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    Callebaut Recipe Cards - Armorique

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    Cristian Vasilescu
    This document provides information about a chocolate product called Armorique including: - A profitability analysis showing it has a 10% food cost and estimates $113 profit per batch. - The recipe which includes sugar, cream, cocoa butter, and two types of couverture chocolate. - Instructions to caramelize the sugar, add other ingredients, and pour the mixture into a frame to set for 12 hours before cutting. - Suggestions for decorating the finished pieces by dipping them in chocolate and adding transfer sheets.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Callebaut Recipe Cards - Armorique

    Uploaded by

    Cristian Vasilescu
    656 views1 page
    This document provides information about a chocolate product called Armorique including: - A profitability analysis showing it has a 10% food cost and estimates $113 profit per batch. - The recipe which includes sugar, cream, cocoa butter, and two types of couverture chocolate. - Instructions to caramelize the sugar, add other ingredients, and pour the mixture into a frame to set for 12 hours before cutting. - Suggestions for decorating the finished pieces by dipping them in chocolate and adding transfer sheets.

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    This document provides information about a chocolate product called Armorique including: - A profitability analysis showing it has a 10% food cost and estimates $113 profit per batch. - The recipe which includes sugar, cream, cocoa butter, and two types of couverture chocolate. - Instructions to caramelize the sugar, add other ingredients, and pour the mixture into a frame to set for 12 hours before cutting. - Suggestions for decorating the finished pieces by dipping them in chocolate and adding transfer sheets.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    656 views1 page

    Callebaut Recipe Cards - Armorique

    Uploaded by

    Cristian Vasilescu
    This document provides information about a chocolate product called Armorique including: - A profitability analysis showing it has a 10% food cost and estimates $113 profit per batch. - The recipe which includes sugar, cream, cocoa butter, and two types of couverture chocolate. - Instructions to caramelize the sugar, add other ingredients, and pour the mixture into a frame to set for 12 hours before cutting. - Suggestions for decorating the finished pieces by dipping them in chocolate and adding transfer sheets.

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    © All Rights Reserved
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    ARMORIQUE

    Salted caramel lling with Callebaut


    Origine Arriba Milk Couverture

    Created by Jerome Landrieu


    Technical Advisor, North America

    Armorique Protability
    Yield (pieces)
    Suggested Price (per piece)
    Estimated Food Cost (per piece)
    Gross Prot (per piece)
    Food Cost Percent
    Gross Sales (per batch)
    Total Food Cost (per batch)

    Gross Prot Per Batch

    100
    $1.25
    $0.12
    $1.13
    10%
    $125.00
    $12.00

    $113.00

    Armorique Recipe
    Ingredients

    Metric Measure

    US Measure

    Sugar
    35% Cream

    190 g
    340 g

    6 oz
    12 oz

    Salt
    Sorbitol
    Cocoa butter

    4,5 g
    38 g
    180 g

    1
    6

    Origine Arriba Milk


    Couverture 39% Cacao

    385 g

    13 oz

    Let cool until 70C/158F and pour over the


    milk and dark couverture.

    Origine Sao Thom Dark


    Couverture 70% Cacao

    65 g

    2 1/3 oz

    Mix well to do a good emulsion.

    1/
    6
    1/
    3
    1/
    3

    oz
    oz
    oz

    Preparation

    Caramelize the sugar and deglaze with the warm 35%


    cream.
    Add the salt, sorbitol and cocoa butter.

    Pour in a square frame and let set at least 12 hours


    before cutting with a guitar.
    To decorate: Dip pieces in dark chocolate and put a transfer sheet of your choice on top.
    Tip: To get a nice shine leave the transfer sheet over night.

    questions, please call


    call: 800
    800.225.1418
    visit: www
    www.callebaut.com
    For questions
    225 1418 | For recipes and information visit
    callebaut com

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