Citrus Chocolate Ravioli

I. COMPOSITION Sponge Ravioli Filling Chocolate Ravioli Dough Syrup Orange Foam   II. SPONGE (for 1 plate 40x60cm) 225 g Eggs 6 g Orange Juice 180 g Sugar 170 g T55 Flour 24 g High fat Cocoa Powder  7 g Baking Powder 4 g Orange Zests 160 g Hot Melted Butter...

Okapi cocoa bean bonbon

I. COMPOSITION Congo chocolate ganache Raspberry gel Okapi 65 Signature Origin dark couverture chocolate Method   II. CONGO GANACHE 140 g Cream 35 g Invert sugar/Trimoline 215 g Okapi 65 Signature Origin dark couverture chocolate 47 g Butter 15 g Sorbitol 2 g...

Coconut/Okapi chocolate millefeuille

I. COMPOSITION Chocolate millefeuille Coconut chantilly Okapi 65 Signature Origin dark chocolate cream Chocolate decoration   II. CHOCOLATE MILLEFEUILLE 500 g Flour 50 g Butter 5 g Salt 50 g High fat Cocoa Powder 275 g Water 400 g Butter (laminating butter)...

My Heart To Share

I. INGREDIENTS (CAKE BASE) 400 g egg 200 g sugar 100 g violet sugar 330 g flour 12 g baking powder 270 g almond oil 50 g dry pieces of strawberry 100 g Belgian white chocolate Drops 100 g Belgian milk chocolate Drops   METHOD Mix the egg and sugars to melt the...

Our Veliche™ chefs

We’re pleased to welcome back our original three chefs who contributed amazing recipes in our Spring edition of our Seasons magazine. They have come back to help create brilliant recipes for the key seasonal occasions in your calendar. We’ve also added two NEW chefs,...