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Inspiring recipes :


Apple Rosemary Chocolate Cake

Brian Broeckner, Denmark

Brian Broeckner
Apple Rosemary Chocolate Cake

Milk Chocolate Mousse with Rosemary

  • 80 g Full-cream milk
  • 75 g Egg yolks
  • 70 g Sugar
  • 4 g Rosemary leaves
  • 2 g Lemon peel
  • 80 g Callebaut milk chocolate 823
  • 6 g Gelatine
  • 200 g

Slightly whipped cream
Thicken the milk, egg yolks, sugar, rosemary and the lemon peel.
Sieve over the chocolate together with the gelatine.
Finally, toss in the whipped cream.

Dark Chocolate Mousse

  • 250 g Full-cream milk
  • 250 g Callebaut dark chocolate 70-30-38,
  • 70,5% cocoa
  • 8 g Gelatine
  • 125 g Egg yolks
  • 125 g Sugar
  • 420 g Whipping cream

Same procedure as the above mousse.

Pan Fried Apples

  • 4 pieces Apples
  • 40 g Acacia honey
  • 30 g Butter
  • 1 stalk Rosemary
  • A little White pepper
  • A little Juice of half a lemon

Peel the apples and cut into square pieces.
Sauté the butter, lemon juice, apple pieces and the white pepper on the pan until the apples are just tender.
Finally, toss in the acacia honey.
Pour the apples on a cold plate and cool down.

Chocolate Biscuit:

  • 100 g Sugar
  • 70 g Butter
  • 100 g Whole eggs
  • 36 g Wheat flour
  • 36 Wheat starch
  • 12 g Cocoa powder
  • 4 g Baking soda
  • 1 piece Vanilla pod
  • 20 g Full-cream milk

Beat butter and sugar white.
Add the eggs little by little.
Sieve the dry ingredients and toss into the mixture.
Finally, pour the milk into the mixture.
Spread the dough on a baking plate with edges and bake at 180 ˚ C for about 8 minutes.

Crispy Sponge:

  • 100 g Callebaut chocolate 70-30-38
  • 70,5 % cocoa
  • 200 g Callebaut PRA-CLAS
  • 100 g Pumpkin kernels (caramelized in the oven)
  • 80 g Callebaut Pailleté Feuilletine M7-PAIL

Melt the chocolate and the praliné and toss with the pumpkin kernels and the crispy flakes.
Spread the mixture in a thin layer on a baking plate and cut out the sponge in measured sizes.


Red/Orange Coloured Decoration
Spread red/orange colour on plastic.
Afterwards spread white chocolate on the colour.
Cut out the decorations

White Decoration
Same procedure as for the red/orange decoration.
However, without the colour.

Cigar Decorations

Pastry made at the World Chocolate Masters 2005 Finals in France.

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Copyright © 2004 Barry Callebaut