HORECA

SUMMER CAMPAIGN

Culture
Recipe Ideas for

Freaks

Booklet n° 6/12 June 2021

Summer is finally here! We’ve never longed for anything more as restaurants, cafes, bars and
brasseries across Europe are gradually reopening. Customers are hungry for freedom, for sharing,
for new experiences, for escape, and for travel following the long months of confinement. The aim
of the Chocolate Academy™ is to help you offer these experiences without traveling abroad.

We are therefore by your side to prepare the most attractive summer menu that will
meet your customer’s craving needs for tasty and indulgent food experiments. In
collaboration with the Chocolate Academy™ Chefs Dries Delanghe and Francisco
Moreira, we’ve created 12 original desserts, inspired by 12 travel profiles and the
key food trends of this year. Let’s make the best out of this summer!

Food trends of the year

Spices 65% of consumers

like to try new
Whole
& roots from specific
regions of countries
around the world1
Grains
Consumers are craving new experiences and their palates are
Between 2014 and 2019, the indexed number of food and
now awakening to more adventurous flavour profiles. At the
same time, they are much more aware of what they are eating,
The fiber content of beverage launches tracked with a fibre-related claim grew

and how food can affect mind and body. Cardamom – a spice
whole-grain wheat is 9%.3 There’s thus no doubt this year will be all about grains!
Whole grains —whether they’re rice, bread, or quinoa —
originally common in Middle Eastern and Arabic foods – gains
are a key component of any nutritious diet. Whole wheat
popularity in the west thanks to its many health benefits. Also
flour, whole oats, brown rice, etc. are abundant in fiber,
cinnamon will be popular in dishes this year. It has been our
favourite household spice for ages, and has been used around
of the dry weight 2 which may help digestion, and have a range of health
benefits. Its protein mostly comes in the form of gluten
the world for centuries. And that is no wonder, as cinnamon can
and is a good alternative for people with a vegan diet.
lower blood sugar levels and has an anti-diabetic effect.

1
FMCG Gurus, 2020
2
Healthline, Wheat 101: Nutrition Facts and Health Effects
3
Healthline, Fiber trends: Good for gut, good for Earth
Recipe

Feed My
Brain

Feed My Brain is the ultimate brain food that puts every Culture
Freak in the mood! The sweetness and creaminess of the Cacao
BarryTM ZéphyrTM white chocolate 34% and the butternut balances out
the spices of the delicious dessert and perfectly pairs with them. The
added touch of the whole wheat sable makes the picture complete.

plate provided by Sarah-Linda Forrer • www.sarahlindaforrer.com

 Whole wheat sable

Recipe
Soften the butter with the sugar, salt and the seeds of the scraped out vanilla bean in a table top mixer fitted with the paddle
attachment. Add the eggs little by little while continuing to mix. Add the hazelnut powder followed by the sifted flour and potato
starch. Mix until a homogenous dough is obtained. Sheet or roll out the dough between two sheets of parchment paper until the
desired thickness is reached. Place in the freezer until the dough is hard. Take the sheet of dough out of the freezer and cut out

Feed My
small circles of different diameters. Place the circles on a baking tray lined with a silpat silicone mat and place another silpat
silicone mat on top. Bake for 15 minutes at 160°C. Take out of the oven and leave to cool down. Store in an airtight container at
room temperature.

Spiced caramel

Bring the cream to a boil with the scraped-out seeds of the vanilla, the crushed cinnamon stick, star anise, cardamom powder and the
cornstarch. Heat up the glucose and add the sugar little by little, and cook until a dark caramel is obtained. Deglaze the caramel with the
warm cream. Bring everything back to a boil and strain over the chocolate (Cacao BarryTM ZéphyrTM Caramel 35%) and butter. Mix the

Brain
caramel with an immersion blender until a smooth emulsion is obtained. Leave to cool down and store in the fridge until needed.

Zéphyr whipped ganache

Bring the milk to a boil with the glucose and pour over the Cacao BarryTM ZéphyrTM white chocolate 34% and the gelatin mass.
Mix with an immersion blender until a smooth emulsion is obtained. Add the cold liquid cream and mix again. Leave to crystallize
in the fridge for a minimum of 12 hours. Pour the liquid ganache in a table top mixer fitted with the whisk attachment and whip at
medium speed until the desired consistency is reached. Place the whipped ganache in a piping bag fitted with a round piping
tip and keep in the fridge until needed.

Butternut confit

Bring the water with the sugar and the spices to a boil. Peel and cut a fresh butternut into small cubes, place in a vacuum bag
and pour the syrup over the cubes. Seal the vacuum bag and cook in the steamer at 100°C for 20 to 25 minutes. Leave to cool
down and reserve in the fridge.

Butternut compote

Mix the sugar with the pectin. Heat up the fresh butternut cubes, puree and the water in a cooking pot to 40°C. Now add the

Play
sugar and pectin mixture. Bring to a boil and cook until the butternut cubes are soft. Mix with an immersion mixer until a smooth
compote is obtained. Pour into a bowl and leave to cool down. Keep in the fridge until needed.

video
Let’s put it all together now!
Whole wheat sable Spiced caramel Zéphyr whipped Butternut confit Butternut compote

324g Butter 375g Cream

ganache
5g Cardamom 250g Butternut cubes
01
STEP
02
STEP
03
STEP

Pipe dots of different sizes of the Zéphyr Hollow out some of the dots with a small Finish the plate with the butternut confit cubes
135g Sugar 1p Vanilla bean seeds 250g Butternut puree
225g Whole milk whipped ganache on a plate. Place a piece Parisienne spoon and pipe in the butternut and some small fresh thyme leaves.
2p Vanilla bean 1p Cinnamon stick 2p Star anise 50g Water
40g Glucose of sable on some of the dots and pipe dots of compote as well as some dots on the plate.
162g Hazelnut powder 2p Star anise 1p Vanilla 100g Sugar
90g Cacao BarryTM whipped ganache on top of the sable again. Also pipe some dots of the spiced caramel.
5g Salt 3g Cardamom 3p Cloves 5g Pectin NH
ZéphyrTM white
135g Eggs powder 100g Sugar

Chef’s tip!
chocolate 34%
675g Whole wheat flour 15g Cornstarch 100g Water
33g Gelatin mass
54g Potato starch 5g Salt 100g Butternut cubes
530g Cream
500g Sugar

By using a whipped ganache instead of a regular

50g Glucose
100g Cacao BarryTM
ZéphyrTM

50g
Caramel 35%
Butter
chocolate mousse, you can make a large quantity
at the beginning of the week. Store it in the fridge for
Approx. cost Suggested selling Profitability
per portion price per portion
0,64€ 9,90€ 9,26€ / 1447% several days and whip what is needed when serving.
Unbox Creativity.

00ARE
1BEANS % OF OUR COCOA
SUSTAINABLY
SOURCED.
Because chefs and farmers are at the heart of the fight to ensure sustainable cocoa farming
that respects both the environment and individuals, we have decided that from now on more
than 1,000 of our chocolate and cacao based products will support the Cocoa Horizons
Foundation. A collective commitment that makes a real difference in improving the lives of
farmers, eradicating child labor and bringing us closer each day to our goal of achieving a
positive impact on deforestation and our carbon footprint by 2025.

FARMERS AND CHEFS, TOGETHER, WE LET NATURE THRIVE.

Learn more about all the results and initiatives on cacao-barry.com

D CH E F S , T
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Learn all about our STAR
product of this recipe:

Cacao Barry Zéphyr

O UTM
R B R A N D S A S S E T STM 8

Logo
white chocolate 34% With bold clean forms and lines that feel SINGLE COLOUR LOGO
connected without truly being so, our logo
feels balanced, composed and elegant; working
as a crest which can be used across each of our
touch points.
Cacao BarryTM Zéphyr
Our logo: white chocolate 34% is very fluid
TM

with a smooth texture and an intense whole milk taste. The

• Uses one colour only and can appear in
either black or white.
rich taste of milk •and cocoa
Can be butter,
used over from
imagery which
but must avoidit gets its
busy or cluttered areas. One colour logo: One colour logo: One colour logo:
exceptional smoothness, isindependently
• Can be use perfectly balanced
or locked up out.
black white black on brand paint swash

within the paint. (Refer to the paint/logo

lockup section for guidance.)
Mona Lisa 3D Studio invites you to a new universe
• Must respect minimum size and clearance
areas at all time.
® SIZE
Use our decoration
MINIMUM CLEARANCE AREA
where chocolate craftsmanship merges with
ABOUT CACAO BARRYTM ZÉPHYRTM WHITE CHOCOLATE 34% Logo > 7 cm

•
NOTE: A master set of logos is available to be
Exceptional smoothness and creaminess
used. (ideal
The approved logo for mousse
has been drawn and
FOLDER: ML logo standard
Logo < 7 cm
items from Mona Lisa™ advanced technology. It is the first and only
studio in the world where your creations or
to elevate your dessert:
artworked and therefore must not be recreated
preparations, macaron ganache and ice creams)
FOLDER: ML logo < 7cm ®
or changed any way. Logo < 3 cm

• Strong flavour of whole milk

FOLDER: ML logo < 3cm ®
designs are 3D printed in real, delicious chocolate

• Subtly sweet (contains less sugar than other Cacao Barry TM

white chocolates)
MINIMUM SIZE
at scale. Co-create with our design teams to
Bring more texture, taste & colour explore new ideas, shapes and experiences.
to your desserts and play with
LEARN MORE
ABOUT THIS PRODUCT
10 mm

Logo minimum size:

Logo minimum clearance area:
your
We use the diameter of the ‘o’ imagination
in ‘Mona’ to and creativity • The 3D creations by Mona Lisa
demark the clear space on all side, as shown here.
10mm wide. look handmade, yet are created
About the Heritage Range FIND OUT WHAT THE CACAO BARRYTM Increase the perceived value of your
This should only be used in

using the latest technology

extreme circumstances
ZÉPHYRTM WHITE CHOCOLATE 34% TASTES LIKE
(e.g. pin or pen).
creations and charge more for it
Cacao Barry selects the best cocoa beans in the world
Hassle-free and ready-to-use products
• Snap, shine and crack!
to offer a wide range of dark, milk and white chocolate
for the most convenient final touch • Made with sustainable and the
couvertures with diverse intensities and aromatic notes. finest Belgian chocolate
EXPLORE MORE LEARN MORE • Thin and intriguing, thanks
RECIPES ABOUT THIS PRODUCT to unseen features

Product Composition Packaging Product code Shelf life Certifications

Product Packaging Dimensions Product code Shelf life Certifications
/ pce
Cacao BarryTM ZéphyrTM white 34% min. cocoa, 6 x 1kg bags CHW-N34ZEPH- 18 months
chocolate 34% 26% min. milk, E1-U68
40% fat Mona LisaTM Cake 0.179kg box Ø94mm CHD-3P-22397-999 24 months
Dentelle

READ MORE
THE MONA LISA 3D STUDIO
All the farms we work with participate in the Cocoa Horizons Programme that focuses on improving the
livelihood of farmers, sustainable cocoa practices and eliminating child labour from the supply chain.

‘FLOR DE CACAO’
Created by Jordi Roca
mona_lisa_3Dstudio@barry-callebaut.com
www.monalisadecorations.com/3Dstudio
CREATE UNIQUE
CH COLATE EXPERIENCES
Wow your guests with unseen chocolate experiences,
innovative shapes and designs that were impossible to
make before.
Welcome to the first and only studio in the world where
we 3D-print your creations or designs in real, delicious
chocolate. And where you can co-create with our design
teams to explore new ideas, shapes and experiences.
Impress your guest. Get in touch today!
Take
away
To-go occasions have become a reality. Even
if restaurants, cafes, bars and brasseries
reopen, they still represent a big chunk of
revenues and opportunities for restaurants. Chef’s tip! Dries Delanghe Francisco Moreira

Our Chocolate Academy Chefs Dries Delanghe and Francisco Moreira have

14% increase in the

delivery market
As the most profitable item of your menu, it’s important
to remember to promote your desserts on delivery
come up with the best take-away conditioning for the Feed My Brain dessert.
To ensure the presentation of the dessert to the max and create a close-to-
registered in the apps or on your own delivery service menu. Think about
UK from Jan to Oct suitable take away packaging to ensure you desserts restaurant experience at home, you can use an upgraded plate format take-
2020 yoy4 travel well and preserve your customers’ experience. away packaging. Yes, takeaway also fits with fine dining!

4
NPD, Food delivery could hit £7.1 billion in 2020 – but consumers will be ready to eat out when lockdown lifts, November 2020 For more information on sustainable take
away packaging, visit www.comatec.fr
Always by your side to create
chocolate delights…

The Chocolate Academy™ aims at educating and inspiring chefs around

the world. It’s a place to connect, learn and share. Find out more about
the Chocolate Academy™ at www.chocolate-academy.com or get in
touch via chocolate_academy_belgium@barry-callebaut.com.

© 2021 CHOCOLATE ACADEMY™

Aalstersestraat 122
9280 Lebbeke-Wieze
België

www.chocolate-academy.com