insightful baking RISEEdition 2 giveaway Find out how you can get a free Loyal bent spatula! the edition Introducing our new range of Cacao Ivory chocolate ingredients from Aalst interview International Chocolate expert and Corporate Chef - Jacques Poulain

-inside Tear Out – CHOCOLATE PRODUCT GUIDE

Conversations, hints and tips about baking ingredients. Once upon a time, compound chocolate was considered either inferior, or at least, less palatable LOW DOWN than its sophisticated counterpart - chocolate. But The times have changed and compound chocolate has NOW TASTIER AND CREAMIER, COMPOUND too. In fact, it's winning hearts across the globe. CHOCOLATE IS HAVING ITS DAY IN THE SUN

As bakers ourselves, it was important shine. Everyone in our industry knows chocolate processed to a very fine to us to source and secure a compound the value of this as customers gaze level - at less than 30 micron delivers chocolate that could pass the toughest longingly at your selection - a smooth textured compound test - in the kitchen, and with your eying each and every perfectly delicious chocolate - exactly what we're all customers. It's one thing for a product to chocolate inspired morsel. Looking at looking for in any chocolate, including a perform brilliantly, but it's another for it the photo on the opposite page, you'll compound. The unique nuances within to pass the fussiest customer taste test. see our classic Hazelnut was the proprietary Aalst chocolate and We're confident we've found it. made using Cacao Ivory compound chocolate recipes, precision Flip to the next page and you'll see Compound Chips. And thanks to a process and years of experience that we've given you the heads up on some specialised ingredient in them, the chip each chocolate maker has accumulated chocolate terminology - one of which is shape is retained, even after it's baked - all means it's the finest compound the definition of compound chocolate. an elegant aesthetic and textural result. chocolate we've ever tasted. Where there was once a disconnect between While it follows the same process, the So, what's changed to make all of these the mouthfeel of pure chocolate and ingredients are different. The fats used benefits still very apparent but improve compound chocolate, there's now a in compound are vegetable fats instead palatability to almost unidentifiable narrowing gap of texture, flavour and of . The great benefit in levels? Taste the compound we now that elusive creamy mouthfeel. Not sure compound, now and in the past is its have on offer with the Cacao Ivory it's possible? Try it. stability, convenience and price. It's brand and you'll be asking yourself easily melted and shaped for decorating the same question. It all comes down without needing the tempering - and to quality of ingredients, in particular still the results have a great snap and the choice in fats. Plus, compound

Compound chocolate, now FROM THE Edition Two of Rise - Insightful Baking has landed and we couldn't be more excited about the content - a whole publication dedicated to the decadence worthy of centre Editor of chocolate. Flick through the recipe pages and be inspired by international stage chocolate expert and Corporate Chef - Jacques Poulain. Look out for our spatula giveaway and don't forget to get in touch with your own ideas on chocolate and baking!

Aneta Tasevski FOUR: TEMPERING FIVE: WE WANT TO HEAR FROM YOU! Go to gffoodservice.com.au/promotion/bakers-bench, Tempering is the process of bringing the chocolate follow the prompts, tell us your own baking insights In the know with chocolate? to a certain temperature whereby the cocoa butter From and get published in future editions of Rise. Tell us your secret hints and tips. reaches its most stable crystal form. There are THE several forms in which the butter can crystalise, only one of which ensures the hardness, shrinking Get published in your very own TEMPERING OF REAL CHOCOLATE force and gloss of the finished product after it has copy of Rise. cooled. If the chocolate is melted in the normal BAKER way (between 40 and 45ºC) and then left to cool to 50 45ºC – 50ºC working temperature, the finished product will not 40ºC – 45ºC be glossy. Proper tempering ensures you achieve a 40ºC – 45ºC 40 WHAT DO nice shine and crisp snap.

DIFFERENT 30ºC – 31ºC 30 29ºC – 30ºC CHOCOLATE 28ºC – 29ºC

TERMS MEAN? 20 ONE: WHAT'S COMPOUND CHOCOLATE? MELTING CRYSTALISING WORKING DARK CHOCOLATE 45ºC – 50ºC 28ºC – 29ºC 30ºC – 31ºC Compound chocolate is a product made from a combination of sugar or sweeteners, cocoa powder, 40ºC – 45ºC 27ºC – 28ºC 29ºC – 30ºC vegetable fat and milk solids. Some or all of the 40ºC – 45ºC 26ºC – 27ºC 28ºC – 29ºC cocoa butter is replaced with vegetable fats, usually of palm and coconut origin. Milk solids can be in the form of whole milk powder, skim milk powder and whey powder. Compound can be a good alternative to chocolate in various applications or when price and convenience are considerations.

TWO: WHAT'S CHOCOLATE?

Chocolate is a product made from cocoa mass (for milk and dark chocolate), sweeteners (sugar) plus cocoa butter. Milk chocolate also contains milk solids, WHAT'S YOUR SECRET FOR THE while white contains milk solids and cocoa butter, BEST DISPLAYS? but no cocoa mass. The high-quality ingredients, in particular the cocoa butter give chocolate of all colours a unique and much sought-after flavour and texture, making chocolate the choice for many Rich and dark, trusted and timeless applications. or delicate and light, THREE: WHAT'S ? chocolate makes the A very high-quality chocolate, containing a higher mood and marks percentage of cocoa butter (31–39%). When it's properly tempered, this additional cocoa butter allows the chocolate to form a thinner coating shell, the occasion. giving couverture chocolate more sheen, a firmer "snap" and a creamy mouthfeel. StreetsCHOCOLATE of

Rocky Road INGREDIENTS METHOD

200g CACAO IVORY DARK CHOCOLATE BUTTONS 58% 1. Grease and line the base of a tin or slice tin, allowing sides to extend 5cm. 1 x 395g can sweetened condensed milk 2. Combine Cacao Ivory Dark Chocolate Buttons 58%, 1 tbsp pure cream condensed milk and cream in a saucepan over medium-low heat, stir until smooth. Allow to cool ½ cup (40g) shredded coconut slightly 5-10 mins. 125g shortbread , chopped 3. Place coconut, marshmallows, and Cacao Ivory Milk Chocolate Chips 33% in a large bowl. Add 200g marshmallows cooled chocolate mixture and stir gently to combine. 200g CACAO IVORY MILK CHOCOLATE CHIPS 33% Spoon and spread into prepared tin and refrigerate for 4 hours or overnight. Cut into small pieces Scale up ingredients for larger batches to serve. Makes 25-30 pieces. THE LANGUAGE OF CHOCOLATE SPANS THE GLOBE

The Chocolate Makers Quality & Reliability at Competitive Value CHOCOLATE IS ONE We are committed to delivering quality With Cacao Ivory you can be assured OF THE WORLD’S chocolate that is functional, effective that your creations are one step closer MOST LOVED and tastes great, ensuring you achieve to reality. Our chocolate helps you PRODUCTS. IT’S success in your business and industry. concentrate on what matters, producing the greatest flavours imaginable. FOUND IN EVERY Our chocolate comes in a wide range of REGION AND formulations that perform to the high Carefully sourced ingredients from COUNTRY, MADE standards set and expected by the around the world together with specially INTO ALL KINDS OF world’s food industry. Our range is made crafted recipes, Cacao Ivory consistently SHAPES, SIZES AND using state of the art technologies. meets the needs and demands of COLOURS TO SUIT producers in the bakery industry. EVERY TASTE.

For more information, contact your Goodman Fielder Sales Representative P 1300 366 533 | E [email protected] W gffoodservice.com.au gffoodserviceau

Back Page Fold Front Page CACAO IVORY CHOCOLATE CACAO IVORY COMPOUND BUTTONS & CHIPS BUTTONS & CHIPS

Dark Chocolate White Chocolate Dark Chocolate Milk Chocolate White Compound Buttons 58% Buttons 36% Buttons 31% Compound Buttons Compound Buttons Buttons Product Code: 169611 Product Code: 169610 Product Code: 169606 Product Code: 169605 Product Code: 169604 Product Code: 169603 6 x 2.5kg | Shelf Life: 24 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 15 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 12 months A moderate cocoa and mellow fruity Balance of milkiness and creaminess, Robust creamy and milky profile that Intense chocolatey note rounded off with Chocolatey note with snap and melting Intense milky and creamy note. Snap note, which is enhanced with a nutty topped with a mellow nutty cocoa rounds off with a fragrant vanilla taste. a mellow hint of vanilla. Snap and melting profile similar to chocolate. and melting profile similar to chocolate. profile. profile that ends with a smoky note. profile similar to chocolate.

FAT COCOA VISCOSITY FAT COCOA VISCOSITY FAT COCOA VISCOSITY FAT VISCOSITY FAT VISCOSITY FAT VISCOSITY (mPas) (mPas) (mPas) (mPas) (mPas) (mPas) 37% 58% 650-800 37% 36% 800-1000 38% 31% 1200-1500 34% 650-800 32% 800-1000 36% 650-800

FLUIDITY FLUIDITY FLUIDITY FLUIDITY FLUIDITY FLUIDITY

APPLICATION APPLICATION APPLICATION APPLICATION APPLICATION APPLICATION

MOULDING ENROBING MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE

MOUSSE DECORATING MOUSSE DECORATING MOUSSE DECORATING MOUSSE DECORATING MOUSSE DECORATING MOUSSE DECORATING

Dark Chocolate Milk Chocolate White Chocolate Dark Chocolate Milk Chocolate White Compound Chips 44% Chips 33% Chips 21% Compound Chips Compound Chips Chips Product Code: 169608 Product Code: 169607 Product Code: 169609 Product Code: 169602 Product Code: 169296 Product Code: 169601 6 x 2.5kg | Shelf Life: 24 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 15 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 12 months Hints of fruits and roasted nuts. Able Balance of milkiness and creaminess, with Robust creamy and milky profile with a Strong chocolatey flavour with a melting profile Blend of milky and creamy chocolatey Milky and creamy with a melting profile to withstand baking temperatures of a mellow nutty and fruity profile. Able to rounded vanilla note. Able to withstand similar to chocolate. Able to withstand baking flavour. Able to withstand baking similar to chocolate. Able to withstand 200 - 220°C. withstand baking temperatures of 180 - 200°C. baking temperatures of 170 - 180°C. temperatures of 200 - 220°C. temperatures of 170 - 180°C. baking temperatures of 170 - 180°C.

FAT COCOA VISCOSITY FAT COCOA VISCOSITY FAT COCOA VISCOSITY FAT VISCOSITY FAT VISCOSITY FAT VISCOSITY (mPas) (mPas) (mPas) (mPas) (mPas) (mPas) 26% 44% 7000-8000 25% 33% 4000-5500 26% 21% 4000-5500 24% 4000-5500 24% 4000-5000 24% 4000-5000

FLUIDITY FLUIDITY FLUIDITY FLUIDITY FLUIDITY FLUIDITY

APPLICATION APPLICATION APPLICATION APPLICATION APPLICATION APPLICATION

INCLUSION DECORATING INCLUSION DECORATING INCLUSION DECORATING INCLUSION DECORATING INCLUSION DECORATING INCLUSION DECORATING _- _- _- _- 7¾- 1 I I I I I I I I I I �'--aao· I I ''"''' I I I I I I I I I I I I I I I I The Chocolate Makers Quality & Reliability at Competitive Value CHOCOLATE IS ONE We are committed to delivering quality With Cacao Ivory you can be assured OF THE WORLD'S chocolate that is functional, effective that your creations are one step closer MOST LOVED and tastes great, ensuring you achieve to reality. Our chocolate helps you PRODUCTS. IT'S success in your business and industry. concentrate on what matters, producing the greatest flavours imaginable. FOUND IN EVERY Our chocolate comes in a wide range of REGION AND formulations that perform to the high Carefully sourced ingredients from COUNTRY, MADE standards set and expected by the around the world together with specially INTO ALL KINDS OF world's food industry. Our range is made crafted recipes, Cacao Ivory consistently SHAPES, SIZES AND using state of the art technologies. meets the needs and demands of COLOURS TO SUIT producers in the bakery industry. EVERY TASTE.

�'-iCACAO IIVORY

For more information, contact your Goodman Fielder Sales Representative P 1300 366 533 I E [email protected]

W gffoodservice.com.au O gffoodserviceau goodman food service Aalst fielder I -"'- What's the tastiest part of a caramel slice? Is it the caramel, or is it the chocolate? A contentious question, debated for decades, we'll leave it for you to decide. You have the technique perfected, the recipe down pat, now it's time to test the ingredients. top Caramel Slice sellers

INGREDIENTS METHOD

1 cup (150g) plain flour 1. Preheat oven to 180°C (conventional) or 160°C (fan forced). Line the base and sides of a lamington tin 20cm x 30cm ½ cup (40g) desiccated coconut with baking paper. 125g unsalted butter, melted 2. Mix to combine flour, coconut, butter and sugar in a bowl. SLICE BASE SLICE Using the back of a spoon, press mixture into the prepared ½ cup (90g) brown sugar tin. Bake for 15-20 mins until golden. 125g unsalted butter, chopped 3. Place butter, condensed milk and golden syrup in a medium saucepan and put into a larger saucepan of 2 x 395g cans sweetened condensed milk

FILLING simmering water. Whisk until butter is melted, remove CARAMEL ½ cup (115g) golden syrup saucepan with water and heat medium saucepan on low heat, whisking frequently for 3-5 mins until mixture has 200g CACAO IVORY DARK CHOCOLATE BUTTONS 58% thickened slightly. Ensure scraping sides and bottom of 1 tbsp vegetable oil pan so mixture doesn’t stick.

TOPPING 4. Pour caramel filling over the cooked base. Spread with CHOCOLATE a palette knife and cook for a further 15-20 mins. Cool Scale up ingredients for larger batches slightly. 5. Place Cacao Ivory Dark Chocolate Buttons 58% and oil in a microwave proof bowl, microwave until melted and smooth. Pour chocolate mixture over caramel filling,

USING VARIOUS TYPES OF spread evenly. CHOCOLATE IN RECIPES ADDS INTEREST, TECHNIQUE AND 6. Refrigerate until firm approx 1-2 hours. Using a warm knife, FLAVOUR! cut into squares. Makes 20-24 slices. ALL OVER THE WORLD PEOPLE LOVE TheORIGINS CHOCOLATE Every ingredient in your pantry begins as agricultural primary produce - somewhere. To those of us who make or consume any baked product, the story of origin and provenance is intriguing.

With the demand for cocoa rising faster than its supply, Thanks to these rigorous practices in the sourcing of acting responsibly in the sourcing and production of ingredients, our chocolate products have obtained chocolate is imperative in order to meet future demand. international certifications like ISO, HACCP, AIB as well Our new chocolate range has its origins with our partners as compliance to the strict requirements of Halal and in Singapore, Aalst under their Cacao Ivory brand. Now, Kosher standards. this article is no puff piece, so we won't go on too much, If you have suggestions on ingredients that you’d like but you are going to want to know a few things so you us to explore, get in touch. Go to gffoodservice.com.au/ can feel confident about the products. Aalst is the first promotion/bakers-bench and follow the prompts to share Singaporean company producing high quality chocolate your thoughts. and compound. And they export 98% of their products to over 45 countries, all over the world. What does this sustainable sourcing look like? Aalst work closely with farmers, traders, non-governmental organisations, industry partners and other stakeholders Giveaway to tackle issues of sustainability as well as reliability making sure that a reliable network also means a sustainable one. For example, cacao is sourced from a These Loyal bent spatulas will make it easy for you to prepare so we're giving one away to you for FREE!* All you have to do is visit our website Quality chocolate starts with quality gffoodservice.com.au/promotion/bakers-bench cacao. And part of the Cacao Ivory formula and follow the prompts to add your details in our is sourcing from regions specific to their giveaway list. suitability to Cacao Ivory recipes. Doing this means you're automatically subscribed to our brand new magazine Rise, plus you'll be offered special discounts and value add offers in Chocolate Joie the future. Sound great? We think so too! USING 58% DARK network of reputable and sustainably managed suppliers CHOCOLATE in key cocoa-growing regions like West Africa and Latin Join us in creating exciting new bakery products, visit America. West African harvests are known for their rich gffoodservice.com.au/promotion/bakers-bench, * body, while Latin American beans exude delicate fruity sign up and get your very own bent spatula for FREE or floral aromas. Specialty plantations in Ecuador, Peru, *Limited time only. Madagascar and Ghana yield beans with exotic flavours and robust character. it goes Chocolate has long been a favourite with How to customers. Now you can add to new recipes, MAKE IT like this improve flavours of existing recipes and just generally win at the chocolate game! Tempering chocolate to create leaf decorations add some Trifle flair! INGREDIENTS METHOD

CACAO IVORY DARK CHOCOLATE BUTTONS 58% Tempered Chocolate Decoration

CACAO IVORY WHITE CHOCOLATE BUTTONS 31% 1. Temper in separate batches the Cacao Ivory Dark CREATE LEAF SHAPE PLACE IN MOULD ALLOWING DECORATE BORDER Chocolate Buttons 58% and Cacao Ivory White DECORATION TEMPER WHITE CHOCOLATE WOODGRAIN ON ACETATE SHEET LEAVES TO CURL AND SET AND SERVE 40g Masse Gelatine Chocolate Buttons 31%.

2. Spread tempered dark chocolate onto acetate sheet, Melting chocolate for a hedgehog slice 70g Sugar smooth over with woodgrain tool. Allow to set. COULIS CHERRY 210g Cherry Puree 3. Spread tempered white chocolate over dark chocolate. Allow to set. 210g Water 4. Remove acetate sheet and use as a border to decorate the trifle cake. 860g Cream Cherry Coulis PAVE

CREAM 145G CACAO IVORY DARK CHOCOLATE BUTTONS 58% 1. Boil sugar, cherry puree and water together and add in 740g Cream masse gelatine. Pave Cream 190g Mascarpone 1. Boil the cream and add Cacao Ivory Dark Chocolate 80g Sugar Buttons 58%. PRESS MIXTURE INTO TIN. SET, MASCARPONE PREPARE OTHER INGREDIENTS VANILLA LIGHT 2. Cool overnight and whip. MELT DARK CHOCOLATE THEN SPREAD MELTED WHEN SET, CUT TO SERVE 2 Vanilla Beans AND STIR IN MELTED CHOCOLATE CHOCOLATE MIX ON TOP Light Vanilla Mascarpone 365G CACAO IVORY DARK CHOCOLATE COMPOUND BUTTONS 1. Mix all ingredients together and whip until texture is Tempering chocolate for a woodgrain effect 620g Butter smooth. Brownie Sponge 2g Salt 1. Melt Cacao Ivory Dark Chocolate Compound Buttons, 220g Eggs butter and salt together. 2. Whip the eggs and brown sugar together and add all 545g Brown Sugar purpose flour and alkalised cocoa powder 22-24%. 255g All Purpose Flour 3. Whip the egg whites and sugar together. 4. Mix all together with the egg whites mixture. BROWNIE SPONGE BROWNIE 40g Alkalised Cocoa Powder 22-24% 5. Pour in a baking tray and bake at 177°C for 20 minutes. 330g Egg Whites

CREATE WOODGRAIN PATTERN TEMPER DARK REMOVE ACETATE SHEET, USE AS 40g Sugar USING TEMPERED DARK & WHITE DISPLAY FINISHED CAKE & WHITE CHOCOLATE CHOCOLATE BORDER TO DECORATE BACK Jacques Chat Poulain

Trained in France and with many more years of global experience, Jacques Poulain is the man in the know when it comes to pastry and chocolate. We sat down to have a chat with Chef about chocolate, cooking, life and the donning of many hats.

Chef, you've worked with some of the best in the world, how has Service Industry. And with this market knowledge I know in what that impacted your professional growth? "Throughout my career, direction to take our range." I am blessed to work with the best pastry chefs and Meilleurs We also asked Jacques about food trends. "Currently, the trend Ouvriers de France (MOF), and have served some of the most will be dark chocolate with less sugar and stronger taste profile. prestigious celebrities around the globe. Travelling through With the population being more health conscious and multiple different continents for more than 20 years meant I could satisfy research showing that dark chocolate is beneficial to the body, my thirst for knowledge in everything related to chocolate - from I don't see this trend declining in the near future." visiting the most far away cocoa plantations and picking of the Jacques, how did you get started as a Chef? "My love for rarest of cocoa beans to the tasting of exquisite cocoa profiles chocolate started when I was still a child working with my Dad in and blends." his pastry shop in France. I was 17 when I got my first job overseas As a Corporate Chef for an international chocolate company, and have never looked back." your time in other people's kitchens would outweigh time in your Any advice for young or aspiring chefs on how to get the best own. What are the benefits in this? "It's challenging! But I also get results in cooking? "Lots of love, finest ingredients and a little bit to meet people and customers and this is the best and fastest of magic." way to understand the ever-changing demands of the Food RISE insightful baking For more information, contact your Goodman Fielder Sales Representative P 1300 366 533 | E [email protected] W gffoodservice.com.au gffoodserviceau