Professional STEP BY STEP Tutorials TABLE OF CONTENTS
Coloring & Decorating
01 What are Power Flowers™ ...... 7 02 How to color Chocolate with Power Flowers™ ...... 11 03 How to color Chocolates with Power Flowers™- Spraying ...... 15 04 How to color Chocolates with Power Flowers™ Sparkling - Dipping ...... 19 05 How to color Chocolates with Power Flowers™ Sparkling - Spraying ...... 23 06 How to color Buttercream with Power Flowers™ ...... 27 07 How to color Sugar Fondant with Power Flowers™ ...... 31 08 How to color Sugar Paste with Power Flowers™ ...... 35 09 How to color Marzipan with Power Flowers™ ...... 39 10 How to color Pastry Dough with Power Flowers™ ...... 43 11 How to color Crumble with Power Flowers™ ...... 47 12 How to color Macarons with Power Flowers™ ...... 51 13 How to color Pastry with Power Flowers™ Sparkling - Spatter ...... 59 14 How to color Pastry with Power Flowers™ Sparkling - Spraying ...... 65 15 How to color Ice Cream Bars with Power Flowers™ Sparkling - Dipping ...... 71 16 How to color Chocolates with Creative Sprays ...... 77 17 How to color Chocolates with Creative Powders ...... 81 18 How to color Enrobed Cakes with Creative Powders & Sprays ...... 85 19 How to color Frozen Desserts with Truffle Powders...... 89 20 How to color Chocolate Truffles with Truffle Powders ...... 93 21 How to color with Velvet Sprays ...... 99 22 How to color with Colored Cocoa Butters ...... 103 23 How to use Structure Sheets on chocolate ...... 107 24 How to decorate a Yule Log with the use of a Stencil ...... 111 25 How to decorate Pastry and Frozen Desserts with Tear Moulds & Stencil Inserts ... 115 Printing
26 How to use Transfer Sheets on Chocolates ...... 127 27 How to use Transfer Sheets with Stencils ...... 131 28 How to use Transfer Sheets on Colored Chocolates ...... 135 29 How to use Transfer Sheets with Magnetic Moulds ...... 139 30 How to use Transfer Sheets with Magnetic Moulds for Lollipops ...... 143 31 How to use Transfer Rolls ...... 147 32 How to use Transfer Sheets on Chocolate Slabs “to break” ...... 153 33 How to use Transfer Sheets on Handmade Deco ...... 157 34 How to use Printed Blisters with Chocolate ...... 161 35 How to use Transfer Sheets on Chocolate Enrobed Cookies (double sided) ...... 165 36 How to use Transfer Sheets on Florentine Cookies ...... 169 37 How to use Transfer Sheets on Donuts ...... 173 38 How to use Transfer Sheets on Brownies ...... 179 39 How to use Transfer Sheets on Nougat ...... 185 40 How to use Transfer Sheets on Opera Cake ...... 189 41 How to use Transfer Sheets on Marzipan and Sugar Paste ...... 193 42 How to use Transfer Sheets (PVC) on Ice Cream / Frozen Desserts ...... 197 43 How to use Transfer Sheets (PVC) on Ice Cream Yule Log with Ganache Layer ...... 201 As this range of products is intended to be used in final consumer products, 44 How to use Printed Baking Paper on Plain Cookies ...... 207 it may by itself contain coloring agents above maximum levels set by country regulations. 45 How to use Printed Baking Paper on Puff Pastry ...... 211 We recommend to carefully evaluate color content in the final consumer products to ensure compliance with 46 How to use Printed Baking Paper on Joconde Sponge ...... 215 applicable color regulations. Our range of products has been produced according to the European legislation. For local compliance in other regions, please double-check with your local regulations. ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I www.ibcbelgium.com I thecolorcuisine 2 3 4 5 What are Power Flowers™
TUTORIAL 6 1 7 TUTORIAL 1 Wha� ar� Powe� Flowers™ Wha� ar� Powe� Flowers™ TUTORIAL 1
Wha ar Powe Flower™?
A revolutionary method to color any possible fat-based recipe, such as chocolate, cocoa butter, ice cream, mousse, marzipan, glazes, and many more.
The Power Flowers™ assortment comes in 4 primary colors.
YELLOW RED BLUE WHITE
You can create every color imaginable simply by combining diff erent Power Flowers™. STEP 2
PS: Each Power Flower™ is solely made from coloring, and tempered cocoa butter that supports the Cocoa Horizons Foundation. Find more info: www.cocoahorizons.org Take 400 g (or a multiple of 400 g) of white chocolate, put the Power Flowers™ in the chocolate (min 40°C) and wait 1 to 2 minutes until the Power Flowers™ are (almost) melted. Ho t colo Chocolat wit Powe Flower™
STEP 1 STEP 3
Choose your preferred color on the Power Flowers™ app Mix until the Power Flowers™ are completely dissolved or Color Masters and take the amount/combination and temper the colored chocolate if required. of Power Flowers™ as indicated.
8 9 TUTORIAL 1 Wha� ar� Powe� Flowers™
How to color Chocolate with Power Flowers™ POWERER TMTM FFLOWERSLOWERS DOWNLOAD THE FREE APP AND STEP 4 START COLORING!
Apply on a creation of your choice.
CONCENTRATED ‘POWER’
CONSISTENT RESULTS
NOT ONLY CHOCOLATE
TIME-SAVING
UNLIMITED COLOR PALETTE
FROM NATURAL ORIGIN
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 10 2 11 TUTORIAL 2 Ho� t� colo� Chocolat� wit� Powe� Flowers™ Ho� t� colo� Chocolat� wit� Powe� Flowers™ TUTORIAL 2
STEP 1 STEP 3
Choose your preferred color on the Power Flowers™ app Mix until the Power Flowers™ are completely dissolved and put the (quantity/combination of) Power Flowers™ petals, and temper the colored chocolate if required. as indicated on the app, in a bowl.
STEP 2 STEP 4
Take 400 g (or a multiple of 400 g) of white chocolate, Apply on creation of your choice. put the Power Flowers™ in the chocolate (min 40°C) and wait 1 to 2 minutes until the Power Flowers™ are (almost) melted.
12 13 TUTORIAL 2 Ho� t� colo� Chocolat� wit� Powe� Flowers™
How to color Chocolates with Power Flowers™ -Spraying -
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 14 3 15 TUTORIAL 3 Ho� t� colo� Chocolates wit� Powe� Flowers™ - Spraying Ho� t� colo� Chocolates wit� Powe� Flowers™ - Spraying TUTORIAL 3
STEP 1 STEP 3
Warm 400g of cocoa butter and Stir until the Power Flowers™ are completely dissolved. add your desired quantity of Power Flowers™.
STEP 2 STEP 4
Wait 1 to 2 minutes until the Power Flowers™ Fill the spray gun and spray the colored cocoa butter on the mould. are (almost) melted. Make your chocolates and demould. Spray on product for finishing.
16 17 TUTORIAL 3 Ho� t� colo� Chocolates wit� Powe� Flowers™ - Spraying
How to color Chocolates with Power Flowers™ Sparkling -Dipping-
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 18 4 19 TUTORIAL 4 Ho� t� colo� Chocolates wit� Powe� Flowers™ Sparkling - Dipping Ho� t� colo� Chocolates wit� Powe� Flowers™ Sparkling - Dipping TUTORIAL 4
STEP 1 STEP 3
Materials: praline mould. Use the mixture to create a design Ingredients: chocolate, cocoa butter, with your fingers in the praline mould. Power Flowers™ Sparkling Copper.
STEP 2 STEP 4
Mix 50% of cocoa butter with 50% of Power Flowers™ Sparkling Copper. Fill with tempered chocolate and remove excess chocolate. Heat in the microwave for 2 min. / 850 W. Finish with filling of your choice and remaining chocolate. Stir slightly until completely dissolved.
20 21 TUTORIAL 4 Ho� t� colo� Chocolates wit� Powe� Flowers™ Sparkling - Dipping
How to color Chocolates with Power Flowers™ Sparkling -Spraying-
STEP 5
After complete crystallization, ready to demould.
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 22 5 23 TUTORIAL 5 Ho� t� colo� Chocolates wit� Powe� Flowers™ Sparkling - Spraying Ho� t� colo� Chocolates wit� Powe� Flowers™Sparkling - Spraying TUTORIAL 5
STEP 1 STEP 3
Materials: praline mould, spray gun. Stir until completely dissolved. Ingredients: chocolate, cocoa butter, Fill the spray gun with the mixture. Power Flowers™ Sparkling Gold.
STEP 2 STEP 4
Mix 50% of cocoa butter with 50% of Power Flowers™ Sparkling Gold. Spray the insides of the praline mould. Heat in the microwave for 2 min. / 850 W.
24 25 TUTORIAL 5 Ho� t� colo� Chocolates wit� Powe� Flowers™ Sparkling - Spraying
How to color Buttercream with Power Flowers™
STEP 5
Fill with tempered chocolate and remove excess chocolate. Finish with filling of your choice and remaining chocolate.
STEP 6
After complete crystallization, ready to demould.
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 26 6 27 TUTORIAL 6 Ho� t� colo� Bu� ercrea� wit� Powe� Flowers™ Ho� t� colo� Bu� ercrea� wit� Powe� Flowers™ TUTORIAL 6
STEP 1 STEP 3
Melt the Power Flowers™ in the microwave for a few seconds Now add the colored buttercream at +/- 800 W and add a bit of buttercream. to the remaining buttercream.
STEP 2 STEP 4
Stir until the Power Flowers™ are completely dissolved. Mix thoroughly.
28 29 TUTORIAL 6 Ho� t� colo� Bu� ercrea� wit� Powe� Flowers™
How to color Sugar Fondant with Power Flowers™
STEP 5
Put the cream in a piping bag and start decorating.
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 30 7 31 TUTORIAL 7 Ho� t� colo� Suga� Fondan� wit� Powe� Flowers™ Ho� t� colo� Suga� Fondan� wit� Powe� Flowers™ TUTORIAL 7
STEP 1 STEP 3
Take 400g warm (40°C) sugar fondant, choose a color Mix until the Power Flowers™ are completely dissolved. on the Power Flowers™ app and add the right amount of Power Flowers™. CAUTION: The colors on the Power Flowers™ app are based on white chocolate. Since sugar fondant is whiter than white chocolate, you need less Power Flowers™ to achieve the desired color.
STEP 2 STEP 4
Wait 1 to 2 minutes until the Power Flowers™ are (almost) melted. Use to decorate.
32 33 TUTORIAL 7 Ho� t� colo� Suga� Fondan� wit� Powe� Flowers™
How to color Sugar Paste with Power Flowers™
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 34 8 35 TUTORIAL 8 Ho� t� colo� Suga� Past� wit� Powe� Flowers™ Ho� t� colo� Suga� Past� wit� Powe� Flowers™ TUTORIAL 8
CAUTION
The colors on the app are based on white chocolate. Since sugar paste is whiter than white chocolate, you need less Power Flowers™ to achieve the desired color. STEP 1 STEP 3
Take 400g sugar paste, choose a color on the Power Flowers™ app Knead well until a homogeneous color is obtained. or Color Master and warm the right amount of Power Flowers™ in the microwave for a few seconds at 800 W.
STEP 2 STEP 4
Add the melted Power Flowers™ to the sugar paste. Ready to cut out any shapes.
36 37 TUTORIAL 8 Ho� t� colo� Suga� Past� wit� Powe� Flowers™
How to color Marzipan with Power Flowers™
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 38 9 39 TUTORIAL 9 Ho� t� colo� Marzipa� wit� Powe� Flowers™ Ho� t� colo� Marzipa� wit� Powe� Flowers™ TUTORIAL 9
STEP 1 STEP 3
Take 400g marzipan. Add the melted Power Flowers™ to the Marzipan.
STEP 2 STEP 4
Choose a color on the Power Flowers™ app Knead thoroughly. and warm the right amount of Power Flowers™ in the microwave for +/- 1 min at 800 W.
40 41 TUTORIAL 9 Ho� t� colo� Marzipa� wit� Powe� Flowers™
How to color Pastry Dough with Power Flowers™
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 43 42 10 TUTORIAL 10 Ho� t� colo� Pastr� Doug� wit� Powe� Flowers™ Ho� t� colo� Pastr� Doug� wit� Powe� Flowers™ TUTORIAL 10
STEP 1 STEP 4
Select your desired color on the Power Flowers™ app Place a stencil of your choice on a baking tray and spread and melt the Power Flowers™ in the microwave the colored pastry dough evenly over the stencil. (+/- 1min 800 W). Take 400g basic pastry dough.
STEP 2 STEP 5
Mix the melted Power Flowers™ with Remove the stencil and place the baking tray a small batch of the pastry dough. in the freezer until the pastry dough is firm.
STEP 3 STEP 6
Mix the colored batch completely Pour ‘Joconde’-dough over the frozen shapes and level. with the remaining uncolored dough.
44 45 TUTORIAL 10 Ho� t� colo� Pastr� Doug� wit� Powe� Flowers™
How to color Crumble with Power Flowers™
STEP 7
Bake off for 6 to 8 minutes in a preheated oven at 220 to 240°C. When baked, flip the biscuit onto a kitchen worktop and leave to cool down. Finish to your own likings, roll the sponge and decorate. Enjoy!
Even without a stencil you can achieve nice results. TIP Let your imagination run wild and create your own designs.
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 46 11 47 TUTORIAL 11 Ho� t� colo� Crumbl� wit� Powe� Flowers™ Ho� t� colo� Crumbl� wit� Powe� Flowers™ TUTORIAL 11
STEP 1 STEP 3
Ingredients: Pour the melted Power Flowers™ onto the butter and mix. Power Flowers™, butter, almond broyage.
STEP 2
STEP 4 Choose your preferred color on the Power Flowers™ app and put the (quantity/combination of) Power Flowers™ petals, as indicated on the app, in a glass. Heat the Power Flowers™ Pour the rest of the ingredients onto the colored dough and mix. for a few seconds at +/- 800 W in the microwave and mix until the desired color is obtained.
48 49 TUTORIAL 11 Ho� t� colo� Crumbl� wit� Powe� Flowers™
How to color Macarons with Power Flowers™
STEP 5
Crumble the dough on a baking tray and bake off.
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 50 12 51 TUTORIAL 12 Ho� t� Colo� Macarons wit� Powe� Flowers™ Ho� t� Colo� Macarons wit� Powe� Flowers™ TUTORIAL 12
La méthode révolutionnaire pour colorer vos macarons
POWER FLOWERS TM G ee macaronFood Coloring System “Pistachi ” Basi ecip (1900) STEP 1 BLC_05072_Folder_Macarons_FR.indd 1 2/02/15 15:18
Make “From Natural Origin” pistachio macarons. Measure all the ingredients. Here you can fi nd the perfect Power Flowers™ dosage for a recipe of 1900 g of macarons (132 macarons).
The weight is an important element in the calculation of the colorings’ concentration.
Broyage (50% almond powder – 50% icing sugar) 1000 g Egg white 140 g Egg white (for Italian meringue) 210 g Sugar 450 g Water 100 g Power Flowers™ Yellow NON AZO 8 flowers Power Flowers™ Blue “Spirulina” 8 flowers
STEP 2 TIP Mix the broyage and the 140 g egg white. Check our app for video! Watch the video! Also: prepare the Italian meringue with 210 g egg white, 450 g sugar and 100 g of water.
52 53 TUTORIAL 12 Ho� t� Colo� Macarons wit� Powe� Flowers™ Ho� t� Colo� Macarons wit� Powe� Flowers™ TUTORIAL 12
STEP 3 STEP 5
Melt the Power Flowers™ in the microwave Mix this until it has a smooth texture. for approximately 1 min (800 W).
STEP 4 STEP 6
Add a part (50 g) of the broyage and egg white mixture Add the colored mixture to the remainder of the broyage & egg to the melted Power Flowers™. white mixture and homogenize everything with the flat beater.
54 55 TUTORIAL 12 Ho� t� Colo� Macarons wit� Powe� Flowers™ Ho� t� Colo� Macarons wit� Powe� Flowers™ TUTORIAL 12
STEP 7 STEP 9
Add the Italian meringue to the colored mixture Finish off your macarons with desired filling. and blend until you have a smooth homogenized mixture.
Before baking off, leave the macarons to form a crust during TIP 30 minutes. Bake for 18 minutes in an oven at 150°C.
STEP 8
Pipe the mixture onto a baking sheet lined with baking paper.
56 57 TUTORIAL 12 Ho� t� Colo� Macarons wit� Powe� Flowers™
How to color Pastry with Power Flowers™ Sparkling -Spatter-
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 58 13 59 TUTORIAL 13 Ho� t� colo� Pastr� wit� Powe� Flowers™ Sparkling - Spa� e� Ho� t� colo� Pastr� wit� Powe� Flowers™ Sparkling - Spa� e� TUTORIAL 13
STEP 1 STEP 2
Materials: brush. Mix 50% of cocoa butter with 50% of Power Flowers™. Heat in the microwave for 2 min. / 850 W. Set aside. Ingredients: frozen cake, cocoa butter, chocolate glazing, Power Flowers™ Sparkling Silver.
TIP Recip fo chocolat glazin:
28g gelatin powder + 140g water - 480g cream (min. 35% fat) 200g water - 520g sugar - 200g glucose - 240g cocoa powder
Mix the gelatin powder with the 140g of water. Bring the cream, the glucose, the remaining water and the sugar to a boil. Add the cocoa powder and bring to a boil again. Add the dissolved gelatin and mix. Let it bind completely in the fridge. STEP 3 Reheat and use for application at a temperature of 35°C.
Pour the chocolate glazing over the frozen cake until evenly covered.
60 61 TUTORIAL 13 Ho� t� colo� Pastr� wit� Powe� Flowers™ Sparkling - Spa� e� Ho� t� colo� Pastr� wit� Powe� Flowers™ Sparkling - Spa� e� TUTORIAL 13
STEP 4 STEP 6
Flatten the cake with a spatula. Spatter the cake with the brush.
STEP 5 STEP 7
Dip the brush in the Power Flowers™ and cocoa mixture. Clean the edges of the cake.
62 63 TUTORIAL 13 Ho� t� colo� Pastr� wit� Powe� Flowers™ Sparkling - Spa� e�
How to color Pastry with Power Flowers™ Sparkling -Spraying-
STEP 8
Present the cake.
Cover the table with plastic foil before the preparation. TIP This makes cleaning up afterwards very easy.
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 64 14 65 TUTORIAL 7
TUTORIAL 14 Ho� t� colo� Pastr� wit� Powe� Flowers™ Sparkling - Spraying Ho� t� colo� Pastr� wit� Powe� Flowers™ Sparkling - Spraying TUTORIAL 14
STEP 1 STEP 2
Materials: spray gun. Mix 50% of cocoa butter with 50% of Power Flowers™ Sparkling Red.
Ingredients: frozen cake, glazing with Power Flowers™ Sparkling Red, Power Flowers™ Sparkling Silver, cocoa butter.
TIP Recip fo Sparklin Re glazin:
18g gelatin powder + 90g water - 225g sugar - 225g glucose 112g water - 150g sweetened condensed milk 225g white chocolate - 20 Power Flowers™ Sparkling Red
Mix the gelatin powder with the 90g of water. Bring the sugar, the glucose, the remaining water and the sweetened condensed milk to a boil. Pour the boiling mixture onto the white chocolate. STEP 3 Also add the Power Flowers™ Sparkling Red and the dissolved gelatin. Mix. Let it bind completely in the fridge. Reheat and use for application at a temperature of 35°C. Heat in the microwave for 2 min. / 850 W.
66 67 TUTORIAL 14 Ho� t� colo� Pastr� wit� Powe� Flowers™ Sparkling - Spraying Ho� t� colo� Pastr� wit� Powe� Flowers™ Sparkling - Spraying TUTORIAL 14
STEP 4 STEP 6
Pour the glazing mixture over the frozen cake, Clean up the edges of the cake. until evenly covered.
STEP 5 STEP 7
Spray the Power Flowers™ Sparkling Silver For a nice finishing, decorate the cake to your liking. and cocoa butter mixture on the cake. Repeat for a brighter result.
68 69 TUTORIAL 14 Ho� t� colo� Pastr� wit� Powe� Flowers™ Sparkling - Spraying
How to color Ice Cream Bars with Power Flowers™ Sparkling -Dipping-
STEP 8
Present the cake.
Cover the table with plastic foil before the preparation. TIP This makes cleaning up afterwards very easy.
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 70 15 71 TUTORIAL 15 Ho� t� colo� Ic� Crea� Bars wit� Powe� Flowers™ Sparkling - Dipping Ho� t� colo� Ic� Crea� Bars wit� Powe� Flowers™ Sparkling - Dipping TUTORIAL 15
STEP 1 STEP 2
Ingredients: Heat the ice chocolate in the microwave for 2 min. / 850 W. ice cream bars, ice chocolate milk, cocoa butter base for mixing, 20 Power Flowers™ Sparkling Gold.
TIP Recip fo coco bu e bas fo mixin :
60g clarified butter 248g melted cocoa butter 30g vegetable oil 60g powdered sugar 2g emulsifier (optional)
Mix all ingredients. STEP 3
Stir slightly until smooth.
72 73 TUTORIAL 15 Ho� t� colo� Ic� Crea� Bars wit� Powe� Flowers™ Sparkling - Dipping Ho� t� colo� Ic� Crea� Bars wit� Powe� Flowers™ Sparkling - Dipping TUTORIAL 15
STEP 4 STEP 6
Dip the ice cream bar into the melted ice chocolate. Mix until completely dissolved. Let cool for 2 min. / -20°C.
STEP 5 STEP 7
Add the Power Flowers™ Sparkling Gold Dip the ice cream bar in the mixture. to the cocoa butter base.
74 75 TUTORIAL 15 Ho� t� colo� Ic� Crea� Bars wit� Powe� Flowers™ Sparkling - Dipping
How to color Chocolates with Creative Sprays
STEP 8
Make sure the ice cream bar is fully coated. Repeat until the result is satisfactory.
STEP 9
Let cool for at least 2hrs. / -20°C.
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 76 16 77 TUTORIAL 16 Ho� t� colo� Chocolates wit� Creativ� Sprays Ho� t� colo� Chocolates wit� Creativ� Sprays TUTORIAL 16
STEP 2
Copper Spray Gold Spray Bronze Spray Scarlet Spray Silver Spray 150 ml | F006672 150 ml | F006671 150 ml | F006673 150 ml | F006674 150 ml | F006675 Enrobe a chocolate with tempered chocolate.
Pink Spray Green Spray Blue Spray Black Spray 400 ml | F019821 400 ml | F019822 400 ml | F019823 400 ml | F019820 STEP 3 STEP 1 Choose your Creative color spray*. Spray the creative spray and let the chocolate crystallize.
* Suitabl� 78 fo� vegans 79 TUTORIAL 16 Ho� t� colo� Chocolates wit� Creativ� Sprays
How to color Chocolates with Creative Powders
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 80 17 81 TUTORIAL 17 Ho� t� colo� Chocolates wit� Creativ� Powders Ho� t� colo� Chocolates wit� Creativ� Powders TUTORIAL 17
STEP 1 STEP 3
Mix gold powder with Ethyl alcohol (50/50). The mould is ready for making pralines with tempered chocolate.
STEP 2 STEP 4
Dip a brush of your choice in the golden mixture. After complete crystallization, ready to demould. Apply splashes onto the mould by using your fingers and your brush.
82 83 TUTORIAL 17 Ho� t� colo� Chocolates wit� Creativ� Powders
How to color Enrobed Cakes with Creative Powders & Sprays
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 84 18 85 TUTORIAL 18 Ho� t� colo� Enrobe� Cakes wit� Creativ� Powders & Sprays Ho� t� colo� Enrobe� Cakes wit� Creativ� Powders & Sprays TUTORIAL 18
STEP 2
Apply gold figurines with gold powder.
Mix gold powder with Ethyl alcohol (50/50). Dip a mould of your choice in the golden mixture. Apply the figurines onto the glaze.
STEP 1 STEP 3
Use ready-made gold spray. Sprinkle ready-made gold crunch onto your creations.
86 87 TUTORIAL 18 Ho� t� colo� Enrobe� Cakes wit� Creativ� Powders & Sprays
How to color Frozen Desserts with Truffle Powders
STEP 4
Add gold spatters.
Mix gold powder with Ethyl alcohol (50/50). Dip a brush into the golden mixture. Apply splashes onto the glaze by using your fingers and your brush.
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 88 19 89 TUTORIAL 19 Ho� t� colo� Froze� Desserts wit� Truffl� Powders Ho� t� colo� Froze� Desserts wit� Truffl� Powders TUTORIAL 19
STEP 1 STEP 3
Ingredients: Roll until completely covered. Truffle Powder Pink, frozen dessert.
STEP 2 STEP 4
Roll the frozen dessert in a tray or To finish: use a brush. plate covered in truffle powder.
90 91 TUTORIAL 19 Ho� t� colo� Froze� Desserts wit� Truffl� Powders
How to color Chocolate Truffles with Truffle Powders
STEP 5
Cool for at least 2 hrs. / -20°C
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 92 20 93 TUTORIAL 20 Ho� t� colo� Chocolat� Truffles wit� Truffl� Powders Ho� t� colo� Chocolat� Truffles wit� Truffl� Powders TUTORIAL 20
STEP 1 STEP 3
Materials: pastry bag. Fill the truffles. Optionally seal with tempered chocolate. Cool for 20 min / 11°C . Ingredients: truffle shells, truffle filling, Truffle Powder Green Pistachio, white chocolate.
STEP 2 STEP 4
Fill the pastry bag with the truffle filling. Dip the truffle completely into the tempered chocolate.
94 95 TUTORIAL 20 Ho� t� colo� Chocolat� Truffles wit� Truffl� Powders Ho� t� colo� Chocolat� Truffles wit� Truffl� Powders TUTORIAL 20
STEP 5 STEP 7
Wait a few seconds to remove excess chocolate. Roll the truffle into the truffle powder by shaking the tray or plate.
STEP 6 STEP 8
Drop the truffle into the truffle powder. Repeat this process for each truffle.
96 97 TUTORIAL 20 Ho� t� colo� Chocolat� Truffles wit� Truffl� Powders
How to color with Velvet Sprays
STEP 9
Ready to serve.
TUTORIAL 98 21 99 TUTORIAL 21 Ho� t� colo� wit� Velve� Sprays Ho� t� colo� wit� Velve� Sprays TUTORIAL 21
U velve pra o froze chocolat ... Ic crea...
STEP 1 STEP 3
Choose your preferred color and shake well before use. Make sure to use a frozen Example: vanilla ice cream with Velvet Spray Neutral. application, and to cover the surroundings to protect them from excess coloring.
STEP 2 STEP 4
Spray a uniform layer on the frozen application from a distance of approximately 30 cm. Example: chocolate ice cream or chocolate mousse with Velvet Spray Brown. Combining colors is possible.
100 101 TUTORIAL 21 Ho� t� colo� wit� Velve� Sprays
U velve pra o froze mouss How to color with Colored Cocoa Butters
STEP 5
Example: frozen mousse or bavarois with Velvet Spray Red.
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Suitabl� fo� vegans
STEP 1
Open the lid of the tube. Melt in the microwave for 1 min 20 sec at 800 W.
Suitabl� fo� vegans
STEP 2
Pour the melted cocoa butter into a spray gun.
104 105 TUTORIAL 22 Ho� t� colo� wit� Colore� Coco� Bu� ers
How to use Structure Sheets on Chocolate
STEP 31
Spray on a frozen product for velvet effect or on a chocolate mould. Advised temperature for application in the mould is 31°-32°C max.
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STEP 1 STEP 3
Temper your preferred chocolate. Let crystallize completely.
STEP 2 STEP 4
Pour the chocolate onto the structure sheet. Spread evenly. Flip over, so the sheet is on top. Carefully remove the sheet from the chocolate to reveal the structure or pattern.
108 109 TUTORIAL 23 Ho� t� us� Structur� Sheets o� Chocolat�
U t decorat you pastr How to decorate a Yule Log with the use of a Stencil
STEP 5
Example: decorating pastry with structured white, dark and milk chocolate.
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STEP 1 STEP 3
Put 2 stencils on a pre-cut guitar sheet (30 x 40 cm). Let the cremeux stiffen and place the filled stencil in a yule log mould.
STEP 2 STEP 4
Pour a layer of colored cremeux or mousse onto the stencil. Fill the yule log mould with the mousse Spread it out evenly. and let it stiffen in the freezer at -20°C.
112 113 TUTORIAL 24 Ho� t� decorat� � Yul� Log wit� th� us� o� � Stencil
How to decorate a How to decorate a Pastry and Frozen Desserts Pastry and Frozen Desserts with Tear Moulds & Stencil Inserts with Tear Moulds & Stencil Inserts
STEP 5
Demould the yule log.
To get a tone-on-tone effect, pour the mousse directly TIP onto the stencil in the yule log mould.
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STEP 1 STEP 3
Materials: stencil, tear mould, pastry bag. Add the strawberry puree to the soaked gelatin sheets. Ingredients: cake, strawberry bavarois filling: 250g strawberry puree, 8g soaked gelatin sheets, 500g whipping cream, 75g sugar.
STEP 2 STEP 4
Position the stencil into the tear mould. Mix with a whisk.
116 117 TUTORIAL 25 Ho� t� decorat� Pastr� an� Froze� Desserts wit� Tea� Moulds & Stencil Inserts Ho� t� decorat� Pastr� an� Froze� Desserts wit� Tea� Moulds & Stencil Inserts TUTORIAL 25
STEP 5 STEP 7
Add the whipping cream. Fill a pastry bag with the mixture.
STEP 6 STEP 8
Whisk until airy. Pipe a layer of the mixture onto the stencil.
118 119 TUTORIAL 25 Ho� t� decorat� Pastr� an� Froze� Desserts wit� Tea� Moulds & Stencil Inserts Ho� t� decorat� Pastr� an� Froze� Desserts wit� Tea� Moulds & Stencil Inserts TUTORIAL 25
STEP 9 STEP 11
Cover with a layer of cake. Repeat this process: layer of bavarois, layer of cake.
STEP 10 STEP 12
Press lightly. Press lightly and freeze at -20°C for at least 2 hrs.
120 121 TUTORIAL 25 Ho� t� decorat� Pastr� an� Froze� Desserts wit� Tea� Moulds & Stencil Inserts Ho� t� decorat� Pastr� an� Froze� Desserts wit� Tea� Moulds & Stencil Inserts TUTORIAL 25
STEP 13 STEP 15
Take the cake out of the freezer Finish to your likings, in this case with a red velvet spray. and demould easily by tearing the mould.
STEP 14 STEP 16
Also remove the re-usable stencil. Serve.
122 123 TUTORIAL 25
125
124 How to use Transfer Sheets on Chocolates
TUTORIAL 126 26 127 TUTORIAL 26 Ho� t� us� Transfe� Sheets o� Chocolates Ho� t� us� Transfe� Sheets o� Chocolates TUTORIAL 26
STEP 1 STEP 3
Enrobe the chocolates. Let crystallize completely. The advised time for this application is 20 minutes and a temperature of 12°C. Remove the transfer sheet.
STEP 2 STEP 4
Place the transfer sheet with the printed side down Ready to serve. directly on the chocolate and press lightly.
128 129 TUTORIAL 26 Ho� t� us� Transfe� Sheets o� Chocolates
How to use Transfer Sheets with Stencils
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STEP 1 STEP 3
Place the transfer sheet with the printed side up. Fill the stencil with tempered chocolate.
STEP 2 STEP 4
Position the stencil on it. Remove the excess of chocolate and let crystallize completely.
132 133 TUTORIAL 27 Ho� t� us� Transfe� Sheets wit� Stencils
How to use Transfer Sheets on Colored Chocolates
STEP 5
Remove stencil during semi-crystallization. After complete crystallization, remove the transfer sheet.
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STEP 1 STEP 3
Choose your favorite color with the Power Flowers™ app. Enrobe the chocolate with the colored chocolate. Take 400g (or a multiple of 400g) of white chocolate. Put the Power Flowers™ in the melted chocolate and wait 1 to 2 minutes until the Power Flowers™ are partly melted.
STEP 2 STEP 4
Mix until the Power Flowers™ are completely dissolved Put the enrobed chocolate on a plate. and temper the colored chocolate.
136 137 TUTORIAL 28 Ho� t� us� Transfe� Sheets o� Colore� Chocolates
How to use Transfer Sheets with Magnetic Moulds
STEP 5
Place the (cutted) transfer sheet with the printed side down directly on the chocolate and press lightly. Let crystallize completely. The advised time for this application is 20 minutes at a temperature of 12°C. Remove the transfer sheet.
DOWNLOAD THE FREE APP AND START COLORING!
POWEERR TMTM FLOWERSFLOWERS
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STEP 1 STEP 3
Place a pre-cut transfer sheet with Ready to mould with tempered chocolate. the printed side facing the mould.
STEP 2 STEP 4
Place the metal plate on the transfer sheet Remove excess chocolate and let crystallize. (unprinted side faces the metal plate).
140 141 TUTORIAL 29 Ho� t� us� Transfe� Sheets wit� Magneti� Moulds
How to use Transfer Sheets with Magnetic Moulds for Lollipops
STEP 5
Finish with the filling of your choice, let it cool down. Fill with remaining chocolate. After complete crystallization, ready to demould.
STEP 6
Ready to serve.
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STEP 1
Combine the magnetic moulds with transfer sheets and lolly sticks. Make sure the unprinted side STEP 3 of the transfer sheets faces the metal plate.
STEP 2 STEP 4
Fill with tempered chocolate and let crystallize. After complete crystallization, ready to demould. The advised time for this application is 20 minutes at a temperature of 12°C.
144 145 TUTORIAL 30 Ho� t� us� Transfe� Sheets wit� Magneti� Moulds fo� Lollipops
How to use Transfer Rolls
STEP 5
TUTORIAL 146 31 147 TUTORIAL 31 Ho� t� us� Transfe� Rolls Ho� t� us� Transfe� Rolls TUTORIAL 31
STEP 1 STEP 3
Enrobe chocolates on the conveyor belt. Press lightly (via brush) and let fully crystallize in the cooling tunnel.
STEP 2 STEP 4
Apply transfer after vibration, printed side down. Rewind the transfer after the cooling process and crystallization.
148 149 TUTORIAL 31 Ho� t� us� Transfe� Rolls Ho� t� us� Transfe� Rolls TUTORIAL 31
Unwinder system Rewinder system
Unwinder - Rewinder system production fl ow INFO
VIBRATION COOLING TUNNEL
ENROBING UNWINDER REWINDER
150 151 TUTORIAL 31 Ho� t� us� Transfe� Rolls
How to use Transfer Sheets on Chocolate Slabs “to Break”
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STEP 1 STEP 3
Pour a thin layer of tempered chocolate Carefully remove any air bubbles. onto a transfer sheet.
STEP 2 STEP 4
Spread the chocolate evenly. Let the chocolate crystallize. Carefully remove the transfer sheet.
154 155 TUTORIAL 32 Ho� t� us� Transfe� Sheets o� Chocolat� Slabs “t� Brea�”
How to use Transfer Sheets on Handmade Deco
STEP 5
Break the printed chocolate into pieces.
STEP 6
Use for decorating.
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STEP 1 STEP 3
Fill a small piping bag with tempered chocolate. After complete crystallization, remove the shapes from the transfer sheets.
STEP 2 STEP 4
Create shapes of your choice on the transfer sheet Use for decorating. and let them crystallize.
158 159 TUTORIAL 33 Ho� t� us� Transfe� Sheets o� Handmad� Dec�
How to use Printed Blisters with Chocolate
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STEP 1 STEP 3
Pour tempered chocolate into the blister, Fill with mousse or filling of your choice. remove excess chocolate.
STEP 2 STEP 4
Let crystallize. Finish with a layer of sponge and place min. 1 hour in the refrigerator.
162 163 TUTORIAL 34 Ho� t� us� Printe� Blisters wit� Chocolat�
How to use Transfer Sheets on Chocolate Enrobed Cookies (double sided)
STEP 5
Demould and serve.
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STEP 1 STEP 3
Enrobe the cookie completely with tempered Place a second transfer sheet on top if desired. chocolate of your choice.
STEP 2 STEP 4
Place the enrobed cookie on a transfer sheet of your choice. Press lightly.
166 167 TUTORIAL 35 Ho� t� us� Transfe� Sheets o� Chocolat� Enrobe� Cookies (doubl� �ide�)
How to use Transfer Sheets on Florentine Cookies
STEP 5
Let crystallize and remove the transfer sheet.
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STEP 1 STEP 3
Dip the Florentine cookie into the tempered Let crystallize and remove the transfer sheet. chocolate of your choice.
STEP 2
Put the Florentine cookie on the transfer sheet.
170 171 TUTORIAL 36 Ho� t� us� Transfe� Sheets o� Florentin� Cookies
How to use Transfer Sheets on Donuts
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STEP 1 STEP 3
Temper your preferred chocolate. Spread evenly.
STEP 2 STEP 4
Pour the chocolate onto the transfer sheet, Let partly crystallize. make sure the printed side faces up.
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STEP 5 STEP 7
Cut out chocolate discs to cover the donuts. Preheat the donuts and place the chocolate discs on top of them. For this, first, use a circle-shaped cookie cutter that matches the outer size of a donut. Secondly, use a smaller cookie cutter to cut out the center of the donut.
STEP 6 STEP 8
Flip over, so the sheet is on top. Carefully remove the sheet from the chocolate. Let the chocolate discs melt. Remove the excess chocolate to reveal the donut discs.
176 177 TUTORIAL 37 Ho� t� us� Transfe� Sheets o� Donuts
How to use Transfer Sheets on Brownies
STEP 9
Present the donuts.
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STEP 1 STEP 3
Pour ganache, chocolate or compound onto the brownie. Place a transfer sheet of your choice on top, printed side down.
STEP 2 STEP 4
Equalize. Press lightly on the transfer sheet to remove any air bubbles.
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STEP 5 STEP 7
Press with a plate. Cut into desired shape.
STEP 6 STEP 8
Let crystallize and remove the transfer sheet. Present the brownies.
182 183 TUTORIAL 38 Ho� t� us� Transfe� Sheets o� Brownies
How to use Transfer Sheets on Nougat
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STEP 1 STEP 3
Take tempered chocolate of your choice. Place the nougat with chocolate on a transfer sheet, printed side up.
STEP 2 STEP 4
Dip the nougat into the chocolate. Press lightly.
186 187 TUTORIAL 39 Ho� t� us� Transfe� Sheets o� Nouga�
How to use Transfer Sheets on Opera Cake
STEP 5
Let crystallize and remove the transfer sheet.
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 188 40 189 TUTORIAL 40 Ho� t� us� Transfe� Sheets o� Oper� Cak� Ho� t� us� Transfe� Sheets o� Oper� Cak� TUTORIAL 40
STEP 1 STEP 3
Pour ganache, tempered chocolate Place a transfer sheet of your choice on top, or compound onto the Opera cake. printed side down. Press lightly on the transfer sheet to remove any air bubbles.
STEP 2 STEP 4
Equalize. Press with a plate.
190 191 TUTORIAL 40 Ho� t� us� Transfe� Sheets o� Oper� Cak�
How to use Transfer Sheets on Marzipan and Sugar Paste
STEP 5
Let crystallize and remove the transfer sheet.
STEP 6
Cut into desired shape.
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 192 41 193 TUTORIAL 41 Ho� t� us� Transfe� Sheets o� Marzipa� an� Suga� Past� Ho� t� us� Transfe� Sheets o� Marzipa� an� Suga� Past� TUTORIAL 41
STEP 1 STEP 3
Take evenly rolled out marzipan and spray or spread out Press lightly on the transfer sheet. a thin layer of melted cocoa butter. The advised temperature for this application is 30-32°C max.
STEP 2 STEP 4
Place a transfer sheet of your choice on top, printed side down. Let crystallize. The advised time for this application is 20 minutes at a temperature of 12°C. Remove the transfer sheet.
194 195 TUTORIAL 41 Ho� t� us� Transfe� Sheets o� Marzipa� an� Suga� Past�
How to use Transfer Sheets (PVC) on Ice Cream and Frozen Desserts
STEP 5
Cut out any shape of your choice.
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STEP 1 STEP 3
Pour freshly made ice cream into a jar. Press lightly and put in a freezer.
The ice cream should be smooth and TIP have a temperature of -6 to -8 ° C.
STEP 2 STEP 4
Place the pre-cut transfer sheet Remove the transfer sheet in one smooth movement. with the printed side on the ice.
198 199 TUTORIAL 42 Ho� t� us� Transfe� Sheets o� Ic� Crea� an� Froze� Desserts
How to use Transfer Sheets on Ice Cream Yule Log with Ganache Layer
STEP 5
Serve.
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 200 43 201 TUTORIAL 43 Ho� t� us� Transfe� Sheets o� Ic� Crea� Yul� Log wit� Ganach� Laye� Ho� t� us� Transfe� Sheets o� Ic� Crea� Yul� Log wit� Ganach� Laye� TUTORIAL 43
STEP 1 STEP 3
Apply a thin layer of ganache onto the pre-cut PVC sheets. Press the freshly made ice cream against the transfer. Cut the sheets if necessary. The ice cream must be smooth and needs to have a temperature of -6 to -8 °C.
STEP 2 STEP 4
Place the pre-cut PVC sheets into the yule log mould. Fill the yule log halfway and add an extra layer (e.g. red fruit ice cream) on top of the first half.
202 203 TUTORIAL 43 Ho� t� us� Transfe� Sheets o� Ic� Crea� Yul� Log wit� Ganach� Laye� Ho� t� us� Transfe� Sheets o� Ic� Crea� Yul� Log wit� Ganach� Laye� TUTORIAL 43
TIP
PVC sheets can also be used as cake collars to apply around cakes.
Apply a thin layer of ganache to the PVC sheet, let it firm up, place the PVC sheet in the shape and continue making your cake.
STEP 5 Demould and remove the PVC sheet carefully.
Continue to fill the yule log with vanilla ice cream and finish off with a layer of joconde sponge. Put this back in the freezer in order to firm up further.
The use of an extra layer of ganache has some advantages: TIP - 100% transferability. - There are no visible air bubbles. - The ganache can be colored with Power Flowers™.
STEP 6
Demould and gently remove the PVC sheet.
204 205 TUTORIAL 43 Ho� t� us� Transfe� Sheets o� Ic� Crea� Yul� Log wit� Ganach� Laye�
How to use Printed Baking Paper on Plain Cookies
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STEP 1 STEP 3
Unroll the cookie dough and spray it with a thin layer Put it in the freezer until completely frozen. of water, egg white or egg wash. Remove the baking paper.
STEP 2 STEP 4
Place the printed baking paper with the printed side on Cut out cookies in the shape of your choice. the cookie dough and press lightly to remove any air bubbles. Bake off.
208 209 TUTORIAL 44 Ho� t� us� Printe� Baking Pape� o� Plai� Cookies
Alternativ How to use You can also choose to position the cookies directly onto the baking paper. Printed Baking Paper on Puff Pastry
STEP 1 STEP 2
Cut out the cookies Spray the cookie dough with water or egg white.
STEP 3 STEP 4
Place them with the correct side Flip the baking paper so the cookies are on the baking paper. underneath the paper, and bake them off.
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 210 45 211 TUTORIAL 45 Ho� t� us� Printe� Baking Pape� o� Puf� Pastr� Ho� t� us� Printe� Baking Pape� o� Puf� Pastr� TUTORIAL 45
STEP 1 STEP 3
Moisten the puff pastry evenly with egg white. Press lightly on the baking paper to remove any air bubbles.
STEP 2 STEP 4
Place the baking paper with the printed side down Place in the freezer. Remove the baking paper after crystallization. on the puff pastry.. The printed puff pastry is now ready to be baked off.
212 213 TUTORIAL 45 Ho� t� us� Printe� Baking Pape� o� Puf� Pastr�
How to use Printed Baking Paper on Joconde Sponge
TUTORIAL ©IBC BELGIUM I Waterven 7 - 8501 Kortrijk - Heule, Belgium I thecolorcuisine I thecolorcuisine I www.ibcbelgium.com 214 46 215 TUTORIAL 46 Ho� t� us� Printe� Baking Pape� o� Jocond� Spong� Ho� t� us� Printe� Baking Pape� o� Jocond� Spong� TUTORIAL 46
STEP 1 STEP 3
Prepare a decorating and a joconde batter. Place the printed baking paper onto a baking tray. For the decorating batter, combine 50 g each of egg white, Spread a layer of joconde batter over the decorating batter. flower, icing sugar and butter.
STEP 2 STEP 4
Spread a thin layer of decorating batter on Directly put the tray in the oven the printed baking paper, printed side up. at 220 to 240 °C for 5 to 8 minutes.
216 217 TUTORIAL 46 Ho� t� us� Printe� Baking Pape� o� Jocond� Spong�
Take out of the oven. Remove the baking paper.
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