Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Download
Standard view
Full view
of .
Look up keyword
Like this
7Activity
0 of .
Results for:
No results containing your search query
P. 1
Valrhona March 2009 Ecole Du Grand Chocolat Essentials

Valrhona March 2009 Ecole Du Grand Chocolat Essentials

Ratings: (0)|Views: 2,126 |Likes:
Published by Darryl Collins
for all you chocolate lovers, enjoy!!
for all you chocolate lovers, enjoy!!

More info:

Categories:Types, Recipes/Menus
Published by: Darryl Collins on Jan 06, 2011
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less

07/09/2013

pdf

text

original

 
The Essentials
Pastry & Chocolate Shops and Hotel & Restaurant Catering
 Your Passion deserves the Exceptionnal…
Chocolaterie Valrhona - 26600 Tain-l’Hermitage - France - Tél.+33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17École du Grand Chocolat - Tél.+33 (0) 4 75 07 90 95 - Fax +33 (0) 4 75 07 88 20Piazza Gerusalemme,7 - 20154 Milano - Tel.(39) 02 31 73 36 - Fax (39) 02 34 53 86 04 Valrhona España S.L.- C/Pau Claris,95,1°1 08009 - Barcelona - Tél.(93) 301 54 19
www.valrhona.com - contact :ecole@valrhona.fr
    G   r   o   u   p   e   E   s   p   r   i   t   L   i   b   r   e ,   V   a   l   e   n   c   e  -   P   h   o   t   o   s   T    O   L    S   T    O    Ï  -    G   I   N   K    O  -   B   A   R   R   E   T  -   P   E   T   E   R   L   I   P   P   M   A   N  -   R    é    f   :   7   1   0   6  -   0   7    /   0   8
Index
ABC
“Absolu”soft dark chocolate glaze26
 Acidulous juice with citrus fruits,perfumed with verbena and mint29
 Almond “Frangipani”cream10
 Almond paste for framed chocolatecandies 40
 Almond paste ice cream 33
 Almond shortbread dough12
 Almond streusel11
Bananas caramelised with lightbrown sugar30
Basic bomb mixture 20
Basic custard 20
Brittany shortbread 12
“Capucine”cocoa sponge biscuit 7
Caramel chocolate cremeux 16
Caramel chocolate flames35
Caramelised cocoa nibs35
Chocolate almond “Frangipani”cream 11
Chocolate and caramel mousse 22
Chocolate bavaroise23
Chocolate biscuit with dark brown sugar9
Chocolate cake10
Chocolate Chantilly mousse 21
Chocolate cremeux 15
Chocolate cremeux and cremeuxwith fruit pulp 15
Chocolate glaze - Hard (Opera)27
Chocolate glaze - Soft 27
Chocolate ice cream 32
Chocolate ice cream parfait 34
Chocolate lava cake with soft core12
Chocolate mousse -bomb mixture base20
Chocolate mousse - custard base21
Chocolate mousse - eggs base22
Chocolate mousse - eggs whites base22
Chocolate Nama Ganache38
Chocolate sauce 29
Chocolate soufflé13
Chocolate sponge fingers 8
Chocolate spray mixture 35
Chocolate tuiles35
Classic dessert ganache37
Cocoa and almond shortbread dough12
Cocoa chocolate Sachersponge biscuit 6
Cocoa macarons11
Cocoa nibs ice cream - A creation by Alain Chartier.Best Craftsman of France -Ice Cream Maker33
Cocoa streusel11
Cocoa tuile mix36
Coulis and gelled fruit compotes 19
Crunchy praliné14
Crunchy roasted mixed nutsand hazelnut praliné 14
Custard cremeux 16
Dacquoise with almonds or hazelnuts 9
Dark chocolate hazelnutgianduja bavaroise 25
Decors and sponge flavourings 36
Emmanuel sponge biscuit - An original recipe by Frédéric BAU 7
Flourless chocolate sponge biscuit 8
Fruit cremeux 17
Fruit jelly28
Fruit mousse 25
Ganache for framed chocolatecandy fillings 38
Genoa sponge cake9
Gianduja cremeux 16
Gianduja framed fillings39
Gianduja ganache filling forhollow forms 40
Gianduja glaze26
Gianduja mousse - bomb mixture base24
Gianduja piped filling39
Grands Crus chocolate jelly - A creationby l’École du Grand Chocolat28
Grapefruit juice thickened with Gin29
Iced praliné 32
Ivoire chocolate sorbet - A creation by Alain Chartier.Best Craftsman of France -Ice Cream Maker33
Jelly mousse28
Jelly with almond paste from Provence28
Juice and pearls of apple29
Light almond “Financier”chocolatesponge9
Light chocolate ganache 23
Light chocolate mousse -Created by l’Ecole du Grand Chocolat 21
Light gianduja mousse -Created by l’Ecole du Grand Chocolat 24
Meringue sponge with almondor hazelnut 7
Milk chocolate praliné glaze 26
Milk chocolate hazelnutgianduja bavaroise 24
Milk chocolate hazelnut giandujaice cream 32
Morello cherries and quetscheplum compote31
Mosaïc of semi candied grapefruit31
Mousseux with almond pastefrom Provence 25
Mousse with fromage blanc 25
Namelaka 17
Nougatine with cocoa nibs or nuts 14
Nut Stratums36
Pineapple marinated with star anis30
Plain macarons made withFrench meringue11
Plain macarons made withItalian meringue11
Plain or cocoa “Joconde”sponge 6
Plain or cocoa sponge fingers 7
Plain or flavoured bavaroise 25
Plain or flavoured Opaline - An original idea by Philippe Givre35
Plain or flavoured supreme18
Plain tuile mix36
Poached apple cylinders31
Praliné Chantilly 24
Praliné filling for mouldedchocolate candies 39
Praliné glaze 26
Praliné hollow form fillings39
Praliné ice cream parfait 34
Praliné mousse - bomb mixture base 24
Praliné mousse - custard base24
Praliné sauce,plain,withlemongrass or cinnamon29
Pure praliné cremeux 16
Red fruits compote30
Sautéed apples with salted butterand praliné31
Semi-candied apricots 19
Semi-candied cherries30
Semi-candied orange compote 19
Soft sponge biscuit8
Soft sponge biscuit withalmond or coconut 7
Spéculoos biscuit dough12
Sponge biscuit with almondsor hazelnuts 6
Sponge biscuit for dessertsand iced logs6
Supreme with Grand Cru chocolate -Created by L’Ecole du Grand Chocolat18
Warm mellow chocolate cake 13
Whipped ganache - A creationby l’Ecole du Grand Chocolat23
Xavier sponge created - A creationby l’École du Grand Chocolat 10
Xocomeli sorbet33
DFEGJLMNIWPRSX
 
Grand Cru de Terroir
 Alpaco Pure cocoa mass
54%
Taïnori Pure cocoa mass
54%
 Araguani Pure cocoa mass
54%
Manjari Pure cocoa mass
54%
DARK CHOCOLATE
Tanariva Lactée 33%
“PureMadagascar”
35.4%
MILK CHOCOLATEMILK CHOCOLATE
Mariage de Grands Crus
DARK CHOCOLATE
BitterLactée 39%
41%
Orizaba Lactée 40%
38%
Jivara Lactée 40%
41.3%
Guanaja lactée 41%
41.5%
MILK AND WHITE CHOCOLATE
Création gourmande
DARK CHOCOLATE
NoirOrange 56%Cacao Pâte 100%
37.5%54%
Café Noir57%
37.5%
Xocopili
41%
Xocomeli
38%
Ivoire 35%
41.1%
LaitOrange 35%
37%
MILK AND WHITE CHOCOLATE
Signature Professionnelle
DARK CHOCOLATE
30%37.1%37.6%
Equatoriale Lactée 35%
36.6%
Recommended Possible 
A specific recipe for each type of chocolate
Each chocolate is specific:character,taste,percentage of cocoa,texture… One type of chocolate cannot simply replace anotherin a recipe without taking the proportions of the different ingredients into consideration:the delicate balance would be destroyedand the holding power of the dessert or the chocolate candy would be jeopardized.
Palmira 68%
37.3%
GranCouva 68%
37.3%55695570556855673692/4659659166400189/ 4658011401220134012051456566
Xocoline noir65%
43.1%59040140/466001230112/466256113092
Chocolat de Domaine
DARK CHOCOLATE
NameFatCodeApplications
The tasting wheelfor VALRHONAGrands Chocolats
VALRHONA opens the doors to sensorial analysisso that you may experience a finer approach toGrands Chocolats and also to accompany you in your choices while developing your expertise.Let your senses take over and allow yourself to beguided by the wheel’s directions to discover all thesubtleties and the range of aromatic variationscontained in the palette of our Grands Chocolats.Share our experience and give your recipes asensorialidentity by adapting them to your taste, your imagination and your clients’ anticipatedenjoyment.
The Essentials
Express your know-how and your identity.
Discover basic recipes created especially for you by the pastry chefs at l’Ecole duGrand Chocolat. Give free rein to your imagination and invent your ownassociations by combining several basic recipes selected from the patisserie andchocolate making repertoire. Developed and tested by Valrhona, these basicrecipes will enable you to find a perfect balance between texture and taste for thegreatest enjoyment of your clientele. L’Ecole du Grand Chocolat, with its expertiseand contacts with thousands of professionals all over the world, has fine-tunedthe ingredients in these basic recipes and offers technical guidance to enable youto express your skills, your identity and your creativity.
L’École du Grand Chocolat…
A reputation the world over
The Mecca of chocolate-working techniques,l’Ecole du Grand Chocolat is first and foremost a placewhere people can meet and share their experience in a welcoming and friendly atmosphere but it isalso a pole for creativity and technical awareness.Artisans all over the world are continuously on thelook-out for new ideas; it is therefore natural that l’École du Grand Chocolat should respond to theirambitions.
Professional skills
Under the direction of
Frédéric Bau
,with his renowned skills and international experience,the teamresearches and develops new recipes,pastry-making concepts,techniques and equipment.Closecollaboration with specialised engineers enables the development of new techniques and a scientificapproach towards raw materials and how they can best be used.The pastry chefs at l’Ecole du GrandChocolat have been working in close collaboration with artisans worldwide.These professionalartisans can obtain support at any time in order to achieve their daily tasks.Thus,over 15 trainerpastry chefs are made available to customers by
VALRHONA
to help them develop their activities.
A place of excellence and creativity
L’École du Grand Chocolat
VALRHONA
is a naturalprolongation of the chocolate factory.Like the factory,it isa place of excellence and creativity,whose history isintimately connected to the traditions of the food industry.Completely revamped,extended and reequipped in 2002,l’Ecole offers artisan pastry chefs and restaurant chefs awhole range of training courses in techniques and salesas well as personalised technical assistance which isprolonged well after the courses finish.
      G     a     n     a     c       h     e      C       h     o     c     o       l     a       t     e     s      C     o     a       t       i     n     g         M     o     u      d       i     n     g        G     a     n     a     c       h     e       P       â       t       i     s     s     e     r       i     e       M     o     u     s     s     e     s      S     a     u     c     e       I     c     e      c     r     e     a     m       &      s     o     r       b     e       t     s      C       h     o     c     o       l     a       t     e      d     r       i     n       k       D     e     c     o     r     a       t       i     o     n     s      G       l     a     z     e     s
 Alpaco 66%
“PureEquateur”
40.2%
Taïnori 64%
“PureRépubliqueDominicaine”
39.4%
 Araguani 72%
“PureVenezuela”
44.1%
Manjari 64%
“PureMadagascar”
39.4%
Caraque 56%
37.1%
Extra Bitter61%
38%
 Abinao 85%
48.4%
Caraïbe 66%
40.3%
Guanaja 70%
42.2%
Extra Noir53%
30%
Extra Amer67%
37.1%
Equatoriale Noire 55%
37.6%5572557146560117/4655
Nyangbo 68%
“PureGhana”
41.1%608501020100/465756140107/46540106/46531750/46640130/46630103/4661
 
3
 Your Passion deserves the Exceptionnal…
The Essentials
Good Practice
4
Sponges and doughs
6
Crunchy textures
14
Creamy textures
15
Supremes
18
Compote textures
19
Mousse textures
20
Glazes and icings
26
 Jellies and gels
28
Sauces and juices
29
Cooked fruits
30
Ice creams, sorbets and parfait
32
Decors, crunch and sponge flavourings
35
Ganaches
37
Chocolate candy fillings
39
Pure cocoa masses
41
123456789101112131415
Summary

Activity (7)

You've already reviewed this. Edit your review.
1 hundred reads
1 thousand reads
Raia Francesco liked this
Raia Francesco liked this
Raia Francesco liked this
edit71 liked this
Ori Hellerstein liked this

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->