2012 Valrhona Holiday Molds and Accessories

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PVC

PVC

2171 Large U Mold 21.3x3.4x2.8 in

2172 Small U Mold 21.3x2.4x1.9 in
3929 Mini U Mold 21.3x1.6x1.6 in

$0.99
$0.99
$0.99

2183 Large Flat Bottom mold

21.3x3.4x2.8 in

$0.99

Price
PVC

4770 Large Cascade mold

21.3x3.4x2.8 in

$0.99

4771 6/8 portions Malaka mold

11x3.9x3.2 in

$0.99

3912 6 prints 2.8x1.4 in

$0.99

Price

Qty
2399 Large Eclat mold 21.3x3.4x2.8 in
2589 Small Eclat mold 21.3x2.4x1.9 in

PVC

Qty

Price

PVC

PVC

PVC

NEW! 8747 Large Fragrance mold

21.3x3.5x2.9 in

6902

PVC

6903
PVC

Price

$0.99
$0.99

$0.99
2588 Large Line mold 21.3x3.4x2.8 in
2400 Large Bamboo mold 21.3x3.4x2.8 in $0.99
$0.99
2587 Large Absolu mold 21.6x5x3 in

PVC

PVC

10x5 senses log cake mold

6/8 servings - 7x3x2.7 in
10x5 senses log cake mold
10/12 servings -11x3x2.7 in

Qty

$8.90
$8.90

Price

Mold for Chocolat 100g-bar

2 prints 7.5x7.5x0.4 in

$1.10

4609 12 glasses capacity 16 cl

$6.55

7766

Mold for Chocolat 20g-bar

8 prints 7.9x11.8x0.4 in

$1.10

5435

$13.10

8108 Cooking with Chocolate by Valrhona

$49.95

6574 Sweet Diversions by Yann Dutsche

$149.00

24 glasses capacity 20 cl

Price

Qty

Qty

$0.72

7765

Price

Qty

5388

Fusion Chocolat English by Frederic Bau

$149.00

2913

Au coeur des saveurs French - English by

Frederic Bau

$199.00

Qty

Qty

You can fax your order to Customer Service: 718 522 7331 or contact Valrhona Customer Service to place your order. 718 522 7001
We will send you the final cost including shipping after receiving your order for aproval
Subtotal
$50 minimun order
Shipment
Orders received by October 1st will be delivered by November 1st
Tax only for: California (8.25%) and New York (8.875%)
Orders received by October 15th will be delivered by November 15th
Total
No orders will be accepted after October 15th

NEW! www.valrhonaprofessionals.com
From information on new products for chefs
and chocolatiers to schedules of demos and classes,
as well as how to order products, product usage,
tips, recipes, and frequently asked questions.

Desserts to share

Tablette
Xocolita
Opalys Fraise

Original recipe by Franck WENZ

Head pastry chef at lEcole du Grand Chocolat

Recipe made for 5 Cascade Yule log mold (ref. 4770)

Guanaja mellow sponge

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645 g
330 g
300 g
600 g
330 g
105 g

COUVERTURE GUANAJA 70%

Butter 84%
Egg yolks
Egg whites
Sugar
All purpose flour

Melt the couverture with the butter.

Whip the egg whites with the sugar into a meringue. Stir the egg yolks into the hot

(50-55C/122-131F) butter and chocolate mixture. Soften the texture with a

1/4 of the meringue, fold in the remaining followed by the sieved flour.
Bake at 180C/356F.

Pack down Guanaja shortbread

Brittany shortbread
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150 g
305 g
305 g
430 g
14 g
3.8 g

Egg yolks
Sugar
Butter
All purpose flour
Baking powder
Salt

Assembly
> Bake the mellow chocolate sponge in a frame of 40 x 60 cm
(1500 g/frame) at 180C/356F. Once baked, cut out in 5 strips
of 5 cm by 52 cm long and 5.5 by 52 cm.
> Make the supreme, pour 250 g per small U Yule log molds
(ref. 2172), place the 5 cm wide chocolate sponge
on top, pour 300 g of supreme and seal the mold with the 5.5 cm
wide chocolate sponge. Freeze.

Whip the egg yolks with the sugar. Sift the flour with the baking powder and salt.
> Make the pack down shortbread, spread in a frame of 40 x 60 cm
Soften the butter and add to the egg yolks mixture followed by the sifted dry ingredients.
Roll out on a tray and bake at 150C/302F with the vent opened.
Once baked, weigh out the baked and cooled shortbread.

Put in a kitchen mixer fitted with a paddle attachment and start mixing on first speed
in
order to get big crumbs.
> 1000 g Brittany shortbread
Pour the melted chocolate and cocoa butter in and stir briefly.
> 235 g COUVERTURE GUANAJA 70%
> 250 g COCOA BUTTER

(1500 g/frame), set aside in the refrigerator for 10 minutes

and cut out in strips of 7 cm by 52 cm.
> Remove the inserts under a trickle of lukewarm water
and set aside in the freezer.
> Make the mousse and pour 900 g of it per large U Yule log
mold, place the frozen insert and seal the assembly with
the shortbread. Freeze.

Grapefruit custard
Basic custard
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515 g
515 g
205 g
105 g

Whipping cream 35%

Milk
Egg yolks
Sugar

> 15.5 g Grapefruit zest

Bring the cream to the boil with the milk, pour in the egg yolks mixed with the sugar
beforehand and cook to 84-85C/183-185F.

Zest the grapefruit, stir the zest into the hot custard and allow to infuse for 15 to 20
minutes. Strain the zest and use.

Use immediately or chill down quickly.

Orizaba Lacte Suprme

> 1250 g Grapefruit custard
> 10 g Gelatin powder
> 1160 g COUVERTURE ORIZABA
LACTEE 39%
> 375 g Whipping cream 35%

Pour the hot and strained custard on the milk chocolate and emulsify with a rubber
spatula like a ganache to a smooth and elastic texture.
Mix with a hand blender making sure not to incorporate any air bubbles and working
at a temperature above 35C/95F (Max. 45C/113F).
Fold in the supple whipped cream. Pour in molds.

Custard based Guanaja mousse

Custard base
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510 g
510 g
205 g
100 g

Whipping cream 35%

Milk
Egg yolks
Sugar

Bring the cream to a boil with the milk, pour in the egg yolks that have been mixed
with the sugar beforehand and cook to 84-85C/183-185F.
Strain and use immediately or chill down quickly.

Whisk the melted chocolate into the hot custard, the temperature should be about
45-50C/113-122F.
> 1335 g COUVERTURE GUANAJA 70% Stabilize the mixture with a bit of whipped cream if necessary. Fold in the remaining
supple whipped cream.
> 1840 g Whipping cream 35%

Light candied grapefruit

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1 Grapefruit
> 110 g Water
> 110 g Sugar

Wash and brush the grapefruit carefully. Peel with a sharp fish knife making sure
to only remove the zest with a little bit of the white skin. Blanch for 10 minutes in water.
Drain out and repeat the same process twice.

Then, cover the peels with water and add 250 g of sugar per liter of water. Allow
to simmer for 15 minutes and add again 250 g of sugar. Repeat the same process
twice in order to get 1kg of sugar for 1 L of water. This candying process makes
the peels transparent and soft.
Set aside in the syrup and keep in the refrigerator.

Guanaja fluid couverture

> 280 g COUVERTURE GUANAJA 70%
120 g COCOA BUTTER
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Melt both ingredients together and spray at a temperature

between 40-45C/104-113F.

Red glaze spray

> 715 g ABSOLU CRISTAL
NEUTRAL GLAZE
> 35 g Water
> as needed Sparkling red powder

Bring the Absolu Cristal neutral glaze to the boil with the water and color it with
the red food coloring.
Spray at 70-80C/158-176F.

Finishing
> Remove the Yule logs from the molds, spray the cakes
with the uid couverture, then spray with the hot red glaze
in order to get a citrus skin nish.
Chocolate dcor:
> Spread some tempered dark couverture between two
plastic sheets. Cut out in squares of 8.5 cm a side before
complete crystallisation to make the Yule logs ends.
Slice the candied grapefruit peels in thin strips and roll it
in spirals. Stick the grapefruit rolls on the Yule logs.
1500 g/frame
> Mellow sponge
1500 g/frame
> Pack down shortbread
550 g/insert (250 g + 300 g)
> Orizaba Lacte Suprme
> Custard based mousse
900 g/Yule log mold

Spotlight on

ORIZABA LACTE 39%

GUANAJA 70%
COCOA BUTTER
ABSOLU CRISTAL
NEW! www.valrhonaprofessionals.com

Desserts to share

Tablette Calamansi
Caramlia
A NEW! recipe by lEcole du Grand Chocolat

Recipe made for 5 Fragrances molds (ref. 8747)

Moist almond sponge

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560
450
825
225
180
110

g
g
g
g
g
g

ground almonds
sugar
whole eggs
butter 84%
egg whites
sugar

Blend the ground almonds, sugar and eggs in a food processor.

Once combined, add the butter.Meanwhile, whip the egg whites with the sugar.
Gently combine the two mixtures.

Spread into a frame and bake at 180C/356F for 15/20 minutes.

Ivoire Calamansi Cremeux

> 1200 g Calamansi puree
> 1375 g whole eggs
> 350 g sugar
> 1000 g IVOIRE 35% CHOCOLATE
45 g COCOA BUTTER
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15 g gelatin sheets

Soak the gelatin in a large quantity of water and drain well.

Combine the Calamondin with the caster sugar and the eggs.
Cook gently over a low heat until it begins to thicken, and just
when it is about to boil, add the gelatin.
Gradually pour over the white chocolate melted with the cocoa butter,
carefully emulsifying. Blend to perfect the emulsion.
Set aside in the refrigerator.

Calamansi gel
> 1000 g ABSOLU CRISTAL
NEUTRAL GLAZE

> 500 g Calamansi puree

Bring the fruit and the Absolu Cristal to the boil. Process.

Leave to cool to 25C/77F and use immediately

Light Caramlia 36% mousse

> 1145 g whole milk
>
27 g gelatin sheets
> 1695 g CARAMLIA
36% COUVERTURE
> 2290 g whipping cream 35% fat

Soak the gelatin in a large quantity of water and drain well.

Melt the gelatin in the hot milk and make an emulsion by pouring the milk
onto the melted couverture to obtain a smooth, glossy and elastic texture.

Blend to perfect the emulsion, taking care not to incorporate

any air. The temperature of the mixture should be kept at around 40C/140F.
Gently fold in the whipped cream and pour immediately.

Milk chocolate Absolu glaze spray

> 600 g ABSOLU CRISTAL

NEUTRAL GLAZE

Bring the Absolu Cristal glaze to the boil with the water
and then emulsify with the melted milk chocolate couverture.

> 90 g JIVARA LACTE

40% COUVERTURE

> 60 g water
> as needed sparkling bronze powder

Blend and add the sparkling bronze powder.

Spray immediately in a spray gun at around 80C/176F.

Assembly and Finishing

> Cut five 7 x 24 cm strips from the Almond Sponge.
> Use a St Honor nozzle to pipe a 760 g wave shape of Ivoire Calamondin Crmeux per strip of Almond Sponge
and cover with around 300g of Caramlia Crunchy Pearls. Freeze.

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When frozen, place the insert on a rack and then glaze with the Calamondin Gel. Freeze again.
Make the Light Caramlia Mousse and pour 1000 g into each log mold.
Insert the sponge/crmeux strips, ensuring the sponge is at the same height as the edge of the mold. Freeze.
Unmold the logs and spray them with the Milk Chocolate Absolu Glaze Spray.
To finish decorating the logs, temper some dark chocolate and use a little oil to stick some silicone sheets
to some perfectly flat baking sheets. Pour a little couverture on top and immediately cover with a second silicone sheet.

> Use a rolling pin to smooth and spread out the couverture, pushing it towards the edges. Check the thickness.
> As soon as the couverture starts to set, cut out squares for end-pieces using an expandable multi-wheel cutter.
> Leave to set for a few hours before removing the couverture. Add the ends to the logs. Arrange a house logo on top.
Milk chocolate glaze
Caramlia 36% Chocolate Mousse
Caramlia Crunchy Pearls
Calamondin Ivoire 35% Crmeux
Moist Almond Sponge

Spotlight on

IVOIRE 35%
CARAMELIA 36%
COCOA BUTTER
ABSOLU CRISTAL
JIVARA LACTE 40%
NEW! www.valrhonaprofessionals.com