CAKE
Recipes
From the
Cake Table
EACH RECIPE
LESS THAN 10 STEPS
DELICIOUS
DESSERTS
THAT CAN BE ENJOYED
BY THE WHOLE TABLE.
WE HAVE PUT
TOGETHER SOME
RECIPES FOR YOU
TO CREATE
CHOCOLATE
MOMENTS.
FROM VEGAN TO GLUTEN-
FREE, WE HAVE THE WHOLE
TABLE COVERED WITH REAL
BELGIUM
CHOCOLATE
DESSERTS
YOU CAN RELY ON.
How to create
Chocolate Moments
Here at Callebaut®, we understand the day-to-day
struggles when creating a menu that appeals to diners,
offers good profit margins, and also meets common
dietary requirements or lifestyle choices.
It can be difficult to create dishes that offer variety and
cater to all without compromising on taste or quality.
We have devised a four-part guide full of indulgent recipes
to cover every consumption occasion.
Right from the first meal of the day to the after-dinner
chocolate delivered with the bill, our guide will help you to
leave a lasting impression on customers every time.
Minette Smith
Head of Chocolate Academy
South AfricaTM Centre
MILKTART CAKE favourite
L
LO C A
WITH WHITE CHOCOLATE
Yield: 8
Ingredients Method
For the cake:
210 g Callebaut® W2 1. Pre-heat the oven to 180°C.
Chocolate Callets 2. Melt the Callebaut ® Chocolate Callets and butter.
150 g butter 3. Gradually stir in the egg yolks to the chocolate mixture.
125 g egg yolks 4. Whip up the egg whites, add the sugar and beat to a stiff peak.
85 g cake flour 5. Fold in the whipped egg whites with the flour into the chocolate
175 g egg whites mixture. Do not over mix.
120 g sugar 6. Pour the batter into 2x20cm greaseproof paper lined cake tins.
5 g ground cinnamon 7. Bake for 25-30 minutes. Alternatively, insert a skewer and if it comes
out clean it is ready.
For the filling:
333 g full cream milk 1. Heat the milk and butter until warm.
5 g butter 2. Combine the flour, corn flour, egg and sugar in a bowl and beat
5 g flour until smooth.
15 g corn flour 3. Add the warm milk mixture to the egg mixture and return to
the stove, cook until thickened.
1 egg
4. Pour 100 g of mixture in-between layers of cooled sponge.
45 g sugar
5. Finish off with 100 g of filling on top.
For the base:
100 g Callebaut® Gold 1. Melt the Callebaut ® Chocolate Callets and mix in the Callebaut ®
Chocolate Callets Pailleté Feuilletine.
80 g Callebaut® Pailleté 2. Spread between 2 sheets 5mm thick and cut out.
Feuilletine 3. Place cake on top of the base.
APPROX. SUGGESTED
COST PER SELLING PRICE
PORTION PER PORTION
R10 R55-R65
GOLD
CHEESECAKE
Yield: 8
Ingredients Method
200 g Callebaut® Gold Chocolate Callets 1. Whip the cream.
Mona Lisa® Gold Powder 2. Mix the castor sugar and cream cheese
130 g double cream together.
120 g castor sugar 3. Melt the Callebaut ® Chocolate Callets and add
to the cream cheese mix.
340 g cream cheese
4. Fold in the cream.
50 g butter
5. For the base, melt the butter and blend the
150 g gluten-free digestive biscuits
biscuits, then fold the biscuits through the
butter.
6. Press the biscuit crumb into the base of an
8 inch tin.
7. Pipe the cheesecake mix onto the biscuit base
and refrigerate.
8. Top with crumbled biscuits before slicing.
9. Decorate with Mona Lisa® Gold Powder.
APPROX. SUGGESTED
COST PER SELLING PRICE
PORTION PER PORTION
R13 R60-R65
RED VELVET CAKE
LOAF SHAPE
Yield: 10
Ingredients Method
For the red velvet cake:
30 g Callebaut® Cocoa 1. Preheat the oven to 170°C. Grease two loaf tins and line the bottoms
Powder with a piece of greaseproof paper.
250 g flour 2. In a medium bowl, sift together flour and salt. Set aside.
5 ml salt 3. In a standing mixer fitted with the paddle attachment, beat butter
100 g butter and sugar together on medium speed until light and fluffy.
Scrape down the sides and bottom of the bowl as necessary.
350 g sugar
4. Add eggs one at a time, mixing well between each addition.
2 eggs
Add vanilla and beat until combined.
5 ml vanilla
5. Add the flour and mix until just combined.
30 ml boiled water
6. Add boiling water to the Callebaut ® Cocoa Powder, mix until smooth
60 ml beetroot juice and add it to the mixer.
250 ml buttermilk 7. Combine the beetroot juice, buttermilk, vinegar and bicarbonate of
5 ml vinegar soda and, with the mixer on low speed, add the wet ingredients and
5 ml bicarbonate of soda beat just until combined. Do not over mix.
8. Divide batter evenly between the loaf tins. Bake for 30-35 minutes
or until a toothpick inserted into the centre comes out clean.
9. Allow cakes to cool in the tins on a wire rack until they are easy to handle,
then remove from the tins and allow to cool completely on a wire rack.
For the Ruby filling:
210 g Callebaut® Ruby 1. Combine the milk, cream and Mona Lisa® Power FlowerTM Red, and warm.
Chocolate Callets 2. Soften the gelatin sheets in cold water. Once soft, add it to the
0.5 g Mona Lisa® warm milk.
Power FlowerTM Red 3. Add the glucose to the milk.
125 g milk 4. Melt the Callebaut ® Chocolate Callets to 35°C. Add and mix well.
405 g cream 5. Leave to crystallise for 24 hours.
5 g gelatine sheets 6. Whip the cream cheese and fold into the chilled mixture.
40 g glucose 7. Whip until fluffy before use.
100 g cream cheese
APPROX. SUGGESTED
COST PER SELLING PRICE
PORTION PER PORTION
R13 R60-R65
CHOCOLATE
CRUMBLE CAKE
Yield: 10
Ingredients Method
For the chocolate cake:
30 g Callebaut® Cocoa Powder 1. Preheat the oven to 180°C.
10 g baking powder 2. Line a baking tray with baking paper.
130 g cake flour 3. Mix all of the dry ingredients together.
200 g castor sugar 4. Whip the egg whites to a stiff peak.
5 g salt
5. Combine the dry ingredients with the wet
100 g egg whites ingredients.
70 g egg yolks
6. Fold in the egg whites in 3 stages.
5 g vanilla paste
7. Transfer to the tray and bake for 15-20 minutes.
93 g oil
110 g boiling water
For the sauce:
500 g evaporated milk 1. Pour the sauce over the cake after baking
80 g sugar while still hot. Allow to cool.
For the ganache:
150 g Callebaut® 811 Dark Chocolate Callets 1. Melt the Callebaut ® Chocolate Callets and
150 g Callebaut® 823 Milk Chocolate Callets evaporated milk together in the microwave.
120 g evaporated milk 2. Pour over the cake once the cake has cooled.
For the mousse:
200 g Callebout® Chocolate Mousse Powder 1. Whip the Callebaut ® Mousse Powder and full
60 g Callebaut® PNP cream milk until stiff.
250 ml full cream milk 2. Fold in the Callebaut ® PNP.
For the crumble:
20 g Callebaut® Cocoa Powder 1. Mix all together until it resembles a crumble.
120 g flour 2. Bake at 180°C for 10-12 minutes, stirring
120 g unsalted butter 3 times.
100 g brown sugar 3. Add hazelnuts halfway through baking.
Pinch of salt 4. Stir regularly until finished.
100 g chopped hazelnuts (skin removed)
APPROX. SUGGESTED
COST PER SELLING PRICE
PORTION PER PORTION
R14 R60-R65
CARROT
CUPCAKES
Yield: 40
Ingredients Method
For the carrot cake:
500 ml sugar 1. Preheat oven to 170°C. Grease two muffin
3 eggs tins (24).
250 ml oil 2. Whisk the sugar and eggs together until fluffy
in a stand mixer with a whisk attachment.
750 ml flour
3. Slowly add the oil while the mixer is running.
5 ml baking powder
In another large bowl, whisk the flour, baking
5 ml bicarbonate of soda powder, bicarbonate of soda, salt and
Pinch of salt cinnamon together. Add the flour mixture to
10 ml cinnamon ground the wet ingredients.
625 ml grated carrot 4. Mix the ingredients together until just
combined. Fold in the carrots and pineapple.
250 ml crushed pineapple
5. Pour the batter evenly into the cupcake pan
and bake for 10-15 minutes. Test the centre
with a toothpick. If it comes out clean, the
cakes are done. Allow to cool on a wire rack.
For the gold ganache:
400 g Callebaut® Gold Chocolate Callets 1. In a heat safe bowl, add the Callebaut ®
220 g cream Chocolate Callets and pour the cream over
the callets.
2. Melt in the microwave at 10 second bursts
until the callets are melted. Stir to combine
and allow to cool.
APPROX. SUGGESTED
COST PER SELLING PRICE
PORTION PER PORTION
R2 R25-R30
Create
CHOCOLATE MOMENTS
with our top tips
FAVOURITE DESSERTS
CAN BE ADAPTED
to meet dietary requirements,
without compromising on
QUALITY OR TASTE.
FOCUS ON SERVING
DELICIOUS
DESSERTS
that appeal to everyone by looking
at quality ingredients and tasty CHOCOLATE TREATS ARE
flavour combinations. NOT CONFINED TO
POST-MEAL DESSERTS,
serve across the day by offering
pastries in the mornings,
cakes and biscuits in-between
meals, alongside more
DECADENT DESSERTS.
CHOOSE CHOCOLATE
SUITABLE
FOR VEGANS,
such as Callebaut® 811 Dark
Chocolate, and opt for non-dairy
alternatives to butter for
VEGAN-FRIENDLY DESSERTS.
Switch your usual flour to FOR MORE INSPIRATION,
GLUTEN-FREE CHECK OUT OUR SERVING
SUGGESTIONS ONLINE
ALTERNATIVES GLUTEN-
for a gluten-free bake. FREE WWW.CALLEBAUT.COM
DESSERTS ARE
STILL TREATS,
often free-from desserts are
perceived as less indulgent
and less tasty,
but this is not the case.
Use the same flavour descriptions
for all the desserts on your menu.
CREATE CALLEBAUT’S
RUBY GLAZE
Temper 150 g Ruby chocolate
to 31°C.
Add 115 ml grape seed oil.
Add a splash of beetroot powder
for emphasised colour.
EASY PEASY REAL
CHOCOLATE
SAUCE
20 ml fresh cream
25 g Callebaut® Chocolate Callets
Place the cream and callets in a
small bowl and heat gradually in
the microwave, stirring every 20
seconds until you have a smooth,
creamy chocolate sauce.
ADD SOME
DECORATION
TO YOUR
CHOCOLATE
MOMENTS
#MAKEITEXTRAORDINARY
www.monalisadecorations.com
Mona Lisa® Mona Lisa® Mona Lisa® Mona Lisa® Mona Lisa®
White Butter Curlies Dark Butter Curlies Marbled Butter Curlies Snobinettes Large Dark Chocolate Pencils
CHW-DE-19930E0-999 CHD-DE-19933E0-999 CHX-DE-19931E0-999 CHD-CV-19927E0-999 CHD-PC-19938E0-999
Mona Lisa® Mona Lisa® Mona Lisa® Mona Lisa® Mona Lisa®
White and Dark Decostripes Zebra Rounds White Chocolate Shells Dark Chocolate Shells Marbled Petits Fours Cups
CHX-PS-19821E0-999 CHW-PS-19815E0-999 CHW-TS-19952E0-999 CHD-TS-19950E0-999 CHX-CP-90360E0-A99
Mona Lisa® Mona Lisa® Mona Lisa® Mona Lisa® Mona Lisa®
Guitar Sheets Milk Chocolate Coated Strawberry Meringue Meringue Drops Sprinkler Cooling Spray
ACC-20022-999 Popping Candy Sprinkler Drops Sprinkler COW-DR-3015-999 ACC-19417-999
CHM-PN-6329-EX-999 COF-DR-6104-999
Mona Lisa® Mona Lisa® Mona Lisa® Mona Lisa® Mona Lisa®
PowerFlower White 50g PowerFlower Blue 50g PowerFlower Red 50g PowerFlower Yellow 50g Pencils and Candle
Non Azo Non Azo Non Azo Non Azo Assortment 110mm
CLR-19428-999 CLR-19429-999 CLR-19430-999 CLR-19431-999 CHX-PC-21598E0-999-1
Mona Lisa® Mona Lisa® Mona Lisa® Mona Lisa® Mona Lisa®
Copper Powder Silver Powder Gold Powder Salted Caramel CrispearlsTM White Chocolate CrispearlsTM
CLR-19166-999 CLR-19167-999 CLR-19165-999
#COLOURIT
#TEXTUREIT
#SHAPEIT
Mona Lisa®
Dark Chocolate CrispearlsTM
Mona Lisa®
Milk Chocolate CrispearlsTM #TASTEIT
CRAFT YOUR
FUTURE
Starting a new Chocolate
chapter in Africa.
As the very first on the African continent, aligned with
24 other Chocolate AcademyTM centres worldwide, the
Chocolate Academy South AfricaTM Centre connects
generations of chocolate professionals, chefs and
aficionados to share this original tradition and unique
dedication to the greatest chocolate products from
around the world.
Together with you, we are ready to write remarkable new chocolate
stories, and continue this unique heritage in our state-of-the-art
environment with world-renowned chefs to help run our courses.
These chefs all have extensive knowledge, expertise and experience
in the field of chocolate.
Whether you want to learn the basic skills of tempering, or master
the art of creating refined chocolate pastries and desserts,
we welcome the opportunity to share our passion and expertise
with you, to expand and fulfil your chocolate creativity.
Chocolate Academy South Africa
chocolateacademy_southafrica
www.chocolate-academy.com
SCAN HERE TO TRACE BACK YOUR CHOCOLATE!
TO TRACE BACK TO FARMS (MILK & DARK ONLY)
C7F8750234 (MILK - TRACEABLE)
1F33B4C1CB (DARK - TRACEABLE)
DISCOVER RECIPES AND MORE
AT WWW.CALLEBAUT.COM
