MAGAZINE Issue 8 · 2021/2022

150 YEARS OF CHOCOVIC HISTORY · KM 0 CONSUMER TRENDS

TAKE AWAY · FROM ARTISAN TO ARTISAN · PATISSERIE
TECHNIQUES · BAKERY · CHOCOGUDE · WHAT'S NEW
PHOTOGRAPHY IVÁN RAGA

DESIGN SOON IN TOKYO

EDITION 2022

2
Welcome to Chocovic Magazine 8, a new issue of
our magazine produced as always with the best
ingredients and with all the affection of our team of
ambassadors and collaborators.

Chocovic Magazine 8 taste of chocolate, of creativity,

of passion for the trade of pastry chef... But also of
celebration and sustainability. That's because this
year we're not only celebrating the 150th anniversary
of our brand, we're also taking major steps towards
making all our chocolates 100% sustainable by 2025.

Plus, of course, it also tastes local. Because this year,

more than ever, our chefs' recipes are inspired by local
and kilometre 0 products, and prepared as always
with locally produced Chocovic chocolates.

Lastly, on these pages you'll also find notes and

nuances from Turkey, Russia and Japan, places we've
travelled to to meet three artisan chefs who have
opened up the doors to their bakeries and
their cultures.

We hope you'll like the recipe for this new issue as

much as we do.

The Chocovic team

 CONTENT

150 YEARS OF HISTORY

AT CHOCOVIC

It's been 150 years since the foundation of

Xocolates Arumí, the seed of what today
is Chocovic. We take a look back at our
history with some of its leading players. 6

CONSUMER
TRENDS - KM0

Where are confectionery and bread making

going? We discover the trends here to stay,
from sustainability through to digitisation. 12

TARGET
SUSTAINABILITY

From July 2021 we're giving our support

to Cocoa Horizons to produce 100%
sustainable cocoa. But we're not stopping
here: we're working to make our
chocolates 100% sustainable by 2025. 18

PATISSERIE

Our ambassadors have been inspired

by Chocovic couvertures and by locally
sourced products to create more than
ten new and amazing recipes. 20

4
FROM ARTISAN
TO ARTISAN

In our most international issue ever,

we're travelling to Turkey, Russia and
Japan under the guidance of three
great artisans. 64

TECHNIQUES

In our enthusiasm for helping artisans,

our advisor shows us his techniques for
preparing creamy mousses and how to
achieve a perfect airbrush finish. 88

BAKERY

Brioches, cakes, cookies... Get the oven

warmed up because new finger-licking
bakery recipes are coming. The secret is in
the dough, and in the chocolate! 94

CHOCOGUIDE

We continue to tour the best patisseries

in our search for new and surprising
preparations made with Chocovic
products and couvertures. Will you
come with us? 114

CHOCO NEWS

From July 2021 all our cocoa is 100%

sustainable. But we're not stopping here:
we're going even further to produce 100%
sustainable chocolates by 2025. 122

5
6
 CHOCOVIC'S 150
ANNIVERSARY.
150 YEARS OF
CHOCOLATE LOVE.

Chocovic's 150 years have provided plenty of material for

stories, and many people have played a vital role in such a long
history. We've been chatting with some of the people who were
part of this journey of constant improvement, so they can help
us tell the story and understand what lies at its heart.
7
To find Chocovic's origins we need to
travel 150 years back into the past, to
the kitchens at the Episcopal Palace in
Vic. Jaume Soldevila, whose wisdom
has been gleaned from many depart-
ments within the company, tells us that
the head chef at the Palace back then
was a passionate fan of chocolate. So
much so that he asked the bishopric's
permission to open a gastronomy
products business with the emphasis,
as you might expect, on chocolate. This
venture ended up being called Xoco-
lates Arumí. Jaume remembers that
“when we were kids we used to peer
through the windows of the factory
on Calle Riera to see how they moul-
ded the chocolate bars and we could
smell them too”. Years later, in 1974, the
factory outgrew itself. It was then that
three chocolatiers, Arumí, Ametller and
Tupinamba, decidided to join forces
and open a new factory on land owned
by the Arumí family. It was called
Chocovic and its mission was to supply
the three brands with semi-processed
cocoa products, “and not toasting the
beans as had been done up to then”. The
partnership ran into debt problems,
until an agreement was reached with
a cocoa supplier, Mr. Rius from Neder-
land, to liquidate in exchange for the
acquisition of the chocolate factory.
“So here we are in the early 1980s, with
the current era of Chocovic now in the
hands of the Rius family and dedicated
exclusively to making industrial and
patisserie chocolate products”, explains
Jaume. In fact, he joined this new ven-
ture in the mid-eighties.
“I went to work in a factory with one
conching machine and a small 1300 mm
refiner where everything was done by

Since then, result of this push forward was Tobado

innovation,
knowledge and the
link with artisans
have remained
intact. each
gramme of
Chocovic cocoa.
hand, we even all helped unload the
sugar when the delivery truck arrived.”
Together with Ricard Navarro and Joan
Rius, Mr. Rius's son, Jaume helped
make the technical decisions. The
qualitative leap forward was massive,
going from one single plant making
only tempered chocolate bars to a
company with two plants: one making
creams and the other chocolates. The
in 1989, the first chocolate couverture
created by an artisan, Antoni Escribà,
for other artisans. This commitment
to artisans is one of Chocovic's defi-
ning features. It ¡has always supported
them, from trade fairs in the eighties
through to the fantastic partnership in
place today.
The excitement of taking chocola-
te increasingly further forward, of
spreading knowledge of this world
and boosting talent would crystallize
in 1995 with the creation of the Aula
Chocovic, the first school dedicated to
chocolate in the Spanish state. It was
precisely there, in September 1996,
when the Orígen Único range was
launched. Sisco Manzanera, who had
joined the company recently at that
point and who has been Commercial
and Sales Manager since then, re-
members it very well: “There was a
spectacular presentation in the Aula
Chocovic. It caused a lot of comments
and it was there that the relationship
with the Adrià brothers started, which
helped us enormously to get into the
area of fine dining”. In fact, Chocovic's
love for origins was always present
in the way it did things, selecting and
tracing cocoas, using non-aggressive
treatments to preserve the connection
between farmer and end customer.
Also in its entrepreneurial spirit and its
eagerness to open up new pathways. As
proof of this approach, Sisco highlights
the launch of the Ocumare couverture,
which earned them the accolade of best
chocolate in the world, the launch onto
the market of the family of chocolate
bars for end consumers and the expan-
sion of the factory with the new plant
for making creams and substitutes.
Like in the great stories, things took a
different turn in 1999. Jaume Soldevila
sums it up like this: “Finally, in 1999
the Rius family sold Chocovic when it
occupied a prime position in the Spani-
sh market and was very well regarded
by customers because of its products,
the Aula Chocovic (which taught mul-
tidisciplinary classes on patisserie and
related subjects) and Novacrem, its se-
cond brand specialising in creams and
substitutes.” The Barry Callebaut group
Asociación Tupinamba. The Rius family A new brand identity
Chocolates Amatller, buys the company. and logo is created
Chocolares Arumí.
selection range.
1872 1974 1976 1977
The brand's first
logo with the
original name of
Chocovich. Located
Chocolates Arumí in the same place
was founded in 1872 where the facilities
in Vic, (Barcelona). are located today.
bought Chocovic and a new chapter
in this story began. Sisco Manzanera
explains that “that was the start of a
huge number of changes and major
improvements in the production plant
that helped improve consistency and
quality in both products and services.
That helped us continue to grow and
be the brand that sets the standard and
with the highest sales across the entire
country”. Since then, innovation,
knowledge and the link with artisans
have remained intact. Proof of this is
the track record of the Aula Chocovic,
now the Chocolate Academy, the crea-
tion of the palm-oil free range Coconat
and the commitment to 100% sustaina-
bility of all cocoas in 2021.
But how has the company managed to
go so far?
It's very obvious to both Jaume and
Sisco. They both point to the human
factor and the can-do attitude, which
go hand-in-hand. The former highli-
ghts the fact that the company gradua-
lly took on people working in specific
fields as the workload increased,
Launch of
the Origen
by Pati Núñez. Único range.
Launch of the
1989 1992 1995 1996
Launch of Tobado,
The first chocolate
couverture created by Aula Chocovic,
artisan Antoni Escribà the first chocolate
for artisans. school in Spain.
and it's thanks to them that so much
progress has been made up to the
present day. He mentions people like
Lluís and Josep Fabré, day and night
shift managers respectively; Jaume
Fabré and his close relationship with
Gourmet customers; Ramona Vinyes,
essential for achieving quality certifi-
cation; biologist Núria Quer, head of
the Microbiology department; and the
main person in charge of the Aula Cho-
covic, Ramon Morató and Chocovic's
Chief Executive, Jaume von Arend. Not
forgetting the people whose approa-
chability allowed them to forge a very
special relationship with artisans and
distributors like Sisco Manzanera
himself, who emphasises that “the big
difference has been the way we treat
and look after our customers. I think
that's what has set us apart and it's
been key for Chocovic's consolidation;
we've always been approachable and
ready to help them with anything we
can. Nowadays we continue to provide
solutions, training and consultancy in
the chocolate sector so they can tackle
future challenges successfully”. A view
that Jaume agrees with, as he also
9
Aula Chocovic, All our products are
20th anniversary. 100% sustainable
Publication of the cocoa.
book Four in One.
2009 2015 2016 2021
Rebranding and
new packaging
with our message:
Chocovic joins the “The flavour
Barry Callebaut group. of talent”.
points to the will to evolve, “there's no
secret other than being able to cons-
tantly adapt to changing times without
ever losing our sense of direction and
our will to make good products at rea-
sonable prices”.
These 150 years of history have made
Chocovic a benchmark company that
learns and relearns, reinventing itself
and surpassing itself year after year.
Manzanera predicts that “the brand
will continue to lead the way for many
years to come, because we keep going
with the same passion and the same
enthusiasm as the first day, working
towards the continuous improvement
of our products”. Nowadays, the Cho-
covic message “The flavour of talent”
is a clear sign of the company's com-
mitment to creativity and to artisans.
The company is already immersed in
the future challenges already on the
horizon, such as sustainability and
new ways of consuming. What is clear
is that great deal of the story is yet to
be written.
From the Aula
Chocovic
to the Chocolate
Academy. 25 years
sharing knowledge.
From the Aula Chocovic
to the Chocolate Academy.
Sisco Manzanera tells us that it all star-
ted with Ramón Pijoan and Lluís More-
ra “who used to take the car all loaded
up on a Monday morning and tour the
whole state from end to end doing basic
training sessions on chocolate, and that
was how they stopped artisans from
being afraid to use it”. That teaching
vocation continued with the creation
of the Aula Chocovic. We chat with
Ramon Morató, who took on the lion's
share of responsibility for the project
and who explains that it was Jaume
von Arend who implemented this new
concept in Spain “by backing training
and quality, with a lot of commitment
and very high standards”.
He also remembers that when Arend
asked him to manage the project they
only had two tables, a fridge and little
else. “It was a time when there was
hardly any training and our 100%
training ethos meant that people came
from far and wide to learn”.
The current Director de la Chocolate
Academy, Josep Maria Ribé, has ex-
perienced this evolution at first hand,
“we slowly began to position oursel-
ves as a benchmark in the world of
sweets, with a range of much broader
and more technical courses”. This is
also something mini von Arend, his
coordinator, reminds us of: “at first
we all did everything, we taught one
or two course a month and we grew
until we were delivering thirty-four
courses a year and attracting a large
number of professionals”.
The first teachers were Enric Rovira,
Lluís Morera and Claudi Uñó. Since
then the classrooms have been the
setting for courses led by great chefs
like Ferran and Albert Adrià, Car-
me Ruscalleda, the Roca brothers,
Angelo Corvitto, Xavier Barriga and
Melissa Coppel. They all contributed
their wisdom to the school “and we
learn something from all of them”,
says Morató. “Jean Pierre Ricard MOF
made me change my view of chocolate
and Elvira Matas made us understand
that pastry making is surrounded by
micro-organisms and she helped us
to understand how to process”. Ribé
mentions that the presence of these
professionals has contributed to the a
Academy's current recognition, “for a
few years now we've enjoyed the kind
of international reputation that we
would never have imagined. Bringing
in big names, teaching so many courses
and the team's talent has given us the
prestige we have now”. Nowadays,
Ribé highlights the role played by
Enric Monzonis and Albert Daví “who
have helped us to continue based on
all that talent”.
According to Morató, the friendly vibe
was and always has been what makes
the Chocolate Academy stand out. This
approachability is also remarked on by
mini von Arend, who puts its success
down to the mix of professional trai-
ning and informal atmosphere. Ribé
emphasises the importance of offering
a unique experience: “it's a school in
which professionals are guaranteed
to take away a unique experience in
terms of training and knowledge. We
give accurate and up-to-date infor-
mation, always with a watchful eye
on sector trends”.
All this, along with a friendly, informal
approach, makes this a unique profes-
sional experience, “that's why many of
our customers are now our friends”.
When we talk about the future, our
enthusiasm remains intact. Ramon
Morató is clear that the main challenge
is “to continue updating ourselves and
offering things for a new generation
that doesn't want to carry on hearing
the same as twenty years ago”.
He actually spent his days during loc-
“It's essential
to preserve
your curiosity”
kdown writing a compilation book on
his experience with chocolate. It's true
you never stop learning, “it's essential
to preserve your curiosity”. Another
consequence of lockdown has been the
changes the Academy has adapted to
very quickly. As Josep Maria Ribé says,
“online training is here to stay and we
also offer that option in a series of spe-
cific courses. Because there are many
people who can't travel” And what will
future artisans be like? Josep Maria
Ribé says they will have to be “very
well prepared people, not just in terms
of knowledge of the sector, but also in
terms of knowledge of the market, of
marketing and of management”. For
him, this breadth of knowledge will
be key to growing the product range
and adapting to new consumer needs,
“that's how they'll be able to tackle
the challenges they face in the future”.
At the Chocolate Academy they will
continue to back innovation and keep a
close eye on trends, but without losing
their approachability and the friendly
atmosphere that has taken them to
where they stand today. Because, in
Ribé's words, “we won't be getting
too comfortable”.
11
12
 CONSUMER
TRENDS

The COVID-19 lockdown and the restrictions that have followed

since then have opened up a series of consumer trends that had
already been on the horizon for some time.

In the search for the fragile balance between health and the
economy, the concern for health and sustainability, the sharp
rise in locally sourced products, the unstoppable advance of
digitisation and of delivery and take away formats are moving
from being trends to being clear social preferences when it comes
to consuming. We take an in-depth look at them below.
13
Consumer trends,
seven cornerstones on the rise.

1 3
2 4
Sustainability Digitisation

Good for you and for the pla-
net. This is the key principle
pursued by sustainability
and absorbed by the minds
of an increasing number of
consumers. A trend that's al-
ready a sine qua non for the
younger generations, who
have grown up with
the urgency of climate chan-
ge, and that's being joined
by more and more people
every day.
This means that transparen-
cy is becoming increasingly
important in the food chain.
Plant-based ingredients,
with no surprise chemicals
or additives and produced
under fair conditions are
the requirements now being
demanded when it comes to
food consumption.
The traceability of chocolates kitchen heroes.
is now increasingly impor-
tant for more consumers.
Because of this, reading QR
codes is gathering an increa-
sing number of supporters.
It's all about knowing what
100%
All the cocoa in
Chocovic products
is sustainable
you're eating and where that
chocolate comes from.
The importance of sustai-
nability certificates is also
on the rise. The cocoa in all
Chocovic products is 100%
sustainable. Plus, the Cocoa
Horizons programme gua-
rantees and promotes good
practices within the cocoa
chain and its community.
Health and Safety
One of the biggest impacts
the COVID-19 virus has made
on our society is people's
growing concern for staying
healthy. This has had huge
repercussions on all food-
related businesses, as they
have had to invest in hygiene
measures and new protocols,
as well as stepping up safety
in all segments of the market.
Consumers have become
more demanding and expect
the highest levels of food
safety. Another thing is that
interest in looking after per-
sonal health is more wides-
pread than ever, something
that has caused a big rise in
the use of products that can
boost the immune system.
Antioxidants, super foods
and foods rich in fibre and
vitamins are the new
In the field of pastry making
and bread making, in 2021,
30% more consumers are
prioritising their health, pre-
ferring natural ingredients
like cocoa nibs, yoghurt,
green tea, nut butters and
nut pieces. But eating heal-
thily doesn't mean giving
up flavour.
Another direct effect of
the pandemic has been the
unprecedented explosion of
online commerce and the in-
creasing digitisation of com-
panies operating in the food
sector. Many of them have
had to take a crash course
in positioning themselves
online and working with
e-commerce, setting up their
web sites and opening up the
doors of their establishments
and bakeries through
the computer.
These new windows of
opportunity have meant that
their products can continue
to reach consumers with no
physical contact. A whole
range of ingredients are now
available so consumers can
practice their confectionery
skills or take delivery of bir-
thday cakes, Easter cakes
and other delicious treats.
To make your mark in this
new reality it's practically
compulsory to have an
online presence.
Tools like Instagram Shop-
ping have made it possible
for pastry chefs and bakers to
open up this new gateway for
their consumers, as many of
them say they'll be opting for
online shopping for a long
time into the future.
Chocovic is playing an active
role on the digital scene,
adding the world of training
with Chocolate Academy
online seminars and demos.
Delivery and take
away formats
The global pandemic has
triggered an explosion in this
trend in record time. Obviously,
lockdown and restrictions have
been the cause.
And we already know that
whenever there's a crisis or a
new need, creativity comes to
the fore. Brands, companies and
artisans working in the food
sector have had to rack their
brains to find new solutions
without neglecting quality or
flavour. Similarly, consumers
haven't wanted to give up good
food despite having to stay at
home and, tired of spending
so many hours indoors, they
didn't want to miss out on cake
and confectionery experiences.
This has resulted in new take
away and delivery formats.
Some opt for creating new
experiences, others by sending
out top quality premium pro-
ducts to people's homes, when
before you could only find
them in bakeries or restaurants.
Amazing textures and com-
binations, flavours for taking
a journey through the senses,
health-boosting foods, they
all have a place in the formats
for taking away or for eating
at home.
In the next feature we present
some of the creative ideas
coming out of Chocovic to
delight consumers.

14
5 7
Eye candy
More than 57% of European
consumers use Instagram.
What does this mean? In
the world of patisserie it's
clear: in an increased con-
cern for appearance in the
end product.
57%
Of europeans have an
Instagram account
Everything must be photo-
genic. If a cake is Instagram-
mable, so much the better.
This trend gives rise to new
forms of creativity in which
colour and the search for
the surprise element in the
decoration of different kinds
of preparations take centre
stage. Because this doesn't
just attract consumers, it
also affects their preception
of flavour, by increasing it.
One of the winning formulas
is the combination of bright
colours with natural ingre-
dients like cocoa, matcha
tea and sesame, like in these
amazing chocolates created
by Lluís Costa together with
Tortell Poltrona,
representing native flavours
in the countries reached by
the smiles of Clowns Without
Borders. Flamboyancy is now
the cherry on the top.
6
Proximity
The word "proximity" is
becoming more and more fre-
quent in the food vocabulary,
featuring on a good number
Multisensory of signs, posters and adver-
tising. This had already been
experiences happening for some time: the
value of obtaining prepara-
Trying out new things is just
as important as flavour and
appearance. Getting away
tions based on local, seasonal
products is on the rise. Firstly,
because of the growing need
from routine with new unique to look after the environment.
experiences is already a trends The less distance an ingredient
that's proved it's here to stay. needs to travel, the better.
Patisserie preparations boost
the senses by including
exotic flavours, new fillings,
unexpected shapes. It all
counts when taking your
consumers on a journey
amd taking them from the
ordinary to the extraordi-
nary. Nowadays, people are
Secondly, due to increased
more aware than ever that
social awareness sparked
time passes very quickly and
by the pandemic, which has
they want to make the most
prompted a sense of solidarity
of it to have new culinary ex-
in many consumers, who are
periences. Proof of this is the
opting to support local food
Thai creation by Albert Daví,
and businesses. This is un-
with Asian flavours that
doubtedly the time of “made
invite us to travel through
in”, of valuing and certifying
the East.
origin. So-called "proximity"
or "Km 0" products guarantee
the respect for natural proces-
ses and highlight the freshness
of seasonal foods.
66%
Of europeans value
preparations made with
local products
They are also gaining an in-
creasing number of supporters
Young people know this
in the world of pastry making,
for sure: they demand the
as the data show: 56% of Eu-
creation of new moments of
ropean are more aware of bu-
celebration beyond traditio-
ying preparations made using
nal festivals, involving inno-
local ingredients and around
vative preparations to share
66% want to know the history
and enjoy the moment.
behind where the chocolates
Carpe diem!
they consume come from.
As a local brand, Chocovic is
a champion of this trend.
15
IDEAS TO TAKE HOME
It's not enough any more to make our preparations look appetising
and taste delicious, now they also have to be longer lasting and
easily transportable.

Take away and Delivery are here to stay, driven by the effects of the
pandemic and by the new consumer habits of younger customers.
Are your products ready to take home? We present a selection of
preparations and packaging formats designed especially for this
major market trend.

CANDY DROPS

Candy drops are a sweet that travels well, so you can use all kinds of packaging for take aways. From glass jars, to kraft
boxes, paper or plastic bags and tubes. All are effective and elegant.

SPREADABLE CREAMS

Spreadable creams offer endless possibilities for making flavour combinations. Plus, there are loads of glass and hard plastic
containers, making it easy and elegant to prepare it for taking away and consuming at home.

16
COOKIES
DOWNLOAD
Packaging options include kraft cardboard, paper or plastic bags and tubes in which
cookies will always be perfectly stacked. For delivery without renouncing the delicatessen THE RECIPE
product look. BOOK
“IDEAS TO
TAKE AWAY”

ROLLS

Options of self-assembling kraft boxes for selling rolls that are properly arranged, don't move
around and reach their destination undamaged.

TRUFFLES

Apart from glass containers, there are others kinds of take away packaging in kraft card-
board, more affordable, self-assembling and also recyclable, a very important factor to take
into account.

Still want to know more?

In our recipe book
you'll find five new
preparations designed
especially for taking
away, plus suggestions
and tips for broadening
your range of take
away products.

You can download it for

free by capturing the QR
code or going to
shorturl.at/orCFI

17
CHALLENGE ACHIEVED,
100%
SUSTAINABLE
COCOA
A foundation with
a very clear horizon
Chocovic fully backs the production
of sustainable chocolates with a
number of actions that have an impact
at ecological, social, cultural and
economic level.
Our commitment goes beyond creating
a quality product, we want to foster
the survival and progress of cocoa-
producing communities.
In 2015, Barry Callebaut set up the
Cocoa Horizons foundation. This
independent non-profit organisation,
supervised by the Swiss Federal Foun-
dation Supervisory Authority, has the
mission of improving quality of life for
cocoa growers and their communities
by promoting sustainable, entrepreneu-
rial farming, increased productivity and
community development, protecting
nature and children.
As a brand belonging to the Barry Callebaut
group, we're strongly committed to caring for
the environment. For the time being, since
July 2021 we've already achieved one of our
major goals: all our cocoa is 100% sustainable.
And we're continuing to work towards
fulfilling our commitment.
2025, towards 100% Our main ingredients: quality and
sustainable chocolate sustainability
To guarantee the future supply of Chocovic's extensive catalogue never
cocoa, Barry Callebaut went one step stops growing with new products cha-
further in 2016 and introduced racterised by quality and sustainability.
Forever Chocolate.
At present, we continue to make pro-
This programme's mission is to make gress towards our goals and have con-
sustainable chocolate the norm and is versations with all stakeholders in the
based on four ambitious goals: chocolate chain so we can keep suppl-
ying chocolates that bring happiness to
1. Support farmers with training, fun- artisans, consumers, communities and
ding and farming equipment. our planet too. Our cocoa has already
2. Promote early childhood education, met this great objective.
ensuring school enrolment and atten-
dance and eradicating child labour.
3. Always grow green, using cleaner
energy, lower carbon emissions and
crops that don't cause deforestation.
4. Produce with commitment, using
100% sustainable ingredients in all pro-
ducts: chocolates, creams and substi-
tutes. Since July 2021, all our cocoa has
already met this great objective.
18
 To raise the profile of our total commitment to
sustainability, this year Chocovic will be setting
up “Two Ways Smiles”, a social media and press
communication campaign with a positive tone
that aims to spread the message of the benefits of
sustainable cocoa for communities of producers,
as well as its role as driver of happiness and joy
for all stakeholders in the chocolate value chain.

#twowaysmiles
OUR COMMITMENT:
SUSTAINABLE CHOCOLATE
Working alongside farmers
With training, funding, farming material and land
for balanced replanting.

Supporting childhood education

We ensure school registration and attendance
and we promote the family census.

Growing green
Cleaner energy, lower carbon emissions and crops
that fight deforestation.

Committed production
All our products are made with ingredients
from responsible farms.

Happiness is part of our value chain

because chocolate should be joyful.
Share our smiles.
YOUR KNOWLEDGE
OF SUSTAINABILITY
GETS A PRIZE:

supporting
100% sustainable
cocoa

19
PATISSERIE

20
At a time like this, when sustainability is no longer an option
it's a necessity, our ambassadors have been inspired by
Chocovic couvertures made with 100% sustainable cocoa
and locally sourced products to create more than ten new
and amazing recipes.

Get ready to discover the new ideas from Albert Daví,

Sergi Vela, Raúl Bernal and Lluís Costa and enjoy our
very own flavours like Bolea cherries, strawberries
from El Montseny and Alacant lemon.
21
FLUFFY PEAR
SPONGE
a preparation by Sergi Vela

22
 PERFECT FLAVOURS
The textures of the cooked Lleida pears and the fluffy sponge cake
blend together harmoniously in this fantastic cake with delicious
touches of Istak 30.9% white chocolate pannacotta.

Istak pannacotta
200 g Cream — Heat the cream to 60°C , add the hydrated gelatin and lastly add the
3g Gelatin sheets melted chocolate, emulsify, remove the air and measure out into a
90 g Istak 30.9% white chocolate square silicone mould.

Fluffy pear sponge cake

210 g Butter — Soften the butter and add the sieved icing sugar.
270 g Icing sugar — Add the lemon zest and the salt.
2g Salt — Add the eggs and lastly the previously sieved mix of flour, baking
150 g Eggs powder and cocoa.
205 g Weak flour — Measure out 500 g into each mould previously coated with butter
5g Baking powder and flour.
7g Selección 22 powdered cocoa — Add pears cut into eighths.
Zest of 1 lemon — Bake at 170°C for 25 min.
— When cooled, add shine and decorate with a disc of Gold chocolate
and apply chocolate to the sides as well.
— Finish with a square of pannacotta and raw pistachio halves.

23
FLUFFY CHERRY
SPONGE CAKE
a preparation by Sergi Vela

24
 THE CHERRY ON THE TOP
In this other version of his fluffy cake, Sergi Vela suggests we go
one step further in flavour and intensity by using red berry jam ,
Maragda 70% dark chocolate and Sant Climent cherries.

Maragda pannacotta
200 g Cream — Heat the cream to 60°C , add the hydrated gelatin and lastly
3g Gelatin sheets add the melted couverture, emulsify, remove the air and
80 g Selección Maragda 70% dark chocolate measure out into a square silicone mould.

Red berry jam

250 g Red berry purée — Heat the purée, add the sugar mixed with the pectin and
40 g Sugar sprinkle over.
10 g Pectin — Cool and before using, lightly add texture.

Fluffy cherry sponge cake

210 g Butter — Soften the butter and add the sieved icing sugar.
200 g Icing sugar — Add the lemon zest and the salt.
2g Salt — Add the eggs and lastly the previously sieved mix of flour, baking
150 g Eggs powder and cocoa.
205 g Weak flour — Measure out 350 g into each mould previously coated with butter
5g Baking powder and flour.
7g Selección 22 powdered cocoa — Add fresh blueberries.
Tbsp Fresh blueberries — Bake at 170°C for 25 min.
Zest of 1 lemon — When cooled, add shine and decorate with a disc of Maragda 70%
chocolate and apply chocolate to the sides as well.
To decorate: — Finish the cake with buttons of red berry jam and the
Selección Maragda 70% dark chocolate Maragda pannacotta.

25
INDIVIDUAL
PEANUT
DESSERT
a preparation by Sergi Vela

26
 PERFECT FLAVOURS
Sergi Vela is the author of this elegant individual dessert featuring
sponge and Valencia peanut mousse with a caramel core.
A delicious treat with an impeccable velvety finish.

Peanut sponge cake

125 g Egg yolks — Whisk the egg yolks with the first sugar.
75 g Sugar — Whisk the egg whites with the albumen and the second sugar.
125 g Butter — Grind the flour with the almond.
100 g Almond — Melt the butter.
100 g Peanut paste — To the first whisked mix, add the peanut paste, half the egg whites,
55 g Weak flour the remaining egg whites and the rest of the flour.
180 g Egg whites — Lastly, add the butter melted at 35°C and mix gently.
1g Albumen — Spread out onto a Silpat and bake for 10 min.
70 g Sugar
2g Salt

Peanut mousse
120 g Water — Heat the cream with the sugar and add the rehydrated
80 g Sugar gelatin at 60°C.
100 g Selección Jade 38.8% — Stir in the paste and emulsify.
milk chocolate couverture — At 30°C add the semi-whipped cream.
140 g Peanut paste — Coat the silicone mould with tempered Jade couverture.
7g Gelatin — Cut out two discs of peanut sponge for each individual dessert and
400 g Semi-whipped cream in one of them, empty out the inside and fill with caramel.

Orange paint
100 g Chocovic cocoa butter — Melt the paste and the couverture separately.
100 g Origen Ocumare 71% — Apply the food colouring and emulsify the mix, strain and airbrush
dark chocolate couverture at 35°C.
2g Fat soluble orange food colouring

Assembly
— Airbrush with orange coloured paint using the velvet technique,
with the individual desserts well-chilled and decorate with a little
Callebaut® Caramel Filling.

27
 CHOCOLATE
AND CARAMELIZED
ORANGE INDIVIDUAL
DESSERT
a preparation by Sergi Vela

28
 PERFECT COMBINATIONS
Shared flavours, simple to execute.
Our ambassador shows us that simplicity can also be a
way of preparing delicious desserts like this one, created
with oranges from Valencia.

Chocolate crème pâtissière

750 g Milk — Make an infusion with the milk and vanilla.
250 g Cream — Blanch the egg yolks with the sugar and starch.
1u Vanilla pod — Scald the egg yolks, the sugar and the starch with the infusion
40 g Starch prepared earlier.
180 g Sugar — Strain the mix and bring to the boil, then pour over the chocolate
185 g Egg yolks in drops and chill quickly to 4 °C with a tight-fitting film cover.
150 g Selección Lennix 57% dark chocolate

Filo pastry
4g Filo pastry sheets — Brush lightly with butter and icing sugar layer by layer of filo pastry
100 g Butter as if for puff pastry, until 4 layers of puff pastry have been obtained.
100 g Icing sugar — Cut 12 x 12 cm squares and press down into a madeleine mould, then
bake the whole at 180°C for 9 min.

Assembly
— Cut segments of peeled orange and decorate each one with 2 slices.
— Finish with a few strips of Origen Ocumare dark chocolate
couverture to give volume.

29
 1 2 3
Brush the filo pastry with butter, apply Apply a thin layer of icing sugar and Cut out squares using a sharp chef's knife
another layer of filo pastry and stick it bake at 190°C for 10 min. and present in aluminium moulds.
to the previous one.

4 5 6
When the piece is baked, Decorate with peeled orange slices. Place the chocolate in a cross
leave to cool and fill with the shape and add pistachios.
chocolate cream.

30
31
LEMON
a preparation by Albert Daví

32
 SPRING-SUMMER CAKE COLLECTION (1)
Albert Daví presents his summer cake collection, fresh and
flamboyant and inspired by Km 0 products such as lemons from
Murcia, complemented with little nuances of flavour with the
likes of mango and lemon thyme.

Thyme breton sablé, 6 cm cutting ring

500 g Flour — Mix together the butter, the sugar and the salt.
20 g Baking powder — Add the egg yolk and lastly the flour, the baking powder, the lemon
250 g Butter zest and the powdered thyme.
200 g Sugar — Spread out to 3 mm and leave to rest in the fridge.
100 g Egg yolk — Cut out 10 cm discs.
6g Salt — Bake at 160°C for about 12 min.
2g Lemon zest — Leave to cool and set aside.
1g Freeze-dried powdered thyme

Lemon coating
300 g Water — Boil the water with the sugar and the lemon juice.
300 g Sugar — When cold, add the remaining ingredients.
100 g Lemon juice
1u Lemon zest
170 g Gin

Capuchina sponge cake

750 g Egg yolk — Whisk all the ingredients.
90 g Egg — Spread out in a 1 cm high frame and bake at 180°C for 10 min.
1u Lemon zest — When cold, soak in the coating and freeze.
22  g Cornflour — Cut out 10 cm diameter discs.

Lemon cream
120 g Lemon juice — Cook all the ingredients except for the butter and the lemon zest.
165 g Sugar — When cooked, emulsify with the remaining ingredients.
150 g Egg — Set aside in the fridge.
1u Lemon zest — Measure out 100 g over the sponge cake and freeze.
1g Gelatin mass 5:1
225 g Butter

33
 Jellied mango
500 g Mango purée — Mix all the ingredients together in a food processor until the desired
150 g Lemon juice texture is achieved.
75 g Syrup 1:1 — Spoon out 30 g over the lemon cream.
12 g Cold gelcrem

Confit lemon peel

Tbsp Lemon peel
— Blanch the lemon peel twice in boiling water.
500 g Water
— Gradually boil the peel with the syrup until tender.
200 g Sugar

Cream
250 g Water — Boil the water, the sugar and the locust bean gum.
150 g Sugar — Add the gelatin mass to the liquid at about 40°C .
5g Gelatin mass 5:1 — Measure out 20 g into each mould.
1g Locust bean gum
Confit lemon peel

Lemon thyme mousse

8g Lemon thyme — Heat all the liquids to 80 °C and infuse with the thyme for
40 g Water 10 min.
30 g Yuzu juice — Grind up all the ingredients and strain.
25 g Mandarin juice — Heat the liquid to about 40°C, add the xanthan and bring to the boil.
1g Lemon juice — Mix the citrus infusion and thyme with the gelatin mass and the
160 g Xanthan white chocolate.
15 drops Lemon thyme aroma — Emulsify.
225 g Lemon and thyme infusion — Cool this mixture to about 25°C and gradually add the semi-
60 g Gelatin mass 5:1 whipped cream.
435 g Selección Opal 30.3% white chocolate
450 g Semi-whipped cream

Assembly
White chocolate ribbon
Ribbon of airbrushed white chocolate
with yellow cocoa butter
Neutral shine for airbrushing
— Measure out 20 g of the jellied cream into the base of the mould, place
the confit lemon peel and freeze.
— Spoon out 100 g of the lemon thyme mousse over the top.
— Next, place the sponge cake and lemon and mango cream filling and
press down lightly.
— Measure out 40 g of thyme mousse and close the mould with the
disc of Breton sablé.
— Freeze.
— Remove from the mould and brush with the neutral gelatin shine.
— Decorate with the chocolate ribbons.

34
 Capuchina Lemon Mango
sponge cream cream
Thyme cake Confit lemon
breton peel jelly
Lemon sablé
thyme
mousse

35
STRAWBERRY
a preparation by Albert Daví

36
 SPRING-SUMMER CAKE COLLECTION (2)
Maresme strawberries are the show-stopping stars of this other
cake from Albert Daví's summer collection, inspired by the
classic fraisier. Sheep's milk yoghurt and Opal 30.3% white
chocolate give it an interesting dairy touch.

Breton sablé, 10 cm cutting ring

500 g Flour — Mix together the butter, the sugar and the salt.
20 g Baking powder — Add the egg yolk and lastly the flour, the baking powder and the
250 g Butter lemon zest.
200 g Sugar — Leave to rest in the fridge.
100 g Egg yolk — Spread out to 3 mm and freeze.
6g Salt — Cut out 10 cm discs and bake at 160°C for about 12 min.
1u Lemon zest — Leave to cool and set aside.

Almond sponge cake 10 cm cutting ring

400 g Egg — Mix all the ingredients together in a food processor.
100 g Invert sugar — Add the bits of strawberry at the end.
170 g Sugar — Spread out to a thickness of 1 cm in a 60 x 40 cm frame and bake at
105 g Powdered toasted almond 180°C from 5 to 6 min.
170 g Cream — When cooled, cut out 10 cm diameter discs.
170 g Strong flour
10 g Baking powder
90 g Toasted clarified butter
3.5 g Salt
15 g Freeze-dried raspberry
100 g Bits of strawberry
80 g Selección Opal 30.3% white chocolate

Strawberry compote
40 g Strawberry purée
— Heat the strawberry purée, the sugar and the glucose.
75 g Sugar — Add the bits of strawberry and the raspberries and cook until they
30 g Glucose start to release their liquid.
160 g Strawberries — Remove from the heat, add the violet aroma and the gelatin mass.
40 g Raspberries — Leave to set in the fridge.
4 drops Violet aroma — Measure out 60 g of compote on top of the sponge cake and freeze.
25 g Gelatin mass 5:1

37
 Yogurt foam
120 g Milk — Heat the milk to about 50°C and dissolve the gelatin mass.
280 g Sheep's milk yogurt — Emulsify with the melted white chocolate and lastly add the sheep's
300 g Selección Opal 30.3% white chocolate milk yogurt and the freeze-dried yogurt.
60 g Gelatin mass 5:1 — Lower the heat to around 30°C and mix first with the meringue and
20 g Freeze-dried powdered yogurt then with the semi-whipped cream.
100 g Egg whites
55 g Sugar
80 g Glucose powder
300 g Semi-whipped cream

Violet jelly
250 g Water — Boil the water, the sugar and the locust bean gum.
150 g Sugar — Add the gelatin mass and the violet aroma to the liquid at about 40°C.
50 g Gelatin mass 5:1 — Measure out 20 g into each mould and place the strawberry discs on top.
1g Locust bean gum
12 drops Violet aroma
Tbsp Discs of fresh strawberry

Assembly
1u 11.5 cm diameter silicone mould
1u White chocolate ribbon
1u Ribbon of airbrushed white chocolate
with red cocoa butter
Neutral shine for airbrushing
— Measure out 20 g of the violet jelly into the base of the mould, place
strawberry discs on top and freeze.
— Spoon out 100 g of the yogurt mousse over the top.
— Next, place the sponge cake and strawberry compote filling and
press down lightly.
— Measure out 40 g of yogurt mousse and close the mould with the disc
of Breton sablé.
— Freeze.
— Remove from the mould and brush with the neutral gelatin shine.
— Decorate with the chocolate ribbons.

38
 Almond Strawberry Violet and
sponge compote strawberry
Breton cake jelly White
sablé chocolate
Yogurt ribbon
foam

39
 INDIVIDUAL
COCONUT
BLACK FOREST
CAKE
a preparation by Raúl Bernal

40
 BLACK FOREST WITH A TASTE OF HUESCA
Raúl Bernal brings his own personal touch to the great
German patisserie classic using Bolea cherries, a traditional
variety grown in the province of Huesca, and substituting
Kirsch cream with coconut cream.

Cocoa choux paste

325 g Milk — Boil the milk, salt, sugar and butter together.
6.5 g Sugar — Add the previously sieved flour with the powdered cocoa.
4g Salt — Dip the dough in boiling water for a few min.
165 g Butter — Place in the food mixer and gradually add the eggs until the mixture
131 g Weak flour reaches 60°C.
40 g Selección 22% powdered cocoa — Add until a soft peaked texture is obtained.
325 g Whole egg — Measure out around 20-22 g onto a Silpat.
— Bake at 170°C for 10 min. 0% humidity with fan on 1 / 170°C for
25 min. 100% humidity fan on 1.

Cocoa craquelin
310 g Butter — Work the butter and add the sugar.
260 g Weak flour — Mix all the dry ingredients and add them to the butter mixture.
350 g Brown sugar — Homogenise and place between two sheets of baking paper.
4g Corn starch — Spread out to a thickness of 1.6 mm.
32 g Powdered almond — Cut out 6.5 cm discs.
40 g Selección 22% powdered cocoa — Freeze.

Cocoa sponge cake

140 g Sugar — Whisk the sugar with the eggs and the invert sugar.
320 g Whole egg — Whisk the egg whites with the sugar.
15 g Invert sugar — Mix the powdered almond with the flour and the cocoa, then sieve.
260 g Pasteurized egg whites — Melt the butter.
60 g Sugar — Mix the whisked meringue with the egg.
200 g Powdered almond — Add the sieved solids.
100 g Weak flour — Add the the melted butter.
30 g Selección 22% powdered cocoa — Spread out onto a 60 x 40 tin with Silpat.
60 g Butter — Bake at 180°C for about 17 min.
— Cut into discs and set aside.

41
Bolea and Griotte cherry purée
40 g Water — Heat the water with the sugar and the citric acid solution.
50 g Sugar — Add the purées with the juice and the Gelcrem.
10 g 50% citric acid solution — Mix with the food processor until a homogeneous
185 g Bolea cherry purée mixture is obtained.
185 g Griotte cherry purée — Set aside.
85 g Lime juice
30 g Cold Gelcrem

Tobado couverture cream

135 g UHT cream — Heat the cream with the milk and sugar.
135 g Milk — Pour over the egg yolks and cook the mixture at 85°C.
55 g Pasteurized egg yolks — Add over the couverture with the salt and emulsify.
30 g Invert sugar — Leave to crystallize in a tightly cling-filmed container.
140 g Tobado 64.5% dark chocolate couverture
0.5 g Fine salt

Coconut and lime whipped cream

560 g Cream 35% — Heat the cream with the zest and infuse.
9.5 g Lime zest — Strain and add the rehydrated gelatin and the sugar.
6.5 g Sugar — Add the purée and the Malibu.
11 g Powdered gelatin — Leave to rest 24 hours in the fridge.
55 g Water — Whip and pour out.
240 g Coconut purée
55 g Malibu

Assembly
— Measure out the choux and place the frozen craquelin.
— Freeze and bake.
— Turn the choux over and cut the base.
— Place a little of the cream and cover with a disc of sponge cake.
— Pour out the cold cherry cream.
— Spoon out a small amount of coconut whipped cream.
— Finish off with a few shavings of Selección Maragda 70% dark
chocolate couverture and sprinkle with anti-moisture sugar.

42
43
LEMON PIE
MY WAY
a preparation by Lluís Costa

44
 A DELIGHT WITH AN INTENSE LEMON FLAVOUR
Respecting the flavours of the original recipe, Lluís Costa
shakes up the classic Lemon Pie with a different look and lower sugar
content, bringing out the best of the intense flavour of lemons from
Terres de l’Ebre.

Lemon cream
375 g Eggs — Cook the egg along with the sugar, the zest, the agar-agar and
175 g Sugar the lemon juice to 82°C.
250 g Butter — Soak the gelatin leaves and add to the previous mixture.
2 u Lemon peel — Stir with the hand-held food processor and add the softened butter.
4g Gelatin leaves — Mould the cream at a temperature of 40°C in spherical moulds
1u Lime zest and freeze.
188 g Lemon juice
1g Agar-agar

Dough
360 g Butter, cold — Mix all the dry ingredients together in the food processor using the
196 g Powdered sugar dough paddle.
1g Salt — Add the butter straight from the fridge and mix in, when the mixture
90 g Almond flour looks like breadcrumbs, add the egg.
142 g Whole eggs — When the dough is smooth and even, roll out to a thickness of 0.4 mm.
794 g Flour — Freeze and cut out 12 x 4 cm rectangles.
— Place between 2 sheets of Silpain and bake at 150°C for 35 min.

Meringue
150 g Sugar — Gradually pour over the egg whites and whisk well in the food processor.
60 g Water — When the meringue reaches 30°C set aside for decoration.
85 g Egg whites

Assembly
— Glaze the lemon spheres with neutral gel and arrange irregularly on
top of the sablé.
— Measure out peaks of Italian meringue and flambé.
— Decorate with gold leaf plus lime and lemon zest.

45
 BASIL AND
ALACANT LEMON
INDIVIDUAL
DESSERT
a preparation by Lluís Costa

46
 THE FRESH TASTE OF SUMMER
A new and refreshing creation by Lluís Costa with the fresh aroma of
basil and the citrus flavour of Alacant lemon. A dessert with a very
light texture and a surprising semi-liquid interior.

Citrus fruit financier cake

160 g Butter — In a bowl, mix the 500 g of sugar together with the powdered
500 g Sugar almond, flour, baking powder, citrus fruit paste and invert sugar.
300 g Powdered unpeeled almond — When mixed, add the melted butter and the liquid egg whites.
200 g Flour — Separately, whisk the egg whites with the 60 g sugar.
4g Baking powder —Add them gently to the previous mixture and spread out in a 1 cm
500 g Egg whites, not whisked thick frame.
60 g Invert sugar — Bake at 190°C for about 12 min.
260 g Citrus fruit paste (orange, lemon or lime)
500 g Whisked egg whites
60 g Sugar

Lemon mousse
Italian meringue — Cook the water and the sugar at 118°C.
560 g Egg whites — Pour out the egg whites and leave the meringue to reach 30°C.
920 g Sugar — Heat a third of the lemon juice and melt the gelatin in it.
240 g Water — Add the rest of the cold purée and when it reaches a temperature
of 30°C 30°C, add the meringue and finally the foamy cream.
Lemon mousse
1025 g Italian meringue
1536 g Semi-whipped cream
1400 g Lemon juice
58 g Powdered gelatin

47
Basil gel
56 g Glucose — Heat the water, the dextrose and the glucose to 40°C.
104 g Dextrose — Sprinkle in the pectin mixed with the sugar and keep
236 g Water stirring constantly.
156 g Sugar — Bring to the boil for 2 min, then add the citric acid and cook for
2g Powdered citric acid a further one min.
8g NH pectin — When the mixture reaches about 30°C, add the blanched basil and
1g Gelatin leaves mix in the food processor.
30 g Blanched fresh basil — Mould in 3 cm diameter spheres and freeze.

Assembly
— Spoon out mousse into the bottom of the mould and insert the frozen gel.
— Cover with more mousse and seal with the sponge soaked in lemon syrup.
— Glaze with neutral gel and decorate with a fried basil leaf.

48
 Basil gel Lemon
mousse Fresh
Citrus fruit
financier basil
cake

49
FRESIER WITH
MONTSENY
STRAWBERRY
a preparation by Lluís Costa

50
 A KILOMETRE 0 FRAISIER
Strawberries from the Montseny, with their extraordinary quality
and flavour, form the basis of this fantastic fraisier with cream
mousse and Istak 30.9% chocolate. A cake with kilometre 0 flavour
and with the unmistakable seal of Vallflorida Xocolaters.

Cream mousse
400 g Cream — Boil the milk, add the rehydrated gelatin and emulsify with the white
150 g Istak 30.9% white chocolate chocolate.
25 g Gelatin — When the mixture reaches a temperature of 27°C add the frothy cream.
1750 g Frothy cream

Raspberry cream
300 g Raspberry purée — Boil the purée, the juice and the sugar.
100 g Lemon juice — Add the eggs and the egg yolks and cook at 83°C.
100 g Eggs — Add the gelatin and mix well.
100 g Egg yolks — When the mixture reaches a temperature of 40°C add the butter and
70 g Sugar emulsify.
115 g Butter — Place 120 g of the cream in a 14 cm diameter ring with a 1 cm thick
6g Powdered gelatin sponge base.
30 g Water for the gelatin — Freeze and set aside for assembly.

51
Citrus fruit financier cake
160 g Butter — In a bowl, mix thoroughly the 500 g of sugar together with the powdered
500 g Sugar almond, flour, baking powder, citrus fruit paste and invert sugar.
300 g Powdered unpeeled almond — Add the melted butter and the liquid egg whites.
200 g Flour — Separately, whisk the egg whites with the 60 g sugar.
4g Baking powder — Add them gently to the previous mixture and spread out in a frame.
500 g Egg whites, not whisked — Bake at 190°C for about 12 min.
60 g Invert sugar
260 g Citrus fruit paste (orange, lemon or lime)
500 g Whisked egg whites
60 g Sugar

Assembly
— Place a silpat in a tin and fit a 16 cm diameter ring lined with a sheet
of acetate.
— Thinly slice strawberries to about 0.5 mm thick.
— Arrange the pieces of strawberry around the sides and on the bottom.
— Measure out around 350 g of mousse in the ring with the strawberries
and then insert the inside leaving the sponge on the outside.
— When frozen, coat with neutral gel and decorate with a strawberry.

52
 Raspberry Cream
cream mousse
Citrus Fresa
financier Montseny
sponge cake Neutral
coating

53
CHEESE
CAKE
a preparation by Lluís Costa

54
 THE SECRET IS... IN THE CHEESE
What's the secret to making a good cheese cake? Our ambassador
shares his recipe, in which cheese from Cerdanya or from Montsec
provide a distinctive touch of flavour.

Cheese cake
470 g Cream — Mix both the cheeses with the cream, add the egg yolk and
900 g Philadelphia cheese the cornflour.
160 g Goat's cheese — Whisk the egg whites with the sugar and add the to the
140 g Egg yolks previous mixture.
285 g Egg whites — Pour out into a mould lined with baking paper.
300 g Sugar — To fit the paper closely to the mould, moisten with water to
30 g Cornflour make it more flexible.
— Bake for 25 min. at 185°C.

55
 1 2 3
Moisten the paper with water to make it Pour the mixture Bake for 25 min
flexible and fit it to the mold. into the lined pan. at 185°C.

4 5 6
Remove the cake from the mold Cut into portions. Serve with jam to taste to create new
carefully not to peel off the edges. flavour combinations.

56
57
 TATIN
WITH APPLE
LLEIDA
a preparation by Lluís Costa

58
 THE PERFECT TATIN?
A spectacular tatin made with Reineta apples from Lleida,
much appreciated for their exceptional flavour, on a crispy
Breton sablé base. Everything you could possible ask from
a delicious apple tart... and more.

Breton sablé
375 g Butter – Whisk together the butter, the sugar and the salt.
350 g Sugar – Gradually add the egg yolk and then mix in the flour.
10 g Salt – Spread out in a 16 cm ring and bake at 150°C for 20 min.
150 g Egg yolks
500 g Weak flour
17 g Baking powder

Apple tarte tatin

225 g Sugar — Make a well toasted dry caramel and add the butter. Emulsify and leave
40 g Butter to cool on a silpat. When cooled, place in the food processor and make a
8u Reineta apple fine powder.
— Peel the apple and remove the core.
— Cut into 8 segments and coat with the caramel powder.
— Add the caramelised apple to the pan and cook for 5 min.
— Drain the apples and places in the 16 cm round mould.
— Bake at 160°C for 15 min. and freeze.

Assembly
— Remove the apple from the mould and glaze with gel.
— Place on top of the bretón base and decorate.
— To decorate, coat a chocolate chip with gold leaf and place in the centre.

59
PINK LADY
APPLE
a preparation by Christian Escribà

60
 A PLAY ON SWEET-SOUR
This entertaining trompe-l'œil created by Christian Escribà pplays at
reproducing the shape, flavour and inimitable red colour of Pink Lady apples
grown in Lleida and Girona. We show you how to prepare it step-by-step.

Almond crumble
100 g Flour — Mix all the ingredients in the Kitchenaid using a paddle attachment.
100 g Almond flour — When a smooth, even dough is obtained, break up onto a tray and
100 g Sugar bake in the oven at 180°C for 14 min.
100 g Butter

Apple compote
3u Pink Lady apples — Boil the apples with the skin of one apple.
30 g Lemon juice — When cooked, strain and grind up the apple with the skin and the
1 unit Skin of one apple lemon juice.

Sautéed apple cubes

2 u Pink Lady apples — Cut into small cubes, sauté the apple with the butter until cooked and
50 g Butter add the cinnamon. Leave to rest.
3g Powdered cinnamon

Red chocolate
100 g Selección Opal 30.3% white chocolate
3g Fat-soluble red food colouring

Assembly (for 1 apple)

8g Almond crumble
3g Lychee in syrup
15 g Sautéed apple cubes
4g Lime popping candy
10 g Apple compote
5g Red chocolate
3g Selección Maragda 70%
dark chocolate couverture
1g White chocolate apple slice

61
 1 2 3
Place the butter Add the flours. Mix all the ingredients until you get
in the Kitchenaid. a smooth dough.

4 5 6
Temper the red chocolate at 28°C. Fill the apple moulds with the Turn and empty the mould to obtain
red chocolate. the first outer layer.

7 8 9
Make an outer layer with dark Spread a thin layer of white chocolate When the chocolate is cold cut the
chocolate over the red chocolate. on top of the reproduction apple slice. apple slice shape with a sharp cutter.

62
 10 11
Place the crumble in Sprinkle the lime popping candy
the bottom of the apple. over the crumble.
13 14
Arrange the sautéed apple cubes Fill with the apple compote using
on top of the lychee. a piping bag up to the top edge
of the apple.
63
12
Add the lychee on top of
the lime popping candy.
15
Cover with the white chocolate
apple slice and use a cornet and dark
chocolate to draw the two apple pips
in relief.
 FROM
ARTISAN

TO
ARTISAN
64
 Passion for chocolate goes beyond borders.
In our most international issue ever, we're travelling
to Turkey, Russia and Japan to meet three artisans
who love this unique ingredient.

Yoann, Yesim and Seiji open the doors to their

bakeries and their gastronomic cultures.
65
 YESIM
EROL
Director of Chocolate Academy Istanbul

With a degree in Philosophy, his move into

the world of patisserie didn't surprise him
at all. Thanks to his family, where cooking
was at the heart of everyday life, and his
father, who worked in one of Turkey's first
chocolate factories, Yesim Erol very soon
discovered his passion for this magical
ingredient that for him is synonymous with
pure happiness.

66
67
You've got a degree in Philosophy. When
did you decide to turn your professional
career around and go into patisserie?
For me studying philosophy and then doing
what I'm doing was never a surprise. Both at
work and in my everyday life I like to offer
what I know willingly and as a gift. I consider
life and everything I do as a gift. So forme,
working with chocolate is like a gift that life
has offered me. Studying philosophy was a
gift I made to myself. While I studied, I knew
I would be working in something related
to cooking.
When I remember times from my childhood,
I think I can see that the seeds of my dream
had already been sown. I was born and raised
in Ordu, a little town on the Black Sea. Sagra,
one of Turkey's first chocolate factories, was
based there. My father was the person in
charge of approving the factory products in
the laboratory. So he received samples and we
all used to try a lot of different chocolates. I
still have memories of my experience in terms
of its smell, texture and ingredients and my
curiosity for concepts like product and raw
material because of my father's profession.
On the other hand, I was a quiet, introverted
child. I remember finding the kitchen to be a
place where I could stand out. Because in our
house the kitchen has always been the most
important place. Meals were prepared with
great care and the main ingredients used in
the kitchen were made by my parents. I think
all this prompted me to explore cooking.
I started to spend my time there, trying to
impress my family. As a result, I found an area
where I could shine and express myself.
The kitchen was where I learned what
I wanted and shaped my character.
Cooking has its a mathematics and its
own flow and I've learned that you have
to abide by its rules.
The kitchen was where I learned what I wan-
ted to and develop my character. Cooking has
its a mathematics and its own flow and I've
learned that you have to abide by its rules.
Cooking has taught me to adapt and be disci-
plined, to define and know with precision.
What has your professional career been
like before you got here?
In the United States I first studied food and
drink management, and after doing an inter-
nship in various departments, I decided to go
into the world of patisserie and study at the
French Pastry School. After graduating, I had
the chance to work in the Chicago Sofitel and
that was where it all started.
After returning to my native country, over
the last 15 years I've worked as a pastry and
chocolate chef and as a manager in various
patisserie chains and companies in the food
and drink sector.
I've had the opportunity of working on
development and launch projects. I believe
in continuous training to stay up-to-date
with trends in our sector and learn new tech-
niques and applications. That's why I've had
68
ongoing training in this field since 2005. I've
continued to add new training courses to my
education from many continuing professional
development training schools and private
institutions in Europe.
All the brands and kitchens I worked with
have helped me to see the general panorama
of the world we live in and to stay well-con-
nected. Lastly, I started working as a chef
at the Chocolate Academy Istanbul and I've
been doing my work with great pleasure and
passion for the last two and a half years.
What kind of patisserie do you most enjoy
or identify the most with?
I can say that my work is based on progres-
sing towards making new combinations and
pairings of traditional and classic recipes,
focusing my attention on using local ingre-
dients. The change I can see simple ingre-
dients go through when we apply techniques
hasa sparked my curiosity and my passion.
That's why I always start with what's simple
and easy and I follow a path along which I try
to create the texture and aroma I want.
Chocolate is a flavour that makes everyone happy from the first
mouthful to the last. It's pure happiness and a pleasure to create
well-balanced and well-paired chocolates.

A great example of that is the Pate a Choux
recipe, one of my favourites. It's especially
nice to prepare this dough that's used in many
traditional recipes in Turkey using different
techniques. And making it into a dessert that
everyone eats happily is always motivating
and fun.
You've worked in Chicago and trained with
top European chefs like Christophe Adam,
Pierre Herme, Quentin Bailly and Paco
Torreblanca. So how have they influenced
your learning and your style?
I think the chefs I trained with share creati-
vity, respect for the ingredient and a simple
style. Like most of us, when I start to learn so-
mething new or I look out for something new
to try, I imitate. For me, learning begins with
imitation. This experience is like working
with a good mentor.
I've kept a close eye on the favourite tech-
niques and ingredients of all the chefs I've
worked with and I've come up with my own
way of working over time.
harvesting, the fermentation process and ma-
nufacturing process all take countless steps to
arrive at the world's most desired product.
In addition to chocolate, the hazelnut is the
ingredient that nourishes the flavours and aro-
mas in my memory with its smell and texture.
Chocolate is a flavour that makes everyone
happy from the first mouthful to the last.
Your currently director of the Chocolate
Academy Istanbul. What's included in
your job?
It consists largely of training and support.
It's a service of two business lines that we call
cooperation and innovation, with the support
of marketing work within the industrial and
gourmet channels. In the training section
we mainly offer advanced level training in
chocolate making and patisserie to business
owners and cooks working in pastry making
and hospitality businesses. In short, the scope
includes training, innovation and support.
What are the tastes and preferences of
Turkish consumers?
As a connoisseur of Chocovic, what featu-
res would you highlight in our products?
Its value for money is its most important featu-
re in our local market. Keeping within a range
of affordable prices while at the same time
offering a quality service makes it important
for the Turkish market.
Do you have a favourite couverture
or product?
I think my favourite is the 53% dark choco-
late. For its intense cocoa flavour, for being
easy to use because of its shape and its wide
range of applications, I can use it in any kind
of preparation.
Lastly, on our next trip to Istanbul, which
typical Turkish sweet or pastry would you
recommend we try?
Without a doubt, the milk-based desserts and
traditional Turkish desserts in syrup.

Which ingredient inspires you the most
when you're working?
Chocolate, of course! Chocolate is a flavour
that makes everyone happy from the first
mouthful to the last. It's pure happiness and
a pleasure to create well-balanced and we-
ll-paired chocolates.
Chocolate has an incredible history and track
record. I've always thought it was interesting
that the cocoa bean is the most researched and
studied by science. Growing the cocoa bean,
In Turkey there's a greater demand for and
interest in traditional desserts, but milk-based
desserts are prepared in very different ways.
That's why I think that the milk desserts
made in our country and in our culture are
very special. And, of course, baklava occupies
a very special place. I prefer traditional
home-made desserts, especially Keşkül. Pre-
pared with only a few ingredients, this dessert
has its own preparation technique and a very
different, special texture. The bitter almonds
are used in small quantities in its preparation
make Keşkül a memorable dessert.

69
 DOUBLE
CHOCOLATE
BROWNIE
a preparation by Yesim Erol

a preparation by Yesim Erol

70
 DOUBLY DELICIOUS
A self-confessed chocolate lover, Yesim Erol suggests this
deliciously intense chocolate brownie with touches of locally
produced hazelnuts to enrich both the flavour and the texture.

Brownie
420 g Chocovic 53% dark chocolate — Melt the chocolate and mix until a homogeneous paste is obtained.
375 g Butter — Beat the butter and the Iroko cream until a fluffy mixture is obtained.
225 g Egg yolks — Mix the egg yolks and whites and the sucrose.
150 g Egg whites — Add the sieved flour and mix together.
205 g Sucrose — Bake in a convection oven at 165°C for 20 min.
75 g Flour
225 g Iroko Chocovic hazelnut cream

Whipped chocolate ganache

420 g Chocovic 52% dark chocolate — Boil the cream with the glucose and leave to cool.
375 g Cream — Pour the glucose/cream mixture over the chocolate.
225 g Glucose — Mix with the hand-held food mixer.
150 g Butter — Add the butter at 30°C and mix well.
— Cover with cling film and leave to rest overnight.
— Whisk the ganache the next day.
— Measure out the whipped ganache over the brownie using a piping
bag and nozzle.
— Decorate with Callebaut® Crispearls™.

71
72
 YOANN
REDON Chef Chocolate Academy Russia

Nomad chef Yoann Redon has lived and

learned alongside great pastry chefs in
countries like France, Switzerland and Peru.
He is currently Chocovic Ambassador and
Chef at the Chocolate Academy Russia,
where he enjoys sharing all his knowledge
with his colleagues, as a form of thanks for
everything he received from his teachers
when he was young.

73
My working style is based on people's future memories, because I
believe taste memories have deeper roots than visual ones.
For people who don't know you yet, tell us
a bit about yourself and how your vocation
for being a pastry chef started.
I'm the third generation of pastry chefs
in my family, and although my parents did
everything they could to stop me continuing
the tradition, my grandfather succeeded in
passing on his passion to me. I remember
when I used to spit out bitter chocolate and
he used to tell me that until I liked it I'd
never be a great pastry chef. Although he
had a difficult character, he had an amazing
heart and a burning passion. He gave me my
first patisserie book and I remember from a
very young age preparing clafouti, brownie,
marble sponge, etc. That's how it all started,
although the journey wasn't always a
fairy tale.
How would you describe your style or
way of working?
My working style is based on people's future
memories, because I believe taste memories
have deeper roots than visual ones. I've
known so many people who remember
a flavour they tried a decade ago, but not
what it looked like. Social media place a
lot of emphasis on the visual and many of
these visually attractive cakes leave flavour
out of the picture or can't be reproduced by
professionals at a profitable level, that's what
defines my line of work.
You've worked in France, Monaco,
Switzerland and Peru and you trained
alongside great artisans like Laurent
Vitoria, Marcel Ravin and Didier de
Courten. How have all these experiences
influenced your career?
I consider myself to be very fortunate to have
worked with such great chefs, and we should
include Alexis Saifi, who is a passionate fan of
patisserie and who passed on his perfectionism
for flavours and textures to me. Luckily, most
of these chefs shared a lot of knowledge with
me, both professional and personal, and all
these experiences gave me the most important
thing, a mental library of techniques and
flavours that I've used and still use to create
my products. I could describe my style as
gourmand and open-minded.
You're currently chef at the Chocolate
Academy Russia. What does your work
here consist of?
It varies from one week to the next; I could
be developing a few recipes for a Chocovic
promotional campaign or providing some
sort of customer support, or giving larger
companies a bit of inspiration... The job is
always intense and very interesting because
we don't have a routine and we always have
to go beyond the limits in our minds. Another
of the best parts of my job is teaching people
everything I know, because secretly, I feel I'm
giving back everything they gave me when I
was young.
Knowing about Russian patisserie, what
kind of tastes and preferences do Russian
consumers have? What kind of patisserie
do they like best?
If we're talking about the Russian market in
general, tastes in terms of desserts are similar
to the Americans as they're fond of cookies
and creams. I find them very sweet, but they
like them to go with tea. In Moscow or in
other large Russian cities, you can also find
74
many of the patisserie classics you see here
in Europe, in response to growing customer
demand. I like Medevic; there are a lot of
recipes but my favourite is the traditional one
with honey and sour cream.
Your work with Chocovic products every
day. Which feature stands out for you?
I could highlight many aspects because of the
history behind the brand that has brought us
such amazing products, but I think we could
be happy with knowing that they're not only
full of flavour but they also suit customers'
needs perfectly. And the most important thing
is having the right colleague to keep moving
forward in my profession.
Do you have a favourite couverture or
product?
I'm giving back
everything I was
given when I was
young.
My favourite product is undoubtedly the dark
chocolate and hazelnut cream. I love using
it in croissants with a chocolate glaze, all
together they produce a very interesting
set of textures and the aromatic profile is
simply fantastic.
75
 ALTAI
DREAM
a preparation by Yoann Redon

76
 SAVOURING A LITTLE PIECE OF RUSSIA
Altai Dream is Yoann Redon's visiting card, a cake in the minimalist
aesthetic that reflects the beauty of the Russian Altai region and its
local products like yellow seaberry and honey.

2x Madeleine biscuits
417 g Powdered sugar — Mix together the powdered sugar, flour, salt and powdered yeast.
625 g Flour — Add the eggs and mix without whisking.
21 g Powdered yeast — Melt the butter, the vanilla extract and the Altai flower honey at 40°C.
5.2 g Salt — Use about 10% of the dough to add the butter / melted honey mixture.
695 g Eggs — Pour back into the main dough and mix until a smooth, even consistency
278 g Altai flower honey is obtained.
625 g Butter 82.5% — Stick the baking paper in the baking tray using cooking fat spray and
/g Vanilla extract spread out 1200 g per tray for baking.
— Bake at 180°C for about 10 min.

Yellow seaberry mango jelly

523 g Mango purée — Heat the mango purée, the yellow seaberry (or purée) and the
314 g Yellow seaberry glucose syrup to 50 °C (all in a hand-held liquidiser if using frozen
167 g Glucose syrup yellow seaberry).
13 g NH pectin — Pour in the sugar and NH pectin mixture while mixing vigorously
209 g Caxap and bring to the boil.
31 g Gelatin mass 200 bloom (1/5) — Remove from the heat and add the gelatin mass.
209 g Yellow seaberry — Allow the gelatin to cool and thicken to prevent the yellow seaberry rising
to the surface.
— Fill each 160 mm mould with 220 g and leave to rest before placing the
previously cut Madeleine on top. Press down lightly while flattening
and then freeze.

Crème anglaise
709 g Water — Mix the egg yolks with the sugar.
35 g Fresh lemon peel — Boil the water and the fresh lemon zest. Leave to infuse for 10 min.
142 g Egg yolk covered, then strain.
35 g Sugar — Pour all the liquids gradually over the egg yolks and the sugar
mixture while whisking vigorously.
— Cook on a low heat to a temperature of 82/84°C.

77
White chocolate and lemon Bavaroise
828 g Crème anglaise — Weigh the still hot crème anglaise and add the gelatin mass.
134 g Fresh lemon peel — Pour this mixture over the white chocolate, mix and emulsify with a
738 g Istak 30.9% white chocolate hand-held food mixer.
1235 g Cream 33% — Cool the base to a temperature of 22 °C before gently mixing in the
whisked cream.

Assembly
— Make the Bavaroise and fill the silicone mould halfway before
insertinig the yellow seaberry jelly with the biscuit.
— Fill the mould ¾ with Bavaroise before finishing the whole thing with
a previously cut Madeleine (1 cm less in diameter than the mould).
— Add more Bavaroise if necessary and smooth over.
— Leave to rest and freeze.

Velvet Effect

— Melt the couverture with 20 to 40% deodorised vegetable oil at

40/45 °C and spray directly onto the frozen dessert. The amount
of oil depends on the thickness you want, this velvet is very
affordable and much more flexible than a traditional velvet and
with better adherence.

Tips

— The Madeleine can be baked on silicone and a perforated tray, but it's
not possible to bake it on a mat with silicone. This would restrict heat
penetration and produce a less aerated biscuit.
— The quality of the honey is responsible for the flavour of the biscuit,
so it's very important to use a good quality ingredient.
— The Altai honey can be replaced with floral or pine honey, but not
with acacia honey, which doesn't pair well with yellow seaberry
and mango.

78
79
 SEIJI
TADA Chef Étonné Pastisserie

From Ashiya (Japan), Seiji Tada

opens up the doors of his bakery to reveal
some of the secrets of Japanese patisserie
and tell us some curious facts, including
how he came up with the idea of his cake
dedicated to the Barcelona Ramblas.

80
81
82
I try to make cakes that are simple and easy
to eat using the traditional French patisserie
techniques I've learned up to now.

How did you get your vocation Seiji?
I've liked making sweet things ever since I
was a child. I think it's partly down to my
father, who loved cooking. When I was in
third year primary I decided to become a
pastry chef. To learn all the skills I needed
to become one, I wanted to work in a hotel
where I could experience a wide range of
work, from chocolate through to desserts
and ice creams, so I began my career at Hotel
Hankyu International.
In your opinion, who are the best pastry
chefs in Japanese patisserie?
I have great respect for Chef Tetsuya Nakatani
at Nakatanitei. I think he has the rare talent of
being able to create sweets without being tied
to a series of rules and and using only
his imagination.
In 2004 you set up your own business,
Étonné Pastisserie; what kind of creations
can we find there? What's your speciality?
are mixed, which is one of the advantages of
using Chocovic chocolate.
Which Chocovic couvertures or products
do you most like working with?
My favourites are the Ocumare, Tobado, Jade,
Zeylon, Opal and Napal couvertures. Zeylon
especially, it's a really useful milk chocolate
that you can use as a secret ingredient in loads
of different ways.

When we see your preparations, we
recognise an individual style straight
away. How would you describe that style?
I try to make cakes that are simple and easy
to eat using the traditional French patisserie
techniques I've learned up to now.
You worked for two years in Lyon and in
Paris. Did that experience influence the
way you work?
I learned to think rationally about the
process of making confectionery. In Japan,
the excessive hygiene in food preparation
means there's a lot of unnecessary work. For
example, in France, after baking a sponge
cake, you pour the ganache on the tray, but in
Japan you have to move it onto another tray
before going on to the next step (he laughs).
Are the tastes of Japanese and European
consumers very different?
Compared to Europe, Japanese customers
tend to prefer sweets with a smoother texture.
They're also very keen on appearance, so we
have to be creative with the decoration.
At Étonné, we do our best to create sweets Compared to Europe,
composed of three elements. We don't set out
to produce sweets with a complex structure, Japanese customers
instead we do our best to make sweets that
leave things out to allow the flavour of the tend to prefer sweets
individual ingredients to really come through.
The speciality is our freshly made chocolate with a smoother
cakes. When I make chocolate mousse,
I don't use eggs to highlight the flavour of texture.
the chocolate.
A few years back, after you visited Lastly, if we visit Ashiya and pop into
Barcelona, you made a preparation Étonné Pastisserie, which product should
dedicated to the Rambla. What does it we try without fail?
consist of and what inspired you?
The matcha and Napal cake. It's a simple cake
The first thing I wanted to do was to capture made with matcha and white chocolate, but
the linear beauty of the Ramblas boulevard. it's baked together with hot water so it adapts
So I tried to use Spanish ingredients in the to suit the Japanese taste, as they prefer a
composition, like chocolate, cherries, oranges soft texture.
and Sherry.
You tend to use Chocovic products in your
creations. What do you value the most
about our brand and our products?
Compared to other brands, it has a better
balance of sweetness. This makes it easier
to achieve a balance when the ingredients

83
RAMBLAS
a preparation by Seiji Tada

84
 A BOULEVARD OF FLAVOURS
Is it possible to convey the essence of a place through the taste buds?
Our guest chef Seiji Tada achieves it with this preparation dedicated to
the Ramblas in Barcelona, combining typically Spanish flavours like
sherry, oranges and Chocovic chocolate.

Chocolate sponge
105 g Tobado 65% dark chocolate couverture — Melt the Tobado and the butter in a pan with water.
122 g Butter — Make a stiff meringue with the egg whites and the granulated sugar.
147 g Egg white — Whisk the egg yolks and add to the meringue.
140 g Granulated sugar — Add flour to the mixture.
84 g Weak flour — Add everything to the melted butter and Tobado.
35 g Egg yolk — Bake at 190°C for 8 to 10 min.
60 g Selección 22 powdered cocoa
1.4 g Cornflour
Powdered yeast

Chocolate mousse
570 g Tobado 65% dark chocolate couverture — Heat the cherry purée and the invert sugar.
290 g Cherry purée — Mix the purée with the chocolate.
80 g Invert sugar — Add one third of the crème fraîche and stir together, then heat to 40°C.
550 g Crème fraîche 35% — Add the rest of the crème fraîche and stir until well mixed in.

Vanilla cream
240 g Milk (cow's) — Mix the milk, egg yolks, granulated sugar, cornflour and butter to
72 g Egg yolk make the crème pâtissière.
32 g Granulated sugar — Add the gelatin and the kirsch to the chilled crème pâtissière and mix
24 g Cornflour together with the crème fraîche.
24 g Butter
0.5 p Vanilla pod
290 g Whipped cream 3.5%
5g Gelatin
16 g Kirsch

Chantilly caramel
900 g Crème fraîche 40% — Mix together the whipped chantilly cream and the caramel base.
75 g Granulated sugar
190 g Caramel base

85
Caramel base
100 g Granulated sugar — Caramelize the granulated sugar in a pan and add the cream.
100 g Crème fraîche 35% — Remove from the heat and mix with the Grand Marnier.
30 g Grand Marnier

Flaked almond dough

570 g Flaked almonds — Mix the flaked almonds with the 30° Baumé syrup so everything is well
290 g 30°C Baumé mixed together.
80 g Syrup — Sprinkle icing sugar over the top and bake at 170°C until golden.
550 g Icing sugar

Cherry purée
480 g Tinned black cherries — Cut the tinned cherries in half and soak them in sherry.
30 g Sherry (Pedro Ximénez)

Assembly
— Cut the black cherries in half and soak them in sherry.
— Arrange the baked chocolate sponges in a mould.
— Pour the chocolate mousse into the mould and add the soaked cherries.
— Add the vanilla cream.
— Pour over a little Chantilly caramel.
— Place the flaked almond dough.

86
87
TECHNIQUES

88
In the artisan trade, technique is as essential as the
quality of the ingredients or creativity. Although
“there's more than one way to skin a cat”.

In this section we offer you a few technical tips to

help you get that perfect mousse or airbrush effect.

89
90
 MOUSSE

Don't miss the video on

Mousse Techniques here:

Step by step
150 g Ocumare 70% — Boil 175 g of cream.
dark chocolate couverture — Mix the sugar with the cream and bring to the boil to dissolve
225 g Semi whipped cream the sugars.
1u Gelatin leaf — Soak the gelatin leaf in cold water for 2-3 min.
40 g Sugar — When it starts to boil, add the gelatin and stir to dissolve.
— Pour the cream over the Ocumare 70% dark chocolate couverture..
— When the mixture reaches a temperature of 42°C stir in the semi-
whipped cream.
— Mix with a folding action until a smooth, even mixture is obtained.
— Spoon out into a container.

Tips

— It's very important to respect the temperatures.

— If the mixture doesn't reach 35°C the thick mousse could curdle.
— Storage: 2 days in the fridge or 1 month tightly sealed with cling film
in the freezer.

91
 AIRBRUSH
VELVET
EFFECT
Discover here how to do
Airbrushing

Step by step
40 g Chocovic cocoa butter — Mix together the cocoa butter and the previously melted
60 g Chocovic dark chocolate couverture chocolate couverture.
— Mix to temper at a temperature of 32°C-35°C.
— Pour the mixture into the airbrush spray tank.
— Spray the product straight from the freezer or the fridge.

Tips

— To make the velvet effect last longer without peeling away, it's
important to apply the paint onto the product at -2°C/-5°C to ensure it
adheres properly.
— The leftover mixture can be stored at a temperature of 16°C-20°C.
— If you want some colour, add 0.2 g of food colouring to the cocoa and
chocolate mixture (60/40).

92
93
BAKERY

94
Sponges, madeleines, cakes... Did you know the secret isn't
just in the dough? The choice of the other ingredients is
equally or even more important for obtaining a top quality
product with an unmistakable flavour.

Our chefs have hand-picked the best locally produced

and sourced ingredients, like Chocovic chocolates, to
prepare eight new delicious recipes for you.
Get the oven warmed up!
95
 FEIJOA
BRIOCHE
a preparation by Yoann Redon

96
 FROM RUSSIA WITH FLAVOUR
The flavour of purée made from feijoa, which is grown in the
sub-tropical area of the Caucasus in southern Russia, permeates this
delicate piece by Yoann Redon, elegantly crowned with
a cocoa biscuit.

Brioche nature
137 g Sugar — Place the T45 flour, the Trimoline (or honey), salt plus the vanilla
42 g Trimoline (or honey) extract (optional) in the food mixer bowl.
831 g T45 flour — Beat the eggs, the feijoa purée and the yeast until completely
/g Vanilla extract dissolved, then add to the previous mixture.
15 g Salt — Knead for 5 min. at V1 and then 8 min. at V2 until the dough comes
499 g Eggs away from the sides of the bowl.
19 g Strong yeast — Next, add the cold butter in small cubes at V1 and then increase to V2
83 g Feijoa purée until the dough comes away from the sides of the bowl again. For the
374 g Butter 82,5% chocolate brioche, add the baking chocolate with a short kneading.
— Remove the dough and fold into 4, take the temperature and place
it in a container tightly sealed with cling film. A second fold is
recommended before freezing.
— If the dough temperature is between 20-26°C, leave to rest for 1 hour
at room temperature (between 20-25°C) before placing in the freezer
for 45 min, then in the fridge for at least 2 hours.

Cocoa biscuit
286 g Butter 82,5% — Mix all the ingredients with the food processor until you get a
315 g Flour homogeneous dough. Spread out to 2/3 mm between 2 sheets of
343 g Sugar baking paper and then store in the fridge until ready to cut.
5g Salt
51 g Van Houten intense dark
cocoa powder

Assembly
— For the individual brioches make 35-40 g balls and leave them to
expand at 24-26°C for around 2 hours before placing the biscuit on top.
— Bake at 170°C for about 6-8 min.
— Once the brioches have cooled, make a hole underneath and fill with
natural dark chocolate, which could also be substituted for a hazelnut
cream, but the feijoa/hazelnut combination is a little more risky.

Tips

— It has been found that feijoa withstands temperatures of below

-11°C. This is why it's grown in areas of the subtropical Caucasus, in
southern Russia. Due to the exceptional flavour of feijoa, the brioche
can be eaten without the filling, but in that case the amount of feijoa
used should be increased.

97
CRISPY COCOA
BRIOCHE
a preparation by Sergi Vela

98
 MELTING WITH PLEASURE
Crisp on the outside, creamy on the inside... Sergi Vela
knows how to take brioche to the next level with this recipe
for chocolate lovers decorated with almonds from Reus.

Brioche preferment
200 g Strong flour
125 g Water
50 g Yeast

Cocoa powder
100 g Toasted almond — Mix together all the ingredients in a food processor and grind well,
300 g Icing sugar then set aside for 24 hours before using.
15 g Cornflour
12 g Weak flour
5g Siena 21 powdered cocoa
150 g Egg whites

Brioche dough
200 g Brioche from the previous day — For the polish make a short dough using the flour, water and yeast.
125 g All the preferment — Triple the volume in a warm place and add to the final brioche dough.
2180 g Strong flour — For the brioche dough, knead together the flour, eggs, sugar, salt,
14 g Improver stale brioche, polish, orange blossom water, mineral water and
360 g Sugar aromas, making a conventional dough.
455 g Water — Knead for 10 min. then add the yeast.
24 g Salt — After 15 min. add the butter and knead for a final 20 min.
2 u Vanilla pods — Leave to rest on the board for 20 min.
2g Powdered cinnamon — Cut out 6 x 40 g balls of dough plus a 150 g base.
30 g Orange blossom water — Line a sponge cake mould.
666 g Eggs — Add the base, brush with butter and place the 40 g balls on top.
60 g Yeast — Brush, ferment and apply cocoa powder, hazelnuts, pearly sugar
360 g Butter and icing sugar.
Zest of 1 lemon — Bake at 170°C for 23 min.
Zest of 1 orange

Filling
Iroko Chocovic hazelnut cream — Fill the brioche with the Iroko Chocovic cream using a piping bag.
Chocovic baking cream

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 PASTRY ROLL
WITH MONTSENY
CHERRY
a preparation by Lluís Costa

100
 KM 0 PASTRIES
There's more to life than cinnamon rolls. Our ambassador proves it
with this crispy croiossant dough pastry roll with a fluffy
Montseny cherry filling.

Pastry roll
2850 g Strong flour — Mix all the ingredients together in the kneading machine and
60 g Salt knead for about 20 min.
90 g Honey — When the dough becomes elastic remove from the machine.
360 g Sugar — Spread out the dough in a 60 x 40 min.
60 g Yeast — Once the dough has rested and the folds done, spread the dough
700 g Milk out to a 2 mm thickness and sprinkle chocolate chips over the top.
750 g Water — Cut a 60x40 cm slice.
330 g Sourdough — Roll up the slice until you obtain a 60 cm long roll.
410 g Corman beurre noisette — Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless
2000 g Butter for the folds steel moulds.
82% dairy butter sheet — It's very important to line the mould with baking paper so the
pastry roll doesn't stick.
To decorate: — Leave to ferment for 2 and a half hours at 28°C.
Chocolate chips — Before placing in the oven insert half a sphere of cherry.
— Bake at 165°C for 20 min.
— When the pastry roll is cold arrange a semi-sphere of glacé cherry
and cover with chocolate popping candy.
— Sprinkle powdered sugar on the sides.

Algin cherry jelly

400 g Cherries — Mix the sugar and algin while dry.
100 g Mineral water — Mix the citras, the purée and the water in the Thermomix.
125 g Sugar — Sprinkle in the sugar and algin.
8g Algin — Heat to 70°C stirring all the time, add the gluco and the citric acid.
3g Powdered citric acid
3.5 g Gluco
3g Citras

101
CARAMEL AND
CHOCOLATE
TRAVEL CAKE
a preparation by Lluís Costa

102
 TANTALISING FLAVOURS
Two flavours that never fail - chocolate and caramel - are
blended in this tempting cake finished with a crispy cocoa
crumble topping.

Intense chocolate sponge

1000 g Creamed butter — Whisk the butter along with the sugar and the salt.
1000 g Sugar — Gradually add the milk then mix in the egg.
20 g s Salt — When everything is mixed in, add the almond.
200 g Hot milk infused — Sieve the flour and the baking powder with the powdered cocoa
with cinnamon vanilla and stir into the mixture.
1500 g Egg — bake at 160°C with a closed draft for 40 min.
500 g Powdered almond flour
1180 g Weak flour
30 g Selección 22 powdered cocoa
20 g Baking powder

Vanilla and chocolate caramel

320 g Icing sugar — Heat the cream and the glucose.
530 g Cream 35% — Make a dry caramel with the powdered sugar.
212 g Glucose — Add the cinnamon sticks and the vanilla to the caramel.
0.8 u Vanilla pod — Pour this caramel into the hot cream and glucose mixture, then cook
90 g Selección Jade 38.8% milk the mixture obtained again at 104°C.
chocolate couverture — Allow the caramel to cool to 80/85°C, then make an emulsion with the
130 g Butter milk chocolate couverture at 35°C.
8g Ceylon cinnamon stick — Add the tempered butter and beat.

Cocoa crumble
340 g Cold butter in cubes. — Mix all the ingredients until you get a crumble texture and set aside
170 g Sugar in the freezer.
380 g Weak flour
60 g Selección 22 powdered cocoa

Filling
Chocovic baking cream
Callebaut® caramel filling

Assembly
— Place the dough into a 16 cm ring mould until ¾ full and inject the
Chocovic chocolate baking cream and caramel filling.
— Cover with crumble and sprinkle powdered sugar on top.
— Bake at 160°C for about 30-40 min.

103
 COULANT
CHOCOLATE
BISCUIT
a preparation by Lluís Costa

104
 WITH A HEART OF CHOCOLATE
Are you fond of biscuits with a surprise? The interior
of these soft chocolate cookies will have you melting with pleasure.

Chocolate cookies
140 g Butter — Mix the softened butter with the sugar, stir in the egg and mix well.
230 g Brown sugar — Sieve the dry ingredients and add them to the previous mixture.
100 g Egg — Add the chocolate drops and leave to rest for 1 hour in the fridge.
3g Vanilla — Weigh out 8 g balls.
10 g Salt — Make a hole in the centre and fill with chocolate
240 g Weak flour baking cream.
5g Baking powder — Place in a tin with a perforated silpat.
5g Bicarbonate — Bake for 20 min. at 150°C.
90 g Cori 44% chocolate drops
10 g Chocovic baking cream Tips

— The biscuit should turn out soft rather than crispy.

— The filling cream can be substituted with ready to use Chocovic
Baking Cream.

105
CHOCOLATE
AND CREAM
PASTRY ROLL
a preparation by Lluís Costa

106
 AN VOLCANO OF INTENSE FLAVOUR
Looking for more ideas for pastry rolls? Here's another brilliant
recipe by Lluís Costa, a pastry roll that's very crispy on the outside
that contrasts with its moist interior, filled with créme patisserie
and Chocovic chocolate chips.

Pastry roll
2850 g Strong flour — Put all the ingredients together in the kneading machine and knead for
60 g Salt about 20 min.
90 g Honey — Add 82% dairy butter sheet to the 5.800 g of dough.
360 g Sugar — When the dough becomes elastic remove from the kneading machine.
60 g Yeast — Once the dough has been removed, spread it out in a 60x40 tin.
700 g Milk — Once the dough has rested and the folds done, spread out to a
750 g Water 2 mm thickness.
330 g Sourdough — Cut a 60 x 40 cm slice.
410 g Corman beurre noisette — Spread the crème patisserie on top and sprinkle the chocolate chips.
2000 g 82% dairy butter sheet — Roll up the slice until you obtain a 60 cm long roll.
— Cut out pastry rolls 3 cm thick and place in 6 cm diameter stainless
steel moulds.
— It's very important to line the mould with baking paper so the pastry roll
doesn't stick to it.
— Leave to ferment for 2 and a half hours at 28°C.
— Bake at 165°C for 20 min.
— Once the piece has cooled down, inject the chocolate cream and decorate
with chocolate popping candy.

107
COULANT
a preparation by Lluís Costa

108
 AN VOLCANO OF INTENSE FLAVOUR
Our ambassador presents his own personal version of one of the
most famous desserts in the world, Michel Bras's coulant, to which
he adds the full intensity of Ocumare 71% dark chocolate.

Ocumare 71% couverture coulant

250 g Egg — Mix together the melted butter and the couverture.
200 g Sugar — Whisk the remaining ingredients and stir into the previous mixture.
250 g Butter
150 g Weak flour
250 g Origen Ocumare 71%
dark chocolate couverture

Ocumare chocolate interior

170 g Milk — Boil the cream together with the milk and emulsify with the
170 g Cream couverture.
200 g Origen Ocumare 71% — Place in a 2 cm diameter and 2 cm high silicone mould and freeze.
dark chocolate couverture

Assembly
— Measure out a small amount of coulant mix into a paper mould.
— Insert the interior and close with more coulant mix.
— Bake in the oven at 190°C for 10 min.
— Freeze and remove from the paper, serve on a plate and heat the
coulant straight from the fridge for 40 seconds in the microwave.

109
SANT ROLL
a preparation by Raúl Bernal

110
 A LUXURY PAIRING
Summer truffle and Chocovic dark chocolates are paired
to perfection in this luxurious pastry roll with an intense
flavour and aroma.

Hazelnut cream
35 g Truffle oil — Melt the couverture and the butter separately and mix.
65 g Anhydrous butter — Add the remaining ingredients and heat everything to 40°C.
275 g Toasted hazelnut paste — Temper at 23°C and leave to crystallize for 24 hours.
310 g Chocovic 50% hazelnut praliné
285 g Selección Maragda 70%
Dark chocolate couverture
0.6 g Salt

Cremoso de Ocumare
565 g Selección Maragda 70% — Melt the couverture and the butter separately.
dark chocolate couverture — Mix with the remaining ingredients and set aside.
230 g Chocovic cocoa butter — Coat the pastry roll at 35°C.
55 g Sunflower oil
Tbsp Ground toasted almonds

dark couverture coating

220 g Milk — Heat the cream with the milk and the invert sugar.
220 g Cream — Pour over the egg yolks and cook the mixture at 85°C.
45 g Invert sugar — Emulsify with the couverture and the salt.
90 g Egg yolks — Leave to crystallize in the fridge in a tightly cling-filmed container.
200 g Origen Ocumare 70%
dark chocolate couverture
1g Crushed salt flakes

111
Others
Tbsp Toasted hazelnut paste
Tbsp Smoked salt flakes
Tbsp Summer truffle

Assembly
— Fill the pastry roll with the hazelnut cream.
— Cover with the couverture coating, leave to crystallize.
— Make a spiral with the Ocumare cream.
— Spoon out a little hazelnut paste.
— Add a few salt flakes.
— Finish off with fresh summer truffle.

Tips

— The filling can be substituted with ready to use Iroko hazelnut cream.

112
113
CHOCOGUIDE

114
 On our journey to find the best preparations made
with Chocovic products and couvertures, in this
issue we're travelling from Zaragoza... to Norway!

Want to see the Bombonería de Oro chocolate pyramids

or Brunost's Mountain Peaks? Come along with us!
115
BOMBONERA DE ORO
CALLE DEL COSO, 48

50004 ZARAGOZA

976 22 10 21

BOMBONERAORO.COM

The chocolates with the

longest history in the city

ZARAGOZA
Situated in the iconic street of Calle del Coso in Zaragoza, Bombonera
Oro is a traditional artisan patisserie with more than 100 years of
history that has been making life sweeter for the city's people since
1902. The proximity of Zaragoza to Calatayud and Monasterio de
Piedra – the cradle of chocolate in europe - soon made this ingredient
one of their specialities.

Along with their famous chocolates, tablets and figures, the display
windows contain other essential preparations like Aragón candied
fruits, caramel cake, La Gilda - a burnt cream tartlet - and La Juanita
- a sponge cake with crème pâtissière and cinnamon-.

116
 W H AT T O T R Y

Chocolate pyramid

Prepared with Tobado 60%

With more than 100 years of history, the chocolate pyramid is one of
the Bombonera Oro classics. A triangular shaped chocolate sponge
coated with a delicious layer of chocolate.

117
PASTELERIA MANUEL SEGURA
CALLE MAYOR, 63

50360 DAROCA

976 80 07 82

PASTELERIASMANUELSEGURA.COM

The chocolates with the

longest history in the city

DAROCA (ZARAGOZA)
It was 1874 when Manuel Segura Esteban first opened the doors of his
confectionery and patisserie at number 63 on Calle Mayor in Daroca
(Zaragoza). The family business had a bakery and a shop run by his
wife. Nowadays, six generations of pastry makers down the line,
Pastelerías Manuel Segura continues to be a business run by the same
family, as well as one of the oldest cake shops in Spain.

Coinciding with its 125th anniversary, in 2000 they opened the

Manuel Segura Patisserie Museum with the intention of sharing the
family's historic legacy and pastry making know-how.

118
 W H AT T O T R Y

Mudéjares
Prepared with Trinea 70%

The Segura family created this delicious sweet in tribute to mudéjar art,
a style seen all over the province of Zaragoza and given World Heritage
status in 2001. They're made with almond crisp and caramelised
pistachio with cream on a base of 70% cocoa chocolate.

119
GEIRANGERSJOKOLADE

HOLENAUSTET

MARÅKSVEGEN 29

6216 GEIRANGER

+47 96725205

GEIRANGERSJOKOLADE.NO

Chocolate with views

GEIRANGER
On the fiordo de Geiranger, in the west of Norway, surrounded by
impressive mountains and views, you'll findthis unique chocolate
factory based in a houseboat where Bengt Dahlberg makes top quality
chocolates with local products inspired by the Norwegian fjords and
mountains, like cheese, aquavit, honey and blueberries.

During the tourist season, from April to October, you can visit his
shop in a pretty wood cabin which opens onto the street, or enjoy
a cup of hot chocolate on the terrace of his café with views over the
fjord, a truly unique experience for chocolate fans.

120
 W H AT T O T R Y

Brunost cubes

Made with 60/40 dark chocolate couverture

Mountain Peaks - chocolate pyramids - are the typical souvenir from

Geiranger Sjokolade. The Brunost variety blends Norway's iconic
brown cheese with the flavour of summer honey. A real sweet treat
tasting of Norwegian caramel.

121
CHOCO NEWS
Christmas logs In keeping with tradition, Albert Daví has designed a new
Christmas kit for the brand's customers. On this occasion,
our chef revives a seasonal classic that has taken a bit
by Albert Daví of a back seat because of new products coming onto the
market: the Christmas log.
 
Albert Daví's version keeps the elongated shape of this
type of preparation but with an elegant, flamboyant
touch. The kit includes a mould and a recipe booklet
with three flavour suggestions: a more classic one using
white chocolate, almond, orange and cinnamon; a very
chocolatey version with hazelnut, chocolate, caramel and
a hint of soya, and a tropical flavoured log with chocolate,
coconut and passion fruit. If you want to know more, keep
an eye on our social media for the online demo.

New self-sealing
packs
Chocovic presents the new 1.5 kg and 5 kg
self-sealing zip bags, a system that makes it easy
to hermetically seal packaging once opened, guaran-
teeing better conservation of the organoleptic pro-
perties of the couvertures and keeping them fresher
for longer. This new system is already available in all
the 1.5 kg packs in the Profesional and Origen ranges
and in the 5 kg pack in the Selección range.

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 Discover more recipes and news
by scanning this QR code with your mobile phone.

CHOCOVIC MAGAZINE
NUMBER 8 · 2021/2022

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escaneando este código QR con tu móvil.

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T +34 934 705 673

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CHOCOVIC MAGAZINE
NÚMERO 8 · 2021/2022

The taste of talent

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