Posted: 22 Dec 2015
GEMEF is a range of versatile biscuit, rice and malt inclusions. Lightweight and oven baked using cereal-based natural ingredients, they can improve the nutritional balance of your products, reduce the volume of chocolate or dough you need, and add a delicious crunch and texture. Perfect for chocolate, ice cream, cereal bars and biscuits, GEMEF products also complement other inclusions such as fruit and honeycomb, and make an ideal alternative to nuts. Several of our customers report that combining several GEMEF inclusions together works particularly well, especially in Rocky Road.
Gingerbread Spice Piped Truffles
|400g||Callebaut W2NV white chocolate SCC520A||Pre-crystallise
Melt – cool
|40g||Unsalted butter||Stir into the prepared white chocolate|
|190g||GEMEF CracBiscuit; small SCM102P or CracRiz SCM104P||
50g whipping cream
0.5g ginger powder
Place the cream and spices in a container and infuse overnight.
Bring to the boil the next day –Sieve away spices
100g fondant SCM350
Soften the butter in a mixer
Add the fondant sugar
200g Callebaut 823NV milk choc
75g Callebaut 811NV dark choc
Pre-crystallise both chocolates stir in the infused cream to half the chocolate volume
Add the prepared ganache portion to the butter and fondant – mix wellAdd the remaining chocolate
Pipe gingerbread ganache in strips on top of the prepared biscuit base
Allow to set
Hand dip or enrobe in milk or dark chocolate – Decorate with Callebaut Splitters SDS864 or SDS465 – that have been dusted with IBC gold creative powder, SCR461.
Crunchy Breakfast Bar
Optional: Splash the mould with coloured tempered cocoa butters 100g shelled bar moulds with pre-crystallised Callebaut Velvet Chocolate, SCC588.
Fill with Wowbutter (nut-free toasted soya butter), GEMEF CracBiscuit Large SCM100P, or a combination of GEMEF products for extra texture.
Close bars with pre-crystallised Callebaut Velvet Chocolate SCC588.
Sprinkle bars whilst wet with healthy dried fruits, seeds and nuts such as cranberries, orange, bananas, raisins, pumpkin seeds, sunflower seeds and goji berries.
Crunchy Breakfast Bar
Add cocoa nibs SCC417C, and GEMEF products of your choice to Callebaut dark chocolate, SCC501.
Spread thinly on to a textured sheet, SDS184, that can be pre-dusted with IBC creative powders, SCR461-5. Allow to crystallise at 12°C for 12 hours.
Break into irregular pieces.