Valrhona Recipes

Make a first mixture with the softened butter, the salt, the icing sugar, the ground almonds, the eggs and the 180 gof flour. Do not beat air into the mixture. As soon as the mixture is homogeneous, rapidly add the remaining 525 gof flour. Set aside in a refrigerator for a few hours before rolling out. Roll the pastry out and allow to rest for half an hour in a refrigerator. Bake at 150/160C, until the pastry turns a nice light golden brown.

BELLE-HELENETART

360 g butter6 g fine salt

270 g icing sugar90 g ground almonds

150 g whole eggs180 g high gluten flour525 g high gluten flour

ALMONDS SHORTBREAD

Wash, peel and dice the pears. Cook over low heat with the sugar and the water. After 13-15 minutes ofcooking, add the NH pectin mixed with a little sugar and bring back to the boil for 3 to 4 minutes. Set aside in a refrigerator.

1500 g fresh pears150 g caster sugar120 g water

6 g NH pectin

PEAR COMPOTE

Combine the cold almond paste with the melted pear pulp in a mixer until a homogeneous mixture is formed. Soak the gelatine in a large quantity of water and drain. Add the melted gelatine and the pear brandy to the firstmixture and mix. At 25C, add the lightly whipped cream. Pour into frames and freeze.

500 g Ravifruit pear pulp100 g ALMOND PASTE 50%

10 g gelatine300 g whipping cream 35%

20 g Wolfberger pear brandy

200 g/stainless steel squareframe (ref 2539)

ALMOND PEAR MOUSSE

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Bring the cream to the boil with the inverted sugar. Gradually pour the boiling hot mixture over the meltedcouverture, mixing from the centre to create a shiny and elastic core, showing the start of an emulsion. Thistexture should be maintained throughout. Add the rest of the liquid little by little and finish by adding the liquidbutter. To perfect the emulsion, mix the ganache with a hand held mixer, taking care not to incorporate any air into themixture.

600 g whipping cream 35%60 g inverted sugar

180 g LIQUID BUTTER500 g TANORI COUVERTURE 64%

250 g/ tart (ref 2540)150 g/ tart (ref 2539)

TANORI GANACHE

Mix the glaze with the water, the pear brandy and the vanilla seeds. At 25C, glaze the pear mousse frames.500 g ABSOLU CRISTAL GLAZE40 g water20 g pear brandy

1 vanilla pod

PEAR GLAZE

Recipe calculated for 4 square tarts (ref 2540) or6 square tarts (ref 2539)

ASSEMBLYUsing a brush, seal the tart bases with spray mix (Ivoire couverture + cocoa butter). Allow tocrystallize. Spread a thin layer of pear compote on the tart bases. Glaze the pear mousse and cutit into different sized cubes and rectangles. At 45C, pour the ganache into the tarts and make a mosaic decoration with the frozen moussecubes, according to the size: 130 g of cubes/ tart (ref 2539)160 g of cubes/ tart (ref 2540)Decorate the tart with slices of glazed pear slices.

Valrhona - 26600 Tain l'HermitageTel. +33 (0) 4 75 07 90 90 Fax. +33 (0) 4 75 08 05 17

Ecole du Grand ChocolatTel. +33 (0) 4 75 07 90 95 Fax. +33 (0) 4 75 07 88 20

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

Created by lEcole du GrandChocolat Valrhona

Make a first mixture with the softened butter, the salt, the icing sugar, the ground almonds, the eggs and the 180 gof flour. Do not beat air into the mixture. As soon as the mixture is homogeneous, rapidly add the remaining 525 gof flour. Set aside in a refrigerator for a few hours before rolling out. Roll the pastry out and allow to rest for half an hour in a refrigerator. Bake at 150/160C, until the pastry turns a nice light golden brown.

COLONELPOP TART


270 g icing sugar90 g ground almonds

150 g whole eggs180 g high gluten flour525 g high gluten flour

ALMOND SHORTBREAD

Make a syrup with the caster sugar and the water. Bring to the boil. Add the lime juice and the soaked and drained gelatine and boil up again. Allow to gel overnight in a refrigerator. Whip the gelled syrup with a mixer until it reaches the consistency of a mousse. Finish by adding the grated lime zests. Pour into 18 cm rings and freeze immediately.

115 g caster sugar135 g water 125 g lime juice

10 g gelatine 2 lime zests

75 g/18 cm ring

LIME MOUSSE

Infuse 5 of the lime zests in the cold cream. Bring the milk to the boil with the glucose. Add 5 lime zests andleave to infuse for a few minutes. Sieve through a chinois. Add the soaked and drained gelatine. Gradually pourover the melted couverture to obtain a shiny and elastic texture.Add the cold whipping cream along with the zests which have infused in it. Mix for a few seconds. Set aside ina refrigerator.

250 g full fat milk10 lime zests12 g glucose

6 g gelatine365 g IVOIRE COUVERTURE500 g whipping cream 35%

280 g/20 cm tart

IVOIRE/LIME NAMELAKA

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Mix the glaze with the water, the vodka, the lime juice and the zests. Use at 20/25C to glaze the tart.

600 g ABSOLU CRISTAL GLAZE60 g water45 g vodka

Juice of 2 limes2 lime zests

VODKA & LIME GLAZE

Warm the water slightly and infuse the lime zest. Sieve through a chinois. Heat the water, add the sugar and the agar agar mixed together and bring to the boil. Add the vodka and bring rapidly back to the boil. Pour into frames. Allow to gel in a refrigerator.

250 g water 150 g vodka

50 g caster sugar5 g agar agar1 lime zest

VODKA JELLY

Recipe calculated for 4 tarts x 20 cm in diameter

Melt the Ivoire couverture and colour it pastel green. Temper the couverture and spread out between two plastic sheets, then roll out thinly. Stamp out different diameter disks using pastry cutters. Allow to crystallize.

400 g IVOIRE COUVERTUREGreen liposoluble colouringYellow liposoluble colouring

IVOIRE DISKS

ASSEMBLY With a brush, seal the base of the tart with Ivoire spray mix (couverture + cocoa butter).Place a frozen disk of lime mousse on top, cover with lime namelaka and smooth over with a spatula. Glaze with Vodka & lime glaze at 20/25C. Cut out cubes of Vodka jelly. Arrange them on the tart anddecorate with pastel green Ivoire couverture disks.

Valrhona - 26600 Tain l'HermitageTel. +33 (0) 4 75 07 90 90 Fax. +33 (0) 4 75 08 05 17




Valrhona - 26600 Tain-l'HermitageTel. 33 (0) 4 75 07 90 90 - Fax 33 (0) 4 75 08 05 17

Ecole du Grand ChocolatTel. 33 (0) 4 75 07 90 95 - Fax 33 (0) 4 75 07 88 20contact : [email protected] - www.valrhona.com

240 g butter180 g icing sugar

4 g fine salt60 g almond powder

100 g eggs120 g type 55 flour350 g type 55 flour

First of all, mix together the creamed butter, the fine salt, the icing sugar, the almond powder, the eggs and the 120g of flour. Be careful not to beat this mixture. As soon as the mixture has homogenised, add the remaining 350 gof flour very quickly. Set aside in the refrigerator.To line the tart mould, follow these steps : roll out the pastry to a thickness of 2.5 mm, then, using the mould, cutout the base, then cut out some strips which will be attached to the base and the sides. Be careful not to coat thebase with flour as this will prevent the strips from sticking to the crust.Leave in the refrigerator for a 1/2 hour and bake in the oven at 150/160C, until the crust assumes a light browncolour.

2000 g Bergeron apricots

BERGERON APRICOTS 180 g per tartWash the apricots and cut them into quarters.Set aside some apricots for the final assembly.

500 g whole milk1000 g double cream

780 g TANARIVA 33 % couverture 10 g gelatine20 g fresh verbena

Soak the gelatine in a considerable volume of water. Boil the milk, add the verbena and allow to infuse for 5minutes. Add the well drained gelatine, then strain the mixture through a chinois. Gradually pour the hot liquidonto the chopped chocolate and whisk to obtain a shiny,elastic texture,a sign that the emulsion process has started.Add the remainder of the milk, while maintaining this consistency. Blend for a few moments, then check that thetemperature of the mixture is from 40/45C. Fold in the foaming whipped double cream.Pour into a decorated square tart mould. Freeze.

500 g 50% almond paste500 g whole eggs500 g butter250 g icing sugar

ALMOND CREAM WITH CHOCOLATE PEARLS 270 g of cream per tart / 100 g of chocolate Pearls per tart

Gradually blend the almond paste with the eggs, add the icing sugar little by little and finally the creamed butter.Set aside in the refrigerator.Arrange the Chocolate Pearls on top of the almond cream after the tarts have been filled.

Make the square tart bases and bake them blind at 150/160C (in a ventilated oven).Fill with almond cream and scatter fresh or frozen apricots and chocolate pearls ontop. Finish baking for approximately 15 to 20 minutes (in a ventilated oven). Setaside in the refrigerator.Unmould the feather light Tanariva Verbena mousses withlukewarm water. Spray them with a milk chocolate mixture at 45C to obtain avelvety appearance.Decorate with apricots, fresh verbena and Jivara milk chocolatesquares.

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ASSEMBLY AND FINISHING

CRUMBLY ALMOND CRUST

Madagascar TartRecipe makes 6 square tarts (ref 2540)

C r e a t e d b y t h e E c o l e d u G r a n d C h o c o l a t V a l r h o n a

FEATHER LIGHT TANARIVA MOUSSE WITH VERBENA 350 g per mould

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Rub the cold butter into the sugars, the lemon zests, the salt, the sifted flour mixed with the baking powder thenadd the eggs and the milk. Roll out 2 mm thick between two oven sheets.When you roll out the paste, the compact pieces of Muscovado sugar will create a striped effect. Freeze and cutout rectangles with a pastry cutter. These rectangles will serve to make the bases of the dessert (10 x 6 cm) and forthe decoration. Stamp out disks using a pastry cutter and place them in half sphere flexipan moulds. When cooked, these disks will curve to form a basket shape. Bake at 160C until golden brown.

JUNGLE

A recipe from lEcole du GrandChocolat Valrhona

250 g butter200 g brown sugar125 g Muscovado sugar

75 g whole eggs20 g full fat milk

500 g high gluten flour2.5 g salt

3 lemon zests 8 g baking powder

STRIPED SPECULOS

Pour the Ivoire chocolate beans into a candissoire and put into an oven at 130 C for about about 30 minutes,stirring from time to time to caramelize the couverture regularly. Add the glucose to the couverture. Bring themilk to the boil and add the soaked and drained gelatine. Sieve through a chinois. Gradually pour over the meltedchocolate to create a shiny and elastic texture. Add the cold cream to the mixture. Mix with a hand held mixerfor a few seconds. Allow to crystallize in a refrigerator before making quenelle shapes.

200 g full fat milk10 g glucose

2 gelatine sheets 340 g caramelized Ivoire

couverture400 g cream 35%

CARAMELIZED IVOIRE NAMELAKA

Bring the cream to the boil with the glucose and the invert sugar. Gradually pour the boiling hot mixture overthe partially melted couverture, mixing from the center to create a shiny and elastic core, showing the start of anemulsion. The same texture should be maintained throughout. Mix to perfect the emulsion. Add the 360 g of coldcream and allow to crystallize in a refrigerator overnight or for at least 3 hours.

Basic ganache :170 g cream 35%20 g glucose20 g inverted sugar135 g ABINAO COUVERTURE 85%Whipped ganache :360 g basic ganache 360 g cream 35%

WHIPPED ABINAO GANACHE

Valrhona - 26602 Tain l'Hermitage cedexTel. +33 (0) 4 75 07 90 90 Fax. 04 75 08 05 17

Ecole du Grand ChocolatTel. 04 75 07 90 95 Fax. 04 75 07 88 20

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

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Heat the water to 95C and infuse the red tea for 5 minutes. Sieve through a chinois. Mix the infusion and thesyrup. To obtain an attractive water ice texture, the best concentration would be: 18 Brix on a refractometer ora density of 1075. Freeze and scrape with a fork before serving.

Infusion th rouge600 g water

15 g red tea Cape mix fromthe Palais des Ths

400 g infused red tea150 g syrup at 30B

RED TEA WATER ICE

Cook the sugar and the red tea infusion until a light brown caramel is obtained. Deglaze with the infusion. Allow to cool and at 40C, add the butter and mix. Set aside in a refrigerator.

60 g red tea infusion 200 g caster sugar

90 g red tea infusion 20 g butter

RED TEA CARAMEL

Recipe calculated for approximately 18 desserts

Mix all the ingredients, taking care not to beat. Allow the mixture to rest.Run irregularly through a cone into oil at 180C and fry. Remove the decorations and drain on absorbent paper.

70 g high gluten flour10 g icing sugar15 g cocoa powder

1 pinch of baking powder1 pinch of salt

50 g whole eggs10 g liquid clarified butter70 g Champagne or Crmant

CHOCOLATE BATTER

Roll out the tempered couverture between two plastic sheets. Remove the top sheetand, using a pointed knife, draw curved stripes in the couverture. Allow to crystallize.

ABINAO COUVERTURE 85%

CHOCOLATE STRIPES

ASSEMBLYUsing a square nozzle, pipe a length of Ivoire namelaka on a rectangular base and stand a speculos rectan-gle upright. Using another cone with the point cut slightly obliquely, pipe on a small pile of non whippedcrystallized ganache. Stick the chocolate batter decoration in the top and add some chocolate stripes on thenamelaka. Using a drop of ganache, stick the small speculos basket on the base and fill it with red tea waterice. Decorate the plate with a line of red tea caramel.

Warm the cream and pour over the yolks mixed with the honey. Add the soaked and drained gelatine and cookat 82/84C.Allow to gel slightly before adding the nougat paste.

Recipe calculated for 24 milk chocolate Structura Ovalis(ref 5797)

500 g cream 35%60 g lavender honey

100 g egg yolks5 g gelatine

90 g Agrimontana nougat paste

NOUGAT CREMEUX

Mix all the ingredients together then bake in an oven at 190C, making sure the almonds are coated.Store in a sealed container.

200 g sliced almond sticks 100 g syrup at 30B

CRYSTALLIZED ALMONDS

Soak the gelatine in a large quantity of water.Bring the milk to the boil and add the well drained gelatine. Pour about 1/3 of the hot liquid over the couvertureand mix with a whisk to obtain a smooth shiny and elastic texture, showing the start of an emulsion. Add the rest of the milk while maintaining the same texture. When the chocolate mixture has cooled to 35/45C incorporate the lightly whipped cream. Pour on the nougat cremeux.

250 g full fat milk500 g cream 35%340 g JIVARA COUVERTURE 40%

5 g gelatine

LIGHT JIVARA MOUSSE

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Cook the honey and the 35 g of glucose at 140C.At the same time, cook the 500 g of sugar and the 60 g of glucose at 157C.Put the lightly whipped egg whites and the 25 g of sugar into a mixing bowl and add the honey glucose mixture,followed by the sugar glucose mixture. Reduce the speed of the mixer and heat the mixture with a blowtorch orheat gun. Mix the nuts by hand, having warmed them in an oven to prevent the mixture cooling too rapidly. Pour into a greased cake mould and allow to rest overnight.Using a ham slicer, cut very thin slices of nougat. Put them on a plaque covered by oven paper and dry out at60C for 2 hours. Keep warm.

250 g lavender honey35 g glucose

500 g caster sugar60 g glucose

110 g egg whites25 g caster sugar

250 g whole grilled almonds100 g pistachios

NOUGAT PETALS

Mix the Jivara couverture tempered to the temperature of the nougat.Using a spatula, make sail shapes on a strip of plastic guitar sheet then allow to crystallize in the base of a U mold.

300 g JIVARA COUVERTURE 40%60 g Agrimontana nougat paste

NOUGAT CHOCOLATE TRANSPARENCE

Heat the milk with the glucose and infuse the lemongrass stick. Sieve through a chinois and follow the samemethod as for a ganache. Set aside in a refrigerator.

100 g milk20 g glucose

110 g JIVARA COUVERTURE 40%1 stick of lemongrass

LEMONGRASS JIVARA SAUCE

ASSEMBLY

A recipe fromlEcole du Grand Chocolat Valrhona

Pipe nougat cremeux into the bases of the milk chocolate Sructura Ovalis.Pour the light mousse over the nougat cremeux and set aside in a refrigerator or freeze.Decorate the plate with some Jivara lemongrass sauce and add the milk chocolate Structura Ovalis shell.Make an attractive presentation with the nougat petals and the nougat chocolate transparence and finishby sprinkling on some crystallized almonds.




NOUGAT CHIPS

Dissolve the Morello cherry pulp with the glucose, the sugar and the whole Morello cherries.Mix the pectine into the 50 g of sugar, add them to the mixture and bring to the boil.Incorporate the lemon juice, mix and cool in a refrigerator.

IVOIRE CLOUD

Recipe calculated for 24 ivoire chocolate Structura Spheris(ref 5800)

290 g Ravifruit whole Morello cherries

290 g Ravifruit Morello cherry pulp

125 g caster sugar105 g glucose

50 g caster sugar14 g Louis Franois

NH pectin 60 g lemon juice

MORELLO CHERRY COMPOTE

Soak the gelatine in a large quantity of water .Bring the milk to the boil, infuse the grated Tonka bean and add the well drained gelatine. Pour about 1/3 of thehot liquid over the melted couverture and mix with a whisk to obtain a texture which is smooth, shiny and elastic,showing the start of an emulsion.Add the rest of the milk while maintaining the same texture. When the chocolate mixture has cooled to 35/45Cincorporate the lightly whipped cream.

250 g full fat milk465 g IVOIRE COUVERTURE

10 g gelatine1/2 Tonka bean

500 g cream 35%

TONKA IVOIRE MOUSSE

Whip the whites at low speed to obtain a regular texture, gradually adding the sugar to give the whites a texturesimilar to shaving cream. Delicately fold in the confectioners' sugar with a spatula. Sprinkle on very finely shreddedcoconut and, with a round pomme parisienne spoon dipped in water, scoop out a half sphere (place reservedfor the cherry decoration). Bake at 100C. Store in a dry place.

300 g egg whites280 g icing sugar280 g confectioners' sugar

(icing sugar)

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ASSEMBLYPour a little mousse into the Structura bases, freeze for a moment to gel then add the Morello cherry compote.Cover with the rest of the Ivoire tonka mousse and set aside in a refrigerator or freeze. Decorate the platewith some softened Morello cherry compote mixed with Absolu Cristal. Place the Ivoire Structura Spheris inthe centre of the plate and place a meringue on the mousse. Decorate with a fresh cherry or a cherry inliqueur dipped in red coloured Absolu Cristal. Add a touch of gold.

Soften the compote and then mix with the Absolu Cristal glaze. Morello cherry compote 10% ABSOLU CRISTAL GLAZE

MORELLO CHERRY COULIS

A recipe from l Ecole du Grand Chocolat Valrhona




Melt the couverture at 40/45C and add the glucose.Bring the milk to the boil and add the soaked and drained gelatine. Gradually pour over the melted couvertureto make a shiny and elastic emulsion. Mix with a hand held mixer to perfect the emulsion. Pour out and mix with the cold whipping cream. Allow to crystallize overnight in a refrigerator in a rectangularcontainer so that quenelle shapes can be made easily.

OLE

Recipe calculated for 15 servings

200 g full fat milk10 g glucose

4 g gelatine400 g whipping cream 35%300 g JIVARA COUVERTURE 40%

JIVARA NAMELAKA

Soak and drain the gelatine.Dissolve it in part of the heated milk. Mix the almond pastes with the rest of the cold milk and add the hot milk.Set aside in a refrigerator. Just before serving, fill a siphon, insert two N2O gas cartridges and shake hard beforeusing.

500 g milk100 g almond paste 50%

50 g almond paste 70%6 g gelatine

ALMOND CLOUD

Soak the gelatine in cold water and drain.Warm the water mixed with the freshly squeezed orange juice. Stir in the pectin mixed with the sugar, then thegelatine and bring to the boil. Sieve through a chinois. Add the safran pistils at 30C and set aside in a refrigerator.

75 g fresh orange juice150 g water

30 g caster sugar3 g NH pectin

0.25 g safran pistils3.5 g gelatine

SAFRAN JELLY

Temper the milk chocolate couverture.Add the Eclat dOr with the salt and combine. Roll out between two plastic sheets so as to make a fine layer ofcrispy chocolate.

250 g JIVARA COUVERTURE 40%40 g Eclat dor

0.2 g fine rock salt (fleur de sel)

FINE LAYERS OF JIVARA

Peel the oranges with a very sharp knife and separate the segments. Put in a container and set aside in a refrigerator. 5 ripe Spanish oranges ORANGE SEGMENTS

Lightly whisk the Safran jelly and fill a piping bag. Pipe a little Safran jelly into a deep plate and place on5 or 6 Orange segments, setting them at a slight angle. Cut out a piece of Fine chocolate layer and placeover the oranges. Add a quenelle shape of Jivara Namelaka on top and coat with a little Safran jelly. Decorate with a piece of Fine chocolate layer. Just before serving, siphon some Almond cloud on the sideof the plate.

ASSEMBLY AND PRESENTATION

To add an original touch, serve this dessert on two transparent plates, one on top of the other.Between the two, put some lightly coloured orange water and a few pistils of safran.Just before serving, put a few pieces of carbo ice* in the colored water to obtain a smoke effect.(*ice cube at -96C).

SOME IDEAS TO MAKE THE DESSERT EVEN MORE ATTRACTIVE

Valrhona - 26602 Tain l'Hermitage cedexTel. +33 (0) 4 75 07 90 90 Fax. +33 (0) 4 75 08 05 17




C r e a t e d b y l E c o l e d u G r a n d C h o c o l a t V a l r h o n a

Passionately goodDessert for two

90 g pasteurized butter90 g brown sugar90 g high gluten flour45 g ground almonds45 g desiccated (shredded) coconut

Dice the butter into small cubes. Sift thedry ingredients together.Add the butterand mix, using the paddle attachment.Small grains form, then the mixture stickstogether, forming a rough mass. Set asidein a refrigerator or freeze until needed.Spread out the coconut streuzel evenlyon a silicone sheet and bake at 150/160C,damper open.When cooked, it should be a light goldenbrown.

COCONUT STREUZEL

Basic ganache 225 g cream 35%

25 g invert sugar25 g glucose

200 g MANJARI COUVERTURE 64%

450 g basic ganache450 g cream 35%

Bring the 225 g of cream to the boil with the invert sugar and the glucose. Gradually pour over the choppedchocolate, finishing by mixing to perfect the emulsion.

Weigh the ganache and add the same weight in cold cream. Set aside in a refrigerator for at least 2 to 3 hours,or ideally, overnight.

WHIPPED MANJARI GANACHE

280 g basic custard215 g passion fruit pulp Ravifruit290 g IVOIRE COUVERTURE

25 g COCOA BUTTER4 g gelatin

Soak the gelatin in a large quantity of water and drain.Add it to the hot custard. Make an emulsion by pouringthe hot custard over the melted couverture and cocoa butter to obtain a texture which is smooth, shiny andelastic. Mix to finish, taking care not to incorporate any air into the mixture.As soon as it is smooth, add thepassion fruit pulp. Set aside in a refrigerator.

PASSION FRUIT IVOIRE CRMEUX

125 g cream 35%125 g full fat milk

50 g egg yolks25 g fine sugar (caster sugar)

Bring the cream and the milk to the boil and pour over the yolks previously mixed (but not beaten) with thesugar. Cook at 82/84C until the mixture coats the back of a spoon; sieve through a wire chinois and useimmediately or cool rapidly and set aside.

BASIC CUSTARD

300 g coconut pulp Ravifruit200 g coconut milk

60 g desiccated (shredded) coconut30 g Dillon rum

4 g gelatin

Soak the gelatin in a large quantity of water and drain. Heat the coconut milk with the desiccated coconutto boiling point and mix well. Sieve through a chinois, incorporate the gelatin and melt in the hot milk. Tofinish, add the cold coconut pulp and the Dillon rum.Set aside in a refrigerator before pouring into a siphon.

COCONUT ESPUMA

1 Victoria pineappleBrown sugar

Peel the pineapple and cut 1 cm thick slices. Remove the center of each slice and cut into sticks. Caramelizethe brown sugar in a pan and deglaze by adding the pineapple sticks. Once they are slightly candied, removeand set aside.

FRIED PINEAPPLE

St Val. Rest GB 3/11/06 10:52 Page 2


Fill half a cocktail glass with passion fruit water ice and immediately add the coco drink. Serve.

SERVING PRESENTATION IN THE GLASS

Valrhona - 26602 Tain-l'Hermitage cedexTel +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17

Ecole du Grand ChocolatTel. +33 (0) 4 75 07 90 95 - Fax +33 (0) 4 75 07 88 20

Contact : [email protected] - www.valrhona.com

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Using a piping bag with a square nozzle, pipe a bar of whipped Manjari ganache on the plate. Lay on a quenelle shape of passion fruit Ivoirecrmeux. Sprinkle round some coconut streuzel and a few pineapple sticks.Siphon out some coconut espuma into a bowl then transfer some spoonfuls on to the plate. Serve.

SERVING PRESENTATION ON THE PLATE

500 g coconut pulp Ravifruit100 g coconut milk75 g cream 35%75 g Malibu

Mix the cold ingredients together and keep refrigerated.

COCO DRINK

300 g fresh orange juice170 g passion fruit pulp Ravifruit100 g syrup at 30B20 g ginger1/2 vanilla bean pod

Mix the ingredients together with the grated ginger.Add some mineral water or syrup to obtain 18 brix on the refractometer or 1075 on the densimeter. Freeze.Scratch the surface with a spoon or a fork to make shaved ice.

PASSION FRUIT WATER ICE


Grate the lemon zests on the sugar and mix. Add the whole eggs, the salt and the cream.Sift the flour with the baking soda and add to the mixture. Heat the liquid clarified butter to 40/45C thenincorporate into the mixture. Pour into molds lined with oven paper then, using a scraper dipped in liquid butter,slash the mixture lengthways to help the cake rise better in the oven. Bake at 150C for about an hour and checkthe cake is cooked by inserting a sharp knife into it. When the blade comes out clean, the cake is cooked.Remove from the mold and allow the cake to cool on its side to preserve its shape.

ROUDOUDOUFIZZRecipe calculated for 10 servings

4 lemon zests240 g whole eggs310 g fine sugar

2 g fine salt135 g cream 40%240 g all purpose flour 4.5 g baking soda75 g VALRHONA LIQUID CLARIFIED

BUTTER

LEMON CAKE

Heat the milk with the 25 g of cream, add the sugar mixed with the agar agar, the soaked and drained gelatinand bring to the boil. Gradually pour over the chocolate and the cocoa butter to make a smooth and elasticemulsion. Mix and allow to cool to 35C. Incorporate the lightly whipped cream and immediately pour intoValrhona tubes (ref 4334). Set aside in a refrigerator.

250 g full fat milk25 g cream 35%15 g sugar

1.5 g agar agar1.5 g gelatin

2 lemon zests 80 g IVOIRE CHOCOLATE15 g VALRHONA COCOA BUTTER

100 g cream 35%

LEMON TUBE

Cook the 130 g of butter noisette and allow to cool. Sieve through a chinois and add the sifted confectionerssugar. Delicately incorporate the egg whites using a spatula so as not to overwork the mixture. Smooth over. Foldin the sifted flour.From the cover of a plastic tub, cut out a rectangular template measuring 12x 9 cm and use to form plaques ofmixture on a silicone sheet. Bake at 170C until just golden brown. Immediately after removing from the oven,roll the plaques in spirals around a 3.5 cm diameter tube. Store in a dry place.

100 g butter cooked noisette100 g confectioners sugar100 g high gluten flour100 g egg whites

CRISP TUILE

Valrhona - 26602 Tain l'Hermitage cedexTel. 04 75 07 90 90 Fax. 04 75 08 05 17



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Take a little of the sugar to mix with the stabilizer. Heat the milk to 25C then add the milk powder.At 30C add the sugars .At 40C, add the cream and the praline mixed together. At 45C add the rest of the sugar mixed with the combined stabilizer. Pasteurize the mixture at 85C, Cool rapidly to 4C. Allow to mature for at least 12 hours at 4C. Mix and spin at -8C. Using an oval 2.5 cm diameter nozzle, pipe lengths of ice cream on a granite or marble slab covered with a guitarsheet. Freeze. Cut the tubes of ice cream into 13 cm sections. Film to prevent frost forming on the surface andfreeze at -18C.

950 g full fat milk50 g milk powder

115 g cream 35%300 g CRUNCHY PRALIN FRUIT

30 g invert sugar35 g fine sugar

6 g combined stabilizer

PRALINE ICE CREAM

A recipe from lEcole du GrandChocolat Valrhona

Cook the sieved lemon juice with the sugar, the vanilla and the glucose at 117C.Immediately add the citric acid. Pour into little shells. Set aside.

100 g lemon juice100 g fine sugar

30 g glucoseVanilla bean pod

2.5 g diluted citric acid

A few sea shells collectedfrom your holidays!

ROUDOUDOU SUGAR

ASSEMBLY AND FINISHING Cut the cake into thin slices, then into rectangles measuring 14 x 3.5 cm. Using a spatula, spread crisppraline on each rectangle of cake and cover with a second rectangle. Lightly soak the top layer with lemonjuice to give it a slightly acidulous taste. Just before serving, place the tube of ice cream on the praline cakesandwich. Remove the lemon tube from the mold and insert into the crisp tuile cylinder (the lemon tubewill slip out of the mold easily). Place on the ice cream, finish by running a fine line of yellow coloredchocolate over it and garnish with a caramel lemon shell.

Heat the water with the sugars and the curry then add the soaked and drained gelatine. Pour over the fresh orange juice and sieve through a chinois. At this point, add the zests.Pour into a rectangular container and freeze. Mix with a blender and pack the water ice into small stainless steel cube moulds (ref 5708). Put back into thefreezer.

INDIANFLAVOURSRecipe calculated for 15 servings


35 g inverted sugar35 g caster sugar

2 orange zests 2.5 g Madras curry2 g gelatine

Soak the gelatine in cold water and drain. Mix the water, the glucose and the freshly squeezed orange juice together. Add the pectin mixed with the sugar and the Madras curry, bring to the boil and add the gelatine. Sieve through a chinois. Set aside in a refrigerator.


60 g caster sugar30 g glucose3 g Madras curry2 g gelatine6 g NH pectin

CURRY JELLY

Make a custard with the cream, the milk, the sugar and the egg yolks. When the custard is still hot and has beensieved through a chinois, make an emulsion over the partially melted chocolate to obtain a texture which issmooth, shiny and elastic. Set aside in a refrigerator. To perfect the emulsion, mix with a hand held mixer, taking care not to incorporate any air, and work at atemperature above 35C (this technique keeps the cremeux supple). Set aside in a refrigerator.

300 g whipping cream 35%100 g full fat milk

80 g egg yolks40 g caster sugar

170 g TANORI COUVERTURE 64%

TANORI CREMEUX

Melt the butter and add the glucose and the water. Add the sugar mixed with the pectin. Cook over low heat, without stirring too much, until the mixture thickens, then add the sesame seed and roll thenougatine out on silicone sheets. Bake in a convection oven at 190/200C.Take a third of the nougatine and cut strips measuring 1.5 cm and roll them around stainless steel squares(ref 5708) in which the orange curry water ice will be served. Allow to cool then keep warm. Set aside the other 2/3.Tip : this mixture can also be stored in a freezer before baking and cooked when needed for decoration.

150 g caster sugar2.5 g NH pectin

125 g butter50 g glucose

175 g golden sesame seed 10 g mineral water

SESAME SEED NOUGATINE

Slice the bananas to make 6 cm long rectangles and pan fry until brown.6 bananas 20 g LIQUID

CLARIFIED BUTTER

PAN FRIED BANANAS

Cut rectangles of sesame seed nougatine and pipe on three balls of Tanori cremeux. Place another rectangle of nougatine at right angles on top of the cremeux and present on the plate,using a little cremeux to stick it in place. Behind this, place the nougatine square filled with orange water ice and, in front, the banana. Coatwith a generous serving of curry jelly.

ASSEMBLY AND PRESENTATION





ORANGE CURRY WATER ICE

Deep roast the nuts separately at 150C until they become golden brown. Allow to cool.Grind the nuts coarsely in a blender. Finely slice the figs and dates brunoise; mix with the orange blossomwater. Combine the nuts, the figs and the dates with the honey, using a spatula. Add the syrup at 30Brix andmix for a few seconds in a blender.

BAKLAVA TAPAS

Recipe calculated for 15 tapas

100 g almonds100 g hazelnuts100 g pistachios

70 g dried figs 70 g dates60 g mixed flowers honey50 g orange blossom water40 g VALRHONA CHOCOLATE PEARLS40 g syrup at 30B

BAKLAVA

Stamp out 85 cm diameter circles of phyllo pastry with a fluted pastry cutter. Baste with liquid clarified butter.Spoon on 10 g of the nuts and dried fruit mixture. Seal the ravioli closed then cut out with a fluted pastry cutter,55 mm in diameter. Bake in an oven at 180C until golden brown. As soon as the raviolis are removed from the oven, coat withhoney. N.B. film the ravioli immediately to prevent them drying out.

8 sheets of phyllo pastry Mixed flowers honeyLIQUID CLARIFIED BUTTER

BAKLAVA RAVIOLI

Heat the goats milk with the honey and the cinnamon stick. Add the pectin mixed with the sugar. Add thesoaked and drained gelatine and bring the mixture to the boil. Set aside in a refrigerator. Just before serving, meltin a microwave and spoon over the tapas.

500 g goats milk40 g mixed flowers honey

3 g Louis Franoispectin 325 NH 95

1 cinnamon stick3 g gelatine

GOATS MILK JELLY

Serve 2 raviolis per person with a spoonful of goats milk jelly. FINISHING





Bring the milk to the boil with the cream and infuse the grated tonka bean. Pour a small quantity over the melted couverture to create an emulsion. Stir, then heat until the mixture comesback to the boil, stirring continuously. Mix with a hand held mixer and immediately sieve through a chinois. Setaside in a refrigerator.

PINEAPPLECHURROSTAPAS Recipe calculated for 15 tapas

125 g full fat milk125 g whipping cream 35%

15 g glucose125 g ALPACO COUVERTURE 66%1/4 tonka bean

SAUCE

Sift the flour with the icing sugar, the cinnamon and the baking powder. Add the egg and the salt, and stir so that lumps do not form in the batter. Incorporate the butter and mix smooth.Gradually add the cider. Set the batter aside in a refrigerator at 6C.

170 g all purpose flour20 g icing sugar

1 g baking powder1 g salt

100 g eggs20 g LIQUID BUTTER

140 g cider1 g cinnamon powder

TEMPURA BATTER

Cut the pineapple lengthways into 1 centimetre thick slices. Cut the slices again lengthways to make 1 cm widesticks. Drain the pineapple sticks on absorbent paper and thread on to bamboo cocktail sticks (ref 4774). Set aside in a refrigerator.

1 large pineapplePINEAPPLE STICK

Mix the sugar and the cinnamon powder together.500 g granulated sugar5 g cinnamon powder

CINNAMON SUGAR

VALRHONA LIQUID CLARIFIED BUTTER

FRYING

At the last minute, dip the pineapple stick in tempura batter and fry in Valrhona liquidclarified butter at 180C until golden brown.Allow to drain on absorbent paper for a minute then roll in cinnamon sugar. Place the Churros in a glass and serve with a cold chocolate dipping sauce on the side.

FINISHING





CORNE DEGAZELLE TAPASRecipe calculated for 15 tapas

Present a cigarette in a glass with iced mint tea.FINISHING

Cut out rectangles of phyllo pastry measuring 11cm x 6cm.Baste with liquid butter. Roll around a 1 cm diameter aluminium tube and bake at 180C until golden brown. Store the cigarettes in a warm place.

Phyllo pastryPHYLLO PASTRY TUBES

Bring the milk to the boil. Gradually pour over the melted cocoa butter to obtain an emulsion. Put the almondpaste in the mixer bowl, and pour the milk and cocoa butter emulsion over it. Mix with the paddle attachment. Add the orange blossom water. Allow to crystallize in a refrigerator. Just before serving, whip using the paddle attachment. Pipe the almond filling into the cigarettes using a fine nozzle.

500 g almond paste 50%100 g full fat milk

50 g VALRHONA COCOA BUTTER25 g orange blossom water

FILLING

Infuse the tea and the mint in the heated water and lemon juice. Sieve through a chinois and set aside in a refrigerator. Add a drop of green colouring to a quarter of the mint tea. Pour into mini half sphere moulds and add a few mintleaves, freeze and assemble. Serve the tea cold with a cube of mint ice.

500 g mineral water80 g mint tea20 g fresh mint leaves

5 g lemon juice

MINT TEA





Whip the whites at low speed so the foam becomes regular in density, adding the sugar little by little anddelicately folding it in with a spatula to obtain a smooth texture similar to shaving cream. Pipe out rectangles of meringue using a square 2.5 cm nozzle. Sprinkle on the icing sugar. Using the samemixture, make thin sticks and sprinkle with lemongrass powder. Bake at 120C. Halfway through baking time,remove the rectangles of meringue and freeze. Keep the meringue sticks in a warm place. N.B. the meringue rectangles can be taken from the freezer as required.

PAVLOVA TAPAS


150 g egg whites140 g caster sugar140 g icing sugarDried lemongrass powder

MERINGUE

Heat the cream. Infuse the vanilla and add the soaked and drained gelatine. Sieve through a chinois. Make anemulsion by gradually pouring the cream over the melted Ivoire couverture. Set aside in a refrigerator. Whip the cream with a mixer just before serving.

500 g whipping cream 35%100 g IVOIRE COUVERTURE

1 vanilla pod4 g gelatine

VANILLA CREAM

Mix the fruit pulps with the Absolu Cristal glaze.Incorporate the fresh passion fruit seeds.

150 g Ravifruit passion fruit pulp

150 g Ravifruit mango pulp45 g ABSOLU CRISTAL GLAZE

Fresh passion fruit seeds

EXOTIC SAUCE

Place a drop of vanilla cream on the plate to stick on the frozen meringue rectangle. Make a quenelle shapeof cream and put on the meringue, coat with a little exotic sauce and decorate with a slice of mango andthe lemongrass meringue sticks.

FINISHING

Slice the mango finely using a mandoline.Make a syrup with the sugar, the water and the cinnamon stick. Allow to cool. Dip the slices of mango in thesyrup. Set aside in a refrigerator.

3 ripe mangos 1 L water

150 g caster sugar1 cinnamon stick

SLICED MANGO







500 g traditional custard300 g PUR CARABE 66 % couverture 150 g single cream 35 %

120 g Crunchy CHOCOLATE PEARLS

PUR CARABE SUPRME AND PEARLS 150 g per mold + 20 g Crunchy chocolate pearlsWhen the custard is cooked and sieved,make an emulsion with a spatula with the chopped chocolate (as for a ganache)to obtain a smooth and shiny texture.To perfect the emulsion, beat with a mixer, taking care not to allow air bubblesto form in the mixture, working at a temperature above 35C. Using the spatula, add the lightly beaten cream, pourinto stainless steel Ovals (ref 2857), choosing the size below that of the assembly ring and sprinkle with CrunchyChocolate Pearls. Deep freeze.

600 g soft apricots Matre Prunier700 g candied apricots Agrimontana100 g Wolfberger apricot liqueur

HALF-CANDIED APRICOT COMPOTE 200 g per dacquoisePut the apricots and the stoned candied apricots into a blender and mince finely. Add the liqueur and lay onthe dacquoise bases.

550 g full fat milk1100 g single cream 35 %650 g PUR CARABE 66 % couverture

9 g gelatine

LIGHT PUR CARABE MOUSSE 370 g per moldSoak the gelatine in a large quantity of water. Heat the milk to boiling point and add the well-drained gelatine. Pourabout a third of the milk onto the partially melted chocolate and whisk to obtain a texture which is smooth, shinyand elastic, showing that the emulsion stage has started.Gradually add the rest of the milk while maintaining the same texture. Whisk the cream lightly. When the mixturehas cooled to 45/50C, incorporate the whisked single cream.

BASIC CUSTARDHeat the cream with the milk to boiling point and add the mixed (but not beaten) yolks with the sugar.Cook at 82/84Cuntil the custard coats the back of the spoon, sieve through a wire chinois and either use immediately or cool rapidlyand set aside in a refrigerator.Information: egg yolks whisked to the ribbon stage are not recommended in a custard. It is in fact more difficult tocook it correctly and the frothy aspect sometimes works against the desired creamy effect. However, for technicalreasons and reaction to heat, we recommend mixing the yolks with the sugar beforehand (3 or 4 hours) so that thelecithin is less sensitive to the heat and this method prevents the custard thickening too quickly when cooking.

Place the dacquoise bases topped with apricot compote in the stainless steel Ovale rings.Thenspread on the supreme chocolate filling. Pour on the light Pur Carabe Mousse. Deep freeze.Remove the ring and spray the dessert all over with dark chocolate then pipe some Absoluglaze at 45C along part of the edge. Decorate with dark chocolate arabesques.

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CarabricotRecipe calculated for 6 oval desserts (ref 2858)


375 g fresh egg whites30 g egg powder

375 g caster sugar225 g PUR CARABE 66 % couverture 375 g ground almonds115 g CHOCOLATE PEARLS

8 g spices (as for pain d'pices)

Mix a little of the sugar with the egg powder.Whisk the fresh egg whites at moderate speed and add the sugar / eggpowder. Incorporate the rest of the sugar little by little. Melt the Carabe couverture at 55C, fold in a third of thewhites and mix smooth with a spatula. Add the ground almonds, the spices, the chocolate pearls and the remainderof the whisked egg whites.Mix smooth with a spatula and pipe into oval molds, choosing the size below that of the assembly ring.Bake in a convection oven at 180/190C or in a sole oven at 200C, damper open.

CARABE DACQUOISE 240 g per mold

250 g single cream 35 %250 g full fat milk100 g egg yolks50 g caster sugar


Delicious LoveRecipe calculated for 6 desserts for 2 persons ( 10 cm)


45 g confectioners sugar (icing sugar)15 g ground almonds25 g whole eggs30 g high gluten flour85 g high gluten flour

Make a first mixture with the softenedbutter, the salt, the confectioners sugar,the ground almonds, the eggs and the 30 gof flour.Be careful not to beat air into the mixture.As soon as the mixture becomes homogeneous, add the remaining 85 g of flour and mix for a few moments.Set aside in a refrigerator. Roll out the pastry and bake on an oven sheet at 150/160C until it turns a lightgolden brown.

BASIC ALMOND SABL PASTRY

165 g HAZELNUT PRALIN 60%65 g JIVARA COUVERTURE 40%

170 g basic almond sabl pastry

Coarsely crush the cooked sabl pastry in a blender. Melt the couverture, mix with the hazelnut pralin andadd the sabl pastry. Divide the mixture into 8 cm rings.Set aside in a freezer.

SABL BASES 60 g /base 8 cm

375 g passion fruit pulp Ravifruit70 g fine sugar (caster sugar)15 g potato starch

4.5 g gelatin

Soak the gelatin in a large quantity of water and drain. Mix the sugar with the potato starch. Heat the passionfruit pulp; add the gelatin and the sugar/starch mixture. Bring to the boil and immediately pour into the rings.Freeze.

THICKENED PASSION FRUIT JELLY 60 g / 8 cm ring

155 g single cream 35%155 g full fat milk

60 g egg yolks30 g fine sugar (caster sugar)16 g fresh ginger

Bring the cream to the boil with the milk and pour over the yolks previously mixed (but not beaten) withthe sugar.Add the grated fresh ginger and cook until the mixture coats the back of a spoon at 82/84C. Sieve througha wire chinois and use immediately or cool rapidly and set aside in a refrigerator.

BASIC CUSTARD

370 g basic custard435 g TANORI COUVERTURE 64%555 g cream 35%

Make an emulsion by pouring the hot custard over the melted couverture to obtain a mixture which is smooth,shiny and elastic. Mix to perfect the emulsion, taking care not to incorporate any air into the mixture. Thetemperature should be 45/50C.If necessary, stabilize the emulsion by adding some whipped cream.Add the rest of the whipped cream. Pourout immediately and freeze.

TANORI CHOCOLATE AND GINGER MOUSSE 200 g / 10 cm ring

St Val. Art GB 3/11/06 12:15 Page 1


Remove the desserts from the molds and spray to obtain a velours effect. Using a plastic piping bag filled with pink Ivoire glaze, run lines down thesides of the desserts. To finish, garnish the macaroons with rose flavored raspberry compote, then place about ten on each dessert.

FINISHING




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Assemble the dessert upside down in 10cm rings, 5 cm deep. First pour in 100 g of Tanori chocolate and ginger mousse. Then add the thickenedpassion fruit jelly disk. Pour on another 100 g of Tanori chocolate and ginger mousse and insert the sabl base. Freeze.

ASSEMBLY

700 g IVOIRE COUVERTURE300 g COCOA BUTTER

Melt all the ingredients.Use the spray at 40/45C.

IVOIRE SPRAY MIXTURE

250 g frozen raspberry balls125 g fine sugar (caster sugar)

50 g glucose25 g fine sugar (caster sugar)5 g NH pectin

25 g lemon juiceRose flavoring

Warm the raspberries in a pan with the 125 g sugar and the glucose. Add the rest of the sugar mixed withthe pectin and bring to the boil for 2 to 3 minutes.Take off the heat before adding the lemon juice and the rose flavoring (it is possible to remove some of theachenes by sieving the hot mixture). Set aside in a refrigerator.

ROSE FLAVORED RASPBERRY COMPOTE

450 g cream 35%6 g gelatin

300 g ABSOLU CRISTAL GLAZE750 g IVOIRE COUVERTURETitanium dioxidePink coloring

Soak and drain the gelatin. Melt the Ivoire couverture.Bring the cream to the boil and add the gelatin; melt the Absolu Cristal glaze separately at 60/70C.Gradually pour the cream over the melted couverture, make an emulsion with a spatula (as for a ganache).Add the Absolu Cristal glaze, the titanium dioxide and the pink coloring. Mix to perfect the texture and tomake the glaze glossy, taking care not to incorporate any air bubbles into the mixture. It is preferable to letthe glaze rest overnight before using.

PINK IVOIRE CHOCOLATE GLAZE

300 g fine sugar100 g water110 g egg whites30 g fine sugar (caster sugar)

300 g ground almonds 300 g confectioners sugar 110 g egg whites

Red strawberry and raspberry coloring

Cook the 300 g of sugar with the water at 110C and pour over the 110 g of lightly whipped whites mixedwith the 30 g of sugar. Whip until the meringue is almost cold then add the coloring.At the same time, sift the ground almonds and the confectioners sugar separately then mix them together.Once the meringue is cool, pour the remaining 110 g of whites on the confectioners sugar/ground almondsmixture and immediately start incorporating part of the whipped whites. Fold in the rest of the coloredwhipped whites, lifting the mass with a scraper to obtain a smooth and shiny texture.Pipe out heart shapes on a silicone sheet using an 8 mm nozzle. Bake in a ventilated oven at 140C for 8 to10 minutes.

MACAROONS



Osmosis

90 g egg yolks230 g whole eggs175 g fine sugar (caster sugar)145 g egg whites

65 g soft brown sugar60 g flour55 g COCOA POWDER

Whip the yolks, the whole eggs and the sugar together.At the same time, whip the whites with the brown sugar.Gradually combine the two mixtures, fold in the flour sifted with the cocoa powder. Pour into frames and bakeat 180C for 15 to 20 minutes in a ventilated oven.

CHOCOLATE BISCUIT 800 g / 40x60 cm frame

400 g raspberry pulp Ravifruitfine sugar (caster sugar)lemon juiceraspberry brandy150 g fresh raspberries

Gently heat the raspberry pulp, the sugar, the lemon juice and the raspberry brandy.When the mixture reachesthe boil, add the fresh raspberries. Set aside in a refrigerator overnight.

HALF-CANDIED FRESH RASPBERRIES 2 units / half hear

140 g full fat milk280 g cream 35%260 g IVOIRE COUVERTURE

5 g gelatin2.5 g lemon zests

Soak the gelatin in a large quantity of water. Bring the milk to the boil with the lemon zests and add the welldrained gelatin. Pour about a third of the hot liquid over the chocolate and mix with a hand whisk to obtain atexture which is smooth, shiny and elastic, showing the start of an emulsion.Add the rest of the milk while maintaining the same texture.When the chocolate mixture has reached 35/45C,incorporate the lightly whipped cream.

LIGHT IVOIRE AND LEMON MOUSSE 30 g / half-heart

1000 g ABSOLU CRISTAL GLAZE300 to 400 g raspberry pulp RavifruitRed raspberry coloring

Mix the ingredients together then warm in a microwave to soften the glaze. Mix and glaze

RASPBERRY GLAZE

Remove the half hearts by running a little hot water over the underside of the molds.Glaze each half heart with raspberry glaze and assemble with the half hearts for Him to form whole hearts.

FINISHING

Pour about 30 g of light Ivoire and lemon mousse into half heart molds. Insert two half-candied raspberries. Stamp out biscuit hearts with a pastry cutter and freeze together.

ASSEMBLY

For HerRecipe calculated for approximately 20 half-hearts (mold ref. 5947).

Two little cakes: with recipes for him and her.Once assembled, the two hearts become one or rather form perfect osmosis.



Basic infusion:120 g cream 35%15 g coffee beans

105 g basic infusion50 g fine sugar (caster sugar)20 g LIQUID BUTTER5 g glucose

65 g TANARIVA COUVERTURE 33%

Roast the coffee beans in an oven at 160C for about 2 minutes. At the same time, bring the cream to the boil,pour over the hot coffee beans and leave to infuse for 2 minutes. Sieve through a chinois and make up theweight of cream if necessary. Add the liquid butter and the glucose.Make a dry caramel with the fine sugar and deglaze with the hot cream/butter/glucose mixture.Incorporate a little of the mixture into the melted couverture to make the core of an emulsion. Gradually addthe rest of the liquid while maintaining the same texture. Mix to perfect the emulsion. Allow to crystallize in arefrigerator before using.

TANARIVA AND COFFEE CARAMEL 10 15 g / half heart

125 g full fat milk2 g gelatin

155 g ALPACO COUVERTURE 66%250 g cream 35%

Soak the gelatin in a large quantity of water. Bring the milk to the boil and add the well drained gelatin. Pourabout a third of the hot liquid over the chocolate and mix to obtain a texture which is smooth, shiny and elastic,showing the start of a good emulsion.Add the rest of the milk and mix to perfect the texture.When the chocolatemixture has cooled to 45/50C, incorporate the lightly whipped cream. Use immediately.

MOUSSE ALLGE ALPACO 25 g / half heart

Hazelnuts from the Piedmont Deep roast the nuts in an oven at 160C.

GRILLED HAZELNUTS 2 units / half heart

1000 g ABSOLU GLAZE100 to 120 g water

Add the water to the glaze and heat in a microwave to between 40 and 60C. Mix to fluidify. Use immediately.

ABSOLU CHOCOLATE GLAZE

Remove the half hearts by running a little hot water over the undersideof the molds.Glaze each half heart with Absolu glaze and assemble with the half heartsfor Her to form whole hearts.

FINISHING

Pour about 25 g of light Alpaco mousse into half heart molds. Insert two roasted hazelnuts and add 10 to 15 g of Tanariva and coffee caramel ontop. Stamp out biscuit hearts with a pastry cutter and freeze together.

ASSEMBLY




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For HimRecipe calculated for approximately 20 half-hearts (mold ref. 5947).

90 g egg yolks230 g whole eggs175 g fine sugar (caster sugar)145 g egg whites65 g soft brown sugar60 g flour55 g COCOA POWDER

Whip the yolks, the whole eggs and the sugar together.At the same time, whip the whites with the brown sugar.Gradually combine the two mixtures, fold in the flour sifted with the cocoa powder. Pour into frames and bakeat 180C for 15 to 20 minutes in a ventilated oven.

CHOCOLATE BISCUIT 800 g / 40x60 cm frame




500 g plain flour type 45250 g whole eggs

50 g milk55 g caster sugar10 g salt12 g yeast15 g invert sugar

300 g butter300 g CHOCOLATE PEARLS

Use very cold eggs.Knead all the ingredients together lightly except the butter and the chocolatepearls for 5 minutes. Knead with a mixer for about 10 minutes at the 2nd speed. Incorporate thebutter little by little and mix until the dough leaves the side of the bowl. Add the Chocolate Pearlswithout kneading too much.The dough should be at 24C at the end of the kneading operation.Leave to prove for 2 hours at room temperature.Flatten out the dough, put it on a plaque and cover it with film. Freeze for 30 minutes to stopfermentation.Set aside in a refrigerator.Divide the dough into 55 g balls.Leave to prove again for 2 hours at 25C. After forming the balls,brush them with egg and leave to rise for 2 hours at 25C. Before baking, brush them a secondtime. Bake at 220C or 190C in a ventilated deck oven.

BASIC DOUGH


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You can also make donuts instead of little buns. Deep fry in oil at 180C untilgolden brown.

Tip: Before frying the donuts, put them into a refrigerator for a few minutesso that a thin crust forms.This gives the donuts a nice smooth surface withoutbubbles.

SUGGESTION

Valrhona Chocolate Pearl BunRecipe calculated for 25 buns or donutsCost price: 0.22 each





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Elixir of loveRecipe for approximately 8 glasses x 35 cl

200 g ABSOLU CRISTAL GLAZE40 g lemon juice10 g ginger juice

Mix the cold ingredients together. Setaside.

TANGY JELLY about 30 g / glass

650 g grapefruit juice50 g fine sugar (caster sugar)

120 g gin

Mix all the ingredients together. Set aside in a refrigerator.

GRAPEFRUIT GIN about 100 g / glass

66 cl or 680 g tomato juice100 g fresh raspberries8 drops of TabascoFreshly ground pepperHydric ice

Mix all the ingredients together except for the ice. The mixture can be filtered to remove the achenes. Setaside in a refrigerator. To serve, put the mixture in a blender, add about the same volume of hydric ice. Mixand pour immediately into glasses.

TOMATO AND RASPBERRY WATER ICE about 120 g / glass

450 g full fat milk5 g Sichuan pepper2 g red curry

100 g ABSOLU CRISTAL GLAZE

Put the milk, the Sichuan pepper and the red curry in a mixer. Sieve through a chinois.Add the Absolu Cristalglaze.Mix again. Immediately pour into a siphon and set aside in a refrigerator.

FRUITY ECUME

Put the acidulous jelly into the bottom of the glasses. Spoon some Grapefruit gin over it. Make the water ice and add to the glass. Immediatelysiphon on the Fruity Ecume and grate some Xocopili pearls on top. Serve.

ASSEMBLING IN GLASSES Xocopili pearls


CHILDHOODMEMORIESDesserts for 12 to 15 servings

Using very cold eggs, mix all the ingredients together except the butter for 5 minutes. Knead in the mixer forabout 10 minutes, then gradually incorporate the butter. Remove the dough from the mixer and allow to provefor two hours under film. After the dough has risen, deflate it with a scraper. Form 90 g balls of dough and putthem in a rectangular bread mold. Baste and put the mold in a warm place at 25C for about two hours. Basteagain and bake at 185C for 30 minutes in a convection oven. Remove from the molds and allow to cool.

500 g high gluten flour250 g whole eggs

50 g milk55 g fine sugar10 g salt12 g yeast15 g invert sugar

300 g butterFor basting:

1 egg1 pinch of salt

BRIOCHE

Valrhona - 26602 Tain l'Hermitage cedexTel. 04 75 07 90 90 Fax. 04 75 08 05 17



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Mix the 125 g of fresh strawberry pulp to make a coulis. Incorporate the cold Absolu Cristal glaze and the lemonjuice into the coulis, mix again and delicately fold in the strawberry brunoise. Set aside in a refrigerator.

125 g fresh strawberry pulp150 g strawberries, finely

sliced brunoise100 g ABSOLU CRISTAL GLAZE

15 g lemon juice

STRAWBERRY COMPOTE

Put the strawberry balls into a bowl and film the surface. Cook for 20 minutes over a bain marie. When cooked,pour the strawberries into a sieve to extract the juice (without pressing). Take 250 g of juice, add the sugar mixedwith the pectin and bring to the boil. Finish by adding the lemon juice. Set the juice aside in a refrigerator.

500 g Ravifruit frozen strawberry balls

2 g pectin X582 g lemon juice

STRAWBERRY JUICE

Heat the milk to 25C then add the milk powder and the vanilla. At 30C add the sugars (keep a little to mix withthe stabilizer), then the yolks and the cream heated to 35C.At 45C finish by adding the rest of the sugar mixed with the stabilizer. Pasteurize the mixture at 85C, mix and cool rapidly to 4C. Allow to mature for at least 12 hours at 4C. Sieve through a chinois and spin.

1620 g full fat milk115 g milk powder 0% 605 g cream 35%

90 g egg yolks420 g fine sugar

30 g invert sugar90 g atomized glucose

6 g combined stabilizer 3 vanilla bean pods

VANILLA ICE CREAM

Bring the milk to the boil with the sugar and the scraped vanilla. Set aside in a refrigerator. Mix the cream with the egg yolks and add the cold milk, sugar and vanilla mixture. Cut the brioche into 2 cmthick slices; then, with a 65 mm diameter pastry cutter, stamp out disks, sprinkle with a little confectioners sugarand toast them under a salamander. Allow to cool and put into a candissoire. Pour the vanilla cream over thedisks and let them absorb the liquid for 12 hours, turning over from time to time.

800 g cream 35%200 g milk200 g egg yolks180 g fine sugar

3 vanilla bean pods150 g IVOIRE COUVERTURE

VANILLA CREAM FOR SOAKING

A recipe from l Ecole du Grand Chocolat Valrhona

Grind the cocoa nibs in a coffee grinder. Mix all the ingredients together using the paddle attachment, includingthe cold diced butter. Small grains begin to form, then the mixture forms a non-homogeneous mass. Stop mixingand set aside in a refrigerator for at least 30 minutes. Press the mixture through a 4 mm grid to obtain regulargrains. Set aside in a refrigerator or freeze until ready to use. Spread the shortbread irregularly on a silicone sheetand bake at 150/160C, damper open until it becomes golden brown.

190 g butter200 g high gluten flour

90 g fine sugar2 g salt

40 g cocoa nibs

SHORTBREAD WITH COCOA NIBS

Place the soaked brioche disks in small glass preserving jars, add a little vanilla cream and bake at 85C for30 minutes. Make sure the jars are always baked in the morning of the day served, with soaked disks kept ready to bake. Just before serving, sprinkle on a few pieces of shortbread, spoon on some strawberry compote, add a scoopof vanilla ice cream, a dash of strawberry juice on top and decorate with a thin slice of toasted brioche.

Decoration:Put a little red tempered cocoa butter on a marble slab and spread with a comb to make fine stripes. Coverwith a thin coat of tempered Ivoire couverture. After crystallization has begun, roll into fine cigarette shapeswith a scraper. Place across the scoop of ice cream.

ASSEMBLY

Bring the milk to the boil with the sugar, the lemon zests and the vanilla. Make an emulsion with the meltedIvoire couverture. Mix the cream and the yolks together and add to the first milk/Ivoire couverture mixture. Sieve through a chinois.Cook in glasses in a convection oven at 85C for an hour and a half. Set aside in a refrigerator.Tip : For an original effect, tilt the glasses when cooking the cream.

CATALONIACREAM TAPASRecipe calculated for 15 tapas

800 g whipping cream 35%200 g full fat milk200 g egg yolks

80 g caster sugar150 g IVOIRE COUVERTURE

4 lemon zests 1 vanilla pod

CATALONIA CREAM

Dice the pears and immediately immerse in water and lemon juice. Mix the remaining pieces of pear withoutdelay, weigh out the required 70 g and add the lemon juice and zest.Bring 1 litre of water to the boil and poach the drained pear cubes for 30 seconds. Set aside in a refrigerator.Slice the dates very finely and add them to the drained pear cubes. Delicately combine the two.

250 g diced pears200 g dates

10 g lemon juice1 lemon zest

70 g fresh pear pulp

PEARS AND DATES

Soak and drain the gelatine.Dissolve it in part of the heated milk. Mix the almond paste with the rest of the cold milk and add the milk andgelatine mixture. Set aside in a refrigerator. Just before serving, fill a siphon, insert two N2O gas cartridges andshake well before using.

1 L milk360 g almond paste 50%

12 g gelatine

ALMOND CLOUD

FINISHINGAdd 20 g of Pear and dates to the glass then siphon on some Almond cloud.





Finely slice the pineapple brunoise and add the brown sugar. Cook in a pan until the juice has evaporated. Set aside in a refrigerator.

CREOLE TAPAS


300 g pineapple, finely sliced brunoise

15 g brown sugar

Soak the gelatine in a large quantity of water. Bring the milk to the boil with the coconut milk and the sugar. Addthe shredded coconut, allow to infuse for 5 minutes and sieve through a chinois. Add the drained gelatine andthe coconut pulp. Set aside in a refrigerator.

125 g full fat mik125 g coconut milk

30 g shredded coconut25 g caster sugar

125 g Ravifruit coconut pulp3.5 g gelatine

COCONUT JELLY

Make a custard with the milk and the egg yolks. Cook at 80C then sieve through a chinois. Using a spatula,make an emulsion over the melted chocolate couverture to obtain a texture which is smooth, shiny and elastic.To perfect the emulsion, mix with a hand held mixer, taking care not to incorporate any air into the mixture. Pour into rectangular containers and set aside in a refrigerator.

250 g full fat milk45 g egg yolks

250 g JIVARA COUVERTURE 40%

JIVARA CREMEUX

Sift the dry ingredients together. Using the paddle attachment, mix in the cold diced butter. When the mixture isnearly homogeneous, form a soft ball by hand. Allow to rest in a refrigerator. Press the mixture through a grid and bake on a silicone sheet at 150C.When the shortbread is light brown, take it out of the oven and store in a dry place.

185 g butter90 g icing sugar

200 g all purpose flour2 g salt

SHORTBREAD

Put some pieces of shortbread in the base of a small glass. Sprinkle on some pineapple cubes and pipe aball of Jivara cremeux on top. Mix the coconut jelly and fill the glass to the brim.

FINISHING





PAN FRIED PINEAPPLE

A chocolate delight in a glassRecipe makes enough for 60 glasses



215 g Valrhona 50% almond paste65 g castor sugar

105 g egg yolks75 g whole eggs

125 g egg whites65 g castor sugar50 g type 45 flour25 g Valrhona cocoa powder 50 g ARAGUANI 72% couverture50 g butter

Mix the almond paste with the 65 g of sugar, then soften by adding theyolks and the whole eggs one at a time. Beat the mixture until it formsa ribbon. Beat the egg whites, gradually adding the remainder of thesugar.Sift the cocoa powder and the flour together.At the same time, melt thecouverture and the butter at a temperature of 50C.Mix a small amountof the egg whites with the couverture and the melted butter to obtain asmooth, light consistency.Add the mixture of almond paste, eggs and yolks. Fold in the dryingredients and finish by adding the rest of the egg whites.To bake : Bake on a sheet at 180/200C with the damper closed.

ARAGUANI SACHER SPONGE CAKE 5 g per glass

Mix the pralin and the melted couverture, temper the mixture at approximately 26C and add the Eclat dOr. Pour intoElastomoule half-sphere moulds and set aside in the refrigerator.

ECLAT DOR PRALIN 8 g per glass

210 g Valrhona cocoa nibs540 g whole milk450 g double cream210 g egg yolks210 g castor sugar22 g gelatine

720 g double cream

In the oven, heat the cocoa nibs to 150/160C for 10 minutes.Boil the milk and add the cocoa nibs from the oven. Infuse for approximately 10 minutes. Sieve through a chinois and check theweight of the infused milk.If necessary, add milk to obtain a total of 540 g.Add the double cream, the egg yolks and the sugar to this mixture, as well as the soaked, drained gelatine. Heat to 82/84C. Sievethrough a chinois which has been lined with cheesecloth.Cool to 35/40C and add the foaming, whipped double cream.

FROTHY COCOA NIB MIXTURE 30 g per glass

590 g ARAGUANI 72% couverture525 g whole milk

1050 g double cream7 g gelatine

Soak the gelatine in a considerable amount of water. Boil the milk and add the well drained gelatine. Pour approximately 1/3 ofthe hot liquid onto the chocolate and whisk to obtain a smooth,elastic, shiny texture,a sign that the emulsion process has started.Add the rest of the milk,while maintaining this texture.When the chocolate mixture reaches 45/50C,fold in the foaming,whippeddouble cream.

FEATHER LIGHT ARAGUANI 72 % MOUSSE 30 g per glass


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140 g ARAGUANI 72% couverture2 g X 58 pectin

35 g castor sugar435 g whole milk

Mix the sugar with the pectin. Mix into the lukewarm milk. Bring to the boil. Pour some of the milk onto the chopped chocolateor chocolate beans and using a spatula, mix vigorously to emulsify. Continue to add the milk, still maintaining the elastic, shinytexture.This gele may be reheated as many times as necessary.It is absolutely imperative to ensure that a temperature of 60C is reachedbefore it is cooled to 30/35C for handling.Please note that this gele does not freeze.

ARAGUANI GELE 10 g per glass

Pour a little of the feather light Araguani mousse into lightly frosted glasses, making irregularteardrops here and there in the glass.Arrange the Eclat dOr pralin and pour in the frothy cocoa nib mixture. Freeze for a fewminutes and pour in more of the feather light Araguani mousse. Set aside in the refrigeratoror in the freezer.Finish by pouring in the chocolate gele and decorate with raspberries,Sachersponge cubes and an Araguani transfer.


300 g Valrhona 60% almond hazelnut pralin

75 g JIVARA 40% couverture150 g ECLATS D'OR

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1000 g almond paste 50%100 g cocoa butter150 g lemon juice

2 g clove powder

Heat the lemon juice, add the clove powder (ground in a coffee grinder) and leave to infuse.Gradually add the lemon juice to the almond paste, using the paddle attachment of the mixer.As soon as the mixture is homogeneous, add the cocoa butter melted at 45/50C.When the mixture is smooth, set aside in a refrigerator for 2 to 3 hours.Once cooled and crystallized, beat the mixture until it is light and pale.

225 g lemon pulp Ravifruit200 g caster sugar

45 g glucose syrup25 g caster sugar4 g Yellow pectin

CRYSTALLIZED LEMONHeat the fruit pulp to 40C. Add the 25 g of sugar mixed with the pectin, stirring continuously. Bring to the boiland add the rest of the sugar. Bring to the boil again and add the glucose. Cook at 70/72 brix on the refractometeror 105C, then allow the mass to cool.Mix the crystallized fruit a little before incorporating it into the whipped almond paste.

Once the almond paste is whipped, mix 1200 g of it with the 300 g of mixed crystallized lemon, then pipe into Mini Structura Ovalis or Spheris (about6 g). Leave to crystallize for 24 hours at 17C. Seal the Mini Structura with tempered dark chocolate couverture.

WHIPPED ALMOND PASTE

Aphrodisiac candiesRecipe calculated for approximately 220 mini-Structura Ovalis or Spheris

Citro

A n o r i g i n a l r e c i p e f r o m L E c o l e d u G r a n d C h o c o l a t V a l r h o n a

425 g banana pulp 435 g caster sugar 120 g glucose syrup

6 g Yellow pectin5 g diluted citric acid (50%)

10 g rum1.5 g nutmeg

Heat the banana pulp to 40C, add the pectin with a little of the sugar and bring to the boil. Incorporate the restof the sugar in two stages to make sure it has dissolved, then add the glucose, the rum and the grated nutmeg.Cook to 72 brix on the refractometer or 105C. Add the citric acid to activate the pectin and pour immediatelyinto a frame on a Silpat sheet.

255 g single cream 35%45 g glucose45 g invert sugar

310 g TANARIVA 33%100 g liquid clarified butter

TANARIVA GANACHE 3 g/ Mini StructuraBring the cream,the invert sugar and the glucose to the boil. Gradually pour the boiling hot mixture on the choppedand partly melted chocolate, mixing from the center with a spatula to create a shiny and elastic core. This textureshould be maintained throughout the preparation. Mix to finish and add the liquid clarified butter.

Put the crystallized fruit into a blender to make it perfectly smooth and pipe into the mini Structura Ovalis or Spheris (about 3 g). Garnish to thetop with Tanariva ganache at 29/30C. Allow to crystallize for 24 hours at 17C. Seal the Mini Structura with tempered dark chocolate couverture.

CRYSTALLIZED BANANA AND NUTMEG 3 g/ Mini Structura

Muscabana

Valrhona - 26602 Tain-l'Hermitage cedex - Tel 33 (0) 4 75 07 90 90 - Fax 33 (0) 4 75 08 05 17Ecole du Grand Chocolat - Tel. 33 (0) 4 75 07 90 95 - Fax 33 (0) 4 75 07 88 20


A n o r i g i n a l r e c i p e f r o m L E c o l e d u G r a n d C h o c o l a t V a l r h o n a

Depending on the concentration chosen and the strength of the color you need, dilute some orange coloring agent with alcohol at 90.Dip a toothbrush quickly in the solution and scratch the bristles so as to project a fine spray on the Ovalis or Spheris shells.Allow to dry, then symbolize the milky way with a little touch of sparkling gold.

Mix P C B sparkling gold coloring with melted cocoa butter and, using a small paintbrush, dab on spots.Using a second brush, add a light layer of P C B sparkling bronze coloring on the Ovalis or Spheris shells.

NET EFFECTPaint the Ovalis or Spheris shells with a very light coat of P C B sparkling gold coloring.Make a paper cornet and fill with tempered dark chocolate couverture.Make a small cut in the tip and draw fine and regular criss-cross lines.

7TH HEAVEN

Decorations

PANTHER

Make wavy arabesques with dark chocolate couverture by dipping a spoon in the chocolate and varying the line thicknesses. Sprinkle with fine granuls( r e f. 0183) colored with sparkling gold powder.

LOVERS NUGGET

SILK HEARTPaint the beveled side of Ovalis or Spheris shells with cocoa butter and lay on a bed of red colored caster sugar.Allow to crystallize. Using another brush,very lightly paint on a second layer of P C B sparkling silver coloring.

375 g passion fruit pulp340 g caster sugar 75 g glucose syrup35 g caster sugar

8 g yellow pectin6 g diluted citric acid (50%)

2.5 g Sechuan pepper

Heat the passion fruit pulp with the Sechuan pepper at 40C, add the pectin with a little of the sugar and bring tothe boil.Incorporate the rest of the sugar in two stages to make sure it is well diluted, then add the glucose.Cook to 72 brix on the refractometer or 105C. Add the citric acid to activate the pectin and pour immediatelyinto frames on a Silpat sheet.

Cook at 72 Brix

270 g single cream 35%50 g glucose50 g invert sugar

2 g Sechuan pepper290 g JIVARA COUVERTURE 40%110 g LIQUID CLARIFIED BUTTER

GANACHE JIVARA 3 g/ Mini StructuraBring the cream, the invert sugar and the glucose to the boil while infusing the Sechuan pepper. Sieve through ac h i n o i s.Make an emulsion with the chopped milk chocolate couverture. Mix and add the liquid clarified butter. Pipe theganache at 29/30C into Mini Structura Ovalis or Spheris.Allow to crystallize for 24 hours at 17C.Seal the Mini Structura with tempered couverture.

Put the crystallized fruit into a blender to make it perfectly smooth and pipe into mini Structura Ovalis or Spheris (about 3 g). Garnish to the topwith Jivara ganache at 29/30C. Allow to crystallize for 24 hours at 17C. Seal the Mini Stuctura with tempered dark chocolate couverture.

CRYSTALLIZED PASSION FRUIT 3 g/ Mini Structura

Passionflower

Valrhona - 26602 Tain-l'Hermitage cedexTel. 33 (0) 4 75 07 90 90 - Fax 33 (0) 4 75 08 05 17



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500 g ALMOND PASTEFROM PROVENCE 50%

125 g prunes100 g currants125 g dried apricots100 g roasted almonds

50 g kirsch /cherry brandy80 g syrup at 30B

Soak the dried fruits in boilingwater for 5 minutes. Drain andmix with the almonds. Set aside.Mix the almond paste with thekirsch and the syrup at 30B.Incorporate the two mixturestogether and pipe into MiniStructura Ovalis or Sphris.Leave to crystallize for 24 hours at 17C.Seal the Mini Structura with tempered couverture.

BERABEKA

190 g caster sugar60 g glucose60 g invert sugar50 g water

280 g fig pulp270 g GUANAJA 70% COUVERTURE

65 g LIQUID CLARIFIED BUTTERValrhona

3 g spicebread spice mix35 g soft figs

Caramelize the sugar, the glucose and the water at 185C.Mix the fig pulp with the figs and halt the cooking process of the caramel with this mixture.Add the invert sugar and the spice mix. Cook again at 103C. Turn off the heat and allow the temperatureto fall to 80/85C.Make an emulsion with the Guanaja couverture.Add the liquid clarified butter and mix.When the ganache cools to 29/30C, pipe into Mini Structura Ovalis or Spheris. Leave to crystallize for 24hours at 17C.Seal the Mini Structura with tempered couverture.

FLORENZA

750 g NEUTRAL GLAZE Valrhona300 g PRALIN FRUIT 50%essential oil of lemon

Melt the neutral glaze by heating to over 60C,make an emulsion on the Pralin Fruit and add the essentialoil of lemon.Pipe the pralin/neutral glaze mixture into the Mini-Structura Ovalis or Sphris at 29/30C.Leave to crystallize for 24 hours at 17C.Seal the Mini Structura with tempered couverture.

FONDENTE

340 g single cream 35% 60 g glucose60 g invert sugar

5 g Sechuan pepper 410 g TANARIVA 33% couverture 135 g LIQUID CLARIFIED BUTTER

Valrhona

Heat the cream to boiling point with the invert sugar and the glucose, infusing the Sechuan pepper at thesame time. Sieve through a chinois. Make an emulsion with the milk chocolate couverture. Mix and add theliquid clarified butter.Pipe ganache into the Mini Structura Ovalis or Spheris at 29/30C.Leave to crystallize for 24 hours at 17C.Seal the Mini Structura with tempered couverture.

LATTE

Chocolates Recipe calculated for approximately 200 MINI STRUCTURA

SPARKLING OR MAT FINISH

Mix some sparkling coloring PCBwith the 40/45 proof liqueur andapply with a wad of cotton.

TO DECORATE YOUR CHOCOLATES, WE PROPOSE:

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Dice the butter into small cubes. Sift the dry ingredients together. Add the butter, the finely ground fennel andmix using the paddle attachment. Small grains form then stick together to make a rough paste. Stop mixing andput the mixture in a refrigerator for at least 30 minutes. Press the cold mixture through a 4 mm grid or candysieve to obtain regular grains; sprinkle on a plaque and bake at 150/160C, damper open until light goldenbrown. Allow to cool.

AIR DE PROVENCE

Created by l'Ecole du Grand Chocolat Valrhona

120 g butter 120 g light brown sugar120 g all purpose flour120 g ground almonds

5 g fennel seeds

STREUZEL WITH FENNEL

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Valrhona - 26600 Tain l'Hermitage Tel. +33 (0) 4 75 07 90 90 Fax. 04 75 08 05 17



Sift the flour with the baking powder. Put the eggs in a blender with the inverted sugar, the salt and the sugar. Add the dry ingredients, the milk, thealmond paste and the Valrhona liquid butter. Set aside in a refrigerator and, if possible, do not use for 24 hours.Spread out into a ring and sprinkle the streusel with fennel on top. Bake at 190/200C for 10 to 12 minutes damperopen.

160 g VALRHONA LIQUID BUTTER(or 190 g butter 84%)

250 g high gluten flour 125 g almond paste 70%100 g caster sugar

3 g fine sea salt fleur de sel10 g baking powder

250 g whole eggs 130 g inverted sugar

50 g full fat milk

EMMANUEL BISCUIT WITH ALMOND PASTE

Carefully wash and brush the fennel. Slice finely with a mandoline and cook al dente in boiling water.Make a syrup with the water and the first quantity of sugar; simmer for about 15 minutes. Add the second amountof sugar and renew the operation and adding the lemon zest. This method of candying will render the slicesalmost transparent and very tender. Set aside in a refrigerator. Drain before use.

2 fresh fennel heads 1 litre mineral water

250 g caster sugar 250 g caster sugar

1 lemon zest

HALF-CANDIED FENNEL

Recipe calculated for approximately 15 desserts

Melt the couverture at 45/50C. Add the glucose to the couverture without mixing the two together. Bring themilk to the boil, infuse the lemon zests for 3 to 4 minutes. Sieve through a chinois. Add the softened and drainedgelatine. Gradually pour the hot mixture over the melted couverture to make a shiny and elastic texture. Add thecold whipping cream (non whipped).Mix for a few seconds. Allow to crystallise in a refrigerator.

200 g full fat milk2 lemon zests

10 g glucose4 g gelatine

340 g IVOIRE COUVERTURE400 g whipping cream 35%

WHITE CHOCOLATE NAMELAKA WITH LEMON

Cook the fondant with the glucose until the mixture colours slightly. Add the butter and the lemon zests. Pour the mixture on to a silicone sheet. Allow to cool. Grind into a fine powder and store in a dry place. Sprinkle on to a silicone sheet through the selected size and shape of stencil template. Bake in an oven at 140/150C.Remove from the oven as soon as the powder has melted and has become shiny. Cool again. Keep in a dry place.

225 g confectioners fondant 150 g glucose

10 g butter1 lemon zest

LEMON OPALINE

ASSEMBLY AND PRESENTATIONDrain the fennel. Cut the Emmanuel biscuit into strips. Put a few pieces of fennel on the biscuit then pipeon some Ivoire and lemon namelaka using a square nozzle. Make an attractive presentation with a few piecesof fennel around the plate. Decorate with some Lemon opaline. Tip: Just before serving the candied fennel, stir a few drops of fresh lemon juice into it.

Make fresh beetroot and green apple juice with a juice extractor. Add the lime juice to the apple juice. Mix the caster sugar with the Agar Agar. Soak the gelatine in a large quantity of water and drain. Heat part of the beetroot juice (about 200 g) and add the sugar / Agar Agar mixture. Bring to the boil and addthe drained gelatine.Incorporate the rest of the juices into the boiled liquid and mix. Pour out ? cm deep and set aside in a refrigerator.

ROUGEELEGANCE

300 g beetroot juice250 g Granny Smith apple juice

25 g lime juice20 g caster sugar

4 g Agar Agar2 g gelatine

BEETROOT AND LIME JELLY

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Depending on the taste required, use 50% or 70% almond paste. Mix the almond paste with the cold milk andthe 300 g of cream until smooth. Soak the gelatine in a large quantity of water and drain. Heat part of the firstmixture and melt the gelatine in it. Incorporate the rest of the mixture. As soon as the mixture begins to thicken slightly, add the lightly whippedcream. Pour into a frame, 2 cm deep.

250 g almond paste 50% or 70 %300 g full fat milk300 g whipping cream 35% MG

16 g gelatine500 g whipping cream 35% MG

ALMOND MOUSSEUX

Sift the flour with the icing sugar, the salt and the baking powder. Mix the eggs with the inverted sugar using amixer with the paddle attachment or a blender. Then add the sifted dry ingredients, the milk and the liquid clarifiedbutter. The mixture must be left to rest overnight. The next day, roll out the biscuit 1.5 cm thick on a silicone sheetand bake at 220/230C for 10 to 15 minutes damper closed.

370 g whole eggs195 g inverted sugar

75 g full fat milk370 g high gluten flour180 g icing sugar

4 g fine sea salt fleur de sel15 g baking powder

300 g LIQUID CLARIFIED BUTTERor 355 g butter 84%

EMMANUEL BISCUIT

Recipe calculated for 15 to 20 desserts

Combine all the cold ingredients together in a mixer. Set aside.150 g raw beetroot juice50 g Ravifruit raspberry pulp50 g ABSOLU CRISTAL GLAZE

BEETROOT SAUCE

PRSENTATIONCut rectangles of biscuit, 8 cm long and 4 cm wide. Do the same with the beetroot jelly and the frozenalmond mousseux. To assemble, layer the dessert with biscuit, jelly and almond mousse. To make a veryelegant presentation, the cake can be separated into two, when cold, by cutting with a pastry cutter. Justbefore serving, add a quenelle shape of sorbet, a beetroot chip and a little sauce.

Warm the water to 30C and add the atomised glucose. At 40C, add the sugar mixed with the stabiliser. Bring to the boil, mix and sieve through a chinois. Cool as rapidly as possible. Once the mixture is cold, combinewith the fruit pulp and

Valrhona Recipes

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