Chocovic
Inspirational Recipes
by Rémy Delette
RÉMY DELETTE
MASTER PASTRY CHEF
Head of Chocolate Academy
Belgrade
@remydelette
“Pastry chefs are in the business of making people happy
with their creations.”
Since a very young age, Rémy Delette is passionate
about pastry. He learned cooking and baking at the
Lycée Alexandre Dumas in Strasbourg, France. After his
learning he worked at the Le Royal hotel in Luxembourg
where he completed his training as a pastry chef. A few
years later, continuing this journey of learning, got to
work at the Reunion Island and Bora Bora. Then in
Jeddah as Pastry Sous-Chef for the Assila hotel for a
few years. Rémy Delette continues to deepen its
knowledge and now works as Head of
Chocolate Academy Belgrade at Barry Callebaut.
CAPPUCCINO CAKE
Coffee Biscuit Procedure
1. Combine eggs, egg yolks, instant coffee, sugar and whipp.
Ingridients:
Egg yolks 175g 2. Make a meringue with egg whites and brown sugar.
Eggs 450g 3. Combine both mixes and add the flour (previously sieved)
Sugar 340g and the melted clarified butter.
Instant Coffee 12g
4. Spread it on at 40x60cm frame and bake at 180°C for
Egg whites 285g
18 to 20 minutes,
Brown Sugar 130g
Flour 150g 5. Cut it using a ring of 14cm diameter.
Clarified Butter 75g
Praline Croustillant Procedure
Ingridients: 1. Melt the chocolate at around 40°C.
Chocovic | Praline de avellanas 100g 2. Add the praline and the crunchy biscuit.
Chocovic | Zeylon 50g
Crunchy biscuit 70g
Coffee creme brulee Procedure
Ingridients: 1. Combine gelatin powder with water to make a gelatin mass.
Cream 325g 2. Warm up the coffee beans at 160°C for 3 minutes.
Coffee beans 35g
3. Bring to boil 650g of cream, add warm coffee beans and
Gelatin powder (200 bloom) 4g
Water 24g let it infuse for 5 minutes.
Coffee Infustion 300g 4. Sieve the infusion and weight back up to 600g, if needed.
Milk full fat 60g 5. Combine the infusion with milk and make it warm.
Vanilla beans 0,5g 6. Make a dry caramel with the sugar (A). Deglaze with
Sugar (A) 50g
the hot liquid.
Sugar (B) 10g
Egg yolks 60g 7. Mix egg yolks with sugar (B), add to the hot liquid and cook
it to 85°C.
8. Add the gelatin mass and sieve it.
9. Cool down and pour into the molds of 14cm diameter
and freeze it.
Zeylon Chocolate Mousse Procedure
Ingridients: 1. Boil the milk. Pour over the egg yolks combined with the sugar.
Milk 125g 2. Cook to 85°C.
Egg yolks 25g 3. Pour over the melted chocolate and create an emulsion.
Sugar 12g
4. At 40°C, incorporate the whipped cream in 3 times.
Chocovic | Zeylon 280g
Cream 225g
CAPPUCCINO CAKE
Napal, Coffee Glaze Procedure
Ingridients: 1. Combine gelatin powder with water to make a gelatin mass.
Gelatin powder (200 bloom) 6g 2. Melt the chocolate at 40°C.
Water 36g 3. Boil the cream, and add the gelatin.
Cream 450g
4. Pour over the chocolate and create an emulsion.
Neutral glaze 300g
Chocovic | Napal 750g 5. Warm up the neutral glaze at 70°C and add to the mix.
Marc de cafe 4g 6. Finish the emulsion without incorporated air.
7. Rest overnight in the fridge at 4°C.
8. Warm up the glaze to 26/28°C, add the marc de cafe and us it.
Assembly Procedure
Ingridients: 1. Spread it in a ring of 14cm diameter, place the biscuit on top,
Coffee Biscuit 75g and freeze it.
Praline Croustillant 100g 2. Place the crunchy insert in the center of a 16m diameter ring.
Coffee creme brulee 200g
3. On top of it place the Coffee creme brulee.
Zeylon Chocolate Mousse 300g
Napal, Coffee Glaze Q.S. 4. Pipe the Zeylon chocolate mousse on the side and on top
Chocolate Decors Q.S. until the top of the ring.
5. Freeze it.
6. Glaze it with the Napal coffee glaze at 28°C.
7. Finish it by placing the chocolate decors.
GOURMAND CARAMELIZED PISTACHIO
Sable biscuit Procedure
Ingridients: 1. Make the butter softer.
Butter 264g 2. Add the sugar and sifted dry ingredients.
Sugar 236g
3. At sanding stage add the egg yolks.
Flour 370g
Baking Powder 18g 4. Mix and roll to 6mm.
Salt 4g 5. Refrigerate it, then cut the desired shapes.
Egg yolks 112g 6. Bake in the ventilated oven at 180°C for 11 to 12 minutes.
Raspberry Pepins Procedure
Ingridients: 1. Heat the raspberry at 40°C.
Frozen raspberry 300g 2. Mix the sugar with pectin, then add to the warm fruit.
Sugar 42g
3. Bring it to boil for 2-3 minutes.
Pectin NH 3,6g
4. Pipe it to the molds and freeze it.
Caramelized Pistachio Procedure
Mousse 1. Caramelize white chocolate in the oven at 110°C for about
Ingridients: 30-40 minutes.
Chocovic | Napal 410g 2. Mix once caramelized.
Cream (A) 175g 3. Boil the cream (A), pour over the chocolate and create
Pure Pistachio Paste 80g
an emulsion.
Cream (B) 425g
4. Whipp the cream (B), when the ganache is at 30°C, fold
the whipped cream in 3 times.
White Chocolate Spray Procedure
Ingridients: 1. Melt separately the ingredients at 40°C.
Chocovic | Napal 75g 2. Combine together and use at 40°C to spay on frozen cake.
Chocovc | Cocoa butter 75g
Assembly Procedure
Ingridients: 1. Place the raspberry pepins in the center of a tarte ring of
Sable biscuit 25g 8cm diameter, and fill the mold to the top with the
Raspberry Pepins 20g Caramelized Pistachio Mousse, and then freeze it.
Caramelized Pistachio Mousse 70g
2. Spray the mousse, using the white chocolate spray at 40°C.
White Chocolate Spray Q.S.
Chocolate Decors 3. Place it on top of a Sable Breton.
4. Pipe a drop of Caramelized pistachio mousse on top,
using a plain nozzle of 14mm diameter.
5. Place chocolate decors on top of it.
CRUNCHY CARAMELIZED
HAZELNUT TARTE
Cocoa Sable dough Procedure
1. Make the butter softer.
Ingridients:
Butter 132g 2. Add the sugar and sifted dry ingredients.
Sugar 118g 3. At sanding stage add the egg yolks.
Flour 160g 4. Mix and roll to 6mm.
Cocoa Powder 25g
5. Refrigerate it, then cut the desired shapes.
Baking Powder 9g
Salt 2g
Egg yolks 56g
Pastry Cream Procedure
Ingridients: 1. Bring to boil the milk with vanilla.
Milk full fat 250g 2. At the same time mix egg yolks with sugar and corn starch.
Egg yolks 50g 3. Combine with the hot milk and bring back to boil for 3 minutes.
Sugar 30g
4. Incorporate the butter and let it cool down at 4°C.
Corn Starch 25g
Butter 20g
Iroko Frangipane Procedure
Ingridients: 1. Soften the butter and mix it with sugar.
Butter 82% 100g 2. Add the hazelnut flour and eggs.
Sugar 75g
3. Then add the pastry cream.
Hazelnut flour 100g
Eggs 100g 4. Incorporate the Iroko filling.
Pastry cream 80g
Chocovic | Iroko filling 100g
Soft Salted Caramel Procedure
Ingridients: 1. Make a dry caramel with sugar.
Sugar 190g 2. At the same time, bring cream, glucose and butter to boil
Cream 35% 135g 3. Pour over the caramel to stop it and make sure to dissolve
Glucose 20g
it totally.
Salt 0,2g
Butter 50g 4. Add the butter and make an emulsion.
5. Let it cool down to room temperature before unsing it.
CRUNCHY CARAMELIZED
HAZELNUT TARTE
Zeylon whipped ganache Procedure
Ingridients: 1. Mix the water and gelatin powder together to make a
Gelatin powder (200 bloom) 3g gelatin mass.
water 18g 2. Make a ganache by warming the liquid cream (A) and milk.
Cream (A) 110g
3. Bring to the boil and add the gelatin mass.
Milk 35g
Chocovic | Zeylon 126g 4. Pour the liquid over the chocolate and make an emulsion
Cream (B) 255g using a hand blender.
5. Add the cold cream (B) and blend agian.
6. Cool quickly and refrigerate overnight.
7. Whipp when needed to obtain a smooth texture.
Assembly Procedure
Ingridients: 1. In the desired mold place the cocoa sable, and pipe on
Cocoa Sable dough 20g top of it the Iroko frangipane.
Iroko Frangipane 40g 2. Bake it in a ventilated oven at 175°C for 16 to 18 minutes.
Soft Salted Caramel 20g
3. Using a pre-crystalized Quador chocolate, make a band
Zeylon whipped ganache 40g
Chocolate Decor Q.S. of 31cm by 2.5cm to cover all around the cocoa sable base.
Mona Lisa | Mini Cake top Q.S. 4. Let it totally crystalize, then take out the Rhodoid.
- Dark Chocolate 5. In the center pipe the soft salted caramel.
Mona Lisa | ButterCurlies Q.S.
6. Pipe the zeylon whipped ganache using a star nozzle.
- Dark Chocolate
7. Finish the tart by placing the Mona Lisa decor on top.
VANILLA PASSION
Exotic Marmalade Procedure
1. Heat the fruit purees and vanilla at 45°C.
Ingridients:
Passion fruit puree 150g 2. At the same time mix the sugar and pectin.
Mango fruit puree 100g 3. Add it to the warm fruit purees and bring it to boil
Sugar 62g for 2-3 minutes.
Pectin NH 4g
4. Let it cool down at 4°C before using.
Vanilla pod 1g
Exotic Ganache Procedure
Ingridients: 1. Make a dry caramel with the sugar.
Sugar 72g 2. At the same time, heat the fruit puree.
Passion fruit puree 80g 3. Add it to the caramel to stop it and make sure that is
Mango fruit puree 56g
properly dissolved.
Butter 32g
Chocovic | Napal 104g 4. Let it cool down at 70°C and add the butter.
Chocovic | Cocoa butter 40g 5. Pour over the chocolate, cocoa butter and make an
emulsion using a hand blender.
6. Let it cool down at 26-28°C before piping it to the shells.
Assembly Procedure
Ingridients: 1. Using the pre-crystallized orange and yellow colored
Chocovic | Napal Q.S. cocoa butter create the decors in the mold.
Exotic Marmalade 2
2. Spray it with the pre-crystallized white cocoa butter.
Exotic Ganache 4
Mona Lisa | Orange E-Free Q.S. 3. Make the shells using a pre-crystallized Napal chocolate.
Colored Cocoa Butter 4. Pipe the Exotic Marmalade and then the Exotic ganache
Mona Lisa | Yellow E-Free Q.S. that is around 27°C.
Colored Cocoa Butter 5. When it is totally crystallized use the pre-crystallized
Mona Lisa | White E-Free Q.S.
Napal chocolate to close the praline.
Colored Cocoa Butter
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