HORECA

SUMMER CAMPAIGN

Brave
Recipe Ideas for

DIY

Booklet n° 10/12 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 trend of the year

Nostalgia
The nostalgia factor of familiar recipes helps us cope with With a 33 billion euros turnover
stress and unexpected situations. No wonder chocolate, and 2.8% forecasted CAGR
caramel, brownies, … are expected to be a long-lasting trend! 3 on the 2020-25 period in
Over the next 5 years, the global chocolate market is even Western Europe, chocolate
forecast to grow sales on average 4.4% each year4. confectionery is a steady
growing category1

Brownies, for example, satisfy the depths of consumers’ chocolaty

desires as they give people a small, but very valuable, sense of Nostalgia has
warm fuzziness. That’s why bakers are now providing convenient,
bite-sized brownies, which are a perfect fit for on-the-go
consumers. Also caramel, and especially salted caramel, continues
to dominate sweet bakery. It elevates the everyday and lets
consumers connect with each other whenever they feel alone.5 of chocolate buyers reaching
for the same bar today
that they did as a kid2

1
Barry Callebaut, Discover the Top Chocolate Trends 2021 in Europe
2
Food Navigator, Food trends of the future where innovation opportunities are rife
3
Nutritional Outlook, 2021 Flavor trends for food and beverage
4
Barry Callebaut, Discover the Top Chocolate Trends 2021 in Europe
5
Food Navigator, Food trends of the future where innovation opportunities are rife
Recipe

Twisty
Cone
Regular ice cream cones belong to the past for good as the Twisty
Cone is here to turn your world around! The dessert combines
two delicious classics, creating an exciting and brand-new
concept. By adding the caramel and brownie cubes, the Twisty
Cone definitely is the most delightful treat on a sunny day.
 Chef’s tip!
Recipe Use a tabletop mixer fitted with the paddle attachment

Twisty
to soften the ice cream. If needed you can slightly heat
up the bowl until the desired consistency is reached

Cone
Saint-Domingue ice cream

Heat up the milk with the cream to 25°C and add the milk powder. Continue to heat to 30°C and add the sugar, invert
sugar and glucose powder. Heat to 40°C and add the rest of the ingredients, including the
Cacao BarryTM Saint-Domingue dark chocolate 70%. Now pasteurise the mixture at 85°C and mix with an immersion
blender. Cool the ice cream base down to 4°C and leave to rest in the fridge for 24 hours before churning the ice
cream.

Soft caramel

Heat up the cream with the milk. Bring the glucose to a boil and add the sugar little by little. Keep cooking until a light caramel is
obtained. Deglaze the caramel with the warm cream and milk. Next, bring everything back to a boil and pour over the
Cacao BarryTM Lactée supérieure milk chocolate 38%. Now mix with an immersion blender until a smooth emulsion is obtained.
Stir the butter and Cacao BarryTM Cocoa butter and mix with an immersion blender again. Leave to cool down and store in the
fridge until needed.

Chocolate brownies

Melt the Cacao BarryTM Saint-Domingue dark chocolate 70% with the butter to 40°C. Mix the eggs with the sugars and
salt and add it to the melted chocolate and butter. Sift the flour and Cacao BarryTM Extra brute cocoa powder and add
to the mixture. Pour the brownie dough out on a baking tray with high borders, lined with a sheet of parchment paper.
Bake at 160°C for 15 to 20 minutes. Take out of the oven and leave to cool down before putting it in the freezer. Cut the
Play brownie into small 1 cm by 1 cm cubes when frozen. Store in an airtight container at room temperature until needed.

video
Let’s put it all together now!
Saint-Domingue ice cream Soft caramel Chocolate brownies
01
STEP
02 STEP
03
STEP

Cut a croissant in half and partially Put the churned ice cream in a piping Decorate the ice cream by swirling some
hollow it out. Pipe some liquid caramel bag fitted with an open toothed piping caramel on top and add some brownie
2545g Whole milk 132g Cream 213g Cacao Barry Saint-
TM
in the cavity and add some cubes of tip. Pipe some ice cream to fill the cavity cubes. Enjoy!
40g Cream 211g Milk Domingue dark
brownie. and pipe a nice big swirl of chocolate ice
116g Skimmed milk powder 118g Glucose chocolate 70%
cream on top of the half croissant.
80g Invert sugar 316g Sugar 383g Butter
240g Glucose powder 290g Cacao BarryTM Lactée 307g Eggs
268g Sugar supérieure milk chocolate 307g Brown sugar
16g
120g
Ice cream stabilizer
Egg yolks
38%
98g Butter
153g
3g
Sugar
Salt Chef’s tip!
575g Cacao BarryTM Saint- 34g Cacao BarryTM Cocoa butter 100g Flour
Domingue dark chocolate 70% 33g

Cacao BarryTM Extra brute
cocoa powder
Is your ice cream getting too hard too quickly in the
freezer? Wrap your piping bag filled with ice cream in a
Approx. cost Suggested selling Profitability kitchen towel. Your ice cream will stay softer for a longer
per portion price per portion
0,47€ 4,90€ 4,43€ / 943% period of time and will be easier to pipe
Learn all about our STAR
product of this recipe:

Cacao Barry
O U RTM
BRANDS ASSETS 8

Logo
Saint-Domingue 70% 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

Find out what About the Origin Range

touch points.

Our logo:

Cacao BarryTM • Uses one colour only and can appear in

either black or white. To offer you exceptional chocolates with a strong
Saint-Domingue• Can be used over imagery but must avoid
busy or cluttered areas. personality,One
the cocoa
colour
black
logo: beans selectedOne
forcolour
thelogo:
white
Origin One colour logo:
black on brand paint swash

70% tastes like Couverture Chocolate originate from a single

• Can be use independently or locked up
within the paint. (Refer to the paint/logo
lockup section for guidance.)
country and are grown in limited quantities. The
Use our decoration MONA LISATM DARK CHOCOLATE LAMY COPEAUX

• Must respect minimum size and clearance

areas at all time. Origin
® SIZE
Range is an exotic range sublimed through
MINIMUM CLEARANCE AREA
items from Mona Lisa™ Chocolate spring shavings are traditionally scraped au
Logo > 7 cm
couteau – with a knife – off blocks of dark chocolate
thetocareful
NOTE: A master set of logos is available
used. The approved logo has been drawn and
be selection and blending of the best cocoa
FOLDER: ML logo standard
Logo < 7 cm to elevate your dessert: and shaped into their iconic, artisanal look. They are
artworked and therefore must not be beans
recreatedvariety from a single country. It includes
FOLDER: ML logo < 7cm ®
or changed any way. Logo < 3 cm
indispensable for your merveilleux or pastry delicacies
rich, distinctive and unique flavours that may be
FOLDER: ML logo < 3cm ®

Bring more texture, taste & colour and have an indulgent taste. Sprinkle them on top
both familiar and challenging: fruity, spicy, bold
MINIMUM SIZE to your desserts and play with of desserts, ice creams and pastries to create an
and smoky. The range delivers a world of creative
your imagination and creativity artisanal look with an intense dark chocolate taste.
flavours that encourages creativity and innovation.
10 mm Logo minimum clearance area:
Increase the perceived value of your
•
We use the diameter of the ‘o’ in ‘Mona’ to
Logo minimum size:
LEARN MORE demark the clear space on all side, as shown here. Add a final touch to your creations
10mm wide.
creations and charge more for it
ABOUT THIS RANGE
•
This should only be used in
extreme circumstances
(e.g. pin or pen).
Can be be used in all your desserts as sprinkle
Hassle-free and ready-to-use products
for the most convenient final touch • Improve the overall aspect, but also
ABOUT CACAO BARRYTM SAINT-DOMINGUE 70% the texture (crunchier) and the taste
• Strong cocoa character (intense chocolate taste)
LEARN MORE
• Appealing bitterness with a long floral and fruity taste that lasts ABOUT THIS PRODUCT • Exists in dark, milk, white and caramel
• Beans from one origin, grown mainly in
LEARN MORE
the Northern part of the island
ABOUT THIS PRODUCT

Product Composition Packaging Product code Shelf life Certifications Product Packaging Product code Shelf life Certifications

Cacao BarryTM 70% min. cocoa, 4 x 2.5kg CHD-Q70SDO- 24 months Mona LisaTM 2.5kg box CHD-SV-22290E0-11B 24 months
Saint-Domingue 70% 42% fat E4-U70 Dark Chocolate
Lamy Copeaux

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.
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 chose to

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
be smart and created a dessert that both works on-site and as take-away, with
minimum to no adaptation at all. The Twisty Cone is as delicious on-the-go as
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 in your restaurant!
2020 yoy4 travel well and preserve your customers’ experience.

4
NPD, Food delivery could hit £7.1 billion in 2020 – but consumers will be ready to eat out when lockdown lifts, November 2020
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