In this thirteenth episode, chef Kent V. Madsen meets Real Baker Jesper Damkjær, baking teacher at Kold College and coach for the Danish National Bakery team. Damkjær explains that both the dough and the chocolate have different qualities and taste profiles that provide opportunities to experiment and create truly stunning breads. Discover some of Damkjær's new inventions:

• All 4 You
• Twister with melted dark chocolate
• Black and White Baguettes

His tip? "When using sourdough, it is best to give the dough time to fully develop flavour. I recommend that you don’t proof in the traditional way, but rather let your bread dough rise for a minimum of 24-48 hours in the fridge. By doing so you achieve the optimal fermentation and best flavour."

Download the exclusive brochure with the full interview and all the tips and tricks from baker Jesper Damkjær.
 

In this twelfth episode, we'll meet chef Henrik Nielsen who'll tell you all about his new inventions:

• Porridge buns with chocolate chunks,
• Wienerbasse (a type of Danish pastry) with PralineNocciola or Crema 811 remonce
• Danish Fibre rolls with Nocciola remonce

His tip? "A delicious cream filling for your sweet baked goods? Mix remonce (butter, sugar and marzipan) with Callebaut™ Crema Nocciola, Crema 811 or praline. This cream is great in many different applications. The cream is spreadable but can also be sprayed from a piping bag onto, for example, Viennese whirls and spandauers." Download the exclusive brochure with the full interview and all the tips and tricks from baker Henrik Nielsen.

In this eleventh episode, chef Kent V. Madsen visits Real Baker Mikkel Hansen where he discovers how chocolate interacts and enhances the flavour of different flours and breads. The iconic Callebaut 811 dark chocolate is matched with Popped Rye Kernels and the Callabaut 823 milk chocolate is added to the Sourdough Loaf.

His innovations:

• Chocolate Bread with Dark Chocolate 811 and Popped Rye Kernels
• Gold Fougasse
• Ruby Lady Bun
• Milky Sourdough Loaf

His tip? "Cut a slice in the bread before it goes into the oven. If you cut it correctly, your bread will rise straight up! Cut just before putting it into the oven. Otherwise, the bread will open too much before baking."

Download the exclusive brochure with the full interview and all the tips and tricks from baker Mikkel Hansen!

In this ninth episode, we'll meet Danish baker Michael Hjort in his bakery Michael H Konditoriet in the heart of Denmark.

He'll tell you all about his newest inventions:

• Focaccia with cream cheese and Nocciola or Fondente
• Cream buns with Nocciola, Fondente and Caramel mixed with pastry cream
• Rye bread buns with white sesame and white chocolate baking chunks & black poppy seeds and dark chocolate baking chunks

His tip? "Callebaut™ Caramel filling is nice and sweet. And we’ve discovered that mixing it with pastry cream makes it bake-stable."

Download the exclusive brochure with the full interview and all the tips and tricks from baker Michael Hjort!