Double your delight with these two deliciously indulgent recipes from Callebaut’s exclusive collection.
Hazelnut-cocoa gingerbread with orange
There’s nothing quite like the taste of gingerbread, especially when it’s combined with irrestistible hazelnut cocoa.
By Annette Klingelhöfer
Hazelnut-cocoa gingerbread
Ingredients
1,750g honey
1,500g whole wheat flour
750g muscavado sugar
180g Cocoa Nibs CALLEBAUT
180g Caramelised Broken Nuts – Hazelnut Bresilienne CALLEBAUT
120 orange zest CAP’FRUIT
20g bicarbonate of soda
50g cinnamon powder
15g dried cloves
10g star anise
30g cardamom
10g salt
30g natron
Q.S. orange blossom extract (quantity subjective)
Preparation
Combine the honey, sugar, wheat, nibs, nuts, zest and dry ingredients, and knead into a dough. Leave to rest in a cool enviroment for several days/week up to a few weeks for a perfect result. Add the natron then knead again. Roll out and cut into pieces of ginger bread. Bake at 180 degrees for 15 minutes. Proceed to soak the gingerbread in the orange extract.
Orange jelly
Ingredients
32g pectin
640g caster sugar
600g orange juice
240g glucose
Q.S. cinnamon powder
Q.S. dried cloves
Q.S. star anise
Q.S. lemon zest CAP’FRUIT
Preparation
Heat and fold together at 106 degrees. Pour into the frame and leave to cool. Cut into small pieces.
Hazelnut-orange ganache
Ingredients
1,350g cream 35.2% – Even
115g wildflower honey
300g orange juice
900g mandarin orange liqueur
Q.S. cinnamon powder
Q.S. dried cloves
Q.S. star anise
300g Pralines – Hazelnut Praline CAP’FRUIT
2 vanilla bean(s) AUTHENTIC PRODUCTS
3400g Single Origin Chocolate – Madagascar CAP’FRUIT
675g butter
Preparation
Mix the cream, honey, juice and liqueur with spices, and heat up to 40 degrees. Melt the Callebaut chocolate at 35 degrees, then add both mixtures to the butter and emulsify. Leave to crystalize in the fridge overnight.
Finishing and assembly
Arrange a piece of orange jelly on top of the ginger bread pieces and pipe a bit of hazelnut-orange ganache on the top. Enrobe with dark chocolate and decorate to taste.
Brigadeiro with passion fruit
Exotic and sweet, brigadeiro is a traditional Brazilian dessert that promises delight in every bite. Combined with zingy passion fruit, it’s the perfect summer treat.
By Alexandre Bourdeaux
Ingredients
600g sweetened concentrated milk
154g fresh butter
15g Cocoa Powder VAN HOUTEN 22/24
154g Power 41 Milk Chocolate CALLEBAUT
77g passion fruit puree CAP’FRUIT
Q.S. Truffle Shells – Truffle Shells Milk MONA LISA
Q.S. Chocolate Sprinkles – ChocRocks™ Dark CALLEBAUT
Preparation
Combine the milk, butter and cocoa powder, and boil for five minutes while whisking. Add the white chocolate and puree to the mixture.
Finishing and assembly
Pipe into the truffle shells, enrobe with a chocolate of your choice and roll in Mini ChocRocks™.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
