Академический Документы
Профессиональный Документы
Культура Документы
26
B
C
29
10
40
33
12
11
E
F
30
20
20
12
I
J
L
25
36
Nut Stratums
36
30
8
17
28
25
The Essentials
11
11
25
38
9
16
39
40
26
24
39
28
29
Iced pralin
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
35
18
36
31
Pralin Chantilly
24
39
Pralin glaze
26
39
34
24
24
29
16
30
9
23
21
Namelaka
Nougatine with cocoa nibs or nuts
Semi-candied apricots
19
Semi-candied cherries
30
19
7
26
or hazelnuts
17
14
12
6
6
13
32
25
25
24
31
31
31
24
23
10
Xocomeli sorbet
33
Chocolaterie Valrhona - 26600 Tain-lHermitage - France - Tl. +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17
cole du Grand Chocolat - Tl. +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 Espaa S.L. - C/Pau Claris, 95, 11 08009 - Barcelona - Tl. (93) 301 54 19
www.valrhona.com - contact : ecole@valrhona.fr
Groupe Esprit Libre, Valence - Photos TOLSTO - GINKO - BARRET - PETER LIPPMAN - Rf: 7106 - 07/08
Discover basic recipes created especially for you by the pastry chefs at lEcole 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. LEcole 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.
DARK CHOCOLATE
Araguani 72% Pure Venezuela
44.1%
4656
41.1%
6085
40.2%
5572
39.4%
0117 / 4655
39.4%
5571
54%
5567
54%
5568
54%
5570
54%
5569
35.4%
3692 / 4659
MILK CHOCOLATE
Tanariva Lacte 33% Pure Madagascar
48.4%
5614
Guanaja 70%
42.2%
0106 / 4653
Carabe 66%
40.3%
0107 / 4654
38%
0100 / 4657
37.1%
0102
MILK CHOCOLATE
Professional skills
41.5%
0114
41.3%
0189 / 4658
Under the direction of Frdric 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 lEcole 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.
38%
6640
41%
6591
Cration gourmande
DARK CHOCOLATE
Xocoline noir 65%
Xocomeli
5904
38%
6566
41%
5145
37.5%
0120
37.5%
0122
Xocopili
43.1%
37%
0123
41.1%
0140 / 4660
37.6%
37.1%
0130 / 4663
37.1%
37.6%
0103 / 4661
30%
1750 / 4664
54%
0134
36.6%
0112 / 4662
Ivoire 35%
Signature Professionnelle
DARK CHOCOLATE
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
3092
sse
5611
37.3%
DARK CHOCOLATE
Mou
37.3%
Chocolat de Domaine
Ga
Pti nache
sse
rie
Palmira 68%
Applications
ding
Code
Mou
Fat
ting
Name
Coa
The Essentials
The Essentials
Your Passion deserves the Exceptionnal
Summary
Good Practice
2 Crunchy textures
14
3 Creamy textures
15
4 Supremes
18
5 Compote textures
19
6 Mousse textures
20
26
28
29
10 Cooked fruits
30
32
35
13 Ganaches
37
39
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
Dry extract
Lecithin + pure
vanilla extract
Cocoa butter
Caster Sugar
Cocoa bean
Working temperature: Keep the ambient temperature in the workplace as steady as possible, between 18C and 20C, 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
Ivoire Chocolate
Cocoa butter
Milk powder
Lecithin + pure
vanilla extract
Caster Sugar
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.
Manual
process
Couverture
T4 Mechanical
T1
Dark
T3 Manual
T1
Chocolate
Melting
Cristallization
Stage
Working
temperature
Milk
Ivoire
T1
T2
T3
T4
53/55C
127/131F
45/48C
113/118F
45/48C
113/118F
28/29C
82/84F
27/28C
81/82F
26/27C
79/81F
31/32C
88/90F
30C
86F
29C
84F
32/33C
89/91F
31C
88F
30C
86F
The pictograms
Pastry &
Chocolate
Shops
2/4C
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 10/12C.
Mechanical
process
20 D
Can be frozen
1
1 .5 - Meringue sponge with almond or hazelnut
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 170C, or on baking trays at 180/200C, 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
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 180-190C (800-1300 g per
sponge).
Whole eggs
Ground almonds
Icing sugar
Egg whites
Caster sugar
High gluten flour*
Butter
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 170-190C 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
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 170C, or on baking trays at 190C damper closed for 25 minutes. (600-1000 g per sponge
biscuit).
Make an Italian meringue: cook the sugar with the water at 125C and pour over the lightly
beaten whites. Sift the dry ingredients and fold into the cold meringue.
BAKING: Start baking at 160C for a few minutes with the vent closed to swell the meringue,
then lower the temperature to 100-110C 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
I N F O
I N F O
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 200C damper open (around 650 g per sponge).
*For COCOA SPONGE FINGERS, replace half the flour by sifted cocoa powder.
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 180C damper open (sponge biscuit should be supple when it comes out of the oven).
I N F O
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 240-250C damper closed for 6-8 minutes. (400810 g per sponge).
*For cocoa Joconde sponges, replace half the flour by sifted Valrhona cocoa powder.
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 45-48C (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 220-230C damper closed for 6-8 minutes.
1
1 .10 - Chocolate sponge fingers
180 g
720 g
15 g
250 g
400 g
75 g
120 g
120 g
Melt the chocolate with the butter at around 45C. 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 180-190C 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 180C in a convection oven for about 20 minutes.
Egg yolks
Whole eggs
Caster sugar
Egg whites
Dark brown sugar
High Gluten Flour
COCOA POWDER
CHOCOLATE
ARAGUANI
370 g
NYANGBO
390 g
ALPACO
410 g
Cration gourmande
Domaine
TAINORI
425 g
GRAN
COUVA
440 g
PALMIRA
440 g
GUANAJA
390 g
CARAIBE
410 g
NOIR
ORANGE
440 g
Signature Professionnelle
CAFE NOIR
440 g
EXTRA
BITTER
425 g
EQUATORIALE
NOIRE
440 g
CARAQUE
440 g
EXTRA
AMER
440 g
EXTRA
NOIR
560 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 180C oven, vent opened.
This sponge doesnt raise much but keeps its initial thickness after baking. Sprinkle with
marinated raisins or other fruits directly over the paste before baking.
CHOCOLATE
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 50-55C, 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 180-190C 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
ALPACO
90 g
Cration gourmande
Domaine
NYANGBO
85 g
CHOCOLATE
ARAGUANI
400 g
ARAGUANI
80 g
Cration gourmande
Domaine
EXTRA
BITTER
460 g
EQUATORIALE
NOIRE
480 g
CARAQUE
480 g
EXTRA
AMER
480 g
EXTRA
NOIR
600 g
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 180-190C, damper open.
Recipe calculated for one 40x60cm layer. Melt the couverture and the butter at 50C. 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 180-190C 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
Cration gourmande
Domaine
EXTRA
BITTER
230 g
EQUATORIALE
NOIRE
250 g
CARAQUE
250 g
EXTRA
AMER
220 g
EXTRA
NOIR
280 g
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 160/180C in a ventilated oven or at 200C in a deck oven, damper closed, for about 15/20
minutes.
1
1 .20 - Chocolate almond Frangipani cream
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 55-60C 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 160C. 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.
Once the almond cream is made, stir the chosen chocolate in, melted at 35/40C. Mix well and fold the chocolate pearls in. Set aside
in the fridge or use straight away.
ARAGUANI
450 g
NYANGBO
475 g
ALPACO
495 g
Cration gourmande
Domaine
TAINORI
515 g
GRAN
COUVA
540 g
PALMIRA
540 g
GUANAJA
470 g
CARAIBE
495 g
NOIR
ORANGE
540 g
Signature Professionnelle
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 140C in convection oven for about 12 to 15 minutes with the vent opened.
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 160C for about 40 to 45 minutes or in frames on a silicone sheet at 180C for about 15
minutes
125 g
225 g
120 g
60 g
20 g
0.5 g
ALPACO
110 g
Cration gourmande
Domaine
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 110C 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 140C 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 140C in convection oven for about 12 to 15 minutes with the vent opened.
Signature Professionnelle
Ground almonds
Icing sugar
Egg whites
Egg whites
Caster sugar
Caster sugar
Water
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
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 150/160C, vent opened. The colour should be warm and golden brown.
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.
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 150/160C, vent opened.
11
1
1 .26 - Almond shortbread dough
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 150/160C to a nice golden brown colour.
Melt the chocolate down to 50/55C 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 180C for about 5 minutes, the core of the cake should be runny.
Butter
Egg whites
Caster sugar
Egg yolks
CHOCOLATE
ARAGUANI
390 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 150/160C for about 8 minutes.
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 160C.
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
souffl mixture into buttered and sugared ramekins. Bake at 190C for about 6 to 7 minutes according to the size. The expected result
is to keep the core of the souffl very supple. Set the souffls 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
Cration gourmande
Domaine
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 (150-160C) 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 50C. 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 190C for about 7 to 9 minutes.
12
NOIR
ORANGE
315 g
XOCOLINE
NOIR
330 g
Signature Professionnelle
XOCOLINE
NOIR
440 g
320 g
300 g
500 g
300 g
130 g
NOIR
ORANGE
410 g
Signature Professionnelle
Egg yolks
Caster sugar
High gluten flour
Baking powder
Salt
Softened butter
GRAN
COUVA
425 g
ARAGUANI
290 g
160 g
320 g
450 g
15 g
4g
320 g
Cration gourmande
Domaine
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 40C (35/40C). For chocolate
cremeux, the temperature must be higher than 35C to be able to pour out.
3 .1 - Basic custard
2 .1 - Crunchy pralin
200 g CLATS D'OR
100 g JIVARA LACTE 40%
230 g PRALIN 50% OR 60%
OR PRALINE FRUITY
Melt the milk chocolate Jivara couverture at 50C. Mix with the pralin and add the clats dOr. Stir in carefully, making sure that
the Eclats dOr 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
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 82-84C 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.
3 .2 - Chocolate cremeux
2 .2 - Crunchy roasted mixed nuts and Hazelnut pralin
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 35C (45C maximum). This method ensures that the
creamy texture remains supple even after thawing.
Melt the couverture at 45C, pour over the pralin and add the finely chopped nuts. Leave to crystallize slightly and pipe out on to
the previously cut sponge biscuits. Refrigerate.
3D
2/
4C
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
NYANGBO
390 g
Cration gourmande
Domaine
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 190/200C and leave to cool.
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 35C (45C maximum). This method ensures that the creamy
texture remains supple even after freezing and thawing.
3D
CHOCOLATE
Cration gourmande
NYANGBO
400 g
ALPACO
400 g
MANJARI
415 g
TAINORI
440 g
TANARIVA
580 g + 4 g*
IVOIRE
560 g+10 g*
Signature Professionnelle
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/
4C
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
Lemon cremeux:
250 g Lemon juice
140 g Egg yolks
160 g Whole eggs
150 g Caster sugar
150 g Butter
2/
4C
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
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
Cration gourmande
Domaine
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 35-40C, 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.
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/
4C
Melt the chocolate down to 45/50C 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*
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/
4C
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 82-84C. 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.
* 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
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*
Cration gourmande
Domaine
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*
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.
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 82-84C. 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.
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
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
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.
Cration gourmande
Domaine
16 g Gelatine
1000 g Fruit pulp
(with 10 % sugar)
100 g Caster sugar
I N F O
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
MOUSSE TEXTURES
The final mixture of chocolate mousses must be warmer than the crystallisation point of the cocoa butter (26-28C,
depending on the chocolate used), i.e. between 28 and 31C 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.
2/
4C
CHOCOLATE
ARAGUANI
620 g
NYANGBO
670 g
ABINAO
560 g
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
Poach the egg yolks, whole eggs, sugar and water together at 82-84C 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
BASIC RECIPES
240 g
100 g
180 g
120 g
Cration gourmande
Domaine
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.
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
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 30-35C in the case of milk chocolate or Ivoire
couverture, or 40-45C for dark couverture, add the lightly whipped cream. Pour out immediately. Freeze.
2/
4C
CHOCOLATE
3D
2/
4C
CHOCOLATE
NYANGBO
620 g
ALPACO
620 g
Cration gourmande
Domaine
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*
Cration gourmande
Domaine
Signature Professionnelle
ALPACO
660 g
GRAN
COUVA
620 g
ARAGUANI
580 g
NYANGBO
700 g
Cration gourmande
Domaine
CHOCOLATE
2/
4C
CHOCOLATE
ARAGUANI
570 g
Melt the chocolate at 50-55C depending on the type used (45C 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 (45-55C) before adding the rest of the lightly whipped cream. Mix using a rubber spatula or a scraper. Pour into
frames or rings.
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 82-84C 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.
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
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*
Caster sugar
Whipping cream 35%
Egg yolks
Whipping cream 35%
Make a dry, frothy caramel. Deglaze by adding the 255 g of whipping cream. Pour some of this mixture over the egg yolks, stir, then
add the rest. Cook at 82-84C 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 40-45C, before adding the rest of the whipped
cream.
12 g Gelatine
700 g Basic custard
900 g Whipping cream 35%
3D
3D
2/
4C
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
Cration gourmande
Domaine
Domaine
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 40-45C and that the emulsion is
perfect. Add 1/4 of the whipped egg whites, combine and finish by incorporating the rest.
CARAQUE
330 g
JIVARA
LACTEE
370 g
ALPACO
310 g
Cration gourmande
Domaine
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 35-40C, add the rest of the lightly whipped cream (580g) using a rubber
spatula or a scraper.
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
ORIZABA
LACTEE
380 g
2/
4C
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
Cration gourmande
Domaine
NYANGBO
300 g
GUANAJA
LACTEE
370 g
CHOCOLATE
2/
4C
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*
GUANAJA
290 g
LAIT
ORANGE
410 g + 12 g*
Signature Professionnelle
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
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*
Egg yolks
Egg whites
Caster sugar
Whipping cream 35%
I N F O
Melt the chocolate at 50-55C (45C 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 45-50C.
To finish, rapidly fold in all of the whites and the remainder of the lightly whipped cream.
3D
2/
4C
2/
4C
CHOCOLATE
NYANGBO
330 g
ALPACO
340 g
Cration gourmande
Domaine
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
Cration gourmande
Domaine
Signature Professionnelle
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
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
NUTS
6g Gelatine
500 g Basic custard
350 g DARK CHOCOLATE
HAZELNUT GIANDUJA
300 g Whipping cream 35%
2/
4C
2/
4C
Basic custard
Gelatine
Whipping cream 35%
PRALINE 50 OR 60%
NUTS OR
FRUITY PRALINE
Gelatine
Whipping cream 35%
PRALIN 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 pralin.
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/
4C
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/
4C
Make an Italian meringue: cook the sugar with the water at 123C 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
2/
4C
I N F O
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 35-45C, add the lightly whipped cream. Pour out immediately. Freeze.
2D
2/
4C
24
2D
2/
4C
16 g Gelatine
500 g Full fat milk
750 g MILK CHOCOLATE
HAZELNUT GIANDUJA
1000 g Whipping cream 35%
2/
4C
MISCELLANEOUS
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
Praline bavaroise:
Basic plain bavaroise:
250 g 300 g PRALINE 50%
OR 60% NUTS OR
FRUITY PRALINE
2/4 g Gelatine or more
2D
2/
4C
25
2/
4C
(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 70-80C. (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 25C-30C.
8D
4C
For dark or milk chocolate glazes, the temperature should be 30-40C.
CHOCOLATE
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 clairs, use only 10-30 g of water.
ABSOLU can be perfectly used on any frozen products (in that case use at 55C). 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 35-55C,
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
Cration gourmande
Domaine
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
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/
4C
7
7 .6 - Chocolate glaze made with glazing paste
Chop the Jivara couverture and add the pralin. 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
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 30/40C.
2/
4C
6D
2/
4C
CHOCOLATE
ARAGUANI
550 g
7 .3 - Praline glaze
NYANGBO
590 g
ALPACO
600 g
Cration gourmande
Domaine
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 pralin 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/
4C
7 .4 - Gianduja glaze
GIANDUJA NOIR
400 g DARK CHOCOLATE
HAZELNUT GIANDUJA
100 g HAZELNUT PRALIN 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 PRALIN 50
OR 60% NUTS
150 g Whipping cream 35%
450 g ABSOLU CRISTAL
GLAZE
110 g Water
Chop the gianduja and add the pralin. 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/
4C
* Quantity of gelatine.
26
NOIR
ORANGE
700 g
LAIT
ORANGE
750 g
IVOIRE
750 g
Signature Professionnelle
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
*For postponed utilisation, re-heat the jelly to 60C and pour when at 30C..
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
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
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.
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.
Cration gourmande
Domaine
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 35C. Fold the foamy whipped cream in and pour straight away. Set aside in the fridge.
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
GRAN
COUVA
158 g
Cration gourmande
Domaine
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 pralin 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 pralin sauce in the fridge or freezer.
EXTRA
NOIR
215 g
9 .5 - Chocolate sauce
8 .3 - Jelly with almond paste from Provence
525 g
15 g
5g
225 g
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
20-25C for milk chocolate, and to 35-40C for dark chocolate.
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 60C and pour when at 30C. 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
Cration 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
CARAQUE
560 g
JIVARA
LACTEE
700 g
GUANAJA
LACTEE
700 g
ORIZABA
LACTEE
800 g
* Quantity of gelatine.
28
2/
4C
CHOCOLATE
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
COOKED FRUITS
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.
Make syrup with the water and caster sugar, add the star anise in. Dice pineapple into cubes and poach in the hot syrup.
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.
Cut bananas lengthwise. Brush them with melted butter and sprinkle with light brown sugar. Caramelise the bananas with a blow
torch like crme brulee.
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.
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.
30
Wash and peel the apples. Cut into quarters and saut in salted butter. Add the pralin at the end of cooking.
31
10
I N F O
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
Domaine
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 pralin
12 g
70 g
1900 g
100 g
Warm the cocoa nibs in the oven at 150C 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 30C, stir all sugars in (caster sugar, atomised glucose and inverted sugar). Incorporate the hot
cocoa nibs in. At 40C, stir the fats in (cream and egg yolks) and process with hand held mixer. At 45C, stir the combined stabiliser
with caster sugar in. Pasteurise the lot to 85C. Homogenise or process once more. Chill down quickly. Leave to mature at 4C 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 30C, add the milk powder, the sugar, the inverted sugar and the cream.
At 45C, add the pralin,stirring very vigorously, followed by the sugar and stabilizer mixture.
Pasteurize for one complete cycle. Leave to mature for 12 hours at +4C. Churn. Once the ice
is extruded, freeze in closed containers at between -18 and -20C.
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 85C. 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
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 45C. Add the chopped gianduja and the sugar/stablizer mixture. Carry out
one entire pasteurisation cycle. Leave to mature for 12 hours at +4C.
32
I N F O
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 40C; stir the caster sugar mixed with the
stabiliser in. At 50C, 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
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 65C 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.
Make a Swiss-style meringue with the sugar and egg whites in a bain-marie, warming to 55-60C and then beating gently until
cold. At the same time, melt the couverture at 55C for Dark chocolate or 45C 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.
For a velours effect, use a hot mixture (40-45C) 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
Cration gourmande
Domaine
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
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
Cook the caster sugar with glucose and water to 158C. 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
Cook the water and sugar to 118C. 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 180/190C. Store the Opaline in dry area.
12
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 170/180C 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 150C. Store the stratum in dry area.
GANACHES
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 200/210C.
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
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 200/210C.
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 40C 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.
Cocoa
powder
Chocolate
Sequins
Shredded
coconut
Chopped
nuts
Sliced
almonds
Chopped
almonds
Piping
Colourcombed
Smoothed
with comb
Instant
coffee
Caramelised
with a blow
torch
Cocoa Joconde
Plain Joconde
Glazed sponge
Capucine
Genoa sponge
Dacquoise
Brittany shortbread
12
Almond/hazelnut meringue
Diced
fruit
Recommended
6D
2/
4C
CHOCOLATE
ARAGUANI
460 g
NYANGBO
500 g
ALPACO
500 g
Cration gourmande
Domaine
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
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
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 35-38C for dark couvertures, 30-35C for milk chocolate couvertures and 27-28C for Ivoire couverture (cool it in a bain-marie).
Once framed, store at 16-18C 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
*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 pralin is always hardened using couverture and/or cocoa butter.
It is possible to flavour the pralin 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
10/
15C
Cration gourmande
Domaine
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
EQUATORIALE
LACTEE
1240 g
INGREDIENTS (1350 g)
250 g EQUATORIALE
LACTEE 35%
100 g COCOA BUTTER
1000 g PRALINE 50
OR 60% NUTS
ALPACO
735 g
MANJARI
720 g
TAINORI
750 g
TANARIVA
1190 g
GRAN
COUVA
790 g
PALMIRA
790 g
CARAIBE
720 g
10/
15C
INGREDIENTS (1100 g)
100 g COCOA BUTTER
1000 g PRALINE 50
OR 60% NUTS
IVOIRE
1400 g
Melt the cocoa butter to 45/50C and mix with the pralin. Start crystallization at 27/28C before filling VALRHONA hollow forms.
Signature Professionnelle
30 D
Cration gourmande
Domaine
ABINAO
610 g
Melt the milk chocolate couverture and the cocoa butter to 45/50C and mix with the pralin. Crystallize at 27/28C 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 35C.
CHOCOLATE
ARAGUANI
670 g
Pralin 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 45/50C. 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 35C for a perfect result. When all the cream
has been incorporated, stir the butter in at a temperature between 35 and 40C. 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 35C, 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 12/14C. Coat both sides of the
ganache with a very thin layer of chocolate and cut into the wanted size with a cutting guitar device.
13
CHOCOLATE
NYANGBO
740 g
ALPACO
760 g
MANJARI
785 g
TAINORI
785 g
ABINAO
570 g
GUANAJA
700 g
38
CARAIBE
740 g
8D
EXTRA
BITTER
800 g
CARAQUE
875 g
2/
4C
I N F O
14 .4 - Piped filling
FOR MILK CHOCOLATE HAZELNUT GIANDUJA:
Method: Melt the Milk chocolate hazelnut gianduja to 45/50C. Lower the temperature to 22/25C, to obtain the texture of softened butter. When using, stabilize the
texture by adding some milk chocolate hazelnut gianduja at 45C. 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 45/50C. Lower the temperature to 22/25C, to obtain the texture of softened butter. When using, stabilize the
texture by adding some Dark chocolate hazelnut gianduja melted to 45C.Pipe into caissettes(petits fours paper cups) or onto a couverture base.
39
14
Melt the dark chocolate hazelnut gianduja to 40C. 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 26/28C.
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).
To make 1 kg of
ARAGUANI
ALPACO
Couverture
To a pourcentage of
Couverture
66 %
944 g
56 g
68 %
941 g
59 g
889 g
111 g
70 %
882 g
118 g
833 g
167 g
72 %
824 g
176 g
778 g
222 g
74 %
929 g
71 g
765 g
235 g
722 g
278 g
76 %
857 g
143 g
706 g
294 g
667 g
333 g
78 %
786 g
214 g
647 g
353 g
611 g
389 g
80 %
714 g
286 g
588 g
412 g
556 g
444 g
82 %
643 g
357 g
529 g
471 g
500 g
500 g
84 %
571 g
429 g
471 g
529 g
444 g
556 g
86 %
500 g
500 g
412 g
588 g
389 g
611 g
88 %
429 g
571 g
353 g
647 g
333 g
667 g
90 %
357 g
643 g
294 g
706 g
278 g
722 g
92 %
286 g
714 g
235 g
765 g
222 g
778 g
94 %
214 g
786 g
176 g
824 g
167 g
833 g
96 %
143 g
857 g
118 g
882 g
111 g
889 g
98 %
71 g
933 g
59 g
941 g
56 g
944 g
14
40
41
15
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 %
TANORI
% 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 %
15
Chocolate mousse
custard - N6.4
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 - N6.4
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 - N6.4
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 - N6.4
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
42
Light chocolate
N6.6
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
N6.6
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
N6.6
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
N6.6
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
N3.2
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
N3.2
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
N3.2
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
N3.2
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