BAKERY

FOUNDATIONS
WITH AMERICAN ALMOND

VOLUME 1
 BAKERY
FOUNDATIONS VOLUME 1

They say you need to learn the rules before you can break them. The Bakery
Foundations was born from that logic. We believe that the good things in
life can be simple (and delicious). Van Leer and American Almond came
together, with the help of the Chocolate Academy, to offer you simply
delicious bakery recipes that hit the spot every time. Imagine donuts, cookies,
muffins, and more - all in a beautifully straightforward way. So dive into these VAN LEER IS THE NORTH AMERICAN LINE OF CHOCOLATE
recipes, organized into three chapters to help. AND COCOA-BASED PRODUCTS OFFERING A PERFECT
BALANCE BETWEEN PRACTICALITY AND INSPIRATION.

WE ARE PROVIDING SUSTAINABLE, RESPONSIBLE, AND

01 02 03
EASY-TO-USE SOLUTIONS TO OUR CLIENTS. IT IS THIS SET
OF TOOLS THAT MAKES US THE RELIABLE PARTNER THAT
ALLOWS THEM TO GROW THEIR BUSINESS EVERY DAY.

VAN LEER, SUPPORTING EVERYDAY INSPIRATIONS.

PEANUT BUTTER COOKIES 6
MILK CHOCOLATE DONUTS 7
HAZELNUT BANANA CAKE 8
TURTLE CHEESECAKE VERRINE 10
DOUBLE CHOCOLATE MUFFINS 14
THE PERFECT CHOCOLATE CHOCOLATE ALMOND COOKIES 24
CHIP COOKIES 16
EARL GREY SCONES 17
LOADED BROWNIES 18
CUSTARD DONUTS 20
CHOCOLATE CUPCAKES 25
WHITE CHOCOLATE
GLAZED DONUTS 26
CHOCOLATE POUND CAKE 28 BIT.LY/VANLEERCHOCOL ATES
ALMOND CHOCOLATE MUFFINS 29
SOFT GANACHE COOKIES 30
COCONUT MACAROONS 31
BABKA 32
PRALINE-FILLED SABLEE 33

2 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1 3
 AMERICAN «BEHIND
THE COUNTER
ALMOND CONCEPTS» -
American Almond crafts premium nut-based ingredients using quality nuts sourced from
YET THE FRONT
OF OUR HEARTS!
orchards around the world. Our products are cherished by generations of bakers and pastry
chefs for our commitment to sourcing high quality ingredients, delivering consistent perfor-
mance in our products, innovation, and ability to customize solutions to meet our customers’
unique needs across all segments and applications. For more information, visit our website:
AMERICANALMOND.COM

01
CHAPTER

4 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1 BA K E RY F O U N DAT I O N S - V O L U M E 1 5
 PEANUT
BUTTER
COOKIES
SERVING 24
% INGREDIENTS GRAMS OUNCES
13.85% BUTTER (SOFTENED) 230 8.11
24.09% DARK BROWN SUGAR 400 14.12
21.68% PEANUT BUTTER 360 12.70
6.32% EGGS 105 3.70
0.36% VANILLA EXTRACT 6 0.21
18.07% AP FLOUR 300 10.59
0.21% BAKING POWDER 3.50 0.12
0.29% BAKING SODA 4.75 0.16
0.06% SALT 1 0.03
VAN LEER SEMI-SWEET
CHOCOLATE CHIPS, 2M
15.06% (CHD-DR-6023105-040) 250 8.82
100% 1660.25 58.56 7. Bake at 330°F for 10-14 minutes or until done depending on size
6 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1
CHOCOLATE
DONUTS
SERVING 12
1. Cream the butter and sugar until light and fluffy
2.  Add the peanut butter and incorporate
3.  Add the eggs, one at a time, followed by the vanilla
4. Sift the dry ingredients, add, and mix until combined
5. Incorporate chips just until combined or sprinkled on top before baking
6. Scoop desired size of dough, and chill
MILK
DOUGH
% INGREDIENTS GRAMS OUNCES
30.55% ALMOND MILK 298 10.52
0.74% DRY ACTIVE YEAST 7 0.24
9.51% VEGAN BUTTER 90 3.17
5.29% SUGAR 50 1.76
0.42% VANILLA EXTRACT 4 0.14
0.32% SALT 3 0.10
53.17% AP FLOUR 503 17.75
100% 955 33.68 8. Fry donuts and allow to cool slightly before glazing
CHAPTER 01
1. Warm the almond milk to about 100°F and whisk in the yeast and some
of the sugar, set aside to activate. The mixture will be foamy when ready,
about 5-10 minutes
2. In a mixing bowl, place the flour, salt, remaining sugar and vanilla extract.
Begin to mix the ingredients together one low speed with a dough hook
3. Add in the vegan butter and incorporate the activated yeast mixture
4.  Once all ingredients are combined, turn on to a medium speed for about 8-12
minutes until the dough has built gluten and is ready
5. Place the dough into a lightly greased bowl and cover with plastic.
Allow dough to rise for about an hour or until the dough has doubled in size
6. Punch down the dough and roll out to desired thickness and cut the dough into
desired size of donut
7. Place onto a lined tray, and allow a second proof on the dough before frying
GLAZE
% INGREDIENTS GRAMS OUNCES
18.40% ALMOND MILK 45 1.58
VAN LEER KENOSHA
33% MILK COUVERTURE
81.60% (CHM-EZ-0035603-085) 200 7.06
100% 245 8.64
1.  Melt the chocolate around 104°F
2. Warm the milk and add into the chocolate creating an emulsion
3. Dip the donuts into glaze and garnish as desired
7
 BANANA CAKE
% INGREDIENTS GRAMS OUNCES
12.29% SUGAR 400 14.12
12.29% BROWN SUGAR 400 14.12
22.13% BANANA (RIPE) 720 25.41
18.44% MELTED BUTTER 600 21.18
0.31% BAKING POWDER 10 0.35
0.31% BAKING SODA 10 0.35
9.22% EGGS 300 10.59
0.43% VANILLA EXTRACT 14 0.49
24.59% AP FLOUR 800 28.24
100% 3254 114.85
HAZELNUT
FINAL ASSEMBLY
BANANA CAKE
1.  Once the cake has cooled completely cut into 3 equal layers
2. Layer the cake with the desired amount of buttercream,
using equal amounts for both layers
3. Finishing frosting the cake and garnish around the edge
with AMERICAN ALMOND HAZELNUT BRITTLE CRUNCH
(NAN-CR-A096001-B84)
SERVING 19
8 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1
1. Mash bananas
2. Paddle bananas and both sugars together
3. Add in vanilla, incorporate one egg at a time
4. Sift together the dry ingredients
5. Mix in dry ingredients just until combined
6. Fold in the melted butter
7. Place batter into cake pans
8. Bake at 350°F for 20-30 minutes depending on size, or until done
HAZELNUT
MILK CHOCOLATE
BUTTERCREAM
% INGREDIENTS GRAMS OUNCES
12.13% EGG WHITES 150 5.29
23.44% SUGAR 290 10.23
0.16% SALT 2 0.07
UNSALTED BUTTER,
36.38% ROOM TEMPERATURE 450 15.88
0.40% VANILLA EXTRACT 5 0.17
VAN LEER BEL
LACTEE 33% MILK COUVERTURE
18.27% (CHM-WA-0082301-053) 226 7.97
2.43% WATER 20 0.70
CACAO BARRY
1.13% EXTRA BRUTE COCOA POWDER 14 0.49
AMERICAN ALMOND
HAZELNUT PRALINE
5.66% (PRN-AC-A087801-B79) 70 2.47
100% 1227 43.27
1. Whisk together the egg whites and sugar
2. Place egg white mixture over a double boiler
3. Whisk mixture until all the sugar is dissolved
4. Transfer to a mixing bowl and a whip attachment
5. Whip the egg whites on high speed to create a meringue
6. Whip whipping, melt the milk chocolate and set aside
7. Mix together the water and cocoa powder to form a paste
8. Once the meringue is cool add in salt and vanilla
9. Turn the mixer to slow and slowly add in the butter to make the buttercream
10. Once buttercream is made, take a same amount and fold into the melted
chocolate, repeat this step with the praline paste
11. Fold the two flavored buttercreams together and mix with the cocoa paste
12. Fold cocoa buttercream mixture back into the vanilla buttercream and mix
everything until incorporated well
13. Use buttercream as desired
CHAPTER 01 9
 CHEESECAKE
MOUSSE
% INGREDIENTS GRAMS OUNCES
34.64% CREAM 460 16.23
VAN LEER ULTIMATE WHITE
30% WHITE CHOCOLATE
28.01% (CHW-EZ-2011201-A44) 372 13.13
34.64% CREAM CHEESE (SOFTENED) 460 16.23
1.51% POWDERED SUGAR 20 0.70
1.20% VANILLA EXTRACT 16 0.56
100% 1328 46.85
TURTLE
CHEESECAKE
ASSEMBLY OF VERRINE
1. In the bottom of the glass, pipe 55g of cheesecake
VERRINE
mousse and allow to set
2. Spread 20g of AMERICAN ALMOND ALMOND BUTTER
(NPN-AC-A093201-B92) on top of the mousse
3. Once caramel is cool, pipe 20g on top of the ALMOND
BUTTER, allow to set
4. Once caramel is set, pipe 20g of the ganache, allot to set
5. Finish off the verrine with AMERICAN ALMOND ALMOND
SERVING 12 BRITTLE CRUNCH (NAN-CR-A095901-B84)
10 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1
1. Whip the cream to a medium peak
2. Paddle the soft cream cheese and the powdered sugar until light and smooth
3. Melt the white chocolate to around 104°F
4. Fold in the melted white chocolate to the cream cheese until combined
5. Fold in the whipped cream to the white chocolate mixture
6. Pipe the mousse smoothly into the bottom of the desired glass
7. Place into fridge to set
CARAMEL
SAUCE
% INGREDIENTS GRAMS OUNCES
51.88% SUGAR 138 4.87
11.28% BUTTER 30 1.05
35.71% CREAM 95 3.35
1.13% SALT 3 0.10
100% 266 9.37
1. In a medium sauce pot, make a dry caramel with the sugar
2. Warm the cream
3. Once sugar is to desired color, deglaze slowly with the warm cream
while whisking
4. Whisk well the caramel and cream before adding in the butter and salt
5. Allow butter to mix into the caramel well before taking of the heat
6. Cool caramel before using, but still fluid enough to pipe
CHOCOLATE GANACHE
% INGREDIENTS GRAMS OUNCES
53.57%
CREAM
VAN LEER BEL NOIR 54%
150 5.29
DARK COUVERTURE
42.86% (CHD-WA-8081101-053) 120 4.23
3.57% GLUCOSE 10 0.35
100% 280 9.87
1. Heat the cream and glucose
2. Pour over the chocolate
3. Make an emulsion with the mixture
4. Allow ganache to cool before using, but still fluid enough to pipe
CHAPTER 01 11
 CHOCOLATE
TART DOUGH
% INGREDIENTS GRAMS OUNCES % INGREDIENTS GRAMS OUNCES
30.33% BUTTER (SOFT) 350 12.35
17.33% SUGAR 200 7.06
0.35% SALT 4 0.14
5.20% EGGS 60 2.11
43.33% AP FLOUR 500 17.65
CACAO BARRY
3.47% EXTRA BRUTE COCOA POWDER 40 1.41
100% 1154 40.72 DARK COUVERTURE
1. Paddle butter, sugar and salt just until combined
2. Add in the eggs one at a time to incorporate well
3. Sift the flour and cocoa powder together
4. Add in the dry ingredients to the butter mixture
5. Chill dough, then roll out to desired shape to fit the tart
6. Bake at 300°F for 15-20 minutes, until done
PISTACHIO
CHOCOLATE
FINAL ASSEMBLY
1. Once tarts have completely cooled, add a thin layer
TART
of AMERICAN ALMOND PISTACHIO PRALINE
(FNO-AC-A088101-B79) on the bottom of the shell
2. Top the pistachio paste with the chocolate cremeux,
leaving enough space for the glaze to go on top
3. Allow the cremeux layer to set slightly before glazing
4. After glazing the tarts, garnish with AMERICAN ALMOND
PISTACHIO BRITTLE CRUNCH (NAO-CR-A096301-B84)
SERVING 12 around the edge
12 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1
PISTACHIO
CHOCOLATE CREMEUX
29.25% CREAM 465 16.41
29.25% MILK 465 16.41
9.43% YOLKS 150 5.29
3.77% SUGAR 60 2.11
VAN LEER BEL LACTEE 31%
MILK COUVERTURE
15.09% (CHM-WA-0082302-053) 240 8.47
VAN LEER BEL NOIR 73%
8.49% (CHD-WA-8730311-052) 135 4.76
AMERICAN ALMOND
PISTACHIO PRALINE
4.72% (FNO-AC-A088101-B79) 75 2.64
100% 1590 56.09
1. Heat the cream, milk, sugar until all the sugar is dissolved, just simmering
2. Temper the warm cream mixture into the egg yolks while whisking
3. Place the egg mixture back into a pot and whisk on medium heat
4. Once the mixture has cooked to 181°F pour over the chocolate and pistachio paste
5. Allow mixture to melt the chocolate for a minute
6. Burr mix well, use as desired
CHOCOLATE GLAZE
% INGREDIENTS GRAMS OUNCES
10.88% WATER 57 2.01
21.56% SUGAR 113 3.98
21.56% GLUCOSE 113 3.98
14.31% EVAPORATED MILK 75 2.64
1.53% POWDERED GELATIN 8 0.28
8.59% COLD WATER 45 1.58
VAN LEER BEL NOIR 73%
DARK COUVERTURE
21.56% (CHD-WA-8730311-052)
100%
113
524
3.98
18.45
1. Whisk together the cold water (second amount) and the gelatin powder,
set aside to allow to bloom
2. In a pot, cook the sugar, first water, and glucose to 217°F
3. Take the syrup off the heat and add in the evaporated milk
4. Pour mixture over the bloomed gelatin to melt the gelatin
5. Pour the syrup mixture over the chocolate
6. Allow the heat to melt the chocolate for a minute
7. Burr mix well to create an emulsion
8. Allow to cool to desired temperature before using
CHAPTER 01 13
 DOUBLE
CHOCOLATE
MUFFINS «THE CHOCO-
SERVING 12
LATE CLASSICS»
THEY’RE FAMOUS
% INGREDIENTS GRAMS OUNCES

9.91% OIL 156 5.50

16.52% SUGAR 260 9.178
9.91% MILK 156 5.50

FOR A REASON -
8.26% EGGS 130 4.59
0.83% VANILLA EXTRACT 13 0.45
12.39% SOUR CREAM 195 6.88
19.82% AP FLOUR 312 11
CACAO BARRY

4.13% EXTRA BRUTE COCOA POWDER 65 2.29
0.57% BAKING SODA 9 0.31
0.19% SALT 3 0.10
VAN LEER ULTIMATE
MILK CHOCOLATE CHUNKS, 600CT
THEY’RE SHOW
1. Whisk together the oil, sugar, milk
2. Add in the eggs and vanilla
3. Fold in the sour cream
4. Sift the dry ingredients together
5. Whisk dry ingredients into oil mixture just until combined, it will look slightly lumpy

STOPPERS
12.71% (CHM-CI-0001602-016) 200 7.06 6. Fold in the chocolate chunks
VAN LEER 7. Scoop batter into the desired molds and bake at 350°F for about 15-20 minutes,
MILK CHOCOLATE CHIPS, 1M until done
4.76% (CHM-DR-0001409-015) 75 2.64 8. Once the muffins have completely cooled unmold for the pan
9. Melt VAN LEER SHINE MILK COMPOUND (ILM-EZ-0167101-E22) and dip the
100% 1574 55.50 exposed bottom into the Shine

EVERY TIME
02
CHAPTER

14 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1 BA K E RY F O U N DAT I O N S - V O L U M E 1 15
 THE PERFECT
CHOCOLATE
CHIP COOKIES
SERVING 12
% INGREDIENTS GRAMS OUNCES SCONES
15.56% BUTTER (SOFTENED) 2225 5.49
12.59% SUGAR 1800 4.44
12.59% BROWN SUGAR 1800 4.44
6.99% EGGS 1000 2.47
26.30% PASTRY FLOUR 3760 9.28
0.39% SALT 56 0.14
0.20% BAKING SODA 28 0.07
VAN LEER SEMI-SWEET
CHOCOLATE CHIPS, 4M
25.18% (CHD-DR-6002329-015) 3600 8.89
0.20% VANILLA PASTE 28 0.07
100% 14297 35.29 7. Bake at 360°F for about 10-12 minutes until done CHOCOLATE CHIPS, 4M
16 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1
EARL GREY
SCONES
SERVING 24
1. Paddle the softened butter on low speed with the sugars just until combined
2. Add in the eggs little by little and vanilla paste
3. Sift the dry ingredients and add into mixture on low speed
4. Mix the dry just until combined without over mixing
5. Add the chocolate chips and mix just to incorporate
6. Scoop cookies into 65g
% INGREDIENTS GRAMS OUNCES
10.93% BREAD FLOUR 608 7.72
21.86% CAKE FLOUR 1216 15.44
0.90% BAKING POWDER 50 0.63
0.18% BAKING SODA 10 0.13
0.09% SALT 5 0.06
6.56% SUGAR 365 4.63
16.33% BUTTER 908 11.53
9.71% HEAVY CREAM 540 6.85
9.71% SOUR CREAM 540 6.85
VAN LEER SEMI-SWEET
12.59% (CHD-DR-6002329-015) 700 8.89
11.15%
EARL GREY RAISINS
(SEE BESIDE)
620 7.87
100% 5562 70.60
CHAPTER 02
1. Sift all dry ingredients together in a mixing bowl with a paddle
2. On low speed, begin mixing while adding in cubes of the cold butter
3. Mix until the mixture becomes crumbly
4. Combine the heavy cream and sour cream together in a bowl
5. Slowly add in the heavy cream mixture into the dry mixture,
incorporate just until combined
6. Add in the chocolate chips and raisins just slightly to incorporate without
over mixing
7. Bake for 18 minutes at 400°F
EARL GREY
RAISINS
% INGREDIENTS GRAMS OUNCES
36.95% GOLDEN RAISINS 450 15.89
1.48% EARL GREY TEA 18 0.64
61.58% HOT WATER 1750 26.48
100% 2218 43.01
1. Infuse the tea with the hot water for 10 minutes
2. Strain the tea over the raisins
3. Allow to sit overnight to absorb the infusion
17
 BROWNIE
% INGREDIENTS GRAMS OUNCES

10.18% BUTTER (SOFTENED) 681 12.02

27.14% SUGAR 1816 32.05
10.18% CORN SYRUP 681 12.02
0.84% VANILLA PASTE 56 0.99
0.84% SALT 56 0.99
13.57% EGGS 908 16.02
10.18% COCOA PASTE 681 12.02
13.57% CAKE FLOUR 908 16.02
VAN LEER SEMI-SWEET
CHOCOLATE CHIPS, 4M
6.79% (CHD-DR-6002329-015) 454 8.01
AMERICAN ALMOND 1. With a paddle, cream the butter, sugar, corn syrup, vanilla paste,
GRANULATED PISTACHIOS and salt together until fluffy
2.24% (NUO-PI-A091702-B82) 150 2.65 2. Add in the eggs one at a time until combined
AMERICAN ALMOND 3. Sifted all the dry ingredients together and add into the above
WHOLE NATURAL HAZELNUTS mixture just until combined
2.24% (NUN-WN-A091801-B80) 150 2.65 4. Add the melted cocoa paste, lastly add in the nuts and chocolate
AMERICAN ALMOND chips and mix just until combined
WHOLE NATURAL ALMONDS 5. Prepare sheet trays with parchment and spread mixture with
2.24% (NUN-WN-A095801-B80) 150 2.65 desired thickness
6. Bake at 350°F for 15-20 minutes until done depending on thickness
100% 6691 118.08 7. Allow to cool completely before topping with the ganache

GANACHE
% INGREDIENTS GRAMS OUNCES

20.15% SUGAR 630 10.67

2.40% GLUCOSE 75 1.27
0.19% SALT 6 0.10
38.39% CREAM 1200 20.33
9.60% COCOA PASTE 300 5.08
VAN LEER BEL NOIR 52%
DARK COUVERTURE
4.80% (CHD-WA-8081103-053) 150 2.54

LOADED
VAN LEER HENNA 41%
MILK COUVERTURE
14.40% (CHM-WA-2062401-036) 450 7.62
0.48% VANILLA PASTE 15 0.25
9.60% BUTTER 300 5.08

BROWNIES
100% 3126 53.14

1. Make a dry caramel with sugar and glucose

2. Bring the cream to a boil and set for deglazing
3.  Once caramel is desired color, slowly deglaze with the hot cream while whisking
4. Cook caramel to around 229°F then pour over the chocolate and cocoa paste
1/2 SHEET 5. Burr mix until everything is smooth and combined
6. Cool to 113°F then burr mix in the butter until smooth

18 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1 CHAPTER 02 19
 DONUTS
% INGREDIENTS GRAMS OUNCES
21.13% MILK 150 7.46
1.06% INSTANT YEAST 7.50 0.37
13.24% PASTRY FLOUR 94 4.67
39.58% BREAD FLOUR 281 13.97
1.06% SALT 7.50 0.37
2.82% SUGAR 20 0.99
10.56% YOLKS 75 3.73
10.56% BUTTER 75 3.73
100% 710 35.29 9. Shape dough into 35g round pieces and second proof before frying
CUSTARD GLAZE
DONUTS
% INGREDIENTS GRAMS OUNCES
90.91% FONDANT PATISSIER 500 17.65
VAN LEER BEL NOIR 73%
DARK CHOCOLATE
9.09% (CHD-WA-8730311-052) 50 1.77
SERVING 12 100% 550 19.42
1. Melt the mixture to 104°F
20 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1
1. Make a pre ferment with the milk, yeast and pastry flour.
Once foamy, it is ready to use
2. Transfer pre ferment to a mixing bowl with a dough hook, mixing on low speed
3. Add in bread flour, sugar, and yolk. Once combined, turn onto medium speed
4. Mix dough for about 10 minutes building structure
5. Slowly add in the butter little by little to make sure each addidition is well
incorporated
6. Mix dough until the gluten has developed, about an addiditional 10-15 minutes
7. Transfer to a bowl and cover with plastic wrap and proof to allow dough to double
8. Once dough has doubled, punch down dough
FILLING
% INGREDIENTS GRAMS OUNCES
27.37% MILK 100 4.83
27.37% CREAM 100 4.83
6.84% SUGAR 25 1.21
16.42% YOLKS 60 2.90
2.74% CORN STARCH 10 0.48
0.11% SALT 0.40 0.02
8.21% BUTTER 30 1.45
VAN LEER ULTIMATE WHITE
30% WHITE CHOCOLATE
10.95% (CHW-EZ-2011201-A44) 40 1.93
100% 365.4 17.65
1. Combine the cream, milk and sugar into a pot and bring to a simmer
2. Whisk together the yolks and cornstarch
3. Temper the warm cream into the yolk mixture while whisking
4. Transfer egg and cream mixture back into the pot
5. Whisk mixture while cooking, mixture will thicken when ready
6. Pour mixture over the butter and chocolate
7. Whisk everything together and incorporate well
8. Cover with plastic wrap and allow to cool before use
CHAPTER 02 21
 «ARTISANAL
BECAUSE BAKERY
WE CARE. OFFERINGS»
A LITTLE TWIST
ON YOUR
WE CARE ABOUT YOUR BUSINESS THEREFORE WE CARE TO PROVIDE YOU WITH
RESPONSIBLE & SUSTAINABLE PRODUCTS TO HELP YOU SHOWCASE YOUR
ENGAGEMENT TO YOUR END-CONSUMER.

FAVORITES
BY USING VAN LEER PRODUCTS YOU CAN CLAIM TO SUPPORT THE COCOA HORI-
ZONS FOUNDATION, A NON-PROFIT ORGANIZATION DEDICATED TO ACHIEVE BOLD
METRICS BY 2025:

03
BE DEFORESTATION FREE ERADICATE CHILD LABOR HELP FARMERS
& CARBON NEUTRAL FROM OUR SUPPLY CHAIN OUT OF POVERTY CHAPTER

MORE INFO ON COCOAHORIZONS.ORG

22 BA K E RY F O U N DAT I O N S - V O L U M E 1 23
 CHOCOLATE
ALMOND CHOCOLATE
COOKIES CUPCAKES
SERVING 24 SERVING 24

CUPCAKE
% INGREDIENTS GRAMS OUNCES
% INGREDIENTS GRAMS OUNCES

5.74% PASTRY FLOUR 70 2.47 CACAO BARRY

0.12% BAKING POWDER 1.50 0.05 6.82% EXTRA BRUTE COCOA POWDER 114 4.02 1. Sift all dry ingredients together
0.08% SALT 1 0.04 VAN LEER SEMI-SWEET 2. Combine milk and vinegar
16.40% EGGS 200 7.06 CHOCOLATE CHIPS, 4M 3. Boil water and add to cocoa with a small wisk
22.96% SUGAR 280 9.88 5.69% (CHD-DR-6002329-015) 95 3.35 4. Cream butter, sugars, eggs & vanilla
1.23% EXPRESSO 15 0.53 13.59% WATER 227 8.01 5. Alternate dry and milk
0.98% VANILLA PASTE 12 0.42 1. With a whip attachment, whip the eggs, sugar, espresso, and vanilla 13.65% MILK 228 8.05 6. Add chocolate mixture to creamed mixture
VAN LEER BEL NOIR 2. Melt the chocolate and butter seperately then combine together 0.90% VINEGAR 15 0.53 7. Alternate dry ingredients, milk and chocolate chips
58% DARK COUVERTURE 3. Add in the chocolate mixture to the whipped egg mixture 19.10% AP FLOUR 319 11.26 8. Bake at 280°F in a convection oven until the cupcake is cooked through
22.96% (CHD-WA-8081501-053) 280 9.88 4. Sift the dry ingredients and fold into the whipped mixture 0.30% BAKING POWDER 5 0.18
9.84% CACAO BARRY GRAND CARAQUE 120 4.24 5. Fold in the toasted almonds, let batter rest before baking 0.30% BAKING SODA 5 0.18
6. Scoop and bake at 375°F for 12 to 14 minutes
BUTTERCREAM
4.92% BUTTER 60 2.12 0.09% COARSE SEA SALT 1.50 0.05
AMERICAN ALMOND 6.82% BUTTER 114 4.02
WHOLE NATURAL ALMONDS 16.16% SUGAR 270 9.53
14.76% (NUN-WN-A095801-B80) 180 6.35 9.76% BROWN SUGAR 163 5.75
6.82% EGGS 114 4.02 % INGREDIENTS GRAMS OUNCES

100% 1219.50 43.04 17.39% SUGAR 140 3.07

100% 1670.50 58.95 8.70% GLUCOSE 70 1.53
8.70% WATER 70 1.53
12.42% EGG WHITES 100 2.19
37.27% BUTTER ROOM TEMP. 300 6.58
VAN LEER BEL NOIR
58% DARK COUVERTURE
15.53% (CHD-WA-8081501-053) 125 2.74

100% 805 17.64

1. In a sauce pot add the sugar, glucose, and the water together
2. Begin whipping the egg whites on medium speed
3. Cook a syrup to 235°F with the sugar mixture
4. Once the egg whites are whipped to full speed, turn on high speed
and slowly stream in the cooked syrup
5. Allow to whip on high speed to cool down the meringue mixture
6. Once cool, turn on low speed and begin to add in the butter little by little
7. Add the melted chocolate

24 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1 CHAPTER 03 25
 DONUTS
% INGREDIENTS GRAMS OUNCES

21.13% MILK 150 7.46

1.06% INSTANT YEAST 7.50 0.37
13.24% PASTRY FLOUR 94 4.67
39.58% BREAD FLOUR 281 13.97
1.06% SALT 7.50 0.37
2.82% SUGAR 20 0.99
10.56% YOLKS 75 3.73
10.56% BUTTER 75 3.73

100% 710 35.29

1. Make a pre ferment with the milk, yeast and pastry flour,
once foamy, its ready to use
2. Transfer pre ferment to a mixing bowl with a dough hook,
mixing on low speed
3. Add in bread flour, sugar, salt, yolks once combined, turn onto
medium speed
4. Mix dough for about 10 minutes building structure
5. Slowly add in the butter little by little to make sure each addition
is well incorporated
6. Mix dough until the gluten has developed, about an additional
10-15 minutes
7. Transfer to a bowl and cover with plastic wrap and proof to allow
dough to double
8. Once dough has doubled, punch down dough
9. Shape dough into 35g round pieces and second proof before frying

GLAZE
% INGREDIENTS GRAMS OUNCES

VAN LEER
SHINE WHITE COMPOUND

WHITE
83.33% (ILW-EZ-2167201-E22) 500 17.64
VAN LEER
WHITE CHOCOLATE CHIPS, 10M
7.50% (CHM-DR-2010611-040) 45 1.59
4.17% MERINGUE BITS 25 0.88

CHOCOLATE
5.00% CANDIED ORANGE 30 1.06

100% 600 21.17

GLAZED DONUT
1. Melt VAN LEER SHINE WHITE COMPOUND (ILW-EZ-2167201-E22) to 104°F
2. Dip the donuts half way
3. Top with meringue bits, candied orange and VAN LEER WHITE
CHOCOLATE CHIPS, 10M (CHW-DR-2010611-040)

SERVING 12

26 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1 CHAPTER 03 27
 CHOCOLATE ALMOND
POUND CAKE CHOCOLATE
SERVING 1 LOAF
MUFFINS
POUND CAKE
SERVING 12

%
MUFFINS
INGREDIENTS GRAMS OUNCES

17.43% BUTTER (SOFTENED) 190 6.71

27.52% SUGAR 300 10.59
13.76% CAKE FLOUR 150 5.30 % INGREDIENTS GRAMS OUNCES
14.68% EGGS 160 5.65 18.78% MILK 420 6.63
10.73% BUTTERMILK 117 4.13 6.71% EGGS 150 2.37
CACAO BARRY EXTRA BRUTE 4.70% TRIMOLINE 105 1.66
3.21% COCOA POWDER 35 1.24 14.76% RAW SUGAR 330 5.21
0.28% SALT 3 0.11 0.31% SALT 7 0.11
0.09% BAKING POWDER 1 0.04 1. Paddle the softened butter and the sugar just until combined
13.42% CAKE FLOUR 300 4.74
0.46% VANILLA PASTE 5 0.18 2. Slowly add in the eggs to ensure each are incorporated well
CACAO BARRY EXTRA BRUTE
3.12% ESPRESSO 34 1.20 3. Sift the dry ingredients, set aside. Mix together buttermilk and espresso,
4.47% COCOA POWDER 100 1.58
4.13% CANDIED ORANGE 45 1.59 set aside
0.31% BAKING POWDER 7 0.11
VAN LEER FORTE 49% 4. Alternate dry ingredients and buttermilk mixture into the butter mixture
0.31% BAKING SODA 7 0.11
DARK CHOCOLATE 5. Once dry and wet ingredients are incorporated fold in the candied orange
15.21% SUNFOWER OIL 340 5.37
4.59% (CHD-EZ-6031401-050) 50 1.77 pieces and the chopped chocolate pieces
VAN LEER TULSA 55%
6. Place batter in lined and prepped loaf pans then top with crumble
DARK COUVERTURE
100% 1090 38.51 7. Bake at 375°F for 25 to 30 minutes
13.42% (CHD-EZ-6034301-085) 300 4.74 1. Whisk together the eggs, both sugars and salt
AMERICAN ALMOND 2. Sift the dry ingredients and add to the egg mixture
WHOLE NATURAL ALMONDS 3. Add in the oil
7.60% (NUN-WN-A095801-B80) 170 2.68 4. Fold in the chocolate pieces and almond pieces

CRUMBLE
5. Scoop into desired size
100% 2236 35.30 6. Bake at 350°F for 12-15 minutes until done depending on size

% INGREDIENTS GRAMS OUNCES

21.41% BUTTER 107 1.89

30.01% RAW SUGAR 150 2.65
19.71% CAKE FLOUR 98.50 1.74
AMERICAN ALMOND
HAZELNUT BRITTLE CRUNCH
24.01% (NAN-CR-A096001-B84) 120 2.12
CACAO BARRY EXTRA BRUTE
4.30% COCOA POWDER 21.50 0.38
0.17% BAKING SODA 0.85 0.02
0.20% FLEUR DE SEL 1 0.02
0.20% CINNAMON 1 0.02 1. Mix together all ingredients besides butter
2. Slowly paddle and add in the butter, mix just until combined
100% 499.85 8.84 3. Sprinkle over the top of the loaf before baking

28 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1 CHAPTER 03 29
 SOFT
GANACHE COCONUT
COOKIES MACAROONS
SERVING 12 SERVING 24

COOKIE BASE
% INGREDIENTS GRAMS OUNCES

16.87% EGGS 250 5.95

23.62% BROWN SUGAR 350 8.34
1.01% VANILLA PASTE 15 0.36
VAN LEER TULSA
55% DARK COUVERTURE
28.34% (CHD-EZ-6034301-085) 420 10.00
5.40% COCOA PASTE 80 1.91
5.06%
0.20%
SOFT BUTTER
SEA SALT
75
3
1.79
0.07 GANACHE
INSERT COCONUT MACAROONS
5.87% PASTRY FLOUR 87 2.07
0.13% BAKING POWDER 2 0.05
AMERICAN ALMOND
WHOLE NATURAL HAZELNUTS
13.50% (NUN-WN-A091801-B80) 200 4.76 % INGREDIENTS GRAMS OUNCES % INGREDIENTS GRAMS OUNCES

39.22% CREAM 200 7.06 AMERICAN ALMOND

100% 1482 35.30 11.76% GLUCOSE 60 2.12 COCONUT MACAROON MIX
VAN LEER HENNA 72.73% (MXO-PO-A097901-B84) 400 28.24
41% MILK COUVERTURE 27.27% HOT WATER 150 10.59
1. Mix together the eggs, salt, vanilla and 1/2 of brown sugar
49.02% (CHM-WA-2062401-036) 250 8.83
2. Melt the chocolate and combine with the egg mixture
100% 550 38.83
3. Sift the dry ingredients including remaining sugar
100% 510 18.01
4. Mix dry into the chocolate mixture
5. Once combined, sheet the dough to 9mm 1. Boil the water and stir the AMERICAN ALMOND COCONUT MACAROON MIX
6. Freeze the dough, then cut into 8cm & 9cm circles 1. Heat the cream and the glucose to a simmer (MXO-PO-A097901-B84)
7. Lay the 8cm on the lined baking tray 2. Pour over the chocolate and burr mix to create an emulsion 2. Let sit for 5 minutes
8. Place the ganache ring on the circle then cover with the 9cm circle 3. Cast in a 6mm frame and freeze 3. Scoop and bake at 375°F for 15 minutes
9. Bake at 375°F for 8 minutes 4. Cut frozen ganache into 5.5cm circles 4. Once cooled, dip the bottoms in VAN LEER SHINE DARK COMPOUND
10. Once cooled, cookie will have a soft ganache center 5. Place circles of ganache onto the 8cm of cookie, covered with 9cm (ILD-EZ-7167001-E22) and drizzle over the top

30 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1 CHAPTER 03 31
 BABKA PRALINE-
S E RV I N G 2 LOAVE S
FILLED
DOUGH
SABLEE
SERVING 24
% INGREDIENTS GRAMS OUNCES

34.44% BREAD FLOUR 250 17.65

0.41% SALT 3 0.21
6.89% SUGAR 50 3.53
0.39% INSTANT YEAST 2.80 0.20
20.67% MILK 150 10.59
6.89% BUTTER 50 3.53
VAN LEER SEMI-SWEET
CHOCOLATE CHIPS, 4M
4.13% (CHD-DR-6002329-015) 30 2.12
AMERICAN ALMOND WHOLE

5.51%
NATURAL HAZELNUTS
(NUN-WN-A091801-B80)
AMERICAN ALMOND
40 2.82 DOUGH
HAZELNUT PRALINE % INGREDIENTS GRAMS OUNCES
20.67% (PRN-AC-A087801-B79) 150 10.59
25.50% BUTTER (SOFTENED) 510 9.00

HAZELNUT SPREAD
100% 725.80 51.24 23.00% PASTRY FLOUR 460 8.12

HAZELNUT 25.50% TURBINADO

AMERICAN ALMOND
ALMOND FLOUR
510 9.00

SPREAD %
1. Warm the water to 100°F and add in the yeast and milk powder, INGREDIENTS GRAMS OUNCES

set aside to foam 12.80% (NLN-PO-A093503-B82) 256 4.52
2. With a hook attachment mix together flour, salt and sugar AMERICAN ALMOND AMERICAN ALMOND
3. Add in the yeast mixture once it has foamed HAZELNUT FLOUR HAZELNUT PRALINE
4. Once yeast mixture is incorporated, turn onto medium speed
% INGREDIENTS GRAMS OUNCES
12.80% (NLN-PO-A099103-B82) 256 4.52 66.40% (PRN-AC-A087801-B79) 330 11.65
5. Mix dough for about 10 minutes AMERICAN ALMOND 0.40% FLEUR DE SEL 8 0.14 15.09% BUTTER 75 2.65
6. Slowly begin to add in the butter, making sure each inclusion HAZELNUT PRALINE VAN LEER BEL NOIR
is mixed well 68.97% (PRN-AC-A087801-B79) 200 9.74 100% 2000 35.30 54% DARK COUVERTURE
7. Once all the butter has been added, mix for an additional VAN LEER BEL NOIR 18.11% (CHD-WA-8081101-053) 90 3.18
5-10 minutes until gluten has developed 58% DARK COUVERTURE 0.40% FLEUR DE SEL 2 0.07
8. Allow to proof for about 1 hour for dough to double 17.24% (CHD-WA-8081501-053) 50 2.43 1. Sift the dry ingredients
9. Place in cooler for 1 hour before sheeting 13.79% BUTTER 40 1.95 2. On low speed, paddle sifted ingredients and butter 100% 497 17.55
10. Sheet dough 3x the length of the pan used to bake in 3. Everything will come together forming a dough
11. After sheeting, spread the hazelnut spread and incorporate the 100% 290 14.12 4. Chill the dough, then sheet to 4mm 1. Melt the chocolate and butter seperately
chocolate chips and the hazelnut pieces 5. Cut dough into desired size 2. Mix the praline and fleur de sel with the chocolate mixture
12. Shape the dough and place into buttered loaf pans, allow to rise 6. Bake sablee at 300°F for 12-15 minutes depending on size 3. Temper the spread, allow to crystallize
45-60 minutes 1. Melt the chocolate and butter seperately, then mix together 7. Allow to cool completely before filling or dipping in gianduja 4. Once sablee cookies are completely cool, pipe the filling and cover
13. Bake at 350°F for about 25-35 minutes depending on size of loaf 2. Add the praline to the chocolate and mix together well and texture as desired with the gianduja dipped sablee

32 VA N L E E R BA K E RY F O U N DAT I O N S - V O L U M E 1 CHAPTER 03 33
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