Kid's Theme & Custom Cakes

ICE CREAM MENU Ice Cream Flavors* Cake Options • Devil’s Food French Vanilla Cake Batter™ • Yellow Fruit Mix-Ins • Red Velvet Cotton Candy Amaretto Apple Pie Filling Coconut Candy Mix-Ins Banana Raspberries White Chocolate Banana Black Cherries Strawberries Blackberries Pineapple Butterfinger ® Reese's Peanut Butter Cup® Cheesecake Mint Blueberries Chocolate Chips Crunch Bar ® Cherry Pie Filling Sinless Sans Fat™ Sweet Cream Gummi Bears Heath Kit Kat ® M&M's ® ® Frosting Options Strawberry Chocolate Snickers Fudge Brownies Sprinkles White Chocolate Chips Ganache White Frosting Coffee Peanut Butter Colored Frosting Nut Mix-Ins Strawberry Frosting Pecan Pralines Lemon Sorbet Tangerine Sorbet Raspberry Frosting Pecans Peanut Butter Frosting Roasted or Sliced Almonds Peanuts SIGNATURE CAKES Snickers ® Supreme Coffeehouse Crunch ™ Layers of moist devil’s food cake, chocolate ice cream & Layers of moist devil’s food cake, coffee ice cream, & Midnight Delight ™ Snickers® wrapped in a rich fudge ganache frosting. Heath® bars wrapped in a rich fudge ganache frosting. Layers of moist devil’s food cake, chocolate ice cream, & chocolate shavings, with a layer of fudge, wrapped in a A Cheesecake Named Desire ™ Cookie Dough Delirium ™ Layers of moist yellow cake, cheesecake ice cream & Layers of moist yellow cake, sweet cream ice cream, rich fudge ganache frosting. graham cracker pie crust with a layer of raspberry sauce cookie dough, & chocolate shavings, wrapped in a fluffy Strawberry Passion ™ white frosting. wrapped in a fluffy raspberry frosting . Layers of moist red velvet cake, strawberry ice cream & graham cracker pie crust, with a layer of strawberry puree Cake Batter Confetti ™ Cookies & Creamery ™ wrapped in a fluffy strawberry frosting. Layers of moist red velvet cake, Cake Batter™ ice cream, Layers of moist devil’s food cake, sweet cream ice cream & sprinkles wrapped in a fluffy white frosting . & OREO ® cookies wrapped in a fluffy white frosting. KID ’S THEME & CUSTOM CAKES Raspberry Truffle Temptation ™ Peanut Butter Playground ™ Layers of moist red velvet cake, chocolate ice cream, & Layers of moist devil’s food cake, chocolate ice cream & chocolate shavings, with a layer of raspberry sauce, Layers of your choice of cake, ice cream, mix-ins, Reese Peanut Butter Cups® wrapped in a rich fudge frosting and decorated for your distinctive taste. Various kid’s wrapped in a rich fudge ganache frosting. ganache frosting. toys are available. Call for more details. Chocolate Chipper™ Mmmmmmint Chip ™ Layers of moist devil’s food cake, sweet cream ice cream, Custom & Kid’s cakes must give a 3 day notice Layers of moist devil’s food cake, mint ice cream & & chocolate shavings wrapped in a rich fudge ganache *Ice cream flavors may change. To guarantee we have your favorite chocolate shavings wrapped in a fluffy white frosting. flavor feel free to call us. (970) 203-0778 frosting .

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Ganache Yield | 575 Grams/About 2 Cups Plus 2 Tablespoons
GANACHE YIELD | 575 GRAMS/ABOUT 2 CUPS PLUS 2 TABLESPOONS INGREDIENTS / WEIGHT / MEASURE (APPROXIMATE ) Dark chocolate couverture (64%) / 300 grams / 10 ½ ounces Butter (French style, 82% fat) / 50 grams / 1 ¾ ounces or 3 ½ tablespoons Clover honey / 20 grams / 1 scant tablespoon Vanilla bean / ½ a bean / ½ a bean Heavy cream (35% fat) / 275 grams / 1 ¼ cups Ganache is a chocolate filling used in pastry and especially in chocolate candies (think truffles and filled chocolates), usually made of dark, milk, or white chocolate, heavy cream, butter with a fat content of 82 percent, and a flavor like vanilla or coffee. It is fairly simple to make, but without some basic understanding of the ingredients and the process, things can go wrong. Ask my students— they sometimes experience anger and frustration when they are learning to make ganache. But ganache is so delicious that it should never be the cause of stress. Follow these instructions and you should not have any problems. BEFORE YOU BEGIN Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 large chef’s knife 1 small microwave-safe bowl or ramekin 1 small rubber spatula 1 medium microwave-safe bowl 1 paring knife 1 medium saucepan Plastic wrap 1 medium rubber spatula 1 digital thermometer 1 small stainless steel hand whisk 1 immersion blender Read this recipe through twice from start to finish. NOTE: For this small amount of ganache I like to use a rubber spatula. For anything larger a whisk is your tool of choice.
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Chocolatiers and Chocolate Experiences in Flanders & Brussels
Inspiration guide for trade Chocolatiers and Chocolate Experiences IN FLANDERS & BRUSSELS 1 We are not a country of chocolate. We are a country of chocolatiers. And chocolate experiences. INTRODUCTION Belgian chocolatiers are famous and appreciated the world over for their excellent craftmanship and sense of innovation. What makes Belgian chocolatiers so special? Where can visitors buy a box of genuine pralines to delight their friends and family when they go back home? Where can chocolate lovers go for a chocolate experience like a workshop, a tasting or pairing? Every day, people ask VISITFLANDERS in Belgium and abroad these questions and many more. To answer the most frequently asked questions, we have produced this brochure. It covers all the main aspects of chocolate and chocolate experiences in Flanders and Brussels. 2 Discover Flanders ................................................. 4 Chocolatiers and shops .........................................7 Chocolate museums ........................................... 33 Chocolate experiences: > Chocolate demonstrations (with tastings) .. 39 > Chocolate workshops ................................... 43 > Chocolate tastings ........................................ 49 > Chocolate pairings ........................................ 53 Chocolate events ................................................ 56 Tearooms, cafés and bars .................................. 59 Guided chocolate walks ..................................... 65 Incoming operators and DMC‘s at your disposal .................................74
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MOKA CHINO: Caro Chocolate Fluid Ganache, Mitica® Fig Chocolate Picatostes, Miticrema Foam and Coffee Air, Marcona Almond Tuile
MOKA CHINO: Caro Chocolate fluid ganache, Mitica® Fig chocolate picatostes, MitiCrema foam and coffee air, Marcona almond tuile Yield: 10 standard portions Standard serving size = 125 grams For the Fluid Ganache Ingredients: 200g heavy cream 5g Nescafe 100g Caro Milk chocolate Bring heavy cream to boil. Remove and add the Nescafé. Slowly add to the chocolate in 5 additions, stirring all the while, for a stable emulsion. Reserve in the refrigerator. May have to soften before plating. For the Fig Chocolate picatostes Ingredients: 200g Fig Chocolate Cake 50g salted butter Cut the fig chocolate cake in cubes of 1” by 1”. In a sauté pan place the salted butter and apply low heat. Add the chocolate fig cake cubes and sauté, medium to high fire until start to get crispy. Should be a gently by fast. Place them in an oven tray with parchment paper and reserve room temperature. For the MitiCrema Cheese Foam Ingredients: 600g MitiCrema 100g heavy cream 45g sugar 1 siphon and 2 chargers. In a rondeau, place the heavy cream and sugar and heat them up until the sugar get well dissolved. Add the Miticrema and apply hand blender. Pass trough a fine chinois and cool down. Introduce the mixture in the cooler and let it rest for 12 hours. Keep it cold for the plating. For the Coffee Air Ingredients: 1L espresso coffee 250g egg whites Make 1 liter of espresso coffee, strain it and cool it down in an ice bath, reserve. In a long 6th pan, add the whites to the coffee, apply hand blender moving it fast from the bottom to the top.
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Jean-Marie Auboine Chocolatier Chocolate Map
JEAN-MARIE AUBOINE CHOCOLATIER CHOCOLATE MAP www.jmauboinechocolates.com (702) 222-0535 PREMIUM, HAND-CRAFTED, AWARD-WINNING CHOCOLATE. Welcome to JMA Chocolates! Inside this box, you’ll find confections carefully handcrafted from pure origin beans, using the latest technology. Each product is made with internationally-sourced ingredients, and lacks any preservatives or artificial coloring. We invite you to indulge in flavors from around the world, created with special care from award-winning Master Chocolatier, Jean-Marie Auboine. Bon appetit! Jean-Marie Auboine Founder ALL NATURAL. NO PRESERVATIVES. OUR STORY NON-GMO. Master Chocolatier and Pastry Chef Jean-Marie Auboine won many awards and worked in several five-star restaurants before starting JMA Chocolates. Onev of his most notable roles includes: Executive Pastry Chef of the Bellagio AAA Five Diamond resort in 2009, where he oversaw the pastry, dessert, and chocolate creations for not only 19 gourmet and casual dining outlets, but also the hotel’s room service and catering departments. Chef Auboine’s fluency in English, Spanish, French, and Italian allowed him to effectively communicate with over 75 employees, who expertly produced over 15,000 pastries per day. Founded in 2011, and opened in 2012, Jean-Marie Auboine Chocolatier prides itself on three distinct factors: products made with only all-natural ingredients, sourced from around the globe; providing customers with the highest-quality products and customer service; and creating wildly unique flavors that look just as great as they taste. Beginning in December 2014, JMA Chocolates became one of the few chocolatiers in the world to produce their own chocolate directly from cacao beans in their Las Vegas facility, developing a unique Fair Trade program with cocoa producers internationally.
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A Collection of Recipes Created with Rich's® Whip Topping™ Base
A collection of recipes created with Rich’s® Whip Topping™ Base Basics Using Rich’s® Whip Topping™ Base 04 Stabilizing Fresh Cream 06 White Soup Base 08 Ganache 10 Tarts Chocolate Orange Tart 14 Caramelized Hazelnut Tart 16 Strawberry Tart 18 Cakes Chocolate Sponge Sandwich 22 Jam & Cream Sponge 24 Raspberry & Chocolate Gateau 26 Raspberry & White Chocolate Gateau 28 Mixed Berry Gateau 30 Chocolate, Whisky & Chestnut Log 32 White & Dark Chocolate Gateau 34 Pies Lime Cheesecake 38 Lemon Meringue Cream Pie 40 Mincemeat & Brandy Creme Pie 42 Toasted Almond Caramel Pie 44 Puddings Tiramisu Bomb 48 Mango & Chocolate Towers 50 Banana Gateau 52 Strawberry Ice Cream & Strawberry Scones 53 Apple Mango & Champagne Mousse 54 Cream Cheese Frosting 56 Fresh Orange Souffle 58 Fruit Daiquiri 60 Savory Curry Chicken and Rice 64 Mushroom Soup 66 Pumpkin Soup 68 White Pasta Sauce with Mushrooms 70 Savory Mousses 72 Savory Dips 74 Basics. Using Rich’s® Whip Topping™ Base Rich’s® Whip Topping™ Base is a non- dairy topping concentrate that offers • To make the most economical topping mix two parts Whip Topping™ Base a variety of ways to add value to your with one part water. dessert and cake offering. It blends • Use as a dairy extender and stabilizer with two parts base and one part perfectly with any flavor and can be dairy cream. used in endless recipes to always keep • Can be whipped with acidic fruits and ingredients without curdling. your dessert case fresh and exciting. The difference between Rich’s® Whip • Use to make fillings for pies, tarts, donuts and tortes; use to make decadent Topping™ Base and other non-dairy mousses or as a cake topping.
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Desserts Pies
Desserts Pies Apple Pie: Tart Apples in a Lightly-Spiced Filling Baked with a Flaky Double Crust Peanut Butter Pie: “Amish-Style” Pie with Peanut Butter Crumbles, Vanilla Custard & Freshly Whipped Cream Pecan Pie with Caramel Mousse: The Southern Classic Gussied-Up with a Burnt Sugar Mousse & Whipped Cream Boston Cream Pie: Moist Vanilla Sponge Cake & Pastry Cream Filling, Iced with Semi-Sweet Ganache Brownie Ice Cream Pie: Tall Slab of Walnut-Fudge Brownie with Heath Bar Crunch, Chocolate & Vanilla Ice Creams (ADDED PRICING) Warm Brownie Pie: Warm Double Dutch Brownie with a Huge Scoop of Vanilla Ice Cream, Drizzled with Hot Fudge Derby Pie: Chocolate Chip Cookie Dough Baked in a Pie with Walnuts & Hints of Kentucky Bourbon Served with Vanilla Ice Cream Tarts French Apple Tart: Shingles of Thinly-Sliced Apples Baked with a Delicate Almond Cake Filling in a Cookie Crust Cranberry-Gingerbread Tart: Spicy Gingerbread Crust, Frangipane, Tart Cranberries & Hints of Orange Baked with Cinnamon Streusel Triple-Berry Tart: Blueberries, Raspberries & Blackberries Baked in a Cookie Crust with Frangipane & Cinnamon Streusel Chocolate-Pecan Toffee Tart: Pecan Cookie Crust, Swirls of Rich Chocolate Mousse & Creamy Toffee Drizzle Fresh Fruit Band Tart: Flaky Puff Pastry, Pineapples, Oranges & Strawberries with Vanilla Pastry Cream Pecan-Crusted Key Lime Tart: Michael's Signature Restaurant-Style Tart with Balsamic-Black Pepper Strawberry Salsa Macadamia Tart: Crunchy Macadamia Nuts, White & Dark Chocolate and Caramel-Custard Filling (ADDED PRICING)
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Recipes from Miette by Meg Ray. Published by Chronicle Books, San Francisco, CA
Recipes from Miette by Meg Ray. Published by Chronicle Books, San Francisco, CA. Copyright 2011. Reprinted with permission of the publisher. All rights reserved. Bittersweet Ganache Cake Makes one 6-inch layer cake, or 4 – 6 individual cakes This moist, dense chocolate cake, poured over with a bittersweet chocolate ganache, is the best thing you’ve ever eaten. We pair chocolate with chocolate but with such surprising variation in texture and flavor it never becomes overwhelming. The glaze on this cake is so glossy it rivals the sheen of patent leather. To get the same finish as we do at Miette, you need an immersion blender – and a bit of practice with glazing. Don’t worry about using too much ganache; it’s extremely reusable, so you can always reclaim the extra that rolls off the cake. It’s better to pour too much than not enough. Although I have said that I strongly prefer most of our cakes in the 6-inch size, this is one cake that is just as elegant made in a 9-inch pan. I’ve even made it as large as 14 inches without losing any of is appeal; in fact, it becomes grand. I love to serve it toped with lightly whipped cream or any ice cream Ingredients 1 Double Chocolate Cake (below) About 2 cups Chocolate Ganache (below) Ribbons (optional) Preparation 1. Make the Double Chocolate Cake as directed, and make sure it is cool inside and out. (if frozen, let thaw in the refrigerator, 3 to 4 hours). If time demands, you can thaw on the countertop, 1 to 2 hours).
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Newbeginning
THE INN THE INN ON BROADWAY ON BROADWAY I Icakes, cpaonstfreicetsi&ons a stow a eet ending beginnew ing . The Inn on Broadway is pleased to offer you a dessert menu of decadent signature creations. Here at The Inn on Broadway we take pride in knowing that all of our dessert & pastries are baked fresh in house by our very own Executive Pastry Chef. the things in We are happy to offer you a personalized consultation best to help you make your dream designs a reality. life are sweet . Because “All You Need is Love & Dessert.” (585) 232-3595 innonbroadway.com I THE INN ON BROADWAY sigInature dessertls oavree e.dible ERVES UESTS ER AKE S 14 G P C LEMON c$a96.0k0 eaech s Lemon Cake Filled with Lemon Curd Topped with Swiss Buttercream. GRAND MARNIER ® Chocolate Cake with Grand Marnier ®, Orange Zest and Grand Marnier ® Buttercream. RED VELVET Crimson Chocolate Cake with Whipped Cream Cheese Frosting. TALIAN UM BROADWAY CHOCOLATE I R Two Layers of Chocolate Cake with a Vanilla Genoise Cake Soaked in Sweet Rum, Pastry Cheesecake Center Topped with Chocolate Cream & Mini Chocolate Chips Topped with Ganache & Our Hand Rolled Tourne dos Truffles. Whipped Cream, Toasted Almonds, Toasted Coconut and Maraschino Cherries. BROADWAY CARROT Carrot Cake with Chopped Pecans, FRESH BERRY TART Crushed Pineapple & Toasted Coconut Topped Delicate Tart Crust Filled with Vanilla Pastry with Whipped Cream Cheese Frosting. Cream and Topped with Strawberries, Raspberries, Blackberries & Blueberries with Apricot Glaze. KAHLUA ® B LACKOUT Dark Chocolate Cake with Chocolate Kahlua ® FLOURLESS CHOCOLATE {GF} Cream Filling and Whipped Ganache.
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DELICIOUS RECIPES INSIDE for Over 130 Yearskiwis Have Grown up with Chelsea Sugar in Their Baking
12 DELICIOUS RECIPES INSIDE For over 130 yearsKiwis have grown up with Chelsea Sugar in their baking. We celebrate New Zealand’s baking favourites with this collection of recipes – they are simple to make and with Chelsea Sugar you know they are going to taste and look great. Contents PAGES Sunday Pancakes 2-3 Banana Choc Chip Muffins 4-5 Vanilla Cupcakes 6-7 Chocolate Cakes 8-9 Carrot Cake 10-11 Banana Cake 12-13 Sticky Date Pudding 14-15 Apple Crumble 16-17 Honey Bubbles 18-19 Russian Fudge 20-21 Chocolate Chip Biscuits 22-23 Gluten Free Chocolate Chip Cookies 24-25 Sugar and Syrup Guide 26-29 Sunday Pancakes Serves: 4 Sift the flour and sugar into a bowl. Prep time: 5 mins Make a well in the centre of the Cooking time: 3–4 mins each dry ingredients. Add the lemon zest, milk, egg and melted butter/ 1 cup Edmonds Self Raising Flour margarine and whisk to combine. 2 Tbsp Chelsea White Sugar Heat a large non-stick frying pan over ½ tsp finely grated lemon zest medium-low heat and grease lightly (optional) with butter or oil. For each pancake, 1 cup Meadow Fresh Milk place 2 tablespoons of batter into (or Soy/Rice milk) the pan. 1 egg, lightly beaten 30g Tararua Butter, melted Cook for 2 minutes or until bubbles (or dairy free spread) form on the surface. Turn and cook Chelsea Maple Flavoured Syrup for a further 1 to 2 minutes or until or Honey Maple Flavoured Syrup, the pancakes are cooked through.
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Creative Edge Food Company Ltd
Wholesale Catalogue March 2018 Creative Edge Food Company Ltd Scan QR for App 09 574 5030 [email protected] www.creativeedgefood.co.nz Creative Edge Food Company Ltd OFFICE HOURS Monday-Friday 8am - 5.00pm Sunday 2.00pm – 5.00pm BY PHONE (09) 574 5030 BY FAX (09) 574 5024 BY EMAIL [email protected] WEBSITE www.creativeedgefood.co.nz Website & App ordering – contact us for your user name & password. VOICEMAIL Messages are cleared regularly and any queries will be dealt with promptly. Please clearly leave your cafe name, your name, phone number & order details. ORDERS & DELIVERY Delivery rates are based on order placement, location & delivery time. We currently charge a $1.99 fuel levy to subsidize the increased costs in fuel on all orders. In the rare case that your product does not arrive as you ordered or is damaged, please phone us within 12 hours we can attend to the matter immediately. CUT OFF TIMES Special Dietary Food Symbols As our products are handcrafted daily, please place all orders by 3pm to ensure next day delivery. Saturday delivery orders MUST be in by 12pm, noon, Friday , Orders placed after 3pm or 12pm Friday will automatically incur a late order fee of $15.00. DELIVERY AREAS It is essential that we have access to a secure place on your premises to leave our product. We do not take responsibility in crediting or replacing stolen food that is left in an unsecure place or food damaged by ants or rodents. Please contact us to complete a supply delivery form if we need a key, security card or if a security pin is required to deliver your order.
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Please Place Orders with La Piastra by Thursday, March 25Th. Call 860.757.3052 to Order
Please place orders with La Piastra by Thursday, March 25th. Call 860.757.3052 to order. Dee’s One Smart Cookie Easter Menu Pie! Vegan Raspberry Peach Pie….a traditional 2 crusted pie filled with Raspberries and Peaches, organic cane and brown sugar, a bit of tapioca starch, a touch of organic lemon juice, cinnamon and a pinch of sea salt. The 9 ½” pie is presented to you in a permanent pie tin. Gluten/dairy/soy/nut/corn and GMO free, vegan too. We are able to include this on our Easter menu by offering it freshly frozen with easy instruction for you to bake at home. 9.5” serves up to 10 $34.95 Broccoli Quiche…our dairy free quiche is made with fresh eggs, organic coconut milk, lots of broccoli and fresh herbs including thyme, flat leaf parsley, dill, basil, as well as fresh chives, sea salt and cracked black pepper. The 9 1/2” quiche is presented to you in a permanent pie tin. Fully baked, ready to take home to eat or freeze for a later time. Gluten/dairy/soy/nut/corn and GMO free. CONTAINS COCONUT MILK. 9.5” serves 8 $31.95 Cakes and Tortes! Easter Carrot Cake: this is a wonderfully moist carrot cake made with organic carrots and raisins… always a favorite at the bakery. Filled and frosted with vanilla, dairy free “butter”cream and decorated with organic coconut shards up the sides. The top of the cake is decorated with our whimsical spring flower motif. Gluten/dairy/soy/nut/corn/GMO free…contains eggs, but also available vegan.
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Chocolate Cake Fudge and Caramel Pecan 8” Torte Serves 12 People
GOURMET TORTES Lovin Oven Cakery Turtle TORTES Yellow and Chocolate Cake Fudge and Caramel Pecan 8” torte serves 12 people Buttercream filling 6” torte serves 6 people (only available Caramel Buttercream frosting on specified cakes) Chocolate Fudge YELLOW CAKE Chocolate Cake Fudge filling Celebration Yellow Fudge icing Yellow Cake Buttercream filling Red Velvet Buttercream icing 6” option available Red Velvet Cake Cream Cheese filling Strawberry Parfait Cream cheese icing 6” option available Yellow Cake Whole Strawberry filling Carrot Whip Cream icing 6” option available Carrot Cake Cream Cheese icing Boston Cream Cream Cheese filling 6” option available Yellow Cake Custard filling Chocolate Truffle Chocolate Buttercream and Fudge icing Chocolate Cake, Brandy soaked Chocolate Buttercream filling Queen Anne Chocolate Ganache icing Yellow Cake Whole Strawberry and White Chocolate Truffle Banana Custard filling Whip Cream icing Yellow Cake, Brandy soaked White Chocolate Ganache and Raspberry Jam filling WHITE CAKE White Choc Ganache Overpour Strawberry Cream Brownie Deluxe White Cake Strawberry Buttercream filling Brownie Cake Buttercream icing Chocolate French Silk filling White Choc Ganache Overpour Chocolate Ganache and Fudge icing Funfetti Flourless Chocolate Funfetti Cake Flourless Chocolate cake Buttercream filling Chocolate Buttercream and Buttercream icing Chocolate Ganache icing 6” option available 6” option available CHOCOLATE CAKE CHOCOLATE CAKE Oreo Chocolate Parfait Chocolate Cake Chocolate Cake Oreo Buttercream filling Chocolate
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