RECIPE COLLECTION

CHRISTMAS EDITION 2021

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MINETTE SMITH
00ARE
1BEANS % OF OUR COCOA
SUSTAINABLY
Head of Chocolate AcademyTM South Africa
SOURCED.
Her passion in life is culinary arts with a speciic love for
chocolate, pastry, and confectionery arts. She had the
Because chefs and farmers are at the heart of the fight to ensure sustainable cocoa farming
opportunity to work in some of the world’s best kitchens,
that respects both the environment and individuals, we have decided that from now on more
along with some of the best teams and world-renowned
than 1,000 of our chocolate and cacao based products will support the Cocoa Horizons
chefs. She has always been inspired by developing and
Foundation. A collective commitment that makes a real difference in improving the lives of
equipping people and teams on all levels.
Santas Rings 4 farmers, eradicating child labor and bringing us closer each day to our goal of achieving a
Minette has competed in top-level pastry competitions positive impact on deforestation and our carbon footprint by 2025.
Caramel Candy Cane 6
such as SIGEP Junior Pastry World Cup, represented the
Textured Christmas Balls 8 Middle East and Africa in the Global Pastry
Chefs’ Challenge and IKA Culinary Olympics. She has been FARMERS AND CHEFS, TOGETHER, WE LET NATURE THRIVE.
Snowflake 10 with the Chocolate Academy South Africa since 2017.

LEARN MORE ABOUT ALL THE RESULTS AND INITIATIVES ON CACAO-BARRY.COM

 SA NTAS RING

CHOCOLATE SWEET PASTE RED CHOCOLATE MIRROR GLAZE

122 g Unsalted butter 150 g Water
80 g Sifted icing sugar 300 g Sugar
172 g Cake flour 300 g Glucose
30 g Cacao Barry Extra Brute Cocao Powder 200 g Condensed milk
30 g Ground almonds 140 g Gelatine mass
2 g Salt 300 g Cacao Barry Zéphyr White Chocolate
40 g Eggs 12 g Mona Lisa Red Power Flower

Combine the butter with the sifted icing sugar, flour, In a saucepan, cook together the water, sugar and glucose
Cocoa Powder, ground almonds and salt. to 103°C.
Add the eggs. Pour over the condensed milk, gelatine mass, chocolate
Rest 2 hours. and Power Flower.
Roll out 3mm thickness. Mix and store in the refrigerator overnight.
Bake the biscuits on 155°C for 15 minutes. Reheat the following day to 40°C and use at 30-35°C.

CREAM CHEESE MOUSSE

128 g Sugar
50 g Water
76 g Egg yolks
500 g Cream cheese
45 g Sifted icing sugar
Zest of 1 lemon
85 g Gelatine mass
200 g Whipped cream

Make a sabayon by cooking the water and sugar to 117°C

and pouring over the whisking egg yolks. Continue to whisk
the mixture until completely cold.
Soften the cream cheese with the sifted icing sugar
and lemon zest.
Add the gelatine mass.
Fold in the whipped cream.
Bake the biscuits on 155°C for 15 minutes.

Cacao Barry Cacao Barry Zéphyr Mona Lisa Mona Lisa

Extra Brute White Chocolate Red Power Flower Christmas Hat

4 5
 CAR A MEL
CAN DY CANE
SWEET PASTE CRUNCHY LAYER
122 g Unsalted butter 85 g Praline paste
80 g Sifted icing sugar 62 g Feulintine
205 g Flour 5 g Hazelnut oil
30 g Ground almonds 32 g Cacao Barry Lactée Barry Chocolate
2 g Salt
40 g Eggs Heat the chocolate and the hazelnut oil together to 40°C.
Add in the praline paste and the feulintine. and mix well.
Combine the butter with the sifted icing sugar, flour, ground
Roll between 2 guitar sheet. Cut out with the cutter to desired Cacao Barry Zéphyr
almonds and salt. Caramel Chocolate
shape and insert into dessert.
Add the eggs.
Rest 2 hours.
Roll out 3mm thickness. BLOOD ORANGE JELLY
Bake the biscuits on 155°C for 15 minutes. 150 g Blood orange purée
20 g Pear purée
20 g Castor sugar
ZÉPHYR CARAMEL MOUSSE 4 g NH pectin
90 g Milk  2 g Citric acid and water (1:1)
35 g Gelatine mass 10 g Gelatine mass
200 g Cacao Barry Zéphyr Caramel Chocolate
280 g Cream Combine fruit purées. Mix sugar and pectin together. Stir into Cacao Barry
the above and bring to boil for 1 minute. Remove from heat, Lactée Barry
add gelatin mass and citric solution.
Heat the milk.
Pour over the chocolate and gelatine mass.
Allow to cool to 32°C. GOLD GLAZE
Fold in the whipped cream.
150 g Water
300 g Sugar
ZEPHYR CARAMEL CREMEAUX 300 g Glucose
200 g Condensed milk
90 g Milk  160 g Gelatine mass
120 g Cream 250 g Cacao Barry Zéphyr White Chocolate
20 g Invert Sugar Syrup Gold dust as desired Cacao Barry Zéphyr
80 g Egg yolks White Chocolate
150 g Cacao Barry Zéphyr Caramel Chocolate
In a saucepan, cook together the water, sugar and glucose
10 g Gelatine mass
to 103°C. Pour over the condensed milk, gelatine mass and
chocolate.
Heat the cream, milk and invert sugar, and add the yolks. Pour Mix and store in the refrigerator overnight.
over the yolks, put back on the stove and cook the egg custards
Reheat the following day to 40°C and use at 30-35°C.
to 80°C. Pour over the chocolate and gelatine mass.
Roll between 2 guitar sheets. Cut out with the cutter to Mona Lisa Christmas
Freeze into desired shape. desired shape and insert into dessert. Candy Cane

6 7
 TE X TUR ED
CHR ISTMAS BA L L S
WHITE CHOCOLATE MIRROR GLAZE STRAWBERRY JELLY INSERT
150 g Water 400 g Strawberry purée
300 g Sugar 30 g Sugar
300 g Glucose 56 g Gelatine mass
200 g Condensed milk
140 g Gelatine mass
Heat the strawberry purée and sugar to 40°C then add
300 g Cacao Barry Zéphyr White Chocolate
the melted gelatine mass .
10 g Mona Lisa White Power Flower
Place purée in a mould that is smaller than the main mousse
mould. Freeze jelly, insert into the mousse before freezing.
In a saucepan, cook together the water, sugar and glucose
to 103°C.
Pour over the condensed milk, gelatine mass, chocolate
and Power Flower.
Blend, then mix and store in the refrigerator overnight.
Reheat the following day to 40°C and use at 30-35°C.

WHITE CHOCOLATE MOUSSE

130 g Cream
45 g Egg yolks
200 g Cacao Barry Zéphyr White Chocolate
35 g Gelatine mass
200 g Whipped cream

In a saucepan, heat the cream and the egg yolks to 85°C

then pour over the white chocolate and gelatine mass.
Mix together well, then allow to cool to 25°C.
Fold in the whipped cream and use immediately for
the assembly.

Cacao Barry Zéphyr Mona Lisa White Mona Lisa Gold Mona Lisa Pearly
White Chocolate Power Flower Metallic Chocrocks Metallic Chocrocks

8 9
 SNOW F LAKE

CHOCOLATE SWEET PASTE CHOCOLATE JOCONDE

125 g Butter 560 g Eggs
80 g Sifted icing sugar 420 g Ground almonds
175 g Flour 160 g Icing sugar
25 g Cacao Barry Extra Brute Cocao Powder 80 g Inverted sugar
30 g Ground almonds 400 g Egg whites
2 g Salt 170 g Sugar
40 g Eggs 70 g Flour
130 g Cacao Barry Extra Brute Cocao Powder Cacao Barry
Combine the butter cut into cubes with the sifted icing sugar, 110 g Butter Extra Brute
flour, cocoa powder, ground almonds and salt.
Add the eggs and rest 2 hours.
Mix the eggs with the almonds and icing sugar. You can use
Roll out 3mm thickness and bake the biscuits on 155°C for a food processor if you like.
15 minutes.
Separately, beat the egg whites with sugar.
DARK CHOCOLATE MOUSSE Melt the butter and add a little bit of the initial batter to it.
Set aside to be incorporated later.
135 g Milk
Mix the two batters, always adding the egg mixture to the
135 g Cream
whipped egg whites first. Add the dry ingredients, mixing
135 g Egg yolks
carefully. Finally, add the melted butter mixture. Cacao Barry
275 g Cacao Barry Excellence Excellence
30 g Gelatine mass Once everything is mixed, spread on trays and bake at 240°C.
165 g Meringue base Set aside.
225 g Whipped cream

Make a cream anglaise with the milk, cream and the yolks to 85°C. DARK CHOCOLATE MIRROR GLAZE
Pour the anglaise onto the dark chocolate and the gelatine mass.
Mix well together and cool to 35°C before incorporating the 150 g Water
meringue and the whipped cream. Use immediately. 300 g Sugar
300 g Glucose
200 g Condensed milk
CREMEAUX 154 g Gelatine mass Zéphyr White
Chocolate
313 g Milk 250 g Cacao Barry Ocoa Chocolate
78 g Cream
12 g Egg yolks In a saucepan, bring to the boil the water, sugar and glucose then
39 g Sugar pour over the sweetened condensed milk, gelatine mass and
400 g Cacao Barry Zéphyr White Chocolate dark chocolate. Mix with a ‘‘Bamix’’ and stock in the refrigerator.
12 g Gelatine mass The following day heat the glaze to 40°C and use at 30/35°C.

Heat the cream and the milk.

Mix the eggs and the sugar, cook to 85°C and pour over the DECORATION
gelatine mass and chocolate.
Pipe tempered chocolate on parchment paper and dust with Cacao Barry
Pour in the mould and place in the fridge until set. Once set Ocoa
transfer to the blast freezer. Cocoa Powder before crystalising.

Mona Lisa
10 White Snowflake 11
CRAFT
YOUR FUTURE
Starting a new chocolate chapter in Africa.

As the very first on the African continent, aligned with

24 other Chocolate AcademyTM centres worldwide, the
Chocolate Academy South AfricaTM Centre connects
generations of chocolate professionals, chefs and
aficionados to share this original tradition and unique
dedication to the greatest chocolate products from
around the world.

Together with you, we are ready to write remarkable new chocolate

stories, and continue this unique heritage in our state-of-the-art
environment with world-renowned chefs to help run our courses. These
chefs all have extensive knowledge, expertise and experience in the
field of chocolate.

Whether you want to learn the basic skills of tempering, or master the
art of creating refined chocolate pastries and desserts, we welcome
the opportunity to share our passion and expertise with you, to expand
and fulfil your chocolate creativity.

chocolateacademy_southafrica Chocolate Academy South Africa

www.chocolate-academy.com
We must work together to scale impact
and make meaningful change for cocoa
farmers and their communities.

MAKE CHRISTMAS
EXTRAORDINARY
#MAKEITEXTRAORDINARY
FOR MORE INSPIRATION & RECIPES:
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 www.cacao-barry.com

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