A comprehensive list of recipes associated with CFW products

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.

Ingredients	Preparation
185g Unsalted Butter	Melt then allow to cool.
185g Callebaut - finest Belgian Milk Chocolate - Recipe N° 823	Melt then allow to cool.
100g Pastry Flour	Sieve together 3 times.
40g Callebaut Cocoa Powder	Sieve together 3 times.
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	Fold in Chopped Pecans and Dark Chocolate Buttons.
	Pour into a lined 20cm cake tin and bake at 160’C for 25 mins. Cool in the tin, then cut and serve.

Ingredients	Preparation
185g Unsalted Butter	Melt then allow to cool.
185g Callebaut - finest Belgian Dark Chocolate - Recipe N° 811	Melt then allow to cool.
100g Pastry Flour	Sieve together 3 times.
40g Callebaut Cocoa Powder	Sieve together 3 times.
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	Fold in White and Milk Chocolate Buttons.
	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%