Essentials: by L'École Valrhona

ESSENTIALS
B Y L ' É C O L E VA L R H O N A
ESSENTIALS BY L'ÉCOLE VALRHONA
OUR EXPERTISE
Valrhona’s story began in 1922 with passion, commitment and excellence as its
guiding lights. Ever since, these three values have paved our way and allowed us to
push back the boundaries when it comes to creativity and flavor.
Every day, with the support of our partners and customers, we make the
best of chocolate at each step of our value chain.
By operating hand-in-hand with a diverse range of people who work with and sample
chocolate, we can continue to bring out the best in our material, express its infinite
multitude of flavors, and develop tastes.
Together, we make the best of chocolate.
LET’S IMAGINE THE BEST
OF CHOCOLATE
MAKING
CHOCOLATE
AND EXTENDING
GOURMET
TASTES
Guaranteeing excellence
and consistent flavors.
More than 200 sampling experts,

split into four in-house panels,
check that we are upholding
our excellent standards when
it comes to both technical
skill and taste.
SELECTING
AND GROWING PASSING ON
COCOA FLAVORS AND
EXPERTISE
Preserving the diversity
of cocoa varieties to preserve Giving access to the very
a variety of tastes. best of our expertise so
that everyone can progress.
Our sourcing team scours
the Tropics, South America Every year, we support more
and Oceania so that we can than 15,000 professionals
cultivate cocoa with more around the world with our
than 30 terroirs in nearly four Écoles Valrhona
18 countries alongside and 30 pastry chefs.
our partner producers.
3
L’ÉCOLE VALRHONA
OUR AIM IS TO HELP YOU DEVELOP YOUR TALENT
Dear Partners,
For almost 30 years we have been at your side, wherever

you are in the world. Our ambition has always remained
the same: To give you the technical knowledge you need to
flourish in our wonderful food professions. One important
way we do this is with this Essentials booklet.
Several generations of us pastry chefs have graduated from
the Écoles Valrhona, and we’re proud to have contributed
to the development and promotion of this wonderful
series. Each one of us understands its importance to your
daily work, so we have designed this latest edition with
care and consideration.
In our eyes, it represents the very essence of our profession,
which combines pleasure, excellence and pride.
We present to you this new issue of Essentials, which,
thanks to our brand’s latest innovations, includes an even
wider range of textures and flavors.
This booklet aims to enrich your expertise.
Essentials subscribes to the trend for gourmet creations
which ally simplicity and tastiness with sincerity and
gourmet experiences, allowing you to unleash your
creativity and expand your range of pastries and desserts.
We hope that this new Essentials is everything you hoped
it would be, and we are delighted to be able to guide you
as you practice your profession.
The Chef Team at L’École VALRHONA
4
CONTENTS
1
BISCUITS, PASTRIES & BASICS - P. 10
2
CREAMY TEXTURES - P. 20
3
MOUSSE TEXTURES - P. 26
4
FRUIT - P. 34
5
ICE CREAM - P. 40
6
CHOCOLATE - P. 46
7
FINISHING TOUCHES - P. 52
5
ESSENTIALS
YOUR IDEAL KITCHEN RESOURCE
Essentials is a kitchen companion to thousands of artisans and restaurateurs around the world,
and it gathers together a host of perfectly balanced basic recipes using the full range of Valrhona products.
1
CREATE 2
CHOOSE
As soon as you have your starting point – that Your chapter, mixture and the type
is, an idea you’re really keen to work on – you of chocolate that suits you...
need to give it space to grow. To do this, dive Our Essentials have been designed to be easy
into your inspiration book, which you’ve been to mix and match, giving you a solid base for
filling up day by day. They let you visualize the key all your creations.
directions your creativity is taking you in and to
express a whole stylistic world.
Dark
Chocolate
Frosting
Page 56
Cocoa Streuse
l Low-Fat Dark
Page 17
Chocolate Mousse
Page 30
6
3
MAKE
Essentials offers much more than just

ready-to-use recipes – It gives you an
infinite range of possibilities for assembling
different segments of a recipe and fires
your imagination to create unique products.
Try as an Iced
lass
Dessert in a G
Opalys Milk
Ice Cream
Page 42
7
TIPS
WE WANT TO HELP YOU IN YOUR WORK AND MAKE SURE YOUR
VALRHONA CHOCOLATES ARE BEING USED IN OPTIMAL CONDITIONS.
TO DO THIS, WE HAVE A FEW TIPS YOU WILL FIND USEFUL, AS WELL
AS ANSWERS TO YOUR MOST FREQUENTLY ASKED QUESTIONS.
CHOCOLATES
Valrhona’s art is to select the finest cocoa beans and formulate perfectly balanced chocolates, so that
you can enjoy a whole range of sophisticated flavors. These come in dark, milk and white varieties.
SOY LECITHIN* SOY LECITHIN* SOY LECITHIN*

+ NATURAL VANILLA + NATURAL VANILLA + NATURAL VANILLA
EXTRACT EXTRACT EXTRACT
SUGAR POWDERED MILK POWDERED MILK
COCOA BUTTER SUGAR

SUGAR
%
COCOA COCOA BEANS % COCOA BUTTER
COCOA COCOA BUTTER
COCOA BEANS
* GMO-FREE * GMO-FREE * GMO-FREE
DARK MILK WHITE

A Valrhona dark chocolate is made A Valrhona milk chocolate contains Our Ivoire, Opalys, Blond Dulcey, BLOND
of cocoa beans with the best origins, selected cocoa beans, powdered ORELYS and Waïna chocolates are made
as well as sugar and, occasionally, milk, sugar, cocoa butter (for extra of powdered milk, sugar, cocoa butter,
a little dash of cocoa bean fat fluidity), soya lecithin and a pinch soya lecithin and a pinch of natural vanilla.
(in the form of cocoa butter) to of natural vanilla to bring out Our white chocolate is particularly fine
make it more fluid and easier to use the different aromas. because its various ingredients are
as a coating. Finally, the emulsifier ground down very rigorously.
soya lecithin stabilizes the mixture. Our blond-colored chocolate is made
using a completely unique technique that
gives it a color and flavor like no other.
PRESERVING & STORING OUR CHOCOLATE

All our chocolates must be kept away from light, dust and humidity at a temperature of at least 60°F but no more
than 65°F (16-19°C inclusive), and in a relative humidity level of 55-60%. To preserve our chocolates’ technical
qualities and flavors, we recommend that you adhere to the use-by dates given on the packaging.
8
CAREFULLY
SELECTED NUTS
Valrhona is not only interested
in the origin of the nuts
it uses – Our priority is to always
guarantee outstanding flavors,
as well as consistent high-quality
in our raw ingredients.
We can present nuts at their very
best in our products because
they feature so considerably
in our ingredient lists.
OUR NUT RANGE
SOY LECITHIN* NATURAL VANILLA SOY LECITHIN*

+ NATURAL VANILLA EXTRACT + NATURAL VANILLA
EXTRACT EXTRACT
MILK
SUGAR
SUGAR COCOA
WATER
SUGAR
NUTS ALMONDS
HAZELNUTS
* GMO-FREE * GMO-FREE
PRALINE GIANDUJA ALMOND PASTE

Valrhona’s pralines are made by Cocoa beans and hazelnuts are The almonds are blanched and their
blending sugar and nuts using expert roasted separately at specific skins removed, before they are cooked
skills passed down through the ages temperatures, then mixed, ground in sugar syrup. This mixture is then
to get the best of all the subtle nutty and conched together. ground as roughly or finely as the
flavors on offer. end product requires.
PRESERVING & STORING OUR NUT PRODUCTS

Pralines, Giandujas and Gianduja-Style items are dry, fatty products. They should be stored away from heat,
humidity and light at a maximum temperature of 70°F (20°C). Our 50%, 55% and 70% nut almond pastes are
moist products. They should be kept away from humidity and stored in the refrigerator at a maximum temperature
of 45°F (8°C) to avoid mold. Our 33% nut decorative almond paste is less susceptible to change, so we recommend
you store it at a maximum temperature of 59-61°F (15-16°C).
A GUIDE TO OUR SYMBOLS

For information purposes, this indicates the temperature at
Restaurants 35-40°F which end products can be stored as well as the number of
(2-4°C) 20D days (assuming hygiene standards are adhered to). Example:
Ganache, complete desserts, etc.
Freezable
In Essentials, you will find lots of recipes made using Xocoline 65%
These recipes are made using gluten-free or Xocoline Lactée, Valrhona’s own dark and milk chocolates with
ingredients. Make sure you respect procedures no added sugar. If you make use of these couvertures with the aim
for avoiding cross-contamination when you’re of creating a sugar-free product, replace the recipe’s caster sugar
making your gluten-free products. weight-for-weight with maltitol.
9
10
BISCUITS, PASTRIES
& BASICS
1 BISCUITS, PASTRIES & BASICS
11
BISCUITS
TIPS & ADVICE
BAKING FLOUR
• All baking temperatures are for fan-assisted ovens. There are two different types of flour:
• Increase the temperature by about 70°F (20°C) if you are • Strong flour
using a multi-deck oven. Use this when you need a strong gluten to bind your
• Temperatures and baking times will vary depending on product together. When kneaded, this flour forms a dough
biscuits’ thickness. A thick biscuit takes longer to bake, that can hold the fermented gases that help it rise.
and the oven should be at a lower temperature. • Weak flour
• Get as even a bake as possible by using perforated This is used in all kinds of biscuits as well as any pastries
aluminum trays for biscuits and perforated silicone mats that don’t require kneading or fermentation.
for shortcrust pastry.
• All shortcrust pastry is baked at 300°F (150°C) to make
sure it cooks evenly right to the middle.
CLARIFIED
LIQUID BUTTER
If you want a softer, spongier texture, you can replace the
EGGS & EGG butter in biscuit recipes with clarified liquid butter. If you
PRODUCTS choose this option, for every 100g of butter use 80g of
We recommend you beat your egg whites at room clarified liquid butter.
temperature and at a medium speed. For our recipes, we use 84% fat dry butter for its evenness
and plasticity. It can be replaced with 82% fat butter.
1.1 - FRUIT & NUT BISCUITS

125g Powdered hazelnuts, Toast the powdered nuts at 300°F (150°C) for approx. 15 minutes (optional). Beat the egg yolks and first portion of sugar until a ribbon
almonds, etc. forms. Whisk the egg whites while gradually adding the second portion of sugar. Mix part of the whipped egg white with the yolks and
160g Egg yolks
110g Caster sugar
sugar. Incorporate the sifted powder ingredients, the rest of the beaten whites and, finally, the melted butter.
190g Egg whites BAKING: In a mold, ring or on a baking mat at 340-375°F (170-190°C).
70g Caster sugar 1000g to 2400g for a 40 x 60cm mold.
105g Weak flour
70g Butter
1.2 - FLOURLESS CHOCOLATE BISCUIT

95g Butter Melt the chocolate and butter at approx. 120°F (50°C).
400g Egg whites Beat the egg whites, adding in the sugar as soon as you start doing so to make sure you obtain a totally smooth mixture.
130g Caster sugar
(or maltitol if using
Add a small amount of beaten egg white to the chocolate and butter mixture, followed by the egg yolks. Use a whisk to smooth out your mixture.
XOCOLINE 65%) Finish off by adding the remaining egg whites.
100g Egg yolks BAKING: On a baking mat at 360°F (180°C).
600g to 1000g for a 40 x 60cm mold.
DARK
EXTRA ANDOA
ABINAO GUANAJA ASHANTI CARAÏBE ORIADO CARAQUE ARAGUANI NYANGBO ALPACO KALINGO MANJARI ILLANKA TAÏNORI MACAÉ
BITTER NOIRE
350g 395g 420g 420g 430g 455g 385g 410g 420g 430g 430g 455g 430g 440g
440g 400g
DARK
EXTRA ÉQUATORIALE EXTRA SATILIA
XOCOLINE
AMER NOIRE NOIR NOIRE
400g
455g 440g 540g 440g
1.3 - FLOURLESS CHOCOLATE & ALMOND BISCUIT

200g 50%, 55% OR 70% Gradually add the egg yolk to make the almond paste softer.
ALMOND PASTE Carefully smooth the mixture – Do not beat it.
FROM PROVENCE
100g Egg yolks
Incorporate the melted butter and chocolate at approx. 120°F (50°C).
120g Butter At the same time, whisk the egg whites while gradually adding the caster sugar.
500g Egg whites Incorporate a small amount of beaten egg white to make your mixture more liquid, then gently mix in the remaining egg whites.
170g Caster sugar
BAKING: On a baking mat at 360-375°F (180-190°C).
DARK
EXTRA ANDOA
BITTER NOIRE
175g 200g 210g 210g 215g 225g 195g 205g 210g 215g 215g 225g 215g 220g
220g 200g
DARK
225g 220g 270g 220g
12
BISCUITS, PASTRIES
& BASICS
1.4 - COCOA TEATIME BISCUIT
720g Egg whites Whisk the egg whites while gradually adding the caster sugar. If you want your biscuits plain, swap
440g Caster sugar the cocoa powder for weak flour.
Gently incorporate the egg yolks into the whites, then add the sifted powder ingredients.
400g Egg yolks
250g Starch
Before baking, sprinkle your biscuits with sugar once, then again 5 minutes later to create an
125g COCOA POWDER attractive pearly finish.
125g Weak flour BAKING: On a baking mat or piped out at 390°F (200°C).
Approx. 650g for a 40 x 60cm mold.
1.5 - CHOCOLATE TEATIME BISCUIT

720g Egg whites Beat the egg whites and, as you do so, quickly add in the mixture of powdered egg white and caster sugar until you obtain a perfectly
15g Powdered egg whites smooth consistency.
250g Caster sugar
400g Egg yolks
Gently whisk in the egg yolks.
180g Butter Take out a small portion of your mixture and use it to thin out the chocolate and butter, which you have melted together at approx. 115°F (45°C).
75g COCOA POWDER Combine the two preparations, then add the sifted powder ingredients.
125g Weak flour Spread or pipe out the mixture.
120g Starch
BAKING: On a mat or piped out at 360-375°F (180-190°C).
Approx. 650g for a 40 x 60cm mold.
DARK
EXTRA ANDOA
BITTER NOIRE
340g 385g 410g 410g 420g 440g 375g 400g 410g 420g 420g 445g 420g 430g
430g 390g
DARK
445g 430g 530g 430g
1.6 - EMMANUEL SPONGE

370g Whole eggs Mix the eggs and inverted sugar using a flat beater or electric mixer.
195g Inverted sugar Add the sifted dry ingredients, fleur de sel, milk and the melted clarified butter at a temperature of 115-120°F (45-48°C) – This temperature
370g Weak flour
180g Icing sugar
is important here.
15g Baking powder Leave to rest overnight before use.
4g Fleur de sel BAKING: In a mold, ring or on a baking mat at 340-375°F (170-200°C).
75g Whole UHT milk
300g Butter
1.7 - COCOA-FLAVORED ALMOND BISCUIT

325g Whole eggs In a blender, beat the whole eggs, powdered almonds and icing sugar. Your sheets of almond biscuit can
200g Powdered almonds be used inside Yule logs or as outer
Whisk the egg whites while gradually adding the caster sugar. decorations.
200g Icing sugar
260g Egg whites
Mix a small amount of the beaten egg white into the first mixture. Then add the flour and cocoa powder, Weight them out depending on how
70g Caster sugar which you have sifted together, as well as the remaining egg white and, finally, the melted butter. you’ll apply them: You need 600g to
750g for the middle of a Yule log or
65g Weak flour BAKING: On a baking mat at 390-430°F (200-220°C) for 6-8 minutes. 500g to 550g for a decoration.
65g COCOA POWDER
70g Butter If you want your almond biscuit plain,
swap the cocoa powder for weak flour.
1.8 - CHOCOLATE SPONGE BISCUIT

400g Egg whites Beat the egg whites with the sugar. Add the egg yolks to the chocolate and butter, which you have melted at approx. 120-130°F (50-55°C).
220g Caster sugar Incorporate a small amount of beaten egg white to make the mixture more liquid, followed by the remaining egg whites and finally the
(or maltitol if using
XOCOLINE 65%)
sifted flour.
200g Egg yolks BAKING: In a mold, frame or on a baking mat at 340-375°F (170-190°C).
220g Butter 600g to 2400g for a 40 x 60cm mold.
70g Weak flour
DARK
EXTRA ANDOA
BITTER NOIRE
385g 435g 460g 460g 470g 495g 425g 450g 460g 470g 470g 495g 470g 485g
485g 440g
DARK
XOCOLINE
440g
495g 485g 595g 485g
13
BISCUITS
1.9 - ALMOND SPONGE
560g Powdered almonds In an electric mixer, mix together the almond powder, the larger portion of sugar and the eggs. You can use other types of powdered
450g Caster sugar nuts instead of almond powder, or even
Whisk. Once it is at approx. 105°F (40°C), add the tempered butter. try whole nuts.
825g Whole eggs
225g Butter
Whisk the egg whites while gradually adding the second portion of sugar.
180g Egg whites Gently mix these two mixtures.
110g Caster sugar BAKING: In a mold, ring or on a baking mat at 360-375°F (180-190°C).
1.10 - P125 CŒUR DE GUANAJA SACHER BISCUIT New Recipe

430g 50%, 55% OR 70% Mix together the almond paste and your initial portion of sugar, then make them more liquid by You can soften your almond paste in
ALMOND PASTE the microwave to make it easier to
gradually incorporating the egg yolks and whole eggs. incorporate your eggs.
FROM PROVENCE
130g Sugar
Beat until a ribbon forms. Whisk the egg whites while gradually adding the remaining sugar.
210g Egg yolks Mix a small portion of the beaten egg whites with the melted chocolate and butter until a smooth,
150g Whole eggs lightweight texture forms.
250g Egg whites Add the mixture of almond paste, eggs, egg yolks and sugar.
130g Sugar Incorporate the sifted flour and finish off with the rest of the egg whites.
100g Weak flour
100g P125 CŒUR DE GUANAJA BAKING: In a mold, ring or on a baking mat at 340-375°F (170-200°C).
100g Butter 600g to 2400g for a 40 x 60cm mold.
1.11 - VIENNESE BISCUIT

60g Egg yolks Use the whisk setting in an electric mixer to beat the egg yolks, eggs and the larger portion of sugar.
160g Whole eggs Whisk the egg whites while gradually adding the smaller portion of sugar.
125g Caster sugar
100g Egg whites
Mix the whisked whites with the other mixture and finally add the sifted flour.
40g Caster sugar BAKING: On a baking mat at 360-375°F (200-220°C).
80g Weak flour 600g to 800g for a 40 x 60cm mold.
1.12 - BROWNIES
410g Brown sugar Briefly mix together the brown sugar and eggs. Melt together the butter and chocolate at approx. 115-120°F (45-50°C), then incorporate
290g Whole eggs the results into your brown sugar and egg mix.
360g Butter
200g EXTRA AMER 67%
Add the sifted flour, the ground and toasted nuts and, finally, the chocolate chips.
OR EXTRA NOIR 53% BAKING: In a mold or frame at 320-355°F (160-180°C).
170g Weak flour 1500g to 2500g for a 40 x 60cm mold.
120g Blanched almonds
120g Shelled pistachios
120g Pecan nuts
360g DARK CHOCOLATE CHIPS 52%
1.13 - CHOCOLATE CAKE

500g Whole eggs Mix together the eggs, inverted sugar and caster sugar. Add the powdered almonds. Sift together Add chocolate chips or pearls for an
150g Inverted sugar even more intense chocolate flavor and
the flour and cocoa, then sift them again into the mixture. Add the baking powder. an extra dash of texture.
250g Caster sugar
150g Powdered almonds
Pour in the cream, add the liqueur and finish off with the melted chocolate and butter.
240g Weak flour BAKING: Bake the mixture in a greased cake mold at 320°F (160°C) for approx. 40 to 45 minutes.
50g COCOA POWDER Alternatively, bake at 355°F (180°C) in a frame on top of a silicone mat for approx. 15 minutes.
15g Baking powder
240g UHT cream 35%
100g Chocolate liqueur
(optional)
210g Butter
DARK
EXTRA ANDOA
BITTER NOIRE
95g 105g 110g 110g 115g 120g 100g 110g 110g 115g 115g 120g 115g 115g
115g 105g
DARK
120g 115g 145g 115g
1.14 - NUT DACQUOISE

115g Weak flour Sift together the flour and powdered nuts, as well as the larger portion of sugar.
340g Powdered almonds, As you whip up the egg whites, add in the smaller portion of sugar and the powdered egg whites until you obtain the perfectly smooth,
hazelnuts, etc.
400g Caster sugar
firm consistency typical of beaten egg whites.
560g Egg whites Finish off by incorporating the sifted powder ingredients.
200g Caster sugar BAKING: On a mat or piped out at 360-375°F (180-190°C).
20g Powdered egg whites
14
BISCUITS, PASTRIES
& BASICS
1.15 - COCOA MACARONS
300g Caster sugar Cook the larger portion of sugar and water at 245°F (118°C), then pour the results over your To make plain macarons, switch the
100g Water cocoa powder for powdered almonds
first portion of egg whites whipped together with the smaller portion of caster sugar. Beat until and leave out the colorant.
110g Egg whites
40g Caster sugar
your preparation has almost completely cooled and add the colorant. Sift together the powdered
SQ Chocolate brown colorant almonds, icing sugar and cocoa powder.Mix in the second portion of egg whites (which you have
250g Powdered almonds not whisked), followed by the meringue. Use a soft spatula to crush and mix your preparation until it
300g Icing sugar has a smooth, shiny texture and a ribbon forms. Pipe out onto a silicone mat or some baking paper.
50g COCOA POWDER
110g Egg whites BAKING: Leave your macarons to harden on the outside for approx. 15 minutes, then bake at
285°F (140°C).
1.16 - MELT-IN-THE-MIDDLE PUDDING

500g Whole eggs Mix together the eggs and sugar. Melt the chocolate and butter together at approx. 120°F (50°C) and add this mixture to your eggs and
300g Caster sugar sugar. Finally, add the sifted flour. Store in the refrigerator for at least 12 hours.
300g Butter
130g Weak flour
Line some stainless steel rings with baking paper, then fill them three-quarters full with mixture.
BAKING: At 375°F (190°C) for 7 to 9 minutes.
DARK
EXTRA ANDOA
BITTER NOIRE
285g 320g 340g 340g 350g 370g 315g 330g 340g 350g 350g 370g 350g 360g
360g 325g
DARK
370g 360g 440g 360g
1.17 - PAIN DE GÊNES

320g 50%, 55% OR 70% Gradually add the eggs to give your almond paste a more liquid consistency. You can soften your almond paste in
ALMOND PASTE the microwave to make it easier to
Beat your mixture until a ribbon forms. incorporate the eggs.
FROM PROVENCE
315g Whole eggs
Mix part of your beaten mixture with the melted butter, then combine the two parts together again.
100g Melted butter Finish off by gently incorporating the flour and baking powder, which you have sifted together in advance.
60g Weak flour BAKING: In a mold or ring at 320-355°F (160-180°C).
4g Baking powder
1.18 - PAIN DE XAVIER A Creation by L'École Valrhona

560g Whole eggs Mix together the eggs, egg yolks, inverted sugar and glucose. Heat the mixture to 130-140°F This biscuit can be included in your
240g Egg yolks desserts, but if you store it at room
(55-60°C) in a bain-marie, then beat using the whisk setting on an electric mixer at medium speed. temperature it also makes for a good
320g Inverted sugar
160g Glucose
Heat up the cream and gradually pour onto the melted chocolate. biscuit to take out and eat.
490g UHT cream 35% Immediately mix using an electric mixer to make a perfect emulsion. You can sprinkle all sorts of ingredients
Add part of the beaten mixture so the texture becomes more liquid, then combine both preparations onto the base of your frame or mold
160g Weak flour
before baking – Why not try some
together. Finish off by incorporating the sifted flour. nuts, dried fruit or sugar granules, for
BAKING: In a mold or ring at 320°F (160°C). example?
DARK
EXTRA ANDOA
BITTER NOIRE
415g 470g 500g 500g 510g 540g 460g 490g 500g 510g 510g 540g 510g 525g
525g 470g
DARK
540g 525g 645g 525g
1.19 - CHOCOLATE SOUFFLÉ

300g Milk Mix the milk and starch, then bring them to the boil. Pour the milk over the melted chocolate and Before you bake them, store your
20g Cornstarch soufflés in the refrigerator for a few
smooth the results out with a whisk. Beat the egg whites, adding in the sugar as soon as you start hours (or for a few days in the freezer).
60g Egg yolks
200g Egg whites
doing so to make sure you obtain a totally smooth mixture. Add some of the beaten egg whites to your
80g Caster sugar (or maltitol first mixture, followed by the yolks. Finish off with the remaining egg whites. Pour your mixture into
if you are using greased ramekins which you have sprinkled with sugar, then scrape off any excess from the surface.
XOCOLINE 65%)
BAKING: At 375°F (190°C) for 6-7 minutes, depending on the size. The aim is for the soufflés to
stay very soft in the middle.
DARK
EXTRA ANDOA
BITTER NOIRE
265g 295g 315g 315g 325g 340g 290g 305g 315g 325g 325g 340g 325g 330g
330g 300g
DARK
XOCOLINE
300g
340g 330g 405g 330g
15
PASTRY DOUGHS
1.20 - BABA PASTRY
500g Strong flour Knead together the flour, eggs, salt and yeast until the dough starts to come away from the sides of the bowl.
400g Whole eggs Gradually add in the sugar, followed by the butter.
8g Salt
85g Baker’s yeast
Fill the molds, then leave the dough to rise.
125g Sugar BAKING: In a mold, bake for a few minutes at 390°F (200°C), then turn the temperature down to 340°F (170°C).
300g Butter
1.21 - BRIOCHE DOUGH

500g Strong flour Gently mix together all the ingredients apart from the butter.
250g Whole eggs Kneed in an electric mixer for about 10 minutes, then slowly incorporate the butter.
50g Whole UHT milk
50g Caster sugar
Keep kneading until a ball of dough forms.
10g Salt Leave to rise at room temperature for 2 hours.
12g Live yeast Knock back the dough and roll it out onto a tray before covering with plastic film.
300g Butter Store overnight in the refrigerator.
Weigh out, shape, and glaze.
Leave to rise for about 2 and a half hours at 75°F (25°C), then glaze again.
BAKING: 320-355°F (160-180°C).
1.22 - CHOUX PASTRY

125g Water Bring the water, milk, butter, salt, sugar and butter to the boil. Alter the way you make this recipe to
125g Whole UHT milk suit how much choux pastry you are
Add the flour, then allow the liquid to evaporate. Take the pan off the heat and gradually incorporate making and the equipment you are
5g Salt
5g Sugar
the eggs. Pipe out the mixture, then glaze your pastries. using for drying it out and baking it.
100g Butter BAKING: Heat the oven to 480°F (250°C), switch the heat off, then put your pastries in. Do not turn it
150g Weak flour back on and keep the oven door closed. As soon as your choux pastries have started to rise and take
250g Whole eggs
on a golden color, turn the oven back on to 355°F (180°C) with the door slightly ajar. Alternatively,
bake them at in a fan-assisted oven at 330°F (165°C) (again, with the door slightly ajar).
1.23 - CROISSANT DOUGH

500g Strong flour Basic mixing temperature: 125°F (52°C).
12g Salt Mix all the ingredients (except the dry pastry butter) at your mixer’s lowest speed.
60g Sugar
15g Inverted sugar
Knead for 8 to 10 minutes at medium speed in an electric mixer so that your dough cools to 75°F (24°C).
20g Baker’s yeast Weigh out 900g rounds of dough and cover with plastic film.
100g Butter Leave to rest overnight at 35°F (2°C).
240g Whole UHT milk Place in the freezer for 45 minutes (flip the dough after 20 minutes).
250g Dry pastry butter Fold in 250g of butter for each 900g round of dough.
Fold using a book turn, followed by a letter turn.
Leave to sit in the refrigerator for 30 minutes.
Stretch out your dough lengthways, then shape.
Glaze, then leave to rise for 2 hours at 77°F (25°C). Afterwards, glaze again.
BAKING: 340°F (170°C).
1.24 - COOKIE DOUGH

180g Butter Mix together the creamed butter and dark sugar until the mixture turns white.
120g Brown sugar Incorporate the eggs, followed by the flour and baking powder (which you have sifted together in advance).
55g Whole eggs
180g Weak flour
Add the lightly chopped and toasted nuts, then the pearls.
5g Baking powder Store in the refrigerator.
150g Pecan nuts BAKING: 300-320°F (150-160°C).
150g DARK CHOCOLATE PEARLS
1.25 - PUFF PASTRY

500g Weak flour Mix all the ingredients (except the dry pastry butter) at your mixer’s lowest speed.
10g Salt Leave to rest in the refrigerator for a few hours.
260g Water
25g Butter
Spread out an evenly sized square of dry pastry butter, then fold into your détrempe dough until it is no longer visible.
250g Dry pastry butter Leave to rest in the refrigerator.
Fold using 5 letter turns, taking care to let the pastry sit between each turn.
BAKING: 340-390°F (170-200°C).
16
BISCUITS, PASTRIES
& BASICS
1.26 - COCOA & ALMOND SHORTCRUST PASTRY
420g Weak flour Mix the powdered ingredients with the very cold, cubed butter until it resembles crumbs. To make a plain almond shortcrust
180g Icing sugar pastry, use weak flour instead of cocoa
As soon as the mixture is completely smooth, add the cold eggs. powder.
4g Fine salt
As soon as you obtain an even dough, stop mixing.
240g Butter Store in the refrigerator or spread out immediately.
100g Whole eggs BAKING: 300°F (150°C).
50g COCOA POWDER
1.27 - P125 CŒUR DE GUANAJA SHORTCRUST PASTRY

200g P125 CŒUR DE GUANAJA Mix the P125 Cœur de Guanaja chocolate melted to 95°F (35°C) with the creamed butter.
360g Butter Gradually add the cold eggs.
150g Whole eggs
700g Strong white bread flour
Pour the mixture onto the flour, icing sugar, powdered almonds and salt.
270g Icing sugar Briefly mix all these ingredients together.
90g Powdered almonds Immediately spread the mixture out.
6g Fleur de sel
BAKING: Bake at 300°F (150°C).
1.28 - BRETON SABLÉ BISCUIT

160g Egg yolks Beat the egg yolks with the sugar.
320g Caster sugar Keep mixing using a flat beater, adding as you do so the creamed butter, followed by the flour, baking powder and salt (which you have
320g Creamed butter
450g Weak flour
sifted together in advance).
15g Baking powder Spread the mixture out, cut into shape, then leave to rest in the refrigerator.
4g Fleur de sel BAKING: 300°F (150°C).
1.29 - COCOA STREUSEL

150g Butter Using the flat beater in an electric mixer, mix the cold cubed butter with the other ingredients until you To make a plain streusel, switch the
150g Brown sugar cocoa powder for weak flour.
obtain a crumbly, grainy mixture.
1g Fleur de sel BAKING: 300-320°F (150-160°C).
125g Weak flour
25g COCOA POWDER
17
BASICS
1.30 - CHOCOLATE FRANGIPANE CREAM
600g 50%, 55% OR 70% Gradually add the eggs to give your almond paste a more liquid consistency. • You can soften your almond paste
ALMOND PASTE in the microwave to make it easier to
Add the powdered almonds, vanilla and creamed butter. incorporate the eggs.
FROM PROVENCE
300g Whole eggs
Add the corn starch, the tempered crème pâtissière and finally the chocolate melted at 95-105°F
• Add chocolate chips or pearls for an
75g Powdered almonds (35-40°C). even more intense chocolate flavor and
3 Vanilla pods Store the mixture in the refrigerator or use immediately. to add an extra dash of texture.
300g Butter • Don’t use chocolate if you want to
30g Cornstarch make a plain frangipane cream.
300g Crème pâtissière
(Recipe 2.4 P. 22 )
DARK
EXTRA ANDOA
BITTER NOIRE
160g 185g 195g 195g 200g 210g 180g 190g 195g 200g 200g 210g 200g 205g
205g 185g
DARK
210g 205g 250g 205g
1.31 - FRENCH MERINGUE

250g Egg whites Whisk the egg whites while gradually adding the caster sugar.
200g Caster sugar Once the egg whites have been thoroughly beaten, incorporate the sifted icing sugar.
200g Icing sugar
Pipe the mixture out.
BAKING: Bake at 185-195°F (85-90°C) for approx. 2 hours, then store it in a hot cupboard.
1.32 - P125 CŒUR DE GUANAJA FRENCH MERINGUE

400g Egg whites Whisk the egg whites while gradually adding the caster sugar. Sprinkle on some P125 shavings
400g Caster sugar before you bake your pastries to give
Once the eggs have been whipped up, incorporate the sifted icing sugar and then the P125 melted them a more intense cocoa flavor.
400g Icing sugar
300g P125 CŒUR DE GUANAJA
at approx. 113-120°F (45-50°C). Pipe the mixture out.
1.33 - SWISS MERINGUE

225g Egg whites Beat the egg whites and caster sugar in a large mixing bowl placed over a bain-marie until your mixture thickens at 130-140°F (55-60°C).
450g Caster sugar Take the mixture off the heat, then whip it up using the whisk setting in an electric mixer.
Pipe the mixture out.
1.34 - ITALIAN MERINGUE

300g Caster sugar Cook the sugar and water at 250°F (121°C).
75g Water Pour this syrup over the airy egg white, and mix in a blender.
150g Egg whites
1.35 - CRISPY PRALINE

400g HAZELNUT FRUITY Add the praline to the melted chocolate. Incorporate the Éclat d’Or and mix it in gently. • You can choose whichever praline or
PRALINE 66% chocolate suits your taste and needs.
160g ÉCLAT D’OR • You can use different proportions of
80g JIVARA 40% ingredients depending on how firm you
want your praline to be and the texture
you are after.
1.36 - PRESSED SHORTCRUST PASTRY

500g Almond shortcrust pastry Once the shortcrust pastry has cooled after baking, weigh it and break it up slightly. • You can use other shortcrust bases
(Recipe 1.26 P. 17 ) and crispy ingredients instead of almond
Mix it with the melted chocolate and Éclat d’Or. shortcrust pastry and Éclat d’Or.
120g ÉCLAT D’OR
120g Chocolate (works with
Spread it out or cut it into your choice of shape before storing in the refrigerator.
all chocolates in the range)
18
NOTES
19
BISCUITS, PASTRIES
& BASICS
20
TEXTURES
CREAMY
2 CREAMY TEXTURES
21
CREAMY TEXTURES
TIPS & ADVICE
EMULSION CRYSTALLIZATION
To make an emulsion, your mixture must be at a All cream mixes must be allowed to set before they can be
temperature above 95°F (35°C) so that the cocoa butter given your ideal texture.
melts completely. If you are using your cream mix as it is (as an insert for a
dessert, for instance), let it set in the refrigerator before freezing.
GELATIN
All recipes that include gelatin use 220 bloom gelatin powder CRÈME ANGLAISE
rehydrated in 5 times its weight in water. We recommend you mix the egg yolks and sugar 3 to 4 hours
Example: For 10g of gelatin, add 50g of water. in advance. This way, the lecithin will be less vulnerable to heat
and will not quickly form into lumps as it cooks.
2.1 - CRÈME ANGLAISE

500g UHT cream 35% Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).
500g Whole UHT milk
200g Egg yolks BAKING: Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.
100g Caster sugar
2.2 - MILK-BASED CRÈME ANGLAISE

1000g Whole UHT milk Bring the milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).
200g Egg yolks
100g Caster sugar BAKING: Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.
35-40°F
2.3 - CRÈME-ANGLAISE CREAM MIX 3D (2-4°C)
1000g Crème anglaise If necessary, add rehydrated gelatin to the warm, strained crème anglaise.
(Recipe 2.1, Page 22) Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.
* Quantity of gelatin
Immediately mix using an electric mixer to make a perfect emulsion.
Leave to stiffen in the refrigerator.
DARK
EXTRA ANDOA
BITTER NOIRE
360g 380g 390g 400g 420g 430g 370g 390g 440g 410g 415g 475g 460g 475g
420g 385g
DARK MILK
EXTRA ÉQUATORIALE EXTRA SATILIA GUANAJA BITTER ANDOA SATILIA ÉQUATORIALE
JIVARA ORIZABA BAHIBE TANARIVA AZÉLIA BISKÉLIA CARAMÉLIA
AMER NOIRE NOIR NOIRE LACTÉE LACTÉE LACTÉE LACTÉE LACTÉE
500g 560g 480g 570g 600g 580g 570g
370g 430g 500g 425g 500g 540g 500g 555g 525g
+ 4g* + 6g* + 4g* + 4g* + 6g* + 6g* + 7g* + 8g* + 6g*
WHITE INSPIRATION
BLOND BLOND ALMOND
IVOIRE OPALYS WAÏNA
DULCEY ORELYS INSPIRATION
550g 580g 550g
580g 580g 530g
+ 6g* +8g* milk base + 8g* +6g* milk base
35-40°F
2.4 - CRÈME PÂTISSIÈRE 2D (2-4°C)
1000g Whole UHT milk Bring the milk to the boil and pour it over the yolk, sugar and starch mixture. • To make a plain crème pâtissière,
180g Egg yolks replace the chocolate with 30% more
Bring this new mixture to the boil. corn starch.
150g Sugar
70g Cornstarch
Take the pan off the heat and incorporate the chocolate – Do not blend in a mixer.
• You can use any chocolate from the
300g Chocolate (OPALYS / Cool down quickly. range – You might just need to check
BLOND DULCEY / the quantities of chocolate and sugar
JIVARA / CARAÏBE) are balanced properly.
22
35-40°F
2.5 - SUPRÊME CHOCOLAT 3D (2-4°C)
(Recipe 2.1, Page 22) Slowly pour the warm mixture over the partially melted chocolate to make an emulsion using a spatula.
150g UHT cream 35%
Before you add it to the airy whipped cream, check your chocolate’s temperature:
105-110°F (40-43°C) for white and blond-colored chocolates, 110-115°F (43-46°C) for milk chocolates and 115-120°F (47-50°C) for
dark chocolates. Use immediately.
TEXTURES
CREAMY
DARK
EXTRA ANDOA
BITTER NOIRE
315g 375g 370g 380g 390g 380g 370g 375g 370g 390g 415g 400g 400g 400g
470g 375g
DARK MILK
470g 465g 450g 550g 520g 520g 520g
370g 410g 500g 400g 470g 505g 475g 520g 570g
+ 2g* + 4g* + 2g* + 2g* + 4g* + 3g*
WHITE INSPIRATION
BLOND BLOND ALMOND
480g 510g 470g
480g 440g 480g
+ 6g* + 6g*
35-40°F
2.6 - CHOCOLATE & CARAMEL CREAM MIX 5D (2-4°C)
345g Caster sugar Use the sugar to make a dry caramel, then deglaze it with the cream and hot glucose.
680g UHT cream 35% Let the temperature fall to 165-180°F (75-80°C), then gradually pour the mixture onto the chocolate and use a spatula to create an
45g Glucose
125g Clarified liquid butter
emulsion. Immediately mix using an electric mixer to make a perfect emulsion.
At 105°F (40°C), add the liquid butter and mix in the electric mixer again.
DARK
EXTRA ANDOA
BITTER NOIRE
265g 305g 325g 330g 370g 375g 290g 315g 315g 330g 325g 350g 345g 345g
365g 310g
DARK MILK
395g 390g 385g 455g 430g 460g 430g
290g 395g 395g 350g 395g 435g 400g 440g 455g
+ 2g*
WHITE INSPIRATION
BLOND BLOND ALMOND
435g 460g 450g
435g 460g 435g
35-40°F
2.7 - PRALINE CREAM MIX 3D (2-4°C)
100g Milk Heat the milk and add the rehydrated gelatin.
350g UHT cream 35% Pour the milk over the praline and emulsify the mixture using the flat beater in an electric mixer.
Stabilize the emulsion by gradually adding in the cold cream. Immediately mix using an electric
mixer to make a perfect emulsion. If you are using your cream mix straight
Leave to stiffen in the refrigerator. away, reheat it if it gets too viscous.
PRALINES
ALMOND 55% ALMOND ALMOND ALMOND ALMOND &
PECAN PISTACHIO PEANUT HAZELNUT HAZELNUT HAZELNUT HAZELNUT
& COCONUT PRALINE PRALINE PRALINE HAZELNUT
PRALINE 50% PRALINE 42% PASTE 70% PRALINE 66% PRALINE 60% PRALINE 55% PRALINE 50%
PRALINE 70% 60% 50% PRALINE 60%
700 g 700 g 555 g 550 g 700 g 700 g 700 g
550 g 550 g 700 g 700 g 700 g
+ 6g* + 5g* + 3g* + 3g* + 4g* + 6g* + 3g* + 6g* + 4g* + 6g*
PRALINES
ALMOND & ALMOND &
HAZELNUT HAZELNUT FRUITY
PRALINE 50% PRALINE 50%
700 g 700 g
+ 4g*
23
CREAMY TEXTURES
35-40°F
2.8 - NAMELAKA A Creation by L'École Valrhona 3D (2-4°C)
200g Whole UHT milk Bring the milk to the boil and add the rehydrated gelatin.
400g UHT cream 35% Slowly pour the warm mixture over the partially melted chocolate to make an emulsion using a spatula.
Add the cold cream then mix again.
DARK
EXTRA ANDOA
BITTER NOIRE
215g 250g 260g 265g 280g 265g 260g 255g 260g 285g 270g 290g 270g 280g
280g 265g
+ 5g*
DARK MILK
EXTRA ÉQUATORIALE EXTRA N SATILIA GUANAJA BITTER ANDOA SATILIA ÉQUATORIALE
AMER NOIRE OIR NOIRE LACTÉE LACTÉE LACTÉE LACTÉE LACTÉE
350g 360g 330g 390g 385g 385g 380g
285g 285g 350g 290g 340g 350g 355g 390g 380g
+ 5g* + 6g* + 5g*
WHITE INSPIRATION
BLOND BLOND ALMOND
340g 370g 340g
340g 370g 330g
+ 4g* + 5g* + 4g* + 5g* + 4g*
35-40°F
2.9 - CHOCOLATE JELLY A Creation by L'École Valrhona 2D (2-4°C)
600g Whole UHT milk Warm up the milk and drizzle in the sugar and pectin mixture. • IMPORTANT: This jelly cannot be frozen.
40g Caster sugar Bring to the boil while stirring. • For a more unusual application, heat
* Quantity of pectin X58 the jelly to 120°F (50°C), then pour it out.
Gradually pour part of the hot milk onto the chocolate, use a spatula to create an emulsion, and mix
in an electric mixer as soon as possible.
Incorporate the rest of the milk, then mix again in the mixer.
Pour out at approx. 115-120°F (45-50°C).
DARK
EXTRA ANDOA
BITTER NOIRE
165g 170g 175g 180g 220g 200g 150g 170g 200g 195g 190g 205g 190g 215g
220g 170g
+ 3g*
DARK MILK
230g 280g 220g 280g 265g 250g 280g
150g 190g 240g 190g 225g 240g 225g 245g 280g
+ 3g* + 5g* + 6g* + 5g* + 6g* + 5g*
WHITE INSPIRATION
BLOND BLOND ALMOND
260g 285g 270g
260g 290g 160g
+ 4g* + 5g* + 6g* + 5g* + 7g* + 4g*
35-40°F
2.10 - PRALINE JELLY A Creation by L'École Valrhona 2D (2-4°C)
600g Whole UHT milk Warm up the milk and drizzle in the sugar and pectin mixture. • IMPORTANT: This jelly cannot be frozen.
40g Sugar Bring to the boil while stirring. • For a more unusual application, heat
22g COCOA BUTTER the jelly to 120°F (50°C), then pour it out.
* Quantity of pectin X58
Slowly pour over the melted praline and cocoa butter.
Use a spatula to emulsify the mixture, then mix it in an electric mixer as soon as possible.
Incorporate the rest of the milk, then mix in the mixer again.
Pour out at approx. 105°F (40°C).
PRALINES
ALMOND 55% ALMOND &
PECAN PISTACHIO HAZELNUT HAZELNUT HAZELNUT HAZELNUT
& COCONUT AMANDE 70% AMANDE 60% AMANDE 50% HAZELNUT
PRALINE 50% PRALINE 42% PRALINE 66% PRALINE 60% PRALINE 55% PRALINE 50%
PRALINE 300 g 300 g 300 g PRALINE 60%
300 g 300 g 300 g 300 g 300 g 300 g
300 g 300 g
+ 6g* + 7g* + 6g* + 7g* + 6g* + 7g* + 6g*
PRALINES
ALMOND & ALMOND &
HAZELNUT HAZELNUT FRUITY
PRALINE 50% PRALINE
300 g 300 g
+ 7g*
24
35-40°F
2.11 - GANACHE FOR DESSERTS, TARTS & MACARONS 6D (2-4°C)
600g UHT cream 35% Bring the cream and the inverted sugar to the boil.
100g Inverted sugar Slowly pour over the chocolate.
Use your ganache straight away or leave it to harden until you are satisfied.
DARK
EXTRA ANDOA
BITTER NOIRE
420g 490g 480g 500g 550g 600g 460g 500g 500g 510g 510g 540g 510g 530g
540g 495g
TEXTURES
CREAMY
DARK MILK
900g 885g 850g 1050g 1000g 1000g 980g
500g 600g 750g 530g 900g 990g 910g 1000g 1000g
WHITE INSPIRATION
BLOND BLOND ALMOND
1150g 1215g 1150g
1100g 1140g 1000g
NOTES
25
26
TEXTURES
MOUSSE
3 MOUSSE TEXTURES
27
MOUSSE TEXTURES
TIPS & ADVICE
CREAM THE TEMPERATURE & TEXTURE
• We use 35% fat UHT cream in our recipes.
• Most recipes use stabilizers and/or thickeners to make
OF YOUR MIXTURES
When making a chocolate mousse, your final mixture’s
them easy to whip up and help them hold their airy texture.
temperature should be close to the crystallization temperature
• When beating your cream, make sure it is very cold.
for cocoa butter – This is between 80-85°F (26-28°C)
• When making a chocolate mousse, it is best to beat the
depending on the chocolate. If it is too cold, it will start to set
cream until it has a mousse-like texture, as this makes it
too early, but if it is too hot, it will not whip up as effectively.
easier to mix in and your final product is as airy as it can be.
The amount of preparation you ultimately obtain corresponds
to how well your cream, egg whites or Italian meringue aerates,
but it also depends on you following the temperatures and
EGG WHITES techniques given in the recipes.
Egg whites are best beaten at room temperature. You need to adapt the temperature of your mixture to suit
the temperature of your kitchen, as well as the amount of
mousse you are making and how long you intend to use it for.
ITALIAN MERINGUE It is easier to work with a mixture whose texture has remained
When you poach your dough at 180-185°F (82-85°C), it soft because it has not crystallized.
coagulates evenly, its water content stays stable, it rises well
and it maintains a good texture when frozen and defrosted.
GELATIN
All recipes that include gelatin use 220 bloom gelatin powder
EMULSION rehydrated in 5 times its weight in water.
To make an emulsion, your mixture must be hotter than 95°F Example: For 10g of gelatin, add 50g of water.
(35°C) so that the cocoa butter melts completely.
CRÈME ANGLAISE
We recommend you mix the egg yolks and sugar 3 to 4
hours in advance. This way, the lecithin will be less vulnerable
to heat and will not quickly form into lumps as it cooks.
3.1 - BASIC ITALIAN MERINGUE

240g Egg yolks Poach the egg yolk, eggs, sugar and water mixture in a bain-marie at 185°F (83°C).
100g Whole eggs Beat at a medium speed.
180g Caster sugar
120g Water
Stop before your mixture has completely cooled and use immediately.
35-40°F
3.2 - CHOCOLATE MOUSSE WITH ITALIAN MERINGUE 2D (2-4°C)
220g Whole UHT milk Heat the milk and add the rehydrated gelatin if necessary.
640g Basic Italian meringue Gradually pour over the melted chocolate, taking care to form a smooth emulsion.
(Recipe 3.1) Immediately mix using an electric mixer to make a perfect emulsion.
800g UHT cream 35% Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse. The ideal serving temperature for this
* Quantity of gelatin mousse is 55°F (12°C).
As soon as the mixture is smooth, check the temperature: 115-120°F (45-48°C) for white and
blond-colored chocolates; 120-125°F (50-53°C) for milk chocolates; and 130-135°F (55-58°C for
dark chocolates). Add the Italian meringue and the rest of the mousse-textured whipped cream.
DARK
EXTRA ANDOA
BITTER NOIRE
520g 600g 615g 630g 670g 800g 580g 620g 620g 650g 650g 670g 650g 670g
670g 605g
DARK MILK
920g 1000g 885g 1085g 1025g 1025g 1000g
690g 800g 780g 665g 920g 980g 930g 1020g 970g
+10g* +12g* +15g* +10g* +6g* +10g*
WHITE INSPIRATION
BLOND BLOND ALMOND
1000g 1060g 1000g
1060g 1060g 980g
+16g* +18g* +16g* +16g* +18g* +16g*
28
35-40°F
3.3 - CHOCOLATE MOUSSE WITH CRÈME ANGLAISE 3D (2-4°C)
(Recipe 2.1, Page 22) Gradually pour over the melted chocolate, taking care to form a smooth emulsion.
900g UHT cream 35%
Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse. • To give your Blond Dulcey a more
As soon as the mixture is smooth, check the temperature: 95-100°F (35-38°C) for white melting texture, use the milk-based
crème anglaise (recipe 2.2, page 22).
and blond-colored chocolates; 100-105°F (38-41°C) for milk chocolates; and 115-120°F (47-
50°C for dark chocolates). Add the rest of the mousse-textured whipped cream. • The ideal serving temperature for this
mousse is 45°F (8°C).
DARK
EXTRA ANDOA
BITTER NOIRE
560g 650g 665g 680g 720g 870g 620g 670g 680g 700g 700g 750g 700g 750g
720g 660g
DARK MILK
1100g 1115g 1055g 970g 1190g 1000g 910g
750g 870g 860g 720g 1100g 1160g 1115g 1220g 1100g
+5g* +6g* +12g* +5g* +6g*
TEXTURES
MOUSSE
WHITE INSPIRATION GIANDUJA-STYLE
BLOND BLOND ALMOND NOISETTE NOISETTE
DULCEY ORELYS INSPIRATION LAIT NOIR
1000g 1165g 1000g
1000g 1150g 1000g 1190g 1100g
+10g* +12g* +10g* +12g* +6g* +8g* +4g*
35-40°F
3.4 - CHOCOLATE CHANTILLY MOUSSE 3D (2-4°C)
250g Milk Heat up the milk, add the rehydrated gelatin, then gradually pour it out onto the melted chocolate,
1000g UHT cream 35% taking care all the while to check an emulsion is forming.
Before you add it to the airy whipped cream, check your chocolate’s temperature: 115-120°F • This mousse is less delicate than
(45-48°C) for white and blond-colored chocolates, 120-125°F (50-53°C) for milk chocolates and others so it can be served at a higher
temperature.
130-135°F (55-58°C) for dark chocolates.
Mix using a spatula and pour out straight away. • The ideal serving temperature for this
mousse is 55-57°F (12-14°C).
DARK
EXTRA ANDOA
BITTER NOIRE
580g 640g 645g 660g 730g 730g 570g 700g 660g 680g 680g 690g 620g 690g
710g 650g
DARK MILK
800g 810g 770g 900g 890g 880g 870g
680g 730g 920g 695g 800g 850g 810g 890g 900g

900g 950g 900g
900g 950g 880g 890g 830g
+12g* +12g*
29
MOUSSE TEXTURES
35-40°F
3.5 - LIGHT CHOCOLATE MOUSSE A Creation by L'École Valrhona 3D (2-4°C)
500g Whole UHT milk Heat the milk and add the rehydrated gelatin.
1000g UHT cream 35% Gradually pour the hot milk over the partially melted chocolate, taking care to form a smooth emulsion.
Check the temperature – It should be 80-85°F (26-29°C) for white and blond-colored chocolates, The ideal serving temperature for this
90-95°F (31-34°C) for milk chocolates and 100-110°F (39-42°C) for dark chocolates. Pour the mousse is 40-42°F (4-6°C).
chocolate onto the airy whipped cream.
Pour out immediately. Freeze.
DARK
EXTRA ANDOA
BITTER NOIRE
510g 570g 580g 570g 660g 690g 560g 580g 630g 605g 610g 680g 610g 680g
660g 575g
+ 10g* + 6g* + 8g* + 6g* + 8g* + 10g* + 8g* + 10g* + 8g* + 10g*
DARK MILK
680g 685g 655g 780g 800g 930g 740g
600g 690g 730g 620g 680g 710g 690g 750g 720g
+ 8g* + 10g* + 8g* + 10g* + 12g* + 10g* + 10g* + 20g* + 12g* + 12g*

930g 985g 930g
930g 985g 930g 800g 750g
+ 20g* + 10g* + 9g* + 8g*
35-40°F
3.6 - CHOCOLATE & CARAMEL MOUSSE 3D (2-4°C)
130g Caster sugar Make a dry caramel with a frothy texture. Deglaze the caramel by adding the smaller portion of
300g UHT cream 35% cream, which you have heated in advance.
75g Egg yolks
900g UHT cream 35%
Pour it out over the egg yolks, stirring all the while, and cook at 185°F (84°C) as you would for a
* Quantity of gelatin crème anglaise. Add the rehydrated gelatin if necessary. The ideal serving temperature for this
Gradually pour over the melted chocolate, taking care to form a smooth emulsion. mousse is 42-45°F (6-8°C).
Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.
Before you add it to the airy whipped cream, check your chocolate’s temperature: 105-110°F
(40-43°C) for white and blond-colored chocolates, 110-115°F (42-45°C) for milk chocolates and
125-130°F (52-55°C) for dark chocolates.
DARK
EXTRA ANDOA
BITTER NOIRE
390g 430g 440g 450g 460g 500g 425g 440g 430g 460g 460g 460g 430g 465g
480g 435g
DARK MILK
460g 450g 455g 560g 530g 475g 500g
490g 500g 620g 475g 460g 505g 465g 510g 550g
+ 8g* + 10g* + 8g* + 8g* + 10g*
WHITE INSPIRATION
BLOND BLOND ALMOND
460g 500g 450g
460g 470g 460g
+ 10g* + 10g* + 8g*
30
35-40°F
3.7 - WHIPPED GANACHE A Creation by L'École Valrhona 3D (2-4°C)
GANACHE: Heat the smaller portion of cream, the glucose and the inverted sugar.
450g UHT cream 35% Gradually pour the hot mixture over the partially melted chocolate, taking care to form a smooth
50g Glucose
50g Inverted sugar
emulsion.
* Quantity of cream Immediately mix using an electric mixer to make a perfect emulsion. The ideal serving temperature for this
Add the larger portion of cold liquid cream. mousse is 42-45°F (6-8°C).
Mix in the electric mixer again.
Leave to stiffen in the refrigerator, preferably for 12 hours.
Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
DARK
EXTRA ANDOA
BITTER NOIRE
340g 360g 370g 380g 430g 430g 350g 370g 380g 390g 395g 410g 400g 410g
430g 365g
+ 890g* + 910g* + 920g* + 930g* + 980g* + 900g* + 915g* + 920g* + 930g* + 940g* + 945g* + 960g* + 950g* + 960g*
DARK MILK
610g 620g 585g 725g 675g 650g 660g
430g 420g 500g 400g 610g 645g 620g 675g 700g
+ 980g* + 970g* + 1050g* + 950g* + 1160g* + 1170g* + 1195g* + 1135g* + 1170g* + 1275g* + 1225g* + 1200g* + 1210g* + 1225g* + 1250g*
TEXTURES
MOUSSE
WHITE INSPIRATION
BLOND BLOND ALMOND
610g 650g 610g
650g 650 650g
+ 1160g* + 1200g* + 1160g* + 1200g* + 1200g*
35-40°F
3.8 - CLASSIC MOUSSE New Recipe 2D (2-4°C)
125g Whole UHT milk Heat the milk and cream, then add the rehydrated gelatin.
125g UHT cream 35% Gradually pour over the partially melted chocolate, taking care to form a smooth emulsion.
200g Egg whites
60g Caster sugar
* Quantity of gelatin Check the temperature is at 110-115°F or (42-45°C) and add a quarter of the egg whites along The ideal serving temperature for this
with the sugar. Mix, then finish off by adding the rest of the egg whites. mousse is 40-42°F (4-6°C).
DARK
EXTRA ANDOA
BITTER NOIRE
255g 270g 280g 280g 315g 330g 260g 280g 295g 290g 295g 305g 300g 295g
315g 270g
+ 3g*
DARK
300g 320g 340g 300g
+ 3g*
31
MOUSSE TEXTURES
2/
3.9 - PRALINE MOUSSE WITH CRÈME ANGLAISE 2D 40°F
(4°C)
600g Crème anglaise Add the rehydrated gelatin to the warm, strained crème anglaise.
(Recipe 2.1, Page 22) Gradually pour the mixture over the praline, carefully emulsifying all the while.
400g UHT cream 35%
Stabilize the emulsion if necessary by adding some of the cream whipped to the texture of a mousse. The ideal serving temperature for this
As soon as you obtain a smooth mixture, add the rest of the airy whipped cream. mousse is 40-42°F (4-6°C).
PRALINES
ALMOND 55% ALMOND &
PECAN PISTACHIO PEANUT ALMOND ALMOND ALMOND HAZELNUT HAZELNUT HAZELNUT HAZELNUT
& COCONUT HAZELNUT
PRALINE 50% PRALINE 42% PASTE 70% PRALINE 70% PRALINE 60% PRALINE 50% PRALINE 66% PRALINE 60% PRALINE 55% PRALINE 50%
PRALINE PRALINE 60%
300 g 300 g 300g 300 g 300g 300g 300g 300g 300g 300g
300 g 300 g
+ 14g* + 12g*
PRALINES
ALMOND &
ALMOND &
HAZELNUT
HAZELNUT
FRUITY PRALINE
PRALINE 50%
50%
300 g
300g
+ 12g*
2/
3.10 - PRALINE CHANTILLY 3D 40°F
(4°C)
250g Milk Heat the milk and add the rehydrated gelatin.
1800g UHT cream 35% Gradually pour the mixture over the praline, carefully emulsifying all the while.
Stabilize the emulsion if necessary by adding some of the cream whipped to the texture of a mousse. The ideal serving temperature for this
As soon as you obtain a smooth mixture, add the rest of the airy whipped cream. mousse is 40-42°F (4-6°C).
PRALINES
ALMOND 55% ALMOND &
PECAN PISTACHIO PEANUT ALMOND ALMOND ALMOND HAZELNUT HAZELNUT HAZELNUT HAZELNUT
& COCONUT HAZELNUT
PRALINE 50% PRALINE 42% PASTE 70% PRALINE 70% PRALINE 60% PRALINE 50% PRALINE 66% PRALINE 55% PRALINE 60% PRALINE 50%
PRALINE PRALINE 60%
900g 900g 820g 820g 900g 900g 900g 900g 900g 900g
820 g 900g
+ 15g*
PRALINES
ALMOND &
ALMOND &
HAZELNUT
HAZELNUT
FRUITY PRALINE
PRALINE 50%
50%
900g
900g
+ 15g*
2/
3.11 - MOUSSE WITH ALMOND PASTE FROM PROVENCE 2D 40°F
(4°C)
300g Whole UHT milk Heat the milk and cream to 105°F (40°C).
300g UHT cream 35% Add the melted, rehydrated gelatin.
12g Gelatin
60g Water for the gelatin
Gradually add the liquid using the flat beater in an electric mixer to give your almond paste a more
250g 50%, 55% or 70% liquid consistency. The ideal serving temperature for this
ALMOND PASTE FROM Mix in an electric mixer to homogenize, then add the whipped cream (which has the texture of a mousse is 40-42°F (4-6°C).
PROVENCE mousse).
500g UHT cream 35%
32
NOTES
33
MOUSSE
TEXTURES
34
4 FRUIT
FRUIT
35
FRUIT
TIPS & ADVICE
GELATIN CRYSTALLIZATION
All recipes that include gelatin use 220 bloom gelatin All cream mixes and confits must be allowed to set before
powder rehydrated in 5 times its weight in water. you give them the texture you want.
Example: For 10g of gelatin, add 50g of water. If you are using your cream mix as it is (as an insert for a
dessert, for instance), let it set in the refrigerator before
FRUIT PUREES freezing.
Make sure you do not heat the fruit purees more than is
strictly necessary so they do not lose any of their flavor. EGG WHITES
We recommend you use pasteurized egg whites.
COMPOTES
4.1 - HALF-CANDIED ORANGE COMPOTE

400g Oranges Wash and brush the oranges. Boil them for 30 minutes in plenty of water. Drain.
30g Brown sugar Halve the oranges and remove their white middles, then weigh them out.
30g Butter
100g Caster sugar
Roughly chop and fry in butter with the brown sugar.
50g Inverted sugar Leave them to caramelize on a low heat, add the sugars and cover with one-third of the passionfruit pulp.
5g Potato starch flour Leave to reduce until almost all the liquid has evaporated.
300g Passionfruit pulp Cover with another third of the passionfruit pulp and leave to reduce.
In an electric mixer, thoroughly blend the oranges.
Add the starch (which you have mixed in advance with the final third of passion fruit pulp).
Boil for a few minutes, stirring vigorously.
4.2 - BANANA COMPOTE

1100g Bananas Peel the bananas and slice them diagonally.
110g Brown sugar Mix the banana with the brown sugar, the clarified liquid butter and the lemon juice.
100g Lemon juice
100g CLARIFIED LIQUID BUTTER
Leave to marinate for 30-40 minutes.
Pour out into a pan with a perforated lid and cook at 390°F (200°C) for approx. 15 minutes, mixing regularly.
Store in the refrigerator and mix in an electric mixer.
4.3 - STRAWBERRY COMPOTE

750g Strawberry pulp Mix the pulp with the Absolu Cristal and lemon juice.
600g ABSOLU CRISTAL Gently stir in the diced fruit.
NEUTRAL GLAZE
90g Lemon juice
Store in the refrigerator.
900g Diced strawberries
4.4 - APRICOT COMPOTE

500g Apricot pulp Mix the pulp with the Absolu Cristal and lemon juice.
600g ABSOLU CRISTAL Gently stir in the diced fruit.
NEUTRAL GLAZE
80g Lemon juice
Store in the refrigerator.
800g Diced apricots
36
GELS
4.5 - FRUIT GELS

600g ABSOLU CRISTAL Smooth the pulp – Do not heat.
NEUTRAL GLAZE Mix all the ingredients together then store in the refrigerator.
MIXED WHOLE LEMON GEL ORANGE GEL APRICOT GEL RASPBERRY GEL
180g Mixed whole lemon 200g Orange pulp 200g Raspberry pulp
250g Apricot pulp
30g Lemon juice 40g Orange concentrate 50g Raspberries
4.6 - VANILLA GEL

600g ABSOLU CRISTAL Remove the vanilla pod seeds.
NEUTRAL GLAZE Mix all the ingredients together then store in the refrigerator.
35-40g Water
2 Vanilla pods
4.7 - RUM & LIME GEL

600g ABSOLU CRISTAL Mix all the ingredients together then store in the refrigerator.
NEUTRAL GLAZE
300g White Rum
10g Lime zest
FRUIT
COULIS
4.8 - FRUIT COULIS

600g ABSOLU CRISTAL Smooth the pulp – Do not heat.
NEUTRAL GLAZE Mix with the Absolu Cristal, taking care not to incorporate any air bubbles.
APRICOT COULIS STRAWBERRY COULIS MANGO COULIS RASPBERRY COULIS
600g Apricot pulp 500g Strawberry pulp 650g Mango pulp 800g Raspberry pulp
4.9 - JELLIED FRUIT COULIS

16g Gelatin Rehydrate the gelatin. Heat one-third of the pulp and the gelatin at 120°F (50°C). Some pulps can be reduced to give
80g Water for the gelatin them more concentrated aromas.
Add the sugar, then the rest of the pulp. You can use all kinds of fruit pulps
1100g Fruit pulp
(with 10% sugar)
Immediately pour the mixture into a frame or ring and leave it to set in the refrigerator. Freeze. for this recipe, including raspberry,
100g Caster sugar Morello cherry, apricot, blackberry,
blackcurrant and peach.
37
FRUIT
SAUCES
4.10 - EXOTIC SAUCE

300g ABSOLU CRISTAL Mix the fruit pulps with the Absolu Cristal Neutral Glaze in an electric mixer.
NEUTRAL GLAZE Mix in the fresh passionfruit seeds.
300g Passionfruit pulp
300g Mango pulp
SQ Passionfruit seeds
4.11 - GREEN APPLE SAUCE

120g ABSOLU CRISTAL Mix all the ingredients together then store in the refrigerator.
NEUTRAL GLAZE
360g Granny Smith
apple juice
2g Xanthan
6g Lemon juice
SQ Lemon
4.12 - APRICOT & PRALINE SAUCE

60g ABSOLU CRISTAL Bring the milk and glucose to the boil.
NEUTRAL GLAZE Gradually pour over the praline.
150g Whole UHT milk
30g Glucose
150g Apricot pulp Continue with the warmed pulp and add the boiled Absolu Cristal.
300g ALMOND PRALINE 50% Lastly, add the apricot extract.
30g Apricot extract 50°
CONFITS
35-40°F
4.13 - FRUIT CONFITS New Recipe 2D (2-4°C)
Heat up half the puree. At 105°F (40°C), add the mixture of sugar, atomized glucose and pectin.
Bring to the boil.
If necessary, you can add the gelatin (which you have rehydrated in advance). Pour it onto the other half of puree and lemon juice at 40°F (5°C).
IMPORTANT: Mix in an electric mixer to get a less resistant final texture.
STRAWBERRY RASPBERRY BLACKCURRANT PASSIONFRUIT/MANGO
PUREE 375g 375g 375g 275g Mango + 100g Passionfruit

SUGAR 55g 55g 55g 100g
ATOMIZED GLUCOSE 55g 55g 55g 100g
PECTIN NH 6g 6g 7g 8g
GELATIN 0g 0g 0g 0g
LEMON JUICE 4g 4g 4g 0g
COCONUT PINEAPPLE PEAR APRICOT LEMON
PUREE 375g 375g 375g 375g 150g Lemon + 75g Pear

SUGAR 55g 55g 55g 55g 55g
ATOMIZED GLUCOSE 55g 55g 55g 55g 200g
PECTIN NH 15g 8g 6g 6g 10g
GELATIN 5g 0g 0g 0g 11g
LEMON JUICE 4g 4g 4g 4g 0g
38
CREAM MIXES
35-40°F
4.14 - FRUIT-FLAVORED CREAM MIXES New Recipe 2D (2-4°C)
Heat up one-third of the puree. At 115°F (45°C), add the sugar and pectin mixture, then bring the mix to the boil. Take the pan off the heat
and add the egg whites. Cook at 170°F (75°C), then add the rehydrated gelatin. Combine this mixture with the rest of the puree, then
gradually pour in the cocoa butter, mixing with a blender until an emulsion forms.

PECTIN NH 8g 7g 5g 6g
EGG WHITES 100g 100g 45g 100g
GELATIN 6g 5g 2g 3g
COCOA BUTTER 100g 100g 60g 100g
PUREE 325g 325g 325g 325g 200g Lemon + 125g Pear

SUGAR 45g 45g 45g 45g 100g
PECTIN NH 7g 7g 6g 6g 8g
EGG WHITES 45g 45g 45g 45g 100g
COCOA BUTTER 60g 100g 100g 100g 100g
FRUIT
MOUSSES
35-40°F
4.15 - FRUIT-FLAVORED MOUSSES New Recipe 2D (2-4°C)
Heat up the puree to 115°F (45°C) and add the gelatin (which you have rehydrated and melted in advance).
Gradually pour this mixture onto the melted cocoa butter. Mix to form a perfect emulsion.
Whip up the egg whites with the sugar, then add the puree in two batches, followed by the whipped cream.

GELATIN 8g 7g 10g 6g
COCOA BUTTER 60g 60g 60g 60g
EGG WHITES 100g 100g 100g 100g
CREAM 120g 120g 120g 120g
PUREE 350g 350g 350g 350g 200g

COCOA BUTTER 60g 60g 60g 60g 0g
EGG WHITES 100g 100g 100g 100g 100g
SUGAR 70g 70g 70g 70g 70g
CREAM 120g 120g 120g 120g 120g
39
40
5 ICE CREAM
ICE CREAM
41
ICE CREAM
TIPS & ADVICE
• All ice creams must be pasteurized at 185°F (85°C). • Make sure you respect directions for how much your
• We recommend you let your ice creams rest for 12 hours churn can hold so that your ice cream expands well.
before use. • Carefully weigh all the ingredients.
5.1 - MILK ICE CREAMS

Pour the milk into your cooking pot.
Once it is at 75°F (25°C), add the powdered milk.
At 85°F (30°C), add 90% of the sugars (i.e.: the sugar, atomized glucose and inverted sugar) – Keep the remaining 10% to mix with the stabilizer.
At 105°F (40°C), incorporate the cream, egg yolks and chocolates.
To improve your emulsion, pour the hot mixture onto the couverture little by little, and mix it in an electric mixer until it emulsifies completely.
At 115°F (45°C), finish incorporating the ingredients by adding the stabilizer and emulsifier mixture which has been added to approx. 10% of the sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
If possible, homogenize the mixture to make any fat crystals as tiny as possible.
Leave the mixture to sit for at least 12 hours.
Mix in an electric mixer and churn at between 15-20°F (-6°C to -10°C).
Freeze at -20°F (-30°C). Store in the freezer at 0°F (-18°C).
HAZELNUT ALMOND & ALMOND &

P125 CŒUR EXTRA
GUANAJA CARAÏBE NYANGBO MACAÉ PRALINE HAZELNUT HAZELNUT FRUITY
DE GUANAJA AMER
300g 320g 310g 340g 66% PRALINE 50% PRALINE 50%
360g 360g
320g 440g 360g
Whole UHT milk 1280g 1286g 1288g 1290g 1290g 1330g 1376g 1366g 1372g
Powdered milk 0% fat 72g 72g 72g 72g 72g 60g 44g 46g 40g
Caster sugar 88g 124g 102g 110g 80g 82g 132g 20g 80g
Atomized glucose 100g 120g 120g 120g 120g 120g 120g 120g 120g
Inverted sugar 80g 80g 80g 80g 80g 40g - - -
UHT cream 35% 12g 10g 10g 10g 10g - - - 20g
Stabilizer/emulsifier 8g 8g 8g 8g 8g 8g 8g 8g 8g
TOTAL 2000g 2000g 2000g 2000g 2000g 2000g 2000g 2000g 2000g
BLOND MILK ALMOND COCOA ALMOND

CARAMÉLIA JIVARA IVOIRE OPALYS
DULCEY GIANDUJA PASTE 70% POWDER INSPIRATION
380g 360g 360g 320g
360g 300g 340g 160g 360g
Powdered milk 0% fat 26g - 26g 26g 26g 38g 50g 66g 63g
Atomized glucose 120g 160g 160g 160g 120g 130g 120g 120g 120g
Inverted sugar 40g 40g - - - - - 40g -
UHT cream 35% - - - - - 32g 8g - -
Stabilizer/emulsifier 8g 8g 8g 8g 8g 8g 8g 8g 8g
TOTAL 2000g 2000g 2000g 2000g 2000g 2000g 2000g 2000g 2000g
5.2 - COCOA NIB GRANITA

150g Water Heat up the water and infuse the cocoa nibs for 30 minutes.
720g Sugar Sift the mixture through a chinois and correct the weight if necessary.
240g COCOA NIBS
Add the sugar and heat to 185°F (85°C).
Cool to 40°F (4°C).
Check the Brix-scale temperature – Make sure your syrup is at 17° Brix.
Pour it out into a flat container and leave it to freeze at 0°F (-18°C), stirring often to make sure ice crystals form.
42
5.3 - ICED MOUSSES
Carefully weigh all the ingredients.
First pour the milk or water into your cooking pot.
Bring the milk and glucose to the boil.
Mix the egg yolks, sugar and dextrose.
Pour the hot glucose and milk mixture over the yolk and sugar mix.
Cook at 235°F (84°C).
Gradually pour the crème anglaise onto the chocolate.
Cool the mixture to 85-95°F (30-35°C) and add the whipped cream (which has the texture of a mousse).
Pour it into a mold.
HAZELNUT ALMOND & ALMOND &

P125 CŒUR EXTRA
GUANAJA CARAÏBE NYANGBO MACAÉ PRALINE HAZELNUT HAZELNUT FRUITY
DE GUANAJA AMER
429g 458g 400g 395g 66% PRALINE 50% PRALINE 50%
400g 492g
443g 470g 470g
Glucose Syrup 271g 270g 235g 267g 263g 262g 253g 268g 268g
Egg yolks 185g 184g 196g 160g 158g 197g 190g 201g 201g
Dextrose 74g 74g 78g 80g 79g - 63g - -
UHT cream 35% 492g 491g 523g 507g 526g 525g 506g 537g 537g
TOTAL 2000g 2000g 2000g 2000g 2000g 2000g 2000g 2000g 2000g
BLOND MILK ALMOND

CARAMÉLIA JIVARA OPALYS
DULCEY GIANDUJA PASTE 70%
481g 481g 429g
395g 395g 400g
Whole UHT milk 316g 316g 307g 329g 329g 308g

Glucose Syrup 253g 253g 270g 263g 263g 271g
Egg yolks 185g 152g 184g 158g 158g 185g
Caster sugar 241g 241g 245g 250g 250g 270g
Dextrose 76g 76g 74g 79g 79g 74g
UHT cream 35% 481g 481g 491g 526g 526g 492g
TOTAL 2000g 2000g 2000g 2000g 2000g 2000g
SAUCES FOR RIPPLE EFFECTS
ICE CREAM
5.4 - P125 CŒUR DE GUANAJA CHOCOLATE SAUCE
150g Water Bring the water and Absolu Cristal neutral glaze to the boil. Slowly pour over the melted P125 chocolate.
720g ABSOLU CRISTAL Immediately mix using an electric mixer to make a perfect emulsion.
NEUTRAL GLAZE
240g P125 CŒUR DE GUANAJA
5.5 - BLOND DULCEY SAUCE

150g Water Bring the water and Absolu Cristal neutral glaze to the boil.
720g ABSOLU CRISTAL Slowly pour over the Dulcey chocolate.
NEUTRAL GLAZE
240g BLOND DULCEY 32%
5.6 - CARAMEL SAUCE

150g Caster sugar Use the sugar to make a dry caramel. Add the glucose and immediately deglaze it using a pre-heated mixture of cream, condensed milk
150g Glucose and vanilla.
115g UHT cream 35%
115g Sweetened condensed milk
Cook it for 30 seconds and set aside.
1 Vanilla pod
43
SAUCES FOR RIPPLE EFFECTS
5.7 - TRANSLUCENT JUS
500g Strawberry pulp Heat one-third of the pulp with the sugars.
115g Caster sugar Add the rest of the pulp and the brandy.
200g Glucose
75g Inverted sugar
Store in the freezer.
35g Strawberry brandy
5.8 - FRUIT JELLY

1000g ABSOLU CRISTAL Heat the mixture to 140°F (60°C). Mix in the electric mixer and store in the refrigerator.
NEUTRAL GLAZE Use your glaze to give your ice creams and sorbets a ripple effect as soon as they are out of the churn.
400g Fruit pulp
200g Glucose syrup
FROSTINGS
5.9 - ICE CREAM SANDWICH-STYLE ICING
1000g Chocolate (GUANAJA / Melt the chocolate at 115-120°F (45-50°C).
CARAÏBE / NYANGBO /
MACAÉ / CARAMÉLIA /
Add the oil and almonds and mix.
JIVARA / IVOIRE / OPALYS / The mixture should be between 85-95°F (30-35°C) – Cool it down if necessary.
BLOND DULCEY / STRAWBERRY, Coat your chilled product and put back in the freezer.
PASSIONFRUIT or ALMOND
INSPIRATION)
200g Grape seed oil
250g Chopped, toasted almonds
(also possible to use, for
example, COCOA NIBS or
ÉCLAT D’OR)
35-40°F
5.10 - COLD FROSTING FOR ICE-CREAMS 8D (2-4°C)
600g ABSOLU CRISTAL Bring the water, dextrose and glucose to the boil.
NEUTRAL GLAZE Add the boiled Absolu Cristal.
120g Water
120g Dextrose
Mix and use at around 75°F (25°C).
40g Glucose DE 60
44
NOTES
45
ICE CREAM
46
6 CHOCOLATE
CHOCOLATE
47
CHOCOLATE
TIPS & ADVICE
• To get a perfectly smooth emulsion, we recommend you • Pralines to be used as fillings are stabilized with an
mix your ganaches in an electric mixer – Be careful not to average pure cocoa butter content of 4 to 6%. This helps
incorporate any air bubbles. to preserve them.
• If you have no DE 60 glucose, replace it with inverted • The milk and hazelnut Gianduja-style praline can be used
sugar – Just remember that this makes your products as it is, or combined with cocoa butter to give it a more
sweeter. solid texture. If this is what you want, your praline needs
• If you are using Xocoline, swap the glucose for maltitol. to have a cocoa butter content of 5%.
• Pralines contain a pure cocoa butter content of 10 to • For our recipes, we use 84% fat dry butter for its evenness
14%. This makes them easier to cut in a guitar cutter and and plasticity. It can be replaced with 82% fat butter.
helps to preserve them.
FRAMED GANACHES
60-65°F
6.1 - DARK CHOCOLATE GANACHES New Recipe 55D (16-18°C)
Heat the cream and glucose to 165-175°F (75-80°C). Pour half onto the chocolate beans. Mix well with a spatula, add the rest of the cream, and mix in an electric mixer to form
a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix in the electric mixer again.
At 90-95°F (34-36°C), pour the ganache into a 10mm tall, 34 x 34cm frame. which you have attached to a sheet of confectionery dipping paper covered with a fine layer of
couverture.
Leave to harden for 24 to 36 hours at 60-65°F (16-18°C) and a 60% relative humidity level.
Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.
Allow the ganache to set completely and coat it.
EXTRA
ABINAO GUANAJA ASHANTI CARAÏBE ORIADO CARAQUE ARAGUANI ANDOA NOIRE NYANGBO
BITTER
595g 650g 675g 700g 720g 735g 640g 665g 655g
725g
UHT cream 35% 555g 585g 565g 560g 525g 535g 540g 580g 570g 570g
Glucose syrup DE 60 225g 145g 140g 120g 110g 100g 90g 160g 145g 155g
Butter 75g 70g 70g 70g 90g 95g 85g 70g 70g 70g
SATILIA ÉQUATORIALE EXTRA EXTRA

ALPACO KALINGO MANJARI ILLANKA TAÏNORI MACAÉ XOCOLINE
NOIRE NOIRE NOIR AMER
680g 715g 710g 755g 720g 730g 715g
730g 735g 755g 675g
UHT cream 35% 560g 535g 565g 520g 560g 535g 535g 525g 540g 515g 555g
Glucose syrup DE 60 135g 125g 105g 105g 100g 115g 130g 105g 90g 100g 145g
Butter 75g 75g 70g 70g 70g 70g 70g 90g 85g 80g 75g
6.2 - WHITE, BLOND & MILK CHOCOLATE GANACHES New Recipe

Heat the cream and glucose to 140-150°F (60-65°C). Pour half onto the partially melted chocolate.
Mix well with a spatula, add the rest of the cream, and mix in an electric mixer to form a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered
butter, which should be at approx. 65°F (18°C) and mix in the electric mixer again.
When the ganache is at 90-95°F (32-34°C) for milk chocolates or 85-90°F (30-32°C) for white and blond-colored chocolates, pour it out into a 10mm tall, 34 x 34cm frame,
you have attached to a sheet of confectionery dipping paper covered in couverture.
Leave to harden for 24 to 48 hours at 60-65°F (16-18°C) and a 60% relative humidity level.
Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.
Allow it to harden completely if necessary and coat it.
BLOND BLOND ALMOND XOCOLINE GUANAJA

IVOIRE OPALYS WAÏNA BAHIBE JIVARA
DULCEY ORELYS INSPIRATION LACTÉE LACTÉE
910g 910g 950g 810g 825g
910g 875g 860g 900g 830g
UHT cream 35% 395g 370g 390g 390g 420g 510g 435g 460g 430g 430g
Glucose syrup DE 60 75g 95g / 85g 75g 80g 105g / 95g 95g
Butter 70g 75g 110g 65g 80g / 100g 90g 95g 100g
ANDOA BITTER ÉQUATORIALE SATILIA

ORIZABA CARAMÉLIA AZÉLIA BISKÉLIA TANARIVA
LACTÉE LACTÉE LACTÉE LACTÉE
910g 860g 905g 895g 895g
865g 890g 920g 900g
UHT cream 35% 445g 415g 445g 405g 455g 435g 460g 390g 460g
Glucose syrup DE 60 15g 90g 35g 90g 20g 35g 70g 85g 15g
Butter 80g 80g 80g 95g 55g 80g 15g Cocoa butter 80g 80g
48
6.3 - GIANDUJA-STYLE FRAMED BONBON CENTERS
Gianduja-style ganache contains cocoa butter. It needs to be pre-hardened after melting at 115-120°F (45-50°C).
When using them as centers for bonbons, Gianduja-style ganaches can be flavored by adding dry products such as coffee, spices, candied lemon zest or natural essential oils.
Melt the Milk Hazelnut or Dark Hazelnut Gianduja-Style Ganache at 115°F (45°C). Pre-harden the ganache by bringing its temperature down to 75-80°F (25-26°C).
Pour it into a frame.
Cover it in a fine layer of couverture before coating.
6.4 - PIPED GIANDUJA-STYLE GANACHE

Melt the Milk Hazelnut or Dark Hazelnut Gianduja-Style Ganache at 115-120°F (45-50°C) and cool it down to 75-80°F (24-25°C) so that it gets a creamed texture.
When using your product, you can stabilize its texture by adding some more Gianduja-style ganache at 115°F (45°C). Then pipe your ganache into cases with a couverture
base.
PRALINES
6.5 - FRAMED PRALINES

1000g PRALINE Melt the milk couverture and cocoa butter at 115-120°F (45-50°C) and mix them with the praline.
250g ÉQUATORIALE Heat to 115°F (45°C). Start crystallizing the chocolate at 75-80°F (25-26°C) before framing.
LACTÉE 35%
Leave to harden for 24 to 36 hours before coating and cutting out.
* Quantity of cocoa buuter
PRALINES
ALMOND &
ALMOND &
ALMOND 55% ALMOND ALMOND ALMOND HAZELNUT HAZELNUT HAZELNUT HAZELNUT OLD- HAZELNUT
PECAN PISTACHIO PEANUT HAZELNUT
& COCONUT PRALINE PRALINE PRALINE PRALINE PRALINE PRALINE PRALINE FASHIONED FRUITY
PRALINE 50% PRALINE 42% PASTE 70% PRALINE
PRALINE 70% 60% 50% 66% 60% 55% 50% 50% PRALINE PRALINE
60%
50%
+ 100g* + 80g* + 70g* + 90g* + 100g* + 70g* + 100g* + 70g* + 100g* + 50g* + 70g*
PRALINES
CRUNCHY
ALMOND &
ALMOND &
HAZELNUT
HAZELNUT
PRALINE
FRUITY PRALINE
50%
50%
+ 70g*
6.6 - PRALINE FOR CENTERS

1000g PRALINE Melt the milk couverture and cocoa butter at 115-120°F (45-50°C) and mix them with the praline.
100g ÉQUATORIALE Heat to 115°F (45°C).
LACTÉE 35%
Leave to harden at 75-80°F (25-26°C), then use a piping bag to fill hollow products or molded chocolate bonbons.
* Quantity of cocoa buuter
Leave to harden for 24 to 36 hours before sealing.
CHOCOLATE
PRALINES
ALMOND &
ALMOND 55% ALMOND ALMOND ALMOND HAZELNUT HAZELNUT HAZELNUT HAZELNUT ALMOND & OLD- HAZELNUT
PECAN PISTACHIO PEANUT
& COCONUT PRALINE PRALINE PRALINE PRALINE PRALINE PRALINE PRALINE HAZELNUT FASHIONED FRUITY
PRALINE 50% PRALINE 42% PASTE 70%
PRALINE 70% 60% 50% 66% 60% 55% 50% PRALINE 60% 50% PRALINE PRALINE
50%
+ 35g* + 25g* + 30g* + 25g* + 35g* + 25g* + 35g* + 40g* + 25g* + 35g* + 15g* + 25g*
PRALINES
CRUNCHY ALMOND &

FRUITY HAZELNUT
PRALINE PRALINE
50% 50%
+ 25g*
49
CHOCOLATE
6.7 - ALMOND PASTE FOR USE IN A FRAME
1000g 50% OR 55% Take 10% of the almond paste and add to it the fruit paste, liqueur, candied fruit and, potentially, cocoa butter.
ALMOND PASTE Add the rest of the mixture.
FLAVORING
Mix using the flat beater in a mixer or a hand blender. If you mix for too long, your product will become greasy.
80-100g Flavored paste
(walnut, coffee, etc.) Once you have a homogeneous mixture, spread it into a frame and set it aside at 60-65°F (16-18°C) for 24 hours.
and/or
80g Liqueur
and/or
150g Chopped candied fruit
and/or
50-100g COCOA BUTTER
6.8 - CHOCOLATE-MAKING APPLICATIONS

Create your own bars and couvertures using chocolate from Ecuador, Venezuela, the Dominican Republic or Madagascar by adding cocoa Pure Pastes with the same origin as
our Grand Cru de Terroir couvertures. Get bars with just the cocoa percentage you want as well as couverture to use in unique pastry recipes (see the table on “Pastry-Making
Applications”, final page).
To make 1kg of ARAGUANI ALPACO MANJARI & TAÏNORI

with a percentage of Couverture + Pure Paste Couverture + Pure Paste Couverture + Pure Paste
66% - - - - 944g + 56g
68% - - 941g + 59g 889g + 111g
70% - - 882g + 118g 833g + 167g
72% - - 824g + 176g 778g + 222g
74% 929g + 71g 765g + 235g 722g + 278g
76% 857 + 143g 706g + 294g 667g + 333g
78% 786g + 214g 647g + 353g 611g + 389g
80% 714g + 286g 588g + 412g 556g + 444g
82% 643g + 357g 529g + 471g 500g + 500g
84% 571g + 429g 471g + 529g 444g + 556g
86% 500g + 500g 412g + 588g 389g + 611g
88% 429g + 571g 353g + 647g 333g + 667g
90% 357g + 643g 294g + 706g 278g + 722g
92% 286g + 714g 235g + 765g 222g + 778g
94% 214g + 786g 176g + 824g 167g + 833g
96% 143g + 857g 118g + 882g 111g + 889g
98% 71g + 933g 59g + 941g 56g + 944g
50
NOTES
51
CHOCOLATE
52
7 FINISHING TOUCHES
FINISHING TOUCHES
53
FINISHING TOUCHES
TIPS & ADVICE
For our recipes, we use 84% fat dry butter for its evenness and plasticity.
You can use 82% fat butter instead.
7.1 - COCOA NIB OR NUT NOUGATINE

300g Caster sugar Mix together the sugar and pectin, and then add in the butter, glucose and water. Bring the mixture You can use this nougatine inside your
5g Pectin NH desserts to give them a crunchy middle,
to the boil and add the nibs or chopped nuts. Spread over a silicone baking mat. or on the outside as decorations.
250g Butter
100g Glucose BAKING: Bake at 375-390°F (190-200°C). Leave to cool. This mixture can be stored as it is in the
350g NIBS or chopped nuts freezer and cooked whenever required
for decorations.
(hazelnuts, walnuts,
almonds, etc.)
20g Water
7.2 - PLAIN OR FLAVORED OPALINE A Philippe Givre creation

225g Fondant Bring the fondant, glucose and butter mixture to the boil at 320-330°F (160-165°C). Spread it out on a silicone mat and leave it to cool
150g Glucose before you grind it into a powder. Store in an airtight container until you are ready to cook. Sprinkle a thin layer of the powder onto a
10g Butter
silicone mat.
BAKING: Bake at 285-300°F (140-150°C) so that the powder melts. Leave to cool. Detach it from the mat and store in a hot cupboard
until you are ready to use.
N.B.: If you want your opaline to be translucent, don’t use any butter. Butter makes opalines opaque. You can also color and/or flavor this
recipe with cocoa pastes, spices, zest, flavored pastes and essences.
7.3 - CARAMEL & CHOCOLATE FLAMES

200g Caster sugar Cook the sugar, glucose and water at 315°F (158°C). Take the mixture off the heat and add the chopped cocoa paste. Use a spatula
200g Glucose to smooth the mix. Spread it out as thinly as you can between two silicone mats. Heat in the oven for a few minutes, and spread the
90g EXTRA COCOA PASTE
SQ Water
caramel into flame shapes to make your caramel and chocolate decorations. Store in a hot cupboard.
7.4 - CHOCOLATE THINS

270g Caster sugar Mix the sugar and pectin. Mix together the butter, glucose and water and bring them to the boil.
4g Pectin NH Add the sugar and pectin mixture, followed by the cocoa powder. Boil until the texture is smooth and creamy.
150g Butter
90g Glucose
Take the pan off the heat and add the chopped chocolate.
70g Water Spread the mixture as thinly as possible on a silicone mat.
5g COCOA POWDER BAKING: Cook at 355-375°F (180-190°C). Store in a dry place.
80g GUANAJA 70%
7.5 - CANDIED OR CARAMELIZED NUTS

300g Nuts (NIBS, almonds, Cook the sugar and water at 245°F (118°C). Add the nuts.
hazelnuts, etc.) Mix until the sugar sets.
150g Caster sugar
50g Water
Put the pan back on the heat and caramelize the sugar until you are satisfied with it.
7.6 - NUT STRATA

140g Powdered nuts Mix the ingredients together and spread the results as thinly as you can between two sheets.
30g Syrup with a density Freeze. Remove the top sheet.
of 30° Baumé
BAKING: Bake at 300°F (150°C). Store in a dry place.
7.7 - COCOA OR PLAIN DECORATIVE BISCUIT

100g Butter Heat up your butter to make a brown butter sauce and leave it to cool. Add the icing sugar, half If you want your decorative biscuit
20g COCOA POWDER plain, use weak flour instead of cocoa
the egg whites, the flour and the cocoa powder. Add the other half of your egg whites. Do not beat powder.
100g Egg whites
80g Weak flour
the mixture.
100g Icing sugar BAKING: Bake at 390-410°F (200-210°C).
54
35-40°F
7.8 - CHOCOLATE SAUCE 4D (2-4°C)
600g ABSOLU CRISTAL Make a ganache with the cream and chocolate, then add the melted Absolu Cristal Neutral Glaze at 140-160°F (60-70°C). Blend for a few
NEUTRAL GLAZE seconds. Sieve through a chinois.
280g UHT cream 35%
DARK
EXTRA ANDOA
BITTER NOIRE
250g 295g 295g 300g 325g 350g 225g 295g 300g 305g 310g 320g 310g 315g
325g 295g
DARK
EXTRA ÉQUATORIALE EXTRA SATILIA CAFÉ NOIR P125 CŒUR
XOCOLINE
AMER NOIRE NOIR NOIRE NOIR ORANGE DE GUANAJA
315g
300g 350g 380g 320g 350g 350g 240g
MILK
GUANAJA BITTER ANDOA SATILIA ÉQUATORIALE XOCOLINE LAIT
JIVARA ORIZABA BAHIBE TANARIVA AZÉLIA BISKÉLIA CARAMÉLIA LACTÉE LACTÉE
LACTÉE LACTÉE LACTÉE LACTÉE ORANGE
340g 335g 275g 370g 395g 350g 370g
340g 370g 290g 390g 375g 345g 375g
WHITE
BLOND BLOND
IVOIRE OPALYS WAÏNA DULCEY ORELYS
375g 375g 375g
310g 360g
35-40°F
7.9 - SOFT CHOCOLATE FROSTING 7D (2-4°C)
600g ABSOLU CRISTAL Warm the cream then pour slowly over the chocolate. Immediately mix using an electric mixer to Flavor was our top priority when
NEUTRAL GLAZE making this frosting. It has only a hint
make a perfect emulsion. Finish with the Absolu Cristal which you have simmered with the water. of sweetness and a rich chocolaty
225g UHT cream 35%
60g Water
Mix in the electric mixer again. Use at 85-105°F (30-40°C). If you are using Ivoire, Opalys, taste.
* Quantity of gelatin BLOND ORELYS, Waïna or Blond Dulcey, you should only use 150g of Absolu Cristal Neutral
Glaze.
DARK
EXTRA ANDOA
BITTER NOIRE
250g 295g 295g 300g 325g 350g 275g 275g 300g 310g 310g 330g 310g 320g
325g 295g
DARK
EXTRA ÉQUATORIALE EXTRA SATILIA CAFÉ NOIR P125 CŒUR
XOCOLINE
AMER NOIRE NOIR NOIRE NOIR ORANGE DE GUANAJA
315g
300g 350g 380g 315g 350g 350g 240g
MILK
GUANAJA BITTER ANDOA SATILIA ÉQUATORIALE XOCOLINE LAIT
JIVARA ORIZABA BAHIBE TANARIVA AZÉLIA BISKÉLIA CARAMÉLIA LACTÉE LACTÉE
LACTÉE LACTÉE LACTÉE LACTÉE ORANGE
340g 335g 325g 370g 395g 350g 370g
340g 370g 340g 380g 375g 345g 375g
+ 1g*
WHITE
BLOND BLOND
IVOIRE OPALYS WAÏNA DULCEY ORELYS
375g 375g 375g
310g 360g
+ 3g*
35-40°F
7.10 - PRALINE FROSTING 7D (2-4°C)
400g ALMOND PRALINE 60% Warm the cream with the rehydrated gelatin and then pour slowly over the praline.
or HAZELNUT PRALINE 60% Immediately mix using an electric mixer to make a perfect emulsion.
or HAZELNUT PRALINE 66%
200g UHT cream 35%
Finish with the Absolu Cristal which you have simmered with the water.
600g ABSOLU CRISTAL Mix in the electric mixer again.
NEUTRAL GLAZE Use at 85-105°F (30-40°C).
60g Water
10g Gelatin powder -
220 Bloom
FINISHING TOUCHES
55
FINISHING TOUCHES
35-40°F
7.11 - DARK CHOCOLATE FROSTING New Recipe 7D (2-4°C)
275g Water Heat the larger portion of water with the dextrose and glucose to 105°F (40°C).
275g Dextrose Add the cream, powdered milk, cocoa powder and then the sugar, and bring to the boil.
125g Glucose DE 38
275g UHT cream 35%
Bring the Absolu Cristal to the boil, add it to the smaller portion of water.
62g 0% fat powdered milk Add the rehydrated gelatin and mix in an electric mixer.
350g COCOA POWDER Leave to harden for 24 hours before use.
875g Caster sugar
USE: Reheat the frosting to 90-95°F (33-35°C), then mix it in an electric mixer to homogenize and to get rid of as many air bubbles as
75g Powdered gelatin -
220 Bloom possible. Ice. Allow the frosting to drain.
375g Water for the gelatin For application using a spray gun, make up a further 50% of the total weight of the recipe with Absolu Cristal, so 1640g for this recipe.
600g ABSOLU CRISTAL
NEUTRAL GLAZE
60g Water
35-40°F
7.12 - CARAÏBE FROSTING New Recipe 7D (2-4°C)
225g Water Make a syrup by cooking the larger portion of water, sugar and glucose. Heat to 220°F (104°C).
300g Caster sugar Incorporate the sweetened condensed milk then gradually pour the mix out over the melted couverture and cocoa butter. Immediately mix
375g Glucose syrup
using an electric mixer to make a perfect emulsion. Bring the Absolu Cristal to the boil, add it to the smaller portion of water and mix in an
480g CARAÏBE 66% electric mixer. Store in the refrigerator.
75g COCOA BUTTER Leave to harden for 24 hours before use.
600g ABSOLU CRISTAL
USE: Reheat the frosting to 95-100°F (36-38°C), then mix it in an electric mixer to homogenize and to get rid of as many air bubbles as possible.
NEUTRAL GLAZE
60g Water Ice. For application using a spray gun, make up a further 50% of the total weight of the recipe with Absolu Cristal, so 1205g for this recipe.
35-40°F
7.13 - BLOND DULCEY FROSTING New Recipe 7D (2-4°C)
300g Water Make a syrup by cooking the larger portion of water, sugar and glucose. Bake at 220°F (104°C). Add the sweetened condensed milk and
400g Caster sugar rehydrated gelatin. Slowly pour over the melted chocolate and cocoa butter.
500g Glucose syrup
32g Gelatin powder - Bring the Absolu Cristal to the boil, add it to the smaller portion of water and mix again in an electric mixer.
220 Bloom Leave to harden for 24 hours before use.
100g COCOA BUTTER Ice. For application using a spray gun, make up a further 50% of the total weight of the recipe with Absolu Cristal, so 1575g for this recipe.
600g ABSOLU CRISTAL
NEUTRAL GLAZE
60g Water
35-40°F
7.14 - JIVARA FROSTING New Recipe 7D (2-4°C)
280g Water Make a syrup by cooking the larger portion of water, sugar and glucose. Bake at 220°F (104°C). Add the sweetened condensed milk
375g Caster sugar and rehydrated gelatin. Slowly pour over the melted chocolate and cocoa butter. Immediately mix using an electric mixer to make a perfect
470g Glucose syrup
emulsion.
25g Gelatin powder - Bring the Absolu Cristal to the boil, add it to the smaller portion of water and mix again in an electric mixer.
220 Bloom Leave to harden for 24 hours before use.
675g JIVARA 40%
600g ABSOLU CRISTAL Ice. For application using a spray gun, make up a further 50% of the total weight of the recipe with Absolu Cristal, so 1495g for this recipe.
NEUTRAL GLAZE
60g Water
35-40°F
7.15 - OPALYS FROSTING New Recipe 7D (2-4°C)
300g Water Make a syrup by cooking the larger portion of water, sugar and glucose. Bake at 220°F (104°C).
400g Caster sugar Add the sweetened condensed milk and rehydrated gelatin.
500g Glucose syrup
Slowly pour over the melted chocolate and cocoa butter.
36g Gelatin powder - Immediately mix using an electric mixer to make a perfect emulsion.
220 Bloom Bring the Absolu Cristal to the boil, add it to the smaller portion of water and mix again in an electric mixer.
180g Water for the gelatin Leave to harden for 24 hours before use.
600g OPALYS 33%
100g COCOA BUTTER USE: Reheat the frosting to 90-95°F (32-34°C), then mix it in an electric mixer to homogenize and to get rid of as many air bubbles as
600g ABSOLU CRISTAL possible. Ice.
NEUTRAL GLAZE For application using a spray gun, make up a further 50% of the total weight of the recipe with Absolu Cristal, so 1590g for this recipe.
60g Water
56
35-40°F
7.16 - ALMOND INSPIRATION FROSTING New Recipe 7D (2-4°C)
300g Water Make a syrup by cooking the larger portion of water, sugar and glucose at 220°F (104°C).
400g Caster sugar Add the sweetened condensed milk and rehydrated gelatin.
500g Glucose syrup
Melt both the Almond Inspiration and cocoa butter and then gradually pour the condensed milk on top.
28g Gelatin powder - Immediately mix using an electric mixer to make a perfect emulsion.
220 Bloom Bring the Absolu Cristal to the boil, add it to the smaller portion of water and mix again in an electric mixer.
140g Water for the gelatin Leave to harden for 24 hours before use.
560g ALMOND INSPIRATION
100g COCOA BUTTER USE: Reheat the frosting to 90-95°F (32-34°C), then mix it in an electric mixer to homogenize and to get rid of as many air bubbles as possible.
600g ABSOLU CRISTAL Ice. For application using a spray gun, make up a further 50% of the total weight of the recipe with Absolu Cristal, so 1545g for this recipe.
NEUTRAL GLAZE
60g Water
35-40°F
7.17 - ABSOLU SPRAY 7D (2-4°C)
600g ABSOLU CRISTAL Bring the Absolu Cristal to the boil in the water.
NEUTRAL GLAZE Immediately apply using a spray gun at about 175°F (80°C).
60g Water
35-40°F
7.18 - SPARKLING ABSOLU SPRAY 7D (2-4°C)
NEUTRAL GLAZE Add the Sparkling Powder.
60g Water
SQ Sparkling Powder
Immediately apply using a spray gun at about 175°F (80°C).
35-40°F
7.19 - JIVARA ABSOLU SPRAY 7D (2-4°C)
NEUTRAL GLAZE Slowly pour over the chocolate.
60g Water
90g-140g
JIVARA 40%
35-40°F
7.20 - GUANAJA ABSOLU SPRAY 7D (2-4°C)
NEUTRAL GLAZE Slowly pour over the chocolate.
60g Water
120g-160g
GUANAJA 70%
7.21 - CHOCOLATE MIXTURE FOR SPRAY GUNS

DARK: To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.
700g CARAÏBE 66% As long as you respect the tempering process for the couverture of your choice, you can use these recipes to give your artistic creations or
300g COCOA BUTTER
MILK:
assemblies a smooth, shiny finish.
600g JIVARA 40%
400g COCOA BUTTER
WHITE:
700g OPALYS 33%
300g COCOA BUTTER
BLOND:
300g COCOA BUTTER
7.22 - CHOCOLATE FOAM New Recipe

Chocolate Jelly Make the jelly. Leave it to set and load it into a siphon.
(Recipe 2.9, Page 24) Put the gas canisters in place and shake your siphon.
SQ Nitrogen dioxide
gas canisters
FINISHING TOUCHES
57
NOTES
58
DIFFERENT CHOCOLATES, DIFFERENT RECIPES
All Valrhona couvertures can be used in these recipes. However, every chocolate has its own special qualities, from its character to its taste, cocoa
percentage and texture. If you need to replace one chocolate for another in a recipe, you have to be careful with the various ingredients’ proportions,
otherwise your product will become unbalanced and your pastry, bonbon or plated dessert will not hold together well.
% % %
Product Name Code Applications
Sugar Milk Fat
Cream Mixes Ice Creams
Coating Molding Bars Mousses & Ganaches * & Sorbets
DARK CHOCOLATES
ABINAO 85% 14 0 48 5614
GUANAJA 70% 29 0 42 4653/106
ASHANTI 67% 32 0 40 6725
CARAÏBE 66% 33 0 40 4654/107
EXTRA BITTER 61% 38 0 38 4657/100
ORIADO 60% 38 0 39 12164
CARAQUE 56% 43 0 37 102
ARAGUANI 72% 27 0 44 4656
ANDOA NOIRE 70% 29 0 42 12515
NYANGBO 68% 31 0 41 6085
ALPACO 66% 33 0 40 5572
KALINGO 65% 34 0 39 9789
MANJARI 64% 35 0 39 4655/117
TAÏNORI 64% 35 0 39 5571
ILLANKA 63% 36 0 37 9559
MACAÉ 62% 37 0 38 6221
EXTRA AMER 67% 32 0 37 4663
ÉQUATORIALE NOIRE 55% 43 0 38 4661/103
EXTRA NOIR 53% 45 0 31 4664
EXTRA COCOA PASTE 100% 0 0 54 134
SATILIA NOIRE 62% 37 0 38 7346
XOCOLINE 65% Maltitol 34 0 42 5904
P125 CŒUR DE GUANAJA 80% 19 0 34 6360
ARAGUANI 100% PURE PASTE 0 0 54 5568
ALPACO 100% PURE PASTE 0 0 54 5569
MANJARI 100% PURE PASTE 0 0 54 5567
TAÏNORI 100% PURE PASTE 0 0 54 5570
MILK CHOCOLATES
GUANAJA LACTÉE 41% 34 24 41 7547
JIVARA 40% 34 23 41 4658/189
ORIZABA 39% 37 18 39 6640
BITTER LACTÉE 39% 42 18 38 6591
BAHIBE 46% 30 23 43 9997
ANDOA LACTÉE 39% 34 26 41 15001
TANARIVA 33% 37 28 36 4659/3692
AZÉLIA 35% 39 20 43 11603
BISKÉLIA 34% 45 27 41 11387
CARAMÉLIA 36% 34 20 38 7098
XOCOLINE LACTÉE 41% Maltilol 35 24 40 6972
SATILIA LACTÉE 35% 43 21 37 7347
ÉQUATORIALE LACTÉE 35% 43 19 39 4662/112
OPTIMAL POSSIBLE & RECOMMENDED NOT RECOMMENDED * (including namelaka and jellies)
% % %
Product Name Code Applications
Sugar Milk Fat
Cream Mixes Ice Creams
Coating Molding Bars Mousses & Ganaches * & Sorbets
WHITE CHOCOLATES
IVOIRE 35% 43 21 41 4660/140
OPALYS 33% 32 33 43 8118
WAÏNA 35% 42 21 41 15002
BLOND DULCEY 32% 28.8 0 45 9458
BLOND ORELYS 35% 28.8 0 45 13536
ALMOND INSPIRATION
ALMOND INSPIRATION 38 0 42 14029
PRALINES & GIANDUJA-STYLE
PECAN PRALINE 50% 50 0 36 11937/19972
PISTACHIO PRALINE 42% 40 0 34 11936
ALMOND 55% & COCONUT 32.50 0 35 19822
PRALINE
CRUNCHY & NUTTY PEANUT 70% 30 0 34 19864
PASTE
ALMOND PRALINE 70% 30 0 36 9015
HAZELNUT PRALINE 66% 34 0 42 7531
ALMOND & HAZELNUT PRALINE 40 0 33 11307
60%
FRUITY ALMOND & HAZELNUT 50 0 31 4697/19971
PRALINE 50%
ALMOND & HAZELNUT 50 0 31 2263
TRADITIONAL PRALINE 50%
CRUNCHY FRUITY ALMOND 50 0 28 5621/19973
& HAZELNUT PRALINE 50%
ALMOND & HAZELNUT PRALINE 50 0 30 2261
50%
NOISETTE CLAIR 39% 50 0 36 2266
NOISETTE LAIT 36% 35 13 39 6993/7112
NOISETTE NOIR 33% 34 3 40 2264
ALMOND PASTES
ALMOND PASTE FROM PROVENCE 15.5
Inverted 3212
70% sugar 1.9
ALMOND PASTE 55%** 34.6 7942
ALMOND PASTE FROM PROVENCE 37.6
Inverted 3211
50% sugar 2.2
ALMOND PASTE 33% ** 53 5090
** When modeled in optimal conditions

RECIPE INDEX
A •
•
Absolu Spray
Almond Inspiration Frosting
57
57
•
•
Fruit Coulis
Fruit Gels
37
37
• Almond Paste for Use in a Frame 50 • Fruit Jelly 44
• Almond Sponge 14 • Fruit-Flavored Cream Mixes 39
• Apricot & Praline Sauce 38 • Fruit-Flavored Mousses 39
B
• Apricot Compote
• Baba Pastry
36
16
G •
•
Ganache for Desserts, Tarts & Macarons
Gianduja-Style Framed Bonbon Centers
25
49
• Banana Compote 36 • Green Apple Sauce 38
• Basic Italian Meringue 28 • Guanaja Absolu Spray 57
H
• Blond Dulcey Frosting 56
• Blond Dulcey Sauce 43 • Half-Candied Orange Compote 36
I
• Breton Sablé Biscuit 17
• Brioche Dough 16 • Ice Cream Sandwich-Style Icing 44
• Brownies 14
C
• Iced Mousses 43
• Italian Meringue 18
J
• Candied or Caramelized Nuts 54
• Caraïbe Frosting 56
• Jellied Fruit Coulis 37
• Caramel & Chocolate Flames 54
• Jivara Absolu Spray 57
• Caramel Sauce 43
• Jivara Frosting 56
L
• Chocolate & Caramel Cream Mix 23
• Chocolate & Caramel Mousse 30
• Chocolate Cake 14 • Light Chocolate Mousse 30
• Chocolate Chantilly Mousse
• Chocolate Foam
29
57 M • Melt-in-the-Middle Pudding
Milk Ice Creams
15
42
• Chocolate Frangipane Cream 18 •
• Chocolate Jelly 24 • Milk-Based Crème Anglaise 22

• Chocolate Mixture for Spray Guns 57 • Mousse with Almond Paste From Provence 32
• Chocolate Mousse with Crème Anglaise
• Chocolate Mousse with Italian Meringue
• Chocolate Sauce
29
28
55
N •
•
Namelaka
Nut Dacquoise
24
14
• Chocolate Soufflé 15 • Nut Strata 54
• Chocolate Sponge Biscuit
• Chocolate Suprême
13
23 O • Opalys Frosting 56
• Chocolate Teatime Biscuit
• Chocolate Thins
• Chocolate-Making Applications
13
54
50
P •
•
P125 Cœur de Guanaja Chocolate Sauce
P125 Cœur de Guanaja French Meringue
43
18
• Choux Pastry 16 • P125 Cœur de Guanaja Sacher Biscuit 14
• Classic Mousse 31 • P125 Cœur de Guanaja Shortcrust Pastry 17
• Cocoa & Almond Shortcrust Pastry 17 • Pain de Gênes 15
• Cocoa Macarons 15 • Pain de Xavier 15
• Cocoa Nib Granita 42 • Piped Gianduja-Style Ganache 49
• Cocoa Nib or Nut Nougatine 54 • Plain or Flavored Opaline 54
• Cocoa or Plain Decorative Biscuit 54 • Praline Chantilly 32
• Cocoa Streusel 17 • Praline Cream Mix 23
• Cocoa Teatime Biscuit 13 • Praline for Centers 49
• Cocoa-Flavored Almond Biscuit 13 • Praline Frosting 55
• Cold Frosting for Ice-Creams 44
• Praline Jelly 24
• Cookie Dough 16
• Praline Mousse with Crème Anglaise 32
• Crème Anglaise 22
• Pressed Shortcrust Pastry 18
• Crème Pâtissière 22
• Puff Pastry 16
R
• Crème-Anglaise Cream Mix 22
• Crispy Praline 18
• Croissant Dough 16 • Rum & Lime Gel 37
D •
•
Dark Chocolate Frosting
Dark Chocolate Ganaches
56
48
S •
•
Soft Chocolate Frosting
Sparkling Absolu Spray
55
57
E
• Strawberry Compote 36
• Swiss Meringue 18
Emmanuel Sponge 13
T
•
• Exotic Sauce 38
F
• Translucent Jus 44
• Flourless Chocolate & Almond Biscuits
• Flourless Chocolate Biscuits
• Framed Pralines
12
12
49
V •
•
Vanilla Gel
Viennese Biscuit
37
14
• French Meringue
• Fruit & Nut Biscuits
• Fruit Confits
18
12
38
W •
•
Whipped Ganache
White, Blond & Milk Chocolate Ganaches
31
48
EXPLORE THE ESSENTIALS ONLINE
– 06/2018 – EN 20327 – PHOTO CREDITS: PHILIPPE BARRET-STEPHANE DE BOURGIES-GINKO-PHOTO.COM-ELISA MATTOS-COOK AND SHOOT BY ALINE GERARD – © 2018 VALRHONA – REPRODUCTION PROHIBITED, ALL RIGHTS RESERVED.
CHECK OUT THE 120 ESSENTIALS ONLINE, ALONG WITH TOOLS TO HELP YOU USE
THE RIGHT PROPORTIONS FOR YOUR RECIPES, AND EVEN DESIGN NEW ONES.
Select the desired final amount

and the ingredients’ weights will
automatically adapt.
Create your own recipes using a

model or completely from scratch!
GO STRAIGHT TO
ESSENTIELS.VALRHONA.COM
VALRHONA - 26600 Tain l’Hermitage - FRANCE - Tel: +33 (0) 4 70 09 26 38 - [email protected]

www.valrhona.com

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What is Valrhona's expertise in chocolate making?

What is Valrhona's expertise in chocolate making?

What are the main steps in Valrhona's chocolate making process?

What are the main steps in Valrhona's chocolate making process?

ESSENTIALS

More than 200 sampling experts,

For almost 30 years we have been at your side, wherever

The Chef Team at L’École VALRHONA

Essentials offers much more than just

SOY LECITHIN* SOY LECITHIN* SOY LECITHIN*

COCOA BUTTER SUGAR

DARK MILK WHITE

PRESERVING & STORING OUR CHOCOLATE

OUR NUT RANGE

SOY LECITHIN* NATURAL VANILLA SOY LECITHIN*

PRALINE GIANDUJA ALMOND PASTE

PRESERVING & STORING OUR NUT PRODUCTS

A GUIDE TO OUR SYMBOLS

1.1 - FRUIT & NUT BISCUITS

1.2 - FLOURLESS CHOCOLATE BISCUIT

1.3 - FLOURLESS CHOCOLATE & ALMOND BISCUIT

1.5 - CHOCOLATE TEATIME BISCUIT

1.6 - EMMANUEL SPONGE

1.7 - COCOA-FLAVORED ALMOND BISCUIT

1.8 - CHOCOLATE SPONGE BISCUIT

1.10 - P125 CŒUR DE GUANAJA SACHER BISCUIT New Recipe

1.11 - VIENNESE BISCUIT

1.13 - CHOCOLATE CAKE

1.14 - NUT DACQUOISE

1.16 - MELT-IN-THE-MIDDLE PUDDING

1.17 - PAIN DE GÊNES

1.18 - PAIN DE XAVIER A Creation by L'École Valrhona

1.19 - CHOCOLATE SOUFFLÉ

1.21 - BRIOCHE DOUGH

1.22 - CHOUX PASTRY

1.23 - CROISSANT DOUGH

1.24 - COOKIE DOUGH

1.25 - PUFF PASTRY

1.27 - P125 CŒUR DE GUANAJA SHORTCRUST PASTRY

1.28 - BRETON SABLÉ BISCUIT

1.29 - COCOA STREUSEL

1.31 - FRENCH MERINGUE

1.32 - P125 CŒUR DE GUANAJA FRENCH MERINGUE

1.33 - SWISS MERINGUE

1.34 - ITALIAN MERINGUE

1.35 - CRISPY PRALINE

1.36 - PRESSED SHORTCRUST PASTRY

2.1 - CRÈME ANGLAISE

2.2 - MILK-BASED CRÈME ANGLAISE

3.1 - BASIC ITALIAN MERINGUE

WHITE INSPIRATION GIANDUJA-STYLE

WHITE INSPIRATION GIANDUJA-STYLE

4.1 - HALF-CANDIED ORANGE COMPOTE

4.2 - BANANA COMPOTE

4.3 - STRAWBERRY COMPOTE

4.4 - APRICOT COMPOTE

4.5 - FRUIT GELS

4.6 - VANILLA GEL

4.7 - RUM & LIME GEL