Unbox Creativity.

CHOCOLATE
ON THE MENU
- VOLUME 2 -
RECIPE BOOKLET

NICOLAS DUTERTRE
Pastry chef at the Chocolate Academy™ Montreal
 Recipes created by
Nicolas Dutertre, pastry chef
at the Chocolate Academy™ Montreal.

Win the heart of your

customers with this variety
of comforting desserts. Ideal
basic recipes to incorporate
local seasonal ingredients of
your choice. They also offer
you gluten-free and single-
serve options. This brochure
is the ideal solution: simple
recipes to make, adaptable
E R T U D L S O AC I N
to all realities. Pastry chef at the Chocolate Academy™ Montreal.

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2 Chocolate on the menu #2 - Recipe Booklet Cacao Barry®

Recipes

1. Chocolate Verrine Duo - p.4

2. Chocolate Tart - p.6

3. Tripple Pavlova - p.8

4. Chocolate Bread Pudding - p.12

5. Flourless Chocolate Cake - p.14

6. Chocolate Choux - p.16

Nicolas Dutertre
Pastry chef at the Chocolate Academy™ Montreal. 3
 1.
Chocolate
Verrine Duo

4
Chocolate Verrine Duo

CHOCOLATE CRÉMEUX EXOTIC CONFIT RASPBERRY CONFIT

156 g Milk 3.25% Mix the sugar with 40 g Sugar

Cook all ingredients 23 g Sugar Mix.
156 g Cream 35% the pectin. Carefully 10 g NH pectin
at 85 °C to make 3 g NH pectin pour over the
56 g Egg yolk
a custard. Add the 136 g Frozen mango cold purees in the Combine all the
44 g Sugar gelatin mass. 66 g Glucose
puree saucepan. ingredients in a
17 g Gelatin mass 81 g Sugar
91 g Frozen passion saucepan.
fruit puree Boil for a minute and 390 g F
 rozen
150 g D
 ark Chocolate remove from heat. Bring to a boil while
raspberry puree
Couverture stirring with a whisk.
Extra-Bitter 10 g Gelatin mass
Pour the mixture over Add and let it cool
Guayaquil 64% 40 g Lemon juice Add.
the chocolate and 1 g Agar-Agar down.
50 g M
 ilk Chocolate emulsify.
Couverture
Refrigerate.
Lactée
Supérieure 38%

CHOCOLATE STREUSEL CHOCOLATE MOUSSE

139 g All-purpose flour 200 g C

 hocolate Heat the chocolate
35 g Cornstarch crémeux crémeux to 20 °C.
35 g E
 xtra Brute Sift.
cocoa powder Add the soft whipped
7 g Fine salt cream to the crémeux.
200 g Whipped cream Pour the mousse into
111 g A
 merican the verrines and let
Almond them cool.
Hazelnut Flour Add to the mixture.
174 g G
 olden brown
sugar

Mix with the butter

174 g Tempered butter
and cook at 160 °C.

ASSEMBLY
1. Pour 25 g of the chocolate crémeux into the bottom of a verrine and let it cool.

2. Once the mixture has cooled down, pour in 30 g of exotic confit or raspberry confit and add pieces of fresh mango (15 g of confit -15 g of mango).

3. Add the streusel which has been previously coated with crystallized dark chocolate to preserve its crispness.

4. Pour 25 g of chocolate mousse and let it cool again.

5. Finally, add the exotic confit or raspberry confit (25 g).

6. Decorate the top by piping creamy chocolate. Add Mona Lisa Crispearls™ and pieces of streusel.

Nicolas Dutertre
Pastry chef at the Chocolate Academy™ Montreal. 5
 2.
Chocolate Tart

6 Chocolate on the menu #2 - Recipe Booklet Cacao Barry®

Chocolate Tart

SWEET DOUGH CRISPY PRALINÉ CREAMY GANACHE

217 g All-purpose flour 30 g Anhydrous butter 158 g Cream 35%

Bring to boil.
22 g Cornstarch 7g M ilk Couverture 17 g Acacia honey
Melt together.
54 g A
 merican Chocolate
Sift.
Almond Almond Alunga™ 41% 117 g M ilk Couverture
flour Chocolate
Pour the mixture over
3 g Fine salt 120 g P raliné 50% Alunga™ 41%
the chocolate. Wait
hazelnuts 53 g D
 ark Chocolate
Add. two minutes and mix
Mix until you get a 120 g P
 ure paste Couverture
with the mixer.
136 g Icing sugar creamy mixture. 100% hazelnuts Extra-Bitter
136 g Butter Add to the previous Guayaquil 64%
mixture. 120 g P
 ailleté
Feuilletine™ Add. Add the butter
27 g Butter
Add and mix without 1 g Sea Salt and mix.
54 g Fresh eggs
making the dough
1 g Vanilla bean
elastic. Refrigerate.

ASSEMBLY
1. Line a 18 cm diameter tart ring with the sweet dough (2 mm thick).
2. Leave to rest for a few hours and bake at 160 °C for about 18-20 min.
3. Let it cool, then seal the shell with a thin layer of dark chocolate.
4. Spread the Crispy Praliné or the Pralin Feuilletine™ in the bottom of the tart (75 g).
5. Add 300 g of the ganache.

DECOR
1. Grate chocolate pistoles on top of the pie to cover it.
2. Place pieces of chocolate crumble on top.

TIPS
Cut the pie into equal slices and place them on plates. Serve them with vanilla ice cream, chocolate sauce and/or custard.
The best way of serving this pie is at room temperature, as the flavors will stand out even more.

Nicolas Dutertre
Pastry chef at the Chocolate Academy™ Montreal. 7
 3.
Tripple Pavlova

8 Chocolate on the menu #2 - Recipe Booklet Cacao Barry®

Tripple Pavlova (Gluten Free)

FRENCH MERINGUE SHELLS COCONUT AND ZÉPHYR™ 34% WHITE CHOCOLATE

WHIPPED CREAM
100 g Sugar
Whip the egg whites with the sugar.
100 g Egg whites 172 g Cream 35%
6 g Invert sugar Boil.
Sift and incorporate the icing sugar by hand. 6 g Glucose
Pipe the mixture in a silicone mould in the shape
100 g Icing sugar of a sphere 4-5 cm in diameter. 110 g W
 hite Chocolate
Add the gelatin to the mixture. Pour over the
Turn the filled mould over to create a cavity. Zéphyr™ 34%
chocolate and emulsify.
Bake for about 2 hours at 90 °C. 28 g Gelatin mass

100 g Coconut milk Add. Refrigerate for a minimum of 12 hours

50 g Malibu (alcohol) before use.

MILK CHOCOLATE ALUNGA™ 41% WHIPPED CREAM DARK CHOCOLATE MEXIQUE 66% WHIPPED CREAM

172 g Cream 35% 200 g Cream 35 %

6 g Invert sugar Boil. 20 g Invert sugar
Boil.
6 g Glucose 20 g Glucose
2 g Vanilla bean
299 g M
 ilk Chocolate Pour the mixture over the chocolate.
Couverture Wait 2 minutes and emulsify. 132 g D
 ark Pour the mixture over the chocolate.
Alunga™ 41% Slowly add the cream and mix with a mixer. Couverture Wait 2 minutes and emulsify.
Refrigerate for a minimum of 12 hours Chocolate Slowly add the cream and mix with a mixer.
522 g Cream 35%
before use. Mexique 66% Refrigerate for a minimum of 12 hours
468 g Cream 35% before use.

Nicolas Dutertre
Pastry chef at the Chocolate Academy™ Montreal. 9
 STRAWBERRY CONFIT PEAR CONFIT

6 g NH pectin 6 g NH pectin
Mix. Mix.
24 g Sugar 24 g Sugar

234 g F
 rozen strawberry 234 g F
 rozen pear
Mix the rest of the ingredients in a
puree puree Mix the rest of the ingredients in a saucepan.
saucepan.
40 g Glucose 40 g Glucose Bring to a boil.
Bring to a boil.
49 g Sugar 49 g Sugar

24 g Lemon juice Add. 24 g Lemon juice Add.

EXOTIC CONFIT

23 g Sugar
3 g NH pectin Mix the sugar with the pectin. Carefully
136 g Frozen mango pour over the cold purees in the saucepan.
puree
91 g Frozen passion fruit Boil for a minute and remove from heat.
puree

10 g G
 elatin mass
Add and let it cool down.
1 g Agar-Agar

10 Chocolate on the menu #2 - Recipe Booklet Cacao Barry®

 ASSEMBLY

STRAWBERRY AND COCONUT PAVLOVA

1. Dip the meringue shells in white chocolate Zéphyr 34%. Sprinkle them with grated coconut.
2. Fill up the cavities with the strawberry confit and fresh strawberry pieces (50 g of confit - 25 g of strawberry).
3. Whip the coconut cream and pipe a beautiful rosette on top.
4. Decorate with fresh strawberries and Mona Lisa decorations.

PEAR AND MILK CHOCOLATE PAVLOVA

1. Dip half of the meringue shells in milk chocolate Alunga™ 41%.
2. Fill up the cavities with the pear confit and fresh pear pieces (50 g of confit - 25 g of pears).
3. Whip the milk chocolate cream and pipe a beautiful rosette on top.
4. Decorate with fresh pears and Mona Lisa decorations.

MANGO AND DARK CHOCOLATE PAVLOVA

1. Dip the meringue shells in dark chocolate Mexique 66%. Sprinkle them with cocoa nibs.
2. Fill up the cavities with the exotic confit and fresh mango pieces (50 g of confit - 25 g of mangoes).
3. Whip the dark chocolate cream and pipe a beautiful rosette on top.
4. Decorate with fresh mangoes and Mona Lisa decorations.

Nicolas Dutertre
Pastry chef at the Chocolate Academy™ Montreal. 11
 4.
Chocolate
Bread Pudding

12 Chocolate on the menu #2 - Recipe Booklet Cacao Barry®

Chocolate Bread Pudding
BRIOCHE CHOCOLATE CREAM

125 g All-purpose flour 500 g Milk

Heat.
375 g Bread flour 125 g Sugar
350 g Fresh eggs
Knead for 5 minutes. 150 g D
 ark Chocolate
60 g Sugar
Couverture
7 g Organic dry yeast Pour over the chocolate and mix.
Extra-Bitter
12 g Fine salt Guayaquil 64%

300 g Tempered butter Add and mix. 75 g Eggs

40 g Egg yolks Add and mix again.
Knead until the dough forms a ball and stops sticking to the side 150 g Cream 35%
of the bowl. Let it rest for an hour at room temperature.
Punch down the dough and refrigerate until the next day.
Weigh 300 g of dough per pie pan (Diameter: 20 cm; Height: 3 cm)
and let it rise for 1 hour. Bake at 180 °C for 25 minutes.

CUSTARD SAUCE CRÈME CHANTILLY

154 g Milk 73 g Cream 35%

38 g Cream 35% Heat until boiling. 7 g Invert sugar
Boil.
19 g Invert sugar 7 g Glucose
1 g Vanilla bean
Pour the mixture over the egg yolks and cook
to 80/84 °C. 40 g W
 hite chocolate
38 g E
 gg yolks Pour the mixture over the chocolate and the
Zéphyr™ 34%
Use the sauce immediately or let it chill gelatin mass. Wait 2 minutes and emulsify.
10 g Gelatin mass
quickly and set aside.
Add and mix with a mixer.
73 g Cream 35% Refrigerate for a minimum of 12 hours
before use.

ASSEMBLY
1. Cut cubes of brioches of 2 cm X 2 cm.
2. Sprinkle the cubes with icing sugar and toast in the oven until golden brown. Let cool.
3. Pour the chocolate cream over 500 g of toasted brioche cubes and refrigerate for 24 hours.
4. The next day, drain the brioche and chocolate cream mixture.
5. Place 100 g of soaked brioche cubes in circles 2.5 cm high and 10 cm in diameter, previously buttered.
6. Bake at 130 °C for about 15 min until it has a crème brulée texture.
7. Place pieces of Extra-Bitter Guayaquil 64% dark chocolate pistoles on the bread pudding when it comes out of the oven.
8. Serve hot with custard and a quenelle of vanilla chantilly.

TIPS

It is possible to freeze your bread puddings and reheat them before serving.

Nicolas Dutertre
Pastry chef at the Chocolate Academy™ Montreal. 13
 5.
Flourless
Chocolate Cake

14 Chocolate on the menu #2 - Recipe Booklet Cacao Barry®

Flourless Chocolate Cake
FLOURLESS CHOCOLATE CAKE (230 G OF BATTER PER MOULD) COOKED GANACHE

135 g Cream 35% 250 g Cream 35%

55 g D
 ark Chocolate Make a ganache. 60 g Sugar Heat.
Couverture Ocoa 70% 1 Vanilla bean

155 g Sugar 150 g D

 ark Chocolate
Mix in a Robot Coupe for about 4 minutes.
135 g A
 merican Almond Couverture
Pour the ganache over the mixture and mix. Pour over the chocolate and mix.
Almond Flour Extra-Bitter
20 g Cornstarch Pour 230 g into a previously buttered mould. Guayaquil 64%
Bake at 160 °C for about 20 minutes.
2 g Baking powder Add to the previous mixture and mix again.
95 g Eggs When removing from the oven, flatten the
cake to obtain a flat surface. Set aside. Pour 150 g of the ganache over the flourless
75 g Milk
40 g Egg yolks chocolate cake.
50 g Eggs
Bake at 130 °C for about 20 min until having
2 g Fine salt
a crème brulée texture forms.
Let it cool and cut the cake.

GLUTEN FREE CHOCOLATE CRUMBLE CARAMELIZED ALMONDS

45 g E xtra Brute Boil the water and the sugar.

Cocoa Powder 100 g Whole
 white Pour the mixture over the almonds.
Mix all the ingredients together until
165 g Rice flour you get a crumble. almonds Leave them to infuse for 24 hours.
20 g Glutinous rice flour Freeze for 10 min. 100 g Water Strain and bake at 160 °C for 15-20 min
3 g Fleur de sel Bake at 180 °C for 12 min, stir 100 g Sugar to caramelize them.
195 g Sugar occasionally. Set aside.
195 g A  merican Almond Reserve.
Almond Flour
150 g Butter

ASSEMBLY
1. Cut the cake into pieces of 14 cm long by 2 cm wide.
2. Decorate with the gluten-free chocolate crumble and caramelized almonds.
3. Sprinkle with Extra Brute cocoa powder and icing sugar.

TIPS

Serve this dessert at room temperature

to better enjoy the soft texture.

Nicolas Dutertre
Pastry chef at the Chocolate Academy™ Montreal. 15
 6.
Chocolate
Choux

16 Chocolate on the menu #2 - Recipe Booklet Cacao Barry®

Chocolate Choux
CHOCOLATE CHOUX DOUGH CHOCOLATE CRISP CHOCOLATE CRÉMEUX
for the choux dough
208 g Milk 3.25% 156 g Milk 3.25%
4 g Sugar 156 g Cream 35% Cook like a crème
Boil. Mix the butter and
100 g Butter anglaise at 85 °C.
2g F ine salt sugar (without crea- 56 g Egg yolks
123 g Sugar
104 g Butter ming the mixture). 44 g Sugar Add the gelatin mass.
Remove the mixture Sift and add. 17 g Gelatin mass
25 g E
 xtra Brute 97 g A
 ll-purpose flour
from the heat and Mix to obtain a
Cocoa Powder  xtra Brute
27 g E 150 g D
 ark Chocolate
add the sifted cocoa homogeneous
83 g All-purpose flour Cocoa Powder Couverture Pour the mixture over
powder and flour. mixture.
Extra-Bitter the chocolate and
Cook until the dough forms a ball and stops Spread between two guitar sheets to a thickness Guayaquil 64% emulsify.
sticking to the side of the pan. of 2 cm. Freeze and cut out small circles to be
50 g M
 ilk Chocolate
placed on the dough. Refrigerate.
Transfer the dough to Couverture Lactée
187 g Fresh eggs a stand mixer and add Supérieure 38%
the eggs one by one.
Pipe the choux on a baking sheet. Place the crisp
on the top of each choux. Bake at 170 °C.

EXOTIC CONFIT SALTED CRUMBLE MILK CHOCOLATE ALUNGA™ 41%

WHIPPED CREAM
Mix the sugar with 160 g Cold butter Mix.
23 g Sugar the pectin. Carefully
200 g Demerera sugar 172 g Cream 35%
3 g NH pectin pour over the Spread it out on a
200 g All-purpose flour 6 g Invert sugar Boil.
136 g Frozen mango cold purees in the baking sheet and
puree saucepan. 5 g Maldon salt bake at 160 °C. 6 g Glucose
91 g Frozen passion
fruit puree Boil for a minute and Pour the mixture over
remove from heat. 299 g M
 ilk Chocolate the chocolate. Wait 2
Couverture minutes and emulsify.
10 g Gelatin mass Add and let it cool Alunga™ 41%
1 g Agar-Agar down. Slowly add the cream
522 g Cream 35% and mix with a mixer.

Refrigerate for a minimum of 12 hours before use.

ASSEMBLY
1. Cut the tops of the choux and put it aside.
2. Cut out the interior of the choux with a cutting shape of 3 cm diameter.
3. Garnish the bottom of the choux with the chocolate crémeux and the exotic confit.
4. Add pieces of the salted crumble coated with chocolate on the chocolate crémeux.
5. Pipe a rosette of whipped cream.
6. Decorate with mango pieces and Mona Lisa decorations.

Nicolas Dutertre
Pastry chef at the Chocolate Academy™ Montreal. 17
 PRODUCTS LIST
P RO D U C T DESCRIPTION P RO D U C T C O D E

CHD-N66MEX-CA-U73 - 6 X 1 KG
MEXIQUE 66% After a slightly sourish initial taste, this Mexico Origin
dark couverture chocolate with its high cocoa content CHD-N66MEX-CA-U75 - 4 X 2,5 KG
ORIGINE releases spicy and woody notes, with a hint of liquorice. NEW CODE :
CHD-N66MEX-2B-U75 - 4 X 2,5 KG

CHD-P64EBPU-2B-U77 - 4 X 5 KG
EXTRA-BITTER This bitter dark couverture chocolate with roasted notes
has a powerful cocoa flavour delicately lifted with a hint CHD-P64EBPU-804 - 1 X 20 KG
GUAYAQUIL 64% of coffee and chestnut.
CHD-P64EBPU-126 - 10 X 2,5 KG (BLOC)

CHD-N70OCOA-CA-U73 - 6 X 1 KG
A distinctive dark chocolate with good cocoa taste
OCOA™ 70% and a hint of acidity.
CHD-N70OCOA-CA-U77 - 4 X 5 KG
CHD-N70OCOA-804 - 1 X 20 KG

CHM-O38LSUP-CA-U77 - 4 X 5 KG
LACTÉE A full traceable and sustainable chocolate with a pure
CHM-O38LSUP-804 - 1 X 20 KG
SUPÉRIEURE 38% cocoa and intense milk taste.
CHM-O38LSUP-126 - 10 X 2.5 KG (BLOC)

CHM-Q41ALUN-CA-U73 - 6 X 1 KG
A slightly sweet milk chocolate with a dominant taste
ALUNGA™ 41% of cocoa and milk.
CHM-Q41ALUN-CA-U77 - 4 X 5 KG
CHM-Q41ALUN-804 - 1 X 20 KG

CHW-N34ZEPH-2B-U73 - 6 X 1 KG
This very fluid and less sweet white chocolate has a
ZÉPHYR™ 34% smooth texture and an intense whole milk taste.
CHW-N34ZEPH-CA-U77 - 4 X 5 KG
CHW-N34ZEPH-804 - 1 X 20 KG

A bright and intense red colour, this cocoa powder is

EXTRA BRUTE ideal for coating truffles or for an amber dusting.
DCP-22SP-760 - 6 X 1 KG

This silky smooth, 50% praline, contains only the finest

PRALINÉ 50% caramelised hazelnuts. Medium roasted for a rich
PRN-HA50CBY-T60 - 2 X 5 KG
HAZELNUTS flavour, and unique golden colour, it’s deliciously sweet,
convenient, and ideal for decoration.

100% fresh hazelnuts gently roasted to release their ex-

PURE PASTE ceptional flavour. With nothing but natural sweetness,
NPN-HA1BY-T60 - 2 X 5 KG
100% HAZELNUTS this subtly, gold tinted paste is ideal for your pastry and
confectionery creations.

PAILLETÉ Fragments of very thin pancakes for pralines,

BIG-PF-1BO-401 - 4 X 2,5 KG
FEUILLETINE™ bonbons and pastries

18
 16  mm ø

MARBLED BUTTERCURLIES DARK TAGLIATELLIS NEEDLES IVORY CURLED SHAVINGS

CHX-DE-20169-999 CHD-ND-20168-999 CHW-BS-90128-A99
200 pcs/uc | 4 uc/case 2 kg/case 5 lb/case | ø Diameter: 19 mm

NEW!
± 5 to 9 mm
DARK CHOCOLATE BLOSSOMS DARK CURLED SHAVINGS MILK CURLED SHAVINGS
CHD-BS-91004-A99 CHD-BS-90116-A99 CHM-BS-90135-A99
4 kg/uc | 6 uc/case 5 lb/case | ø Diameter: 24 mm 5 lb/case | ø Diameter: 19 mm
CHD-BS-91005-A03
12 kg/case

TECHNICAL DATA
Name Order code Description Packaging

CED-CC-D1CRISP-W97 Tiny, shiny pearls in dark chocolate with a 4 x 800 g

Dark Crispearls™
New : CHD-CC-CRISP-02B crunchy, toasted biscuit kernel. bag

CEM-CC-M1CRIE0-W97 Tiny, shiny pearls in milk chocolate 4 x 800 g

Milk Crispearls™
New : CHM-CC-CRISPE0-02B with a crunchy, toasted biscuit kernel. bag

CEW-CC-W1CRIE0-W97 Tiny, shiny pearls in white chocolate with a 4 x 800 g

White Crispearls™
New : CHW-CC-CRISPE0-02B crunchy, toasted biscuit kernel. bag

CEF-CC-CARAME0-W97 Tiny, shiny pearls in salted caramel 4 x 800 g

Salted Caramel Crispearls™
New : CHF-CC-CCRISE0-02B with a crunchy, toasted biscuit kernel. bag

Mixed mini dark, milk, and white chocolate

CEM-CC-MIMIXE0-999 4 x 425 g
Mini Mix Crispearls™ pearls with a crunchy, toasted biscuit
New : CHX-CC-MCRISE0-999 shaker
kernel.
 Unbox Creativity.

1 00
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AT U R E T
Because chefs and farmers are at the heart of the fight to ensure sustainable cocoa farming that respects
both the environment and individuals, we have decided that from now more than 1,000 of our chocolate
and cacao based products will support the Cocoa Horizons Foundation. A collective commitment that
makes a real difference in improving the lives of farmers, eradicating child labor and bringing us closer
each day to our goal of achieving a positive impact on deforestation and our carbon footprint by 2025.

FARMERS AND CHEFS, TOGETHER, WE LET NATURE THRIVE.

Learn more about all the results and initiatives on cacao-barry.com

@cacaobarryofficial

Chocolate Academy™ Center - Montreal

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