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Basics Application Guide

TAB LE OF CONT ENTS

Ganache Base 1 Mousse 4


Ingredients 1.1 Ingredients 4.1
Preparation 1.2 Preparation 4.2
Troubleshooting 1.3

Mousse Cake Assembly 5


Chocolate Sauce 2
Ingredients 5.1
Ingredients 2.1 Assembly 5.2
Preparation 2.2

Truffles 6
Hot Chocolate 3
Ingredients 6.1
Ingredients 3.1 Preparation 6.2
Preparation 3.2

Last Updated February 2012


Callebaut Ganache Base: Introduction

Ganache, known as the mother sauce of the pastry industry,


Ganache Base is a staple in any professional pastry kitchen. Freshly made, it
can be used as a glaze for a cake, sauce for a plate or a warm
topping or accompaniment for souffls and ice cream. As
Ganache firms, it can be used as a filling for bonbons, cakes and
the entremet or as decoration through piping or moulding.

This guide provides the exact measurements, as well as step-


by-step instructions, for creating the perfect ganache in a
variety of Callebaut flavors, including Dark, Milk and White
Chocolate. Once you have perfected the art of making your
ganache, you can use it as a foundation for a wide variety of
other delectables including Chocolate Mousse, Chocolate Sauces,
Chocolate Hot Mousse Truffle Hot Chocolate Drinks and finished applications such as Truffles
Sauce Chocolate and Mousse Cakes.

With this simple guide, you can learn to incorporate Callebaut


Finest Belgian Chocolate into your recipes and bring new life to
Mousse Cake old standards. Additional recipes can be found on our website
Assembly
at callebautrecipes.com. But this is only the beginning... the
versatility of ganache is endless.

Basics Application Guide


Callebaut Ganache Base

Callebaut Ganache can be used as a filling, glaze, warm sauce


and more. Visit callebautrecipes.com for a wide variety
of sample recipes.

1
Callebaut Ganache Base: Ingredients

As the complexity of ingredients differs between Dark, Milk and White Chocolate, it is important to understand that the quantities of these chocolates will fluctuate in
each recipe provided. Total fat content varies between chocolates as well as solidifying agents. To help understand how chocolate works in the context of a recipe, each
of the formulas in this guide is based on the same liquid fat content and liquid sugar content (when applicable). Using these exact ratios will ensure consistency in
shine, elasticity and flavor properties.

To begin, this Ganache Base is formulated with the ingredients based on 500g Cream 35%, 80g Glucose.

811 Dark Chocolate 823 Milk Chocolate W2 White Chocolate


Ingredients Weight (g) % Ingredients Weight (g) % Ingredients Weight (g) %

Cream 35% 500g 41.4% Cream 35% 500g 37.6% Cream 35% 500g 32.4%

Glucose 80g 6.6% Glucose 80g 6.0% Glucose 80g 5.2%

Callebaut 811 Callebaut 823 Callebaut W2


625g 52.0% 750g 56.4% 958g 62.4%
Dark Chocolate 53.8% Milk Chocolate 33.6% White Chocolate 28%

Total 1205g 100% Total 1330g 100% Total 1538g 100%

Yield: variable, dependent upon liquid Yield: variable, dependent upon liquid Yield: variable, dependent upon liquid
evaporation evaporation. evaporation.

Basics Application Guide 1.1


Callebaut Ganache Base: Preparation

Step 1: Bring cream and Example: This is an example


glucose to 80C/176F. Pour of a well-emulsified ganache.
half of the simmering cream A well made ganache should
over chocolate. Allow a few have good elasticity and a
minutes for the hot cream consistent and shiny color.
to melt the chocolate.

Step 2: Begin to create


the emulsification by stirring
the mixture. Continue to add
remaining cream, stirring until
it is completely smooth.

Tip: To obtain the


smoothest emulsification,
use an immersion blender.

1.2 Basics Application Guide


Callebaut Ganache Base: Troubleshooting

Problem 1: A broken ganache


will occur if the final tempera-
ture of the product is too cold.

Solution: To fix, reheat


the ganache until it
reaches the recommended
temperature between 35-
40C, (95-104F).

Problem 2: Broken ganache


can also be caused by (A) an
unbalanced ratio of liquid and
fat in the recipe or (B) if the
temperatures rise above
37C (110F), the cocoa butter
overheats causing droplets
of fat to pool and rise to the
surface and separate.

Solution A: To fix, adjust to proper ratio of liquid and fat.

Solution B: To fix, cool your overheated mixture to


recommended temperature of 35-40C (95-104F) and reblend
using an immersion blender.

Basics Application Guide 1.3


Callebaut Chocolate Sauce

Visit callebautrecipes.com for a wide


variety of sample recipes.

2
Callebaut Chocolate Sauce: Ingredients

Ingredients based on 680g Water, 545g Granulated Sugar, and 275g Glucose.

811 Dark Chocolate 823 Milk Chocolate W2 White Chocolate


Ingredients Weight (g) % Ingredients Weight (g) % Ingredients Weight (g) %

1 recipe, 1 recipe, 1 recipe,


Callebaut 811 Callebaut 823 Callebaut W2
approx. 40% approx. 44.4% approx. 50%
Ganache Base Ganache Base Ganache Base
1000g 1200g 1500g

Water 680g 27.2% Water 680g 25.2% Water 680g 22.7%

Granulated Sugar 545g 21.8% Granulated Sugar 545g 20.2% Granulated Sugar 545g 18.1%

Glucose 275g 11.0% Glucose 275g 10.2% Glucose 275g 9.2%

Total 2500 100% Total 2700g 100% Total 3000g 100%

Yield: approx. 50 servings of 50g (1.76oz) Yield: approx. 54 servings of 50g (1.76oz) Yield: approx. 60 servings of 50g (1.76oz)

Basics Application Guide 2.1


Callebaut Chocolate Sauce: Preparation

Step 1: Bring water and sugar Step 3: After boiling all


to boil in a pot, dissolving all components, turn off the
sugar. Add glucose and stir heat, then stir and mix
until dissolved. (This makes until combined.
Glucose Syrup.) Then add
in the room temperature Tip: To obtain the
ganache base. smoothest emulsification,
use an immersion blender.
Tip: Different infusions,
for example spices and
herbs, can be added with
the glucose syrup prior to
incorporating the ganache.

Step 2: Bring all


components to a boil
with continuous agitation.
Tip: The viscosity of the
sauce depends on how
long you heat the sauce.
The longer you heat the
sauce, the thicker it gets.

2.2 Basics Application Guide


Callebaut Chocolate Sauce: Preparation

Final Step: Allow to come to


room temperature, then serve.

Serving Suggestion: Pour over a hot chocolate


souffle garnished with confectioners sugar.

Basics Application Guide 2.3


Callebaut Hot Chocolate

For additional Callebaut Hot Chocolate recipes,


visit callebautrecipes.com

3
Callebaut Hot Chocolate: Ingredients

Ingredients based on 1000g Whole Milk 3.5%.

811 Dark Chocolate 823 Milk Chocolate W2 White Chocolate


Ingredients Weight (g) % Ingredients Weight (g) % Ingredients Weight (g) %

1 recipe, 1 recipe, 1 recipe,


Callebaut 811 Callebaut 823 Callebaut W2
approx. 50% approx. 54.5% approx. 60%
Ganache Base Ganache Base Ganache Base
1000g 1200g 1500g

Whole milk, 3.5% 1000g 50% Whole milk, 3.5% 1000g 45.5% Whole milk, 3.5% 1000g 40%

as desired, as desired, as desired,


Optional: whole spices for added Optional: whole spices for added Optional: whole spices for added
flavor flavor flavor

Total 2000g 100% Total 2200g 100% Total 2500g 100%

Yield: approx. 8 servings of 225g (8oz) Yield: approx. 9 servings of 225g (8oz) Yield: approx. 11 servings of 225g (8oz)

Basics Application Guide 3.1


Callebaut Hot Chocolate: Preparation

Step 1: Start with a room


temperature ganache base.
Begin by adding approximately
25% of the simmering hot
milk, stirring as you pour
to completely emulsify
the chocolate.
Tip: Whole spices
can be infused for
additional flavors.

Final Step: Incorporate the


remaining milk, mixing
continuously with a whisk.
Hot chocolate is ready to
be served. Finish using your
creativity.
Tip: To obtain the
smoothest emulsification,
use an immersion blender.
Tip: Hot chocolate
mixture can be made Serving Suggestion: Garnish with fresh whipped
ahead of time. Reserve in cream, cocoa powder and a marshmallow stirrer.
refrigerator, then simmer
to serve warm.

3.2 Basics Application Guide


Callebaut Hot Chocolate: Preparation

Basics Application Guide 3.3


Callebaut Mousse

For additional Callebaut Mousse recipes,


visit callebautrecipes.com

4
Callebaut Mousse: Ingredients

Ingredients based on 1000g of Cream 35%.

811 Dark Chocolate 823 Milk Chocolate W2 White Chocolate


Ingredients Weight (g) % Ingredients Weight (g) % Ingredients Weight (g) %

1 recipe, 1 recipe, 1 recipe,


Callebaut 811 Callebaut 823 Callebaut W2
approx. 50% approx. 54.5% approx. 60%
Ganache Base Ganache Base Ganache Base
1000g 1200g 1500g

Cream 35%, softly Cream 35%, softly Cream 35%, softly


1000g 50% 1000g 45.5% 1000g 40%
whipped whipped whipped

Total 2000g 100% Total 2200g 100% Total 2500g 100%

Yield: approx. 13 servings of 150g (5oz) Yield: approx. 14 servings of 150g (5oz) Yield: approx. 16 servings of 150g (5oz)

Basics Application Guide 4.1


Callebaut Mousse: Preparation

Step 1: Start with a room Step 3: Incorporate remaining


temperature ganache. whipped cream.
Temper 25% of the softly
whipped cream.

Step 2: Mix until


well combined.

4.2 Basics Application Guide


Callebaut Mousse: Preparation

Step 4: Fold both


components until you get
a homogeneous mixture.

Final Step: Mousse is ready


to be used. However, before
piping, allow the mousse to
set for a few hours.
Tip: Adding whipped cream
to room temperature
ganache base will create a
thick mousse that will set
quickly. Adding whipped
cream to a ganache base
at 35C/95F creates a softer
mousse that will allow
more time to manipulate.

Basics Application Guide 4.3


Callebaut Mousse Cake Assembly

For complete Callebaut Mousse Cake recipes,


visit callebautrecipes.com

5
Callebaut Mousse Cake Assembly: Ingredients

Ingredients based on one 8-10 cake.

811 Dark Chocolate 823 Milk Chocolate W2 White Chocolate


Ingredients Weight (g) Ingredients Weight (g) Ingredients Weight (g)

Callebaut 811 Callebaut 823 Callebaut W2 White


2000g 2000g 2000g
Dark Chocolate Mousse Milk Chocolate Mousse Chocolate Mousse

8-10 Prebaked 8-10 Prebaked 8-10 Prebaked


Round Cake, Sliced Round Cake, Sliced Round Cake, Sliced
into 3 Layers into 3 Layers into 3 Layers

Callebaut Ganache as needed, Callebaut Ganache as needed, Callebaut Ganache as needed,


Base, any flavor for icing Base, any flavor for icing Base, any flavor for icing

Callebaut Chocolate as desired, Callebaut Chocolate as desired, Callebaut Chocolate as desired,


Shavings, Decorations for decor Shavings, Decorations for decor Shavings, Decorations for decor

Basics Application Guide 5.1


Callebaut Mousse Cake Assembly

Step 1: For consistency and Step 3: Repeat steps for each


efficiency, pipe mousse in a layer you wish to add.
single layer using a piping
bag with a large round tip.

Step 2: Smooth slightly with a Step 4: Apply crumb coat


pallet knife. using a thin amount of mousse
to seal any crumbs. This
will help insure a smoother
appearance for the cake.

5.2 Basics Application Guide


Callebaut Mousse Cake Assembly

Step 5: Spread the sides and


top of the cake with a thicker,
finishing coat of Callebaut
Ganache Base.

Final Step: Decorate and finish


using your creativity.

Serving Suggestion: Decorate with white chocolate


shavings and dark chocolate transfer sheet plaques.

Basics Application Guide 5.3


Callebaut Truffles

For additional Callebaut truffle recipes,


visit callebautrecipes.com

6
Callebaut Truffles: Ingredients

Ingredients based on 50g of Butter 83%.

811 Dark Chocolate 823 Milk Chocolate W2 White Chocolate


Ingredients Weight (g) % Ingredients Weight (g) % Ingredients Weight (g) %

1 recipe, 1 recipe, 1 recipe,


Callebaut 811 Callebaut 823 Callebaut W2
approx. 95.2% approx. 96.0% approx. 96.8%
Ganache Base Ganache Base Ganache Base
1000g 1200g 1500g

Butter 83%, unsalted, Butter 83%, unsalted, Butter 83%, unsalted,


50g 4.8% 50g 4.0% 50g 3.2%
room temperature room temperature room temperature

Callebaut Dark Cocoa Callebaut Dark Cocoa Callebaut Dark Cocoa


Powder, Confectioners Powder, Confectioners Powder, Confectioners
Sugar, Chopped Nuts, as desired, Sugar, Chopped Nuts, as desired, Sugar, Chopped Nuts, as desired,
n/a n/a n/a
Callebaut Chocolate for finishing Callebaut Chocolate for finishing Callebaut Chocolate for finishing
Vermicelli or Callebaut Vermicelli or Callebaut Vermicelli or Callebaut
Brsilienne Brsilienne Brsilienne

Total 1050g 100% Total 1250g 100% Total 1550g 100%

Yield: approx. 105 truffles at 10g (.35oz) Yield: approx. 125 truffles at 10g (.35oz) Yield: approx. 155 truffles at 10g (.35oz)

Basics Application Guide 6.1


Callebaut Truffles: Preparation

Step 1: Warm ganache Step 3: Allow ganache to


base. Stir in room set until it reaches a
temperature butter. pipable consistency.
Step 4: Using a medium sized
round tip, pipe a dome of
ganache into desired size.

Step 2: Emulsify mixture. Step 5: Allow the truffle to set


and develop skin overnight if
Tip: To obtain the
time allows. Roll into a ball.
smoothest emulsification,
use an immersion blender.

6.2 Basics Application Guide


Callebaut Truffles: Preparation

Step 6: By hand, precoat Step 8: Using a dipping fork


truffle with a thin layer of or by hand, coat truffle a
pre-crystallized (tempered) second time. Allow final
chocolate. coat to set slightly.

Step 7: For a better shelf-life Final Step: Roll the truffle in


and thicker shell, let cocoa powder, confectioners
precoat set. sugar, finely chopped nuts, or
desired finish.
Steps for Freezing
Truffles: After allowing Tip: Consider using
precoat to set, place in an alternative finishes
airtight container. Place such as Callebaut
container in refrigerator Chocolate Vermicelli or
for 24 hours, then transfer Callebaut Brsilienne.
container to freezer.

Allow 2 Days for Defrosting Truffles: Transfer truffles (in original


airtight container) from freezer to refrigerator and leave there for 24
hours. Remove from refrigerator and leave at room temperature for
an additional 24 hours before opening the container and finishing.

Basics Application Guide 6.3


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