until you obtain a smooth mixture. 50 g roasted & blanched whole almonds Callebaut® Leave to cool. Mix with the previous mixture in the stand mixer. NUN-WN-AL2B-T64 113 g white chocolate Callebaut® W2 Heat to 45°C and mix with previous mixture in stand mixer. 80 g oatmeal Mix with nuts. 1 kg yoghurt Add to previous mixture. FINISHING AND SERVING 50 g fresh strawberry cubes Sprinkle fruits with lemon to prevent discolouring. Fill a star-nozzled piping bag with butter cream. Ice the cooled cupcakes. Sprinkle Callebaut® Strawberry ® 50 g fresh banana cubes Carefully fold fruits and chocolate into granola just Crispearls™ CEF-CC-STRAWB and Callebaut Strawberry Blossoms CHF-BS-12941C on top. 40 g Callebaut® Dark Chocolate Blossoms before serving.

85 Rebellious marshmallows Ingredients Preparation 163 g water Mix together and boil to 114°C. 543 g sugar 54 g glucose 18 g gelatine Dissolve gelatine in water. 91 g water Pour previous mixture on gelatine and beat for 2 minutes in stand mixer at medium speed. 130 g egg whites Add to stand mixer and beat into a meringue of 35°C. Coloured powder Divide into 4 parts and add coloured powder to each part. Add them all together in a bowl and gently fold the colours into each other. They should not blend completely. Fill a round-nozzled piping bag with the mixture. Pipe balls or spread out 1.5-cm-thick layer on silicone sheet. Leave to set in freezer for a few hours. FINISHING AND SERVING Sprinkle a mix of 1/3 dextrose, 1/3 glucose powder and 1/3 potato starch on the marshmallows. Remove the marshmallow balls from the sheet with a pallet knife Profiteroles or cut the marshmallow slab into desired shapes and roll through the icing mixture again. CHOUX PASTRY Tip: dipping the marshmallows into Callebaut Strawberry flavoured chocolate gives them an Ingredients Preparation extra luxurious touch. 200 g water Boil together and remove from heat. 200 g milk Rose marshmallows 160 g butter 4 g salt Ingredients Preparation 4 g sugar 163 g water Mix together and boil to 114°C. 240 g flour Add to milk mixture and mix until smooth. 543 g sugar Put back on the heat for 2-3 minutes and stir until dry. 54 g glucose Add to stand mixer. 1 g rose extract 4 eggs Add bit by bit to previous mixture. Mix in stand mixer 18 g gelatine Dissolve gelatine in water. at medium speed. 91 g water Pour previous mixture on gelatine and beat for 2 minutes in a stand mixer at medium speed. Fill smooth-nozzled piping bag with choux batter. Pipe small balls with a diameter of 3-4 cm. 130 g egg whites Add to stand mixer and beat into a meringue of 35°C. Bake for 20 minutes at 190°C. Spread out the 1.5-cm-thick layer on silicone sheet. Leave to set in freezer for a few hours. CONFECTIONER’S CREAM 100 g sugar Mix together. FINISHING AND SERVING 80 g egg yolks Sprinkle a mix of 1/3 dextrose, 1/3 glucose powder and 1/3 potato starch on the 100 g eggs marshmallows. Cut into desired size and roll through the icing mixture again. 50 g corn starch 500 g milk Bring to a boil and pour over egg mixture. Put back on the heat and cook into a thick cream under continuous stirring. Remove from heat. Fill smooth-nozzled (diameter 6 mm) piping bag with cream. Cut small hole in bottom of choux pastry with knife or nozzle. Pipe in cream and clean choux bottom.

86 Brownie Ingredients Preparation 95 g dark chocolate Callebaut® 70-30-38 Melt together to 45°C. 170 g butter 205 g sugar Beat together until mixture becomes pale. 135 g eggs Add chocolate mixture and fold in. 85 g flour Fold in. 75 g dark chocolate chunks Callebaut® CHD-CU-20V115N Fold in with a spatula. Spread out on a baking tray of (min. 1 cm thick). Bake for 12-15 minutes at 180°C. Leave to cool and cut in pieces.

Dark chocolate mousse Ingredients Preparation 189 g milk Mix and heat to 80°C. 23 g glucose 235 g dark chocolate Callebaut® 811 Pour milk mixture over chocolate and emulsify with hand mixer. Leave to cool to 35-40°C. 303 g whipped cream Fold in with spatula. Leave to rest overnight. Fill star-nozzled piping bag with mousse. Pipe in the Crunchy cocoa toast shape of your choice on mini cups or plates. Ingredients Preparation Slices of wholegrain bread Toast the bread until golden brown.

Nut cream Creme dell’Artigiano Nociola N05-OH40 Spread Creme dell’Artigiano onto the warm toast Roasted and broken cocoa nibs Callebaut® NIBS-S and sprinkle with cocoa nibs.

TIP: Chocolate cups are a delicious way to present your sides Explore all shapes and sizes at www.callebaut.com

87 INDULGE IN A CUP OF FINEST BELGIAN CHOCOLATE

The hot drinks category is changing. After the growing interest in coffee, consumers also expect luxury in chocolate drinks on the menu. They want to indulge in expertly crafted chocolate drinks, made with the Belgian chocolate they love so much. With over 100 years of dedication to bean roasting and chocolate making, Callebaut now presents its delicious drinking chocolates, easy to serve and made for added value seeking bars and baristas.

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