The

Essential
Guideto
Chocolate
Brought to you by

in association with

Introduction

Contents
3 from bean to bar
Transforming cocoa beans into
Callebauts quality ingredients

4-5 Choc trends

a question
of quality

The new techniques, approaches

and trends in the chocolate realm

Dear chef,

Our essential guide to Callebauts

key products

6-7 The range

Callebaut is about much more than quality

chocolate. Our companys key aim is to offer
solutions to chefs at all levels that work with
chocolate. If youre looking for ingredients that
allow you to stand out from the crowd,
or whether you aim for desserts that guarantees a
great taste and can be prepared simply and easily,
then Callebaut is your ideal partner.
I have tested and experienced the companys
expertise myself. My years as a pastry chef and as
head of the UK Academy have taught me to be
critical and demanding, and Im pleased to say
that Callebaut has met every one of my demands.
I continue to be impressed with the taste, texture
and look of the end result, the time I can save and
the overall efficiency and pleasure that comes
with using Callebauts products
and services.
Youll be amazed with the end result too. If
theres anything youd like to know, dont hesitate
to visit us at www.callebaut.com
Beverley Dunkley

8-9 tempering
Tempering your chocolate: all you
need to know

10-11 plating
Top 10 ways to make your chocolate
creations look the part

12-14 recipes
A mouth-watering selection of
recipes that showcase taste, skill
and versatility

15 trouble-shooting &
the Academy
Problem-solving on the chocolate
front and courses at Callebauts
Chocolate Academy

Brought to you by

William Reed Business Media Ltd 2012 All rights reserved.

No part of this publication may be reproduced, stored in a
retrieval system, or transmitted in any form or by any means,
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without the prior written permission of the publisher.

2 | restaurant | essential guide to chocolate

growth & production

COCOA PODS TAKE six

months to mature

The cocoa tree flowers

throughout the year

beans are sundried to

reduce moisture content

From bean to bar

The complex transformation of Callebauts cocoa beans

to quality cooking ingredient
The Tree

Bean to liquor

It all starts with the cocoa tree. The

type of soil that it is grown in and the climatic
conditions determine the flavour of the cocoa and
the products that are eventually created with it.
The cocoa tree flowers thousands of tiny pink and
white flowers throughout the year, but only 30 or
so flowers will develop into cocoa pods. These are
fully grown after six months and harvested twice a
year (main crop and mid crop).

After harvesting, the cocoa beans are

cleaned, dried and broken and the shells removed
so only pieces of kernel referred to as cocoa nibs
remain. The nibs are then roasted before being
ground. This process yields three products: cocoa
liquor, cocoa powder and cocoa butter.

Harvesting
After cutting the pods open, the beans are
removed and left to ferment for five to seven days
to develop aroma and flavour. After fermentation,
beans are left to sun dry for about six days until
moisture content is between 6% and 8%. They are
then brought to a collection centre where they are
graded, packed and allotted a quality code before
being shipped from ports to different Barry
Callebaut plants or processed in origin countries.

Making the chocolate

The production of liquid chocolate
involves three processes: mixing, refining and
conching (a process that smooths the chocolate).
The selection and ratio of the ingredients are
critical to the final product. Dark chocolate is made
from mixing and processing cocoa liquor, cocoa
butter, sugar and vanilla. The same formula is used
for milk chocolate but with the addition of milk
powder. White chocolate uses the same recipe as
milk but the cocoa liquor is omitted. It is then
tempered, cooled and finally moulded into callets
and packaged before making its journey to you.
barry callebaut
processing
plants are
located around
the world

ONCE graded, the beans

are shipped for
processing

the production of
liquid chocolate is
the last stage
before moulding

essential guide to chocolate | restaurant | 3

hay presto: sir hans

sloane chocolate
flavoured with hay

Trendspotting
The new approaches, techniques and ingredients causing
a stir in the upper echelons of the chocolate world
Nostalgia. Simplicity. Unusual locally
sourced ingredients. Haute chocolate trends
often mirror what is going on in the wider
restaurant landscape. Take the idea of nostalgia. In
the restaurant sector, this need for familiarity and
comfort has bought about the reinterpretation of
traditional British comfort dishes. In the chocolate
world its having an equally marked effect, as Bill
McCarrick, owner of Sir Hans Sloane chocolate
shop in Byfleet, Surrey, explains. When I was a
child we almost never ate dark chocolate. Looking
back 30 years and taking inspiration from sweet
shops has caused a resurgence in milk and white
chocolate. There used to be a certain snobbery at
4 | restaurant | essential guide to chocolate

the top-end it was dark chocolate or nothing.

This rediscovery of milk and white chocolate
is a positive because it can increase the range of
chocolate dishes on a restaurant menu. Instead
of simply offering a dark chocolate-based dessert,
chefs can add a lighter variety and thereby cater
for a broader range of tastes. Indeed, chefs now
need to be open to the fact that milk chocolate and
white chocolate often seen as being intrinsically
cheap and cheerful can be very, very good. If you
want proof, check out the milk chocolate category
of Callebauts Single Origin range.
So what are the key ingredients and flavour
combinations that chocolatiers and pastry chefs

chocolate trends

will be using in 2012? Salted caramel is

ingredients including wasabi, vinegars and
on a downward trajectory after a long
Yamazaki single malt whisky.
run of fashionability, and is likely to
The latter example highlights another
be replaced by cleaner, more acidic
trend in the ascendancy the use
flavours. At last years World Chocolate
of named premium and super
Masters competition, UK contestant
premium spirits.
John Costello stuck to simple
Despite the increased use of
fruit flavours such as apricot,
milk and white chocolate,
passion fruit and raspberry for
chocolate products are generally
his creations, which included
getting less and less sweet
moulded and dipped pralines and a
and this looks set to continue.
chocolate entremet.
A common mistake is the
I dont like off-the wall flavours
oversweetening of chocolate-based
in my chocolate and Im a stickler
desserts. Too much sugar will
for simplicity. When youre working
greatly inhibit the bitter and fruity
rediscovery: white
with high-quality chocolate it pays to
notes that characterise high-quality
and milk chocolate
are back in vogue
keep the matches straightforward as it
chocolate, counsels James Petrie, head
showcases the chocolate better, he says.
of creative development at The Fat Duck
William Curley, who founded his
Group and the UKs judge at the 2011
eponymous chocolate shop in 2004 after working
World Chocolate Masters.
in the restaurant sector under the likes of Pierre
Tying in with the wider-restaurant
Koffmann and Marco Pierre White, agrees.
scene is a DIY movement that sees some
The foundation of what I do is quite traditional,
chocolatiers going as far as making
it is possible to over-innovate in this field. I dont
their own couverture. Sir Hans Sloanes
like complication, he says.
McCarrick was the first UK chocolatier
Curleys products are simple, clean but
to invest in a small-scale conching
occasionally unusual, utilising specialist Japanese
[a process to refine chocolates
texture and flavour] machine, and
now produces his own
chocolate varieties
using cocoa paste
sourced directly
Crackers: Bill
McCarricks playful
from plantation.
take on Easter eggs
McCarrick is also
working with Simon
taste of japan:
yamazaki single
Jenkins, head pastry
malt whisky
chef at The Dorchester
Collection-owned Coworth Park in
Ascot, Berkshire, on a range of chocolate
flavoured with ingredients from the
hotels immediate surroundings.
Our first chocolate is flavoured
with hay, McCarrick explains.
We get it cleaned and sterilised
and add it to the chocolate during the
conching process. It took a while to
get it right. Add too much hay and its
a bit like eating a chocolate bar in a
gerbil cage.
essential guide to chocolate | restaurant | 5

Meet the
Callebaut range
Barry Callebaut offers a huge range of products, but this
guide to the firms key products is a good starting point
Finest Belgian Chocolates
Callebauts excellence in chocolate has
become a global reference. Often imitated, never
equalled: these four chocolates stem from a great
Belgian tradition in chocolate making and have
become the choice of many professionals the world
over. From home-made pralines to desserts or sauces
you can always count on these chocolates, which are
all produced with 100% Belgian craftsmanship.
All four are made with the finest cocoa beans,
natural bourbon vanilla and 100% pure cocoa
butter. Callebaut is one of the few chocolate makers
to select, roast and grind cocoa beans itself, and the
result is a range of chocolate with an extremely fine
texture and an exceptionally balanced taste.
Callebauts Finest Belgian Chocolates will help you
work quickly and efficiently to achieve a perfect
end result.
For more about these and the other products in
our range, along with how to use them, recipe ideas
and much more, visit www.callebaut.com
Strong 70-30-38NV (dark)
Dark and extra bitter taste with a pronounced
chocolate flavour
Select 811NV (dark)
Dark and balanced cocoa taste. The most
widely used and versatile chocolate recipe in
the world
Select 823NV (milk)
Milk with rich cocoa and caramel taste. Well
balanced in cocoa flavour and sweetness
Select W2NV (white)
White with balanced taste. The world standard
white chocolate with widespread taste
acceptability

6 | restaurant | essential guide to chocolate

With these four Callebaut

chocolates you can
really do everything.
The 70-30-38NV dark
chocolate, for example,
has a particular intensity
yet possesses a pleasant
balance between bitter and
sweet. It gives that extra
strong taste
to chocolate
fondant and
chocolate
sauces.
Julie Sharp,
UK Academy
technical and
development chef

KEY PRoducts

Origine chocolate
- The extraordinary taste

Each of our Origine chocolates is made with

rare and aromatic cocoa beans from one
specific country or region. Besides their
overwhelming chocolate taste, youll discover
hints of herbs, flowers or fruits typical of the
soil and unique environment in which the
cocoa was grown. Origine enables you to make
your desserts stand out with an authentic and
sophisticated chocolate taste. Origine is ideal
for chefs that want to explore exceptional new
flavours and liven up their dessert offering.

Dark Origines

Chocolate Mousses
Callebaut presents three chocolate mousses
(dark, milk and white) with a sensational taste
and - for maximum convenience - supplied in
powder mix form. Each is made with the
highest amount of chocolate on the market.
Simply mix with one litre of milk, beat for five
minutes, pipe and chill for two hours. The
result? A sensational taste for your customers
and unrivalled convenience for you.

How to store chocolate

properly
Chocolate is sensitive to humidity, odours
and, if in contact with air and light, oxidation.
Chocolate should be protected against light
and air and stored in a cool dry place, at a
constant temperature between 12C and
20C. Always ensure that the packaging used
to store chocolate is properly sealed.

Ecuador (CHD-R731EQU)
A very strong aroma, giving impressions of
garden angelica, liquorice and banana. Also
very spicy. 70% cocoa
Sao Thom (SAOTHOME)
The aroma is slightly spicy, with roast touches
and impressions of coffee and blackberries.
70% cocoa
Ghana (CHD-P70GHA)
A rich, spicy yet at the same time fruity
character with a great deal of variety. Hints of
morello cherries and roasted nuts. 70% cocoa
Madagascar (CHD-Q67MAD)
A powerful taste. Hints of blueberry, liquorice
and coffee. 67% cocoa
Grenade (GRENADE)
Very mild, with hints of hibiscus and
raspberries. 60% cocoa

Milk Origines
Arriba (CHM-Q415AR)
Mild, buttery chocolate with hints of yoghurt
and hazelnut. 39% cocoa, 25.5% milk
Java (JAVA)
A very pale colour and hints of vanilla and
caramel. 32% cocoa, 20.9% milk

essential guide to chocolate | restaurant | 7

Careful regulation of Heating

and Cooling is essential to
temper chocolate correctly

A guide to keeping
your temper
The chocolate tempering process is essential for a
large number of chocolate preparations and recipes
Simply melting solid chocolate is not
enough for it to retain its qualities when it is used
in applications such as the making of small
chocolates and chocolate decorations. On
resetting, properly tempered chocolate will retain
its gloss, texture and snap cleanly.
If the chocolate is melted in the normal way
(between 40C and 45C) then left to cool to
working temperature, the finished product will not
be glossy. If correctly tempered the cocoa butter is
held throughout the chocolate in a stable
crystalline form, and this can only be achieved
through careful regulation of the heating and
cooling process. The three key factors when
8 | restaurant | essential guide to chocolate

tempering are time, temperature and movement.

It is also important to note that the working
temperature of dark chocolate is approximately
32C, while its approximately 30C for white
chocolate and milk chocolate. The best way to
ensure perfect results every time is to use a
reliable method.
Method 1:

Tempering using a tempering stone

The most common method for tempering chocolate
1. Melt the chocolate at a temperature between
40C and 45C in a double boiler or melting pan.
2. Pour two thirds of the melted chocolate onto a

Tempering

cool surface granite is best.

3. Keep the chocolate moving by stirring
continually with a spatula and a scraper.
4. Continue to do so until the chocolate cools
slightly (by 4C to 5C) and starts to thicken as the
cocoa butter starts to crystallise. You will see that
peaks are formed when the chocolate is allowed
to fall from the spatula
5. Pour the pre-crystallised chocolate into the rest
of the melted chocolate and stir until it forms an
even mixture.
6. The chocolate is now ready to work with.
However, if the chocolate is too thick, reheat it
gently until it becomes liquid again but remains
pre-crystallised. To test, put the tip of a knife into
the chocolate. If the chocolate is correctly
tempered, it will harden evenly within three
minutes at room temperature (20C).
Method 2:

Tempering by seeding
A slightly faster method that requires a
melting pan with a thermostat
1. Melt the chocolate in a melting pan
with the thermostat to 45C.
2. Lower the thermostat (to 32C for
dark chocolate or 30C for white
chocolate and milk chocolate) and
immediately add 20% additional

callets at ambient temperature.

3. Stir the chocolate well to ensure the dispersion
of the stable crystals of the callets. If the callets
melt very quickly the temperature is too hot, add
more callets and continue stirring.
4. The chocolate will thicken slightly, at which
point it is ready to work with.
Method 3:

Pre-crystallisation in the
microwave

A very quick method that is ideal when only a small

amount of chocolate is required
1. Pour some callets into a plastic or glass bowl.
2. Put the bowl into the microwave and melt the
callets at 800 to 1000 Watts.
3. Take the callets out of the microwave every 15 to
20 seconds and stir well to ensure that the
temperature is evenly distributed
to avoid scorching.
4. Repeat this procedure until the
chocolate has almost all melted.
Some small pieces of callet should
still be visible in the bowl.
5. Remove from the microwave and
stir the chocolate well, until all the
pieces of callet have disappeared
Peaks are formed as
Cocoa Butter starts
and a slightly thickened even liquid
to Crystallise
has been obtained.

Trouble-shooting
How to check pre-crystallisation
To check pre-crystallisation, spread a tiny
amount of chocolate on the tip of a knife or on
a piece of paper. If the chocolate is properly
tempered, it should harden evenly within 3
minutes at an ambient temperature between
18C and 20C, and it should have a good shine.
If it does not, continue tempering.
What to do if the chocolate becomes
too thick
After a certain amount of time, the tempered
chocolate may start to thicken rapidly. This is
called over-crystallisation and is caused by the
sudden, rapid swelling of the cocoa butter
crystals. Over-crystallised chocolate imparts

less shine to the finished product and its

shrinkage force is too weak for some
applications. It also becomes more difficult to
remove air bubbles.
To correct, raise the temperature of the
melted chocolate by adding more melted
chocolate or reheat the chocolate slightly in the
microwave. Reheat the chocolate in small
stages, not abruptly, so that it becomes as liquid
as before, whilst the cocoa butter crystals
remain. It is also wise to stir the chocolate
regularly because crystallisation mostly takes
place on the surface forming a skin.
For more chocolate trouble-shooting advice
head to page 15

essential guide to chocolate | restaurant | 9

Power plates
Ten ways to make your chocolate
creations look as good as they taste
1. When making chocolate
garnishes, always temper the
chocolate first
Many (perhaps even the majority of ) restaurant
chefs make chocolate-based garnishes without
tempering the product first. This makes for a
dull, lifeless look and poor texture, lacking the
pleasing snap that properly tempered chocolate
has. Tempering small amounts of chocolate is
actually very easy. Check out page 8 for details.

2. Avoid clichs
Kumquats, a slice of kiwi with the skin on and an
unripe air-freighted strawberry split in
half all signal a lamentable
lack of effort, yet are
commonplace in the
restaurant sector.
Plan garnishes well
ahead of a dish
coming on order
and make sure
all fruit is ripe,
appropriately
crime against garnish:
kiwi fruit with the skin
prepared and most
on shows a lack of
effort
importantly adds
something to the dish.

3. Consider RTU products

Callebaut offers a large range of ready-to-use
(RTU) products to help chefs garnish plates
quickly and easily. The selection features
everything from basic, grated chocolate and
chocolate curls to intricate chocolate flowers. The
firms bestsellers in the restaurant sector are Dark
Chocolate Flavour Topping (TOD-6022), True
Caramel Topping (TOF-6042CARA) and Red
Currant and Raspberry Topping (TOF-60004RF).
The range is available in 1kg bottles and suitable
for both cold and hot use.
10 | restaurant | essential guide to chocolate

4. Ban inedible garnish

Dont be tempted to use whole spices
such as cinnamon sticks, star anise and
vanilla pods. They might all be ingredients that
are associated with desserts but if theyre not
aint no topping us now:
callebauts rtu products help
chefs garnish plates quickly

chocolate garnishes
7. Garnish dishes to add to the
eating experience
Try not to garnish just for the sake of it. For
example, acidic fruit garnishes can provide a
welcome contrast to a particularly rich dish. In
fact its better not to think in terms of garnishes
at all consider them as necessary parts of the
dish that also provide aesthetic relief.

8. Create your own simple

chocolate garnishes
pud looking: use
edible garnishes
such as dried and
fresh fruit

Although ready-made products are available

(see no 3), there are a range of simple chocolate
decorations that all kitchens can easily make. Try
grating chocolate with a microplane grater and
sprinkling over the plate or use a vegetable peeler
to produce rustic curls from blocks of chocolate.
Chocolate can also be piped onto a Silpat baking
mat or similar non-stick material, left to dry and
peeled off to produce intricate shapes. Just make
sure the chocolate is tempered first for a shiny look
and improved texture.

9. Think about tableware

edible they have no business being on the plate.
Consider candied nuts and dried and fresh fruit
as alternatives.

Choose simple tableware of the appropriate size

that goes with your creations. Desserts are an area
where chefs can experiment, so consider glass,
slate and terracotta alongside porcelain.

5. Learn the mini piping-bag trick

less is more: keep the

number of elements on
the plate to a minimum

You dont need to use proper piping bags for

chocolate squiggles and swirls. Simply make a
triangle out of greaseproof paper and hold it with
your left hand at the middle of the longest side
and with the right hand at the corner on the
opposite side. Now move your left hand over to
the right corner and curl it over to the top corner,
so that it forms a cone. Fill the improvised piping
bag and snip off the end when ready to use.

6. Use glue to keep things in

position on the plate
Remember that elements can be fixed to the
plate using either caramel, melted chocolate or
dulce de leche. This practice is especially useful
for banqueting services and restaurants where
plates need to travel large distances to get to
the customer.

10. Keep it simple

Chefs have a tendency to get carried away with
piping bagsand squirty cream. Unless you really
know what youre doing, keep to one type of sauce
and keep the number of elements on the plates to
a minimum. Remember, less is nearly always more.
essential guide to chocolate | restaurant | 11

Recipes for
sweet success
a selection of fool-proof chocolate recipes that
showcase taste, skill and versatility
Chocolate fondant

Quick chocolate sauce

makes four ramekins

Ingredients
100g Callebaut 703038NV dark chocolate
100g butter
2 eggs
2 egg yolks
50g caster sugar
30g flour

Ingredients

Method

1. Melt the butter and chocolate together slowly

over a bain-marie
2. Whisk the eggs, egg yolks and sugar together
until light and fluffy
3. Quickly fold the chocolate into the egg mix
4. Fold in the flour
5. Allow the mixture to set before piping into
buttered ramekins
6. Bake in the oven at 1800C for eight minutes
Gooey goodness:
Chocolate fondant

100g cream
100g Callebaut 811NV Dark Chocolate
Method

1. Place both ingredients into a small

microwaveable dish
2. Heat for 15 seconds at 800W
3. Stir
4. Microwave for a further 10 seconds
5. Stir and use

White chocolate mousse

Ingredients

125g+300g single cream (18% to 20% fat content)

155g Callebaut White Chocolate W2NV
75g Boiron passion fruit pure
75g pasteurised egg white
Method

1. Bring 125g of the cream to the boil

2. Pour over the chocolate
3. Stir to emulsify to make a ganache
4. Stir in the rest of the ingredients and strain
5. Pour the mixture into a siphon, pressurise with
two N20 cartridges
6. Chill in the fridge for service

Chocolate Truffles
Ingredients

125g butter at room temperature

250g Callebaut Milk Chocolate 823NV
Callebaut Dark Strong Chocolate 70-30-38NV
(for enrobing)
Chocolate shavings
Method

1. Melt the chocolate and leave to cool to 35C

2. Stir in the softened butter and aerate
12 | restaurant | essential guide to chocolate

chocolate creations

dark delight: quick

chocolate sauce

3. Pipe out into the desired shape and

leave to set overnight
4. Dip truffles in pre-crystallised Callebaut
811NV and roll in the chocolate shavings

Baileys Caramel Truffles

Ingredients

750g sugar
130g glucose
540g whipping cream 35%
520g Callebaut 823NV Milk
Chocolate Select
200g Baileys
20g whisky
Moulded small milk chocolate shells
made with Callebaut 823NV Milk
Chocolate

2. Dry-caramelise the sugar and glucose to a light

caramel, incorporate the boiled cream
3. Pour the cream and caramel mixture onto the
chocolate and homogenise
4. Stir in the whisky
5. Pipe into prepared milk chocolate shells
and leave to crystallise overnight
6. Close the moulded chocolates with
crystallised chocolate

tips truffles: alcohol

filled chocolates

Method

1. Bring the cream to the boil

essential guide to chocolate | restaurant | 13

chocolate creations
Chocolate millefeuille with
nougatine and apricots Nougatine

Puff pastry

Ingredients

1. Roll out 500g ready-made puff pastry to a 2cm

thickness to fit a 40x60cm baking tray
2. Transfer to a clean 40x60cm baking tray by
wrapping the pastry around the rolling pin
3. Prick all over with a fork
4. Relax for two hours
5. Cut into three strips lengthwise and bake at
230C until golden brown
6. Allow to cool

32g milk
78g butter
32g glucose
92g sugar
2g pectin
187g nibbed almonds
8g Callebaut Cocoa Powder CP-666
Method

1. Mix the sugar and pectin

together
2. Bring the milk, butter,
glucose, sugar and pectin to
the boil
3. Cook to a light golden
caramel
4. Stir in warm nibbed
almonds and cocoa powder.
5. Pour on to a large
non-stick baking sheet
6. Spread out evenly
7. Allow to set

Method

Cest Magnifique:
Chocolate millefeuille

Chantilly
Chocolate Cream
Ingredients

250g whipping cream

75g Callebaut 811NV Dark
Chocolate
Method

1. Bring the cream to

the boil
2. Add the chocolate and
blend until smooth
3. Allow to cool for two hours
4. Aerate, taking care not to over whip

Stewed Apricots
Ingredients

500g fresh apricots

120g caster sugar
10g vanilla sugar
1 tbsp of water
Method

1. Place the stoned apricots and other ingredients

in a saucepan
2. Cook slowly together to soften the apricots
14 | restaurant | essential guide to chocolate

Assembling the finished pastry

1. Pick the best strip of cooked puff pastry for the

top of the finished millefeuille
2. Spread one strip of cooked puff pastry with the
Chantilly chocolate cream
3. Place on a strip of cooked puff pastry
4. Spread with a thin layer of Chantilly
chocolate cream
5. Sprinkle with pieces of nougatine
6. Layer with stewed apricots
7. Place on the last strip of cooked puff pastry
8. Optional: Decorate with chocolate glac
and decorations

TIps & training

Troubleshooting

From splitting ganaches to unsightly marks, Barry

Callebaut dissects some common chocolate problems
Q: I have white or grey colouration of my
chocolate
A: Check you are tempering correctly using one of
the methods within this guide. Check your cooling
temperature. The ideal temperature for cooling
chocolate used for moulding work is 10% cooler
than room temperature. Chocolate for coating
work should be cooled between 15C and 18C.
Q: I have cracks on my products
A: As above, check your cooling temperature.
Q: I have dull stains on my products
A: Check your cooling temperature and
refrigeration temperature, which should be 10C
to 12C with no humidity.
Q: Can I swap dark chocolate for milk or

white chocolate in my recipes?

A: No, because of different ingredient
compositions in the chocolate. In most cases you
will need to adjust your recipes. For example, the
working temperature of dark chocolate is different
to that of milk or white chocolate.
Q: My ganache is splitting
A: This is usually caused by working at too high a
temperature or by a recipe imbalance, specifically
too much fat. If the temperature is too hot, cool it
and introduce movement with whisk or machine.
If the recipe is imbalanced add a small amount of
warm boiled water or alcohol and then re-emulsify.
Q: My mousse is splitting
A: You need to add your whipped cream to your
base mousse in stages to avoid shocking it.

The Chocolate Academy

Barry Callebauts Chocolate Academy provides world-class
training for chefs of all levels
Callebaut Chocolate
Academies are training
centres for artisans and
professionals who want to
improve skills in chocolate.
With 12 academies worldwide,
more than 500 craftsmen
attend courses every week.
The UK Chocolate Academy,
based in banbury, Oxfordshire,
is run by Beverley Dunkley and
Julie Sharp. Purposebuilt and state-of-the-art, its
eight individual work stations
allow for one-to-one tuition. It
is situated adjacent to the Barry

chocolate academy head

beverley duncan helps
chefs improve their
skills and knowledge

Callebaut factory allowing easy

access for tours.
Our courses have been
designed to offer practical and
theoretical help for the novice
chocolatier through to the
chocolate artisan, pastry chef,
confectioner, baker, caterer

and lecturer, explains Duncan.

We are extremely proud to
have distinguished chefs from
both the UK and Europe to help
run our courses. All have
extensive knowledge and
experience in the field of
chocolate. We would welcome
the opportunity to share with
you our expertise to expand and
fulfil your chocolate creativity.
To view the full range of
courses and sign up to the
Academy newsletter visit
www.chocolate-academy.com
or call 01295 224 700

essential guide to chocolate | restaurant | 15