ONLINE ORDERINGCallebaut
Consistent quality, a delicious menu and excellent customer service are vital to keep customers coming back to your café and securing new business through positive word of mouth. Our five top tips can help you deliver that all-important lasting impression:
- Offer samples at the counter to upsell desserts and encourage customers to try something new.
- Ensure menu boards are clearly written and in the direct sightline of customers entering your outlet. Include a range of items to suit different taste preferences.
- Get to know your customers and welcome feedback, this will help to tailor your menu tocustomer likes and dislikes, whether its following the latest trend or maximising seasonal produce.
- Standing out is key – add stands of differing heights to your display to catch your customers’ attention.
- Customers love to know more about what they are eating. Branding provenance and labelling can reinforce these stories and messages – is it granny’s recipe? Are the strawberries home grown?
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Gluten Free Chocolate Fudge Cake
Customers will love this Callebaut infused, Gluten Free Chocolate Fudge Cake – top with the fruit of the season to delight pallets.
Gluten Free Chocolate Fudge Cake
Serves 10
Ingredients
For the cake:
• Callebaut 811 Dark Chocolate Callets 100g
• Light muscovado sugar 225g
• Whole milk 200ml
• Unsalted butter (softened) 75g
• Large eggs (beaten) 2
• Vanilla extract 2stp
• Cocoa powder 25g
• Rice flour 125g
• Baking powder 1tsp
• Bicarbonate of soda 1tsp
• Salt 1 pinch
• Fresh fruit to decorate
For the chocolate buttercream:
• Callebaut 811 Dark Chocolate Callets (melted) 100g
• Unsalted butter (softened) 100g
• Icing sugar 175g
• Milk 1 dash
Method
1. Preheat the oven to 180°C, grease and line two 8” cake rings
2. Place the Callebaut 811 Dark Chocolate Callets, 75g of sugar and milk in a saucepan and gently heat. Stir continually until the chocolate, sugar and milk have combined. Leave to cool
3. Mix the remaining sugar with butter until the mixture is smooth and creamy
4. Slowly beat in the egg, add the vanilla extract, salt and whisk in the cooled chocolate milk mixture. Sift in the remaining dry ingredients and gently fold
5. Split the mixture between the two cake rings and bake for 25mins or until an inserted knife comes out clean. Remove from the oven and let cool for 10 minutes before removing from the rings and allow to cool fully
6. While the cake is cooling make the buttercream filling. Mix the butter and sugar together and then stir in the cooled, melted chocolate, followed by the milk
7. Once the cakes are cool, sandwich them together using half of the buttercream. Ice the cake with the remaining buttercream and decorate with fresh seasonal fruit -
Sharing Cookie Skillet
A classic dessert topped with a trio of dark, milk and white chocolate Callebaut sauces, this Cookie Skillet is a perfect option for customers to share.
Sharing Cookie Skillet
Serves 4
Ingredients
For the cookie:
• Butter (melted) 170g
• Brown sugar 170g
• Granulated sugar 60g
• Vanilla extract 2tsp
• Large egg 1
• Plain flour 210g
• Baking soda 1tsp
• Salt ¼tsp
• 340g of Callebaut 811 Dark Chocolate Callets or Callebaut 823 Milk Chocolate Callets
Or purchase cookie dough from supplier
For the toppings:
• Callebaut 811 Dark Chocolate Callets 25g
• Callebaut 823 Milk Chocolate Callets 25g
• Callebaut W2 White Chocolate Callets 25g
• Whipping cream 60ml
• Vanilla ice cream 1 scoop
Method
1. Preheat oven to 180oC
2. In a 9-inch cast iron skillet, melt the butter over medium heat, stirring until it begins to turn golden brown. Stir in the brown sugar, granulated sugar and vanilla essence
3. Remove skillet from heat and allow to cool for about 5 minutes or until the mixture is fully cooled, then add the egg. Whisk gently until well combined. Add the flour, baking soda, and salt, stirring until incorporated into the mixture. Fold in the Callebaut Callets
4. Using a spatula, spread the dough until it is evenly distributed in the skillet. Bake for 18-20 minutes until edges begin to turn golden brown and a knife inserted into the centre comes out clean
5. Place the dark, milk and white chocolate callets into separate bowls, with 20ml of cream each.
6. Heat in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce
7. Add the vanilla ice cream, drizzle the Callebaut dark, milk and white chocolate sauce over the top and serve
Hint: for added indulgence serve Callebaut Gold sauce on the side -
Warm Chocolate Ale Cake
The deliciously warming dessert for the autumn and winter months, this Warm Chocolate Ale Cake is sure to leave customers with a Lasting Impression.
Warm Chocolate Ale Cake
Serves 10
Ingredients
For the cake:
Cocoa powder 50g
Dark ale 200ml
Butter (softened) 110g
Soft dark brown sugar 275g
Eggs (large) 2
Plain flour 175g
Bicarbonate of soda 1tsp
Baking Powder ¼tsp
For the icing:
Icing sugar 110g
Butter (softened) 50g
Dark ale 60ml
Callebaut 811 Dark Chocolate Callets 110g
Method
1. Preheat the oven to 180oC, grease and flour a 10inch cake ring
2. Add the dark ale to the cocoa powder mixing slowly to form a paste
3. In a separate bowl, mix the butter and brown sugar together until smooth and creamy. Beat the eggs and fold into the mixture
4. Add the cocoa and ale mixture to the bowl and slowly sift in the flour and dry ingredients, mixing all the time
5. Pour the mixture into the cake ring and bake for 30-35 minutes or until springy to touch. Cool the cake
6. Melt the Callebaut 811 Dark Chocolate Callets
7. Mix together the icing sugar and butter until a soft paste is formed. Add the dark ale and fold in the melted callets
8. Once the cake is completely cool, smooth over the chocolate and ale icing
9. Slice and gently heat in the microwave before serving