A comprehensive list of recipes associated with CFW products

Callebaut Brownies Recipe

Callebaut White Chocolate Blondies

Ingredients Preparation
245g Butter Melt then allow to cool.
265g Brown Sugar
350g Caster Sugar
5 Whole Eggs Add
500g Pastry Flour Sieve together and fold through the mix.
9g Baking Powder
1 Pinch Salt
100g Callebaut - finest Belgian White Chocolate - Recipe N° W2 Melt and fold through the cake mix.
 

Pour into a lined 20cm cake in and bake at 180’C for 30 mins. 
Cool in the tin, then cut and serve.


Callebaut Milk Chocolate Brownies

Ingredients Preparation
185g Unsalted Butter Melt then allow to cool.
185g Callebaut - finest Belgian Milk Chocolate - Recipe N° 823
100g Pastry Flour Sieve together 3 times.
40g Callebaut Cocoa Powder
3 Large Eggs Whisk together to form a thick white foam. 
Fold in cooled Chocolate mixture then fold in sieved flours.
275g Castor Sugar
50g Chopped Pecans Fold in Chopped Pecans and Dark Chocolate Buttons.
50g Callebaut - finest Belgian Dark Chocolate - Recipe N° 811
 

Pour into a lined 20cm cake tin and bake at 160’C for 25 mins.
Cool in the tin, then cut and serve.


Callebaut Double Chocolate Brownies

Ingredients Preparation
185g Unsalted Butter Melt then allow to cool.
185g Callebaut - finest Belgian Dark Chocolate - Recipe N° 811
100g Pastry Flour Sieve together 3 times.
40g Callebaut Cocoa Powder
3 Large Eggs Whisk together to form a thick white foam. 
Fold in cooled Chocolate mixture then fold in sieved flours.
275g Castor Sugar
50g Callebaut - finest Belgian White Chocolate - Recipe N° W2 Fold in White and Milk Chocolate Buttons.
50g Callebaut - finest Belgian Milk Chocolate - Recipe N° 823
 

Pour into a lined 20cm cake tin and bake at 160’C for 25 mins.
Cool in the tin, then cut and serve.

  Approximate cost to make: £4.10
Suggested selling price £12.00
Profit opportunity: 193%