DON’T MISS THE OPPORTUNITY

TO LEARN MORE

#1
To-go
opportunity
3 revisited recipes
The Future of Foodservice is Food-to-go !

Chocolate Academy ™ presents

you three to-go recipes created by
our chef Dries Delanghe.

Explore those recipes, learn more about the ingredients,

chocolate and packaging selection, find out preparation and
serving tips together with the key food trends of the moment
they tie up to.

In partnership with COMATEC to provide you

with the best packaging options
 Recipe inspiration

Caramel Brownie
to-go
Number of portions Cost per serving Suggested selling price Profit margin
32 0,56 euro/portion 8 euros 3,44€

Recipe Information
Brownie Chocolate Glaze
149g Callebaut 811 750g Callebaut 811 Chef’s tip!
176g Butter 220g Grape seed oil
The brownie can be
253g Caster sugar 200g Callebaut
hazelnut bresilliene kept in the freezer
167g Eggs
87g Flour completely finished
35g Callebaut Cocoa powder Preperation and taken out daily
Q.S. Callebaut baking chunks Melt the chocolate to 40°c, stir in the oil or when needed.
followed by the hazelnut bresilliene.

Preperation
Composition:
Melt the chocolate and the butter
together to 40°c, Cut the brownie in pieces of 3 by 12 cm,
pipe Callebaut caramel on one half and
Beat the sugar and the eggs together and
place a second half on top, freeze,
mix with the chocolate and butter,
Take out of the freezer and dip the brownie
Fold in the flour and cocoa powder,
in the chocolate glaze at 40°c.
Spread out on a baking tray, sprinkle the
chunks on top, bake at 170°c for 20 minutes.

Chef’s thought...
This is the perfect indulgent to-go dessert to eat on the
road, while the packaging is very eco-friendly.

TOP FOOD TREND

HERO
NEWSPAPER WRAP PRODUCT
Newspaperwrap : Nfp30
#13 Nostalgia
ABOUT CALLEBAUT™ 811 Familiar flavours such as
• Use of vegetal ink
DARK CHOCOLAT caramel or peanut butter
• Biodegradable
• Most iconic Callebaut provide us the much
• Greaseproof packaging recipe worldwide needed consolation.
• A
 dapted to a maximum • Balanced taste: solid cocoa
80°C heat body and fine, fruity note
Escapism at
• Ideal workability
• Preferred by 8 out of 10 chefs* it’s best!
PlanetScore© by Comatec,
first referential in the LEARN MORE ABOUT LEARN MORE ABOUT
world of packaging. THIS HERO PRODUCT THIS FOOD TREND
www.planetscore.eu
 Recipe inspiration

Very Berry Ice Cream

to-go
Number of portions Cost per serving Suggested selling price Profit margin
12 1,02 euro/portion 8 euros 6,98€

Recipe Information
Yogurt Ice cream Pistachio crumble Composition
500g Yogurt 100g Butter At the bottom of the glass jar pipe
670g Water 50g Brown butter some Callebaut topping red fruit
90g Dextrose 50g Cassonade followed by a layer of the yogurt
ice cream,
410g Sugar 100g Sugar
10g Lemon zest 80g Pistachio powder Mix together the pistachio crumble
and Mona Lisa Crispearls Ruby
6g Stabilizer 50g Callebaut pistachio
and place a layer on top of the ice
bresilliene
cream, followed by another layer
Preparation 70g Flour of ice cream. Add another layer of
3g Salt crumble and crispearls if wanted.
Heat up everything except the yogurt
to 82°c,
Pour the syrup over the yogurt and mix Preparation
with an immersion blender, Mix all ingredients together until a homogenous
Leave to cool down and rest for 24 hours, dough is obtained,
Pour the ice cream base in a batch Spread the dough out on a baking tray and bake
freezer, take out when ready. at 165°c for 20 minutes, stirring occasionally,
Leave the crumble to cool down before using.

Chef’s thought... Chef’s tip!

 he glass jar can be reused by the consumer or can be
T You can play around with the
brought back to the restaurant to be reused. crumble to make different versions.

TOP FOOD TREND

STAR
BOKOTWIST PRODUCT
Boko Twist : Bkw26 and Cbw82 #11 Berries
• Q
 ualitative resistant and
transparent glass packaging
ABOUT MONA LISA™ RUBY
PINK CRISPEARL
When we say
• Recyclable • M
 ade with delicious superfood,
Callebaut™ chocolate
• R
 euse at home : certified for machine
washing or dishwasher • N
 atural high gloss, no
you say berry!
(guaranteed at least 20 washes) artificial shining agents
In cocktails as syrup or
• C
 ompatible with microwave • A
 vailable in 5 colors : dark, as a topping; you can never
and traditional oven milk, white, caramel & ruby exhaust the blueberry repertoire.

PlanetScore© by Comatec,
first referential in the LEARN MORE ABOUT LEARN MORE ABOUT
world of packaging. THIS STAR PRODUCT THIS FOOD TREND
www.planetscore.eu
 Recipe inspiration

Coconut Passion
Fruit Bomb
to-go
Number of portions Cost per serving Suggested selling price Profit margin
24 2,04 8 euros 9,96€

Recipe Information
ZéphyrTM Mousse Coconut sponge: Mango compote: Composition
710g Cream 350g Egg whites 195g Passion fruit puree Mould the to-go cups with
250g Cacao Barry 300g Sugar 290g Mango puree tempered dark chocolate,
ZéphyrTM 360g Coconut powder 2p Vanilla beans Coat the inside of the
45g Gelatin mass cup with a layer of the
120g Powdered sugar 180g Sugar
white chocolate coconut
200g Batida de coco 75g Flour 12g Pectin NH mousse en cover with
400g Mango cubes coconut powder,
Preperation Preperation 30g Lime juice Place a disk of the
Heat up the cream to 60°c coconut sponge on the
Whip up the egg whites
and pour over the chocolate bottom and cover with the
together with the sugar Preperation
and gelatin mass, mango compote, finish
until stiff,
Heat up all ingredients, except with fresh lime zest and
Mix with an immersion Fold all other ingredients the lime juice, and add in the coconut flakes.
blender while adding the into the meringue, sugar and pectin,
batida de coco,
Spread out on a baking Bring everything to a boil for a
Leave to rest in the fridge for tray and bake at 165°c for couple of minutes,
24h before whipping up. 15 minutes.
Take of the heat and add in the
lime juice,
Leave to cool down before using.

Chef’s thought...
Chef’s tip!
The to-go container can be
reused in many different ways. The dessert can be cracked
open like a real coconut.

STAR TOP FOOD TREND

BOL PERLA OPEN PRODUCT

Bol Perla Open : BP30X #6
• S
 ophisticated transparent
polystyrene packaging
ABOUT CACAO BARRY ® ZÉPHYR
MOUSSE WHITE CHOCOLATE 34%
TM
Tropical Fruits
• Recyclable • Exceptional smoothness
and creaminess Let’s bring the tropics to
• R
 euse at home : Tested and
certified for reuse and machine • Strong flavour of whole milk your home with exotic
washing and dishwasher fruits such as mango,
• Subtly sweet
(guaranteed at least 20 washes). pineapple, passionfruit
• 100% of our cocoa beans are supporting
or coconut.
sustainable cocoa sourcing

PlanetScore© by Comatec,
first referential in the LEARN MORE ABOUT LEARN MORE ABOUT
world of packaging. THIS STAR PRODUCT THIS FOOD TREND
www.planetscore.eu