BAKERY & PASTRY

INSPIRATION
VOL 2

Curated by
PREFACE

The Chocolate Academy Mumbai team proudly presents to you Vol 2 of the
Bakers Bay edition.

Deep dive into the possibilities with Van Houten Professional and explore trending
desserts, flavors and textures like never before!

We are excited for you to use this book as a source of inspiration and unleash
your creativity with Van Houten Professional’s range of products.

Happy chocolating!
INDEX
Flavours to work with 4

Technical Tips 5

Bakery & Pastry Concepts

Egg Free Choux Base 7

Orange Infused Dark Chocolate Choux Donut 8

Milk Chocolate and Peanut Butter Éclair 10

Mango and White Chocolate Profiteroles 12

Crepe Crunchies & Milk Chocolate Bento Cake 14

Caramel Crunched Saffron & Raspberry Travel Cake 17

Ragi Crunched Chocolate Fudge 20

Milk Chocolate Cheesecake 22

Semi Sweet Badaam Bites 24

Satin Black & Roasted Almond Truffle Cake 26

Satin Black Cream Cheese Serradura 28

 “
A REVOLUTION FOR From cakes to mousse,
and from ice cream to
ARTISANS & CHEFS drinks: with Van Houten
Professional you have the
Van Houten Professional is known for making right ingredients at your

”
the rich taste of cocoa accessible to everyone fingertips to make your
through the patent they claimed for the creations burst with great
vertical cocoa press: the Van Houten Family taste.
sparked nothing less than a revolution - one of
a kind, true in its kind. Their innovative
Dutching process created the lovely, full-
bodied, chocolatey taste of cocoa we still
enjoy today. Today still, Van Houten is the
best that goes farthest.

START OF CACAO AND

CHOCOLATE PRODUCTION IN
AMSTERDAM UNDER THE VAN
1815
HOUTEN COMPANY NAME
VAN HOUTEN’S COCOA PRESS IS
Chocolate & Compound
1828 OFFICIALLY PATENTED. HE CLAIMS
THE INVENTION OF A LIGHTER,
NUTRITIOUS COCOA POWDER

SECOND GENERATION:
CASPARUS’ SON COENRAAD 1835
ENTERS THE COMPANY

COENRAAD OBTAINS A PATENT

FOR DUTCHING COCOA:
1846 COCOA POWDERS WITH RICH,
CHOCOLATY TASTE

Committing to its original mission to create a

richer life for everyone, Van Houten Professional
brings a range of premiumly craed cocoa & Bakestable Chips
chocolate products that are perfect for creating
rich and indulgent creations across bakery and
pastry offerings!

BARRY CALLEBAUT ACQUIRES THE VAN

HOUTEN COMPANY AND FOCUSES ON THE
CORE ACTIVITIES OF THE FOUNDING FAMILY:
HIGH QUALITY COCOA DUTCHED POWDERS
AND COUVERTURE CHOCOLATE.
2017
2002
VAN HOUTEN PROFESSIONAL PRESENTS
A RANGE OF HIGH-END COCOA POWDERS,
COUVERTURES AND COMPOUNDS FOR
ARTISANS AND CHEFS.

Cocoa
3
 FLAVOURS TO
WORK WITH

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Ma
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Oran

W
, Cloves

, Strawberry, L

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ICES

ICES

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FRUI

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spice

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Nu t, l rdam r, R
ime Ca ed fruits

4
 Technical Tips
Product Fluidity Unique Quality

A unique league of pure chocolate that has a smooth,

yet full bodied mouth feel due to the combination of
particle size (less than 30 Microns) and fat content of
29.3%. This combination allows the product to
imitate a product with higher cocoa content.

A great Milk chocolate with a perfect balance of

cocoa butter and cocoa mass with a caramel note
that stands out. The viscosity of the product
makes it easy to handle while tempering and
other applications.

A versatile chocolate with a hint of vanilla, perfect

to be used as a base for flavored ganaches,
Cremeux and beyond. Easily blends with fat
soluble colors and great to start making colored
confectioneries and even chocolate centerpieces.

A Compound that strikes the perfect balance

between sweetness and an intense cocoa profile.
It contains the finest Asian cocoa powder grounded
to particle size of less than 27 microns for a
smooth mouth feel. The fat content ensures
seamless workability and precise crystallization.

Perfectly structured compound with a signa-

ture blend of Asian cocoa and premium
quality fat. Controlled conching facilitates the
particle size of less than 30 microns which
delivers a smooth mouth-feel with intense
cocoa notes.

A medium fat cocoa powder made with shell

free cocoa nibs achieved through a specialized
winnowing process. It carries the profile of an
alkalised cocoa powder without any off taste,
and the controlled alkalisation helps you
achieve a good balance between taste and
the color of the final product.

Designed for baking applications from

cookies to cakes and more with a 12000
chips per kg. The count size ensures an
even distribution in every bite. The slightly
higher particle size and lower fat content
facilitates a dense and full bodied
mouth feel.

5
BAKERY &
PASTRY
CONCEPTS
Egg Free
Choux Base
Basic egg free choux recipe
3. Mix the aquafaba along with the starches,
INGREDIENTS QUANTITY Xanthan gum and baking powder

Vegan Butter 118 g 4. Once the flour mix is cold use a paddle and
mix the aquafaba solution
Water 235 g
5. Mix and rest the mix for 2 hours, pipe onto
Milk 240 g baking mat. Bake at 180°C for 20 min.
Salt 2g
Sugar 20 g
Flour 320 g
Aquafaba 100 g
Potato starch 30 g
Tapioca starch 20 g
Baking powder 20 g
Xanthan gum 3g

PROCEDURE
1. Boil the butter along with Milk water salt and
sugar
2. Add the flour and cook briefly till the mixture
lumps up
PRO TIP!
Spray water on top of the
choux paste before baking to
avoid cracks.
7
Orange Infused Dark
Chocolate Choux Donut
Choux donut with orange infused dark
ganache filling

STEP 1
Orange zested Dark Chocolate
Ganache
INGREDIENTS QUANTITY
Cream 250 g
Milk 150 g
Van Houten Professional
46.5% Dark Chocolate 450 g
Whipped cream 250 g
Orange Zest 5g

PROCEDURE
1. Boil the cream and milk and add the
chopped chocolate
2. Emulsify till smooth add the zest and
allow to cool PRO TIP!
3. Fold in the whipped cream and use Use a ring dipped in flour and
mark the circumference on baking
sheet to get uniform rounds
8
 STEP 2
Craquelin
INGREDIENTS QUANTITY
Butter 200 g
Brown sugar 280 g
Flour 280 g
Orange color 3g

PROCEDURE
1. Mix all together in a kitchen aid with paddle
till uniform dough is formed
STEP 3 2. Sheet into 1.5 mm thickness and refrigerate
Orange Chocolate Glaze for 20 min

INGREDIENTS QUANTITY
Van Houten Professional
29.3% White Chocolate 250 g
Glucose liquid 15 g
Cream 65 g
Butter 10 g
Orange color 0.5 g

PROCEDURE
1. Boil the cream along with glucose and add
the chopped chocolate
2. Mix till homogenized and add the orange
color along with butter
3. Blend till emulsified and use at 36-40°C

ASSEMBLY
PROCEDURE
1. Place the craquelin layer on the piped choux paste and bake once cooled down Slice the
Choux into 2 halves
2. Pipe the orange zested cream on the base
3. Dip the top surface of the choux into the glace and close the choux

9
Milk Chocolate &
Peanut Butter Éclair
Cocoa éclair with peanut butter and
milk chocolate ganache filling

STEP 1 PROCEDURE
Peanut butter & milk Chocolate crunchy 1. Mix the peanut butter along with melted
chocolate
INGREDIENTS QUANTITY 2. Add the Mona Lisa Crepe Crunchies along
Peanut butter 100 g with melted butter
Van Houten Professional 3. Mix and use at 32-34°C
35.6% Milk Chocolate 180 g
Mona Lisa Crepe Crunchies 50 g
Clarified butter 20 g

PRO TIP!
Pipe the éclair batter and freeze
for an hour and thaw before
baking to get an even rise and
smooth finish.

10
 STEP 2
Milk Chocolate Cream
INGREDIENTS QUANTITY
Cream 250 g
Milk 10 g
Van Houten Professional
35.6% Milk Chocolate 350 g

PROCEDURE
1. Boil the cream along with milk and add the
chopped chocolate
2. Emulsify and allow to cool

ASSEMBLY
PROCEDURE
1. Slice open 1/2 of the éclair and pipe the
crunchy on the base
2. Fill in the remaining cavity of eclairs with the
chocolate cream
3. Lightly dip the top surface of the éclair in the
melted chocolate cream
4. Coat the top with roasted peanuts and serve
garnished with chocolate flakes

11
Mango & White
Chocolate Profiteroles
Profiterole with white chocolate and
mango gel filling

STEP 1 PROCEDURE
Mango Ganache 1. Boil the cream along with Mango pulp and
add the chopped white chocolate
INGREDIENTS QUANTITY 2. Mix till homogenized and allow to cool
Mango Pulp 200 g 3. Add the butter and emulsify
Cream 150 g 4. Allow to rest overnight and use as required
Van Houten Professional
29.3% White Chocolate 800 g
Butter 40 g

PRO TIP!
Place a craquelin on top
before baking to add crunchy
texture and color
12
STEP 2
Mango Gel
INGREDIENTS QUANTITY PROCEDURE
Mango Pulp 120 g 1. Warm the mango pulp
sugar 115 g 2. Add the sugar mixed with pectin and cook
for 2-3 min
Pectin 2g
3. Allow to cool while being surface wrapped

ASSEMBLY
PROCEDURE
1. Fill in the center of the choux with Mango
Ganache
2. Pipe the remaining ganache on top using a
star nozzle
3. Make 5mm deep incision in the center of the
ganache and pipe the mango gel in the cavity

13
Crepe Crunchies &
Milk Chocolate Bento Cake
250 gm cake with Milk Chocolate Ganache
and Mona Lisa Crepe Crunchies inclusion
STEP 1 PROCEDURE
Milk Chocolate Whipped Ganache 1. Boil the cream along with invert sugar
2. Add chocolate and mix
INGREDIENTS QUANTITY
3. Surface wrap and allow to rest in chiller
Cream 35% 1000 g overnight
Van Houten Professional 4. Whip to a so peak consistency and use
35.6% Milk Chocolate 340 g
Invert sugar 50 g

PRO TIP!
Mask the cakes with Ganache and
freeze before pouring glace for a
seamless and smooth finish

14
 STEP 2
Egg Free Sponge Base
INGREDIENTS QUANTITY
Yogurt 250 g
Castor sugar 160 g
Flour 130 g
Van Houten Professional
Cocoa Powder 25 g
Baking soda 8g
Baking powder 12 g
Sun flower oil 130 g
Vanilla 5g

PROCEDURE
1. Whisk the yoghurt and sugar
2. Add the oil and vanilla and rest for 20 min
3. Add the remaining dry ingredients and mix
4. Bake at 180°C for 25-30 min

STEP 3
Crunchy Rocks
INGREDIENTS QUANTITY
Mona Lisa Crepe Crunchies 100 g
Van Houten Professional
46.5% Dark Chocolate 50 g

PROCEDURE
1. Add the melted chocolate to the crepe
crunchies and deposit into small rocks
2. Allow to set and use as an inclusion

15
 STEP 3
Chocolate Mirror Glaze
INGREDIENTS QUANTITY
Water 270 g
Van Houten Professional
Medium Brown Cocoa
Powder 10 g
Sugar 250 g
Liquid glucose 350 g
Condensed milk 200 g
Gelatin 18 g
Van Houten Professional
46.5% Dark Chocolate 300 g
Van Houten Professional
35.6% Milk Chocolate 50 g

PROCEDURE
1. Boil the water along with sugars and cocoa
powder
2. Add the condensed milk followed by the
gelatin and finally the chopped chocolate
3. Emulsify and use at 36°C

ASSEMBLY
PROCEDURE
1. Slice the sponge into 2 mm sheets and
spread a layer of whipped ganache
2. Sprinkle the crunchy rocks and repeat the
layering twice
3. Cut out into 10 cm rings and mask with the
remaining whipped ganache
4. Freeze and pour the glaze on top

16
Caramel Crunched
Saffron & Raspberry
Travel Cake
Saffron tea cake with raspberry 55%
Dark Chocolate ganache topping
and coating

STEP 1
Saffron Travel Cake
INGREDIENTS QUANTITY
Butter 250 g
Sugar 160 g
Brown sugar 25 g
Eggs 220 g
Flour 200 g
Whole wheat flour 70 g
Milk 35 g
Saffron 0.5 g
PRO TIP!
lightly roast the saffron and
soak in warm milk before using for
an instant release of flavor
and aroma

17
PROCEDURE
1. Cream the butter and sugar till light and
fluffy
2. Add the eggs one at time till a smooth and
homogenized batter is formed
3. Add the flours and finally the saffron soaked
in warm milk
4. Mix till a uniform batter is formed
5. Pour the batter greased tea cake mould and
6. Bake at 175°C for 35 min

STEP 2
Raspberry Ganache
INGREDIENTS QUANTITY
Raspberry crush 600 g
Butter 125 g
Van Houten Professional
55% Dark Chocolate 520 g

PROCEDURE
1. Heat the Crush to 30°C
2. Add the chocolate and butter mixed together
at 50°C
3. Emulsify into a smooth mixture and allow
to cool

18
 STEP 3
Dark Chocolate Coating
INGREDIENTS QUANTITY
Van Houten Professional
55% Dark Chocolate 500 g
Refined Oil 135 g
Mona Lisa
Caramel Crunchies 45 g

PROCEDURE
1. Mix the melted chocolate along with oil and
Monalisa Caramel Crunchy
2. Allow to cool till 35°C and pour

ASSEMBLY
PROCEDURE
1. Demould the Saffron tea cake and pipe the
ganache on top
2. Allow to chill for 1 hour and finally pour the
Dark Chocolate coating
3. Allow to crystallize and serve garnished with
Dried Raspberries

19
Ragi Crunched
Chocolate Fudge
Fudge bars with 50:50 ratio of
Intense Dark and Semi Sweet Compound

STEP 1
Creamy Fudge
INGREDIENTS QUANTITY
Milk Maid 400 g
Vanilla 5g
Van Houten Professional
Semi Sweet Compound 250 g
Van Houten Professional
Intense Dark Compound 250 g
Butter 45 g
Sea salt

PROCEDURE
1. Mix the melted chocolate along with
milk maid
PRO TIP!
2. Add the vanilla and finally the butter Blend the ganache while
3. Emulsify into a smooth mix and pour in holding the bowl at a 45° angle
desired frame helps minimize aeration and
emulsify evenly

20
STEP 2
Roasted Ragi Praline
INGREDIENTS QUANTITY
Milk powder 15 g
Almond paste 480 g
Van Houten Professional
35.6% Milk Chocolate 100 g
Cocoa butter 50 g
Roasted Ragi flakes 120 g

PROCEDURE
1. Mix the milk powder almond paste and
melted chocolate along with cocoa butter
2. Finally add the roasted ragi and mix
pour over the fudge to form an additional 1
inch layer in frame
3. Allow to crystallize overnight
4. Cut into desired shapes

21
Milk Chocolate
Cheesecake
Cheesecake with Milk Chocolate
and a spiced cookie base

STEP 1
Chocolate Cheese Cake
INGREDIENTS QUANTITY
Milk 100 g
Van Houten Professional
35.6% Milk Chocolate 200 g
Cream cheese 200 g
Coffee powder 10 g
Castor sugar 115 g
Whipped cream 120 g

PROCEDURE
1. Boil the milk and emulsify with the chocolate
2. Add the coffee powder and set aside to cool PRO TIP!
Bring the cream cheese at
3. Mix the sugar along with cream cheese and room temperature before mixing it
mix along with the chocolate ganache with rest of the batter to
4. Finally fold in the whipped cream avoid split texture

22
STEP 2
Spiced Cookie Crumble
INGREDIENTS QUANTITY
Butter 115 g
Castor sugar 40 g
Flour 175 g
Milk 15 g
Cream 15 g
Cinnamon powder 2g
Van Houten Professional
Medium Brown Cocoa
Powder 20 g

PROCEDURE
1. Rub In the chilled butter cubes with sugar,
spices and flour
2. Once a coarse mixture is formed add the milk
and cream
3. Tap at the base of a ring lined with silver foil
and bake at 160°C for 8 min

ASSEMBLY
PROCEDURE
1. Pour the cheesecake mix over the baked base
2. Allow to freeze for 3-4 hours and demould

23
Semi Sweet
Badaam Bites
Indian barfi with Van Houten Professional
Semi Sweet Compound
INGREDIENTS QUANTITY
Van Houten Professional
Semi Sweet Compound 600 g
Chopped almonds 50 g
Chopped cashew 50 g
Salt 2g
Liquid glucose 200 g
Lime juice 3g
Butter 80 g

PROCEDURE
1. Melt the chocolate and butter together
add the liquid glucose along with nuts and
lime juice
2. Mix till uniform batter is formed
PRO TIP!
3. Place on a silicon mat and roll into 5 mm Cut the barfi as the mixture
thick sheet is at room temperature
4. Sprinkle additional nuts on top and use gold and allow it to cool down.
warq to decorate
24
 INTRODUCING
C R E AT E
YO U R N E X T
G E N E R AT I O N
OF GOTH FOOD WITH

S AT I N
B L A CK

R E A DY TO U S E
F O R M U LT I P L E A P P L I CAT I O N S

I N T E N S E B L AC K CO LO U R
WITH SHINY APPEARANCE

S U BT L E TA ST E T H AT PA I R S W E L L
W I T H OT H E R F L AVO U R S & I N G R E D I E N TS
Satin Black &
Roasted Almond Truffle Cake
Satin black ganache with roasted
almond flakes and Black Glace

STEP 1
Satin Black Ganache
INGREDIENTS QUANTITY
Cream 25% fat 350 g
Van Houten Professional
Satin Black Compound 1000 g
Milk 150 g
Butter 30 g

PROCEDURE
1. Boil the cream and milk and pout the mix on
Satin Black
2. Allow to cool till 40°C and add the butter
3. Emulsify and allow to cool till crystallized
PRO TIP!
Once layered invert the cake
and use the bottom side up for
a flatter and evenly layered surface

26
STEP 2
Coco Streussel
INGREDIENTS QUANTITY
Butter 140 g
Brown sugar 140 g
Flour 20 g
Cornflour 15 g
Coconut powder 100 g
Van Houten Professional
Medium Brown Cocoa
Powder 30 g

PROCEDURE
1. Mix the butter and sugar till light and creamy
2. Add the dry ingredients and form a crumble
3. Sprinkle on the baking mat and bake at
160°C for 12-15 min

STEP 3
Almond Brittle
INGREDIENTS QUANTITY
Van Houten Professional
Satin Black Compound 250 g
Roasted almonds 400 g

PROCEDURE
1. Mix the melted satin black with the chopped
almonds
2. Spread on a mat and allow to crystallize

ASSEMBLY
PROCEDURE
1. Layer the cake with alternating layers of the ganache, streussel and chopped brittle
2. Allow to freeze and mask the cake with the ganache
3. Pour the ganache on top and garnish with chunks of almond brittle

27
Satin Black Cream
Cheese Serradura
Portuguese Glass dessert with cream
cheese and satin black mousse layers

STEP 1
Cream Cheese Mousse
INGREDIENTS QUANTITY
Cream 600 g
Mascarpone 300 g
Invert sugar 80 g
Vanilla 5g
Van Houten Professional
29.3% White Chocolate 100 g
Whipped cream 400 g

PROCEDURE
1. Warm the cream along with invert sugar and
vanilla
2. Add the melted chocolate and emulsify PRO TIP!
Use under whipped cream to
3. Allow to cool and mix along with the make cremeux and mousse
mascarpone for smoother and flavorful
4. Finally fold in the whipped cream mouth feel

28
 STEP 2
Satin Black Fool
INGREDIENTS QUANTITY
Milk 200 g
Van Houten Professional
Satin Black Compound 250 g
Whipped cream 250 g

PROCEDURE
1. Boil the milk and pour on the chocolate
2. Mix well and allow to cool
3. Fold in the whipped cream

ASSEMBLY
PROCEDURE
1. Pipe alternate layers of cream cheese mouse,
satin black fool and crumbled biscuit
2. Repeat the process till the glass is 3/4th full

29
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