CHOCOLATE ACADEMY

PRESENTS

The Donut
Studio
Manifesto

At
the Chocolate AcademyTM, we celebrate
craftsmanship and empower artisans &
chefs with real solutions. Whether you’re
seeking inspiration, skills, knowledge, or business
support, the Chocolate AcademyTM is here to serve
you with expert guidance and practical solutions.

The Chocolate AcademyTM is excited to share a

treasure trove of approachable dessert ideas that
you can incorporate into your own menu offerings.
Every concept is based on current trends in pastry
and chocolate and offer solid solutions for staying
in touch with your customers and ahead of the
competition. Enjoy combining components from
different concepts to create your own signature
desserts featuring indulgent textures, shiny coatings,
and creative color combinations!

Chef’s word
Get in front of the curve with these visually impactful, creative concepts for
donuts. The ideas in this booklet are based on current trends and speak
directly to consumers’ favourite flavours and colours.

It’s easy! Choose your donut base recipe and chocolate and glaze, and use
the decorations in this guide to create your own unforgettable donuts that
will dazzle your customers’ eyes and palate!
The chefs have chosen the most compatible product to enhance their
applications, while focusing on taste and workability.
- Mark Seaman, Chocolate AcademyTM Chef
04. What’s happening
in the Donut World?

Summary
05. Donut Dough

06. CHAPTER 1
Everyday Donuts with a Twist
Milk Chocolate Donuts ......................................................... 06
Custard Donuts .......................................................................... 07
White Lemon Meringue Donuts .................................. 07
5 colors of Donuts .................................................................... 08
Ruby Donuts ................................................................................... 09
Caramel Donuts ........................................................................ 09

10. CHAPTER 2
Unique Moments Donuts
Margarita Donuts ...................................................................... 10
Expresso Martini Donuts....................................................... 11
Luck O Irish Donuts.................................................................... 11
4th of July Donuts ..................................................................... 12
Movie Night Donuts ................................................................. 12
Patriotic Donuts .......................................................................... 13
Coffee Break Donuts .............................................................. 13

14. CHAPTER 3
Seasonal & Celebration Donuts
Sunflower Donuts ...................................................................... 14
Time for Beach Donuts ........................................................ 15
Summer Lovin Donuts .......................................................... 15
Fall Donuts ....................................................................................... 16
Fall Sweetness Donuts ......................................................... 16
Holiday Prep is Underway Donuts ............................ 17
Winter Fun Donuts .................................................................... 17

18. The brands

22. Product list

3
What’s
happening
in the Donut World?
1 in 2
new donut launches are with flavors
other than the classic flavours as Milk
Chocolate, Strawberry, Cocoa, Cinnamon,
White Chocolate, Vanilla.

1 in 5
consumers globally have chosen more
exotic flavours in the past 12 months.

1 in 5
consumers globally are interested in
trying new sensory experiences (e.g.,
aromas, tastes, textures, colours,
sensations).

Source: Innova Market Insights 2021 4

Donut Dough
Yield: 12

Dounut Dough
Ingredients grams
Method
All-purpose flour..................................................................................... 912 g 1. Mix all ingredients in a stand mixer with a hook.
Sugar ................................................................................................................. 122 g 2. Leave the rest for 2 hours at 4°C.
Fresh yeast .................................................................................................. 30 g 3. Fold the dough.
Milk 3,25% ....................................................................................................... 345 g 4. Roll out to 3.5 cm.
Butter.................................................................................................................. 345 g 5. Cut out discs 8 cm in diameter and make a 2 cm hole in the middle with
Fine salt............................................................................................................ 20 g a cookie cutter.
Fresh eggs ................................................................................................... 304 g 6. Fry at 180°C.

Cake Doughnut
Yield: 12

Cake Doughnut
Ingredients grams Method
1. Soften butter with the paddle.
Yolk ...................................................................................................................... 50 g
2. Add sugar and mix to combine - do not cream.
Egg ....................................................................................................................... 50 g
3. Slowly incorporate yolks, eggs, and vanilla. Mix until homogeneous;
Vanilla extract .......................................................................................... 10 g
4. Add sour cream all at once and mix to combine.
Butter (soft) ................................................................................................. 40 g
5. Add sifted dry ingredients and mix just until no dry spots remain. Finish
Sugar ................................................................................................................. 225 g
mixing by hand if necessary.
Sour cream ................................................................................................. 355 g
6. Wrap tightly in plastic and refrigerate minimum 8 hours, but preferably
Salt ....................................................................................................................... 14 g
overnight.
Baking powder ......................................................................................... 18 g
7. Roll dough to 12 mm and portion using the desired rings of your choosing.
Baking soda ................................................................................................ 4 g
8. Heat neutral oil to 176°C.
AP flour ............................................................................................................. 550 g
9. Fry rings 90 seconds per side, then remove to a wire rack to cool
completely.

5
CHAPTER 1

Everyday Donuts
with a Twist
To bring more value to your
Milk Chocolate Donuts donut, promote the Belgian
claim by replacing your
by Chef Megan Bell chocolate base with the 823.
Yield: 12

Glaze & Decoration

Ingredients grams
Method
Almond milk................................................................................................. 45 g 1. Melt the chocolate around 104°F/40°C.
Van Leer Kenosha 33% Milk couverture............................ 200 g 2. Warm the milk and add into the chocolate creating an emulsion.
3. Dip the donuts into glaze and garnish as desired.

**Product subject to stock availability, please contact your sales manager for latest updates. 6
CHAPTER 1 - Everyday Donuts with a Twist

Custard Donuts
by Chef Dimitri Fayard
Yield: 12

Filling
Ingredients grams

Milk.......................................................................................................................................100 g
Cream..............................................................................................................................100 g
Sugar................................................................................................................................25 g
Yolks...................................................................................................................................60 g Method
Corn starch................................................................................................................10 g 1. Simply mix the Dark & White ganaches (15 g by donut) together to create
Salt......................................................................................................................................0.40 g a “milk” coating.
Butter................................................................................................................................30 g 2. Create a “mound” using the same Dark ganache as the coating. It’s easy
Van Leer Ultimate White 30% White Chocolate.....................40 g to use straight out of the pail, no warming necessary. Perfectly spreadable!
3. Add the decorations on top.

An indulgent take on the

Glaze & Decoration traditional filled donuts,
Ingredients grams Method with a white chocolate
custard and decadent
Melt the mixture to 104°F/40°C.
Fondant patissier..................................................................................................500 g chocolate glazed,
Van Leer Tulsa 55% Dark Couverture...............................................50 g topped with white chips.

White Lemon
Meringue Donuts
Inspired by the iconic lemon meringue tart
by Chef Dimitri Fayard

Yield: 12

Decoration
Ingredients grams

Van Leer Shine White Compound.........................................500 g

Meringue bits..............................................................................................25 g
Candied oranges...................................................................................30 g

Method
1. Melt Van Leer Shine White Compound to 104°F/40°C.
2. Dip the donuts half way.
3. Top with meringue bits and candied orange.

Dessert inspired flavours are

another way to make your donut
menu and pastry case stand out.

7 **Product subject to stock availability, please contact your sales manager for latest updates.
CHAPTER 1 - Everyday Donuts with a Twist

5 Colors of Donuts
by Chef Nicolas Dutertre
Yield: 12

Glaze & Decoration

Method
1. Select the desired glaze. Melt it at 77°F/25°C and glaze the donuts. Dark, Milk and White Chocolate Glaze
2. Decorate while the glaze is still soft with Mona Lisa decorations Ingredients grams
such as Crispearls, blossoms, granellas or flakes.
Sweetened condensed milk.....................................................................200 g
Van Leer Bel Noir 73% dark couverture...........................................150 g
Do-nut miss out
Callebaut Dark Chocolate Recipe N° 811.......................................300 g
on elevating your
Callebaut Milk Chocolate Recipe N° 823......................................300 g
donut game
Callebaut White Chocolate Recipe N° W2..................................150 g
with these
Water................................................................................................................................100 g
colorful
Sugar................................................................................................................................300 g
decorations!
Glucose..........................................................................................................................300 g

Method
1. Mix the sweetened condensed milk and the dark chocolates, the milk
chocolate or the white chocolate in a container high enough to avoid air
bubbles.
2. Boil the water, the sugar and the glucose for 1 min.
3. Pour over the previous mixture and wait 2 min.
4. Mix with a hand blender.
5. Refrigerate. Use at 86°F/30 °C.

Ruby RB1 Glaze

Ingredients grams

Beet powder (optional)..................................................................................2 g

Gold Chocolate Glaze Sweetened condensed milk.....................................................................100 g
Ingredients grams Raspberry puree...................................................................................................100g
Neutral glaze.............................................................................................................100 g
Sweetened condensed milk.....................................................................165 g Callebaut Ruby RB1.............................................................................................300 g
Gelatin mass.............................................................................................................95 g Gelatin mass.............................................................................................................135 g
Callebaut Gold Chocolate.........................................................................170 g Water................................................................................................................................50 g
Callebaut Milk Chocolate Recipe N° 823......................................35 g Sugar................................................................................................................................300 g
Water................................................................................................................................200 g Glucose..........................................................................................................................300 g
Sugar................................................................................................................................165 g
Glucose..........................................................................................................................200 g
Method
1. Mix the beet powder, the sweetened condensed milk, the raspberry

Method puree, the neutral glaze, the Ruby RB1 and the gelatin mass in a
container high enough to avoid air bubbles.
1. Mix the sweetened condensed milk, the gelatin mass and the
2. Boil the water, the sugar and the glucose for 1 min.
chocolates in a container high enough to avoid air bubbles.
3. Pour over the previous mixture and wait 2 min.
2. Boil the water, the sugar and the glucose for 1 min.
4. Mix with a hand blender.
3. Pour over the previous mixture and wait 2 min.
5. Refrigerate. Use at 86°F/30 °C.
4. Mix with a hand blender.
5. Refrigerate. Use at 86°F/30 °C.

**Product subject to stock availability, please contact your sales manager for latest updates. 8
CHAPTER 1 - Everyday Donuts with a Twist

Ruby Donuts
by Chef Mark Seaman
Yield: 25

Ingredients grams

Callebaut Ruby RB1.............................................................................................1070 g

Grapeseed oil..........................................................................................................80 g
Dry butter......................................................................................................................30 g
Beetroot powder...................................................................................................5 g
Mona Lisa Power FlowersTM Red Non Azo......................................as needed
Mona Lisa Ruby Biscottino...........................................................................as needed
Mona Lisa Dark Chocolate Micro Chips.........................................as needed
Mona Lisa Mini Mix CrispearlsTM...............................................................as needed

Method
1. Melt the Ruby RB1 between 95-104°F/35-40°C.
2. Add it to the previous mix and stir well.
3. Add the grapeseed oil and dry butter to the chocolate and mix well.
4. Use the glaze at 95°F/35°C before using to avoid bloom.
5. For a brighter color, you can add Mona Lisa Power FlowerTM Red Non Azo
coloring instead of beetroot powder.
6. Dip the donuts in glaze and leave to crystallize.
7. For drizzle effect, re-heat leftover glaze slowly in the microwave to a
maximum of 95°F/35°C to use.

Caramel Donuts
by Chef Mark Seaman

Yield: 12

Ingredients grams

Callebaut Caramel..............................................................................192 g
American Almond Almond Brittle Crunch.....................13.8 g

Method
1. Use the caramel as coating: dip the top of the donut in the
caramel (16 g by donut) and let set.
2. For best results, refrigerate the donut for 2-5 minutes
immediately after dipping (around 1.15 g by donut).
3. Sprinkle with American Almond Almond Brittle Crunch.

Caramel flavored food is the 3rd most

desired flavor in dessert (after
chocolate and vanilla) in North America.
Source: FONA - Innova Database

9 **Product subject to stock availability, please contact your sales manager for latest updates.
CHAPTER 2

Unique Moments
Donuts
Bring exciting new and fun
Margarita Donuts ways of eating donuts to your
by Chef Mark Seaman customers with a couple of
simple steps using Mona Lisa
Yield: 12 decorations.
Glaze & Decoration
Ingredients grams
Method
ASM White Ganache...........................................................................180 1. Dip the top of the donut in the white ganache (15 g by donut) and let set.
Mona Lisa White CrispearlsTM......................................................As needed 2. Simply use sanding sugar to replicate the “salt” on the rim of a
Mona Lisa Original Ivory ChocolattosTM............................As needed margarita glass.
3. Finish with Ivoiry ChocolattosTM, White Crispearls and a lime!

**Product subject to stock availability, please contact your sales manager for latest updates. 10
CHAPTER 2 - Unique Moments Donuts
Invite your customers to pair
their favorite cocktail
with an indulgent treat to complete their tasting
experience.

Expresso Martini Donuts

by Chef Mark Seaman

Yield: 12

Glaze & Decoration

Ingredients grams

ASM White ganache ...................................................................................................................... 180 g

ASM Dark ganache .......................................................................................................................... 180 g
Mona Lisa Mini Mix CrispearlsTM ............................................................................................ As needed
Mona Lisa Original Duo ChocolattosTM ......................................................................... As needed
Cacao Barry Chocolate Coffee Beans ....................................................................... As needed
Cacao Barry Extra Brute Cocoa powder (for dusting) ............................... As needed

Method
1. Simply mix the Dark & White ganaches (15 g by donut) together to create
a “milk” coating.
2. Add the decorations on top.

Luck O’ the Irish Donuts

by Chef Mark Seaman

Yield: 12

Glaze
Ingredients grams

ASM White ganache ....................................................................................................... 180 g

Mona Lisa Power
FlowersTM Blue Non Azo ................................................................................................. As needed
Mona Lisa Power
FlowersTM Yellow Non Azo............................................................................................. As needed
Mona Lisa Dark
CrispearlsTM ............................................................................................................................... As needed
Marshmallows ....................................................................................................................... As needed

Method
1. Simply mix the White ganache (15 g by donut) with the coloring of your
choice to create the green coating.
2. Use also the White ganache and coloring to make the rainbow. A few ingredients and steps
3. Dust the Dark CrispearlsTM in gold powder and add the decorations. for an exciting visual effect,
perfect for Instagram!

11 **Product subject to stock availability, please contact your sales manager for latest updates.
CHAPTER 2 - Unique Moments Donuts
48% of North American consumers said
they like a mix of sweet and salty when
treating themselves.
Source: Mintel report 2021

Movie Night Donuts

by Chef Mark Seaman
Yield: 12

Glaze & Decoration

Ingredients grams

Callebaut Caramel............................................................................................180 g
Mona Lisa Milk CrispearlsTM.........................................................................As needed
Popcorn..........................................................................................................................As needed

Method
1. Use the caramel as coating (15 g by donut): dip the top of the
donut in the caramel and let set.
2. For best results, refrigerate the donut for 2-5 minutes
immediately after dipping.
3. Decorate the donuts with Milk CrispearlsTM and popcorn.

You can also use the

American Flag Decoration!

4th of July Donuts

by Chef Dimitri Fayard

Yield: 12

Glaze & Decoration

Ingredients grams

ASM White Ganache...........................................................................300 g

Mona Lisa Power FlowersTM Blue Non Azo.......................As needed
Mona Lisa Power FlowersTM Red Non Azo........................As needed

Method
1. Tint some White Shine in red, and some in blue.
2. Dip the top of the donut in the white ganache (15 g by
donut) and let set. For best results, refrigerate the donut for 2-5
minutes immediately after dipping.
3. Once set, pipe “zz’s” of red and blue ganache over the White
ganache.

42% of North American consumers (ages 26-

35) share pictures of food online each week.
Source: Innova Market Insights // Barry Callebaut Proprietary Research Fall 2018

**Product subject to stock availability, please contact your sales manager for latest updates. 12
CHAPTER 2 - Unique Moments Donuts

Perfect donut for the 4th of July!

Patriotic Donuts
by Chef Mark Seaman
Yield: 12

Glaze & Decoration

Ingredients grams

ASM White Ganache.........................................................................................180 g

Mona Lisa Red/Ivory Decor Curls..........................................................As needed
Mona Lisa Red Maple Leaf...........................................................................As needed
Mona Lisa White Chocolate
American Flag».......................................................................................................As needed

Method
1. Dip the top of the donut (15 g by donut) in the white ganache
and let set.
2. Finish with Red/Ivory Decor Curls & Red Maple Leaf or White
Chocolate American Flag.

Coffee Break
Donuts
by Chef Mark Seaman

Yield: 3

Decoration #1 / Decoration #2 / Decoration #3

Ingredients grams

Mona Lisa Dark Decor Curls (#1).............................................As needed

Mona Lisa Milk CrispearlsTM (#2)..............................................As needed
Mona Lisa Ivory Decor Curls (#3) .........................................As needed
Cacao Barry Chocolate Coffee Beans.............................As needed
Cacao Barry Extra Brute Cocoa Powder.........................As needed

Method
Have fun with the “mounds” by using buttercream, icing,
stabilized whipped cream or ganache!

Calling Chocolate &

Coffee lovers!

13 **Product subject to stock availability, please contact your sales manager for latest updates.
CHAPTER 3

Seasonal &
Celebration
Donuts
Sunflower Donuts A donut to brighten
by Chef Mark Seaman your day!
Yield: 12

Glaze & Decoration

Ingredients grams
Method
ASM White Ganache...........................................................................180 g 1. Create a yellow coating (15 g by donut) using the ASM White Ganache
Mona Lisa Power FlowersTM Yellow Non Azo..................As needed mixed with Mona Lisa Power FlowersTM Yellow Non Azo.
ASM Dark Ganache..............................................................................As needed 2. The Dark Ganache is perfectly pipeable for making the flower petals.
Mona Lisa Dark CrispearlsTM.........................................................As needed 3. Simply top with Dark CrispearlsTM to finish your Sunflower Donut!

**Product subject to stock availability, please contact your sales manager for latest updates. 14
CHAPTER 3 - Seasonal & Celebration Donuts

Time for the Beach Donuts

by Chef Mark Seaman
Yield: 12

Glaze & Decoration

Ingredients grams

ASM White Ganache.........................................................................................180 g

Mona Lisa Ivory Curled Shavings..........................................................As needed
Mona Lisa White CrispearlsTM....................................................................As needed
American Almond Coconut Crunch.................................................As needed

Method
1. Dip the top of the donut in the White Ganache (15 g by donut)
and let set. For best results, refrigerate the donut for 2-5 minutes
immediately after dipping.
2. Add Ivory Curled Shavings, White CrispearlsTM and Coconut
For Pina
Crunch.
Coladas
3. Also top with dried coconut shavings for extra indulgence.
lovers!

Who doesn’t love this sweet

summer favourite, Watermelon!

Summer Lovin’
Donuts
by Chef Mark Seaman

Yield: 12

Glaze & Decoration

Ingredients grams

ASM White Ganache...........................................................................180 g

Mona Lisa Power FlowersTM Red Non Azo........................As needed
Mona Lisa Power FlowersTM Blue Non Azo.......................As needed
Mona Lisa Power FlowersTM Yellow Non Azo..................As needed
Mona Lisa Dark CrispearlsTM.........................................................As needed

Method
1. Tint some White Ganache (15 g by donut) in red, and some in
green.
2. Dip the top of the donut in the green ganache and let set.
3. Once set, dip the donut in the red ganache and let set
again. For best results, refrigerate the donut for 2-5 minutes
immediately after dipping.
4. Use the Dark CrispearlsTM as “seeds”.

15 **Product subject to stock availability, please contact your sales manager for latest updates.
CHAPTER 3 - Seasonal & Celebration Donuts

Fall Donuts
by Chef Mark Seaman

Yield: 12

Glaze
Ingredients grams

ASM White ganache........................................................................................................................300

Mona Lisa Power FlowersTM Red Non Azo....................................................................As needed
Mona Lisa Power FlowersTM Yellow Non Azo..............................................................As needed
Mona Lisa Milk CrispearlsTM.......................................................................................................As needed

Method
1. Tint some ASM White Ganache in orange.
2. Drizzle orange tinted ganache into bowl of ASM White Ganache and swirl.
3. Dip the top of the donut in the mixture (15 g by donut) and let set.
4. Once set, immediately sprinkle with Mona Lisa Milk CrispearlsTM.
5. For best results, refrigerate the donut for 2-5 minutes immediately after
decorating.

This Apple Cider

Donut is a Fall
favorite!

Fall Sweetness Donuts

by Chef Mark Seaman

Yield: 12

Glaze
Ingredients grams

Callebaut Caramel........................................................................................................... 180 g

Mona Lisa Milk CrispearlsTM........................................................................................ as needed
Apple sauce.............................................................................................................................. as needed
Fresh apples slices............................................................................................................. as needed

Method
1. Use the caramel as coating (15 g by donut): dip the top of the donut in
the caramel and let set.
2. For best results, refrigerate the donut for 2-5 minutes immediately after
dipping.
3. Decorate the donuts with Mona Lisa Milk CrispearlsTM.
4. Finish with a dollop of applesauce & fresh apple slices for added texture!

**Product subject to stock availability, please contact your sales manager for latest updates. 16
CHAPTER 3 - Seasonal & Celebration Donuts

Holiday Prep Is Get ready for

Underway Donuts
the holidays with
these festive
donuts!
by Chef Mark Seaman
Yield: 24

Glaze & Decoration

Ingredients grams

ASM White Ganache.........................................................................................720 g

Mona Lisa Power FlowersTM Yellow Non Azo................................As needed
Mona Lisa Power FlowersTM Blue Non Azo.....................................As needed
Mona Lisa Power FlowersTM Red Non Azo......................................As needed
Mona Lisa White CrispearlsTM....................................................................As needed

Method
1. Tint some ASM White Ganache in red, and some in green.
2. Dip the top of the donuts in the White ganache (15 g by donut)
and let set. For best results, refrigerate the donut for 2-5 minutes
immediately after dipping.
3. Once set, pipe tinted White Ganache and add some White
CrispearlsTM.

This sweet
snowman
is perfect
for Winter Fun Donuts
families! by Chef Mark Seaman

Yield: 24

Glaze & Decoration

Ingredients grams

Van Leer Shine White Compound.........................................360 g

Mona Lisa White CrispearlsTM......................................................As needed
Mona Lisa Dark CrispearlsTM.........................................................As needed
Mona Lisa Original Dark ChocolattosTM............................As needed
Mona Lisa Semi Sweet Fan...........................................................As needed

Method
1. Melt the Van Leer Shine White Compound and dip the donuts
in the coating (15 g by donut) and let set.
2. For the head, use Dark CrispearlsTM to make the smile and the
eyes. The Dark Chocolate Fan will be the hat.
3. Snapp the Original Dark ChocolattosTM in half to make the
arms. Add Dark CrispearlsTM for the buttons.
3. Garnish the last donut with the White CrispearlsTM.

17 **Product subject to stock availability, please contact your sales manager for latest updates.
Chocolate brands

• Finest Belgian chocolate

• Well-balanced and great taste
• Innovators & Leaders in Fine Flavour Excellence • N°1 in workability: a perfect end result
• Sharing the whole cacaofruit experience in every chocolate job!
from farmers to chefs • Traceable from bean to bar
• Rooted in French pastry since 1842
• For creative chefs to express their true nature

• North American chocolate, compounds,

and chips & chunks
• 100% sustainable cocoa and palm oil
• The taste of Swiss smoothness
• 150 years of chocolate making dedicated
• Instant flavour release to supporting everyday inspirations
• With Swiss precision
• For memorable chocolate moments

18
Specialty and
decoration brands

• Most exciting decoration range in the world

• Crafted with artisan attention to detail
• World's largest manufacturer of miniature
• Play with taste, textures, shapes and colour
confectionery molded shapes
• Premium chocolate
• Bake-stable, shelf-stable
and frozen inclusions and toppings
• Innovation at core

• Premium line of Swedish products for coatings,

• Experts in nutcraft bakestable glaze and fillings.
• Strong tradition since 1924
• Customizable for the perfect nut addition

19
CHOCOLATE ACADEMY™ NORTH AMERICA

The Chocolate Academy™

North America presents
the 1st edition of the Magazine.
The Chocolate Academy™ Chefs in Chicago and Montreal
have come together to share a professional collection
of recipes and step by step tutorials in pastry,
confectionery, and baking.

Learn the secrets from leading chefs

as they share their stories, techniques,

SCAN
and discuss industry topics.

TO VIEW!
20
MAKE A DIFFERENCE.
ACTIVELY SUPPORT
THE COCOA HORIZONS FOUNDATION.
The Cocoa Horizons Foundation is an impact driven program focused on cocoa farmer prosperity and
helping build self-sustaining farming communities that protect nature and children.

the Swiss Federal Foundation Supervisory Authority.

By buying our products you are actively supporting

the Cocoa Horizons Foundation.
In turn, the products you use are sustainable & responsible. By 2025, we will:

HELP MORE THAN 500,000

COCOA FARMERS TO BE ERADICATE CHILD LABOR FROM BE DEFORESTATION-FREE AND HAVE 100% SUSTAINABLE
OUT OF POVERTY OUR SUPPLY CHAIN CARBON POSITIVE INGREDIENTS

All information and progress reports on www.cocoahorizons.org.

21
Product list
KOSHER KOSHER COCOA
ITEM NUMBER PRODUCT NAME BRAND PACK SIZE HALAL
DAIRY PAREVE HORIZONS

CHOCOLATES, COUVERTURES & COCOA POWDER

CHD-WA-8730311-052 Bel Noir 73% dark couverture Van Leer 1 x 50 lb box X X X

811NV-595 Dark chocolate Recipe N° 811 Callebaut 2 x 10 kg bags X X X

CHD-EZ-6034301-085 Tulsa 55% Dark Couverture Van Leer 1 x 50 lb box X X X

823NV-595 Milk Chocolate Recipe N° 823 Callebaut 2 x 10 kg bags X X X

CHM-EZ-0035603-086 Kenosha 33% Milk Chocolate Van Leer 1 x 50 lb box X X

W2NV-595 White Chocolate Recipe N° W2 Callebaut 2 x 10 kg bags X X X

CHW-EZ-2011201-A45 Ultimate White 30% White Chocolate Van Leer 1 x 30 lb box X X

CHK-R30GOLD-2B-U75 Gold Chocolate Callebaut 4 x 2.5 kg bags X X X

CHR-R36RB12-US-U75 Ruby RB1 Callebaut 4 x 2.5 kg bags X X X

DCP-22SP-760 Extra Brute Cocoa Powder Cacao Barry 6 x 1 kg bags X X

SERVICE PRODUCTS

FWF-Z6CARA-X10 Caramel filling Callebaut 4 x 5 kg buckets X X

NAN-SA-AL79C-B84 Almond Brittle Crunch American Almond 1 x 30 lb box X

NAO-SA-CNC-B84 Coconut Crunch American Almond 1 x 30 lb box x

FMD-K2144-999 Dark Ganache ASM 1 x 12 lb X

FMW-P0041-999 White Ganache ASM 1 x 12 lb X

CHOCOLATE CHIPS

CHD-DR-91008-A99 Dark Chocolate Micro Chips Mona Lisa 1 x 8 kg box X X

**Product subject to stock availability, please contact your sales manager for latest updates. 22
KOSHER KOSHER COCOA
ITEM NUMBER PRODUCT NAME BRAND PACK SIZE HALAL
DAIRY PAREVE HORIZONS

DECORATIONS

CHM-CC-CRISPE0-02B Milk CrispearlsTM Mona Lisa 4 x 800 g bags X X X

CHD-CC-CRISP-02B Dark CrispearlsTM Mona Lisa 4 x 800 g bags X X X

CHW-CC-CRISPE0-02B White CrispearlsTM Mona Lisa 4 x 800 g bags X X X

CHX-CC-MCRISE0-999 Mini Mix CrispearlsTM Mona Lisa 4 x 425 g shaker X X X

CHD-BS-90266-A99 Dark Decor Curls Mona Lisa 1 x 10 lb box X X

CHK-BS-90303-A99 Red/Ivory Décor Curls Mona Lisa 1 x 10 lb box X X

CHW-BS-90253-A99 Ivory Décor Curls Mona Lisa 1 x 10 lb box X X

CHK-BS-90137-A99 Red/Ivory Marbled Curled Shavings Mona Lisa 1 x 5 lb box X X

CHW-BS-90128-A99 Ivory Curled Shavings Mona Lisa 1 x 5 lb box X X

CHR-PN-6222-70A Ruby Biscottino Mona Lisa 4 x 0.5kg X X X

M-7GCC-484 Chocolate Coffee Beans Cacao Barry 8 x 1 kg buckets

CHOCOLATTOSTM

CHD-RO-90054-A99 Original Dark ChocolattosTM Mona Lisa 12 x 100 pc X X

CHW-RO-90049-A99 Original Ivory ChocolattosTM Mona Lisa 12 x 100 pc X X

CHX-RO-90060-A99 Original Duo ChocolattosTM Mona Lisa 12 x 100 pc X X

SHAPES

CHD-DC-90191-A99 Semi Sweet Fan Mona Lisa 4 x 112 pc X X

CHW-DC-91016-A99 White Chocolate American Flag Mona Lisa 4 x 288 pc X X

COLORANTS

CLR-19429-999 Power FlowersTM Blue Non Azo Mona Lisa 4 x 50 g bottle X

CLR-19430-999 Power FlowersTM Red Non Azo Mona Lisa 4 x 50 g bottle

CLR-19431-999 Power FlowersTM Yellow Non Azo Mona Lisa 4 x 50 g bottle X

**Product subject to stock availability, please contact your sales manager for latest updates. 23
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