Valrhona The Essentials PDF

Index Pastry & Chocolate Shops and Hotel & Restaurant Catering

Absolu soft dark chocolate glaze
Acidulous juice with citrus fruits,
26 D

Dacquoise with almonds or hazelnuts
Dark chocolate hazelnut
9 Nut Stratums 36
perfumed with verbena and mint

Almond Frangipani cream
29
10
gianduja bavaroise
Decors and sponge flavourings
25
36
P

Pineapple marinated with star anis
Plain macarons made with
30
Almond paste for framed chocolate
E
The Essentials
French meringue 11
candies 40 Emmanuel sponge biscuit -
Almond paste ice cream 33 An original recipe by Frdric BAU 7
Plain macarons made with
Italian meringue 11
Almond shortbread dough
Almond streusel
12
11 F Flourless chocolate sponge biscuit 8 Plain or cocoa Joconde
B
Fruit cremeux 17 sponge 6
Bananas caramelised with light Fruit jelly 28 Plain or cocoa sponge fingers 7
brown sugar 30 Fruit mousse 25 Plain or flavoured bavaroise 25
Basic bomb mixture 20
Basic custard
Brittany shortbread
20
12
G Ganache for framed chocolate
candy fillings 38
Plain or flavoured Opaline -
An original idea by Philippe Givre 35
Genoa sponge cake 9 Plain or flavoured supreme 18
C

Capucine cocoa sponge biscuit
Caramel chocolate cremeux 16
7 Gianduja cremeux
Gianduja framed fillings

16
39

Plain tuile mix
Poached apple cylinders
36
31
Caramel chocolate flames 35 Gianduja ganache filling for Pralin Chantilly 24
Caramelised cocoa nibs 35 hollow forms 40 Pralin filling for moulded
Chocolate almond Frangipani cream 11 Gianduja glaze 26
chocolate candies 39
Chocolate and caramel mousse 22 Gianduja mousse - bomb mixture base 24
Chocolate bavaroise
Pralin glaze 26
23 Gianduja piped filling 39
Chocolate biscuit with dark brown sugar 9 Grands Crus chocolate jelly - A creation
Pralin hollow form fillings 39
Chocolate cake 10 by lcole du Grand Chocolat 28 Pralin ice cream parfait 34
Chocolate Chantilly mousse 21 Grapefruit juice thickened with Gin 29 Pralin mousse - bomb mixture base 24
Chocolate cremeux 15 Pralin mousse - custard base 24
I

Chocolate cremeux and cremeux Iced pralin 32 Pralin sauce, plain, with
with fruit pulp 15 Ivoire chocolate sorbet - A creation by
lemongrass or cinnamon 29
Chocolate glaze - Hard (Opera) 27 Alain Chartier. Best Craftsman of France -
Pure pralin cremeux 16
Chocolate glaze - Soft 27 Ice Cream Maker 33
Chocolate ice cream
Chocolate ice cream parfait
Chocolate lava cake with soft core

32
34
12
J Jelly mousse 28
Jelly with almond paste from Provence 28
R Red fruits compote 30
Chocolate mousse - Juice and pearls of apple 29 Sauted apples with salted butter
bomb mixture base
Chocolate mousse - custard base
Chocolate mousse - eggs base

20
21
22
L Light almond Financier chocolate
sponge 9

and pralin
Semi-candied apricots
31
19
Semi-candied cherries 30
Chocolate mousse - eggs whites base 22 Light chocolate ganache 23
Chocolate Nama Ganache
Semi-candied orange compote 19
38 Light chocolate mousse -
Groupe Esprit Libre, Valence - Photos TOLSTO - GINKO - BARRET - PETER LIPPMAN - Rf: 7106 - 07/08
Chocolate sauce 29 Created by lEcole du Grand Chocolat 21
Soft sponge biscuit 8
Chocolate souffl 13 Light gianduja mousse - Soft sponge biscuit with
Chocolate sponge fingers 8 Created by lEcole du Grand Chocolat 24 almond or coconut 7
Chocolate spray mixture
Chocolate tuiles
Classic dessert ganache

35
35
37
M Meringue sponge with almond
or hazelnut 7

Spculoos biscuit dough
Sponge biscuit with almonds
12
Your Passion deserves the Exceptionnal

or hazelnuts 6
Cocoa and almond shortbread dough 12 Milk chocolate pralin glaze 26
Sponge biscuit for desserts
Cocoa chocolate Sacher Milk chocolate hazelnut
sponge biscuit 6 gianduja bavaroise 24 and iced logs 6

Cocoa macarons 11 Milk chocolate hazelnut gianduja
Supreme with Grand Cru chocolate -
Cocoa nibs ice cream - A creation by ice cream 32 Created by LEcole du Grand Chocolat 18
Alain Chartier. Best Craftsman of France - Morello cherries and quetsche
Ice Cream Maker

Cocoa streusel
33
11
plum compote
Mosac of semi candied grapefruit
31
31
W

Warm mellow chocolate cake
Whipped ganache - A creation
13
Cocoa tuile mix 36 Mousseux with almond paste Chocolaterie Valrhona - 26600 Tain-lHermitage - France - Tl. +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17
by lEcole du Grand Chocolat 23
Coulis and gelled fruit compotes 19 from Provence 25 cole du Grand Chocolat - Tl. +33 (0) 4 75 07 90 95 - Fax +33 (0) 4 75 07 88 20
Crunchy pralin 14 Mousse with fromage blanc 25
X Xavier sponge created - A creation
Piazza Gerusalemme, 7 - 20154 Milano - Tel. (39) 02 31 73 36 - Fax (39) 02 34 53 86 04
N
Crunchy roasted mixed nuts
by lcole du Grand Chocolat 10

Valrhona Espaa S.L. - C/Pau Claris, 95, 11 08009 - Barcelona - Tl. (93) 301 54 19
and hazelnut pralin 14 Namelaka 17
Custard cremeux 16 Nougatine with cocoa nibs or nuts 14 Xocomeli sorbet 33 www.valrhona.com - contact : ecole@valrhona.fr
A specific recipe for each type of chocolate
Each chocolate is specific: character, taste, percentage of cocoa, texture One type of chocolate cannot simply replace another
in a recipe without taking the proportions of the different ingredients into consideration: the delicate balance would be destroyed
and the holding power of the dessert or the chocolate candy would be jeopardized.
The Essentials Name Fat Code Applications The tasting wheel

Express your know-how and your identity.
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Discover basic recipes created especially for you by the pastry chefs at lEcole du
Grand Chocolat. Give free rein to your imagination and invent your own
Chocolat de Domaine
DARK CHOCOLATE
Grands Chocolats
Palmira 68% 37.3% 5611
associations by combining several basic recipes selected from the patisserie and
Gran Couva 68% 37.3% 3092
chocolate making repertoire. Developed and tested by Valrhona, these basic VALRHONA opens the doors to sensorial analysis
recipes will enable you to find a perfect balance between texture and taste for the Grand Cru de Terroir so that you may experience a finer approach to
DARK CHOCOLATE
greatest enjoyment of your clientele. LEcole du Grand Chocolat, with its expertise Grands Chocolats and also to accompany you in
Araguani 72% Pure Venezuela 44.1% 4656
and contacts with thousands of professionals all over the world, has fine-tuned Nyangbo 68% Pure Ghana 41.1% 6085 your choices while developing your expertise.
the ingredients in these basic recipes and offers technical guidance to enable you Alpaco 66% Pure Equateur 40.2% 5572 Let your senses take over and allow yourself to be
to express your skills, your identity and your creativity. Manjari 64% Pure Madagascar 39.4% 0117 / 4655
guided by the wheels directions to discover all the
Tanori 64% Pure Rpublique Dominicaine 39.4% 5571
Manjari Pure cocoa mass 54% 5567
subtleties and the range of aromatic variations
Araguani Pure cocoa mass 54% 5568 contained in the palette of our Grands Chocolats.
Share our experience and give your recipes a
Lcole du Grand Chocolat Tanori Pure cocoa mass
Alpaco Pure cocoa mass
54%
54%
5570
5569
sensorial identity by adapting them to your taste,
MILK CHOCOLATE
Tanariva Lacte 33% Pure Madagascar 35.4% 3692 / 4659
your imagination and your clients anticipated
A reputation the world over enjoyment.
Mariage de Grands Crus
DARK CHOCOLATE
The Mecca of chocolate-working techniques, lEcole du Grand Chocolat is first and foremost a place
Abinao 85% 48.4% 5614
where people can meet and share their experience in a welcoming and friendly atmosphere but it is
Guanaja 70% 42.2% 0106 / 4653
also a pole for creativity and technical awareness. Artisans all over the world are continuously on the
Carabe 66% 40.3% 0107 / 4654
look-out for new ideas; it is therefore natural that lcole du Grand Chocolat should respond to their
Extra Bitter 61% 38% 0100 / 4657
ambitions.
Caraque 56% 37.1% 0102
MILK CHOCOLATE
Professional skills Guanaja lacte 41%

Jivara Lacte 40%
41.5%
41.3%
0114
0189 / 4658
Orizaba Lacte 40% 38% 6640
Under the direction of Frdric Bau, with his renowned skills and international experience, the team
Bitter Lacte 39% 41% 6591
researches and develops new recipes, pastry-making concepts, techniques and equipment. Close
collaboration with specialised engineers enables the development of new techniques and a scientific
approach towards raw materials and how they can best be used. The pastry chefs at lEcole du Grand Cration gourmande
DARK CHOCOLATE
Chocolat have been working in close collaboration with artisans worldwide. These professional
Xocoline noir 65% 43.1% 5904
artisans can obtain support at any time in order to achieve their daily tasks. Thus, over 15 trainer
Xocomeli 38% 6566
pastry chefs are made available to customers by VALRHONA to help them develop their activities.
Xocopili 41% 5145
Caf Noir 57% 37.5% 0120
A place of excellence and creativity Noir Orange 56% 37.5% 0122

MILK AND WHITE CHOCOLATE
Lait Orange 35% 37% 0123
Lcole du Grand Chocolat VALRHONA is a natural
prolongation of the chocolate factory. Like the factory, it is Ivoire 35% 41.1% 0140 / 4660
a place of excellence and creativity, whose history is

intimately connected to the traditions of the food industry. Signature Professionnelle
Completely revamped, extended and reequipped in 2002, DARK CHOCOLATE
Extra Amer 67% 37.6%
37.1% 0130 / 4663
lEcole offers artisan pastry chefs and restaurant chefs a
Equatoriale Noire 55% 37.1%
37.6% 0103 / 4661
whole range of training courses in techniques and sales
as well as personalised technical assistance which is Extra Noir 53% 30% 1750 / 4664
prolonged well after the courses finish. Cacao Pte 100% 54% 0134
MILK AND WHITE CHOCOLATE
Equatoriale Lacte 35% 36.6% 0112 / 4662
Recommended Possible
The Essentials
Your Passion deserves the Exceptionnal
Summary
Good Practice 4
1 Sponges and doughs 6
2 Crunchy textures 14
3 Creamy textures 15
4 Supremes 18
5 Compote textures 19
6 Mousse textures 20
7 Glazes and icings 26
8 Jellies and gels 28
9 Sauces and juices 29
10 Cooked fruits 30
11 Ice creams, sorbets and parfait 32
12 Decors, crunch and sponge flavourings 35
13 Ganaches 37
14 Chocolate candy fillings 39
15 Pure cocoa masses 41
3
Good Practice
As for all raw materials you use, it is worth paying particular attention to the use and storage of chocolate. To
make your task easier and to use VALRHONA chocolate at its best, here are a few suggestions and tips in Using the chocolate
response to frequently asked questions.
COATING AND MOULDING
Chocolate melting: To make melting easier, use the chocolates beans form or chop each 1 kg block, bar by bar, with a large serrated
knife (one bar weighs 200g). Melting temperatures vary depending on the type of couverture used. It is therefore vital to respect the
temperatures given for each couverture over several hours.
VALRHONA Products Dark Chocolate Dark couverture: 53/55C
Added cocoa butter Lecithin + pure
Fluidity vanilla extract Milk chocolate couverture: 48/50C (the casein in the milk is damaged above 54C).
VALRHONA have developed excellent chocolate couvertures for chocolate
The best way to melt the chocolate is in a warming cabinet overnight (or ideally, 2 nights). Do not overheat, as this will make it impossible
making - dark, milk or white chocolate to enable you to make the finest Dry extract Cocoa butter
to work the chocolate, especially milk chocolate. Make sure you do not work the same chocolate too many times, as it will eventually start
chocolate candies and desserts. Our skill resides in knowing how to choose Cocoa bean Caster Sugar
to make bubbles and thicken.
the best cocoa beans and to balance our chocolate formulae to offer you a Determinates the % of cocoa
whole range of refined flavours. Working temperature: Keep the ambient temperature in the workplace as steady as possible, between 18C and 20C, while working
Milk Chocolate the chocolate. Never work on a chilled marble slab always on a dry marble slabe.
VALRHONA dark chocolate consists of cocoa beans from the best origins,
Dry Cocoa Added Lecithin + pure
sugar, occasionally the addition of cocoa butter (fat content from the cocoa extract butter cocoa butter vanilla extract TEMPERING
bean) to improve fluidity and to enable coating and moulding, then soya Tempering is a technique which enables the fat in the chocolate (cocoa butter) to crystallise (harden) to a stable, homogenous form and to
lecithin, an emulsifier which stabilises the mixture. obtain an end product (moulded or coated) which is glossy and brittle and will keep for a long time without whitening.
Cocoa bean Milk powder Caster Sugar
VALRHONA milk chocolate contains selected cocoa beans, full fat milk, sugar,
cocoa butter for fluidity, soya lecithin and a hint of natural vanilla to bring out Determinates the % of cocoa Respect the following temperatures:
the flavours. For manual tempering, bring the entire mass to a high temperature (T1), pour 3/4 of the mass onto a non-chilled marble slab. Work with
VALRHONA white chocolate consists of full fat milk, sugar, cocoa butter and Ivoire Chocolate Lecithin + pure a spatula until the temperature falls (T2). Add this couverture to the remaining 1/4 and mix well to bring he mixture to T3.
vanilla extract
a hint of natural vanilla. Its finesse is obtained by very fine grinding of its When tempering chocolate manually for a coating machine, bring the chocolate to T4, not T3, as the warmer, tempered couverture will
different ingredients. Cocoa butter Milk powder Caster Sugar cool without thickening when poured into the coating machine. This means that it will reach the right temperature for working, and
Determinates the % of cocoa
which has to be maintained throughout the coating process.
When machine-tempering, check the temperatures displayed by dipping a thermometer into the couverture.
The VALRHONA nut range

Pralines : VALRHONA pralines are the result of a blend of sugar and nuts made according to traditional know-how and sublimating Couverture Manual Mechanical
process process
all the subtle flavours of the nuts. As for our cocoa beans, VALRHONA use the best selected and quality tested nuts.
T1 T2 T3 T4
T1 T4 Mechanical
Roasted pralines: VALRHONA bring out the best in high quality nuts - hazelnuts from Rome in Italy and almonds from Valencia in Dark
53/55C 28/29C 31/32C 32/33C
127/131F 82/84F 88/90F 89/91F
Spain and propose a range of pralines with various textures and tastes to satisfy all tastes. The notes of freshly and perfectly roasted T1 T3 Manual 45/48C 27/28C 30C 31C
Milk
almonds and hazelnuts blend harmoniously with the caramelised notes. 113/118F 81/82F 86F 88F
Chocolate Cristallization Working Ivoire
45/48C 26/27C 29C 30C
Pralins Fruits: To master the development of nutty flavours, VALRHONA have selected the best hazelnuts from Rome in Italy and Melting Stage temperature 113/118F 79/81F 84F 86F
the best almonds from Valencia in Spain. Intensity and elegance are obtained thanks to VALRHONAs traditional caramelising
methods which bring out the round warm notes of the nuts.
Giandujas & Almond pastes: VALRHONA select the best nuts to manufacture giandujas and almond pastes. Frequently asked questions for problems with chocolate making
Giandujas: Cocoa beans and hazelnuts are roasted separately at specific temperatures then combined before being finely ground. Chocolate has bloom, or white pigment, on the surface.
Almond pastes: The almonds are blanched and cooked in a sugar syrup. The mixture is then ground more or less finely, depending If the chocolate has been properly tempered, this problem is caused by moulding (moulds too hot) or storage (ambient temperature too
on its end use. high, sudden temperature change, or ambient humidity too high).
Chocolate is split.
The moulds have undergone a sudden change in temperature. Do not refrigerate the mould too soon.
The chocolate should not be cooled at too low a temperature:
Storage and best before dates - Moulded chocolate candies: cool at 10C/12C.
- Coated chocolate candies: cool at 15C/18C
CHOCOLATE
When I coat chocolate candies, the couverture thickens, it becomes oily.
All our chocolates should be kept away from light, dust and damp, preferably at 16-18C and at 55-60% humidity. In order to preserve
The couverture has over-crystallised. Raise the ambient temperature which is too cold. If the couverture takes on a satin sheen, immediately
the taste, texture and appearance of our chocolates, please respect the best-before dates marked on the packaging.
add a small amount of couverture at 50C for dark couvertures, or 40/45C for milk couvertures. If the couverture is really too cold, it will have
to be tempered again (after melting the chocolate for at least 3-4 hours).
NUTS
It is difficult or impossible to remove chocolates from the mould.
Pralines and giandujas are dry and oily products. They should be kept away from heat, humidity and light at a temperature of 20C. If your
The proper cycle was not respected while tempering. Check the temperatures. The couverture you use must be suitable for moulding
containers of pralines need to be stored for long periods, turn them upside down every 10 days to avoid the oils rising to the surface. Almond
(very fluid). Make sure you let the moulds cool long enough.
pastes 50 and 70% contain moisture. They should be kept away from humidity and stored in a cool place at 8C to avoid mould forming.
Almond paste decorations 33% are less sensitive; we recommend storage at 15/16 C maximum. Dull patches appear on the chocolates after removal from the mould.
The moulds you used are too cold. They must be at room temperature (20/25C) for moulding.
Shelf life of products The pictograms

An optimal best before date is stamped on all our laboratory products. This is the date that VALRHONA estimates as being a limit up to
which the product is at its best on condition that it is stored correctly.
Pastry &
Hotel & Restaurant Pastry & Chocolate Shops
Chocolate
Catering and Hotel & Restaurant Catering
Shops
Fat bloom
Pralines, giandujas and almond pastes are rich in nuts and therefore in free fats. They consequently tend to develop bloom on the coating For information only, storage time of finished
20 D 2/4C products in days and temperatures (depending Can be frozen
couverture when used for chocolate fillings: this is what is called fat bloom. To reduce the problem of bloom, store finished chocolate on conditions of hygiene). For instance: ganache,
candies (coated or moulded) in a cool place, at a temperature of 10/12C. finished desserts
4 5
1 1
SPONGES AND DOUGHS 1 .5 - Meringue sponge with almond or hazelnut I N F O
This meringue is very easy to cut.

150 g Ground hazelnuts or Make an Italian meringue: cook the sugar with the water at 125C and pour over the lightly When used as a base for a dessert,
roasted almonds beaten whites. Sift the dry ingredients and fold into the cold meringue. always thin-coat both surfaces
All baking temperatures refer to convection ovens. For deck ovens, add around 20C. You will also need to adjust the 120 g Icing sugar before assembling.
temperatures and baking times depending on the amount and type of sponge biscuit. 250 g Caster sugar BAKING: Start baking at 160C for a few minutes with the vent closed to swell the meringue,
We advise using pasteurised egg yolks and whites and high gluten or all-purpose flour. 110 g Water then lower the temperature to 100-110C to bake through. Open the vent or leave in a sufficiently
For best results when baking sponge biscuits, we advise you to use perforated aluminium trays. 200 g Egg whites warm cabinet overnight. This recipe is calculated for 4 log bases.
1 .1 - Cocoa chocolate Sacher sponge biscuit I N F O
You can soften the almond paste 1 .6 - Soft sponge biscuit with almond or coconut I N F O
430 g ALMOND PASTE FROM Soften the almond paste by adding the egg yolks and whole eggs one by one then add the 130 in a microwave to make it easier To flavour, add the chosen ingre-
PROVENCE 50% OR g of sugar. Beat to the ribbon stage. Whip the whites to stiff peaks, gradually adding the rest of to add the yolks and the eggs. dients to the mixture, before
225 g Ground almonds* Mix the dry ingredients with the unbeaten egg whites and the whipping cream using a spatula.
70% NUTS adding the whites and rolling out
the sugar. Sift the cocoa powder and flour together. At the same time, melt the cocoa paste and 100 g High gluten flour Whip the whites add the sugar little by little then gently fold into the first mixture.
130 g Caster sugar on the baking sheet (except in the
the butter. Mix a small amount of the egg whites with the melted cocoa paste and butter to 225 g Icing sugar
210 g Egg yolks BAKING: Bake at 170-190C damper open. The sponge may be as deep as you wish, but never case of instant coffee, which
obtain a smooth, light mixture. Add the almond paste, egg and egg yolk mixture to this. Fold in 150 g Liquid egg whites
150 g Whole eggs should be added last - see sponge
50 g Whipping cream 35% bake in a mould. (500-1000 g per sponge).
250 g Egg whites the dry ingredients, then the rest of the egg whites. biscuit flavourings).
450 g Egg whites *For COCONUT SPONGE BISCUIT replace half the ground almonds by shredded coconut.
130 g Caster sugar
BAKING: Bake in moulds or rings at 170C, or on baking trays at 180/200C, damper closed. 250 g Caster sugar
100 g High gluten flour
50 g COCOA POWDER (600-1000 g per sponge biscuit)
100 g PURE COCOA
MASS EXTRA
100 g Butter
1 .7 - Plain or cocoa sponge fingers

1 .2 - Sponge biscuit with almonds or hazelnuts
720 g Egg whites Whip the whites and add the sugar little by little. At the same time, sift the dry ingredients together (cornflour, flour, and cocoa if
160 g Egg yolks Beat the yolks and sugar to the ribbon stage. At the same time, sift the dry ingredients and melt the butter. Whip the whites to stiff 400 g Egg yolks applicable). Combine the yolks with the whites using a spatula then add the dry ingredients. To obtain an attractive pearly crust,
110 g Caster sugar 440 g Caster sugar
peaks, adding the sugar little by little. Mix a small amount of the whipped whites to the yolk and sugar mixture. Fold in the dry ingredients sprinkle with sugar twice at an interval of 5 minutes and bake with the vent open.
105 g High gluten flour 250 g Cornflour
and the rest of the whipped whites. To finish, add the melted butter previously mixed with a little of the yolk and sugar mixture. 250 g High gluten flour* BAKING: Pipe out or spread on a baking tray. Bake at 200C damper open (around 650 g per sponge).
125 g Ground hazelnuts or
roasted almonds BAKING: Bake in moulds or rings at 170C, or on baking trays at 190C damper closed for 25 minutes. (600-1000 g per sponge *For COCOA SPONGE FINGERS, replace half the flour by sifted cocoa powder.
70 g Butter biscuit).
190 g Egg whites
70 g Caster sugar
1 .3 - Sponge biscuit for desserts and iced logs I N F O

1 .8 - Capucine cocoa sponge biscuit
340 g Ground almonds Sift the ground almonds, 450 g sugar, cocoa powder and flour together. At the same time, whip the egg whites to stiff peaks and add
1000 g ALMOND PASTE FROM Using the paddle attachment, beat the almond paste softened with a little of the liquid egg This is a different, sweeter sponge 450 g Caster sugar
PROVENCE designed for easy cutting at negative the 150 g of sugar mixed with the dry whites. Then add the sifted dry ingredients using a rubber spatula or scraper. Spread on
whites and the inverted sugar until the mixture pales. Once it begins to whiten and is perfectly 100 g COCOA POWDER
silicone baking sheets or oven paper. Sprinkle with icing sugar twice.
50 OR 70% NUTS temperatures (-12 to -15C). 15 g High gluten flour
smooth, add the warm melted butter and finish mixing.
400 g Egg whites 560 g Egg whites BAKING: At 180C damper open (sponge biscuit should be supple when it comes out of the oven).
300 g Melted butter BAKING: : Bake on baking sheets in an oven damper closed at 180-190C (800-1300 g per 150 g Caster sugar
100 g Inverted sugar sponge). 20 g Dry egg whites
1 .4 - Plain or cocoa Joconde sponge I N F O

1 .9 - Emmanuel sponge biscuit - An original recipe by Frdric BAU
325 g Whole eggs Beat the whole eggs, ground almonds and icing sugar. Whip the whites to stiff peaks, adding
200 g Ground almonds Joconde sponge is used for 300 g Butter Melt the butter. Sift the flour, icing sugar, salt and baking powder together. Combine the eggs and inverted sugar using the paddle
the sugar little by little. Sift the flour and melt the butter. Mix a little of the whipped egg whites inserting into log assemblies, or for
200 g Icing sugar 370 g High gluten flour attachment or a blender. Add the sifted dry ingredients, milk and the butter melted at 45-48C (this temperature is important). This
with the egg, almond and icing sugar mixture, then add the flour, the rest of the egg whites and decorating exteriors. Use 600-
260 g Egg whites 180 g Icing sugar
the melted butter previously mixed with a small amount of the egg and ground almond mixture. 750 g for interiors and 500-550 g mixture must rest overnight before baking. Spread a thin layer of the mixture on a silicone baking sheet.
70 g Caster sugar 4g Fine salt
for decorations. BAKING: at 220-230C damper closed for 6-8 minutes.
130 g High gluten flour* BAKING: Always bake on baking trays, at 240-250C damper closed for 6-8 minutes. (400- 15 g Baking powder
70 g Butter 810 g per sponge). 370 g Whole eggs
195 g Inverted sugar
*For cocoa Joconde sponges, replace half the flour by sifted Valrhona cocoa powder.
75 g Full fat milk
6 7
1 1
1 .10 - Chocolate sponge fingers 1 .13 - Chocolate biscuit with dark brown sugar I N F O
You can also sprinkle 500 g of

180 g Butter Melt the chocolate with the butter at around 45C. At the same time, mix the sugar and the dry whites together. Whip the whites 115 g Egg yolks Beat the yolks, the eggs and the sugar together. At the same time whip the whites with the dark cooked streuzel over the surface of
720 g Egg whites with the sugar and dry whites mixture, adding these at the beginning so as to obtain a smooth texture. Sift the dry ingredients 300 g Whole eggs brown sugar. Gradually combine the two mixtures, fold in the sifted flour and cocoa powder. the uncooked biscuit to make the
15 g Dry whites 225 g Caster sugar texture crisper.
together. Delicately incorporate the egg yolks into the whipped whites. Take a small part of this mixture and add it to the chocolate Pour out 1000 g per 40 x 60 cm frame.
250 g Caster sugar 190 g Egg whites
400 g Egg yolks and melted butter (to lighten). Combine the two mixtures then add the sifted dry ingredients using a scraper or skimmer. Spread or 85 g Dark brown sugar BAKING: bake at 180C in a convection oven for about 20 minutes.
75 g COCOA POWDER pipe out. 75 g High Gluten Flour
120 g High gluten flour BAKING: Bake at 180-190C in a convection oven. 70 g COCOA POWDER
120 g Cornflour
CHOCOLATE
Grand Cru de Terroir Domaine Cration gourmande

ARAGUANI NYANGBO ALPACO MANJARI TAINORI GRAN PALMIRA CAFE NOIR NOIR
370 g 390 g 410 g 410 g 425 g COUVA 440 g 440 g ORANGE
440 g 440 g
Mariage de Grands Crus Signature Professionnelle

EXTRA EQUATORIALE EXTRA EXTRA
1 .14 - Light almond Financier chocolate sponge I N F O
ABINAO GUANAJA CARAIBE BITTER CARAQUE NOIRE AMER NOIR
335 g 390 g 410 g 425 g 440 g 440 g 440 g 560 g
Thanks to its texture, this sponge
375 g Ground almonds Combine all ingredients together, except for the chocolate, in a kitchen mixer or food processor. can be used to make regular cakes
300 g Icing sugar Melt the chocolate down and stir vigorously into the mixture. or ice cream cakes and Yule logs.
540 g Liquid egg whites
150 g Whipping cream 35 % BAKING: Always bake in frames (because of the paste texture) in 180C oven, vent opened.
20 g Cornflour This sponge doesnt raise much but keeps its initial thickness after baking. Sprinkle with
100 g CARAQUE CHOCOLATE marinated raisins or other fruits directly over the paste before baking.
CHOCOLATE
1 .11 - Soft sponge biscuit Grand Cru de Terroir Domaine Cration gourmande
220 g Butter Melt the couverture with the butter. At the same time, whip the egg whites with the sugar. Add the yolks to the first mixture heated 80 g 85 g 90 g 90 g 95 g COUVA 100 g 100 g ORANGE
200 g Egg yolks 100 g 100 g
to 50-55C, a small amount of the whipped whites to soften, then the rest, stirring with a rubber spatula or a scraper, adding the
400 g Egg whites
sifted flour at the same time.
220 g Caster sugar Mariage de Grands Crus Signature Professionnelle
70 g High gluten flour BAKING: Bake in buttered, sugared rings at 180-190C damper closed.
ABINAO GUANAJA CARAIBE EXTRA CARAQUE EQUATORIALE EXTRA EXTRA
CHOCOLATE 75 g 85 g 90 g BITTER 100 g NOIRE AMER NOIR
95 g 100 g 100 g 125 g

480 g 480 g

360 g 420 g 460 g BITTER 480 g NOIRE AMER NOIR
460 g 480 g 480 g 600 g
1 .15 - Dacquoise with almond or hazelnut

115 g High gluten flour Sift the flour with the ground almonds or hazelnuts and the 400 g of sugar. Mix the dry whites with the 200 g of sugar and whip
340 g Ground almonds or the fresh whites, adding the sugar and dry whites rapidly so as to obtain a perfectly smooth consistency. Finally, fold in the sifted
hazelnuts
dry ingredients using a spatula or scraper. Pipe out or spread on a baking tray, or put into rings with a wet base to insulate the
200 g Caster sugar
20 g Dry egg whites sponge.
400 g Caster sugar BAKING: In a convection oven at 180-190C, damper open.
1 .12 - Flourless chocolate sponge biscuit 560 g Egg whites
60 g Butter Recipe calculated for one 40x60cm layer. Melt the couverture and the butter at 50C. Soften the almond paste by adding the yolks
100 g ALMOND PASTE FROM one at a time. Mix smooth without beating. To finish, add the melted butter and chocolate. At the same time, whip the whites with
PROVENCE 50% NUTS
the sugar until stiff. Using a rubber spatula, add a small amount of the egg whites to the previous mixture and then combine the
50 g Egg yolks
250 g Egg whites rest. Spread on a baking tray.
85 g Caster sugar BAKING: Bake at 180-190C in a convection oven.
CHOCOLATE
Grand Cru de Terroir Domaine Cration gourmande 1 .16 - Genoa sponge cake
GRAN NOIR 315 g Whole eggs
ARAGUANI NYANGBO ALPACO MANJARI TAINORI COUVA PALMIRA CAFE NOIR ORANGE Preheat the almond paste in a microwave. Incorporate the eggs one by one and beat until the mixture has cooled. At the same time,
190 g 200 g 210 g 210 g 220 g 225 g 225 g 250 g 225 g 320 g GROUND ALMONDS melt the butter and sift the flour with the baking powder. As soon as the first mixture has reached the ribbon stage, remove a small
FROM PROVENCE
part to mix with the melted butter and, if desired, the aniseed alcohol. Once the butter / aniseed alcohol mixture reaches a light
50 OR 70% NUTS
Mariage de Grands Crus Signature Professionnelle 100 g Melted butter consistency, combine the mixtures and delicately fold in the sifted flour and baking powder.
EXTRA EQUATORIALE EXTRA EXTRA
60 g High gluten flour BAKING: bake in non-greased rings at 160/180C in a ventilated oven or at 200C in a deck oven, damper closed, for about 15/20
ABINAO GUANAJA CARAIBE BITTER CARAQUE NOIRE AMER NOIR 4 g Baking powder minutes.
170 g 190 g 210 g 230 g 250 g 250 g 220 g 280 g (15 g aniseed-flavoured alcohol)
8 9
1 1
1 .17 - Xavier sponge created by lcole du Grand Chocolat 1 .20 - Chocolate almond Frangipani cream
560 g Whole eggs A take-anywhere sponge which is also suitable for desserts. Mix equal volumes of crushed, roasted hazelnuts and almonds, 990 g Vanilla almond cream Once the almond cream is made, stir the chosen chocolate in, melted at 35/40C. Mix well and fold the chocolate pearls in. Set aside
240 g Egg yolks shelled pistachios and brown sugar (granulated). Prepare a 40 x 60 cm frame. Place on a silicone baking sheet and generously 270 g EXTRA NOIR 53% in the fridge or use straight away.
320 g Inverted sugar or
sprinkle with the nuts and sugar mixture. Mix the eggs, egg yolks, inverted sugar and the glucose together. Heat to 55-60C in
160 g Glucose 210 g EXTRA AMER 67%
490 g Whipping cream 35% a bain-marie, then beat at medium speed. Bring the cream to the boil and gradually pour over the chopped chocolate so as to + 50 g caster sugar
160 g All purpose flour form an emulsion. Add a small amount of the first mixture to obtain a soft consistency. Using a rubber spatula or scraper, add 225 g CHOCOLATE PEARLS
the remainder and the flour. Pour into a frame and bake at 160C. Leave to cool on a grid then remove the frame. To facilitate
cutting, leave the sponge right side up and use a non-serrated knife. Cut into squares of differing sizes then turn upside down
onto a carton.
* This sponge can be stored at room temperature.
CHOCOLATE
Grand Cru de Terroir Domaine Cration gourmande 1 .21 - Plain macarons made with French meringue
540 g 540 g 130 g Ground almonds Sieve the almond meal with the icing sugar. Whip the egg whites with the caster sugar (preferably use old egg whites for this recipe)
225 g Icing sugar and cream of tartar. Fold the sieved powders to the meringue with a rubber spatula. Macaroon the mixture, which means to stir the
115 g Egg whites
Mariage de Grands Crus Signature Professionnelle 60 g Caster sugar
macaron paste in folding manner making the texture to go shiny and slightly runny. Pipe on baking trays lined with silicon mats.
1g Cream of tartar BAKING: Bake at 140C in convection oven for about 12 to 15 minutes with the vent opened.
515 g 540 g 540 g 675 g
1 .22 - Plain macarons made with Italian meringue

300 g Ground almonds Combine the almond meal and icing sugar in food processor and sieve the powders to aerate the texture. Stir the 110g of egg whites
300 g Icing sugar in. Cook the 300g of caster sugar with the water to 110C and pour over the egg whites slightly whipped with the 30g of caster sugar.
1 .18 - Chocolate cake 110 g
110 g
Egg whites
Egg whites
Whip until nearly completely cold and fold to the almond mixture. Macaroon the mixture, which means to stir the macaron paste in
folding manner making the texture to go shiny and slightly runny. Pipe on baking trays lined with silicon mats.
30 g Caster sugar
500 g Whole eggs Recipe calculated for a 40 x 60 cm frame. Mix the eggs with the inverted sugar and the caster sugar. Add the ground almonds, the 300 g Caster sugar BAKING: Bake at 140C in convection oven for about 12 to 15 minutes with the vent opened.
150 g Inverted sugar flour sifted with the cocoa powder and the baking powder. Pour on the cream and the liquid butter. Add the alcohol and finally the 100 g Water
250 g Caster sugar
melted couverture.
150 g Ground almonds
240 g High gluten flour BAKING: bake in buttered cake moulds at 160C for about 40 to 45 minutes or in frames on a silicone sheet at 180C for about 15
50 g COCOA POWDER minutes
15 g Baking powder
240 g Whipping cream 35%
170 g LIQUID BUTTER
100 g Wolfberger chocolate 1 .23 - Cocoa macarons
Liqueur
125 g Ground almonds Sieve together the almond meal with the caster sugar and cocoa powder. Whip the egg whites with the caster sugar (preferably use old
225 g Icing sugar egg whites for this recipe), incorporate colouring agent at the end. Fold the sieved powders to the meringue with a rubber spatula.
CHOCOLATE 120 g Egg whites
Macaroon the mixture, which means to stir the macaron paste in folding manner making the texture to go shiny and slightly runny.
60 g Caster sugar
Grand Cru de Terroir Domaine Cration gourmande 20 g COCOA POWDER Pipe on baking trays lined with silicon mats.
0.5 g Dark brown BAKING: Bake at 140C in convection oven for about 12 to 15 minutes with the vent opened.
ARAGUANI NYANGBO ALPACO MANJARI TAINORI GRAN PALMIRA CAFE NOIR NOIR chocolate colour
120 g 120 g

BITTER NOIRE AMER NOIR
90 g 105 g 110 g 115 g 120 g 120 g 120 g 150 g 1 .24 - Almond streusel
150 g Butter Dice the cold butter into cubes. Sieve all powders together. Combine the butter to powders in a kitchen mixer fitted with beater paddle
150 g Light brown sugar attachment. Little dough lumps will start to form, and then will agglomerate to a rough dough ball. Stop mixing, wrap and leave the
150 g All purpose flour
dough to rest for at least 30 minutes in the fridge. Push the streusel dough through a 4mm sieve or use a candy grid in order to get
150 g Ground almonds
regular dough granules. Store in the fridge or in the freezer until baking.
BAKING: Bake at 150/160C, vent opened. The colour should be warm and golden brown.
1 .19 - Almond Frangipani cream

300 g Butter Soften the almond paste with the eggs incorporated one by one. Stir the almond meal, vanilla and softened butter in. Beat the
600 g ALMOND PASTE FROM
PROVENCE 50% NUTS
mixture a little and add the cornstarch in. Finish the mix by folding the tempered pastry custard cream in. Set aside in the fridge 1 .25 - Cocoa streusel
or use straight away.
75 g Almond meal
30 g Cornflour 150 g Butter Dice the cold butter into cubes. Sieve all powders together. Combine the butter to powders in a kitchen mixer fitted with beater paddle
3 Vanilla beans 150 g Light brown sugar attachment. Little dough lumps will start to form. Stop mixing and spread the streusel evenly on baking trays line with silicon mat.
300 g Whole eggs 150 g Ground almonds
300 g Pastry custard cream 1g Fine salt BAKING: Bake at 150/160C, vent opened.
25 g COCOA POWDER
10 11
1 1
1 .26 - Almond shortbread dough 1 .31 - Warm mellow chocolate cake
240 g Butter Proceed to a first mixture of soft butter, fine salt, icing sugar, almond meal, eggs and 120 g of flour. Do not over beat or whip. As soon 95 g Butter Melt the chocolate down to 50/55C and stir butter in. Meanwhile, whip the egg whites with the caster sugar at the beginning to
4g Fine salt as the texture is smooth, incorporate the 350 g of flour briefly and stop mixing. Set aside in the fridge for few hours before rolling 400 g Egg whites soft peaks in order to get a perfectly smooth meringue. Fold a little bit of meringue into the melted chocolate and butter mixture
180 g Icing sugar 130 g Caster sugar
down. Line the tarts and leave to rest about 30 minutes in the fridge before baking. followed by the egg yolks. Smooth the texture with a whisk. Fold carefully the remaining meringue in with a rubber spatula. Line
60 g Ground almonds 100 g Egg yolks
100 g Whole eggs BAKING: Bake at 150/160C to a nice golden brown colour. s/steel cake rings with strips of baking silicon paper and using a pastry bag fitted with plain nozzle, fill about 60g of mix in each,
120 g All purpose flour according to the size of the rings. Store in the fridge until needed for baking or freeze.
350 g All purpose flour BAKING: Bake at 180C for about 5 minutes, the core of the cake should be runny.
CHOCOLATE

ARAGUANI NYANGBO ALPACO MANJARI TAINORI GRAN PALMIRA CAFE NOIR NOIR XOCOLINE
390 g 405 g 415 g 420 g 430 g COUVA 425 g 490 g ORANGE NOIR
425 g 410 g 440 g
1 .27 - Cocoa and almond shortbread dough Mariage de Grands Crus Signature Professionnelle
240 g Butter Proceed to a first mixture of soft butter, fine salt, icing sugar, almond meal, eggs, cocoa powder and 120 g of flour. Do not over beat BITTER NOIRE AMER NOIR
320 g 390 g 420 g 490 g
180 g Icing sugar or whip. As soon as the texture is smooth, incorporate the 300 g of flour briefly and stop mixing. Set aside in the fridge. 450 g 490 g 410 g 509 g
4g Fine salt
60 g Ground almonds BAKING: Bake at 150/160C for about 8 minutes.
100 g Whole eggs
50 g COCOA POWDER
1 .28 - Spculoos biscuit dough 1 .32 - Chocolate Souffl

200 g Butter Combine to crumble texture, the cold butter, the 2 sugars, cinnamon, orange zest, salt, flour and baking powder. Pour the milk and 60 g Egg yolks Melt the chocolate. Combine the milk and starch together and bring the lot to the boil. Pour over the melted chocolate and smooth
200 g Light brown sugar eggs in. Roll down to 2-3mm thick and leave to rest in the fridge and freeze. 300 g Full fat milk the texture with a whisk. Meanwhile, whip the egg whites with caster sugar to soft peaks. Fold a little bit of meringue in the
60 g Molasses 20 g Cornflour
BAKING: Bake at 160C. chocolate mixture followed by the egg yolks. Smooth and finish mixing the remaining egg whites in with a rubber spatula. Pipe the
or treacle powder 200 g Egg whites
50 g Whole eggs 80 g Caster sugar or Maltitol souffl mixture into buttered and sugared ramekins. Bake at 190C for about 6 to 7 minutes according to the size. The expected result
15 g Full fat milk sweetener is to keep the core of the souffl very supple. Set the souffls aside in the fridge for few hours before baking or store in the freezer
400 g All purpose flour (if xocoline noir is used) for few days.
2 g Fine salt
Q.S Cinnamon powder CHOCOLATE
1 Fine zest of orange
6 g Baking powder
ARAGUANI NYANGBO ALPACO MANJARI TAINORI GRAN PALMIRA CAFE NOIR NOIR XOCOLINE
290 g 310 g 320 g 320 g 330 g COUVA 330 g 375 g ORANGE NOIR
330 g 315 g 330 g

1 .29 - Brittany shortbread 345 g 375 g 315 g 390 g
160 g Egg yolks Beat the yolks with the sugar. At the same time, sift the flour with the baking powder and salt. When the yolks are well beaten,
320 g Caster sugar add the softened butter, then the sifted flour and baking powder.
450 g High gluten flour
15 g Baking powder BAKING: Roll out on a plaque and leave to rest before baking. Bake in a cool oven (150-160C) damper open.
4g Salt TIP: This is a recipe for plain shortbread. You can add other flavourings to suit your purposes - see flavourings table.
320 g Softened butter
1 .30 - Chocolate lava cake with soft core

320 g GUANAJA 70 % Melt the butter and chocolate down over bain-marie to about 50C. Meanwhile, whip the eggs lightly with caster sugar. Pour the
300 g Butter melted mixture in and stir well. Sieve and fold the flour in sprinkling it over. Leave to rest in the fridge for at least 12 hours. Line
500 g Whole eggs
s/steel cake rings with strips of baking silicon paper and fill to 3/4 high using a pastry bag fitted with plain nozzle.
300 g Caster sugar
130 g All purpose flour BAKING: Bake at 190C for about 7 to 9 minutes.
12 13
CREAMY TEXTURES
2
CRUNCHY TEXTURES Creamy textures are made in the same way as ganaches, by creating an emulsion.
When butter is used, and to make a perfect fondant texture, it must never be added at above 40C (35/40C). For chocolate
cremeux, the temperature must be higher than 35C to be able to pour out.
2 .1 - Crunchy pralin 3 .1 - Basic custard I N F O
It is not recommended to beat the

200 g CLATS D'OR 500 g Whipping cream 35% Bring the cream to the boil with the milk and pour the mixture over the eggs, previously mixed
Melt the milk chocolate Jivara couverture at 50C. Mix with the pralin and add the clats dOr. Stir in carefully, making sure that yolks to the ribbon stage for a
100 g JIVARA LACTE 40% 500 g Full fat milk (but not beaten) with the sugar. custard. This makes it more difficult
the Eclats dOr is completely coated. Spread on a tray and leave to crystallize in a refrigerator. Cut to the size of the log or dessert 200 g Egg yolks
230 g PRALIN 50% OR 60% to cook evenly and the texture tends
and insert. 100 g Caster sugar BAKING: Cook the mixture at 82-84C until it coats the back of a spoon. Strain through a wire
OR PRALINE FRUITY to be more frothy than creamy.
chinois and use immediately, or cool rapidly and set aside in a refrigerator. However, for technical reasons and
for reasons of heatreaction, we
recommend mixing the yolks with
the sugar early enough (3-4 hours
previously) to ensure that the
lecithin is less sensitive to the heat,
thus preventing flocculation when
cooking.
3 .2 - Chocolate cremeux
2 .2 - Crunchy roasted mixed nuts and Hazelnut pralin
1000 g Basic custard BASIC CUSTARD: Use recipe 3.1.
140 g JIVARA LACTE 40% Melt the couverture at 45C, pour over the pralin and add the finely chopped nuts. Leave to crystallize slightly and pipe out on to CREMEUX: strain the hot custard through a chinois, then make an emulsion with the chopped or melted chocolate using a rubber
460 g HAZELNUT the previously cut sponge biscuits. Refrigerate. spatula (as for a ganache) so as to obtain a smooth, shiny and elastic texture. For a perfect emulsion, finish with a hand-held mixer
PRALIN 60% taking care not to introduce any air and working at a temperature above 35C (45C maximum). This method ensures that the
150 g Roasted hazelnuts creamy texture remains supple even after thawing.
150 g Roasted walnuts
3D 2/
4C
CHOCOLATE

ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA GRAN PALMIRA CAFE NOIR NOIR LAIT IVOIRE XOCOLINE
370 g 390 g 440 g 415 g 460 g 580 g COUVA 400 g 430 g ORANGE ORANGE 550 g + 6 g* NOIR
430 g 500 g 640 g + 4 g* 420 g

2 .3 - Nougatine with cocoa nibs or nuts I N F O
EXTRA JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE
ABINAO GUANAJA CARAIBE BITTER CARAQUE LACTEE LACTEE LACTEE LACTEE NOIRE AMER NOIR LACTEE
360 g 380 g 400 g 420 g 430 g 500 g 500 g 560 g + 6 g* 560 g 430 g 370 g 500 g 570 g
This nougatine resists to humidity
150 g Caster sugar Combine the sugar and pectin together, add the butter, glucose and water. Cook the lot on low heat and does not drip. It can be used as
2.5 g NH Pectin without stirring too much until it thickens. Stir the cocoa nibs or chopped nuts in and spread on layer inside a cake to bring crunch
125 g Butter
silicon mats. or as decoration outside. This
50 g
175 g
Glucose
Cocoa nibs or chopped BAKING: Bake at 190/200C and leave to cool. mixture can also be stored in the 3 .3 - Chocolate cremeux and cremeux with fruit pulp Apricot, raspberry, pear, blackberry except juice
freezer and be baked on a daily
nuts (hazelnut, walnut, basis to make fresh decorations.
almond, Pecan nut, 500 g Basic custard BASIC CUSTARD: Use recipe n 3.1
etc) 500 g Fruit pulp CREMEUX: After straining the hot custard, add the hot fruit pulp and inverted sugar. Gradually pour over the chopped chocolate,
10 g Water 100 g Inverted sugar
stirring with a rubber spatula (as for a ganache) so as to obtain a smooth, shiny and elastic texture. Finish with a hand-held mixer,
taking care not to introduce air and working at a temperature above 35C (45C maximum). This method ensures that the creamy
texture remains supple even after freezing and thawing.
3D 2/
4C
CHOCOLATE
Grand Cru de Terroir Cration gourmande

ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA IVOIRE
370 g 400 g 400 g 415 g 440 g 580 g + 4 g* 560 g+10 g*

ABINAO GUANAJA CARAIBE EXTRA CARAQUE JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EQUATORIALE
340 g 390 g 420 g BITTER 480 g LACTEE LACTEE LACTEE LACTEE NOIRE LACTEE
470 g 500 g + 8 g* 500 g + 8 g* 490 g + 8 g* 550 g + 8 g* 500 g 580 g + 8 g*
* Quantity of gelatine.
14 15
3 .4 - Caramel chocolate cremeux 3 .8 - Fruit cremeux
345 g Caster sugar Make a dry caramel with the sugar, add the liquid butter and deglaze with the hot mixture of cream and glucose. Incorporate a little Lemon cremeux: Cremeux with fruit pulp: Soak and drain the gelatine. Add all the ingredients except the butter. Stir while bringing to the boil to
125 g LIQUID BUTTER of this mixture into the couverture to make the core of an emulsion. Maintain the emulsion texture while gradually adding the rest 250 g Lemon juice 400 g Fruit pulp obtain a jellified texture. Once the mixture has cooled to around 35-40C, add the butter and make
680 g Whipping cream 35% 140 g Egg yolks 120 g Egg yolks
of the liquid. Mix with a hand-held mixer to perfect the texture. Allow the chocolate caramel cremeux to crystallize for a few hours an emulsion using a hand-held mixer. Pour immediately into moulds or rings and freeze. If you are
45 g Glucose 160 g Whole eggs 150 g Whole eggs
in a refrigerator before serving, or allow to cool slightly before pouring out. 150 g Caster sugar 100/140 g Caster sugar making a cremeux with a cocktail of citrus fruits, choose the Cremeux with fruit pulp recipe.
150 g Butter depending
2/ on the pulp
3D 4C 150 g Butter
3 CHOCOLATE
4 g Gelatine 3
ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA GRAN PALMIRA CAFE NOIR NOIR LAIT IVOIRE
290 g 315 g 315 g 325 g 345 g 455 g COUVA 315 g 335 g ORANGE ORANGE 435 g
335 g 395 g 500 g

ABINAO GUANAJA CARAIBE EXTRA CARAQUE JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE
265 g 305 g 330 g BITTER 375 g LACTEE LACTEE LACTEE LACTEE NOIRE AMER NOIR LACTEE
365 g 395 g 395 g 387 g 434 g 395 g 290 g 395 g 455 g
3 .5 - Pure pralin cremeux 3 .9 - Namelaka (means very tender in Japanese)

100 g Whipping cream 35% Heat the 100 g of whipping cream to boiling point and add the gelatine (previously softened in a large volume of water, then 200 g Full fat milk Melt the chocolate down to 45/50C and weigh glucose out on top. Bring the milk to the boil, stir the softened and drained gelatine
4 g Gelatine drained). Pour a small amount of this mixture over the praline. The mixture rapidly separates. Make an emulsion in the blender using 10 g Glucose in and strain through. Pour the hot liquid gradually in, stirring at the centre to obtain a smooth, shiny and elastic texture. Pour the
700 g PRALINE WITH 50% 4g Gelatine
the paddle attachment. Stabilize the emulsion, gradually adding the rest of the cream so as to obtain a shiny and elastic texture, liquid cold cream in and process with hand held blender for few seconds. Leave to crystallise in the fridge before scooping quenelles
OR 60% NUTS 400 g Whipping cream 35%
OR PRALINE FRUITY indicating the start of a good emulsion. If the mixture is too thick, warm it before pouring it into rings. or piping out the Namelaka.
3D 2/ CHOCOLATE
4C

ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA GRAN PALMIRA CAFE NOIR NOIR LAIT IVOIRE
260 g + 5 g* 255 g + 5 g* 260 g + 5 g* 270 g + 5 g* 270 g + 5 g* 390 g + 5 g* COUVA 285 g + 5 g* 285 g + 5 g* ORANGE ORANGE 340 g + 4 g*
285 g + 5 g* 285 g + 5 g* 300 g + 5 g*
3 .6 - Gianduja cremeux Mariage de Grands Crus Signature Professionnelle

GIANDUJA NOIR BASIC CUSTARD: Use recipe 3.1. ABINAO GUANAJA CARAIBE EXTRA CARAQUE JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE
500 g Basic custard BITTER LACTEE LACTEE LACTEE LACTEE NOIRE AMER NOIR LACTEE
Pour the 500 g of hot custard over the melted gianduja and make an emulsion as for a ganache. Mix with a hand-held mixer to 215 g + 5 g* 250 g + 5 g* 265 g + 5 g* 280 g + 5 g* 285 g + 5 g* 350 g + 5 g* 340 g + 5 g* 360 g + 5 g* 350 g + 5 g* 285 g + 5 g* 285 g + 5 g* 350 g + 5 g* 380 g + 5 g*
300 g DARK CHOCOLATE
perfect the emulsion, taking care not to incorporate any air into the mixture and working at a temperatue above 35C (max. 45C).
HAZELNUT GIANDUJA
GIANDUJA LAIT
500 g Basic custard 2/
3D
450 g MILK CHOCOLATE 4C
HAZELNUT GIANDUJA
3 .7 - Custard cremeux I N F O
For better coagulation during cooking

Custard: Warm the cream and pour over the egg yolks previously mixed with the sugar. Add the gelatine, and to prevent the risk of floccula-
1000 g Whipping cream 35% previously soaked and drained, and cook this mixture at 82-84C. Strain through a chinois to tion, we advise you to mix the yolks
150-200 g Caster sugar or with the sugar (without beating) in
stop the cooking process, briefly mix with a hand-held mixer and cool rapidly. Pour into moulds
brown sugar advance and to refrigerate the
240 g Egg yolks while still runny or when it has reached a creamy consistency.
mixture for 3-4 hours before use. Mix
8 g Gelatine CARAMEL FLAVOUR, add 50 g of sugar to the recipe and make a dry caramel. Deglaze with the well before using.
lukewarm single cream then continue as above.
Flavouring for
1 kg of cream: HONEY FLAVOUR, choose a strong-flavoured honey (e.g. lavender) and use 100-150 g instead
80/150 g Nut paste of the sugar.
(pistachio, hazelnut, LIQUEURS, leave the mixture to cool to prevent the flavour from evaporating.
almond,walnut)
added after cooking INFUSIONS, infuse in cold whipping cream for 24 hours before use, or hot, depending on the
60-80 g Liqueur (raspberry type of infusion.
liqueur, old rum) Remember to replace the weight of cream lost during infusion.
Infusion (Earl Grey,
verbena, mint,
lavender)
Chopped roasted
dried fruit
(liquorice, etc.)
16 17
SUPREMES COMPOTE TEXTURES
A supreme is neither a cremeux nor a mousse but a recipe in between. The addition of foamy whipped cream lightens the
These compote recipes are suitable for all fruits and freeze well.
texture compared to a regular creamy texture.
4 4 .1 - Plain or flavoured supreme I N F O 5 .1 - Coulis and gelled fruit compotes I N F O
If the pulp is suitable, you can

For better coagulation during
1000 g Whipping Warm the cream and pour over the egg yolks previously mixed with the sugar. Add the gelatine, 16 g Gelatine Soak the gelatine in a large volume of water and drain. Dissolve it with a small amount of the pulp reduce it to concentrate the flavour.
cooking and to prevent the risk of
cream 35% previously soaked and drained, and cook this mixture at 82-84C. Strain through a chinois to 1000 g Fruit pulp and mix with the rest. Mix in the sugar. Immediately pour into frames or rings and freeze. You can use various kinds of fruit
flocculation, we advise you to mix
150-200 g Caster sugar or (with 10 % sugar) pulp for this recipe, e.g. raspberry,
stop the cooking process, briefly mix with a hand-held mixer and cool rapidly. Fold the whipped the yolks with the sugar in
Morello cherry, apricot, blackberry,
brown sugar advance, without beating, and to 100 g Caster sugar
cream into the above cold mixture, which will be either runny or creamy depending on how you blackcurrant, peach, etc.
200 g Egg yolks
12-14 g Gelatine wish to use it. Pour into moulds or pipe out.
refrigerate them for 3-4 hours
before use. Mix well before using.
5
(depending on the FLAVOURINGS: You can flavour the custard with any of the ingredients listed in recipe 3.7.
type of cream)
200 g Whipping
cream 35%
4 .2 - Supreme with Grand Cru chocolate - Created by LEcole du Grand Chocolat 5 .2 - Semi-candied orange compote
150 g Basic custard CUSTARD: Use the basic custard recipe 3.1. 400 g Fresh oranges Wash and brush the oranges. Boil for 30 minutes in a large volume of water to reduce bitterness. Drain. Coarsely cut up the oranges and
150 g Whipping cream 35% SUPREME: Strain the hot custard through a chinois, then make an emulsion with the chopped or melted chocolate using a spatula 30 g Butter fry them in butter with the brown sugar. Caramelize over a low flame, then add the sugars and cover with water. Reduce until nearly all
30 g Brown sugar
(as for a ganache) so as to obtain a smooth, shiny and elastic texture. For a perfect emulsion, finish with a hand-held mixer, taking the water has evaporated. Cover with water again, and reduce. Crush the oranges finely before adding the cornflour mixed with the
100 g Caster sugar
care not to introduce air into the mixture and working at a temperature above 35C (45C maximum). Add the lightly whipped cream 50 g Inverted sugar water. Boil for a few minutes, stirring vigorously to prevent the mixture taking on a floury consistency. Refrigerate.
with a spatula and use immediately. 5g Cornflour
CHOCOLATE 100 g Water

370 g 375 g 370 g 415 g 400 g 550 g + 2 g* COUVA 380 g 430 g ORANGE ORANGE 480 g + 6 g* NOIR
400 g 430 g 570 g + 2 g* 398 g

470 g 470 g + 2 g* 470 g + 2 g* 464 g + 4 g* 506 g + 2 g* 410 g 370 g 500 g 570 g + 3 g*
5 .3 - Semi-candied apricots
700 g Fresh or frozen apricots Dice the apricot into large cubes. Start cooking them in a pan then add the brown sugar mixed with the pectin. Candy the apricots
90 g Brown sugar slightly without allowing them to get too soft. Set aside in a refrigerator.
1.8 g Yellow label Pectin
18 19
MOUSSE TEXTURES 6 .4 - Chocolate mousse on custard base
600 g Basic custard BASIC CUSTARD: Use recipe n 6.2.
900 g Whipping cream 35% MOUSSE: Make an emulsion with the melted chocolate and the custard. The temperature should be 45-50C. If needs be, stabilize
The final mixture of chocolate mousses must be warmer than the crystallisation point of the cocoa butter (26-28C,
the emulsion by adding a small amount of the lightly whipped cream. When the mixture is smooth, add the rest of the cream.
depending on the chocolate used), i.e. between 28 and 31C maximum. Use a ladle to transfer. This enables you to work
even very light mousses without destabilising the foamy texture.
2/
A glossy, supple mousse is the sign of successful texture and taste. 3D 4C
CHOCOLATE

620 g 670 g 680 g 700 g 700 g 970 g + 5 g* COUVA 680 g 870 g ORANGE ORANGE 1000 g+10 g* NOIR
680 g 890 g 1000 g+12 g* 588 g

BASIC RECIPES
720 g 1100 g 1100 g 1115 g 1160 g 870 g 750 g 860 g 1100 g + 6 g*
6 .1 - Basic bomb mixture I N F O
We recommend poaching the mixture because

240 g Egg yolks Poach the egg yolks, whole eggs, sugar and water together at 82-84C in a bain-marie. coagulation stabilises its water content. This
100 g Whole eggs Beat at medium speed. Stop before the mixture is completely cold and make the helps it to retain its light, airy texture when
180 g Caster sugar frozen and defrosted.
mousse immediately.
120 g Water
6 6 .5 - Chocolate Chantilly mousse 6

6 .2 - Basic custard I N F O
1200 g Whipping cream 35% Melt the chocolate at 50-55C depending on the type used (45C maximum for milk chocolate and Ivoire couverture). Beat the
It is not recommended to beat the yolks to the chocolate until it forms an emulsion, adding the about 1/3 of the boiled liquid cream to obtain a shiny and elastic texture. Check
500 g Whipping cream 35% Bring the cream to the boil with the milk and pour the mixture over the eggs, previously ribbon stage for a custard. This makes it more the temperature (45-55C) before adding the rest of the lightly whipped cream. Mix using a rubber spatula or a scraper. Pour into
500 g Full fat milk mixed (but not beaten) with the sugar. difficult to cook evenly and the texture tends
200 g Egg yolks frames or rings.
to be more frothy than creamy. However, for
100 g Caster sugar BAKING: Cook the mixture at 82-84C until it coats the back of a spoon. Strain through technical reasons and for reasons of heat
a wire chinois and use immediately, or cool rapidly and set aside in a refrigerator. reaction, we recommend mixing the yolks with
3D 2/
the sugar early enough (3-4 hours previously) 4C
to ensure that the lecithin is less sensitive to CHOCOLATE
the heat, thus preventing flocculation when
cooking. Grand Cru de Terroir Domaine Cration gourmande
570 g 700 g 660 g 680 g 620 g 900 g COUVA 660 g 730 g ORANGE ORANGE 900 g + 12 g* NOIR
620 g 780 g 900 g + 12 g* 540 g

CHOCOLATE
Each type of recipe can be appreciated differently with its variety of more or less pronounced chocolate flavours. ABINAO GUANAJA CARAIBE EXTRA CARAQUE JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE
This enables you to vary your creations and achieve a good balance of texture and flavour. 710 g 800 g 800 g 810 g 850 g 730 g 680 g 920 g 900 g
There are two ways of defining chocolate mousses:
They can be frothy, liquid preparations which can be made more consistent by adding chocolate.
They can be chocolate made into a mousse by adding frothy liquid preparations.
The texture of the dessert, both in the dish and on the palate, will depend largely on the percentage of cocoa butter but also on the dry cocoa matter
contained in the chocolate used in the recipe. A good chocolate mousse should be: light, non fatty, melting on the tongue, easy to cut without sticking
too much to the knife.
6 .3 - Chocolate mousse on bomb mixture base 6 .6 - Light chocolate mousse - Created by lEcole du Grand Chocolat
640 g Basic bomb mixture BASIC BOMB MIXTURE: Use recipe n6.1. 500 g Full fat milk Soak the gelatine in a large quantity of water. Weigh and chop the chocolate.
800 g Whipping cream 35% MOUSSE: Melt the chocolate at approximately 50-55C depending on the type of chocolate used (45C max. for milk chocolate and 1000 g Whipping cream 35% Bring the milk to the boil and add the well-drained gelatine. Pour around 1/3 of the hot liquid over the chocolate and whip with
Ivoire couverture). Whip the cream. Add a little of the lightly whipped cream to the warm chocolate to obtain a smooth, supple mix- a hand-held mixer until the texture is smooth, shiny and elastic, showing the start of an emulsion. Gradually add the rest of the
ture similar to the other mixtures. When the temperature reaches 50-55C, finish by rapidly incorporating the bomb mixture and the milk while maintaining the same texture. When the chocolate mixture reaches 30-35C in the case of milk chocolate or Ivoire
remainder of the whipped cream using a scraper or rubber spatula. couverture, or 40-45C for dark couverture, add the lightly whipped cream. Pour out immediately. Freeze.
2/ 3D 2/
3D 4C 4C
CHOCOLATE CHOCOLATE
Grand Cru de Terroir Domaine Cration gourmande Grand Cru de Terroir Domaine Cration gourmande
ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA GRAN PALMIRA CAFE NOIR NOIR LAIT IVOIRE XOCOLINE ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA GRAN PALMIRA CAFE NOIR NOIR LAIT IVOIRE XOCOLINE
580 g 620 g 620 g 650 g 650 g 1085 g+6 g* COUVA 640 g 800 g ORANGE ORANGE 1000 g+16 g* NOIR 560 g + 6 g* 580 g + 8 g* 630 g + 10 g* 610 g + 8 g* 610 g + 8 g* 780 g + 10 g* COUVA 650 g + 8 g* 690 g + 8 g* ORANGE ORANGE 930 g + 20 g* NOIR
640 g 800 g 970 g+10 g* 600 g 630 g + 8 g* 700 g + 12 g* 720 g + 16 g* 532 g + 6 g*
Mariage de Grands Crus Signature Professionnelle Mariage de Grands Crus Signature Professionnelle
ABINAO GUANAJA CARAIBE EXTRA CARAQUE JIVARA GUANAJA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE ABINAO GUANAJA CARAIBE EXTRA CARAQUE JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE
520 g 600 g 630 g BITTER 800 g LACTEE LACTEE LACTEE NOIRE AMER NOIR LACTEE 510 g + 10 g* 570 g + 6 g* 590 g + 8 g* BITTER 690 g + 8 g* LACTEE LACTEE LACTEE LACTEE NOIRE AMER NOIR LACTEE
670 g 920 g+10 g* 920 g+10 g* 980 g+15 g* 800 g 690 g 780 g 970 g+10 g* 660 g + 8 g* 680 g + 10 g* 680 g + 10 g* 685 g + 12 g* 710 g + 12 g* 690 g + 8 g* 600 g + 8 g* 730 g + 10 g* 720 g + 12 g*
* Quantity of gelatine. * Quantity of gelatine.
20 21
6 .7 - Chocolate and caramel mousse 6 .10 - Chocolate bavaroise
130 g Caster sugar Make a dry, frothy caramel. Deglaze by adding the 255 g of whipping cream. Pour some of this mixture over the egg yolks, stir, then 12 g Gelatine BASIC CUSTARD: Use recipe n6.2.
255 g Whipping cream 35% add the rest. Cook at 82-84C until it coats the back of a spoon, as for a custard. Gradually pour the caramel custard over the 700 g Basic custard BAVAROISE : Soak the gelatine in a large volume of water and drain. Melt the gelatine in a small amount of the custard then add the
180 g Egg yolks 900 g Whipping cream 35%
chopped couverture while still hot, and make an emulsion with these two ingredients. Stabilize the emulsion by adding a small rest. Make an emulsion with the custard and the melted chocolate. Check that the temperature is at 35/40C before incorporating
amount of the lightly whipped cream. Make sure that the mixture has cooled to 40-45C, before adding the rest of the whipped the lightly whipped cream with a spatula or a scraper.
cream.
3D 2/
4C
3D 2/
4C CHOCOLATE
CHOCOLATE
Grand Cru de Terroir Domaine Cration gourmande GRAN NOIR LAIT XOCOLINE
ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA COUVA PALMIRA CAFE NOIR ORANGE ORANGE IVOIRE NOIR
GRAN NOIR LAIT 270 g 290 g 380 g 320 g 360 g 430 g 350 g 330 g 330 g 360 g + 16 g* 410 g + 12 g* 410 g + 12 g* 257 g + 12 g*
ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA COUVA PALMIRA CAFE NOIR ORANGE ORANGE IVOIRE
425 g 440 g 430 g 460 g 430 g 560 g + 8 g* 450 g 440 g 500 g 500 g 550 g + 8 g* 460 g + 10 g*

Mariage de Grands Crus Signature Professionnelle EXTRA JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE
EXTRA JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE 250 g 290 g 300 g 320 g 330 g 370 g 370 g 380 g 400 g 325 g 285 g 375 g 410 g
390 g 430 g 450 g 480 g 500 g 460 g + 8 g* 460 g + 8 g* 452 g + 10 g* 506 g + 10 g* 500 g 490 g 620 g 550 g + 10 g*
6 6 .11 - Light chocolate ganache 6

6 .8 - Chocolate mousse on egg whites base
770 g Whipping cream 35% Make an emulsion by gradually pouring the 770 g of hot boiled whipping cream over the chopped chocolate to obtain a smooth, shiny
150 g Whipping cream 35% Bring the single cream to the boil and make an emulsion by mixing it with the chopped couverture. Add the egg yolks. At the same 580 g Whipping cream 35% and elastic mixture. As soon as the temperature cools to 35-40C, add the rest of the lightly whipped cream (580g) using a rubber
60 g Egg yolks time, whip the egg whites with the sugar to form stiff peaks. Check that the first mixture is at 40-45C and that the emulsion is spatula or a scraper.
200 g Egg whites
perfect. Add 1/4 of the whipped egg whites, combine and finish by incorporating the rest.
60 g Caster sugar 3D 2/
4C
CHOCOLATE
3D 2/
4C
CHOCOLATE
GRAN NOIR LAIT XOCOLINE
Grand Cru de Terroir Domaine Cration gourmande ARAGUANI
730 g
NYANGBO
780 g
ALPACO
760 g
MANJARI
830 g
TAINORI
830 g
TANARIVA
1050 g+10g* COUVA PALMIRA
840 g
CAFE NOIR
910 g ORANGE ORANGE IVOIRE
950 g + 12 g* NOIR
860 g 900 g 950 g + 12 g* 694 g
COUVA ORANGE ORANGE NOIR
285 g 300 g 310 g 320 g 310 g 460 g + 3 g* 290 g 290 g 330 g 330 g 460 g + 3 g* 390 g + 6 g* 272 g Mariage de Grands Crus Signature Professionnelle
EXTRA JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE
Mariage de Grands Crus Signature Professionnelle ABINAO
660 g
GUANAJA
770 g
CARAIBE
800 g BITTER CARAQUE
910 g LACTEE LACTEE LACTEE LACTEE NOIRE AMER NOIR LACTEE
850 g 900 g + 10 g* 900 g + 10 g* 882 g + 10 g* 990 g + 10 g* 910 g 820 g 1050 g 950 g + 12 g*
320 g 390 g + 3 g* 390 g + 3 g* 400 g + 3 g* 415 g + 3 g* 330 g 310 g 420 g 460 g + 3 g*
6 .12 - Whipped ganache - Created by lEcole du Grand Chocolat

6 .9 - Chocolate mousse on eggs base I N F O
BASIC GANACHE Gradually pour the boiling hot mixture (cream + inverted sugar + glucose) over the chopped couverture, stirring from the centre to
450 g Whipping cream 35% create a shiny and elastic core, showing the start of an emulsion. Maintain this texture right to the end of the mixing stage. Continue
This recipe is recommended prima- 50 g Glucose
50 g Egg yolks Melt the chocolate at 50-55C (45C maximum for milk chocolate). Whip the egg whites until rily for short-life desserts, or in a mixing, gradually adding the liquid. Mix with a hand-held mixer to finish. Set aside then combine equal parts of the ganache and
50 g Egg whites 50 g Inverted sugar +
stiff, adding the sugar at the start. Whip the cream. Dilute the chocolate with one-third of the restaurant setting for chocolate Chocolate cold whipping cream. Refrigerate to crystallise for 2 or 3 hours, or even better, overnight, then whip to obtain piping consistency or
40 g Caster sugar mousses served in glasses or dishes. a texture which is firm enough to be worked with a spatula.
whipped cream and the yolks to obtain a supple mixture. Adjust the temperature to 45-50C. SOFT WHIPPED GANACHE
450 g Whipping cream 35% Since it contains raw, fresh eggs,
To finish, rapidly fold in all of the whites and the remainder of the lightly whipped cream. 900 g Basic ganache
this mousse is extremely fragile and 900 g Whipping cream 35%
must therefore always be served
chilled at 5-10C maximum.
2/ 3D 2/
3D 4C 4C
CHOCOLATE CHOCOLATE
Grand Cru de Terroir Domaine Cration gourmande Grand Cru de Terroir Domaine Cration gourmande
GRAN NOIR LAIT XOCOLINE GRAN NOIR LAIT XOCOLINE
ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA COUVA PALMIRA CAFE NOIR ORANGE ORANGE IVOIRE NOIR ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA COUVA PALMIRA CAFE NOIR ORANGE ORANGE IVOIRE XOCOMELI NOIR
320 g 330 g 340 g 350 g 360 g 485 g + 3 g* 375 g 375 g 420 g 420 g 480 g 600 g 386 g 380 g 370 g 380 g 395 g 400 g 725 g 420 g 420 g 430 g 430 g 700 g 610 g 380 g 380 g
Mariage de Grands Crus Signature Professionnelle Mariage de Grands Crus Signature Professionnelle
ABINAO GUANAJA CARAIBE EXTRA CARAQUE JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE ABINAO GUANAJA CARAIBE EXTRA CARAQUE JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE
290 g 330 g 350 g BITTER 420 g LACTEE LACTEE LACTEE LACTEE NOIRE AMER NOIR LACTEE 340 g 360 g 380 g BITTER 430 g LACTEE LACTEE LACTEE LACTEE NOIRE AMER NOIR LACTEE
365 g 420 g 420 g 440 g 465 g 420 g 350 g 470 g 480 g 430 g 610 g 610 g 620 g 645 g 420 g 430 g 500 g 700 g
* Quantity of gelatine. * Quantity of gelatine.
22 23
NUTS 6 .19 - Dark chocolate hazelnut gianduja bavaroise
6g Gelatine BASIC CUSTARD: Use recipe n 6.2.
6 .13 - Pralin mousse on bomb mixture base 500 g Basic custard Soak the gelatine in a large volume of cold water. Drain and dissolve in a small quantity of the hot custard. Add to the rest of the
350 g DARK CHOCOLATE
custard and pour over the melted gianduja and beat smooth with a hand-held mixer. Mix with a little of the whipped cream. Heat
HAZELNUT GIANDUJA
12 g Gelatine BASIC BOMB MIXTURE: Use recipe n 6.1. the mixture to a temperature of about 30/35C then pour in the rest of the lightly whipped cream. Mix with a spatula. Pour into
220 g Whipping cream 35% MOUSSE: Soak the gelatine in a large volume of water and drain, add to the 220 g of boiling hot cream and pour this mixture over frames or rings.
550 g PRALINE 50 OR 60%
the pralin. Beat with a hand-held mixer to obtain a smooth texture. Check that the temperature is at 40-45C (reheat if necessary)
NUTS OR FRUITY
PRALINE* and work in a small amount of the lightly whipped cream to obtain a soft consistency. Add the 140 g of bomb mixture and the rest 2/
2D
140 g Basic bomb mixture of the cream and fold in using a spatula or a scraper. 4C
520 g Whipping cream 35% * to make this recipe with Pralin fruit, use only 10 g of gelatine.
2D 2/
4C
6 .20 - Mousseux with almond paste from Provence

6 .14 - Pralin mousse on custard base
250 g ALMOND PASTE FROM Use either 50% or 70% almond paste depending on the desired taste. Mix the almond paste with the milk and the 300 g of cream
PROVENCE 50 OR 70% (all cold) until smooth. Soak the gelatine in a large volume of water and drain. Dissolve the gelatine with a small amount of the
600 g Basic custard BASIC CUSTARD: Use recipe n 6.2. NUTS
12 g Gelatine initial mixture over heat. As soon as the mixture begins to thicken slightly, add the lightly whipped cream. Pour into frames or rings
Soak the gelatine in a large quantity of water, drain and melt it in a little bit of basic custard, and then pour the remaining custard 300 g Full fat milk
400 g Whipping cream 35% 300 g Whipping cream 35% and store in the freezer.
in. Pour the custard gradually over the pralin and start the emulsion. Fold a little bit of the whipped cream in and smooth with a
300 g PRALINE 50 OR 60% 12 g Gelatine
NUTS OR whisk. Add the rest of the cream in folding carefully with a rubber spatula.
FRUITY PRALINE 2D 2/
4C
2D 2/
4C
6 6
6 .15 - Praline Chantilly MISCELLANEOUS
15g
270 g
Gelatine
Whipping cream 35%
Soak the gelatine in a large volume of cold water and drain. Dissolve in the 270 g of hot cream and gradually pour over the pralin. 6 .21 - Fruit mousse
Make an emulsion as for a ganache. Mix smooth by adding a little of the whipped cream. Incorporate the rest of the lightly whipped
900 g PRALIN 50 OR 60%
cream with a spatula.
1800g Whipping cream 35% Italian meringue: Mousse with fruit juice: Make an Italian meringue: cook the sugar with the water at 123C and pour over the lightly beaten
300 g Pasteurised egg whites 500 g Fruit juice whites (medium speed). Soak the gelatine in a large volume of water and drain. Dissolve the gelatine
450 g Caster sugar 10 g Gelatine
2D 2/ in a small amount of the pulp or juice and add to the rest. Incorporate into the Italian meringue. Finish
4C 180 g Water 200 g Italian meringue
600 g Whipping cream 35% by adding the lightly whipped cream.
Mousse with fruit pulp:
1000 g Fruit pulp
20 g Gelatine
6 .16 - Gianduja mousse on bomb mixture base 200 g Italian meringue
600 g Whipping cream 35% 2D 2/
4C
12 g Gelatine 10 g Gelatine BASIC BOMB MIXTURE: Use recipe n 6.1.
150 g Whipping cream 35% 150 g Whipping cream 35% MOUSSE : Soak the gelatine in a large volume of water and drain. Add to the 150 g of boiling hot cream
700 g MILK CHOCOLATE 600 g DARK CHOCOLATE
and pour this mixture over the Gianduja, previously melted at 40C. Beat with a hand-held mixer to
HAZELNUT GIANDUJA HAZELNUT GIANDUJA
180 g Basic bomb mixture 180 g Basic bomb mixture obtain a smooth texture. Check that the temperature is at 40-45C (reheat if necessary) and work in
650 g Whipping cream 35% 650 g Whipping cream 35% a small amount of the lightly whipped cream to obtain a soft consistency. Add the 180 g of the bomb
mixture and the rest of the cream, using a spatula or a scraper.
2/
6 .22 - Mousse with fromage blanc I N F O
2D 4C This mousse is easy to flavour with
550 g Plain fromage blanc 20% BASIC BOMB MIXTURE: Use recipe n 6.1. citrus fruits: add zests to the mousse
130 g Basic bomb mixture MOUSSE: Soak the gelatine in a large quantity of water, drain and melt it with the honey and a and replace the water in the bomb
260 g Whipping cream 35% mixture syrup by the fruit juice of
small amount of the whipped cream. Add this mixture to the fromage blanc while warm. Finish
6 .17 - Light gianduja mousse - Created by lEcole du Grand Chocolat 14 g Gelatine
the mousse by adding the bomb mixture and the rest of the lightly whipped cream.
your choice.
40 g Lavender honey
16 g Gelatine Soak the gelatine in a large volume of water. Boil the milk and add the drained gelatine. Pour about 1/3 of the hot liquid over the Gianduja
2/
500 g Full fat milk and beat to obtain a smooth, shiny and elastic texture, showing the start of an emulsion. Add the rest of the milk, maintaining the same 2D 4C
750 g MILK CHOCOLATE
consistency. When the mixture is at 35-45C, add the lightly whipped cream. Pour out immediately. Freeze.
HAZELNUT GIANDUJA
2D 2/
4C
6 .23 - Plain or flavoured bavaroise
Basic plain bavaroise: Bavaroise with nuts: BASIC CUSTARD: Use recipe n 6.2.
600 g Basic custard Basic plain bavaroise BAVAROISE: Soak the gelatine in a large volume of water and drain. Melt in a small amount of the
6 .18 - Milk chocolate hazelnut gianduja bavaroise 10 g Gelatine
80 g Nut paste (walnut,
hazelnut, pistachio,
custard then add the rest. Add the flavouring and work some of the lightly whipped cream into the
almond) custard. Mix until smooth then pour in the rest, incorporating delicately with a spatula. Pour into
Praline bavaroise: frames or rings.
6g Gelatine BASIC CUSTARD: Use recipe n 6.2. Liqueur-flavoured bavaroise:
Basic plain bavaroise:
500 g Basic custard Soak the gelatine in a large volume of cold water. Drain and dissolve in a small quantity of the hot custard. Add to the rest of the Basic plain bavaroise
250 g 300 g PRALINE 50%
420 g MILK CHOCOLATE 2 g Gelatine
custard and pour over the melted gianduja and beat smooth with a hand-held mixer. Mix with a little of the whipped cream. Heat OR 60% NUTS OR
HAZELNUT GIANDUJA 60/80 g Liqueur 2D 2/
the mixture to a temperature of about 30/35C then pour in the rest of the lightly whipped cream. Mix with a spatula. Pour into FRUITY PRALINE 4C
frames or rings. 2/4 g Gelatine or more
2D 2/
4C
24 25
GLAZES AND ICINGS 7 .5 - Soft chocolate glaze
450 g Whipping cream 35% (Can be frozen after glazing fresh desserts without altering appearance or taste).
1200 g ABSOLU CRISTAL Start with the cream and the chocolate and finish by adding the melted neutral glaze at 70-80C. (Mix using a spatula to avoid
(if using IVOIRE, use
Some glazes are made with neutral glaze, the proportion of water for diluting varies from each brand. You can also adjust forming air bubbles). Strain through a chinois.
300 g ABSOLU CRISTAL GLAZE
the fluidity of the glazes while hot, by adding water. 6 g of gelatine) INSTRUCTIONS FOR USE: It is very important to form a perfect emulsion. Just before using the glaze, melt it in a microwave oven
Always apply glazes at between 40-45C. If too hot, the glazes will be too runny and could melt the surface of mousses, to avoid air bubbles from forming and above all to prevent destabilizing the emulsion. This type of glaze will retain its shiny and
causing bubbles to form. elastic texture for 48-72 hours after defrosting or use.
Temperature is different depending on the type of chocolate used:
For Ivoire glazes, temperature should be 25C-30C. 8D 2/
4C
For dark or milk chocolate glazes, the temperature should be 30-40C.
CHOCOLATE

7 .1 - Absolu soft dark chocolate glaze ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA GRAN PALMIRA CAFE NOIR NOIR LAIT IVOIRE
550 g 590 g 600 g 620 g 620 g 745 g COUVA 700 g 700 g ORANGE ORANGE 750 g
700 g 700 g 750 g
ABSOLU will give your desserts an original touch, colour and flavour of chocolate, as well as ensuring a perfectly balanced taste for your own original recipes.
ABSOLU can be frozen and defrosted without losing its glossy aspect. Mariage de Grands Crus Signature Professionnelle
ABSOLU must be diluted (30-80 g of water for 1 kg) before melting to obtain the right texture for glazing desserts. For clairs, use only 10-30 g of water.
ABSOLU can be perfectly used on any frozen products (in that case use at 55C). Keep in cold storage. Use within one week maximum. ABINAO GUANAJA CARAIBE EXTRA CARAQUE JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE
INSTRUCTIONS FOR USE: Remove the seal. Depending on its use, add water. Cover again and heat to 35-55C, 650 g 680 g 680 g 672 g + 2 g* 741 g 700 g 600 g 760 g 750 g
preferably in a microwave oven at a low setting. Stir the centre before applying or mix with a hand-held mixer.
6D 2/
4C
7 7
7 .2 - Milk chocolate pralin glaze 7 .6 - Chocolate glaze made with glazing paste
350 g JIVARA LACTE 40% Chop the Jivara couverture and add the pralin. Pour the boiled whipping cream into the centre to start an emulsion,as for a ganache. 300 g Full fat milk Boil the milk with the whipping cream, sugar and glucose. Make a ganache by gradually pouring this mixture over the chopped
125 g PRALINE 50% OR 60% Add the glaze, diluted with water. Mix with a rubber spatula to prevent air bubbles from forming. To complete the emulsion and obtain 150 g Whipping cream 35% couverture and chocolate compound. The ganache can be refrigerated but for no more than one week.
NUTS 100 g Caster sugar
a smooth, shiny, bubble-free texture, mix for a few moments with a hand-held mixer. INSTRUCTIONS FOR USE: It is very important to form a perfect emulsion. Just before using the glaze, melt it in a microwave oven
150 g Whipping cream 35% 100 g Glucose
450 g ABSOLU CRISTAL 500 g DARK CHOCOLATE to avoid air bubbles from forming and above all to prevent destabilizing the emulsion. This type of glaze retains its supple, glossy
GLAZE COMPOUND texture. Depending on the type of cake, use the glaze at 30/40C.
110 g Water 6D 2/
4C
6D 2/
4C
CHOCOLATE

550 g 590 g 600 g 620 g 620 g 745 g COUVA 700 g 700 g ORANGE ORANGE 750 g NOIR
700 g 700 g 750 g 629 g
7 .3 - Praline glaze
300 g PRALINE 50% OR 60% Soak the gelatine in a large quantity of water. Drain well. Separately warm the cream with the softened gelatine, and the Absolu
NUTS cristal neutral glaze with the water. Pour the cream over the pralin and start an emulsion. To finish, pour the hot neutral glaze and ABINAO GUANAJA CARAIBE EXTRA CARAQUE JIVARA GUANAJA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE
150 g Whipping cream 35% 495 g 590 g 600 g BITTER 700 g LACTEE LACTEE LACTEE NOIRE AMER NOIR LACTEE
water into the mixture. To obtain a perfect emulsion and to make the mixture smooth, shiny and bubble-free, mix for a few moments 650 g 680 g 680 g 741 g 700 g 600 g 760 g 750 g
450 g ABSOLU CRISTAL
GLAZE with a hand-held mixer.
50 g Water
8 g Gelatine 6D 2/
4C
7 .4 - Gianduja glaze
GIANDUJA NOIR GIANDUJA LAIT Chop the gianduja and add the pralin. Pour the boiled whipping cream into the centre to start an
400 g DARK CHOCOLATE 500 g MILK CHOCOLATE emulsion as for a ganache. Follow with neutral glaze, softened with the water. Always use a spatula
HAZELNUT GIANDUJA HAZELNUT GIANDUJA
or a scraper, in order to avoid forming air bubbles. To perfect the emulsion and to make the mixture
100 g HAZELNUT PRALIN 50 100 g HAZELNUT PRALIN 50
OR 60% NUTS OR 60% NUTS smooth, glossy, and bubble-free, mix it for a few seconds with a hand-held mixer.
150 g Whipping cream 35% 150 g Whipping cream 35%
450 g ABSOLU CRISTAL 450 g ABSOLU CRISTAL
GLAZE GLAZE 2/
110 g Water 110 g Water 6D 4C
26 27
JELLIES AND GELS SAUCES AND JUICES
8 .1 - Grands Crus chocolate jelly - A creation by lcole du Grand Chocolat 9 .1 - Acidulous juice with citrus fruits, perfumed with verbena and mint
600 g Full fat milk Combine the caster sugar and pectin together. Warm the milk up and stir the sugar and pectin mix with a whisk. Bring the lot to the 350 g Fresh orange juice Combine the pectin with caster sugar. Stir into the orange juice and water and bring the lot to the boil. Add the lemon juice, fresh
40 g Caster sugar boil stirring constantly. Pour gradually the hot liquid over the chopped couverture and stir at the centre with a rubber spatula to 150 g Mineral water mint and verbena and leave to infuse. Strain through and set aside in the fridge. Smooth the jelly with a whisk before serving
3 g X58 Pectin Q.S. Fresh verbena
create an elastic, shiny and smooth core, sign of a well started emulsion. Keep pouring the milk, keeping the emulsion alive to the on dessert plate.
Q.S. Fresh mint
end of mixing. Store the jelly in the fridge until needed. 80 g Caster sugar
BE AWARE: this jelly can not freeze. 6 g NH Pectin
*For postponed utilisation, re-heat the jelly to 60C and pour when at 30C.. 1/2 Lemon juice
CHOCOLATE

ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA GRAN
COUVA PALMIRA CAFE NOIR NOIR
ORANGE
LAIT
ORANGE IVOIRE XOCOLINE
NOIR
9 .2 - Grapefruit juice thickened with Gin
150 g 170 g 200 g 190 g 190 g 280 g 190 g 190 g 200 g 200 g 300 g 260 g 190 g
500 g Fresh grapefruit juice Combine the pectin with caster sugar. Warm the grapefruit juice up with the Gin liquor, stir the pectin and sugar mix in, whisking
Mariage de Grands Crus Signature Professionnelle 120 g Caster sugar vigorously. Bring the lot to the boil, skim froth out and leave to cool down. And then set aside in the fridge.
4g NH Pectin
ABINAO GUANAJA CARAIBE EXTRA CARAQUE JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE 80 g Gin liquor
220 g 220 g 220 g 265 g + 5 g* 275 g + 5 g* 190 g 150 g 240 g 270 g
9 .3 - Juice and pearls of apple

8 .2 - Jelly mousse
650 g Fresh apple juice Bring the water and golden raisins to the boil and leave to swell for about 1 hour. Process the apples in the juice extractor.
8 500 g Full fat milk Soak the gelatine in a large quantity of water and drain. Heat the milk with the 50 g of whipping cream; stir the combined caster 60 g Caster sugar
5 g NH Pectin
Combine the caster sugar and pectin together and stir in the apple juice. Grate the adequate quantity of Tonka beans and
50 g Whipping cream 35% sugar and pectin in followed by the softened and drained gelatine. Bring the lot to the boil for few seconds. Pour gradually the hot bring the lot to the boil. Add the lemon juice in and set aside in the fridge. Scoop little pearls of apple using a Parisian spoon,
40 g Caster sugar Q.S.Lemon juice
liquid over the melted couverture stirring at the centre to get a perfectly smooth and elastic emulsion. Process the lot with hand Q.S.Tonka beans and toss in lemon juice to avoid oxidation. Cut the golden raisins in half and combine with the apple pearls and apple juice.
2g Agar powder Louis Franois
200 g Whipping cream 35% held blender and leave to cool down at 35C. Fold the foamy whipped cream in and pour straight away. Set aside in the fridge. Q.S.Golden raisins Keep refrigerated. Warm slightly to liquefy the preparation when ready to serve.
4g Gelatine Q.S.Pearls of Granny Smith apple
9
CHOCOLATE
9 .4 - Pralin sauce, plain, with lemongrass or cinnamon
GRAN NOIR 200 g Full fat milk Soak the gelatine in a large quantity of water and drain. Bring the milk to the boil and stir the softened and drained gelatine in. Leave
ARAGUANI NYANGBO ALPACO MANJARI TAINORI COUVA PALMIRA CAFE NOIR ORANGE IVOIRE
150 g 150 g 160 g 165 g 165 g 158 g 190 g 225 g 15 g Lemongrass sticks to cool. Pour half into the pralin and stir vigorously. The texture starts to split, pour the remaining cream in and keep whisking until
158 g 190 g
Q.S. Cinnamon sticks
a liquid, smooth and elastic texture is obtained. Store the pralin sauce in the fridge or freezer.
4g Gelatine
Mariage de Grands Crus Signature Professionnelle 250 g PRALINE 50% NUTS
OR FRUITY PRALINE
175 g 190 g 160 g 215 g
9 .5 - Chocolate sauce
8 .3 - Jelly with almond paste from Provence 600 g Full fat milk ADVICE FOR USE: The method is the same as for a ganache (see above). This method of forming an
150 g Glucose emulsion is important for serving a sauce on a plate as decoration. It should not run and must remain
525 g Full fat milk Combine cold all ingredients in a blender, transfer to a pan and bring to the boil for about 2 minutes. Set aside in the fridge. For shiny without forming a dull skin. For ideal consistency and appearance over time, warm the sauce to
15 g Caster sugar 20-25C for milk chocolate, and to 35-40C for dark chocolate. 2/
postponed utilisation, re-heat the jelly to 60C and pour when at 30C. Store the almond jelly in the fridge for about 2 to 3 days 6D 4C
5g X58 Pectin
maximum.
CHOCOLATE
PROVENCE 50% NUTS BE AWARE: this jelly can not freeze.
8 .4 - Fruit jelly I N F O
ARAGUANI
475 g
NYANGBO
510 g
ALPACO
520 g
MANJARI
540 g
TAINORI
530 g
TANARIVA
820 g COUVA
560 g
PALMIRA
560 g
CAFE NOIR
560 g ORANGE
560 g
ORANGE
800 g
IVOIRE
800 g NOIR
545 g
For the fruits which can hold reduc-
tion, it may be possible to reduce the
16 g Gelatine Soak the gelatine in a large quantity of water and drain. Melt it in a little bit of the fruit pulp pulps in order to concentrate aromas. Mariage de Grands Crus Signature Professionnelle
1000 g Fruit pulp and pour the rest in. Stir the caster sugar. Pour immediately in frames or rings and set aside This recipe can be made with various
(10% sweetened) EXTRA JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE
in the fridge or freezer. fruit pulps such as raspberry, cherry, ABINAO GUANAJA CARAIBE BITTER CARAQUE LACTEE LACTEE LACTEE LACTEE NOIRE AMER NOIR LACTEE
100 g Caster sugar apricot, blackberry, blackcurrant, 430 g 500 g 520 g 560 g
550 g 700 g 700 g 800 g 740 g 560 g 500 g 660 g 800 g
peach,
28 29
10 .5 - Morello cherries and quetsche plum compote
265 g IQF Morello cherries Put the quetsche plum halves, Morello cherries and inverted sugar in a pan. Cook the lot on low heat for about 20 minutes stirring
620 g IQF quetsche plum halves constantly. Combine the pectin with caster sugar together and stir it in the compote. Bring the lot to the boil, take off the heat and
70 g Inverted sugar
COOKED FRUITS 90 g Caster sugar
leave to cool down.
7g NH Pectin
10 .1 - Pineapple marinated with star anis

1 Well ripe pineapple Make syrup with the water and caster sugar, add the star anise in. Dice pineapple into cubes and poach in the hot syrup.
500 g Water
150 g Caster sugar
2 Star anise
10 .6 - Poached apple cylinders

Ripe Golden apple Make syrup with the water, caster sugar and lemon juice. Wash the apples, and using an apple corer, make cylinders of apple. Poach
or Granny Smith them in the hot syrup until the texture of apple is tender.
500 g Water
150 g Caster sugar
Lemon juice
10 .2 - Bananas caramelised with light brown sugar

Ripe bananas Cut bananas lengthwise. Brush them with melted butter and sprinkle with light brown sugar. Caramelise the bananas with a blow
Light brown sugar torch like crme brulee.
Butter
10 .7 - Mosac of semi-candied grapefruit

Pink and yellow grapefruits Wash and brush carefully the grapefruits. Peel grapefruits with a thin knife, making sure to only cut a thin layer of the white skin.
1000 g Water Simmer these citrus fruit skins in water for about 10 minutes. Drain and repeat this process twice. Then, cover with 1000g of water
10 10 .3 - Semi-candied cherries 250 g Caster sugar (x 4)
and add 250g of caster sugar per litre of water. Leave to simmer for about 15 minutes. Add another 250g of caster sugar and renew
10
the operation until 1kg of caster sugar is mixed with 1L of water. Candying the slices like this will make the skins going nearly
1 kg IQF stoned cherries Place the cherries in an s/steel deep tray and cover with caster sugar. Leave to marinate for about 4 to 5 hours. Once the sugar has transparent and most importantly very tender. Set aside and store in the fridge. Drain before use.
1 kg Caster sugar completely melted, give it a little boil. Cool down on tray in the fridge, drain through and store in the freezer.
10 .4 - Red fruits compote

250 g IQF raspberries Warm the raspberries with the caster sugar and glucose in a pan; stir the pectin combined with caster sugar and bring to the boil for
125 g
50 g
Caster sugar
Glucose
about 2 to 3 minutes. Add the lemon juice off the heat. 10 .8 - Sauted apples with salted butter and pralin
25 g Caster sugar
5g NH Pectin Granny Smith or Reinettes apple Wash and peel the apples. Cut into quarters and saut in salted butter. Add the pralin at the end of cooking.
25 g Lemon juice Salted butter
PRALINE 50 OR 60% NUTS OR
FRUITY PRALINE
30 31
ICE CREAMS, SORBETS AND PARFAIT 11 .4 - Almond paste ice cream I N F O
You need to stir in each successive

With almond paste 50% nuts: With almond paste 70% nuts: Weigh out all the ingredients accurately. Take a small amount of ingredient vigorously, especially the
500 g ALMOND PASTE FROM 500 g ALMOND PASTE FROM the milk from the total volume for the recipe and mix with the almond paste and the stabilizer.
PROVENCE 50% NUTS PROVENCE 70% NUTS We strongly recommend using a
Add the stabilizer and sugar at 45C. almond paste. Put the rest of the milk in the pasteuriser (double hand-held mixer.
1480 g Full fat milk 2160 g Full fat milk
All of these ice creams must be pasteurised at 85C. 60 g Skimmed milk powder 90 g Skimmed milk powder jacket steamer) on a high setting, or in a pan. When the mixture
We advise leaving them to mature for 12 hours before serving. (dried milk extract) (dried milk extract) reaches approximately 30C, add the skimmed milk powder, the
Make absolutely sure you respect the volumes for your churn to obtain a nice, light texture. 25 g Caster sugar (saccharose) 250 g Caster sugar (saccharose) sugar, the stabilizer, the inverted sugar and the cream. At 45C,
8 g Ice cream stabilizer 12 g Ice cream stabilizer add the softened almond paste, stirring vigorously. Carry out one
90 g Inverted sugar 135 g Inverted sugar entire pasteurisation cycle. Leave to mature for 12 hours at +4C.
110 g Whipping cream 35% 190 g Whipping cream 35%
Churn. Once the ice is extruded, freeze in closed containers at
between -18C and -20C.
11 .1 - Chocolate ice cream

Take some of the sugar and mix it with the stabilizer. Heat the milk and the milk powder. At 30C, add the sugar and inverted
sugar. At 45C, add the sugar and stabilizer mixture and the chopped or melted chocolate. Pasteurize in a pasteurizer or in a pan.
Mix vigorously and cool in a chiller or freezer. Leave for 4-12 hours at +4C, then mix vigorously with an electric mixer to obtain
a homogeneous mass. Churn. Store at -18C and serve at between -10C and -12C.
ARAGUANI ALPACO GRAN COUVA

ABINAO GUANAJA CARAIBE MANJARI EXTRA NOIR PALMIRA
NYANGBO TAINORI EXTRA AMER
11 .5 - Cocoa nibs ice cream - A creation by Alain Chartier. Best Craftsman of France - Ice Cream Maker
Full fat milk 2 000 g 2 000 g 2 000 g 2 000 g 1 800 g 1 800 g
Skimmed milk powder 90 g 90 g 90 g 90 g 90 g 95 g
Whipping cream 35% - - - - 150 g 200 g 1500 g Whole milk 3.6% fat Warm the cocoa nibs in the oven at 150C for about 15 minutes. Take a little bit of the sugar and mix it with the ice cream stabiliser.
Caster sugar 200 g 200 g 170 g 150 g - 230 g 110 g Skimmed milk Heat the milk with the milk powder. At 30C, stir all sugars in (caster sugar, atomised glucose and inverted sugar). Incorporate the hot
Inverted sugar 180 g 180 g 180 g 180 g 150 g 180 g powder 0%
cocoa nibs in. At 40C, stir the fats in (cream and egg yolks) and process with hand held mixer. At 45C, stir the combined stabiliser
Ice cream stabiliser 12 g 12 g 12 g 12 g 12 g 12 g 330 g Caster sugar
30 g Inverted sugar with caster sugar in. Pasteurise the lot to 85C. Homogenise or process once more. Chill down quickly. Leave to mature at 4C for at
110 g Atomised glucose least 12 hours with the cocoa nibs still in. Process, strain through and churn the ice cream mix.
CHOCOLATE
80 g Egg yolks
Grand Cru de Terroir Domaine Mariage de Grands Crus Signature Professionnelle 300 g VENEZUELAS COCOA NIBS
10 g Combined ice cream stabiliser
ARAGUANI NYANGBO ALPACO MANJARI TAINORI GRAN PALMIRA ABINAO GUANAJA CARAIBE EXTRA EXTRA
515 g 555 g 570 g 590 g 590 g COUVA 600 g 465 g 540 g 570 g AMER NOIR
600 g 490 g 830 g
11 .2 - Iced pralin I N F O
You need to stir hard as you add

each ingredient, especially in 11 .6 - Ivoire chocolate sorbet - A creation by Alain Chartier. Best Craftsman of France - Ice Cream Maker
12 gIce cream stabilizer Weigh all the ingredients accurately. Carefully mix the stabilizer with a small amount of the this case with the praline and the
70 gCaster sugar (saccharose) sugar. Put the milk in the pasteurizer on a high setting, or in a pan. When the temperature stabilizer.
1900 gFull fat milk 270 g IVOIRE 35% Warm the water; stir the milk powder in with the inverted sugar, and then the caster sugar mixed with the stabiliser. Finish with the
reaches approximately 30C, add the milk powder, the sugar, the inverted sugar and the cream. 540 g Pure water
100 gSkimmed milk powder chopped Ivoire chocolate and pasteurise the lot to 85C. Process with hand held mixer and chill down quickly. Set aside in the fridge
(dried milk extract) At 45C, add the pralin,stirring very vigorously, followed by the sugar and stabilizer mixture. 70 g Skimmed milk powder 0%
for at least 3 hours. Process once more and churn.
60 g Inverted sugar Pasteurize for one complete cycle. Leave to mature for 12 hours at +4C. Churn. Once the ice 20 g Caster sugar
230 g Whipping cream 35% is extruded, freeze in closed containers at between -18 and -20C. 90 g Inverted sugar
600 g PRALIN 50 OR 60% 5g Sorbet stabiliser
NUTS OR FRUITY PRALIN
11 11
11 .3 - Milk chocolate hazelnut gianduja ice cream I N F O
You need to stir in each successive

ingredient vigorously. We strongly
11 g
110 g
Ice cream stabiliser
Caster sugar (saccharose)
Weigh out all the ingredients accurately. Mix the combined stabiliser carefully with the 110 g of recommend using a hand-held 11 .7 - Xocomeli sorbet
sugar (10 times its weight). Mix the water with the inverted sugar, the 50 g of sugar and the mixer.
2040 gMineral water
milk powder. Heat to 45C. Add the chopped gianduja and the sugar/stablizer mixture. Carry out 1000 g Water
145 gInverted sugar Combine the inverted sugar with the milk powder and add the water. Start to heat, at 40C; stir the caster sugar mixed with the
50 gCaster sugar (saccharose) one entire pasteurisation cycle. Leave to mature for 12 hours at +4C. 20 g Skimmed milk powder 0% stabiliser in. At 50C, pour the hot liquid gradually into the chopped chocolate and make an emulsion. Once all the liquid is in,
280 gSkimmed milk powder 250 g Caster sugar
pasteurise the lot. Cover and leave to mature between 4 and 12 hours before churning.
(dried milk extract) 50 g Inverted sugar
970 g MILK CHOCOLATE 10 g Sorbet stabiliser SL 64 G
HAZELNUT GIANDUJA 375 g XOCOMELI
32 33
11 .8 - Pralin ice cream parfait
350 g PRALINE 50% OR 60% Using the paddle attachment, make an emulsion with the praline and the 125 g of warmed cream. Add the cream little by little. The
NUTS OR FRUITY PRALIN mixture will separate rapidly at first. Gradually add the rest of the cream to obtain a very shiny and elastic texture, indicating that
90 g Pasteurised egg whites
the emulsion has formed. At the same time, make a Swiss-style meringue with the whites and sugar. Heat to 65C in a bain-marie.
Beat until cold. Add a small amount of meringue to the liquid praline and cream mixture to soften it. Finally, incorporate the rest of
DECORS, CRUNCH AND SPONGE FLAVOURINGS
80 g Caster sugar
350 g Whipping cream 35% the meringue and the whipped cream with a rubber spatula or scraper. Pour into moulds and freeze immediately.
12 .1 - Chocolate spray mixture

Dark: 700 g GUANAJA 70% For a velours effect, use a hot mixture (40-45C) and spray onto a frozen support. You can use the same recipes to give elaborate
300 g de COCOA or artistic pieces a smooth and glossy appearance as long as you respect the correct temperature curve for the couverture you are
BUTTER
using.
11 .9 - Chocolate ice cream parfait Milk: 600 g JIVARA LACTE 40%
400 g de COCOA
BUTTER
400 g Whipping cream 35% Make a Swiss-style meringue with the sugar and egg whites in a bain-marie, warming to 55-60C and then beating gently until Ivoire : 700 g IVOIRE 35%
120 g Pasteurised egg whites cold. At the same time, melt the couverture at 55C for Dark chocolate or 45C for Milk chocolate and whip the single cream. Form 300 g de COCOA
200 g Caster sugar BUTTER
an emulsion with the couverture by adding the minimum necessary amount of lightly whipped cream so as to obtain a shiny and
elastic texture. Add the meringue straight from the mixing bowl, carefully fold in and finish by adding the rest of the whipped cream.
Pour into moulds and freeze.
CHOCOLATE

12 .2 - Caramel chocolate flames
ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA COUVA PALMIRA CAFE NOIR ORANGE ORANGE IVOIRE NOIR
290 g 355 g 415 g 420 g 420 g 430 g 430 g 430 g 430 g 430 g 550 g 450 g 435 g
200 g Caster sugar Cook the caster sugar with glucose and water to 158C. Take off the heat and stir the chopped pure cocoa mass in and smooth with
200 g Glucose a spatula. Spread as thinly as possible between 2 silicon mats. Re-heat the chocolate sugar mass in the oven for few minutes and
Mariage de Grands Crus Signature Professionnelle 90 g PURE COCOA MASS
pull the caramel into flames. Store the caramel chocolate flames away from humidity or in hot box.
Q.S. Water
450 g 400 g 400 g 410 g 425 g 420 g 430 g 500 g 550 g
12 .3 - Caramelised cocoa nibs

300 g Cocoa nibs grinded Cook the water and sugar to 118C. Add, off the heat, the cocoa nibs. Stir the lot until the sugar has crystallised. Separate the grains
150 g Caster sugar from each other. Put back on the heat and start to caramelise. Throw a little bit of butter at the end and cool down by stirring the
50 g Water
mixture on the marble bench.
12 .4 - Chocolate tuiles
270 g Caster sugar Combine the sugar and pectin together. Bring the butter, glucose and water to the boil and stir the sugar and pectin mix in followed
11 150 g Butter by cocoa powder. Boil the lot until the texture becomes smooth and creamy. Add off the heat the chopped chocolate. Spread as thinly
90 g Glucose
as possible on silicon paper and bake at 180/190C. Store the Opaline in dry area.
5 g COCOA POWDER
4 g NH Pectin
80 g GUANAJA 70%
70 g Water
12
12 .5 - Plain or flavoured Opaline - An original idea by Philippe Givre

225 g White fondant Bring to the boil the white fondant, glucose and butter; leave to cook until it starts to colour. Spread on silicon mat and leave to
150 g Glucose cool. Crush to powder and store in airtight container until baking. Sprinkle the powder over a silicon mat. Bake at 170/180C for
10 g Butter
one minute to melt the powder down. Leave to cool, remove from the mat and store in hot box until needed.
Please note: you can make translucent Opalines if you remove the butter from the ingredients list. If made with butter, the Opalines will be opaque. You may also
colour and/or flavour this recipe with pure cocoa masses, spices, zests, fruit pastes and flower essences.
34 35
12 .6 - Nut Stratums
140 g Ground hazelnuts or Combine both ingredients and spread as thinly as possible between 2 baking sheets. Freeze. Remove the frozen sheet and bake
almonds at 150C. Store the stratum in dry area.
30 g Stock syrup 30B
GANACHES
12 .7 - Plain tuile mix

100 g Butter Cook the butter to noisette (golden brown) stage and leave to cool. Stir the icing sugar in, with half the egg whites and flour. Finish What is a ganache?
100 g Egg whites with the second half of egg whites. Do not whip. Bake in oven at 200/210C.
100 g All purpose flour This is a mixture of fat (from the chocolate) and water (from cream, milk, or possibly, fruit pulp).
100 g Icing sugar A ganache is an emulsion, like mayonnaise: stable, supple, glossy and slow-drying. The texture of a ganache can often be improved by adding dairy butter,
inverted sugar, glucose syrup, dried nut pastes
The differentes applications of ganache:

Ganaches will have specific textures depending on the recipes:
Individual chocolate candies: firm but very melting texture
Moulded chocolate candies or hollow forms: very supple or even liquid texture.
Desserts and small cakes: soft texture, firmness depending on the type of assembly.
12 .8 - Cocoa tuile mix Chocolate sauces: liquid, but supple texture at 35-40C.
100 g Butter Cook the butter to noisette (golden brown) stage and leave to cool. Stir the icing sugar in, with half the egg whites, cocoa Basic technique:
20 g COCOA POWDER powder and flour. Finish with the second half of egg whites. Do not whip. Bake in oven at 200/210C. Bring the whipping cream and inverted sugar mixture to the boil and gradually pour over the chopped chocolate. Ganaches, which are basically emulsions, can
100 g Egg whites be mixed indifferent ways. It is simply recommended to avoid incorporating any air into the mixture. The greater the friction, the finer the emulsion will be, and
the better the texture and preservation. You can use a rubber spatula, a paddle beater, a blender (with or without a vacuum) or a hand-held mixer. As soon as
100 g Icing sugar
you add liquid, the emulsion begins to form and the mixture thickens rapidly and frequently separates, which is a normal occurrence due to saturation of the fat.
The development of a shiny and elastic core indicates that the emulsion has formed, and this consistency must be maintained while the rest of the liquid is added
gradually. Having finished mixing, check that the temperature is not higher than 40C then add the diced butter.
For a ganache with alcohol, add the alcohol once the emulsion has finished forming. There are no rules for the amount of alcohol to add; it is simply a question
of the desired taste and texture. If you mix manually or using the paddle attachment of the beater, we advise you perfect the emulsion with a hand-held mixer.
12 .9 - Decors and sponge flavourings
Chocolate Cocoa Chocolate Shredded Chopped Sliced Chopped Colour- Smoothed Instant Caramelised Diced
chips powder Sequins coconut nuts almonds almonds Piping combed with comb coffee with a blow fruit
torch
Plain Joconde
Cocoa Joconde
Sacher sponge biscuit
Almond/hazelnut sponge biscuit
Soft almond sponge biscuit
Almond/hazelnut meringue
Glazed sponge
Brittany shortbread 13 .1 - Classic dessert ganache
Capucine
600 g Whipping cream 35% ADVICE FOR USE: For reasons of texture and cost-effectiveness, we advise you to use fluid (uncrystallized) ganaches for making
Genoa sponge 100 g Inverted sugar desserts and small cakes. However, if a recipe calls for a firmer ganache, make the mixture a few hours before pouring out the
Dacquoise dessert to allow the ganache to start crystallizing. To soften a crystallized ganache, put it in a microwave oven on moderate heat.
Emmanuel" sponge biscuit
12 Recommended
2/
6D 4C
CHOCOLATE

ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA GRAN
COUVA PALMIRA CAFE NOIR NOIR
ORANGE
LAIT
ORANGE IVOIRE XOCOLINE
NOIR
13
460 g 500 g 500 g 510 g 510 g 1050 g 540 g 540 g 600 g 600 g 1000 g 1150 g 520 g

540 g 900 g 900 g 882 g 990 g 600 g 500 g 750 g 1000 g
36 37
13 .2 - Ganache for framed chocolate candy filling CHOCOLATE CANDY FILLINGS
RECOMMENDED METHOD: (valid for the 2 recipes, plain or fruit pulp ganache). To avoid destabilising the emulsion, pour the ganache into the frame immediately after
mixing and before it crystallizes, at 35-38C for dark couvertures, 30-35C for milk chocolate couvertures and 27-28C for Ivoire couverture (cool it in a bain-marie).
Once framed, store at 16-18C at 60% hygrometry to crystallize. Leave to crystallize for 48 hours, turn the trays upside down and remove the plastic or paper sheet
Pralin fillings
covering the ganache. Cut into the desired shape. Allow crystallization to finish if necessary. Coat.
Gianduja fillings
Almond paste fillings
500 g Whipping cream 35% 1 - PLAIN GANACHE

Inverted sugar* *To obtain better texture and preservation, make sure when creating your recipes that you add 8-10% of inverted sugar and 10-15% of butter to the
Dry butter* cream/chocolate ingredients, or for Guanaja 70%: 500g whipping cream, 670g Guanaja 70%, 90g inverted sugar, 150g butter.
30 D 10/
15C
CHOCOLATE
Grand Cru de Terroir Domaine Cration gourmande PRALINE FILLINGS

For chocolate candy fillings, the pralin is always hardened using couverture and/or cocoa butter.
ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA GRAN PALMIRA CAFE NOIR NOIR LAIT IVOIRE XOCOLINE It is possible to flavour the pralin with the addition of products such as instant coffee, spices, paste concentrates, candied citrus zest, or natural
640 g 690 g 700 g 700 g 710 g 1230 g COUVA 750 g 760 g ORANGE ORANGE 1220 g NOIR
750 g 760 g 1240 g 690 g essential oils.

ABINAO GUANAJA CARAIBE EXTRA CARAQUE JIVARA GUANAJA ORIZABA BITTER EQUATORIALE EXTRA EXTRA EQUATORIALE 14 .1 - Filling for moulded chocolate candies
740 g 1000 g 1000 g 980 g 1100 g 760 g 750 g 950 g 1240 g
INGREDIENTS (1350 g) Melt the milk chocolate couverture and the cocoa butter to 45/50C and mix with the pralin. Crystallize at 27/28C before moulding.
250 g EQUATORIALE Crystallize 24 to 36 hours before spraying with couverture and cutting
LACTEE 35%
100 g COCOA BUTTER
500 g Raspberry pulp 2 - GANACHE WITH RASPBERRY PULP 1000 g PRALINE 50
Inverted sugar* The principle is the same as for a classic ganache. The recipe we propose is made with raspberry pulp plus 10% sugar. OR 60% NUTS
Dry butter* *To obtain better texture and preservation, make sure when creating your recipes that you add 8-10% of inverted sugar and 10-15% of butter to the raspberry
pulp/cream ingredients, or for Guanaja: 500g raspberry pulp, 700g Guanaja, 90g inverted sugar, 165g butter. For ganaches made with milk chocolate, partially melt
the chopped chocolate to help the emulsion to form. For ganaches made with Ivoire chocolate, melt all the chocolate at 35C.
CHOCOLATE
14 .2 - Hollow form filling
30 D 10/
15C
Grand Cru de Terroir Domaine Cration gourmande INGREDIENTS (1100 g) Melt the cocoa butter to 45/50C and mix with the pralin. Start crystallization at 27/28C before filling VALRHONA hollow forms.
100 g COCOA BUTTER
ARAGUANI NYANGBO ALPACO MANJARI TAINORI TANARIVA GRAN PALMIRA IVOIRE 1000 g PRALINE 50
670 g 715 g 735 g 720 g 750 g 1190 g COUVA 790 g 1400 g OR 60% NUTS
790 g

740 g 1000 g 1000 g 980 g 1100 g 820 g 700 g 900 g 1200 g
GIANDUJA FILLINGS
Gianduja contains cocoa butter. It must be tempered after having been melted to 45/50C. To be used as a candy filling, giandujas can be flavoured
with the addition of products such as instant coffee, spices, paste concentrates, candied citrus zest, or natural essential oils.
14 .3 - Framed filling I N F O
Milk chocolate hazelnut gianduja

FOR MILK CHOCOLATE HAZELNUT GIANDUJA: can be used as it is or with the
addition of cocoa butter to make it
Method: Melt the Milk chocolate hazelnut gianduja to 45C. Temper by lowering the temperature to 25/26C and raising it firmer. In this case, 5% of cocoa
13 .3 - Chocolate Nama ganache to 28/29C.Pour into the frame. Before coating, spray with Dark chocolate hazelnut gianduja or tempered couverture. butter is added. When using as a
FOR DARK CHOCOLATE HAZELNUT GIANDUJA: double layer, temper the gianduja
then pour it over a crystallized
820 g Whipping cream 35% Bring the whipping cream to the boil and pour it gradually into the chopped chocolate, stirring at the centre to create an elastic, shiny and Method: Melt the dark chocolate hazelnut gianduja to 45C. Lower the temperature to 25/26C and raise to 29C. Pour into
ganache.
250 g Butter smooth core, sign of a well started emulsion. The temperature of mixing must not be below 35C for a perfect result. When all the cream frames and allow to crystallize.
has been incorporated, stir the butter in at a temperature between 35 and 40C. To get a perfectly smoothed emulsion, it is advised to
process the ganache with a hand held blender making sure not to incorporate any air bubbles in. Once processing is done, pour the
ganache in a frame before its crystallisation, at a temperature above 35C, avoiding like this the emulsion destabilisation of the ganache.
Leave to crystallise in the fridge, as opposed to chocolate candy regular ganache which crystallises at 12/14C. Coat both sides of the
ganache with a very thin layer of chocolate and cut into the wanted size with a cutting guitar device.
14 .4 - Piped filling
13
CHOCOLATE FOR MILK CHOCOLATE HAZELNUT GIANDUJA:
Method: Melt the Milk chocolate hazelnut gianduja to 45/50C. Lower the temperature to 22/25C, to obtain the texture of softened butter. When using, stabilize the
Grand Cru de Terroir Mariage de Grands Crus 8D 2/
4C texture by adding some milk chocolate hazelnut gianduja at 45C. Finally pipe into caissettes (petits fours paper cups) or on to a couverture base.
EXTRA FOR DARK CHOCOLATE HAZELNUT GIANDUJA:
ARAGUANI NYANGBO ALPACO MANJARI TAINORI ABINAO GUANAJA CARAIBE CARAQUE
700 g 740 g 760 g 785 g 785 g 570 g 700 g 740 g BITTER
800 g 875 g Method: Melt the dark chocolate hazelnut gianduja to 45/50C. Lower the temperature to 22/25C, to obtain the texture of softened butter. When using, stabilize the
texture by adding some Dark chocolate hazelnut gianduja melted to 45C.Pipe into caissettes(petits fours paper cups) or onto a couverture base.
14
38 39
14 .5 - Ganache filling for hollow forms
1000 g DARK CHOCOLATE Melt the dark chocolate hazelnut gianduja to 40C. Boil the whipping cream, mixed with the inverted sugar. Using the paddle
HAZELNUT GIANDUJA attachment, mix a third of the hot cream into the dark chocolate hazelnut gianduja. At the beginning, a rapid separation occurs.
130 g Inverted sugar
Gradually add the rest of the cream to obtain a texture that is very shiny and elastic, the sign of a successful emulsion. Finish by
incorporating the alcohol. Pour into hollow forms as soon as the temperature of the mixture reaches 26/28C.
PURE COCOA MASSES
120 g Eau-de-vie, 40
ALMOND PASTE FILLINGS

We recommend using almond paste 50% in order to assure optimum conservation of chocolate candies. Almond paste 70% will cause bloom more rapidly 15 .1 - Chocolate applications
because of its high fat content. In order to stiffen the texture of the almond paste, it is possible to add 5 to 10% cocoa butter. In this case, treat it as a
flavouring. Create your own chocolate blocks and couvertures from Equator, Venezuela, Dominican Republic and Madagascar, by adding the same origin cocoa pure pastes of
the Pure Origin Grand Cru. Personalize the cocoa contents of your chocolate blocks and of your couverture chocolates to create your own and unique recipes. (see
below: uses in cake making and patisserie).
14 .6 - Almond paste for framed chocolate candies

To make 1 kg of ARAGUANI ALPACO TANORI & MANJARI
PLAIN ALMOND PASTE:
PROVENCE 50% NUTS To a pourcentage of Couverture + Cocoa Pure Paste Couverture + Cocoa Pure Paste Couverture + Cocoa Pure Paste
Spread out the almond paste to the desired thickness and leave for a day at 16/18 C, then spray with couverture. Cut into the
Flavouring: desired form using a pastry cutter or other form, then allow the part not covered with chocolate dry for a day. Coat.
80 to 100 g Fruit paste 66 % - - - - 944 g + 56 g
(walnut, coffee...) FLAVOURED ALMOND PASTE:
and/or 80 g Alcohol To make the mixing easier without risking oiliness, it is imperative to use tempered almond paste. Take off 10% of the almond paste 68 % - - 941 g + 59 g 889 g + 111 g
and/or 150 g Candied fruit, and add to it the fruit paste, alcohol, candied fruit, and, possibly, the cocoa butter. Add the rest of the mass. The mixing must be 70 % - - 882 g + 118 g 833 g + 167 g
chopped done with a paddle attachment or a dough hook. Excessive mixing will cause oil to separate from the mass. When the mixture is
and/or 50 to 100 g COCOA homogenous, continue as for the plain almond paste filling. 72 % - - 824 g + 176 g 778 g + 222 g
BUTTER
74 % 929 g + 71 g 765 g + 235 g 722 g + 278 g
76 % 857 g + 143 g 706 g + 294 g 667 g + 333 g
78 % 786 g + 214 g 647 g + 353 g 611 g + 389 g
80 % 714 g + 286 g 588 g + 412 g 556 g + 444 g
82 % 643 g + 357 g 529 g + 471 g 500 g + 500 g
84 % 571 g + 429 g 471 g + 529 g 444 g + 556 g
86 % 500 g + 500 g 412 g + 588 g 389 g + 611 g
88 % 429 g + 571 g 353 g + 647 g 333 g + 667 g
90 % 357 g + 643 g 294 g + 706 g 278 g + 722 g
92 % 286 g + 714 g 235 g + 765 g 222 g + 778 g
94 % 214 g + 786 g 176 g + 824 g 167 g + 833 g
96 % 143 g + 857 g 118 g + 882 g 111 g + 889 g
98 % 71 g + 933 g 59 g + 941 g 56 g + 944 g
14
40 41 15
15 .2 - Applications in pastry making
After having made your own percentage of chocolate (see previous page Chocolate applications), use it in patisserie. The table below will enable you to know
the quantity of chocolate to use according to the recipe you have chosen and to the new cocoa percentage of chocolate you have created !
ARAGUANI Chocolate mousse on bomb Chocolate mousse Light chocolate mousse Chocolate cremeux
% cocoa mixture base - N6.3 custard - N6.4 N6.6 N3.2
74 % 570 g 610 g 551 g 364 g
76 % 561 g 599 g 541 g 358 g
78 % 552 g 590 g 532 g 352 g
80 % 543 g 580 g 524 g 346 g
82 % 534 g 571 g 516 g 341 g
84 % 526 g 562 g 507 g 335 g
86 % 518 g 553 g 500 g 330 g
88 % 510 g 545 g 492 g 325 g
90 % 502 g 537 g 485 g 320 g
92 % 495 g 529 g 478 g 316 g
94 % 488 g 521 g 471 g 311 g
96 % 481 g 514 g 464 g 307 g
98 % 472 g 504 g 456 g 301 g
ALPACO Chocolate mousse on bomb Chocolate mousse Light chocolate mousse Chocolate cremeux
68 % 627 g 681 g 588 g 402 g
70 % 615 g 668 g 577 g 394 g
72 % 604 g 655 g 566 g 387 g
74 % 592 g 643 g 555 g 379 g
76 % 581 g 631 g 545 g 372 g
78 % 571 g 620 g 535 g 366 g
80 % 561 g 609 g 526 g 359 g
82 % 551 g 598 g 516 g 353 g
84 % 542 g 588 g 508 g 347 g
86 % 533 g 578 g 499 g 341 g
88 % 524 g 569 g 491 g 335 g
90 % 469 g 509 g 439 g 300 g
92 % 507 g 550 g 475 g 325 g
94 % 499 g 542 g 468 g 320 g
96 % 491 g 533 g 461 g 315 g
98 % 484 g 525 g 454 g 310 g
TANORI Chocolate mousse on bomb Chocolate mousse Light chocolate mousse Chocolate cremeux
66 % 661 g 715 g 622 g 421 g
68 % 648 g 701 g 610 g 413 g
70 % 636 g 687 g 598 g 405 g
72 % 624 g 675 g 587 g 397 g
74 % 612 g 662 g 576 g 390 g
76 % 601 g 650 g 565 g 383 g
78 % 590 g 638 g 555 g 376 g
80 % 580 g 627 g 545 g 369 g
82 % 569 g 616 g 536 g 363 g
84 % 560 g 605 g 527 g 357 g
86 % 550 g 595 g 518 g 351 g
88 % 541 g 585 g 509 g 345 g
90 % 533 g 576 g 501 g 339 g
92 % 524 g 567 g 493 g 334 g
94 % 516 g 558 g 485 g 329 g
96 % 508 g 549 g 478 g 323 g
98 % 500 g 541 g 470 g 319 g
MANJARI Chocolate mousse on bomb Chocolate mousse Light chocolate mousse Chocolate cremeux
66 % 638 g 687 g 598 g 407 g
68 % 626 g 674 g 587 g 399 g
70 % 614 g 661 g 576 g 392 g
72 % 603 g 650 g 566 g 385 g
74 % 592 g 638 g 556 g 378 g
76 % 582 g 627 g 546 g 372 g
78 % 572 g 616 g 537 g 365 g
80 % 563 g 606 g 528 g 359 g
82 % 553 g 596 g 519 g 353 g
84 % 544 g 586 g 511 g 347 g
86 % 535 g 577 g 503 g 342 g
88 % 527 g 568 g 495 g 336 g
90 % 519 g 559 g 487 g 331 g
92 % 511 g 550 g 479 g 326 g
94 % 503 g 542 g 472 g 321 g
96 % 496 g 534 g 465 g 317 g
98 % 489 g 526 g 459 g 312 g
15 42

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Index Pastry & Chocolate Shops and Hotel & Restaurant Catering

perfumed with verbena and mint

Almond paste for framed chocolate

Gianduja framed fillings

Chocolate ice cream parfait

Chocolate lava cake with soft core

Chocolate mousse - eggs base

Classic dessert ganache

Your Passion deserves the Exceptionnal

sponge biscuit 6 gianduja bavaroise 24 and iced logs 6

Ice Cream Maker

by lcole du Grand Chocolat 10

The Essentials Name Fat Code Applications The tasting wheel

Professional skills Guanaja lacte 41%

A place of excellence and creativity Noir Orange 56% 37.5% 0122

a place of excellence and creativity, whose history is

The VALRHONA nut range

Shelf life of products The pictograms

This meringue is very easy to cut.

1 .1 - Cocoa chocolate Sacher sponge biscuit I N F O

1 .7 - Plain or cocoa sponge fingers

1 .3 - Sponge biscuit for desserts and iced logs I N F O

1 .4 - Plain or cocoa Joconde sponge I N F O

You can also sprinkle 500 g of

Grand Cru de Terroir Domaine Cration gourmande

Mariage de Grands Crus Signature Professionnelle

Grand Cru de Terroir Domaine Cration gourmande

Mariage de Grands Crus Signature Professionnelle

1 .15 - Dacquoise with almond or hazelnut

1 .22 - Plain macarons made with Italian meringue

Mariage de Grands Crus Signature Professionnelle

1 .19 - Almond Frangipani cream

Grand Cru de Terroir Domaine Cration gourmande

1 .28 - Spculoos biscuit dough 1 .32 - Chocolate Souffl

Mariage de Grands Crus Signature Professionnelle

1 .30 - Chocolate lava cake with soft core

2 .1 - Crunchy pralin 3 .1 - Basic custard I N F O

It is not recommended to beat the

Grand Cru de Terroir Domaine Cration gourmande

Mariage de Grands Crus Signature Professionnelle

Grand Cru de Terroir Cration gourmande

Mariage de Grands Crus Signature Professionnelle

Mariage de Grands Crus Signature Professionnelle

3 .5 - Pure pralin cremeux 3 .9 - Namelaka (means very tender in Japanese)

Grand Cru de Terroir Domaine Cration gourmande

3 .6 - Gianduja cremeux Mariage de Grands Crus Signature Professionnelle

For better coagulation during cooking

4 4 .1 - Plain or flavoured supreme I N F O 5 .1 - Coulis and gelled fruit compotes I N F O

If the pulp is suitable, you can

Grand Cru de Terroir Domaine Cration gourmande

Mariage de Grands Crus Signature Professionnelle

Grand Cru de Terroir Domaine Cration gourmande

Mariage de Grands Crus Signature Professionnelle

We recommend poaching the mixture because

6 6 .5 - Chocolate Chantilly mousse 6

Mariage de Grands Crus Signature Professionnelle

* Quantity of gelatine. * Quantity of gelatine.

Mariage de Grands Crus Signature Professionnelle

6 6 .11 - Light chocolate ganache 6

6 .12 - Whipped ganache - Created by lEcole du Grand Chocolat

* Quantity of gelatine. * Quantity of gelatine.

6 .20 - Mousseux with almond paste from Provence

Grand Cru de Terroir Domaine Cration gourmande