An extremely enticing entremet efendi
Nutty, fruity and perfectly chocolatey, this recipe by Chef Marc Pauquet of The CHOCOLATE ACADEMY™ hits all the high notes.
Ruby all the way
For the perfect desserts on the go, Ryan Stevenson, head chef at Callebaut Chocolate Academy, shows us how to make ruby ganache snacking bars and ruby bonbons.
Sinless Chocolate Recipes
Who said chocolate has to be naughty? These mouthwatering recipes are both healthy and vegan, so you can enjoy them without the guilt.
Brigadeiro with passion fruit and Hazelnut Gingerbread Recipes
Double your delight with these two deliciously indulgent recipes from Callebaut’s exclusive collection.
Double Delight: Pure Indulgence From Callebaut, The Master Chocolatiers
The experts at Callebaut have been twice as nice this issue and shared
two deliciously indulgent recipes from their exclusive collection.
Callebaut breaks new ground
Callebaut chocolates have been crafted from bean to bar in Belgium since 1911. The beans are roasted whole to awaken all flavors and essential aromas and all chocolates and recipes are made from 100 percent traceable and selected beans. This will be clearly communicated with the new packaging, which will be introduced in 2020.
Callebaut launches RB1, the first ruby chocolate for chocolatiers in the UAE
RB1 offers chocolatiers and chefs a new platform through which to express their artisanship and artistry.
Championing Chocolate
If you thought chocolate offerings were limited to dark, milk or white varieties, it’s time to think again; today’s alternatives are as diverse as they are delicious, encompassing a vast range of exotic ingredients and even a landmark, fourth Ruby variety. HN delves deeper into the latest developments on the cocoa bean scene
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