Bachour Chocolate Ebook PDF

Bachour
CHOCOLATE
Photography by Battman
Bachour
CHOCOLATE
For Antonio, perfection is the highest form of beauty,
aesthetic harmony and accomplished flavours materialized
in sweet pastries.
Luciana Bianchi
ISBN 978-0933477407
53995 >
Forewords by Luciana Bianchi
Carles Mampel
Javier Guillen
9 780933 477407 Oriol Balaguer
Bachour
our
COLATE
CHOCOLATE Photography by Battman B
Bachour
Antonio Bachour is an award-winning American
Pastry Chef. Presently, he is the Executive Pastry
Chef at St. Regis Bal Harbor Resort in South
Florida.
He was named one of the Top Ten Pastry Chefs

in America by Dessert Professional magazine and
CHOCOLATE
also won the Zest Award in the category of Baking
& Pastry Innovator.
Bachour is considered one of the top 10 pastry

To my family and friends who have supported me,
chefs in the world. He also dedicates his time to my constant traveling and sugar obsession.
teaching internationally. Most recently Bachour
To my fans all around the world who anxiously await
has taught at schools in Russia, Israel, Columbia,
Bachour, three books in three years; to see what I will put on a plate next.
Panama, Thailand and Italy.
Fordesserts,
more wonderful Antonio, perfection
ideas and is the highest
To all form of
of the indispensable beauty,
people that work with me in
innovation.aesthetic harmony and accomplished flavours materialized
the kitchen.
To Valrhona, whose chocolate is amazing.
in sweet pastries.
To Steelite for their enormous variety of beautiful dishes.
In his book of chocolate, Antonio takes
us through his latest innovations with To Luciana Bianchi for her impeccable editing and
Battman is a celebrated photographer and encouragement. Luciana Bianchi
author, and has worked with over 500 chefs in preparation, taste and presentation.
To Battman, my good friend, photographer and partner on
the past ten years. I’ve been working with Bachour from this venture, who catches my work in the best light.
the beginning and I am as amazed
With 19 books on his résumé and the conception To all of you, “I can’t thank you enough.”
of The Chefs Connection website, Battman is also
now as I was three years ago. With only
the founder of The Great Gathering of Chefs, a the slightest bit of hesitation he can put Antonio Bachour
charity event which raises money for children’s together 50 different desserts in a single
education and malnutrition. day. All of them are different and unique, Distributed in the United States by Chefs Connection, New York, NY;
but all are unmistakably Bachour. It’s an Published by Alan “Battman” Batt. Recipes/ Texts ©2015 by Bachour.
He also founded A School for Line Cooks, which
trains unemployed people to work in restaurants.
old expression but “I take my hat off to Photographs ©2015 by Battman.
him”. ISBN 0-933477-40-6 ISBN 978-0933477407
53995 >
Forewords by Luciana Bianchi All rights reserved. Printed in Canada.
I look forward to every next project.
Carles Mampel Editor: Luciana Bianchi | www.luciana-bianchi.com
Javier Guillen Design: Morello Web Design | morellowebdesign.com
Oriol Balaguer Battman www.thechefsconnection.com 9 780933 477407 1
Bachour Chocolate
Bachour - The Search for Sweet Perfection 7 Pear Toffee and Milk Chocolate Mousse 150
Forewords 8 Strawberry and Cream 154
Note from the editor 11 Trio of Valrhona Chocolate Mousse 158
Entrements Petit Gateaux

Bahibe 164
Apricot Caramelia 14
Dulcey 168
Black Forest 18
Gianduja 172
Caribbean 22
Guanaja 176
CocoChoco 26
Ivory Pistachio 180
Dulcey 30
Lavender 184
Green 34
Manjari 188
Lychee and Rosewater 38
Otucan 192
Mango 42
Raspberry 196
Passion 46
Yuzu 200
Piedmonte 50
Pistachio Strawberry 54
Red 58 Tarts
Valencia 62
Caraibe Tart 206
Key lime Opalys Tart 210
Plated Desserts
Gianduja Cremeaux 72 Bonbons
Chocolate Mascarpone, Hazelnut and Cocoa Nib Mousse 76
Ivoire Mascarpone Ganache with Strawberry 80 Chocolate Bonbons Techniques 216
Milk Chocolate Custard 84 Ganache Recipes 222
Milk Chocolate Ganache with Pears and Ginger Crumble 88
White Chocolate Yogurt Panna Cotta 92
White Chocolate-Rosewater Ganache and Raspberry Sorbet 96
Brownie with Caramel Ice Cream 100
Chocolate Napoleon with Hazelnut Ice Cream 104
Ivoire White Chocolate ‘No-Bake’ Cheesecake 108
White Chocolate Crème Brûlée 112
Verrines
Almond Mousse, Peach and Caramelia 118
Carrot Cake Verrine 122
Chocolate Cheesecake, Hazelnut and Cocoa Nib Mousse 126
Ivoire white chocolate and raspberry 130
Ivoire Cremeux with Berries 134
Mango Compote with Almond-Praliné Mousse 138
Opalys-Olive Oil Panna Cotta with Citrus Jam 142
Otucan Chocolate Cremeux, Coconut and Raspberry 146
2 3 4 5
Bachour Chocolate
Bachour - The Search for Sweet Perfection
The word perfection can have many meanings. But basically it signifies a quality that man does not have naturally but seems
to live an entire life trying to achieve.
Is perfection against human nature?
Or maybe it was part of it, but is now an ideal that is forgotten while we are busy
trying to keep our humanity alive?
It seems also that the concept of perfection varies according to each person’s perspective…
For some, it can be obtained by a brilliant performance, for others it may be seen in the achievement of a way of living,
constantly trying to be better than they initially believed they could be.
For other people, perfection might be unachievable, but exciting and challenging nonetheless.
For Antonio, perfection is the highest form of beauty, aesthetic harmony and ac-
complished flavours materialized in sweet pastries.
Meeting Antonio and seeing his work changed for me the concept of perfection. He is constantly searching for unique
techniques and ideas that are not vulnerable by fashion or time. As paradoxical as it may sound, his work is both classic and
avant-garde at the same time. His aesthetic signature is clear, in design and technique.
Luxury for him is synonymous with uniqueness.

At Antonio’s pastry lab I experienced the same kind of enthusiasm as a child who goes to a new playground every day. Here
is a man who lives patisserie as part of his being. His work is more than a profession – it is a lifE mission.
His generosity in sharing knowledge is overwhelming – online and offline.
I have met many pastry chefs in my life, but not many who are born teachers, and also extremely efficient in social network-
ing, as he is. The passion for his work is inspiring and contagious, and at a recent International Pastry Symposium, I could
see the spark in many young students’ eyes, dreaming one day to be like him.
Experiencing one of Antonio Bachour’s workshops is a life changing experience for a food professional. For me, it was also
the beginning of a great friendship and of an extra appreciation of the pastry chef ‘s world – a sweet micro-universe
in which Antonio shines as one of its brightest stars.
Luciana Bianchi
www.lucianabianchi.com
@lucianabianchi
6 7
Bachour Chocolate
Forewords
When you are asked to write four lines about someone, it is first of all a great honor, as it makes you feel appreciated and
I am honored to write these few lines to thank Antonio for his contribution, commitment, dedication, and professionalism. recognised for your own work.
I could use many positive adjectives to describe him and his work, which would be well-known to everyone who has the I first met Antonio at a gastronomy congress, and from the first moment felt that we were perfectly in tune. I saw that he
pleasure of meeting him and enjoying the products of his work… had great strength of character and was passionate in his work. For me these are the two basic principles in our craft, and
indeed in any discipline.
What impresses me most about this genius-artist pastry chef, is that special thoughtfulness about what he does, combining
in a unique way colors, flavors, decorations, and presentations. There is an extraordinary sensitivity and gentle wisdom that The book that you have in your hands, is full of love and passion. It is made by a professional who is absorbed by his craft - a
seems to arise from his fingers and his brain, offering us visual and gastronomic pleasure. child who smiles every time he talks about pastry.
For this reason, we have before us much more than a cookbook. It is a book of sensitivity in culinary arts from a unique and Here you will find the wide range of his knowledge in the form of entremets, verrines, restaurant desserts, bonbons, and
brilliant mind. many others.
I am grateful to have this space to allow me to thank you, Antonio, for all that. You are an artist who makes us all greatly It is most definitely an essential book for our shelves. Enjoy!
admire you for your sweet masterpieces! But above all, I am personally grateful for your friendship.
Carles Mampel Oriol Balaguer

www.bubo.es www.oriolbalaguer.com
@cmampel @oriolbalaguerchocolates
Dear Antonio,
It is a personal and professional pleasure to have in my hands another of your works, which, as always, reflects your dedica-
tion to pastry that you carry in your blood and bring to the world.
Your specific style, polished and distinguished, is clearly seen in this new book. It is a knowledge that you have been devel-
oping over all the years and that you transmit so well to many fans of our craft.
Without a doubt, you are one of those responsible for the international revolution in pastry, and this new book of “Bachour
Style” will enrich our bookshelves once again.
In this book, we find many of your most well-known and cutting edge chocolate techniques in various forms, with different
glazes, textures, and colors. The section on bonbons, is another of your beautiful “sweet sins”, perfectly balanced with dé-
cor-breaking boundaries.
This is a unique book, in which your personality, Antonio, is reflected.
Sweetly,
Javier Guillen
www.javierguillen.com.br
@chefjavierguillen
8 9
Bachour Chocolate
Note from the editor
This is a book dedicated to pastry professionals, students of patisserie, and enthusiasts at an advanced level. There are
some conventions adopted in the book which are important to notice:
• All measurements – solid and liquids – are in grams, to help readers, as professional patissiers will have electronic scales
calibrated in grams.
• Temperatures are given in degrees Celsius and Fahrenheit.
• To serve all readers around the world, we have provided double names for some products. E.g. heavy cream / double
cream.
• In the case of sugar, there is some very important information to be aware of. The granulation of sugar varies around
the world; some countries have sugar made from sugar cane and others from sugar beet. The Bachour recipes use
mainly American granulated sugar, which is made from sugar cane which is not as fine as caster sugar, or as course as
UK granulated sugar. So, if you don’t have a similar sugar in your country, it is better to use regular fine sugar instead.
• The recipes suggest the use of mainly Valrhona products, as Bachour has found their quality to be the most consistent
over the years. However, the percentage of cocoa solids is added to the name of the chocolate to enable you to find a
substitute, where you have no access to the products mentioned in the recipes.
• If you have any comments, criticisms or need any further clarification, please write to Antonio Bachour at bachourpub-
lications@gmail.com
10 11
Entrements
12 13
Apricot Caramelia ENTREMENTS
14 15
Apricot Caramelia YiElds 3 cakEs of 21 cm ( 8”)
ENTREMENTS
Almond Dacquoise Cake Glaze
22.5 g silver gelatin sheets
110 g icing sugar
125 g water (for syrup)
65 g all purpose flour / plain flour
225 g granulated sugar (US)
125 g almond flour / ground almond
225 g glucose syrup
255 g egg whites
225 g Valrhona Ivoire white chocolate, 35%
160 g condensed milk
90 g Valhona absolu cristal neutral glaze
1. Preheat oven to 180°C / 356°F.
SQ orange food color
2. In a bowl, sieve together icing sugar and flour. Add almond flour.
3. In a separate bowl, whip egg whites and sugar to a meringue.
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
4. Fold in flour mixture. Spread mixture into 3 ring molds of 16 cm (6”), lined with parchment paper.
2. In a medium size pot, bring water, sugar and glucose to a boil. Stir in drained gelatin.
5. Bake at 180°C / 356°F for 12 to 15 minutes. Reserve.
3. Place chocolate in a medium size bowl.
4. Pour hot sugar mixture onto chocolate and emulsify.
Apricot Jam
5. Stir in condensed milk and neutral glaze and color. With a hand blender, mix until smooth. Glaze will be ready for use when it reaches
360 g apricot purée 35°C / 95°F.
75 g dried apricots, chopped
45 g granulated sugar (US) Caramelia Chocolate Mousse
32 g pectin NH
14 g silver gelatin sheets
600 g whole milk / full fat milk
1. In a small bowl, mix sugar and pectin together.
750 g Valhrona Caramélia milk chocolate caramel, 36%
2. In a small pot, heat apricot purée and dried apricot to 40°C /104°F, then add sugar mixture. Bring to a boil.
1000 g heavy cream / double cream, whipped
3. Pour into 3 ring molds of 16 cm (6”) and freeze until ready for use.
Chocolate Strip
2. In a small pot, bring milk to a boil and add strained gelatin.
Valrhona Manjari Dark Chocolate, 64%, tempered 3. Place chocolate in a medium size bowl. Pour about 1/3 of hot liquid onto chocolate and mix rapidly to obtain a smooth, glossy and
elastic texture. Then add remaining milk, taking care to keep same texture.
1. Cut a rectangle of acetate sheet to cover a cake mold, 21 cm / 8”. 4. When chocolate mixture reaches 30°C / 86°F, fold in whipped cream.
2. Ladle a small amount of tempered chocolate onto acetate sheet. Spread out couverture with an angled palate knife to a thin even
layer. Assembly
3. Run a small knife around edge of acetate sheet and transfer it to a sheet tray.
1. Line 3 molds of 21 cm (8”) with acetate strips.
4. Cut a piece of baking paper to same size as acetate sheet, and place it on top of chocolate, with baking paper sitting slightly higher
2. Build entremet upside down in following order:
than acetate sheet.
a. Pipe in a layer of Caramelia Chocolate Mousse.
5. When chocolate starts to set, roll acetate around cake mold. Allow to set for a few hours.
b. Place jam on top of Mousse.
c. Place some more Mousse onto jam.
Chocolate Garnish
d. Add an extra small amount of Mousse and place Almond Dacquoise Cake on top.
White chocolate, tempered
3. Freeze. Glaze frozen Cake.
Valhrona Manjari dark chocolate, 64%, tempered
4. Pipe whipped cream on top of entremet and decorate with fresh apricots, sorrels and chocolate garnish
1. Spread white chocolate in a thin even layer onto an acetate sheet, and cover immediately with another acetate sheet, pressing it onto 5. Place Chocolate Strip around entremet.
surface of chocolate.
2. Repeat same procedure using Manjari chocolate.
3. Before chocolate sets, press a round cutter firmly on top of acetate to create individual discs, sealed within two sheets of acetate.
4. Keep chocolate garnishes in acetate between two flat trays until using.
5. Cut the dark chocolate disk in half to garnish.
Extra Garnish
Sorrel leaves, thin slices of fresh apricots and whipped cream.
16 17
Black Forest ENTREMENTS
18 19
Black Forest YiElds 3 cakEs of 21 cm ( 8”)
ENTREMENTS
Chocolate Sponge Cake of the mold is scraped clean.
4. Place mold face-down onto a sheet of baking paper and allow it to sit for 10 minutes at room temperature to set.
5. Once set, scrape surface of the mold before placing it into refrigerator for 20 minutes before unmolding.
6. Warm a flat tray in oven to 50°C / 122°F. Handling the half spheres gently, melt the edge of each half slightly and stick them together.
21 g baking powder
50 g cocoa powder
Chocolate Garnish
145 g vegetable oil
500 g eggs Valhrona Manjari dark chocolate, 64%, tempered.
1. Spread a thin even layer of tempered dark chocolate onto an acetate sheet and cover immediately with another acetate sheet, press-
1. Preheat oven to 180°C / 356°F. ing it onto surface of chocolate.
2. In a stand mixer fitted with a whisk attachment, combine dry ingredients with oil and eggs and whisk for 6 minutes at high speed. 2. Before chocolate sets, press a rectangular cutter firmly on top of acetate to create individual rectangular shapes sealed within the two
3. Add milk and mix for 2 more minutes at medium speed. sheets of acetate. Place chocolate garnishes (inside acetate) between two flat trays.
4. Spread evenly into sheet pan lined with baking paper and bake for 10 -15 minutes. 3. Remove chocolate rectangles from acetate just before using them.
5. Allow to cool. Cut into 3 round slices of 16 cm (6”). Reserve.
Chocolate Strip
Kirsh Namelaka Dark chocolate, tempered.
200 g whole milk / full fat milk 1. Cut a rectangle of acetate sheet to cover a 21 cm (8”) cake mold.
10 g glucose syrup 2. Ladle a small amount of tempered chocolate onto acetate sheet. Spread out couverture with an angled palate knife to a thin even
400 g Valrhona Ivoire white chocolate, 35%, melted layer.
375 g heavy cream / double cream 3. Run a small knife around edge of acetate sheet and transfer it to a sheet tray.
30 g kirsh 4. When chocolate starts to set, take a knife and create wave patterns in centre of chocolate acetate.
5. Take a piece of baking paper cut to the same size as acetate sheet and place it on top of chocolate with the baking paper sitting
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. slightly higher than acetate sheet.
2. In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve. 6. Roll the acetate around cake mold. Allow to set for a few hours.
3. Place chocolate into a bowl and pour glucose mixture over it, whisking until smooth.
4. With a hand-held blender, combine chocolate mixture with cream and kirsh, and blend well to emulsify. Caraibe Chocolate Mousse
5. Line 3 ring molds of 16 cm (6”) with acetate, pour in mixture and freeze until ready for use. 15 g silver gelatin sheets
Cherry Jelly 130 g egg yolks
105 g granulated sugar (US) 70 g granulated sugar (US)
14 g pectin NH 3 vanilla beans, split & scraped
400 g cherry purée 1400 g Valrhona Caraïbe chocolate, 66%, chopped
50 g water 1200 g heavy cream / double cream, whipped to soft peaks
75 g glucose
1. In a small bowl, mix sugar and pectin. 2. In a medium size pot, boil the milk.
2. In a medium size pot, bring purée, water, glucose, and sugar-pectine mixture to a boil. Remove from heat. 3. Whisk egg yolks and sugar in a small bowl to combine. Transfer mixture into a medium size pot, and slowly add hot milk to temper.
3. Line 3 ring molds of 16 cm (6”) with acetate, pour the mixture into molds and freeze until ready for use. Cook mixture to 82°C / 180°F. Stir in gelatin to dissolve.
4. Place chocolate in a medium size bowl. Strain hot mixture over chocolate. Whisk to emulsify.
Chocolate Spray Mixture 5. When mixture is cool 30°C / 86°F fold in whipped cream.
650 g Valrhona Guanaja dark chocolate, 70%
Assembly
350 g cocoa butter
1. Line 3 molds of 21 cm (8”) with acetate strips.
1. Weigh ingredients separately. 2. Build entremet upside down in following order
2. Melt them together in a microwave at 50°C / 122°F. With a hand blender, perfect texture, blending well. Reserve. a. Pipe a layer of Caraïbe Chocolate Mousse.
b. Place kirsh namelaka on top of Mousse.
Chocolate Sphere c. Place some more Mousse onto Kirsh Namelaka.
d. Add Cherry Jelly insert.
Valrhona Jivara milk chocolate, 40%, tempered.
e. Add a small amount of Mousse and place Chocolate Sponge Cake on top. Freeze.
1. Polish a 2.5 cm (1”) diameter polycarbonate sphere mold with cotton wool. 3. Spray entremet with Chocolate Spray Mixture at 45-50°C (113-122°F) to obtain a velvety effect.
2. Fill mold with milk tempered chocolate and scrape top surface and sides of the mold. 4. Decorate with Chocolate Sphere, and rectangular chocolate plaquette.
3. Tap mold on the table to eliminate air bubbles. Turn mold upside down over a melting tank or onto a sheet of baking paper, and tap 5. Dust a fresh cherry with edible gold powder and place it on top of chocolate plaquette.
with handle of scraper. Once all excess chocolate has been tapped out, scrape mold while it is still upside down. Ensure top surface 6. Finish by placing Chocolate Strip around entremet.
20 21
Caribbean ENTREMENTS
22 23
Caribbean YiElds 3 cakEs of 21 cm ( 8”)
ENTREMENTS
Banana Cake Yellow Glaze
30 g granulated sugar (US) 22.5 g silver gelatin sheets
130 g ripe bananas, chopped 125 g water (for the syrup)
10 g dark rum 225 g granulated sugar (US)
100 g brown sugar 225 g glucose syrup
40 g invert sugar 225 g Valrhona Ivoire white chocolate, 35%
125 g clarified butter 160 g condensed milk
125 whole eggs 90 g Valrhona absolu neutral glaze
135 g all purpose flour / plain flour SQ yellow food color
6 g baking powder
100 g ripe bananas, diced 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. In a medium size pot, bring sugar and glucose to a boil. When hot, stir in drained gelatin.
1. Preheat oven to 162ºC / 325ºF. 3. Place chocolate in a medium size bowl. Pour hot mixture onto chocolate and emulsify.
2. Make a dry caramel with sugar. 4. Stir in condensed milk and neutral glaze. Using a hand blender, add food color.
3. Add bananas and deglaze with rum. Leave to cool on a baking mat. 5. The yellow glaze will be ready when it reaches 35ºC / 95ºF.
4. With a mixer with a paddle attachment, combine brown sugar, invert sugar and butter. Add caramelized bananas and beat mixture
gently. White Chocolate Coconut Mousse
5. Add eggs, mixing well. Add flour, baking powder and diced banana and mix for one minute. 6 g silver gelatin sheets
6. Line a half sheet pan, and pour mixture into lined pan. Bake for 15-20 minutes. 325 g heavy cream / double cream
7. Allow to cool and cut cake into 3 slices of 16 cm (6”). Reserve. 50 g coconut flakes
60 g egg yolks
Banana Cream 30 g granulated sugar (US)
5 g silver gelatin sheets 400 g Valrhona Opalys white chocolate, 33%
250 g banana purée 325 g heavy cream / double cream, whipped to soft peaks
25 g lemon juice 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. In a medium size pot, add coconut flakes to cream and bring to a simmer. Allow to infuse for 15 minutes and then pass through a fine
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. strainer, placing liquid in another pot.
2. Heat all ingredient to 30ºC / 86ºF, add soaked gelatin and mix well. 3. In another medium size pot, mix yolks and sugar.
3. Pour hot mixture evenly into 3 molds of 16 cm (6”). 4. Bring coconut cream to a simmer. Temper yolk-sugar mixture with hot coconut cream, and cook until 82ºC / 180ºF. Stir in gelatin.
4. Freeze until ready for use. 5. Place white chocolate into a medium size bowl. Strain hot mixture over chocolate and set aside to cool to 30ºC / 86ºF.
6. Fold in whipped cream.
Coconut Meringue
Assembly
80 g egg whites
80 g granulated sugar (US) 1. Line 3 molds of 21 cm (8” ) with acetate strips.
80 g icing sugar, sifted 2. Build the entremet upside down in the following order:
28 g coconut flakes a. Pipe in a layer of White Chocolate Coconut Mousse.
b. Place Banana Cream on top of Mousse.
1. Preheat oven to 100ºC / 212ºF. c. Place Mousse onto Banana Cream, reserving a bit for final decoration.
2. In a bowl of a stand mixer fitted with a whisk attachment, whip egg whites with 1/3 of sugar to soft peaks. d. Place Banana Cake on top of Mousse.
3. Add remaining sugar slowly, and continue whipping to medium peaks. 3. Freeze Cake. Glaze Cake after frozen.
4. Fold in icing sugar and pipe in meringues - finger and long stick shapes - onto a sheet tray lined with a nonstick baking mat.
4. Pipe reserved Mousse onto top of entremet and decorate with Coconut Meringue.
5. Sprinkle with coconut flakes and bake for about 2 hours until firm. Reserve.
24 25
CocoChoco ENTREMENTS
26 27
CocoChoco YiElds 3 cakEs of 21 cm ( 8”)
ENTREMENTS
Coconut Dacquoise Cake Glaze
80 g almond flour / ground almonds 22.5 g silver gelatin sheet
80 g shredded coconut 125 g water (for the syrup)
70 g all purpose flour / plain flour 225 g granulated sugar (US)
160 g icing sugar 225 g glucose syrup
420 g egg whites 225 g Valrhona Dulcey blond, 32%
180 g granulated sugar (US) 160 g condensed milk
90 g Valrhona absolu cristal neutral glaze
2. Mix to combine almonds, coconut, flour and icing sugar with 100 g of egg whites. Reserve. 1. Soak gelatin in ice water. Squeeze out excess water and set aside.
3. Whip remaining egg whites with granulated sugar to stiff peaks. 2. Bring water, sugar and glucose to a boil 103ºC / 217ºF and stir in drained gelatin.
4. Fold meringue into coconut mixture. 3. In a bowl, place chocolate, pour hot mixture over chocolate and emulsify.
5. Pipe mixture into 3 ring molds of 16 cm (6”) lined with a nonstick baking mat. Bake for 10-15 minutes until slightly golden. Reserve 4. Stir in condensed milk and absolut glaze. Mix with a hand blender until smooth. Glaze will be ready when it reaches 35ºC / 95ºF.
inside mold
Chocolate Mousse
Coconut Gelée
10 g silver gelatin sheets 500 g whole milk / full fat milk
392 g coconut purée 610 g Valrhona Guanaja chocolate, 70%, chopped
84 g granulated sugar (US) 900 g heavy cream / double cream, whipped to soft peaks
42 g water
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 2. In a small pot, bring milk to a boil. Remove from heat and stir in gelatin to dissolve.
2. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool at room temperature. 3. Place chocolate in a bowl. Pour hot liquid over chocolate and whisk until smooth. Cool to 30ºC / 86°F.
3. Line 3 ring molds of 16 cm (6”) with acetate. Pour mixture evenly into molds. Freeze until ready for use. 4. Gently fold whipped cream into mixture.
Chocolate Garnish Assembly

Valrhona Dulcey blond chocolate, 32% , tempered 1. Line three ring molds of 21 cm (8”) with acetate strips.
2. Build entremet upside down as follows:
1. Spread chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto a. Pipe a layer of Chocolate Mousse.
surface of chocolate. b. Place Coconut Gelée on top of Mousse.
2. Before chocolate sets, use a round cutter, press firmly on top of acetate to create individual discs sealed within two sheets of acetate. c. Pipe more Mousse onto Gelée.
Place between two flat trays. Allow to set. d. Add Chocolate Cremeux insert.
e. Add a small amount of Mousse and place Coconut Dacquoise Cake on top. Freeze Cake.
Chocolate Wave
3. Glaze frozen Mousse Cake.
Valrhona Dulcey blond chocolate, 32%, tempered 4. Decorate with both Chocolate Garnishes.
1. Measure and cut a 10 cm long strip of acetate.

2. Using an angled palate knife, spread a small amount of chocolate onto acetate sheet, making a thin even layer.
4. When chocolate starts to set, transfer it into a baguette mold to obtain a wave shape. Allow to set.
Chocolate Cremeux
250 g heavy cream / double cream
100 g egg yolks
245 g Valrhona Otucan chocolate, 69 % (partially melted)
1. Make a crème anglaise and cook to 82°C / 180°F.

2. In a bowl, add chocolate. Strain crème anglaise through a fine sieve over partially melted chocolate to obtain a smooth, shiny texture
(mix with a rubber spatula).
3. Process emulsion with a hand blender to perfect cremeux.
4. Line 3 ring molds of 16 cm (6”) with acetate. Pour mixture evenly into molds. Freeze until ready for use.
28 29
Dulcey ENTREMENTS
30 31
Dulcey YiElds 3 cakEs of 21 cm ( 8”)
ENTREMENTS
Chocolate Cake Dulcey Chocolate Strip
300 g all purpose flour / plain flour Valrhona Dulcey blond, 32%, tempered
45 g cocoa powder
225 g dark brown sugar 1. Cut a rectangle of acetate sheet to cover a cake mold.
6 g baking powder 2. Ladle a small amount of tempered Dulcey chocolate onto acetate sheet. Spread out couverture with an angled palate knife to a thin
6 g baking soda even layer.
270 g Valrhona Equatoriale noire, 55%, melted 3. Run a small knife around edge of acetate sheet and transfer it to a sheet tray.
120 g maple syrup 4. Take a piece of baking paper, cut to same size as acetate sheet, and place it on top of chocolate with baking paper sitting slightly
225 g whole milk / full fat milk higher than acetate sheet.
225 g vegetable oil 5. When chocolate starts to set, roll acetate around cake mold. Allow to set for few hours.
3 large eggs
Dulcey Chocolate Mousse
1. Preheat oven to 180ºC / 356ºF. 17 g silver gelatin sheets
2. In a medium size bowl, whisk all dry ingredients to combine. 375 g whole milk / full fat milk
3. In a separate bowl, whisk to combine: chocolate, maple syrup, milk, oil and eggs. 340 g egg yolks
4. Combine wet and dry ingredients and whisk until smooth. 50 g granulated sugar (US)
5. Line a sheet tray with a non-stick mat. Pour mixture onto lined tray, and bake for 10-15 minutes. 775 g Valrhona Dulcey blond, 32%
6. Allow to cool and cut cake into 3 round slices of 16 cm (6”). Reserve. 900 g heavy cream / double cream, whipped to soft peaks
Strawberry Compote 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
125 g granulated sugar (US) 2. In a medium size pot, bring milk to a boil.
8 g pectin NH 3. In a small bowl, whisk to combine yolks and sugar and pour in hot liquid to temper.
240 g strawberry purée 4. Return mixture to pot and continue to cook, stirring often, to 82ºC / 180ºF. Stir in gelatin to dissolve. Strain over chocolate
100 g diced strawberries 5. Whisk in chocolate until smooth and set aside to cool.
6. When completely cool, fold in whipped cream.
1. Mix sugar and pectin together.
2. Heat purée and strawberries to about 40ºC / 104ºF and stir in sugar and pectin mix. Bring to a boil. Assembly
3. Pour hot mixture into 3 insert molds of 16 cm (6”), and freeze until firm. 1. Line 3 molds of 21 cm (8”) with acetate strips.
2. Build entremet inside the mold, upside down in following order:
Dulcey Crunchy
a. Pipe in a layer of Dulcey Chocolate Mousse.
300 g Eclat D’or wafer crumbs b. Place Strawberry Compote on top of Mousse.
400 g Valrhona Dulcey blond chocolate, 32%, melted c. Place some more Mousse onto Compote.
200 g unsalted butter, melted d. Add Dulcey Crunchy insert.
e. Add a small amount of Mousse and place Chocolate Cake on top.
1. In a medium size bowl, stir to combine wafer crumbs, chocolate and butter. 3. Freeze Cake.
2. Spread mixture into 3 insert molds of 16 cm (6”), and press to a 4mm (1/4” inch) thickness. 4. Spray frozen entremet with Dulcey Spray Mixture at 45-50°C / 113-122°F to achieve a velvety effect.
5. Place Dulcey Chocolate Strip around entremets. Decorate with milk chocolate petals.
Dulcey Spray Mixture
650 g Valrhona Dulcey blond chocolate, 32%
350 g cocoa butter
1. Weigh all ingredients separately.

2. Melt them together in a microwave at 50°C / 122°F.
3. With the help of a hand blender, perfect texture, blending well.
Milk Chocolate Petals

Valrhona Jivara milk chocolate, 40%, tempered
Edible gold flakes
1. Take tempered milk chocolate and spread a layer onto an acetate strip (the width of a palate knife), and dust with gold flakes.
2. Before it sets, place inside stainless steel buche log molds.
3. Allow petals to set at room temperature.
32 33
Green ENTREMENTS
34 35
Green YiElds 3 cakEs of 21 cm ( 8”)
ENTREMENTS
Pistachio Cake Green Glaze
322 g Valrhona almond paste from Provence, 70% 22.5 g silver gelatin sheet
84 g pistachio paste 125 g water (for the syrup)
112 g unsalted butter, room temperature, cubed 225 g granulated sugar (US)
42 g invert sugar 225 g glucose syrup
Pinch of salt 225 g Valrhona Ivoire white chocolate, 35%
280 g eggs 160 g condensed milk
260 g all purpose flour / plain flour 90 g Valrhona absolu cristal neutral glaze
SQ Green food color
2. Beat almond and pistachio paste, butter, invert sugar and salt until light and smooth. 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
3. Add eggs slowly, mixing between each addition. Sift flour over egg mixture. 2. Bring water, sugar and glucose to a boil and stir in drained gelatin.
4. Line a half baking sheet with baking paper. Spread mixture onto baking sheet. Bake 15-23 minutes. 3. Pour hot mixture onto chocolate and emulsify.
5. Allow to cool and cut cake in 3 round slices of 16 cm (6”). Reserve. 4. With a hand blender, mix condensed milk and neutral glaze, adding green food color.
5. Glaze will be ready when it reaches 35ºC / 95ºF.
Pistachio Cremeux
Pistachio White Chocolate Mousse
375 g heavy cream / double cream 26 g silver gelatin sheets
100 g whole milk / full fat milk 500 g whole milk / full fat milk
250 g Valrhona Ivoire white chocolate, 35% 150 g pistachio paste
200 g pistachio paste 810 g Valrhona Ivoire white chocolate, 35%, chopped, semi melted
750 g heavy cream / double cream, whipped to soft peaks
2. In a small pot, bring heavy cream and milk to a boil. Stir in gelatin to dissolve. 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
3. In a bowl, place white chocolate and pistachio paste. Pour hot mixture on top of it, and mix with a hand blender to make an emulsion. 2. Bring milk to a boil. Stir in gelatin to dissolve.
4. Line 3 ring molds of 16 cm (6”) with acetate. Spread mixture evenly into molds and freeze until ready for use. 3. In a bowl, place chocolate and pistachio paste, and pour over hot milk, whisking until smooth.
4. Cool to 30ºC / 86ºF before folding in whipped cream.
Pistachio Crunchy Insert
Assembly
150 g wafer crumbs
50 g ground toasted pistachio 1. Line 3 molds of 21 cm (8”) with acetate strips.
200 g Valrhona Opalys white chocolate, 33%, melted 2. Build entremet upside down in the following order:
100 g unsalted butter, melted a. Pipe a layer of Pistachio White Chocolate Mousse.
b. Place Pistachio Cremeux on top of Mousse.
1. In a medium size bowl, combine crumbs and pistachio with melted chocolate and butter. c. Place more Mousse onto Cremeux.
2. Line 3 ring molds of 16 cm (6”) with acetate. Place mixture into molds, and press to 4 mm (1/4”) thickness. d. Add Pistachio Crunchy insert.
3. Refrigerate until firm. e. Add a small amount of Mousse and place Pistachio Cake on top. Freeze
3. Glaze frozen Cake. Pipe dots of whipped mascarpone cheese, pieces of Pistachio Sponge, pistachios and white chocolate pearls.
Garnishing
112 g mascarpone
unsalted pistachios
Valhorna white chocolate crunchy pearls
Pistachio Microwave Sponge (garnishing)

160 g pistachio paste
250 g egg whites
160 g egg yolks
40 g all-purpose flour / plain flour
1. Using a blender, mix all ingredients until smooth.

2. Strain and transfer mixture to a siphon. Load it with 2 chargers and refrigerate for at least 2 hours.
3. Fill a disposable plastic cup halfway with foamy batter, and microwave for 40 seconds to cook. Reserve at room temperature.
36 37
Lychee and Rosewater ENTREMENTS
38 39
Lychee and Rosewater YiElds 3 cakEs of 21 cm ( 8”)
ENTREMENTS
Sponge Cake Glaze
375 g granulated sugar (US) 22.5 g silver gelatin sheet
300 g all purpose flour / plain flour 125 g water (for syrup)
21 g baking powder 225 g granulated sugar (US)
140 g vegetable oil 225 g glucose syrup
500 g eggs 225 g Valrhona Ivoire white chocolate, 35%
205 g whole milk / full fat milk 160 g condensed milk
90 g Valrhona absolu neutral glaze
1. Preheat oven to 180°C / 356°F. SQ Titanium dioxide color
2. In a stand mixer fitted with a whisk attachment, combine dry ingredients with oil and eggs and mix for 6 minutes at high speed.
3. Add milk and mix for 2 extra minutes at medium speed. 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
4. Pour onto a sheet tray lined with baking paper, and bake for 10-15 minutes until golden. Allow to cool. 2. In a small pot, bring water, sugar and glucose to a boil and stir in drained gelatin.
5. Using a 16 cm (6”) round cutter, cut cake into 3 discs. Reserve. 3. In a bowl, place chocolate and pour hot mixture over it, emulsifying.
4. With a hand blender, mix condensed milk and neutral glaze, and add Titanium dioxide. The glaze will be ready when it reaches 35°C
Raspberry and Lychee Ganache / 95°F.
200 g raspberry purée
Lychee and Rosewater Mousse
50 g lychee purée
45 g invert sugar 16 g silver gelatin sheets
200 g heavy cream / double cream 500 g lychee purée
900 g Valhrona Ivoire white chocolate, 35%, melted 120 g icing sugar
75 g unsalted butter, cubed (leave at room temperature) 500 g heavy cream / double cream, whipped to soft peaks
15 g rosewater
1. In a small pot, bring both purée, invert sugar and heavy cream to a boil.
2. In a bowl, add white chocolate. Slowly pour hot liquid over chocolate and whisk until smooth. 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
3. Continue mixing until ganache reaches 35°C / 95°F. 2. In a small pot, bring purée and sugar to a simmer. Stir in gelatin to dissolve and set aside to cool to 30°C / 86°F.
4. With a hand blender, emulsify butter and ganache, blending well. 3. Gently fold in whipped cream and rosewater.
5. Pour mixture evenly into 3 ring molds of 16 cm (6”). Freeze until ready for use.
Assembly
Lychee Jelly
1. Line 3 molds of 21 cm ( 8”) with acetate strips.
10 g silver gelatin sheets 2. Build entremet upside down in the following order:
392 g lychee purée a. Pipe a layer of Lychee and Rosewater Mousse.
84 g granulated sugar (US) b. Place Lychee Jelly on top of Mousse.
42 g water (for the purée) c. Pipe some extra Mousse onto Lychee Jelly.
d. Add Raspberry and Lychee Ganache insert
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. e. Add a small amount of Mousse and place Sponge Cake on top. Freeze.
2. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool at room temperature.
3. Glaze frozen Mousse Cake. Decorate with Lychee Jelly, Rosewater Meringue and gold leaves (optional).
3. Line 3 ring molds of 16 cm (6”) with acetate. Pour purée mixture evenly into molds. On a small square tray, add some purée to make
small rectangle decoration. Freeze all 4 molds until ready for use.
Dehydrated Rosewater Meringue

12 g albumin powder
15 g rosewater
110 g granuated sugar (US)
1. In a stand mixer with a whisk attachment, combine all ingredients and whip them until fluffy.
2. Line a tray with baking paper and pipe dots in rows leaving a space between them.
3. Allow to dehydrate at 70°C / 158°F until dry. Reserve.
40 41
Mango ENTREMENTS
42 43
Mango YiElds 3 cakEs of 21 cm ( 8”)
ENTREMENTS
Chocolate Dacquoise Cake Chocolate Glaze
40 g all purpose flour / plain flour 7 g egg white powder 32 g silver gelatin sheets 25 g non fat milk powder
30 g cocoa powder 70 g granulated sugar (US) 110 g water (for the syrup) 350 g granulated sugar (US)
115 g almond flour / ground almonds 190 g egg whites 50 g glucose 140 g cocoa powder
135 g icing sugar 110 g dextrose 240 g Valrhona absolu neutral glaze
1. Preheat oven to 180ºC / 356ºF. 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. In a bowl, sift flour, cocoa powder, almond flour and icing sugar. 2. In a small size pot, add water, glucose and dextrose and cook to 40ºC / 104ºF.
3. In a separate bowl, whisk to combine egg white powder and granulated sugar. 3. Add cream, milk powder, sugar and cocoa into a medium size pot, and bring to a boil. Stir in gelatin to dissolve.
4. Whip egg whites at medium speed in bowl of a stand mixer, fitted with a whisk attachment. 4. Strain over neutral glaze and blend with an inmersion blender.
5. Add egg white powder mixture slowly and continue to whip to medium stiff peaks. 5. Set aside to cool. Glaze at 35ºC / 95ºF.
6. Fold dry ingredients into whipped egg whites.
7. Line 3 cake pans of 16 cm (6”) with parchment paper and pipe mixture evenly, baking for 11-15 minutes. Chocolate Garnish
Dark chocolate, tempered
Hazelnut Streusel
1. Spread tempered dark chocolate onto an acetate sheet in an even thin layer and cover immediately with another acetate sheet,
110 g hazelnuts, ground pressing it onto surface of chocolate.
90 g all purpose flour / plain flour 2. Before chocolate sets, press a rectangular and round cutter firmly on top of acetate to create individual discs sealed within two sheets
90 g brown sugar of acetate.
100 g unsalted butter, softened 3. Place chocolate garnishes between two flat trays.
1. Preheat oven to 180ºC / 356ºF
2. In a stand mixer fitted with a paddle attachment, beat all ingredients to combine until crumbly. Chocolate Strip
3. Line a sheet tray with parchment paper. Pour mixture onto lined tray and bake for 12 minutes or until golden. Valrhona Dulcey blond, 32%, tempered
Crispy Hazelnut Streusel
1. Cut a rectangle of acetate sheet that can cover a 21cm / 8” inch cake mold.
190 g hazelnut praliné
2. Ladle a small amount of tempered chocolate onto acetate sheet. Spread out couverture with an angled palate knife to a thin even
100 g Valrhona Jivara milk chocolate, 40%, melted
layer.
50 g toasted hazelnuts, chopped
100 g hazelnut streusel
4. When chocolate starts to set, take a piece of baking paper cut to same size as acetate sheet and place it on top of chocolate.
1 g sea salt
5. With baking paper sitting slightly higher than acetate sheet, roll acetate around the cake mold. Allow to set for a few hours.
1. In a medium size bowl, mix praliné with chocolate.
2. Add hazelnuts, streusel and salt and stir to combine. Dark Chocolate Mousse
3. Divide mixture between 3 insert molds of 16 cm (6”), press to 4mm (1/4”) thickness and freeze until ready for use.
12 g silver gelatin sheets 70 g granulated sugar (US)
Mango Cremeux 330 g heavy cream / double cream 3 vanilla beans, split & scraped
330 g whole milk / full fat milk 1,400 g Valrhona Manjari chocolate, 64%, chopped
8 g silver gelatin sheets 75 g egg yolks 130 g egg yolks 1,200 g heavy cream / double cream, whipped to soft peaks
250 g mango purée 200 g granulated sugar (US)
250 g whole eggs 200 g unsalted butter 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. In a medium size pot, bring heavy cream and milk to a boil.
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 3. In a small bowl, whisk to combine egg yolks and sugar and slowly add hot liquid to temper. Cook mixture to 82ºC / 180ºF, and add
2. In a small pot, bring mango purée to a simmer. drained gelatine
3. In a small bowl, whisk to combine eggs, yolks and sugar, and pour in hot mango liquid to temper. 4. Place chocolate into a medium size bowl, pour hot mixture over it, whisk to emulsify.
4. Return mixture to pot and cook to 82°C / 180°F, whisking often. 5. Allow to cool to 30ºC / 86ºF, and then fold in whipped cream.
5. Remove from heat, stir in gelatin to dissolve; cool to 40°C / 104ºF before whisking in butter until smooth.
6. Spread mixture evenly into 3 insert molds of 16 cm (6”) and freeze until ready for use. Assembly
1. Line a 21 cm (8”) ring mold with an acetate strip.
Mango Jelly
2. Build entremet upside down in following order:
10 g silver gelatin sheets a. Pipe a layer of Dark Chocolate Mousse.
392 g mango purée b. Place Hazelnut Streusel on top of Mousse.
84 g granulated sugar (US) c. Place some more Mousse onto Hazelnut Streusel.
42 g water (for the purée) d. Add Mango Cremeux insert.
Fresh diced mango e. Add a small amount of Mousse.
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. f. Place Mango Jelly on top of Mousse.
2. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool to room temperature. g. Add small amount of Mousse and finish with Chocolate Dacquoise Cake.
3. Prepare 3 insert molds of 16 cm (6”) and spread in fresh diced mango evenly. 2. Freeze. Glaze frozen Cake.
4. Pour jelly over mango. Freeze until ready for use. 3. Decorate with Chocolate Garnishe and Mango Jelly. Place Chocolate Strip around entremets . Place gold leaf on top of Jelly.
44 45
Passion YiElds 3 cakEs of 21 cm ( 8”)
ENTREMENTS
Chocolate Almond Sponge Cake 2. In a small size pot, add water, glucose and dextrose and cook to 40ºC / 104ºF.
3. Add cream, milk powder, sugar and cocoa into a medium size pot, and bring to a boil. Stir in gelatin to dissolve.
170 g Valrhona almond paste from Provence, 70% 3 g baking powder 4. Strain over neutral glaze and blend with an inmersion blender.
170 g unsalted butter, softened Pinch of salt 5. Set aside to cool. Glaze at 35ºC / 95ºF.
150 g granulated sugar (US) 20 g Valrhona cocoa powder
1 vanilla bean, split & scraped 80 g Valrhona Manjari chocolate, 64% (melted) Chocolate Sphere
3 large eggs 155 g sour cream
128 g all-purpose flour / plain flour Valrhona Jivara milk chocolate 40%, tempered
1. Preheat oven to 162ºC / 325ºF. 1. Polish a polycarbonate sphere mold with cotton wool.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat almond paste, butter, sugar and vanilla until smooth. 2. Fill mold with milk tempered chocolate and scrape top surface and sides of mold. Tap mold on the table to eliminate air bubbles.
3. Add eggs slowly, mixing between each addition. 3. Turn mold upside down over a melting tank or onto a sheet of baking paper and tap with handle of scraper. Once all excess chocolate has
4. Sift flour, baking powder, salt and cocoa powder over egg mixture. been tapped out, scrape mold while it is still upside down. Ensure top surface of mold is scraped clean.
5. Add melted chocolate and mix well. 4. Place mold face-down onto a sheet of baking paper and allow it to sit for 10 minutes at room temperature to set. Once set, scrape surface
6. Add sour cream, beat until smooth and pour evenly into 3 ring molds of 16 cm (6”). Bake for 15-20 minutes until golden. of mold before placing it in refrigerator for 20 minutes before unmolding.
5. Warm a flat tray in oven to 50°C / 122ºF. Handle half spheres gently and slightly melt edge of each half by touching warm tray. Stick both
Passion Fruit Mousseline parts together.
6. Heat a small pastry tip with a torch and use it to make a hole in sphere.
13 g silver gelatin sheets 6 large egg yolks
350 g passion fruit purée 310 g granulated sugar (US) Chocolate Garnish
200 g heavy cream / double cream 50 g cornstarch
100 g whole milk / full fat milk 160 g egg whites Yellow cocoa butter
35 g milk powder 50 g water (for the syrup) Valrhona Dulcey blond chocolate, 32%, tempered
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 1. Brush yellow cocoa butter onto an acetate sheet, and allow it to set for about 10 minutes.
2. In a medium size pot, bring passion fruit purée, cream, milk, and milk powder to a boil. 2. Spread chocolate in an even thin layer onto an acetate sheet, and cover immediately with another acetate sheet, pressing it onto surface
3. In a separate bowl, whisk to combine egg yolks, 100 g sugar and cornstarch. of chocolate.
4. Slowly whisk in the hot passion fruit mixture to temper egg yolks. Transfer mixture back to pot and continue to cook, stirring onstantly, 3. Before chocolate sets, press a round cutter firmly on top of acetate to create individual discs sealed within two sheets of acetate. Place
until thickened. chocolate garnishes between two flat trays.
5. Add gelatin, stir to dissolve, and set aside to cool.
6. In a stand mixer, fitted with a whisk attachment, whip egg whites to soft peaks. Chocolate Ring
7. In a small pot, bring 210 g sugar and water to 121ºC / 250ºF and slowly pour into the egg whites, continuing to whip to stiff peaks. Yellow cocoa butter
8. Fold the egg whites mixture into the passion fruit cream. Valrhona Jivara milk chocolate 40%, tempered
9. Spread evenly into 3 insert moulds of 16 cm (6”) and freeze until ready for use.
1. Brush yellow cocoa butter onto a rectangular acetate sheet, and allow to set for about 10 minutes.
Passion Fruit Gel 2. Ladle a small amount of tempered chocolate onto acetate sheet. Spread out chocolate with an angled palate knife to a thin even layer.
500 g passion fruit purée 3. Run a small knife around edge of acetate sheet and transfer it to a sheet tray. When chocolate starts to set, use a ruler or cutting grid to
5 g agar agar cut lines.
85 g granulated sugar (US) 4. Cut a piece of baking paper to same size as acetate sheet and place it on top of chocolate with baking paper sitting slightly higher than
acetate sheet.
1. In a small pot, bring purée, agar agar and sugar to a boil. Allow the mixture to cool. 5. Roll acetate around a rolling pin. Allow to set for a few hours.
2. Refrigerate until firm.
3. In a blender, process until creamy. Alpaco Chocolate Mousse
4. Pour into a plastic bottle for assembly. 9 g silver gelatin sheets 655 g Valrhona Alpaco chocolate, 66%
520 g whole milk / full fat milk 1,175 g heavy cream / double cream, whipped
Passion Fruit Jelly 90 g invert sugar
105 g granulated sugar (US) 225 g apricot purée
14 g pectin NH 75 g glucose 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
225 g passion fruit purée 20 g lemon juice 2. In a medium size pot, bring milk and invert sugar to a boil. Stir in gelatin to dissolve.
3. Place chocolate into a medium size bowl, and strain hot liquid mixture over chocolate. Whisk to emulsify.
1. In a small bowl, mix to combine sugar and pectin. 4. When mixture has cooled to 30°C / 86°F, fold in whipped cream.
2. In a medium size pot, bring both of the purées, glucose, and sugar mixture to a boil.
3. Remove from heat, and stir in lemon juice. Assembly
4. Line 3 ring molds of 16 cm (6”) with acetate. Pour purée mixture evenly into molds. 1. Line 3 molds of 21 cm ( 8”) with acetate strips.
5. On a small square tray, add some purée to make small rectangle decoration. Freeze all molds and tray until ready for use. 2. Build entremet upside down in following order:
a. Pipe in a layer of Alpaco Chocolate Mousse.
Chocolate Glaze b. Place Passion Fruit Mousseline on top of Mousse.
32 g silver gelatin sheets 25 g non fat milk powder c. Place some more Mousse onto Mousseline.
110 g water (for the syrup) 350 g granulated sugar (US) d. Add Passion Fruit Jelly insert.
50 g glucose 140 g cocoa powder e. Add a small amount of Mousse and place Chocolate Almond Sponge Cake on top.
110 g dextrose 240 g Valrhona absolu neutral glaze 3. Freeze. Glaze frozen Mousse Cake.
110 g heavy cream / double cream 4. Decorate with Chocolate Garnish and a piece of Passion Fruit Jelly. Fill sphere with Passion Fruit Gel and place on top of entremet.
48 49
Piedmonte ENTREMENTS
50 51
Piedmonte YiElds 3 cakEs of 21 cm ( 8”)
ENTREMENTS
Dacquoise Chocolate Cake Chocolate Garnish
White chocolate, tempered
Valrhona Manjari gran cru dark chocolate, 64%, tempered
115 g almond flour / ground almond
Edible gold powder
135 g icing sugar
7 g egg white powder
1. Spread tempered white chocolate in a thin even layer onto an acetate sheet and cover immediately with another acetate sheet,
pressing it onto surface of chocolate.
190 g egg whites
2. Repeat same procedure using dark chocolate.
100 g dark chocolate, 70%, finely crushed
3. Before chocolate sets, press a rectangular and a round cutter firmly on top of acetate to create individual discs sealed within two
1. Preheat oven to 180°C / 356°F. sheets of acetate. Place acetate with chocolate garnishes between two flat trays.
2. In a small bowl, sift flour, almond flour and icing sugar. Reserve. 4. When chocolate is set, brush it with gold powder
3. In a separate bowl, whisk to combine egg white powder and sugar.
4. In bowl of a stand mixer, fitted with a whisk attachment, whip egg whites at medium speed. Gianduja Chocolate Wire
5. Add egg white powder mixture slowly and continue to whip to medium stiff peaks. Valrhona Gianduja noisette lait, 36%
6. Fold dry ingredients into whipped whites, followed by crushed chocolate.
7. Spread mixture into 3 ring moulds of 16 cm (6”), lined with parchment paper, and bake for 11-15 minutes. Using a zest stripper (zester), scrape the gianduja block to obtain the wire for the garnishing.
Crispy Hazelnut Gianduja Mousse

190 g hazelnut praliné, 60% 12 g silver gelatin sheets
100 g milk chocolate, melted 750 g Valrhona Gianduja noisette lait, melted
50 g toasted hazelnuts, finely crushed 500 g heavy cream / double cream, slightly warm
170 g corn flakes, crushed 120 g hazelnut praliné, 60%
1. Mix to combine praliné with chocolate in a medium size bowl.
2. Add hazelnuts and corn flakes and stir to combine.
3. Divide mixture between 3 insert molds of 16 cm (6”), press to 4mm (1/4”) thickness and freeze until ready for use.
2. Bring warm cream to a boil. Add drained gelatin.
Passion Fruit Cremeux 3. Place Gianduja and hazelnut praliné into a medium size Bowl. Pour hot cream onto the Gianduja and mix to create an emulsion.
4. Allow mixture to cool to a temperature of 30°C / 86°F. Fold whipped cream into Gianduja mix.
200 g egg yolks Assembly
125 g whole eggs
215 g granulated sugar (US) 1. Line 3 molds of 21 cm (8”) with acetate strips.
300 g passion fruit purée 2. Build entremet upside down in the following order:
250 g unsalted butter, softened a. Pipe a layer of Gianduja Mousse.
b. Place Passion Fruit Cremeux on top of Mousse.
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. c. Place some more Mousse onto Cremeux.
2. Over a double boiler, cook yolks, eggs, sugar and purée, whisking constantly until thickened at 82°C / 180°F. d. Add the Hazelnut Crunchy insert.
3. Remove from heat, stir in gelatin and butter to dissolve. e. Add a small amount of Mousse and place Dacquoise Chocolate Cake on top.
4. Spread mixture evenly into 3 insert molds of 16 cm (6”) and freeze until ready for use. 3. Freeze. Glaze frozen Cake.
4. Decorate with Gianduja Chocolate Wire and Chocolate Garnish.
Glaze 5. Use left overs of frozen Cake, cut into a square shape, and toss with gold powder. Place it on top of entremet.
125 g water (for syrup)
225 g glucose syrup
225 g Valrhona Gianduja noisette lait, 36%
2. Bring water, sugar and glucose to a boil and stir in drained gelatin.
3. Place chocolate in a medium size bowl. Pour hot syrup onto chocolate and emulsify.
4. Stir in condensed milk and neutral glaze. Mix with a hand blender until smooth. Glaze will be ready when it reaches 35°C / 95°F.
52 53
Pistachio Strawberry ENTREMENTS
54 55
Pistachio Strawberry YiElds 3 cakEs of 21 cm ( 8”)
ENTREMENTS
Pistachio Dacquoise Cake Pistachio Mousse
110 g icing sugar 7 g silver gelatin sheets
65 g all purpose flour / plain flour 250 g whole milk / full fat milk
125 g pistachio powder 900 g Valhrona Ivoire white chocolate, 35% (semi melted)
255 g egg whites 1,150 g heavy cream / double cream (whipped to soft peaks)
155 g granulated sugar (US) 200 g pistachio paste
1. Preheat the oven to 180°C / 356°F. 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. Sieve together icing sugar and flour. Add pistachio powder. 2. In a small pot, bring milk to a boil. Add gelatin and stir to dissolve.
3. In a medium size bowl, whip egg whites and sugar to a meringue. 3. Pour chocolate over milk and whisk until smooth. Allow to cool to 30°C / 86°F.
4. Fold in powder mixture. 4. Add pistachio to white chocolate mixture and then gently fold in whipped cream.
5. Spread mixture into 3 ring moulds of 16 cm (6”), lined with parchment paper, and bake for 11-15 minutes.
Assembly
Strawberry Jelly 1. Line 3 ring molds of 21 cm (8”) with acetate strips.
2.5 g silver gelatin sheets 2. Build entremet upside down in following order:
75 g granulated sugar (US) a) Pipe in a layer of Pistachio Mousse.
4 g agar agar b) Place Strawberry Jelly on top of Mousse.
300 g strawberry purée c) Place some more Mousse onto Jelly.
d) Place Pistachio Dacquoise Cake on top.
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 3. Freeze. Spray frozen entremet with spray mixture at 45-50°C / 104-113°F, for a velvety effect.
2. In a small bowl, mix sugar and agar agar together. 4. Pipe whipped mascarpone cheese on top of entremet and decorate with strawberries.
3. In a small pot, warm the purée and stir in sugar mixture. Bring to a boil for about 1 minute. Stir in drained gelatin.
4. Pour into 3 insert molds of 16 cm (6”) and freeze until ready for use.
Green White Chocolate Spray Mixture

350 g cocoa butter
650 g Valhrona Ivoire white chocolate, 35%
SQ Titanium dioxide
SQ green fat soluble color powder
1. Melt cocoa butter and Ivoire chocolate.

2. Stir in Titanium dioxide and green color, mix with a hand blender.
3. Use at 40-45°C / 104-113°F when spraying.
Chocolate Garnish
1. Spread a thin even layer of tempered chocolate onto an acetate sheet and cover immediately with another acetate sheet, pressing it
onto surface of the chocolate.
2. Before the chocolate sets, press a round cutter firmly on top of the acetate to create individual discs sealed within the two sheets of
acetate.
3. Place acetate with the chocolate garnishes between two flat trays.
Extra Garnish
112 g mascarpone cheese
Fresh strawberries
56 57
red ENTREMENTS
58 59
red YiElds 3 cakEs of 21 cm ( 8”)
ENTREMENTS
Moist Olive Oil Cake Garnishing (1-3):
364 g all purpose flour / plain flour 1. Dehydrated Strawberry Meringue
21 g baking powder
6 large eggs 12 g albumin powder
336 g olive oil 110 g strawberry purée
168 g orange juice 110 g granulated sugar (US)
15 g freeze-dried raspberry, crushed
1. Preheat oven to 162ºC / 325ºF.
2. In two separate bowls, mix dry and liquid ingredients separately. 1. In a mixer combine all ingredients and whip until fluffy.
3. In a medium-size bowl, whisk dry mixture to liquid mixture to combine until smooth. 2. Pipe into long rustic twigs and dust with freeze-dried raspberry.
4. Line a sheet pan with baking paper. Spread smooth mixture into lined pan, and bake for 12-18 minutes until golden. Allow to cool. 3. Allow to dehydrate at 70ºC / 158ºF until dry. Reserve.
5. Using a 16 cm (6”) cutter, cut 3 cake discs. Reserve.
2. Chocolate Disc
Raspberry Jelly Valrhona Dulcey blond chocolate, 32%, tempered
392 g raspberry purée 1. Spread thin layer of chocolate onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto surface of
84 g granulated sugar (US) chocolate.
42 g water (for purée mix) 2. Before chocolate sets, use a round cutter, press firmly on top of the acetate to create individual discs sealed within two sheets of
250g fresh raspberries, cut in half acetate. Place between two flat trays. Allow to set.
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 3. Mixed Berries
2. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Mix well. Allow jelly to cool at room temperature. 100 - 150g
3. Line 3 ring molds of 16 cm (6”) with acetate, spread fresh raspberries evenly into them and pour in jelly.
4. Freeze until ready for use. Ivoire White Chocolate Mousse
Crunchy Insert 28 g silver gelatin sheets

150 g wafer crumbs 810 g Valhrona Ivoire white chocolate, 35%, semi melted
200 g Valhrona Ivoire white chocolate, 35%, melted 750 g heavy cream / double cream
100 g unsalted butter, melted
1. In a medium size bowl, combine wafer crumbs with melted chocolate and butter. 2. Bring milk to a boil. Stir in gelatin to dissolve. Place chololate into a bowl, and slowly pour the hot milk over it, whisking until smooth.
2. Line 3 ring molds of 16 cm (6”) with acetate. Transfer mixture to lined molds and press to 4 mm (1/4“) thickness. Cool to 30ºC / 86ºF before using in step 3.
3. Refrigerate until firm. 3. Whip cream to soft peaks. Fold cream into the chocolate mixture.
Red Glaze Assembly

22.5 g silver gelatin sheet 1. Line a 21 cm (8”) ring mold with acetate strip.
125 g water (for syrup) 2. Build entremet upside down in this order:
225 g granulated sugar (US) a. Pipe a layer of Ivoire White Chocolate Mousse.
225 g glucose syrup b. Place Raspberry Jelly on top of Mousse.
225 g Valhrona Ivoire white chocolate, 35% c. Place more Mousse onto Jelly.
160 g condensed milk d. Add Crunchy Insert.
90 g Valrhona absolu cristal neutral glaze e. Add a small amount of Mousse and place Moist Olive Oil Cake on top. Freeze.
SQ red food color
3. Glaze frozen Mousse Cake with Red Glaze.
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 4. Decorate with Strawberry Meringue, Chocolate Disc and Mixed Berries.
2. In a pot, bring water, sugar and glucose to a boil (103ºC / 217ºF) and stir in drained gelatin.
3. Place chocolate into a medium size bowl and pour hot mixture over it.
4. Stir in condensed milk and neutral glaze. Mix with a hand blender, adding red food color. Glaze will be ready when it reaches 35ºC /
95ºF.
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Valencia ENTREMENTS
62 63
Valencia YiElds 3 cakEs of 21 cm ( 8”)
ENTREMENTS
Almond Sponge Cake 1. Soak gelatin in ice water until softened; squeeze out any excess water and set aside.
2. In a pot add water, sugar and glucose and cook to 103°C / 219°F. Stir in drained gelatin.
170 g Valrhona Almond paste from Provence, 70%
3. In a bowl, place chocolate in pieces. Pour hot mixture onto chocolate and emulsify.
170 g unsalted butter, softened
4. Using a hand blender, add condensed milk and neutral glaze to chocolate emulsion and stir well. Add food color, mixing well.
5. Allow the glaze to set in refrigerator for 24 hours.
1 vanilla bean, split & scraped
3 large eggs
Chocolate Garnish
3 g baking powder Valrhona Dulcey blond, 32%, tempered
Pinch of salt
155 g sour cream 1. Spread the tempered Dulcey chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet,
pressing it onto the surface of chocolate.
1. Preheat oven to 162°C / 325°F. 2. Before chocolate sets use rectangular and round cutters, pressing firmly on top of acetate to create individual discs sealed within two
2. In the bowl of a stand mixer, fitted with a paddle attachment, beat almond paste, butter, sugar and vanilla until smooth. sheets of acetate. Place the chocolate garnishes between two flat trays. Allow to set.
3. Add eggs slowly, mixing well between each addition. Sift cake flour, baking powder and salt over egg mixture.
4. Add sour cream to egg mixture, beat until smooth. Almond Praliné Mousse
5. Line 3 ring molds of 16 cm (6”) and pour in mixture evenly. 350 g Valrhona Almond praliné, 60%
6. Bake for 15-20 minutes until golden. Reserve cakes inside the molds. 170 g heavy cream / double cream
10 g silver gelatin sheet
Almond Praliné Cremeux 260 g heavy cream / double cream, whipped
750 g heavy cream / double cream 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
180 g egg yolks 2. Bring cream to a boil and add then drained gelatin.
112 g granulated sugar (US) 3. In a bowl add almond praliné and pour hot cream over it. Mix well to create an emulsion. Allow mixture to cool to 30°C / 86°F. Reserve.
300 g Valrhona almond praliné, 60% 4. Whip heavy cream into soft peaks and fold it into almond praliné mix.
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. Assembly
2. In a medium size pot, bring cream to a boil. 1. Line a 21 cm (8”) ring mold with an acetate strip.
3. In a small bowl, whisk egg yolks and sugar to combine, and slowly pour hot cream in to temper. 2. Top reserved Almond Sponge Cake, piping a layer of the following inside each mold in the following order (reserving a bit of
4. Return mixture to the pot and cook to 82ºC / 180°F. Stir gelatin into the hot mixture to dissolve. mousse for the final garnish!):
5. In a bowl, add almond praliné and pour hot cream mixture over it. Process with a hand blender until smooth. a. Almond Praliné Mousse
6. Spread mixture evenly into 3 ring molds of 16 cm (6”) and freeze until ready for use. b. Almond Praliné Cremeux insert
c. Almond Praliné Mousse
Crunch Rice Krispies Almond Praliné d. Crunch Rice Krispies Almond Praliné insert
100 g Valrhona Guanaja chocolate, 70%, melted e. Almond Praliné Mousse
150 g Valrhona almond praliné, 60% f. top with Almond Sponge Cake. Freeze until completely frozen.
100 g rice krispies 3. Warm glaze to 35°C / 95°F. Remove the ring from the Cake and glaze it while frozen.
4. Pipe Almond Praliné Mousse on top of entremet and decorate with Chocolate Garnish. To finish, pipe remaining Chocolate Garnish
1. Combine chocolate, praliné and rice krispies in a bowl. around base of entremet.
2. Transfer to 3 ring molds of 16 cm (6”) and press to a 4 mm (1/4”) thickness.
3. Refrigerate until firm.
Glaze
22.5 g silver gelatin sheet
125 g water (for the syrup)
225 g glucose syrup
225 g Valrhona Guanaja chocolate, 70%
SQ black food color
64 65
BACHOUR
Photography by Alexandre Ayer 66 67

BACHOUR
Photography by Alexandre Ayer 68 69

Plated Desserts
70 71
Gianduja Cremeaux plated desserts
72 73
Gianduja Cremeaux YiElds 12
plated desserts
Gianduja Cremeaux Passion Fruit Mango Sorbet
5 g silver gelatin sheet 291 g water
225 g heavy cream / double cream 166 g granulated sugar (US)
225 g whole milk / full fat milk 125 g glucose syrup
75 g egg yolks 416 g passion purée
35 g granulated sugar (US) 125 g mango purée
330 g Valrhona dark hazelnut Gianduja, 33%, melted
1. In a medium size pot, bring water, sugar and glucose syrup to a boil.
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 2. Set aside to cool before whisking in both purées.
2. In a medium size pot, bring cream and milk to a boil. 3. Mix well and process in an ice cream machine.
3. In a bowl, mix egg yolks with sugar. Add mix to hot cream, mix well and cook to 82°C / 180°F.
4. Strain mixture, add gelatin and use a rubber spatula to emulsify with Gianduja to obtain a smooth, glossy, elastic mixture. Dulcey Whipped Ganache
5. Mix with a hand blender to make the emulsion perfect. Pass through chinois, and pour into bowl plates. Chill until set. 250 g heavy cream / double cream
25 g invert sugar
Bitter Orange Purée 25 g glucose syrup
5 thin-skinned sweet oranges cut into wedges 220 g Valrhona Dulcey Blond, 32%, melted
250 g granulated sugar (US) 375 g heavy cream / double cream (chilled)
500 g water
300 g orange juice 1. In a small pot, bring cream, sugar and glucose to a boil.
2. Place Dulcey into a bowl. Pour hot cream mixture over chocolate and whisk until smooth.
1. In a small pot, combine oranges with sugar and water. 3. Add chilled cream and process with a hand blender until smooth. Refrigerate overnight to set.
2. Place a plate inside the pot to add some weight to the oranges – in that way they will stay submersed in the syrup. Simmer the or- 4. Before using, whip ganache to a medium peak. Transfer to a pastry bag with a #1 round pastry tip
anges for about 2 hours.
3. Remove oranges from the syrup and purée them, adding orange juice as needed until thick but smooth. Extra Garnishing
Orange segments, edible flowers, and herbs
Bitter Orange Gel
300 g bitter orange purée Assembly
30 g granulated sugar (US) 1. Pipe Dulcey Whipped Ganache on the left side of the Gianduja Cremeaux.
3 g agar agar 2. Place Chocolate Crunch, Bitter Orange Purée and Gel covering the left side of the plate.
3. Decorate with orange segments and quenelle of Passion Fruit Mango Sorbet.
1. Bring all ingredients to a boil in a small pot.
2. Refrigerate until cold before processing in a blender until creamy. Pour into a plastic bottle.
Chocolate Crunch
90 g corn flakes
70 g feuilletine flakes
55 g sliced almonds, toasted
265 g dark chocolate
1. In a medium size bowl, combine cereal, feuilletine and almonds.

2. Temper chocolate and pour over dry mixture. Gently fold mixture to thoroughly coat everything with chocolate.
3. Pour onto a silpat-lined sheet pan and spread without pressing or flattening.
4. Once chocolate is set, break into pieces. Reserve.
74 75
Chocolate Mascarpone, Hazelnut and plated desserts
Cocoa Nib Mousse
76 77
Chocolate Mascarpone, Hazelnut and Cocoa Nib Mousse
YiElds 12
plated desserts
Chocolate Mascarpone Assembly
6.5 g silver gelatin sheets 1. In the mixer, fitted with the paddle attached, beat the Chocolate Mascarpone until smooth.
100 g whole milk / full fat milk 2. Place each mixture into a pastry bag with a round pastry tip.
73 g heavy cream / double cream 3. Pipe different sized dots of the Chocolate Mascarpone and the Cocoa Nib Mousse around the plate.
45 g yolks 4. Place a few Crunchy Hazelnuts around the plate and pipe dots of Mango Gel around the plate too.
45 g granulated sugar
80 g Valrhona Caraïbe dark chocolate, 66 %
2. In a saucepan, bring milk and cream to the boil.
3. In a medium heatproof bowl, whisk egg yolks with sugar.
4. Gradually whisk in the milk mixture. Return mixture to the saucepan and cook over a low heat, whisking constantly, until thickened,
for about 4 minutes.
5. Off the heat, whisk in gelatin until melted.
6. Place chocolate and mascarpone in a medium size bowl. Pour hot mixture over chocolate and mascarpone and mix with hand blender.
7. Allow to cool to 35°C / 95°F. Fold whipped cream over chocolate mixture. Allow to set in the refrigerator for a few hours.
Crunchy Hazelnut
250 g hazelnut paste
75 g white chocolate, melted
1. Melt chocolate in a microwave. Stir in the hazelnut paste.

2. In a stand mixer fitted with a paddle attachment, place feuilletine. Add the chocolate mixture and mix at a low speed to combine.
3. Spread over a half sheet pan, lined with parchment paper. Reserve in the refrigerator.
Mango Gel
200 g mango purée
2 g agar agar
1. In a small pot, bring all ingredients to a boil.

2. Allow to cool and refrigerate the mixture for at least 4 hours, and then blend until smooth before using.
Cocoa Nib Mousse

70 g cocoa nibs
70 g yolks
1. Soak the gelatin in ice water until softened; squeeze out excess water and set aside.
2. In a saucepan, bring cream, milk and cocoa nibs to a boil.
3. In a medium heatproof bowl, whisk egg yolks with sugar.
4. Gradually whisk in cocoa nib mix. Return mixture to the saucepan and cook over a low heat, whisking constantly untilthickened (82°C
/180°F).
5. Off the heat, whisk in gelatin until melted. Strain mixture, pour into a clean bowl and allow to cool to 30°C / 86°F.
6. Whip the heavy cream to soft peaks, and fold it into chilled cocoa nib mixture. Allow to set in the refrigerator for a few hours.
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Ivoire Mascarpone Ganache with plated desserts
Strawberry
80 81
Ivoire Mascarpone Ganache with Strawberry
YiElds 24
plated desserts
Ivoire Mascarpone Whipped Ganache Extra Garnish
450 g heavy cream / double cream (225 g should be chilled) Cookie crumbles
30 g invert sugar Strawberries, edible flowers and fresh herbs
175 g mascarpone cheese Assembly
1. Pipe dots of Ivoire Mascarpone Whipped Ganache onto the plate.
1. In a medium size pot, bring 225 g of the cream and invert sugar to a boil. 2. Pipe a few dots of Strawberry Foam. Put the strawberries at the side of each Foam dot.
2. Add melted white chocolate to create an emulsion, mixing well. 3. Place a few Meringues between the Ganache and Foam.
3. Add then, the 250 g cold cream and mascarpone, mixing with a hand blender. 4. Place a tablespoon of Cookie Crumbles onto the plate, placing a quenelle of Strawberry Champagne Sorbet on top.
4. Put Ganache into the refrigerator for 6 hours to allow it to crystallize. 5. Decorate with Strawberry Gel, fresh strawberries, flowers and herbs.
5. Whip the cold ganache to medium peaks. Transfer to a pastry bag with a round pastry tip.
Dehydrated Meringue
12 g albumin powder
110 g water
1. In the bowl of an electric mixer, with a whisk attachment, combine all ingredients, whipping them at medium speed, until fluffy.
2. Pipe small dots of meringue onto a silicone mat. Allow to dehydrate at 70ºC / 158ºF for 24 hours.
Strawberry Foam
336 g strawberry purée
7 g Versawhip
3 g xantham gum
1. In a stand mixer, using a whisk attachment, beat all of the ingredients together at a high speed until fluffy.
2. Place the foam in a pastry bag.
Strawberry Gel
5 g agar agar
In a small pot, bring purée, agar agar and sugar to a boil. Refrigerate until cool before processing in a blender until creamy.
Strawberry Champagne Sorbet

380 g water
260 g atomized glucose
6 g sorbet stabilizer
600 g Champagne
1. In a medium size pot, heat water, sugar, glucose and stabilizer to 82°C / 180ºF.
2. Set mixture aside to cool before adding the Champagne and purée.
3. Refrigerate overnight before processing in an ice cream machine.
82 83
Milk Chocolate Custard plated desserts
84 85
Milk Chocolate Custard YiElds 12
plated desserts
Jivara Milk Chocolate Custard
10 g glucose syrup
400 g heavy cream / double cream (cold)
2. In a small pot, bring milk, 100 g cream and glucose to a boil. Add gelatin and stir to dissolve.
3. Pour over chocolate and whisk until smooth. Add cold cream and process with a hand-held blender to emulsify.
4. Pass through chinois, and pour into bowl plates. Chill until set.
Coconut Snow
84 g tapioca maltodextrin
112 g coconut oil
28 g confectioner’s sugar / icing sugar
Combine all ingredients in a food processor. Process, occasionally scraping down sides with a rubber spatula, until crumbly. Set aside for
assembly.
Almond Streusel
110 g toasted almonds (ground)
90 g dark brown sugar
100 g butter
1. In a stand mixer, fitted with a paddle attachment, mix all ingredients until crumbly.
2. Bake for 12 minutes at 176°C / 350°F.
Strawberry Fluid Gel

3 g agar agar
1.5 g xanthan gum
1. In a small bowl, combine sugar, agar agar, and xanthan gum.

2. In a medium size pot, bring strawberry purée to a boil and whisk in dry ingredients; keep boiling for one minute.
3. Cool and allow to set in the refrigerator.
4. Transfer cold mixture to a blender and make a purée. Pour into a plastic bottle.
Assembly
1. Take the cold bowl plates with the custard.
2. Spoon Coconut Snow on the left side of the custard.
3. Spread Almond Streusel on the right side. Make a spiral of Strawberry Fluid Gel on the center of the plate. Decorate with edible flowers
86 87
Milk Chocolate Ganache with Pears and plated desserts
Ginger Crumble
88 89
Milk Chocolate Ganache with Pears and Ginger Crumble
YiElds 15
plated desserts
Bahibe Milk Chocolate Whipped Ganache Poached Pear
305 g heavy cream / double cream (225 g should be chilled) 250 g water
7 g invert sugar 125 g white wine
7 g glucose 125 g pear purée
130 g Valrhona Bahibé milk chocolate, 46% 250 g granulated sugar (US)
1 lemon (zest only)
1. In a medium size pot, bring 80 g cream, glucose and invert sugar to a boil. 6 pears
2. Gradually pour over milk chocolate and emulsify with a hand blender.
3. Add 225g cold cream and mix well. Allow to set in the refrigerator for 12 hours. 1. In a large pot, bring water, wine, purée, sugar, and lemon zest to a boil.
4. Whip the ganache to a medium peak before using. Reserve in a pastry bag. 2. Reduce the heat to low, add pears and poach until tender.
3. Use a slotted spoon to remove pears from the liquid and cool before peeling and coring.
Ginger Streusel 4. Cut poached pear into small cubes. Refrigerate until ready for use.
Chocolate Tuile
50 g ground almonds / almond flour
50 g unsalted butter, softened 70 g glucose syrup
50 g all-purpose flour / plain flour 252 g simple syrup (1 part sugar and 1 part water)
9 g ground ginger 140 g cocoa powder
3 g ground cinnamon
Pinch of salt 1. Preheat the oven to 177ºC / 350ºF
2. In a small pot, heat glucose and simple syrup to 90°C / 194°F.
1. Preheat the oven to 170ºC / 338ºF 3. Transfer to a blender, and while running, add cocoa powder. Blend until combined.
2. In a stand mixer, fitted with a paddle attachment, mix all of the ingredients to combine . 4. Spread onto a nonstick baking mat and bake for 3-5 minutes.
3. Allow mixture to rest in the refrigerator overnight. 5. Allow to cool and break into pieces. Store in an airtight container.
4. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured. Leave on the tray to cool. Store in an
airtight container at room temperature. Mandarin Gel
200 g mandarin purée
Honey Cremeaux 30 g granulated sugar (US)
3.5 g silver gelatin sheets 2 g agar agar
3 large egg yolks
35 g granulated sugar (US) 1. In a small size pot, bring all of the ingredients to a boil.
57 g honey 2. Allow to cool and refrigerate for at least 4 hours.
255 g heavy cream / double cream 3. Blend until smooth before using.
1 g salt
Extra Garnish
2. In a small bowl, whisk egg yolks and sugar until smooth. Edible flowers and herbs
3. In a medium size pot, bring honey to a boil and cook until you achieve a dark amber color.
4. In a small saucepan, bring cream to a boil and slowly whisk into the honey. Assembly
5. Whisk honey and cream mixture into egg mixture to temper, and return the mixture to the pot.
6. Cook over a medium heat, stirring constantly to reach 82ºC / 180ºF. 1. Spread Ginger Streusel onto the plate.
7. Remove from the heat, stir in gelatin and salt to dissolve and refrigerate until cold. 2. Pipe Honey Cremeaux by the side of the Crumble. Place a few Poached Pear cubes around the Crumble.
8. Whisk the cremeaux until smooth and pour into a pastry bag. 3. Pipe Bahibe Milk Chocolate Whipped Ganache onto the top of the Crumble.
4. Decorate with Chocolate Tuile, Mandarin Gel, herbs and flowers.
90 91
White Chocolate Yogurt Panna Cotta plated desserts
92 93
White Chocolate Yogurt Panna Cotta YiElds 12
plated desserts
Panna Cotta
100 g Valrhona Opalys white chocolate, 33%
275 g Greek yogurt
2. In a medium size pot, bring cream and sugar to a simmer. Add gelatin and stir to dissolve.
3. Stir in the white chocolate and yogurt. Pass through chinois, and pour into bowl plates. Chill until set.
Strawberry Soup
588 g strawberries
1 lime (juice)
1. Combine strawberries, sugar and lime juice in a bowl and macerate for 2 hours.
2. Transfer to a blender and make a purée. Pour purée into a plastic bottle.
Berries
QS raspberries
QS blueberries
QS blackberries
QS Valrhona Absolu cristal neutral glaze
Mix all ingredients in a bowl.
Assembly
Spread Strawberry Soup on top of the Panna Cotta. Cover with Berries.
94 95
White Chocolate-Rosewater Ganache and plated desserts
Raspberry Sorbet
96 97
White Chocolate-Rosewater Ganache and Raspberry Sorbet
YiElds 15
plated desserts
White Chocolate-Rosewater Whipped Ganache Raspberry Sorbet
436 g heavy cream / double cream (250g should be chilled) 20 g glucose syrup
1 vanilla bean 3 g sorbet stabilizer
20 g invert sugar 75 g granulated sugar (US)
20 g glucose Juice of 1 lemon
130 g white chocolate, melted 168 g water
20 g rosewater 490 g raspberry purée
1. Split and open vanilla pod, and then scrape out the seeds. 1. In a medium-size pot, whisk to combine the glucose, stabilizer, sugar, lemon juice and water.
2. In a medium size pot, bring 186 g cream, vanilla bean and scraped seeds, invert sugar and glucose to a boil. 2. Bring mixture to a boil, remove from the heat and stir in the purée.
3. Create an emulsion, adding melted white chocolate. 3. Cover and refrigerate until cool, before processing in an ice cream machine.
4. Add remaining 250 g of cold cream and rosewater. Mix well using a hand blender.
5. Put mixture into the refrigerator for 6 hours to allow it to crystallize. Extra Garnishing
6. Whip cold ganache to a medium peak. Transfer to a pastry bag with a round pastry tip. Fresh raspberries and edible flowers
Raspberry Foam Assembly
336 g raspberry purée 1. Pipe White Chocolate-Rosewater Whipped Ganache onto the plate.
2. Place a piece of Pistachio Sponge Cake next to the ganache.
7 g Versawhip 3. Sprinkle White Chocolate Snow on top of the Ganache. Pipe a few dots of the Raspberry Gel.
3 g xanthan gum
4. Place two fresh raspberries and a quenelle of Raspberry Sorbet.
5. Decorate with Raspberry Gel and flowers.
1. In a bowl of a stand mixer, fitted with a whisk attachment, place all of the ingredients and whip until light and fluffy.
2. Transfer to a pastry bag with a round pastry tip.
Pistachio Sponge Cake

160 g pistachio paste
250 g egg whites
160 g egg yolks
1. Process all of the ingredients in a blender until smooth.

2. Strain and transfer to a siphon. Process with 2 chargers and refrigerate for at least 2 hours.
3. Fill a disposable plastic cup halfway with the foamy batter, and microwave for 40 seconds to cook. Reserve at room temperature.
White Chocolate Snow

84 g tapioca maltodextrin
112 g white chocolate, melted
1. Combine both ingredients in a food processor.

2. Process, occasionally scraping all sides well with a rubber spatula until crumbly
Raspberry Gel
2 g agar agar
1. In a small pot, bring all the ingredients to a boil.

2. Allow to cool and refrigerate for at least 4 hours.
3. Blend until smooth before using.
98 99
Brownie with Caramel Ice Cream plated desserts
100 101
Brownie with Caramel Ice Cream YiElds 24
plated desserts
Salted Caramel Ice Cream Fudge Sauce
850 g whole milk / full fat milk 280 g water
315 g granulated sugar (US) 70 g cocoa powder
285 g egg yolks 224 g corn syrup
7 g sea salt 322 g granulated sugar (US)
225 g heavy cream / double cream 224 g Valrhona Guanaja dark chocolate, 70%
224 g butter
1. In a sauce pot, make a dry caramel with 235 g sugar (medium-light golden), then deglaze with milk. 3 g vanilla extract
2. In a bowl, mix egg yolks with 80 g of sugar. Add the hot caramel mixture and temper yolks, and return to the sauce pot. 2 g salt
3. Cook to anglaise (82ºC / 180ºF). Strain, and then add sea salt and heavy cream. Using a blender, emulsify completely.
4. Place the bowl in an ice bath. When cool, pour mixture into an ice cream maker and process according to manufacturer instructions. 1. In a saucepot, bring water, cocoa powder, corn syrup and sugar to a boil, then add chocolate and butter.
Keep frozen until service. 2. Bring to a simmer and remove from the heat. Add vanilla extract and salt, then allow to cool, strain through chinois and reserve.
Shortbread Crumbs Brownie

260g all-purpose flour / plain flour 500 g butter
110 g confectioner’s sugar / icing sugar 750 g sugar
1 pinch of salt 8 whole eggs
180 g butter, cubed, cold 240 g all-purpose flour / plain flour
1 drop of vanilla extract 100 g cocoa powder
Preheat the oven to 150ºC / 302ºF. 1. Preheat the oven to 162ºC / 324ºF.
In a bowl of a stand mixer with a paddle attachment, combine all dry ingredients, mixing at a low speed. 2. Using an electric blender mixer, with paddle attached, at a low speed, cream butter and sugar until smooth and fluffy.
Add butter and vanilla mixing at low speed until smooth. 3. Add eggs and mix at a medium speed. Add dry ingredients and vanilla extract.
Press onto half sheet trays and bake for 12-15 minutes, until golden. 4. Bake for 20-25 minutes. Allow to cool. Cut into rectangular pieces of 4 cm width.
Allow to cool completely. Blend until achieving a fine crumble.
Assembly
Candied Peanuts 1. Place one piece of Brownie on one side of the plate.
175 g peanuts 2. Place Candied Peanuts and Popcorn around the Brownie.
65 g granulated sugar (US) 3. Place some Shortbread Crumbs and a quenelle of Salted Caramel Ice Cream on top of the Brownie and dust with some Shortbread
20 g corn syrup Crumbs and gold flakes (optional).
50 g water 4. Decorate the plate with the Fudge Sauce.
30 g butter
1. Toast peanuts in the oven at 155ºC / 311ºF until golden.

2. In a pot, bring sugar, corn syrup and water to a boil.
3. Add butter and cook to a medium-light caramel, then stir in peanuts.
4. Spread the mixture on silpat to cool. Chop dry candied peanuts into small pieces and reserve in an airtight container.
Candied Popcorn
½ liter popcorn, popped (by volume)
120g water
50 g corn syrup
55 g butter
1. In a pot, bring sugar, corn syrup and water to a boil.

2. Add butter and cook to a medium light caramel, then stir in the popcorn.
3. Cool caramel popcorn on silpat then break into small pieces (the size of a peanut), and reserve in an airtight container.
102 103
Chocolate Napoleon with Hazelnut plated desserts
Ice Cream
104 105
Chocolate Napoleon with Hazelnut Ice Cream YiElds 15
plated desserts
Quick Puff Pastry Hazelnut Ice Cream
600 g all-purpose flour / plain flour 350 g whole milk / full fat milk
600 g unsalted butter, cold and cut into cubes 19 g milk powder
6 g salt 47 g glucose powder
280 g ice cold water 56 g hazelnut paste
1. Prepare the dough: 2 g ice cream stabilizer
a. In a small bowl, combine water and salt and stir well to dissolve salt completely. 93 g granulated sugar (US)
b. Place flour in the bowl of a food processor, fitted with a metal blade. Add 140 g of the butter and pulse repeatedly 47 g yolks
to mix in finely.
c. Add the remaining butter and pulse 2 or 3 times, to mix all of the butter with the flour mixture. 1. In a medium saucepan, bring the heavy cream, milk, milk powder, sugar, glucose, stabilizer and hazelnut paste to a boil.
d. Mix the salt and water. Add the salted water to the flour mixture and pulse 2 or 3 times again. 2. In a medium size bowl, mix the sugar and egg yolks.
e. Invert the dough to a floured work surface. Lightly flour the dough and stretch the dough into a rough rectangle. Gently roll 3. Temper the hot mixture with the yolks. Slowly add the egg yolks to the saucepan.
the dough, making sure there is always enough flour between the work surface and the dough to prevent it from sticking, until 4. Stir until slightly thickened at 82ºC / 180ºF. Strain the mixture through a fine chinoise into a clean bowl.
it forms a rectangle. 5. Place the bowl into an ice bath. When cool, pour the mixture into an ice cream maker and process according to manufacturer instruc-
f. Fold one of the long edges over the middle section, and then fold over the bottom edge (like a croissant) to make three equal tions. Keep frozen until service.
layers.
g. Roll the dough up jellyroll-style from one of the short edges. Guanaja Chocolate Mousse
h. Use the palm of your hand (dusted with flour) to flatten the rolled-up dough into a rectangular shape - about one inch (2.5 cm) 8 g silver gelatin sheets
thick. 224 g whole milk / full fat milk
j. Wrap the dough in plastic film / cling film, and refrigerate for at least 2 hours, or until firm. 336 g Valrhona Guanaja, 70%, partially melted
2. Bake the puff pastry: 448 g heavy cream / double cream, whipped to soft peaks
a. Preheat the oven to 190ºC / 375ºF.
b. Roll the pastry dough to 1.5 mm thick and poke all over with a fork. 1. Soak the gelatin in ice water until softened; squeeze out excess water and set aside.
c. On a sheet pan, lined with parchment paper, place the pastry, then gently place another piece of parchment paper on top and 2. In a small pot, bring the milk to a boil. Add gelatin and stir to dissolve.
cover with a flat tray. 3. Place the chocolate in a bowl. Slowly pour the hot milk over the chocolate and whisk until smooth. When the mixture reaches 30ºC
d. Bake the pastry for 15 minutes with the tray cover. Remove the extra tray and parchment paper, identify the smoothest side of / 86ºF, fold in the whipped cream.
the pastry and dust that side liberally with icing sugar. 4. Keep in a container in the refrigerator. When the mousse is set, beat in a mixer, with paddle attached, at low speed. Pour the mousse
e. Replace in the very hot oven and allow the icing sugar to caramelize for a few minutes until golden. into a pastry bag with a round pastry tip.
f. Once removed from the oven, allow the cooked pastry to cool a little before cutting it into rustic pieces. Store in an airtight
container. Assembly
1. Pipe the Guanaja Chocolate Mousse on the left side of the plate.
Mango Compote 2. Place on top of the Mousse five to six pieces of rustic Puff Pastry.
196 g diced mango 3. Spread the Mango Compote on the center of the plate and place a few discs of Mango Gelée on the Compote.
28 g granulated sugar (US) 4. Finish with a quenelle of the Hazelnut Ice Cream.
14 g cider vinegar
1. Combine all of the ingredients in a saucepot and cook over a low heat for approximately 10 minutes or until it forms a soft compote.
2. Remove from the heat and allow to cool.
Mango Gelée
392 g mango fruit purée
42 g water (for the purée mixture)
2. In a small pot, bring the purée, sugar and water to a boil. Stir in the gelatin to dissolve.
3. Pour into a ½ sheet tray, lined with plastic film. Refrigerate until ready to use. Cut into a small round shape.
106 107
Ivoire White Chocolate ‘No-Bake’ plated desserts
Cheesecake
108 109
Ivoire White Chocolate ‘No-Bake’ Cheesecake
YiElds 24
plated desserts
Ivoire White Chocolate ‘No-Bake’ Cheesecake Extra Garnishing
454 g cream cheese Mixed berries, fresh herbs and edible flowers
1 vanilla pod / bean Assembly
168 g Valrhona Ivoire white chocolate, 35%, melted 1. Pipe White Chocolate ‘No-Bake’ Cheesecake in a long strip onto the plate.
228 g heavy cream / double cream 2. Pipe a few dots of Raspberry Foam. Place berries and herbs on top of the Cheesecake.
3. Pipe a few dots of Raspberry Gel next to the berries.
1. Split and open vanilla pod, and then scrape seeds out. (Tip: You can save the left-over scraped pod to make vanilla sugar!). 4. Decorate with Strawberry Meringue, Raspberry Jelly and edible flowers.
2. In a stand mixer, fitted with a paddle attached, make a cream with cream cheese, sugar and vanilla seeds, beating mixture until creamy.
3. Pour melted white chocolate into cream cheese mixture, and keep mixing until smooth.
4. In a separate bowl, whip cream until at a medium peak, and fold into cream cheese mixture.
5. Pour into a pastry bag with a round pastry tip.
Raspberry Jelly
2. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool to room temperature.
3. Pour jelly into a ¼ sheet pan, lined with cling film, and allow to set in the refrigerator for 6 hours.
4. Cut the cold jelly into a round shape.
Dehydrated Strawberry Meringue

12 g albumin powder
1. In a stand mixer with a whisk attachment, combine all ingredients and whip them until fluffy.
2. Pipe into a long strip onto prepared baking sheets. Dust with freeze-dried raspberry.
3. Allow to dehydrate at 70°C / 158°F for 24 hours.
Raspberry Foam
7 g Versawhip
3 g xantham gum
In a stand mixer with a whisk attachment, combine all ingredients and whip them at high speed until fluffy. Put the mixture into a pastry
bag.
Raspberry Gel
5 g agar agar
1. In a small pot, bring purée, agar agar and sugar to a boil.

2. Allow to cool and refrigerate. The Gel must be cold before the next step.
3. In a blender at a high speed, process the Gel until creamy.
110 111
White Chocolate Crème Brûlée plated desserts
112 113
White Chocolate Crème Brûlée YiElds 24
plated desserts
Crème Brûlée
1 stick of cinnamon
Peel of half orange
1 vanilla bean / pod
16 large egg yolks
250 g white chocolate
1. Preheat a combi steam oven to 100°C / 212°F, at a high fan modus.

2. Split and open the vanilla pod, and then scrape the seeds out, retaining both seed and pod.
3. In a medium size pot, bring cream, milk, cinnamon, orange peel, and both vanilla pod and scraped seeds to a simmer.
4. In a medium size bowl, whisk yolks and sugar and pour in hot liquid to temper. Cook mixture at a low heat until 82°C / 180°F.
5. Place white chocolate in a medium size bowl. Strain hot mixture over white chocolate and pour into a 24 ring mold (the ring mold
should be covered at the top and lined at the bottom with acetate film).
6. Bake for 35-45 minutes.
Mandarin Gel
510 g mandarin purée
5 g agar agar
85 g granulated sugar (US) + extra for the burnt caramel

2. Allow to cool and refrigerate for at least 4 hours.
3. Blend until smooth before using.
Extra Garnish
Assorted fresh berries and edible flowers
Assembly
1. Add 1 tablespoon of sugar on the top of the Crème Brûlée molds and place the molds in the middle of a flat plate.
2. With the help of a blowtorch, burn sugar into a caramel.
3. On the left and right side of the plate, pipe dots of Mandarin Gel. Decorate with fresh berries and flowers.
114 115
Verrines
116 117
Almond Mousse, Peach and Caramelia verrines
118 119
Almond Mousse, Peach and Caramelia YiElds 15 (112 g glass)
verrines
Crunchy Ivoire White Chocolate Apricot Extra Garnish
75 g Eclat D’or wafer crumbs Fresh apricot slices
30 g Dried apricot, diced Edible gold leaf
100 g Valrhona Ivoire white chocolate, 35%, melted
75 g unsalted butter, melted Assembly
1. Pour 25 g of Almond Praliné Mousse into each glass. Freeze (make sure the it is a freeze-proof glass).
1. In a medium size bowl, combine Eclat D’or, apricot, chocolate and butter. 2. Add Crunchy Ivoire White Chocolate Apricot to the of top the Mousse.
2. Place mixture on a baking mat and reserve in the refrigerator. 3. Add 20 g of Peach Compote to the top.
4. Pipe the Caramélia Whipped Ganache inside the glass.
Peach Compote 5. Decorate the glass with Caramélia Chocolate Garnish, a slice of fresh apricot, milk chocolate garnish, and gold leaf.
250 g peach, diced (fresh)
1 vanilla bean, split and scraped
80 g apricot purée
2. In a medium size pot, combine peach, sugar, vanilla and purée.
3. Cook for a few minutes and add soaked gelatin. Set aside until cool.
Caramélia Whipped Ganache

6 g invert sugar
6 g glucose
78 g Valrhona Caramélia milk chocolate caramel, 36%
130 g heavy cream / double cream, cold
1. In a medium size pot, bring cream to a boil with glucose and invert sugar.
2. Gradually pour over chocolate and emulsify with a hand blender.
3. Add cold cream. Allow to set in the refrigerator for 12 hours. Whip before using.
Caramélia Chocolate Garnish

Valrhona Caramélia milk chocolate caramel, 36%
1. Brush an acetate sheet with oil to coat.

2. Temper chocolate, pour Caramélia chocolate into the center of an acetate sheet and lay a second sheet over it.
3. Use a rolling pin to spread chocolate to the edge of the acetate.
4. As soon as chocolate starts to set, mark a triangle shape using a cutter. Set aside until hardened.
Almond Praliné Mousse

98 g Valrhona almond praliné, 70%
189 g heavy cream / double cream (whip to soft peak)
2. Place milk, almond praliné and sugar into a large pot. Bring to a boil and add the drained gelatin.
3. Strain hot mixture and allow to cool to 35°C / 95°F.
4. Fold the whipped cream into almond mixture.
120 121
Carrot Cake Verrine verrines
122 123
Carrot Cake Verrine YiElds 15 (112 g glass)
verrines
Carrot Cream Chocolate Garnish
2.5 g silver gelatin sheet Valrhona Dulcey blond, 32%, tempered
85 g carrots, peeled and chopped into small cubes 1. Spread chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto the
42 g granulated sugar (US) surface of the chocolate.
3 g cinnamon powder 2. Before the chocolate sets, press a rectangular cutter firmly on top of the acetate to create individual retangles sealed within the
70 g Valrhona Ivoire white chocolate, 35% two sheets of acetate.
3. Place the acetate with chocolate garnish between two flat trays. Allow to set before removing the rectangles from the acetate.
2. Cook cream, carrots, sugar and cinnamon until carrots are soft.
3. Stir in gelatin and white chocolate to dissolve and purée with a blender until smooth. Extra Garnish
Valrhona Opalys white chocolate crunchy pearls, 33%
Carrot Jelly Edible flowers
5g silver gelatin sheets
200 g carrot juice Assembly
45 g granulated sugar (US) 1. Fill 2/3 of the glass with Carrot Cream. Allow to set in the refrigerator for 1 hour.
2. Immediately, pour Carrot Jelly on top of Cream, and allow to set in the refrigerator.
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 3. Pour Valrhona pearls on top of Carrot Jelly and pipe Mascarpone Cream.
2. In a small pot, bring juice and sugar to a boil. Stir in gelatin to dissolve. Keep at room temperature until the carrot cream sets. 4. Decorate with two pieces of Carrot Cake, Dulcey Chocolate Garnish and an edible flower.
Mascarpone Cream
1. Slightly whip heavy cream, mascarpone and sugar until smooth.

2. Place cream in the refrigerator until using.
Carrot Cake
Pinch of salt
3 g baking soda
1 g baking powder
1 g ginger powder
4 g cinnamon powder
42 g canola oil
27 g orange juice, freshly squeezed
2 large eggs
224 g carrots, shredded
1. Preheat convection oven to 162°C / 325°F.

2. In a large bowl, sift sugar, flour, salt, baking soda, baking powder, ginger and cinnamon together.
3. Mix in oil, orange juice, and eggs. Fold in shredded carrots.
4. Pour batter into a half sheet pan, lined with baking paper and bake for 25-30 minutes or until a toothpick comes out clean. Cool
completely. Cut the cake into cube shapes. Reserve.
124 125
Chocolate Cheesecake, Hazelnut and verrines
Cocoa Nib Mousse
126 127
Chocolate Cheesecake, Hazelnut and Cocoa Nib Mousse
YiElds 15 (112 g glass)
verrines
Manjari Chocolate Cheesecake Cocoa Nib Mousse
6.5 g silver gelatin sheet 8 g silver silver gelatin sheets
125 g whole milk / full fat milk 80 g cocoa nibs
80 g heavy cream / double cream 180 g whole milk / full fat milk
55 g yolks 150 g heavy cream / double cream
45 g granulated sugar (US) 70 g yolks
90 g Valrhona Manjari dark chocolate, 64 % 70 g granulated sugar (US)
140 g mascarpone 150 g heavy cream / double cream, whipped to soft peaks
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 2. In a medium size pot, bring cocoa nibs, milk and 150 g cream to a boil.
2. In a medium size pot, bring milk and cream to a boil. 3. In a medium heatproof bowl, whisk egg yolks and sugar. Gradually whisk in cocoa nib hot mix.
3. In a medium heatproof bowl, whisk egg yolks with sugar. Gradually whisk in hot cream mixture. 4. Return the mixture to the saucepan and cook over a low heat, whisking constantly, until thickened, 82°C / 180°F.
4. Return mixture to the saucepan and cook over a low heat, whisking constantly, until thickened (about 4 minutes). 5. Take the pot off the heat, whisk in gelatin until melted. Strain.
5. Take the pot off the heat and whisk in gelatin until melted. 6. Pour the mixture into a clean bowl, allow to cool, and refrigerate until chilled.
6. Place chocolate into a bowl, pour hot mixture over the chocolate, mixing well. Add mascarpone and mix until you achieve a homo- 7. Fold whipped cream into the chilled cocoa nib mixture.
geneous mixture.
7. Allow to cool to 35°C / 95°F. Fold in whipped cream gently. Assembly
8. Pour 35 g into each glass. Freeze. 1. Place a cube of Hazelnut Cake on top of the Manjari Chocolate Cheesecake. Freeze.
2. Pour Cocoa Nib Mousse onto the top of the Cake.
Hazelnut Cake 3. Decorate the glass with a cube of Hazelnut Cake, dusted with gold powder (optional) and Chocolate Garnish.
286 g hazelnut flour / ground haselnuts
422 g eggs
113 g butter, melted
90 g egg whites
1. In a food processor or blender, combine hazelnut flour, sugar and eggs. Once combined, add butter.
2. Whip egg white with sugar until a medium peak. Combine the two mixtures.
3. ½ tray lined with parchment paper. Bake at 162°C / 325°F for 20 minutes.
4. Allow to cool and cut the cake into cubes.
Chocolate Garnish
Manjari dark chocolate, 64%, tempered.
1. Spread the tempered dark chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet,
pressing it onto the surface of the chocolate.
2. Before the chocolate sets, press a rectangular cutter firmly on top of the acetate to create individual rectangles sealed within the
two sheets of acetate.
3. Place the acetate with the chocolate garnishes between two flat trays. Allow to set.
128 129
Ivoire white chocolate and raspberry verrines
130 131
Ivoire white chocolate and raspberry YiElds 15 (112 g glass)
verrines
Ivoire White Chocolate Mousse
210 g Valrhona Ivoire white chocolate, 35%,
2. In a small pot, bring milk to a boil. Add gelatin and stir to dissolve.
3. Place chocolate into a medium size bowl. Slowly pour hot mixture over chocolate and whisk until smooth.
4. When mixture cools to 35ºC / 95ºF, fold in whipped cream.
5. Fill all of the glasses with Ivoire White Chocolate Mousse and freeze.
Raspberry Jelly
Extra Garnish
Valrhona Ivoire white chocolate pearls
Fresh raspberries glazed with Valrhona Absolu neutral glaze
Assembly
1. Pour Raspberry Jelly onto the top of the Ivoire White Chocolate Mousse and allow to set in the refrigerator for a few hours.
2. Decorate the verrines with Valrhona Ivoire white chocolate pearls and fresh raspberries glazed with neutral glaze.
132 133
Ivoire Cremeux with Berries verrines
134 135
Ivoire Cremeux with Berries YiElds 12 (112 g glass)
verrines
Ivoire White Chocolate Cremeux
3g silver gelatin sheet
105 g egg yolks
2. In a medium size pot, bring milk and cream to a boil.
3. In a small bowl, whisk to combine egg yolks and sugar, and slowly add hot liquid to temper.
4. Return mixture to pot and cook to 82°C / 180°F. Stir in gelatin to dissolve.
5. Place chocolate into a bowl and strain hot mixture over chocolate. Whisk to emulsify. Allow to cool to room temperature.
6. Fill 1/3 of each glass with Ivoire White Chocolate Cremeux. Reserve in the refrigerator until set.
Opalys Strawberry Whipped Ganache

See recipe page 154
Blueberry Jelly
196 g blueberry purée
2. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve.
3. Allow to cool to room temperature.
4. Pour it over the Ivoire White Chocolate Cremeux and refrigerate until set.
Berries Cremeux
20 g blueberry purée
70 g whole eggs
55 g egg yolks
70 g unsalted butter, room temperature
2. In a medium size pot, bring the three purées to a boil.
3. In a small bowl, whisk to combine eggs, egg yolks and sugar and slowly add hot purée mixture to temper.
4. Cook mixture to 82°C / 180°F. Stir in gelatin and mix well.
5. Once the mixture has cooled to 35°C / 95°F, add butter and make an emulsion using a hand blender.
6. Allow to cool to room temperature. Pour over the jelly and refrigerate until set.
Extra Garnish
Fresh berries
Assembly
1. Garnish verrine with fresh berries.
2. Pipe Opalys Strawberry Whipped Ganache and fill a pipette with Strawberry Purée and Strawberry Foam (recipe page 80).
136 137
Mango Compote with Almond-Praliné verrines
Mousse
138 139
Mango Compote with Almond-Praliné Mousse YiElds 15 (112 g glass)
verrines
Mango Compote Assembly
4.5 g silver gelatin sheet 1. Top the glasses with chilled Mango Compote with Almond Hazelnut Praliné Mousse.
250 g diced mango 2. Pipe Mango Cremeux on top of the Mousse.
25 gr granulated sugar (US) 3. Decorate with some extra Mango Compote. Place Dulcey Chocolate Garnish on top, and add dots of Mango Gel on the top of the
100 gr mango purée Dulcey disc.
2. In a small size pot, combine mango, sugar and purée. Cook for a few minutes and add gelatin.
3. Pour Mango Compote in 1/3 of the glasses. Allow to set in the refrigerator. Reserve the left over compote for garnishing.
Almond Hazelnut Praliné Mousse

265 g Valrhona almond hazelnut praliné, 50%
325 g heavy cream / double cream, whipped
2. In a small pot, bring 225 g cream to a boil. Stir in gelatin to dissolve.
3. Place praliné in a medium size bowl. Pour hot cream mixture over praliné and make an emulsion with a hand blender.
4. When mixture reaches 30°C / 86°F, gently fold in whipped cream.
Mango Cremeux
8 g gelatin sheets
255 g mango purée
100 g whole eggs
2. In a small pot, heat mango purée.
3. In a medium size heatproof bowl, whisk to combine eggs and sugar and pour mixture into the hot mango purée to temper.
4. Bring water in a pot to a simmer. Place heatproof bowl over the pot of simmering water and cook, stirring constantly to 82°C /
180°F . Add gelatin.
5. Chill over an ice bath to 50°C / 122°F before adding butter and processing with a hand blender until smooth. Reserve in the refrig-
erator.
Mango Gel
200 g mango purée
2 g agar agar

2. Allow mixture to cool and refrigerate for 4 hours or until set.
3. Using an electric blender, blend Gel until smooth. Place mixture in a pastry bag with a small round tip.
Dulcey Chocolate Garnish

Valrhona Dulcey blond, 32%
1. Brush an acetate sheet with oil to coat. Temper Dulcey chocolate, pour into the center of the acetate sheet, and lay a second ace-
tate sheet over it.
2. Use a rolling pin to spread chocolate to the edge of the acetate.
3. As soon as chocolate starts to set, mark circular shapes using a round cutter. Set aside until hardened.
140 141
Opalys-Olive Oil Panna Cotta with verrines
Citrus Jam
142 143
Opalys-Olive Oil Panna Cotta with Citrus Jam
verrines
Opalys Olive Oil Panna Cotta Bahibe Milk Chocolate Whipped Ganache
1.5 g silver gelatin sheets 80 g heavy cream / double cream
145 g heavy cream / double cream 7 g invert sugar
25 g granulated sugar (US) 7 g glucose
90 g Valrhona Opalys white chocolate, 33% 130 g Valrhona Bahibe milk chocolate, 46%
50 g olive oil 225 g heavy cream / double cream, cold
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 1. In a small pot, bring 80 g cream, glucose and invert sugar to a boil.
2. In a small pot, bring heavy cream and sugar to a boil. Add gelatin and stir to dissolve. 2. Place chocolate into a bowl. Gradually pour hot cream mixture over milk chocolate, and emulsify with a hand blender.
3. Place chocolate into a medium size bowl. Pour hot cream mixture over chocolate and whisk until smooth. Add olive oil and mix. 3. Add the cold cream, mixing well.
4. Pour 30 g of Panna Cotta into each glass, and freeze. 4. Allow to set in the refrigerator for 12 hours. Whip to a medium peak and reserve.
Olive Oil Jelly Dark Chocolate Garnish

6 g silver gelatin sheet Valrhona Guanaja dark chocolate, 70%
40 g granulated sugar (US) 1. Brush an acetate sheet with oil to coat.
13 g invert sugar 2. Temper chocolate, pour into the center of an acetate sheet and lay a second sheet over it.
50 g isomalt 3. Use a rolling pin to spread chocolate to the edge of the acetate.
100g olive oil 4. As soon as chocolate starts to set, mark round shapes using a round cutter and place in a baguette mould to curve. Set aside until
hardened
2. Heat water, sugar, invert sugar and isomalt to 90°C / 194°F, stirring continuously until all has dissolved. Add gelatin, stirring well. Assembly
3. Mix in olive oil,using a blender. Allow to cool. 1. Pour Olive Oil Jelly on top of Opalys Olive Oil Panna Cotta. Freeze.
2. Pour 20 g of Crunchy Pistachio Ivoire on top of Jelly and freeze.
Crunchy Pistachio Ivoire 3. Pour Citrus Jam on top of Crunchy Pistachio Ivoire and freeze.
75 g feulleitine flakes 4. Pipe Bahibe Milk Chocolate Whipped Ganache on top Citrus Jam.
50 g green pistachio, toasted, ground 5. Garnish each verrine with one Dark Chocolate Garnish.
100 g Valrhona Opalys white chocolate, 33%, melted
60 g unsalted butter, melted
1. In a medium size bowl, combine Eclat D’or and pistachio with chocolate and butter.
2. Place on a baking mat and reserve in the refrigerator.
3. Brake into rustic pieces.
Citrus Jam
3 oranges, peeled
1 lemon, peeled
1 grapefruit, peeled
28 g honey
8 g pectin NH
1. Segment citrus fruit and coarsely chop segments. Place in a bowl.

2. Squeeze membranes from skins and place all of juice in a small saucepan. Add honey and warm gently.
3. In a bowl, mix together sugar and pectin.
4. Add hot juice to dry ingredients. Return the mixture to the saucepan and bring to a boil.
5. Pour hot liquid over chopped citrus segments and and allow to cool.
144 145
Otucan Chocolate Cremeux, Coconut and verrines
Raspberry
146 147
Otucan Chocolate Cremeux, Coconut and Raspberry
verrines
Otucan Chocolate Cremeux Raspberry Gel
250 g heavy cream / double cream 500 g raspberry purée
250 g whole milk / full fat milk 5 g agar agar
100 g yolk 112 g granulated sugar (US)
245 g Valrhona Otucan dark chocolate, 69% , partially melted 1. In a small pot, bring purée, agar agar and sugar to a boil. Allow to cool.
2. Refrigerate until cool, before processing in a Vitamix blender until creamy.
1. Cook Crème Anglaise to 82°C / 180°F.
2. Place chocolate in a medium size bowl. Strain hot cream through a fine sieve over chocolate to obtain a smooth, shiny texture, with Chocolate Garnish
the help of a rubber spatula.
Valrhona Manjari dark chocolate, 64%
3. Using a hand blender, process emulsion to perfect the Cremeux. Reserve at room temperature. Valrona Dulcey blond chocolate, 32%
Coconut Whipped Panna Cotta 1. Spread tempered dark chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet,
5 g silver gelatin sheet pressing it onto the surface of the chocolate. Repeat the process, using dulcey chocolate.
100 g coconut purée 2. Before chocolate sets, press a round cutter firmly on top of the acetate to create individual shapes sealed within the two sheets of
25 g granulated sugar (US) acetate.
175 g Valrhona Ivoire white chocolate, 35% 3. Place the acetate sheets with chocolate between two flat trays.
28 g Malibu rum Assembly
1. Fill half of the glass with Otucan Chocolate Cremeux, and freeze (make sure it is a freeze-proof glass).
2. Add a few cubes of the Spice Cake on top of the Cremeux.
2. In a small pot, bring coconut purée and sugar to a boil. Add gelatin and stir to dissolve. 3. Pipe Coconut Whipped Panna Cotta, Raspberry Foam and Gel on top of the Cremeux.
3. Place chocolate in a medium size bowl. Pour the hot mixture over chocolate and whisk until smooth.
4. Decorate with Chocolate Garnish.
4. Add cream and Malibu rum and process with a hand blender to emulsify. Reserve in the refrigerator.
Spice Cake
125 g stout beer
56 g canola oil
125 g molasses
1 large egg
7 g baking powder
2 g allspice (powder)
Pinch of salt

2. Mix dry and wet ingredients in separate bowls and combine them, whisking until smooth.
3. Pour mixture into a half sheet pan, lined with a nonstick mat. Bake for 15-18 minutes until golden.
4. Allow to cool, cut into small cubes, and keep in an airtight container at room temperature.
Raspberry Foam
7 g Versawhip
3 g xanthan Gum
Place all of ingredients into the bowl of a stand mixer, fitted with a whisk attachment, and whip until light and fluffy.
148 149
Pear Toffee and Milk Chocolate Mousse verrines
150 151
Pear Toffee and Milk Chocolate Mousse YiElds 15 (112 g glass)
verrines
Pear Caramel Jelly 5. Once set, scrape the surface of the mold before placing the mold in the refrigerator for 20 minutes before unmolding.
6. Warm a flat tray in the oven to 50°C / 122ºF. Gently touch the half spheres to the hot tray, slightly melt the edge of each half and
stick them together.
1 vanilla bean, split and scraped
200 g pear juice Chocolate Garnish
1 small pear, peeled, halved, cored Valrhona Manjari Dark chocolate, 64%, tempered
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 1. Spread chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto the
2. Slowly heat sugar and vanilla in a small saucepan to reach an amber caramel. surface of the chocolate.
3. Deglaze with pear juice, bring to a boil, stir in gelatin to dissolve and form caramel jelly. Cut the small pear into small dices and 2. Before chocolate sets, press a round cutter firmly on top of the acetate to create individual discs, sealed within the two sheets of
place in the caramel jelly . acetate.
4. Pour 20 g of the prepared jelly into glasses, and freeze. 3. Place the acetate with chocolate garnishes between two flat trays.
Poached Pears Jivara Milk Chocolate Mousse
8 baby pears, peeled, halved, cored 3 g silver gelatin sheets
150 g apple juice 100 g heavy cream / double cream
210 g white wine 50 g whole milk / full fat milk
112 g water 40 g egg yolks
112 g granulated sugar 25 g granulated sugar (US)
1 vanilla bean / vanilla pod 265 g Valrhona Jivara milk chocolate, 40%, chopped
2 star anise 240 g heavy cream / double cream, whipped to medium peaks
1 cinnamon stick
1. Split and open vanilla pod, scrape out seeds, adding both, seeds and pod, to a medium size pot. 2. In a medium size pot, bring 100 g cream and milk to a boil.
2. Combine all ingredients and add to the pot. Bring to a boil, and then reduce to a simmer. 3. In a small bowl, whisk to combine egg yolks and sugar and slowly pour in hot liquid to temper.
3. Simmer until pears are cooked through, but not mushy. Allow to cool and dice into small cubes. Reserve in the refrigerator. 4. Return mixture to pot and cook to 82°C / 180°F. Stir gelatin into hot custard to dissolve.
5. Place chocolate into a medium size bowl. pour hot mixture over chocolate and process with a hand blender until smooth.
Honey Creameux 6. Cool to 30°C / 86°F before folding in whipped cream.
3 large egg yolks Assembly
35 g granulated sugar (US) 1. Place a few cubes of Poached Pears on top of the Pear Caramel Jelly, just around the internal walls of the glass.
65 g honey 2. Pipe Jivara Milk Chocolate Mousse on top of the Pear Caramel Jelly with pear cubes and freeze.
250 g heavy cream / double cream 3. Cover the top of the verrine with the Honey Cremeux, and decorate with Chocolate Garnish and a Chocolate Sphere filled with
Pinch of salt Chocolate Ganache and dusted with golden powder (optional).
2. In a small bowl, whisk egg yolks and sugar until smooth.
3. In a medium size pot, bring honey to a boil and cook to a dark amber color.
4. In a small saucepan, bring heavy cream to a boil and slowly whisk into honey.
5. Whisk honey and cream mixture into egg mixture to temper, and return mixture to the pot.
6. Cook over a medium heat, stirring constantly to reach 82ºC / 180ºF.
7. Remove from the heat, stir in gelatin and salt to dissolve, and refrigerate until cold.
Chocolate Sphere
Valrhona Jivara milk chocolate, 40%, tempered
1. Polish a polycarbonate sphere mold with cotton wool.

2. Fill the mold with milk chocolate and scrape the top surface and sides of the mold. Tap the mold on the table to eliminate air bub-
bles.
3. Turn the mold upside down over a melting tank or onto a sheet of baking paper, and tap with the handle of the scraper. Once
all the excess chocolate has been tapped out, scrape the mold while it is still upside down. Ensure the top surface of the mold is
scraped clean.
4. Place the mold face-down onto a sheet of baking paper and allow to sit for 10 minutes at room temperature to set.
152 153
Strawberry and Cream verrines
154 155
Strawberry and Cream YiElds 15 (112 g glass)
verrines
Ivoire Strawberry Cremeux
10 g glucose syrup
392 g heavy cream / double cream, cold
2. In a small pot, bring purée and glucose to a simmer. Add gelatin and stir to dissolve.
3. Place chocolate in a bowl. Pour hot mixture over chocolate and whisk until smooth.
4. Add cold cream and process with a hand blender to emulsify.
5. Pour 56 g cremeux into each glass and freeze.
Whipped Opalys Strawberry Ganache

20 g invert sugar
20 g glucose
126 g Valrhona Opalys white chocolate, 33%
1 vanilla bean / pod
1. Split and open vanilla pod, and then scrape out seeds, adding both seeds and pod to the pot. Add 75 g cream, invert sugar and
glucose, bringing to a boil.
2. Place chocolate into a bowl. Add hot mixture to melted chocolate and mix with a hand blender.
3. When the Ganache is finished, add cold cream and strawberry purée and mix with a hand blender.
4. Put the mixture into the refrigerator for 12 hours to allow it to crystallize.
5. Whip the Ganache to medium peaks when ready to decorate.
Dehydrated Coconut Meringue

18 g albumin powder
30 g coconut purée
70 g water
25g coconut flakes
1. Combine all of ingredients in a mixer and whip until fully fluffy.

2. Pipe into long twing (sticks) and dots and dust with coconut flakes.
3. Allow to dehydrate at 70°C / 158°F until dry.
Extra Garnish
Valrhona Opalys white chocolate crunchy pearls, 33%
Assembly
1. Top each glass of frozen Ivoire Strawberry Cremeux with Valrhona white chocolate crunchy pearls.
2. Pipe whipped Strawberry Ganache and decorate with Coconut Meringue.
156 157
Trio of Valrhona Chocolate Mousse verrines
158 159
Trio of Valrhona Chocolate Mousse YiElds 15 (112 g glass)
verrines
Jivara Milk Chocolate Mousse
30 g egg yolks
235 g Valrhona Jivara milk chocolate, 40% , melted
2. Cook the Crème Anglaise to 82°C / 180°F. Add the gelatin, mixing well.
3. Place the chocolate in a medium size bowl. Pour the hot cream over the chocolate. Mix well and emulsify.
4. When the chocolate cream reaches 35°C / 95°F, fold in the whipped cream.
Ivoire White Chocolate Mousse

2. Bring milk to a boil and stir in drained gelatin.
3. Place chocolate in a medium size bowl and gradually pour in hot milk over chocolate. Stir with a whisk until smooth.
4. When the temperature of the ganache reaches about 35°C / 95°F , fold in the whipped cream. Reserve in the refrigerator.
Manjari Chocolate Mousse

4 g gelatin sheets
160 g Valrhona Manjari dark chocolate, 64%, chopped
2. In a small pot, bring milk to a boil. Remove from the heat and stir in gelatin to dissolve.
3. Place chocolate in a medium size bowl. Using a whisk, pour hot liquid over chocolate and whisk until smooth.
4. Cool to 30ºC / 86ºF before folding in whipped cream.
Extra Garnish
Valrhona Dulcey crunchy pearls, 32%
Assembly
1. Fill 1/3 of the glasses with Jivara Milk Chocolate Mousse. Allow to set in the refrigerator for 30 minutes.
2. Immediately, layer Ivoire White Chocolate Mousse on the top of Jivara Milk Chocolate Mousse. Allow to set in the refrigerator for
30 minutes.
3. Immediately layer Manjari Chocolate Mousse over Ivoire White Chocolate Mousse. Place in the refrigerator . Place Dulcey crunchy
pearls on top of Manjari Chocolate Mousse.
160 161
Petit Gateaux
162 163
Bahibe Petit Gateaux
164 165
Bahibe YiElds 18 (8 x 5 cm or 3 x 2 in siliconE mold)
Petit Gateaux
Hazelnut Cake Glaze
286 g hazelnut flour or ground hazelnut 22.5 g silver gelatin sheet
281 g granulated sugar (US) 125 g water (for the syrup)
422 g eggs 225 g granulated sugar (US)
112 g butter, melted 225 g glucose syrup
90 g egg whites 225 g Valrhona Bahibe milk chocolate, 46%
1. In a mixer with a paddle attached, combine hazelnut flour, 225 g sugar and eggs. Once combined, add the melted butter. 90 g Valrhona absolu neutral glaze
2. Whip the egg white with 56 g sugar to stiff peaks.
3. Combine the two mixtures, and bake at 180°C / 356°F for 20 minutes in a sheet pan, lined with a silicone mat. 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
4. Allow to cool and cut into 5 cm wide pieces. Reserve in the refrigerator. 2. In a small pot, bring the water, sugar and glucose to a boil 103°C / 217°F and stir in the drained gelatin.
3. Place the chocolate into a medium size bowl. Pour the hot mixture onto the chocolate and emulsify.
Bahibe Milk Chocolate Mousse 4. Add the condensed milk and neutral glaze, stirring well.
5. To finalise, mix with a hand blender until smooth. The glaze will be ready when it reaches 35°C / 95°F.
Assembly
350 g Bahibe milk chocolate, 46% 1. Pipe the prepared Bahibe Milk Chocolate Mousse halfway into the mold.
475 g heavy cream / double cream, whipped to soft peaks 2. Insert frozen Tropical Fruit Jelly and cover with additional Mousse.
3. Finish with a disc of Hazelnut Cake and freeze. Once frozen, place on a wire cake grid and glaze when the Glaze reaches 35°C / 95°F.
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 4. Decorate with chocolate discs, gold leaf and Tropical Fruit Jelly retangular blocks.
2. In a small pot, bring the cream and milk to a boil and add the gelatin.
3. Place the chocolate inside a medium size bowl and pour about 1/3 of the hot mixture onto the chocolate. Whisk to obtain a smooth,
glossy and elastic texture.
4. Add the remaining hot mixture, taking care to preserve the same smooth, glossy and elastic texture.
5. When the chocolate mixture reaches 30°C / 86°F, fold in the whipped cream.
Tropical Fruit Jelly

100 g mango purée
100 g passion fruit purée
42 g water
100 g pineapple juice
92 g lime juice
3. Pour over a ¼ sheet pan lined with cling film, reserving enough jelly mixture for a small square mold (for the final deco). Freeze both
until they set.
4. Cut the inserts into rectangular shapes [4 cm (1.5”) wide]. Cut the deco jelly into retangular blocks. Reserve them in a freezer.
Chocolate Decoration
300 g dark chocolate
300 g Valrhona Dulcey blond, 32%
1. Temper dark chocolate and Dulcey (separately) and spread thinly between 2 acetate sheets, placing combined sheets over a rolling
pin.
2. Allow the chocolate to crystallize partially and, using a round and square cutter, stamp directly onto the acetate sheet and allow to
crystallize completely.
3. Dust around chocolate with gold powder.
166 167
Dulcey Petit Gateaux
168 169
Dulcey YiElds 18 (6 cm widE x 6 cm high or 2.3 in widE bY 2.3 in high mold)
Petit Gateaux
Chocolate Cake Chocolate Circle
150 g all-pupose flour / plain flour 200 g Valrhona Ivoire white chocolate, 35%, tempered
23 g cocoa powder 200 g Valrhona Manjari dark chocolate, 64%, tempered
3 g baking powder 1. Brush yellow cocoa butter onto a rectangular acetate sheet and allow to set for about 10 minutes.
3 g baking soda 2. Ladle a small amount of tempered chocolate onto the acetate sheet. Spread out the chocolate with an angled palate knife to a thin,
135 g Valrhona Manjari dark chocolate, 64%, melted even layer.
60 g maple syrup 3. When the chocolate starts to set, use a ruler or cutting grid to cut lines.
112 g whole milk / full fat milk 4. Take a piece of baking paper cut to the same size as the acetate sheet and place it on top of the chocolate with the baking paper
112 g vegetable oil sitting slightly higher than the acetate sheet. Roll the acetate around a thin rolling pin and allow to set for few hours.
2 large eggs
Dulcey Spray Mixture
1. Preheat oven to 180ºC / 356ºF. 650 g Valrhona Dulcey blond, 32%
2. In a medium size bowl, whisk all dry ingredients to combine. 350 g cocoa butter
3. In a separate bowl, whisk to combine the chocolate, maple syrup, milk, oil and eggs.
4. Combine the wet and dry ingredients and whisk until smooth. 1. Weigh the ingredients separately.
5. Pour onto a half-sheet tray lined with a non-stick mat. 2. Melt them together in the microwave at 50°C / 122°F. Blend to perfect the texture with a hand blender.
6. Bake for 10-15 minutes. Allow to cool and cut into a 3 cm diameter squares.
Dulcey Chocolate Mousse
Dulcey Panna Cotta
7 g silver gelatin sheets 187 g whole milk / full fat milk
750 g heavy cream / double cream 170 g egg yolks
25 g glucose 25 g granulated sugar (US)
450 g Valrhona Dulcey chocolate, 32% 387 g Valrhona Dulcey blond, 32%
2. Bring the cream and glucose to a boil, and add the soaked gelatin. 1. Soak the gelatin in ice water until softened; squeeze out excess water and set aside.
3. Place the chocolate in a medium size bowl. Pour the hot cream over the chocolate and mix with a hand blender to obtain a smooth 2. In a medium size pot, bring the milk to a boil.
mixture. 3. In a small bowl, whisk to combine the yolks and sugar, and pour in the hot milk to temper.
4. Pour into a small cube silicone mold, and freeze until firm. 4. Return the mixture to the pot and continue to cook, stirring often, to 82°C / 180°F.
5. Strain and stir in the gelatin to dissolve. Whisk in the chocolate until smooth and set aside to cool to 30°C / 86°F before folding in
Chocolate Garnish
the whipped cream.
200 g Valrhona Ivoire, white chocolate, 35 %
200 g Valrhona Manjari dark chocolate, 64% Assembly
1. Pipe the prepared Dulcey Chocolate Mousse halfway into a cube silicone mold.
1. Temper white and dark chocolate separately, and spread thinly between two acetate sheets and roll the acetate around a rolling pin.
2. Insert a frozen Dulcey Panna Cotta and cover with additional Mousse.
2. Allow the chocolate to crystallize partially and stamp out directly onto the acetate sheet with a round cutter and allow to crystallize 3. Finish with a disc of Chocolate Cake and freeze. Once frozen, place the frozen Chocolate Cake onto a wire cake grid.
completely.
4. Spray the entremet with the Dulcey Spray Mixture at 45-50°C / 113 -122°F for a velvety effect. Decorate with Chocolate Garnish.
170 171
Gianduja Petit Gateaux
172 173
Gianduja YiElds 18 (5 cm widE x 5 cm high or 2.5 in widE x 2.5 in high mold)
Petit Gateaux
Hazelnut Cake Chocolate Circle
286 g hazelnut flour / ground hazelnut Yellow cocoa butter
287 g granulated sugar (US) 200 g Valrhona Bahibe milk chocolate, 46%, tempered
422 g eggs
112 g butter (melted) 1. Brush yellow cocoa butter onto a rectangular acetate sheet and allow to set for about 10 minutes.
90 g egg whites 2. Ladle a small amount of tempered chocolate onto the acetate sheet.
3. Spread out the chocolate with an angled palate knife to a thin even layer.
1. Preheat the oven to 180°C / 356°F. 4. Run a small knife around the edge of the acetate sheet and transfer it to a sheet tray.
2. In a stand mixer fitted with a whisk attachment, combine hazelnut flour, 221g sugar and eggs. 5. When the chocolate starts to set, use a ruler or cutting grid to cut lines.
3. Once combined, add the butter. 6. Take a piece of baking paper, cut to the same size as the acetate sheet and place it on top of the acetate sheet. Roll the acetate around
4. In a separate bowl, whip the egg white with 56 g sugar, forming stiff peaks. a rolling pin. Allow to set for a few hours.
5. Combine the two mixtures, folding carefully.
6. Line a sheet pan, lined with a silicone mat, and add the mixture evenly. Glaze
7. Bake for 20 minutes. Allow to cool and cut into a 2.5 cm (1”) circle. Reserve in the fridge. 22.5 g silver gelatin sheets
Hazelnut Praliné Cremeux 225 g granulate sugar (US)
5 g silver gelatin 225 g glucose syrup
310 g heavy cream / double cream 225 g Valrhona Gianduja noisette lait, 36%
475 g Valrhona hazelnut praliné, 66% 160 g condensed milk
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside
2. Heat 90 g of cream and add the gelatin, mixing well. 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
3. Place the praliné in a stand mixer, fitted with a paddle attachment. Add a little of the hot cream mixture to the praliné. It will quickly 2. Bring the water, sugar and glucose to a boil 103°C/ 217°F and stir in the drained gelatin.
separate. Emulsify using a mixer. 3. Place the chocolate in a medium size bowl, and pour the hot mixture onto the chocolate. Emulsify, then stir in the condensed milk
4. Stabilize by slowly adding the rest of the cream to obtain a glossy mixture with a certain elasticity, the sign of a successful emulsion. and neutral glaze.
5. Add 220 g of cream and mix until smooth. 4. Mix with a hand blender until smooth. The Glaze will be ready when it reaches a temperature of 35°C / 95°F.
6. Pour onto a small muffin silicone mold and freeze.
Hazelnut Praliné Mousse
Gianduja Whipped Ganache
90 g heavy cream / double cream 45 g whole milk / full fat milk
8 g invert sugar 40 g heavy cream / double cream
8 g glucose 180 g Valrhona hazelnut praliné, 66%
140 g Valrhona Gianduja noisette lait 36% chocolate 250 g heavy cream / double cream (whipped to medium peak)
1. In a small pot, bring the cream to a boil, together with the glucose and invert sugar. 2. In a small pot, bring milk and cream to a boil. Stir in gelatin to dissolve.
2. Place the chocolate into a medium size bowl and gradually pour the hot cream mixture over the chocolate, emulsifying with a hand 3. Pour hot liquid onto hazelnut praliné and mix to create an emulsion.
blender. 4. Allow to cool to 30°C / 86°F. Gently fold the whipped cream into the praliné mixture.
3. Add the cold cream, mixing well. Allow to set in the refrigerator for 12 hours before using.
Assembly
Chocolate Decoration 1. Pipe the prepared Hazelnut Praliné Mousse halfway into a cylinder silicone mold.
Valrhona Dulcey blond, 32% 2. Insert a frozen Hazelnut Praliné Cremeux and cover with additional Mousse.
3. Finish with a disc of Hazelnut Cake and freeze. Once frozen, place the petit gateaux onto a wire cake grid and glaze with the prepared
1. Temper Dulcey chocolate and spread thinly between 2 acetate sheets and roll the acetate around a rolling pin. Glaze.
2. Allow the chocolate to crystallize partially and stamp out directly onto the acetate sheet with a round cutter and allow to crystallize 4. Decorate with chocolate discs and Chocolate Circles. Whip the cold Gianduja Ganache and pipe on top of the petit gateaux.
completely.
174 175
Guanaja Petit Gateaux
176 177
Guanaja YiElds 18 (12 cm long x 3 cm high or 4.7 in long x 1.2 in high mold)
Petit Gateaux
Brown Butter Almond Cake
90 g almonds, toasted, finely ground Assembly
336 g granulated sugar (US) 1. Pipe the Guanaja Chocolate Mousse into the mold and finish with the Brown Butter Almond Cake. Freeze.
2. Once frozen, place it on a wire cake grid. Spray the Mousse with the Dark Chocolate Spray.
196 g egg whites 3. Decorate with the Chocolate Sauce.
56 g orange juice
224 g butter, browned

2. In a large electric mixer with whisk attachment, combine the almonds, sugar, and flour at medium speed.
3. Add the orange juice, and then add the egg whites. Once you start adding the liquid it should only take about 40 seconds; try not
to overmix.
4. Quickly scrape the bowl and add the butter in a moderate, steady stream.
5. Spoon the batter into a pre-prepared half sheet pan, lined with a silicone mat. Bake for 12-15 minutes. Allow to cool.
6. Cut the cake into a rectangular shape [8 cm (3”) wide]. Reserve.
Dark Chocolate Spray

325 g Valrhona Guanaja dark chocolate, 70%
175 g cocoa butter
1. Melt the cocoa butter and dark chocolate. Mix with a hand blender and strain the mixture.
2. Use at a temperature of 40-45°C / 104-113°F to spray.
Chocolate Sauce
190 g water
56 g Valrhona cocoa powder
1. In a sauce pot, boil the sugar and water, and temper in the cocoa powder. Bring back to a boil.
2. Add the cream and reduce until thickened, stirring frequently to avoid burning on the bottom. The sauce should hold onto a plate
when held sideways and not run.
3. Strain through a chinois and cool over an ice bath with a plastic wrap against the surface of the sauce to prevent a skin forming. Place
in a squeeze bottle. Reserve in the refrigerator.
Guanaja Chocolate Mousse

195 g Valrhona Guanaja dark chocolate, 70%, melted
415 g heavy cream / double cream (whipped to soft peaks)
2. Bring the milk to a boil and add the drained gelatin.
3. Pour a little of the hot milk onto the melted chocolate and mix with a whisk to obtain a smooth, elastic and shiny texture, the sign of
a good emulsion.
4. Add the remaining milk, keeping the same smooth texture. Once the mixture reaches a temperature of 30°C / 86°F, fold the whipped
cream into the mixture.
178 179
Ivory Pistachio Petit Gateaux
180 181
Ivory Pistachio YiElds 18 (5 cm or 2 in diamEtEr mold)
Petit Gateaux
Pistachio Cake Chocolate Decoration
200 g Valrhona almond praliné, 70% 300 g white chocolate
200 g pistachio paste SQ red cocoa butter
112 g unsalted butter SQ silver powder
42 g invert sugar
14 g salt 1. Temper the white chocolate and add the red cocoa butter
280 g eggs 2. Spread thinly between 2 acetate sheets and roll around a rolling pin
260 g all-purpose flour / plain flour 3. Allow the chocolate to crystallize partially. Using a round cutter, stamp onto the acetate sheet and allow the chocolate to crystallise
completely
1. Preheat oven to a temperature of 162°C / 325°F. 4. Dust the chocolate with silver powder.
2. In a bowl, beat the almond praliné and pistachio paste, butter, sugar and salt until light and smooth.
3. Add the eggs slowly, mixing between each addition. Sift flour over the egg mixture. Glaze
4. Line a half-baking sheet with parchment paper, and spread the mixture evenly. 22.5 g silver gelatin sheets
5. Bake for 15-23 minutes. Allow to cool and cut the cake with a round cutter [2.5 cm (1”) diameter]. Reserve. 125 g water (for the syrup)
Lemon Curd 225 g glucose syrup
270 g lemon juice 225 g Valrhona Ivoire white chocolate, 35%
4 g agar agar 160 g condensed milk
270 g granulated sugar (US) 90 g Valrhona absolu neutral glaze
270 g whole eggs SQ green food color
350 g unsalted butter, room temperature
1. In a medium size saucepan, combine the lemon juice and agar agar and bring to a boil. 2. Bring the water, sugar and glucose to a boil 103°C/ 217°F and stir in the drained gelatin.
2. In a medium size bowl, whisk to combine the sugar and eggs and pour in the hot liquid to temper. 3. Place the chocolate into a medium size bowl. Pour the hot cream mixture onto the chocolate and emulsify. Then, stir in the condensed
3. Return the mixture to saucepan and bring to a boil, whisking constantly until thickened. milk and neutral glaze.
4. Transfer to a blender and process at a low speed until smooth. Add the butter slowly to incorporate. 4. Add the green food color and mix with a hand blender until smooth. The Glaze will be ready for use when it reaches a temperature
5. Pour the mixture into a small silicone muffin and freeze. Reserve in the freezer until ready for use. of 35°C / 95°F.
Pistachio Sponge Pistachio Mousse

160 g pistachio paste 14 g silver gelatin sheets
250 g egg whites 292 g whole milk / full fat milk
160 egg yolks 406 g white chocolate
160 g granulated sugar (US) 85 g pistachio paste
40 g all-purpose flour / plain flour 338 g heavy cream / double cream (whip to soft peaks)
1. Process all ingredients in a blender until smooth. 1. Soak the gelatin in ice water until softened; squeeze out excess water and set aside.
2. Strain and transfer to a siphon. Process with 2 chargers and refrigerate for at least 2 hours. 2. In a small pot, bring the milk to a boil and stir in the drained gelatin.
3. Cut vertical slats in a disposable plastic cup, fill halfway with batter and microwave for 40 seconds to cook. 3. Place the chocolate and pistachio paste into a medium size bowl. Gradually, pour in the hot milk and stir with a whisk until smooth.
4. When the temperature of the ganache reaches about 30°C / 86°F, fold in the whipped cream.
Mascarpone Whipped Cremeux
Assembly
504 g heavy cream / double cream 1. Pipe the prepared Pistachio Mousse halfway into a medium silicone mold
113 g granulated sugar (US) 2. Insert the frozen lemon curd and cover with additional Mousse.
113 g mascarpone cheese 3. Finish with a disc of Pistachio Cake and freeze.
4. Once frozen, place the frozen gateaux on a wire cake grid and glaze with the prepared Glaze.
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 5. In a stand mixer, fitted with a whisk attachment, whip the Mascarpone Cremeux to medium peaks.
2. In a small pot, heat the cream with the sugar, bring to a simmer and stir in gelatin until dissolved. 6. Transfer the Cremeux to a pastry bag and pipe onto the top of the petit gateaux.
3. Place the mascarpone cheese in a bowl. Strain the hot cream mixture over the mascarpone and mix until smooth. 7. Decorate with pieces of Pistachio Sponge and a chocolate disc.
4. Refrigerate for at least 8 hours or until set.
182 183
Lavender Petit Gateaux
184 185
Lavender YiElds 18 (4 cm long x 2 cm high or 1.6 in long x 0.8 in high mold)
Petit Gateaux
Moist Olive Oil Cake
280 g granulated sugar (US) Glaze
182 g all-purpose flour / plain flour 22.5 g silver gelatin sheets
11 g baking powder
3 large eggs 225 g granulated sugar (US)
168 g olive oil
225 g glucose syrup
84 g orange juice 225 g Valrhona Ivoire white chocolate, 35%
1. Preheat oven to a temperature of 162ºC / 325ºF.
2. In two medium size bowls, mix the dry and wet ingredients separately, and combine both, whisking until smooth. SQ Titanium dioxide color
3. Line a half sheet pan with parchment paper and spread the dough evenly. Bake for 12-18 minutes until golden.
4. Allow to cool and cut the cake into a rectangular shape [2.5 cm (1”) wide]. Reserve.
2. Bring the water, sugar and glucose to a boil 103°C / 217°F and stir in the drained gelatin.
Lavender Jelly
3. Place the chocolate in a medium size bowl. Pour the hot liquid onto the chocolate and emulsify.
8.5 g silver gelatine sheets 4. Stir in the condensed milk and neutral glaze. Mix with a hand blender, adding Titanium dioxide color.
75 g granulated sugar (US) 5. The Glaze will be ready to use when it reaches a temperature of 35°C / 95°F.
3 g lavender flowers White Chocolate Mousse
2. Boil the sugar and water and add the lavender flowers. Leave to infuse for 20 minutes.
60 g egg yolks
3. Re-heat the syrup and add the gelatine.
4. Pass through a sieve and pour into 2.5 cm (1”) wide molds ( about 10 g per mold)
Fondant Purple Flower
200 g rolled fondant 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
20 g cornstarch 2. In a medium size pot, bring the cream to a simmer. Mix the yolks and sugar in a bowl.
SQ violet gel food color 3. Once the cream comes to a simmer, remove from the heat and pour about half of the cream mixture over the yolks and whisk to
blend. Return the saucepan to the stove, and pour the egg mixture into it. Cook to 82°C / 180°F and add the drained gelatin.
White chocolate pearls for final decoration
4. Place the chocolate in a medium size bowl. Pour the hot mixture over the chocolate and mix well, set aside to cool to a temperature
1. Color the fondant to to achieve the desired violet color. of 30°C / 86°F. Gently fold in whipped cream.
2. On a cornstarch dusted work surface, roll the fondant to a thickness of about 1.5 mm / 1/16” . Using a petal flower cutter, cut out
as many flowers as you can and then proceed as follows: Assembly
a. Brush a little cornstarch on both sides of the flower mold and then place one cut-out flower in the center of the concave side 1. Pipe the prepared White Chocolate Mousse and fill half of the mold.
of the mold. 2. Insert frozen Lavender Jelly and cover with additional Mousse.
b. Place the other side of the flower mold on the fondant and press down to form the flower. 3. Finish with a disc of Moist Olive Oil Cake and freeze.
c. Remove the top of the flower mold and then gently squeeze the mold to release the flower. 4. Once frozen, place the frozen petit gateaux on a wire cake grid and glaze with the prepared Glaze.
d. Set the flower aside to dry. 5. Decorate with white chocolate pearls and Fondant Purple Flower.
186 187
ManjarI Petit Gateaux
188 189
ManjarI YiElds 18 (8 cm long x 3 cm high or 3 in long x 1.2 in high mold)
Petit Gateaux
Chocolate Sponge Cake Manjari Chocolate Mousse
187 g granulated sugar (US) 200 g whole milk / full fat milk
152 g all-purpose flour / plain flour 105 g heavy cream / double cream
11 g baking powder 67 g egg yolks
25 g Valrhona cocoa powder, 100% 30 g invert sugar
72 g vegetable oil 425 g Valrhona Manjari dark chocolate, 64%
250 g eggs 437 g heavy cream / double cream, whipped (soft peaks)
1. In a medium size pot, mix the egg yolks with the invert sugar.
1. Preheat oven to a temperature of 180°C / 356°F 2. in a small pot, bring the milk and cream to a boil. Slowly pour the hot mixture onto the egg yolks, mixing well. Cook until the custard
2. In a stand mixer, fitted with a whisk attachment, combine the dry ingredients with the oil and eggs and whip for 6 minutes at high reaches a temperature of 82 - 85°C / 180 - 185°F.
speed. 3. Place the chocolate into a bowl. Strain the hot custard onto the chocolate, mixing vigorously until glossy and elastic.
3. Add the milk and mix for 2 more minutes at medium speed. 4. Allow to cool to a temperature of 30°C / 86°F. Fold the whipped cream over the chocolate mixture.
4. Spread evenly into half-sheet pans, lined with parchment paper and bake for 10-15 minutes. Allow to cool
5. Cut into rectangles [5 cm (2”) wide]. Extra Garnish
Hazelnut Crunch Edible gold leaf

Valrhona Caramélia crunchy pearls, 36%
60 g salted hazelnuts
150 g granulated sugar (US) Assembly
2.5 g pectin NH
125 g butter 1. Pipe the prepared Caraïbe Chocolate Mousse halfway up the mold.
50 g glucose 2. Add the Hazelnut Crunch and cover with additional Mousse.
10 g water 3. Garnish with a rectangle of Chocolate Sponge Cake and freeze.
4. Once frozen, place it onto a Cake grid wire (cooling rack), and glaze when the Chocolate Glaze reaches a temperature of about 35°C
1. Chop nuts finely. / 95°F.
2. Place all of the other ingredients into a small pot, to melt and bring to a boil. 5. Decorate with the Chocolate Discs, gold leaf and crunchy pearls.
3. Once the mixture is hot, add the nuts and place onto a silpat on a sheet pan. Cool down before going to the next step.
4. Place in a refrigerator before baking (aprox. 2 hours).
5. Bake at 180°C / 356°F for aproximately 10-12 minutes until golden brown.
6. Allow to cool before breaking it into small pieces (like a feuilletine)
Chocolate Discs
200 g Valrhona Manjari dark chocolate, 64%
1. Temper the dark chocolate and spread thinly between 2 acetate sheets and roll the acetate around a rolling pin.
2. Allow the chocolate to crystallize partially and stamp out onto the acetate sheet with a round ring cutter and allow to crystallise
completely.
Chocolate Glaze
50 g glucose
110 g dextrose
25 g non fat milk powder
140 g Valrhona cocoa powder, 100%
2. Bring the water, glucose and dextrose together in a pot and cook to a temperature of 40°C / 104°F.
3. Place the cream, milk powder, sugar and cocoa into a pot, and bring to a boil. Stir in the gelatin to dissolve.
4. Place the Chocolate Glaze into a bowl. Strain the hot mixture over the neutral glaze and blend with an immersion blender.
5. Set aside to cool. Glaze at 35°C / 95°F.
190 191
Otucan Petit Gateaux
192 193
Otucan YiElds 18 (12 cm long x 2 cm high or 4.7 in long x 0.8 in high mold)
Petit Gateaux
Chocolate Cake Microwaved Chocolate Sponge
165 g whole eggs 126 g toasted almond, finely ground
50 g invert sugar 252 g egg whites
85 g granulated sugar (US) 168 g egg yolks
50 g almond flour / ground almonds 140 g granulated sugar (US)
80 g all purpose flour / plain flour 38 g all-purpose flour / plain flour
6 g baking powder 56 g Valrhona Guanaja dark chocolate, 70%, melted
16 g Valrhona cocoa powder, 100%
80 g heavy cream / double cream 1. Process all ingredients in a blender until smooth.
50 g butter, melted 2. Strain and transfer to a siphon.
100 g coffee liquor 3. Process with 2 chargers and refrigerate for at least 2 hours.
35 g Valrhona Otucan chocolate, 69%, melted 4. Cut a few vertical slats in a disposable plastic cup, fill halfway with batter and microwave for 40 seconds to cook.
1. Pour the eggs, invert sugar and sugar into a bowl of the mixer. Mix with the whisk attachment for 3 minutes at medium speed. Mango Gel
2. In a medium size bowl, sift together the almond flour, flour, baking powder and cocoa powder. Add to the egg mixture and mix well. 504 g mango purée
3. Add the cream, the liquid butter, coffee liquor and the melted chocolate and mix at a low speed for 1 minute. 5 g agar agar
4. Spread in a full frame onto a silicon mat and bake at a temperature of 180°C / 356°F for 8-10 minutes. Once cold, cut the cake into a 84 g granulated sugar (US)
rectangular shape [8 cm (3”) wide]. Set aside.
1. In a small pot, bring the purée, agar agar and sugar to a boil.
Otucan Chocolate Cremeux 2. Refrigerate until cool, before processing in a blender until creamy and smooth.
250 g whole milk / full fat milk Chocolate Discs
100 g yolks 200 g Valrhona Guanaja dark chocolate, 70%
300 g Valrhona Otucan chocolate, 69 %, partially melted 1. Temper the dark chocolate and spread thinly between 2 acetate sheets and roll the acetate around a rolling pin .
2. Allow the chocolate to crystallize partially and stamp out onto the acetate sheet with a round and rectangular cutter and allow to
1. In a medium saucepan, bring cream and milk to a simmer. Remove from the heat. crystallize completely.
2. In a medium bowl, whisk the egg yolks with the sugar. Gradually whisk in the hot cream. Transfer the mixture to the saucepan and
cook over a moderately low heat, stirring constantly and cook until it reaches 82°C / 180°F. Chocolate Glaze
3. Strain the hot cream through a fine sieve over the partially melted chocolate to obtain an emulsion with a smooth, shiny texture (mix
with a rubber spatula). 32 g silver gelatin sheets
4. Process the emulsion with a hand blender to perfect the Cremeux. 110 g water (for the syrup)
50 g glucose
White Chocolate and Coffee Ganache 110 g dextrose
250 g heavy cream / double cream 25 g non fat milk powder
3 g instant coffee granules 350 g granulated sugar (US)
10 g invert sugar 140 g Valrhona cocoa powder, 100%
10 g glucose 240 g Valrhona absolu neutral glaze
27 g Arabica coffee beans 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. Place the water, glucose and dextrose into a medium size pot, and cook to a temperature of 40°C / 104°F.
1. Infuse 100 g of cream with the coffee beans overnight in the refrigerator. 3. Add cream, milk powder, sugar and cocoa and bring to a boil.
2. Bring 150 g of cream to a boil with the invert sugar, glucose and instant coffee. 4. Stir in gelatin to dissolve.
3. Slowly pour half of the hot liquid onto the melted white chocolate and stir in the center until glossy and elastic, as the ganache 5. Strain over the neutral glaze and blend with an inmersion blender. Set aside to cool. Glaze at 35°C / 95°F.
emulsifies.
4. Continue gradually adding the liquid. Blend to perfect the emulsion. Assembly
5. Using a strainer, add the infused coffee cream and blend again. Set aside in the refrigerator and leave to set, overnight if possible.
6. Whip the ganache to a medium peak and pipe into a small rectangular silicone mold [6 cm (2.4”) wide]. Freeze until ready to assemble. 1. Pipe the prepared Otucan Chocolate Cremeux halfway into a silicone mold.
2. Insert a White Chocolate and Coffee Ganache and cover with additional Cremeux.
3. Finish with a piece of Chocolate Cake and freeze.
4. Once frozen, place it on a wire cake grid and glaze when the Chocolate Glaze reaches a temperature of 35°C / 95°F.
5. Decorate with Chocolate Discs, pieces of Chocolate Sponge and drops of Mango Gel.
194 195
Raspberry Petit Gateaux
196 197
Raspberry YiElds 18 (6 cm or 2.3 in diamEtEr)
Petit Gateaux
Sponge Cake Raspberry Mousse
375 g granulated sugar (US) 8 g silver gelatin sheets
305 g all purpose flour / plain flour 250 g raspberry purée
21 g baking powder 60 g confectioner’s sugar / icing sugar
141 g vegetable oil 250 g heavy cream / double cream, whipped to soft peaks
500 g eggs
205 g whole milk / full fat milk 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. Bring a small pot of purée and confectioner’s sugar to a boil. Add drained gelatin.
1. Preheat oven to 180°C / 356°F. 3. Set aside to cool to 30°C / 86°F before folding in whipped cream.
2. In a stand mixer, fitted with a whisk attachment, combine the dry ingredients with the oil and eggs, mixing for 6 minutes at high speed.
3. Add the milk and mix for 2 more minutes at medium speed. Assembly
4. Pour the mixture onto a full-sheet tray, lined with parchment paper, and bake for 10 -15 minutes until golden. 1. Pipe the prepared Raspberry Mousse halfway up the mold.
5. Allow to cool in a rack and cut discs of 3 cm (1.25 “) with a round cutter. Reserve. 2. Add the frozen Raspberry Ganache Dome and cover with additional Mousse.
3. Finish with a disc of Sponge Cake and freeze. Once frozen, place the frozen Mousse on a wire cake grid and glaze with the prepared
Raspberry Ganache Dome Red Glaze, when the glaze reaches a temperature of 35°C / 95°F. Decorate with the Raspberry Meringues.
25 g invert sugar
35 g unsalted butter, cubed
1. In a small pot, bring the purée, invert sugar and heavy cream to a boil.
2. Place the chocolate into a bowl. Slowly pour the hot liquid over the chocolate and whisk until achieving a smooth ganache.
3. Continue mixing until the ganache reaches 35°C / 95°F.
4. Add the cubed butter and blend with a hand blender to emulsify.
5. Pour over a small silicone dome mold [3 cm (1.25”) diameter], and freeze.
Dehydrated Raspberry Meringue

12 g albumin powder
1. In a stand mixer, fitted with a whisk attachment, combine all ingredients and whip until fully fluffy.
2. Pipe meringue directly into the dehydrator to form the desired shapes, and dust with the freeze-dried raspberry.
3. Allow to dehydrate at 70°C / 158°F for approximately 24 hours, until dry.
Red Glaze
225 g glucose syrup
225 g Valhrona Ivoire white chocolate, 35%
SQ red food color
2. Bring the water, sugar and glucose to a boil 103°C / 217°F and stir in the drained gelatin.
3. Place the chololate into a bowl and pour the hot cream onto the chocolate, emulsifying it.
4. Add the condensed milk and neutral glaze, stirring well.
5. With a hand blender, add the red color, stirring well. The Glaze will be ready when it reaches 35°C / 95°F.
198 199
Yuzu Petit Gateaux
200 201
Yuzu YiElds 18 (6 cm or 2.3 in diamEtEr)
Petit Gateaux
Coconut Dacquoise Cake Yuzu Ivoire White Chocolate Mousse
110 g confectioners sugar / icing sugar 5 g silver gelatin sheets
60 g all-purpose flour / plain flour 80 g whole milk / full fat milk
135 g shredded coconut 45 g yuzu juice
265 g egg whites 150 g Valrhona Ivoire white chocolate, 35%
190 g superfine sugar / caster sugar 250 g heavy cream / double cream (whip to medium peak)
1. In a medium size bowl, sieve together the icing sugar and flour. Add the shredded coconut. 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. In a stand mixer, fitted with a whisk attachment, whip the egg whites and sugar to a meringue. 2. In a small pot, bring the milk to a boil. Stir in gelatin to dissolve. Add the yuzu juice.
3. Fold in the dry ingredients and spread on a silicon mat. Bake at 180°C / 356°F for 10-12 minutes. Allow to cool on a wire rack. Cut 3. Place the white chocolate into a medium size bowl and pour the hot liquid onto it, mixing well to create an emulsion.
into discs [3 cm (1.25”) diameter]. 4. Allow to cool to a temperature of 30ºC / 86ºF. Gently fold in the whipped cream.
Passion Fruit Yuzu Cremeux Assembly

3.5 g silver gelatin sheets 1. Pipe the prepared Yuzu Ivoire White Chocolate Mousse halfway up the mold.
98 g egg yolks 2. Insert frozen Passion Fruit Yuzu Cremeux and cover with additional Mousse.
63 g large eggs 3. Finish with a disc of Coconut Dacquoise Cake and freeze.
105 g granulated sugar (US) 4. Once frozen, place the frozen petit gateaux on a wire cake grid and glaze with the prepared Glaze.
50 g yuzu juice 5. Decorate with the Coconut Meringue.
100 g passion fruit purée
2. Place the yolks, eggs, sugar, yuzu juice and purée into a bowl, and cook over a double boiler to 82ºC / 180°F, whisking constantly
until thickened.
3. Remove from the heat, stir in the gelatin and butter to dissolve. Pour into a small silicone dome mold and freeze.
Coconut Meringue
40 g egg whites
40 g confectioners sugar / icing sugar, sifted
14g coconut flakes
1. Preheat the oven to 100ºC / 212ºF.

2. In the bowl of a stand mixer, fitted with a whisk attachment, whip the egg whites with 1/3 of the granulated sugar to soft peaks.
3. Add the remaining granulated sugar slowly and continue whipping to medium peaks.
4. Fold in the icing sugar and pipe onto a sheet tray, lined with a nonstick baking mat.
5. Sprinkle with coconut flakes and bake for about 2 hours until firm.
Glaze
225 g glucose syrup
Yellow food color
2. Bring the water, sugar and glucose to a boil 103ºC / 217ºF and stir in the drained gelatin.
3. Place the chocolate into a medium size bowl, pour the hot mixture onto the chocolate and emulsify. Then stir in the condensed milk
and neutral glaze.
4. Add the yellow food color and mix with a hand blender until smooth. The Glaze will be ready to use when it reaches a temperature
of 35ºC / 95ºF.
202 203
Tarts
204 205
Caraibe Tart Tarts
206 207
Caraibe Tart YiEld 12 ( 8 cm / 3” tarts)
Tarts
Sable Dough Assembly
360 g unsalted butter, cubed and cold 1. Spread a thin layer of Ganache on the bottom of each tart.
680 g all-purpose flour / plain flour 2. Add Hazelnut Feuilletine to the top and press to stick. Cover Feuilletine with Ganache - 1.3 cm (½ “) thick - and level with a spatula.
40 g Valrhona cocoa powder, 100% 3. Decorate each tart with one hazelnut, gold flakes and one Dulcey Décor.
Pinch of salt
100 g ground almonds / almond flour
3 large whole eggs
1. Preheat oven to 160°C / 320°F

2. Place butter in the bowl of a stand mixer, fitted with a paddle attachment.
3. Add flour, cocoa powder, sugar, salt and almond flour. Beat until the mixture resembles breadcrumbs.
4. Add eggs and bring mixture together until it forms a ball.
5. Roll dough to 3mm (1/8”) thickness between two sheets of parchment paper, cover in plastic wrap (cling film), and refrigerate for 20
minutes.
6. Butter tart molds and cut dough to fit. Pierce the bottom with a fork. Line and trim each mold and freeze for at least 1 hour before
baking for about 15 minutes until lightly golden.
Hazelnut Feuilletine
182 g Valrhona Jivara milk chocolate, 40%
224 g praliné paste
1. Melt chocolate and praliné paste together over a double boiler.

2. Add feuilletine flakes and mix well.
3. Roll out to 6 mm (1/4”) thickness between two sheets of parchment paper and freeze until firm.
4. Using a round cutter, cut into circles of 4 cm (1.5”). Reserve in freezer until assembly.
Ganache
212 g Valrhona Caraïbe dark chocolate, 66%
70 g unsalted butter
1. In a small pot, bring cream to a boil.

2. Place chocolate into a bowl. Pour 1/ 3 of the hot cream onto the chocolate and mix.
3. Repeat procedure to emulsify slowly until all of the cream is incorporated, and then add the butter.
Dulcey Décor
Valrhona Dulcey Blond, 32%, tempered
1. Measure and cut a 5 cm long strip of acetate.

2. Using an angled palate knife, spread a small amount of chocolate onto the acetate sheet, making a thin even layer.
3. Run a small knife around the edge of the acetate sheet and transfer to a sheet tray.
4. When the chocolate starts to set, transfer it into a baguette mold to obtain a wave shape. Allow to set.
Extra Garnishing
12 hazelnuts, toasted
Edible gold leaf flakes
208 209
Key lime Opalys Tart Tarts
210 211
Key lime Opalys Tart YiEld 12 ( 8 cm / 3”)
Tarts
Sable Dough Garnishing
360 g unsalted butter, cubed and cold 1.500 g mixed berries with neutral glaze
720 g all-purpose flour / plain flour Edible flowers
Pinch of salt Assembly
100 g ground almonds / almond flour 1. Whip the Whipped Opalys White Chocolate Ganache to a medium peak. Transfer to a pastry bag with a round pastry tip.
3 large whole eggs 2. Top each tart with fresh berries. Pipe first the Raspberry Foam and then the Whipped Opalys White Chocolate Ganache.
1. Preheat the oven to 160°C / 320°F.
2. In a bowl of a stand mixer, fitted with a paddle attachment, add butter, flour, sugar, salt and almond flour and beat until the mixture
resembles breadcrumbs.
3. Add eggs and bring mixture together until it forms a ball.
4. Roll the dough to 3 mm (1/8”) thickness between two sheets of parchment paper, cover in cling film, and refrigerate for 20 minutes.
5. Butter the tart molds and cut dough to fit. Pierce bottom with a fork. Line and trim each mold and freeze for at least 1 hour before
baking for about 15 minutes until lightly golden.
Key Lime Filling

264 g sweetened condensed milk
2 large egg yolks
75 g key lime juice

2. In the bowl of a stand mixer, fitted with a paddle attachment, place condensed milk and egg yolks and mix at a low speed until
smooth.
3. Add juice and blend until smooth.
4. Pour mixture evenly into prepared tart shells and bake for 5-8 minutes or until only slightly soft and wobbly in the center.
5. Refrigerate for at least 1 hour before serving.
Raspberry Foam
7 g Versawhip
3 g xanthan gum
1. Place all of ingredients into the bowl of a stand mixer, fitted with a whisk attachment, and whip at a high speed until light and fluffy.
2. Transfer to a pastry bag with a round pastry tip.
Whipped Opalys White Chocolate Ganache

16 g invert sugar
16 g glucose
1. Bring cream to a boil with the invert sugar and glucose.

2. Place the melted white chocolate into a bowl, and slowly pour half of the hot liquid onto the melted white chocolate. Using a hand
blender, mix until glossy and elastic, until the Ganache emulsifies.
3. Continue to gradually add the other half of the liquid. Blend the emulsion to achieve a perfect Ganache.
4. Add the cold cream and blend again. Set aside in the refrigerator and leave to set overnight, if possible.
212 213
Bonbons
214 215 Photography by Anatoliy Krinitskiy

Chocolate Bonbons Techniques Bonbons
Spraying / Airbrushing
300 g cocoa butter
24 g powder color (oil-based)
1. Polish the mold with cotton wool.

2. In a small saucepan, melt the cocoa butter and add the sieved oil-based color. Emulsify together with a hand blender
and then sieve the mixture. Cool to 32°C / 89°F.
3. Using a firm brush, dip it in the cocoa butter and make any design over the mold or flick it over each mold to create a
splattered pattern.
4. Scrape the top of the mold with a metal scraper to remove the excess cocoa butter.
5. Spray the surface of the mold evenly with cocoa butter.
6. Clean the top surface of the mold with a paper towel before the cocoa butter completely sets.
Utensils to make bonbons

Bonbon molds
Ladle
Melting machine or tempering machine
Palette knife
Triangular palette knife or scraper
Instruction notes
1. Temper the melted chocolate.
2. Ensure that the molds are at an ambient temperature.
Molding the bonbons

1. Fill the mold with tempered chocolate. Tilt the mold and scrape the excess chocolate from the surface and edges of
the mold with the scraper.
2. Firmly shake the molds on the surface of marble or other worktop to release any air bubbles.
3. Turn the mold upside down over a melting tank or onto a sheet of baking paper and tap with the handle of the scrap-
er.
4. Remove the remnants of chocolate from the surface and edges of the mold using the triangular spatula.
5. Drain the mold by tapping it for 5 minutes on the paper and place it in the refrigerator for 5 minutes.
6. Scrape the remnants of chocolate from the surface of the mold using the triangular spatula and leave to harden for a
few minutes in the refrigerator. The molds are then ready to be filled.
7. Fill them with ganache. You should use a piping bag. Fill them to within 2 mm of the edge, taking care to leave suffi-
cient room to insert the closure.
8. Ensure that the ganache is not too hot (maximum 26°C / 79°F). Once filling has been done, leave to harden at 17°C /
63°F for a minimum of 12 hours.
9. To close the bonbons: heat the surface of the mold very briefly, using a hot air gun. Then spread a small amount of
tempered chocolate over the surface of the mold and scrape with a triangular spatula.
10. Leave to crystallize.
11. To remove from the mold, turn the mold over a surface.
216 217
Chocolate Bonbons Techniques Bonbons
1. Rinse with water and polish mold with cotton towel.
2. Melt cocoa butter on direct heat in a small saucepan; add the sieved oil-based color.
3. Emulsify it together with a hand blender and sieve the mixture.
4. Cool the colored cocoa butter to 32°C / 89°F. This is the temperature that we will always have to paint the molds. When
lowering the temperature of the cocoa to less than 32°C / 89°F, heat it in the microwave until it reaches the desired
1 2 2a 3 temperature.
5. Using a brush, dip in the cocoa butter and paint the mold or flick it over the mold to create a splattered pattern.
6. Wipe and polish the mold with a towel to remove the excess cocoa butter.
7. Spray the surface of the mold evenly with the cocoa butter mixture; be sure the temperature is 32°C / 89°F.
5 8. Clean the top surface of the mold with a cotton towel before the cocoa butter sets.
9. Once the cocoa butter has set, temper chocolate; fill the mold with the chocolate.
10. Scrape the top surface and side of the mold.
11. Tap the mold on the table to eliminate air bubbles in the mold.
4 5a 6 6a 12. Turn the mold upside down over a bowl and tap with the handle of the scraper. Once all the excess chocolate has been
tapped out, scrape the mould while it is still upside down.
13. The top surface of the mold needs to be clean. Place the mold to set at room temperature.
14. Place the prepared ganache into a squeeze bottle or piping bag and fill the chocolate mold, leaving enough space for
7 the base.Leave the mold at room temperature for 12 hours.
15. Temper the chocolate and spread onto the mold.
16. Use a metal scraper to remove the excess chocolate by scraping the mold.
17. Leave the mold at room temperature to set for approximate 30 minutes and unmold the chocolate bonbons.
7a 7b 8 9 10
14
11 11a 12 13 14a
15 15a 16 16a
218 219
Ganache Recipes Bonbons
220 221
Valrhona Dulcey Ganache Raspberry and Dark Chocolate Ganache
30 g invert sugar 325 g raspberry purée
500 g Valrhona Dulcey blond, 32%, melted 350 g Valrhona Guanaja dark chocolate, 70%
40 g unsalted butter, softened 50 g unsalted butter, softened
1. In a small pot, bring cream and invert sugar to a simmer. 1. In a small pot, bring invert sugar and purée to a boil.
2. Place chocolate into a bowl and pour hot liquid over the chocolate. Emulsify with a hand blender. Cool to 35°C / 95°F, 2. Place chocolate into a bowl. Pour hot mixture over chocolate and whisk to emulsify.
before adding the butter and processing with a hand blender until smooth. 3. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.
Salted Caramel Ganache Guanaja Chocolate Ganache

120 g glucose syrup 170 g heavy cream / double cream
60 g invert sugar 170 g Valrhona Guanaja chocolate, 70%, melted
220 g granulated sugar (US) 20 g unsalted butter, softened
240 g Valrhona Bahibe milk chocolate, 46%, melted
40 g cocoa butter 1. In a small pot, bring invert sugar and cream to a boil.
120 g salted butter, softened 2. Place chocolate into a bowl, pour hot mixture over the chocolate and whisk to emulsify.
Fleur de Sel / sea salt, as desired 3. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.
1. In a medium size pot, bring cream, glucose and invert sugar to a boil.
2. In a saucepan, heat sugar slowly to reach a golden amber color. Add cream mixture slowly to deglaze. Berry and Milk Chocolate Ganache
3. Place chocolate and cocoa butter into a bowl and pour hot liquid over chocolate and cocoa butter. Whisk until smooth. 38 g invert sugar
4. Cool to 35°C / 95°F, before adding butter and Fleur de Sel and processing with a hand blender until smooth. 380 g cherry, blueberry, blackberry or strawberry purée
Hazelnut Chocolate Ganache
150 g heavy cream / double cream 1. In a small pot, bring invert sugar and purée to a boil.
15 g invert sugar 2. Place chocolate into a bowl. Pour hot mixture over chocolate and whisk to emulsify.
275 g Valrhona Gianduja chocolate, 36% 3. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.
50g Valrhona hazelnut praliné, 66 %
1. In a small pot, bring cream and invert sugar to a boil. Coconut Ganache
2. Place chocolate and praliné in a bowl, pour hot mixture over the chocolate and whisk to emulsify. Cool to 35°C / 95°F. 20 g invert sugar
250 g coconut purée
Passion Fruit and Mango Ganache 65 g coconut, shredded
40 g invert sugar
125 g mango purée 1. In a small pot, bring invert sugar and purée to a boil.
100 g passion fruit purée 2. Place chocolate into a bowl. Pour hot mixture over the chocolate and whisk to emulsify.
515 g Valrhona Ivoire white chocolate, 35%, melted 3. Cool to 35°C / 95°F, before stirring in coconut and blend with a hand blender until smooth.
1. In a small pot, bring invert sugar and both purées to a boil.

2. Place chocolate into a bowl. Pour hot mixture over chocolate and emulsify with a hand blender.
3. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.
222 223
Pistachio Ganache Mandarin Ganache
20 g invert sugar 100 g heavy cream / double cream
160 g heavy cream / double cream 100 g mandarin purée
75 g pistachio paste, 100% 50 passion fruit purée
390 g Valrhona Ivoire white chocolate, 35%, melted 45 g invert sugar
30 g unsalted butter, softened 175 g Valrhona Jivara chocolate, 40%, melted
175 g Valrhona Guanaja chocolate, 70%, melted
1. In a small pot, bring invert sugar and cream to a boil.
2. Place pistachio paste and chocolate into a bowl. Pour hot mixture over pistachio and chocolate and emulsify with a hand 1. In a small pot, bring cream, both purées and invert sugar to a boil.
blender. 2. Place both chocolates into a bowl, pour hot mixture over chocolate and whisk to combine. Process with a hand blender
3. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth. until smooth.
Citrus Ganache Apricot Milk Chocolate Ganache

225 g heavy cream / double cream 140 g heavy cream / double cream
40 g invert sugar 55 g invert sugar
Zest of one orange 200 g apricot purée
Zest of one grapefruit 700 g Valrhona Jivara milk chocolate, 40%, melted
Zest of one lemon 40 g unsalted butter, softened
Zest of one lime
550 g Valrhona Opalys white chocolate, 33%, melted 1. In a small pot, bring cream, invert sugar and purée to a boil.
2. Place chocolate into a bowl, pour hot mixture over chocolate, and whisk to combine.
1. In a small pot, bring heavy cream, invert sugar and citrus zests to a boil. Set aside to infuse for 30 minutes and then 3. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.
bring back to a boil.
2. Place chocolate into a bowl. Strain hot mixture over chocolate and emulsify with a hand blender.
Almond Chocolate Ganache
Caramélia Ganache 150 g heavy cream / double cream

25 g invert sugar
275 g heavy cream / double cream 265 g Valrhona Caraibe dark chocolate, 66%, melted
50 g invert sugar 55 g almond paste
500 g Valrhona Caramélia milk chocolate caramel, 36%, melted
65 g unsalted butter, softened 1. In a small pot, bring cream and invert sugar to a boil.
2. Place chocolate into a bowl, pour hot mixture over chocolate and whisk to combine.
1. In a small pot, bring cream and invert sugar to a boil. 3. Add almond paste and process with a hand blender until smooth.
2. Place chocolate into a bowl, pour hot mixture over chocolate and whisk until smooth.
Bahibe Milk Chocolate Ganache
Jivara Milk Chocolate and Passion Fruit Ganache 200 g heavy cream / double cream
30 g invert sugar
150 g heavy cream / double cream 400 g Valrhona Bahibe milk chocolate, 46%
50 g invert sugar 60 g unsalted butter, softened
40 g unsalted butter, softened 1. In a small pot, bring invert sugar and cream to a boil.
55 g passion fruit purée 2. Place chocolate into a bowl. Slowly pour boiling mixture onto melted chocolate. Mix using a rubber spatula to create a
glossy and elastic texture.
1. In a small pot, bring cream and invert sugar to a boil. 3. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.
2. Place chocolate into a bowl, pour hot mixture over chocolate and whisk until smooth.
3. Cool to 35°C / 95°F, before adding butter and purée. Process with a hand blender until smooth.
224 225
Yuzu Ganache
40 g invert sugar
65 g fresh yuzu juice
1. In a small pot, bring cream and invert sugar to a boil.

2. Place chocolate into a bowl. Slowly pour boiling mixture onto melted chocolate. Mix using a rubber spatula to create a
glossy and elastic emulsion.
Ivoire White Chocolate Vanilla Ganache

20 g invert sugar
2 Tahitian vanilla beans / pods and seeds (split and scrape the pod)
1. In a small pot, bring cream and invert sugar to a boil and infuse with the split and scraped vanilla beans and seeds.
2. Place chocolate into a bowl. Slowly pour boiling mixture onto melted chocolate. Mix using a rubber spatula to create
an elastic texture.
3. Cool to 35°C / 95°F, before processing with a hand blender until smooth.
226 227
228 229

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Bachour

He was named one of the Top Ten Pastry Chefs

Bachour is considered one of the top 10 pastry

Entrements Petit Gateaux

Is perfection against human nature?

Luxury for him is synonymous with uniqueness.

Carles Mampel Oriol Balaguer

This is a unique book, in which your personality, Antonio, is reflected.

• Temperatures are given in degrees Celsius and Fahrenheit.

Chocolate Garnish Assembly

1. Measure and cut a 10 cm long strip of acetate.

1. Make a crème anglaise and cook to 82°C / 180°F.

1. Weigh all ingredients separately.

Milk Chocolate Petals

Pistachio Microwave Sponge (garnishing)

1. Using a blender, mix all ingredients until smooth.

Dehydrated Rosewater Meringue

Crispy Hazelnut Gianduja Mousse

Green White Chocolate Spray Mixture

1. Melt cocoa butter and Ivoire chocolate.

Crunchy Insert 28 g silver gelatin sheets

Red Glaze Assembly

Photography by Alexandre Ayer 66 67

Photography by Alexandre Ayer 68 69

1. In a medium size bowl, combine cereal, feuilletine and almonds.

1. Melt chocolate in a microwave. Stir in the hazelnut paste.

1. In a small pot, bring all ingredients to a boil.

Cocoa Nib Mousse

Strawberry Champagne Sorbet

Strawberry Fluid Gel

1. In a small bowl, combine sugar, agar agar, and xanthan gum.

Mix all ingredients in a bowl.

Pistachio Sponge Cake

1. Process all of the ingredients in a blender until smooth.

White Chocolate Snow

1. Combine both ingredients in a food processor.

1. In a small pot, bring all the ingredients to a boil.

Shortbread Crumbs Brownie

1. Toast peanuts in the oven at 155ºC / 311ºF until golden.

1. In a pot, bring sugar, corn syrup and water to a boil.

Dehydrated Strawberry Meringue

1. In a small pot, bring purée, agar agar and sugar to a boil.

1. Preheat a combi steam oven to 100°C / 212°F, at a high fan modus.

1. In a small pot, bring all ingredients to a boil.

Caramélia Whipped Ganache

Caramélia Chocolate Garnish

1. Brush an acetate sheet with oil to coat.

Almond Praliné Mousse

1. Slightly whip heavy cream, mascarpone and sugar until smooth.

1. Preheat convection oven to 162°C / 325°F.

Opalys Strawberry Whipped Ganache

Almond Hazelnut Praliné Mousse

1. In a small pot, bring all ingredients to a boil.

Dulcey Chocolate Garnish

Olive Oil Jelly Dark Chocolate Garnish

1. Segment citrus fruit and coarsely chop segments. Place in a bowl.

1. Preheat oven to 176ºC / 350ºF.

1. Polish a polycarbonate sphere mold with cotton wool.

Whipped Opalys Strawberry Ganache

Dehydrated Coconut Meringue

1. Combine all of ingredients in a mixer and whip until fully fluffy.

Ivoire White Chocolate Mousse

Manjari Chocolate Mousse