Brigadeiro with passion fruit and Hazelnut Gingerbread Recipes

Brigadeiro with passion fruit and Hazelnut Gingerbread Recipes

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Double your delight with these two deliciously indulgent recipes from Callebaut’s exclusive collection.

Hazelnut-cocoa gingerbread with orange

There’s nothing quite like the taste of gingerbread, especially when it’s combined with irrestistible hazelnut cocoa.

By Annette Klingelhöfer

Hazelnut-cocoa gingerbread

Ingredients

1,750g honey
1,500g whole wheat flour
750g muscavado sugar
180g Cocoa Nibs CALLEBAUT
180g Caramelised Broken Nuts – Hazelnut Bresilienne CALLEBAUT
120 orange zest CAP’FRUIT
20g bicarbonate of soda
50g cinnamon powder
15g dried cloves
10g star anise
30g cardamom
10g salt
30g natron

Q.S. orange blossom extract (quantity subjective)

Preparation
Combine the honey, sugar, wheat, nibs, nuts, zest and dry ingredients, and knead into a dough. Leave to rest in a cool enviroment for several days/week up to a few weeks for a perfect result. Add the natron then knead again. Roll out and cut into pieces of ginger bread. Bake at 180 degrees for 15 minutes. Proceed to soak the gingerbread in the orange extract.

Orange jelly
Ingredients

32g pectin
640g caster sugar
600g orange juice
240g glucose
Q.S. cinnamon powder
Q.S. dried cloves
Q.S. star anise
Q.S. lemon zest CAP’FRUIT 

Preparation
Heat and fold together at 106 degrees. Pour into the frame and leave to cool. Cut into small pieces.

Hazelnut-orange ganache

Ingredients

1,350g cream 35.2% – Even
115g wildflower honey
300g orange juice
900g mandarin orange liqueur
Q.S. cinnamon powder
Q.S. dried cloves
Q.S. star anise
300g Pralines – Hazelnut Praline CAP’FRUIT
2 vanilla bean(s) AUTHENTIC PRODUCTS

3400g Single Origin Chocolate – Madagascar CAP’FRUIT

675g butter

Preparation
Mix the cream, honey, juice and liqueur with spices, and heat up to 40 degrees. Melt the Callebaut chocolate at 35 degrees, then add both mixtures to the butter and emulsify. Leave to crystalize in the fridge overnight.

Finishing and assembly
Arrange a piece of orange jelly on top of the ginger bread pieces and pipe a bit of hazelnut-orange ganache on the top. Enrobe with dark chocolate and decorate to taste.

Hazelnut-cocoa gingerbread with orange

Brigadeiro with passion fruit

Exotic and sweet, brigadeiro is a traditional Brazilian dessert that promises delight in every bite. Combined with zingy passion fruit, it’s the perfect summer treat.

By Alexandre Bourdeaux

Ingredients

600g sweetened concentrated milk
154g fresh butter
15g Cocoa Powder VAN HOUTEN 22/24
154g Power 41 Milk Chocolate CALLEBAUT
77g passion fruit puree CAP’FRUIT
Q.S. Truffle Shells – Truffle Shells Milk MONA LISA
Q.S. Chocolate Sprinkles – ChocRocks™ Dark CALLEBAUT

Preparation
Combine the milk, butter and cocoa powder, and boil for five minutes while whisking. Add the white chocolate and puree to the mixture.

Finishing and assembly
Pipe into the truffle shells, enrobe with a chocolate of your choice and roll in Mini ChocRocks™.

Brigadeiro with passion fruit

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