THE A-Z FOR PERFECT

CHOCOLATE DRINKS
 For the
love of Beans
Dear bartender, mixologist and chocolate lover,

What we did with coffee simply changed the world. We turned the simple cup o’ into exciting brews, drips and pressed beakers of love.
We educated consumers about light and medium roasts, and sparked up conversations about rare origins and high-altitude harvests.
We made consumers hungry for our dedication. And they pay for it with a smile.

But where do we go from here? We literally opened up thousands of coffee bars that offer customers a wealth of choice.
How can we keep the lead? Make the difference? And how will you make customers prefer your venue over the neighbouring one?

The answer, my friends, lies in that other mythical bean: the cocoa bean and its incredible sibling called chocolate.

Origins, fermenting, sun-drying, whole bean roasting…: coffee and cocoa beans have a lot in common. Yet, more than anything else,
genuine chocolate has the power to attract people. Chocolate appeals to 9 out of 10 consumers globally! 50% cannot live without
chocolate every day.

Be among the first to put expertly crafted chocolate drinks on the menu. Since that’s what consumers expect globally. Let’s give
chocolate drinks the same expert treatment we gave coffee. Let’s give customers something new to indulge in and talk about.

Peter Hernou
Bean lover – World Champion Latte Art

2
 Peter Hernou
Mastering the perfect cup

Threefold Belgian champion and world champion ‘Latte Art’ Peter Hernou really sets the bar for ‘barista’
skills. Combining his expert feeling for the perfect cup of coffee with the amazing finesse and creativity of
latte art, Hernou has become a real inspiration for the new generation of baristas. To honour his pioneer
work and the eagerness to share his insights with other baristas, Peter Hernou was crowned ‘Passionate
Educator’ by the Speciality Coffee Association of Europe (SCAE).

Peter is the first Callebaut barista Ambassador in the world, even the very first chocolate barista in the
world, or should we say ‘chocolatista’. In his invigorating drive for exciting and tasty drinks, Peter wants
to merge ideas and craftsmanship from the coffee culture with chocolate craftsmanship to create a new
vibe around chocolate drinks and the art of the chocolate barista.

His style is based on clear insights into the coffee and chocolate universe to discover the real beauty of
both ingredients and present amazing drinking sensations.

Next to his championship titles, Peter Hernou is also author of the “Best in the World Coffee Book”
Latte Arte, editorialist in several leading publications and independent international coffee consultant.
And last but not least, Peter is the inventor of the O2, a machine that creates the perfect milk foam
and liquid espumas.

For more info: www.peterhernou.com

3
 6
Why chocolate drinks
will boost your business

8 Did you know that…

13
17
Delight your customers
Becoming the world’s
best-loved chocolate

with the Finest Belgian

Chocolate taste

26
The M-f iles

32
Top of f your drinks with great taste
and exciting tex tures Choc around the clock 36
4
 42
The dos and don’ts for
50
Recipes: Genuine
a successful chocolate chocolate pleasure
drinks menu

66
Recipes: The premium league
72
Recipes:
Reboot and
fuel up

84 Recipes:
Side Dishes

60
Recipes: Be Zen
Callebaut® is a registered trademark of Barr y Callebaut

5
WHY CHOCOLATE DRINKS WILL BOOST YOUR BUSINESS

After the global success of coffee,

consumers are ready for high-quality chocolate drinks

s u m e r s expect
Popularity &
Con king
Coffee shops

new drinnces
outgrow pubs and

professionalism cafés in numbers.

experie
The chocolate
drinks menu is
Baristas introduce
new brews and
an indispensable
source of income 9 out of 10
coffees to a growing
audience.
for bars.
consumers
love chocolate
Coffee outlets seem
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expect quality
TV series ‘Friends’ drinking countries.
boosts out-of-home create a distinctive
coffee culture. menu, generating

Coffees from
Filter coffee
traffic and
consumer loyalty. chocolate drinks
on the menu
machines massively
Vietnam and conquer households.
Hand-poured drip Indonesia become
coffee becomes a
daily commodity in
widely popular.
1990
many households.
1970 1980
co l a te
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1960
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t y
varied drinks menu:
chocolate milk demand darker, quality chocolate

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re
drinks a tep!
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recipe with genuine supermarket. conquer the market. cocoa drinks.
chocolate is gradually

the next s
replaced with
cocoa powder.

Chocolate
Time 1980 2000 TODAY 2020
consumers spend € 0.80 per cup consumers spend € 3.50 for a specialty drink

6
 s t t o c r e ate
o n g t h e fir s m e n u a nd Backed by over 100 years of chocolate making,
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i t y ch
t t o m l i n e Callebaut supports bars and baristas
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boost
and great stories to fulfil consumer desire

8 out of 10 3 out of 4
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drink to be made with and love to pay
real, high-quality chocolate the premium

70% of consumers 50% of consumers What consumers say

like to find genuine chocolate would swap soft drinks with
drinks on the menu quality chocolate drinks
‘I love the rich taste of this drink. This is
to relax and switch off when on the menu indulgence - great to relax and switch off.’
after a busy day Tested in all continents – from US over Europe to China

What baristas say

Many bars still offer Differentiate with ‘Amazing products for every bar:
basic drinks made genuine chocolate drinks from dark, rich, super-indulgent drinks
with cocoa powder and earn the premium to great taste easily prepared.’
at € 1.50 at € 3.50 per drink

7
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11
12
 Becoming the world’s
best-loved chocolate
The pursuit of a small village in belgium

1911. Octaaf Callebaut, grandson of a brewer in the small Belgian town of Wieze, was secretly working on his first chocolate
recipe. For months, the fine scent of freshly roasted cocoa beans had made everyone curious. When the brewers finally
tasted his first chocolate coming out of the conch, they witnessed the birth of Callebaut’s Finest Belgian Chocolate.

In the years that followed, Octaaf took the time to refine and perfect the recipes we know today as 811, 823 and W2,
boasting their rich chocolate flavour. They would soon inspire chefs and chocolatiers to create wonderful delights, pairing
them with an endless list of flavours and ingredients.

Today, more than a century later, Callebaut’s Master Chocolate Makers still find inspiration in Octaaf’s recipes and his
original way of chocolate making: from composing the secret ‘Wieze’ blend to whole bean roasting. They pass on their
expertise from generation to generation, bringing you the great chocolate taste of Belgium.

13
 The secret ‘Wieze’
blend defines
the taste
Even to this day, the original ‘Wieze’ blend is the
heart and soul of each chocolate recipe. Based on
a choice of beans from different harvests and regions,
Callebaut’s Master Blender composes this signature
Callebaut blend with a solid body of West African
grade cocoa beans, and fine flavour beans from
other parts of Africa, Asia and Latin America to create
the fine top notes in our chocolate.
14
Whole bean roasting
to capture the
whole taste
Callebaut is one of the few chocolate makers in the
world that still roast the whole beans in their natural
shell to awaken all great aromas and flavours in them,
and at the same time preserve these to be released in
the chocolate. Through 5-roll refining, we create the
fine mouthfeel that characterises our Finest Belgian
Chocolate. For all our traditional chocolates, our Master
Concher kneads the chocolate for hours to fully ripen
its taste. He takes exactly the right time to do that –
not a minute longer. Because a balanced chocolate
taste means conching long enough to develop a lovely
roundness, but short enough to preserve a fresh dash
of acidity.
Bringing the
Belgian chocolate taste
to bars and baristas
Callebaut loves creating for chefs, but above all with
chefs. Together, we’re continuously looking for new
applications to feed new ambitions. Today, we also
bring the great Belgian chocolate experience to bars
and baristas, presenting a wide range of chocolate
ingredients, decorations and so much more to inspire
you. Guaranteeing the great taste and workability
chefs have come to love and prefer all over the world.
Inviting you to unleash your creativity and overwhelm
your customers with amazing chocolate drinks.
 kn od
ow
to G o

The Bean
Connection:
cocoa and coffee
Although they come from very different plants, both cocoa and coffee show
a number of amazing similarities. It almost seems meant to be that they make
such a perfect match.

• Both crops like a tropical, sunny and humid equatorial climate.

• Cocoa and coffee are both all-natural products, being the ‘seeds’
of the coffee berry and the cocoa fruit.
• Once harvested, the cocoa beans as well as the coffee beans
are fermented, dried and roasted in their natural shell.
• Similar to the different sustainability initiatives supporting coffee farmers,
the Callebaut® Growing Great Chocolate™ programme trains and supports
smallholder cocoa farmers to guarantee extreme care for the environment,
and contribute to a sustainable cocoa future with premium cocoa beans
and a better quality of life.

15
GREAT CHOCOLATE DRINKS FOR EVERY BAR & BARISTA

For homemade For great taste

ganache and convenience

Finest Belgian Origin Finest Belgian Chocolate Ground

Chocolate Collection Callets™ Chocolate
ing tomer r you
ime
The all-tic discern Top cusience Good flosource
For the late lover Natura avanols
class choco exper a fl
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16
 Callebaut for bars & baristas:

Delight your customers with the

Finest Belgian Chocolate taste

Spoil your customers with hot and cold drinks, made with genuine chocolate and
bursting with a full Belgian chocolate taste. There’s a perfect chocolate recipe
for every bar and barista. From chocolates to prepare your homemade drinking
ganaches to chocolate bases for the creative bartender.

17
 FINEST BELGIAN CHOCOLATE

The chocolate for your ultimate

Crafted in Belgium from bean to chocolate, Callebaut Finest Belgian Your n° 1 choice
Chocolate is the ideal chocolate for your homemade drinks and
ganaches. Comforting in its rich, deep cocoa flavours and solid Belgian for solid Belgian chocolate taste
chocolate taste, every drink made with Finest Belgian Chocolate feels
like a warm hug. Reliable like a Belgian workhorse, it is trusted by
thousands of chefs worldwide. In other words: this chocolate does the
job perfectly – every time – yielding great taste and perfect drinks.

With every pack of Finest Belgian Chocolate you

give back to local cocoa farmers and sustainable
cocoa cultivation. The beans for these chocolates are
WITH EACH PACK purchased directly from West African cocoa farming
YOU SUPPORT
COCOA FARMERS cooperatives, guaranteeing a fair price for the cocoa
FarmerBLEND
SINGLESINGLE
farmer.
www.growinggreatchocolate.com
ORIGIN OF BLEND
training
ORIGIN programmes and farmer
ORIGIN OF ORIGIN
schools support them in growing better and more profitable cocoa

E E
crops – and enthuse new generations of cocoa farmers.
MILK
MILK
N°
CHOCOLATE N°
CHOCOLATE
The flavours: Dark • Milk • White
PERIENCE
FREE FREE
HEALTH CREATIVITY
HEALTH
EXPERIENCE
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80 80 COST/ COST/ COST/ COST/ COST/ 80 80
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€
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100% ±5
CHOCOLATE 100% ±5
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€€
€
€
€€
€
€
€€
€€
€
€ €€
32 DAYS
38
CHOCOLATE MONTHS
DAYS UHT €€ €€ €€ €€ €€ € 32 32 38
€ € € €€ AFTER
OPENING AFTER
MONTHS
€ €€ €
€ €
€ €€
€ €€ % COCOA % COCOA
38
UP CUP CUP CUP % COCOA % COCOA
OPENING
CUP CUP
CUP
CUP
CUP
CUP
CUP
CUP
CUP CUP % COCOA % COCOA
GIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/
MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/
For homemade ganacheN
€ €€ €€ €€ N
12 18-24 18 €€ €€
€€ €€
€€ €€
€€ €€
€€ €€
W
W 12 18-24 18 € € € € €
€ € € € O
MONTHS MONTHS
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MONTHS
MONTHS MONTHS € € € € €
€ €€ €€ €€ Z
O €€ €€
€€ €€
€€ €€
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€€ €€
Z CUP CUP CUP CUP CUP
UP CUP CUP CUP CUP CUP CUP CUP CUP
EXPLORATION
EXPLORATION

CONVENIENCE
CONVENIENCE
OF SERVING
OF SERVING
12 12
12 MONTHS MONTHS
MONTHS
LUXURY LUXURY
LUXURY LUXURY
LUXURY LUXURY
18
 ORIGIN COLLECTION

homemade drinking ganaches

SINGLE
ORIGIN
BLEND
OF ORIGIN

MILK
CHOCOLATE
E N°

SINGLE BLEND
FREE HEALTH SINGLE
CREATIVITY
BLEND
ORIGIN EXPERIENCE
OF ORIGIN
The Origin Collection takes you on an exciting journey of cocoa
ORIGIN OF ORIGIN
For complex and surprising
E E
COST/ COST/ COST/ COST/ COST/
flavours. Each Origin Chocolate rewards your customers with an
cocoa flavours in your cup
MILK 80 80
100%
intense, chocolaty
CHOCOLATE
±5
sensation 12-24
while releasing
UHT the €€
MILK €
complex,
CHOCOLATE
€
€€
€
authentic
€€
N° €
€€
€€
€
SINGLE BLEND DAYS MONTHS N° 32 38
flavours and aromas of cocoa beans grown
AFTER CHOCOLATE €
and harvested € inFREE
one€ €HEALTH €€ CREATIVITY
ORIGIN OF ORIGIN
OPENING EXPERIENCE
% COCOA % COCOA
particular country or region. Explore floral notes, hintsFREE
CUP CUP CUP CUP CUP
of herbs orHEALTH CREATIVITY EXPERIENCE
MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/

E
exotic fruity flavours.
N
COST/ COST/ COST/ COST/ COST/
80 80
12 18-24 18 €€ €€ €€ €€ €€
100% € ±5 €
MILK
W
€ 12-24
€ €
COST/
€COST/ €COST/ €COST/ € COST/ €€ 80 80
CHOCOLATE O
MONTHS
N° MONTHS MONTHS
UHT €€€ €€€ €€ € €€€€ €
The flavours:
Z Dark • Milk 100% €€ ±5 AFTER
CHOCOLATE
€€ €€
DAYS
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MONTHS €€
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€ €€€ €€€ € €€ € € €€
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NCE
FREE HEALTH CHOCOLATE CUP
CREATIVITY DAYS
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MONTHS
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38 % COCOA
EXPLORATION AFTER
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€ CUP
€ CUP
€ CUP € CUP€€ CUP
CUP CUP
MARGIN/ CUP MARGIN/
MARGIN/ CUP MARGIN/
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COST/ COST/ COST/ COST/ N COST/ COST/ COST/ COST/
80 80 CONVENIENCE
€€ 80€€
MARGIN/ €€
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80 MARGIN/ €€
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CHOCOLATE
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12
€€ MONTHS
€€Z MONTHS €€ 18
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O € € MONTHS
€MONTHS
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COCOA % COCOA
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MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/
For homemadeN ganache CONVENIENCE

€€ €€ W€€ 12 18-24 18 €€ €€ €€ €€ €€ OF SERVING

€ € € O MONTHS MONTHS MONTHS € € € € €
CONVENIENCE
OF SERVING 12
€€ €€ Single
All €€Z Origins:
€€ €€ €€ €€ €€ MONTHS
12
66.8% min. cocoa solids – AmazonianLUXURY
Forastero &LUXURY
Trinitario LUXURY
CUP CUP CUP CUP CUP
CUP
Brazil
CUP
– CUP
EXPLORATION
MONTHS

LUXURY(Amelonado)
Sao Thomé – 70% min. cocoa solids – Forastero LUXURY LUXURY
Ecuador – 70.4% min. cocoa solids – Forastero (Nacional)
CONVENIENCE
OF SERVING
Madagascar – 67.4% min. cocoa solids – Criollo, Forastero &12Trinitario
12 Java – 32.6% min. cocoa solids – Criollo & Forastero MONTHS
NTHS
LUXURY
Arriba – 39% min.LUXURY
cocoa solidsLUXURY
– Forastero (Nacional)

All Blend Of Origins:

Kumabo – 80.1% min. cocoa solids – Blend of Tanzanian,
Ghanaian & Sao Thomese cocoa
Fortina – 65.1% min. cocoa solids – Blend of Arriba & Asian cocoa
Satongo – 72.2% min. cocoa solids – Blend of Sao Thomese,
Tanzanian & Ghanaian cocoa

19
How to make the most awesome chocolate ganache for chocolate drinks

1
Dose 900 ml of milk
3
Pour the hot liquid over the chocolate
+ 300 ml of cream and mix with a stick blender to
and bring near to emulsif y (keep mixer head
boiling point. under sur face to avoid bubbles).

4
Cover and store
in the fridge.

2
Dose 900 g
Especially for cold drinks
and layered drinks
How to make a homemade ganache that remains liquid?
of the Callebaut When you want to make layered drinks and cold drinks,
chocolate a homemade ganache that remains liquid when stored in the
of your choice. fridge is the ideal base. It is prepared exac tly the same way
as described in steps 1 to 4, with the same ingredients, but in
dif ferent propor tions.
Ingredients Preparation
500 ml dairy or non-dairy milk Mix and bring near to boiling point
500 ml cream (40%)
500 g dark chocolate Callebaut® 811 Pour the milk over the chocolate and emulsify with
a hand mixer. Cover with foil and store in the fridge.

Note that this ganache is less intense in taste – you may want to
use more of it in your drinks for a more intense chocolate taste.

20
To serve:

1
Add 1 scoop of
3 Ser ve.
homemade ganache
in a glass
(depending on
desired f lavour
intensit y).

2
Add 200 ml of steamed milk ( 72°C).

4 Ser ve with a chocolate delight.

21
 HOT CHOCOLATE CALLETS™

A unique chocolate experience

A new drinking ritual
After picking their choice from 6 full-bodied chocolate flavours in the
BLEND
SINGLE SINGLE
Hot Chocolate Callets™ treasure
ORIGIN ORIGINBLEND
OFchest, your customers stir and melt
ORIGIN OF ORIGIN
their favourite chocolate in hot milk themselves. Gradually, they ignite

E E
the rich chocolate taste. And then, they dream away…
MILK
MILK
N°
CHOCOLATE N°
CHOCOLATE
The flavours: Dark • Milk • White • Caramel • Cappuccino • Honey EXPERIENCE
SINGLE BLEND FREE FREE HEALTH CREATIVITY
CREATIVITY EXPERIENCE
ORIGIN OF ORIGIN HEALTH

E
COST/ COST/ COST/ COST/ COST/
COST/ COST/ COST/ COST/ COST/ 80 80
80 80
100% ±5
MILK

±5 € € € € €€
CHOCOLATE 100%
CHOCOLATE
N°
12-24 UHT
12-24 € € € € €€
DAYS UHT €€ €€
€€ €€
€€ €€
€€ €
€€ € 32 32 38
CHOCOLATE MONTHS
FREE CREATIVITY AFTER DAYS
EXPERIENCE
MONTHS
€ € € € €€ 38
HEALTH AFTER
OPENING
OPENING
€ € € € €€% COCOA % COCOA
CUP CUP
CUP
CUP
CUP
CUP
CUP
CUP
CUP CUP % COCOA % COCOA
COST/ COST/ COST/ COST/ COST/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/
80MARGIN/ 80
MARGIN/ MARGIN/ MARGIN/ MARGIN/
100% For
±5hot chocolate
12-24
drinks
N € € € € €€
UHTW €€
N
12
€€ 18-24
€€ €€ 18 € €€ €€
€€ €€
€€ €€
€€ €€
€€ €€
CHOCOLATE DAYS MONTHS
W 12 18-24 18 €32 € 38 € € €
AFTER O € MONTHS
€ €
MONTHS
MONTHS
MONTHS
€MONTHS €€ MONTHS
€€ € € €
€€ €
€€ €
O
% COCOA€€ €€
OPENING
Z CUP CUP CUP CUP CUP €€% COCOA
€€ €€ €€ €€
Z CUP CUP CUP CUP CUP
MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/ CUP CUP CUP CUP CUP
EXPLORATION
EXPLORATION
N
W 12 18-24 18 €€ €€ €€ €€ €€
O
MONTHS MONTHS MONTHS € € € € €
€€ €€ €€ €€ €€ CONVENIENCE
CONVENIENCE
Z
CUP CUP CUP CUP CUP
OF SERVING
OF SERVING
EXPLORATION 12 12
MONTHS MONTHS
LUXURY LUXURY
CONVENIENCE
OF SERVING LUXURY LUXURY
LUXURY LUXURY
12
MONTHS

LUXURY LUXURY LUXURY

Dark White Cappuccino

Hot Chocolate Callets™

Milk Caramel Honey treasure chest

22
The chocolate ritual that consumers melt for

2
Steam milk ( 72°C) and ser ve
in a tall glass.

1
Ser ve the chocolate treasure
chest and let the customer pick

3
his favourite chocolate f lavour.

Let the customer pour the chocolate

in and melt it. Ser ve with a small whisk
for the complete sensation.
TIP: customers love to see chocolate par ticles f loating around in the cup.
It reassures them this is the real deal: genuine Belgian chocolate.
23
GROUND CHOCOLATE

The chocolate that brings happiness and positive energy

Callebaut Ground Chocolate is 100% Belgian chocolate, unconched
and low-processed for a full-bodied, brutal taste. Perfectly soluble in
hot dairy and non-dairy milks, Callebaut Ground Chocolate combines Rough and so intensely chocolaty
the wealth of authentic and overwhelming chocolate taste with great
convenience in serving for busy bars and baristas.

By choosing Ground Chocolate you give back to local

cocoa farmers and sustainable cocoa cultivation.
The beans for these chocolates are purchased directly
WITH EACH PACK from West African cocoa farming cooperatives,
SINGLE BLEND
YOU SUPPORT
ORIGIN guaranteeing
COCOA FARMERS OF ORIGIN a fair price for the cocoa farmer. Farmer
training programmes and farmer schools support them
www.growinggreatchocolate.com

in growingMILK
generations
N°
of cocoa farmers.
CHOCOLATE
E
better and more profitable cocoa crops – and enthuse new
SINGLE BLEND
FREE HEALTH ORIGIN EXPERIENCE
CREATIVITY OF ORIGIN

The flavours:
E
COST/ COST/ COST/ COST/ COST/
80 80
Ground 100%
Dark Chocolate±5 BLEND – the solid, rich taste
MILK
€ of 100%
€ unconched
€ € €€
SINGLE 12-24 UHT CHOCOLATE
€€cocoa €€flavanols
N°
€€ –€€ €
chocolate. One
CHOCOLATE
cup
ORIGIN a day
DAYS
AFTER
is a great
MONTHS
OF ORIGIN source of € € € € €€
32 38
OPENING
naturally preserved through very delicate processing of the cocoa
CUP CUP
FREE CUP CUP
HEALTH
CUP
CREATIVITY
% COCOA EXPERIENCE
% COCOA

E
beans – to lift our spirits with a boost of happiness MARGIN/ and positive
MARGIN/ MARGIN/ energy.MARGIN/
MARGIN/
N MILK COST/ COST/ COST/ COST/ COST/
Ground White Chocolate – brings €€
a rich and€creamy €€ €€ €€ €€
€ taste,
W 12 18-24N° 18 80 80
€ € €
and an immediate
CHOCOLATE
O
MONTHS MONTHS MONTHS

sense of well-being. Ideal 100%for white

€€ €€ ±5
mocchas.
€€ 12-24
€€ €€
UHT
€
€€
€
€€
€
€€
€
€€
€€
€
One cup
Z
FREE HEALTH
CHOCOLATE
CUP CUP DAYSCUP
CREATIVITY MONTHS
EXPERIENCE
CUP CUP 32 38
contributes to
EXPLORATION
AFTER
OPENING
€ € € € €€
CUP CUP CUP CUP CUP % COCOA % COCOA all the flavanols
CONVENIENCE
OF SERVING
COST/ COST/ COST/ COST/ COST/
MARGIN/ MARGIN/ 80
MARGIN/ MARGIN/80 MARGIN/ you need a day
100% ±5 12-24 UHT
N €
12
12
€ €
18-24 €€18 €€
€€
€ €€
€€ €€ €€ €€ €€
€€ €€
CHOCOLATE DAYS W
AFTER
MONTHS
O
MONTHS
MONTHS
€
MONTHS
€
MONTHS
€ € €€ € 32 € €
38 €
LUXURY LUXURY OPENING LUXURY Z
€€ €€ % COCOA
€€ €€
% COCOA
€€
CUP CUP CUP CUP CUP
CUP CUP CUP CUP CUP
EXPLORATION MARGIN/ MARGIN/ MARGIN/ MARGIN/ MARGIN/
For all chocolateN drinks • customise and mix
W 12 18-24 18 €€ €€ €€ €€ €€
O
MONTHS MONTHS MONTHS € € € €CONVENIENCE
€
OF SERVING
Z
€€ €€ €€ €€ €€
CUP CUP CUP CUP CUP 12
MONTHS
EXPLORATION
LUXURY LUXURY LUXURY
24 CONVENIENCE
OF SERVING
The chocolate ritual that consumers melt for

1
Dose 2 spoons
(or 50 g) of
Ground Dark or
White Chocolate
in a pitcher.

2
Add 200 ml 3
of cold whole
Flush the steam wand
milk (ca. 2- 4°C).
above the grill.

4
Steam up to 72°C,
until frothy and foamy.
Apply the steaming
technique as explained
on page 30 for
a per fect tex ture.

5
Ser ve
and f inish to
TIP: You can ser ve this drink cold too. Just pour the hot chocolate the taste.
in a glass f illed with ice cubes. Deliciously refreshing!
25
 The M-files
Explore the milk galaxy and how milks
behave in the preparation of your drinks

Nothing tops a hot chocolate, made with frothy steamed milk.

Yet with a new league of consumers looking for other options – from
raw milk to vegetable and plant-based milks – it is time to explore
the delicious varieties within the milk galaxy. And to understand their
typical properties in taste, texture and workability. An overview.

26
DAIRY MILKS

Fresh whole
cow’s milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Creates beautiful milk foam Can be steamed at a temperature of your • Keep refrigerated (fresh milk!) for better Easy pouring in latte art creations
• Slightly more difficult to stretch choice. Ideal is around 72°C to guarantee workability and hygiene
• Full, creamy taste the chocolate to melt perfectly. • After opening, limited preservation time
• Nice micro-bubbles in the refrigerator
COW’S MILK
• Milk foam will separate from the liquid

Whole milk UHT Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Creates beautiful milk foam Can be steamed at a temperature of your • Keep refrigerated for better workability Easy pouring in latte art creations
• Will stretch and smoothen very easily choice. Ideal is around 72°C to guarantee and hygiene
(depending on the brand of milk) the chocolate to melt perfectly. • Preserve in the refrigerator after opening
• Less full, less creamy taste • Easy storage and preservation
COW’S MILK
• Milk foam and liquid milk remain
homogeneous for longer

Semi-skimmed
milk UHT Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Nearly the same beautiful foam as Can be steamed at a temperature of your • Keep refrigerated for better workability Can be used in latte art creations
whole milk UHT choice. Ideal is around 72°C to guarantee and hygiene
• Nice micro-bubbles the chocolate to melt perfectly. • Preserve in the refrigerator after opening
• Milk foam will separate more quickly from • Easy storage and preservation
COW’S MILK
the liquid compared to whole milk UHT

Skimmed milk UHT Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Great milk foam Can be steamed at a temperature of your • Keep refrigerated for better workability Can be used in latte art creations
• Less dominant taste and less creamy choice. Ideal is around 72°C to guarantee and hygiene
mouthfeel, but enough to prepare the chocolate to melt perfectly. • Preserve in the refrigerator after opening
delicious drinks • Easy storage and preservation
COW’S MILK
• Milk foam will separate faster from
the liquid compared to whole and
semi-skimmed milk UHT

27
Organic goat’s milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Easy to froth – rich milk foam Can be steamed at a temperature of your • Keep refrigerated for better workability Not suited for latte art creations
• Dominant, salty flavour choice. Ideal is around 72°C to guarantee and hygiene
• Relatively smooth texture with a slightly the chocolate to melt perfectly. • Store in the refrigerator after opening
less regular surface compared to cow’s milk • Easy storage and preservation
GOAT’S MILK
• Milk foam will separate very slowly
from the liquid

Buttermilk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Relatively easy to froth, but with a more Can be steamed at a temperature of your • Keep refrigerated for better workability Not suited for latte art creations
difficult start: add air a bit later compared choice. Ideal is around 72°C to guarantee and hygiene
to regular milk the chocolate to melt perfectly. • Store in the refrigerator after opening
• Typical taste of buttermilk: one for the fans
COW’S MILK
• Creates sufficient foam that keeps for
a fairly long time

NON-DAIRY MILKS (PLANT-BASED)

Kamut milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Relatively easy to froth and creates a nice Can be steamed at a temperature of your • Keep refrigerated for better workability More difficult to pour in latte art creations
white foam with a hint of caramel colour choice. Ideal is around 72°C to guarantee and hygiene
• Sweet and grainy taste the chocolate to melt perfectly. • Store in the refrigerator after opening
• Milk foam will separate quickly from • Easy storage and preservation
VEGETABLE
the liquid

Rice milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Difficult to froth with almost no foam Can be steamed at a temperature of your • Store in the refrigerator after opening More difficult to pour in latte art creations
• Sweet, smooth and pleasant taste choice. Ideal is around 72°C to guarantee • Easy storage and preservation
• Preferably to be used in cold drinks: the chocolate to melt perfectly.
not very suitable to create milk foam
VEGETABLE
• Foam will separate quickly from the liquid

Rice & coconut milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Difficult to froth with almost no foam Can be steamed at a temperature of your • Store in the refrigerator after opening More difficult to pour in latte art creations
• Large bubbles choice. Ideal is around 72°C to guarantee • Easy storage and preservation
• Preferably to be used in cold drinks: the chocolate to melt perfectly.
not very suitable to create milk foam
VEGETABLE
• Foam will separate quickly from the liquid

28
Spelt milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Creates milk foam fairly easily Can be steamed at a temperature of your • Keep refrigerated for better workability Foam texture not ideal for pouring in latte art
• White foam and dark liquid choice. Ideal is around 72°C to guarantee and hygiene creations.
• Sweet, watery taste the chocolate to melt perfectly. • Store in the refrigerator after opening
• No interesting texture
VEGETABLE
• Milk foam will separate quickly from
the liquid

Almond milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Creates milk foam easily Can be steamed at a temperature of your • Keep refrigerated for better workability Foam texture not ideal for pouring in latte art
• White foam and fairly dark liquid choice. Ideal is around 72°C to guarantee and hygiene creations.
• Rather dry and watery taste the chocolate to melt perfectly. • Store in the refrigerator after opening
• Milk foam and liquid remain homogeneous
VEGETABLE
for a longer time

Quinoa milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Fairly nice foam but with less volume Can be steamed at a temperature of your • Keep refrigerated for better workability Foam texture not ideal for pouring in latte art
than dairy milk choice. Ideal is around 72°C to guarantee and hygiene creations.
• White foam and darker liquid the chocolate to melt perfectly. • Store in the refrigerator after opening
• Sweet and grainy taste
VEGETABLE
• Milk foam will separate from the liquid
at a normal pace

Oat milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Fairly nice foam Can be steamed at a temperature of your • Keep refrigerated for better workability Foam texture not ideal for pouring in latte art
• White foam and darker liquid choice. Ideal is around 72°C to guarantee and hygiene creations.
• Rather neutral taste the chocolate to melt perfectly. • Store in the refrigerator after opening
• Milk foam will separate from the liquid
VEGETABLE
at a normal pace, comparable to whole
milk UHT

Coconut milk Properties (when steamed) Temperature Storage and preservation Latte art

72°C • Only moderate foaming capacity Can be steamed at a temperature of your • Store in the refrigerator after opening Foam texture not ideal for pouring in latte art
• Dominant taste choice. Ideal is around 72°C to guarantee creations.
• Not to drink pure; but mixes nicely in sauces the chocolate to melt perfectly.
and dishes
VEGETABLE
• Milk foam and liquid remain homogeneous
for a longer time
• Possible to pair with other ingredients
to make it ‘spicy’

29
How to steam milk? How to achieve the perfect milk foam?

1
For per fect hygiene:
3
Submerge the tip of the steam wand
f lush the steam wand ± 0.5 cm under the milk sur face and
above the grill. star t steaming for a few seconds
(to avoid overly big bubbles at the start).

2
Fill a pitcher with milk. For better
taste and workabilit y of the milk foam
and for optimal hygiene: use cold milk
from the refrigerator (ca. 2- 4°C)
30
4
Slowly lower the pitcher as the milk foam
5
Slightly raise the
volume rises and create a whirlpool. pitcher again.
Play with the position of the pitcher: closer to Steam until you reach
or further from the pitcher wall creates a more 72°C and achieve
or less intense whirlpool and aerates the milk. a micro-foam.

6
For per fect hygiene:
f lush and clean the
steam wand.
31
 Top off your drinks
with great taste and
exciting textures

It’s the details that lift a great drink to perfection. Callebaut presents a rich variety of
delicious decorations to turn your chocolate drinks into seductive delights.
Bold flavours, exciting crispy textures… A treat for all the senses!

32
Chocolate Blossoms Mini Chocolate Crispearls™
Flavours: Flavours:
• Dark Mixed dark, milk and white chocolate pearls with crispy hear t
• Milk Packaging: handy sprinkler (425 g)
• White
• White&Dark
• Caramel Top off your drinks with a wonderful, crunchy bite and delicious chocolate taste.
• Strawberr y Callebaut Mini Chocolate Crispearls™ – tiny dark, milk and white chocolate beads of
Packaging: handy sprinklers (250 g). Also available in 1 kg and 2 kg boxes. flavour with a crispy biscuit heart – will tingle the taste buds and make one crave for more.

Made of 100% Callebaut chocolate, these tiny curls with their slightly irregular
and handcrafted looks are great for decorating. Just sprinkle on top of your drinks,
and let them sloooooowly melt in.

33
Chocolate Granite™ Cocoa nibs
Flavour: Dark chocolate Flavours:
Packaging: handy sprinkler (600 g) • Pure roasted nibs: the essence of the cocoa bean
Packaging: resealable bag (800 g)

Leave a long-lasting, solid 100% dark chocolate

impression on each customer with Chocolate Granite™. Small, shiny, roughly shaped Cocoa nibs are the roasted and broken kernels of the cocoa bean. They are great to
mini-stones of chocolate pleasure to finish all your drinks, desserts and mignardises. decorate or top off drinks, desserts and sides with a lovely crispy texture and pleasantly
Sprinkle to top off drinks, desserts and more. bitter cocoa taste.

34
Toppings
Flavours:
• Dark Chocolate
• Caramel
• Red Fruit
Packaging: easy-to-ser ve icing bottles (1 l)

Dream in colour. Sign off the inside of your cups or the milk froth that tops your drinks
with Callebaut’s chocolate, caramel and red fruit topping. It completes them with a
highly seductive splash of decadence.

35
 Choc
around
the
clock
The way chocolate drinks are presented do affect the way our brain perceives their
taste and function. Consumers all over the world agree on how they expect
their chocolate drink should be served, depending on their mood and their needs.

36
37
 Mmmmmmh! with
friends
The escape into indulgence

Moments:
Afternoon, break and tea-break
Both week and weekend
Socialising modus
Get-togethers

Type of drink:
Creamy, rich hot chocolate –
with a variation of sides and toppings
What consumers love: to melt and stir
in the chocolate themselves

38
 Switch-off.
Me-time!
Relax and float away from the world

Moments:
Lunch
Afternoon
Break
Both week and weekend
Evening

Type of drink:
Comforting hot chocolate drink made with
expertly crafted chocolate
Intense taste, deep rich colour
Plain and straightforward presentation

39
 Luxury is the reward for exploring
the world’s rare flavours
Each cup is a new discovery

Moments:
Late afternoon
Evening – after dinner

Type of drink:
Sophisticated dark chocolate drinks from
origin chocolate
Intense taste, exciting aromas
Comes with a story: about origin of the beans
or the chocolate flavours

40
 Boost, reboot
and energise
Up and ready for it!

Moments:
Morning
Afternoon
After sports or exercise

Type of drink:
Hot and cool chocolate drinks
sparked up with juices, alternatives for milk
and flavoured with spices, fresh ginger, beetroot
or other healthy ingredients

41
 The dos and don’ts
for a successful
chocolate drinks menu

Ready to overwhelm your customers with amazing chocolate taste and delicious
creativity? Don’t forget to take your time to compose your chocolate drinks menu.
Consider it your calling card to invite customers to try one of your chocolate delights.
The keys: be creative, but be clear.

42
Dreaming is great – easy navigation even better

When browsing the chocolate drinks menu, your customers want to know where Want to try a more creative or thematic approach?
they are going. Keep your menu clear and user-friendly so that each visitor spends Great! As long as it stays logical and syncs with the desires of your customers.
less time searching and more time enjoying. For example:
• Classic never goes wrong – traditional chocolate drinks
1. Giving your menu a clear structure makes it easy to choose for your guests. • Be zen – our choice from relaxing chocolate drinks
Avoid rocket science. Simple logic works best. • The premium league – here’s the ultimate decadence for you
For example: • Reboot and fuel up – energising chocolate drinks
• hot or cold drinks •…
• classics or specials
• small or large 2. Adding extra tools helps your customers navigate easier through your menu:
• pure or choctails tabs, bold fonts, blank lines in between sections… This will speed up deciding and ordering.
•…
3. Visually guiding your customers to your suggestions helps boost sales:
put a few items in bold fonts, enrich them with an eye-catching visual or an exciting
colour… But don’t exaggerate or you will lose the effect.

43
Which great chocolate stories to tell on the menu card with Callebaut?

Customers not only want to enjoy an amazing chocolate experience; they often love

s
to learn more about their drinks. What’s the (short!) story behind the creation and the
ingredients: recipe and origin of chocolate, homemade ganache, dairy or non-dairy milk,

a m p l e
ome ex
spices used… Adding a bit of background information seduces every customer to try.

S
Chocolate
We believe in great chocolate taste.
That’s why we prepare your hot chocolate
with lots of love, and genuine chocolate of
course. No cocoa powder - only the real
thing, from Belgium. What else?

Origin
For the explorers: this hot chocolate is made
with Arriba origin chocolate, made from
cocoa beans from the up-river region in
Ecuador. You’ll discover a lovely cocoa taste,
and plenty of floral and nutty flavours.

Whole roasted beans

for the whole flavour
For our hot chocolate, we only use the Finest
Belgian Chocolate – made in Belgium from
whole roasted beans. It gives our chocolate
its typical intense and rich chocolate body,
with some delicate notes. Enjoy!

44
100% Belgian
We prepare our hot chocolate with the
traditional chocolate recipe from one of the
oldest cocoa roasteries and chocolateries
in Belgium, made from a secret blend of the
world’s finest beans. Here’s to Belgium, and
to great taste that makes you instantly happy!

The bean connection

Coffee and chocolate… a match made in
heaven… Belgian chocolate and Arabica
coffee in an energising frappé. First enjoy.
Then go go go!

A boost of happiness
& positive energy
This hot chocolate is packed with natural
cocoa flavanols. One cup spices up your day
with great taste and tonnes of happiness.

45
Tickle the senses and the imagination

Excited customers are returning customers. Adding a boost of creativity to your drinks 2. Creativity with shape, colours and looks turns your drinks menu into a dynamic
menu feeds their enthusiasm for more. experience. It’s a great tool to immerse your customers into the story and atmosphere
of your bar or venue.
1. Giving each drink an appealing name opens up the mind and invites customers to
discover a unique experience. Not only will it tease your customers to try something
new, it will stay top of mind much longer.
For example, names inspired by:
• Ingredients: e.g. Gorgeously Ginger, Cocoa Loco, Cherry Bomb…
• Origin: e.g. Mexican Mystery, Aztec Attack, Heart of Africa,…
• Theme: e.g. Extravaganza, Mellow Out, Choc & Shot…
• Time of day: e.g. One for the Road, Afternoon Delight, Milk & Cookies…

46
It’s crazy, but it’s true...
kn od
ow
to G o
• Research has shown that taking
currency symbols (€,$,£,…) off the menu,
makes consumers spend more per table.
So printing 2.50 instead of € 2.50
will boost your sales.
• Listing prices per drink in a zigzag
pattern, for example behind the
description, makes it less easy for
consumers to compare and improves
sales of your more premium or
expensive drinks.
• Big and bold sells! Large letters in
bold fonts will sell better. An image or
drawing now and then may also work.
• 50% of your customers will choose
the classic hot chocolate.
That means that 50% of customers
are open to upselling.
They want to explore something
more, richer and fancier.
They are your money makers.
• Customers browse the menu like
an F16 pilot explores a territory.
They first look at the menu to discover
the borders. Items at the top of the
menu and at the bottom will draw
more attention… and they will yield
approximately 25% higher sales than
the other items.
47
 RECIPES

Genuine choco
late T he premium el up Side dishes
Be zen Reboot and fu
pleasure Our choice of
relaxing league E nergising Turning every
drink
Pure indulgen
ce
chocolate drin
ks res you chocolate drin
ks
into a luxury tr
eat
Luxury that lu
Page 50 - 59 Page 60 - 63 Page 66 - 71 Page 72 - 83 Page 84 - 87

48
49
 c o l a t e p l e a s u r e
Genu i n e c h o
ulgence
Pure ind

50
 Recipe
Chilly Choffy

dark chocolate –
coffee – ice cream Ingredients Preparation

Coffee ice cubes Brew filter coffee from freshly roasted beans
and freeze into coffee ice cubes (the day before).
150 ml milk Mix all ingredients in a blender. Put a few
150 ml liquid homemade chocolate ganache coffee ice cubes in a nice cocktail glass and
(recipe: p. 20) pour the milk-ganache-ice cream shake in it.
COLD Ice cream
Callebaut® Dark Chocolate Granite™ Decorate with Dark Chocolate Granite™ and
Physalis a fresh physalis on top.
Side dish ‘Chocolate madeleines’ see p. 84

51
 Recipe
Creamy
Dream

52
white chocolate –
caramel – pecans Ingredients Preparation

Water Mix water and sugar in a baking pan, and heat until the sugar
Sugar has dissolved.
Pecans Add the pecans and allow them to caramelise.
Milk Fill a pitcher with milk and Callebaut® Ground White Chocolate,
HOT
2 spoons (50 g) of Callebaut® Ground and steam up to ± 72°C.
White Chocolate Fill the bottom of a glass with caramel syrup and pour the steamed
25 ml caramel syrup milk over it.
Espresso Brew a fresh espresso and pour in the middle of the glass to create
a nice espresso layer underneath the milk foam.
Caramelised pecans Decorate with a few caramelised pecans.
Tip: try different varieties of nuts to find your caramelised favourite.
Side dish ‘Chocolate tablets with nut mix’ see p. 85

53
 Recipe
Grand Pom-Pom

54
dark chocolate –
Grand Marnier
– pomegranate Ingredients Preparation

Whipped cream Prepare freshly whipped cream.

250 ml apple-pomegranate juice Fill half a pitcher with apple-pomegranate
25 ml Grand Marnier juice. Add the chocolate and Grand Marnier,
2 spoons (50 g) of Callebaut® Ground and steam up to ± 72°C. Pour in a glass.
HOT
Dark Chocolate
Whipped cream Top with whipped cream, and decorate
Pomegranate seeds with a few pomegranate seeds and Chocolate
Callebaut® Dark Chocolate Blossoms Blossoms.

55
 Recipe
Cuban Kiss

dark chocolate –
espresso – rum Ingredients Preparation

2 spoons (50 g) of Callebaut® Ground Just like prepapring a sabayon, use half an
Dark Chocolate egg shell to dose your ingredients. Mix all
1/2 egg shell of espresso ingredients (1 dose per person) in a cooking
1/2 egg shell of rum pot according to the desired number of
1 egg yolk people. Whisk to blend.
HOT 1/2 egg shell of sugar Continue whisking the blend over a fire until it
becomes firm and foamy.
Callebaut® Chocolate Granite Pour into a beautiful bowl or glass and
decorate with Chocolate Granite.
Tip: give the recipe some extra zing by adding cardamom.

56
57
58
 Recipe
Pretty in pink

White chocolate –
milk – beetroot Ingredients Preparation

Whipped cream Prepare freshly whipped cream and fold in

10 ml beetroot juice the beetroot juice to give it colour.
Milk Pour milk in a pitcher, add the beetroot juice
10 ml beetroot juice and steam up to ± 72°C. Put a few white
HOT
1 sachet of Callebaut® Hot Chocolate WHITE Callets™ in a glass and pour the milk in it.
Callets™ (35 g)
Callebaut® Chocolate White Crispearls™ Top with whipped cream and decorate
CEW-CC-W1CRISP with Crispearls™.
Tip: add more beetroot juice to get a more vivid colour.
Side dish ‘White chocolate cupcake’ see p. 85

59
 Be zen a t e d r i n k s
o c o l
Our choice of relaxing ch

60
 Recipe
flOat away

dark chocolate –
oat milk – mint Ingredients Preparation

20 ml mint syrup Pour the mint syrup on the bottom of a glass.

200 ml oat milk Fill a milk pitcher with the milk and the ganache,
50 ml liquid homemade chocolate ganache and steam up to ± 72°C. Gently pour in the glass - make sure
(recipe: p. 20) the layers don’t blend.
HOT Callebaut® Dark Chocolate Granite Top off with the Dark Chocolate Granite and a few leaves
Mint leaves of mint.
Side dish ‘Dark chocolate mousse’ see p. 87

61
 Recipe
Chai Chocolatte

62
dark chocolate –
chai-infused milk Ingredients Preparation

Chai spice mix
(or your own chai spice blend)
1000 ml milk
200 ml chai-infused milk
HOT
1 sachet of Callebaut® Hot Chocolate
DARK Callets™ (35 g)
Soak the spices in the milk for a few hours.
The longer they infuse, the stronger the taste.
Then strain the milk.
Add the ingredients to a milk pitcher.
Steam up to ± 72°C. Then serve in a cup.

63
 Recipe
Sailing off

dark chocolate –
port – coffee Ingredients Preparation

Freshly ground coffee beans
2 spoons (50 g) of Callebaut® Ground
HOT
Dark Chocolate
100 ml port
Whipped cream
Roasted cocoa nibs Callebaut® NIBS-S
Side dish ‘Brownie’ see p. 87
Make a filter coffee (best use a V60 coffee
filter) / best proportion is 60 g of coffee per
liter of water.
Add the ingredients in a milk pitcher and
steam up to 72°C.
Mix with 100 ml of the fresh filter coffee and
serve in a cup.
Top off with a rich swirl of whipped cream and
sprinkle with cocoa nibs.

64
65
 r e m i u m l e a g u e
T he p h a t l u r e s y o u
Luxury t

66
 Recipe
Bed of roses

dark chocolate –
milk – rose Ingredients Preparation

A few drops of rose water Prepare freshly whipped cream with a few
Whipped cream drops of rose water.
230 ml milk Fill a milk pitcher with the ingredients and
15 ml rose syrup steam up to ± 72°C. Pour and finish with the
HOT
2 spoons (50 g) of Callebaut® Ground whipped cream.
Dark Chocolate
Callebaut® Chocolate Blossoms Dark Top off with the Chocolate Granite or
Callebaut® Chocolate Granite Chocolate Blossoms.
Tip: do not add too much rose water to avoid a predominant rose taste.
Side dish ‘Profiteroles’ see p. 86

67
68
 Recipe
Orange is
the new pink

dark chocolate –
champagne –
orange blossom Ingredients Preparation

50 ml liquid homemade chocolate ganache Choose a beautiful cocktail glass and cover
(recipe: p. 20) the bottom with ganache.
150 ml rosé champagne Fill the glass with rosé champagne
A few drops of orange blossom and add a few drops of orange blossom.
COLD Edible flowers Decorate with some nice edible flowers.
Tip: create your own eye-catching ice cubes – flavoured with orange blossom for instance –
and put them in your glass before pouring the champagne.

69
 Recipe
Straws &
stripes

dark chocolate –
milk – strawberries Ingredients Preparation

Whipped cream Prepare freshly whipped cream with small pieces of strawberry.
Fresh strawberries
Fresh strawberries Select a beautifully cut glass and mash the strawberries to cover the bottom.
2 spoons (50 g) of Callebaut® Ground Pour the ganache over the strawberry layer. Steam milk up to ± 72°C and
HOT
Dark Chocolate pour in the glass. Allow the foam to rest for a little while and finish with the
200 ml milk whipped cream.
Fresh strawberries in small slices Top off with a few strawberry slices and some ground chocolate.
Callebaut® Ground Dark Chocolate
Tip: prepare the mashed strawberries in advance with a bit of sugar to get a deliciously fresh syrup.
Side dish ‘Rebellious marshmallows’ see p. 86

70
71
 o o t a n d f u e l u p
Reb o l a t e d r i n k s
Energising choc

72
 Recipe
I put a spelt
on you

dark chocolate –
spelt milk – spirulina Ingredients Preparation

200 ml spelt milk Dose all ingredients in a milk pitcher.

2 spoons (50 g) of Callebaut® Ground Steam up to 72°C until frothy.
Dark Chocolate Serve in a glass or cup.
1 coffee spoon of spirulina

HOT
Finishing: sprinkle with some Callebaut® Ground Dark Chocolate for extra cocoa flavanols.

Good to know:
Spirulina is believed to be one of the new super foods. It is a small blue-green algae that can
provide us with a large part of our recommended daily protein intake. Some sources say it could
help control allergies, reinforce your immune system, and so much more.

Side dish ‘Crunchy cocoa toast’ see p. 87

73
 Recipe
What’s up
brew?

74
dark chocolate –
coffee – ginger Ingredients Preparation

50 ml liquid homemade chocolate ganache Fill a Boston shaker with the ingredients and
(recipe: p. 20) shake firmly.
Cold brew coffee
20 ml ginger syrup

COLD
Callebaut® Mini Chocolate Crispearls™ Fill a glass or cup and serve the glass in a
Crushed ice recipient filled with crushed ice to keep the
flavours from diluting. Top off with the Mini
Crispearls™.
The day before:
Make cold brew coffee. Soak freshly roasted coffee – medium to coarsely ground – in cold water
and leave to infuse for approx. 12 hours or to the taste.

75
76
 Recipe
Berry-me-up

dark chocolate –
drinking yoghurt –
elderberry Ingredients Preparation

50 ml liquid homemade chocolate ganache Fill a Boston shaker with the ingredients
(recipe: p. 20) and shake firmly.
80 ml drinking yoghurt Pour in a glass or cup filled with ice cubes.
120 ml elderberry juice

COLD
Callebaut® Cocoa Nibs NIBS-S Season with cardamom and a twist
Cardamom powder of the nibs grinder.
Tip: on hot days, serve with a luscious scoop of white chocolate ice cream to get the energy
levels peaking.

77
 Recipe
Have no fear,
Beetroot’s here

78
dark chocolate –
beetroot Ingredients Preparation

2 spoons (50 g) of Callebaut® Ground Dose the ingredients in a small milk pitcher.
Dark Chocolate Steam up to ± 72°C.
180 ml beetroot juice
Tip: love it a wee bit stronger? Add a shot of whisky, then steam and serve.
HOT
Look who’s steaming now?

79
 Recipe
Mango Django

80
dark chocolate –
mango – cardamom Ingredients Preparation

50 ml liquid homemade chocolate ganache Cover the bottom of a glass with the ganache
(recipe: p. 20) and arrange the ice ball in the middle.
200 ml mango juice Very gently pour the mango juice on top to
Ice ball or ice cubes keep the layers from blending.

COLD
Tip: in need of some spicy heat? Then mix the mango juice with a selection of chai herbs,
cardamom or piri piri in a Boston shaker before pouring.

81
 Recipe
Blueberry
Thrills

82
dark chocolate –
buttermilk – blueberries Ingredients Preparation

50 ml liquid homemade chocolate ganache Add to the blender and mix at full speed.
(recipe: p. 20) Serve and finish with extra blueberries.
200 ml buttermilk
Blueberries (to the taste)
Tip: decorate the glass by dipping the mouth of the glass in water and then into flaxseed.
COLD
Side dish ‘Granola mix’ see p. 85

83
 Side d i s h e s
d r i n k xury treat
i n t o a l u
T urning every

Chocolate madeleines
Ingredients Preparation
217 g eggs Mix in stand mixer.
113 g honey
208 g flour Add to previous mixture.
104 g icing sugar
9 g baking powder
3 g salt
104 g milk chocolate Callebaut® Heat to 45°C. Add to previous mixture.
823
174 g butter (previously melted) Fold in.
Leave to rest overnight.
Fill madeleine moulds with batter.
Bake for 8 minutes at 200°C.

84
White chocolate cupcake Chocolate tablets with nut mix
CAKE Ingredients Preparation
Ingredients Preparation 15 g pecans (finely chopped) Sieve the nuts pieces through a rough strainer
15 g walnuts (finely chopped) (3 mm x 3 mm). Chop the bigger pieces that remain
4 eggs Beat together until mixture becomes pale.
10 g roasted whole pistachios Callebaut® in strainer again to obtain all pieces of approx.
170 g sugar
NUO-WN-PI1B-T66 (finely chopped) the same size.
1 g salt
10 g roasted almond pieces Callebaut® NUN-PI-AL2B24-T64
125 g cream (35%) Add to previous mixture. 20 g caramelised and medium roasted hazelnut
5 g baking powder Mix together and sieve over egg mixture. Then fold in. pieces Callebaut® NAN-CR-HA3714
40 g potato starch 300 g milk chocolate Callebaut® 823 Temper.
160 g flour
Stick plastic sheet on framed plate and cover with
80 g melted butter Fold in. 3-mm-thick layer of chocolate. Sprinkle nut mix over it.
Use piping bag to fill 2/3 of cupcake baking cups. Leave to harden and cut in desired shapes.
Bake for 20 minutes at 170°C.
BUTTER CREAM Granola mix
Ingredients Preparation
Ingredients Preparation
172 g egg whites Whisk together and heat au bain-marie to 60°C.
50 g pecans Roast lightly for 10 minutes at 150°C.
258 g sugar Beat for 2 minutes in stand mixer at low speed.
50 g walnuts
Then mix at higher speed until mixture has cooled off to approx. 35°C.
1 vanilla stick Add to previous mixture. 50 g roasted whole hazelnuts Callebaut® NOG Add to roasting nuts for one minute.
452 g butter Soften and whip until you obtain a smooth mixture. 50 g roasted & blanched whole almonds Callebaut® Leave to cool.
Mix with the previous mixture in the stand mixer. NUN-WN-AL2B-T64
113 g white chocolate Callebaut® W2 Heat to 45°C and mix with previous mixture in stand mixer. 80 g oatmeal Mix with nuts.
1 kg yoghurt Add to previous mixture.
FINISHING AND SERVING
50 g fresh strawberry cubes Sprinkle fruits with lemon to prevent discolouring.
Fill a star-nozzled piping bag with butter cream. Ice the cooled cupcakes. Sprinkle Callebaut® Strawberry 50 g fresh banana cubes Carefully fold fruits and chocolate into granola just
Crispearls™ CEF-CC-STRAWB and Callebaut® Strawberry Blossoms CHF-BS-12941C on top. 40 g Callebaut® Dark Chocolate Blossoms before serving.

85
Rebellious marshmallows
Ingredients Preparation
163 g water Mix together and boil to 114°C.
543 g sugar
54 g glucose
18 g gelatine Dissolve gelatine in water.
91 g water Pour previous mixture on gelatine and beat for 2 minutes
in stand mixer at medium speed.
130 g egg whites Add to stand mixer and beat into a meringue of 35°C.
Coloured powder Divide into 4 parts and add coloured powder to each part.
Add them all together in a bowl and gently fold the
colours into each other. They should not blend completely.
Fill a round-nozzled piping bag with the mixture.
Pipe balls or spread out 1.5-cm-thick layer on silicone sheet.
Leave to set in freezer for a few hours.
FINISHING AND SERVING
Sprinkle a mix of 1/3 dextrose, 1/3 glucose powder and 1/3 potato starch on the
marshmallows. Remove the marshmallow balls from the sheet with a pallet knife Profiteroles
or cut the marshmallow slab into desired shapes and roll through the icing mixture again. CHOUX PASTRY
Tip: dipping the marshmallows into Callebaut Strawberry flavoured chocolate gives them an Ingredients Preparation
extra luxurious touch.
200 g water Boil together and remove from heat.
200 g milk
Rose marshmallows 160 g butter
4 g salt
Ingredients Preparation 4 g sugar
163 g water Mix together and boil to 114°C. 240 g flour Add to milk mixture and mix until smooth.
543 g sugar Put back on the heat for 2-3 minutes and stir until dry.
54 g glucose Add to stand mixer.
1 g rose extract
4 eggs Add bit by bit to previous mixture. Mix in stand mixer
18 g gelatine Dissolve gelatine in water. at medium speed.
91 g water Pour previous mixture on gelatine and beat for 2 minutes
in a stand mixer at medium speed. Fill smooth-nozzled piping bag with choux batter.
Pipe small balls with a diameter of 3-4 cm.
130 g egg whites Add to stand mixer and beat into a meringue of 35°C. Bake for 20 minutes at 190°C.
Spread out the 1.5-cm-thick layer on silicone sheet.
Leave to set in freezer for a few hours. CONFECTIONER’S CREAM
100 g sugar Mix together.
FINISHING AND SERVING 80 g egg yolks
Sprinkle a mix of 1/3 dextrose, 1/3 glucose powder and 1/3 potato starch on the 100 g eggs
marshmallows. Cut into desired size and roll through the icing mixture again. 50 g corn starch
500 g milk Bring to a boil and pour over egg mixture.
Put back on the heat and cook into a thick cream under
continuous stirring. Remove from heat.
Fill smooth-nozzled (diameter 6 mm) piping bag with
cream. Cut small hole in bottom of choux pastry with knife
or nozzle.
Pipe in cream and clean choux bottom.

86
Brownie
Ingredients Preparation
95 g dark chocolate Callebaut® 70-30-38 Melt together to 45°C.
170 g butter
205 g sugar Beat together until mixture becomes pale.
135 g eggs Add chocolate mixture and fold in.
85 g flour Fold in.
75 g dark chocolate chunks Callebaut® CHD-CU-20V115N Fold in with a spatula.
Spread out on a baking tray of (min. 1 cm thick).
Bake for 12-15 minutes at 180°C.
Leave to cool and cut in pieces.

Dark chocolate mousse

Ingredients Preparation
189 g milk Mix and heat to 80°C.
23 g glucose
235 g dark chocolate Callebaut® 811 Pour milk mixture over chocolate and emulsify with hand
mixer. Leave to cool to 35-40°C.
303 g whipped cream Fold in with spatula.
Leave to rest overnight.
Fill star-nozzled piping bag with mousse. Pipe in the Crunchy cocoa toast
shape of your choice on mini cups or plates.
Ingredients Preparation
Slices of wholegrain bread Toast the bread until golden brown.

Nut cream Creme dell’Artigiano Nociola N05-OH40 Spread Creme dell’Artigiano onto the warm toast
Roasted and broken cocoa nibs Callebaut® NIBS-S and sprinkle with cocoa nibs.

TIP:
Chocolate cups
are a delicious way
to present your sides
Explore all shapes and sizes
at www.callebaut.com

87
 INDULGE IN A CUP OF
FINEST BELGIAN
CHOCOLATE
The hot drinks category is changing. After the growing
interest in coffee, consumers also expect luxury in chocolate
drinks on the menu. They want to indulge in expertly crafted
chocolate drinks, made with the Belgian chocolate they love
so much. With over 100 years of dedication to bean roasting
and chocolate making, Callebaut now presents its delicious
drinking chocolates, easy to ser ve and made for added value
seeking bars and baristas.

GET INSPIR ED AT W W W.CA LLEBAUT.COM

NEW

#CHOCOLATEBARISTA