Chocolate Academy
Chocolate in the Patisserie, Gelateria and Cafe - Professional Uses
In a professional kitchen, chocolate is not a single product but a whole toolkit - from intense Dark 72% to creamy Milk 32% and white-chocolate-flavour coating. Choosing the right type and cocoa percentage decides the stability of a ganache, the shine of a glaze, the smoothness of a scoop and the depth of a hot chocolate. The callet form is key here: even, small pieces melt quickly and evenly and allow precise dosing.
This guide sets out the uses of ADIKAM chocolate across the three most important HoReCa segments - the patisserie, the gelateria and the cafe - with specific ratios and hands-on tips, free from palm oil, on pure cocoa butter.
Choosing chocolate for the job
Before we turn to recipes, start by matching the type of chocolate to the task. The table below is a quick cheat sheet for the production team.
| Use | Recommended type | Why |
|---|---|---|
| Ganache for cakes and pralines | Semisweet 54% / Dark 72% | Stable emulsion, pronounced flavour |
| Glazes and coating | Semisweet 54%, Milk 32% | Fluidity and shine after tempering |
| Fountains and fondue | Milk 32%, Semisweet 54% | Low viscosity, smooth cascading flow |
| Mousse and creams | Semisweet 54% | Balance of sweetness and structure |
| Ice cream and ice-cream sauces | Dark 72%, Milk 32% | Intensity despite the low temperature |
| Hot chocolate | Semisweet 54%, Dark 72% | Body and deep flavour once melted |
| Decorations and discs | White-chocolate-flavour coating | Colour contrast, easy to tint |
Chocolate in the patisserie
This is the most demanding segment, because it combines chemistry, aesthetics and consistency. The three pillars are ganache, glazes and pralines.
Ganache - the foundation of the patisserie
Ganache is an emulsion of chocolate and cream. The ratio decides its purpose: the more chocolate, the firmer the mixture and the better it holds its shape.
| Purpose | Chocolate : cream | Type |
|---|---|---|
| Praline filling (firm) | 2:1 | Dark 72% / Semisweet 54% |
| Cake glaze (drip) | 1:1 | Semisweet 54% |
| Filling cream | 1:1.5 | Milk 32% / Semisweet 54% |
| Mirror glaze (base) | 1:2 + gelatine | Semisweet 54% |
Glazes and coating
For glossy, crisp glazes the chocolate must be tempered. For a thinner, more free-flowing glaze, some patissiers add 5-10% cocoa butter to lower the viscosity without losing flavour.
Chocolate in the gelateria
At sub-zero temperatures flavour is muted, so for ice cream and sauces you choose chocolate with a higher cocoa percentage - Dark 72% or intense Semisweet 54%. The low temperature "flattens" the sweetness, so a stronger base gives a more pronounced result.
Uses in the gelateria
- Chocolate ice-cream base - stir melted Dark 72% into the warm dairy base before maturing, for a smooth, deep chocolatiness.
- Warm sauce (over cold ice cream) - a 1:1 ganache from Semisweet 54%, served fluid, sets into a thin shell on the scoop.
- Stracciatella - a thin stream of tempered dark chocolate poured into the churning ice cream creates crisp flakes.
- Dipping shell - chocolate with added oil (or cocoa butter) sets in an instant on cold ice cream.
Chocolate in the cafe
In the cafe, chocolate is both a drink and an accompaniment to coffee and desserts. What matters most here is fast, repeatable service.
Hot chocolate
Real hot chocolate is made from melted callets, not from powder. For 200 ml of milk use 40-50 g of Semisweet 54% or Dark 72% - heat, stirring, until the mixture dissolves and thickens. The result is a thick, velvety drink with no artificial sweetness.
Other uses in the cafe
- Mocha - a spoonful of Semisweet 54% ganache dissolved in the espresso before the milk goes in.
- Cappuccino decorations - curls and shavings of tempered chocolate.
- Dessert glaze - a warm chocolate sauce for waffles, pancakes and cakes.
Why the callet form matters in HoReCa
- Fast, even melting - no hot spots or scorching.
- Precise dosing by weight - repeatable recipes in production.
- Easy to use as a seed when tempering by the seeding method.
- A clean composition: cocoa butter, no palm oil, IFS, Rainforest Alliance and Fair Trade certifications.
Frequently asked questions
Which cocoa percentage should I choose for an all-round workshop? Semisweet 54% is the most versatile choice - it works in ganache, glazes, mousses and drinks. You bring in Dark 72% where you need intensity (ice cream, bold pralines).
Do you need to add oil for a chocolate fountain? Milk 32% and Semisweet 54% are fairly fluid, but in fountains a small amount of oil (around 5%) is often added to lower the viscosity and ensure an even, cascading flow.
Does white-chocolate-flavour coating behave like chocolate? It is a confectionery coating on vegetable fat, not chocolate in the regulatory sense. It works beautifully for decorations, tinting and colour contrast, but temper it in a lower range and treat it as a product with its own characteristics.
