THE A-Z FOR PERFECT DRINKS For the Peter Hernou love of Beans Mastering the perfect cup

Dear bartender, mixologist and chocolate lover, Threefold Belgian champion and world champion ‘Latte Art’ Peter Hernou really sets the bar for ‘barista’ skills. Combining his expert feeling for the perfect cup of cofee with the amazing fnesse and creativity of What we did with cofee simply changed the world. We turned the simple cup o’ into exciting brews, drips and pressed beakers of love. latte art, Hernou has become a real inspiration for the new generation of baristas. To honour his pioneer We educated consumers about light and medium roasts, and sparked up conversations about rare origins and high-altitude harvests. work and the eagerness to share his insights with other baristas, Peter Hernou was crowned ‘Passionate We made consumers hungry for our dedication. And they pay for it with a smile. Educator’ by the Speciality Cofee Association of Europe (SCAE).

But where do we go from here? We literally opened up thousands of cofee bars that ofer customers a wealth of choice. Peter is the frst Callebaut barista Ambassador in the world, even the very frst chocolate barista in the How can we keep the lead? Make the diference? And how will you make customers prefer your venue over the neighbouring one? world, or should we say ‘chocolatista’. In his invigorating drive for exciting and tasty drinks, Peter wants to merge ideas and craftsmanship from the cofee culture with chocolate craftsmanship to create a new The answer, my friends, lies in that other mythical bean: the and its incredible sibling called chocolate. vibe around chocolate drinks and the art of the chocolate barista.

Origins, fermenting, sun-drying, whole bean roasting…: cofee and cocoa beans have a lot in common. Yet, more than anything else, His style is based on clear insights into the cofee and chocolate universe to discover the real beauty of genuine chocolate has the power to attract people. Chocolate appeals to 9 out of 10 consumers globally! 50% cannot live without both ingredients and present amazing drinking sensations. chocolate every day. Next to his championship titles, Peter Hernou is also author of the “Best in the World Cofee Book” Be among the frst to put expertly crafted chocolate drinks on the menu. Since that’s what consumers expect globally. Let’s give Latte Arte, editorialist in several leading publications and independent international cofee consultant. chocolate drinks the same expert treatment we gave cofee. Let’s give customers something new to indulge in and talk about. And last but not least, Peter is the inventor of the O2, a machine that creates the perfect milk foam and liquid espumas.

For more info: www.peterhernou.com

Peter Hernou Bean lover – World Champion Latte Art

2 3 6 42 50 The dos and don’ts for Recipes: Genuine Why chocolate drinks a successful chocolate chocolate pleasure will boost your business drinks menu

8 Did you know that… 13 Becoming the world’s 66 72 best-loved chocolate Recipes: The premium league Recipes: 17 Reboot and Delight your customers fuel up with the Finest

84 26 Recipes: The M-files Side Dishes 32 Top off your drinks with great taste 60 and exciting textures Choc around the clock Recipes: Be Zen 36 Callebaut® is a registered trademark of

4 5 WHY CHOCOLATE DRINKS WILL BOOST YOUR BUSINESS

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1911. Octaaf Callebaut, grandson of a brewer in the small Belgian town of Wieze, was secretly working on his frst chocolate recipe. For months, the fne scent of freshly roasted cocoa beans had made everyone curious. When the brewers fnally tasted his frst 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 refne and perfect the recipes we know today as 811, 823 and W2, boasting their rich chocolate favour. They would soon inspire chefs and to create wonderful delights, pairing them with an endless list of favours and ingredients.

Today, more than a century later, Callebaut’s Master Chocolate Makers still fnd 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.

12 13 Good to know The Bean Connection: cocoa and coffee

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

The secret ‘Wieze’ Whole bean roasting Bringing the • Both crops like a tropical, sunny and humid equatorial climate. • Cocoa and cofee are both all-natural products, being the ‘seeds’ blend defines to capture the Belgian chocolate taste of the cofee berry and the cocoa fruit. • Once harvested, the cocoa beans as well as the cofee beans the taste whole taste to bars and baristas are fermented, dried and roasted in their natural shell. • Similar to the diferent sustainability initiatives supporting cofee 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. 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 diferent harvests and regions, shell to awaken all great aromas and favours 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 refning, we create the and baristas, presenting a wide range of chocolate grade cocoa beans, and fne favour beans from fne mouthfeel that characterises our Finest Belgian ingredients, decorations and so much more to inspire other parts of Africa, Asia and Latin America to create Chocolate. For all our traditional , our Master you. Guaranteeing the great taste and workability the fne 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 15 GREAT CHOCOLATE DRINKS FOR EVERY BAR & BARISTA

For homemade For great taste and convenience

Callebaut for bars & baristas: Finest Belgian Origin Finest Belgian Chocolate Ground Chocolate Collection Callets™ Chocolate Delight your customers with the

The all-time Top customer Good for you For the discerning Natural source classic chocolate lover experience favanols Finest Belgian Chocolate taste of cocoa

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.

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16 17 FINEST BELGIAN CHOCOLATE ORIGIN COLLECTION

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In other words: this chocolate does the MILK exotic fruity favours.N 80 80 N° MILKW 12 18-24 18 €€ €€ €€ €€ €€ COST/ COST/ COST/ COST/ COST/ job perfectly – every time – yielding great taste and perfect drinks. 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 favours: Dark • Milk CHOCOLATE CUP CUP OPENINGCUP CUPUHT CUP € € € € €€ FREE HEALTH CREATIVITY DAYSEXPERIENCEMONTHS €€ €€ €€ €€ € 32 % COCOA38 % COCOA EXPLORATION AFTER CUP CUP CUP CUP CUP With every pack of Finest Belgian Chocolate you OPENING € € € € €€ % COCOA % COCOA give back to local cocoa farmers and sustainable CUP MARGIN/CUP MARGIN/CUP MARGIN/CUP MARGIN/CUP MARGIN/ 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 €€ €€ €€ €€ €€ cocoa cultivation. The beans for these chocolates are N MONTHS MONTHS MONTHS 100% ±5 12-24 € € € € 100%€€ ±5 12-24 € O € € € €€ € € € € € WITH EACH PACK CHOCOLATE MONTHS UHT CHOCOLATE MONTHS UHT W 12 1218-24 18 €€ €€€€ €€€€ €€€€ €€€€ €€ purchased directly from West African cocoa farming DAYS €€ €€ €€ €€ € DAYS32 38 €€Z MONTHS€€ MONTHSMONTHS€€ MONTHS€€ € 32 38 YOU SUPPORT AFTER AFTER O € CUP€ CUP € CUP € CUP € CUP OPENING € € € € €€ OPENING € € € € €€ SINGLE BLEND cooperatives, guaranteeing a fair price for the cocoa LUXURY €€ €€COCOA €€COCOA€€ €€ COCOA FARMERS SINGLE CUP CUP CUP CUP CUP %LUXURY COCOA % COCOALUXURY Z EXPLORATIONCUP CUP CUP CUP CUP % % ORIGIN OF ORIGIN www.growinggreatchocolate.com SINGLEBLEND CUP CUP CUP CUP CUP farmer.ORIGIN FarmerOF training ORIGINBLEND programmes and farmer OF ORIGIN MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ EXPLORATIONMARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ ORIGIN CONVENIENCE schools support them in growing better and more proftable cocoa N For homemadeN ganache OF SERVING €€ €€ €€ €€ W€€ 12 18-24 18 €€ €€ €€ €€ €€ W 12 18-24 18 MONTHS MONTHS MONTHS CONVENIENCE MILK crops – and enthuse new generations of cocoa farmers. MONTHS MONTHS MONTHS € € € € € MILK O € € € € € O OF SERVING 12 N° MILK €€ €€ €€ €€ €€ MONTHS CHOCOLATE E N° €€ €€ €€ All€€ Single€€Z Origins: CHOCOLATE E N° Z CUP CUP CUP CUP CUP 12 CHOCOLATE E CUP CUP CUP CUP CUP LUXURY LUXURY LUXURY MONTHS HEALTH CREATIVITY EXPERIENCE The favours: Dark • Milk • White BrazilEXPLORATION – 66.8% min. – Amazonian Forastero & Trinitario FREE FREE HEALTH CREATIVITY EXPERIENCE EXPLORATION FREE HEALTH CREATIVITY EXPERIENCE Sao Thomé – 70% min. cocoa solids – ForasteroLUXURY (Amelonado)LUXURY LUXURY CONVENIENCE COST/ COST/ COST/ COST/ COST/ COST/ COST/ COST/ COST/ COST/ CONVENIENCE Ecuador – 70.4% min. cocoa solids – ForasteroOF SERVING (Nacional) 80 80 COST/ COST/ COST/ COST/ COST/ 80 80 OF SERVING 80 80 Madagascar – 67.4% min. cocoa solids – Criollo, Forastero &12 Trinitario 100% ±5 12-24 € € € € €€ 100% ±5 12-24 € € € € €€ MONTHS CHOCOLATE MONTHS UHT CHOCOLATE 100% ±MONTHS5 12UHT-24 € € € € €€ 12 DAYS €€ €€ €€ €€ € 32 CHOCOLATEDAYS38 MONTHS UHT€€ €€ €€ €€ € 32 38 MONTHS Java – 32.6% min. cocoa solids – Criollo & Forastero AFTER AFTER DAYS €€ €€ €€ €€ € 32 38 LUXURY OPENING € € € € €€ OPENING AFTER € € € € €€ LUXURY LUXURY OPENING € € € € €€ Arriba – 39% min. cocoa solids – Forastero (Nacional) CUP CUP CUP CUP CUP % COCOA % COCOA CUP CUP CUP CUP CUP % COCOA % COCOA LUXURY CUP CUP CUP CUP CUP % COCOA % COCOA LUXURY LUXURY MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ For homemade ganacheN All Blend Of Origins: N N €€ €€ €€ €€ €€ W 12 18-24 18 €€ €€ €€ €€ €€ W 12 18-24 18 €€ €€ €€ €€ €€ W MONTHS MONTHS12 18MONTHS-24 18 Kumabo – 80.1% min. cocoa solids – Blend of Tanzanian, MONTHS MONTHS MONTHS € € € € € O MONTHS MONTHS MONTHS € € € € € € O O €€ €€ €€ €€ €€ €€ €€ €€ €€ €€ Z €€ €€ €€ €€ €€ Ghanaian & Sao Thomese cocoa Z Z CUP CUP CUP CUP CUP CUP CUP CUP CUP CUP CUP CUP CUP CUP CUP EXPLORATION Fortina – 65.1% min. cocoa solids – Blend of Arriba & Asian cocoa EXPLORATION EXPLORATION Satongo – 72.2% min. cocoa solids – Blend of Sao Thomese, CONVENIENCECONVENIENCE CONVENIENCE OF SERVING Tanzanian & Ghanaian cocoa OF SERVING OF SERVING 12 12 12 MONTHS MONTHS MONTHS LUXURYLUXURYLUXURY LUXURY LUXURY LUXURY LUXURY LUXURY LUXURY 18 19 How to make the most awesome chocolate ganache for chocolate drinks To serve: 1 3 1 Serve. Dose 900 ml of milk Pour the hot liquid over the chocolate Add 1 scoop of 3 + 300 ml of cream and mix with a stick blender to homemade ganache and bring near to emulsify (keep mixer head in a glass boiling point. under surface to avoid bubbles). (depending on desired flavour intensity).

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 dairy or non-dairy milk Mix and bring near to boiling point 500 ml cream (40%) 2 500 g Callebaut® 811 Pour the milk over the chocolate and emulsify with Add 200 ml of steamed milk (72°C). 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. 4 Serve with a chocolate delight. 20 21 HOT CHOCOLATE CALLETS™ The chocolate ritual that consumers melt for 2 Steam milk (72°C) and serve A unique chocolate experience in a tall glass. A new drinking ritual After picking their choice from 6 full-bodied chocolate favours 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 favours: Dark • Milk • WhiteCHOCOLATE • CaramelE • Cappuccino • 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 12UHT-24 CHOCOLATE DAYS MONTHS UHT€€ €€€€ €€€€ €€€€ €€€ € 32 38 FREE HEALTH CREATIVITY AFTEREXPERIENCE 32 38 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€€ MONTHS€€12 €€18MONTHS-24 € 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 LUXURY LUXURY OF SERVINGLUXURY LUXURY LUXURY 1 12 MONTHS Serve the chocolate treasure LUXURY LUXURY LUXURY chest and let the customer pick his favourite chocolate flavour. Dark White Cappuccino 3 Let the customer pour the chocolate in and melt it. Serve with a small whisk for the complete sensation. Hot Chocolate Callets™ TIP: customers love to see chocolate particles floating around in the cup. Milk Caramel Honey treasure chest It reassures them this is the real deal: genuine Belgian chocolate.

22 23 GROUND CHOCOLATE The chocolate ritual that consumers melt for 1 Dose 2 spoons The chocolate that brings happiness and positive energy (or 50 g) of Ground Dark or in a pitcher. 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 milks, 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. 2 Add 200 ml By choosing Ground Chocolate you give back to local 3 of cold whole Flush the steam wand cocoa farmers and sustainable cocoa cultivation. milk (ca. 2-4°C). The beans for these chocolates are purchased directly above the grill. 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 proftable cocoa crops – and enthuse new N° 4 generationsCHOCOLATE of cocoaE farmers. SINGLE BLEND Steam up to 72°C, ORIGIN OF ORIGIN FREE HEALTH CREATIVITY EXPERIENCE until frothy and foamy. Apply the steaming The favours: COST/ COST/ COST/ COST/ COST/ MILK 80 80 technique as explained Ground 100%Dark Chocolate – the solid, rich taste€ of 100%€ unconched€N° € €€ SINGLE±5 12-24 UHT CHOCOLATE CHOCOLATE DAYS BLENDMONTHS €€ €€ E€€ €€ € 32 38 on page 30 for chocolate. OneORIGIN cupAFTER a dayOF ORIGINis a great source of€ cocoa€ favanols€ – € €€ OPENING FREE HEALTH CREATIVITY EXPERIENCE naturally preserved through very delicate processingCUP CUP of theCUP cocoaCUP CUP % COCOA % COCOA a perfect texture. 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 –- 24bringsN° 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 favanols 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 5 W 12 18-24 18 €€ €€ €€ €€ €€ Serve MONTHS MONTHS MONTHS € € € €CONVENIENCE€ O €€ €€ €€ €OF€ SERVING€€ and finish to Z CUP CUP CUP CUP CUP 12 TIP: You can serve this drink cold too. Just pour the hot chocolate MONTHS the taste. EXPLORATION in a glass filled with ice cubes. Deliciously refreshing! LUXURY LUXURY LUXURY 24 CONVENIENCE 25 OF SERVING 12 MONTHS LUXURY LUXURY LUXURY DAIRY MILKS

Fresh whole The M-files 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 diffcult 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 Explore the milk galaxy and how milks 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 behave in the preparation of your drinks (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 Nothing tops a hot chocolate, made with frothy steamed milk. Yet with a new league of consumers looking for other options – from Semi-skimmed raw milk to vegetable and plant-based milks – it is time to explore the delicious varieties within the milk galaxy. And to understand their 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 typical properties in taste, texture and workability. An overview. 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-skimmed milk UHT

26 27 Organic goat’s milk Properties (when steamed) Temperature Storage and preservation Latte art Spelt 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 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 • Dominant, salty favour choice. Ideal is around 72°C to guarantee and hygiene • White foam and dark liquid choice. Ideal is around 72°C to guarantee and hygiene creations. • Relatively smooth texture with a slightly the chocolate to melt perfectly. • Store in the refrigerator after opening • Sweet, watery taste the chocolate to melt perfectly. • Store in the refrigerator after opening less regular surface compared to cow’s milk • Easy storage and preservation • No interesting texture GOAT’S MILK • Milk foam will separate very slowly VEGETABLE • Milk foam will separate quickly from from the liquid the liquid

Buttermilk Properties (when steamed) Temperature Storage and preservation Latte art Almond milk 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 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 diffcult start: add air a bit later compared choice. Ideal is around 72°C to guarantee and hygiene • White foam and fairly dark liquid choice. Ideal is around 72°C to guarantee and hygiene creations. to regular milk the chocolate to melt perfectly. • Store in the refrigerator after opening • Rather dry and watery taste the chocolate to melt perfectly. • Store in the refrigerator after opening • Typical taste of buttermilk: one for the fans • Milk foam and liquid remain homogeneous COW’S MILK • Creates suffcient foam that keeps for VEGETABLE for a longer time a fairly long time

NON-DAIRY MILKS (PLANT-BASED) 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 Kamut milk Properties (when steamed) Temperature Storage and preservation Latte art VEGETABLE • Milk foam will separate from the liquid at a normal pace 72°C • Relatively easy to froth and creates a nice Can be steamed at a temperature of your • Keep refrigerated for better workability More diffcult 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 Properties (when steamed) Temperature Storage and preservation Latte art the liquid Oat milk VEGETABLE 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 Rice milk Properties (when steamed) Temperature Storage and preservation Latte art • Milk foam will separate from the liquid VEGETABLE at a normal pace, comparable to whole milk UHT 72°C • Diffcult to froth with almost no foam Can be steamed at a temperature of your • Store in the refrigerator after opening More diffcult 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 Coconut milk Properties (when steamed) Temperature Storage and preservation Latte art VEGETABLE

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. Properties (when steamed) Temperature Storage and preservation Latte art Rice & coconut milk and dishes VEGETABLE • Milk foam and liquid remain homogeneous for a longer time 72°C • Diffcult to froth with almost no foam Can be steamed at a temperature of your • Store in the refrigerator after opening More diffcult to pour in latte art creations • Large bubbles choice. Ideal is around 72°C to guarantee • Easy storage and preservation • Possible to pair with other ingredients • Preferably to be used in cold drinks: the chocolate to melt perfectly. to make it ‘spicy’ not very suitable to create milk foam • Foam will separate quickly from the liquid VEGETABLE

28 29 How to steam milk? How to achieve the perfect milk foam? 1 3 4 5 For perfect hygiene: Submerge the tip of the steam wand Slowly lower the pitcher as the milk foam Slightly raise the flush the steam wand ± 0.5 cm under the milk surface and volume rises and create a whirlpool. pitcher again. above the grill. start steaming for a few seconds Play with the position of the pitcher: closer to Steam until you reach (to avoid overly big bubbles at the start). or further from the pitcher wall creates a more 72°C and achieve or less intense whirlpool and aerates the milk. a micro-foam.

2 Fill a pitcher with milk. For better 6 taste and workability of the milk foam For perfect hygiene: and for optimal hygiene: use cold milk flush and clean the from the refrigerator (ca. 2-4°C) steam wand.

30 31 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 Top off your drinks • Caramel Top of your drinks with a wonderful, crunchy bite and delicious chocolate taste. • Strawberry Callebaut Mini Chocolate Crispearls™ – tiny dark, milk and white chocolate beads of with great taste and Packaging: handy sprinklers (250 g). Also available in 1 kg and 2 kg boxes. favour 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 exciting textures and handcrafted looks are great for decorating. Just sprinkle on top of your drinks, and let them sloooooowly melt in.

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 favours, exciting crispy textures… A treat for all the senses!

32 33 Chocolate Granite™ Cocoa nibs Toppings

Flavour: Dark chocolate Flavours: Flavours: Packaging: handy sprinkler (600 g) • Pure roasted nibs: the essence of the cocoa bean • Dark Chocolate Packaging: resealable bag (800 g) • Caramel • Red Fruit Leave a long-lasting, solid 100% dark chocolate Packaging: easy-to-serve icing bottles (1 l) 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 fnish all your drinks, and mignardises. decorate or top of drinks, desserts and sides with a lovely crispy texture and pleasantly Sprinkle to top of drinks, desserts and more. bitter cocoa taste. Dream in colour. Sign of 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.

34 35 Choc around theclock

The way chocolate drinks are presented do afect 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 Switch-off. friends Me-time! The escape into indulgence Relax and float away from the world

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

Type of drink: Creamy, rich hot chocolate – Type of drink: with a variation of sides and toppings Comforting hot chocolate drink made with What consumers love: to melt and stir expertly crafted chocolate in the chocolate themselves Intense taste, deep rich colour Plain and straightforward presentation

38 39 Luxury is the reward for exploring Boost, reboot the world’s rare flavours and energise Each cup is a new discovery Up and ready for it!

Moments: Moments: Late afternoon Morning Evening – after dinner Afternoon After sports or exercise

Type of drink: Sophisticated dark chocolate drinks from Type of drink: origin chocolate Hot and cool chocolate drinks Intense taste, exciting aromas sparked up with juices, alternatives for milk Comes with a story: about origin of the beans and favoured with spices, fresh ginger, beetroot or the chocolate favours or other healthy ingredients

40 41 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 1. Giving your menu a clear structure makes it easy to choose for your guests. • Be zen – our choice from relaxing chocolate drinks 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: The dos and don’ts • 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: for a successful 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 efect. 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 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. amples 100% Belgian me ex We prepare our hot chocolate with the So traditional chocolate recipe from one of the oldest cocoa roasteries and chocolateries in Belgium, made from a secret blend of the Chocolate world’s fnest beans. Here’s to Belgium, and to great taste that makes you instantly happy! 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? The bean connection Origin Cofee and chocolate… a match made in For the explorers: this hot chocolate is made heaven… Belgian chocolate and Arabica with Arriba origin chocolate, made from cofee in an energising frapp. First enjoy. cocoa beans from the up-river region in Then go go go! Ecuador. You’ll discover a lovely cocoa taste, and plenty of foral and nutty favours.

Wole oasted beans A boost of happiness for the whole flavour & positive energy For our hot chocolate, we only use the Finest This hot chocolate is packed with natural Belgian Chocolate – made in Belgium from cocoa favanols. One cup spices up your day whole roasted beans. It gives our chocolate with great taste and tonnes of happiness. its typical intense and rich chocolate body, with some delicate notes. Enjoy!

44 45 Tickle the senses and the imagination It’s crazy, but it’s true...

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. Good 1. Giving each drink an appealing name opens up the mind and invites customers to to know 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… • Research has shown that taking • 50% of your customers will choose • Origin: e.g. Mexican Mystery, Aztec Attack, Heart of Africa,… • Theme: e.g. Extravaganza, Mellow Out, Choc & Shot… currency symbols (€,$,£,…) off the menu, the classic hot chocolate. • Time of day: e.g. One for the Road, Afternoon Delight, Milk & Cookies… 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.

46 47 RECIPES

ate m p Genuine chocol Be zen The premiu Reboot and fuel u Side dishes axing ng nk pleasure Our choice of rel league Energisi Turning every dri ence nks nks at Pure indulg chocolate dri Luxury that lures you chocolate dri into a luxury tre Page 50 - 59 Page 60 - 63 Page 66 - 71 Page 72 - 83 Page 84 - 87

48 49 Recipe Chilly Choffy pleasure nuine chocolate Ge ndulgence Pure i dark chocolate – coffee – ice cream Ingredients Preparation Coffee ice cubes rew flter coffee from freshly roasted beans and freee into coffee ice cubes the day before. ml milk Mix all ingredients in a blender. Put a few ml liquid homemade chocolate ganache coffee ice cubes in a nice cocktail glass and recipe: p. 2 pour the milk-ganache-ice cream shake in it. COLD Ice cream Callebaut Dark Chocolate ranite Decorate with Dark Chocolate ranite and Physalis a fresh physalis on top. Side dish ‘Chocolate madeleines’ see p. 84

50 51 Recipe white chocolate – caramel – pecans Ingredients Preparation Creamy Water Mix water and sugar in a baking pan, and heat until the sugar Sugar has dissolved. Pecans dd the pecans and allow them to caramelise. Dream Milk Fill a pitcher with milk and Callebaut round White Chocolate, HOT 2 spoons g of Callebaut round and steam up to 72°C. White Chocolate Fill the bottom of a glass with caramel syrup and pour the steamed 2 ml caramel syrup milk over it. Espresso rew 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 fnd your caramelised favourite. Side dish ‘Chocolate tablets with nut mix’ see p. 85

52 53 Recipe dark chocolate – Grand Marnier Grand Pom-Pom – pomegranate Ingredients Preparation Whipped cream Prepare freshly whipped cream. 2 ml apple-pomegranate uice Fill half a pitcher with apple-pomegranate 2 ml rand Marnier uice. dd the chocolate and rand Marnier, 2 spoons g of Callebaut round and steam up to 72°C. Pour in a glass.

HOT Dark Chocolate Whipped cream Top with whipped cream, and decorate Pomegranate seeds with a few pomegranate seeds and Chocolate Callebaut Dark Chocolate lossoms lossoms.

54 55 Recipe Cuban Kiss

dark chocolate – espresso – rum Ingredients Preparation 2 spoons g of Callebaut round ust like prepapring a sabayon, use half an Dark Chocolate egg shell to dose your ingredients. Mix all 2 egg shell of espresso ingredients dose per person in a cooking 2 egg shell of rum pot according to the desired number of egg yolk people. Whisk to blend. HOT 2 egg shell of sugar Continue whisking the blend over a fre until it becomes frm and foamy. Callebaut Chocolate ranite Pour into a beautiful bowl or glass and decorate with Chocolate ranite. Tip: give the recipe some extra ing by adding cardamom.

56 57 Recipe Pretty in pink

White chocolate – milk – beetroot Ingredients Preparation Whipped cream Prepare freshly whipped cream and fold in ml beetroot uice the beetroot uice to give it colour. Milk Pour milk in a pitcher, add the beetroot uice ml beetroot uice and steam up to 72°C. Put a few white

HOT sachet of Callebaut Hot Chocolate WHITE Callets in a glass and pour the milk in it. Callets g Callebaut Chocolate White Crispearls Top with whipped cream and decorate CEW-CC-WCRISP with Crispearls. Tip: add more beetroot uice to get a more vivid colour. Side dish ‘White chocolate cupcake’ see p. 85

58 59 n Be ze nks Recipe axing chocolate dri Our choice of rel flOat away

dark chocolate – oat milk – mint Ingredients Preparation 2 ml mint syrup Pour the mint syrup on the bottom of a glass. 2 ml oat milk Fill a milk pitcher with the milk and the ganache, ml liquid homemade chocolate ganache and steam up to 72°C. ently pour in the glass - make sure recipe: p. 2 the layers don’t blend. HOT Callebaut Dark Chocolate ranite Top off with the Dark Chocolate ranite and a few leaves Mint leaves of mint. Side dish ‘Dark chocolate mousse’ see p. 87

60 61 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. ml milk Then strain the milk. 2 ml chai-infused milk dd the ingredients to a milk pitcher.

HOT sachet of Callebaut Hot Chocolate Steam up to 72°C. Then serve in a cup. DR Callets g

Recipe Chai Chocolatte

62 63 Recipe Sailing off

dark chocolate – port – coffee Ingredients Preparation Freshly ground coffee beans Make a flter coffee best use a coffee flter best proportion is g of coffee per liter of water. 2 spoons g of Callebaut round dd the ingredients in a milk pitcher and

HOT Dark Chocolate steam up to 72°C. ml port Mix with ml of the fresh flter coffee and serve in a cup. Whipped cream Top off with a rich swirl of whipped cream and Roasted cocoa nibs Callebaut NIS-S sprinkle with cocoa nibs. Side dish ‘Brownie’ see p. 87

64 65 Recipe Bed of roses ague The premium le Luxury that lures you

dark chocolate – milk – rose Ingredients Preparation few drops of rose water Prepare freshly whipped cream with a few Whipped cream drops of rose water. 2 ml milk Fill a milk pitcher with the ingredients and ml rose syrup steam up to 72°C. Pour and fnish with the

HOT 2 spoons g of Callebaut round whipped cream. Dark Chocolate Callebaut Chocolate lossoms Dark Top off with the Chocolate ranite or Callebaut Chocolate ranite Chocolate lossoms. Tip: do not add too much rose water to avoid a predominant rose taste. Side dish ‘Profteroles’ see p. 86

66 67 Recipe Orange is the new pink

dark chocolate – champagne – orange blossom Ingredients Preparation ml liquid homemade chocolate ganache Choose a beautiful cocktail glass and cover recipe: p. 2 the bottom with ganache. ml ros champagne Fill the glass with ros champagne few drops of orange blossom and add a few drops of orange blossom. COLD Edible fowers Decorate with some nice edible fowers. Tip: create your own eye-catching ice cubes – favoured with orange blossom for instance – and put them in your glass before pouring the champagne.

68 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 g of Callebaut round Pour the ganache over the strawberry layer. Steam milk up to 72°C and

HOT Dark Chocolate pour in the glass. llow the foam to rest for a little while and fnish with the 2 ml milk whipped cream. Fresh strawberries in small slices Top off with a few strawberry slices and some ground chocolate. Callebaut round 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 Recipe and fuel up I put a spelt Reboot ate drinks on you Energising chocol

dark chocolate – spelt milk – spirulina Ingredients Preparation 2 ml spelt milk Dose all ingredients in a milk pitcher. 2 spoons g of Callebaut round Steam up to 72°C until frothy. Dark Chocolate Serve in a glass or cup. coffee spoon of spirulina

HOT Finishing: sprinkle with some Callebaut round Dark Chocolate for extra cocoa favanols.

ood 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 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

72 73 Recipe What’s up brew? dark chocolate – coffee – ginger Ingredients Preparation ml liquid homemade chocolate ganache Fill a oston shaker with the ingredients and recipe: p. 2 shake frmly. Cold brew coffee 2 ml ginger syrup

COLD Callebaut Mini Chocolate Crispearls Fill a glass or cup and serve the glass in a Crushed ice recipient flled with crushed ice to keep the favours 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. 2 hours or to the taste.

74 75 Recipe Berry-me-up

dark chocolate – drinking yoghurt – elderberry Ingredients Preparation ml liquid homemade chocolate ganache Fill a oston shaker with the ingredients recipe: p. 2 and shake frmly. ml drinking yoghurt Pour in a glass or cup flled with ice cubes. 2 ml elderberry uice

COLD Callebaut Cocoa Nibs NIS-S Season with cardamom and a twist Cardamom powder of the nibs grinder. Tip: on hot days, serve with a luscious scoop of white to get the energy levels peaking.

76 77 Recipe Have no fear, Beetroot’s here

dark chocolate – beetroot Ingredients Preparation 2 spoons g of Callebaut round Dose the ingredients in a small milk pitcher. Dark Chocolate Steam up to 72°C. ml beetroot uice Tip: love it a wee bit stronger dd a shot of whisky, then steam and serve.

HOT Look who’s steaming now

78 79 Recipe dark chocolate – mango – cardamom Ingredients Preparation ml liquid homemade chocolate ganache Cover the bottom of a glass with the ganache recipe: p. 2 and arrange the ice ball in the middle. Mango Django 2 ml mango uice ery gently pour the mango uice on top to Ice ball or ice cubes keep the layers from blending.

COLD Tip: in need of some spicy heat Then mix the mango uice with a selection of chai herbs, cardamom or piri piri in a oston shaker before pouring.

80 81 Recipe Blueberry Thrills dark chocolate – buttermilk – blueberries Ingredients Preparation ml liquid homemade chocolate ganache dd to the blender and mix at full speed. recipe: p. 2 Serve and fnish with extra blueberries. 2 ml buttermilk lueberries to the taste Tip: decorate the glass by dipping the mouth of the glass in water and then into faxseed. COLD Side dish ‘Granola mix’ see p. 85

82 83 White chocolate cupcake Chocolate tablets with nut mix Ingredients Preparation Ingredients Preparation g pecans fnely chopped Sieve the nuts pieces through a rough strainer g walnuts fnely chopped mm x mm. Chop the bigger pieces that remain eggs eat together until mixture becomes pale. g roasted whole pistachios Callebaut in strainer again to obtain all pieces of approx. 7 g sugar NUO-WN-PI-T fnely chopped the same sie. g salt g roasted almond pieces Callebaut NUN-PI-L22-T 2 g cream dd to previous mixture. 2 g caramelised and medium roasted haelnut g baking powder Mix together and sieve over egg mixture. Then fold in. pieces Callebaut NN-CR-H7 g potato starch g milk chocolate Callebaut 2 Temper. g four Stick plastic sheet on framed plate and cover with g melted butter Fold in. -mm-thick layer of chocolate. Sprinkle nut mix over it. Use piping bag to fll 2 of cupcake baking cups. Leave to harden and cut in desired shapes. Side dishes at ake for 2 minutes at 7°C. nto a luxury tre BUTTER CREAM Granola mix nk i Ingredients Preparation every dri Ingredients Preparation ning 72 g egg whites Whisk together and heat au bain-marie to °C. Tur g pecans Roast lightly for minutes at °C. 2 g sugar eat for 2 minutes in stand mixer at low speed. g walnuts Then mix at higher speed until mixture has cooled off to approx. °C. vanilla stick dd to previous mixture. g roasted whole haelnuts Callebaut NO dd to roasting nuts for one minute. 2 g butter Soften and whip until you obtain a smooth mixture. g roasted blanched whole almonds Callebaut Leave to cool. Mix with the previous mixture in the stand mixer. NUN-WN-L2-T Chocolate madeleines g white chocolate Callebaut W2 Heat to °C and mix with previous mixture in stand mixer. g oatmeal Mix with nuts. Ingredients Preparation kg yoghurt dd to previous mixture. FINISHING AND SERVING 27 g eggs Mix in stand mixer. g fresh strawberry cubes Sprinkle fruits with lemon to prevent discolouring. g honey Fill a star-noled piping bag with butter cream. Ice the cooled cupcakes. Sprinkle Callebaut Strawberry g fresh banana cubes Carefully fold fruits and chocolate into granola ust Crispearls CEF-CC-STRW and Callebaut Strawberry lossoms CHF-S-2C on top. 2 g four dd to previous mixture. g Callebaut Dark Chocolate lossoms before serving. g icing sugar g baking powder g salt g milk chocolate Callebaut Heat to °C. dd to previous mixture. 2 7 g butter previously melted Fold in. Leave to rest overnight. Fill madeleine moulds with batter. ake for minutes at 2°C.

84 85 Rebellious marshmallows Brownie Ingredients Preparation Ingredients Preparation g water Mix together and boil to °C. g dark chocolate Callebaut 7-- Melt together to °C. g sugar 7 g butter g glucose 2 g sugar eat together until mixture becomes pale. g gelatine Dissolve gelatine in water. g eggs dd chocolate mixture and fold in. g water Pour previous mixture on gelatine and beat for 2 minutes g four Fold in. in stand mixer at medium speed. 7 g dark chocolate chunks Callebaut CHD-CU-2N Fold in with a spatula. g egg whites dd to stand mixer and beat into a meringue of °C. Spread out on a baking tray of min. cm thick. Coloured powder Divide into parts and add coloured powder to each part. ake for 2- minutes at °C. dd them all together in a bowl and gently fold the Leave to cool and cut in pieces. colours into each other. They should not blend completely. Fill a round-noled piping bag with the mixture. Pipe balls or spread out .-cm-thick layer on silicone sheet. Dark chocolate mousse Leave to set in freeer for a few hours. Ingredients Preparation FINISHING AND SERVING g milk Mix and heat to °C. Sprinkle a mix of dextrose, glucose powder and potato starch on the 2 g glucose marshmallows. Remove the marshmallow balls from the sheet with a pallet knife Profiteroles 2 g dark chocolate Callebaut 811 Pour milk mixture over chocolate and emulsify with hand or cut the marshmallow slab into desired shapes and roll through the icing mixture again. CHOUX PASTRY mixer. Leave to cool to -°C. Tip: dipping the marshmallows into Callebaut Strawberry favoured chocolate gives them an Ingredients Preparation g whipped cream Fold in with spatula. extra luxurious touch. 2 g water oil together and remove from heat. Leave to rest overnight. 2 g milk Fill star-noled piping bag with mousse. Pipe in the Crunchy cocoa toast Rose marshmallows g butter shape of your choice on mini cups or plates. Ingredients Preparation g salt Ingredients Preparation Slices of wholegrain bread Toast the bread until golden brown. g sugar g water Mix together and boil to °C. 2 g four dd to milk mixture and mix until smooth. Nut cream Creme dell’rtigiano Nociola N-OH Spread Creme dell’rtigiano onto the warm toast g sugar Put back on the heat for 2- minutes and stir until dry. Roasted and broken cocoa nibs Callebaut NIS-S and sprinkle with cocoa nibs. g glucose dd to stand mixer. g rose extract eggs dd bit by bit to previous mixture. Mix in stand mixer g gelatine Dissolve gelatine in water. at medium speed. g water Pour previous mixture on gelatine and beat for 2 minutes in a stand mixer at medium speed. Fill smooth-noled piping bag with choux batter. Pipe small balls with a diameter of - cm. g egg whites dd to stand mixer and beat into a meringue of °C. ake for 2 minutes at °C. Spread out the .-cm-thick layer on silicone sheet. Leave to set in freeer for a few hours. CONFECTIONER’S CREAM g sugar Mix together. TIP: FINISHING AND SERVING g egg yolks Chocolate cups Sprinkle a mix of dextrose, glucose powder and potato starch on the g eggs are a delicious way marshmallows. Cut into desired sie and roll through the icing mixture again. g corn starch to present your sides g milk ring to a boil and pour over egg mixture. Put back on the heat and cook into a thick cream under Explore all shapes and sies continuous stirring. Remove from heat. at www.callebaut.com Fill smooth-noled diameter mm piping bag with cream. Cut small hole in bottom of choux pastry with knife or nole. Pipe in cream and clean choux bottom.

86 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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