Valrhona March 2009 Ecole Du Grand Chocolat Essentials

The Essentials

Pastry & Chocolate Shops and Hotel & Restaurant Catering

Your Passion deserves the Exceptionnal…

Chocolaterie Valrhona - 26600 Tain-l’Hermitage - France - Tél. +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17École du Grand Chocolat - Tél. +33 (0) 4 75 07 90 95 - Fax +33 (0) 4 75 07 88 20

Piazza Gerusalemme, 7 - 20154 Milano - Tel. (39) 02 31 73 36 - Fax (39) 02 34 53 86 04Valrhona España S.L. - C/Pau Claris, 95, 1°1 08009 - Barcelona - Tél. (93) 301 54 19

www.valrhona.com - contact : [email protected] Grou

pe E

sprit

Lib

re,V

alen

ce -

Pho

tos

TOLS

TOÏ -

GIN

KO -

BAR

RET

- PE

TER

LIPP

MAN

- R

éf:7

106

- 07

/08

IndexA

B

C

• “Absolu” soft dark chocolate glaze 26• Acidulous juice with citrus fruits,

perfumed with verbena and mint 29• Almond “Frangipani” cream 10• Almond paste for framed chocolate

candies 40• Almond paste ice cream 33• Almond shortbread dough 12• Almond streusel 11

• Bananas caramelised with light brown sugar 30

• Basic bomb mixture 20• Basic custard 20• Brittany shortbread 12

• “Capucine” cocoa sponge biscuit 7• Caramel chocolate cremeux 16• Caramel chocolate flames 35• Caramelised cocoa nibs 35• Chocolate almond “Frangipani” cream 11• Chocolate and caramel mousse 22• Chocolate bavaroise 23• Chocolate biscuit with dark brown sugar 9• Chocolate cake 10• Chocolate Chantilly mousse 21• Chocolate cremeux 15• Chocolate cremeux and cremeux

with fruit pulp 15• Chocolate glaze - Hard (Opera) 27• Chocolate glaze - Soft 27• Chocolate ice cream 32• Chocolate ice cream parfait 34• Chocolate lava cake with soft core 12 • Chocolate mousse -

bomb mixture base 20• Chocolate mousse - custard base 21• Chocolate mousse - eggs base 22• Chocolate mousse - eggs whites base 22• Chocolate Nama Ganache 38• Chocolate sauce 29• Chocolate soufflé 13• Chocolate sponge fingers 8 • Chocolate spray mixture 35• Chocolate tuiles 35• Classic dessert ganache 37 • Cocoa and almond shortbread dough 12• Cocoa chocolate Sacher

sponge biscuit 6• Cocoa macarons 11• Cocoa nibs ice cream - A creation by

Alain Chartier. Best Craftsman of France -Ice Cream Maker 33

• Cocoa streusel 11• Cocoa tuile mix 36• Coulis and gelled fruit compotes 19• Crunchy praliné 14• Crunchy roasted mixed nuts

and hazelnut praliné 14• Custard cremeux 16

• Dacquoise with almonds or hazelnuts 9• Dark chocolate hazelnut

gianduja bavaroise 25• Decors and sponge flavourings 36

• Emmanuel sponge biscuit - An original recipe by Frédéric BAU 7

• Flourless chocolate sponge biscuit 8• Fruit cremeux 17• Fruit jelly 28• Fruit mousse 25

• Ganache for framed chocolate candy fillings 38

• Genoa sponge cake 9• Gianduja cremeux 16• Gianduja framed fillings 39• Gianduja ganache filling for

hollow forms 40• Gianduja glaze 26• Gianduja mousse - bomb mixture base 24• Gianduja piped filling 39• Grands Crus chocolate jelly - A creation

by l’École du Grand Chocolat 28• Grapefruit juice thickened with Gin 29

• Iced praliné 32• Ivoire chocolate sorbet - A creation by

Alain Chartier. Best Craftsman of France -Ice Cream Maker 33

• Jelly mousse 28• Jelly with almond paste from Provence 28• Juice and pearls of apple 29

• Light almond “Financier” chocolate sponge 9

• Light chocolate ganache 23• Light chocolate mousse -

Created by l’Ecole du Grand Chocolat 21• Light gianduja mousse -

Created by l’Ecole du Grand Chocolat 24

• Meringue sponge with almond or hazelnut 7

• Milk chocolate praliné glaze 26• Milk chocolate hazelnut

gianduja bavaroise 24• Milk chocolate hazelnut gianduja

ice cream 32• Morello cherries and quetsche

plum compote 31• Mosaïc of semi candied grapefruit 31• Mousseux with almond paste

from Provence 25• Mousse with fromage blanc 25

• Namelaka 17• Nougatine with cocoa nibs or nuts 14

• Nut Stratums 36

• Pineapple marinated with star anis 30

• Plain macarons made with

French meringue 11

• Plain macarons made with

Italian meringue 11

• Plain or cocoa “Joconde”

sponge 6

• Plain or cocoa sponge fingers 7

• Plain or flavoured bavaroise 25

• Plain or flavoured Opaline -

An original idea by Philippe Givre 35

• Plain or flavoured supreme 18

• Plain tuile mix 36

• Poached apple cylinders 31

• Praliné Chantilly 24

• Praliné filling for moulded

chocolate candies 39

• Praliné glaze 26

• Praliné hollow form fillings 39

• Praliné ice cream parfait 34

• Praliné mousse - bomb mixture base 24

• Praliné mousse - custard base 24

• Praliné sauce, plain, with

lemongrass or cinnamon 29

• Pure praliné cremeux 16

• Red fruits compote 30

• Sautéed apples with salted butter

and praliné 31

• Semi-candied apricots 19

• Semi-candied cherries 30

• Semi-candied orange compote 19

• Soft sponge biscuit 8

• Soft sponge biscuit with

almond or coconut 7

• Spéculoos biscuit dough 12

• Sponge biscuit with almonds

or hazelnuts 6

• Sponge biscuit for desserts

and iced logs 6

• Supreme with Grand Cru chocolate -

Created by L’Ecole du Grand Chocolat 18

• Warm mellow chocolate cake 13

• Whipped ganache - A creation

by l’Ecole du Grand Chocolat 23

• Xavier sponge created - A creation

by l’École du Grand Chocolat 10

• Xocomeli sorbet 33

D

FE

G

J

L

M

N

I

W

P

RS

X

Grand Cru de Terroir

Alpaco Pure cocoa mass 54%

Taïnori Pure cocoa mass 54%

Araguani Pure cocoa mass 54%

Manjari Pure cocoa mass 54%

DARK CHOCOLATE

Tanariva Lactée 33% “Pure Madagascar” 35.4%

MILK CHOCOLATE

MILK CHOCOLATE

Mariage de Grands CrusDARK CHOCOLATE

Bitter Lactée 39% 41%

Orizaba Lactée 40% 38%

Jivara Lactée 40% 41.3%

Guanaja lactée 41% 41.5%

MILK AND WHITE CHOCOLATE

Création gourmandeDARK CHOCOLATE

Noir Orange 56%

Cacao Pâte 100%

37.5%

54%

Café Noir 57% 37.5%

Xocopili 41%

Xocomeli 38%

Ivoire 35% 41.1%

Lait Orange 35% 37%

MILK AND WHITE CHOCOLATE

Signature ProfessionnelleDARK CHOCOLATE

30%

37.1%

37.6%

Equatoriale Lactée 35% 36.6%

Recommended Possible

A specific recipe for each type of chocolateEach chocolate is specific: character, taste, percentage of cocoa, texture… One type of chocolate cannot simply replace anotherin a recipe without taking the proportions of the different ingredients into consideration: the delicate balance would be destroyedand the holding power of the dessert or the chocolate candy would be jeopardized.

Palmira 68% 37.3%

Gran Couva 68% 37.3%

5569

5570

5568

5567

3692 / 4659

6591

6640

0189 / 4658

0114

0122

0134

0120

5145

6566

Xocoline noir 65% 43.1% 5904

0140 / 4660

0123

0112 / 4662

5611

3092

Chocolat de DomaineDARK CHOCOLATE

Name Fat Code Applications The tasting wheel for VALRHONA Grands Chocolats

VALRHONA opens the doors to sensorial analysisso that you may experience a finer approach toGrands Chocolats and also to accompany you inyour choices while developing your expertise. Let your senses take over and allow yourself to beguided by the wheel’s directions to discover all thesubtleties and the range of aromatic variationscontained in the palette of our Grands Chocolats. Share our experience and give your recipes asensorial identity by adapting them to your taste,your imagination and your clients’ anticipatedenjoyment.

The EssentialsExpress your know-how and your identity.

Discover basic recipes created especially for you by the pastry chefs at l’Ecole duGrand Chocolat. Give free rein to your imagination and invent your ownassociations by combining several basic recipes selected from the patisserie andchocolate making repertoire. Developed and tested by Valrhona, these basicrecipes will enable you to find a perfect balance between texture and taste for thegreatest enjoyment of your clientele. L’Ecole du Grand Chocolat, with its expertiseand contacts with thousands of professionals all over the world, has fine-tunedthe ingredients in these basic recipes and offers technical guidance to enable youto express your skills, your identity and your creativity.

L’École du Grand Chocolat…

A reputation the world over

The Mecca of chocolate-working techniques, l’Ecole du Grand Chocolat is first and foremost a placewhere people can meet and share their experience in a welcoming and friendly atmosphere but it isalso a pole for creativity and technical awareness. Artisans all over the world are continuously on thelook-out for new ideas; it is therefore natural that l’École du Grand Chocolat should respond to theirambitions.

Professional skills

Under the direction of Frédéric Bau, with his renowned skills and international experience, the teamresearches and develops new recipes, pastry-making concepts, techniques and equipment. Closecollaboration with specialised engineers enables the development of new techniques and a scientificapproach towards raw materials and how they can best be used. The pastry chefs at l’Ecole du GrandChocolat have been working in close collaboration with artisans worldwide. These professionalartisans can obtain support at any time in order to achieve their daily tasks. Thus, over 15 trainerpastry chefs are made available to customers by VALRHONA to help them develop their activities.

A place of excellence and creativity

L’École du Grand Chocolat VALRHONA is a naturalprolongation of the chocolate factory. Like the factory, it isa place of excellence and creativity, whose history isintimately connected to the traditions of the food industry.Completely revamped, extended and reequipped in 2002,l’Ecole offers artisan pastry chefs and restaurant chefs awhole range of training courses in techniques and salesas well as personalised technical assistance which isprolonged well after the courses finish.

Gana

che

Choc

olat

es

Coat

ing

Mou

ding

Gana

che

Pâtis

serie

Mou

sses

Sauc

e

Ice

crea

m

& so

rbet

s

Choc

olat

edr

ink

Deco

ratio

ns

Glaz

es

Alpaco 66% “Pure Equateur” 40.2%

Taïnori 64% “Pure République Dominicaine” 39.4%

Araguani 72% “Pure Venezuela” 44.1%

Manjari 64% “Pure Madagascar” 39.4%

Caraque 56% 37.1%

Extra Bitter 61% 38%

Abinao 85% 48.4%

Caraïbe 66% 40.3%

Guanaja 70% 42.2%

Extra Noir 53% 30%

Extra Amer 67% 37.1%

Equatoriale Noire 55% 37.6%

5572

5571

4656

0117 / 4655

Nyangbo 68% “Pure Ghana” 41.1% 6085

0102

0100 / 4657

5614

0107 / 4654

0106 / 4653

1750 / 4664

0130 / 4663

0103 / 4661

3

Your Passion deserves the Exceptionnal…

The Essentials

Good Practice 4

Sponges and doughs 6

Crunchy textures 14

Creamy textures 15

Supremes 18

Compote textures 19

Mousse textures 20

Glazes and icings 26

Jellies and gels 28

Sauces and juices 29

Cooked fruits 30

Ice creams, sorbets and parfait 32

Decors, crunch and sponge flavourings 35

Ganaches 37

Chocolate candy fillings 39

Pure cocoa masses 41

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

Summary

54

As for all raw materials you use, it is worth paying particular attention to the use and storage of chocolate. Tomake your task easier and to use VALRHONA chocolate at its best, here are a few suggestions and tips inresponse to frequently asked questions.

VALRHONA Products

VALRHONA have developed excellent chocolate couvertures for chocolatemaking - dark, milk or white chocolate to enable you to make the finestchocolate candies and desserts. Our skill resides in knowing how to choosethe best cocoa beans and to balance our chocolate formulae to offer you awhole range of refined flavours.

• VALRHONA dark chocolate consists of cocoa beans from the best origins,sugar, occasionally the addition of cocoa butter (fat content from the cocoabean) to improve fluidity and to enable coating and moulding, then soyalecithin, an emulsifier which stabilises the mixture.

• VALRHONA milk chocolate contains selected cocoa beans, full fat milk, sugar,cocoa butter for fluidity, soya lecithin and a hint of natural vanilla to bring outthe flavours.

• VALRHONA white chocolate consists of full fat milk, sugar, cocoa butter anda hint of natural vanilla. Its finesse is obtained by very fine grinding of itsdifferent ingredients.

The VALRHONA nut range

• Pralines : VALRHONA pralines are the result of a blend of sugar and nuts made according to traditional know-how and sublimatingall the subtle flavours of the nuts. As for our cocoa beans, VALRHONA use the best selected and quality tested nuts.

• Roasted pralines: VALRHONA bring out the best in high quality nuts - hazelnuts from Rome in Italy and almonds from Valencia inSpain and propose a range of pralines with various textures and tastes to satisfy all tastes. The notes of freshly and perfectly roastedalmonds and hazelnuts blend harmoniously with the caramelised notes.

• Pralinés Fruités: To master the development of nutty flavours, VALRHONA have selected the best hazelnuts from Rome in Italy andthe best almonds from Valencia in Spain. Intensity and elegance are obtained thanks to VALRHONA’s traditional caramelisingmethods which bring out the round warm notes of the nuts.

• Giandujas & Almond pastes: VALRHONA select the best nuts to manufacture giandujas and almond pastes.

• Giandujas: Cocoa beans and hazelnuts are roasted separately at specific temperatures then combined before being finely ground.

• Almond pastes: The almonds are blanched and cooked in a sugar syrup. The mixture is then ground more or less finely, dependingon its end use.

Storage and best before dates

CHOCOLATEAll our chocolates should be kept away from light, dust and damp, preferably at 16-18°C and at 55-60% humidity. In order to preservethe taste, texture and appearance of our chocolates, please respect the best-before dates marked on the packaging.

NUTSPralines and giandujas are dry and oily products. They should be kept away from heat, humidity and light at a temperature of 20°C. If yourcontainers of pralines need to be stored for long periods, turn them upside down every 10 days to avoid the oils rising to the surface. Almondpastes 50 and 70% contain moisture. They should be kept away from humidity and stored in a cool place at 8°C to avoid mould forming.Almond paste decorations 33% are less sensitive; we recommend storage at 15°/16° C maximum.

Shelf life of products

An optimal best before date is stamped on all our laboratory products. This is the date that VALRHONA estimates as being a limit up towhich the product is at its best on condition that it is stored correctly.

Fat bloom

Pralines, giandujas and almond pastes are rich in nuts and therefore in free fats. They consequently tend to develop bloom on the coatingcouverture when used for chocolate fillings: this is what is called “fat bloom”. To reduce the problem of bloom, store finished chocolatecandies (coated or moulded) in a cool place, at a temperature of 10/12°C.

Using the chocolate

COATING AND MOULDINGChocolate melting: To make melting easier, use the “chocolates beans” form or chop each 1 kg block, bar by bar, with a large serratedknife (one bar weighs 200g). Melting temperatures vary depending on the type of couverture used. It is therefore vital to respect thetemperatures given for each couverture over several hours.Dark couverture: 53/55°CMilk chocolate couverture: 48/50°C (the casein in the milk is damaged above 54°C).The best way to melt the chocolate is in a warming cabinet overnight (or ideally, 2 nights). Do not overheat, as this will make it impossibleto work the chocolate, especially milk chocolate. Make sure you do not work the same chocolate too many times, as it will eventually startto make bubbles and thicken.

Working temperature: Keep the ambient temperature in the workplace as steady as possible, between 18°C and 20°C, while workingthe chocolate. Never work on a chilled marble slab always on a dry marble slabe.

TEMPERINGTempering is a technique which enables the fat in the chocolate (cocoa butter) to crystallise (harden) to a stable, homogenous form and toobtain an end product (moulded or coated) which is glossy and brittle and will keep for a long time without whitening.

Respect the following temperatures:• For manual tempering, bring the entire mass to a high temperature (T1), pour 3/4 of the mass onto a non-chilled marble slab. Work with

a spatula until the temperature falls (T2). Add this couverture to the remaining 1/4 and mix well to bring he mixture to T3.• When tempering chocolate manually for a coating machine, bring the chocolate to T4, not T3, as the warmer, tempered couverture will

cool without thickening when poured into the coating machine. This means that it will reach the right temperature for working, andwhich has to be maintained throughout the coating process.

• When machine-tempering, check the temperatures displayed by dipping a thermometer into the couverture.

Frequently asked questions for problems with chocolate making

• Chocolate has bloom, or white pigment, on the surface.If the chocolate has been properly tempered, this problem is caused by moulding (moulds too hot) or storage (ambient temperature toohigh, sudden temperature change, or ambient humidity too high).

• Chocolate is split.The moulds have undergone a sudden change in temperature. Do not refrigerate the mould too soon.The chocolate should not be cooled at too low a temperature:- Moulded chocolate candies: cool at 10°C/12°C.- Coated chocolate candies: cool at 15°C/18°C

• When I coat chocolate candies, the couverture thickens, it becomes “oily”.The couverture has over-crystallised. Raise the ambient temperature which is too cold. If the couverture takes on a satin sheen, immediatelyadd a small amount of couverture at 50°C for dark couvertures, or 40/45°C for milk couvertures. If the couverture is really too cold, it will haveto be tempered again (after melting the chocolate for at least 3-4 hours).

• It is difficult or impossible to remove chocolates from the mould.The proper cycle was not respected while tempering. Check the temperatures. The couverture you use must be suitable for moulding(very fluid). Make sure you let the moulds cool long enough.

• Dull patches appear on the chocolates after removal from the mould.The moulds you used are too cold. They must be at room temperature (20/25°C) for moulding.

Good Practice

20 D 2/4°C

The pictograms

For information only, storage time of finishedproducts in days and temperatures (dependingon conditions of hygiene). For instance: ganache,finished desserts…

Pastry &ChocolateShops

Can be frozen

Hotel & RestaurantCatering

Pastry & Chocolate Shops and Hotel & Restaurant Catering

Determinates the % of cocoa

Dark ChocolateAdded cocoa butter

Fluidity

Cocoa butterDry extract

Caster Sugar

Lecithin + purevanilla extract


Milk ChocolateAddedcocoa butter

Dryextract

Cocoa butter

Cocoa bean Milk powder Caster Sugar



Ivoire Chocolate

Cocoa butter Milk powder Caster Sugar


Cocoa bean

ChocolateMelting

T1

Workingtemperature

CristallizationStage

T1

T4 Mechanical

T3 Manual

Couverture Manualprocess

Mechanicalprocess

T1 T2 T3 T4

Dark 53/55°C127/131°F

28/29°C82/84°F

31/32°C88/90°F

32/33°C89/91°F

Milk 45/48°C113/118°F

27/28°C81/82°F

30°C86°F

31°C88°F

Ivoire 45/48°C113/118°F

26/27°C79/81°F

29°C84°F

30°C86°F

1

.5 - Meringue sponge with almond or hazelnut

150 g Ground hazelnuts orroasted almonds

120 g Icing sugar250 g Caster sugar110 g Water200 g Egg whites

Make an Italian meringue: cook the sugar with the water at 125°C and pour over the lightlybeaten whites. Sift the dry ingredients and fold into the cold meringue.

BAKING: Start baking at 160°C for a few minutes with the vent closed to swell the meringue,then lower the temperature to 100-110°C to bake through. Open the vent or leave in a sufficientlywarm cabinet overnight. This recipe is calculated for 4 log bases.

This meringue is very easy to cut.When used as a base for a dessert,always thin-coat both surfacesbefore assembling.

I N F O1

.6 - Soft sponge biscuit with almond or coconut

225 g Ground almonds*100 g High gluten flour225 g Icing sugar150 g Liquid egg whites

50 g Whipping cream 35%450 g Egg whites250 g Caster sugar

Mix the dry ingredients with the unbeaten egg whites and the whipping cream using a spatula.Whip the whites add the sugar little by little then gently fold into the first mixture.

BAKING: Bake at 170-190°C damper open. The sponge may be as deep as you wish, but neverbake in a mould. (500-1000 g per sponge).*For COCONUT SPONGE BISCUIT replace half the ground almonds by shredded coconut.

To flavour, add the chosen ingre-dients to the mixture, beforeadding the whites and rolling outon the baking sheet (except in thecase of instant coffee, whichshould be added last - see spongebiscuit flavourings).

I N F O1

7

1

• All baking temperatures refer to convection ovens. For deck ovens, add around 20°C. You will also need to adjust thetemperatures and baking times depending on the amount and type of sponge biscuit.

• We advise using pasteurised egg yolks and whites and high gluten or all-purpose flour.• For best results when baking sponge biscuits, we advise you to use perforated aluminium trays.

.1 - Cocoa chocolate Sacher sponge biscuit

430 g ALMOND PASTE FROMPROVENCE 50% OR70% NUTS

130 g Caster sugar210 g Egg yolks150 g Whole eggs250 g Egg whites130 g Caster sugar100 g High gluten flour

50 g COCOA POWDER100 g PURE COCOA

MASS “EXTRA”100 g Butter

Soften the almond paste by adding the egg yolks and whole eggs one by one then add the 130g of sugar. Beat to the ribbon stage. Whip the whites to stiff peaks, gradually adding the rest ofthe sugar. Sift the cocoa powder and flour together. At the same time, melt the cocoa paste andthe butter. Mix a small amount of the egg whites with the melted cocoa paste and butter toobtain a smooth, light mixture. Add the almond paste, egg and egg yolk mixture to this. Fold inthe dry ingredients, then the rest of the egg whites.

BAKING: Bake in moulds or rings at 170°C, or on baking trays at 180/200°C, damper closed.(600-1000 g per sponge biscuit)

You can soften the almond pastein a microwave to make it easierto add the yolks and the eggs.

I N F O

.2 - Sponge biscuit with almonds or hazelnuts

160 g Egg yolks110 g Caster sugar105 g High gluten flour125 g Ground hazelnuts or

roasted almonds70 g Butter

190 g Egg whites70 g Caster sugar

Beat the yolks and sugar to the ribbon stage. At the same time, sift the dry ingredients and melt the butter. Whip the whites to stiffpeaks, adding the sugar little by little. Mix a small amount of the whipped whites to the yolk and sugar mixture. Fold in the dry ingredientsand the rest of the whipped whites. To finish, add the melted butter previously mixed with a little of the yolk and sugar mixture.

BAKING: Bake in moulds or rings at 170°C, or on baking trays at 190°C damper closed for 25 minutes. (600-1000 g per spongebiscuit).

.3 - Sponge biscuit for desserts and iced logs

1000 g ALMOND PASTE FROMPROVENCE 50 OR 70% NUTS

400 g Egg whites300 g Melted butter100 g Inverted sugar

Using the paddle attachment, beat the almond paste softened with a little of the liquid eggwhites and the inverted sugar until the mixture pales. Once it begins to whiten and is perfectlysmooth, add the warm melted butter and finish mixing.

BAKING: : Bake on baking sheets in an oven damper closed at 180-190°C (800-1300 g persponge).

This is a different, sweeter spongedesigned for easy cutting at negativetemperatures (-12 to -15°C).

I N F O

.4 - Plain or cocoa “Joconde” sponge

325 g Whole eggs200 g Ground almonds200 g Icing sugar260 g Egg whites

70 g Caster sugar130 g High gluten flour*

70 g Butter

Beat the whole eggs, ground almonds and icing sugar. Whip the whites to stiff peaks, addingthe sugar little by little. Sift the flour and melt the butter. Mix a little of the whipped egg whiteswith the egg, almond and icing sugar mixture, then add the flour, the rest of the egg whites andthe melted butter previously mixed with a small amount of the egg and ground almond mixture.

BAKING: Always bake on baking trays, at 240-250°C damper closed for 6-8 minutes. (400-810 g per sponge).*For cocoa Joconde sponges, replace half the flour by sifted Valrhona cocoa powder.

1

1

1

1

“Joconde” sponge is used forinserting into log assemblies, or fordecorating exteriors. Use 600-750 g for interiors and 500-550 gfor decorations.

I N F O

.7 - Plain or cocoa sponge fingers

720 g Egg whites400 g Egg yolks440 g Caster sugar250 g Cornflour250 g High gluten flour*

Whip the whites and add the sugar little by little. At the same time, sift the dry ingredients together (cornflour, flour, and cocoa ifapplicable). Combine the yolks with the whites using a spatula then add the dry ingredients. To obtain an attractive pearly crust,sprinkle with sugar twice at an interval of 5 minutes and bake with the vent open.

BAKING: Pipe out or spread on a baking tray. Bake at 200°C damper open (around 650 g per sponge).*For COCOA SPONGE FINGERS, replace half the flour by sifted cocoa powder.

1

.8 - “Capucine” cocoa sponge biscuit

340 g Ground almonds450 g Caster sugar100 g COCOA POWDER

15 g High gluten flour560 g Egg whites150 g Caster sugar

20 g Dry egg whites

Sift the ground almonds, 450 g sugar, cocoa powder and flour together. At the same time, whip the egg whites to stiff peaks and addthe 150 g of sugar mixed with the dry whites. Then add the sifted dry ingredients using a rubber spatula or scraper. Spread onsilicone baking sheets or oven paper. Sprinkle with icing sugar twice.

BAKING: At 180°C damper open (sponge biscuit should be supple when it comes out of the oven).

1

.9 - Emmanuel sponge biscuit - An original recipe by Frédéric BAU

300 g Butter370 g High gluten flour180 g Icing sugar

4 g Fine salt15 g Baking powder

370 g Whole eggs195 g Inverted sugar

75 g Full fat milk

Melt the butter. Sift the flour, icing sugar, salt and baking powder together. Combine the eggs and inverted sugar using the paddleattachment or a blender. Add the sifted dry ingredients, milk and the butter melted at 45-48°C (this temperature is important). Thismixture must rest overnight before baking. Spread a thin layer of the mixture on a silicone baking sheet.

BAKING: at 220-230°C damper closed for 6-8 minutes.

1

SPONGES AND DOUGHS

6

1

.13 - Chocolate biscuit with dark brown sugar

115 g Egg yolks300 g Whole eggs225 g Caster sugar190 g Egg whites

85 g Dark brown sugar75 g High Gluten Flour70 g COCOA POWDER

Beat the yolks, the eggs and the sugar together. At the same time whip the whites with the darkbrown sugar. Gradually combine the two mixtures, fold in the sifted flour and cocoa powder.Pour out 1000 g per 40 x 60 cm frame.

BAKING: bake at 180°C in a convection oven for about 20 minutes.

You can also sprinkle 500 g ofcooked streuzel over the surface ofthe uncooked biscuit to make thetexture crisper.

I N F O1

.15 - Dacquoise with almond or hazelnut

115 g High gluten flour340 g Ground almonds or

hazelnuts200 g Caster sugar

20 g Dry egg whites400 g Caster sugar560 g Egg whites

Sift the flour with the ground almonds or hazelnuts and the 400 g of sugar. Mix the dry whites with the 200 g of sugar and whipthe fresh whites, adding the sugar and dry whites rapidly so as to obtain a perfectly smooth consistency. Finally, fold in the sifteddry ingredients using a spatula or scraper. Pipe out or spread on a baking tray, or put into rings with a wet base to “insulate” thesponge.

BAKING: In a convection oven at 180-190°C, damper open.

1

.16 - Genoa sponge cake

315 g Whole eggs320 g GROUND ALMONDS

FROM PROVENCE 50 OR 70% NUTS

100 g Melted butter60 g High gluten flour

4 g Baking powder (15 g aniseed-flavoured alcohol)

Preheat the almond paste in a microwave. Incorporate the eggs one by one and beat until the mixture has cooled. At the same time,melt the butter and sift the flour with the baking powder. As soon as the first mixture has reached the ribbon stage, remove a smallpart to mix with the melted butter and, if desired, the aniseed alcohol. Once the butter / aniseed alcohol mixture reaches a lightconsistency, combine the mixtures and delicately fold in the sifted flour and baking powder.

BAKING: bake in non-greased rings at 160/180°C in a ventilated oven or at 200°C in a deck oven, damper closed, for about 15/20minutes.

1

.14 - Light almond « Financier » chocolate sponge

375 g Ground almonds300 g Icing sugar540 g Liquid egg whites150 g Whipping cream 35 %

20 g Cornflour100 g CARAQUE CHOCOLATE

Combine all ingredients together, except for the chocolate, in a kitchen mixer or food processor.Melt the chocolate down and stir vigorously into the mixture.

BAKING: Always bake in frames (because of the paste texture) in 180°C oven, vent opened.This sponge doesn’t raise much but keeps its initial thickness after baking. Sprinkle withmarinated raisins or other fruits directly over the paste before baking.

1

9

1

.10 - Chocolate sponge fingers

180 g Butter720 g Egg whites

15 g Dry whites250 g Caster sugar400 g Egg yolks

75 g COCOA POWDER120 g High gluten flour120 g Cornflour

Melt the chocolate with the butter at around 45°C. At the same time, mix the sugar and the dry whites together. Whip the whiteswith the sugar and dry whites mixture, adding these at the beginning so as to obtain a smooth texture. Sift the dry ingredientstogether. Delicately incorporate the egg yolks into the whipped whites. Take a small part of this mixture and add it to the chocolateand melted butter (to lighten). Combine the two mixtures then add the sifted dry ingredients using a scraper or skimmer. Spread orpipe out.

BAKING: Bake at 180-190°C in a convection oven.

1


ARAGUANI370 g

NYANGBO390 g

ALPACO410 g

MANJARI410 g

TAINORI425 g

Création gourmande

CAFE NOIR440 g

NOIRORANGE440 g

Signature Professionnelle

EQUATORIALENOIRE440 g

EXTRAAMER440 g

Mariage de Grands Crus

ABINAO335 g

GUANAJA390 g

CARAIBE410 g

EXTRA BITTER425 g

CARAQUE440 g

Domaine

GRANCOUVA440 g

PALMIRA440 g

CHOCOLATE

.12 - Flourless chocolate sponge biscuit

60 g Butter100 g ALMOND PASTE FROM

PROVENCE 50% NUTS50 g Egg yolks


Recipe calculated for one 40x60cm layer. Melt the couverture and the butter at 50°C. Soften the almond paste by adding the yolksone at a time. Mix smooth without beating. To finish, add the melted butter and chocolate. At the same time, whip the whites withthe sugar until stiff. Using a rubber spatula, add a small amount of the egg whites to the previous mixture and then combine therest. Spread on a baking tray.

BAKING: Bake at 180-190°C in a convection oven.

1


ARAGUANI190 g

NYANGBO200 g

ALPACO210 g

MANJARI210 g

TAINORI220 g

Création gourmande

CAFE NOIR250 g

NOIRORANGE225 g



EXTRAAMER220 g

EXTRA NOIR280 g


ABINAO170 g

GUANAJA190 g

CARAIBE210 g

EXTRA BITTER230 g

CARAQUE250 g

Domaine

GRANCOUVA225 g

PALMIRA225 g

CHOCOLATE

.11 - Soft sponge biscuit

220 g Butter200 g Egg yolks400 g Egg whites220 g Caster sugar

70 g High gluten flour

Melt the couverture with the butter. At the same time, whip the egg whites with the sugar. Add the yolks to the first mixture heatedto 50-55°C, a small amount of the whipped whites to soften, then the rest, stirring with a rubber spatula or a scraper, adding thesifted flour at the same time.

BAKING: Bake in buttered, sugared rings at 180-190°C damper closed.

1


ARAGUANI400 g

NYANGBO420 g

ALPACO440 g

MANJARI470 g

TAINORI460 g

Création gourmande

CAFE NOIR480 g

NOIRORANGE480 g



EXTRAAMER480 g

EXTRA NOIR600 g


ABINAO360 g

GUANAJA420 g

CARAIBE460 g

EXTRA BITTER460 g

CARAQUE480 g

Domaine

GRANCOUVA480 g

PALMIRA480 g

CHOCOLATE

8


ARAGUANI80 g

NYANGBO85 g

ALPACO90 g

MANJARI90 g

TAINORI95 g

Création gourmande

CAFE NOIR100 g

NOIRORANGE100 g



EXTRAAMER100 g

EXTRA NOIR125 g


ABINAO75 g

GUANAJA85 g

CARAIBE90 g

EXTRA BITTER95 g

CARAQUE100 g

Domaine

GRANCOUVA100 g

PALMIRA100 g

CHOCOLATE

Thanks to its texture, this spongecan be used to make regular cakesor ice cream cakes and Yule logs.

I N F OEXTRA NOIR560 g

1

11

1

10

.17 - Xavier sponge created by l’École du Grand Chocolat

560 g Whole eggs240 g Egg yolks320 g Inverted sugar160 g Glucose490 g Whipping cream 35%160 g All purpose flour

A take-anywhere sponge which is also suitable for desserts. Mix equal volumes of crushed, roasted hazelnuts and almonds,shelled pistachios and brown sugar (granulated). Prepare a 40 x 60 cm frame. Place on a silicone baking sheet and generouslysprinkle with the nuts and sugar mixture. Mix the eggs, egg yolks, inverted sugar and the glucose together. Heat to 55-60°C ina bain-marie, then beat at medium speed. Bring the cream to the boil and gradually pour over the chopped chocolate so as toform an emulsion. Add a small amount of the first mixture to obtain a soft consistency. Using a rubber spatula or scraper, addthe remainder and the flour. Pour into a frame and bake at 160°C. Leave to cool on a grid then remove the frame. To facilitatecutting, leave the sponge right side up and use a non-serrated knife. Cut into squares of differing sizes then turn upside downonto a carton.* This sponge can be stored at room temperature.

1


ARAGUANI450 g

NYANGBO475 g

ALPACO495 g

MANJARI510 g

TAINORI515 g

Création gourmande

CAFE NOIR540 g

NOIRORANGE540 g



EXTRAAMER540 g

EXTRA NOIR675 g


ABINAO405 g

GUANAJA470 g

CARAIBE495 g

EXTRA BITTER515 g

CARAQUE540 g

Domaine

GRANCOUVA540 g

PALMIRA540 g

CHOCOLATE

.18 - Chocolate cake

500 g Whole eggs150 g Inverted sugar250 g Caster sugar150 g Ground almonds240 g High gluten flour

50 g COCOA POWDER15 g Baking powder

240 g Whipping cream 35%170 g LIQUID BUTTER100 g Wolfberger chocolate

Liqueur

Recipe calculated for a 40 x 60 cm frame. Mix the eggs with the inverted sugar and the caster sugar. Add the ground almonds, theflour sifted with the cocoa powder and the baking powder. Pour on the cream and the liquid butter. Add the alcohol and finally themelted couverture.

BAKING: bake in buttered cake moulds at 160°C for about 40 to 45 minutes or in frames on a silicone sheet at 180°C for about 15minutes

1


ARAGUANI100 g

NYANGBO105 g

ALPACO110 g

MANJARI110 g

TAINORI115 g

Création gourmande

CAFE NOIR120 g

NOIRORANGE120 g



EXTRAAMER120 g

EXTRA NOIR150 g


ABINAO90 g

GUANAJA105 g

CARAIBE110 g

EXTRA BITTER115 g

CARAQUE120 g

Domaine

GRANCOUVA120 g

PALMIRA120 g

CHOCOLATE

.19 - Almond « Frangipani » cream

300 g Butter600 g ALMOND PASTE FROM

PROVENCE 50% NUTS75 g Almond meal30 g Cornflour

3 Vanilla beans300 g Whole eggs300 g Pastry custard cream

Soften the almond paste with the eggs incorporated one by one. Stir the almond meal, vanilla and softened butter in. Beat themixture a little and add the cornstarch in. Finish the mix by folding the tempered pastry custard cream in. Set aside in the fridgeor use straight away.

1

.20 - Chocolate almond « Frangipani » cream

990 g Vanilla almond cream 270 g EXTRA NOIR 53%

or210 g EXTRA AMER 67%

+ 50 g caster sugar225 g CHOCOLATE PEARLS

Once the almond cream is made, stir the chosen chocolate in, melted at 35/40°C. Mix well and fold the chocolate pearls in. Set asidein the fridge or use straight away.

1

.21 - Plain macarons made with French meringue

130 g Ground almonds225 g Icing sugar115 g Egg whites

60 g Caster sugar1 g Cream of tartar

Sieve the almond meal with the icing sugar. Whip the egg whites with the caster sugar (preferably use old egg whites for this recipe)and cream of tartar. Fold the sieved powders to the meringue with a rubber spatula. “Macaroon” the mixture, which means to stir themacaron paste in folding manner making the texture to go shiny and slightly runny. Pipe on baking trays lined with silicon mats.BAKING: Bake at 140°C in convection oven for about 12 to 15 minutes with the vent opened.

1

.22 - Plain macarons made with Italian meringue

300 g Ground almonds300 g Icing sugar110 g Egg whites110 g Egg whites

30 g Caster sugar300 g Caster sugar100 g Water

Combine the almond meal and icing sugar in food processor and sieve the powders to aerate the texture. Stir the 110g of egg whitesin. Cook the 300g of caster sugar with the water to 110°C and pour over the egg whites slightly whipped with the 30g of caster sugar.Whip until nearly completely cold and fold to the almond mixture. “Macaroon” the mixture, which means to stir the macaron paste infolding manner making the texture to go shiny and slightly runny. Pipe on baking trays lined with silicon mats.

BAKING: Bake at 140°C in convection oven for about 12 to 15 minutes with the vent opened.

1

.23 - Cocoa macarons

125 g Ground almonds225 g Icing sugar120 g Egg whites

60 g Caster sugar20 g COCOA POWDER

0.5 g Dark brown chocolate colour

Sieve together the almond meal with the caster sugar and cocoa powder. Whip the egg whites with the caster sugar (preferably use oldegg whites for this recipe), incorporate colouring agent at the end. Fold the sieved powders to the meringue with a rubber spatula.“Macaroon” the mixture, which means to stir the macaron paste in folding manner making the texture to go shiny and slightly runny.Pipe on baking trays lined with silicon mats.

BAKING: Bake at 140°C in convection oven for about 12 to 15 minutes with the vent opened.

1

.24 - Almond streusel

150 g Butter150 g Light brown sugar150 g All purpose flour150 g Ground almonds

Dice the cold butter into cubes. Sieve all powders together. Combine the butter to powders in a kitchen mixer fitted with beater paddleattachment. Little dough lumps will start to form, and then will agglomerate to a rough dough ball. Stop mixing, wrap and leave thedough to rest for at least 30 minutes in the fridge. Push the streusel dough through a 4mm sieve or use a candy grid in order to getregular dough granules. Store in the fridge or in the freezer until baking.

BAKING: Bake at 150/160°C, vent opened. The colour should be warm and golden brown.

1

.25 - Cocoa streusel

150 g Butter150 g Light brown sugar150 g Ground almonds

1 g Fine salt115 g All purpose flour

25 g COCOA POWDER

Dice the cold butter into cubes. Sieve all powders together. Combine the butter to powders in a kitchen mixer fitted with beater paddleattachment. Little dough lumps will start to form. Stop mixing and spread the streusel evenly on baking trays line with silicon mat.

BAKING: Bake at 150/160°C, vent opened.

1

1

13

1

12

.26 - Almond shortbread dough

240 g Butter4 g Fine salt

180 g Icing sugar60 g Ground almonds

100 g Whole eggs120 g All purpose flour350 g All purpose flour

Proceed to a first mixture of soft butter, fine salt, icing sugar, almond meal, eggs and 120 g of flour. Do not over beat or whip. As soonas the texture is smooth, incorporate the 350 g of flour briefly and stop mixing. Set aside in the fridge for few hours before rollingdown. Line the tarts and leave to rest about 30 minutes in the fridge before baking.

BAKING: Bake at 150/160°C to a nice golden brown colour.

1

.27 - Cocoa and almond shortbread dough

240 g Butter180 g Icing sugar

4 g Fine salt60 g Ground almonds

100 g Whole eggs120 g All purpose flour300 g All purpose flour

50 g COCOA POWDER

Proceed to a first mixture of soft butter, fine salt, icing sugar, almond meal, eggs, cocoa powder and 120 g of flour. Do not over beator whip. As soon as the texture is smooth, incorporate the 300 g of flour briefly and stop mixing. Set aside in the fridge.

BAKING: Bake at 150/160°C for about 8 minutes.

1

.28 - Spéculoos biscuit dough

200 g Butter200 g Light brown sugar

60 g Molasses or treacle powder

50 g Whole eggs15 g Full fat milk

400 g All purpose flour2 g Fine saltQ.S Cinnamon powder

1 Fine zest of orange6 g Baking powder

Combine to crumble texture, the cold butter, the 2 sugars, cinnamon, orange zest, salt, flour and baking powder. Pour the milk andeggs in. Roll down to 2-3mm thick and leave to rest in the fridge and freeze.

BAKING: Bake at 160°C.

1

.29 - Brittany shortbread

160 g Egg yolks320 g Caster sugar450 g High gluten flour

15 g Baking powder4 g Salt

320 g Softened butter

Beat the yolks with the sugar. At the same time, sift the flour with the baking powder and salt. When the yolks are well beaten,add the softened butter, then the sifted flour and baking powder.

BAKING: Roll out on a plaque and leave to rest before baking. Bake in a cool oven (150-160°C) damper open.

TIP: This is a recipe for plain shortbread. You can add other flavourings to suit your purposes - see flavourings table.

1

.30 - Chocolate lava cake with soft core

320 g GUANAJA 70 % 300 g Butter500 g Whole eggs 300 g Caster sugar130 g All purpose flour

Melt the butter and chocolate down over bain-marie to about 50°C. Meanwhile, whip the eggs lightly with caster sugar. Pour themelted mixture in and stir well. Sieve and fold the flour in sprinkling it over. Leave to rest in the fridge for at least 12 hours. Lines/steel cake rings with strips of baking silicon paper and fill to 3/4 high using a pastry bag fitted with plain nozzle.

BAKING: Bake at 190°C for about 7 to 9 minutes.

1

.31 - Warm mellow chocolate cake

95 g Butter400 g Egg whites130 g Caster sugar100 g Egg yolks

Melt the chocolate down to 50/55°C and stir butter in. Meanwhile, whip the egg whites with the caster sugar at the beginning tosoft peaks in order to get a perfectly smooth meringue. Fold a little bit of meringue into the melted chocolate and butter mixturefollowed by the egg yolks. Smooth the texture with a whisk. Fold carefully the remaining meringue in with a rubber spatula. Lines/steel cake rings with strips of baking silicon paper and using a pastry bag fitted with plain nozzle, fill about 60g of mix in each,according to the size of the rings. Store in the fridge until needed for baking or freeze.

BAKING: Bake at 180°C for about 5 minutes, the core of the cake should be runny.

1


ARAGUANI390 g

NYANGBO405 g

ALPACO415 g

MANJARI420 g

TAINORI430 g

Création gourmande

CAFE NOIR490 g

NOIRORANGE410 g

XOCOLINENOIR440 g

XOCOLINENOIR330 g



EXTRAAMER410 g

EXTRA NOIR509 g


ABINAO320 g

GUANAJA390 g

CARAIBE420 g

EXTRA BITTER450 g

CARAQUE490 g

Domaine

GRANCOUVA425 g

PALMIRA425 g

CHOCOLATE

.32 - Chocolate Soufflé

60 g Egg yolks300 g Full fat milk

20 g Cornflour200 g Egg whites

80 g Caster sugar or Maltitolsweetener (if xocoline noir is used)

Melt the chocolate. Combine the milk and starch together and bring the lot to the boil. Pour over the melted chocolate and smooththe texture with a whisk. Meanwhile, whip the egg whites with caster sugar to soft peaks. Fold a little bit of meringue in thechocolate mixture followed by the egg yolks. Smooth and finish mixing the remaining egg whites in with a rubber spatula. Pipe thesoufflé mixture into buttered and sugared ramekins. Bake at 190°C for about 6 to 7 minutes according to the size. The expected resultis to keep the core of the soufflé very supple. Set the soufflés aside in the fridge for few hours before baking or store in the freezerfor few days.

1


ARAGUANI290 g

NYANGBO310 g

ALPACO320 g

MANJARI320 g

TAINORI330 g

Création gourmande

CAFE NOIR375 g

NOIRORANGE315 g



EXTRAAMER315 g

EXTRA NOIR390 g


ABINAO250 g

GUANAJA300 g

CARAIBE315 g

EXTRA BITTER345 g

CARAQUE375 g

Domaine

GRANCOUVA330 g

PALMIRA330 g

CHOCOLATE

3 D 2/4°C


ARAGUANI370 g

NYANGBO390 g

ALPACO440 g

MANJARI415 g

TAINORI460 g

TANARIVA580 g

Création gourmande

CAFE NOIR430 g

NOIRORANGE500 g

LAITORANGE

640 g + 4 g*

IVOIRE550 g + 6 g*

XOCOLINENOIR420 g



EXTRAAMER370 g

EXTRA NOIR500 g

EQUATORIALELACTEE570 g


ABINAO360 g

GUANAJA380 g

CARAIBE400 g

EXTRA BITTER420 g

CARAQUE430 g

JIVARALACTEE500 g

GUANAJALACTEE500 g

ORIZABALACTEE

560 g + 6 g*

BITTERLACTEE560 g

Domaine

GRANCOUVA430 g

PALMIRA400 g

CHOCOLATE

• Creamy textures are made in the same way as ganaches, by creating an emulsion.• When butter is used, and to make a perfect fondant texture, it must never be added at above 40°C (35/40°C). For chocolate

cremeux, the temperature must be higher than 35°C to be able to pour out.

CREAMY TEXTURES

15

2

.1 - Crunchy praliné

200 g ÉCLATS D'OR100 g JIVARA LACTÉE 40%230 g PRALINÉ 50% OR 60%

OR PRALINE FRUITY

Melt the milk chocolate Jivara couverture at 50°C. Mix with the praliné and add the Éclats d’Or. Stir in carefully, making sure thatthe Eclats d’Or is completely coated. Spread on a tray and leave to crystallize in a refrigerator. Cut to the size of the log or dessertand insert.

2

.2 - Crunchy roasted mixed nuts and Hazelnut praliné

140 g JIVARA LACTÉE 40%460 g HAZELNUT

PRALINÉ 60%150 g Roasted hazelnuts150 g Roasted walnuts

Melt the couverture at 45°C, pour over the praliné and add the finely chopped nuts. Leave to crystallize slightly and pipe out on tothe previously cut sponge biscuits. Refrigerate.

2

CRUNCHY TEXTURES

14

.1 - Basic custard

500 g Whipping cream 35%500 g Full fat milk200 g Egg yolks100 g Caster sugar

Bring the cream to the boil with the milk and pour the mixture over the eggs, previously mixed(but not beaten) with the sugar.

BAKING: Cook the mixture at 82-84°C until it coats the back of a spoon. Strain through a wirechinois and use immediately, or cool rapidly and set aside in a refrigerator.

It is not recommended to beat theyolks to the ribbon stage for acustard. This makes it more difficultto cook evenly and the texture tendsto be more frothy than creamy.However, for technical reasons andfor reasons of heatreaction, werecommend mixing the yolks withthe sugar early enough (3-4 hourspreviously) to ensure that thelecithin is less sensitive to the heat,thus preventing flocculation whencooking.

I N F O3

3

.2 - Chocolate cremeux

1000 g Basic custard BASIC CUSTARD: Use recipe 3.1.CREMEUX: strain the hot custard through a chinois, then make an emulsion with the chopped or melted chocolate using a rubberspatula (as for a ganache) so as to obtain a smooth, shiny and elastic texture. For a perfect emulsion, finish with a hand-held mixertaking care not to introduce any air and working at a temperature above 35°C (45°C maximum). This method ensures that thecreamy texture remains supple even after thawing.

3


ARAGUANI370 g

NYANGBO400 g

ALPACO400 g

MANJARI415 g

TAINORI440 g

TANARIVA580 g + 4 g*

Création gourmande

IVOIRE560 g+ 10 g*



EQUATORIALELACTEE

580 g + 8 g*


ABINAO340 g

GUANAJA390 g

CARAIBE420 g

EXTRA BITTER470 g

CARAQUE480 g

JIVARALACTEE

500 g + 8 g*

GUANAJALACTEE

500 g + 8 g*

ORIZABALACTEE

490 g + 8 g*

BITTERLACTEE

550 g + 8 g*

CHOCOLATE

.3 - Chocolate cremeux and cremeux with fruit pulp Apricot, raspberry, pear, blackberry… except juice

500 g Basic custard500 g Fruit pulp100 g Inverted sugar

BASIC CUSTARD: Use recipe n° 3.1CREMEUX: After straining the hot custard, add the hot fruit pulp and inverted sugar. Gradually pour over the chopped chocolate,stirring with a rubber spatula (as for a ganache) so as to obtain a smooth, shiny and elastic texture. Finish with a hand-held mixer,taking care not to introduce air and working at a temperature above 35°C (45°C maximum). This method ensures that the creamytexture remains supple even after freezing and thawing.

* Quantity of gelatine.

3

.3 - Nougatine with cocoa nibs or nuts

150 g Caster sugar2.5 g NH Pectin

125 g Butter50 g Glucose

175 g Cocoa nibs or choppednuts (hazelnut, walnut,almond, Pecan nut,etc…)

10 g Water

Combine the sugar and pectin together, add the butter, glucose and water. Cook the lot on low heatwithout stirring too much until it thickens. Stir the cocoa nibs or chopped nuts in and spread onsilicon mats.

BAKING: Bake at 190/200°C and leave to cool.

2This nougatine resists to humidityand does not drip. It can be used aslayer inside a cake to bring crunchor as decoration outside. Thismixture can also be stored in thefreezer and be baked on a dailybasis to make fresh decorations.

I N F O

3 D 2/4°C

3

.8 - Fruit cremeux

Lemon cremeux:250 g Lemon juice140 g Egg yolks160 g Whole eggs150 g Caster sugar150 g Butter

Cremeux with fruit pulp:400 g Fruit pulp120 g Egg yolks150 g Whole eggs

100/140 g Caster sugardepending on the pulp

150 g Butter4 g Gelatine

Soak and drain the gelatine. Add all the ingredients except the butter. Stir while bringing to the boil toobtain a “jellified” texture. Once the mixture has cooled to around 35-40°C, add the butter and makean emulsion using a hand-held mixer. Pour immediately into moulds or rings and freeze. If you aremaking a cremeux with a cocktail of citrus fruits, choose the “Cremeux with fruit pulp” recipe.

3

17

3

16


ARAGUANI290 g

NYANGBO315 g

ALPACO315 g

MANJARI325 g

TAINORI345 g

TANARIVA455 g

Création gourmande

CAFE NOIR335 g

NOIRORANGE395 g

LAITORANGE500 g

IVOIRE435 g



EXTRAAMER290 g

EXTRA NOIR395 g



ABINAO265 g

GUANAJA305 g

CARAIBE330 g

EXTRA BITTER365 g

CARAQUE375 g

JIVARALACTEE395 g

GUANAJALACTEE395 g

ORIZABALACTEE387 g

BITTERLACTEE434 g

Domaine

GRANCOUVA335 g

PALMIRA315 g

CHOCOLATE

.4 - Caramel chocolate cremeux

345 g Caster sugar125 g LIQUID BUTTER680 g Whipping cream 35%

45 g Glucose

Make a dry caramel with the sugar, add the liquid butter and deglaze with the hot mixture of cream and glucose. Incorporate a littleof this mixture into the couverture to make the core of an emulsion. Maintain the emulsion texture while gradually adding the restof the liquid. Mix with a hand-held mixer to perfect the texture. Allow the chocolate caramel cremeux to crystallize for a few hoursin a refrigerator before serving, or allow to cool slightly before pouring out.

3


ARAGUANI260 g + 5 g*

NYANGBO255 g + 5 g*

ALPACO260 g + 5 g*

MANJARI270 g + 5 g*

TAINORI270 g + 5 g*


Création gourmande

CAFE NOIR285 g + 5 g*

NOIRORANGE

285 g + 5 g*

LAITORANGE

300 g + 5 g*

IVOIRE340 g + 4 g*


EQUATORIALENOIRE

285 g + 5 g*

EXTRAAMER

285 g + 5 g*

EXTRA NOIR

350 g + 5 g*

EQUATORIALELACTEE

380 g + 5 g*


ABINAO215 g + 5 g*

GUANAJA250 g + 5 g*

CARAIBE265 g + 5 g*

EXTRA BITTER

280 g + 5 g*

CARAQUE285 g + 5 g*

JIVARALACTEE

350 g + 5 g*

GUANAJALACTEE

340 g + 5 g*

ORIZABALACTEE

360 g + 5 g*

BITTERLACTEE

350 g + 5 g*

Domaine

GRANCOUVA

285 g + 5 g*

PALMIRA285 g + 5 g*

CHOCOLATE

.9 - Namelaka (means « very tender » in Japanese)

200 g Full fat milk10 g Glucose

4g Gelatine 400 g Whipping cream 35%

Melt the chocolate down to 45/50°C and weigh glucose out on top. Bring the milk to the boil, stir the softened and drained gelatinein and strain through. Pour the hot liquid gradually in, stirring at the centre to obtain a smooth, shiny and elastic texture. Pour theliquid cold cream in and process with hand held blender for few seconds. Leave to crystallise in the fridge before scooping quenellesor piping out the Namelaka.

3.5 - Pure praliné cremeux

100 g Whipping cream 35%4 g Gelatine

700 g PRALINE WITH 50% OR 60% NUTS OR PRALINE FRUITY

350 g Whipping cream 35%

Heat the 100 g of whipping cream to boiling point and add the gelatine (previously softened in a large volume of water, thendrained). Pour a small amount of this mixture over the praline. The mixture rapidly separates. Make an emulsion in the blender usingthe paddle attachment. Stabilize the emulsion, gradually adding the rest of the cream so as to obtain a shiny and elastic texture,indicating the start of a good emulsion. If the mixture is too thick, warm it before pouring it into rings.

3

.6 - Gianduja cremeux

GIANDUJA NOIR 500 g Basic custard300 g DARK CHOCOLATE

HAZELNUT GIANDUJAGIANDUJA LAIT500 g Basic custard450 g MILK CHOCOLATE

HAZELNUT GIANDUJA

BASIC CUSTARD: Use recipe 3.1.Pour the 500 g of hot custard over the melted gianduja and make an emulsion as for a ganache. Mix with a hand-held mixer toperfect the emulsion, taking care not to incorporate any air into the mixture and working at a temperatue above 35°C (max. 45°C).

3

.7 - Custard cremeux

Custard:1000 g Whipping cream 35%

150-200 g Caster sugar orbrown sugar

240 g Egg yolks8 g Gelatine

Flavouring for 1 kg of cream:

80/150 g Nut paste (pistachio, hazelnut,almond,walnut…)added after cooking

60-80 g Liqueur (raspberryliqueur, old rum)Infusion (Earl Grey,verbena, mint,lavender…)Chopped roasteddried fruit(liquorice, etc.)

Warm the cream and pour over the egg yolks previously mixed with the sugar. Add the gelatine,previously soaked and drained, and cook this mixture at 82-84°C. Strain through a chinois tostop the cooking process, briefly mix with a hand-held mixer and cool rapidly. Pour into mouldswhile still runny or when it has reached a creamy consistency.

CARAMEL FLAVOUR, add 50 g of sugar to the recipe and make a dry caramel. Deglaze with thelukewarm single cream then continue as above.

HONEY FLAVOUR, choose a strong-flavoured honey (e.g. lavender) and use 100-150 g insteadof the sugar.

LIQUEURS, leave the mixture to cool to prevent the flavour from evaporating.

INFUSIONS, infuse in cold whipping cream for 24 hours before use, or hot, depending on thetype of infusion.Remember to replace the weight of cream lost during infusion.

For better coagulation during cookingand to prevent the risk of floccula-tion, we advise you to mix the yolkswith the sugar (without beating) inadvance and to refrigerate themixture for 3-4 hours before use. Mixwell before using.

I N F O3


3 D 2/4°C

3 D 2/4°C

3 D 2/4°C

• These compote recipes are suitable for all fruits and freeze well.

COMPOTE TEXTURES

5

19

4

• A supreme is neither a cremeux nor a mousse but a recipe in between. The addition of foamy whipped cream lightens thetexture compared to a regular creamy texture.

.1 - Plain or flavoured supreme


150-200 g Caster sugar orbrown sugar

200 g Egg yolks12-14 g Gelatine

(depending on thetype of cream)


Warm the cream and pour over the egg yolks previously mixed with the sugar. Add the gelatine,previously soaked and drained, and cook this mixture at 82-84°C. Strain through a chinois tostop the cooking process, briefly mix with a hand-held mixer and cool rapidly. Fold the whippedcream into the above cold mixture, which will be either runny or creamy depending on how youwish to use it. Pour into moulds or pipe out.FLAVOURINGS: You can flavour the custard with any of the ingredients listed in recipe 3.7.

For better coagulation duringcooking and to prevent the risk offlocculation, we advise you to mixthe yolks with the sugar inadvance, without beating, and torefrigerate them for 3-4 hoursbefore use. Mix well before using.

I N F O4

SUPREMES

18


ARAGUANI370 g

NYANGBO375 g

ALPACO370 g

MANJARI415 g

TAINORI400 g


Création gourmande

CAFE NOIR430 g

NOIRORANGE430 g

LAITORANGE

570 g + 2 g*

IVOIRE480 g + 6 g*

XOCOLINENOIR398 g



EXTRAAMER370 g

EXTRA NOIR500 g

EQUATORIALELACTEE

570 g + 3 g*


ABINAO315 g

GUANAJA375 g

CARAIBE380 g

EXTRA BITTER470 g

CARAQUE430 g

JIVARALACTEE

470 g + 2 g*

GUANAJALACTEE

470 g + 2 g*

ORIZABALACTEE

464 g + 4 g*

BITTERLACTEE

506 g + 2 g*

Domaine

GRANCOUVA400 g

PALMIRA380 g

CHOCOLATE

.2 - Supreme with Grand Cru chocolate - Created by L’Ecole du Grand Chocolat

150 g Basic custard150 g Whipping cream 35%

CUSTARD: Use the basic custard recipe 3.1.SUPREME: Strain the hot custard through a chinois, then make an emulsion with the chopped or melted chocolate using a spatula(as for a ganache) so as to obtain a smooth, shiny and elastic texture. For a perfect emulsion, finish with a hand-held mixer, takingcare not to introduce air into the mixture and working at a temperature above 35°C (45°C maximum). Add the lightly whipped creamwith a spatula and use immediately.

4

.1 - Coulis and gelled fruit compotes

16 g Gelatine1000 g Fruit pulp

(with 10 % sugar)100 g Caster sugar

Soak the gelatine in a large volume of water and drain. Dissolve it with a small amount of the pulpand mix with the rest. Mix in the sugar. Immediately pour into frames or rings and freeze.

If the pulp is suitable, you canreduce it to concentrate the flavour.You can use various kinds of fruitpulp for this recipe, e.g. raspberry,Morello cherry, apricot, blackberry,blackcurrant, peach, etc.

I N F O5

.2 - Semi-candied orange compote

400 g Fresh oranges30 g Butter30 g Brown sugar

100 g Caster sugar50 g Inverted sugar

5 g Cornflour100 g Water

Wash and brush the oranges. Boil for 30 minutes in a large volume of water to reduce bitterness. Drain. Coarsely cut up the oranges andfry them in butter with the brown sugar. Caramelize over a low flame, then add the sugars and cover with water. Reduce until nearly allthe water has evaporated. Cover with water again, and reduce. Crush the oranges finely before adding the cornflour mixed with thewater. Boil for a few minutes, stirring vigorously to prevent the mixture taking on a floury consistency. Refrigerate.

5

.3 - Semi-candied apricots

700 g Fresh or frozen apricots90 g Brown sugar

1.8 g Yellow label Pectin

Dice the apricot into large cubes. Start cooking them in a pan then add the brown sugar mixed with the pectin. Candy the apricotsslightly without allowing them to get too soft. Set aside in a refrigerator.

5


6

21

6

• The final mixture of chocolate mousses must be warmer than the crystallisation point of the cocoa butter (26-28°C,depending on the chocolate used), i.e. between 28 and 31°C maximum. Use a ladle to transfer. This enables you to workeven very light mousses without destabilising the foamy texture.

• A glossy, supple mousse is the sign of successful texture and taste.

.1 - Basic bomb mixture

240 g Egg yolks100 g Whole eggs180 g Caster sugar120 g Water

Poach the egg yolks, whole eggs, sugar and water together at 82-84°C in a bain-marie.Beat at medium speed. Stop before the mixture is completely cold and make themousse immediately.

.3 - Chocolate mousse on bomb mixture base

• BASIC RECIPES

640 g Basic bomb mixture800 g Whipping cream 35%

BASIC BOMB MIXTURE: Use recipe n°6.1.MOUSSE: Melt the chocolate at approximately 50-55°C depending on the type of chocolate used (45°C max. for milk chocolate andIvoire couverture). Whip the cream. Add a little of the lightly whipped cream to the warm chocolate to obtain a smooth, supple mix-ture similar to the other mixtures. When the temperature reaches 50-55°C, finish by rapidly incorporating the bomb mixture and theremainder of the whipped cream using a scraper or rubber spatula.

3 D 2/4°C

6

6

.2 - Basic custard

500 g Whipping cream 35%500 g Full fat milk200 g Egg yolks100 g Caster sugar

Bring the cream to the boil with the milk and pour the mixture over the eggs, previouslymixed (but not beaten) with the sugar.

BAKING: Cook the mixture at 82-84°C until it coats the back of a spoon. Strain througha wire chinois and use immediately, or cool rapidly and set aside in a refrigerator.

It is not recommended to beat the yolks to theribbon stage for a custard. This makes it moredifficult to cook evenly and the texture tendsto be more frothy than creamy. However, fortechnical reasons and for reasons of heatreaction, we recommend mixing the yolks withthe sugar early enough (3-4 hours previously)to ensure that the lecithin is less sensitive tothe heat, thus preventing flocculation whencooking.

I N F O6

We recommend poaching the mixture becausecoagulation stabilises its water content. Thishelps it to retain its light, airy texture whenfrozen and defrosted.

I N F O


ARAGUANI580 g

NYANGBO620 g

ALPACO620 g

MANJARI650 g

TAINORI650 g

TANARIVA1085 g+ 6 g*

Création gourmande

CAFE NOIR800 g

NOIRORANGE800 g

LAITORANGE

970 g+ 10 g*

IVOIRE1000 g+ 16 g*

XOCOLINENOIR600 g



EXTRAAMER690 g

EXTRA NOIR780 g

EQUATORIALELACTEE

970 g+ 10 g*


ABINAO520 g

GUANAJA600 g

CARAIBE630 g

EXTRA BITTER670 g

CARAQUE800 g

JIVARALACTEE

920 g+ 10 g*

GUANAJALACTEE

920 g+ 10 g*

BITTERLACTEE

980 g+ 15 g*

Domaine

GRANCOUVA640 g

PALMIRA640 g

CHOCOLATE

MOUSSE TEXTURES

20

• CHOCOLATEEach type of recipe can be appreciated differently with its variety of more or less pronounced chocolate flavours.This enables you to vary your creations and achieve a good balance of texture and flavour.There are two ways of defining chocolate mousses:• They can be frothy, liquid preparations which can be made more consistent by adding chocolate.• They can be chocolate made into a mousse by adding frothy liquid preparations.The texture of the dessert, both in the dish and on the palate, will depend largely on the percentage of cocoa butter but also on the dry cocoa mattercontained in the chocolate used in the recipe. A good chocolate mousse should be: light, non fatty, melting on the tongue, easy to cut without stickingtoo much to the knife.

3 D 2/4°C


ARAGUANI620 g

NYANGBO670 g

ALPACO680 g

MANJARI700 g

TAINORI700 g


Création gourmande

CAFE NOIR870 g

NOIRORANGE890 g

LAITORANGE

1000 g+ 12 g*

IVOIRE1000 g+ 10 g*

XOCOLINENOIR588 g



EXTRAAMER750 g

EXTRA NOIR860 g

EQUATORIALELACTEE

1100 g + 6 g*


ABINAO560 g

GUANAJA650 g

CARAIBE680 g

EXTRA BITTER720 g

CARAQUE870 g

JIVARALACTEE1100 g

GUANAJALACTEE1100 g

ORIZABALACTEE1115 g

BITTERLACTEE1160 g

Domaine

GRANCOUVA680 g

PALMIRA680 g

CHOCOLATE

.4 - Chocolate mousse on custard base

600 g Basic custard900 g Whipping cream 35%

BASIC CUSTARD: Use recipe n° 6.2.MOUSSE: Make an emulsion with the melted chocolate and the custard. The temperature should be 45-50°C. If needs be, stabilizethe emulsion by adding a small amount of the lightly whipped cream. When the mixture is smooth, add the rest of the cream.

6

3 D 2/4°C


ARAGUANI570 g

NYANGBO700 g

ALPACO660 g

MANJARI680 g

TAINORI620 g

TANARIVA900 g

Création gourmande

CAFE NOIR730 g

NOIRORANGE780 g

LAITORANGE

900 g + 12 g*

IVOIRE900 g + 12 g*

XOCOLINENOIR540 g



EXTRAAMER680 g

EXTRA NOIR920 g



ABINAO580 g

GUANAJA640 g

CARAIBE660 g

EXTRA BITTER710 g

CARAQUE730 g

JIVARALACTEE800 g

GUANAJALACTEE800 g

ORIZABALACTEE810 g

BITTERLACTEE850 g

Domaine

GRANCOUVA620 g

PALMIRA660 g

CHOCOLATE

.5 - Chocolate Chantilly mousse

1200 g Whipping cream 35% Melt the chocolate at 50-55°C depending on the type used (45°C maximum for milk chocolate and Ivoire couverture). Beat thechocolate until it forms an emulsion, adding the about 1/3 of the boiled liquid cream to obtain a shiny and elastic texture. Checkthe temperature (45-55°C) before adding the rest of the lightly whipped cream. Mix using a rubber spatula or a scraper. Pour intoframes or rings.

6


ARAGUANI560 g + 6 g*

NYANGBO580 g + 8 g*

ALPACO630 g + 10 g*

MANJARI610 g + 8 g*

TAINORI610 g + 8 g*


Création gourmande

CAFE NOIR690 g + 8 g*

NOIRORANGE

700 g + 12 g*

LAITORANGE

720 g + 16 g*

IVOIRE930 g + 20 g*

XOCOLINENOIR

532 g + 6 g*


EQUATORIALENOIRE

690 g + 8 g*

EXTRAAMER

600 g + 8 g*

EXTRA NOIR

730 g + 10 g*

EQUATORIALELACTEE

720 g + 12 g*


ABINAO510 g + 10 g*

GUANAJA570 g + 6 g*

CARAIBE590 g + 8 g*

EXTRA BITTER

660 g + 8 g*

CARAQUE690 g + 8 g*

JIVARALACTEE

680 g + 10 g*

GUANAJALACTEE

680 g + 10 g*

ORIZABALACTEE

685 g + 12 g*

BITTERLACTEE

710 g + 12 g*

Domaine

GRANCOUVA

630 g + 8 g*

PALMIRA650 g + 8 g*

CHOCOLATE

.6 - Light chocolate mousse - Created by l’Ecole du Grand Chocolat

500 g Full fat milk1000 g Whipping cream 35%

Soak the gelatine in a large quantity of water. Weigh and chop the chocolate.Bring the milk to the boil and add the well-drained gelatine. Pour around 1/3 of the hot liquid over the chocolate and whip witha hand-held mixer until the texture is smooth, shiny and elastic, showing the start of an emulsion. Gradually add the rest of themilk while maintaining the same texture. When the chocolate mixture reaches 30-35°C in the case of milk chocolate or Ivoirecouverture, or 40-45°C for dark couverture, add the lightly whipped cream. Pour out immediately. Freeze.

6

* Quantity of gelatine. * Quantity of gelatine.

3 D 2/4°C

50 g Egg yolks50 g Egg whites40 g Caster sugar


.9 - Chocolate mousse on eggs base

6

23

6

22


ARAGUANI425 g

NYANGBO440 g

ALPACO430 g

MANJARI460 g

TAINORI430 g


Création gourmande

CAFE NOIR500 g

NOIRORANGE500 g

LAITORANGE

550 g + 8g*

IVOIRE460 g + 10 g*



EXTRAAMER490 g

EXTRA NOIR620 g

EQUATORIALELACTEE

550 g + 10 g*


ABINAO390 g

GUANAJA430 g

CARAIBE450 g

EXTRA BITTER480 g

CARAQUE500 g

JIVARALACTEE

460 g + 8 g*

GUANAJALACTEE

460 g + 8 g*

ORIZABALACTEE

452 g + 10 g*

BITTERLACTEE

506 g + 10 g*

Domaine

GRANCOUVA450 g

PALMIRA440 g

CHOCOLATE

.7 - Chocolate and caramel mousse

130 g Caster sugar255 g Whipping cream 35%180 g Egg yolks950 g Whipping cream 35%

Make a dry, frothy caramel. Deglaze by adding the 255 g of whipping cream. Pour some of this mixture over the egg yolks, stir, thenadd the rest. Cook at 82-84°C until it coats the back of a spoon, as for a custard. Gradually pour the caramel custard over thechopped couverture while still hot, and make an emulsion with these two ingredients. Stabilize the emulsion by adding a smallamount of the lightly whipped cream. Make sure that the mixture has cooled to 40-45°C, before adding the rest of the whippedcream.

6 .10 - Chocolate bavaroise

12 g Gelatine700 g Basic custard900 g Whipping cream 35%

BASIC CUSTARD: Use recipe n°6.2.BAVAROISE : Soak the gelatine in a large volume of water and drain. Melt the gelatine in a small amount of the custard then add therest. Make an emulsion with the custard and the melted chocolate. Check that the temperature is at 35/40°C before incorporatingthe lightly whipped cream with a spatula or a scraper.

6


ARAGUANI285 g

NYANGBO300 g

ALPACO310 g

MANJARI320 g

TAINORI310 g


Création gourmande

CAFE NOIR330 g

NOIRORANGE330 g

LAITORANGE

460 g + 3g*

IVOIRE390 g + 6 g*

XOCOLINENOIR272 g



EXTRAAMER310 g

EXTRA NOIR420 g

EQUATORIALELACTEE

460 g + 3 g*


ABINAO270 g

GUANAJA290 g

CARAIBE310 g

EXTRA BITTER320 g

CARAQUE330 g

JIVARALACTEE

390 g + 3 g*

GUANAJALACTEE

390 g + 3 g*

ORIZABALACTEE

400 g + 3 g*

BITTERLACTEE

415 g + 3 g*

Domaine

GRANCOUVA290 g

PALMIRA290 g

CHOCOLATE

.8 - Chocolate mousse on egg whites base

150 g Whipping cream 35%60 g Egg yolks


Bring the single cream to the boil and make an emulsion by mixing it with the chopped couverture. Add the egg yolks. At the sametime, whip the egg whites with the sugar to form stiff peaks. Check that the first mixture is at 40-45°C and that the emulsion isperfect. Add 1/4 of the whipped egg whites, combine and finish by incorporating the rest.

6


ARAGUANI320 g

NYANGBO330 g

ALPACO340 g

MANJARI350 g

TAINORI360 g


Création gourmande

CAFE NOIR420 g

NOIRORANGE420 g

LAITORANGE480 g

IVOIRE600 g



EXTRAAMER350 g

EXTRA NOIR470 g



ABINAO290 g

GUANAJA330 g

CARAIBE350 g

EXTRA BITTER365 g

CARAQUE420 g

JIVARALACTEE420 g

GUANAJALACTEE420 g

ORIZABALACTEE440 g

BITTERLACTEE465 g

Domaine

GRANCOUVA375 g

PALMIRA375 g

CHOCOLATE

Melt the chocolate at 50-55°C (45°C maximum for milk chocolate). Whip the egg whites untilstiff, adding the sugar at the start. Whip the cream. Dilute the chocolate with one-third of thewhipped cream and the yolks to obtain a supple mixture. Adjust the temperature to 45-50°C.To finish, rapidly fold in all of the whites and the remainder of the lightly whipped cream.

6This recipe is recommended prima-rily for short-life desserts, or in arestaurant setting for chocolatemousses served in glasses or dishes.Since it contains raw, fresh eggs,this mousse is extremely fragile andmust therefore always be servedchilled at 5-10°C maximum.

I N F O

XOCOLINENOIR386 g

3 D 2/4°C


ARAGUANI270 g

NYANGBO290 g

ALPACO380 g

MANJARI320 g

TAINORI360 g

TANARIVA430 g

Création gourmande

CAFE NOIR330 g

NOIRORANGE

360 g + 16g*

LAITORANGE

410 g + 12g*

IVOIRE410 g + 12g*



EXTRAAMER285 g

EXTRA NOIR375 g



ABINAO250 g

GUANAJA290 g

CARAIBE300 g

EXTRA BITTER320 g

CARAQUE330 g

JIVARALACTEE370 g

GUANAJALACTEE370 g

ORIZABALACTEE380 g

BITTERLACTEE400 g

Domaine

GRANCOUVA350 g

PALMIRA330 g

CHOCOLATE

XOCOLINENOIR

257 g + 12g*

.11 - Light chocolate ganache

770 g Whipping cream 35%580 g Whipping cream 35%

Make an emulsion by gradually pouring the 770 g of hot boiled whipping cream over the chopped chocolate to obtain a smooth, shinyand elastic mixture. As soon as the temperature cools to 35-40°C, add the rest of the lightly whipped cream (580g) using a rubberspatula or a scraper.

6


ARAGUANI730 g

NYANGBO780 g

ALPACO760 g

MANJARI830 g

TAINORI830 g

TANARIVA1050 g+ 10g*

Création gourmande

CAFE NOIR910 g

NOIRORANGE900 g

LAITORANGE

950 g + 12g*

IVOIRE950 g + 12g*



EXTRAAMER820 g

EXTRA NOIR

1050 g

EQUATORIALELACTEE

950 g + 12g*


ABINAO660 g

GUANAJA770 g

CARAIBE800 g

EXTRA BITTER850 g

CARAQUE910 g

JIVARALACTEE

900 g + 10g*

GUANAJALACTEE

900 g + 10g*

ORIZABALACTEE

882 g + 10g*

BITTERLACTEE

990 g + 10g*

Domaine

GRANCOUVA860 g

PALMIRA840 g

CHOCOLATE

XOCOLINENOIR694 g

.12 - Whipped ganache - Created by l’Ecole du Grand Chocolat

BASIC GANACHE450 g Whipping cream 35%50 g Glucose50 g Inverted sugar +

ChocolateSOFT WHIPPED GANACHE900 g Basic ganache900 g Whipping cream 35%

Gradually pour the boiling hot mixture (cream + inverted sugar + glucose) over the chopped couverture, stirring from the centre tocreate a shiny and elastic core, showing the start of an emulsion. Maintain this texture right to the end of the mixing stage. Continuemixing, gradually adding the liquid. Mix with a hand-held mixer to finish. Set aside then combine equal parts of the ganache andcold whipping cream. Refrigerate to crystallise for 2 or 3 hours, or even better, overnight, then whip to obtain piping consistency ora texture which is firm enough to be worked with a spatula.

6


ARAGUANI380 g

NYANGBO370 g

ALPACO380 g

MANJARI395 g

TAINORI400 g

TANARIVA725 g

Création gourmande

CAFE NOIR430 g

NOIRORANGE430 g

LAITORANGE700 g

IVOIRE610 g

XOCOMELI380 g



EXTRAAMER430 g

EXTRA NOIR500 g



ABINAO340 g

GUANAJA360 g

CARAIBE380 g

EXTRA BITTER430 g

CARAQUE430 g

JIVARALACTEE610 g

GUANAJALACTEE610 g

ORIZABALACTEE620 g

BITTERLACTEE645 g

Domaine

GRANCOUVA420 g

PALMIRA420 g

CHOCOLATE

XOCOLINENOIR380 g

* Quantity of gelatine. * Quantity of gelatine.

3 D 2/4°C

3 D 2/4°C

3 D 2/4°C

3 D 2/4°C

3 D 2/4°C

6

25

6

.13 - Praliné mousse on bomb mixture base

12 g Gelatine220 g Whipping cream 35%550 g PRALINE 50 OR 60%

NUTS OR FRUITYPRALINE*

140 g Basic bomb mixture520 g Whipping cream 35%

BASIC BOMB MIXTURE: Use recipe n° 6.1.MOUSSE: Soak the gelatine in a large volume of water and drain, add to the 220 g of boiling hot cream and pour this mixture overthe praliné. Beat with a hand-held mixer to obtain a smooth texture. Check that the temperature is at 40-45°C (reheat if necessary)and work in a small amount of the lightly whipped cream to obtain a soft consistency. Add the 140 g of bomb mixture and the restof the cream and fold in using a spatula or a scraper.* to make this recipe with Praliné fruité, use only 10 g of gelatine.

6

.19 - Dark chocolate hazelnut gianduja bavaroise

6g Gelatine500 g Basic custard350 g DARK CHOCOLATE

HAZELNUT GIANDUJA300 g Whipping cream 35%

BASIC CUSTARD: Use recipe n° 6.2.Soak the gelatine in a large volume of cold water. Drain and dissolve in a small quantity of the hot custard. Add to the rest of thecustard and pour over the melted gianduja and beat smooth with a hand-held mixer. Mix with a little of the whipped cream. Heatthe mixture to a temperature of about 30/35°C then pour in the rest of the lightly whipped cream. Mix with a spatula. Pour intoframes or rings.

6

.20 - Mousseux with almond paste from Provence

250 g ALMOND PASTE FROMPROVENCE 50 OR 70%NUTS

300 g Full fat milk300 g Whipping cream 35%

12 g Gelatine500 g Whipping cream 35%

Use either 50% or 70% almond paste depending on the desired taste. Mix the almond paste with the milk and the 300 g of cream(all cold) until smooth. Soak the gelatine in a large volume of water and drain. Dissolve the gelatine with a small amount of theinitial mixture over heat. As soon as the mixture begins to thicken slightly, add the lightly whipped cream. Pour into frames or ringsand store in the freezer.

6.14 - Praliné mousse on custard base

600 g Basic custard 12 g Gelatine

400 g Whipping cream 35%300 g PRALINE 50 OR 60%

NUTS OR FRUITY PRALINE

BASIC CUSTARD: Use recipe n° 6.2.Soak the gelatine in a large quantity of water, drain and melt it in a little bit of basic custard, and then pour the remaining custardin. Pour the custard gradually over the praliné and start the emulsion. Fold a little bit of the whipped cream in and smooth with awhisk. Add the rest of the cream in folding carefully with a rubber spatula.

6

.15 - Praline Chantilly

15g Gelatine270 g Whipping cream 35%900 g PRALINÉ 50 OR 60%1800g Whipping cream 35%

Soak the gelatine in a large volume of cold water and drain. Dissolve in the 270 g of hot cream and gradually pour over the praliné.Make an emulsion as for a ganache. Mix smooth by adding a little of the whipped cream. Incorporate the rest of the lightly whippedcream with a spatula.

6

.16 - Gianduja mousse on bomb mixture base

12 g Gelatine150 g Whipping cream 35%700 g MILK CHOCOLATE

HAZELNUT GIANDUJA180 g Basic bomb mixture650 g Whipping cream 35%

10 g Gelatine150 g Whipping cream 35%600 g DARK CHOCOLATE

HAZELNUT GIANDUJA180 g Basic bomb mixture650 g Whipping cream 35%

BASIC BOMB MIXTURE: Use recipe n° 6.1.MOUSSE : Soak the gelatine in a large volume of water and drain. Add to the 150 g of boiling hot creamand pour this mixture over the Gianduja, previously melted at 40°C. Beat with a hand-held mixer toobtain a smooth texture. Check that the temperature is at 40-45°C (reheat if necessary) and work ina small amount of the lightly whipped cream to obtain a soft consistency. Add the 180 g of the bombmixture and the rest of the cream, using a spatula or a scraper.

6

.21 - Fruit mousse

Italian meringue:300 g Pasteurised egg whites450 g Caster sugar180 g Water

Mousse with fruit pulp:1000 g Fruit pulp

20 g Gelatine200 g Italian meringue600 g Whipping cream 35%

Mousse with fruit juice:500 g Fruit juice

10 g Gelatine200 g Italian meringue600 g Whipping cream 35%

Make an Italian meringue: cook the sugar with the water at 123°C and pour over the lightly beatenwhites (medium speed). Soak the gelatine in a large volume of water and drain. Dissolve the gelatinein a small amount of the pulp or juice and add to the rest. Incorporate into the Italian meringue. Finishby adding the lightly whipped cream.

6

.23 - Plain or flavoured bavaroise

Basic plain bavaroise:600 g Basic custard10 g Gelatine


Praline bavaroise:Basic plain bavaroise:

250 g à 300 g PRALINE 50%OR 60% NUTS ORFRUITY PRALINE

2/4 g Gelatine or more

Bavaroise with nuts:Basic plain bavaroise

80 g Nut paste (walnut,hazelnut, pistachio,almond)

Liqueur-flavoured bavaroise:Basic plain bavaroise

2 g Gelatine60/80 g Liqueur

BASIC CUSTARD: Use recipe n° 6.2.BAVAROISE: Soak the gelatine in a large volume of water and drain. Melt in a small amount of thecustard then add the rest. Add the flavouring and work some of the lightly whipped cream into thecustard. Mix until smooth then pour in the rest, incorporating delicately with a spatula. Pour intoframes or rings.

6

.17 - Light gianduja mousse - Created by l’Ecole du Grand Chocolat

16 g Gelatine500 g Full fat milk750 g MILK CHOCOLATE


Soak the gelatine in a large volume of water. Boil the milk and add the drained gelatine. Pour about 1/3 of the hot liquid over the Giandujaand beat to obtain a smooth, shiny and elastic texture, showing the start of an emulsion. Add the rest of the milk, maintaining the sameconsistency. When the mixture is at 35-45°C, add the lightly whipped cream. Pour out immediately. Freeze.

6

.18 - Milk chocolate hazelnut gianduja bavaroise

6g Gelatine500 g Basic custard420 g MILK CHOCOLATE


BASIC CUSTARD: Use recipe n° 6.2.Soak the gelatine in a large volume of cold water. Drain and dissolve in a small quantity of the hot custard. Add to the rest of thecustard and pour over the melted gianduja and beat smooth with a hand-held mixer. Mix with a little of the whipped cream. Heatthe mixture to a temperature of about 30/35°C then pour in the rest of the lightly whipped cream. Mix with a spatula. Pour intoframes or rings.

6

24

• NUTS

• MISCELLANEOUS

.22 - Mousse with fromage blanc

550 g Plain fromage blanc 20%130 g Basic bomb mixture260 g Whipping cream 35%

14 g Gelatine40 g Lavender honey

BASIC BOMB MIXTURE: Use recipe n° 6.1.MOUSSE: Soak the gelatine in a large quantity of water, drain and melt it with the honey and asmall amount of the whipped cream. Add this mixture to the fromage blanc while warm. Finishthe mousse by adding the bomb mixture and the rest of the lightly whipped cream.

This mousse is easy to flavour withcitrus fruits: add zests to the mousseand replace the water in the bombmixture syrup by the fruit juice ofyour choice.

I N F O6

2 D 2/4°C

2 D 2/4°C

2 D 2/4°C

2 D 2/4°C

2 D 2/4°C

2 D 2/4°C

2 D 2/4°C

2 D 2/4°C

2 D 2/4°C

2 D 2/4°C

2 D 2/4°C

7

.5 - Soft chocolate glaze

450 g Whipping cream 35%1200 g ABSOLU CRISTAL (if using IVOIRE, use 300 g ABSOLU CRISTAL GLAZE

6 g of gelatine)

(Can be frozen after glazing fresh desserts without altering appearance or taste).Start with the cream and the chocolate and finish by adding the melted neutral glaze at 70-80°C. (Mix using a spatula to avoidforming air bubbles). Strain through a chinois.

INSTRUCTIONS FOR USE: It is very important to form a perfect emulsion. Just before using the glaze, melt it in a microwave ovento avoid air bubbles from forming and above all to prevent destabilizing the emulsion. This type of glaze will retain its shiny andelastic texture for 48-72 hours after defrosting or use.Temperature is different depending on the type of chocolate used:• For Ivoire glazes, temperature should be 25°C-30°C.• For dark or milk chocolate glazes, the temperature should be 30-40°C.

7

27

7

• Some glazes are made with neutral glaze, the proportion of water for diluting varies from each brand. You can also adjustthe fluidity of the glazes while hot, by adding water.

• Always apply glazes at between 40-45°C. If too hot, the glazes will be too runny and could melt the surface of mousses,causing bubbles to form.

.1 - “Absolu” soft dark chocolate glaze

ABSOLU will give your desserts an original touch, colour and flavour of chocolate, as well as ensuring a perfectly balanced taste for your own original recipes.ABSOLU can be frozen and defrosted without losing its glossy aspect.ABSOLU must be diluted (30-80 g of water for 1 kg) before melting to obtain the right texture for glazing desserts. For éclairs, use only 10-30 g of water.ABSOLU can be perfectly used on any frozen products (in that case use at 55°C). Keep in cold storage. Use within one week maximum.

INSTRUCTIONS FOR USE: Remove the seal. Depending on its use, add water. Cover again and heat to 35-55°C,preferably in a microwave oven at a low setting. Stir the centre before applying or mix with a hand-held mixer.

.2 - Milk chocolate praliné glaze

350 g JIVARA LACTÉE 40%125 g PRALINE 50% OR 60%

NUTS150 g Whipping cream 35%450 g ABSOLU CRISTAL

GLAZE110 g Water

Chop the Jivara couverture and add the praliné. Pour the boiled whipping cream into the centre to start an emulsion,as for a ganache.Add the glaze, diluted with water. Mix with a rubber spatula to prevent air bubbles from forming. To complete the emulsion and obtaina smooth, shiny, bubble-free texture, mix for a few moments with a hand-held mixer.

.4 - Gianduja glaze

GIANDUJA NOIR400 g DARK CHOCOLATE

HAZELNUT GIANDUJA100 g HAZELNUT PRALINÉ 50

OR 60% NUTS150 g Whipping cream 35%450 g ABSOLU CRISTAL

GLAZE110 g Water

GIANDUJA LAIT500 g MILK CHOCOLATE

HAZELNUT GIANDUJA100 g HAZELNUT PRALINÉ 50

OR 60% NUTS150 g Whipping cream 35%450 g ABSOLU CRISTAL

GLAZE110 g Water

Chop the gianduja and add the praliné. Pour the boiled whipping cream into the centre to start anemulsion as for a ganache. Follow with neutral glaze, softened with the water. Always use a spatulaor a scraper, in order to avoid forming air bubbles. To perfect the emulsion and to make the mixturesmooth, glossy, and bubble-free, mix it for a few seconds with a hand-held mixer.

6 D 2/4°C

7

7

7

.3 - Praline glaze

300 g PRALINE 50% OR 60%NUTS

150 g Whipping cream 35%450 g ABSOLU CRISTAL

GLAZE50 g Water

8 g Gelatine

Soak the gelatine in a large quantity of water. Drain well. Separately warm the cream with the softened gelatine, and the Absolucristal neutral glaze with the water. Pour the cream over the praliné and start an emulsion. To finish, pour the hot neutral glaze andwater into the mixture. To obtain a perfect emulsion and to make the mixture smooth, shiny and bubble-free, mix for a few momentswith a hand-held mixer.

7

GLAZES AND ICINGS

26


ARAGUANI550 g

NYANGBO590 g

ALPACO600 g

MANJARI620 g

TAINORI620 g

TANARIVA745 g

Création gourmande

CAFE NOIR700 g

NOIRORANGE700 g

LAITORANGE750 g

IVOIRE750 g



EXTRAAMER600 g

EXTRA NOIR760 g



ABINAO495 g

GUANAJA590 g

CARAIBE600 g

EXTRA BITTER650 g

CARAQUE700 g

JIVARALACTEE680 g

GUANAJALACTEE680 g

ORIZABALACTEE

672 g + 2 g*

BITTERLACTEE741 g

Domaine

GRANCOUVA700 g

PALMIRA700 g

CHOCOLATE

8 D 2/4°C

.6 - Chocolate glaze made with glazing paste

300 g Full fat milk150 g Whipping cream 35%100 g Caster sugar100 g Glucose500 g DARK CHOCOLATE

COMPOUND

Boil the milk with the whipping cream, sugar and glucose. Make a ganache by gradually pouring this mixture over the choppedcouverture and chocolate compound. The ganache can be refrigerated but for no more than one week.

INSTRUCTIONS FOR USE: It is very important to form a perfect emulsion. Just before using the glaze, melt it in a microwave ovento avoid air bubbles from forming and above all to prevent destabilizing the emulsion. This type of glaze retains its supple, glossytexture. Depending on the type of cake, use the glaze at 30/40°C.

7


ARAGUANI550 g

NYANGBO590 g

ALPACO600 g

MANJARI620 g

TAINORI620 g

TANARIVA745 g

Création gourmande

CAFE NOIR700 g

NOIRORANGE700 g

LAITORANGE750 g

IVOIRE750 g



EXTRAAMER600 g

EXTRA NOIR760 g



ABINAO495 g

GUANAJA590 g

CARAIBE600 g

EXTRA BITTER650 g

CARAQUE700 g

JIVARALACTEE680 g

GUANAJALACTEE680 g

BITTERLACTEE741 g

Domaine

GRANCOUVA700 g

PALMIRA700 g

CHOCOLATE6 D 2/

4°C

XOCOLINENOIR629 g


6 D 2/4°C

6 D 2/4°C

6 D 2/4°C

SAUCES AND JUICES

9

29

8

.1 - Grands Crus chocolate jelly - A creation by l’École du Grand Chocolat

600 g Full fat milk40 g Caster sugar

3 g X58 Pectin

Combine the caster sugar and pectin together. Warm the milk up and stir the sugar and pectin mix with a whisk. Bring the lot to theboil stirring constantly. Pour gradually the hot liquid over the chopped couverture and stir at the centre with a rubber spatula tocreate an elastic, shiny and smooth core, sign of a well started emulsion. Keep pouring the milk, keeping the emulsion alive to theend of mixing. Store the jelly in the fridge until needed.

BE AWARE: this jelly can not freeze.*For postponed utilisation, re-heat the jelly to 60°C and pour when at 30°C..

8


ARAGUANI150 g

NYANGBO170 g

ALPACO200 g

MANJARI190 g

TAINORI190 g

TANARIVA280 g

Création gourmande

CAFE NOIR200 g

NOIRORANGE200 g

LAITORANGE300 g

IVOIRE260 g

XOCOLINENOIR190 g



EXTRAAMER150 g

EXTRA NOIR240 g



ABINAO165 g

GUANAJA170 g

CARAIBE180 g

EXTRA BITTER220 g

CARAQUE200 g

JIVARALACTEE220 g

GUANAJALACTEE220 g

ORIZABALACTEE

265 g + 5 g*

BITTERLACTEE

275 g + 5 g*

Domaine

GRANCOUVA190 g

PALMIRA190 g

CHOCOLATE

.2 - Jelly mousse

500 g Full fat milk50 g Whipping cream 35%40 g Caster sugar

2 g Agar powder Louis François200 g Whipping cream 35%

4 g Gelatine

Soak the gelatine in a large quantity of water and drain. Heat the milk with the 50 g of whipping cream; stir the combined castersugar and pectin in followed by the softened and drained gelatine. Bring the lot to the boil for few seconds. Pour gradually the hotliquid over the melted couverture stirring at the centre to get a perfectly smooth and elastic emulsion. Process the lot with handheld blender and leave to cool down at 35°C. Fold the foamy whipped cream in and pour straight away. Set aside in the fridge.

8


ARAGUANI150 g

NYANGBO150 g

ALPACO160 g

MANJARI165 g

TAINORI165 g

Création gourmande

CAFE NOIR190 g

NOIRORANGE190 g

IVOIRE225 g



EXTRAAMER160 g

EXTRA NOIR215 g


ABINAO125 g

GUANAJA150 g

CARAIBE160 g

EXTRA BITTER175 g

CARAQUE190 g

Domaine

GRANCOUVA158 g

PALMIRA158 g

CHOCOLATE

JELLIES AND GELS

.1 - Acidulous juice with citrus fruits, perfumed with verbena and mint

350 g Fresh orange juice150 g Mineral water

Q.S. Fresh verbenaQ.S. Fresh mint

80 g Caster sugar6 g NH Pectin1/2 Lemon juice

Combine the pectin with caster sugar. Stir into the orange juice and water and bring the lot to the boil. Add the lemon juice, freshmint and verbena and leave to infuse. Strain through and set aside in the fridge. Smooth the jelly with a whisk before servingon dessert plate.

28

.3 - Jelly with almond paste from Provence

525 g Full fat milk15 g Caster sugar

5 g X58 Pectin225 g ALMOND PASTE FROM

PROVENCE 50% NUTS

Combine cold all ingredients in a blender, transfer to a pan and bring to the boil for about 2 minutes. Set aside in the fridge. Forpostponed utilisation, re-heat the jelly to 60°C and pour when at 30°C. Store the almond jelly in the fridge for about 2 to 3 daysmaximum.

BE AWARE: this jelly can not freeze.

8

.4 - Fruit jelly

16 g Gelatine1000 g Fruit pulp

(10% sweetened)100 g Caster sugar

Soak the gelatine in a large quantity of water and drain. Melt it in a little bit of the fruit pulpand pour the rest in. Stir the caster sugar. Pour immediately in frames or rings and set asidein the fridge or freezer.

8For the fruits which can hold reduc-tion, it may be possible to reduce thepulps in order to concentrate aromas.This recipe can be made with variousfruit pulps such as raspberry, cherry,apricot, blackberry, blackcurrant,peach,…

I N F O

9

.2 - Grapefruit juice thickened with Gin

500 g Fresh grapefruit juice120 g Caster sugar

4 g NH Pectin80 g Gin liquor

Combine the pectin with caster sugar. Warm the grapefruit juice up with the Gin liquor, stir the pectin and sugar mix in, whiskingvigorously. Bring the lot to the boil, skim froth out and leave to cool down. And then set aside in the fridge.

9

.3 - Juice and pearls of apple

650 g Fresh apple juice60 g Caster sugar

5 g NH PectinQ.S.Lemon juiceQ.S.Tonka beansQ.S.Golden raisinsQ.S.Pearls of Granny Smith apple

Bring the water and golden raisins to the boil and leave to swell for about 1 hour. Process the apples in the juice extractor.Combine the caster sugar and pectin together and stir in the apple juice. Grate the adequate quantity of Tonka beans andbring the lot to the boil. Add the lemon juice in and set aside in the fridge. Scoop little pearls of apple using a Parisian spoon,and toss in lemon juice to avoid oxidation. Cut the golden raisins in half and combine with the apple pearls and apple juice.Keep refrigerated. Warm slightly to liquefy the preparation when ready to serve.

9

.4 - Praliné sauce, plain, with lemongrass or cinnamon

200 g Full fat milk15 g Lemongrass sticksQ.S. Cinnamon sticks4 g Gelatine

250 g PRALINE 50% NUTSOR FRUITY PRALINE

Soak the gelatine in a large quantity of water and drain. Bring the milk to the boil and stir the softened and drained gelatine in. Leaveto cool. Pour half into the praliné and stir vigorously. The texture starts to split, pour the remaining cream in and keep whisking untila liquid, smooth and elastic texture is obtained. Store the praliné sauce in the fridge or freezer.

9

.5 - Chocolate sauce

600 g Full fat milk150 g Glucose

ADVICE FOR USE: The method is the same as for a ganache (see above). This method of forming anemulsion is important for serving a sauce on a plate as decoration. It should not run and must remainshiny without forming a dull skin. For ideal consistency and appearance over time, warm the sauce to20-25°C for milk chocolate, and to 35-40°C for dark chocolate.

9


ARAGUANI475 g

NYANGBO510 g

ALPACO520 g

MANJARI540 g

TAINORI530 g

TANARIVA820 g

Création gourmande

CAFE NOIR560 g

NOIRORANGE560 g

LAITORANGE800 g

IVOIRE800 g

XOCOLINENOIR545 g



EXTRAAMER500 g

EXTRA NOIR660 g



ABINAO430 g

GUANAJA500 g

CARAIBE520 g

EXTRA BITTER550 g

CARAQUE560 g

JIVARALACTEE700 g

GUANAJALACTEE700 g

ORIZABALACTEE800 g

BITTERLACTEE740 g

Domaine

GRANCOUVA560 g

PALMIRA560 g

CHOCOLATE

6 D 2/4°C


10

.6 - Poached apple cylinders

Ripe Golden appleor Granny Smith500 g Water150 g Caster sugarLemon juice

Make syrup with the water, caster sugar and lemon juice. Wash the apples, and using an apple corer, make cylinders of apple. Poachthem in the hot syrup until the texture of apple is tender.

10

.7 - Mosaïc of semi-candied grapefruit

Pink and yellow grapefruits1000 g Water250 g Caster sugar (x 4)

Wash and brush carefully the grapefruits. Peel grapefruits with a thin knife, making sure to only cut a thin layer of the white skin.Simmer these citrus fruit skins in water for about 10 minutes. Drain and repeat this process twice. Then, cover with 1000g of waterand add 250g of caster sugar per litre of water. Leave to simmer for about 15 minutes. Add another 250g of caster sugar and renewthe operation until 1kg of caster sugar is mixed with 1L of water. Candying the slices like this will make the skins going nearlytransparent and most importantly very tender. Set aside and store in the fridge. Drain before use.

10

.8 - Sautéed apples with salted butter and praliné

Granny Smith or Reinettes appleSalted butterPRALINE 50 OR 60% NUTS ORFRUITY PRALINE

Wash and peel the apples. Cut into quarters and sauté in salted butter. Add the praliné at the end of cooking.

10

31

10

.1 - Pineapple marinated with star anis

1 Well ripe pineapple500 g Water150 g Caster sugar

2 Star anise

Make syrup with the water and caster sugar, add the star anise in. Dice pineapple into cubes and poach in the hot syrup.

.2 - Bananas caramelised with light brown sugar

Ripe bananasLight brown sugarButter

Cut bananas lengthwise. Brush them with melted butter and sprinkle with light brown sugar. Caramelise the bananas with a blowtorch like crème brulee.

10

10

.3 - Semi-candied cherries

1 kg IQF stoned cherries1 kg Caster sugar

Place the cherries in an s/steel deep tray and cover with caster sugar. Leave to marinate for about 4 to 5 hours. Once the sugar hascompletely melted, give it a little boil. Cool down on tray in the fridge, drain through and store in the freezer.

10

.4 - Red fruits compote

250 g IQF raspberries125 g Caster sugar

50 g Glucose25 g Caster sugar

5 g NH Pectin25 g Lemon juice

Warm the raspberries with the caster sugar and glucose in a pan; stir the pectin combined with caster sugar and bring to the boil forabout 2 to 3 minutes. Add the lemon juice off the heat.

10

.5 - Morello cherries and quetsche plum compote

265 g IQF Morello cherries620 g IQF quetsche plum halves70 g Inverted sugar90 g Caster sugar7 g NH Pectin

Put the quetsche plum halves, Morello cherries and inverted sugar in a pan. Cook the lot on low heat for about 20 minutes stirringconstantly. Combine the pectin with caster sugar together and stir it in the compote. Bring the lot to the boil, take off the heat andleave to cool down.

10

COOKED FRUITS

30

With almond paste 50% nuts:500 g ALMOND PASTE FROM

PROVENCE 50% NUTS1480 g Full fat milk

60 g Skimmed milk powder (dried milk extract)

25 g Caster sugar (saccharose)8 g Ice cream stabilizer

90 g Inverted sugar110 g Whipping cream 35%

With almond paste 70% nuts:500 g ALMOND PASTE FROM

PROVENCE 70% NUTS2160 g Full fat milk

90 g Skimmed milk powder (dried milk extract)

250 g Caster sugar (saccharose)12 g Ice cream stabilizer

135 g Inverted sugar190 g Whipping cream 35%

11

.4 - Almond paste ice cream

Weigh out all the ingredients accurately. Take a small amount ofthe milk from the total volume for the recipe and mix with thealmond paste. Put the rest of the milk in the pasteuriser (doublejacket steamer) on a high setting, or in a pan. When the mixturereaches approximately 30°C, add the skimmed milk powder, thesugar, the stabilizer, the inverted sugar and the cream. At 45°C,add the softened almond paste, stirring vigorously. Carry out oneentire pasteurisation cycle. Leave to mature for 12 hours at +4°C.Churn. Once the ice is extruded, freeze in closed containers atbetween -18°C and -20°C.

You need to stir in each successiveingredient vigorously, especially thealmond paste and the stabilizer.We strongly recommend using ahand-held mixer.

I N F O11

33

11

• Add the stabilizer and sugar at 45°C.• All of these ice creams must be pasteurised at 85°C.• We advise leaving them to mature for 12 hours before serving.• Make absolutely sure you respect the volumes for your churn to obtain a nice, light texture.

.1 - Chocolate ice cream

Take some of the sugar and mix it with the stabilizer. Heat the milk and the milk powder. At 30°C, add the sugar and invertedsugar. At 45°C, add the sugar and stabilizer mixture and the chopped or melted chocolate. Pasteurize in a pasteurizer or in a pan.Mix vigorously and cool in a chiller or freezer. Leave for 4-12 hours at +4°C, then mix vigorously with an electric mixer to obtaina homogeneous mass. Churn. Store at -18°C and serve at between -10°C and -12°C.

Full fat milk 2 000 g 2 000 g 2 000 g 2 000 g 1 800 g 1 800 gSkimmed milk powder 90 g 90 g 90 g 90 g 90 g 95 gWhipping cream 35% - - - - 150 g 200 gCaster sugar 200 g 200 g 170 g 150 g - 230 gInverted sugar 180 g 180 g 180 g 180 g 150 g 180 gIce cream stabiliser 12 g 12 g 12 g 12 g 12 g 12 g

.2 - Iced praliné

12 g Ice cream stabilizer70 g Caster sugar (saccharose)

1900 g Full fat milk100 g Skimmed milk powder

(dried milk extract)60 g Inverted sugar

230 g Whipping cream 35%600 g PRALINÉ 50 OR 60%

NUTS OR FRUITY PRALINÉ

Weigh all the ingredients accurately. Carefully mix the stabilizer with a small amount of thesugar. Put the milk in the pasteurizer on a high setting, or in a pan. When the temperaturereaches approximately 30°C, add the milk powder, the sugar, the inverted sugar and the cream.At 45°C, add the praliné,stirring very vigorously, followed by the sugar and stabilizer mixture.Pasteurize for one complete cycle. Leave to mature for 12 hours at +4°C. Churn. Once the iceis extruded, freeze in closed containers at between -18° and -20°C.

11

11

ICE CREAMS, SORBETS AND PARFAIT

32


ARAGUANI515 g

NYANGBO555 g

ALPACO570 g

MANJARI590 g

TAINORI590 g


EXTRAAMER490 g

EXTRA NOIR830 g


ABINAO465 g

GUANAJA540 g

CARAIBE570 g

Domaine

GRANCOUVA600 g

PALMIRA600 g

CHOCOLATE

ARAGUANIABINAO

NYANGBOGUANAJA

ALPACOCARAIBETAINORI

MANJARI EXTRA NOIRGRAN COUVA

PALMIRAEXTRA AMER

You need to stir hard as you addeach ingredient, especially inthis case with the praline and thestabilizer.

I N F O

You need to stir in each successiveingredient vigorously. We stronglyrecommend using a hand-heldmixer.

I N F O.3 - Milk chocolate hazelnut gianduja ice cream

11 g Ice cream stabiliser110 g Caster sugar (saccharose)

2040 g Mineral water145 g Inverted sugar

50 g Caster sugar (saccharose)280 g Skimmed milk powder

(dried milk extract)970 g MILK CHOCOLATE

HAZELNUT GIANDUJA

Weigh out all the ingredients accurately. Mix the combined stabiliser carefully with the 110 g ofsugar (10 times its weight). Mix the water with the inverted sugar, the 50 g of sugar and themilk powder. Heat to 45°C. Add the chopped gianduja and the sugar/stablizer mixture. Carry outone entire pasteurisation cycle. Leave to mature for 12 hours at +4°C.

11

.5 - Cocoa nibs ice cream - A creation by Alain Chartier. Best Craftsman of France - Ice Cream Maker

1500 g Whole milk 3.6% fat110 g Skimmed milk

powder 0% 330 g Caster sugar30 g Inverted sugar

110 g Atomised glucose550 g Whipping cream 35%80 g Egg yolks

300 g VENEZUELA’S COCOA NIBS10 g Combined ice cream stabiliser

Warm the cocoa nibs in the oven at 150°C for about 15 minutes. Take a little bit of the sugar and mix it with the ice cream stabiliser.Heat the milk with the milk powder. At 30°C, stir all sugars in (caster sugar, atomised glucose and inverted sugar). Incorporate the hotcocoa nibs in. At 40°C, stir the fats in (cream and egg yolks) and process with hand held mixer. At 45°C, stir the combined stabiliserwith caster sugar in. Pasteurise the lot to 85°C. Homogenise or process once more. Chill down quickly. Leave to mature at 4°C for atleast 12 hours with the cocoa nibs still in. Process, strain through and churn the ice cream mix.

11

.6 - Ivoire chocolate sorbet - A creation by Alain Chartier. Best Craftsman of France - Ice Cream Maker

270 g IVOIRE 35%540 g Pure water

70 g Skimmed milk powder 0%20 g Caster sugar90 g Inverted sugar

5 g Sorbet stabiliser

Warm the water; stir the milk powder in with the inverted sugar, and then the caster sugar mixed with the stabiliser. Finish with thechopped Ivoire chocolate and pasteurise the lot to 85°C. Process with hand held mixer and chill down quickly. Set aside in the fridgefor at least 3 hours. Process once more and churn.

11

.7 - Xocomeli sorbet

1000 g Water20 g Skimmed milk powder 0%

250 g Caster sugar50 g Inverted sugar10 g Sorbet stabiliser SL 64 G

375 g XOCOMELI

Combine the inverted sugar with the milk powder and add the water. Start to heat, at 40°C; stir the caster sugar mixed with thestabiliser in. At 50°C, pour the hot liquid gradually into the chopped chocolate and make an emulsion. Once all the liquid is in,pasteurise the lot. Cover and leave to mature between 4 and 12 hours before churning.

11

.1 - Chocolate spray mixture

Dark: 700 g GUANAJA 70%300 g de COCOA BUTTER

Milk: 600 g JIVARA LACTÉE 40%400 g de COCOA BUTTER

Ivoire : 700 g IVOIRE 35%300 g de COCOA BUTTER

For a velours effect, use a hot mixture (40-45°C) and spray onto a frozen support. You can use the same recipes to give elaborateor artistic pieces a smooth and glossy appearance as long as you respect the correct temperature curve for the couverture you areusing.

DECORS, CRUNCH AND SPONGE FLAVOURINGS

12

.2 - Caramel chocolate flames

200 g Caster sugar200 g Glucose

90 g PURE COCOA MASSQ.S. Water

Cook the caster sugar with glucose and water to 158°C. Take off the heat and stir the chopped pure cocoa mass in and smooth witha spatula. Spread as thinly as possible between 2 silicon mats. Re-heat the chocolate sugar mass in the oven for few minutes andpull the caramel into flames. Store the caramel chocolate flames away from humidity or in hot box.

12

.3 - Caramelised cocoa nibs

300 g Cocoa nibs grinded150 g Caster sugar

50 g Water

Cook the water and sugar to 118°C. Add, off the heat, the cocoa nibs. Stir the lot until the sugar has crystallised. Separate the grainsfrom each other. Put back on the heat and start to caramelise. Throw a little bit of butter at the end and cool down by stirring themixture on the marble bench.

12

.4 - Chocolate tuiles

270 g Caster sugar150 g Butter

90 g Glucose5 g COCOA POWDER4 g NH Pectin

80 g GUANAJA 70%70 g Water

Combine the sugar and pectin together. Bring the butter, glucose and water to the boil and stir the sugar and pectin mix in followedby cocoa powder. Boil the lot until the texture becomes smooth and creamy. Add off the heat the chopped chocolate. Spread as thinlyas possible on silicon paper and bake at 180/190°C. Store the Opaline in dry area.

12

12

35

11

34

.9 - Chocolate ice cream parfait

400 g Whipping cream 35%120 g Pasteurised egg whites200 g Caster sugar

Make a Swiss-style meringue with the sugar and egg whites in a bain-marie, warming to 55-60°C and then beating gently untilcold. At the same time, melt the couverture at 55°C for Dark chocolate or 45°C for Milk chocolate and whip the single cream. Forman emulsion with the couverture by adding the minimum necessary amount of lightly whipped cream so as to obtain a shiny andelastic texture. Add the meringue straight from the mixing bowl, carefully fold in and finish by adding the rest of the whipped cream.Pour into moulds and freeze.

11


ARAGUANI290 g

NYANGBO355 g

ALPACO415 g

MANJARI420 g

TAINORI420 g

TANARIVA430 g

Création gourmande

CAFE NOIR430 g

NOIRORANGE430 g

LAITORANGE550 g

IVOIRE450 g

XOCOLINENOIR435 g



EXTRAAMER430 g

EXTRA NOIR500 g



ABINAO260 g

GUANAJA300 g

CARAIBE415 g

EXTRA BITTER450 g

CARAQUE430 g

JIVARALACTEE400 g

GUANAJALACTEE400 g

ORIZABALACTEE410 g

BITTERLACTEE425 g

Domaine

GRANCOUVA430 g

PALMIRA430 g

CHOCOLATE

.8 - Praliné ice cream parfait

350 g PRALINE 50% OR 60%NUTS OR FRUITY PRALINÉ

125 g Whipping cream 35%90 g Pasteurised egg whites80 g Caster sugar


Using the paddle attachment, make an emulsion with the praline and the 125 g of warmed cream. Add the cream little by little. Themixture will separate rapidly at first. Gradually add the rest of the cream to obtain a very shiny and elastic texture, indicating thatthe emulsion has formed. At the same time, make a Swiss-style meringue with the whites and sugar. Heat to 65°C in a bain-marie.Beat until cold. Add a small amount of meringue to the liquid praline and cream mixture to soften it. Finally, incorporate the rest ofthe meringue and the whipped cream with a rubber spatula or scraper. Pour into moulds and freeze immediately.

11

.5 - Plain or flavoured Opaline - An original idea by Philippe Givre

225 g White fondant150 g Glucose

10 g Butter

Bring to the boil the white fondant, glucose and butter; leave to cook until it starts to colour. Spread on silicon mat and leave tocool. Crush to powder and store in airtight container until baking. Sprinkle the powder over a silicon mat. Bake at 170/180°C forone minute to melt the powder down. Leave to cool, remove from the mat and store in hot box until needed.Please note: you can make translucent Opalines if you remove the butter from the ingredients list. If made with butter, the Opalines will be opaque. You may alsocolour and/or flavour this recipe with pure cocoa masses, spices, zests, fruit pastes and flower essences.

12

GANACHES

13

37

12

36

.6 - Nut Stratums

140 g Ground hazelnuts oralmonds

30 g Stock syrup 30°B

Combine both ingredients and spread as thinly as possible between 2 baking sheets. Freeze. Remove the frozen sheet and bakeat 150°C. Store the stratum in dry area.

12

.7 - Plain tuile mix

100 g Butter100 g Egg whites100 g All purpose flour100 g Icing sugar

Cook the butter to “noisette” (golden brown) stage and leave to cool. Stir the icing sugar in, with half the egg whites and flour. Finishwith the second half of egg whites. Do not whip. Bake in oven at 200/210°C.

12

.8 - Cocoa tuile mix

100 g Butter20 g COCOA POWDER

100 g Egg whites80 g All purpose flour

100 g Icing sugar

Cook the butter to “noisette” (golden brown) stage and leave to cool. Stir the icing sugar in, with half the egg whites, cocoapowder and flour. Finish with the second half of egg whites. Do not whip. Bake in oven at 200/210°C.

12

Chocolatechips

Cocoapowder

Chocolate“Sequins”

Shreddedcoconut

Choppednuts

Slicedalmonds

Choppedalmonds Piping Colour-

combedSmoothedwith comb

Instantcoffee

Caramelisedwith a blow

torchDicedfruit

Plain Joconde • • • • • • • • • • • •

Cocoa Joconde • • • • •

Sacher sponge biscuit • • • •

Almond/hazelnut sponge biscuit • • • • •

Soft almond sponge biscuit • • • • • • • • • •

Almond/hazelnut meringue • •

Glazed sponge • • • • • • • • • •

Brittany shortbread • • •

Capucine • • •

Genoa sponge • • • •

Dacquoise • • •

“Emmanuel" sponge biscuit • • • • • • • • • • • • •

.9 - Decors and sponge flavourings 12

• Recommended

What is a ganache?This is a mixture of fat (from the chocolate) and water (from cream, milk, or possibly, fruit pulp).A ganache is an emulsion, like mayonnaise: stable, supple, glossy and slow-drying. The texture of a ganache can often be improved by adding dairy butter,inverted sugar, glucose syrup, dried nut pastes…

The differentes applications of ganache:Ganaches will have specific textures depending on the recipes:

• Individual chocolate candies: firm but very melting texture• Moulded chocolate candies or hollow forms: very supple or even liquid texture.• Desserts and small cakes: soft texture, firmness depending on the type of assembly.• Chocolate sauces: liquid, but supple texture at 35-40°C.

Basic technique: Bring the whipping cream and inverted sugar mixture to the boil and gradually pour over the chopped chocolate. Ganaches, which are basically emulsions, canbe mixed indifferent ways. It is simply recommended to avoid incorporating any air into the mixture. The greater the friction, the finer the emulsion will be, andthe better the texture and preservation. You can use a rubber spatula, a paddle beater, a blender (with or without a vacuum) or a hand-held mixer. As soon asyou add liquid, the emulsion begins to form and the mixture thickens rapidly and frequently separates, which is a normal occurrence due to saturation of the fat.The development of a shiny and elastic core indicates that the emulsion has formed, and this consistency must be maintained while the rest of the liquid is addedgradually. Having finished mixing, check that the temperature is not higher than 40°C then add the diced butter.For a ganache with alcohol, add the alcohol once the emulsion has finished forming. There are no rules for the amount of alcohol to add; it is simply a questionof the desired taste and texture. If you mix manually or using the paddle attachment of the beater, we advise you perfect the emulsion with a hand-held mixer.

.1 - Classic dessert ganache

600 g Whipping cream 35%100 g Inverted sugar

ADVICE FOR USE: For reasons of texture and cost-effectiveness, we advise you to use fluid (uncrystallized) ganaches for makingdesserts and small cakes. However, if a recipe calls for a firmer ganache, make the mixture a few hours before pouring out thedessert to allow the ganache to start crystallizing. To soften a crystallized ganache, put it in a microwave oven on moderate heat.

13


ARAGUANI460 g

NYANGBO500 g

ALPACO500 g

MANJARI510 g

TAINORI510 g

TANARIVA1050 g

Création gourmande

CAFE NOIR600 g

NOIRORANGE600 g

LAITORANGE1000 g

IVOIRE1150 g

XOCOLINENOIR520 g



EXTRAAMER500 g

EXTRA NOIR750 g



ABINAO420 g

GUANAJA490 g

CARAIBE500 g

EXTRA BITTER540 g

CARAQUE600 g

JIVARALACTEE900 g

GUANAJALACTEE900 g

ORIZABALACTEE882 g

BITTERLACTEE990 g

Domaine

GRANCOUVA540 g

PALMIRA540 g

CHOCOLATE

6 D 2/4°C

CHOCOLATE CANDY FILLINGS

820 g Whipping cream 35% 250 g Butter

Bring the whipping cream to the boil and pour it gradually into the chopped chocolate, stirring at the centre to create an elastic, shiny andsmooth core, sign of a well started emulsion. The temperature of mixing must not be below 35°C for a perfect result. When all the creamhas been incorporated, stir the butter in at a temperature between 35 and 40°C. To get a perfectly smoothed emulsion, it is advised toprocess the ganache with a hand held blender making sure not to incorporate any air bubbles in. Once processing is done, pour theganache in a frame before its crystallisation, at a temperature above 35°C, avoiding like this the emulsion destabilisation of the ganache.Leave to crystallise in the fridge, as opposed to chocolate candy regular ganache which crystallises at 12/14°C. Coat both sides of theganache with a very thin layer of chocolate and cut into the wanted size with a cutting guitar device.

14

39

13

.2 - Ganache for framed chocolate candy filling

500 g Whipping cream 35%Inverted sugar*Dry butter*

RECOMMENDED METHOD: (valid for the 2 recipes, plain or fruit pulp ganache). To avoid destabilising the emulsion, pour the ganache into the frame immediately aftermixing and before it crystallizes, at 35-38°C for dark couvertures, 30-35°C for milk chocolate couvertures and 27-28°C for Ivoire couverture (cool it in a bain-marie).Once framed, store at 16-18°C at 60% hygrometry to crystallize. Leave to crystallize for 48 hours, turn the trays upside down and remove the plastic or paper sheetcovering the ganache. Cut into the desired shape. Allow crystallization to finish if necessary. Coat.

30 D 10/15°C

13


ARAGUANI640 g

NYANGBO690 g

ALPACO700 g

MANJARI700 g

TAINORI710 g

TANARIVA1230 g

Création gourmande

CAFE NOIR760 g

NOIRORANGE760 g

LAITORANGE1240 g

IVOIRE1220 g

XOCOLINENOIR690 g



EXTRAAMER750 g

EXTRA NOIR950 g



ABINAO580 g

GUANAJA670 g

CARAIBE700 g

EXTRA BITTER740 g

CARAQUE760 g

JIVARALACTEE1000 g

GUANAJALACTEE1000 g

ORIZABALACTEE980 g

BITTERLACTEE1100 g

Domaine

GRANCOUVA750 g

PALMIRA750 g

CHOCOLATE

38

1 - PLAIN GANACHE*To obtain better texture and preservation, make sure when creating your recipes that you add 8-10% of inverted sugar and 10-15% of butter to thecream/chocolate ingredients, or for Guanaja 70%: 500g whipping cream, 670g Guanaja 70%, 90g inverted sugar, 150g butter.

500 g Raspberry pulpInverted sugar*Dry butter*

30 D 10/15°CGrand Cru de Terroir

ARAGUANI670 g

NYANGBO715 g

ALPACO735 g

MANJARI720 g

TAINORI750 g

TANARIVA1190 g

Création gourmande

IVOIRE1400 g



EXTRAAMER700 g

EXTRA NOIR900 g



ABINAO610 g

GUANAJA700 g

CARAIBE720 g

EXTRA BITTER740 g

CARAQUE820 g

JIVARALACTEE1000 g

GUANAJALACTEE1000 g

ORIZABALACTEE980 g

BITTERLACTEE1100 g

Domaine

GRANCOUVA790 g

PALMIRA790 g

CHOCOLATE

2 - GANACHE WITH RASPBERRY PULP The principle is the same as for a classic ganache. The recipe we propose is made with raspberry pulp plus 10% sugar.*To obtain better texture and preservation, make sure when creating your recipes that you add 8-10% of inverted sugar and 10-15% of butter to the raspberrypulp/cream ingredients, or for Guanaja: 500g raspberry pulp, 700g Guanaja, 90g inverted sugar, 165g butter. For ganaches made with milk chocolate, partially meltthe chopped chocolate to help the emulsion to form. For ganaches made with Ivoire chocolate, melt all the chocolate at 35°C.

.3 - Chocolate Nama ganache13


ARAGUANI700 g

NYANGBO740 g

ALPACO760 g

MANJARI785 g

TAINORI785 g


ABINAO570 g

GUANAJA700 g

CARAIBE740 g

EXTRA BITTER800 g

CARAQUE875 g

CHOCOLATE

• PRALINE FILLINGS For chocolate candy fillings, the praliné is always hardened using couverture and/or cocoa butter.It is possible to flavour the praliné with the addition of products such as instant coffee, spices, paste concentrates, candied citrus zest, or naturalessential oils.

.1 - Filling for moulded chocolate candies

INGREDIENTS (1350 g)250 g EQUATORIALE

LACTEE 35%100 g COCOA BUTTER

1000 g PRALINE 50 OR 60% NUTS

Melt the milk chocolate couverture and the cocoa butter to 45/50°C and mix with the praliné. Crystallize at 27/28°C before moulding.Crystallize 24 to 36 hours before spraying with couverture and cutting

14

.2 - Hollow form filling

INGREDIENTS (1100 g)100 g COCOA BUTTER

1000 g PRALINE 50 OR 60% NUTS

Melt the cocoa butter to 45/50°C and mix with the praliné. Start crystallization at 27/28°C before filling VALRHONA hollow forms.

14

• GIANDUJA FILLINGS Gianduja contains cocoa butter. It must be tempered after having been melted to 45/50°C. To be used as a candy filling, giandujas can be flavouredwith the addition of products such as instant coffee, spices, paste concentrates, candied citrus zest, or natural essential oils.

.3 - Framed filling

FOR MILK CHOCOLATE HAZELNUT GIANDUJA:Method: Melt the Milk chocolate hazelnut gianduja to 45°C. Temper by lowering the temperature to 25/26°C and raising itto 28/29°C.Pour into the frame. Before coating, spray with Dark chocolate hazelnut gianduja or tempered couverture.

FOR DARK CHOCOLATE HAZELNUT GIANDUJA:Method: Melt the dark chocolate hazelnut gianduja to 45°C. Lower the temperature to 25/26°C and raise to 29°C. Pour intoframes and allow to crystallize.

14

.4 - Piped filling

FOR MILK CHOCOLATE HAZELNUT GIANDUJA:Method: Melt the Milk chocolate hazelnut gianduja to 45/50°C. Lower the temperature to 22/25°C, to obtain the texture of softened butter. When using, stabilize thetexture by adding some milk chocolate hazelnut gianduja at 45°C. Finally pipe into “caissettes” (petits fours paper cups) or on to a couverture base.

FOR DARK CHOCOLATE HAZELNUT GIANDUJA:Method: Melt the dark chocolate hazelnut gianduja to 45/50°C. Lower the temperature to 22/25°C, to obtain the texture of softened butter. When using, stabilize thetexture by adding some Dark chocolate hazelnut gianduja melted to 45°C.Pipe into “caissettes”(petits fours paper cups) or onto a couverture base.

14

Milk chocolate hazelnut giandujacan be used as it is or with theaddition of cocoa butter to make itfirmer. In this case, 5% of cocoabutter is added. When using as adouble layer, temper the giandujathen pour it over a crystallizedganache.

I N F O

• Praliné fillings• Gianduja fillings• Almond paste fillings

8 D 2/4°C

PURE COCOA MASSES

1541

14

40

• ALMOND PASTE FILLINGS We recommend using almond paste 50% in order to assure optimum conservation of chocolate candies. Almond paste 70% will cause bloom more rapidlybecause of its high fat content. In order to stiffen the texture of the almond paste, it is possible to add 5 to 10% cocoa butter. In this case, treat it as aflavouring.

.6 - Almond paste for framed chocolate candies

1000 g ALMOND PASTE FROMPROVENCE 50% NUTS

Flavouring:80 to 100 g Fruit paste (walnut, coffee...)and/or 80 g Alcoholand/or 150 g Candied fruit,choppedand/or 50 to 100 g COCOABUTTER

PLAIN ALMOND PASTE:Spread out the almond paste to the desired thickness and leave for a day at 16/18° C, then spray with couverture. Cut into thedesired form using a pastry cutter or other form, then allow the part not covered with chocolate dry for a day. Coat.

FLAVOURED ALMOND PASTE: To make the mixing easier without risking oiliness, it is imperative to use tempered almond paste. Take off 10% of the almond pasteand add to it the fruit paste, alcohol, candied fruit, and, possibly, the cocoa butter. Add the rest of the mass. The mixing must bedone with a paddle attachment or a dough hook. Excessive mixing will cause oil to separate from the mass. When the mixture ishomogenous, continue as for the plain almond paste filling.

14

.5 - Ganache filling for hollow forms

1000 g DARK CHOCOLATEHAZELNUT GIANDUJA

300 g Whipping cream 35%130 g Inverted sugar120 g Eau-de-vie, 40°

Melt the dark chocolate hazelnut gianduja to 40°C. Boil the whipping cream, mixed with the inverted sugar. Using the paddleattachment, mix a third of the hot cream into the dark chocolate hazelnut gianduja. At the beginning, a rapid separation occurs.Gradually add the rest of the cream to obtain a texture that is very shiny and elastic, the sign of a successful emulsion. Finish byincorporating the alcohol. Pour into hollow forms as soon as the temperature of the mixture reaches 26/28°C.

14

.1 - Chocolate applications

Create your own chocolate blocks and couvertures from Equator, Venezuela, Dominican Republic and Madagascar, by adding the same origin cocoa pure pastes ofthe Pure Origin Grand Cru. Personalize the cocoa contents of your chocolate blocks and of your couverture chocolates to create your own and unique recipes. (seebelow: uses in cake making and patisserie).

15

To make 1 kg ofTo a pourcentage of

ARAGUANICouverture + Cocoa Pure Paste

ALPACOCouverture + Cocoa Pure Paste

TAÏNORI & MANJARICouverture + Cocoa Pure Paste

66 % - - - - 944 g + 56 g

68 % - - 941 g + 59 g 889 g + 111 g

70 % - - 882 g + 118 g 833 g + 167 g

72 % - - 824 g + 176 g 778 g + 222 g

74 % 929 g + 71 g 765 g + 235 g 722 g + 278 g

76 % 857 g + 143 g 706 g + 294 g 667 g + 333 g

78 % 786 g + 214 g 647 g + 353 g 611 g + 389 g

80 % 714 g + 286 g 588 g + 412 g 556 g + 444 g

82 % 643 g + 357 g 529 g + 471 g 500 g + 500 g

84 % 571 g + 429 g 471 g + 529 g 444 g + 556 g

86 % 500 g + 500 g 412 g + 588 g 389 g + 611 g

88 % 429 g + 571 g 353 g + 647 g 333 g + 667 g

90 % 357 g + 643 g 294 g + 706 g 278 g + 722 g

92 % 286 g + 714 g 235 g + 765 g 222 g + 778 g

94 % 214 g + 786 g 176 g + 824 g 167 g + 833 g

96 % 143 g + 857 g 118 g + 882 g 111 g + 889 g

98 % 71 g + 933 g 59 g + 941 g 56 g + 944 g

15 42

.2 - Applications in pastry making

After having made your own percentage of chocolate (see previous page “Chocolate applications”), use it in patisserie. The table below will enable you to knowthe quantity of chocolate to use according to the recipe you have chosen and to the new cocoa percentage of chocolate you have created !

15

ARAGUANI% cocoa

Chocolate mousse on bombmixture base - N°6.3

Chocolate moussecustard - N°6.4

Light chocolate mousseN°6.6

Chocolate cremeuxN°3.2

74 % 570 g 610 g 551 g 364 g76 % 561 g 599 g 541 g 358 g78 % 552 g 590 g 532 g 352 g80 % 543 g 580 g 524 g 346 g82 % 534 g 571 g 516 g 341 g84 % 526 g 562 g 507 g 335 g86 % 518 g 553 g 500 g 330 g88 % 510 g 545 g 492 g 325 g90 % 502 g 537 g 485 g 320 g92 % 495 g 529 g 478 g 316 g94 % 488 g 521 g 471 g 311 g96 % 481 g 514 g 464 g 307 g98 % 472 g 504 g 456 g 301 g

ALPACO% cocoa





68 % 627 g 681 g 588 g 402 g70 % 615 g 668 g 577 g 394 g72 % 604 g 655 g 566 g 387 g74 % 592 g 643 g 555 g 379 g76 % 581 g 631 g 545 g 372 g78 % 571 g 620 g 535 g 366 g80 % 561 g 609 g 526 g 359 g82 % 551 g 598 g 516 g 353 g84 % 542 g 588 g 508 g 347 g86 % 533 g 578 g 499 g 341 g88 % 524 g 569 g 491 g 335 g90 % 469 g 509 g 439 g 300 g92 % 507 g 550 g 475 g 325 g94 % 499 g 542 g 468 g 320 g96 % 491 g 533 g 461 g 315 g98 % 484 g 525 g 454 g 310 g

TAÏNORI% cocoa





66 % 661 g 715 g 622 g 421 g68 % 648 g 701 g 610 g 413 g70 % 636 g 687 g 598 g 405 g72 % 624 g 675 g 587 g 397 g74 % 612 g 662 g 576 g 390 g76 % 601 g 650 g 565 g 383 g78 % 590 g 638 g 555 g 376 g80 % 580 g 627 g 545 g 369 g82 % 569 g 616 g 536 g 363 g84 % 560 g 605 g 527 g 357 g86 % 550 g 595 g 518 g 351 g88 % 541 g 585 g 509 g 345 g90 % 533 g 576 g 501 g 339 g92 % 524 g 567 g 493 g 334 g94 % 516 g 558 g 485 g 329 g96 % 508 g 549 g 478 g 323 g 98 % 500 g 541 g 470 g 319 g

MANJARI% cocoa





66 % 638 g 687 g 598 g 407 g68 % 626 g 674 g 587 g 399 g70 % 614 g 661 g 576 g 392 g72 % 603 g 650 g 566 g 385 g74 % 592 g 638 g 556 g 378 g76 % 582 g 627 g 546 g 372 g78 % 572 g 616 g 537 g 365 g80 % 563 g 606 g 528 g 359 g82 % 553 g 596 g 519 g 353 g84 % 544 g 586 g 511 g 347 g86 % 535 g 577 g 503 g 342 g88 % 527 g 568 g 495 g 336 g90 % 519 g 559 g 487 g 331 g92 % 511 g 550 g 479 g 326 g94 % 503 g 542 g 472 g 321 g96 % 496 g 534 g 465 g 317 g98 % 489 g 526 g 459 g 312 g

Valrhona March 2009 Ecole Du Grand Chocolat Essentials

Documents

Transcript of Valrhona March 2009 Ecole Du Grand Chocolat Essentials