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Try Callebaut’s collection of chocolate Christmas recipes 

Developed as part of their latest multimedia culinary activity, Everyday Inspiration at Christmas, the recipes focus on maximising profit for operators with classic Christmas bakes that have been accentuated with chocolate. The chocolate elements in these recipes can be used in a variety of ways to premiumise a variety of baked goods.

Created by Callebaut’s Chocolate Academy, the recipes are centered around the much-loved five colours of Callebaut chocolate. They also feature Mona Lisa decorations, adding colour, flavour and textures, allowing operators to trade up consumers by dressing up classic treats, making them that much more festive.
The inspired new collection includes:
 
  • Indulgent Mini Chocolate Yule Logs. Individual desserts ideal for a Christmas-themed afternoon tea. 
  •  Gooey Centre Praline Mince Pies. Traditional mince pies that are elevated with praline and chocolate fillings using Callebaut 811 and Callebaut 823 chocolate callets.
  • Christmas Tree Brownies. Fun and traditional, these brownies sparkle with the addition of Mona Lisa decorations.
  • Gold Gingerbread Crowns. Individual cakes made with Callebaut Gold that can be served for any occasion. 
  • Seasonal Garland. Ideal for a larger Christmas gathering as it’s perfect for sharing. 
  • Winter Wonderland Cocktail. A festive and indulgent chocolate drink that can be made with or without alcohol.  
Click here to shop the range!

Christmas Tree Brownies


Ingredients
185g Callebaut 811 Dark Chocolate Callets       
185g Unsalted Butter
275g Sugar                                                         
3 Eggs
85g Plain Flour                                                   
40g Cocoa Powder
50g Callebaut 823 Milk Chocolate Callets        
50g Dried Cranberries 
1 Orange Zest
For the mousse 
300g Callebaut 823 Milk Chocolate                  
100g Whipping Cream
200g Semi whipped whipping cream
 
Method
  1. Melt together the chocolate and butter. Leave to cool.
  2. Whisk the sugar and eggs on a mixer until pale and fluffy. Add the cooled chocolate mix.
  3. Preheat the oven to 180°C.
  4. Sieve together the flour and cocoa powder 3 times. The fold into the mix.
  5. Add the chocolate Callets and fold through.
For the mousse
  1. Melt the chocolate and whipping cream together. Set aside to cool.
  2. Whip the cream until it is just holding its shape. When the chocolate-cream mix has cooled to 35c fold through one third of the whipped cream. Once mixed add another third and fold in and then add the remaining cream and fold through to create a smooth mousse.
 
 

Winter Wonderland Cocktail 


Ingredients 
25g 811 Dark Chocolate
25g Kahlua 
25g Baileys 
100g milk 
 
Method
  1. Melt the dark chocolate and milk together and mix to a smooth consistency. Set aside to cool.
  2. Pour the kahlua into the bottom of the glass
  3. Pour the baileys over the back of a tablespoon on top of the kahlua so that is forms a distinct layer
  4. Pour the chocolate milk over the back of a spoon on top of the baileys, to form another distinct layer. Decorate and serve.

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