Ceppo
The exclusive Choco-Scuola mould
Interpreted by
the Master Confectioner Luca Mannori
World Champion Pastry Chef.
ADVICE SPECIALLY FOR THE
PROFESSIONALS.
For advice on how to use
Icam Linea Professionale products,
you can contact your area representative,
or write to our helpline for pastry chef customers at:
[email protected]
You will receive a reply
from the Pastry Chef Riccardo Magni,
Icam S.p.A.
Via Pescatori, 53 - 23900 Lecco (Italy)
Tel. +39 0341 2901 - Fax +39 0341 360176
[email protected] - www.icamprofessionale.it
LP 0909
consultant for Icam Linea Professionale.
Ceppo
Mould
COD. 4423
(KIT WITH 10 MOULDS AND 14 STRIPS)
Original, exclusive mould by Icam Linea Professionale
in 500-micron thick transparent thermoformed PVC,
ideal for contact with foodstuffs. Practical to use and
suitable for cakes with cream, bavarois, semifreddo
desserts and ice cream cakes.
The Ceppo mould has an innovative structure: the barkeffect acetate strip, to be inserted before the filling, can be
removed easily when the dessert is demoulded, which - in
combination with the “rings of the trunk” effect on the bottom gives a very realistic Yule Log result.
Suitable also for different seasonal decorations. Used without the
“bark” strip, it is suitable for alternative interpretations (e.g. floral
decorations, chocolate bonbonnières).
Simple to demould, washable (in water at 40°C) and reusable.
Size of Ceppo mould: diameter 180 and height 50 mm.
1
Put the bark strip in place
inside the mould.
2
4
Fill the mould as desired
(mousse, bavarois, ice cream,
semifreddo dessert...).
5
Demould the dessert, remove
the bark strip around the edge.
Decorate as desired.
Close using the oven base
and leave to cool.
3
Introduce any extra elements
(preparations or any other type
of filling).
Ceppo
Coffee
Chocolate
COMPONENTS:
INGREDIENTS: (TO FILL 3 MOULDS)
METHOD:
Chocolate gioconda biscuit
(preparation time 20 min)
300 g Equal mix of almonds and flour
10 g Inverted sugar
100 g Fresh eggs
100 g Fresh eggs
10 g Flour - 0 - b
10 g Potato flour
20 g Icam 10/12 Cocoa Powder
30 g Dairy butter
140 g Pasteurised egg whites
20 g Sugar
Start beating the almond mix with the inverted sugar and
the first part of the eggs; add the rest of the eggs a little
at a time until you obtain a soft paste (about 10 minutes).
Add the flours (carefully sifted) with the cocoa powder, the
melted butter and lastly the whipped egg whites. Shape as
desired and bake on silpat in a fan-assisted oven at 250°C
with the valve open for about 9 minutes. Remove the
sponge from the oven, remove from the trays and leave to
cool on the worktop, so it does not dry out too much. Keep
in the freezer until required for use.
Basic custard
(preparation time 15 min)
280 g Cream (35% fat)
280 g Fresh milk
60 g Sugar
140 g Pasteurised pale egg yolks
1 Vanilla pod
Boil the milk and the cream together with the vanilla pulp,
beat the yolks until slightly pale together with the sugar
and cook to 85°C; emulsify, filter and leave to cool. Keep
in the fridge.
Vin santo (holy wine) cream
(preparation time 20 min)
250 g Dry vin santo 9.3% vol
50 g Cream(35% fat)
60 g Sugar
85 g Egg yolks
5 g 180 bloom gelatin
25 g Water
Cook the vin santo to 85°C together with the cream, sugar
and egg yolks, add the gelatin dissolved in water, emulsify
and pour.
Light vanilla and coffee cream
(preparation time 25 min)
300 g Basic custard
7 g 180 bloom gelatin
35 g Water
16 g Icam Coffee Concentrate
35 g Sugar
400 g Cream (35% fat)
Soak the gelatin in the water, dissolve and add to the custard
together with the Icam Coffee Concentrate paste, emulsify
and filter the mixture well. Cool to 30°C and lighten with
semi-thick cream whipped together with the sugar.
Light cocoa rich milk chocolate cream
(preparation time 20 min)
400 g Basic custard
2 g Gelatin (thickener)
300 g Icam Milk Couverture Cocoa Rich 49%
450 g Cream (35% fat)
Soak the gelatin in the water, dissolve, add to the custard
and emulsify. Melt the Icam Milk Couverture Cocoa Rich
49% to 45°C and add it to the custard; emulsify and cool
to 32°C. Lighten with the semi-thick cream and use immediately.
Cocoa rich milk chocolate spray
(preparation time 10 min)
600 g Icam Milk Couverture Cocoa Rich 49%
250 g Icam Cocoa Butter
Melt separately the Icam Milk Couverture Cocoa Rich 49%
and the Icam cocoa butter; add them together and emulsify
in the mini blender. Filter and use at 30°C. Keep in a fresh,
dry place.
Dark chocolate spray
(preparation time 10 min)
400 g Icam Dark Regina Couverture Cocoa 61%
400 g Icam Cocoa Butter
As above.
METHOD (preparation time 40 min):
Make the custard first and keep it in the fridge for the moment. Start preparing the inside of the cake, assembling it upside down, using rings of 14 cm in diameter
and 3 cm in height. Prepare the vin santo cream and pour 120 g of it into each ring; quick freeze immediately. Prepare the light vanilla and coffee cream using the
custard prepared earlier, and pour 240 g of it into the ring above the vin santo cream; close with a disc of chocolate gioconda sponge, quick freeze and keep it for
the moment. Prepare the light milk chocolate cream. Assemble the cake in the Ceppo mould, pour approx. 380 g of light milk chocolate cream into the mould,
insert the frozen insert and trim carefully. Quick freeze until the moment of serving. Demould the cake, spray with the milk rich spray, protect the centre and spray
with dark chocolate spray around the edge. Decorate with stripes of Icam dark icing and with a chocolate tree, balls and star Decoricam.
Ceppo
Mascarpone
and Hazelnut Chocolate
COMPONENTS:
INGREDIENTS: (TO FILL 3 MOULDS)
METHOD:
Cocoa sponge cake
(preparation time 30 min)
250 g Eggs
250 g Sugar (saccharose)
100 g Glucose
150 g Egg yolks
250 g Flour - 0 - W200 P/L 0,50
50 g Icam 10/12 Cocoa Powder
Beat the eggs with the sugar and the glucose, add the yolks
a little at a time until a well-beaten stiff paste is obtained.
Gradually add the flour sifted together with the cocoa
powder. Bake in a buttered mould in a fan-assisted oven at
180°C for approx. 20 minutes (with the valve open).
Chocolate confectioner’s cream
(preparation time 15 min)
500 g Fresh milk
500 g Cream(35% fat)
350 g Sugar
1 g Salt
45 g Icam 10/12 Cocoa Powder
250 g Pasteurised pale egg yolks
350 g Icam Dark Vanini Couverture Cocoa 72%
Bring to the boil the milk with the cream and part of the
sugar; sift the rest of the sugar with the salt and the cocoa
and pasteurise the powders by boiling them once, finally
adding the egg yolks, mixing well. Remove immediately
from the heat. Pour into suitable large trays, cover with film
and quick freeze until cool.
Chocolate sauce for flavouring
(preparation time 15 min)
1000 g Water
250 g 38DE glucose
250 g Sugar (saccharose)
450 g Icam 22/24 Cocoa Powder
100 g Icam Ecuador Cocoa 73%
Bring the water to the boil for two minutes, together with
the glucose, sugar and Icam 22/24 Cocoa Powder; add the
grated chocolate and emulsify, filter and store in hermetically sealed bags. Keep in the fridge.
Mascarpone and hazelnut semifreddo
dessert
(preparation time 30 min)
250 g Mascarpone
50 g 38DE glucose
80 g Icam Hazelnut Paste
1 Bourbon vanilla pod
20 g Stravecchio rum 45% vol
250 g Italian-style meringue
430 g Fresh cream (35% fat)
250 g Icam Dark Chocolate Drops Cocoa 48%
Beat the mascarpone vigorously together with the glucose,
the vanilla pulp, the Icam Hazelnut paste and the rum;
insert the Italian-style meringue prepared in advance, and
lastly the semi-thick cream and the Icam Dark Chocolate
Drops Cocoa 48%.
Chocolate semifreddo dessert
(preparation time 30 min)
200 g Chocolate confectioner’s cream
100 g Chocolate sauce for flavouring
10 g Stravecchio rum 45% vol
210 g Italian-style meringue
480 g Fresh cream (35% fat)
Warm the chocolate confectioner’s cream to 32°C, then
add the chocolate sauce and the rum. Add the Italian-style
meringue with the help of a whisk, then lighten with the
semi-thick cream.
Vanini Cream
150 g Icam Vanini Cream
Whip with a whisk.
METHOD (preparation time 35 min):
Start by preparing the inside of the dessert, using a ring with a diameter of 14 cm. Insert the mascarpone and hazelnut semifreddo into the ring and smooth level;
insert a disc of cocoa sponge, soak it with rum syrup and quick freeze for the moment. Whip the Icam Vanini Cream and spread it on the bottom in the middle of
the Ceppo mould; quick freeze. Now make the chocolate semifreddo, pour it into the Ceppo mould and place the frozen insert inside; smooth level and quick freeze again until just before serving. Demould, dust lightly with cocoa powder, ice with neutral icing and decorate with mushrooms and grass in Chocoplastico.
Ceppo
Orange
Chocolate
COMPONENTS:
INGREDIENTS: (TO FILL 3 MOULDS)
METHOD:
Sacher whip
(preparation time 30 min)
500 g Icam Dark Regina Couverture Cocoa 61%
450 g Dairy butter
240 g Egg yolks
270 g Icing sugar
190 g Powdered almonds
240 g Flour - 0 - b
10 g Vanilla powder
360 g Fresh egg whites
180 g Caster sugar
Melt the Icam Dark Regina Couverture Cocoa 61% to
45°C, add the soft butter and mix carefully. Beat the
egg yolks with the icing sugar until a soft whip with a
good consistency is obtained. Lower the speed of the
mixer and carefully add the chocolate and the butter
mixed together. Add the powdered almonds and the
flour, sifted together in advance. Lighten with the egg
whites whipped in advance with the sugar. Put in the
mould or cook for approx. 7 minutes at 200°C.
Basic custard
(preparation time 15 min)
280 g Cream (35% fat)
280 g Fresh milk
60 g Sugar
140 g Pasteurised pale egg yolks
1 Vanilla pod
Boil the milk and the fat cream together with the vanilla
pulp, beat the yolks until slightly pale together with the
sugar and cook to 85°C, emulsify, filter and leave to
cool. Keep in the fridge.
Orange Sacher ganache
(preparation time 15 min)
700 g Basic custard
500 g Icam Dark Vanini Couverture Cocoa 72%
100 g Orange paste
50 g Grand Marnier liqueur 35% vol
250 g Slightly softened butter
Warm the custard to 32°C, add the Icam Dark Vanini
Couverture Cocoa 72% melted to 45°C and emulsify.
Add the orange paste mixed with the Grand Marnier
and lastly the softened butter.
Sacher orange marmalade
(preparation time 10 min)
900 g Apricot jam
300 g Orange paste
50 g Grand Marnier liqueur 35% vol
Mix all the ingredients together with a whisk.
METHOD (preparation time 30 min):
Using a pastry brush, cover the whole of the bottom and sides of the Ceppo mould with tempered Icam Dark Regina Couverture Cocoa 61%. Make up the
cake, alternating the sponge with the chocolate ganache and the orange marmalade, continuing with the layers up to the rim of the mould. Quick freeze and
conserve until just before serving; demould and decorate with Icam Dark Spaghetti and a slice of dried orange.