Recipes
A selection of recipes using Callebaut...

10 WAYS TO MAKE IT SPECIAL - DEMO VIDEOS

Click here to watch Julie Sharp make chocolate dishes magical with simple techniques to create truly special desserts! 

 

CHOCOLATE MOELLEUX 

Chocolate Moelleux

CHOCOLATE CENTRES

 

  1. Melted dark chocolate Callebaut powerful 80% 80-20-44NV.
  2. Pour into Flexipan moulds of ± 2 cm Ø and leave to harden.

MOELLEUX

 

  1. Beat 225g sugar, 450g eggs, 170g egg yolkd into a white, creamy ribbon.
  2. Mix in 450g melted dark choclaye Callebaut Powerful 80% 80-20-44NV with 350g melted butter.
  3. Carefully fold in 145g sifted flour.
  4. Fill the moulds with the moelleux batter and push a chocolate centre into the heart.
  5. Leave to rest in the refrigerator or store in the freezer. Bake at 180°C for 10-15 minutes depending on the size.

 

 

 

CRÈME BRÛLÉE WITH FONDANT CHOCOLATE

Creme Brulee

  1. Heat up 1.2l cream and 200g Dark Chocolate Callebaut Strong 70-30-38NV together.
  2. Beat together 12 egg yolks and 200g sugar S2.
  3. Heat up to 80°C.
  4. Strain through a fine sieve and pour into small moulds or deep plates. Cool for 12 hrs.

Finishing and presentation 

Sprinkle with Callebaut Splitters and a leaf of mint dipped in sugar.

WHITE CHOCOLATE MOUSSE & lemon jelly with lavender (for 12 small dessert glasses)

White Choc Mousse

 

 

WHITE CHOCOLATE MOUSSE

  1. Make a ganache using 310 g cream 35%, 45 g glucose and 220 g melted. white chocolate Callebaut Velvet CHW-R2241NV and leave to cool.
  2. Fold in 220g whipped cream.

LEMON JELLY WITH LAVENDER

 

  1. Bring 210g lemon puree to the boil.
  2. Leave 2g lavender flowers to infuse for 10 minutes.
  3. Beat 150g eggs and 110g sugar until frothy. Add the puree by passing it through a fine sieve and bring the mixture to the boil.
  4. Remove from the heat and mix in 125g butter and 30g gelatine mass.
  5. Leave to cool.
  6. Add 2 drops of lavender extract to the taste.

SIMPLY DIVINE MARSHMALLOW

 

  1. Mix together 200g water, 285g sugar and 96g inverted sugar and boil into syrup at 110°C.
  2. Mix 120g inverted sugar, 16g gelatine and 80g water in a blender. 
  3. Pour over syrup and whip.

CHOCOLATE SAUCE

  1. Pour together 20g cream, 20g Callebaut Dark Chocolate Strong 70-30-38NV into a small sauce dish
  2. Place for 15 seconds in the microwave oven ay 800W. Stir and put back inot the microwave for 10 seconds at 800W.
  3. Stir one more time and serve immediately with waffles, pancakes, ice cream or other desserts.

SUPREME CHOCOLATE 

 

  1. Melt 125g Callebaut Intense 60-40 and mix in 1L ice cream composition. Churn the ice cream and collect in a tray.
  2. Melt 100g Callebaut Strong 70-30-38 and spread out thinly on greaseproof paper. Leave to harden in the freezer.
  3. Break into pieces and roughly mix into the ice cream.