WFC - Inspiration - V4 16 07 - Screen Version

INSPIRATIONS
INSPIRATIONS
EVOCAO™ WHOLEFRUIT CHOCOLATE
RECIPES BY
CHOCOLATE ACADEMY™ CHEFS
EXPRESS YOUR
TRUE NATURE
TM
| Ramon | Megan
MORATÓ | Kohei OGATA BELL
| Philippe | Philippe
| Lauren V. HAAS VANCAYSEELE BERTRAND
| Russ | Francisco
THAYER | Julie SHARP MOREIRA
| SeungYun | Nicolas
LEE DUTERTRE | Kent MADSEN
| Philippe
MARAND | Enric MONZONIS | Alberto SIMIONATO
| Dimitri
FAYARD | Alan ESPINOZA | Martin DIEZ
CHOCOLATE AS NATURE INTENDED

REVEALED BY CHEFS
The expert chefs from our Chocolate Academy™ centers across the globe
and our Creative Director Ramon Morató share with you their creative recipes
inspired by Evocao™ WholeFruit Chocolate and their vision
of this revolutionary chocolate.
The recipes are organized by type of application so you can easily find inspiration.
It’s your turn to reveal what Nature intended.
INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES

04 | 11 INNOVATION
CONSUMERS TRENDS 06
WHOLEFRUIT CHOCOLATE 07
FROM 100% PURE CACAOFRUIT 08
EVOCAO™ WHOLEFRUIT
AGENDA
CHOCOLATE 09
EXPERTLY WORK WITH
WHOLEFRUIT CHOCOLATE 10
12 | 113 E
VOCAO™ WHOLEFRUIT
CHOCOLATE RECIPES BY
PASTRY 17
BAKERY & SNACKING 47
CONFECTIONERY 65
ICE CREAM & SORBET & DRINK 91
PLATED DESSERTS 105
114 | 115 HE PASTRY ALPHABET

T
X WHOLEFRUIT CHOCOLATE
WHAT IS THE PASTRY ALPHABET? 115
INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES

4
INNOVATION
5
CONSUMERS TRENDS
Today’s consumers, especially millennials and centennials,

express a hunger for a holistic life where taste and health go hand in hand.
They want a happy life supported by positive and inclusive values.

They want to live in symbiosis with the world around them.
They want to be able to fully enjoy all aspects of life,
while being health conscious and environmentally and ethically aware.
This redefines the whole meaning of indulgence.

We must collectively offer products that are tasty,
good for them, good for the planet and its people.
GOOD FOR ME
Natural
Clean Label
Plant-based
GOOD FOR THE PLANET

& PEOPLE
Sustainably & responsibly sourced
Improving farmers’ quality of life
Upcycled, less waste
6 INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | INNOVATION

DISCOVER WHOLEFRUIT
CHOCOLATE AS NATURE INTENDED
A uniquely pure expression of the cacaofruit, the new WHOLEFRUIT

chocolate provides chefs with the true essence of what Nature intended:
Made from 100% Zesty & Fruity 100% sustainably

pure cacaofruit taste like no other sourced
othing else added:
N Rediscover the natural Upcycled use of the
no refined sugars, freshness of the cacaofruit & improving
no lecithin, no vanilla. cacaofruit. farmers’ quality of life.
A chocolate like no other, to be treated expertly, as a delicate fresh fruit.
Find more information

in the Education booklet
INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | INNOVATION 7

FROM THE PURE
CACAOFRUIT TO YOU!
ONLY INGREDIENTS FROM THE PURE CACAOFRUIT
WholeFruit chocolate is entirely made from 100% pure cacaofruit.

NOTHING ELSE ADDED! No refined sugars, no vanilla, no lecithin.
MASS FROM THE

CACAOFRUIT BEANS
NATURAL SWEETNESS
WITH HIGHEST QUALITY
CACAOFRUIT PULP
100% sustainably sourced chocolate

Responsible and upcycled use of the cacaofruit and an additional
source of income for farmers.

PART OF OUR PURETÉ RANGE,
EVOCAO™ IS THE FIRST EXPRESSION OF WHOLEFRUIT
CHOCOLAT
TOUTFRUIT
WHOLEFRUIT
CHOCOLATE
PURETÉ
FRESH AND
FRUITY
BRIGHT
CITRUSY TASTE
BURST OF
TROPICAL PULP
FLAVOUR PROFILE
Evocao™, made from 100% pure
cacaofruit, provides a revolutionary
zesty and fruity taste experience.
Its bright citrusy tangy signature taste is complemented
by what marks Evocao™: a tropical fruitiness bursting
with fresh mango, lemon, mandarin, passion fruit and
cacaofruits pulp, an expression of Dominican Republic
and Ecuador cacoafruits.

GUIDELINES TO WORK
WITH WHOLEFRUIT,
A CHOCOLATE LIKE NO OTHER, TO BE TREATED EXPERTLY
AS A DELICATE FRESH FRUIT.
DARK CHOCOLATE
COUVERTURE
Made from 100% CacaoFruit
72% min cocoa solids
40% min cocoa butter content
22% sugars from cacaofruit
Fluidity:
Allergens: May contain Milk
Format: Pistoles™
HOW TO MELT AND STORE LIQUID

WHOLEFRUIT CHOCOLATE
THE WHOLEFRUIT Melting: it is crucial to use a heating
CHOCOLATE IS A UNIQUE cabinet set at max. 40°C(1).

CHOCOLATE THAT (1) Too hot or too humid working conditions might affect
the workability of the chocolate.
CONTAINS NATURALLY
OCCURRING SUGARS I n order to maintain the workability of the

OBTAINED FROM liquid chocolate the storage temperature

THE CACAOFRUIT. should never exceed 40°C(2).
(2) Indicated temperatures are for the chocolate.
Temperature settings may vary for each equipment.
Please, always check the real temperature of the chocolate.
I n case of thickening stirring can be

applied until the chocolate reaches its
original fluidity.

HOW TO TEMPER
THE WHOLEFRUIT CHOCOLATE
Please, refer to the WholeFruit tempering curve (see below)
and follow the recommendations for each case mentioned in order
to guarantee proper snap, shrinkage and gloss of the final product:
THE WHOLEFRUIT CHOCOLATE

TEMPERATURE SHOULD NEVER
EXCEED 40°C WHEN TEMPERING
Tempering on a worktop (marble):
melt the WholeFruit chocolate at 40°C,
follow the WholeFruit chocolate
tempering curve.
Tempering with Mycryo®:
add 1% of Mycryo® Cocoa Butter at
34-35°C and work at 30.5 - 32.0°C.
Tempering with Pistoles™:
add 15 - 18% of Pistoles™, mix and work
at 30.5 - 32.0°C.
Tempering in a microwave oven:
the chocolate temperature should not
exceed 40°C. Recommended: per 1 kg,
apply several cycles of 30 seconds each,
at max. 650W. Stir and measure
the temperature between cycles.

NEW MAX 40°C
MAX 104°F
WHOLEFRUIT CHOCOLATE
CRYSTALLIZATION CURVE
MELTING TEMPERING WORK
MAX
40°C
31-32°C
27°C
MAX
104°F 88-90°F 20°C
81°F
68°F

12
RECIPES BY
CHOCOLATE ACADEMY™
CHEFS
13
RECIPES BY
14
PASTRY ICE CREAM,
− GUAVA-PINK GRAPEFRUIT- SORBET & DRINK
ANGOSTURA BITTERS TARTLET 18
− EVOCAO™ ICE CREAM “PODWICHES” 92
− JAPOCAO EVOCAO™
& YUZU CHEESECAKE 22 − EVORANGE 96
− COCOA NUANCES 26 − EVOCAO™ TARO COCONUT DRINK 100
− EVOCAO™ WHOLEFRUIT CHOCOLATE
VEGAN DESSERT 30
− MUCÍLAG 34
& COCONUT IND. CAKE 38
− TEA & BISCUITS 42
PLATED DESSERTS
− MICTLÁN 106
− FRESH COCOA BEANS
BAKERY& SNACKING IN APPEARANCE 110
− CHOUQUETTE 100% 48
− THE E-SNACK 52
− EVOCAO™ PLANT BASED
FILLED SABLEE 56
− UPCYCLED CHOCOLATE MACARONS 60
CONFECTIONERY
GIN-ROSES (BONBON) 66
ENERGIZER BAR 70
− BONBON GIANDUIA 200% 74
− COCONUT (PANNING) 78
− PURE CACAO SNACKING BARS 82
LEAF TABLETTES 86
INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | BY THE CHOCOLATE ACADEMY™ CHEFS 15

16
Pastry
17
RAMON MORATÓ
Cacao Barry Creative Director, Spain
GUAVA-PINK
GRAPEFRUIT-ANGOSTURA
BITTERS TARTLET
18
This tartlet hides a combination that I had never used before and is
now one of my favourites. During the tests, my team and I saw that the
acidity of the pink grapefruit together with the guava worked very well
but it lacked some character, which is what the drops of Angostura®
bitter give us and which ends up creating an incredible pairing with the
chocolate. On the other hand, for this tartlet we developed a special
sablé pastry recipe using stone-ground wholemeal organic flour and
Evocao™ WholeFruit Chocolate.
@ramonmorato @cacaobarryofficial
Pastry

GUAVA-PINK GRAPEFRUIT-ANGOSTURA
BITTERS TARTLET
YIELD 6 UNITS MEASURING 10 CM IN DIAMETER
EVOCAO™ WHOLEFRUIT CHOCOLATE SABLE DOUGH

300 g Evocao™ WholeFruit Chocolate 1. Melt the chocolate at 40°C, allow to cool slightly and pour
400 g Chilled butter over the butter. Mix together.
670 g T80 wholemeal spelt flour 2. Use a spatula to mix together the flour, cocoa, icing sugar, salt
50 g Corn starch and diced butter until you have a sandy texture.
180 g Almond powder 3. Add the eggs and mix until combined.
70 g Extra Brute Cocoa Powder 4. Put in the fridge stretched and covered for about 24 hours.
300 g Icing sugar 5. Roll out the dough to a thickness of 2 mm and make tartlets
8 g Salt 10 cm in diameter and 2 cm high.
255 g Eggs 6. Rest for about 20 minutes and bake in the oven at 160°C.
Pastry
20 INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | BY THE CHOCOLATE ACADEMY™ CHEFS

CHOCOLATE AND COOKIE CRUNCH
250 g Evocao™ WholeFruit Chocolate 1. Melt the chocolate at around 40°C and mix with the oil.
50 g Neutral oil 2. Add the Pailleté feuilletine™ and use a spoon to make a layer
120 g Pailleté feuilletine™ on the bottom of the tartlets.
GUAVA AND PINK GRAPEFRUIT COMPOTE

270 g Guava puree 1. Heat the puree with the lime juice and add the sugar with the
30 g Lime juice pectin.
50 g Sugar 2. Bring to the boil and remove from the heat.
4 g Pectin NH 3. Add the previously hydrated gelatine leaves and lower the
2.5 g Gelatine leaves temperature to around 30°C.
175 g Pink grapefruit segments 4. Add the pink grapefruit segments, mix and pour onto the
10 Drops of Angostura bitters tartlet bases (around 115 g per tartlet).
EVOCAO™ WHOLEFRUIT CHOCOLATE WHIPPED GANACHE

178 g Single cream 35% fat #1 1. Make a ganache by heating the single cream #1, milk and
58 g Milk glucose syrup.
40 g Glucose syrup DE 38 2. Bring to the boil and add the gelatine.
4 g Gelatine leaves 3. Pour the liquid onto the selected chocolate and emulsify with
160 g Evocao™ WholeFruit Chocolate a stick blender.
422 g Single cream 35% fat #2 4. Add the cold single cream #2 and blend with the stick blender.
5. Chill quickly and refrigerate overnight.
6. Whip when required until you have an easy-to-spread texture.
GUAVA GELATINE
200 g Guava puree 1. Dissolve the gelatine leaves in the guava puree and spread out
3 g Gelatine leaves in a flat container at a thickness of 1 cm.
2. Put in the fridge.
PAINT FOR TARTLETS

90 g Egg yolks 1. Mix and apply a fine layer to the tartlets already cooked and
10 g Single cream cold using a spray gun.
20 g Sugar 2. Put in the oven at around 200°C for a couple of minutes to
20 g Water dry the paint.
3. Set aside.
OTHER
1 tbsp Evocao™ WholeFruit Chocolate 1. Temper the couverture and spread onto a guitar sheet in
a layer 1 mm thick, cut out discs 11 cm in diameter.
2. Once set, set aside and use for assembly.
ASSEMBLY
1. Whip the chocolate ganache and measure out into discs 10 cm in diameter
and 1 cm high. Put in the freezer.
2. Once frozen, remove from the moulds and place on a chocolate disc 11 cm
in diameter. Place another disc on top.
3. Freeze and once frozen, paint with a mixture of 70% dark couverture
chocolate and 30% cocoa butter to achieve a velvety effect.
4. Separately, once the cocoa tartlet base is filled with the cookie crunch,
fill with the chilled guava, grapefruit and bitters compote right to the edges.
5. Finally place the whipped ganache on top with the chocolate plaques, mark
a disc using a 10 cm hot ring and finish by decorating with grapefruit segments,
diced gelatine and fresh buds.

KOHEI OGATA
Head of Chocolate Academy™, Japan
JAPOCAO EVOCAO™
& YUZU CHEESECAKE
22
This JAPOCAO is the unbaked cheesecake made using Evocao™ Wholefruit
Chocolate that is popular in Japan pastry market. It is not a product of
the local area famous as the production center of Japanese YUZU, but it
is sustainable to deliver the nature of Japan made from Megacity capital
Tokyo. I focused on various activities. Then, for pairing with fermented
foods each other, the mellow aroma of Daiginyo sake obtained from rice
fermentation was added to the jelly. I think it’s a future-oriented pastry
that considers using cacao thoroughly.
@kohei_ogata_ @chocolateacademytky
Pastry

JAPOCAO
EVOCAO™ & YUZU CHEESECAKE
YIELD 2 PIECES
BISCUIT EVOCAO™ WHOLEFRUIT CHOCOLATE

315 g Evocao™ Wholefruit Chocolate 1. Mix the egg yolks with the T.P.T and the invert sugar. Place
(40°C melted) in the machine and whip to increase volume until obtaining
40 g Invert sugar a ribbon texture.
240 g T.P.T (Almond powder: Powder sugar=1:1) 2. Separately, whip the egg whites with the sugar until you
165 g Cake Flour get an airy meringue.
165 g Egg yolks 3. Melt the chocolate at about 40°C. Check that the whipped
240 g Egg whites yolk base has a temperature of about 26/28°C. If it is too
144 g Sugar
cold, it is necessary to heat the bottom of the container
with hot water. Add the melted chocolate to this base.
4. Then mix 1/3 of the meringue to the base of chocolate and
yolks until obtaining a smooth texture.
5. Add the flour, mixing carefully and finally mix all the rest of
the meringue.
6. Spread on a baking sheet and make sure it is 15 mm thick.
Pastry

CREMEUX EVOCAO™ & YUZU
200 g Evocao™ Wholefruit Chocolate 1. Heat the fresh cream with the sugar until boiling.
(40°C melted) 2. Pour over the egg yolks and reheat to 80/82°C.
45 g Cream 35% Fresh heavy cream 3. Strain and pour over the black coating, smooth with the
10 g Tokyo Yuzu fresh juice help of a blender.
60 g Egg yolks 4. Cool immediately to 5°C. Store in a refrigerator covered
35 g Sugar with a plastic film.
5. If it is very cold, it is advisable to warm it up a bit.
UNBAKED CHEESECAKE
220 g Cream 35% fresh heavy cream (whipped) 1. Melt the gelatin mixture in the microwave.
120 g Evocao™ Wholefruit Chocolate 2. Mix the mixture of cream cheese, sugar and gelatin.
(40°C melted) 3. Mix the whipped cream and the melted chocolate at 40°C
160 g Cream cheese (30°C warm up) making an emulsion like a ganache.
50 g Invert sugar 4. Finally mix the two elements carefully.
6 g Fresh Japanese Tokyo Yuzu Zest 5. Dosify the cheesecake in the silicone mould (Silikomart)
7 g Gelatin powder 200 Bloom in which we will have placed a layer of Evocao™ WholeFruit
(premixed with water)
Chocolate cake on the bottom.
56 g Water
DAIGINYO SAKE GELEE

125 g Daiginyo sake 1. Boiled sake and water and pre mixure sugar and agar agar.
65 g Sugar 2. Add shiso flavour oil.
40 g Agar agar 3. Into silicone mould,then onto cacao nibs.
300 g Water 4. Finally into fridge.
1 g Shiso oil
QS Roasted Cocoa Nibs
ASSEMBLY
1. Once the unbaked cheesecake has been dosed in
the silicone mold, give a final layer by dosing the
Evocao™ WholeFruit Chocolate and Yuzu cremeux.
2. Freeze and cover the base and sides with a layer
of Evocao™ WholeFruit Chocolate coating with
20% vegetable oil.
3. Top with the Daiginyo sake gelee.
4. Decorate the cake with yuzu zest, edible flowers
and gold leaf
25
FRANCISCO MOREIRA
Chocolate Academy™ Chef, Belgium
COCOA NUANCES
26
Cocoa Nuances results on the idea of representing all the fruity, fresh and
floral notes of the cacao together with the Evocao™ Wholefruit Chocolate.
When we work with such a gift of nature, it makes sense to respect it
and keep it as pure as possible - inside and outside - but still indulgent
and delicious.
@moreirafrancisco @chocolateacademybelgium
Pastry

COCOA NUANCES
YIELD 4 UNITS
EVOCAO™ WHOLEFRUIT CHOCOLATE BISCUIT FINANCIER

40 g Butter 82% fat 1. Bring the butter to the stove until obtaining beurre noisette.
50 g Almond powder 2. Let it cool down slightly.
90 g Icing sugar 3. Sieve the icing sugar and the flour and mix it with the almond
25 g Plain flour powder.
20 g Rosemary honey 4. Add the honey and the egg whites and mix until a paste.
100 g Egg whites 5. Melt the chocolate and mix it with the butter.
55 g Evocao™ Wholefruit Chocolate 6. Mix a part of the dough with the chocolate and then mix it all
together.
7. Pipe 85 g of dough in each insert mould and bake it at 180°C
for 10/12 minutes.
8. Let it cool and keep aside.
COCOA NIBS CRUMBLE

60 g Butter 82% fat - cold and in cubes 1. Mix all the ingredients until obtaining a sandy texture.
60 g Light brown sugar 2. Take this mixture to the freezer.
72 g Almond powder 3. Once frozen, bake it at 165°C for about 15 minutes, mixing
72 g Plain flour every 4 to 5 minutes.
1 g Sea salt
35 g Cocoa nibs
Pastry

EVOCAO™ WHOLEFRUIT CHOCOLATE NIBS CRUNCH
80 g Evocao™ Wholefruit Chocolate 1. Mix the melted chocolate with the almond paste.
25 g Pure almond paste 2. Add to the crumble and mix well until all the crumble is
300 g Cocoa nibs crumble covered in this mixture.
3. Place 100 g of this preparation on the insert moulds and press
the financier on top.
4. Freeze.
MANGO AROMATIC COMPOTE

155 g Cacao pulp 1. In a pan, bring to a simmer the cacao pulp, the mango puree,
77 g Mango puree the lemon juice and the water.
39 g Lemon juice 2. Take it out of the stove and add the camomile and the crushed
54 g Water coriander seeds.
5 g Camomile dried flowers 3. Cover in plastic wrap and let it infuse until cold.
2 g Coriander seeds 4. Mix the sugar with the pectin.
23 g Glucose syrup DE40 5. Sieve the infusion and add the glucose syrup, the sugar with
27 g Sugar pectin and the fresh mango cubes.
4 g NH pectin 6. Bring it to a boil and add the minced lemon balm leaves.
135 g Fresh mango cubes 7. Place 125 g per insert and freeze.
1 Lemon balm leaves
COCOA PULP MOUSSE

110 g Cocoa pulp 1. Warm the cocoa pulp with the inverted sugar and the sugar
16 g Inverted sugar until 45°C.
20 g Sugar 2. Dissolve the gelatin on this mixture.
16 g Gelatin mass 3. Melt the cocoa butter until 35°C.
35 g Cocoa butter 4. Pour the pulp on top of the cocoa butter and emulsify with a
152 g Semi-whipped cream handblender.
5. Once this mixture reaches 28°C, pour it onto the semi-
whipped cream while mixing very gently.
6. Keep aside.
EVOCAO™ WHOLEFRUIT CHOCOLATE MOUSSE

55 g Whole milk 1. Warm the milk, cream and inverted sugar to 40°C.
55 g Cream 35% fat 2. Melt the chocolate to 35°C.
11 g Inverted sugar 3. Pour the milk mixture onto the chocolate and emulsify with a
120 g Evocao™ Wholefruit Chocolate handblender.
210 g Semi-whipped cream 4. Once this mixture reaches 40°C, fold gently the semi-whipped
cream.
5. Keep aside.
ASSEMBLY
1. Place 70 g of cacao pulp mousse on the mould.
2. Pipe 100 g of Evocao™ Wholefruit Chocolate mousse on top, in a random way.
3. With a spatula, cover all the sides of the mould.
4. Place the frozen mango compote and press.
5. With a spatula, make sure all the mango compote is covered by the mix of
the 2 mousses.
6. Place the crumble + financier on top, making sure the crumble side stays up.
7. Freeze.
8. Once frozen, spray the cake with a mix of 60/40 ratio between
Evocao™ Wholefruit Chocolate and cocoa butter at 45°C.
Note: for the assembly, it is very important that both the cacao pulp mousse
and the Evocao™ Wholefruit Chocolate mousse are freshly made, to achieve
the desired marbled effect.
29
PHILIPPE BERTRAND
Meilleur Ouvrier de France Chocolatier
Director of Chocolate Academy™ France
CHOCOLATE
VEGAN DESSERT
30
Evocao™ Wholefruit Chocolate is the first chocolate entirely made from
100% pure cacaofruit so it doesn’t get any purer than that. I looked for
plant based ingredients to continue this story after mixing Evocao™
Wholefruit Chocolate with other ingredients. I selected for my recipe:
soya milk, vegan egg whites like Yumgo, unrefined cane sugar, banana
for the richness of its fibres to get closer to what seems to me to be a
real turning point in the history of cocoa and chocolate represented by
Evocao™ Wholefruit Chocolate.
@chef_philippe_bertrand @chocolateacademyparis
Pastry

VEGAN DESSERT
YIELD 4 UNITS - 14 CM
EVOCAO™ WHOLEFRUIT CHOCOLAT BROWNIE BISCUIT

220 g Evocao™ WholeFruit Chocolate 1. Melt the Evocao™ Wholefruit Chocolate dark couverture
50 g Mango puree chocolate with the mango puree and the plant-based milk.
160 g Plant-based milk (soya) 2. Separately, combine the sugar, corn starch, ground
90 g Unrefined cane sugar almonds, cocoa powder and table salt.
55 g Corn starch 3. Mix the dry ingredients into the chocolate mixture.
10 g Fine ground almonds 4. Pour 200 g of biscuit mixture into 14 cm circles.
10 g Extra Brute cocoa powder 5. Bake for 12 minutes at 180°C.
2 g Salt
6. Put to one side.
100% ALMOND CRISP

200 g 100% pure almond paste 1. Combine all the ingredients.
30 g Evocao™ WholeFruit Chocolate 2. Store at room temperature for assembly.
20 g Finely blended cocoa nibs
20 g Roasted chopped almonds
Pastry

FRESH MANGO COMPOTE
200 g Mango puree 1. Heat the mango puree to 40°C.
400 g Fresh mango pieces 2. Add the fresh mango, cane sugar and pectin.
25 g Unrefined cane sugar 3. Bring to the boil.
5 g NH pectin 4. Refrigerate for assembly.

80 g Plant-based margarine 1. Melt the margarine and couverture chocolate together.
330 g Evocao™ WholeFruit Chocolate 2. Add the banana puree.
40 g Banana puree 3. Whisk together the vegan egg whites and the cane sugar.
360 g Vegan egg whites (Yumgo) 4. Add ¼ of the whisked egg whites to the first mixture, whisk
80 g Unrefined cane sugar in then pour in the rest of the egg whites. Fold in gently.
Put to one side.
EVOCAO™ WHOLEFRUIT CHOCOLATE AND PASSION FRUIT ICING

560 g Water 1. Make a syrup with 300 g water, sugar and glucose syrup.
600 g Caster sugar 2. Pour over the passion fruit pulp.
600 g Glucose syrup 3. Pour the mixture over the Evocao™ Wholefruit Chocolate
4,000 g Passion fruit pulp dark couverture chocolate.
500 g Evocao™ WholeFruit Chocolate 4. Add the gelatine to the remaining water (260 g).
48 g Rehydrated 200 bloom vegan gelatine 5. Blend. Put to one side for 24 hours before use.
EXTRA BRUTE COCOA CRUMBLE

85 g Brown sugar 1. Combine the brown sugar with the margarine and the
45 g Plant-based margarine mashed banana.
40 g Mashed fresh banana 2. Add the ground almonds, cocoa powder and flour.
110 g Ground almonds 3. Refrigerate, then sieve.
55 g Extra Brute cocoa powder 4. Bake for 12/15 minutes at 160°C.
90 g T55 flour 5. Put to one side.
ASSEMBLY
1. Once the biscuit is cooked, put 60 g of pure almond crisp
on top.
2. Refrigerate until set, then pour on 130 g of mango compote.
3. Freeze until set.
4. Pipe 220 g Evocao™ Wholefruit Chocolate mousse in each
14 cm Silkomart mould, then add the filling.
5. Freeze.
6. At 28°C ice the dessert with Evocao™ WholeFruit
Chocolate icing.
7. Decorate with the cocoa crumble, roasted cocoa nibs and
roasted nuts.
8. For a velvet look, spray the still frozen dessert with a 50%
cocoa butter and 50% dark chocolate spray glaze.
9. Garnish with fresh edible flowers and chocolate decorations.
33
ENRIC MONZONIS
Chef Chocolate Academy™ Spain
MUCÍLAG
34
To make this cake I wanted to respect the concept of Evocao™ Wholefruit
Chocolate as much as possible. Since the mucilage is part of the elaboration of
this new chocolate, I wanted it to also be the main ingredient of this cake. That
the acidity and the fruit from the mucilage are part of the DNA of this chocolate,
inevitably creates a very good combination with the same product, but fresh. The
similar flavor that fresh mucilage has with lychee or custard apple has pushed me
to accompany this ingredient with rose and raspberry. A consolidated combination
in our patisserie that from my point of view helps to integrate this new chocolate
in a more easy way, and to perceive its special characteristics even more.
@enricmonzonis @chocolateacademybcn
Pastry

MUCÍLAG
YIELD 20 UNITS
EVOCAO™ WHOLEFRUIT CHOCOLATE & RASPBERRY GANACHE

280 g Raspberry puree 1. Place the couverture and the anhydrous butter in a
50 g Mineral water saucepan and melt at 45°C.
50 g Invert sugar 2. Heat the raspberry puree together with the mineral water,
50 g DE60 glucose syrup invert sugar and glucose syrup and pour over the previous
185 g Evocao™ WholeFruit Chocolate mixture little by little.
170 g Anhydrous butter 3. Emulsify properly with the help of a blender.
4. Pre-crystallise the ganache at 31°C and place in a piping
bag to fill the moulds.
Pastry

MUCILAGE AND ROSE COMPOTE
470 g Cocoa pulp puree 1. Mix the cocoa pulp puree with the rose water and lime juice
50 g Rose water and heat to 45°C.
80 g Sucrose 2. Add the previously mixed sucrose and pectin in the form
110 g Lime juice of a rain shower.
13 g Pectin NH 3. Bring the mixture to the boil and remove from the heat.
300 g Canned lychee, chopped 4. Cool the mixture to about 30°C and mix with the chopped
lychee.
5. Pour into a piping bag to fill the moulds.
MUCILAGE MOUSSE
500 g Cocoa pulp puree 1. Texturise the mucilage puree with the xanthan with
1.5 g Xanthan the help of a blender and strain.
250 g French Meringue 2x3 2. Heat the puree to about 35°C and dissolve the previously
250 g Semi-whipped cream hydrated gelatine leaves in it.
14 g Gelatine leaves 3. Mix this with the meringue and then with the semi
whipped cream.
4. Pour into a piping bag and fill the moulds.
WHITE CHOCOLATE COATING

650 g Zéphyr 34% White chocolate 1. Melt the two ingredients at 45°C and mix.
350 g Cocoa Butter
WHITE GLAZING
270 g Mineral water 1. Heat the water to 40°C and bring the sucrose and glucose
250 g Sucrose to the boil.
350 g DE40 glucose syrup 2. Add the previously hydrated gelatine and mix.
200 g Condensed milk 3. Pour over the chocolate and condensed milk and emulsify
18 g Gelatine leaves properly with the help of a blender. Use at approximately
300 g Zéphyr 34% White chocolate 30-35°C for glazing.
ASSEMBLY
1. To make the inside of the cake, pour 12 g of ganache into the sphere moulds and freeze.
2. Then add 22 g of compote in the same sphere moulds on top of the ganache and freeze.
3. Then add 15 g of mousse in egg-shaped molds.
4. We will introduce the frozen interior previously made.
5. Pour a little more mousse until the egg mould is completely filled and freeze.
6. Once the cakes are unmolded and with the help of a knife we will cut a little the surface
to make a base where the cake can rest horizontally.
7. Then we prick them individually with a skewer and bathe them with the
white paint making a thin and homogeneous layer of chocolate.
8. Next and without stopping, we carry out the same process but bathing
it with the white glazing.
9. Remove excess glazing and skewer with your hands or a spatula
and leave ready for presentation.
10. Place the Evocao™ Wholefruit Chocolate plate
in the shape of a cocoa bean on top of the cake.
37
PHILIPPE MARAND
Technical Activity & Chocolate Academy™
Manager EEMEA
CHOCOLATE & COCONUT
IND. CAKE
38
The Evocao™ Wholefruit Chocolate strength is enhanced by the coconut
and its crunchy texture!
Thanks to Evocao™ Wholefruit Chocolate’s powerful and aromatic flavours,
the crunchy Evocao™ Wholefruit Chocolate layer in the middle of the
product delivers an extraordinary taste experience when paired with the
beautiful combination of coconut, White rum and vanilla.
@philippemarand @chocolateacademyathens
Pastry

& COCONUT IND. CAKE
COCOA BISCUIT (2 TRAYS 40X60 CM)

150 g Egg yolks 1. Whip egg yolks with sugar and add whole eggs, whip to
376 g Whole eggs obtain a ribbon stage.
300 g Sugar 2. Whip egg whites with sugar.
240 g Egg whites 3. Mix together the 2 elements.
120 g Sugar 4. And finally incorporate Extra Brute Cocoa Powder and
90 g Extra Brute Cocoa Powder flour already sieved.
90 g Flour
Spread 650 g on a silpan and bake at 180°C for 12 minutes.
Pastry

WHITE RUM PUNCH
82 g Water 1. Make the syrup.
185 g Caster sugar 2. Add the rum when cold.
45 g White rum 3. Soak the first biscuit with 80 g of rum punch
and 100 g for the second biscuit.
COCONUT CREMEUX
950 g Coconut puree 1. Boil together coconut puree and cream, and infuse
325 g Cream the vanilla bean.
20 g Vanilla bean 2. Hydrate the gelatine with cold water.
17.5 g Gelatine 3. Pour over sugar with grated coconut.
87.5 g Cold water for the gelatine 4. Add the rum when the mix is below 30°C.
375 g Grated coconut
250 g Sugar
100 g White Rum

280 g Sugar 1. Cook sugar and water at 118°C.
140 g Water 2. Incorporate to the egg yolks.
300 g Egg yolks 3. Whip this preparation till 40°C and mix together with
1,000 g Evocao™ WholeFruit Chocolate melted chocolate at 40°C.
1,800 g Soften whipped cream 35% 4. Finally, add the whipped cream.
EVOCAO™ WHOLEFRUIT CHOCOLATE SPRAY

100 g Evocao™ WholeFruit Chocolate 1. Melt both at 40°C.
100 g Cocoa butter 2. Spray at 40°C.
ASSEMBLY
In 40x60 cm and 4.5 cm high frame:
1. Coat the cocoa biscuit with “pâte à glacer“ on the crust side.
2. Put it in the frame, having the coated side below, on a cooking
paper and a tray.
3. Soak the biscuit with 80 g of White Rum Punch.
4. Add the coconut cremeux.
5. Add the second Cocoa Biscuit and soak it with 100 g of White
Rum Punch and add a first layer (1 cm) of Evocao™ WholeFruit
Chocolate mousse.
6. Add chocolate sticks and the second layer of chocolate
mousse and perfectly spread the surface.
7. Block in the blast freezer and spray at 40°C.
8. Cut for one portion 12x2.5 cm.
9. Decorate with coconut.
41
JULIE SHARP
Head of Chocolate Academy™ United Kingdom
TEA & BISCUITS
42
Tea and biscuits are a quintessential part of British culture and a key way
in which we socialise and connect. There is never a bad time of day to
enjoy a cup of tea. On average we drink around 165 million cups a day
with different teas to suit every occasion. One of my favourite varieties
is Earl Grey tea. This tea is often associated with luxury and the tradition
of afternoon tea. It is said that it was made for the 2nd Earl Grey who
was Prime Minister of the UK in 1830. Earl Grey tea is a black tea that is
scented with Bergamot oil giving the tea a beautiful citrus flavour that
pairs beautifully with the Evocao™ Wholefruit Chocolate.
@juleschoc @chocolateacademyuk
Pastry

TEA & BISCUITS
YIELD 16 UNITS
For this petit gateau I used the Earl Grey tea in my cream insert and served it
with a raspberry and basil compote. The complex flavour profiles in the Evocao™
Wholefruit Chocolate open up a world of exciting pairing combinations for you to
play with.
I have made this recipe plant based and gluten free but it is quite easy to replace the
plant based items with dairy products and it still delivers a beautiful eating experience.

280 g Oatmilk 1. Bring the oatmilk and vanilla to the boil.
18 g Cornflour 2. Mix the cornflour and caster sugar together.
18 g Sugar 3. Whisk into the oat milk then place on to the heat and bring
280 g Evocao™ WholeFruit Chocolate back to the boil to cook out.
335 g Vegan whipping cream 4. Gently melt the Evocao™ Wholefruit Chocolate to 40°C.
5 g Vanilla 5. Cool the oat milk to 80°C and then mix with the chocolate
and emulsify.
6. Allow the mix to cool to 35°C and then fold through
the whipped cream.
Pastry

VANILLA AND LEMON SHORTBREAD (GLUTEN FREE)
125 g Caster sugar 1. Place all the ingredients into a food mixer with a paddle
250 g Plant based butter attachment.
200 g Buckwheat flour 2. Mix until all the butter is mixed in and it has formed a
100 g Ground almond crumb texture.
1 g Lemon zest 3. Grease a 6 cm stainless steel ring and place 30 g of mix into it.
1 Vanilla pod 4. Gently press the mix to make it hold its shape.
5. Cook at 180°C for 15 minutes until golden brown.
EARL GREY CREAM

125 g Oat milk 1. Infuse the oat milk with the earl grey tea at 60°C for
125 g Plant based cream 10 minutes.
20 g Earl grey tea leaves 2. Strain the tea leaves out of the oat milk.
37 g Caster sugar 3. Reweigh and make up the missing amount of milk.
4.5 g Carrageenan Iota 4. Add in the plant cream.
1 Vanilla pod 5. Mix the Carrageenan Iota and sugar together and add it
25 g Bergamont oil drops to the liquid at 40°C.
6. Bring back to the boil.
7. Add in the Bergamont drops (to taste).
8. Pipe into silicon moulds and freeze.
CHOCOLATE PECTINE GLAZE

80 g water 1. Place the water, sugar 1 and plant milk together into
120 g Oil milk a saucepan and warm to 40°C.
95 g Caster sugar 1 2. Mix the caster sugar 2 with the pectin and then whisk into
24 g Caster sugar 2 the liquid above.
9.6 g Pectine NH 3. Bring to the boil and then stir in cocoa powder, bring back
30 g Extra Brute Cocoa Powder to the boil and cook out for 1 minute.
25 g Bergamont puree 4. Stir in the Bergamont puree and then bring back to the boil.
5. Allow to cool slightly 80°C and then glaze your frozen mousses.
DECORATION
1. Pre crystalise Evocao™ WholeFruit Chocolate.
2. Cut a piece of acetate 10 cm long by 12 cm wide.
3. Spread a thin layer of chocolate.
4. Allow to touch dry and then cut into 2 cm oblongs and then score
across diagonally to make a triangle.
5. Wrap around a rolling pin or insert into a tube to allow the chocolate
to set and hold is shape.
ASSEMBLY
1. Make the chocolate mousse.
2. 3/4 fill the mould with chocolate mousse and
then add in the frozen Earl grey cream.
3. Freeze.
4. Demould the mousse and glaze.
5. Place onto the biscuit base.
6. Garnish.
45
46
BAKERY
& SNACKING
47
RAMON MORATÓ
CHOUQUETTE 100%
48
My team and I have designed a classic but individually sized Chouquette in a
version with Evocao™ WholeFruit Chocolate with strawberries, raspberries
and rose petals.
Inspired by the fact that all the ingredients used to make the chocolate
come from the fresh cocoa fruit, we have created a 100% chocolate label.
BAKERY & SNACKING

CHOUQUETTE 100%
YIELD APPROX. 20 UNITS
COCOA ECLAIR DOUGH

500 g Milk 1. Bring the milk, salt, sugar and butter to a simmer.
10 g Sugar 2. Add the flour, previously sieved with the cocoa powder,
6 g Salt and blanch for a few minutes.
250 g Butter 3. Place in the beating machine and gradually incorporate
200 g plain flour the eggs until you have a texture forming loops.
60 g Plein Arôme cocoa powder 4. Measure out the dough into half-bowl silicone moulds 6 cm
500 g Pasteurised eggs (approx.) in diameter and freeze.
1 tbsp Cocoa crumble 5. Remove the bowls from the moulds and place on oven trays,
1 tbsp Cocoa Nibs cover with pieces of cocoa crumble on top and the cocoa nibs.
6. Bake at 170°C, with the steamer closed for the first
15 minutes.
7. Open the steamer and maintain the same temperature until
cooking is finished.
BAKERY & SNACKING

COCOA CRUMBLE
400 g Demerara sugar 1. Put all the ingredients in the machine, add the chilled,
320 g Butter diced butter and work it until you get a grainy dough.
370 g Wholemeal spelt flour T80 2. Spread out on oven trays and bake at approximately
70 g Extra Brute cocoa powder 160°C.
8 g Fine salt
EVOCAO™ WHOLEFRUIT CHOCOLATE GANACHE

178 g Single cream 35% fat #1 1. Make a ganache by heating the single cream #1, milk and
58 g Milk glucose syrup.
40 g Glucose syrup DE 38 2. Bring to the boil and add the gelatine.
4 g Gelatine leaves 3. Pour the liquid onto the selected chocolate and emulsify
160 g Evocao™ WholeFruit Chocolate with a stick blender.
422 g Single cream 35% fat #2 4. Add the cold single cream #2 and blend with the stick blender.
5. Chill quickly and refrigerate overnight.
6. Whip when required until you have an easy-to-spread texture.
STRAWBERRY, RASPBERRY AND ROSE COMPOTE

800 g Whole strawberries 1. Shred the strawberries and raspberries and add the rose petals.
200 g Whole raspberries 2. Set aside for an hour to hydrate the rose petals.
10 g Rose petals 3. Heat the mixture and add the sugar with the pectin,
250 g Sugar the glucose syrup and the lemon juice.
8 g Pectin NH 4. Boil for a few minutes and set aside.
50 g Glucose syrup DE 44
50 g Lemon juice
MODELLING DOUGH
60 g Sugar 1. Heat the sugar and water with the glucose syrup.
60 g Water 2. Bring to the boil and pour over the melted chocolate and
210 g Glucose syrup DE 44 anhydrous butter.
625 g Excellence 55% dark chocolate 3. Mix and set aside for a few hours covered with plastic wrap.
couverture Pureté 4. Work the dough and optionally add powdered sugar until you get
45 g Anhydrous butter the right texture depending on the type of decoration required.
1 tbsp Icing sugar
OTHER
1 tbsp Evocao™ WholeFruit Chocolate 1. Pre-crystallize the couverture and spread on a guitar sheet,
1 tbsp Cocoa butter make the chocolate labels for the base of the chouquettes
1 tbsp Natural red dye using a template.
2. Once set, freeze and spray with the gun to achieve
a velvety finish, use a mixture of WholeFruit Chocolate
and 30% cocoa butter.
3. Paint a red border on the bottom of the label using a mixture
of natural red dye and cocoa butter.
ASSEMBLY
1. Measure out the chocolate ganache inside the chouquettes
and then inject the strawberry and raspberry compote.
2. Paint with a mixture of 70% couverture and 30% cocoa
butter and put a little pearl sugar on the chouquettes.
3. Lastly place them on top of the chocolate base in the form
of a label and finish with a plastic chocolate string to imitate
the string on the label.
51
MARTIN DIEZ
Director, Chef Services Americas
THE E-SNACK
52
The inspiration of the snack came directly from the unique taste profile of
Evocao™ WholeFruit Chocolate. I created a healthy snack, full of seed nuts and
fruits. My idea was to stay inspired by the quality of the ingredients and their taste
but also to surprise. The snack is round, surronded by a raspberry pâte de fruit.
The beauty of all the ingredients binded together speaks for itself, the pâte de
fruit is bringing color and transparency. Evocao™ WholeFruit Chocolate is really
a taste exhauster here, increasing the degustation experience by supporting
a long lasting tasting
@chefmartindiez @chicagochocolateacademy
BAKERY & SNACKING

THE E-SNACK
YIELD 40 SNACKS
The binding agent needs to be added around 55°C to prevent the complete melting
of Evocao™ but to soften it in order to get a perfect homogeneous degustation.
BAKERY & SNACKING

RASPBERRY PÂTE DE FRUIT
140 g Raspberry puree 1. Combine the pectin and sugar (1).
3.50 g Yellow pectin 2. Warm up the puree at 40°C in a pan.
15 g Granulated sugar (1) 3. Add the pectin mixture to the puree and heat up at 80°C.
150 g Granulated sugar (2) 4. Add sugar (2) and the glucose syrup.
35 g Glucose syrup 5. Cook at 106°C.
2 g Citric Acid (1:1) 6. Pour in the citric acid.
7. Spread at 2 mm thick.
8. Let set and slice rectangular shape to be place around
the snack.
ENERGY SNACK
130 g Sunflower seed 1. Combine all the inclusion together in a bowl.
175 g Pumpkin seed 2. Heat up the binding agent (glucose syrup and honey)
25 g Puffed rice up to 50°C.
45 g Puffed quinoa 3. Pour on the inclusion and mix using the paddle attachement.
45 g Crispy waterproof raspberries 4. Roll the mixture out on a 1 cm thick frame.
65 g Dried Iyokan 5. Allow to dry for 24 h before cutting the shape.
45 g Soba-Cha 6. Cut 5,5 cm round shape.
200 g Cranberries
65 g Flax seed
40 g Evocao™ WholeFruit Chocolate
175 g Glucose syrup
55 g Honey
ASSEMBLY
1. Roll the pate de fruit around the cut round
energy bar shape.
2. Place the Evocao™ WholeFruit Chocolate
decoration.
3. Enjoy!
55
DIMITRI FAYARD
Lead Chef, Gourmet Brands USA,
World Pastry Champion 2008
EVOCAO™
PLANT BASED
FILLED SABLEE
56
I wanted to create a plant based filled sablee that is traditionally a very
indulgent treat. The idea is for the experience to be indulgent while being
health conscious.
@dimitrifayard @chicagochocolateacademy
BAKERY & SNACKING

EVOCAO™
PLANT BASED FILLED SABLEE
YIELD 30 PIECES
A small amount of ganache is needed on the sablee in order for the enrobing
to adhere. Omitting the ganache will cause the enrobing to peel off the sablee.
BAKERY & SNACKING

PLANT BASED SABLEE
227 g Pastry flour 1. Sift the dry ingredients together.
83 g American Almond hazelnut flour 2. Mix with a paddle attachment while adding the coconut oil
2 g Salt and water until the dough becomes uniform.
127 g Coconut oil 3. Roll to 3 mm between 2 sheets of parchment paper.
80 g Confectioners sugar 4. Cut 2 rectangles of 20 cm x 30 cm and place on a tray lined
67 g Water with a Silpain.
33 g Extra Brute cocoa powder 5. Bake at 160°C for 20 minutes.
EVOCAO™ HAZELNUT SPREAD

350 g American Almond whole hazelnuts 1. Roast the whole hazelnuts at 160°C for 20 minutes.
150 g Turbinado sugar 2. Caramelize the turbinado sugar to 185°C.
2 g Nielsen-Massey vanilla beans 3. Pour the caramel over the open vanilla beans and
3.85 g Fleur de sel fleur de sel.
85 g Coconut oil 4. Once cooled, process the caramel and hazelnuts through
128 g Evocao™ WholeFruit Chocolate a robocoupe.
5. Once you’ve reach the desired thickness, add the
tempered Evocao™ WholeFruit Chocolate and coconut oil.
6. Temper the spread to 28°C and cast over a sablee
in a 20 cm x 30 cm x 1.5 cm frame.
7. Top with the second sablee.
EVOCAO™ PLANT BASED GANACHE

87.5 g Hazelnut milk 1. Boil the hazelnut milk, glucose and inverted sugar.
28.8 g Glucose DE60 2. Cool down to 70°C.
28.8 g Inverted sugar 3. Slightly melt the Evocao™ WholeFruit Chocolate and
150 g Evocao™ WholeFruit Chocolate cocoa butter.
5 g Deodorized Cocoa Butter 4. Pour over the chocolate and cocoa butter, emulsify.
12.5 g Coconut oil 5. Add the butter and emulsify once more.
6. Spread over the sablee.
ASSEMBLY
1. Cut desired shapes.
2. Dip into tempered Evocao™ WholeFruit Chocolate.
3. Emboss with a cold stamp.
59
NICOLAS DUTERTRE
Chocolate Academy™ Chef, Canada
UPCYCLED CHOCOLATE
MACARONS
60
WholeFruit upcycles 25% more of the cacaofruit. In the recipe, I decide
to reuse unused macaron shells to optimize losses. With upcycled
macaron shells, you have no waste! Concerning the taste, I combine
bright & fruity notes from the Evocao™ WholeFruit Chocolate ganache
ganache with Earl grey tea jelly.
@chefdutertre @chocolateacademymontreal
BAKERY & SNACKING

UPCYCLED CHOCOLATE
MACARONS
By using upcycled macaron shells, you have no waste!

Let the upcycled shells dry correctly to obtain a very fine powder.
CHOCOLATE MACARON
125 g Confectioners sugar 1. Mix the almond flour, confectioners sugar and cocoa
125 g Almond flour powder into a food processor for 30 seconds.
50 g Fresh egg whites (1) 2. Paddle egg whites (1) with the dry ingredients until
125 g Granulated sugar the paste is homogenous.
30 g Water 3. Cook the water and sugar to 119°C.
50 g Fresh egg whites (2) 4. Pour the cooked sugar over the partially whip egg whites (2).
15 g Extra Brute cocoa powder 5. Whip and cool to 40°C.
6. Add half of the meringue to the paste and mix well.
7. Add the second part of the meringue.
8. Mix until you obtain a ribbon texture.
9. Transfer the batter into a piping bag with a 10 mm (0.4”) tip and
pipe 5 cm (2”) rounds into staggered rows on the teflon sheets.
BAKERY & SNACKING 10. Bake at 150°C for 11 minutes.

UPCYCLED MACARON SHELLS
400 g Macaron powder 1. Leave the unused shells from above to dry for 1 hour in
120 g Raw egg whites the oven at 100°C.
2. Blend the dry macarons in the food processor to obtain
a fine powder.
3. Mix the raw egg whites and the macarons powder together.
4. Spread the mixture into 5 cm diameter stencils.
5. Bake at 170°C for approximately 15 minutes.
6. Cool down before using.
EVOCAO™ WHOLEFRUIT CHOCOLATE GANACHE

430 g Heavy cream 35 % 1. Boil cream and glucose together.
50 g Glucose 2. Add butter when the cream reaches 60°C.
20 g Butter 3. Once the butter has melted pour onto the chocolate
190 g Evocao™ WholeFruit Chocolate and emulsify.
4. Let the ganache crystallize.
(Tip: It’s better to use this ganache at room temperature.)
EARL GREY TEA JELLY

200 g Water 1. Heat the water, lemon juice and dextrose.
50 g Lemon juice 2. Add the tea and let infuse for 4 minutes.
15 g Dextrose 3. Strain the infusion and reweigh to the initial weight
45 g Granulated sugar (250 g liquid).
30 g Corn starch 4. Add the sugar and cornstarch and cook until thickened.
15 g Earl grey tea 5. Pour into a 4 cm diameter half sphere mould (14 g each).
6. Freeze and unmould before using.
ASSEMBLY
1. Place a tip of ganache in the center of the shell.
2. Stick the earl grey jelly insert onto the chocolate
ganache.
3. Pipe 14 g of chocolate ganache onto the earl grey jelly.
4. Seal and place a cocoa pod decoration.
63
64
CONFECTIONERY
65
RAMON MORATÓ
CHOCOLATE GIN-ROSES
(BONBON)
66
Based on the pure lines of the two cocoa bean-shaped bonbon moulds
created by Andreu Carulla, My team and I wanted to be faithful to the purity
of the lines. In this first instance we have decided to present all bonbons
without decoration, colouring or visual effects.
The aromatic base of the gin built on juniper berries with resinous, terpenic
aromas, combined with the floral notes of rose water, combines perfectly with
the fruity zesty flavor of the new Evocao™ WholeFruit Chocolate.
CONFECTIONERY

GIN-ROSES (BONBON)
This range of chocolates aims to show off the potential of Evocao™ WholeFruit
Chocolate to be combined with fruits, spices, spirits, flowers, herbs, etc. A
range developed for chocolates with a stability of six to eight weeks under
optimal conditions.
BONBON CACAOFRUIT CONVEX
Designed by Andreu Carulla, a renowned Catalan

designer who has worked with major companies and
won several design awards. It’s a new perspective
on the CacaoFruit with clean lines for a clean
label, a playful proposition evoking: the Whole
Cacaofruit and also the Cacao beans. It allows
chefs to create different shapes - to showcase
what WholeFruit Chocolate evokes to them.
More information on the mould, please check
our website www.cacao-barry.com.
Ref: MLD-090648-M00
CONFECTIONERY

GIN AND ROSE GANACHE
90 g Water 1. Mix the water and rose water at 20°C with the milk protein,
70 g Rose water pass through the blender.
180 g Gin 43% Vol 2. Heat to about 30°C, dissolve the sugars and salt and add
7 g Milk protein the gin.
160 g Invert sugar (tremolina type) 3. Pour over the melted couverture at around 40°C and
190 g Glucose syrup DE 60 emulsify.
160 g Dextrose 4. Lastly add the melted milk fat and cocoa butter at about
3 g Salt
40°C.
570 g Evocao™ WholeFruit Chocolate
5. Emulsify correctly and pre-crystallize at 30/32°C.
200 g Lactée Barry 35% cocoa milk
335 g Deodorized anhydrous milk fat
40 g Cocoa butter
DARK CHOCOLATE COUVERTURE

500 g Evocao™ WholeFruit Chocolate 1. Melt and mix the two ingredients, set aside.
500 g Cocoa butter
OTHER
1 tbsp Evocao™ WholeFruit Chocolate
ASSEMBLY
1. Pre-crystallize the chocolate couverture and, with the help of a spray gun,
apply a light coat to the “Cacaofruit Convex-Evocao™” bonbon moulds.
2. Then pre-crystallize the Evocao™ WholeFruit Chocolate and line the
bonbon moulds.
3. Dose the truffle into the moulds when it is around 30/32°C.
4. Allow to crystallize for a few hours and cover the base with Evocao™
WholeFruit Chocolate
5. Remove from the moulds and store.
69
KENT MADSEN
Regional Technical Advisor, Scandinavia
CHOCOLATE
ENERGIZER BAR
70
With wholeFruit energy snack, it will give you a boost as the start of your
day and it will renew your energy in the middle of the day where you need
to be pulled up.
@kentcallebaut_nordic
CONFECTIONERY

ENERGIZER BAR
YIELD 60 UNITS
CONFECTIONERY

30 g Cranberries 1. Chop, cranberries, abricot, almond
100 g Abricot dryed 2. Then mix with coconut, oat flakes, pumpkin seed and
165 g Grated coconut cocoa nibs.
110 g Oat flakes 3. Heat up the cabosse fruit concentrate to 30°C.
110 g Almonds 4. Melt Evocao™ Wholefruit Chocolate to 40°C.
30 g Pumpkin seeds 5. Mix cabosse fruit concentrate and Evocao™ Wholefruit
15 g Roasted cocoa nibs Chocolate together.
220 g Evocao™ Wholefruit Chocolate
6. Add to the dry mixture and framed it in a ganache
220 g Cabosse fruit concentrate
frame (1 cm hight).
7. Leave for 24 hours and then enrobe ore cut
in suiteable snacks.
73
ALBERTO SIMIONATO
Head of Chocolate Academy™, Italy
BONBON GIANDUIA
200%
74
Typical Italian confectionery product is gianduia, a recipe composed of cocoa
mass, sugar, and hazelnut paste or in a simplest way dark chocolate and
hazelnut paste. There is also a milk version: milk chocolate and hazelnut paste.
I was inspired by this product to create the Gianduia of the future.
I mixed Evocao™ WholeFruit Chocolate and hazelnut paste for the
gianduiotto. 200% because we only use 100% hazelnut and 100% Cacao
as ingredients so 100 + 100 = 200.
@albertosimionato @chocolateacademymilano
CONFECTIONERY

BONBON GIANDUIA 200%
YIELD 100 BONBONS - 5 G EACH
Mini-Bonbon Cocoa Pod (Ref: MLD-090569-M00).
CONFECTIONERY

CHOCOLATE FOR SPRAYNG
150 g Evocao™ WholeFruit Chocolate 1. Melt Evocao™ WholeFruit Chocolate with Cocoa Butter
100 g Cocoa Butter at 45°C.
2. Temper the mixture at 31°C.
3. Spraying the mixture on the mini cabosse bonbon mould.
4. Let crystalize at 18°C for a few hours.
5. Create a shell with tempered Evocao™ WholeFruit
Chocolate.
GIANDUIA
196 g Evocao™ WholeFruit Chocolate 1. Melt the chocolate with the Pure Paste Hazelnut at 45°C.
84 g Pure Paste Hazelnut 2. Temper the mixture at 26°C and fill the shells.
3. Let crystalize at 16°C for 12 hours.
4. Cap the bon bon with tempered chocolate, let it crystalize
and remove from the mould.
77
PHILIPPE VANCAYSEELE
COCONUT
(PANNING)
78
Wanted to create a very soft and sweet center, which is not common for
panning applications. Combining bitterness & acidity with a sweet touch,
always a winner in your creations!
@chef_phil_vancayseele @chocolateacademymontreal
CONFECTIONERY

COCONUT
(PANNING)
YIELD 70 UNITS
When the chocolate is a bit softer, the cocoa powder will have a better grip for
the finishing process.
CONFECTIONERY

COCONUT PASTE
300 g Coconut puree 1. Warm the coconut puree and glucose.
50 g Glucose syrup 2. Dry mix the pectin with the sugar and add to
100 g Granulated sugar the previous mix.
5 g Yellow pectin 3. Cook at 104°C.
4. Leave to cool at room temperature, covered
with plastic foil.
ASSEMBLY
1. Pre-mould small half sphere moulds (20 mm diameter) with a thin layer of
crystallized Evocao™ WholeFruit chocolate.
2. Fill with the coconut paste and leave to harden at room temperature.
3. Close both sides with a very thin layer of crystallized white Zephyr™ chocolate and
stick both moulds together to obtain a round shape. Use some clips to hold the
moulds together nicely.
4. Leave to harden in the fridge at 10°C.
5. Unmould and proceed to the panning process, adding melted Evocao™ WholeFruit
chocolate (38°C) and blowing cold air (10°C).
6. Repeat this process until obtaining the desired thickness (usually 1-1.5 times the
weight of the filling).
7. Blow some luke warm air (+/-30°C) during the panning process to obtain a
smoother surface.
8. Sprinkle with a thin layer of Extra Brute cocoa powder at the end of the panning
process, while the chocolate remains softer.
9. Run the panning machine until suitable finished look.
81
LAUREN V. HAAS
Lead Chef, Gourmet North America
PURE CACAO
SNACKING BARS
82
I wanted to create a sharable snacking bar that evokes the birthplace of
cacao, the plantation. The taste focuses on bringing the pure essence and
aroma of cacao to the forefront, without additional flavors which may
distract from the unique fresh taste of Evocao™ WholeFruit Chocolate.
The ganache is balanced with a hint of sea salt, and utilizes a caramelized
cacao nib sablée layer for texture and to reinforce the pure taste of cacao
in the ganache.
@laurenvhaas @chicagochocolateacademy
CONFECTIONERY

PURE CACAO SNACKING BARS
YIELD 6 CACAO POD SNACKING BARS
EVOCAO™ WHOLE FRUIT CHOCOLATE GANACHE

135 g Turbinado sugar 1. Scald the cream.
30 g Water 2. Place the water in a saucepan, then sprinkle in the sugar.
330 g Heavy cream, 34% 3. Cook the sugar and water until the edges just start to
52 g Isigny butter, 82% butterfat caramelize.
3 g Fine sea salt 4. Deglaze slowly with the warm cream, then add the butter
240 g Evocao™ WholeFruit Chocolate and salt.
5. Pour over the chocolate, then emulsify well with a hand
blender.
6. Allow to cool to 27-29°C prior to filling snack bars.
CONFECTIONERY

COCOA SABLÉE
120 g Isigny butter, 82% butterfat 1. Combine the butter and powdered sugar and mix on low
80 g Powdered sugar speed until combined. (do not incorporate air.)
2 g Fine sea salt 2. Add the eggs and sea salt and mix to combine.
40 g Whole eggs 3. Sift together the cocoa powder, flour, and almond flour.
30 g Plein arôme cocoa powder 4. Add to creamed ingredients and mix just until combined.
170 g All purpose flour 5. Roll to 2 mm thickness, and bake at 160°C / 320°F until set
30 g American almond, almond flour and crispy.
6. Once cool, crush to very small pieces and reserve for
crunch.
CACAO SABLÉE CRUNCH

100 g Crushed sablée 1. Combine the sablée, cocoa nibs, coconut sugar and sea salt.
90 g Roasted cocoa Nibs, caramelized 2. Melt the Evocao™ WholeFruit Chocolate to 35°C.
40 g Coconut sugar 3. Combine with the soft butter to form a paste.
2.8 g Fine sea salt 4. Combine the paste with the dry ingredients.
80 g Soft butter, 82% butterfat 5. Roll out between pieces of acetate to 4 mm thickness.
95 g Evocao™ WholeFruit Chocolate 6. Chill, then using a template, cut out bases for each tablet.
7. Reserve chilled for easier handling during assembly.
ASSEMBLY
1. Cast the cacao pods moulds in tempered Evocao™ WholeFruit Chocolate.
2. Fill 3/4 full with Evocao™ WholeFruit Chocolate ganache.
3. Place the Cacao Sablée Crunch disk onto the top of the ganache, pressing
lightly until even.
4. Allow ganache to crystallize, then cap with tempered Evocao™ WholeFruit
Chocolate.
5. Allow to fully crystallize before unmolding.
6. Texturize the bars according to preference with tempered Evocao™
WholeFruit Chocolate.
7. Spray with tempered cocoa butter.
85
DIMITRI FAYARD
Lead Chef, Gourmet Brands USA,
World Pastry Champion 2008
CHOCOLATE
LEAF TABLETTES
86
I wanted to work on a cacao tree leaf shape that would remind me of nature
and the origin of Evocao™ WholeFruit Chocolate. Banana pairs really well
with Evocao™ WholeFruit Chocolate while the passion fruit enhances
the natural Evocao™ WholeFruit Chocolate acidity.
@dimitrifayard @chicagochocolateacademy
CONFECTIONERY

LEAF TABLETTES
YIELD 6 CUSTOM MOLDS
I recommend filling the tablettes no more than a 1/3 with the exotic caramel in
order to not overpower the Evocao™ WholeFruit Chocolate but to complement it.
CONFECTIONERY

EXOTIC FRUIT CARAMEL
100 g Sugar 1. Boil the cream, mango puree, passion fruit puree, salt and
100 g Isomalt vanilla beans.
30 g Cream 2. Caramelize the sugar and isomalt to 185°C.
1 g Salt 3. Deglaze with the hot liquids.
1 g Nielsen-Massey vanilla beans 4. Cook to 103°C.
35 g Evocao™ WholeFruit Chocolate 5. Pour over the Evocao™ WholeFruit Chocolate, emulsify
20 g Mango puree and cool to 40°C.
90 g Passion fruit puree
6. At 40°C, emulsify with the soft butter.
60 g Isigny butter
7. Cast at 28°C.
EVOCAO™ WHOLEFRUIT CHOCOLATE BANANA GANACHE

188 g Cream 1. Boil the cream, banana puree, glucose and inverted sugar.
100 g Banana puree 2. Cool down to 70°C.
72 g Milk 3. Slightly melt the Evocao™ WholeFruit Chocolate.
84 g Glucose DE60 4. Pour over the Evocao™ WholeFruit Chocolate, emulsify.
84 g Inverted sugar 5. Add the butter and emulsify once more.
226 g Evocao™ WholeFruit Chocolate 6. Cast at 28°C.
14 g Dry butter
ASSEMBLY
1. Spray the leaf mould with tempered green cocoa butter.
2. Add a layer of tempered yellow cocoa butter.
3. Repeat with a layer of tempered green cocoa butter.
4. Letting the cocoa butter crystallize between each layers.
5. Cast a shell of tempered Evocao™ WholeFruit Chocolate.
6. Fill a third of the way with the exotic caramel and let crystallize.
7. Fill to the top with the Evocao™ WholeFruit
Chocolate banana ganache and let crystallize.
8. Close the tablets.
89
90
ICE CREAM,
SORBET
& DRINK
91
RUSS THAYER
Chocolate Academy™ Lead Digital Chef
EVOCAO™
ICE CREAM
“PODWICHES”
92
I was inspired of course by the name wholefruit, and thus have re-created
the look of the cocoa pod. The coconut sorbet evokes the white color of
the pulp, and the apricot jelly help to evoke that fresh fruitness of the pulp.
Coconut is a rich fatty flavor which I find balances well the fruity acidity
of the chocolate.
@russ.thayer @chocolateacademymontreal
ICE CREAM, SORBET & DRINK

EVOCAO™
ICE CREAM “PODWICHES”
YIELD 12 UNITS
I used coconut oil in the dipping to add yet another coconut flavor, but also because
it makes for a softer glazing which is more appealing to eat at frozen temperatures.
COCOA JACONDE
200 g Egg 1. Mix the eggs with the almonds, icing sugar, and inverted
150 g Almond flour sugar. You can use a food processor if you like.
29 g Inverted sugar 2. Separately, beat the egg whites with the sugar.
57 g Icing sugar 3. Melt the butter and add a little bit of the initial batter to it.
143 g Egg whites Set aside to be incorporated later.
61 g Granulated sugar 4. Mix the two batters, always adding the egg mixture to the
25 g All-purpose flour whipped egg whites first. Add the dry ingredients, mixing
46 g Extra Brute Cocoa Powder
carefully. Finally, add the melted butter mixture.
39 g Butter
5. Once everything is mixed, spread into one 60x40 silicone
baking mat and bake at 240°C for 4/5 mintues in a
convection oven.
6. Remove from the oven and immediately cover with plastic
film to preserve the moisture in the cake. Cool completely.
7. Freeze the cake to facilitate unmolding from the silicone
baking mat.
8. Cut shapes using a cocoa pod shaped cutter.
9. Reserve for assembly.

APRICOT JELLY FOR FROZEN APPLICATIONS
61 g Ponthier Passion fruit puree 10% sugar 1. Heat the purees to 40°C.
211 g Boiron Apricot puree 10% sugar 2. Combine the sugars and pectin, and whisk into the warmed
67 g Glucose powder puree.
67 g Dextrose 3. Bring the mixture to the boil, whisking constantly.
2 g Pectin Nh 325 4. Remove from the heat and whisk in the chopped apricots
82 g Dried apricot pieces, finely chopped and the liqueur.
10 g Apricot liqueur 5. Pour into a shallow tray and cover with plastic film and
cool completely.
6. Once set, mix gently with a spatula and place into a piping bag.
7. Reserve for assembly.
COCONUT SORBET
309 g Granulated sugar 1. Combine all the dry powders.
129 g Glucose powder 2. Heat the water to 40°C.
78 g Dextrose 3. Stream the mixed powders into the water and continue
8 g Super Neutrose sorbet stabilizer LF to cook, heating to 85°C.
830 g Water 4. Hold at 85°C for 1 minute, then remove from the heat
1,146 g Coconut puree 10% sugar and blend in the coconut puree.
5. Refrigerate overnight.
6. The next day, blend the mixture again and process in
the ice cream machine.
7. Extract immediately into piping bags and pipe onto
prepared cocoa and apricot insert.
8. Freeze.
EVOCAO™ ICE CREAM

352 g Heavy cream 35% fat 1. Combine the heavy cream, milk and invert sugar.
1,456 g Whole milk (3.25% fat) 2. Heat to 40°C.
100 g Inverted sugar 3. Combine the sugar, skimmed milk powder and ice cream
191 g Granulated sugar stabilizer.
59 g Skimmed milk powder (0% fat) 4. Whisk the dry mixture into the warm milk mixture.
7 g Ice cream stabilizer LF STAB2000 5. Heat to 85°C while stirring.
335 g Evocao™ WholeFruit Chocolate 6. Remove from the heat and blend in the Evocao™
WholeFruit Chocolate using an immersion blender.
7. Rapidly cool to 3°C and mature overnight in the refrigerator.
8. Spin in the ice cream machine.
9. Immediately place into a piping bag and use to assemble
the dessert.
EVOCAO™ ICE CREAM DIPPING GLAZE AND SPRAY

806 g Evocao™ WholeFruit Chocolate 1. Melt all together and use around 35/40°C to dip, glaze
113 g Grapeseed oil or spray frozen ice cream products.
81 g Coconut oil, refined
ASSEMBLY
1. Pipe a border of coconut sorbet onto one of the joconde cocoa pods.
2. Pipe the apricot jelly in the center of the coconut sorbet.
3. Place a second joconde cocoa pod on top and press lightly to level it.
4. Blast freeze the preparation.
5. Pipe the Evocao™ WholeFruit Chocolate ice cream in a cocoa pod
pattern on top of the ice cream sandwich.
6. Blast freeze the preparation.
7. Spray the Evocao™ WholeFruit Chocolate ice cream with
the spray mixture to create a velvet effect.
8. Dip the sides of the sandwich in the dipping glaze.
95
MEGAN BELL
Assistant Chef Chocolate Academy™ North America
EVORANGE
96
The Evocao™ WholeFruit Chocolate inspired me to create a plant based
frozen novelty. I paired it with blood orange to complement the fresh,
intense flavor of the Evocao™.
@megan.bell10 @chicagochocolateacademy

EVORANGE
YIELD 24 ROUND SAVARINS
Make a well when piping the sorbet to have clean edges around the mold.
The ideal temperature is -6°C when serving this novelty.
EVOCAO™ SORBET
400 g Water 1. Scale 533 g of fresh blood orange juice.
400 g Reduced blood orange juice 2. In a small pot over medium heat, reduce by 1/4 to 400 g
96 g Trimoline of juice.
602 g Evocao™ WholeFruit Chocolate 3. Add the water and trimoline to the pot with
1.12 g Nielsen-Massey vanilla bean the reduced juice.
1.6 g Salt 4. Heat to a simmer, pour over the Evocao™ WholeFruit Chocolate,
vanilla and salt.
5. Emulsify together with a burr mix until smooth.
6. Allow flavor to mature for 8/12 hours before spinning.

CHOCOLATE SABLE
203 g Almond flour 1. Sift the almond flour and cocoa powder together.
22.5 g Extra Brute cocoa powder 2. Add in the maple syrup, oil and salt.
85 g Maple syrup 3. Mix together until dough is formed.
56 g Grapeseed oil 4. Sheet at 6 mm and chill the dough.
2.75 g Salt 5. Cut a 65 mm circle with a 30 mm circle in the center.
6. Bake in between silpains at 150°C for about 20 minutes
until well baked.
BLOOD ORANGE GELEE

400 g Reduced blood orange juice 1. Scale 534 g of fresh blood orange juice.
40 g Blood orange zest 2. In a small pot over medium heat, reduce by 1/4 to 400 g of juice.
100 g Glucose powder 3. Add in the zest and bring to a light simmer.
100 g Dextrose 4. Cover and steep zest for 5 minutes.
2.4 g Pectin 5. Strain out the zest and rescale to 400 g of liquid.
6 g Citric acid solution 6. Warm the juice to 40°C.
7. Combine the glucose powder, dextrose and pectin
together.
8. Whisk into the juice and bring to a boil for one minute.
9. Take off heat and add in citric acid.
10. Immediately pour 25 g into each mold.
11. Freeze gelee completely before adding next layer.
EVOCAO™ WHOLEFRUIT CHOCOLATE GLAZE

6 00 g Evocao™ WholeFruit Chocolate 1. Melt the Evocao™ WholeFruit Chocolate to 40°C.
80 g Cocoa butter 2. Melt the cocoa butter and clarified butter.
160 g Plant based clarified butter 3. Mix the Evocao™ WholeFruit Chocolate and melted
30 g Sunflower oil butters together.
4. Add in the oil and burr mix until well emulsified.
ASSEMBLY
1. With tempered Evocao™ WholeFruit Chocolate, make a disk
with a 65 mm and a 35 mm circle.
2. Sprinkle the disk with Cacao Barry Roasted Cocoa Nibs before
the chocolate crystallizes.
3. Once the disks are crystallized, unmould and set aside for assembly.
4. Bake off the sable and set aside with the chocolate disk.
5. Make the blood orange gelee and cast into the Sasa Demarle
70 mm savarin mold.
6. Allow the gelee to freeze while the sorbet is being spun.
7. Make a well with the sorbet around the edge of the mold.
8. Pipe a layer of sorbet on top of the frozen gelee.
9. Place the Evocao™ WholeFruit Chocolate disk with
the cocoa nibs down, towards the gelee.
10. Pipe another layer of sorbet to cover the disk.
11. Add the sable and press down to become level with the mold.
12. Freeze until completely frozen, then unmould and freeze.
13. Prepare the glaze.
14. Dip the frozen savarins just to the edge of the gelee layer.
99
SEUNGYUN LEE
Head of Chocolate Academy™ Singapore
EVOCAO™
TARO COCONUT DRINK
100
Taro has a unique flavor that cannot replace. I believe same as Evocao™
WholeFruit Chocolate. One of SEA’s favorite flavor together with
Evocao™ WholeFruit Chocolate’s flavor combined very well with
Coconut milk. Evocao™ WholeFruit Chocolate fresh flavor more
appear when it is a cold drinks.
@seungyunlee_ @chocolate_academy_sg

EVOCAO™
TARO COCONUT DRINK
YIELD 3 UNITS - 500 ML CUP

TARO PASTE
1 pc Taro 1. Peel one taro, cut in cubes and steam it.
20 g Condensed milk 2. Mash it when it is still warm with condensed milk
20 g Sugar (5% of total weight) and sugar (5% of total weight).
3. Use 20/30 g per 500 ml cup.
EVOCAO™ WHOLEFRUIT CHOCOLATE COCONUT MILK GANACHE

200 g Skimmed coconut milk 1. Make a ganache, rest it in a fridge overnight.
75 g Evocao™ Wholefruit Chocolate 2. Pour 75 g of Evocao™ Wholefruit Chocolate ganache
in a cup.
3. Fill up the cups with ice cubes.
4. Pour extra 150 g skimmed coconut milk into the cup.
CREAM FOAM
200 g Cream 1. Whip it all together.
20 g Sugar 2. Use 20/30 g to cover the top.
3 g Vanilla extract 3. Decorate with Plein Arôme cocoa
powder and coconut flakes.
103
104
PLATED DESSERTS
105
ALAN ESPINOZA
Head of Chocolate Academy™ Mexico
MICTLÁN
106
In the ancient belief of the Aztecs, the cocoa tree was considered a
cosmic tree. Evocao™ WholeFruit Chocolate comes from 100% cocoa pod
ingredients and cocoa was their best companion on their way to Mictlán,
the place where the continuity of life originates.
@alanespinoz7 @chocolateacademymx
PLATED DESSERTS

MICTLÁN
YIELD 8 UNITS

100 g Water 1. Semi-whipped the heavy cream and reserve.
100 g Evocao™ WholeFruit chocolate 2. Boil water and make a ganache with Evocao™ WholeFruit
200 g Heavy cream 35% fat Chocolate.
3. When the ganache is at 40°C add the semi-whipped cream
and combine gently.
4. Pour onto a silicone mould and freeze.
PLATED DESSERTS

EVOCAO™ WHOLEFRUIT CHOCOLATE FLOURLESS BISCUIT
180 g Egg whites 1. Whip the egg whites with the sugar and separately whip
50 g Egg yolks the egg yolks.
50 g Sugar 2. Combine the soft butter and the 90 g of Evocao™
80 g Butter WholeFruit Chocolate melted al 40°C.
90 g Evocao™ WholeFruit chocolate 3. Mix the meringue and the whipped egg yolks and add
50 g Chopped Evocao™ WholeFruit chocolate the mixture between butter and Evocao™ WholeFruit
7 g Cocoa Nibs Chocolate.
4. Add the chopped Evocao™ WholeFruit Chocolate and the
cocoa nibs.
5. Bake at 180°C with a silicone mat with 1 cm.
6. Freeze and cut in desirable shape.
EVOCAO™ WHOLEFRUIT CHOCOLATE FAKE CRUMBLE

20 g Tapioca maltodextrin 1. Melt the Evocao™ WholeFruit Chocolate at 40°C and add
80 g Evocao™ WholeFruit chocolate the maltodextrin.
2. Use a pair of gloves to mix the two ingredients until get a
fake crumble.
3. Reserve for platting.
EVOCAO™ WHOLEFRUIT CHOCOLATE SPRAY FOR VELVET

1 ,650 g Whole milk 1. Roasted vanilla pods at 140°C during 30 minutes.
10 g Mexican vanilla pods 2. Process the vanilla pods until get a powder.
600 g Heavy cream 35% fat 3. Let the vanilla infuse with the milk during 24 hours in the fridge.
300 g Sugar 4. Combine all the ingredients, make them boil and process
150 g Milk in powder 0% fat with a hand blender.
5. Make the ice cream in a gelato machine.
6. Make a quenelle to serve directly to the plate.
XOCONOSTLE CACTUS GEL

100 g Xoconostle cactus juice 1. Boil the xoconostle cactus juice with sugar and the pectin NH.
20 g Sugar 2. Let it set and once it gets cold, processed until obtain a gel.
2 g Pectina NH
EVOCAO™ WHOLEFRUIT CHOCOLATE SPRAY FOR VELVET

120 g Evocao™ WholeFruit chocolate 1. Melt and mix both ingredients and use it
80 g Deodorized Cocoa Butter at 32°C with a spray gun covering.
109
NICOLAS DUTERTRE
FRESH COCOA BEANS

IN APPEARANCE
110
This recipe is inspired by a fresh cacao bean inside the cacaofruit. Using a
local brew, I combined a sour beer with notes of yellow fruits and plums,
a little tangy and bitter. Mixed with ginger to refresh we get an Evocao™
WholeFruit Chocolate ganache montée with a light ginger flavour to bring
freshness. For the cocoa beans, I used Hagou flour (wheat starch and
manioc starch) with a touch of acidity to recreate the acidity of the pulp,
a flour that is used to make crystal shrimp ravioli. I made small balls of
chocolate cream and coated them, then I steamed them.
@chefdutertre @chocolateacademymontreal
PLATED DESSERTS

FRESH COCOA BEANS
IN APPEARANCE
Very important to steam the bean.
CHOCOLATE CREMEUX EVOCAO™ WHOLEFRUIT CHOCOLATE

250 g Milk 1. Bring the cream and milk to a simmer.
142 g Cream 35 % 2. Mix the egg yolks with the sugar and temper with
90 g Egg yolks the warm liquids.
40 g Granulated sugar 3. Bring back to the stove and cook to 84°C.
160 g Evocao™ WholeFruit Chocolate 4. Pour over the Evocao™ WholeFruit Chocolate and emulsify.
5. Cool down overnight.
6. Pipe in a bean shape.
GRAPEFRUIT JELLY SPHERE

250 g Pink Grapefruit puree 1. Melt the puree.
25 g Granulated sugar 2. Mix the sugar, pectin and agar-agar.
3 g NH pectin 3. At 40°C add the mixture of sugar/pectin/agar.
1 g Gelatin sheets 4. Bring to a boil.
1 g Agar-agar 5. Add the bloomed gelatin.
6. Pour into the silicone mould (mini-pearl silikomart).
7. Freeze before use.
PLATED DESSERTS

IPA BEER JELLY (YELLOW PLUM FLAVOR)
200 g IPA beer (Yellow plum flavor) 1. Warm half the beer with the sugar.
25 g Granulated sugar 2. Pour over the bloomed gelatin and add the rest of the beer.
4 g Gelatin sheets 3. Let set in the fridge before use.
EVOCAO™ WHOLEFRUIT CHOCOLATE GINGER CHANTILLY

178 g Cream 35 % (1) 1. Boil the cream (1), milk and glucose.
58 g Milk 2. Add the bloomed gelatin.
40 g Glucose 3. Pour over the Evocao™ WholeFruit Chocolate and emulsify
4 g Gelatin sheets with the immersion blender.
140 g Evocao™ WholeFruit Chocolate 4. Add the cold cream (2) + the ginger juice and blend again.
420 g Cream 35 % (2) 5. Cool quickly and refrigerate overnight.
50 g ginger juice (25 g sucre -25 g fresh ginger) 6. Whip before use.
GOJI BERRY FRENCH MERINGUE

100 g Granulated sugar 1. Whip the egg whites with the granulated sugar to soft
100 g Icing sugar peak.
100 g Egg whites 2. Fold in the sifted icing sugar.
A/N Crushed goji berry 3. Spread 2 mm onto parchment paper.
4. Add the crushed Goji Berry on top.
5. Bake at 100°C for 1h30.
CHOCOLATE CRUMBLE
87 g Brown sugar 1. Mix all the ingredients to sanding stage.
87 g Butter 2. Bake at 160°C for approximately 15 minutes.
70 g AP flour 3. Reserve for the assembly.
55 g Almond flour
17 g Extra-brute cocoa powder
17 g Potato starch
3 g Fine salt
HAGOU FLOUR DOUGH

50 g Hagou flour 1. Boil the water and the citric acid.
100 g Water 2. Pour over the hagou flour.
3 g Citric acid 3. Mix and spread at 2 mm between 2 silicon sheets.
4. Wrap the cremeux bean.
5. Reserved and steam before use.
ASSEMBLY
1. Pipe Evocao™ WholeFruit Chocolate chantilly into the
center of the plate.
2. Add some chocolate crumble, top with chocolate chantilly.
3. Place pieces of Goji Berry meringue around the chocolate
chantilly
4. Place a chocolate shell decoration ontop the chantilly.
5. Organically add pieces of beer jelly and grapefruit sphere.
6. Finish with 3 steamed Evocao™ WholeFruit Chocolate
cremeux wrapped with the hagou flour.
7. Grate some limes zests.
113
THE PASTRY ALPHABET
X WHOLEFRUIT CHOCOLATE
What is The Pastry Alphabet?
To keep pushing the boundaries of flavour and elevate chefs’ creativity,
the team of Cacao Barry® pastry chefs has developed a collection
of practical recipes rooted in our French pastry heritage
and the desire for bringing a progressive approach to pastry.
THE PASTRY ALPHABET

DNA of your creativity.
All creativity begins with mastering the basics.

Discover The Pastry Alphabet, our collective effort
to offer chefs a complete guidance to all the key
basic recipes to master French pastry.
114 INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | THE PASTRY ALPHABET X WHOLEFRUIT CHOCOLATE
BISCUITS
pg sh bs mc ck mf fc bw
CRÈMES & MOUSSES
gn gm cp gt ms mg mb
GLAÇAGES
gc gb

115
EXPRESS YOUR
TRUE NATURE
TM
www.cacao-barry.com
@cacaobarryofficial
BARRY CALLEBAUT France 5, boulevard Michelet - 78250 HARDRICOURT

Tél : +33 1 30 22 84 00 - Fax : + 33 1 30 22 87 74

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INSPIRATIONS

CHOCOLATE AS NATURE INTENDED

INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES

114 | 115  HE PASTRY ALPHABET

INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES

Today’s consumers, especially millennials and centennials,

They want a happy life supported by positive and inclusive values.

This redefines the whole meaning of indulgence.

GOOD FOR THE PLANET

Sustainably & responsibly sourced

Improving farmers’ quality of life

Upcycled, less waste

6 INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | INNOVATION

CHOCOLATE AS NATURE INTENDED

A uniquely pure expression of the cacaofruit, the new WHOLEFRUIT

Made from 100% Zesty & Fruity 100% sustainably

A chocolate like no other, to be treated expertly, as a delicate fresh fruit.

Find more information

INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | INNOVATION 7

WholeFruit chocolate is entirely made from 100% pure cacaofruit.

MASS FROM THE

100% sustainably sourced chocolate

8 INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | INNOVATION

INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | INNOVATION 9

HOW TO MELT AND STORE LIQUID

THE WHOLEFRUIT Melting: it is crucial to use a heating

CHOCOLATE IS A UNIQUE cabinet set at max. 40°C(1).

OBTAINED FROM liquid chocolate the storage temperature

I n case of thickening stirring can be

10 INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | INNOVATION

THE WHOLEFRUIT CHOCOLATE

Find more information

MELTING TEMPERING WORK

INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | INNOVATION 11

INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | BY THE CHOCOLATE ACADEMY™ CHEFS 15

INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | BY THE CHOCOLATE ACADEMY™ CHEFS 19

EVOCAO™ WHOLEFRUIT CHOCOLATE SABLE DOUGH

20 INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | BY THE CHOCOLATE ACADEMY™ CHEFS

GUAVA AND PINK GRAPEFRUIT COMPOTE

EVOCAO™ WHOLEFRUIT CHOCOLATE WHIPPED GANACHE

PAINT FOR TARTLETS

INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | BY THE CHOCOLATE ACADEMY™ CHEFS 21

INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | BY THE CHOCOLATE ACADEMY™ CHEFS 23

BISCUIT EVOCAO™ WHOLEFRUIT CHOCOLATE

24 INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | BY THE CHOCOLATE ACADEMY™ CHEFS

DAIGINYO SAKE GELEE

INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | BY THE CHOCOLATE ACADEMY™ CHEFS 27

EVOCAO™ WHOLEFRUIT CHOCOLATE BISCUIT FINANCIER

COCOA NIBS CRUMBLE

28 INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | BY THE CHOCOLATE ACADEMY™ CHEFS

MANGO AROMATIC COMPOTE

COCOA PULP MOUSSE

EVOCAO™ WHOLEFRUIT CHOCOLATE MOUSSE

INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | BY THE CHOCOLATE ACADEMY™ CHEFS 31

EVOCAO™ WHOLEFRUIT CHOCOLAT BROWNIE BISCUIT

100% ALMOND CRISP

32 INSPIRATIONS | WHOLEFRUIT EVOCAO™ RECIPES | BY THE CHOCOLATE ACADEMY™ CHEFS

EVOCAO™ WHOLEFRUIT CHOCOLATE MOUSSE

EVOCAO™ WHOLEFRUIT CHOCOLATE AND PASSION FRUIT ICING

114 | 115 HE PASTRY ALPHABET

Sustainably & responsibly sourced

THE WHOLEFRUIT Melting: it is crucial to use a heating

I n case of thickening stirring can be