S I M P L E & V E R S AT I L E

Easy & Adaptable Dessert Recipes for

a Changing Dining Landscape
 Simplicity offers versatility
A simple, high quality dessert delivers the classic flavors on which people
love to indulge. Making them is the artform of identifying and perfecting the
essentials, which can then be transformed into different variations with just a
few creative twists.

Whether dining in, picking up, or getting delivery, simplifying the process is
the answer in stressful times. Simplicity offers the sophistication and versatility
that can streamline the prepping and assembly process.

We’ve compiled this book with customizable recipes and tips, as a tool and
source of inspiration to help you and your team navigate these new waters
and drive back excitement to celebrate a return to everyday life.

We believe the essence of pastry goes beyond simply executing techniques

with precision, and into exercising the value of sharing knowledge to
support our community.

TA B L E O F C O N T E N TS
3 Tips for Simple & Versatile Desserts

4 Bavaroise

5 The Fluffer Nutter

7 Samoa Cookies

8 Chocolate Mousses

9 San Cristobal

10 Dark Chocolate Fudge

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 TIPS FOR SIMPLE &
V E R S AT I L E D E S S E R T S
With 6 customizable recipes, When designing your dessert menu,
be sure to plan for takeout adjustments.
this booklet offers tips for: If your dessert includes a scoop of ice
cream for dine-in, offer a dollop of whipped
• Composing several different elegant desserts
cream for takeout instead. The dessert
with just a few components
becomes more easily transportable, and
• Altering your desserts based on different types this swap adjusts for the other added
of dining delivery and packaging costs.
• Conservation, preparation, and storage
• Ensuring desserts are profitable while keeping Food Cost
taste and presentation in mind
Now more than ever, we understand that costing is
Whether it’s an in person or take out experience, this an important consideration for your desserts.
booklet will provide tools for offering your guest That’s why we have included an estimated potential
the best dining experience. cost range for each dessert. This estimated cost does
not include packaging or toppings/garnish, but most
toppings can be made or purchased in bulk and cross-
Plating utilized on many desserts to help keep costs down. 
With the new realities of dining, desserts can’t always be
an epic plated extravaganza anymore.
When planning your dessert menu, be sure to Marketing
consider how people might be dining, and what plating
The power of visual content is becoming increasingly
will give the most impact with the least complexity.
important for marketers. Studies show that the visual
Verrines are a great option for desserts that need to go appeal matters in 93% of cases when people go to make
out quickly and need to be prepared ahead of time. a purchase. Visual content is not only easier and faster
They can be plated elegantly for that eye-catching appeal, for the human brain to process, it is a great way to
while saving time, space, and allowing for service and generate more attention and leads. Photos can make or
transport flexibility. break your marketing strategy and should be considered
highly important.
Special occasions and dining-in still call for exceptional
presentation. By keeping several prepared dessert Visual data is processed 60K times faster by the brain
components on hand, you can easily plate up a than text.
beautiful dessert for your guest’s special occasion.
40% of people will respond better to visual information
than plain text.
Packaging 65% of your audience are visual learners, so take good
With the rise of takeout, packaging takes on an even pictures!
greater importance.
Engagement rates on Instagram are 15 times higher than
We recommend finding a good balance for you and Facebook and 20 times higher than Twitter
your business between cost, functionality, and
sustainability when sourcing your packaging. On Facebook, photos perform best for likes, comments,
and shares as compared to text, video, and links.
Many desserts will transport best if the components
are packaged separately. This adds packaging and Be sure to mention Republica del Cacao in your posts,
cost, so get creative with your packaging and dessert by tagging your pictures with @republicadelcacao and
components to find a perfect balance. using the #joinlarepublicadelcacao hashtag so that we
can support your work.

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 YIELD
18-24 portions

BAVAR O I S E ESTIMATED COST

$0.68 - $1.16
per portion

I N GRED I ENTS IN ST RU CT IO N S
CRÈME ANGLAISE CRÈME ANGLAISE
500 g whole milk In a saucepan, bring the milk and cream to a boil. In a mixing bowl,
500 g heavy cream 35% mix the egg yolks and the sugar. Slowly mix a small portion of the
200 g egg yolks hot milk and cream to the egg yolks and sugar. Cook this mixture,
100 g sugar over a double boiler until it reaches 180°-182°F (82-83°C). Strain and
use immediately.

BAVAROISE BAVAROISE
700 g Crème Anglaise Bloom the gelatin in cold water. Melt the chocolate in a bowl. In a
900 g heavy cream separate bowl, whip the cream to soft peaks, set aside. Add
* chocolate selection and bloomed gelatin to the hot Crème Anglaise. Add the hot Crème
corresponding quantity Anglaise in several additions to the chocolate, using a spatula, until
of gelatin (choose one) fully incorporated. With an immersion blender, making sure not to
incorporate air, blend until smooth. Check that the temperature is at
DARK CHOCOLATE SELECTIONS 104°F (40°C). Add the whipped cream, folding in with a spatula.
10 g gelatin Place in the desired molds at 86°F (30°C) and let rest in the refrigerator
* chocolate selection for 12 hours.
(choose one:)
460 g Growers Choice 71%
Dark Chocolate
465 g Ecuador 65% Dark Chocolate POSSIBL E TOPPINGS
490 g Dominican Republic 62%
Dark Chocolate Streusel, 100% Cacao Nibs, Caramel (see page 8), whipped
530 g Ecuador 56% Dark Chocolate cream, chocolate shavings, caramelized or toasted
nuts, crushed cookies, raspberries, granola
MILK CHOCOLATE SELECTIONS
STO RAGE TIPS
18 g gelatin
Keep refrigerated, covered and protected from humidity
* chocolate selection
(choose one:) for up to 4 days. Bavaroise can be stored in the refrigerator for
540 g Ecuador 40% Milk Chocolate up to 5 days and in the freezer for up to 30 days.
570 g Peru 38% Milk Chocolate
590 g Growers Choice 33%
Milk Chocolate

WHITE CHOCOLATE SELECTIONS

18 g gelatin
* chocolate selection
(choose one:)
600 g Ecuador 31% White
Chocolate

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 YIELD
24 portions

T HE F LU F F E R N U T T E R ESTIMATED COST
$0.88 - $0.94
per portion

I N GRED I ENTS IN ST RU CT IO N S
SILKY 62% DARK CHOCOLATE ICE CREAM SILKY 62% DARK CHOCOLATE ICE CREAM
400 g whole milk Make a Crème Anglaise by bringing milk and cream to a boil. In a
400 g heavy cream 36% separate bowl mix egg yolks, salt and sugar. Temper the egg yolk
150 g egg yolks mixture with the hot milk/cream mixture little by little using a whisk.
80 g sugar Put the mixture back on the heat and cook until 180°F (82°C). Strain
1.5 g salt the hot mixture to get rid of lumps and add the previously hydrated
5 g gelatin sheets gelatin. Emulsify with melted 62% dark chocolate utilizing a hand
270 g Dominican Republic 62% blender. Refrigerate the mixture for 24 hours and place into an ice
Dark Chocolate cream machine until obtaining the desired texture.

GRAHAM CRACKER COCOA COOKIES GRAHAM CRACKER COCOA COOKIES

266 g whole wheat flour In a stand mixer with the paddle attachment, mix eggs, oil, honey
300 g all-purpose flour and milk. Set aside. Combine all dry ingredients in a mixing bowl.
40 g 100% Cocoa Powder Add the egg mixture and incorporate until a dough forms. Refrig-
100 g sugar erate the dough and let it rest for 45 minutes. Roll out and cut with
8 g salt a sliced bread shaped cookie cutter. Freeze cookies before baking
8 g cinnamon at 350°F (177°C) on textured silicone mats.
20 g baking powder
120 g eggs
100 g canola oil
170 g honey
56 g milk

MARSHMALLOW FLUFF MARSHMALLOW FLUFF

6 g powdered gelatin Bloom the gelatin with the first quantity of water in the mixing bowl
36 g water of the stand mixer. Combine the rest of the ingredients in a pot and
340 g sugar bring to a boil. Slowly pour the hot mixture into the bloomed
110 g invert sugar gelatin and start whipping at max speed until it reaches 100°F
170 g glucose (38°C). Place the mixture in a container until its ready for plating.
85 g water
10 g vanilla extract

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T HE F LU F F E R N U T T E R continued

MOLDED PEANUTS (OPTIONAL) MOLDED PEANUTS (OPTIONAL)

300 g Ecuador 31% White Chocolate Temper white chocolate and mix with the peanut butter at
300 g peanut butter 86°F(30°C). Pipe the mixture into peanut silicone molds. Refrigerate
and unmold once they are crystallized.

CANDIED PEANUTS (OPTIONAL) CANDIED PEANUTS (OPTIONAL)

100 g sugar Combine the sugar, water and peanuts. Bring to a boil and cook
20 g water until white sugar crystals start to form on the outside of the
380 g peanuts peanuts. Reduce the heat on the stove to medium and allow the
20 g butter sugar to caramelize. Stir constantly to avoid burning. Once
caramelized, add the butter and to coat the peanuts. Remove
everything from heat and place on a silicone mat to cool. Once
they are cooler, separate the peanuts individually with your hands.
CHEF’ S T IP S
CONSERVATION/STORAGE ASSEMBLY& FINISHING
Keep each one of the components Place the marshmallow fluff on the bottom of the plate. Put the
refrigerated and protected from graham cracker/cocoa cookie on top of the fluff. Make a quenelle
humidity in air tight containers for up with the ice cream and place it on top of the cookie. Add 4 of the
to 7 days. Cookies should be stored molded peanuts (if using) to the plate and sprinkle some of the
at room temperature in an air tight candied peanuts (if using) as well. Pipe peanut butter on the plate
container. with a small round piping tip. Decorate with milk and dark chocolate
SERVING garnishes and mini nasturtium leafs if desired.
The components of this dessert are
the classic, essential flavors everyone
loves. Get creative and plate it in
differently, you can add and remove
toppings to taste and preference.
You can also try smoking the Dominican
Republic 62% chocolate for a twist on
the classic chocolate ice cream flavor.
POSSIBLE TOPPINGS
Candied Peanuts, molded peanuts,
Caramel (see page 7), whipped cream,
chocolate shavings, piped peanut
butter, crushed cookies

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 YIELD
12 cookies

S A MOA C O O K I E S  ESTIMATED COST

$0.94 - $1.01
per cookie

I N GRED I ENTS IN ST RU CT IO N S
CARAMEL CARAMEL
7g sea salt Heat the first quantity of sugar along with the salt, softened butter,
100 g sugar and glucose. In another pot, caramelize the second quantity of sugar
225 g heavy cream 36% to golden brown. Pour the first mixture onto the caramel and cook
50 g butter to 239°F (115°C). Pour into silicone savarin molds halfway to the top.
75 g glucose Refrigerate and let the caramel harden. Unmold and partially dip
125 g sugar each caramel wheel in Peru/Ecuador Blend 70% Dark Chocolate.
300 g Peru/Ecuador Blend 70% Dark Chocolate Cover the chocolate with toasted coconut flakes.
toasted coconut flakes (as needed)

GRAHAM CRACKER COOKIES GRAHAM CRACKER COOKIES

266 g whole wheat flour Combine all the dry ingredients in a mixing bowl. Add the previously
340 g all-purpose flour mixed eggs, oil, honey and milk with the help of the paddle
100 g sugar attachment. Refrigerate the dough and let rest for 45 minutes. Roll
8 g salt out and cut in circles. Freeze the circles before baking at 350°F
8 g cinnamon (177°C) on texture silicone mats.
20 g baking powder
120 g eggs
100 g canola oil ASSEMBLY& FINISHING
170 g honey Place previously dipped caramel wheels onto each cookie and
56 g milk glue with tempered Peru/Ecuador Blend 70% dark chocolate.
toasted coconut flakes (as needed) Decorate with drizzles of chocolate and toasted coconut.

CHEF’S TIPS
CONSERVATION/STORAGE
Store at room temperature for 1 day or
refrigerate for up to 5 days.
The cookie dough can be stored in the
freezer for up to 30 days before baking.
The caramel can be stored in the
refrigerator for up to 5 days.

FINISHING
Get creative with different shapes and
forms for your creations. Try rectangles,
fully enrobe your caramel, or explore other
fun ways to finish your desserts.

VERSATILE APPLICATIONS
These are great components to use in
other desserts as well. Make extra cookies
and caramel to use for plating or creating
other delicious desserts.

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 YIELD
18-24 portions

C H O C O L AT E MO U S S E ESTIMATED COST
$0.67 - $1.28
per portion

I N GRED I ENTS IN ST RU CT IO N S
CHOCOLATE AND WHIPPED CREAM MOUSSE CHOCOLATE AND WHIPPED CREAM MOUSSE
250 g whole milk In a stand mixer with the whisk attachment, whip the heavy cream
1000 g heavy cream 36% on medium speed until obtaining soft peaks, set aside. In a mixing
80 g sugar bowl, melt the chocolate to approximately 122/131°F (50/55°C) for
+ chocolate selection (choose one:) dark chocolate covertures and 113°F (45°C) for milk and white
* gelatin, if using White Chocolate chocolate covertures.
(see below) In a saucepan, boil the milk and pour over the melted chocolate in
small additions, whisking until smooth and completely incorporat-
DARK CHOCOLATE SELECTIONS
ed.
460 g Growers Choice 71% Dark Chocolate
465 g Ecuador 65% Dark Chocolate Once the chocolate has obtained a temperature of 122 /131°F
490 g Dominican Republic 62% Dark Chocolate (45/55°C), fold in the whipped cream until completely incorporated.
530 g Ecuador 56% Dark Chocolate Pour into desired serving vessels.

MILK CHOCOLATE SELECTIONS

540 g Ecuador 40% Milk Chocolate
570 g Peru 38% Milk Chocolate
590 g Growers Choice 33% Milk Chocolate

WHITE CHOCOLATE SELECTION

18 g gelatin
600 g Ecuador 31% White Chocolate

CHEF’ S T IP S
CONSERVATION/STORAGE
Mousse can be stored in the refrigerator for up
to 5 days and in the freezer for up to 30 days.
POSSIBLE TOPPINGS
Candied Peanuts (see page 6), Caramel (see
page 7), whipped cream, chocolate shavings,
streusel, chopped toasted nuts, crushed
cookies, fresh fruit

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 YIELD
4 cakes
ESTIMATED COST

S A N C R I STO BA L
$8.21 - $8.33 per
cake, $1.02 - $1.04
per slice (8 slices
per cake)
I N GRED I ENTS IN ST RU CT IO N S
CHOUX PASTRY CHOUX PASTRY
80 g milk Bring the milk, water, butter, sugar, and salt to a boil.
80 g water
Off the heat, add the flour. Place back on the heat and use a spatula
75 g butter
to help evaporate any liquid off the dough.
2 g sugar
2 g fine salt Put the dough in a stand mixer fitted with the paddle attachment to
90 g bread flour finish drying out and leave to cool.
140 g eggs Beat the eggs one by one and gradually incorporate them into the dough.
Use a piping bag with a 13mm nozzle to pipe out the choux buns.
Put a thin disk of Craquelin topping on top of the pipped out choux.
Bake in a convection oven at 355°F (180°C) for approx. 25 minutes. If
necessary, keep evaporating the liquid from the choux for an extra 5
minutes at 340°F (170°C).

ORANGE MARMALADE ORANGE MARMALADE

540 g oranges Boil the whole oranges for 30 minutes. Cut them into small pieces.
40 g unsalted butter Caramelize the sliced oranges, butter and brown sugar in a pan.
40 g brown sugar Add half the white sugar and half the orange juice, and cook.
120 g white sugar
65 g invert sugar Once the liquid has evaporated, add the other half of the sugar and
165 g orange juice orange juice. At the same time, add the corn starch and cook out.
14 g corn starch Take the mixture off the heat. Add the gelatin and liqueur. Set aside.
15 g Grand Marnier
5 g gelatin - 200 bloom COFFEE & MILK CHOCOLATE MOUSSE
25 g water Melt the chocolates. Bloom the gelatin in cold water. Add the
bloomed gelatin in the hot coffee.
COFFEE & MILK CHOCOLATE MOUSSE Add the hot coffee to the chocolates and vigorously mix together until
250 g espresso coffee an elastic, shiny texture forms in the center. The temperature of the
1000 g heavy cream 36% mixture should be under 105 F (40 C).
600 g Growers Choice 33% Milk Chocolate
160 g Ecuador 65% Dark Chocolate Incorporate the partially whipped cream and mix thoroughly.
10 g gelatin - 200 bloom
50 g water ASSEMBLY& FINISHING
Cut out a layer of choux pastry and place it in a
14cm ring, completely cover it with marmalade
and place another layer of pastry on top. Freeze.
CHEF’ S T I P S
Prepare the mousse, place it in a 16cm
CONSERVATION/STORAGE mold and add the prepared insert.
The finished entremet can be stored for up Freeze.
to 5 days refrigerated and up to 30 days
in the freezer. Be sure to add any finishes Finish off by spraying on some
before serving. neutral glaze and add some
chocolate decorations.
SERVING
The components of this dish are incredibly
versatile. You can create your own plated
dessert, verrine, or petit gateau using these
same bases. We recommend an indulgent
chocolate mousse cup with squares of
pastry and a drizzle of marmalade.

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 YIELD
18-24 portions

DA R K CH O CO L AT E F U D G E ESTIMATED COST
$0.15 - $0.17
per portion

I N GRED I ENTS IN ST RU CT IO N S
80 g Ecuador 56% Dark Chocolate In a saucepan, bring the cream to a boil. Set aside.
250 g heavy cream 36%
In a saucepan, make a caramel with 100g of sugar. Cook to 374°F
75 g glucose
(190°C). At this temperature, add the hot cream slowly, stirring
250 g sugar
constantly with a whisk until fully incorporated.
25 g unsalted butter (cubed)
2g coconut extract Add the remaining sugar and glucose, then continue cooking,
100% Cocoa Powder (as needed) stirring constantly until the temperature reaches 230°F (110°C).
Remove from heat and cool to 122°F (50°C). Add the cubed butter,
coconut extract and dark chocolate, stirring constantly with a whisk
to create a smooth and shiny texture.
Place the fudge in a rectangular mold. Let cool for 1 hour. Cut with
a hot knife into the desired shape. Dust with Cocoa Powder.

CHEF’S TIPS
CONSERVATION/STORAGE
Keep refrigerated in an airtight container for up to 2 weeks

SERVING
This fudge is the ultimate flexible staple. Cut in tiny bites to
serve as an extra amenity/treat, sell it in small or large sizes
on its own, or use it as part of a dessert with other delicious
components.

TOPPINGS & MIX INS

Have fun with your fudge and alter it based on the season,
special events, or based on what you have on hand. Replace
the coconut extract with instant coffee, other extracts, or
maybe even liquors for a new flavor profile. Add in or top with
different ingredients like sesame seeds, dried fruit, or coconut
for an added touch.

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 Designed by Red Herring Design Inc.

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