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Livret Recette CDG GB PDF
Livret Recette CDG GB PDF
Livret Recette CDG GB PDF
by 11 renown Chefs
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recipe booklet
Chocolaterie Valrhona - 26600 Tain l’Hermitage - France - Tél. +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17
École du Grand Chocolat - Tél. +33 (0) 4 75 07 90 95 - Fax +33 (0) 4 75 07 88 20
Piazza Gerusalemme,7 - 20154 Milano - Tel. (39) 02 31 73 36 - Fax (39) 02 34 53 86 04
Valrhona España S.L. - C/Pau Claris, 95, 1°1 08009 - Barcelona - Tél. (93) 301 54 19
www.valrhona.com - contact : ecole@valrhona.fr
Cœur de Guanaja 80% Summary
High chocolate concentrate for unequalled strength of flavour
FRÉDÉRIC CASSEL P. 4 / 5
Cœur de Guanaja Entremets Cake
Dear friends, colleagues and pastry chefs, you are about to experience something
big in the world of chocolate! There are times, in our professional and personal life,
that are intense in emotions, passion, audacity, creation and innovation. ALAIN CHARTIER P. 6 / 7
It is with pride and honour that I am presenting to you the latest innovative project Santé
by Valrhona, Cœur de Guanaja.
The cocoa butter is, in most of our recipes, our ally, but in others is our enemy, the annoying LAURENT BAUD P. 8 / 9
one, the one which limits our dosage of chocolate. Most of pastry chefs, looking for chocolate Cœur de Guanaja chocolate tartlets
colour, favour the use of cocoa powder at the expense of luscious chocolate flavour.
And on the other hand, there are chefs privileging the taste but are often disappointed SÉBASTIEN ANTOINE P. 10 / 11
with the pale chocolate colour, many found not to be very appetising. For you, the artisans Individual “Di-Vin” dessert
of savours and creators of sweet emotions, Valrhona innovates!
Cœur de Guanaja, is a technical chocolate offering an outstanding taste with power. GILLES MARCHAL P. 12
Its unique formula gives sweet mixtures a deep and gourmet colour, and its exceptionally Chocolate travel
low cocoa butter content enables to get creamy, smooth and melting textures.
With Cœur de Guanaja, Valrhona revolutionizes chocolate, and push technical limits even JEAN-MICHEL LLORCA P. 13
further. You are not to recognise your chocolate ice creams, your pastry custard creams Sparkling Fingers
your sponges, your cremeux… surprise is at its peak and taste is even higher.
By your side, we want to go as far as possible in the search of culinary balance. Like those PHILIPPE RIGOLLOT P. 14 / 15
chefs whom got already seduced, find out about Cœur de Guanaja with never seen before Cœur de Guanaja with raspberry
recipes, and let your imagination flow.
T H O M A S H E LT E R L E P. 16 / 17
You are the true chocolate taste guardians, and we have the ambition
to accompany you in your quest.
Cœur de Guanaja Declension with Lime
ÉRIC BERNARD P. 18 / 19
Frédéric Bau Cœur de Guanaja within 3 textures
Executive Pastry Chef
Director of the Pastry Craft Creation
LILIAN BONNEFOI P. 20 / 21
The Ecole du Grand Chocolat Valrhona
Truffles, Cœur de Guanaja, Hazelnut Crumble
KARINE COLLIAUX P. 22 / 23
Cœur de Guanaja variation theme
2 3
Cœur de Guanaja Entremets Cake
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member of the International “Relais Dessert” Network
4 5
Sante
Ingredients Cœur de Guanaja Jelly: Bring the cream to the boil with the inverted sugar
and glucose. Pour over the chocolate and stir the softened and drained gelatine
CŒUR DE GUANAJA 80% JELLY in. Bring the lot to the boil. Pour in frozen glasses and tip out quickly to coat
Whipping cream 35% 350 g the glass with a thin layer of dark chocolate jelly.
Glucose 35 g
Inverted sugar 55 g Guava-Orange-Carrot Sorbet: Peel and cook the carrot in water. Once cold,
CŒUR DE GUANAJA 80% 90 g mash carrots to puree.
Gelatine 6g Make syrup with the water and caster sugar. At 40°C, stir the sugars
12 g/glass and sorbet stabiliser in and heat to 85°C.
Chill down quickly and leave to mature for at least 4 hours. Pour the pulp,
GUAVA-ORANGE-CARROT SORBET orange juice and carrot mash in. Balance the sorbet mixture to 33°Brix
Water 378 g in the refractometer. Process with hand blender and churn.
Caster sugar 420 g
Atomised glucose 180 g Cœur de Guanaja Chocolate Ice Cream: Heat the milk and process as follows:
Inverted sugar 60 g At 25°C, stir the milk powder in,
Sorbet stabiliser 12 g At 30°C, stir the sugars in, (keeping a little to mix with stabiliser),
Fresh orange juice 665 g At 35°C, stir the cream and Cœur de Guanaja chocolate in,
Guava pulp 850 g At 45°C, stir the stabiliser mixed with remaining caster sugar.
Carrot pulp 450 g Pasteurise the lot 85°C. Process with hand blender and chill down to 4°C.
35 g/glass Leave to mature for at least 12 hours at 4°C.
Process with hand blender, strain through, churn and stir the crunchy
CŒUR DE GUANAJA 80% pearls in.
CHOCOLATE ICE CREAM Set into containers and store at -18°C.
Whole milk 1875 g
Skimmed milk powder 100 g Apricot Coulis: Heat half of the apricot pulp to dissolve the sugars.
Caster sugar 240 g Stir cold the remaining pulp in with the apricot liquor.
Inverted sugar 180 g Set aside at 4°C.
Whipping cream 35% 235 g
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Word Champion in Ice Cream Making
Cœur de Guanaja seen by Alain Chartier
Cœur de Guanaja is a unique product sticking out of Valrhona’s
range. As an ice cream maker, I found Cœur de Guanaja
to be the most adapted chocolate to make ice creams with idealistic
characteristics perfect, such as strength of flavour, fullness
of chocolate and dark colour. The lower cocoa butter content makes
multiple applications in ice cream making possible,
and also in other recipes within our dessert trade like in custards,
sponges, sauces, toppings, etc… It’s a well done research job which
marries the combined strength to Guanaja’s heritage beautifully.
All is already in its name: Cœur de Guanaja.
6 7
Cœur de Guanaja chocolate tartlets
“
ABSOLU CRISTAL
NEUTRAL GLAZE 300 g
CŒUR DE GUANAJA 80% 125 g Cœur de Guanaja seen by Laurent Baud
For the alchemists of cocoa, the creators of high tasty sensations,
whishing to put in exergue the aromatic power of a unique chocolate,
Valrhona has created the “magical potion”, Cœur de Guanaja,
exceptional chocolate, out of this world, blending together all in strength
and round subtle notes.
This top of the range chocolate will allow you to transcend your recipes
and reach out to the quintessence of taste. Surrender to exhilarating
sensations. Experience it now.
8 9
Individual “Di-Vin” dessert
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Finishing: Leave the spheres at 4°C in the fridge for one hour. Slide a knife
CŒUR DE GUANAJA 80% inside the mousse through the hole of the sphere and dip in the chocolate glaze
SANGRIA MOUSSE
tempered at 40°C. Blow sparkling red colouring powder and decorate Cœur de Guanaja seen by Sébastien Antoine
Summer Sangria 500 g with one stalk of chocolate and red berries.
CŒUR DE GUANAJA 80% 360 g Once we had sampled Cœur de Guanaja, we had to reconsider
Whipping cream 35% 1300 g Best served at 12°C. our approach to chocolate. This endless aromatic profundity allowed
us to reduce the quantities of chocolate needed in our recipes.
CŒUR DE GUANAJA GLAZE The high viscosity of Cœur de Guanaja improves its ease
Whipping cream 35% 110 g of use without any jellifying add-ons. The low cocoa butter content leads
ABSOLU CRISTAL us to think that this chocolate concentrate is resolutely contemporary.
NEUTRAL GLAZE 300 g
CŒUR DE GUANAJA 80% 125 g
10 11
Artisan Pastry Chef
Restaurateur
A creation by Gilles Marchal A creation by Jean-Michel Llorca
Creative Director, at La Maison du Chocolat in Paris - France Head Pastry Chef at Le Moulin de Mougins - France
Ingredients
Chocolate travel Ingredients
Sparkling Fingers
CARAMELISED HAZELNUT SPONGE Caramelised hazelnut sponge: Process the almond marzipan paste with egg SPARKLING PRALINÉ CRUNCH Sparkling praliné crunch: Temper the milk couverture with the praliné. Stir the Peta Zeta
Almond marzipan paste 70% yolks in food processor. Whip the egg whites with light brown sugar to ALMOND PRALINÉ 50% VALRHONA 200 g and Eclats d’Or in. Spread between 2 plastic sheets down to 2 mm thick. Set aside.
from Provence 100 g soft peaks. Pour the melted chocolate into the first mixture followed by the ÉCLATS D’OR VALRHONA 100 g Cœur de Guanaja Chocolate mousse: Make a sabayon with the egg yolks
Egg yolks 100 g sieved cocoa powder. Soften the mixture with a little bit of the egg whites and (WAFER CRUMBS) and caster sugar. Melt the chocolate quite hot. Whisk a quarter of the whipped
CŒUR DE GUANAJA 80% 50 g then fold all the meringue in delicately with a rubber spatula. Spread on silicon Peta Zeta 100 g cream to the chocolate and then fold the sabayon in followed by the remaining
Cocoa powder 200 g baking sheet and sprinkle with crushed caramelised hazelnut. Bake at 220°C (sparkling candy crystal powder) cream. Pour the mousse in finger moulds and top with a thin rectangle
Egg whites 160 g for about 4 minutes. JIVARA LACTÉE 40 % COUVERTURE 100 g
Light brown sugar 100 g of sparkling praline crunch. Set aside in blast freezer.
Crushed caramelised hazelnut 100 g Soft caramel with spices: Bring the cream to the boil with the vanilla beans, CŒUR DE GUANAJA Cœur de Guanaja Glaze: Bring the cream to the boil and emulsify to the melted
cardamom, coriander and pepper. Cook the caster sugar dry to dark brown CHOCOLATE MOUSSE Cœur de Guanaja. Pour the Absolu Cristal neutral glaze warmed to 60°C in.
SOFT CARAMEL WITH SPICES caramel and deglaze with the infused cream. Reduce the mixture a little and Egg yolks 50 g Perfect the emulsion with a stick blender making sure not to incorporate
filter. Caster sugar 60 g any air bubbles.
Caster sugar 150 g CŒUR DE GUANAJA 80% 150 g
Whipping cream 35% 0,5 L Cremeux of Grand Cru with Tonka beans infusion: Make custard with the Whipping cream 35% 280 g Caramelised almonds: Make syrup with the water, caster sugar and inverted
Bourbon vanilla bean 3 milk, cream, egg yolks, egg yolks, light brown sugar and ground Tonka bean. sugar. Pour over the chopped almonds and bake at 160°C for about 10 minutes
Tahiti vanilla bean 1 CŒUR DE GUANAJA GLAZE stirring the lot occasionally to obtain an even colour.
Green cardamom seeds 2 Strain through and emulsify with the melted Cœur de Guanaja and Caraïbe
chocolates. Whipping cream 35% 110 g Jivara Lactée Caramel: Cook dry the caster sugar to caramel and deglaze with
Coriander seeds 5g ABSOLU CRISTAL
Himalaya pepper 1g Assembly and presentation: Cut the sponge into rectangle slightly smaller in NEUTRAL GLAZE 300 g
the butter and cream heated with glucose. Pour gradually over the milk
size than your boxes, which is about 20g in weight. Lay the sponge rectangles CŒUR DE GUANAJA 80% 125 g couverture and salt to emulsify. Leave to set in the fridge and fill the tubes
CREMEUX OF GRAND CRU at the bottom and pour 70g of the still liquid cremeux over. Leave to set in the with. To be served cold with the sparkling finger.
WITH TONKA BEANS INFUSION CARAMELISED ALMONDS
fridge and glaze the top entirely with the soft caramel with spices. Decor: Assembly and finishing: Make 17 x 4 cm rectangles in tempered Jivara Lactée
Whole milk 500 g caramelised hazelnut, chocolate decors and gold leaf. Caster sugar 150 g couverture. Glaze the fingers and sprinkle with caramelised chopped almonds.
Whipping cream 35% 500 g Water 60 g Leave to set in the freezer and glaze a second time. Lay delicately one finger on
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Egg yolks 200 g Inverted sugar 30 g each milk chocolate rectangle and serve with the cold Jivara caramel.
Nibbed almonds 1 kg
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Light brown sugar 120 g
Tonka bean 1 Cœur de Guanaja seen by Gilles Marchal
JIVARA LACTÉE CARAMEL
CŒUR DE GUANAJA 80% 220 g After sampling Cœur de Guanaja in our creation kitchen, I have immediately imagined which Cœur de Guanaja seen by Jean-Michel Llorca
CARAÏBE 66% COUVERTURE 300 g Caster sugar 70 g
ingredients will accompany best these intense notes of cocoa scents. I could taste the delicate LIQUID BUTTER VALRHONA 25 g Cœur de Guanaja bears the right name! A chocolate of senses…
spiciness of carefully roasted almonds, I could feel the fine and light hint of fermentation Whipping cream 35% 175 g It’s a tasting invitation, holding nothing back, to the awakening of our senses.
reminding me of grands crus wines. This chocolate is ought to possess its very personal Glucose 10 g It’s the discovery of an outstanding power in the world of chocolate.
and own character. Cœur de Guanaja is one of the most beautiful and successfully designed JIVARA LACTEE 40% COUVERTURE 100 g It’s strong but subtle; it allows intensifying or stiffening the taste
chocolate that I know to this day. Salt 1g of chocolate in some recipes (ganache, mousse, sauce and glaze…).
12 13
Cœur de Guanaja with raspberry
Ingredients Cœur de Guanaja Chocolate sponge: Melt the butter and chocolate down to
50/55°C. Whip the egg whites with caster sugar to soft peaks. Sieve the flour.
CŒUR DE GUANAJA When the meringue is done, pour the egg yolks in followed by the butter
CHOCOLATE SPONGE
chocolate mixture. Fold the flour in and spread on two silicon mats.
Butter 220 g Bake at 190°C for about 6 minutes.
CŒUR DE GUANAJA 80% 380 g
Egg yolks 200 g Place the 2 sponge sheets into two 34 cm a side square and 6 mm high frames.
Egg whites 400 g Raspberry confit: Heat the pulp and broken pieces of raspberry. Combine the
Caster sugar 220 g caster sugar and pectin together and stir into the raspberry mix. Boil the lot
Flour 70 g
for few minutes and pour the lemon juice and kirsch in. Set aside in the fridge.
Process with a stick blender before spreading 200g of raspberry confit per
RASPBERRY CONFIT
chocolate sponge sheet.
Raspberry pulp Cap’Fruit 250 g
Raspberry frozen broken Cœur de Guanaja Cremeux: Make custard with the milk, cream, egg yolks and
pieces Cap’Fruit 250 g caster sugar. Emulsify the hot and drained custard to the melted chocolate.
Caster sugar 133 g Stack a second 6 mm high frame on each frame and pour cremeux to the top.
NH pectin 9g The total height of the assembly is 12 mm.
Lemon juice 9g
Kirsch 9g Cocoa streusel: Combine all ingredients together and bake in a frame to 3 mm
thick at 150°C for about 10 minutes. Take out the oven and cut the sheet into
CŒUR DE GUANAJA CREMEUX 3.5 cm a side square. Put back in oven and bake for another 15 minutes. Brush
Whole milk 460 g the cocoa streusel squares with gold powder.
Whipping cream 35% 460 g
Egg yolks 185 g Cœur de Guanaja Glaze: Bring the cream to the boil and pour over the melted
Caster sugar 92 g chocolate and realise a nice emulsion. Heat the Absolu Cristal neutral glaze up
CŒUR DE GUANAJA 80% 330 g to 70/80°C and stir in the chocolate ganache. Add the red colouring and set
aside in the fridge.
COCOA STREUSEL Cœur de Guanaja Sorbet: Heat the milk with inverted sugar, then add the
Butter 60 g caster sugar mixed with stabiliser. Bring the lot to the boil. Emulsify to the
Light brown sugar 60 g melted chocolate and process with a stick blender. Pour into a Pacojet beaker.
Almond meal 60 g
Flour 45 g Chocolate decors: Brush gold and red sparkling powders onto plastic sheets,
COCOA POWDER VALRHONA 10 g spread thinly some tempered couverture over and leave to slightly crystallise
Pinch of salt 1 before cutting into 10.5 x 2 cm rectangles.
Gold powder Q.S
Restaurateur
Assembly and presentation: Stack one sponge/raspberry/cremeux assembly
CŒUR DE GUANAJA GLAZE slab on top of the other. Cut into 5 cm a side squares and glaze them with the
Whipping cream 35% 225 g chocolate glaze. Core the centre out of the cubes using a 3 cm in diameter
ABSOLU CRISTAL pastry cutter. Pour a little bit of raspberry confit inside and top with one
NEUTRAL GLAZE 600 g square of golden cocoa streusel. Stick one gold and red rectangle strip on each
CŒUR DE GUANAJA 80% 195 g side. Scoop one little quenelle of chocolate sorbet on top of the streusel square.
Red colouring Q.S Decorate with gold leaf.
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Cœur de Guanaja seen by Philippe Rigollot
What I found in Cœur de Guanaja, is all the spirit
of the Valrhona’s House. Qualifiers are the same:
strong, powerful, generous, but also different.
I am convinced it will be the source of creativity and
audacity for a large number of pastry chefs, chocolatiers,
and ice cream makers.
14 15
Cœur de Guanaja Declension with Lime
Ingredients Spheres of Guanaja couverture: Temper the dark chocolate couverture and
mould thinly into ref.5193 half spheres. Leave to crystallise for 2 or 3 hours at
SPHERES OF GUANAJA least before removing from the moulds
COUVERTURE Decor: Spread tempered couverture on plastic sheet. Stamp 4cm ø discs out
GUANAJA 70% COUVERTURE Q.S with a pastry cutter. Make long chocolate strips of different size.
Cœur de Guanaja Sacher sponge: Combine the almond marzipan paste with
CŒUR DE GUANAJA
SACHER SPONGE 130g of caster sugar and then, pour the egg yolks and whole eggs gradually in
and whip the lot to ribbon stage. Whip the egg whites incorporating caster
Almond marzipan paste 50% or 70% 430 g
Sugar 130 g sugar gradually in.
Egg yolks 210 g Sieve the flour. Melt the Cœur de Guanaja chocolate with the liquid butter and
Whole eggs 150 g fold a quarter of the meringue delicately in to a smooth and light texture.
Egg whites 250 g Fold the almond and eggs mixture in followed by the flour and the remaining
Sugar 130 g meringue. Spread in baking frame and bake at 180°C vent closed. Leave to
Flour 100 g rest in the fridge overnight. Cut into 4cm ø cylinders by 3.5 cm high.
CŒUR DE GUANAJA 80% 150 g
Butter 100 g Cœur de Guanaja Crème brulée: Bring the cream to the boil with the split and
scraped vanilla bean, pour gradually over the melted chocolate and emulsify.
Stir the egg yolks mixed with caster sugar in. Bake the lot at 80°C in Flexipan
CŒUR DE GUANAJA
CRÈME BRULEE 5 cm ø half sphere silicon moulds. Once baked, leave to cool and blast freeze.
Whole milk 170 g Cœur de Guanaja Cremeux: Make custard with the cream, milk, caster sugar
Whipping cream 35% 500 g and egg yolks.Emulsify like a ganache the hot and strained custard to the
Caster sugar 80 g melted chocolate with a rubber spatula in order to get a smooth, shiny and
Egg yolks 120 g elastic texture. Process with a stick blender to perfect the emulsion making
Vanilla bean 1/2 sure not to incorporate any air bubbles. Pour the cremeux at 29/30°C directly
CŒUR DE GUANAJA 80% 90 g
in the chocolate half spheres. Insert the frozen crème brulee in and leave the
remaining cremeux to crystallise in the fridge.
CŒUR DE GUANAJA CREMEUX Cœur de Guanaja Chocolate sauce: Bring the milk to the boil with glucose.
Whipping cream 35% 500 g Pour about a third of hot milk over the melted chocolate and emulsify. The
Milk 500 g texture of the mixture should be shiny and elastic. Add the remaining milk
Egg yolks 170 g gradually and process with a stick blender to perfect the emulsion. Leave to
Caster sugar 135 g
CŒUR DE GUANAJA 80% 350 g crystallise in the fridge and use as it is.
Restaurateur
Lime meringue: Whip the egg whites with 150g of caster sugar, and then fold
the rest of caster sugar and lime zest with a rubber spatula. With a piping bag
CŒUR DE GUANAJA fitted with n°5 plain nozzle, pipe 10 cm long thin sticks and sprinkle sparkling
CHOCOLATE SAUCE
green colouring powder all over, and then pipe 6 cm ø discs.
Whole milk 500 g Dry the lot at 100°C.
Glucose 75 g
CŒUR DE GUANAJA 80% 180 g Ivory and lime Namelaka: Leave 2 lime zests to infuse in the cold cream. Bring
the milk and glucose to the boil and stir 2 lime zests in. Leave to infuse and
LIME MERINGUE strain through. Stir the softened and drained gelatine in. Pour gradually over
Egg whites 250 g the melted couverture and emulsify, the texture should be shiny and elastic.
Caster sugar 150 g Pour the infused cold cream in leaving the lime zests in. Process with a stick
Caster sugar 250 g blender for few seconds. Leave to crystallise in the fridge for at least 24 hours.
Lime zest 1 Pipe with a pastry bag fitted with n°6 plain nozzle.
Sparkling green colouring powder Q.S
Assembly and presentation: Pour the Namelaka over the cremeux/crème brulee
assembly and finish with a disc of meringue. Stick one chocolate half sphere on
IVORY AND LIME NAMELAKA top to form a sphere. In the centre of the plate, position one cylinder of Sacher
Whole milk 100 g sponge and insert 3 long chocolate sticks of different size through. A creation by Thomas Helterle,
Lime zests 4 Stick the filled chocolate spheres on the 4cm chocolate discs and place the lot
on top of the sponge cylinders. Scoop 3 little quenelles of cremeux on the side Head Pastry Chef, Paris - France
Glucose 5g
Gelatine leaf 1 and top them with 3 little meringue sticks and lime zests. Pipe dots of chocolate
“
IVOIRE 35% COUVERTURE sauce and decorate the all dessert with few leaves of gold…
VALRHONA 145 g
Whipping cream 35% 200 g Cœur de Guanaja seen by Thomas Helterle
When I’ve tried Cœur de Guanaja; I’ve realised that in technical terms,
it’s a product between couverture and pure cocoa mass.
I found out that despite the significant reduction of chocolate used in my
recipes, the texture stays the same, creamy, smooth and luscious.
On top of that, the taste and colour are a lot more intense.
I could substitute with relief, the cocoa powder in some of my sponges,
getting a real taste of chocolate without changing the texture.
It’s a very nice source of creativity for us …
16 17
Cœur de Guanaja within 3 textures
Ingredients
Cœur de Guanaja Ice Cream: Combine the whole milk with the milk powder
CŒUR DE GUANAJA ICE CREAM and inverted sugar. Bring the mixture to 50°C. Add the caster sugar mixed
Whole milk 1 000 g with ice cream stabiliser followed by the finely chopped chocolate. Process
Milk powder 45 g with a hand blender. Heat the lot to 85/87°C for about 3 to 5 minutes and chill
Caster sugar 50 g down quickly. Leave to mature overnight in the fridge. Churn and fill s/steel
Inverted sugar 40 g tubes lined with plastic strips and kept aside in the freezer. Insert little sticks
Ice cream stabiliser 6g made of dried vanilla beans and freeze the lot before glazing them later
CŒUR DE GUANAJA 80% 250 g
Vanilla bean Q.S Chocolate coating: Melt both ingredients and strain. Use at a temperature
between 35° and 40°C.
CHOCOLATE COATING Spiced Caramel Opaline Caramel: Cook the white fondant and glucose
CŒUR DE GUANAJA 80% 350 g together in a pan to 145°C. Off the heat, stir delicately the chocolate and spices
COCOA BUTTER VALRHONA 150 g mix in watching for the fat not to separate from the mixture. Pour over silicon
mat and leave to cool down. Crush to powder in food processor.
SPICED CARAMEL OPALINE CARAMEL Chocolate Sacher sponge: Combine the almond marzipan paste with 130g of
White fondant 435 g caster sugar and then, pour the egg yolks in and eggs one by one. Whip the lot
Glucose 125 g to ribbon stage. Whip the egg whites incorporating the remaining caster sugar
CŒUR DE GUANAJA 80% 35 g
5 spices mix 6g gradually in. Sieve the flour. Melt the Cœur de Guanaja chocolate with the
liquid butter and fold a quarter of the meringue delicately in to a smooth and
light texture. Fold the almond and egg yolks mixture in followed by the flour
CHOCOLATE SACHER SPONGE
and the remaining meringue. Spread 900g of sponge on a baking tray and bake
Almond marzipan paste 430 g at 180/200°C vent closed.
Caster sugar 130 g
Egg yolks 210 g Cœur de Guanaja ganache mousse: Bring the cream and milk to the boil;
Whole eggs 150 g pour over the egg yolks just mixed with caster sugar. Cook the lot to 84/85°C
Egg whites 250 g until it thickens the back of a spoon. Strain through and use straight away or
Caster sugar 130 g chill down quickly before setting aside.
Flour 100 g Emulsify 300g of hot and strained custard to the Cœur de Guanaja chocolate
CŒUR DE GUANAJA 80% 100 g
CLARIFIED LIQUID with a rubber spatula like regular ganache to obtain a smooth, shiny and elastic
BUTTER VALRHONA 85 g texture. Perfect the emulsion with a hand blender. Stabilise if necessary the
mixture with a quarter of the cream foamy whipped, working at a temperature
CŒUR DE GUANAJA 80% of 35°C. Fold the remaining whipped cream in.
GANACHE MOUSSE
Restaurateur
Cœur de Guanaja Melting Ganache: Bring the cream and milk to the boil.
Basic custard: Pour gradually over the melted chocolate stirring at the centre to create a
Milk 250 g shiny, elastic and smooth core. Incorporate the butter dice into cubes when the
Whipping cream 35% 250 g temperature of the ganache reaches 35/40°C. Process the ganache with hand
Egg yolks 100 g blender to perfect the emulsion. Pour in a 2 mm high confectionary frame and
Caster sugar 50 g
blast-freeze. Cut into 10 x 2 cm rectangles.
Basic custard 300 g
CŒUR DE GUANAJA 80% 250 g Cœur de Guanaja Chocolate Sauce: Bring the milk to the boil with glucose.
Whipping cream 35% 200 g Pour about a third of the hot liquid over the melted chocolate stirring at the
centre to emulsify. The texture should be elastic and shiny. Pour the remaining
CŒUR DE GUANAJA 80% MELTING cream in and process with hand blender to perfect the emulsion. Leave to
GANACHE crystallise in the fridge or serve hot at 65°C.
Whole milk 500 g Soufflé mix: Bring the milk to the boil with glucose. Pour about a third of the
Whipping cream 35% 100 g hot liquid over the melted chocolate stirring at the centre to emulsify. The
CŒUR DE GUANAJA 80% 640 g texture should be elastic and shiny. Pour the remaining cream in and process
Butter 100 g
with hand blender to perfect the emulsion. Leave to crystallise in the fridge or
serve hot at 65°C.
CŒUR DE GUANAJA A creation by Eric Bernard
CHOCOLATE SAUCE Assembly and presentation:
Whole milk 300 g
Ice cream tubes: Remove the ice cream tubes from cylinders and dip in the Head Pastry Chef at the Sofitel Hotel in Lyon - France
chocolate coating mixture. Keep aside in the freezer. Make with the Opaline
“
Glucose 75 g
CŒUR DE GUANAJA 80% 180 g caramel spices recipe 4 cm ø discs and 10 x 2 cm rectangles.
Chocolate fingers: Assemble little cakes as follows: cut chocolate Sacher Cœur de Guanaja seen by Eric Bernard
SOUFFLÉ MIX sponge into 10 x 2 cm rectangles. Lay one melting ganache rectangle of the
same size over followed by one rectangle of caramel spices Opaline on top. Cœur de Guanaja sticks out from other Valrhona’s chocolates.
CŒUR DE GUANAJA 80% 220 g It’s got deep intensity and its mise en bouche is exhilarating
Egg yolks 60 g With a pastry page fitted with St Honoré nozzle, pipe some ganache mousse
Whole milk 300 g all along. Decorate with one chocolate lace tube. at the start and then lingers for ever …
Corn starch 20 g Soufflés: Bake the soufflés “à la minute” in an oven set at 190°C for about Its dark brown colour makes you want to eat it raw, although
Egg whites 200 g 4 minutes. it was designed to be mixed with other ingredients.
Caster sugar 100 g Cœur de Guanaja was conceived for serious connoisseurs of
chocolate. I have sampled it with a “Rivesaltes Tuilé 2001”,
a perfect match.
18 19
Truffles, Cœur de Guanaja, Hazelnut Crumble
Restaurateur
CŒUR DE GUANAJA 80% 60 g Assembly: Remove the half-spheres of Cœur de Guanaja cremeux from the
Glucose 15 g moulds. With a pastry bag fitted with a plain nozzle, pipe drizzle of chocolate
Fresh chopped truffle 10 g mousse on the dome side of the cremeux half-spheres. Sprinkle the domes
Truffle oil 20 g
with grated chocolate in order to get the “irregular skin” effect of real truffles.
Blast-freeze those truffle halves. Stick 2 halves together two with a little bit
EXTRA FLUID CŒUR of chocolate mousse and mask the jointure neat. Place back in freezer before
DE GUANAJA COUVERTURE spraying with the extra fluid Cœur de Guanaja couverture. Once sprayed,
CŒUR DE GUANAJA 80% 170 g set aside in the fridge and leave to thaw gently for about 3 hours before setting
COCOA BUTTER VALRHONA 125 g on plates.
Black colouring paste
Presentation: With a brush, apply the chocolate sauce with truffles on plates.
Place 2 waves of Cœur de Guanaja chocolate standing up, position the
crumble square over and then centre the truffle on top.
Arrange few chocolate thin curved drops made of white tempered couverture
mixed with crushed cocoa nibs representing shavings of truffle.
Serve with the truffle chocolate sauce on the side to leave customers
the freedom to add more sauce in the centre of the plate.
A creation by Lilian Bonnefoi, Head Pastry Chef
Pastry chef’s tip: Taylor’s 20 years vintage Tawny Port will be the perfect at the Hôtel du Cap Eden Roc, Antibes - France
match to these chocolate truffles.
“
Cœur de Guanaja seen by Lilian Bonnefoi
Eaten raw, Cœur de Guanaja exceptionally lingers in the mouth. I will
characterise it to be beautifully bittersweet. In the recipe that I have made,
I have observed a slower melting compared to the same recipe made with
Guanaja, it is certainly due to its concentration…
I have been able to reduce, according to the recipes, the quantity of chocolate
needed to about 15 to 20% for the same texture with increased chocolate
flavour. Cœur de Guanaja is, according to me, very interesting for numerous
recipes thanks to its chocolate strength and its mahogany colour.
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Cœur de Guanaja variation theme
Ingredients Chocolate Sacher sponge: Combine the almond marzipan paste with the 65g
of caster sugar and then, pour the egg yolks in and eggs one by one. Whip the
CHOCOLATE SACHER SPONGE lot to ribbon stage. Whip the egg whites incorporating caster sugar gradually
Almond marzipan paste 50% 215 g in. Sieve the flour and cocoa powder together. Melt the Cœur de Guanaja
Caster sugar 65 g chocolate with the liquid butter and fold a quarter of the meringue delicately
Egg yolks 105 g
Whole eggs 75 g into a smooth and light texture. Fold the almond and egg mixture in followed
Egg whites 125 g by the powders and remaining meringue. Spread the sponge on baking tray
Caster sugar 65 g and bake at 190°C vent closed for about 7 minutes.
Flour 50 g
CŒUR DE GUANAJA 80% 50 g Whipped ganache: Bring the cream to the boil with the glucose and inverted
Cocoa powder 25 g sugar. Pour the hot liquid gradually over the melted chocolate stirring at the
CLARIFIED LIQUID centre to create a smooth, shiny and elastic core, sign of a well started
BUTTER VALRHONA 50 g emulsion. This texture should be kept to the end of mixing. Keep pouring the
liquid little by little. Process with a stick blender to perfect the emulsion. Stir
WHIPPED GANACHE the 450g of cold and liquid cream in and leave to crystallise overnight in the
Basic ganache: fridge. Whip the ganache to Chantilly cream texture, enough to be piped or
Whipping cream 35% 225 g worked with a palette knife.
Glucose 25 g
Inverted sugar 25 g Praliné crunch: Combine the praliné with the white chocolate followed by the
CŒUR DE GUANAJA 80% 150 g Eclats d’Or wafer crumbs. Spread on tray to 2 mm thin.
Whipped ganache: Chocolate sauce: Bring the milk and glucose to the boil. Pour about a third
Basic Ganache 450 g over the melted chocolate and emulsify. The texture of the mixture should be
Whipping cream 35% 450 g
shiny and elastic. Leave to crystallise in the fridge or serve hot at 65°C.
PRALINÉ CRUNCH Chocolate ice cream: Combine the ice cream stabiliser with a little bit of caster
sugar. Warm the milk and dissolve skimmed milk powder in.
PRALINÉ VALRHONA 250 g
ÉCLATS D’OR VALRHONA 250 g At 30°C, stir sugars in.
IVOIRE COUVERTURE At 45°C, stir stabiliser mix in.
VALRHONA 125 g At 50°C, pour the melted chocolate in and process the lot with hand blender
to perfect the emulsion.
CHOCOLATE SAUCE Pasteurise the mix at 85°C and chill down quickly to 4°C. Leave to mature at
Whole milk 150 g least 12 hours in the fridge. Process and churn.
Glucose 35 g Pour in moulds and store at -18°C.
Restaurateur
CŒUR DE GUANAJA 80% 90 g Assembly and presentation: Cut the sponge and praline crunch sheets into
12 x 4 cm rectangles. Make rectangles of the same size with tempered
CHOCOLATE ICE CREAM chocolate. Shape springs in pulled white sugar. Position on top of the plate the
Whole milk 1L sponge, crunch and chocolate assembly and with a pastry bag fitted with star
Skimmed milk powder 45 g ribbon nozzle, pipe waves of whipped ganache all along. Lay the white pulled
Inverted sugar 90 g sugar strings on top of the whipped ganache waves. Draw 3 straight lines of
Caster sugar 100 g chocolate sauce under the dessert and place one quenelle of chocolate ice
Ice cream stabiliser 6g cream on top of them.
CŒUR DE GUANAJA 80% 250 g
“
Cœur de Guanaja seen by Karine Colliaux
I was surprised by the aromatic strength
of Cœur de Guanaja. It offers sweet bitterness
and holds a quite swish elegance in the mouth.
I have blended it with crunchy praline,
and this combination made of bittersweet
smoothness pleases me a lot.
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