The Chocolatier's Kitchen - Callebaut
Callebaut launches The Chocolatier's Kitchen, an ambitious bonbon treaty by seven prestigious chefs: Davide Comaschi, Philippe Vancayseele, Clare England, Beverley Dunkley, Mark Tilling, Ciro Fraddanno, and Ryan Stevenson
The Callebaut team, through seven prestigious chefs, presents The Chocolatier's Kitchen, a practical book designed to help artisan chocolatiers start and grow their chocolate proposals.
Fifteen years after launching Fine Chocolates, the Callebaut team presents The Chocolatier's Kitchen, a practical book designed to help artisan chocolatiers start and grow their chocolate proposals with dozens of innovative recipes, tips, and techniques. In this book, available in English and French at Books For Chefs, seven Callebaut chefs (Davide Comaschi, Philippe Vancayseele, Clare England, Beverley Dunkley, Mark Tilling, Ciro Fraddanno, and Ryan Stevenson) answer many of the questions they have received over the years from artisans from all over the world who were starting a chocolate business. Hence, The Chocolatier's Kitchen, containing more than 200 recipes, is really intended to support entrepreneurs to achieve their business goals.
How does it do this? Introducing a shelf-life system that matches production with expected sales. A system that helps to think and create an assortment of products and distribute it in short (2 weeks), medium (8 weeks) and longer shelf life (6 months) periods. In addition, the book inspires with recipes with the five Callebaut chocolate colors (dark, milk, white, gold, and ruby) and pairings, new shapes, and bonbon presentations. “Every starter struggles with estimating the turnaround of their offer versus the products’ shelf life.
By balancing their assortment between fresh products and high-quality long-shelf-life products, starters can plan their production and sales better.’, Callebaut’s Creative Lead Chef Minette Smith explains. In terms of its structure, it is divided into three large blocks based on the durability of the product (short, medium, and long). Each section deals with various families of bonbon making (bonbons, truffles, bars & tablets, crunchies, dragées) and is completed with two interesting sections dedicated to spreads and gelato.
The creations of the seven chefs can be found throughout the entire book. The Chocolatier's Kitchen does not end here. A second volume is planned for release in 2023, which aims to be “a guide that helps you get a grip, a good overview of all questions to tackle and decisions to take. Ranging from making a business plan, to choosing a brand name, looking for differentiation, setting up your marketing, choosing the right sales channels to procuring the right equipment.’ says Minette.
- English or French
Rodolfo R. published the 17/08/2023 following an order made on 23/06/2023
Must have if you want to learn more about chocolate
published the 28/07/2023 following an order made on 23/07/2023
Callebaut!!!!Just professional. Many regards....
Dimitris D. published the 27/06/2023 following an order made on 08/06/2023
Luísa F. published the 06/05/2023 following an order made on 29/12/2022
Very good, meeting my expectations, I strongly recommend! A book with very accessible recipes from professionals of excellence. A treasure that any chocolate lover should have :)
The recipes in this book are listed in order of shelf life (short, medium, long), type of confectionery (bonbons, truffles, bars...) and colour of chocolate (dark, milk, white, gold and ruby).
SHORT SHELF LIFE
- Bars & Tablets
MEDIUM SHELF LIFE
- Bars & Tablets
- Gelato bonbons
LONG SHELF LIFE
- Bars & Tablets
- Gelato in a jar
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