Yulia Ivanova’s pastry tribute to the stages of cocoa maturation

Yulia Ivanova, director of the Callebaut Chocolate Academy in Moscow, is a methodical, studious, almost scientific chef who is not at all fond of improvisation and confesses to being obsessed with precision and perfection. But what is most surprising in these times of so much intended and not always successful creativity is her proud self-designation as ‘a conservative and very classic pastry chef… no matter how many trends emerge, we will always return to the classics… low calorie, completely sugar-free, or completely plant-based options will never replace the pleasure of a real, delicious dessert’, she concludes.

In so good.. magazine 35, she more than demonstrates her talent and mastery of techniques by paying tribute to the different stages of cocoa maturation through four products: a bonbon, an individual cake, a viennoiserie, and ice cream.

“All were united by a single idea—chocolate as the core object of my passion and profession. I wanted to present a harmonious collection that reflects the specific work at the Callebaut Chocolate Academy, demonstrates professional techniques in various segments, and evokes associations with the world of chocolate.”

Photos, Yaroslav Frolov @foodruk

Discover so good.. magazine 35

Cocoa leaf

A croissant in the shape of a cocoa leaf with a very simple chocolate decoration that gives three-dimensionality and volume to the finished product. The croissant is filled with whipped cream, then with a little bit of coffee caramel. In the assembly, Yulia tempered Callebaut Gold chocolate and added a little bit of ground coffee. She spread it in a thin layer on a guitar sheet. “When the chocolate layer was no longer sticky, I used a needle to cut out a leaf shape and immediately wrapped it around a large metal ring, creating a curve.”

Discover the recipe in so good.. magazine 35

Cocoa flowers

A bonbon that represents cocoa flower that incorporates raspberry reduction, ruby/coconut ganache, coconut/almond praline, and coconut/almond/raspberry crunchy filling. “You can pre-paint the mold if desired. I painted mine with a 60:40 mixture of dark chocolate and cocoa butter at 30°C.”

Discover the recipe in so good.. magazine 35

Cocoa pod

A tropical individual cake as a cacao fruit, made with coconut dacquoise, pineapple/mango/White chocolate mousse, pineapple crémeaux, lemongrass whipped namelaka, pineapple/verbena gel, pineapple/lime whipped jelly and yellow/brown/red coating. “For a more natural look, I made a few spots inside the mold with melted milk chocolate before piping the crémeux.”

Discover the recipe in so good.. magazine 35

Cocoa beans

Yulia really loves this idea of ​​ice cream as a snack. “At first sight, they might look like simple truffles or dragée, but surprise! It is a frozen mini dessert in every bite. Imagine what a cool concept that could be. On a hot day, you can buy a cup filled with these refreshing ice cream bites. They are perfect for eating on the go and sharing.”

Discover the recipe in so good.. magazine 35