Valrhona March 2009 Ecole Du Grand Chocolat Essentials

Index “Absolu” soft dark chocolate glaze Acidulous juice with citrus fruits, perfumed with verbena and mint • Almond “Frangipani” cream • Almond paste for framed chocolate candies • Almond paste ice cream • Almond shortbread dough • Almond streusel •

26

D

•

B C

Bananas caramelised with light brown sugar • Basic bomb mixture • Basic custard • Brittany shortbread

Dacquoise with almonds or hazelnuts Dark chocolate hazelnut gianduja bavaroise • Decors and sponge flavourings •

9

•

29 10 40 33 12 11

E F

•

30 20 20 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

G

• •

I J L

25 36

P

Nut Stratums

36

•

Pineapple marinated with star anis

30

•

Plain macarons made with French meringue

Emmanuel sponge biscuit An original recipe by Frédéric BAU

7

•

Flourless chocolate sponge biscuit • Fruit cremeux • Fruit jelly • Fruit mousse

8 17 28 25

•

•

Ganache for framed chocolate candy fillings • Genoa sponge cake • Gianduja cremeux • Gianduja framed fillings • Gianduja ganache filling for hollow forms • Gianduja glaze • Gianduja mousse - bomb mixture base • Gianduja piped filling • Grands Crus chocolate jelly - A creation by l’École du Grand Chocolat • Grapefruit juice thickened with Gin

•

The Essentials

11

Plain macarons made with Italian meringue

•

11

Plain or cocoa “Joconde” sponge

6

Plain or cocoa sponge fingers

7

•

Plain or flavoured bavaroise

•

Plain or flavoured Opaline -

25

•

38 9 16 39 40 26 24 39 28 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 • •

R S

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

Light almond “Financier” chocolate sponge • Light chocolate ganache • Light chocolate mousse Created by l’Ecole du Grand Chocolat • Light gianduja mousse Created by l’Ecole du Grand Chocolat •

M

Meringue sponge with almond or hazelnut • Milk chocolate praliné glaze • Milk chocolate hazelnut gianduja bavaroise • Milk chocolate hazelnut gianduja ice cream • Morello cherries and quetsche plum compote • Mosaïc of semi candied grapefruit • Mousseux with almond paste from Provence • Mousse with fromage blanc

9 23 21

• •

Namelaka Nougatine with cocoa nibs or nuts

Semi-candied apricots

19

•

Semi-candied cherries

30

•

Semi-candied orange compote

19

•

Soft sponge biscuit

•

Soft sponge biscuit with almond or coconut

•

Spéculoos biscuit dough

•

Sponge biscuit with almonds

7 26

or hazelnuts •

•

17 14

12 6 6

Supreme with Grand Cru chocolate 18

•

Warm mellow chocolate cake

13

•

Whipped ganache - A creation

W

by l’Ecole du Grand Chocolat

X

7

Created by L’Ecole du Grand Chocolat

32

25 25

8

Sponge biscuit for desserts and iced logs

24

31 31

31

•

24

•

N

•

•

•

23

Xavier sponge created - A creation by l’École du Grand Chocolat

10

Xocomeli sorbet

33

Chocolaterie Valrhona - 26600 Tain-l’Hermitage - France - Tél. +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17 École 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 04 Valrhona España S.L. - C/Pau Claris, 95, 1°1 08009 - Barcelona - Tél. (93) 301 54 19 www.valrhona.com - contact : [email protected]

Groupe Esprit Libre, Valence - Photos TOLSTOÏ - GINKO - BARRET - PETER LIPPMAN - Réf: 7106 - 07/08

A

Pastry & Chocolate Shops and Hotel & Restaurant Catering

Your Passion deserves the Exceptionnal…

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

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

L’École du Grand Chocolat…

DARK CHOCOLATE Araguani 72% “Pure Venezuela”

44.1%

4656

Nyangbo 68% “Pure Ghana”

41.1%

6085

Alpaco 66% “Pure Equateur”

40.2%

5572

Manjari 64% “Pure Madagascar”

39.4%

0117 / 4655

Taïnori 64% “Pure République Dominicaine”

39.4%

5571

Manjari Pure cocoa mass

54%

5567

Araguani Pure cocoa mass

54%

5568

Taïnori Pure cocoa mass

54%

5570

Alpaco Pure cocoa mass

54%

5569

35.4%

3692 / 4659

MILK CHOCOLATE Tanariva Lactée 33% “Pure Madagascar”

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

Mariage de Grands Crus DARK CHOCOLATE Abinao 85%

48.4%

5614

Guanaja 70%

42.2%

0106 / 4653

Caraïbe 66%

40.3%

0107 / 4654

38%

0100 / 4657

37.1%

0102

Extra Bitter 61% Caraque 56%

MILK CHOCOLATE

Professional skills

Guanaja lactée 41%

41.5%

0114

Jivara Lactée 40%

41.3%

0189 / 4658

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

Orizaba Lactée 40%

38%

6640

Bitter Lactée 39%

41%

6591

Création gourmande DARK CHOCOLATE Xocoline noir 65% Xocomeli

5904

38%

6566

41%

5145

Café Noir 57%

37.5%

0120

Noir Orange 56%

37.5%

0122

Xocopili

A place of excellence and creativity

43.1%

MILK AND WHITE CHOCOLATE

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

Lait Orange 35%

37%

0123

41.1%

0140 / 4660

Extra Amer 67%

37.6% 37.1%

0130 / 4663

Equatoriale Noire 55%

37.1% 37.6%

0103 / 4661

Extra Noir 53%

30%

1750 / 4664

Cacao Pâte 100%

54%

0134

36.6%

0112 / 4662

Ivoire 35%

Signature Professionnelle DARK CHOCOLATE

MILK AND WHITE CHOCOLATE Equatoriale Lactée 35%

Recommended

Possible

es Glaz

ions ora t Dec

Cho co drin la te k

Ice & s cream orbe ts

ce Sau

Ga Cho nache cola tes

Grand Cru de Terroir

s

3092

sse

5611

37.3%

DARK CHOCOLATE

Mou

37.3%

Gran Couva 68%

Chocolat de Domaine

Ga Pâti nache sse rie

Palmira 68%

Express your know-how and your identity.

Applications ding

Code

Mou

Fat

ting

Name

Coa

The Essentials

The tasting wheel for VALRHONA Grands Chocolats VALRHONA opens the doors to sensorial analysis so that you may experience a finer approach to Grands Chocolats and also to accompany you in your choices while developing your expertise. Let your senses take over and allow yourself to be guided by the wheel’s directions to discover all the subtleties and the range of aromatic variations contained in the palette of our Grands Chocolats. Share our experience and give your recipes a sensorial identity by adapting them to your taste, your imagination and your clients’ anticipated enjoyment.

The Essentials Your Passion deserves the Exceptionnal…

Summary Good Practice

4

1 Sponges and doughs

6

2 Crunchy textures

14

3 Creamy textures

15

4 Supremes

18

5 Compote textures

19

6 Mousse textures

20

7 Glazes and icings

26

8 Jellies and gels

28

9 Sauces and juices

29

10 Cooked fruits

30

11 Ice creams, sorbets and parfait

32

12 Decors, crunch and sponge flavourings

35

13 Ganaches

37

14 Chocolate candy fillings

39

15 Pure cocoa masses

41 3

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

VALRHONA Products

Dark Chocolate

VALRHONA have developed excellent chocolate couvertures for chocolate making - dark, milk or white chocolate to enable you to make the finest chocolate candies and desserts. Our skill resides in knowing how to choose the best cocoa beans and to balance our chocolate formulae to offer you a whole 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 cocoa bean) to improve fluidity and to enable coating and moulding, then soya lecithin, 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 out the flavours. • VALRHONA white chocolate consists of full fat milk, sugar, cocoa butter and a hint of natural vanilla. Its finesse is obtained by very fine grinding of its different ingredients.

Added cocoa butter Fluidity

Dry extract

Lecithin + pure vanilla extract

Cocoa butter Caster Sugar

Cocoa bean

Using the chocolate COATING AND MOULDING Chocolate melting: To make melting easier, use the “chocolates beans” form or chop each 1 kg block, bar by bar, with a large serrated knife (one bar weighs 200g). Melting temperatures vary depending on the type of couverture used. It is therefore vital to respect the temperatures given for each couverture over several hours. Dark couverture: 53/55°C Milk 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 impossible to work the chocolate, especially milk chocolate. Make sure you do not work the same chocolate too many times, as it will eventually start to make bubbles and thicken.

Determinates the % of cocoa

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

Milk Chocolate Dry Cocoa extract butter

Added cocoa butter

Cocoa bean

Lecithin + pure vanilla extract

Milk powder

Caster Sugar

Determinates the % of cocoa

Ivoire Chocolate Cocoa butter

Milk powder

Lecithin + pure vanilla extract

Caster Sugar

Determinates the % of cocoa

TEMPERING Tempering is a technique which enables the fat in the chocolate (cocoa butter) to crystallise (harden) to a stable, homogenous form and to obtain 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, and which has to be maintained throughout the coating process. • When machine-tempering, check the temperatures displayed by dipping a thermometer into the couverture.

The VALRHONA nut range • Pralines : VALRHONA pralines are the result of a blend of sugar and nuts made according to traditional know-how and sublimating all 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 in Spain and propose a range of pralines with various textures and tastes to satisfy all tastes. The notes of freshly and perfectly roasted almonds 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 and the best almonds from Valencia in Spain. Intensity and elegance are obtained thanks to VALRHONA’s traditional caramelising methods 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, depending on its end use.

Storage and best before dates CHOCOLATE All our chocolates should be kept away from light, dust and damp, preferably at 16-18°C and at 55-60% humidity. In order to preserve the taste, texture and appearance of our chocolates, please respect the best-before dates marked on the packaging. NUTS Pralines and giandujas are dry and oily products. They should be kept away from heat, humidity and light at a temperature of 20°C. If your containers of pralines need to be stored for long periods, turn them upside down every 10 days to avoid the oils rising to the surface. Almond pastes 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.

Manual process

Couverture T4 Mechanical

T1

Dark T3 Manual

T1 Chocolate Melting

Cristallization Stage

Working temperature

Milk Ivoire

T1

T2

T3

T4

53/55°C 127/131°F 45/48°C 113/118°F 45/48°C 113/118°F

28/29°C 82/84°F 27/28°C 81/82°F 26/27°C 79/81°F

31/32°C 88/90°F 30°C 86°F 29°C 84°F

32/33°C 89/91°F 31°C 88°F 30°C 86°F

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 too high, 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, immediately add 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 have to 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.

The pictograms

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 to which the product is at its best on condition that it is stored correctly.

Pastry & Chocolate Shops

Hotel & Restaurant Catering

2/4°C

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

Pastry & Chocolate Shops and Hotel & Restaurant Catering

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

4

Mechanical process

20 D

5

Can be frozen

1

1 1 .5 - Meringue sponge with almond or hazelnut

SPONGES AND DOUGHS • All baking temperatures refer to convection ovens. For deck ovens, add around 20°C. You will also need to adjust the temperatures 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 .1 - Cocoa chocolate Sacher sponge biscuit 430 g ALMOND PASTE FROM PROVENCE 50% OR 70% NUTS 130 g Caster sugar 210 g Egg yolks 150 g Whole eggs 250 g Egg whites 130 g Caster sugar 100 g High gluten flour 50 g COCOA POWDER 100 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 130 g of sugar. Beat to the ribbon stage. Whip the whites to stiff peaks, gradually adding the rest of the sugar. Sift the cocoa powder and flour together. At the same time, melt the cocoa paste and the butter. Mix a small amount of the egg whites with the melted cocoa paste and butter to obtain a smooth, light mixture. Add the almond paste, egg and egg yolk mixture to this. Fold in the 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)

Egg yolks Caster sugar High gluten flour Ground hazelnuts or roasted almonds 70 g Butter 190 g Egg whites 70 g Caster sugar

You can soften the almond paste in a microwave to make it easier to add the yolks and the eggs.

1000 g ALMOND PASTE FROM PROVENCE 50 OR 70% NUTS 400 g Egg whites 300 g Melted butter 100 g Inverted sugar

Using the paddle attachment, beat the almond paste softened with a little of the liquid egg whites and the inverted sugar until the mixture pales. Once it begins to whiten and is perfectly smooth, 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 per sponge).

1 .4 - Plain or cocoa “Joconde” sponge 325 g 200 g 200 g 260 g 70 g 130 g 70 g

Whole eggs Ground almonds Icing sugar Egg whites Caster sugar High gluten flour* Butter

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

1 .6 - Soft sponge biscuit with almond or coconut 225 g 100 g 225 g 150 g 50 g 450 g 250 g

Ground almonds* High gluten flour Icing sugar Liquid egg whites Whipping cream 35% Egg whites 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 never bake in a mould. (500-1000 g per sponge). *For COCONUT SPONGE BISCUIT replace half the ground almonds by shredded coconut.

I N F O

To flavour, add the chosen ingredients to the mixture, before adding the whites and rolling out on the baking sheet (except in the case of instant coffee, which should be added last - see sponge biscuit flavourings).

1 .7 - Plain or cocoa sponge fingers

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 stiff peaks, adding the sugar little by little. Mix a small amount of the whipped whites to the yolk and sugar mixture. Fold in the dry ingredients and 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 sponge biscuit).

1 .3 - Sponge biscuit for desserts and iced logs

Make an Italian meringue: cook the sugar with the water at 125°C and pour over the lightly beaten 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 sufficiently warm cabinet overnight. This recipe is calculated for 4 log bases.

I N F O

1 .2 - Sponge biscuit with almonds or hazelnuts 160 g 110 g 105 g 125 g

150 g Ground hazelnuts or roasted almonds 120 g Icing sugar 250 g Caster sugar 110 g Water 200 g Egg whites

I N F O

I N F O

This is a different, sweeter sponge designed for easy cutting at negative temperatures (-12 to -15°C).

720 g 400 g 440 g 250 g 250 g

Egg whites Egg yolks Caster sugar Cornflour 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 if applicable). 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 450 g 100 g 15 g 560 g 150 g 20 g

Ground almonds Caster sugar COCOA POWDER High gluten flour Egg whites Caster sugar 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 add the 150 g of sugar mixed with the dry whites. Then add the sifted dry ingredients using a rubber spatula or scraper. Spread on silicone 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).

I N F O

1 .9 - Emmanuel sponge biscuit - An original recipe by Frédéric BAU

Beat the whole eggs, ground almonds and icing sugar. Whip the whites to stiff peaks, adding the sugar little by little. Sift the flour and melt the butter. Mix a little of the whipped egg whites with the egg, almond and icing sugar mixture, then add the flour, the rest of the egg whites and the 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. (400810 g per sponge). *For cocoa Joconde sponges, replace half the flour by sifted Valrhona cocoa powder.

6

“Joconde” sponge is used for inserting into log assemblies, or for decorating exteriors. Use 600750 g for interiors and 500-550 g for decorations.

300 g 370 g 180 g 4g 15 g 370 g 195 g 75 g

Butter High gluten flour Icing sugar Fine salt Baking powder Whole eggs Inverted sugar Full fat milk

Melt the butter. Sift the flour, icing sugar, salt and baking powder together. Combine the eggs and inverted sugar using the paddle attachment or a blender. Add the sifted dry ingredients, milk and the butter melted at 45-48°C (this temperature is important). This mixture 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.

7

1

1 1 .10 - Chocolate sponge fingers 180 g 720 g 15 g 250 g 400 g 75 g 120 g 120 g

1 .13 - Chocolate biscuit with dark brown sugar

Melt the chocolate with the butter at around 45°C. At the same time, mix the sugar and the dry whites together. Whip the whites with the sugar and dry whites mixture, adding these at the beginning so as to obtain a smooth texture. Sift the dry ingredients together. Delicately incorporate the egg yolks into the whipped whites. Take a small part of this mixture and add it to the chocolate and melted butter (to lighten). Combine the two mixtures then add the sifted dry ingredients using a scraper or skimmer. Spread or pipe out. BAKING: Bake at 180-190°C in a convection oven.

Butter Egg whites Dry whites Caster sugar Egg yolks COCOA POWDER High gluten flour Cornflour

115 g 300 g 225 g 190 g 85 g 75 g 70 g

I N F O

Beat the yolks, the eggs and the sugar together. At the same time whip the whites with the dark brown 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.

Egg yolks Whole eggs Caster sugar Egg whites Dark brown sugar High Gluten Flour COCOA POWDER

You can also sprinkle 500 g of cooked streuzel over the surface of the uncooked biscuit to make the texture crisper.

CHOCOLATE

ARAGUANI 370 g

NYANGBO 390 g

ALPACO 410 g

Création gourmande

Domaine

Grand Cru de Terroir MANJARI 410 g

TAINORI 425 g

GRAN COUVA 440 g

PALMIRA 440 g

GUANAJA 390 g

CARAIBE 410 g

NOIR ORANGE 440 g

Signature Professionnelle

Mariage de Grands Crus ABINAO 335 g

CAFE NOIR 440 g

EXTRA BITTER 425 g

EQUATORIALE NOIRE 440 g

CARAQUE 440 g

EXTRA AMER 440 g

EXTRA NOIR 560 g

1 .14 - Light almond « Financier » chocolate sponge 375 g 300 g 540 g 150 g 20 g 100 g

Ground almonds Icing sugar Liquid egg whites Whipping cream 35 % Cornflour CARAQUE CHOCOLATE

I N F O

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 with marinated raisins or other fruits directly over the paste before baking.

Thanks to its texture, this sponge can be used to make regular cakes or ice cream cakes and Yule logs.

CHOCOLATE

1 .11 - Soft sponge biscuit 220 g 200 g 400 g 220 g 70 g

Melt the couverture with the butter. At the same time, whip the egg whites with the sugar. Add the yolks to the first mixture heated to 50-55°C, a small amount of the whipped whites to soften, then the rest, stirring with a rubber spatula or a scraper, adding the sifted flour at the same time. BAKING: Bake in buttered, sugared rings at 180-190°C damper closed.

Butter Egg yolks Egg whites Caster sugar High gluten flour

NYANGBO 420 g

ALPACO 440 g

MANJARI 470 g

TAINORI 460 g

GRAN COUVA 480 g

PALMIRA 480 g

GUANAJA 420 g

CARAIBE 460 g

MANJARI 90 g

TAINORI 95 g

GRAN COUVA 100 g

PALMIRA 100 g

GUANAJA 85 g

CARAIBE 90 g

CAFE NOIR 100 g

NOIR ORANGE 100 g

Signature Professionnelle EXTRA BITTER 95 g

CARAQUE 100 g

EQUATORIALE NOIRE 100 g

EXTRA AMER 100 g

EXTRA NOIR 125 g

CAFE NOIR 480 g

NOIR ORANGE 480 g

Signature Professionnelle

Mariage de Grands Crus ABINAO 360 g

ALPACO 90 g

Création gourmande

Domaine

Grand Cru de Terroir

NYANGBO 85 g

Mariage de Grands Crus ABINAO 75 g

CHOCOLATE

ARAGUANI 400 g

ARAGUANI 80 g

Création gourmande

Domaine

Grand Cru de Terroir

EXTRA BITTER 460 g

EQUATORIALE NOIRE 480 g

CARAQUE 480 g

EXTRA AMER 480 g

EXTRA NOIR 600 g

1 .15 - Dacquoise with almond or hazelnut 115 g High gluten flour 340 g Ground almonds or hazelnuts 200 g Caster sugar 20 g Dry egg whites 400 g Caster sugar 560 g Egg whites

1 .12 - Flourless chocolate sponge biscuit 60 g Butter 100 g ALMOND PASTE FROM PROVENCE 50% NUTS 50 g Egg yolks 250 g Egg whites 85 g Caster sugar

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 whip the fresh whites, adding the sugar and dry whites rapidly so as to obtain a perfectly smooth consistency. Finally, fold in the sifted dry ingredients using a spatula or scraper. Pipe out or spread on a baking tray, or put into rings with a wet base to “insulate” the sponge. BAKING: In a convection oven at 180-190°C, damper open.

Recipe calculated for one 40x60cm layer. Melt the couverture and the butter at 50°C. Soften the almond paste by adding the yolks one at a time. Mix smooth without beating. To finish, add the melted butter and chocolate. At the same time, whip the whites with the sugar until stiff. Using a rubber spatula, add a small amount of the egg whites to the previous mixture and then combine the rest. Spread on a baking tray. BAKING: Bake at 180-190°C in a convection oven.

CHOCOLATE

ARAGUANI 190 g

NYANGBO 200 g

ALPACO 210 g

MANJARI 210 g

TAINORI 220 g

GRAN COUVA 225 g

PALMIRA 225 g

GUANAJA 190 g

CARAIBE 210 g

CAFE NOIR 250 g

NOIR ORANGE 225 g

Signature Professionnelle

Mariage de Grands Crus ABINAO 170 g

1 .16 - Genoa sponge cake

Création gourmande

Domaine

Grand Cru de Terroir

EXTRA BITTER 230 g

EQUATORIALE NOIRE 250 g

CARAQUE 250 g

8

EXTRA AMER 220 g

EXTRA NOIR 280 g

315 g Whole eggs 320 g GROUND ALMONDS FROM PROVENCE 50 OR 70% NUTS 100 g Melted butter 60 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 small part to mix with the melted butter and, if desired, the aniseed alcohol. Once the butter / aniseed alcohol mixture reaches a light consistency, 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 15/20 minutes.

9

1

1 1 .20 - Chocolate almond « Frangipani » cream

1 .17 - Xavier sponge created by l’École du Grand Chocolat 560 g 240 g 320 g 160 g 490 g 160 g

Whole eggs Egg yolks Inverted sugar Glucose Whipping cream 35% 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 generously sprinkle with the nuts and sugar mixture. Mix the eggs, egg yolks, inverted sugar and the glucose together. Heat to 55-60°C in a bain-marie, then beat at medium speed. Bring the cream to the boil and gradually pour over the chopped chocolate so as to form an emulsion. Add a small amount of the first mixture to obtain a soft consistency. Using a rubber spatula or scraper, add the remainder and the flour. Pour into a frame and bake at 160°C. Leave to cool on a grid then remove the frame. To facilitate cutting, leave the sponge right side up and use a non-serrated knife. Cut into squares of differing sizes then turn upside down onto a carton.

990 g Vanilla almond cream 270 g EXTRA NOIR 53% or 210 g EXTRA AMER 67% + 50 g caster sugar 225 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 aside in the fridge or use straight away.

* This sponge can be stored at room temperature. CHOCOLATE

ARAGUANI 450 g

NYANGBO 475 g

ALPACO 495 g

Création gourmande

Domaine

Grand Cru de Terroir MANJARI 510 g

TAINORI 515 g

GRAN COUVA 540 g

PALMIRA 540 g

GUANAJA 470 g

CARAIBE 495 g

1 .21 - Plain macarons made with French meringue

NOIR ORANGE 540 g

Signature Professionnelle

Mariage de Grands Crus ABINAO 405 g

CAFE NOIR 540 g

EXTRA BITTER 515 g

EQUATORIALE NOIRE 540 g

CARAQUE 540 g

EXTRA AMER 540 g

EXTRA NOIR 675 g

130 g 225 g 115 g 60 g 1g

Ground almonds Icing sugar Egg whites Caster sugar 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 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 .22 - Plain macarons made with Italian meringue 1 .18 - Chocolate cake 500 g 150 g 250 g 150 g 240 g 50 g 15 g 240 g 170 g 100 g

Whole eggs Inverted sugar Caster sugar Ground almonds High gluten flour COCOA POWDER Baking powder Whipping cream 35% LIQUID BUTTER 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, the flour sifted with the cocoa powder and the baking powder. Pour on the cream and the liquid butter. Add the alcohol and finally the melted 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 15 minutes

125 g 225 g 120 g 60 g 20 g 0.5 g

ALPACO 110 g

Création gourmande

Domaine

Grand Cru de Terroir NYANGBO 105 g

MANJARI 110 g

TAINORI 115 g

GRAN COUVA 120 g

PALMIRA 120 g

GUANAJA 105 g

CARAIBE 110 g

Combine the almond meal and icing sugar in food processor and sieve the powders to aerate the texture. Stir the 110g of egg whites in. 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 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.

CAFE NOIR 120 g

NOIR ORANGE 120 g

Ground almonds Icing sugar Egg whites Caster sugar COCOA POWDER 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 old egg 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.

Signature Professionnelle

Mariage de Grands Crus ABINAO 90 g

Ground almonds Icing sugar Egg whites Egg whites Caster sugar Caster sugar Water

1 .23 - Cocoa macarons

CHOCOLATE

ARAGUANI 100 g

300 g 300 g 110 g 110 g 30 g 300 g 100 g

EXTRA BITTER 115 g

EQUATORIALE NOIRE 120 g

CARAQUE 120 g

EXTRA AMER 120 g

EXTRA NOIR 150 g

1 .24 - Almond streusel 150 g 150 g 150 g 150 g

Butter Light brown sugar All purpose flour Ground almonds

Dice the cold butter into cubes. Sieve all powders together. Combine the butter to powders in a kitchen mixer fitted with beater paddle attachment. Little dough lumps will start to form, and then will agglomerate to a rough dough ball. Stop mixing, wrap and leave the dough 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 get regular 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 .19 - Almond « Frangipani » cream 300 g Butter 600 g ALMOND PASTE FROM PROVENCE 50% NUTS 75 g Almond meal 30 g Cornflour 3 Vanilla beans 300 g Whole eggs 300 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 the mixture a little and add the cornstarch in. Finish the mix by folding the tempered pastry custard cream in. Set aside in the fridge or use straight away.

1 .25 - Cocoa streusel 150 g 150 g 150 g 1g 115 g 25 g

10

Butter Light brown sugar Ground almonds Fine salt All purpose flour COCOA POWDER

Dice the cold butter into cubes. Sieve all powders together. Combine the butter to powders in a kitchen mixer fitted with beater paddle attachment. 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.

11

1

1 1 .26 - Almond shortbread dough

1 .31 - Warm mellow chocolate cake

240 g 4g 180 g 60 g 100 g 120 g 350 g

95 g 400 g 130 g 100 g

Butter Fine salt Icing sugar Ground almonds Whole eggs All purpose flour 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 soon as the texture is smooth, incorporate the 350 g of flour briefly and stop mixing. Set aside in the fridge for few hours before rolling down. 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.

Melt the chocolate down to 50/55°C and stir butter in. Meanwhile, whip the egg whites with the caster sugar at the beginning to soft peaks in order to get a perfectly smooth meringue. Fold a little bit of meringue into the melted chocolate and butter mixture followed by the egg yolks. Smooth the texture with a whisk. Fold carefully the remaining meringue in with a rubber spatula. Line s/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.

Butter Egg whites Caster sugar Egg yolks

CHOCOLATE

ARAGUANI 390 g

1 .27 - Cocoa and almond shortbread dough 240 g 180 g 4g 60 g 100 g 120 g 300 g 50 g

Butter Icing sugar Fine salt Ground almonds Whole eggs All purpose flour All purpose flour 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 beat or 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 Butter 200 g Light brown sugar 60 g Molasses or treacle powder 50 g Whole eggs 15 g Full fat milk 400 g All purpose flour 2 g Fine salt Q.S Cinnamon powder 1 Fine zest of orange 6 g Baking powder

NYANGBO 405 g

ALPACO 415 g

MANJARI 420 g

TAINORI 430 g

PALMIRA 425 g

ABINAO 320 g

GUANAJA 390 g

CARAIBE 420 g

CAFE NOIR 490 g

EXTRA BITTER 450 g

EQUATORIALE NOIRE 490 g

CARAQUE 490 g

Combine to crumble texture, the cold butter, the 2 sugars, cinnamon, orange zest, salt, flour and baking powder. Pour the milk and eggs in. Roll down to 2-3mm thick and leave to rest in the fridge and freeze. BAKING: Bake at 160°C.

60 g 300 g 20 g 200 g 80 g

Egg yolks Full fat milk Cornflour Egg whites Caster sugar or Maltitol sweetener (if xocoline noir is used)

EXTRA AMER 410 g

EXTRA NOIR 509 g

Melt the chocolate. Combine the milk and starch together and bring the lot to the boil. Pour over the melted chocolate and smooth the texture with a whisk. Meanwhile, whip the egg whites with caster sugar to soft peaks. Fold a little bit of meringue in the chocolate mixture followed by the egg yolks. Smooth and finish mixing the remaining egg whites in with a rubber spatula. Pipe the soufflé mixture into buttered and sugared ramekins. Bake at 190°C for about 6 to 7 minutes according to the size. The expected result is 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 freezer for few days.

CHOCOLATE

NYANGBO 310 g

ALPACO 320 g

ABINAO 250 g

GUANAJA 300 g

CARAIBE 315 g

Création gourmande

Domaine

Grand Cru de Terroir MANJARI 320 g

TAINORI 330 g

GRAN COUVA 330 g

PALMIRA 330 g

CAFE NOIR 375 g

EXTRA BITTER 345 g

CARAQUE 375 g

EQUATORIALE NOIRE 375 g

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.

Melt the butter and chocolate down over bain-marie to about 50°C. Meanwhile, whip the eggs lightly with caster sugar. Pour the melted 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. Line s/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.

12

NOIR ORANGE 315 g

XOCOLINE NOIR 330 g

Signature Professionnelle

1 .30 - Chocolate lava cake with soft core GUANAJA 70 % Butter Whole eggs Caster sugar All purpose flour

XOCOLINE NOIR 440 g

1 .32 - Chocolate Soufflé

1 .29 - Brittany shortbread

320 g 300 g 500 g 300 g 130 g

NOIR ORANGE 410 g

Signature Professionnelle

Mariage de Grands Crus

Egg yolks Caster sugar High gluten flour Baking powder Salt Softened butter

GRAN COUVA 425 g

Mariage de Grands Crus

ARAGUANI 290 g

160 g 320 g 450 g 15 g 4g 320 g

Création gourmande

Domaine

Grand Cru de Terroir

13

EXTRA AMER 315 g

EXTRA NOIR 390 g

CREAMY TEXTURES 2

CRUNCHY TEXTURES

• 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.

3

3 .1 - Basic custard

2 .1 - Crunchy praliné 200 g ÉCLATS D'OR 100 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 that the 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 dessert and insert.

500 g 500 g 200 g 100 g

Whipping cream 35% Full fat milk Egg yolks Caster sugar

I N F O

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 wire chinois and use immediately, or cool rapidly and set aside in a refrigerator.

It is not recommended to beat the yolks to the ribbon stage for a custard. This makes it more difficult to cook evenly and the texture tends to be more frothy than creamy. However, for technical reasons and for reasons of heatreaction, we recommend mixing the yolks with the sugar early enough (3-4 hours previously) to ensure that the lecithin is less sensitive to the heat, thus preventing flocculation when cooking.

3 .2 - Chocolate cremeux 2 .2 - Crunchy roasted mixed nuts and Hazelnut praliné 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 rubber 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 taking care not to introduce any air and working at a temperature above 35°C (45°C maximum). This method ensures that the creamy texture remains supple even after thawing.

1000 g Basic custard 140 g JIVARA LACTÉE 40% 460 g HAZELNUT PRALINÉ 60% 150 g Roasted hazelnuts 150 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 to the previously cut sponge biscuits. Refrigerate.

3D

2/ 4°C

CHOCOLATE

ARAGUANI 370 g

Caster sugar NH Pectin Butter Glucose Cocoa nibs or chopped nuts (hazelnut, walnut, almond, Pecan nut, etc…) 10 g Water

ALPACO 440 g

MANJARI 415 g

TAINORI 460 g

TANARIVA 580 g

GRAN COUVA 430 g

PALMIRA 400 g

CAFE NOIR 430 g

NOIR ORANGE 500 g

LAIT ORANGE 640 g + 4 g*

IVOIRE 550 g + 6 g*

XOCOLINE NOIR 420 g

Signature Professionnelle

Mariage de Grands Crus

2 .3 - Nougatine with cocoa nibs or nuts 150 g 2.5 g 125 g 50 g 175 g

NYANGBO 390 g

Création gourmande

Domaine

Grand Cru de Terroir

I N F O

Combine the sugar and pectin together, add the butter, glucose and water. Cook the lot on low heat without stirring too much until it thickens. Stir the cocoa nibs or chopped nuts in and spread on silicon mats. BAKING: Bake at 190/200°C and leave to cool.

This nougatine resists to humidity and does not drip. It can be used as layer inside a cake to bring crunch or as decoration outside. This mixture can also be stored in the freezer and be baked on a daily basis to make fresh decorations.

ABINAO 360 g

GUANAJA 380 g

CARAIBE 400 g

EXTRA BITTER 420 g

CARAQUE 430 g

JIVARA LACTEE 500 g

GUANAJA LACTEE 500 g

ORIZABA LACTEE 560 g + 6 g*

BITTER LACTEE 560 g

EQUATORIALE NOIRE 430 g

EXTRA AMER 370 g

EXTRA NOIR 500 g

EQUATORIALE LACTEE 570 g

3 .3 - Chocolate cremeux and cremeux with fruit pulp Apricot, raspberry, pear, blackberry… except juice BASIC CUSTARD: Use recipe n° 3.1 CREMEUX: 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 creamy texture remains supple even after freezing and thawing.

500 g Basic custard 500 g Fruit pulp 100 g Inverted sugar

3D

CHOCOLATE

Création gourmande

Grand Cru de Terroir ARAGUANI 370 g

NYANGBO 400 g

ALPACO 400 g

MANJARI 415 g

TAINORI 440 g

TANARIVA 580 g + 4 g*

IVOIRE 560 g+10 g*

Signature Professionnelle

Mariage de Grands Crus ABINAO 340 g

GUANAJA 390 g

CARAIBE 420 g

EXTRA BITTER 470 g

CARAQUE 480 g

JIVARA LACTEE 500 g + 8 g*

GUANAJA LACTEE 500 g + 8 g*

ORIZABA LACTEE 490 g + 8 g*

* Quantity of gelatine.

14

15

BITTER LACTEE 550 g + 8 g*

EQUATORIALE NOIRE 500 g

EQUATORIALE LACTEE 580 g + 8 g*

2/ 4°C

3 .4 - Caramel chocolate cremeux 345 g 125 g 680 g 45 g

Caster sugar LIQUID BUTTER Whipping cream 35% Glucose

3 .8 - Fruit cremeux

Make a dry caramel with the sugar, add the liquid butter and deglaze with the hot mixture of cream and glucose. Incorporate a little of this mixture into the couverture to make the core of an emulsion. Maintain the emulsion texture while gradually adding the rest of the liquid. Mix with a hand-held mixer to perfect the texture. Allow the chocolate caramel cremeux to crystallize for a few hours in a refrigerator before serving, or allow to cool slightly before pouring out. 3D

3

Lemon cremeux: 250 g Lemon juice 140 g Egg yolks 160 g Whole eggs 150 g Caster sugar 150 g Butter

Cremeux with fruit pulp: 400 g Fruit pulp 120 g Egg yolks 150 g Whole eggs 100/140 g Caster sugar depending on the pulp 150 g Butter 4 g Gelatine

2/ 4°C

CHOCOLATE

ARAGUANI 290 g

NYANGBO 315 g

ALPACO 315 g

MANJARI 325 g

TAINORI 345 g

GRAN COUVA 335 g

TANARIVA 455 g

PALMIRA 315 g

GUANAJA 305 g

CARAIBE 330 g

CAFE NOIR 335 g

NOIR ORANGE 395 g

LAIT ORANGE 500 g

IVOIRE 435 g

Signature Professionnelle

Mariage de Grands Crus ABINAO 265 g

EXTRA BITTER 365 g

CARAQUE 375 g

JIVARA LACTEE 395 g

GUANAJA LACTEE 395 g

ORIZABA LACTEE 387 g

BITTER LACTEE 434 g

EQUATORIALE NOIRE 395 g

EXTRA AMER 290 g

EXTRA NOIR 395 g

EQUATORIALE LACTEE 455 g

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%

3

Création gourmande

Domaine

Grand Cru de Terroir

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

3 .9 - Namelaka (means « very tender » in Japanese)

Heat the 100 g of whipping cream to boiling point and add the gelatine (previously softened in a large volume of water, then drained). Pour a small amount of this mixture over the praline. The mixture rapidly separates. Make an emulsion in the blender using the 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.

3D

2/ 4°C

200 g Full fat milk 10 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 gelatine in and strain through. Pour the hot liquid gradually in, stirring at the centre to obtain a smooth, shiny and elastic texture. Pour the liquid cold cream in and process with hand held blender for few seconds. Leave to crystallise in the fridge before scooping quenelles or piping out the Namelaka.

CHOCOLATE

ARAGUANI 260 g + 5 g*

3 .6 - Gianduja cremeux GIANDUJA NOIR 500 g Basic custard 300 g DARK CHOCOLATE HAZELNUT GIANDUJA GIANDUJA LAIT 500 g Basic custard 450 g MILK CHOCOLATE HAZELNUT GIANDUJA

Flavouring for 1 kg of cream: 80/150 g Nut paste (pistachio, hazelnut, almond,walnut…) added after cooking 60-80 g Liqueur (raspberry liqueur, old rum) Infusion (Earl Grey, verbena, mint, lavender…) Chopped roasted dried fruit (liquorice, etc.)

ALPACO 260 g + 5 g*

MANJARI 270 g + 5 g*

TAINORI 270 g + 5 g*

TANARIVA 390 g + 5 g*

GRAN COUVA 285 g + 5 g*

PALMIRA 285 g + 5 g*

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 to perfect the emulsion, taking care not to incorporate any air into the mixture and working at a temperatue above 35°C (max. 45°C).

3D

ABINAO 215 g + 5 g*

GUANAJA 250 g + 5 g*

CARAIBE 265 g + 5 g*

EXTRA BITTER 280 g + 5 g*

CARAQUE 285 g + 5 g*

JIVARA LACTEE 350 g + 5 g*

GUANAJA LACTEE 340 g + 5 g*

ORIZABA LACTEE 360 g + 5 g*

2/ 4°C

I N F O

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 to stop the cooking process, briefly mix with a hand-held mixer and cool rapidly. Pour into moulds while 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 the lukewarm single cream then continue as above. HONEY FLAVOUR, choose a strong-flavoured honey (e.g. lavender) and use 100-150 g instead of 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 the type of infusion. Remember to replace the weight of cream lost during infusion.

For better coagulation during cooking and to prevent the risk of flocculation, we advise you to mix the yolks with the sugar (without beating) in advance and to refrigerate the mixture for 3-4 hours before use. Mix well before using.

* Quantity of gelatine.

16

CAFE NOIR 285 g + 5 g*

NOIR ORANGE 285 g + 5 g*

LAIT ORANGE 300 g + 5 g*

IVOIRE 340 g + 4 g*

Signature Professionnelle

Mariage de Grands Crus

3 .7 - Custard cremeux Custard: 1000 g Whipping cream 35% 150-200 g Caster sugar or brown sugar 240 g Egg yolks 8 g Gelatine

NYANGBO 255 g + 5 g*

Création gourmande

Domaine

Grand Cru de Terroir

17

BITTER LACTEE 350 g + 5 g*

EQUATORIALE NOIRE 285 g + 5 g*

EXTRA AMER 285 g + 5 g*

EXTRA NOIR 350 g + 5 g*

EQUATORIALE LACTEE 380 g + 5 g*

4

SUPREMES

COMPOTE TEXTURES

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

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

4 .1 - Plain or flavoured supreme 1000 g Whipping cream 35% 150-200 g Caster sugar or brown sugar 200 g Egg yolks 12-14 g Gelatine (depending on the type of cream) 200 g Whipping cream 35%

I N F O

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 to stop the cooking process, briefly mix with a hand-held mixer and cool rapidly. Fold the whipped cream into the above cold mixture, which will be either runny or creamy depending on how you wish 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 during cooking and to prevent the risk of flocculation, we advise you to mix the yolks with the sugar in advance, without beating, and to refrigerate them for 3-4 hours before use. Mix well before using.

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, taking care not to introduce air into the mixture and working at a temperature above 35°C (45°C maximum). Add the lightly whipped cream with a spatula and use immediately.

CHOCOLATE

ARAGUANI 370 g

NYANGBO 375 g

ALPACO 370 g

MANJARI 415 g

TAINORI 400 g

TANARIVA 550 g + 2 g*

GRAN COUVA 400 g

PALMIRA 380 g

CAFE NOIR 430 g

GUANAJA 375 g

CARAIBE 380 g

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

400 g 30 g 30 g 100 g 50 g 5g 100 g

Fresh oranges Butter Brown sugar Caster sugar Inverted sugar Cornflour 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 and fry them in butter with the brown sugar. Caramelize over a low flame, then add the sugars and cover with water. Reduce until nearly all the water has evaporated. Cover with water again, and reduce. Crush the oranges finely before adding the cornflour mixed with the water. Boil for a few minutes, stirring vigorously to prevent the mixture taking on a floury consistency. Refrigerate.

NOIR ORANGE 430 g

LAIT ORANGE 570 g + 2 g*

IVOIRE 480 g + 6 g*

XOCOLINE NOIR 398 g

Signature Professionnelle

Mariage de Grands Crus ABINAO 315 g

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

Création gourmande

Domaine

Grand Cru de Terroir

16 g Gelatine 1000 g Fruit pulp (with 10 % sugar) 100 g Caster sugar

I N F O

5 .2 - Semi-candied orange compote

4 .2 - Supreme with Grand Cru chocolate - Created by L’Ecole du Grand Chocolat 150 g Basic custard 150 g Whipping cream 35%

5 .1 - Coulis and gelled fruit compotes

EXTRA BITTER 470 g

CARAQUE 430 g

JIVARA LACTEE 470 g + 2 g*

GUANAJA LACTEE 470 g + 2 g*

ORIZABA LACTEE 464 g + 4 g*

BITTER LACTEE 506 g + 2 g*

EQUATORIALE NOIRE 410 g

EXTRA AMER 370 g

EXTRA NOIR 500 g

EQUATORIALE LACTEE 570 g + 3 g*

5 .3 - Semi-candied apricots 700 g Fresh or frozen apricots 90 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 apricots slightly without allowing them to get too soft. Set aside in a refrigerator.

* Quantity of gelatine.

18

19

5

6 .4 - Chocolate mousse on custard base

MOUSSE TEXTURES • 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 work even very light mousses without destabilising the foamy texture. • A glossy, supple mousse is the sign of successful texture and taste.

600 g Basic custard 900 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, stabilize the emulsion by adding a small amount of the lightly whipped cream. When the mixture is smooth, add the rest of the cream. 3D

2/ 4°C

CHOCOLATE

ARAGUANI 620 g

NYANGBO 670 g

ABINAO 560 g

6 .1 - Basic bomb mixture

MANJARI 700 g

TAINORI 700 g

TANARIVA 970 g + 5 g*

GRAN COUVA 680 g

PALMIRA 680 g

CAFE NOIR 870 g

GUANAJA 650 g

NOIR ORANGE 890 g

LAIT ORANGE 1000 g+12 g*

IVOIRE 1000 g+10 g*

XOCOLINE NOIR 588 g

Signature Professionnelle EXTRA BITTER 720 g

CARAIBE 680 g

JIVARA LACTEE 1100 g

CARAQUE 870 g

GUANAJA LACTEE 1100 g

ORIZABA LACTEE 1115 g

BITTER LACTEE 1160 g

EQUATORIALE NOIRE 870 g

EXTRA AMER 750 g

EXTRA NOIR 860 g

EQUATORIALE LACTEE 1100 g + 6 g*

I N F O

We recommend poaching the mixture because coagulation stabilises its water content. This helps it to retain its light, airy texture when frozen and defrosted.

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 the mousse immediately.

Egg yolks Whole eggs Caster sugar Water

ALPACO 680 g

Mariage de Grands Crus

• BASIC RECIPES

240 g 100 g 180 g 120 g

Création gourmande

Domaine

Grand Cru de Terroir

6 .5 - Chocolate Chantilly mousse

6 6 .2 - Basic custard 500 g 500 g 200 g 100 g

3D

Each 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 matter contained in the chocolate used in the recipe. A good chocolate mousse should be: light, non fatty, melting on the tongue, easy to cut without sticking too much to the knife.

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 and Ivoire couverture). Whip the cream. Add a little of the lightly whipped cream to the warm chocolate to obtain a smooth, supple mixture similar to the other mixtures. When the temperature reaches 50-55°C, finish by rapidly incorporating the bomb mixture and the remainder of the whipped cream using a scraper or rubber spatula. 3D

MANJARI 680 g

TAINORI 620 g

TANARIVA 900 g

PALMIRA 660 g

CAFE NOIR 730 g

ABINAO 580 g

GUANAJA 640 g

NOIR ORANGE 780 g

LAIT ORANGE 900 g + 12 g*

IVOIRE 900 g + 12 g*

XOCOLINE NOIR 540 g

Signature Professionnelle EXTRA BITTER 710 g

CARAIBE 660 g

CARAQUE 730 g

JIVARA LACTEE 800 g

GUANAJA LACTEE 800 g

ORIZABA LACTEE 810 g

BITTER LACTEE 850 g

EQUATORIALE NOIRE 730 g

EXTRA AMER 680 g

EXTRA NOIR 920 g

500 g Full fat milk 1000 g Whipping cream 35%

EQUATORIALE LACTEE 900 g

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 with a hand-held mixer until the texture is smooth, shiny and elastic, showing the start of an emulsion. Gradually add the rest of the milk while maintaining the same texture. When the chocolate mixture reaches 30-35°C in the case of milk chocolate or Ivoire couverture, or 40-45°C for dark couverture, add the lightly whipped cream. Pour out immediately. Freeze.

2/ 4°C

CHOCOLATE

3D

2/ 4°C

CHOCOLATE

NYANGBO 620 g

ALPACO 620 g

Création gourmande

Domaine

Grand Cru de Terroir MANJARI 650 g

TAINORI 650 g

TANARIVA 1085 g+6 g*

GRAN COUVA 640 g

PALMIRA 640 g

GUANAJA 600 g

CARAIBE 630 g

CAFE NOIR 800 g

NOIR ORANGE 800 g

LAIT ORANGE 970 g+10 g*

IVOIRE 1000 g+16 g*

EXTRA BITTER 670 g

CARAQUE 800 g

JIVARA LACTEE 920 g+10 g*

GUANAJA LACTEE 920 g+10 g*

* Quantity of gelatine.

BITTER LACTEE 980 g+15 g*

EQUATORIALE NOIRE 800 g

EXTRA AMER 690 g

EXTRA NOIR 780 g

XOCOLINE NOIR 600 g

ARAGUANI 560 g + 6 g*

NYANGBO 580 g + 8 g*

ALPACO 630 g + 10 g*

Création gourmande

Domaine

Grand Cru de Terroir

Signature Professionnelle

Mariage de Grands Crus ABINAO 520 g

ALPACO 660 g

GRAN COUVA 620 g

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

6 .3 - Chocolate mousse on bomb mixture base

ARAGUANI 580 g

NYANGBO 700 g

Création gourmande

Domaine

Grand Cru de Terroir

Mariage de Grands Crus

• CHOCOLATE

2/ 4°C

CHOCOLATE

ARAGUANI 570 g

640 g Basic bomb mixture 800 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 the chocolate until it forms an emulsion, adding the about 1/3 of the boiled liquid cream to obtain a shiny and elastic texture. Check the temperature (45-55°C) before adding the rest of the lightly whipped cream. Mix using a rubber spatula or a scraper. Pour into frames or rings.

1200 g Whipping cream 35% It is not recommended to beat the yolks to the ribbon stage for a custard. This makes it more difficult to cook evenly and the texture tends to be more frothy than creamy. However, for technical reasons and for reasons of heat reaction, we recommend mixing the yolks with the sugar early enough (3-4 hours previously) to ensure that the lecithin is less sensitive to the heat, thus preventing flocculation when cooking.

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 wire chinois and use immediately, or cool rapidly and set aside in a refrigerator.

Whipping cream 35% Full fat milk Egg yolks Caster sugar

6

I N F O

MANJARI 610 g + 8 g*

TAINORI 610 g + 8 g*

TANARIVA 780 g + 10 g*

GRAN COUVA 630 g + 8 g*

PALMIRA 650 g + 8 g*

EQUATORIALE LACTEE 970 g+10 g*

ABINAO 510 g + 10 g*

GUANAJA 570 g + 6 g*

CARAIBE 590 g + 8 g*

NOIR ORANGE 700 g + 12 g*

LAIT ORANGE 720 g + 16 g*

IVOIRE 930 g + 20 g*

XOCOLINE NOIR 532 g + 6 g*

Signature Professionnelle

Mariage de Grands Crus EXTRA BITTER 660 g + 8 g*

CARAQUE 690 g + 8 g*

JIVARA LACTEE 680 g + 10 g*

GUANAJA LACTEE 680 g + 10 g*

ORIZABA LACTEE 685 g + 12 g*

* Quantity of gelatine.

20

CAFE NOIR 690 g + 8 g*

21

BITTER LACTEE 710 g + 12 g*

EQUATORIALE NOIRE 690 g + 8 g*

EXTRA AMER 600 g + 8 g*

EXTRA NOIR 730 g + 10 g*

EQUATORIALE LACTEE 720 g + 12 g*

6 .7 - Chocolate and caramel mousse 130 g 255 g 180 g 950 g

Caster sugar Whipping cream 35% Egg yolks Whipping cream 35%

6 .10 - Chocolate bavaroise

Make a dry, frothy caramel. Deglaze by adding the 255 g of whipping cream. Pour some of this mixture over the egg yolks, stir, then add 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 the chopped couverture while still hot, and make an emulsion with these two ingredients. Stabilize the emulsion by adding a small amount of the lightly whipped cream. Make sure that the mixture has cooled to 40-45°C, before adding the rest of the whipped cream.

12 g Gelatine 700 g Basic custard 900 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 the rest. Make an emulsion with the custard and the melted chocolate. Check that the temperature is at 35/40°C before incorporating the lightly whipped cream with a spatula or a scraper. 2/ 4°C

3D 3D

2/ 4°C

CHOCOLATE

CHOCOLATE

ARAGUANI 425 g

NYANGBO 440 g

ALPACO 430 g

MANJARI 460 g

TAINORI 430 g

GRAN COUVA 450 g

TANARIVA 560 g + 8 g*

PALMIRA 440 g

CAFE NOIR 500 g

NOIR ORANGE 500 g

LAIT ORANGE 550 g + 8 g*

ARAGUANI 270 g

NYANGBO 290 g

ALPACO 380 g

Création gourmande

Domaine

Grand Cru de Terroir Création gourmande

Domaine

Grand Cru de Terroir

MANJARI 320 g

TAINORI 360 g

GRAN COUVA 350 g

TANARIVA 430 g

IVOIRE 460 g + 10 g*

PALMIRA 330 g

CAFE NOIR 330 g

ABINAO 390 g

GUANAJA 430 g

CARAIBE 450 g

EXTRA BITTER 480 g

CARAQUE 500 g

JIVARA LACTEE 460 g + 8 g*

GUANAJA LACTEE 460 g + 8 g*

ORIZABA LACTEE 452 g + 10 g*

BITTER LACTEE 506 g + 10 g*

EQUATORIALE NOIRE 500 g

EXTRA AMER 490 g

EXTRA NOIR 620 g

ABINAO 250 g

EQUATORIALE LACTEE 550 g + 10 g*

6 Bring the single cream to the boil and make an emulsion by mixing it with the chopped couverture. Add the egg yolks. At the same time, 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 is perfect. Add 1/4 of the whipped egg whites, combine and finish by incorporating the rest.

Whipping cream 35% Egg yolks Egg whites Caster sugar

CARAQUE 330 g

JIVARA LACTEE 370 g

ALPACO 310 g

Création gourmande

Domaine

Grand Cru de Terroir MANJARI 320 g

TAINORI 310 g

GRAN COUVA 290 g

TANARIVA 460 g + 3 g*

PALMIRA 290 g

BITTER LACTEE 400 g

EQUATORIALE NOIRE 325 g

EXTRA AMER 285 g

EXTRA NOIR 375 g

EQUATORIALE LACTEE 410 g

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

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

CARAIBE 310 g

CAFE NOIR 330 g

NOIR ORANGE 330 g

ARAGUANI 730 g

LAIT ORANGE 460 g + 3 g*

IVOIRE 390 g + 6 g*

XOCOLINE NOIR 272 g

Signature Professionnelle

Mariage de Grands Crus GUANAJA 290 g

ORIZABA LACTEE 380 g

6

2/ 4°C

EXTRA BITTER 320 g

CARAQUE 330 g

JIVARA LACTEE 390 g + 3 g*

GUANAJA LACTEE 390 g + 3 g*

ORIZABA LACTEE 400 g + 3 g*

BITTER LACTEE 415 g + 3 g*

EQUATORIALE NOIRE 330 g

EXTRA AMER 310 g

EXTRA NOIR 420 g

NYANGBO 780 g

ALPACO 760 g

Création gourmande

Domaine

Grand Cru de Terroir

NYANGBO 300 g

GUANAJA LACTEE 370 g

CHOCOLATE

2/ 4°C

CHOCOLATE

ABINAO 270 g

EXTRA BITTER 320 g

3D

3D

ARAGUANI 285 g

CARAIBE 300 g

XOCOLINE NOIR 257 g + 12 g*

IVOIRE 410 g + 12 g*

6 .11 - Light chocolate ganache

6 .8 - Chocolate mousse on egg whites base 150 g 60 g 200 g 60 g

GUANAJA 290 g

LAIT ORANGE 410 g + 12 g*

Signature Professionnelle

Mariage de Grands Crus Signature Professionnelle

Mariage de Grands Crus

NOIR ORANGE 360 g + 16 g*

MANJARI 830 g

TAINORI 830 g

GRAN COUVA 860 g

TANARIVA 1050 g+10g*

PALMIRA 840 g

CAFE NOIR 910 g

GUANAJA 770 g

CARAIBE 800 g

LAIT ORANGE 950 g + 12 g*

XOCOLINE NOIR 694 g

IVOIRE 950 g + 12 g*

Signature Professionnelle

Mariage de Grands Crus ABINAO 660 g

NOIR ORANGE 900 g

EXTRA BITTER 850 g

CARAQUE 910 g

JIVARA LACTEE 900 g + 10 g*

GUANAJA LACTEE 900 g + 10 g*

ORIZABA LACTEE 882 g + 10 g*

BITTER LACTEE 990 g + 10 g*

EQUATORIALE NOIRE 910 g

EXTRA AMER 820 g

EXTRA NOIR 1050 g

EQUATORIALE LACTEE 950 g + 12 g*

EQUATORIALE LACTEE 460 g + 3 g*

6 .12 - Whipped ganache - Created by l’Ecole du Grand Chocolat 6 .9 - Chocolate mousse on eggs base 50 g 50 g 40 g 450 g

Egg yolks Egg whites Caster sugar Whipping cream 35%

I N F O

This recipe is recommended primarily for short-life desserts, or in a restaurant setting for chocolate mousses served in glasses or dishes. Since it contains raw, fresh eggs, this mousse is extremely fragile and must therefore always be served chilled at 5-10°C maximum.

Melt the chocolate at 50-55°C (45°C maximum for milk chocolate). Whip the egg whites until stiff, adding the sugar at the start. Whip the cream. Dilute the chocolate with one-third of the whipped 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.

3D

2/ 4°C

2/ 4°C

CHOCOLATE

NYANGBO 330 g

ALPACO 340 g

Création gourmande

Domaine

Grand Cru de Terroir MANJARI 350 g

TAINORI 360 g

GRAN COUVA 375 g

TANARIVA 485 g + 3 g*

PALMIRA 375 g

GUANAJA 330 g

CARAIBE 350 g

CAFE NOIR 420 g

NOIR ORANGE 420 g

LAIT ORANGE 480 g

IVOIRE 600 g

EXTRA BITTER 365 g

CARAQUE 420 g

JIVARA LACTEE 420 g

GUANAJA LACTEE 420 g

* Quantity of gelatine.

ORIZABA LACTEE 440 g

BITTER LACTEE 465 g

EQUATORIALE NOIRE 420 g

EXTRA AMER 350 g

EXTRA NOIR 470 g

XOCOLINE NOIR 386 g

ARAGUANI 380 g

NYANGBO 370 g

ALPACO 380 g

Création gourmande

Domaine

Grand Cru de Terroir

Signature Professionnelle

Mariage de Grands Crus ABINAO 290 g

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

3D

CHOCOLATE

ARAGUANI 320 g

BASIC GANACHE 450 g Whipping cream 35% 50 g Glucose 50 g Inverted sugar + Chocolate SOFT WHIPPED GANACHE 900 g Basic ganache 900 g Whipping cream 35%

MANJARI 395 g

TAINORI 400 g

TANARIVA 725 g

GRAN COUVA 420 g

PALMIRA 420 g

EQUATORIALE LACTEE 480 g

ABINAO 340 g

GUANAJA 360 g

CARAIBE 380 g

NOIR ORANGE 430 g

LAIT ORANGE 700 g

IVOIRE 610 g

XOCOMELI 380 g

XOCOLINE NOIR 380 g

Signature Professionnelle

Mariage de Grands Crus EXTRA BITTER 430 g

CARAQUE 430 g

JIVARA LACTEE 610 g

GUANAJA LACTEE 610 g

ORIZABA LACTEE 620 g

* Quantity of gelatine.

22

CAFE NOIR 430 g

23

BITTER LACTEE 645 g

EQUATORIALE NOIRE 420 g

EXTRA AMER 430 g

EXTRA NOIR 500 g

EQUATORIALE LACTEE 700 g

6 .19 - Dark chocolate hazelnut gianduja bavaroise

• NUTS

6 .13 - Praliné mousse on bomb mixture base 12 g Gelatine 220 g Whipping cream 35% 550 g PRALINE 50 OR 60% NUTS OR FRUITY PRALINE* 140 g Basic bomb mixture 520 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 over the 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 rest of the cream and fold in using a spatula or a scraper.

6g Gelatine 500 g Basic custard 350 g DARK CHOCOLATE HAZELNUT GIANDUJA 300 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 the custard and pour over the melted gianduja and beat smooth with a hand-held mixer. Mix with a little of the whipped cream. Heat the mixture to a temperature of about 30/35°C then pour in the rest of the lightly whipped cream. Mix with a spatula. Pour into frames or rings. 2D

2/ 4°C

* to make this recipe with Praliné fruité, use only 10 g of gelatine. 2D

2/ 4°C

6 .20 - Mousseux with almond paste from Provence 6 .14 - Praliné mousse on custard base 600 g 12 g 400 g 300 g

Basic custard Gelatine Whipping cream 35% 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 custard in. Pour the custard gradually over the praliné and start the emulsion. Fold a little bit of the whipped cream in and smooth with a whisk. Add the rest of the cream in folding carefully with a rubber spatula. 2/ 4°C

Gelatine Whipping cream 35% PRALINÉ 50 OR 60% 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 whipped cream with a spatula.

2D

2/ 4°C

6 .16 - Gianduja mousse on bomb mixture base 12 g Gelatine 150 g Whipping cream 35% 700 g MILK CHOCOLATE HAZELNUT GIANDUJA 180 g Basic bomb mixture 650 g Whipping cream 35%

10 g Gelatine 150 g Whipping cream 35% 600 g DARK CHOCOLATE HAZELNUT GIANDUJA 180 g Basic bomb mixture 650 g Whipping cream 35%

2/ 4°C

6 .21 - Fruit mousse Italian meringue: 300 g Pasteurised egg whites 450 g Caster sugar 180 g Water Mousse with fruit pulp: 1000 g Fruit pulp 20 g Gelatine 200 g Italian meringue 600 g Whipping cream 35%

Mousse with fruit juice: 500 g Fruit juice 10 g Gelatine 200 g Italian meringue 600 g Whipping cream 35%

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

2D

6 .22 - Mousse with fromage blanc 550 g 130 g 260 g 14 g 40 g

6 .17 - Light gianduja mousse - Created by l’Ecole du Grand Chocolat

2/ 4°C

Plain fromage blanc 20% Basic bomb mixture Whipping cream 35% Gelatine Lavender honey

I N F O

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 a small amount of the whipped cream. Add this mixture to the fromage blanc while warm. Finish the mousse by adding the bomb mixture and the rest of the lightly whipped cream.

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 Gianduja and beat to obtain a smooth, shiny and elastic texture, showing the start of an emulsion. Add the rest of the milk, maintaining the same consistency. When the mixture is at 35-45°C, add the lightly whipped cream. Pour out immediately. Freeze.

2D

2/ 4°C

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 the custard and pour over the melted gianduja and beat smooth with a hand-held mixer. Mix with a little of the whipped cream. Heat the mixture to a temperature of about 30/35°C then pour in the rest of the lightly whipped cream. Mix with a spatula. Pour into frames or rings. 2D

24

2D

This mousse is easy to flavour with citrus fruits: add zests to the mousse and replace the water in the bomb mixture syrup by the fruit juice of your choice.

2/ 4°C

6 .23 - Plain or flavoured bavaroise Basic plain bavaroise: 600 g Basic custard 10 g Gelatine 400 g Whipping cream 35%

6 .18 - Milk chocolate hazelnut gianduja bavaroise 6g Gelatine 500 g Basic custard 420 g MILK CHOCOLATE HAZELNUT GIANDUJA 300 g Whipping cream 35%

6

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 cream and pour this mixture over the Gianduja, previously melted at 40°C. 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 180 g of the bomb mixture and the rest of the cream, using a spatula or a scraper. 2D

16 g Gelatine 500 g Full fat milk 750 g MILK CHOCOLATE HAZELNUT GIANDUJA 1000 g Whipping cream 35%

2/ 4°C

• MISCELLANEOUS

6 .15 - Praline Chantilly 15g 270 g 900 g 1800g

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 the initial mixture over heat. As soon as the mixture begins to thicken slightly, add the lightly whipped cream. Pour into frames or rings and store in the freezer.

2D 2D

6

250 g ALMOND PASTE FROM PROVENCE 50 OR 70% NUTS 300 g Full fat milk 300 g Whipping cream 35% 12 g Gelatine 500 g Whipping cream 35%

Praline bavaroise: Basic plain bavaroise: 250 g à 300 g PRALINE 50% OR 60% NUTS OR FRUITY 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 Gelatine 60/80 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 the custard then add the rest. Add the flavouring and work some of the lightly whipped cream into the custard. Mix until smooth then pour in the rest, incorporating delicately with a spatula. Pour into frames or rings.

2D

2/ 4°C

25

2/ 4°C

7 .5 - Soft chocolate glaze

GLAZES AND ICINGS • Some glazes are made with neutral glaze, the proportion of water for diluting varies from each brand. You can also adjust the 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.

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 avoid forming 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 oven to avoid air bubbles from forming and above all to prevent destabilizing the emulsion. This type of glaze will retain its shiny and elastic texture for 48-72 hours after defrosting or use. Temperature is different depending on the type of chocolate used: 2/ • For Ivoire glazes, temperature should be 25°C-30°C. 8D 4°C • For dark or milk chocolate glazes, the temperature should be 30-40°C.

CHOCOLATE

7 .1 - “Absolu” soft dark chocolate glaze

ARAGUANI 550 g

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.

6D

NYANGBO 590 g

ALPACO 600 g

Création gourmande

Domaine

Grand Cru de Terroir MANJARI 620 g

TAINORI 620 g

TANARIVA 745 g

GRAN COUVA 700 g

PALMIRA 700 g

CAFE NOIR 700 g

GUANAJA 590 g

CARAIBE 600 g

LAIT ORANGE 750 g

IVOIRE 750 g

Signature Professionnelle

Mariage de Grands Crus ABINAO 495 g

NOIR ORANGE 700 g

EXTRA BITTER 650 g

CARAQUE 700 g

JIVARA LACTEE 680 g

GUANAJA LACTEE 680 g

ORIZABA LACTEE 672 g + 2 g*

BITTER LACTEE 741 g

EQUATORIALE NOIRE 700 g

EXTRA AMER 600 g

EXTRA NOIR 760 g

EQUATORIALE LACTEE 750 g

2/ 4°C

7

7 7 .6 - Chocolate glaze made with glazing paste

7 .2 - Milk chocolate praliné glaze 350 g JIVARA LACTÉE 40% 125 g PRALINE 50% OR 60% NUTS 150 g Whipping cream 35% 450 g ABSOLU CRISTAL GLAZE 110 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 obtain a smooth, shiny, bubble-free texture, mix for a few moments with a hand-held mixer.

6D

300 g 150 g 100 g 100 g 500 g

Full fat milk Whipping cream 35% Caster sugar Glucose DARK CHOCOLATE COMPOUND

Boil the milk with the whipping cream, sugar and glucose. Make a ganache by gradually pouring this mixture over the chopped couverture 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 oven to avoid air bubbles from forming and above all to prevent destabilizing the emulsion. This type of glaze retains its supple, glossy texture. Depending on the type of cake, use the glaze at 30/40°C.

2/ 4°C 6D

2/ 4°C

CHOCOLATE

ARAGUANI 550 g

7 .3 - Praline glaze

NYANGBO 590 g

ALPACO 600 g

Création gourmande

Domaine

Grand Cru de Terroir MANJARI 620 g

TAINORI 620 g

TANARIVA 745 g

GRAN COUVA 700 g

PALMIRA 700 g

Soak the gelatine in a large quantity of water. Drain well. Separately warm the cream with the softened gelatine, and the Absolu cristal neutral glaze with the water. Pour the cream over the praliné and start an emulsion. To finish, pour the hot neutral glaze and water into the mixture. To obtain a perfect emulsion and to make the mixture smooth, shiny and bubble-free, mix for a few moments with a hand-held mixer. 6D

ABINAO 495 g

GUANAJA 590 g

CARAIBE 600 g

EXTRA BITTER 650 g

CARAQUE 700 g

JIVARA LACTEE 680 g

GUANAJA LACTEE 680 g

BITTER LACTEE 741 g

2/ 4°C

7 .4 - Gianduja glaze GIANDUJA NOIR 400 g DARK CHOCOLATE HAZELNUT GIANDUJA 100 g HAZELNUT PRALINÉ 50 OR 60% NUTS 150 g Whipping cream 35% 450 g ABSOLU CRISTAL GLAZE 110 g Water

GIANDUJA LAIT 500 g MILK CHOCOLATE HAZELNUT GIANDUJA 100 g HAZELNUT PRALINÉ 50 OR 60% NUTS 150 g Whipping cream 35% 450 g ABSOLU CRISTAL GLAZE 110 g Water

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

6D

2/ 4°C

* Quantity of gelatine.

26

NOIR ORANGE 700 g

LAIT ORANGE 750 g

IVOIRE 750 g

Signature Professionnelle

Mariage de Grands Crus 300 g PRALINE 50% OR 60% NUTS 150 g Whipping cream 35% 450 g ABSOLU CRISTAL GLAZE 50 g Water 8 g Gelatine

CAFE NOIR 700 g

27

EQUATORIALE NOIRE 700 g

EXTRA AMER 600 g

EXTRA NOIR 760 g

EQUATORIALE LACTEE 750 g

XOCOLINE NOIR 629 g

JELLIES AND GELS

SAUCES AND JUICES

8 .1 - Grands Crus chocolate jelly - A creation by l’École du Grand Chocolat 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 the boil stirring constantly. Pour gradually the hot liquid over the chopped couverture and stir at the centre with a rubber spatula to create an elastic, shiny and smooth core, sign of a well started emulsion. Keep pouring the milk, keeping the emulsion alive to the end of mixing. Store the jelly in the fridge until needed. BE AWARE: this jelly can not freeze.

600 g Full fat milk 40 g Caster sugar 3 g X58 Pectin

*For postponed utilisation, re-heat the jelly to 60°C and pour when at 30°C..

CHOCOLATE

NYANGBO 170 g

ALPACO 200 g

MANJARI 190 g

TAINORI 190 g

TANARIVA 280 g

GRAN COUVA 190 g

PALMIRA 190 g

CAFE NOIR 200 g

GUANAJA 170 g

NOIR ORANGE 200 g

LAIT ORANGE 300 g

IVOIRE 260 g

XOCOLINE NOIR 190 g

Signature Professionnelle

Mariage de Grands Crus ABINAO 165 g

EXTRA BITTER 220 g

CARAIBE 180 g

CARAQUE 200 g

JIVARA LACTEE 220 g

GUANAJA LACTEE 220 g

ORIZABA LACTEE 265 g + 5 g*

BITTER LACTEE 275 g + 5 g*

EQUATORIALE NOIRE 190 g

EXTRA AMER 150 g

EXTRA NOIR 240 g

EQUATORIALE LACTEE 270 g

500 g 50 g 40 g 2g 200 g 4g

Full fat milk Whipping cream 35% Caster sugar Agar powder Louis François Whipping cream 35% Gelatine

9 .2 - Grapefruit juice thickened with Gin 500 g 120 g 4g 80 g

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

Fresh grapefruit juice Caster sugar NH Pectin Gin liquor

9 .3 - Juice and pearls of apple

8 .2 - Jelly mousse 8

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

350 g Fresh orange juice 150 g Mineral water Q.S. Fresh verbena Q.S. Fresh mint 80 g Caster sugar 6 g NH Pectin 1/2 Lemon juice

Création gourmande

Domaine

Grand Cru de Terroir ARAGUANI 150 g

9 .1 - Acidulous juice with citrus fruits, perfumed with verbena and mint

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

650 g Fresh apple juice 60 g Caster sugar 5 g NH Pectin Q.S.Lemon juice Q.S.Tonka beans Q.S.Golden raisins Q.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 and bring 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 CHOCOLATE

ARAGUANI 150 g

NYANGBO 150 g

ALPACO 160 g

MANJARI 165 g

TAINORI 165 g

GUANAJA 150 g

CARAIBE 160 g

PALMIRA 158 g

CAFE NOIR 190 g

NOIR ORANGE 190 g

200 g 15 g Q.S. 4g 250 g

IVOIRE 225 g

Signature Professionnelle

Mariage de Grands Crus ABINAO 125 g

GRAN COUVA 158 g

9 .4 - Praliné sauce, plain, with lemongrass or cinnamon

Création gourmande

Domaine

Grand Cru de Terroir

EXTRA BITTER 175 g

CARAQUE 190 g

EQUATORIALE NOIRE 190 g

EXTRA AMER 160 g

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. Leave to cool. Pour half into the praliné and stir vigorously. The texture starts to split, pour the remaining cream in and keep whisking until a liquid, smooth and elastic texture is obtained. Store the praliné sauce in the fridge or freezer.

Full fat milk Lemongrass sticks Cinnamon sticks Gelatine PRALINE 50% NUTS OR FRUITY PRALINE

EXTRA NOIR 215 g

9 .5 - Chocolate sauce 8 .3 - Jelly with almond paste from Provence 525 g 15 g 5g 225 g

Full fat milk Caster sugar X58 Pectin ALMOND PASTE FROM PROVENCE 50% NUTS

ADVICE FOR USE: The method is the same as for a ganache (see above). This method of forming an emulsion is important for serving a sauce on a plate as decoration. It should not run and must remain shiny without forming a dull skin. For ideal consistency and appearance over time, warm the sauce to 20-25°C for milk chocolate, and to 35-40°C for dark chocolate.

600 g Full fat milk 150 g Glucose

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. For postponed 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 days maximum. BE AWARE: this jelly can not freeze.

16 g Gelatine 1000 g Fruit pulp (10% sweetened) 100 g Caster sugar

I N F O

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

For the fruits which can hold reduction, it may be possible to reduce the pulps in order to concentrate aromas. This recipe can be made with various fruit pulps such as raspberry, cherry, apricot, blackberry, blackcurrant, peach,…

ARAGUANI 475 g

NYANGBO 510 g

ALPACO 520 g

Création gourmande

Domaine MANJARI 540 g

TAINORI 530 g

TANARIVA 820 g

GRAN COUVA 560 g

PALMIRA 560 g

CAFE NOIR 560 g

ABINAO 430 g

GUANAJA 500 g

CARAIBE 520 g

NOIR ORANGE 560 g

LAIT ORANGE 800 g

IVOIRE 800 g

XOCOLINE NOIR 545 g

Signature Professionnelle

Mariage de Grands Crus EXTRA BITTER 550 g

CARAQUE 560 g

JIVARA LACTEE 700 g

GUANAJA LACTEE 700 g

ORIZABA LACTEE 800 g

* Quantity of gelatine.

28

2/ 4°C

CHOCOLATE

Grand Cru de Terroir

8 .4 - Fruit jelly

6D

29

BITTER LACTEE 740 g

EQUATORIALE NOIRE 560 g

EXTRA AMER 500 g

EXTRA NOIR 660 g

EQUATORIALE LACTEE 800 g

10 .5 - Morello cherries and quetsche plum compote 265 g 620 g 70 g 90 g 7g

COOKED FRUITS

IQF Morello cherries IQF quetsche plum halves Inverted sugar Caster sugar 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 stirring constantly. Combine the pectin with caster sugar together and stir it in the compote. Bring the lot to the boil, take off the heat and leave to cool down.

10 .1 - Pineapple marinated with star anis 1 500 g 150 g 2

Well ripe pineapple Water Caster sugar 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.

10 .6 - Poached apple cylinders Ripe Golden apple or Granny Smith 500 g Water 150 g Caster sugar Lemon juice

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

10 .2 - Bananas caramelised with light brown sugar Ripe bananas Light brown sugar Butter

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

10 .7 - Mosaïc of semi-candied grapefruit 10

Pink and yellow grapefruits 1000 g Water 250 g Caster sugar (x 4)

10 .3 - Semi-candied cherries 1 kg IQF stoned cherries 1 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 has completely melted, give it a little boil. Cool down on tray in the fridge, drain through and store in the freezer.

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 water and add 250g of caster sugar per litre of water. Leave to simmer for about 15 minutes. Add another 250g of caster sugar and renew the operation until 1kg of caster sugar is mixed with 1L of water. Candying the slices like this will make the skins going nearly transparent and most importantly very tender. Set aside and store in the fridge. Drain before use.

10 .4 - Red fruits compote 250 g 125 g 50 g 25 g 5g 25 g

IQF raspberries Caster sugar Glucose Caster sugar NH Pectin 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 for about 2 to 3 minutes. Add the lemon juice off the heat.

10 .8 - Sautéed apples with salted butter and praliné Granny Smith or Reinettes apple Salted butter PRALINE 50 OR 60% NUTS OR FRUITY PRALINE

30

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

31

10

ICE CREAMS, SORBETS AND PARFAIT

11 .4 - Almond paste ice cream

• 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.

With almond paste 50% nuts: 500 g ALMOND PASTE FROM PROVENCE 50% NUTS 1480 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 sugar 110 g Whipping cream 35%

With almond paste 70% nuts: 500 g ALMOND PASTE FROM PROVENCE 70% NUTS 2160 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 sugar 190 g Whipping cream 35%

I N F O

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

You need to stir in each successive ingredient vigorously, especially the almond paste and the stabilizer. We strongly recommend using a hand-held mixer.

11 .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 inverted sugar. 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 obtain a homogeneous mass. Churn. Store at -18°C and serve at between -10°C and -12°C.

Full fat milk Skimmed milk powder Whipping cream 35% Caster sugar Inverted sugar Ice cream stabiliser

ARAGUANI ABINAO NYANGBO

GUANAJA

ALPACO CARAIBE TAINORI

MANJARI

EXTRA NOIR

GRAN COUVA PALMIRA EXTRA AMER

2 000 g 90 g 200 g 180 g 12 g

2 000 g 90 g 200 g 180 g 12 g

2 000 g 90 g 170 g 180 g 12 g

2 000 g 90 g 150 g 180 g 12 g

1 800 g 90 g 150 g 150 g 12 g

1 800 g 95 g 200 g 230 g 180 g 12 g

11 .5 - Cocoa nibs ice cream - A creation by Alain Chartier. Best Craftsman of France - Ice Cream Maker

CHOCOLATE

ARAGUANI 515 g

NYANGBO 555 g

Mariage de Grands Crus

Domaine

Grand Cru de Terroir ALPACO 570 g

MANJARI 590 g

TAINORI 590 g

GRAN COUVA 600 g

PALMIRA 600 g

ABINAO 465 g

GUANAJA 540 g

CARAIBE 570 g

Signature Professionnelle EXTRA AMER 490 g

11 .2 - Iced praliné 12 g 70 g 1900 g 100 g

Ice cream stabilizer Caster sugar (saccharose) Full fat milk 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

1500 g Whole milk 3.6% fat 110 g Skimmed milk powder 0% 330 g Caster sugar 30 g Inverted sugar 110 g Atomised glucose 550 g Whipping cream 35% 80 g Egg yolks 300 g VENEZUELA’S COCOA NIBS 10 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 hot cocoa 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 stabiliser with caster sugar in. Pasteurise the lot to 85°C. Homogenise or process once more. Chill down quickly. Leave to mature at 4°C for at least 12 hours with the cocoa nibs still in. Process, strain through and churn the ice cream mix.

EXTRA NOIR 830 g

I N F O

Weigh all the ingredients accurately. Carefully mix the stabilizer with a small amount of the sugar. Put the milk in the pasteurizer on a high setting, or in a pan. When the temperature reaches 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 ice is extruded, freeze in closed containers at between -18° and -20°C.

You need to stir hard as you add each ingredient, especially in this case with the praline and the stabilizer.

11 .6 - Ivoire chocolate sorbet - A creation by Alain Chartier. Best Craftsman of France - Ice Cream Maker 270 g 540 g 70 g 20 g 90 g 5g

IVOIRE 35% Pure water Skimmed milk powder 0% Caster sugar Inverted sugar 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 the chopped Ivoire chocolate and pasteurise the lot to 85°C. Process with hand held mixer and chill down quickly. Set aside in the fridge for at least 3 hours. Process once more and churn.

11

11

11 .3 - Milk chocolate hazelnut gianduja ice cream 11 g 110 g 2040 g 145 g 50 g 280 g

Ice cream stabiliser Caster sugar (saccharose) Mineral water Inverted sugar Caster sugar (saccharose) 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 of sugar (10 times its weight). Mix the water with the inverted sugar, the 50 g of sugar and the milk powder. Heat to 45°C. Add the chopped gianduja and the sugar/stablizer mixture. Carry out one entire pasteurisation cycle. Leave to mature for 12 hours at +4°C.

32

I N F O

You need to stir in each successive ingredient vigorously. We strongly recommend using a hand-held mixer.

11 .7 - Xocomeli sorbet 1000 g 20 g 250 g 50 g 10 g 375 g

Water Skimmed milk powder 0% Caster sugar Inverted sugar Sorbet stabiliser SL 64 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 the stabiliser 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.

33

11 .8 - Praliné ice cream parfait 350 g PRALINE 50% OR 60% NUTS OR FRUITY PRALINÉ 125 g Whipping cream 35% 90 g Pasteurised egg whites 80 g Caster sugar 350 g Whipping cream 35%

Using the paddle attachment, make an emulsion with the praline and the 125 g of warmed cream. Add the cream little by little. The mixture will separate rapidly at first. Gradually add the rest of the cream to obtain a very shiny and elastic texture, indicating that the 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 of the meringue and the whipped cream with a rubber spatula or scraper. Pour into moulds and freeze immediately.

DECORS, CRUNCH AND SPONGE FLAVOURINGS

12 .1 - Chocolate spray mixture

11 .9 - Chocolate ice cream parfait 400 g Whipping cream 35% 120 g Pasteurised egg whites 200 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 until cold. At the same time, melt the couverture at 55°C for Dark chocolate or 45°C for Milk chocolate and whip the single cream. Form an emulsion with the couverture by adding the minimum necessary amount of lightly whipped cream so as to obtain a shiny and elastic 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.

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 elaborate or artistic pieces a smooth and glossy appearance as long as you respect the correct temperature curve for the couverture you are using.

CHOCOLATE

ARAGUANI 290 g

NYANGBO 355 g

ALPACO 415 g

Création gourmande

Domaine

Grand Cru de Terroir MANJARI 420 g

TAINORI 420 g

TANARIVA 430 g

GRAN COUVA 430 g

PALMIRA 430 g

CAFE NOIR 430 g

GUANAJA 300 g

CARAIBE 415 g

LAIT ORANGE 550 g

IVOIRE 450 g

XOCOLINE NOIR 435 g

Signature Professionnelle

Mariage de Grands Crus ABINAO 260 g

NOIR ORANGE 430 g

EXTRA BITTER 450 g

CARAQUE 430 g

JIVARA LACTEE 400 g

GUANAJA LACTEE 400 g

ORIZABA LACTEE 410 g

BITTER LACTEE 425 g

EQUATORIALE NOIRE 420 g

EXTRA AMER 430 g

EXTRA NOIR 500 g

12 .2 - Caramel chocolate flames 200 g Caster sugar 200 g Glucose 90 g PURE COCOA MASS Q.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 with a spatula. Spread as thinly as possible between 2 silicon mats. Re-heat the chocolate sugar mass in the oven for few minutes and pull the caramel into flames. Store the caramel chocolate flames away from humidity or in hot box.

EQUATORIALE LACTEE 550 g

12 .3 - Caramelised cocoa nibs 300 g Cocoa nibs grinded 150 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 grains from 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 the mixture on the marble bench.

12 .4 - Chocolate tuiles 270 g Caster sugar 150 g Butter 90 g Glucose 5 g COCOA POWDER 4 g NH Pectin 80 g GUANAJA 70% 70 g Water

11

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

12

12 .5 - Plain or flavoured Opaline - An original idea by Philippe Givre 225 g White fondant 150 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 to cool. Crush to powder and store in airtight container until baking. Sprinkle the powder over a silicon mat. Bake at 170/180°C for one 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 also colour and/or flavour this recipe with pure cocoa masses, spices, zests, fruit pastes and flower essences.

34

35

12 .6 - Nut Stratums Combine both ingredients and spread as thinly as possible between 2 baking sheets. Freeze. Remove the frozen sheet and bake at 150°C. Store the stratum in dry area.

140 g Ground hazelnuts or almonds 30 g Stock syrup 30°B

GANACHES

12 .7 - Plain tuile mix 100 g 100 g 100 g 100 g

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

Butter Egg whites All purpose flour Icing sugar

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.

12 .8 - Cocoa tuile mix 100 g 20 g 100 g 80 g 100 g

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

Butter COCOA POWDER Egg whites All purpose flour Icing sugar

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, can be 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, and the 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 as you 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 added gradually. 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 question of 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.

12 .9 - Decors and sponge flavourings Chocolate chips

Cocoa powder

Chocolate “Sequins”

Shredded coconut

Chopped nuts

Sliced almonds

Chopped almonds

Piping

Colourcombed

Smoothed with comb

Instant coffee

Caramelised with a blow torch

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Cocoa Joconde

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Sacher sponge biscuit

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Plain Joconde

Almond/hazelnut sponge biscuit

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Soft almond sponge biscuit

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Glazed sponge

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Capucine

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Genoa sponge

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Dacquoise

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Brittany shortbread

“Emmanuel" sponge biscuit

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Almond/hazelnut meringue

Diced fruit

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13 .1 - Classic dessert ganache ADVICE FOR USE: For reasons of texture and cost-effectiveness, we advise you to use fluid (uncrystallized) ganaches for making desserts and small cakes. However, if a recipe calls for a firmer ganache, make the mixture a few hours before pouring out the dessert to allow the ganache to start crystallizing. To soften a crystallized ganache, put it in a microwave oven on moderate heat.

600 g Whipping cream 35% 100 g Inverted sugar

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• Recommended 6D

2/ 4°C

CHOCOLATE

ARAGUANI 460 g

NYANGBO 500 g

ALPACO 500 g

Création gourmande

Domaine

Grand Cru de Terroir MANJARI 510 g

TAINORI 510 g

TANARIVA 1050 g

GRAN COUVA 540 g

PALMIRA 540 g

CAFE NOIR 600 g

36

GUANAJA 490 g

CARAIBE 500 g

LAIT ORANGE 1000 g

IVOIRE 1150 g

XOCOLINE NOIR 520 g

Signature Professionnelle

Mariage de Grands Crus ABINAO 420 g

NOIR ORANGE 600 g

EXTRA BITTER 540 g

CARAQUE 600 g

JIVARA LACTEE 900 g

GUANAJA LACTEE 900 g

ORIZABA LACTEE 882 g

37

BITTER LACTEE 990 g

EQUATORIALE NOIRE 600 g

EXTRA AMER 500 g

EXTRA NOIR 750 g

EQUATORIALE LACTEE 1000 g

13

13 .2 - Ganache for framed chocolate candy filling

CHOCOLATE CANDY FILLINGS

RECOMMENDED METHOD: (valid for the 2 recipes, plain or fruit pulp ganache). To avoid destabilising the emulsion, pour the ganache into the frame immediately after mixing 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 sheet covering the ganache. Cut into the desired shape. Allow crystallization to finish if necessary. Coat.

1 - PLAIN GANACHE

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

*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 cream/chocolate ingredients, or for Guanaja 70%: 500g whipping cream, 670g Guanaja 70%, 90g inverted sugar, 150g butter. 30 D

CHOCOLATE

NYANGBO 690 g

ALPACO 700 g

MANJARI 700 g

TAINORI 710 g

TANARIVA 1230 g

GRAN COUVA 750 g

PALMIRA 750 g

CAFE NOIR 760 g

GUANAJA 670 g

CARAIBE 700 g

• PRALINE FILLINGS

NOIR ORANGE 760 g

LAIT ORANGE 1240 g

IVOIRE 1220 g

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 natural essential oils.

XOCOLINE NOIR 690 g

Signature Professionnelle

Mariage de Grands Crus ABINAO 580 g

10/ 15°C

Création gourmande

Domaine

Grand Cru de Terroir ARAGUANI 640 g

EXTRA BITTER 740 g

CARAQUE 760 g

JIVARA LACTEE 1000 g

GUANAJA LACTEE 1000 g

ORIZABA LACTEE 980 g

BITTER LACTEE 1100 g

EQUATORIALE NOIRE 760 g

EXTRA AMER 750 g

EXTRA NOIR 950 g

14 .1 - Filling for moulded chocolate candies

EQUATORIALE LACTEE 1240 g

INGREDIENTS (1350 g) 250 g EQUATORIALE LACTEE 35% 100 g COCOA BUTTER 1000 g PRALINE 50 OR 60% NUTS

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.

500 g Raspberry pulp Inverted sugar* Dry butter*

14 .2 - Hollow form filling NYANGBO 715 g

ALPACO 735 g

MANJARI 720 g

TAINORI 750 g

TANARIVA 1190 g

GRAN COUVA 790 g

PALMIRA 790 g

CARAIBE 720 g

10/ 15°C

INGREDIENTS (1100 g) 100 g COCOA BUTTER 1000 g PRALINE 50 OR 60% NUTS

IVOIRE 1400 g

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

Signature Professionnelle

Mariage de Grands Crus GUANAJA 700 g

30 D

Création gourmande

Domaine

Grand Cru de Terroir

ABINAO 610 g

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

*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 raspberry pulp/cream ingredients, or for Guanaja: 500g raspberry pulp, 700g Guanaja, 90g inverted sugar, 165g butter. For ganaches made with milk chocolate, partially melt the chopped chocolate to help the emulsion to form. For ganaches made with Ivoire chocolate, melt all the chocolate at 35°C.

CHOCOLATE

ARAGUANI 670 g

• Praliné fillings • Gianduja fillings • Almond paste fillings

EXTRA BITTER 740 g

CARAQUE 820 g

JIVARA LACTEE 1000 g

GUANAJA LACTEE 1000 g

ORIZABA LACTEE 980 g

BITTER LACTEE 1100 g

EQUATORIALE NOIRE 820 g

EXTRA AMER 700 g

EXTRA NOIR 900 g

EQUATORIALE LACTEE 1200 g

• 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 flavoured with the addition of products such as instant coffee, spices, paste concentrates, candied citrus zest, or natural essential oils.

14 .3 - Framed filling 13 .3 - Chocolate Nama ganache Bring the whipping cream to the boil and pour it gradually into the chopped chocolate, stirring at the centre to create an elastic, shiny and smooth core, sign of a well started emulsion. The temperature of mixing must not be below 35°C for a perfect result. When all the cream has been incorporated, stir the butter in at a temperature between 35 and 40°C. To get a perfectly smoothed emulsion, it is advised to process the ganache with a hand held blender making sure not to incorporate any air bubbles in. Once processing is done, pour the ganache 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 the ganache with a very thin layer of chocolate and cut into the wanted size with a cutting guitar device.

820 g Whipping cream 35% 250 g Butter

13 CHOCOLATE

Mariage de Grands Crus

Grand Cru de Terroir ARAGUANI 700 g

NYANGBO 740 g

ALPACO 760 g

MANJARI 785 g

TAINORI 785 g

ABINAO 570 g

GUANAJA 700 g

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CARAIBE 740 g

8D

EXTRA BITTER 800 g

CARAQUE 875 g

2/ 4°C

I N F O

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 it to 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 into frames and allow to crystallize.

Milk chocolate hazelnut gianduja can be used as it is or with the addition of cocoa butter to make it firmer. In this case, 5% of cocoa butter is added. When using as a double layer, temper the gianduja then pour it over a crystallized ganache.

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 the texture 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 the texture by adding some Dark chocolate hazelnut gianduja melted to 45°C.Pipe into “caissettes”(petits fours paper cups) or onto a couverture base.

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14 .5 - Ganache filling for hollow forms 1000 g DARK CHOCOLATE HAZELNUT GIANDUJA 300 g Whipping cream 35% 130 g Inverted sugar 120 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 paddle attachment, 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 by incorporating the alcohol. Pour into hollow forms as soon as the temperature of the mixture reaches 26/28°C.

• 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 rapidly because 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 a flavouring.

PURE COCOA MASSES

15 .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 of the Pure Origin Grand Cru. Personalize the cocoa contents of your chocolate blocks and of your couverture chocolates to create your own and unique recipes. (see below: uses in cake making and patisserie).

14 .6 - Almond paste for framed chocolate candies 1000 g ALMOND PASTE FROM PROVENCE 50% NUTS Flavouring: 80 to 100 g Fruit paste (walnut, coffee...) and/or 80 g Alcohol and/or 150 g Candied fruit, chopped and/or 50 to 100 g COCOA BUTTER

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 the desired 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 paste and add to it the fruit paste, alcohol, candied fruit, and, possibly, the cocoa butter. Add the rest of the mass. The mixing must be done with a paddle attachment or a dough hook. Excessive mixing will cause oil to separate from the mass. When the mixture is homogenous, continue as for the plain almond paste filling.

To make 1 kg of

ARAGUANI

ALPACO Couverture

+ Cocoa Pure Paste

TAÏNORI & MANJARI Couverture + Cocoa Pure Paste

To a pourcentage of

Couverture

+ Cocoa Pure Paste

66 %

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-

-

-

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

14 40

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15 .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 know the quantity of chocolate to use according to the recipe you have chosen and to the new cocoa percentage of chocolate you have created !

ARAGUANI % cocoa 74 % 76 % 78 % 80 % 82 % 84 % 86 % 88 % 90 % 92 % 94 % 96 % 98 %

ALPACO % cocoa 68 % 70 % 72 % 74 % 76 % 78 % 80 % 82 % 84 % 86 % 88 % 90 % 92 % 94 % 96 % 98 %

TAÏNORI % cocoa 66 % 68 % 70 % 72 % 74 % 76 % 78 % 80 % 82 % 84 % 86 % 88 % 90 % 92 % 94 % 96 % 98 %

MANJARI % cocoa 66 % 68 % 70 % 72 % 74 % 76 % 78 % 80 % 82 % 84 % 86 % 88 % 90 % 92 % 94 % 96 % 98 %

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Chocolate mousse on bomb mixture base - N°6.3 570 g 561 g 552 g 543 g 534 g 526 g 518 g 510 g 502 g 495 g 488 g 481 g 472 g Chocolate mousse on bomb mixture base - N°6.3 627 g 615 g 604 g 592 g 581 g 571 g 561 g 551 g 542 g 533 g 524 g 469 g 507 g 499 g 491 g 484 g Chocolate mousse on bomb mixture base - N°6.3 661 g 648 g 636 g 624 g 612 g 601 g 590 g 580 g 569 g 560 g 550 g 541 g 533 g 524 g 516 g 508 g 500 g Chocolate mousse on bomb mixture base - N°6.3 638 g 626 g 614 g 603 g 592 g 582 g 572 g 563 g 553 g 544 g 535 g 527 g 519 g 511 g 503 g 496 g 489 g

Chocolate mousse custard - N°6.4 610 g 599 g 590 g 580 g 571 g 562 g 553 g 545 g 537 g 529 g 521 g 514 g 504 g Chocolate mousse custard - N°6.4 681 g 668 g 655 g 643 g 631 g 620 g 609 g 598 g 588 g 578 g 569 g 509 g 550 g 542 g 533 g 525 g Chocolate mousse custard - N°6.4 715 g 701 g 687 g 675 g 662 g 650 g 638 g 627 g 616 g 605 g 595 g 585 g 576 g 567 g 558 g 549 g 541 g Chocolate mousse custard - N°6.4 687 g 674 g 661 g 650 g 638 g 627 g 616 g 606 g 596 g 586 g 577 g 568 g 559 g 550 g 542 g 534 g 526 g

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Light chocolate N°6.6 551 g 541 g 532 g 524 g 516 g 507 g 500 g 492 g 485 g 478 g 471 g 464 g 456 g Light chocolate N°6.6 588 g 577 g 566 g 555 g 545 g 535 g 526 g 516 g 508 g 499 g 491 g 439 g 475 g 468 g 461 g 454 g Light chocolate N°6.6 622 g 610 g 598 g 587 g 576 g 565 g 555 g 545 g 536 g 527 g 518 g 509 g 501 g 493 g 485 g 478 g 470 g Light chocolate N°6.6 598 g 587 g 576 g 566 g 556 g 546 g 537 g 528 g 519 g 511 g 503 g 495 g 487 g 479 g 472 g 465 g 459 g

mousse

mousse

mousse

mousse

Chocolate cremeux N°3.2 364 g 358 g 352 g 346 g 341 g 335 g 330 g 325 g 320 g 316 g 311 g 307 g 301 g Chocolate cremeux N°3.2 402 g 394 g 387 g 379 g 372 g 366 g 359 g 353 g 347 g 341 g 335 g 300 g 325 g 320 g 315 g 310 g Chocolate cremeux N°3.2 421 g 413 g 405 g 397 g 390 g 383 g 376 g 369 g 363 g 357 g 351 g 345 g 339 g 334 g 329 g 323 g 319 g Chocolate cremeux N°3.2 407 g 399 g 392 g 385 g 378 g 372 g 365 g 359 g 353 g 347 g 342 g 336 g 331 g 326 g 321 g 317 g 312 g