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Who is Embassy
Chocolate?
Embassy Chocolate is a #ProudlyAsian couverture chocolate
brand from Indonesia. We provide quality chocolate to HoReCa,
bakeries, confectionery shops and foodservice professionals, as
well as to home bakers and chocolate aficionados alike.
What is the
Embassy Masterclass?
Embassy Masterclass is an online course where you can learn
various recipes and techniques from the expert.

Embassy Masterclass by Chef Jean-Francois Arnaud brings you

8 recipes exclusively made and demonstrated by the renowned
MOF chef himself.
 How to get access to the
Embassy Masterclass?
1. Purchase at least 1 Embassy Chocolate
product (min. 1 kg packaging)
2. Go to bit.ly/embassymasterclass or scan the
following QR code
3. Fill out the form and upload the valid receipt
4. Once your receipt validity is reviewed by the
Embassy team, You will receive an email with
your access link (max. 3 working days)

Embassy Chocolate is available offline (at your nearest baking supply stores)
and online (at marketplaces and our e-commerce kioskcokelat.com for
Indonesia). This program is available for all countries.
Introducing

Jean-Francois Arnaud is one of France’s most reputable pastry

chefs and esteemed MOF (Meilleur Ouvrier de France), which is
a competition where successful candidates are awarded the
Best Craftsman of France in their particular area. In the case of
Jean-Francois, it was in the category of Pastry Making.

He has since helped to establish the Academy of Pastry and

Culinary Arts (APCA) Malaysia and runs an international
consultancy on pastry and confectionery.

CHEF JEAN-FRANCOIS
ARNAUD
Recipes:
1. Mango Nenuphar
2. Chocolate Fromage
3. Cafe Noir
4. Salted Caramel Financier
5. Lime and Banana Fondant
6. Cocorico Butter Cake
7. Oceanic Cheese Cake
8. Pepite Butter Cake
 Mango Nenuphar
Light dark chocolate mousse cake with a crispy rice base, a chocolate sacher
sponge, and a white chocolate vanilla cremeux with mango cubes and
mango jelly.
RECIPES 01 MANGO NENUPHAR

What inspired you to create this

recipe?
Mango, vanilla and chocolate are 3 Indonesian products that I
really like to work with, and can be combined nicely and easily. It
was a pleasure to prepare a mousse cake with these 3 flavors.
RECIPES 01 MANGO NENUPHAR

What are the techniques used in

this recipe?
Vanilla White Chocolate Creamy:
● A creamy texture with a rich vanilla sauce emulsified with
white chocolate & butter
Light Chocolate Mousse:
● A vanilla sauce emulsified with couverture and mixed with
Italian meringue & whipped cream
Shiny Chocolate Glazing:
● A syrup base with gelatin & cocoa powder, emulsified with
couverture, giving a very shiny glazing
Chocolate Flower Decoration Idea:
● Using a fruit powder on top of the chocolate molded petals
RECIPES 01 MANGO NENUPHAR

Why did you choose the

chocolate product that you used?
Embassy Continental Dark Couverture 75%:
● Dark couverture with a strong cocoa character for mousse
and crispy base

Embassy Zen White Chocolate 33%:

● To be emulsified with vanilla sauce, gives sweetness and
smoothness
 Chocolate Fromage
Double chocolate cheesecake with chocolate sable, chocolate sponge and
vanilla-chocolate cremeux.
RECIPES 04 CHOCOLATE FROMAGE

What inspired you to create this

recipe?
It’s a baked chocolate cheesecake for chocolate lovers! With
different textures from the chocolate.

I wanted a rich baked cheesecake, balanced with other textures of

chocolate. I also used a shiny chocolate glazing to make this
cheesecake more luxurious.
RECIPES 04 CHOCOLATE FROMAGE

What are the techniques used in

this recipe?
● Using a sable dough for the base of the cheesecake
● Adding chopped couverture in the baked chocolate
cheesecake to get a more lingering taste
● Creamy vanilla chocolate to cast on top of the baked
cheesecake
● Shiny chocolate glazing with couverture and additional cocoa
powder to get a darker chocolate color
RECIPES 04 CHOCOLATE FROMAGE

Why did you choose the

chocolate product that you used?
Embassy Equatorial Dark Couverture 56%:
● To balance the cream cheese. This chocolate is a bit more
sweet, so it doesn’t cover the cheese taste
● For the glazing, the sweetness from Equatorial 56% adds a
shiny effect

Embassy Oceanic Dark Couverture 65%:

● In Vanilla Creamy Chocolate, Oceanic 65% is well-balanced
chocolate with good acidity
 Cafe Noir
Multi-layered coffee and chocolate cake with a touch of spices. Chocolate
crumble base, coffee-chocolate cremeux, spicy chocolate sponge and
chocolate mousse.
RECIPES 03 CAFE NOIR

What inspired you to create this

recipe?
The inspiration for this came from Indonesia. I wanted to create a
dessert with indigenous flavors: chocolate (of course), coffee, with
a spicy sponge.

The Cafe Noir is a chocolate mousse cake, but not only that, I
added other components to get different textures in the cake.
RECIPES 03 CAFE NOIR

What are the techniques used in

this recipe?
Creamy Coffee Chocolate:
● Infusing coffee beans in cream & milk
● Cooking a sauce to emulsify with couverture
Chocolate Mousse:
● Using a vanilla sauce technique to emulsify with couverture
● Folding in whipped cream
Shiny Chocolate Ganache:
● Adding a proportion of glucose syrup in the cream to get a
nice ganache
RECIPES 03 CAFE NOIR

Why did you choose the

chocolate product that you used?
Embassy Oceanic Dark Couverture 65%:
● For inside parts of the cake, crumble base, creamy and
mousse
● Oceanic 65% gives a good balance between bitterness &
sweetness, with a little bit of acidity & nutty notes, which
matches with coffee beans

Embassy Equatorial Dark Couverture 56%:

● For outside part, ganache and chocolate spray
● A bit more sweet couverture for creamy and shiny ganache to
cover the cake
 Salted Caramel Financier
Light chocolate financier with walnuts, dates and apricots. Layered with
chocolate dacquoise and salted caramel milk ganache.
RECIPES 02 SALTED CARAMEL FINANCIER

What inspired you to create this

recipe?
Financier is a French dessert with a specific texture – very moist
and buttery. My idea was to flavor it with chocolate and combine it
with a salted caramel ganache, to have a creamy texture during
tasting.
RECIPES 02 SALTED CARAMEL FINANCIER

What are the techniques used in

this recipe?
● Cooking the butter until golden color (brown butter) to
develop the butter taste
● Whipping egg whites to get a lighter texture
● Fully glazing the financier with milk couverture glazing to
protect the moisture and flavor
RECIPES 02 SALTED CARAMEL FINANCIER

Why did you choose the

chocolate product that you used?
Embassy Continental Dark Couverture 75%:
● Strong cocoa taste, to flavor the financier base

Embassy Azalea Milk Couverture 34%:

● Sweet and milky chocolate for salted caramel ganache, and
also for the chocolate glazing with salted peanuts
 Lime and Banana Fondant
Moist individual cake with chocolate batons, banana & lime cream, and
almond dacquoise.
RECIPES 05 LIME BANANA FONDANT

What inspired you to create this

recipe?
The inspiration came from Indonesia’s indigenous products, lime
and banana. It is then combined with chocolate to get a moist
individual cake with a long shelf life.

This type of fondant is also another way to use chocolate baton,

other than the usual croissant or pain au chocolat.
RECIPES 05 LIME BANANA FONDANT

What are the techniques used in

this recipe?
● Baking in an individual portion-shaped silicone mold greased
with a mixture of flour & butter to get a thin crust
● Preparing a frozen insert with chocolate baton, piped on on
top of the baton
● Glazing with liquid couverture made using additional cocoa
butter
RECIPES 05 LIME BANANA FONDANT

Why did you choose the

chocolate product that you used?
Embassy Rainforest Dark Batons 52%:
● Bake-stable with a generous size

Embassy Oceanic Dark Couverture 65%:

● Well-balanced couverture used for glazing
 Cocorico Butter Cake
Moist chocolate butter cake with Amarena cherries and coconut jelly cubes,
covered with coconut & chocolate crumble.
RECIPES 06 COCORICO

What inspired you to create this

recipe?
The Cocorico is a “flavor fusion” butter cake, combining chocolate
with coconut and cherries.

The chocolate and coconut flavor is another reference to

Indonesia, while the West is represented by almonds and candied
cherries.
RECIPES 06 COCORICO

What are the techniques used in

this recipe?
● Using almond paste as the base gives a very fine and moist
texture
● Couverture is emulsified with cream before added into the
butter cake batter, like a ganache
● Coconut milk/puree is cooked with corn flour to stabilize the
water content. It is then freezed so it can be cut nicely and
mixed into the chocolate base
RECIPES 06 COCORICO

Why did you choose the

chocolate product that you used?
Embassy Continental Dark Couverture 75%:
● Used for the butter cake. A chocolate with strong character
with some nutty notes to balance the almond, coconut and
cherry taste
 Oceanic Cheesecake
Chocolate cheesecake dipped in couverture glazing and topped with
chocolate crumble and mango-passion fruit jelly.
RECIPES 07 OCEANIC CHEESECAKE

What inspired you to create this

recipe?
A light-textured chocolate cheesecake, to eat anytime, and to keep
at room temperature.
RECIPES 07 OCEANIC CHEESECAKE

What are the techniques used in

this recipe?
Cheesecake preparation:
● Emulsifying dark couverture in the cream cheese base, and to
combine with whipped egg whites
RECIPES 07 OCEANIC CHEESECAKE

Why did you choose the

chocolate product that you used?
Embassy Oceanic Dark Couverture 65%:
● Balanced bitterness & sweetness, to flavour the cheesecake
and to dip the cheesecake in after baked
 Pepite Butter Cake
Butter cake with chocolate chips, tropical fruit jelly and hazelnuts. Soaked
with passion fruit syrup and glazed with a shiny glaze.
RECIPES 08 PEPITE BUTTER CAKE

What inspired you to create this

recipe?
A moist butter cake, with hazelnut and chocolate chips, to give a
more long lasting taste.

I also added some tropical fruits jelly, and fully soak the cake in
passion fruit syrup to intensify the flavor.
RECIPES 08 PEPITE BUTTER CAKE

What are the techniques used in

this recipe?
● Adding fruit jelly inside the butter cake, which is simply
cooked with corn flour
● Mixing oil in the tempered couverture to make it more
flexible, so that it will not crack during cutting
RECIPES 08 PEPITE BUTTER CAKE

Why did you choose the

chocolate product that you used?
Embassy Torres Dark Chips 51%:
● Stable during the baking, keeps its shape

Embassy Equatorial Dark Couverture 56%:

● To dip the butter cake in after baking, lengthening the shelf
life even further
Q&A Session
To ask a question:
1. Tap the “Q&A” icon
2. Tap “Ask a Question” and type in your question
We’ll answer as many questions as we can, and remaining
questions will be answered in a follow-up email.

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events and tips

@embassychocolate Embassy Chocolate

Surprise!
If you join this webinar, then you get FREE
access to the Embassy Masterclass by Chef
Jean-Francois Arnaud for 1 year
City Oice

PT Freyabadi Indotama
Altira Business Park
Blok F-G 12-15
Jl. Yos Sudarso Kav 85 RT.9/RW.11
Sunter Jaya, Jakarta Utara 14350
Indonesia

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