Valrhona Recipes

Created by
l’Ecole du Grand
Chocolat Valrhona
BELLE-HELENE
TART
Recipe calculated for 4 square tarts (ref 2540) or
6 square tarts (ref 2539)
ALMONDS SHORTBREAD
360 g butter Make a first mixture with the softened butter, the salt, the icing sugar, the ground almonds, the eggs and the 180 g
6 g fine salt of flour. Do not beat air into the mixture. As soon as the mixture is homogeneous, rapidly add the remaining 525 g
270 g icing sugar of flour. Set aside in a refrigerator for a few hours before rolling out.
90 g ground almonds
150 g whole eggs Roll the pastry out and allow to rest for half an hour in a refrigerator.
180 g high gluten flour Bake at 150/160°C, until the pastry turns a nice light golden brown.
525 g high gluten flour
PEAR COMPOTE
1500 g fresh pears Wash, peel and dice the pears. Cook over low heat with the sugar and the water. After 13-15 minutes of
150 g caster sugar cooking, add the NH pectin mixed with a little sugar and bring back to the boil for 3 to 4 minutes.
120 g water Set aside in a refrigerator.
6 g NH pectin
ALMOND PEAR MOUSSE

500 g Ravifruit pear pulp Combine the cold almond paste with the melted pear pulp in a mixer until a homogeneous mixture is formed.
100 g ALMOND PASTE 50% Soak the gelatine in a large quantity of water and drain. Add the melted gelatine and the pear brandy to the first
10 g gelatine mixture and mix. At 25°C, add the lightly whipped cream.
300 g whipping cream 35%
20 g Wolfberger pear brandy Pour into frames and freeze.
200 g/stainless steel square

frame (ref 2539)
TAÏNORI GANACHE
600 g whipping cream 35% Bring the cream to the boil with the inverted sugar. Gradually pour the boiling hot mixture over the melted
60 g inverted sugar couverture, mixing from the centre to create a shiny and elastic core, showing the start of an emulsion. This
180 g LIQUID BUTTER texture should be maintained throughout. Add the rest of the liquid little by little and finish by adding the liquid
500 g TAÏNORI COUVERTURE 64%
butter.
250 g/ tart (ref 2540) To perfect the emulsion, mix the ganache with a hand held mixer, taking care not to incorporate any air into the
150 g/ tart (ref 2539) mixture.
PEAR GLAZE
500 g ABSOLU CRISTAL GLAZE Mix the glaze with the water, the pear brandy and the vanilla seeds. At 25°C, glaze the pear mousse frames.
40 g water
20 g pear brandy
1 vanilla pod
ASSEMBLY
Using a brush, seal the tart bases with spray mix (Ivoire couverture + cocoa butter). Allow to
crystallize. Spread a thin layer of pear compote on the tart bases. Glaze the pear mousse and cut
Photo : GINKO _ 59043
it into different sized cubes and rectangles.

At 45°C, pour the ganache into the tarts and make a mosaic decoration with the frozen mousse
cubes, according to the size: Valrhona - 26600 Tain l'Hermitage
130 g of cubes/ tart (ref 2539) Tel. +33 (0) 4 75 07 90 90 Fax. +33 (0) 4 75 08 05 17
160 g of cubes/ tart (ref 2540) Ecole du Grand Chocolat
Decorate the tart with slices of glazed pear slices. Tel. +33 (0) 4 75 07 90 95 Fax. +33 (0) 4 75 07 88 20
www.valrhona.com - contact : ecole@valrhona.fr
Created by
l’Ecole du Grand
Chocolat Valrhona
COLONEL
POP TART
Recipe calculated for 4 tarts x 20 cm in diameter
ALMOND SHORTBREAD
360 g butter Make a first mixture with the softened butter, the salt, the icing sugar, the ground almonds, the eggs and the 180 g
6 g fine salt of flour. Do not beat air into the mixture. As soon as the mixture is homogeneous, rapidly add the remaining 525 g
270 g icing sugar of flour. Set aside in a refrigerator for a few hours before rolling out.
90 g ground almonds
150 g whole eggs Roll the pastry out and allow to rest for half an hour in a refrigerator.
180 g high gluten flour Bake at 150/160°C, until the pastry turns a nice light golden brown.
LIME MOUSSE
115 g caster sugar Make a syrup with the caster sugar and the water. Bring to the boil.
135 g water Add the lime juice and the soaked and drained gelatine and boil up again. Allow to gel overnight in a refrigerator.
125 g lime juice Whip the gelled syrup with a mixer until it reaches the consistency of a mousse.
10 g gelatine
2 lime zests Finish by adding the grated lime zests. Pour into 18 cm rings and freeze immediately.
75 g/18 cm ring
IVOIRE/LIME NAMELAKA
250 g full fat milk Infuse 5 of the lime zests in the cold cream. Bring the milk to the boil with the glucose. Add 5 lime zests and
10 lime zests leave to infuse for a few minutes. Sieve through a chinois. Add the soaked and drained gelatine. Gradually pour
12 g glucose over the melted couverture to obtain a shiny and elastic texture.
6 g gelatine
365 g IVOIRE COUVERTURE Add the cold whipping cream along with the zests which have infused in it. Mix for a few seconds. Set aside in
500 g whipping cream 35% a refrigerator.
280 g/20 cm tart
VODKA & LIME GLAZE

600 g ABSOLU CRISTAL GLAZE Mix the glaze with the water, the vodka, the lime juice and the zests.
60 g water Use at 20/25°C to glaze the tart.
45 g vodka
Juice of 2 limes
2 lime zests
VODKA JELLY
250 g water Warm the water slightly and infuse the lime zest. Sieve through a chinois.
150 g vodka Heat the water, add the sugar and the agar agar mixed together and bring to the boil.
50 g caster sugar Add the vodka and bring rapidly back to the boil. Pour into frames. Allow to gel in a refrigerator.
5 g agar agar
1 lime zest
IVOIRE DISKS
400 g IVOIRE COUVERTURE Melt the Ivoire couverture and colour it pastel green.
Green liposoluble colouring Temper the couverture and spread out between two plastic sheets, then roll out thinly.
Yellow liposoluble colouring Stamp out different diameter disks using pastry cutters. Allow to crystallize.
ASSEMBLY
With a brush, seal the base of the tart with Ivoire spray mix (couverture + cocoa butter). Valrhona - 26600 Tain l'Hermitage
Place a frozen disk of lime mousse on top, cover with lime namelaka and smooth over with a spatula. Tel. +33 (0) 4 75 07 90 90 Fax. +33 (0) 4 75 08 05 17
Glaze with Vodka & lime glaze at 20/25°C. Cut out cubes of Vodka jelly. Arrange them on the tart and Ecole du Grand Chocolat
decorate with pastel green Ivoire couverture disks. Tel. +33 (0) 4 75 07 90 95 Fax. +33 (0) 4 75 07 88 20
Eté2005GB 25/02/05 10:12 Page 11
Created by the Ecole du Grand Chocolat Valrhona
Madagascar Tart
Recipe makes 6 square tarts (ref 2540)
CRUMBLY ALMOND CRUST

240 g butter First of all, mix together the creamed butter, the fine salt, the icing sugar, the almond powder, the eggs and the 120
180 g icing sugar g of flour. Be careful not to beat this mixture. As soon as the mixture has homogenised, add the remaining 350 g
4 g fine salt of flour very quickly. Set aside in the refrigerator.
60 g almond powder To line the tart mould, follow these steps: roll out the pastry to a thickness of 2.5 mm, then, using the mould, cut
100 g eggs out the base, then cut out some strips which will be attached to the base and the sides. Be careful not to coat the
120 g type 55 flour base with flour as this will prevent the strips from sticking to the crust.
350 g type 55 flour Leave in the refrigerator for a 1/2 hour and bake in the oven at 150/160°C, until the crust assumes a light brown
colour.
ALMOND CREAM WITH CHOCOLATE PEARLS 270 g of cream per tart / 100 g of chocolate Pearls per tart
500 g 50% almond paste Gradually blend the almond paste with the eggs, add the icing sugar little by little and finally the creamed butter.
500 g whole eggs Set aside in the refrigerator.
500 g butter Arrange the Chocolate Pearls on top of the almond cream after the tarts have been filled.
250 g icing sugar
BERGERON APRICOTS 180 g per tart
2000 g Bergeron apricots Wash the apricots and cut them into quarters.
Set aside some apricots for the final assembly.
FEATHER LIGHT TANARIVA MOUSSE WITH VERBENA 350 g per mould
500 g whole milk Soak the gelatine in a considerable volume of water. Boil the milk, add the verbena and allow to infuse for 5
1000 g double cream minutes. Add the well drained gelatine, then strain the mixture through a chinois. Gradually pour the hot liquid
780 g TANARIVA 33 % couverture onto the chopped chocolate and whisk to obtain a shiny,elastic texture,a sign that the emulsion process has started.
10 g gelatine Add the remainder of the milk, while maintaining this consistency. Blend for a few moments, then check that the
20 g fresh verbena temperature of the mixture is from 40/45°C. Fold in the foaming whipped double cream.
Pour into a decorated square tart mould. Freeze.
Photo : GINKO — 56414
ASSEMBLY AND FINISHING

Make the square tart bases and bake them blind at 150/160°C (in a ventilated oven).
Fill with almond cream and scatter fresh or frozen apricots and chocolate pearls on
top. Finish baking for approximately 15 to 20 minutes (in a ventilated oven). Set
aside in the refrigerator. Unmould the feather light Tanariva Verbena mousses with Valrhona - 26600 Tain-l'Hermitage
lukewarm water. Spray them with a milk chocolate mixture at 45°C to obtain a Tel. 33 (0) 4 75 07 90 90 - Fax 33 (0) 4 75 08 05 17
velvety appearance.Decorate with apricots,fresh verbena and Jivara milk chocolate Ecole du Grand Chocolat
squares. Tel. 33 (0) 4 75 07 90 95 - Fax 33 (0) 4 75 07 88 20
contact : ecole@valrhona.fr - www.valrhona.com
A recipe from
l’Ecole du Grand
Chocolat Valrhona
JUNGLE
Recipe calculated for approximately 18 desserts
STRIPED SPECULOS
250 g butter Rub the cold butter into the sugars, the lemon zests, the salt, the sifted flour mixed with the baking powder then
200 g brown sugar add the eggs and the milk. Roll out 2 mm thick between two oven sheets.
125 g Muscovado sugar When you roll out the paste, the compact pieces of Muscovado sugar will create a striped effect. Freeze and cut
75 g whole eggs
20 g full fat milk out rectangles with a pastry cutter. These rectangles will serve to make the bases of the dessert (10 x 6 cm) and for
500 g high gluten flour the decoration. Stamp out disks using a pastry cutter and place them in half sphere flexipan moulds.
2.5 g salt When cooked, these disks will curve to form a basket shape. Bake at 160°C until golden brown.
3 lemon zests
8 g baking powder
CARAMELIZED IVOIRE NAMELAKA

200 g full fat milk Pour the Ivoire chocolate beans into a candissoire and put into an oven at 130 °C for about about 30 minutes,
10 g glucose stirring from time to time to caramelize the couverture regularly. Add the glucose to the couverture. Bring the
2 gelatine sheets milk to the boil and add the soaked and drained gelatine. Sieve through a chinois. Gradually pour over the melted
340 g caramelized Ivoire
couverture chocolate to create a shiny and elastic texture. Add the cold cream to the mixture. Mix with a hand held mixer
400 g cream 35% for a few seconds. Allow to crystallize in a refrigerator before making quenelle shapes.
WHIPPED ABINAO GANACHE

Basic ganache : Bring the cream to the boil with the glucose and the invert sugar. Gradually pour the boiling hot mixture over
170 g cream 35% the partially melted couverture, mixing from the center to create a shiny and elastic core, showing the start of an
20 g glucose emulsion. The same texture should be maintained throughout. Mix to perfect the emulsion. Add the 360 g of cold
20 g inverted sugar
135 g ABINAO COUVERTURE 85% cream and allow to crystallize in a refrigerator overnight or for at least 3 hours.
Whipped ganache :
360 g basic ganache
360 g cream 35%
RED TEA WATER ICE

Infusion thé rouge Heat the water to 95°C and infuse the red tea for 5 minutes. Sieve through a chinois. Mix the infusion and the
600 g water syrup. To obtain an attractive water ice texture, the best concentration would be: 18 Brix on a refractometer or
15 g red tea « Cape mix » from a density of 1075. Freeze and scrape with a fork before serving.
the Palais des Thés
400 g infused red tea
150 g syrup at 30°B
RED TEA CARAMEL

60 g red tea infusion Cook the sugar and the red tea infusion until a light brown caramel is obtained. Deglaze with the infusion.
200 g caster sugar Allow to cool and at 40°C, add the butter and mix. Set aside in a refrigerator.
90 g red tea infusion
20 g butter
CHOCOLATE BATTER
70 g high gluten flour Mix all the ingredients, taking care not to beat.
10 g icing sugar Allow the mixture to rest.
15 g cocoa powder Run irregularly through a cone into oil at 180°C and fry. Remove the decorations and drain on absorbent paper.
1 pinch of baking powder
1 pinch of salt
50 g whole eggs
10 g liquid clarified butter
70 g Champagne or Crémant
CHOCOLATE STRIPES
ABINAO COUVERTURE 85% Roll out the tempered couverture between two plastic sheets. Remove the top sheet
and, using a pointed knife, draw curved stripes in the couverture. Allow to crystallize.
ASSEMBLY
Using a square nozzle, pipe a length of Ivoire namelaka on a rectangular base and stand a speculos rectan-
Valrhona - 26602 Tain l'Hermitage cedex
gle upright. Using another cone with the point cut slightly obliquely, pipe on a small pile of non whipped
Tel. +33 (0) 4 75 07 90 90 Fax. 04 75 08 05 17
crystallized ganache. Stick the chocolate batter decoration in the top and add some chocolate stripes on the
Ecole du Grand Chocolat
namelaka. Using a drop of ganache, stick the small speculos basket on the base and fill it with red tea water
Tel. 04 75 07 90 95 Fax. 04 75 07 88 20
ice. Decorate the plate with a line of red tea caramel.
A recipe from
l’Ecole du Grand
Chocolat Valrhona
NOUGAT
CHIPS
Recipe calculated for 24 milk chocolate Structura Ovalis
(ref 5797)
NOUGAT CREMEUX
500 g cream 35% Warm the cream and pour over the yolks mixed with the honey. Add the soaked and drained gelatine and cook
60 g lavender honey at 82/84°C.
100 g egg yolks Allow to gel slightly before adding the nougat paste.
5 g gelatine
90 g Agrimontana nougat paste
CRYSTALLIZED ALMONDS
200 g sliced almond sticks Mix all the ingredients together then bake in an oven at 190°C, making sure the almonds are coated.
100 g syrup at 30°B Store in a sealed container.
LIGHT JIVARA MOUSSE

250 g full fat milk Soak the gelatine in a large quantity of water.
500 g cream 35% Bring the milk to the boil and add the well drained gelatine. Pour about 1/3 of the hot liquid over the couverture
340 g JIVARA COUVERTURE 40% and mix with a whisk to obtain a smooth shiny and elastic texture, showing the start of an emulsion.
5 g gelatine
Add the rest of the milk while maintaining the same texture. When the chocolate mixture has cooled to
35/45°C incorporate the lightly whipped cream. Pour on the nougat cremeux.
NOUGAT PETALS
250 g lavender honey Cook the honey and the 35 g of glucose at 140°C.
35 g glucose At the same time, cook the 500 g of sugar and the 60 g of glucose at 157°C.
500 g caster sugar Put the lightly whipped egg whites and the 25 g of sugar into a mixing bowl and add the honey glucose mixture,
60 g glucose
110 g egg whites followed by the sugar glucose mixture. Reduce the speed of the mixer and heat the mixture with a blowtorch or
25 g caster sugar heat gun.
250 g whole grilled almonds Mix the nuts by hand, having warmed them in an oven to prevent the mixture cooling too rapidly.
100 g pistachios Pour into a greased cake mould and allow to rest overnight.
Using a ham slicer, cut very thin slices of nougat. Put them on a plaque covered by oven paper and dry out at
60°C for 2 hours. Keep warm.
NOUGAT CHOCOLATE TRANSPARENCE

300 g JIVARA COUVERTURE 40% Mix the Jivara couverture tempered to the temperature of the nougat.
60 g Agrimontana nougat paste Using a spatula, make sail shapes on a strip of plastic guitar sheet then allow to crystallize in the base of a U mold.
LEMONGRASS JIVARA SAUCE

100 g milk Heat the milk with the glucose and infuse the lemongrass stick. Sieve through a chinois and follow the same
20 g glucose method as for a ganache. Set aside in a refrigerator.
110 g JIVARA COUVERTURE 40%
1 stick of lemongrass
ASSEMBLY
Pipe nougat cremeux into the bases of the milk chocolate Sructura Ovalis.
Pour the light mousse over the nougat cremeux and set aside in a refrigerator or freeze.
Decorate the plate with some Jivara lemongrass sauce and add the milk chocolate Structura Ovalis shell.
Make an attractive presentation with the nougat petals and the nougat chocolate transparence and finish Valrhona - 26602 Tain l'Hermitage cedex
by sprinkling on some crystallized almonds. Tel. +33 (0) 4 75 07 90 90 Fax. 04 75 08 05 17
Tel. 04 75 07 90 95 Fax. 04 75 07 88 20
A recipe from
l’ Ecole du Grand
Chocolat Valrhona
IVOIRE CLOUD
Recipe calculated for 24 ivoire chocolate Structura Spheris

(ref 5800)
MORELLO CHERRY COMPOTE

290 g Ravifruit whole Dissolve the Morello cherry pulp with the glucose, the sugar and the whole Morello cherries.
Morello cherries Mix the pectine into the 50 g of sugar, add them to the mixture and bring to the boil.
290 g Ravifruit Morello Incorporate the lemon juice, mix and cool in a refrigerator.
cherry pulp
125 g caster sugar
105 g glucose
50 g caster sugar
14 g Louis François
NH pectin
60 g lemon juice
TONKA IVOIRE MOUSSE

250 g full fat milk Soak the gelatine in a large quantity of water .
465 g IVOIRE COUVERTURE Bring the milk to the boil, infuse the grated Tonka bean and add the well drained gelatine. Pour about 1/3 of the
10 g gelatine hot liquid over the melted couverture and mix with a whisk to obtain a texture which is smooth, shiny and elastic,
1/2 Tonka bean
500 g cream 35% showing the start of an emulsion.
Add the rest of the milk while maintaining the same texture. When the chocolate mixture has cooled to 35/45°C
incorporate the lightly whipped cream.
MERINGUE SHELLS
300 g egg whites Whip the whites at low speed to obtain a regular texture, gradually adding the sugar to give the whites a texture
280 g icing sugar similar to shaving cream. Delicately fold in the confectioners' sugar with a spatula. Sprinkle on very finely shredded
280 g confectioners' sugar coconut and, with a round “pomme parisienne” spoon dipped in water, scoop out a half sphere (place reserved
(icing sugar)
for the cherry decoration). Bake at 100°C. Store in a dry place.
MORELLO CHERRY COULIS

Morello cherry compote Soften the compote and then mix with the Absolu Cristal glaze.
10% ABSOLU CRISTAL GLAZE
ASSEMBLY
Pour a little mousse into the Structura bases, freeze for a moment to gel then add the Morello cherry compote.
Cover with the rest of the Ivoire tonka mousse and set aside in a refrigerator or freeze. Decorate the plate
with some softened Morello cherry compote mixed with Absolu Cristal. Place the Ivoire Structura Spheris in
the centre of the plate and place a meringue on the mousse. Decorate with a fresh cherry or a cherry in
liqueur dipped in red coloured Absolu Cristal. Add a touch of gold.
Tel. +33 (0) 4 75 07 90 90 Fax. 04 75 08 05 17
Tel. 04 75 07 90 95 Fax. 04 75 07 88 20
Created by
l’Ecole du Grand
Chocolat Valrhona
OLE
Recipe calculated for 15 servings
JIVARA NAMELAKA
200 g full fat milk Melt the couverture at 40/45°C and add the glucose.
10 g glucose Bring the milk to the boil and add the soaked and drained gelatine. Gradually pour over the melted couverture
4 g gelatine to make a shiny and elastic emulsion. Mix with a hand held mixer to perfect the emulsion.
300 g JIVARA COUVERTURE 40% Pour out and mix with the cold whipping cream. Allow to crystallize overnight in a refrigerator in a rectangular
container so that quenelle shapes can be made easily.
ALMOND CLOUD
500 g milk Soak and drain the gelatine.
100 g almond paste 50% Dissolve it in part of the heated milk. Mix the almond pastes with the rest of the cold milk and add the hot milk.
50 g almond paste 70% Set aside in a refrigerator. Just before serving, fill a siphon, insert two N2O gas cartridges and shake hard before
6 g gelatine
using.
SAFRAN JELLY
75 g fresh orange juice Soak the gelatine in cold water and drain.
150 g water Warm the water mixed with the freshly squeezed orange juice. Stir in the pectin mixed with the sugar, then the
30 g caster sugar gelatine and bring to the boil. Sieve through a chinois. Add the safran pistils at 30°C and set aside in a refrigerator.
3 g NH pectin
0.25 g safran pistils
3.5 g gelatine
FINE LAYERS OF JIVARA

250 g JIVARA COUVERTURE 40% Temper the milk chocolate couverture.
40 g Eclat d’or Add the Eclat d’Or with the salt and combine. Roll out between two plastic sheets so as to make a fine layer of
0.2 g fine rock salt crispy chocolate.
(fleur de sel)
ORANGE SEGMENTS
5 ripe Spanish oranges Peel the oranges with a very sharp knife and separate the segments. Put in a container and set aside in a refrigerator.
ASSEMBLY AND PRESENTATION

Lightly whisk the Safran jelly and fill a piping bag. Pipe a little Safran jelly into a deep plate and place on
5 or 6 Orange segments, setting them at a slight angle. Cut out a piece of Fine chocolate layer and place
over the oranges. Add a quenelle shape of Jivara Namelaka on top and coat with a little Safran jelly.
Decorate with a piece of Fine chocolate layer. Just before serving, siphon some Almond cloud on the side
of the plate.
SOME IDEAS TO MAKE THE DESSERT EVEN MORE ATTRACTIVE

To add an original touch, serve this dessert on two transparent plates, one on top of the other.
Between the two, put some lightly coloured orange water and a few pistils of safran. Valrhona - 26602 Tain l'Hermitage cedex
Just before serving, put a few pieces of carbo ice* in the colored water to obtain a smoke effect. Tel. +33 (0) 4 75 07 90 90 Fax. +33 (0) 4 75 08 05 17
(*ice cube at -96°C). Ecole du Grand Chocolat
Tel. +33 (0) 4 75 07 90 95 Fax. +33 (0) 4 75 07 88 20
St Val. Rest GB 3/11/06 10:52 Page 2
Created by l’Ecole du Grand Chocolat Valrhona
Passionately good
Dessert for two
COCONUT STREUZEL
90 g pasteurized butter Dice the butter into small cubes. Sift the
90 g brown sugar dry ingredients together.Add the butter
90 g high gluten flour and mix, using the paddle attachment.
45 g ground almonds Small grains form, then the mixture sticks
45 g desiccated (shredded) coconut together, forming a rough mass. Set aside
in a refrigerator or freeze until needed.
Spread out the coconut streuzel evenly
on a silicone sheet and bake at 150/160°C,
damper open.
When cooked, it should be a light golden
brown.
BASIC CUSTARD
125 g cream 35% Bring the cream and the milk to the boil and pour over the yolks previously mixed (but not beaten) with the
125 g full fat milk sugar. Cook at 82/84°C until the mixture coats the back of a spoon; sieve through a wire chinois and use
50 g egg yolks immediately or cool rapidly and set aside.
25 g fine sugar (caster sugar)
PASSION FRUIT IVOIRE CRÉMEUX

280 g basic custard Soak the gelatin in a large quantity of water and drain.Add it to the hot custard. Make an emulsion by pouring
215 g passion fruit pulp Ravifruit the hot custard over the melted couverture and cocoa butter to obtain a texture which is smooth, shiny and
290 g IVOIRE COUVERTURE elastic. Mix to finish, taking care not to incorporate any air into the mixture. As soon as it is smooth, add the
25 g COCOA BUTTER passion fruit pulp. Set aside in a refrigerator.
4 g gelatin
WHIPPED MANJARI GANACHE

Basic ganache Bring the 225 g of cream to the boil with the invert sugar and the glucose. Gradually pour over the chopped
225 g cream 35% chocolate, finishing by mixing to perfect the emulsion.
25 g invert sugar
25 g glucose
200 g MANJARI COUVERTURE 64%
450 g basic ganache Weigh the ganache and add the same weight in cold cream. Set aside in a refrigerator for at least 2 to 3 hours,
450 g cream 35% or ideally, overnight.
COCONUT ESPUMA
300 g coconut pulp Ravifruit Soak the gelatin in a large quantity of water and drain. Heat the coconut milk with the desiccated coconut
200 g coconut milk to boiling point and mix well. Sieve through a chinois, incorporate the gelatin and melt in the hot milk. To
60 g desiccated (shredded) coconut finish, add the cold coconut pulp and the Dillon rum.
30 g Dillon rum Set aside in a refrigerator before pouring into a siphon.
4 g gelatin
FRIED PINEAPPLE
1 Victoria pineapple Peel the pineapple and cut 1 cm thick slices. Remove the center of each slice and cut into sticks. Caramelize
Brown sugar the brown sugar in a pan and deglaze by adding the pineapple sticks. Once they are slightly candied, remove
and set aside.
PASSION FRUIT WATER ICE

300 g fresh orange juice Mix the ingredients together with the grated ginger.
170 g passion fruit pulp Ravifruit Add some mineral water or syrup to obtain 18° brix on the refractometer or 1075 on the densimeter. Freeze.
100 g syrup at 30°B Scratch the surface with a spoon or a fork to make shaved ice.
20 g ginger
1/2 vanilla bean pod
COCO DRINK
500 g coconut pulp Ravifruit Mix the cold ingredients together and keep refrigerated.
100 g coconut milk
75 g cream 35%
75 g Malibu
SERVING PRESENTATION ON THE PLATE

Using a piping bag with a square nozzle, pipe a bar of whipped Manjari ganache on the plate. Lay on a quenelle shape of passion fruit Ivoire
crémeux.
Sprinkle round some coconut streuzel and a few pineapple sticks.
Siphon out some coconut espuma into a bowl then transfer some spoonfuls on to the plate. Serve.
SERVING PRESENTATION IN THE GLASS

Fill half a cocktail glass with passion fruit water ice and immediately add the coco drink. Serve.
Photo : GINKO - 58771
Valrhona - 26602 Tain-l'Hermitage cedex

Tel +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17
Tel. +33 (0) 4 75 07 90 95 - Fax +33 (0) 4 75 07 88 20
Contact : ecole@valrhona.fr - www.valrhona.com
A recipe from
l’Ecole du Grand
Chocolat Valrhona
ROUDOUDOU
FIZZ
LEMON CAKE
4 lemon zests Grate the lemon zests on the sugar and mix. Add the whole eggs, the salt and the cream.
240 g whole eggs Sift the flour with the baking soda and add to the mixture. Heat the liquid clarified butter to 40/45°C then
310 g fine sugar incorporate into the mixture. Pour into molds lined with oven paper then, using a scraper dipped in liquid butter,
2 g fine salt
135 g cream 40% slash the mixture lengthways to help the cake rise better in the oven. Bake at 150°C for about an hour and check
240 g all purpose flour the cake is cooked by inserting a sharp knife into it. When the blade comes out clean, the cake is cooked.
4.5 g baking soda Remove from the mold and allow the cake to cool on its side to preserve its shape.
75 g VALRHONA LIQUID CLARIFIED
BUTTER
LEMON TUBE
250 g full fat milk Heat the milk with the 25 g of cream, add the sugar mixed with the agar agar, the soaked and drained gelatin
25 g cream 35% and bring to the boil. Gradually pour over the chocolate and the cocoa butter to make a smooth and elastic
15 g sugar emulsion. Mix and allow to cool to 35°C. Incorporate the lightly whipped cream and immediately pour into
1.5 g agar agar
1.5 g gelatin Valrhona tubes (ref 4334). Set aside in a refrigerator.
2 lemon zests
80 g IVOIRE CHOCOLATE
15 g VALRHONA COCOA BUTTER
100 g cream 35%
CRISP TUILE
100 g butter cooked “noisette” Cook the 130 g of butter “noisette” and allow to cool. Sieve through a chinois and add the sifted confectioners’
100 g confectioners’ sugar sugar. Delicately incorporate the egg whites using a spatula so as not to overwork the mixture. Smooth over. Fold
100 g high gluten flour in the sifted flour.
100 g egg whites
From the cover of a plastic tub, cut out a rectangular template measuring 12x 9 cm and use to form plaques of
mixture on a silicone sheet. Bake at 170°C until just golden brown. Immediately after removing from the oven,
roll the plaques in spirals around a 3.5 cm diameter tube. Store in a dry place.
PRALINE ICE CREAM

950 g full fat milk Take a little of the sugar to mix with the stabilizer.
50 g milk powder Heat the milk to 25°C then add the milk powder.
115 g cream 35% At 30°C add the sugars .
300 g CRUNCHY PRALINÉ FRUITÉ
30 g invert sugar At 40°C, add the cream and the praline mixed together.
35 g fine sugar At 45°C add the rest of the sugar mixed with the combined stabilizer.
6 g combined stabilizer Pasteurize the mixture at 85°C, Cool rapidly to 4°C.
Allow to mature for at least 12 hours at 4°C. Mix and spin at -8°C.
Using an oval 2.5 cm diameter nozzle, pipe lengths of ice cream on a granite or marble slab covered with a guitar
sheet. Freeze. Cut the tubes of ice cream into 13 cm sections. Film to prevent frost forming on the surface and
freeze at -18°C.

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ROUDOUDOU SUGAR
100 g lemon juice Cook the sieved lemon juice with the sugar, the vanilla and the glucose at 117°C.
100 g fine sugar Immediately add the citric acid. Pour into little shells. Set aside.
30 g glucose
Vanilla bean pod
2.5 g diluted citric acid
A few sea shells collected

from your holidays!

Cut the cake into thin slices, then into rectangles measuring 14 x 3.5 cm. Using a spatula, spread crisp
praline on each rectangle of cake and cover with a second rectangle. Lightly soak the top layer with lemon
juice to give it a slightly acidulous taste. Just before serving, place the tube of ice cream on the praline cake
sandwich. Remove the lemon tube from the mold and insert into the crisp tuile cylinder (the lemon tube
will slip out of the mold easily). Place on the ice cream, finish by running a fine line of yellow colored
chocolate over it and garnish with a caramel lemon shell.
Created by
l’Ecole du Grand
Chocolat Valrhona
INDIAN
FLAVOURS
ORANGE CURRY WATER ICE

500 g fresh orange juice Heat the water with the sugars and the curry then add the soaked and drained gelatine.
175 g water Pour over the fresh orange juice and sieve through a chinois. At this point, add the zests.
35 g inverted sugar Pour into a rectangular container and freeze.
35 g caster sugar
2 orange zests Mix with a blender and pack the water ice into small stainless steel cube moulds (ref 5708). Put back into the
2.5 g Madras curry freezer.
2 g gelatine
CURRY JELLY
100 g fresh orange juice Soak the gelatine in cold water and drain. Mix the water, the glucose and the freshly squeezed orange juice together.
150 g water Add the pectin mixed with the sugar and the Madras curry, bring to the boil and add the gelatine.
60 g caster sugar Sieve through a chinois. Set aside in a refrigerator.
30 g glucose
3 g Madras curry
2 g gelatine
6 g NH pectin
TAÏNORI CREMEUX
300 g whipping cream 35% Make a custard with the cream, the milk, the sugar and the egg yolks. When the custard is still hot and has been
100 g full fat milk sieved through a chinois, make an emulsion over the partially melted chocolate to obtain a texture which is
80 g egg yolks smooth, shiny and elastic.
40 g caster sugar
170 g TAÏNORI COUVERTURE 64% Set aside in a refrigerator.
To perfect the emulsion, mix with a hand held mixer, taking care not to incorporate any air, and work at a
temperature above 35°C (this technique keeps the cremeux supple). Set aside in a refrigerator.
SESAME SEED NOUGATINE

150 g caster sugar Melt the butter and add the glucose and the water. Add the sugar mixed with the pectin.
2.5 g NH pectin Cook over low heat, without stirring too much, until the mixture thickens, then add the sesame seed and roll the
125 g butter nougatine out on silicone sheets. Bake in a convection oven at 190/200°C.
50 g glucose
175 g golden sesame seed Take a third of the nougatine and cut strips measuring 1.5 cm and roll them around stainless steel squares
10 g mineral water (ref 5708) in which the orange curry water ice will be served. Allow to cool then keep warm.
Set aside the other 2/3.
Tip : this mixture can also be stored in a freezer before baking and cooked when needed for decoration.
PAN FRIED BANANAS

6 bananas Slice the bananas to make 6 cm long rectangles and pan fry until brown.
20 g LIQUID
CLARIFIED BUTTER

Cut rectangles of sesame seed nougatine and pipe on three balls of Taïnori cremeux.
Place another rectangle of nougatine at right angles on top of the cremeux and present on the plate,
using a little cremeux to stick it in place.
Behind this, place the nougatine square filled with orange water ice and, in front, the banana. Coat
with a generous serving of curry jelly.
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Created by
l’Ecole du Grand
Chocolat Valrhona
BAKLAVA TAPAS
Recipe calculated for 15 tapas
BAKLAVA
100 g almonds Deep roast the nuts separately at 150°C until they become golden brown. Allow to cool.
100 g hazelnuts Grind the nuts coarsely in a blender. Finely slice the figs and dates “brunoise”; mix with the orange blossom
100 g pistachios water. Combine the nuts, the figs and the dates with the honey, using a spatula. Add the syrup at 30°Brix and
70 g dried figs
70 g dates mix for a few seconds in a blender.
60 g mixed flowers honey
50 g orange blossom water
40 g VALRHONA CHOCOLATE PEARLS
40 g syrup at 30°B
BAKLAVA RAVIOLI
8 sheets of phyllo pastry Stamp out 85 cm diameter circles of phyllo pastry with a fluted pastry cutter. Baste with liquid clarified butter.
Mixed flowers honey Spoon on 10 g of the nuts and dried fruit mixture. Seal the ravioli closed then cut out with a fluted pastry cutter,
LIQUID CLARIFIED BUTTER 55 mm in diameter.
Bake in an oven at 180°C until golden brown. As soon as the raviolis are removed from the oven, coat with
honey.
N.B. film the ravioli immediately to prevent them drying out.
GOAT’S MILK JELLY

500 g goat’s milk Heat the goat’s milk with the honey and the cinnamon stick. Add the pectin mixed with the sugar. Add the
40 g mixed flowers honey soaked and drained gelatine and bring the mixture to the boil. Set aside in a refrigerator. Just before serving, melt
3 g Louis François in a microwave and spoon over the tapas.
pectin 325 NH 95
1 cinnamon stick
3 g gelatine
FINISHING
Serve 2 raviolis per person with a spoonful of goat’s milk jelly.

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Created by
l’Ecole du Grand
Chocolat Valrhona
PINEAPPLE
CHURROS
TAPAS
SAUCE
125 g full fat milk Bring the milk to the boil with the cream and infuse the grated tonka bean.
125 g whipping cream 35% Pour a small quantity over the melted couverture to create an emulsion. Stir, then heat until the mixture comes
15 g glucose back to the boil, stirring continuously. Mix with a hand held mixer and immediately sieve through a chinois. Set
125 g ALPACO COUVERTURE 66%
1/4 tonka bean aside in a refrigerator.
TEMPURA BATTER
170 g all purpose flour Sift the flour with the icing sugar, the cinnamon and the baking powder.
20 g icing sugar Add the egg and the salt, and stir so that lumps do not form in the batter.
1 g baking powder Incorporate the butter and mix smooth.
1 g salt
100 g eggs Gradually add the cider. Set the batter aside in a refrigerator at 6°C.
20 g LIQUID BUTTER
140 g cider
1 g cinnamon powder
PINEAPPLE STICK
1 large pineapple Cut the pineapple lengthways into 1 centimetre thick slices. Cut the slices again lengthways to make 1 cm wide
sticks.
Drain the pineapple sticks on absorbent paper and thread on to bamboo cocktail sticks (ref 4774).
Set aside in a refrigerator.
CINNAMON SUGAR
500 g granulated sugar Mix the sugar and the cinnamon powder together.
5 g cinnamon powder
FRYING
VALRHONA LIQUID CLARIFIED BUTTER
FINISHING
At the last minute, dip the pineapple stick in tempura batter and fry in Valrhona liquid
clarified butter at 180°C until golden brown. Valrhona - 26602 Tain l'Hermitage cedex
Allow to drain on absorbent paper for a minute then roll in cinnamon sugar. Tel. +33 (0) 4 75 07 90 90 Fax. +33 (0) 4 75 08 05 17
Place the Churros in a glass and serve with a cold chocolate dipping sauce on the side. Ecole du Grand Chocolat
Tel. +33 (0) 4 75 07 90 95 Fax. +33 (0) 4 75 07 88 20
Created by
l’Ecole du Grand
Chocolat Valrhona
CORNE DE
GAZELLE TAPAS
PHYLLO PASTRY TUBES

Phyllo pastry Cut out rectangles of phyllo pastry measuring 11cm x 6cm.
Baste with liquid butter. Roll around a 1 cm diameter aluminium tube and bake at 180°C until golden brown.
Store the cigarettes in a warm place.
FILLING
500 g almond paste 50% Bring the milk to the boil. Gradually pour over the melted cocoa butter to obtain an emulsion. Put the almond
100 g full fat milk paste in the mixer bowl, and pour the milk and cocoa butter emulsion over it.
50 g VALRHONA COCOA BUTTER Mix with the paddle attachment. Add the orange blossom water. Allow to crystallize in a refrigerator.
25 g orange blossom water
Just before serving, whip using the paddle attachment. Pipe the almond filling into the cigarettes using a fine nozzle.
MINT TEA
500 g mineral water Infuse the tea and the mint in the heated water and lemon juice.
80 g mint tea Sieve through a chinois and set aside in a refrigerator.
20 g fresh mint leaves Add a drop of green colouring to a quarter of the mint tea. Pour into mini half sphere moulds and add a few mint
5 g lemon juice
leaves, freeze and assemble. Serve the tea cold with a “cube” of mint ice.
FINISHING
Present a cigarette in a glass with iced mint tea.

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Created by
l’Ecole du Grand
Chocolat Valrhona
PAVLOVA TAPAS
MERINGUE
150 g egg whites Whip the whites at low speed so the foam becomes regular in density, adding the sugar little by little and
140 g caster sugar delicately folding it in with a spatula to obtain a smooth texture similar to shaving cream.
140 g icing sugar Pipe out rectangles of meringue using a square 2.5 cm nozzle. Sprinkle on the icing sugar. Using the same
Dried lemongrass powder
mixture, make thin sticks and sprinkle with lemongrass powder. Bake at 120°C. Halfway through baking time,
remove the rectangles of meringue and freeze. Keep the meringue sticks in a warm place.
N.B. the meringue rectangles can be taken from the freezer as required.
VANILLA CREAM
500 g whipping cream 35% Heat the cream. Infuse the vanilla and add the soaked and drained gelatine. Sieve through a chinois. Make an
100 g IVOIRE COUVERTURE emulsion by gradually pouring the cream over the melted Ivoire couverture.
1 vanilla pod Set aside in a refrigerator. Whip the cream with a mixer just before serving.
4 g gelatine
EXOTIC SAUCE
150 g Ravifruit passion Mix the fruit pulps with the Absolu Cristal glaze.
fruit pulp Incorporate the fresh passion fruit seeds.
150 g Ravifruit mango pulp
45 g ABSOLU CRISTAL GLAZE
Fresh passion fruit seeds
SLICED MANGO
3 ripe mangos Slice the mango finely using a mandoline.
1 L water Make a syrup with the sugar, the water and the cinnamon stick. Allow to cool. Dip the slices of mango in the
150 g caster sugar syrup. Set aside in a refrigerator.
1 cinnamon stick
FINISHING
Place a drop of vanilla cream on the plate to stick on the frozen meringue rectangle. Make a quenelle shape
of cream and put on the meringue, coat with a little exotic sauce and decorate with a slice of mango and
the lemongrass meringue sticks.

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Carabricot
Recipe calculated for 6 oval desserts (ref 2858)
CARAÏBE DACQUOISE 240 g per mold

375 g fresh egg whites Mix a little of the sugar with the egg powder. Whisk the fresh egg whites at moderate speed and add the sugar / egg
30 g egg powder powder. Incorporate the rest of the sugar little by little. Melt the Caraïbe couverture at 55°C, fold in a third of the
375 g caster sugar whites and mix smooth with a spatula. Add the ground almonds, the spices, the chocolate pearls and the remainder
225 g PUR CARAÏBE 66 % couverture of the whisked egg whites.
375 g ground almonds Mix smooth with a spatula and pipe into oval molds, choosing the size below that of the assembly ring.
115 g CHOCOLATE PEARLS Bake in a convection oven at 180/190°C or in a sole oven at 200°C, damper open.
8 g spices (as for pain d'épices)
BASIC CUSTARD
250 g single cream 35 % Heat the cream with the milk to boiling point and add the mixed (but not beaten) yolks with the sugar.Cook at 82/84°C
250 g full fat milk until the custard coats the back of the spoon, sieve through a wire chinois and either use immediately or cool rapidly
100 g egg yolks and set aside in a refrigerator.
50 g caster sugar Information: egg yolks whisked to the ribbon stage are not recommended in a custard. It is in fact more difficult to
cook it correctly and the frothy aspect sometimes works against the desired creamy effect. However, for technical
reasons and reaction to heat, we recommend mixing the yolks with the sugar beforehand (3 or 4 hours) so that the
lecithin is less sensitive to the heat and this method prevents the custard thickening too quickly when cooking.
PUR CARAÏBE SUPRÊME AND PEARLS 150 g per mold + 20 g Crunchy chocolate pearls
500 g traditional custard When the custard is cooked and sieved,make an emulsion with a spatula with the chopped chocolate (as for a ganache)
300 g PUR CARAÏBE 66 % couverture to obtain a smooth and shiny texture.To perfect the emulsion, beat with a mixer, taking care not to allow air bubbles
150 g single cream 35 % to form in the mixture, working at a temperature above 35°C. Using the spatula, add the lightly beaten cream, pour
into stainless steel Ovals (ref 2857), choosing the size below that of the assembly ring and sprinkle with Crunchy
120 g Crunchy CHOCOLATE PEARLS Chocolate Pearls. Deep freeze.
HALF-CANDIED APRICOT COMPOTE 200 g per dacquoise
600 g soft apricots “Maître Prunier” Put the apricots and the stoned candied apricots into a blender and mince finely. Add the liqueur and lay on
700 g candied apricots Agrimontana the dacquoise bases.
100 g Wolfberger apricot liqueur
LIGHT PUR CARAÏBE MOUSSE 370 g per mold
550 g full fat milk Soak the gelatine in a large quantity of water. Heat the milk to boiling point and add the well-drained gelatine. Pour
1100 g single cream 35 % about a third of the milk onto the partially melted chocolate and whisk to obtain a texture which is smooth, shiny
650 g PUR CARAÏBE 66 % couverture and elastic, showing that the emulsion stage has started.
Photo: GINKO — 56709
9 g gelatine Gradually add the rest of the milk while maintaining the same texture. Whisk the cream lightly. When the mixture
has cooled to 45/50°C, incorporate the whisked single cream.

Place the dacquoise bases topped with apricot compote in the stainless steel Ovale rings.Then Valrhona - 26600 Tain-l'Hermitage
spread on the supreme chocolate filling. Pour on the light Pur Caraïbe Mousse. Deep freeze. Tel. 33 (0) 4 75 07 90 90 - Fax 33 (0) 4 75 08 05 17
Remove the ring and spray the dessert all over with dark chocolate then pipe some Absolu Ecole du Grand Chocolat
glaze at 45°C along part of the edge. Decorate with dark chocolate arabesques. Tel. 33 (0) 4 75 07 90 95 - Fax 33 (0) 4 75 07 88 20
St Val. Art GB 3/11/06 12:15 Page 1
Delicious Love
Recipe calculated for 6 desserts for 2 persons (ø 10 cm)
BASIC ALMOND SABLÉ PASTRY

60 g butter Make a first mixture with the softened
1 g fine salt butter, the salt, the confectioners’ sugar,
45 g confectioners’ sugar (icing sugar) the ground almonds, the eggs and the 30 g
15 g ground almonds of flour.
25 g whole eggs Be careful not to beat air into the mixture.
30 g high gluten flour As soon as the mixture becomes homogeneous, add the remaining 85 g of flour and mix for a few moments.
85 g high gluten flour Set aside in a refrigerator. Roll out the pastry and bake on an oven sheet at 150/160°C until it turns a light
golden brown.
SABLÉ BASES 60 g /base ø 8 cm
165 g HAZELNUT PRALINÉ 60% Coarsely crush the cooked sablé pastry in a blender. Melt the couverture, mix with the hazelnut praliné and
65 g JIVARA COUVERTURE 40% add the sablé pastry. Divide the mixture into ø 8 cm rings.
170 g basic almond sablé pastry Set aside in a freezer.
THICKENED PASSION FRUIT JELLY 60 g / ø 8 cm ring
375 g passion fruit pulp Ravifruit Soak the gelatin in a large quantity of water and drain. Mix the sugar with the potato starch. Heat the passion
70 g fine sugar (caster sugar) fruit pulp; add the gelatin and the sugar/starch mixture. Bring to the boil and immediately pour into the rings.
15 g potato starch Freeze.
4.5 g gelatin
BASIC CUSTARD
155 g single cream 35% Bring the cream to the boil with the milk and pour over the yolks previously mixed (but not beaten) with
155 g full fat milk the sugar.
60 g egg yolks Add the grated fresh ginger and cook until the mixture coats the back of a spoon at 82/84°C. Sieve through
30 g fine sugar (caster sugar) a wire chinois and use immediately or cool rapidly and set aside in a refrigerator.
16 g fresh ginger
TAÏNORI CHOCOLATE AND GINGER MOUSSE 200 g / ø 10 cm ring
370 g basic custard Make an emulsion by pouring the hot custard over the melted couverture to obtain a mixture which is smooth,
435 g TAÏNORI COUVERTURE 64% shiny and elastic. Mix to perfect the emulsion, taking care not to incorporate any air into the mixture. The
555 g cream 35% temperature should be 45/50°C.
If necessary, stabilize the emulsion by adding some whipped cream.Add the rest of the whipped cream. Pour
out immediately and freeze.
MACAROONS
300 g fine sugar Cook the 300 g of sugar with the water at 110ºC and pour over the 110 g of lightly whipped whites mixed
100 g water with the 30 g of sugar. Whip until the meringue is almost cold then add the coloring.
110 g egg whites At the same time, sift the ground almonds and the confectioners’ sugar separately then mix them together.
30 g fine sugar (caster sugar) Once the meringue is cool, pour the remaining 110 g of whites on the confectioners’ sugar/ground almonds
mixture and immediately start incorporating part of the whipped whites. Fold in the rest of the colored
300 g ground almonds whipped whites, lifting the mass with a scraper to obtain a smooth and shiny texture.
300 g confectioners’ sugar Pipe out heart shapes on a silicone sheet using an 8 mm nozzle. Bake in a ventilated oven at 140°C for 8 to
110 g egg whites 10 minutes.
Red strawberry and raspberry coloring
ROSE FLAVORED RASPBERRY COMPOTE

250 g frozen raspberry balls Warm the raspberries in a pan with the 125 g sugar and the glucose. Add the rest of the sugar mixed with
125 g fine sugar (caster sugar) the pectin and bring to the boil for 2 to 3 minutes.
50 g glucose Take off the heat before adding the lemon juice and the rose flavoring (it is possible to remove some of the
25 g fine sugar (caster sugar) achenes by sieving the hot mixture). Set aside in a refrigerator.
5 g NH pectin
25 g lemon juice
Rose flavoring
PINK IVOIRE CHOCOLATE GLAZE

450 g cream 35% Soak and drain the gelatin. Melt the Ivoire couverture.
6 g gelatin Bring the cream to the boil and add the gelatin; melt the Absolu Cristal glaze separately at 60/70°C.
300 g ABSOLU CRISTAL GLAZE Gradually pour the cream over the melted couverture, make an emulsion with a spatula (as for a ganache).
750 g IVOIRE COUVERTURE Add the Absolu Cristal glaze, the titanium dioxide and the pink coloring. Mix to perfect the texture and to
Titanium dioxide make the glaze glossy, taking care not to incorporate any air bubbles into the mixture. It is preferable to let
Pink coloring the glaze rest overnight before using.
IVOIRE SPRAY MIXTURE

700 g IVOIRE COUVERTURE Melt all the ingredients.
300 g COCOA BUTTER Use the spray at 40/45°C.
ASSEMBLY
Assemble the dessert upside down in 10cm rings, 5 cm deep. First pour in 100 g of Taïnori chocolate and ginger mousse. Then add the thickened
passion fruit jelly disk. Pour on another 100 g of Taïnori chocolate and ginger mousse and insert the sablé base. Freeze.
FINISHING
Remove the desserts from the molds and spray to obtain a velours effect. Using a plastic piping bag filled with pink Ivoire glaze, run lines down the
sides of the desserts. To finish, garnish the macaroons with rose flavored raspberry compote, then place about ten on each dessert.

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Osmosis
Two little cakes: with recipes for “him” and “her”.
Once assembled, the two hearts become one…
or rather… form perfect osmosis.
For “Her”
Recipe calculated for approximately 20 half-hearts (mold ref. 5947).
CHOCOLATE BISCUIT 800 g / 40x60 cm frame
90 g egg yolks Whip the yolks, the whole eggs and the sugar together.At the same time, whip the whites with the brown sugar.
230 g whole eggs Gradually combine the two mixtures, fold in the flour sifted with the cocoa powder. Pour into frames and bake
175 g fine sugar (caster sugar) at 180°C for 15 to 20 minutes in a ventilated oven.
145 g egg whites
65 g soft brown sugar
60 g flour
55 g COCOA POWDER
HALF-CANDIED FRESH RASPBERRIES 2 units / half hear
400 g raspberry pulp Ravifruit Gently heat the raspberry pulp, the sugar, the lemon juice and the raspberry brandy.When the mixture reaches
fine sugar (caster sugar) the boil, add the fresh raspberries. Set aside in a refrigerator overnight.
lemon juice
raspberry brandy
150 g fresh raspberries
LIGHT IVOIRE AND LEMON MOUSSE 30 g / half-heart
140 g full fat milk Soak the gelatin in a large quantity of water. Bring the milk to the boil with the lemon zests and add the well
280 g cream 35% drained gelatin. Pour about a third of the hot liquid over the chocolate and mix with a hand whisk to obtain a
260 g IVOIRE COUVERTURE texture which is smooth, shiny and elastic, showing the start of an emulsion.
5 g gelatin Add the rest of the milk while maintaining the same texture.When the chocolate mixture has reached 35/45°C,
2.5 g lemon zests incorporate the lightly whipped cream.
RASPBERRY GLAZE
1000 g ABSOLU CRISTAL GLAZE Mix the ingredients together then warm in a microwave to soften the glaze. Mix and glaze
300 to 400 g raspberry pulp Ravifruit
Red raspberry coloring
ASSEMBLY
Pour about 30 g of light Ivoire and lemon mousse into half heart molds.
Insert two half-candied raspberries.
Stamp out biscuit hearts with a pastry cutter and freeze together.
FINISHING
Remove the half hearts by running a little hot water over the underside of the molds.
Glaze each half heart with raspberry glaze and assemble with the half hearts for “Him”” to form whole hearts.
For “Him”
Recipe calculated for approximately 20 half-hearts (mold ref. 5947).
CHOCOLATE BISCUIT 800 g / 40x60 cm frame
90 g egg yolks Whip the yolks, the whole eggs and the sugar together.At the same time, whip the whites with the brown sugar.
230 g whole eggs Gradually combine the two mixtures, fold in the flour sifted with the cocoa powder. Pour into frames and bake
175 g fine sugar (caster sugar) at 180°C for 15 to 20 minutes in a ventilated oven.
145 g egg whites
65 g soft brown sugar
60 g flour
55 g COCOA POWDER
TANARIVA AND COFFEE CARAMEL 10 à 15 g / half heart
Basic infusion: Roast the coffee beans in an oven at 160°C for about 2 minutes. At the same time, bring the cream to the boil,
120 g cream 35% pour over the hot coffee beans and leave to infuse for 2 minutes. Sieve through a chinois and make up the
15 g coffee beans weight of cream if necessary. Add the liquid butter and the glucose.
Make a dry caramel with the fine sugar and deglaze with the hot cream/butter/glucose mixture.
105 g basic infusion Incorporate a little of the mixture into the melted couverture to make the core of an emulsion. Gradually add
50 g fine sugar (caster sugar) the rest of the liquid while maintaining the same texture. Mix to perfect the emulsion. Allow to crystallize in a
20 g LIQUID BUTTER refrigerator before using.
5 g glucose
65 g TANARIVA COUVERTURE 33%
GRILLED HAZELNUTS 2 units / half heart
Hazelnuts from the Piedmont Deep roast the nuts in an oven at 160°C.
MOUSSE ALLÉGÉE ALPACO 25 g / half heart
125 g full fat milk Soak the gelatin in a large quantity of water. Bring the milk to the boil and add the well drained gelatin. Pour
2 g gelatin about a third of the hot liquid over the chocolate and mix to obtain a texture which is smooth, shiny and elastic,
155 g ALPACO COUVERTURE 66% showing the start of a good emulsion.Add the rest of the milk and mix to perfect the texture.When the chocolate
250 g cream 35% mixture has cooled to 45/50°C, incorporate the lightly whipped cream. Use immediately.
ABSOLU CHOCOLATE GLAZE

1000 g ABSOLU GLAZE Add the water to the glaze and heat in a microwave to between 40 and 60°C. Mix to fluidify. Use immediately.
100 to 120 g water
ASSEMBLY
Pour about 25 g of light Alpaco mousse into half heart molds. Insert two roasted hazelnuts and add 10 to 15 g of Tanariva and coffee caramel on
top. Stamp out biscuit hearts with a pastry cutter and freeze together.
FINISHING
Remove the half hearts by running a little hot water over the underside
of the molds.
Glaze each half heart with Absolu glaze and assemble with the half hearts
for “Her” to form whole hearts.

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Valrhona Chocolate Pearl Bun

Recipe calculated for 25 buns or donuts
Cost price: 0.22 € each
BASIC DOUGH
500 g plain flour type 45 Use very cold eggs. Knead all the ingredients together lightly except the butter and the chocolate
250 g whole eggs pearls for 5 minutes. Knead with a mixer for about 10 minutes at the 2nd speed. Incorporate the
50 g milk butter little by little and mix until the dough leaves the side of the bowl. Add the Chocolate Pearls
55 g caster sugar without kneading too much.The dough should be at 24°C at the end of the kneading operation.
10 g salt Leave to prove for 2 hours at room temperature.
12 g yeast
Flatten out the dough, put it on a plaque and cover it with film. Freeze for 30 minutes to stop
15 g invert sugar
fermentation.
300 g butter
300 g CHOCOLATE PEARLS
Divide the dough into 55 g balls. Leave to prove again for 2 hours at 25°C. After forming the balls,
brush them with egg and leave to rise for 2 hours at 25°C. Before baking, brush them a second
time. Bake at 220°C or 190°C in a ventilated deck oven.
SUGGESTION
You can also make donuts instead of little buns. Deep fry in oil at 180°C until
golden brown.
Valrhona - 26600 Tain-l'Hermitage
Tip: Before frying the donuts, put them into a refrigerator for a few minutes Tel. 33 (0) 4 75 07 90 90 - Fax 33 (0) 4 75 08 05 17
so that a thin crust forms.This gives the donuts a nice smooth surface without Ecole du Grand Chocolat
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Elixir of love
Recipe for approximately 8 glasses x 35 cl
TANGY JELLY about 30 g / glass
200 g ABSOLU CRISTAL GLAZE Mix the cold ingredients together. Set
40 g lemon juice aside.
10 g ginger juice
GRAPEFRUIT GIN about 100 g / glass
650 g grapefruit juice Mix all the ingredients together. Set aside in a refrigerator.
120 g gin
TOMATO AND RASPBERRY WATER ICE about 120 g / glass
66 cl or 680 g tomato juice Mix all the ingredients together except for the ice. The mixture can be filtered to remove the achenes. Set
100 g fresh raspberries aside in a refrigerator. To serve, put the mixture in a blender, add about the same volume of hydric ice. Mix
8 drops of Tabasco and pour immediately into glasses.
Freshly ground pepper
Hydric ice
FRUITY ECUME
450 g full fat milk Put the milk, the Sichuan pepper and the red curry in a mixer. Sieve through a chinois.Add the Absolu Cristal
5 g Sichuan pepper glaze.
2 g red curry Mix again. Immediately pour into a siphon and set aside in a refrigerator.
Photo : GINKO - 58768=
ASSEMBLING IN GLASSES Xocopili pearls
Put the acidulous jelly into the bottom of the glasses. Spoon some Grapefruit gin over it. Make the water ice and add to the glass. Immediately
siphon on the Fruity Ecume and grate some Xocopili pearls on top. Serve.

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A recipe from l’ Ecole
du Grand Chocolat Valrhona
CHILDHOOD
MEMORIES
Desserts for 12 to 15 servings
BRIOCHE
500 g high gluten flour Using very cold eggs, mix all the ingredients together except the butter for 5 minutes. Knead in the mixer for
250 g whole eggs about 10 minutes, then gradually incorporate the butter. Remove the dough from the mixer and allow to prove
50 g milk for two hours under film. After the dough has risen, deflate it with a scraper. Form 90 g balls of dough and put
55 g fine sugar
10 g salt them in a rectangular bread mold. Baste and put the mold in a warm place at 25°C for about two hours. Baste
12 g yeast again and bake at 185°C for 30 minutes in a convection oven. Remove from the molds and allow to cool.
15 g invert sugar
300 g butter
For basting:
1 egg
1 pinch of salt
VANILLA CREAM FOR SOAKING

800 g cream 35% Bring the milk to the boil with the sugar and the scraped vanilla. Set aside in a refrigerator.
200 g milk Mix the cream with the egg yolks and add the cold milk, sugar and vanilla mixture. Cut the brioche into 2 cm
200 g egg yolks thick slices; then, with a 65 mm diameter pastry cutter, stamp out disks, sprinkle with a little confectioners’ sugar
180 g fine sugar
3 vanilla bean pods and toast them under a salamander. Allow to cool and put into a candissoire. Pour the vanilla cream over the
150 g IVOIRE COUVERTURE disks and let them absorb the liquid for 12 hours, turning over from time to time.
STRAWBERRY COMPOTE
125 g fresh strawberry pulp Mix the 125 g of fresh strawberry pulp to make a coulis. Incorporate the cold Absolu Cristal glaze and the lemon
150 g strawberries, finely juice into the coulis, mix again and delicately fold in the strawberry brunoise. Set aside in a refrigerator.
sliced brunoise
15 g lemon juice
STRAWBERRY JUICE
500 g Ravifruit frozen Put the strawberry balls into a bowl and film the surface. Cook for 20 minutes over a bain marie. When cooked,
strawberry balls pour the strawberries into a sieve to extract the juice (without pressing). Take 250 g of juice, add the sugar mixed
2 g pectin X58 with the pectin and bring to the boil. Finish by adding the lemon juice. Set the juice aside in a refrigerator.
2 g lemon juice
VANILLA ICE CREAM

1620 g full fat milk Heat the milk to 25°C then add the milk powder and the vanilla. At 30°C add the sugars (keep a little to mix with
115 g milk powder 0% the stabilizer), then the yolks and the cream heated to 35°C.
605 g cream 35% At 45°C finish by adding the rest of the sugar mixed with the stabilizer.
90 g egg yolks
420 g fine sugar Pasteurize the mixture at 85°C, mix and cool rapidly to 4°C.
30 g invert sugar Allow to mature for at least 12 hours at 4°C. Sieve through a chinois and spin.
90 g atomized glucose
6 g combined stabilizer
3 vanilla bean pods

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SHORTBREAD WITH COCOA NIBS
190 g butter Grind the cocoa nibs in a coffee grinder. Mix all the ingredients together using the paddle attachment, including
200 g high gluten flour the cold diced butter. Small grains begin to form, then the mixture forms a non-homogeneous mass. Stop mixing
90 g fine sugar and set aside in a refrigerator for at least 30 minutes. Press the mixture through a 4 mm grid to obtain regular
2 g salt
40 g cocoa nibs grains. Set aside in a refrigerator or freeze until ready to use. Spread the shortbread irregularly on a silicone sheet
and bake at 150/160°C, damper open until it becomes golden brown.
ASSEMBLY
Place the soaked brioche disks in small glass preserving jars, add a little vanilla cream and bake at 85°C for
30 minutes.
Make sure the jars are always baked in the morning of the day served, with soaked disks kept ready to bake.
Just before serving, sprinkle on a few pieces of shortbread, spoon on some strawberry compote, add a scoop
of vanilla ice cream, a dash of strawberry juice on top and decorate with a thin slice of toasted brioche.
Decoration:
Put a little red tempered cocoa butter on a marble slab and spread with a comb to make fine stripes. Cover
with a thin coat of tempered Ivoire couverture. After crystallization has begun, roll into fine cigarette shapes
with a scraper. Place across the scoop of ice cream.
Created by
l’Ecole du Grand
Chocolat Valrhona
CATALONIA
CREAM TAPAS
CATALONIA CREAM
800 g whipping cream 35% Bring the milk to the boil with the sugar, the lemon zests and the vanilla. Make an emulsion with the melted
200 g full fat milk Ivoire couverture.
200 g egg yolks Mix the cream and the yolks together and add to the first milk/Ivoire couverture mixture. Sieve through a chinois.
80 g caster sugar
150 g IVOIRE COUVERTURE Cook in glasses in a convection oven at 85°C for an hour and a half. Set aside in a refrigerator.
4 lemon zests Tip : For an original effect, tilt the glasses when cooking the cream.
1 vanilla pod
PEARS AND DATES

250 g diced pears Dice the pears and immediately immerse in water and lemon juice. Mix the remaining pieces of pear without
200 g dates delay, weigh out the required 70 g and add the lemon juice and zest.
10 g lemon juice Bring 1 litre of water to the boil and poach the drained pear cubes for 30 seconds. Set aside in a refrigerator.
1 lemon zest
70 g fresh pear pulp Slice the dates very finely and add them to the drained pear cubes. Delicately combine the two.
ALMOND CLOUD
1 L milk Soak and drain the gelatine.
360 g almond paste 50% Dissolve it in part of the heated milk. Mix the almond paste with the rest of the cold milk and add the milk and
12 g gelatine gelatine mixture. Set aside in a refrigerator. Just before serving, fill a siphon, insert two N2O gas cartridges and
shake well before using.
FINISHING
Add 20 g of Pear and dates to the glass then siphon on some Almond cloud.

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Created by
l’Ecole du Grand
Chocolat Valrhona
CREOLE TAPAS
PAN FRIED PINEAPPLE

300 g pineapple, finely sliced Finely slice the pineapple « brunoise » and add the brown sugar. Cook in a pan until the juice has evaporated.
“brunoise” Set aside in a refrigerator.
15 g brown sugar
COCONUT JELLY
125 g full fat mik Soak the gelatine in a large quantity of water. Bring the milk to the boil with the coconut milk and the sugar. Add
125 g coconut milk the shredded coconut, allow to infuse for 5 minutes and sieve through a chinois. Add the drained gelatine and
30 g shredded coconut the coconut pulp.
25 g caster sugar
125 g Ravifruit coconut pulp Set aside in a refrigerator.
3.5 g gelatine
JIVARA CREMEUX
250 g full fat milk Make a custard with the milk and the egg yolks. Cook at 80°C then sieve through a chinois. Using a spatula,
45 g egg yolks make an emulsion over the melted chocolate couverture to obtain a texture which is smooth, shiny and elastic.
250 g JIVARA COUVERTURE 40% To perfect the emulsion, mix with a hand held mixer, taking care not to incorporate any air into the mixture.
Pour into rectangular containers and set aside in a refrigerator.
SHORTBREAD
185 g butter Sift the dry ingredients together. Using the paddle attachment, mix in the cold diced butter. When the mixture is
90 g icing sugar nearly homogeneous, form a soft ball by hand.
200 g all purpose flour Allow to rest in a refrigerator.
2 g salt
Press the mixture through a grid and bake on a silicone sheet at 150°C.
When the shortbread is light brown, take it out of the oven and store in a dry place.
FINISHING
Put some pieces of shortbread in the base of a small glass. Sprinkle on some pineapple cubes and pipe a
ball of Jivara cremeux on top. Mix the coconut jelly and fill the glass to the brim.

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Eté2005GB 25/02/05 10:12 Page 10
A chocolate delight
in a glass
Recipe makes enough for 60 glasses
ARAGUANI SACHER SPONGE CAKE 5 g per glass
215 g Valrhona 50% almond paste Mix the almond paste with the 65 g of sugar, then soften by adding the
65 g castor sugar yolks and the whole eggs one at a time. Beat the mixture until it forms
105 g egg yolks a ribbon. Beat the egg whites, gradually adding the remainder of the
75 g whole eggs sugar.
125 g egg whites Sift the cocoa powder and the flour together.At the same time, melt the
65 g castor sugar couverture and the butter at a temperature of 50ºC.Mix a small amount
50 g type 45 flour of the egg whites with the couverture and the melted butter to obtain a
25 g Valrhona cocoa powder smooth, light consistency.
50 g ARAGUANI 72% couverture Add the mixture of almond paste, eggs and yolks. Fold in the dry
50 g butter ingredients and finish by adding the rest of the egg whites.
To bake : Bake on a sheet at 180/200°C with the damper closed.
ECLAT D’OR PRALINÉ 8 g per glass
300 g Valrhona 60% almond Mix the praliné and the melted couverture, temper the mixture at approximately 26°C and add the Eclat d’Or. Pour into
hazelnut praliné Elastomoule half-sphere moulds and set aside in the refrigerator.
75 g JIVARA 40% couverture
150 g ECLATS D'OR
FROTHY COCOA NIB MIXTURE 30 g per glass
210 g Valrhona cocoa nibs In the oven, heat the cocoa nibs to 150/160°C for 10 minutes.
540 g whole milk Boil the milk and add the cocoa nibs from the oven. Infuse for approximately 10 minutes. Sieve through a chinois and check the
450 g double cream weight of the infused milk.
210 g egg yolks If necessary, add milk to obtain a total of 540 g.
210 g castor sugar Add the double cream, the egg yolks and the sugar to this mixture, as well as the soaked, drained gelatine. Heat to 82/84°C. Sieve
22 g gelatine through a chinois which has been lined with cheesecloth.
720 g double cream Cool to 35/40°C and add the foaming, whipped double cream.
FEATHER LIGHT ARAGUANI 72 % MOUSSE 30 g per glass
590 g ARAGUANI 72% couverture Soak the gelatine in a considerable amount of water. Boil the milk and add the well drained gelatine. Pour approximately 1/3 of
525 g whole milk the hot liquid onto the chocolate and whisk to obtain a smooth,elastic,shiny texture,a sign that the emulsion process has started.
1050 g double cream Add the rest of the milk,while maintaining this texture.When the chocolate mixture reaches 45/50°C,fold in the foaming,whipped
7 g gelatine double cream.
ARAGUANI GELÉE 10 g per glass
140 g ARAGUANI 72% couverture Mix the sugar with the pectin. Mix into the lukewarm milk. Bring to the boil. Pour some of the milk onto the chopped chocolate
2 g X 58 pectin or chocolate “beans” and using a spatula, mix vigorously to emulsify. Continue to add the milk, still maintaining the elastic, shiny
35 g castor sugar texture.
435 g whole milk This gelée may be reheated as many times as necessary.It is absolutely imperative to ensure that a temperature of 60°C is reached
before it is cooled to 30/35°C for handling.

Please note that this gelée does not freeze.

Pour a little of the feather light Araguani mousse into lightly frosted glasses, making irregular
teardrops here and there in the glass.
Arrange the Eclat d’Or praliné and pour in the frothy cocoa nib mixture. Freeze for a few Valrhona - 26600 Tain-l'Hermitage
minutes and pour in more of the feather light Araguani mousse. Set aside in the refrigerator Tel. 33 (0) 4 75 07 90 90 - Fax 33 (0) 4 75 08 05 17
or in the freezer.Finish by pouring in the chocolate gelée and decorate with raspberries,Sacher Ecole du Grand Chocolat
sponge cubes and an Araguani transfer. Tel. 33 (0) 4 75 07 90 95 - Fax 33 (0) 4 75 07 88 20
A n o r i g i n a l r e c i p e f r o m L’ E c o l e d u G r a n d C h o c o l a t Va l r h o n a
Aphrodisiac candies
Recipe calculated for approximately
220 mini-Structura Ovalis or Spheris
Citro
WHIPPED ALMOND PASTE
1000 g almond paste 50% Heat the lemon juice, add the clove powder (ground in a coffee grinder) and leave to infuse.
100 g cocoa butter Gradually add the lemon juice to the almond paste, using the paddle attachment of the mixer.
150 g lemon juice As soon as the mixture is homogeneous, add the cocoa butter melted at 45/50°C.
2 g clove powder When the mixture is smooth, set aside in a refrigerator for 2 to 3 hours.
Once cooled and crystallized, beat the mixture until it is light and pale.
CRYSTALLIZED LEMON
225 g lemon pulp Ravifruit Heat the fruit pulp to 40°C. Add the 25 g of sugar mixed with the pectin, stirring continuously. Bring to the boil
200 g caster sugar and add the rest of the sugar. Bring to the boil again and add the glucose. Cook at 70/72 brix on the refractometer
45 g glucose syrup or 105°C, then allow the mass to cool.
25 g caster sugar Mix the crystallized fruit a little before incorporating it into the whipped almond paste.
4 g Yellow pectin
Once the almond paste is whipped, mix 1200 g of it with the 300 g of mixed crystallized lemon, then pipe into Mini Structura Ovalis or Spheris (about
6 g). Leave to crystallize for 24 hours at 17°C. Seal the Mini Structura with tempered dark chocolate couverture.
Muscabana
CRYSTALLIZED BANANA AND NUTMEG 3 g/ Mini Structura
425 g banana pulp Heat the banana pulp to 40°C, add the pectin with a little of the sugar and bring to the boil. Incorporate the rest
435 g caster sugar of the sugar in two stages to make sure it has dissolved, then add the glucose, the rum and the grated nutmeg.
120 g glucose syrup Cook to 72 brix on the refractometer or 105°C. Add the citric acid to activate the pectin and pour immediately
6 g Yellow pectin into a frame on a Silpat sheet.
5 g diluted citric acid (50%)
10 g rum
1.5 g nutmeg
TANARIVA GANACHE 3 g/ Mini Structura
255 g single cream 35% Bring the cream,the invert sugar and the glucose to the boil. Gradually pour the boiling hot mixture on the chopped
45 g glucose and partly melted chocolate, mixing from the center with a spatula to create a shiny and elastic core. This texture
45 g invert sugar should be maintained throughout the preparation. Mix to finish and add the liquid clarified butter.
310 g TANARIVA 33%
100 g liquid clarified butter
Put the crystallized fruit into a blender to make it perfectly smooth and pipe into the mini Structura Ovalis or Spheris (about 3 g). Garnish to the
top with Tanariva ganache at 29/30°C. Allow to crystallize for 24 hours at 17°C. Seal the Mini Structura with tempered dark chocolate couverture.
A n o r i g i n a l r e c i p e f r o m L’ E c o l e d u G r a n d C h o c o l a t Va l r h o n a
Passionflower
CRYSTALLIZED PASSION FRUIT 3 g/ Mini Structura
375 g passion fruit pulp Heat the passion fruit pulp with the Sechuan pepper at 40°C, add the pectin with a little of the sugar and bring to
340 g caster sugar the boil.
75 g glucose syrup Incorporate the rest of the sugar in two stages to make sure it is well diluted, then add the glucose.
35 g caster sugar Cook to 72 brix on the refractometer or 105°C. Add the citric acid to activate the pectin and pour immediately
8 g yellow pectin into frames on a Silpat sheet.
6 g diluted citric acid (50%)
2.5 g Sechuan pepper Cook at 72° Brix
GANACHE JIVARA 3 g/ Mini Structura
270 g single cream 35% Bring the cream, the invert sugar and the glucose to the boil while infusing the Sechuan pepper. Sieve through a
50 g glucose chinois.
50 g invert sugar Make an emulsion with the chopped milk chocolate couverture. Mix and add the liquid clarified butter. Pipe the
2 g Sechuan pepper ganache at 29/30°C into Mini Structura Ovalis or Spheris.
290 g JIVARA COUVERTURE 40% Allow to crystallize for 24 hours at 17°C.
110 g LIQUID CLARIFIED BUTTER Seal the Mini Structura with tempered couverture.
Put the crystallized fruit into a blender to make it perfectly smooth and pipe into mini Structura Ovalis or Spheris (about 3 g). Garnish to the top
with Jivara ganache at 29/30°C. Allow to crystallize for 24 hours at 17°C. Seal the Mini Stuctura with tempered dark chocolate couverture.
Decorations
7TH HEAVEN
Depending on the concentration chosen and the strength of the color you need, dilute some orange coloring agent with alcohol at 90°.
Dip a toothbrush quickly in the solution and scratch the bristles so as to project a fine spray on the Ovalis or Spheris shells.
Allow to dry, then symbolize the milky way with a little touch of sparkling gold.
NET EFFECT
Paint the Ovalis or Spheris shells with a very light coat of PCB sparkling gold coloring.
Make a paper cornet and fill with tempered dark chocolate couverture.
Make a small cut in the tip and draw fine and regular criss-cross lines.
PANTHER
Mix PCB sparkling gold coloring with melted cocoa butter and, using a small paintbrush, dab on spots.
Using a second brush, add a light layer of PCB sparkling bronze coloring on the Ovalis or Spheris shells.
LOVERS’ NUGGET
Make wavy arabesques with dark chocolate couverture by dipping a spoon in the chocolate and varying the line thicknesses. Sprinkle with fine granulés
(ref. 0183) colored with sparkling gold powder.
SILK HEART
Paint the beveled side of Ovalis or Spheris shells with cocoa butter and lay on a bed of red colored caster sugar.Allow to crystallize. Using another brush,
very lightly paint on a second layer of PCB sparkling silver coloring.
Valrhona - 26602 Tain-l'Hermitage cedex - Tel 33 (0) 4 75 07 90 90 - Fax 33 (0) 4 75 08 05 17

Ecole du Grand Chocolat - Tel. 33 (0) 4 75 07 90 95 - Fax 33 (0) 4 75 07 88 20
ArtisanatHiverGB 8/07/05 10:13 Page 11
Chocolates
Recipe calculated for approximately 200 MINI STRUCTURA
BERABEKA
500 g ALMOND PASTE Soak the dried fruits in boiling
FROM PROVENCE 50% water for 5 minutes. Drain and
125 g prunes mix with the almonds. Set aside.
100 g currants Mix the almond paste with the
125 g dried apricots kirsch and the syrup at 30°B.
100 g roasted almonds Incorporate the two mixtures
50 g kirsch /cherry brandy together and pipe into Mini
80 g syrup at 30°B Structura Ovalis or Sphéris.
Leave to crystallize for 24 hours at 17°C.
Seal the Mini Structura with tempered couverture.
FLORENZA
190 g caster sugar Caramelize the sugar, the glucose and the water at 185°C.
60 g glucose Mix the fig pulp with the figs and halt the cooking process of the caramel with this mixture.
60 g invert sugar Add the invert sugar and the spice mix. Cook again at 103°C. Turn off the heat and allow the temperature
50 g water to fall to 80/85°C.
280 g fig pulp Make an emulsion with the Guanaja couverture.
270 g GUANAJA 70% COUVERTURE Add the liquid clarified butter and mix.
65 g LIQUID CLARIFIED BUTTER When the ganache cools to 29/30°C, pipe into Mini Structura Ovalis or Spheris. Leave to crystallize for 24
Valrhona hours at 17°C.
3 g spicebread spice mix Seal the Mini Structura with tempered couverture.
35 g soft figs
FONDENTE
750 g NEUTRAL GLAZE Valrhona Melt the neutral glaze by heating to over 60°C, make an emulsion on the Praliné Fruité and add the essential
300 g PRALINÉ FRUITÉ 50% oil of lemon.
essential oil of lemon Pipe the praliné/neutral glaze mixture into the Mini-Structura Ovalis or Sphéris at 29/30°C.
Leave to crystallize for 24 hours at 17°C.
Seal the Mini Structura with tempered couverture.
LATTE
340 g single cream 35% Heat the cream to boiling point with the invert sugar and the glucose, infusing the Sechuan pepper at the
60 g glucose same time. Sieve through a chinois. Make an emulsion with the milk chocolate couverture. Mix and add the
60 g invert sugar liquid clarified butter.
5 g Sechuan pepper Pipe ganache into the Mini Structura Ovalis or Spheris at 29/30°C.
410 g TANARIVA 33% couverture Leave to crystallize for 24 hours at 17°C.
135 g LIQUID CLARIFIED BUTTER Seal the Mini Structura with tempered couverture.
Valrhona
TO DECORATE YOUR CHOCOLATES, WE PROPOSE:

SPARKLING OR MAT FINISH
Mix some sparkling coloring PCB Valrhona - 26602 Tain-l'Hermitage cedex
Tel. 33 (0) 4 75 07 90 90 - Fax 33 (0) 4 75 08 05 17
with the 40/45° proof liqueur and
apply with a wad of cotton. Tel. 33 (0) 4 75 07 90 95 - Fax 33 (0) 4 75 07 88 20
Created by l'Ecole
AIR DE
PROVENCE
STREUZEL WITH FENNEL

120 g butter Dice the butter into small cubes. Sift the dry ingredients together. Add the butter, the finely ground fennel and
120 g light brown sugar mix using the paddle attachment. Small grains form then stick together to make a rough paste. Stop mixing and
120 g all purpose flour put the mixture in a refrigerator for at least 30 minutes. Press the cold mixture through a 4 mm grid or candy
120 g ground almonds
5 g fennel seeds sieve to obtain regular grains; sprinkle on a plaque and bake at 150/160°C, damper open until light golden
brown. Allow to cool.
EMMANUEL BISCUIT WITH ALMOND PASTE

160 g VALRHONA LIQUID BUTTER Sift the flour with the baking powder.
(or 190 g butter 84%) Put the eggs in a blender with the inverted sugar, the salt and the sugar. Add the dry ingredients, the milk, the
250 g high gluten flour almond paste and the Valrhona liquid butter. Set aside in a refrigerator and, if possible, do not use for 24 hours.
125 g almond paste 70%
100 g caster sugar Spread out into a ring and sprinkle the streusel with fennel on top. Bake at 190/200°C for 10 to 12 minutes damper
3 g fine sea salt «fleur de sel» open.
10 g baking powder
250 g whole eggs
130 g inverted sugar
50 g full fat milk
HALF-CANDIED FENNEL
2 fresh fennel heads Carefully wash and brush the fennel. Slice finely with a mandoline and cook ”al dente” in boiling water.
1 litre mineral water Make a syrup with the water and the first quantity of sugar; simmer for about 15 minutes. Add the second amount
250 g caster sugar of sugar and renew the operation and adding the lemon zest. This method of “candying” will render the slices
250 g caster sugar
1 lemon zest almost transparent and very tender. Set aside in a refrigerator. Drain before use.
WHITE CHOCOLATE NAMELAKA WITH LEMON

200 g full fat milk Melt the couverture at 45/50°C. Add the glucose to the couverture without mixing the two together. Bring the
2 lemon zests milk to the boil, infuse the lemon zests for 3 to 4 minutes. Sieve through a chinois. Add the softened and drained
10 g glucose gelatine. Gradually pour the hot mixture over the melted couverture to make a shiny and elastic texture. Add the
4 g gelatine
340 g IVOIRE COUVERTURE cold whipping cream (non whipped).
400 g whipping cream 35% Mix for a few seconds. Allow to crystallise in a refrigerator.
LEMON OPALINE
225 g confectioners’ fondant Cook the fondant with the glucose until the mixture colours slightly. Add the butter and the lemon zests.
150 g glucose Pour the mixture on to a silicone sheet. Allow to cool. Grind into a fine powder and store in a dry place.
10 g butter Sprinkle on to a silicone sheet through the selected size and shape of stencil template.
1 lemon zest
Bake in an oven at 140/150°C.
Remove from the oven as soon as the powder has melted and has become shiny. Cool again. Keep in a dry place.

Drain the fennel. Cut the Emmanuel biscuit into strips. Put a few pieces of fennel on the biscuit then pipe
on some Ivoire and lemon namelaka using a square nozzle. Make an attractive presentation with a few pieces
of fennel around the plate.
Decorate with some Lemon opaline.
Tip: Just before serving the candied fennel, stir a few drops of fresh lemon juice into it.
Photo : GINKO _
Valrhona - 26600 Tain l'Hermitage

Tel. +33 (0) 4 75 07 90 90 Fax. 04 75 08 05 17
Tel. 04 75 07 90 95 Fax. 04 75 07 88 20
An original recipe
by Jérémie Runel
Trainer pastry chef at l'Ecole
ROUGE
ELEGANCE
Recipe calculated for 15 to 20 desserts
BEETROOT AND LIME JELLY

300 g beetroot juice Make fresh beetroot and green apple juice with a juice extractor. Add the lime juice to the apple juice.
250 g Granny Smith apple juice Mix the caster sugar with the Agar Agar.
25 g lime juice Soak the gelatine in a large quantity of water and drain.
20 g caster sugar
4 g Agar Agar Heat part of the beetroot juice (about 200 g) and add the sugar / Agar Agar mixture. Bring to the boil and add
2 g gelatine the drained gelatine.
Incorporate the rest of the juices into the boiled liquid and mix. Pour out ? cm deep and set aside in a refrigerator.
ALMOND MOUSSEUX
250 g almond paste 50% or 70 % Depending on the taste required, use 50% or 70% almond paste. Mix the almond paste with the cold milk and
300 g full fat milk the 300 g of cream until smooth. Soak the gelatine in a large quantity of water and drain. Heat part of the first
300 g whipping cream 35% MG mixture and melt the gelatine in it.
16 g gelatine
500 g whipping cream 35% MG Incorporate the rest of the mixture. As soon as the mixture begins to thicken slightly, add the lightly whipped
cream.
Pour into a frame, 2 cm deep.
EMMANUEL BISCUIT
370 g whole eggs Sift the flour with the icing sugar, the salt and the baking powder. Mix the eggs with the inverted sugar using a
195 g inverted sugar mixer with the paddle attachment or a blender. Then add the sifted dry ingredients, the milk and the liquid clarified
75 g full fat milk butter. The mixture must be left to rest overnight. The next day, roll out the biscuit 1.5 cm thick on a silicone sheet
180 g icing sugar and bake at 220/230°C for 10 to 15 minutes damper closed.
4 g fine sea salt “fleur de sel”
15 g baking powder
300 g LIQUID CLARIFIED BUTTER
or 355 g butter 84%
BEETROOT SAUCE
150 g raw beetroot juice Combine all the cold ingredients together in a mixer. Set aside.
50 g Ravifruit raspberry pulp
BEETROOT AND RASPBERRY SORBET

215 g mineral water Warm the water to 30°C and add the atomised glucose. At 40°C, add the sugar mixed with the stabiliser.
55 g atomised glucose Bring to the boil, mix and sieve through a chinois. Cool as rapidly as possible. Once the mixture is cold, combine
135 g caster sugar with the fruit pulp and the beetroot purée, mix again and churn.
3 g sorbet stabiliser
250 g Ravifruit raspberry pulp
250 g cooked beetroot purée
BEETROOT CHIPS
4 raw beetroot Slice the beetroot finely using a mandoline. Place the slices on silicon oven paper and shake a little icing sugar
Icing sugar over them through a wire sieve. Dry the chips out in an oven at 65°C until all the water has evaporated. Store in
a dry place.
PRÉSENTATION
Cut rectangles of biscuit, 8 cm long and 4 cm wide. Do the same with the beetroot jelly and the frozen
almond mousseux. To assemble, layer the dessert with biscuit, jelly and almond mousse. To make a very
elegant presentation, the cake can be separated into two, when cold, by cutting with a pastry cutter. Just
before serving, add a quenelle shape of sorbet, a beetroot chip and a little sauce.
Photo : GINKO _

Tel. +33 (0) 4 75 07 90 90 Fax. +33 (0) 4 75 08 05 17
Tel. +33 (0) 4 75 07 90 95 Fax. +33 (0) 4 75 07 88 20
An original recipe
by Jérémie Runel
VITAMINES
BANG
CANDIED CARROTS
300 g carrots Peel the carrots and slice them « brunoise ». Blanch them in boiling water and remove while still crunchy.
600 g water Drain and candy in the simmering water and the brown sugar for
250 g light brown sugar 15 minutes. Drain.
N.B set a few cubes of carrot aside for the presentation.
BISCUIT CAKE
235 g egg yolks Mix the egg yolks with the sugar then add the cream. Sift the flour with the baking powder and add to the first
325 g caster sugar mixture. Add the liquid butter. Sprinkle a little flour on the carrot cubes and incorporate into the cake mixture.
175 g whipping cream 40% Pour into 2 cm deep frames. Bake at 170°C for 35 to 40 minutes.
5 g baking powder
70 g VALRHONA LIQUID BUTTER
250 g all purpose flour
300 g candied carrots
SOYA CREAM
210 g soya milk Soak the gelatine in a large quantity of water and drain. Heat the soya milk with the inverted sugar and the glucose
25 g glucose then add the gelatine. Gradually pour the boiling hot liquid over the partially melted couverture, mixing from
25 g inverted sugar the centre to create a shiny and elastic core, showing the start of an emulsion. This texture should be maintained
365 g JIVARA COUVERTURE 40%
8 g gelatine throughout. Gradually add the rest of the liquid. Mix the hot ganache with the cold whipping cream and set aside
600 g whipping cream 35% in a refrigerator.
ORANGE CARROT AND BANANA WATER ICE

500 g fresh orange juice Heat the water with the sugars and add the soaked and drained gelatine. Pour the syrup over the fresh juices and
500 g freshly extracted carrot sieve through a chinois. Pour into trays and freeze.
juice Mix with a blender and spread the water ice in 6 mm deep frames. Freeze. Cut strips of granite measuring
240 g banana pulp
70 g inverted sugar 11 x 3 cm and store in a freezer.
70 g caster sugar
4 g gelatine
CRUNCHY CARROT
200 g butter Melt the butter and add the brown sugar. Incorporate the flour and mix smooth. Finish by adding the carrot juice.
400 g brown sugar Set aside in a refrigerator. Using a stencil template, measuring 11 x 3 cm, cut from the lid of a tub, spread the
150 g high gluten flour mixture on a silicone sheet and bake at 170°C until golden brown. Store in a dry place.
200 g freshly extracted carrot
juice
ORANGE AND CARROT SAUCE

200 g freshly extracted carrot Heat the carrot and orange juices and add the sugar mixed with the xanthene.
juice Bring to the boil. Set aside in a refrigerator.
100 g fresh orange juice
1.5 g xanthene
20 g sugar
Candied carrot cubes

Cut 12x4cm strips of biscuit.
Put the water ice on the biscuit and pipe on soya cream with an 18mm nozzle. Add the Crunchy carrot
and decorate with the sauce and a few cubes of candied carrots.
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An original recipe
by David Capy
CROQUANTINE
Recipe calculated for two 14 cm diameter tarts and two 16 cm

diameter tarts
COCOA BRITTANY SHORTBREAD PASTRY
335 g all purpose flour Sift the icing sugar with the cocoa powder. In a mixing bowl with the paddle attachment, combine the flour, the
65 g ground almonds ground almonds, the baking powder, the salt and the icing sugar with cocoa powder mixture. Gradually add the
6 g baking powder diced cold butter.
1 g Guérande sea salt
135 g icing sugar Make a sablé mixture on a slow speed setting, finish by adding the egg yolks. Stop the machine when the mixture
35 g COCOA POWDER becomes homogeneous. Spread out 5mm thick and allow to rest in a refrigerator.
200 g butter Bake at 160°C for 10 to 15 minutes.
65 g egg yolks
FLOURLESS COCOA BISCUIT (OPTIONAL)

230 g egg whites Whip the whites with the cream of tartar. Pour in the caster sugar. Whip the yolks then add to the whipped whites.
2 g cream of tartar Finish by incorporating the sifted cocoa powder.
275 g caster sugar Pipe the mixture on the previously baked Cocoa Brittany shortbread using a 10 mm diameter nozzle.
180 g egg yolks
50 g COCOA POWDER Bake at 195°C for 8 minutes.
SOFT CARAMEL WITH NUTS

180 g caster sugar Lightly roast the walnut pieces and pistachios at 160°C for about 3 minutes. Roast the hazelnuts separately for
45 g glucose about 20 to 25 minutes. Once they have cooled, coarsely chop the roasted hazelnuts.
430 g whipping cream 35% Make a light brown caramel by melting the glucose then gradually incorporating the sugar. As soon as the desired
45 g whole green pistachios
80 g whole hazelnuts colour is obtained, deglaze the caramel by adding the hot cream. Cook together at around 102/103°C. Add the
80 g decorticated walnut pieces assorted nuts, allow to cool and pour out.
Fine rock salt « fleur de sel »
(optional)
150 g / 12 cm filling
200 g / 14 cm filling
CHOCOLATE MOUSSE WITH CRUNCHY PRALINÉ

250 g ARAGUANI COUVERTURE 72% Melt the couverture at 55/60°C with the Crunchy Praliné. Take 1/4 of the weight of cream, heat it to boiling point
140 g CRUNCHY FRUITY PRALINÉ and make an emulsion with the melted couverture to obtain a texture which is smooth, shiny and elastic. To perfect
425 g whipping cream 35% the emulsion, finish with a hand held mixer at 50/55°C.
150 g / 14 cm tart Lightly whip the rest of the cream. If necessary, stabilise the emulsion with a little of the whipped cream. As soon
200 g / 16 cm tart as the mixture is smooth, add the rest of the whipped cream.
Pour out immediately and freeze.
DARK CHOCOLATE SPRAY MIX

700 g GUANAJA COUVERTURE 70% Melt the ingredients together. Spray at 40/45 °C.
300 g cocoa butter
ASSEMBLY
Make the Cocoa Brittany shortbread. Stamp out disks of 12 and 14 cm in diameter. Bake blind in rings but only partially, so
that they can be baked some more after piping on the biscuit. Remove the partially baked disks, pipe on cocoa biscuit and
finish baking.
Make the soft caramel. Pour out on a silicone sheet into rings which are smaller in diameter than the finished dessert. Freeze
to enable the rings to be removed easily. Prepare 14 and 16 cm rings for the final assembly. Place them round the caramel disk
so that it does not touch the sides.
Make the chocolate mousse with Crunchy Praliné and pour out the required quantity.
Immediately insert the assembled cocoa Brittany shortbread and cocoa biscuit. Freeze.
FINISHING Valrhona - 26600 Tain l'Hermitage

Tel. +33 (0) 4 75 07 90 90 Fax. +33 (0) 4 75 08 05 17
Remove the tarts from the rings when they are absolutely cold to make sure the caramel does Ecole du Grand Chocolat
not stick. Place a carton disk on top to protect it. Partially spray the tarts. Add a few nuts and a Tel. +33 (0) 4 75 07 90 95 Fax. +33 (0) 4 75 07 88 20
personal logo. www.valrhona.com - contact : ecole@valrhona.fr
An original recipe by
Javier Guillén
Head Pastry chef at Valrhona Spain
CHOCOLAT
CHAUD
Recipe for 25 chocoholics
HOT CHOCOLATE
2 l full fat milk Heat the milk to boiling point with the cinnamon sticks and the green aniseed. Sieve through a chinois. Pour 1/3
340 g GUANAJA COUVERTURE 70% of the liquid over the melted Guanaja and Tanariva couvertures and mix with a spatula to obtain a texture which
60 g TANARIVA COUVERTURE 33% is shiny and elastic, showing the start of an emulsion. Gradually add the rest of the liquid while maintaining the
4 cinnamon sticks
4 g green aniseed same texture. Heat the mixture again, whipping vigorously so that the texture becomes more velvety. Stop heating
as soon as the liquid reaches boiling point. Sieve through a chinois and set aside in a refrigerator.
COFFEE SPUMA
250 g full fat milk Mix the yolks with the sugar without beating. Heat the milk with the cream and the instant coffee. Combine the
250 g cream two mixtures and cook at 82/84°C.
75 g egg yolk Sieve through a chinois and mix with a hand held Mixer. Set aside in a refrigerator.
50 g sugar
8 g instant coffee
COGNAC LOLLYPOP
250 g ABSOLU CRISTAL Mix the Absolu Cristal with the cognac taking care not to beat any air into the mixture. Pipe into Valrhona Ivoire
100 g Cognac hollow forms (ref 1734), filling to the brim. Put a drop of tempered Ivoire chocolate on the surface of the hollow
Lollypop sticks form. Introduce the lollypop stick into the chocolate before crystallisation to fix it in place. Set aside in a
refrigerator.
COATING MIXTURE
700 g IVOIRE COUVERTURE Temper the Ivoire couverture mixed with the cocoa butter at 30/32°C. Dip the cold lollypops into the mixture
300 g cocoa butter and sprinkle the surface with a little coffee powder before crystallisation. Store in a cool place away from humidity.

Heat the hot chocolate with a steam tap and pour into a transparent glass, filling it by 3/4. Fill a siphon
with Coffee spuma and fit two CO2 cartridges. Shake vigorously. Fill the glass up with this preparation.
Accompany this pre-dessert with a cognac lollypop, placed alongside the glass.
Photo : GINKO _

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Tel. 04 75 07 90 95 Fax. 04 75 07 88 20
Jérémie Runel, Trainer
pastry chef at l'Ecole du
Grand Chocolat Valrhona
PURPLE GREEN
Recipe for 8 to 10 cocktail glasses (ref 4972)
SORBET POMME VERTE

400 g Granny Smith apples Wash the apples and quarter them. Remove the pips and put them in a Paco Jet bowl. Add the apple juice and
300 g freshly extracted apple freeze.
juice
20 g lemon juice
CELERY WATER ICE

300 g Granny Smith apples Wash the apples and the celery and put them through a juice extractor. Add the Maltitol, mix well and freeze.
200 g celery Whiz in a blender to obtain a fine grain of water ice. Set aside.
30 g Maltitol
25 g/ glass
MILK SHAKE
300 g green apple sorbet Churn the green apple sorbet.
100 g full fat milk Whiz the milk, the sorbet and the apple liqueur in a blender. Mix until the desired consistence is obtained.
40 g Manzana apple liqueur
50 g/ glass
CHOCOLATE CAVIAR
300 g water Bring the water to the boil with the Agar Agar. Pour 1/4 of the liquid over the partially melted couverture to create
75 g Maltitol an elastic core. Gradually add the rest of the hot liquid while maintaining the same texture. Mix and wait until
200 g XOCOLINE COUVERTURE 65% the temperature has cooled to 50°C. Fill a long narrow tube with very cold oil. Using a 60 cc plastic serynge, let
3 g Agar Agar
Grape seed oil hot drops of the chocolate mixture fall into the cold oil. Sieve through a chinois, rinse the pearls in ice cold water
and set aside in a refrigerator.
15 g/ glass N.B. this preparation is not thermoreversible.
FINISHING
Put 15 g of chocolate caviar in a cocktail glass, add some Celery water ice and finish with the Green apple milk shake.
Maltitol Suppliers
IMCD France
19 rue des Bretons
BP43
93212 ST DENIS LA PLAINE Cedex, France
Switchboard : 0033 (0)1 49 33 31 31
Packaging
-Maltitol (powder form): 25 kg bags
-Maltitol (liquid form): 25 kg drums
Photo : GINKO _

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An original recipe by Jérémie Runel
Trainer pastry chef at l’Ecole du
SOFIA
Recipe calculated for about 15 yoghurts
PRALINÉ YOGHURT
1 l full fat milk Heat the milk to 60°C and dissolve the milk powder in it. Make an emulsion by gradually pouring the boiling
1 plain yoghurt hot liquid over the praliné to create an elastic core. Maintain this texture throughout. Add the yoghurt, mix and
50 g milk powder sieve through a chinois. Pour into yoghurt pots or glasses and film the surfaces. Put in a warm place for 8 hours
220 g Fruite Praliné
at a temperature not exceeding 45°C. Once the yoghurts have fermented, set aside in a refrigerator.
80 g/yoghurt
ROQUETTE FROTH
100 g roquette juice Bring the water and the sugar to the boil. Add the lecithin and the roquette juice. Sieve through a chinois, pour
500 g water into a large deep candissoire. Film the contents to avoid splashing. Using a hand held mixer, whip for a few
20 g caster sugar moments to create froth on the surface.
2 g lecithin powder (PCB)
Tip from the pastry chef : the froth must be made at the last minute.
EMMANUEL BISCUIT
225 g VALRHONA LIQUID BUTTER Sift the flour with the icing sugar, the salt and the baking powder. Mix the eggs with the inverted sugar in a blender.
(or 270 g butter 84%) Add the sifted dry ingredients, the milk and the liquid butter. The mixture must rest overnight before use. Roll out
280 g high gluten flour 1 cm thick on a silicone sheet. Sprinkle with roasted and coarsely chopped hazelnuts and bake at 220/230°C for
135 g icing sugar
3 g fine sea salt «fleur de sel» 6 to 8 minutes, damper closed.
12 g baking powder As soon as the biscuit has been removed from the oven, sprinkle on a little icing sugar and brown under a
280 g whole eggs salamander. Cut sticks 10 cm long by 1 cm wide. Set aside.
145 g inverted sugar
55 g full fat milk
Roasted hazelnuts
PRESENTATION
Serve the Praliné yoghurt very cold topped with some roquette froth. Serve with a stick of Emmanuel
biscuit.
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Tel. 04 75 07 90 95 Fax. 04 75 07 88 20
An original recipe
by David Capy, Trainer
PINEAPPLE
TRANSPARENCE
Recipe calculated for 24 desserts served in glasses
(verrines ref. 4609)
SAVARIN DOUGH
35 g whipping cream 35% Warm the milk with the cream at about 30°C then dissolve the yeast, the salt and the sugar. Fold in the sifted
65 g full fat milk flour. Add 3/4 of the eggs. Knead lightly without overactivating the yeast. Add the rest of the eggs and mix
3 g salt smooth. Melt the butter until it is hot, pour over the mass and cover with a cloth without mixing. Put in a warm
15 g caster sugar
16 g fresh yeast place at 27/28°C, for 15 to 20 minutes until the butter runs under the dough. Mix the dough smooth with a spatula
205 g all purpose flour and fill 2 cm diameter half sphere moulds. Allow the dough to rise a second time in a warm place. Preheat the
100 g whole eggs oven to 200°C, place the moulds inside, then lower the temperature to 170/175°C and bake for 8 to 10 minutes.
60 g butter
SPICY PINEAPPLE SYRUP FOR THE SAVARIN

2000 g fresh pineapple juice Mix the ingredients together. Bring to the boil, sieve through a chinois and cool.
200 g brown sugar
4 cinnamon sticks
2 vanilla pods
12 g cardamom seeds
4 star aniseed
12 g coriander seeds
8 g Sichuan pepper seeds
4 Tonka beans
SPICY PINEAPPLE JELLY

720 g pineapple syrup Soak the gelatine in a large quantity of water and drain. Recuperate the syrup used to soak the savarins, sieve
6 g gelatine through a chinois to obtain 720 g.
Heat part of the recuperated syrup, add the drained gelatine then mix with the rest of the syrup.
30 g/glass
WHIPPED IVOIRE / ALMOND GANACHE

200 g whipping cream 35% Bring the 200 g of cream to the boil with the inverted sugar, the glucose, the vanilla and the lemon zests. Sieve
20 g inverted sugar through a chinois. Gradually pour the boiling hot mixture over the melted couverture and cocoa butter, mixing
20 g glucose from the centre to create a shiny and elastic core, showing the start of an emulsion. Add the rest of the liquid little
70 g IVOIRE COUVERTURE 35%
25 g COCOA BUTTER by little. Mix with a hand held mixer to perfect the emulsion. Gradually add the 365 g of cold whipping cream
365 g whipping cream 35% and mix again. Add the diced almond paste and mix again. Set aside in a refrigerator and allow to crystallize
1 vanilla pod overnight if possible. Whip the mixture to obtain piping consistency.
135 g ALMOND PASTE 70%
2 g lemon zests
25/30 g per glass
PINEAPPLE CUBES
1 Victoria pineapple Dice the pineapple into 1 x 1 cm cubes.
ASSEMBLY
Soak the babas in the cold syrup overnight. Drain. Put three into each glass. Pour over the spicy
pinapple jelly. Freeze. Add a few Victoria pineapple cubes.
Pipe whipped Ivoire ganache to the top of the glass using a fluted n° F6 nozzle and with a rotating
movement to create a rosette effect. Remove any excess ganache neatly with a palette knife. Freeze.
Film the glasses after freezing to optimize storage life.
FINISHING
Temper some Ivoire couverture and spread some on to transfer sheets with a personal logo and the
rest on to plain guitar sheets. When the couverture has crystallized, cut into rectangles. You can also
brush on some gold powder to make the presentation more festive. Decorate by inserting these
rectangles vertically into the Whipped Ivoire almond ganache. Valrhona - 26600 Tain l'Hermitage
Tel. +33 (0) 4 75 07 90 90 Fax. +33 (0) 4 75 08 05 17
Tip from the pastry chef : to avoid too much condensation forming, film the glasses after they have Ecole du Grand Chocolat
been removed from the freezer. Tel. +33 (0) 4 75 07 90 95 Fax. +33 (0) 4 75 07 88 20
An original recipe
CRUNCHY
TRANSPARENCE
(verrines ref. 4609)
CRUNCHY PRALINÉ FRUITÉ CREAM
400 g whipping cream 35% Wash the oranges carefully before removing the zests. Add the zests to the cold whipping cream and mix well.
400 g CRUNCHY PRALINÉ FRUITÉ Gradually pour the cold liquid over the Crunchy Praline fruité, mixing from the centre with a spatula to create a
2 grated orange zests shiny and elastic core, showing the start of an emulsion. This texture should be maintained while the rest of the
30/35 g per glass liquid is added. Pour into glasses and freeze.
BASIC HAZELNUT PASTE

500 g whole Piedmont hazelnuts Roast the hazelnuts to the core in an oven at 150/160°C. Cool on a marble slab then peel them over a sieve.
Put the hazelnuts in a blender. Stop mixing when they start producing oil and when the desired grain has been
obtained. Store in a sealed container at 4°C.
WHIPPED CREAM WITH PIEDMONT HAZELNUTS

300 g whipping cream 35% Heat the cream with the sugars. Gradually pour the boiling hot liquid over the melted cocoa butter and hazelnut
30 g inverted sugar paste, mixing from the centre to create a shiny and elastic core, showing the start of an emulsion. This texture
30 g glucose should be maintained while the rest of the liquid is added.
55 g COCOA BUTTER
90 g basic hazelnut paste Finally, mix with a hand held mixer to perfect the emulsion.
450 g whipping cream 35% Add the 450 g of cold whipping cream and set aside in a refrigerator for at least 2 to 3 hours, or better, all day.
Whip the mixture to obtain piping consistency.
35/40 g per glass
SOFT CARAMEL WITH NUTS

160 g caster sugar Lightly roast the decorticated walnuts and the pistachios at 160°C for 3 minutes. Roast the hazelnuts for about
40 g glucose syrup 20/25minutes. Once cooled, coarsely chop the roasted hazelnuts.
380 g whipping cream 35% Make a light brown caramel by melting the glucose then gradually incorporating the sugar. As soon as the required
70 g whole green pistachios
70 g whole hazelnuts colour is obtained, deglaze with the hot cream. Cook the mixture at 108/110°C. Add the mixed nuts.
70 g decorticated walnuts
20 g per glass
CARAMELISED NUTS
150 g whole blanched hazelnuts Cook the sugar and water together at 114°C in a copper jam pan. Roast the nuts in an oven at 160°C and add
100 g decorticated green to the caramel. Coat the nuts in the caramel and shake over a sieve to remove excess sugar. Store in a sealed
pistachios container in a dry place.
150 g caster sugar
50 g water
A pinch per glass
ASSEMBLY FINISHING
Pour some Crunchy Praliné Fruité cream into each glass. Freeze to obtain a neat presentation in the
glass. Temper some dark chocolate couverture. Make some thin disks, approximately 5 cm in diameter.
Lay them at the bottom of each glass at an angle. Whip the Piedmont hazelnut cream and, using a plain
nozzle, pipe into the glasses over the couverture disks, thus creating cavities. Freeze.
Pour the Soft caramel with nuts into each glass. Freeze. Film the glasses after freezing to optimize
storage life.
Temper some Ivoire couverture and spread on to personal transfer sheets. Break the couverture to make
pieces. Once the glasses have been defrosted, insert a piece of personalised Ivoire couverture.
Sprinkle on some caramelised nuts.
Tip from the pastry chef : to avoid too much condensation forming, film the glasses after they have
been removed from the freezer.

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An original recipe
TRANSPARENCE
EPICEAS
(verrines ref 4609)
ALMOND DACQUOISE
320 g egg whites Sift the icing sugar with the ground almonds and the flour. Whip the whites and add the caster sugar. Fold the
250 g caster sugar powders into the meringue, delicately. Spread into the frame.
200 g ground almonds Bake at 190°C.
60 g flour
125 g icing sugar
Recipe for a 40x60 frame
WILIAM PEARS IN SPICY RED WINE

650 g Hermitage red wine Bring the wines to boiling point and flamber. Put the spices and zests in a tea bag sachet and infuse for about
650 g Maury natural sweet wine 10 minutes. Sieve through a chinois.
1000 g William pears Peel the pears and make ball shapes with a 1.7 cm diameter scoop. Add the pear balls to the wine and spices
2.5 g coriander seeds
2.5 g juniper berries and simmer until they are just tender.
1.5 g cinnamon stick Sieve through a chinois and reserve the juice to make the jelly.
1/2 vanilla pod Set the pears aside in a refrigerator until ready to assemble.
1/2 lemon zest
1/2 orange zest
1 star anise
SPICY RED WINE JELLY

Spicy red wine base Mix the sugar with the pectin and add to the recuperated spicy red wine. Boil for a few minutes. Pour out.
120 g caster sugar
14 g Louis François NH pectin
20 g / base of glass
15 to 20 g / middle of glass
LIGHT NYANGBO MOUSSE

205 g full fat milk Melt the gelatine in a large quantity of water. Bring the milk to the boil and add the drained gelatine. Pour about
410 g whipping cream 35% 1/3 of the hot liquid over the partially melted chocolate, mix with a hand held mixer to obtain a texture which
240 g NYANGBO COUVERTURE 68% is smooth, shiny and elastic, showing the start of an emulsion.
3 g gelatine
Add the rest of the milk while maintaining the same texture.
30/35 g per glass When the chocolate mixture has cooled to 35/40°C, pour it over the lightly whipped cream. Pour out immediately
and freeze.
FROTHY CINNAMON CREAM

Whipping cream 35% Mix the whipping cream with the sugar and a touch of cinnamon. Whip the mixture until the mixture becomes
Cinnamon powder frothy but still slightly runny.
Caster sugar
ASSEMBLY FINISHING
Pour a little spicy red wine jelly into the glasses. Allow it to gel in a refrigerator.
Pour over some light Nyangbo mousse.
Freeze.
Cut 5 cm diameter disks of Almond dacquoise and place them in the glasses on top of the frozen light
mousse. Add about 8 balls of spicy pears (approximately 25 to 30 g). Heat the rest of the jelly and pour
about 15 to 20 g over the pear balls without necessarily covering them completely. Freeze.
After lightly whipping the cinnamon flavoured cream, pour a little into the glasses, filling them to the
brim. If desired, lightly sprinkle the surface with cinnamon powder and add a chocolate bar with a
personal logo on it.
Tip from the pastry chef : to avoid too much condensation forming, film the glasses after they have Valrhona - 26600 Tain l'Hermitage
been removed from the freezer. Tel. +33 (0) 4 75 07 90 90 Fax. +33 (0) 4 75 08 05 17
Tel. +33 (0) 4 75 07 90 95 Fax. +33 (0) 4 75 07 88 20
An original recipe
MONT BLANC
TRANSPARENCE
(verrines ref 4609)
JIVARA PEAR JELLY

625 g pear juice Mix the 125 g of caster sugar with the pectin and the alginate. Bring the pear juice to the boil with the 65 g of
125 g caster sugar sugar. Melt the chocolate and make an emulsion with the hot liquid. Add the pectin, alginate and sugar mixture
65 g caster sugar and bring back to the boil.
15 g NH pectin Louis François
5 g sodium alginate Pour into a 34 x 34 cm ganache frame, 4 mm deep, place on a silicone sheet. Once the mixture has thickened,
Louis François put in a freezer. When frozen, stamp out star shapes, or any other desired shapes and stick them against the insi-
100 g JIVARA COUVERTURE 40% des of the glasses.
SWISS MERINGUE
210 g egg whites Put the egg whites and the icing sugar into a stainless steel mixing bowl. Whip the mixture over a bain marie
340 g icing sugar until it thickens (55/60°C). Remove from the heat and continue whipping with a mixer.
Using a n°6 nozzle, pipe some tube shapes of meringue straight into the glasses, filling them by 1/3 and laying
them irregularly.
Bake in an oven at 100°C for 2hours.
WHIPPED IVOIRE CREAM WITH VANILLA FROM TAHITI

200 g whipping cream 35% Heat the cream with the sugars and the scraped vanilla pod. Gradually pour the boiling hot liquid over the melted
20 g inverted sugar Ivoire couverture, mixing from the centre to create a shiny elastic core, showing the start of an emulsion.
20 g glucose This texture should be maintained while the rest of the liquid is added.
90 g IVOIRE COUVERTURE 35%
300 g whipping cream 35% Finally, mix with a hand held mixer to perfect the emulsion.
1 Tahiti vanilla pod Add the 300 g of cold whipping cream and set aside in a refrigerator for at least 2 to 3 hours, or better, all day.
Whip the mixture to obtain piping consistency.
20/25 g per glass
CRÈME MOUSSELINE WITH CHESTNUT

110 g full fat milk Heat the milk with the chestnut cream. Mix the egg yolks with the cornflour. Pasteurise. Once the cream is cooked,
380 g Imbert sweetened add the butter, the rum if desired, and mix well. Set aside in a refrigerator.
chestnut puree When the cream is cold, whip with a mixer. Pour out.
80 g egg yolks
9 g cornflour
265 g butter
Dillon rum (optional)
25/30 g per glass
ASSEMBLY
Pipe the meringue into the glasses and cook. When the meringue has cooled, place the cut out shapes of Jivara and pear jelly against the sides of
the glasses. Using a fluted nozzle, pipe on some whipped Ivoire cream with vanilla. Refrigerate. Whip the Crème mousseline with chestnut cream
put it in a piping bag with a vermicelli nozzle and pipe over the whipped Ivoire cream with vanilla. Freeze.
FINISHING
Temper some dark chocolate couverture and spread some on to transfer sheets with a personal logo.
Cut the couverture into squares.
Cut little cubes of candied chestnuts and glaze them with some Absolu Cristal glaze.
Place them on top of the filled glasses, add a personalised chocolate square and a touch of gold leaf.
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Tip from the pastry chef : to avoid too much condensation forming, film the glasses after they have
been removed from the freezer.
Tel. +33 (0) 4 75 07 90 95 Fax. +33 (0) 4 75 07 88 20
Created by l’Ecole
TRANSPARENCE
PASSIONATA
Recipe calculated for 24 COCKTAIL GLASSES (ref. 4972)
ALMOND STREUZEL WITH CITRUS FLAVORS

150 g butter Dice the cold butter into small cubes. Sift
150 g brown sugar the dry ingredients together. Add the
150 g all purpose flour butter, the brown sugar, the zests and mix,
150 g ground almonds
1 orange zest using the paddle attachment. Little grains
1 lemon zest form, then the mixture starts to stick together unevenly. Stop mixing and put in a refrigerator for at least
30 minutes. Push the paste through a 4 mm wire grid or candy sieve to obtain regular grains.
20 g / glass Keep refrigerated or freeze until ready to bake.
Bake at 150/160°C, damper open.The color should be light golden brown.
PASSION FRUIT JELLY

300 g ABSOLU CRISTAL GLAZE Mix the cold Absolu Cristal glaze and passion fruit pulp.
250 g passion fruit pulp Set aside in a refrigerator.
20 g / glass
RUM JELLY
500 g mineral water Bring the water and the brown sugar to the boil and infuse the vanilla.
100 g brown sugar Soften the gelatin in a large quantity of water and drain thoroughly. Sieve the infusion through a chinois and
1 vanilla bean pod melt the gelatin in it.
100 g rum Dillon
8 g gelatin Add the rum and set aside in a refrigerator.
As soon as the jelly starts to gel, use it to garnish the glasses.
22 g / glass
WHIPPED NYANGBO GANACHE

Basic ganache Bring the cream to the boil with the glucose and the invert sugar.
240 g single cream 35% Gradually pour the boiling hot mixture on the partially melted couverture,mixing from the center with a spatula
30 g glucose to create a shiny and elastic “core” showing the start of an emulsion. This texture should be maintained
30 g invert sugar
220 g NYANGBO 68% COUVERTURE throughout. Finish the emulsion with a mixer.
Add the 500 g of cold single cream and allow to crystallize in a refrigerator overnight or for a minimum of
Whipped ganache 3 hours.
500 g basic ganache
500 g single cream 35%
40 g / glass
CHESTNUT CREAM VERMICELLI

350 g chestnut paste Mix all the ingredients in a blender, including the cold diced butter, until the mixture is homogeneous, creamy
175 g sweet cream of chestnuts and pales slightly (the butter should be completely absorbed).
115 g butter Pipe or use a “Mont Blanc” press and set aside in a refrigerator until needed.
25 g / glass
ASSEMBLY
Pour the rum jelly when it is still “wobbly” into the cocktail glass, then pipe the passion fruit jelly here and
there. Allow to gel completely in a refrigerator. Cover the jelly with citrus flavored streuzel and decorate
with chestnut vermicelli. Place a quenelle shape of crystallized ganache and finish with an elegant
Photo : GINKO _
chocolate decoration. Valrhona - 26600 Tain l'Hermitage

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Created at
POTEL & CHABOT PARIS
by Jean-Pierre BIFFI
Chef des Cuisines and
Eric CHAMPIGNY
Chef Receptions
BAGUE
XOCOPILI
FOIE GRAS
Recipe for 10 servings
SANDWICH BREAD RINGS

20 g VALRHONA XOCOPILI Melt the Xocopili and add the clarified butter. Set aside. Flatten the sandwich bread in a dough sheater, starting
50 g clarified butter at a setting of 2 mm and finishing at 0.5 mm.
1 slice sandwich bread Spread the slice with the Xocopili and butter mixture. Cut into 9 cm long x 2 cm wide strips. Roll the strips
around a wooden or aluminium cylinder, 1.5 cm in diameter. Toast in an oven at 180°C until light brown.
XOCOPILI SHEET
500 g VALRHONA XOCOPILI Melt the Xocopili and temper as for a dark chocolate couverture.
Spread the couverture out between 2 guitar sheets and roll thin with a rolling pin. Allow to crystallise.
PORT GLAZE
10 cl port Bring the port to the boil and incorporate the gelatine, previously soaked in cold water and drained.
8 g gelatine
FOIE GRAS TERRINE

1 slice of semi-cooked foie gras Glaze the slice of foie gras twice with the port jelly to obtain a ruby red glaze.
of duck
ASSEMBLY
Cut the slice of foie gras with port into squares measuring 1.5 x 1.5 cm.
Lay a shad of gold leaf on each square. Put a drop of melted Xocopili on each Xocopili bread ring and stick a thin piece of Xocopili
on it. Add another drop of Xocopili and carefully lay on the square of foie gras. Season with a little fine sea salt (fleur de sel).
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Created at
Eric CHAMPIGNY
Chef Receptions
EQUILIBRE
XOCOPILI AU
FOIE GRAS ET
POIVRE AMER
PREPARING THE FOIE GRAS ROLLS

250 g semi-cooked whole foie Roll the 250 g of foie gras into sausage shapes, 3 cm in diameter. Coat with the 15 g of pepper.
gras of duck
15 g black pepper
XOCOPILI SHELLS
1 kg VALRHONA XOCOPILI Melt the Xocopili and temper as for a dark chocolate couverture. Mould 3 cm diameter half spheres using
thermoformed moulds (ref 3727) with Xocopili couverture. Turn them over on a grid to drain off the excess of
chocolate and smooth off the edges. Allow to crystallise.
PASSIONFRUIT JELLY
100 g passion fruit pulp Bring the passion fruit pulp to the boil and incorporate the soaked and drained gelatine. Set aside.
3 g gelatine
ASSEMBLY
Cut the roll of foie gras into slices, 2 cm thick. Glaze the cut edges with jelly so that the foie gras does not
oxidise. Fill the Xocopili shells with passion fruit jelly at about 30°C. Lay a slice of foie gras on each. Finish
by sticking a piece of fine chocolate upright like a proud “Toreador” in the foie gras.
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Created at
Eric CHAMPIGNY
Chef Receptions
FRAICHEUR
TRANSPARENTE
PIGEON
CHOCOLAT
PREPARING THE PIGEON

1 pigeon Remove the legs and reserve for another recipe. Heat up the oil and the butter in a pan and fry the pigeons until
(from the Bresse region) they are golden brown. Season and put in an oven at 150°C for 15 minutes. Check the cooking, the core
50 g butter temperature on the thermometer should read 52° C maximum. Let the breasts cool on the carcass. Remove the
1 table spoon of groundnut oil
salt / pepper breasts and cut lengthways into 3 bands.
Roll each band in plastic film to obtain a 2 cm diameter cylinder.
BEETROOT PUREE
1 kg beetroot Cook the beetroots in a pressure cooker.
100 g shallots After they are cooked, peel and dice into large cubes.
10 cl poultry or chicken stock Slice the shallots finely.
1 table spoon olive oil
Heat the oil in a pan, add the finely sliced shallots and sweat for 3 minutes. Add the cubes of beetroot and wet
with 10 cl of the chicken stock. Simmer over low heat and blend in a Thermomix or electric blender. Set aside
in a refrigerator.
PIGEON STOCK
3 kg pigeon carcass Crush the pigeon carcasses. Fry until golden brown in oil on an oven tray. When they are light brown, add the
15 heads of garlic garlic in its skin and allow to sweat. Drain off the grease; add the seasoning and the bouquet garni, stirring to
5 finely sliced shallots deglaze the juices. Drain off the fat again and deglaze with a little stock.
80 g butter
10 cl grape seed oil Reduce to half “à demi-glace” then wet with more stock to cover and reduce again to obtain a syrupy liquid.
5 L poultry stock
600 g carrots sliced mirepoix
150 g onion sliced mirepoix
1 bouquet garni
GARDEN JELLY
1 L water Bring the water, sugar and pepper to the boil. When the liquid has boiled, add the agar agar and cook for 3 minutes
150 g caster sugar over low heat, whipping continuously.
1 pinch pepper Add the gelatine, softened in cold water and drained.
22 g Agar Agar
20 g gelatine sheet Pour the out on to 1 or 2 plaques to make a thin layer of jelly.
(200° bloom)
P.S. The finer the layer of jelly, the better!
XOCOPILI CHOCOLATE MOUSSE

350 g pigeon juice Bring the pigeon juice to the boil. Add the 150 g of Xocopili to make an emulsion. Add the 60 g of egg white.
150 g XOCOPILI Season with salt and pepper. Mix for 1 minute. Pour into a siphon and set aside.
60 g egg white
ASSEMBLY
Cut the pigeon fillet rolls into slices, 1 cm thick. Slice the Garden jelly plaque into 8 cm long x 4 cm
wide strips.
Wrap a strip around each slice of pigeon roll making a well.
Half fill the well with beetroot puree and finish by siphoning on the chocolate mousse. Decorate
with a “shiso” shoot (or other salad garnish).
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Created at
Eric CHAMPIGNY
Chef Receptions
POULETTE
BACCARAT
XOCOPILI
PREPARING THE CHICKEN FILLETS

2 chicken fillets 160 g Mix the grated ginger with the oil the lime juice and the spices. Marinate the fillets in this mixture for 12 hours
50 g fresh ginger in a refrigerator. Remove the fillets from the marinade and roll each separately in plastic film to make two
2 g curry powder cylindrical shapes, 2 cm in diameter. Steam them in a pressure cooker for 15 minutes.
2 g 5 spices
15 cl olive oil
5 cl lime juice
2 g salt
APPLE GRAPE & FIG CHUTNEY

2 Granny Smith apples Dice the green apples and the dried figs into small cubes. Measure the honey and the vinegar into a pan. Cook
2 soup spoon mixed flower over low heat to make a caramel and add the currants, the grated ginger, the mustard seed and the diced apples
honey and figs. Allow the mixture to reduce slowly to a compote for 20 minutes. Set aside in a refrigerator
2 soup spoon wine vinegar
30 g ginger
15 g mustard seed
25 g dried figs
15 g currants
ROSE PETALS
1 red Baccarat rose Remove the rose petals. Melt the Xocopili pearls and temper as for a dark chocolate couverture. Dip half of each
100 g VALRHONA XOCOPILI rose petal into the Xocopili. Allow to crystallise on a cake grid.
REDUCED BALSAMIC VINEGAR

100 g balsamic vinegar Reduce the balsamic vinegar in a pan over low heat to obtain a syrupy consistency.
ASSEMBLY
Cut the chicken fillets into slices, 1 cm thick. Add a little chutney and lay a rose petal on the chutney.
Decorate with a drop of reduced balsamic vinegar in the centre of each rose petal.
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Gian-Luca FUSTO
Head pastry chef
Valrhona Italy
SENSATION
SALADE
FRESH SAUCE
250 g green celery juice Mix the Xantane with the sugar. Put the celery and fennel juices in a bowl with the water and combine. Add the
250 g fennel juice sugar and Xantane and to the liquids and mix. Bring to the boil and add the ginger juice. Cool rapidly in a bowl.
200 g water
100 g caster sugar
10 g ginger juice
1.8 g Xantane (thickener)
LIME MOUSSE
230 g caster sugar Prepare a syrup with the caster sugar and the water by boiling them together. Add the lime juice and the soaked
270 g water and drained gelatine and bring back to the boil.
250 g lime juice Allow to gel overnight in a refrigerator. Whip the gelled syrup until it resembles a fine light mousse. Finish by
20 g gelatine
4 lime zests adding the lime zests.
Pour into a rectangular mould.
IVOIRE/LIME NAMELAKA
300 g full fat milk Infuse 2 lime zests in the 600 g of cold cream. Bring the milk and the glucose to the boil and infuse 2 lime zests
8 lime zests in the mixture for a few minutes. Sieve through a chinois. Add the soaked and drained gelatine and gradually
15 g glucose pour over the melted couverture to obtain a shiny and elastic texture, sign of a good emulsion. Add the cold
6 g gelatine
435 g IVOIRE COUVERTURE cream with the lime zests infused in it. Mix for a few seconds. Set aside overnight in a refrigerator.
15 g COCOA BUTTER
MILK AND EXTRA-VIRGIN OLIVE OIL

200 g milk Mix the milk with the milk powder and heat to 45°C.
100 g condensed milk Add the evaporated milk with the soaked and drained gelatine. Combine the lecithin and the oil then make an
(non sweeten) emulsion with the milk. Mix to finish. Store in a refrigerator.
10 g milk powder
50 g mineral water
90 g extra-virgin olive oil
1 g lecithin
6 g gelatine
ECLAT D’OR WITH CUMIN

200 g VALRHONA ECLAT D’OR Mix the cumin with the cooled syrup. Add the Eclat d’or.
100 g syrup 30°B Dry out in an oven at 100°C, for at least 2 hours.
2,5 g cumin Store in a sealed container away from humidity.

Place the rectangle of lime mousse in the centre of the plate. Pipe a round of Ivoire namelaka around it,
with a St Honoré-type nozzle.
On the rectangle of lime mousse lay:
- 1/4 Sichuan flower pepper
- 1/4 Dried black olive
- a grain of fine sea salt (fleur de sel)
Finish by adding the Fresh sauce, a piece of milk and olive oil, a few pieces of Eclat d’or with cumin and
a few leaves of green salad heart.
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An original recipe
by Jérémie Runel
Trainer pastry chef at
l'Ecole du Grand
Chocolat Valrhona
PING PONG
Recipe for 80 mignardises
CANDIED CARROT
300 g carrots Peel the carrots and slice them « brunoise ». Blanch them in boiling water and remove while still crunchy.
600 g water Drain and candy in the simmering water and the brown sugar for
250 g light brown sugar 15 minutes. Drain.
BISCUIT CAKE
235 g egg yolks Mix the egg yolks with the sugar then add the cream. Add a little flour to the candied and drained carrots and
325 g caster sugar stir. Sift the flour with the baking powder and add to the first mixture. Add the liquid butter. Incorporate the carrots
175 g whipping cream 40% into the cake mixture and pour into frames. Bake at 170°C for 35 to 40 minutes.
5 g baking powder
70 g LIQUID BUTTER
or 85 g butter 84%
250 g all purpose flour
300 g candied carrots
1x24x34 cm frame
PRALINE CREMEUX
100 g whipping cream 35% Heat the 100 g of whipping cream to boiling point and add the softened gelatine. Pour a little of this mixture
5 g gelatine over the praline to create a shiny and elastic core, showing the start of an emulsion. Continue mixing while
700 g FRUITY PRALINÉ gradually adding the second quantity of cold cream
Mix to finish with a hand held mixer and pour into containers. Set aside in a refrigerator.
FINISHING
Cut the cake into 2 cm cubes. Pipe a generous ball of praline on top using a 10 mm nozzle.
PUFFED RICE
200 g puffed rice Temper the chocolate couverture mixed with the oil. Add the puffed rice and make little « rochers » using a
300 g TAÏNORI COUVERTURE 64% spoon.
60 g grape seed oil
CAMOMILE CREAM
240 g whipping cream 35% Bring the cream to the boil, cover the pan and infuse the camomile in it for 3 minutes. Sieve through a chinois,
7 g camomile check the weight and add the glucose and the inverted sugar.
30 g glucose Gradually pour the boiling hot mixture over the partially melted couverture, mixing from the centre to create a
30 g inverted sugar
210 g TAÏNORI COUVERTURE 64% shiny and elastic core, showing the start of an emulsion. This texture should be maintained throughout. Mix to
4 g gelatine perfect the emulsion with a hand held mixer. Add the 500 g of cold cream and allow to crystallise overnight in
a refrigerator or for at least 3 hours.
Whipped ganache
500 g basic ganache
FINISHING
Pipe a generous ball of camomile cremeux on top of the puffed rice rocher.
Photo : GINKO _

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Chocolate candies
with fruit fillings
for “Him” and “Her”
Recipes calculated for 2 plaques of hollow Ivoire forms (ref 1734)
“HER” POPPY AND MORELLO CHERRY FILLING

150 g fine sugar (caster sugar) Cook the sugar, the glucose and the water at 185°C. Deglaze with the Morello cherry pulp. Cook again at
25 g glucose a temperature of 103°C, remove from the heat and allow to cool to 75/80°C before making an emulsion
50 g water on the melted Ivoire couverture.
250 g Morello cherry pulp Ravifruit When the temperature reaches 35°C, add the butter then the flavoring, mix and fill the hollow Ivoire forms.
50 g butter Allow to crystallize for 12 hours at 17°C, 60% d'hygrometry.
160 g IVOIRE COUVERTURE N.B. the temperature of the ganache must be below 30°C when filling hollow forms.
Poppy flavoring
“HER” ROSE AND RASPBERRY FILLING

150 g fine sugar (caster sugar) Cook the sugar, the glucose and the water at 185°C. Deglaze with the raspberry pulp. Cook again at a
25 g glucose temperature of 103°C, remove from the heat and allow to cool to 75/80°C before making an emulsion on
50 g water the melted Ivoire couverture.
250 g raspberry pulp Ravifruit When the temperature reaches 35°C add the butter then the flavoring, mix and fill the hollow Ivoire forms.
Rose flavoring
“HER” STRAWBERRY AND VIOLET FILLING

150 g fine sugar (caster sugar) Cook the sugar, the glucose and the water at 185°C. Deglaze with the strawberry pulp. Cook again at a
25 g glucose temperature of 103°C, remove from the heat and allow to cool to 75/80°C before making an emulsion on
50 g water the melted Ivoire couverture.
250 g strawberry pulp Ravifruit When the temperature reaches 35°C, add the butter then the flavoring, mix and fill the hollow Ivoire forms.
Violet flavoring
“HIS” LEMON VERBENA APRICOT TANARIVA CARAMEL FILLING

180 g fine sugar (caster sugar) Mix the lemon verbena with the apricot pulp.Add the glucose and warm the mixture. Make a dry caramel
300 g apricot pulp Ravifruit with the sugar. Deglaze with the pulp and the hot glucose then cook again at a temperature of 104°C. Sieve
120 g glucose through a chinois. Allow to cool to 75/80°C and make an emulsion on the Tanariva couverture.
15 g TANARIVA COUVERTURE 33% When the temperature reaches 35°C, add the 75 g of butter and mix.
75 g butter Fill hollow Ivoire forms and leave to crystallize for 12 hours at 17°C, 60% d’hygrometry.
3/4 g fresh lemon verbena N.B. the temperature of the ganache must be below 30°C when filling hollow forms.
“HIS” MANGO AND BASIL TANARIVA CARAMEL FILLING

180 g fine sugar (caster sugar) Mix the basil with the mango pulp. Add the glucose and warm the mixture. Make a dry caramel with the
300 g mango pulp Ravifruit sugar. Deglaze with the pulp and the hot glucose then cook again at a temperature of 104°C. Sieve through
120 g glucose a chinois. Allow to cool to 75/80°C and make an emulsion on the Tanariva couverture.
7 g fresh basil N.B. the temperature of the ganache must be below 30°C when filling hollow forms.
“HIS” ROSEMARY AND PASSION FRUIT TANARIVA CARAMEL FILLING

180 g fine sugar (caster sugar) Mix the rosemary with the passion fruit pulp. Add the glucose and warm the mixture. Make a dry caramel
300 g passion fruit pulp Ravifruit with the sugar. Deglaze with the pulp and the hot glucose then cook again at a temperature of 104°C. Sieve
120 g glucose through a chinois. Allow to cool to 75/80°C and make an emulsion on the Tanariva couverture.
7 g fresh rosemary N.B. the temperature of the ganache must be below 30°C when filling hollow forms.
FINISHING
Seal the hollow forms with Ivoire couverture. Place them in a bowl, put on a pair of gloves and pour over some tempered Ivoire couverture. Roll
them around so as to create a wave effect with the couverture on the surface of the candies, then spread out on oven paper to allow the couverture
to crystallize.
Make lines of white cocoa butter coloring using a comb and sprinkle some sparkling powder over the surface, ruby red for “Her” and orange for
“Him”. To finish, spread on a thin layer of Ivoire couverture. Once the chocolate has thickened, cut out
heart shapes or break up into pieces.
ASSEMBLING
Spread tempered milk chocolate couverture on a guitar sheet. Cut strips 2.5 x 17 cm. Stick on 6 candies
using a drop of tempered couverture so that they can be easily removed for eating. Finally, put a drop of
Ivoire couverture on top of each candy and stick on a striped chocolate heart or piece of chocolate, making
a contrast with the colors.
For “Him and “Her”

To surprise your guests, separate the assembly into two parts, only sticking three red fruit candies on one
for “Her” and three yellow fruit candies on the other for “Him”.

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A recipe from the
Ecole du Grand Chocolat Valrhona
SUPER
CHOCOLATE
LOLLYPOPS
ROCHER
Recipe calculated for approximately 130 units
BASIC HAZELNUT PASTE

500 g whole hazelnuts Roast the hazelnuts in an oven at 150/160°C. Cool them on a marble slab then peel them, using a grid or similar.
Grind the hazelnuts in a blender. Stop the blender as soon as the right size is obtained and they start to become
oily. Store in an airtight container at 4°C.
« ROCHER » FILLING
360 g HAZELNUT PRALINÉ 60% Finely chop the gianduja and, if using, melt the glazing paste, keeping the temperature in the region of 30°C.
300 g LIGHT HAZELNUT Put all the ingredients into a mixing bowl and mix until a smooth and homogeneous mixture is obtained, without
GIANDUJA 39%
allowing the temperature to exceed 28 to 30°C.
20 g cocoa powder
40 g milk powder
20 g LIQUID CLARIFIED BUTTER Tip from our pastry chef :
50 g basic hazelnut paste To make the texture firmer and increase the chocolate taste of the filling, more glazing paste may be added
(see recipe).
Optional :
80 g pâte à glacer noire
N.B. the temperature of the ganache must be below 30°C when filling the hollow forms.
(Opera glaze)

Roast a few hazelnuts, coarsely chop them and place some inside the hollow forms. Immediately pipe the
« rocher » filling into the hollow forms. Before crystallization is complete, insert a stick. Allow to crystallize
for 12 to 24 hours at 17°C, 60% hygrometry. To finish, dip the lollypops into tempered milk chocolate
couverture. Immediately roll in roasted, chopped and calibrated hazelnuts and coat a last time in milk
chocolate couverture which has been previously fluidified by adding a little tempered cocoa butter. (600 g
of Jivara couverture 40% for 400 g of cocoa butter).
CARAMEL
“CARAMBAR” GANACHE
400 g Carambar caramel Cook the cream and the caramel « Carambar » sticks at 102°C stirring continuously. Sieve through a chinois.
candy sticks Let the temperature drop to 75/80°C, then make an emulsion with the 30 g of Tanariva 33%.
500 g whipping cream 35% As soon as the ganache cools to about 35/40°C, add the diced butter. Mix with a hand held mixer to finish and
150 g butter immediately pipe into the milk chocolate hollow forms. Before crystallization is complete, insert sticks into the
lollypops. Allow to crystallize for 24 to 36 hours, 60% hygrometry.
FINISHING
To finish the lollypops, dip them into tempered milk chocolate couverture.
Place immediately on a transfer sheet. Allow to crystallize completely before removing.
NOUGAT & SUGARED ALMONDS
Nougat Ganache
270 g cream 35% Bring the cream to the boil and gradually pour over the partially melted couverture.
150 g Agrimontana nougat Mix with a spatula, starting from the centre, to create a shiny elastic core. This texture should be maintained
paste throughout. Add the nougat paste, coarsely crushed with a rolling pin between two plastic sheets to facilitate
115 g butter piping. As soon as the ganache has cooled to about 35/40°C, add the diced butter. Mix with a hand held mixer
to finish and immediately pipe into Ivoire hollow forms. Insert a stick before crystallization is complete. Allow
to crystallize for 24 to 36 hours at 17°C, 60% hygrometry.
FINISHING
To decorate the lollypops, crush, then calibrate some sugared almonds using a sieve. Dip the lollypops in
tempered Ivoire couverture and immediately roll in sugared almonds chips.
LIQUORICE
Liquorice Ganache
340 g whipping cream 35% Crush the sweets and dissolve by boiling them in the cream. Gradually pour the boiling mixture over the par-
120 g Stoptou* liquorice sweets tially melted couverture.
335 g ARAGUANI COUVERTURE 72% Mix with a spatula, starting from the centre, to create a shiny elastic core. This texture should be maintained
25 g LIQUID CLARIFIED BUTTER
125 g ALMOND PRALINÉ 50% throughout. Add the praline and, as soon as the ganache has cooled to about 35/40°C, add the liquid clarified
butter. Mix with a hand held mixer to finish and immediately pipe into dark chocolate hollow forms. Insert a
*(Poulain liquorice sweets) stick before crystallization is complete.
Allow to crystallize for 24 to 36 hours at 17°C, 60% hygrometry.
FINISHING
To finish the lollypops, dip them into tempered dark chocolate couverture. Sprinkle some fine dark chocolate
granules (ref 0183) over the surface and dust with liquorice powder, using a small sieve.
Photo : BARRET _ 58986

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A recipe from
l’Ecole du Grand
Chocolat Valrhona
FRUTTY POPS
MACAROON MIXTURE
300 g ground almonds Mix the first 3 ingredients together (ground almonds, confectioners’ sugar and raw egg whites). Cook the 300 g
300 g confectioners’ sugar of sugar with the water at 110ºC. Pour the 110 g of lightly whipped whites, slightly stiffened with the 30 g of sugar.
110 g egg whites Beat until almost cold. Add the coloring then incorporate into the first mixture, lifting the mixture gently with a
110 g egg whites
30 g fine sugar spatula or a scraper.
300 g fine sugar Pipe on a silicone sheet and leave for about 45 minutes to allow a crust to form on the surface.
100 g water (The surface should not stick to the fingers).
Coloring agents depending on Bake in a convection oven at 140°C for 12 to15 minutes.
fruit used
STRAWBERRY FILLING
300 g Ravifruit whole Heat the frozen strawberries in a pan. As soon as the fruit is hot, add the pectin mixed with the smaller quantity
frozen strawberries of sugar.
50 g glucose Heat until the mixture boils. Add the second part of the sugar and bring to the boil again. Add the glucose. Boil
100 g fine sugar
50 g fine sugar again at 100°C, add the lemon juice and set aside in a refrigerator.
6 g «yellow» pectin
20 g lemon juice
RASPBERRY FILLING
300 g Ravifruit whole Heat the frozen raspberries in a pan. As soon as the fruit is hot, add the pectin mixed with the smaller quantity
frozen raspberries of sugar.
50 g glucose Heat until the mixture boils. Add the second part of the sugar and bring to the boil again. Add the glucose.
100 g fine sugar
50 g fine sugar Boil again at 100°C, add the lemon juice and set aside in a refrigerator.
20 g lemon juice
APRICOT FILLING
300 g Ravifruit whole Heat the frozen chopped apricots in a pan. As soon as the fruit is hot, add the pectin mixed with the smaller
frozen apricots quantity of sugar.
100 g fine sugar
50 g fine sugar Boil again at 100°C, add the lemon juice and set aside in a refrigerator.
20 g lemon juice
GARNITURE POIRE
300 g Ravifruit frozen Heat the frozen pear cubes in a pan. As soon as the fruit is hot, add the pectin mixed with the smaller quantity
pear cubes of sugar.
100 g fine sugar
50 g fine sugar Boil again at 100°C, add the lemon juice, the liqueur if required and set aside in a refrigerator.
10 g lemon juice
Pear Liqueur (optional)

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ASSEMBLY
Once the macaroons are cooked, fill with the garnish corresponding to the color of the macaroon then
insert a lollypop stick. Set aside in a refrigerator before coating.
CHOCOLATE COATING MIXTURE

700 g Ivoire couverture Melt the couverture and the cocoa butter at 45°C. Add the colored cocoa butter depending on the desired fruit
300 g VALRHONA COCOA BUTTER color. Temper the coating mixture at 30/32°C. Coat each lollypop.
PCB colored cocoa butter
FINISHING
For Strawberry lollypops, prepare a strawberry red coating mixture. To make the achenes, roll some white
sesame seed in some sparkling green PCB powder. Dip the lollypops into the coating mixture and immediately
sprinkle the surface with green sesame seeds. Allow to crystallize.
For Raspberry lollypops, prepare a raspberry red coating mixture. For an original and colorful touch, prepare
some brown sesame seed. Dip the lollypops into the coating mixture and immediately sprinkle on some
brown sesame seed. Allow to crystallize.
For Pear lollypops, add a little yellow coloring to the coating mixture. Dip the lollypops into the tempered
coating mixture. Once coated, sprinkle a 50/50 mixture of confectioners’ sugar and potato starch. Remove
the excess powder, then sprinkle on a little sparkling green PCB powder. Allow to crystallize.
For Apricot lollypops, add a little orange coloring to the coating mixture. Once coated, sprinkle a 50/50
mixture of confectioners’ sugar and potato starch. Remove the excess powder, then sprinkle on a little sparkling
red PCB powder. Allow to crystallize.
Tip from our pastry chef :
To avoid damaging the surface of the lollypops after coating, stick them upright in a block of polystyrene.
It may be more practical to freeze the products before coating. However, as a precaution against condensation
forming on the coating mixture, the lollypops should be placed in a refrigerator for a few hours before
coating.
An original recipe
pastry chef at l'Ecole
CUBE
LOLLYPOP
ORANGE SKIN POWDER

4 oranges Peel the oranges with a vegetable peeler. Blanch in boiling water and cool immediately in cold water. The zests
can be candied in sugar syrup.
Put the zests in an oven at 60/70°C. Once dried out, grind to a powder in a blender.
Set aside in a sealed container away from humidity.
MILK CHOCOLATE HAZELNUT GIANDUJA

1500 g MILK CHOCOLATE HAZELNUT Melt the milk chocolate hazelnut Gianduja Noisette at 45°C. Temper to 24/25°C and pour into a 10mm deep
GIANDUJA 35% frame on a guitar sheet sprayed with dark chocolate couverture.
Allow to crystallize.
DARK CHOCOLATE HAZELNUT ORANGE GIANDUJA

450 g DARK CHOCOLATE HAZELNUT Melt the dark chocolate Gianduja at 45°C. Add the orange powder and if desired, the essential oil of orange.
GIANDUJA 32% Temper to 24/25°C and pour the mixture into a 2mm frame placed on top of the 10mm frame of milk chocolate
Orange powder Gianduja. Allow to crystallize.
Essential oil of orange (optional)
MILK CHOCOLATE HAZELNUT GIANDUJA

1500 g MILK CHOCOLATE HAZELNUT Melt the milk chocolate hazelnut Gianduja Noisette at 45°C. Temper to 24/25°C and pour into a 10mm deep
GIANDUJA 35% frame placed on the previous layer of dark chocolate orange Gianduja
Allow to crystallize.
COATING MIXTURE
700 g GUANAJA COUVERTURE 70% Melt the couverture and the cocoa butter at 45°C. Temper the coating mixture to 30/32°C.
150 g COCOA BUTTER Coat each lollypop.
ASSEMBLY
Remove the frames from the Gianduja. Before cutting into 24 x 24mm squares, allow the Gianduja to temper in a warm
atmosphere, minimum 20/22°C, to facilitate cutting.
FINISHING
Once cut into squares, temper the Gianduja in a slightly warmer atmosphere at about 24/25°C to enable the sticks to be inserted
easily. Set the lollypops aside at 20/22°C before coating.
Dip the square lollypops in the tempered coating mixture. Immediately sprinkle with orange powder and, if desired, press on
some transfers.
Tip from the pastry chef: to avoid the lollypops getting damaged after coating, stick them upright in a polystyrene plaque.
An original recipe
pastry chef at l'Ecole
COCONUT
LOLLYPOP
(milk chocolate hollow forms - ref 1733)
COCONUT GANACHE
575 g IVOIRE COUVERTURE 35% Make a dry caramel with the sugar and deglaze with the hot coconut pulp. Allow to cool to 60/70°C before
65 g caster sugar making an emulsion with the Ivoire couverture.
280 g Ravifruit coconut pulp Add the coconut liqueur at 35°C. Mix.
90 g coconut liqueur 21%
(Malibu) Dry out the shredded coconut at 130°C for 5 minutes, add to the ganache and mix well.
80 g shredded coconut When the ganache has cooled to between 29/30°C, pipe into milk chocolate hollow forms (ref 1733).
Allow to crystallize for 24 hours at 17°C.
Make sure the temperature of the ganache is below 30°C before filling the hollow forms.
ASSEMBLY
Dry out some shredded coconut in an oven at about 130°C for 4 minutes. Once the ganache has crystallized, insert lollypop
sticks. Temper the Ivoire couverture.
FINISHING
Dip the lollypops into the tempered Ivoire couverture and immediately sprinkle with shredded coconut.

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An original idea
by David Capy
Trainer pastry chef at
l'Ecole du Grand Chocolat
MORELLO CHERRY
PISTACHIO
LOLLYPOP
MACAROON MIXTURE
240 g ground almonds Mix the ground almonds with the icing sugar, the cocoa powder and the raw egg whites. Cook the sugar and
300 g icing sugar the water at 110ºC. Pour over the lightly whipped whites, made firm with the 30g of sugar. Whip until the mixture
60 g COCOA POWDER is almost cold then incorporate into the first mixture. Mix by lifting the mass gently from the bottom with a spatula
110 g egg whites
or a scraper. Pipe on to a silicone sheet and leave for about 45 minutes to allow a skin to form on the surface.
110 g egg whites (The macaroon should not stick to the fingers).
30 g caster sugar Bake in a convection oven at 140°C for 12/15 minutes.
300 g caster sugar
100 g water
PISTACHIO IVOIRE GANACHE

195 g whipping cream 35% Bring the cream to the boil with the inverted sugar and the pistachio paste. Infuse the cinnamon for 5 minutes,
20 g inverted sugar then bring back to the boil to ensure the mixture is pasteurised. Pour the hot liquid gradually over the melted
60 g pistachio paste (quantity chocolate.
will depend on quality used)
3 g Ceylon cinnamon sticks Mix from the centre with a spatula to create a shiny and elastic core. This texture should be maintained throughout.
410 g IVOIRE COUVERTURE When the ganache has cooled to about 35/40°C, add the diced butter and mix to finish with a hand held mixer.
90 g pasteurised butter Allow to crystallize for a few hours at 17°C, 60% hygrometry. As soon as the ganache can be handled, use it to
sandwich the macaroons together.
MORELLO CHERRIES IN SYRUP

250 g caster sugar Make a syrup at 120°C with the water and the caster sugar. Pour the hot mixture directly over the slightly defrosted
100 g water cherries. Allow the cherries to macerate for about 12 hours before draining.
500 g frozen Morello cherries
COATING MIXTURE
700 g GUANAJA COUVERTURE 70% Melt the couverture and the cocoa butter at 45°C. Temper the coating mixture to 30/32°C.
300 g COCOA BUTTER Coat each lollypop.
ASSEMBLY
Once the macaroons are cooked, sandwich together with Pistachio Ivoire ganache and a well drained Morello cherry. Insert
a stick into the assembled macaroons. Refrigerate the lollypops before coating.
FINISHING
Dip the lollypops into the tempered coating mixture. Immediately sprinkle with chopped pistachio powder.
Tip from the pastry chef : to avoid the lollypops getting damaged after coating, stick them upright in a polystyrene plaque.

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BBC TC 28/08/06 16:08 Page 2
Created by l'Ecole du Grand Chocolat Valrhona
Chocolate candies
Carapom Recipe for approximately 240 Milk chocolate Structura Palets (ref. 4326)
“CARAPOM” GANACHE
330 g green apple pulp Ravifruit Make a dry caramel with the sugar. Deglaze by adding the apple pulp, the opened and scraped
130 g fine sugar (caster sugar) vanilla bean, the cinnamon powder and the warmed glucose. Gradually pour this boiling hot
60 g glucose mixture over the melted couverture. Mix from the center using a spatula to create a shiny and
840 g TANARIVA MILK CHOCOLATE COUVERTURE 33% elastic core. This texture should be maintained throughout. As soon as the ganache has cooled
100 g LIQUID BUTTER to 35/40°C, mix and add the diced butter and the apple liqueur. Fill milk chocolate Sturctura
45 g Calvados Palets. Leave to crystallize for 24 to 36 hours at 17°C, hygrometry 60%.
135 g apple liqueur Make sure that the temperature of the ganache is below 30°C when filling the Palets.
1 vanilla bean pods
1 g cinnamon powder
After crystallization, coat the milk chocolate palets and lightly sprinkle the surface with sifted brown sugar.
Caranoix Recipe for approximately 150 milk chocolate Structura Palets (ref. 4326)
SALTED CARAMEL GANACHE

220 g fine sugar Bring the cream to the boil with the glucose and the invert sugar.
120 g glucose Make a dry caramel with the fine sugar and deglaze with the hot cream.
240 g single cream 35% Gradually pour this boiling hot mixture over the melted milk chocolate couverture. Mix from
240 g MILK CHOCOLATE TANARIVA COUVERTURE 33% the center using a spatula to create a shiny and elastic core. This texture should be maintained
40 g COCOA BUTTER throughout. As soon as the ganache has cooled to 35/40°C, add the diced butter and mix to
60 g invert sugar finish. Fill milk chocolate Sturctura Palets. Leave to crystallize for 24 to 36 hours at 17°C,
120 g salted butter hygrometry 60%.
Fine sea salt “fleur de sel” Make sure that the temperature of the ganache is below 30°C when filling the palets.
After crystallization, spray a fine layer of milk chocolate spray mix over the palets. Immediately sprinkle on some coarsely chopped pecans or walnuts.
Leave to crystallize. Coat with milk chocolate couverture.
Citron craquant Recipe for approximately 210 milk chocolate Structura Palets (ref.4326)
CITRON CRAQUANT GANACHE

300 g fine sugar Cook the sugar, the glucose and the water until the mixture caramelizes at 185°C. Deglaze with
50 g glucose the crushed lemon pulp. Cook again at 103°C, remove from the heat and allow the temperature
100 g water to drop to 75/80°C before making an emulsion with the melted Ivoire couverture.At 35°C, add
500 g crushed lemon pulp Ravifruit the diced butter, mix and fill the Palets. Leave to crystallize for 12 hours at 17°C, hygrometry
100 g butter 60%.
325 g IVOIRE COUVERTURE Make sure that the temperature of the ganache is below 30°C when filling the Palets.
6 g lemon thyme (optional)
FRUITY SPECULOS
200 g butter Mix the brown sugar with the molasses. Rub the cold butter into the lemon zests, the salt, the
200 g brown sugar sifted flour mixed with the baking soda, then add the eggs and the milk. Roll out 2 mm thick.
60 g molasses powder Freeze and remove quantities as needed. Bake at 160°C. Seal the surface with a milk chocolate
50 g whole eggs spray mix.
15 g full fat milk
2 g salt
3 lemon zests
6 g baking soda Valrhona - 26602 Tain-l’Hermitage cedex
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After crystallization of the ganache, spray a fine layer of milk chocolate spray Ecole du Grand Chocolat
mix over the palets. Immediately sprinkle on some sprayed Fruity Speculos.
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Leave to crystallize. Coat and lightly dust the surface with lemon powder.
BBC intense 28/08/06 16:26 Page 2
Structura
chocolate candies
Intense Guanaja
Recipe calculated for 2 plaques of round, dark chocolate hollow forms (ref 1732)
GUANAJA GANACHE
245 g GUANAJA COUVERTURE 70% Heat the cream and make an
50 g COCOA PASTE 100% emulsion with the partially melted
300 g single cream 35% couverture and cocoa paste. Maintain
300 g ABSOLU CRISTAL GLAZE the same texture while adding the
50 g chocolate liqueur Wolfberger Absolu Cristal, melted to above 60°C
and incorporate the chocolate liqueur
at 35°C. Pipe the ganache into the hollow forms at 29/30°C. Allow to crystallize for 24 hours at 17°C,
60% hygrometry. Seal the hollow forms with tempered dark chocolate couverture.
COATING MIXTURE
700 g GUANAJA COUVERTURE 70% Melt the couverture and the cocoa butter at 50°C
300 g COCOA BUTTER
Temper the coating mixture following the usual temperature curves for a couverture. Using a truffle fork, dip the filled round forms into the tempered
coating mixture, then roll quickly in gold flakes sprinkled on a sheet of paper. Allow to crystallize.
Tip: before complete crystallization, you can also sprinkle on a few fine salt crystals (fleur de sel).
Rouge intense
Recipe calculated for 3 plaques of round Ivoire hollow forms (ref 1734)
RASPBERRY ANISEED GANACHE

300 g fine sugar (caster sugar) Cook the sugar with the glucose and the water at 185°C. Deglaze the caramel with the raspberry pulp
50 g glucose and add the powdered star anise. Cook again at 103°C, remove from the heat and allow the temperature
100 g water to cool to 75/80°C before making an emulsion with the melted Ivoire couverture.At 35°C, add the butter,
500 g raspberry pulp mix and fill round hollow Ivoire forms.
6 g star anise Be careful, the temperature of the ganache must be below 28°C before filling the hollow forms.
100 g butter Allow to crystallize for 12 hours at 17°C, 60% hygrometry. Seal the hollow forms with tempered Ivoire
325 g IVOIRE COUVERTURE couverture.
COATING MIXTURE
700 g IVOIRE COUVERTURE Melt the couverture and the cocoa butter at 50°C.
300 g COCOA BUTTER
COLORED GRANULES
FINE DARK CHOCOLATE GRANULES Valrhona Mix the cocoa butter with the titanium dioxide in a small container and add some fine granules. Close
COCOA BUTTER the container and shake to color the granules regularly and obtain a white color. Heat a little red colored
Titanium dioxide cocoa butter to 40°C and pour on the granules. Shake again. The first coat of titanium dioxide enhances
Red colored cocoa butter the red color of the second coat.

Temper the coating mixture following the usual temperature curves for a Tel +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17
couverture. Using a truffle fork, dip the filled round forms into the tempered
coating mixture, then roll quickly in fine red granules sprinkled on a sheet of
paper. Allow to crystallize. Tel. +33 (0) 4 75 07 90 95 - Fax +33 (0) 4 75 07 88 20
ArtStValentin2005GB 1/10/04 13:44 Page 2
Mango and violet

Ivoire hearts
or
Lavendar Manjari hearts
PIPED MANGO AND VIOLET IVOIRE GANACHE recipe calculated for a 10 mm high square mold 340/340 mm (ref 3457
255 g mango pulp (10% sugar) Bring the mango pulp, the lemon juice and the invert sugar to the boil. Gradually pour the boiling mixture onto
85 g invert sugar the melted chocolate. Starting from the center, mix with a spatula to create a shiny and elastic core.This texture
930 g IVOIRE couverture should be maintained throughout. Mix to complete the emulsion. When the mixture has cooled to 35°C, add
26 drops violet flavoring the violet flavoring and mix again. Pour the ganache into a square mold 340/340 mm and 10 mm high. (ref 3457)
80 g lemon juice when the crystallization stage has been reached. Leave the candy to crystallize for 48 hours.

Spread the Ivoire couverture 1 mm thick onto a guitar sheet. Stamp out hearts using a heart-shaped cutter (ref 3170). It is important not to let
them peel off the guitar sheet. With a piping bag fitted with a 13 mm nozzle, pipe mango and violet Ivoire ganache in drops so that it adds relief
to the Ivoire hearts.Allow to crystallize for 48 hours then coat with Ivoire couverture. Before this coating has crystallized completely, sprinkle the
hearts with small pieces of crystallized violet and silver powder.
or
PIPED LAVENDER MANJARI GANACHE recipe calculated for a 10 mm high square mold 340/340 mm (ref 3457)380
500 g single cream 35 % Bring the cream with the invert sugar to the boil.
100 g invert sugar Gradually pour the boiling mixture onto the chopped chocolate. Starting from the center, mix with a spatula
625 g MANJARI 64% couverture to create a shiny and elastic core.This texture should be maintained throughout. Mix to complete the emulsion.
125 g butter When the mixture has cooled to 35°C, add the butter, the lavendar flavoring and mix again. Pour the ganache
4 drops essential oil of into a square mold 340/340 mm and 10 mm high. (ref 3457). Pipe out when the crystallization stage has been
lavendar reached.

Spread the dark chocolate couverture 1 mm thick onto a guitar sheet. Stamp out hearts using a heart-shaped cutter (ref 3170). It is important
not to let them peel off the guitar sheet. With a piping bag fitted with a 13 mm nozzle, pipe mango and violet Ivoire ganache in drops so that it
adds relief to the dark chocolate hearts. Allow to crystallize for 48 hours then coat with dark chocolate couverture. Before this coating has
crystallized completely, sprinkle the hearts with lavendar flowers and gold powder.
ST VALENTINE'S TIP
Once the candies have crystallized, an original touch can be added by assembling Tel. 33 (0) 4 75 07 90 90 - Fax 33 (0) 4 75 08 05 17
two half hearts together by means of a drop of tempered couverture. The idea Ecole du Grand Chocolat
being that the two "lovers" may share the heart by separating it into two parts. Tel. 33 (0) 4 75 07 90 95 - Fax 33 (0) 4 75 07 88 20
Buches TC GB 31/08/06 11:18 Page 7
Douceur
Recipe calculated for 5 ECLAT molds (ref 2399)
CHOCOLATE BISCUIT 1000 g/ 40x60 cm frame
355 g whole eggs Mix the eggs, the invert sugar and
90 g invert sugar the sugar. Add the ground
150 g fine sugar (caster sugar) almonds and the flour sifted with
90 g ground almonds the baking soda and the cocoa
150 g single cream 35% powder.
150 g high gluten flour Pour on the cream and the butter melted at 45/50°C.
10 g baking soda Finish by add the Extra Amer chocolate 67%, melted at 45/50°C.
30 g COCOA POWDER Pour into two frames. Bake at 180°C for about 12 minutes.
120 g melted butter
60 g CHOCOLAT EXTRA AMER 67%
CRUSHED LEMON CREMEUX 800 g/small U mold (ref. 2172)
1225 g crushed lemon pulp Ravifruit Soak and drain the gelatin. Add all the ingredients except the butter. Bring to the boil to make a « gelled »
700 g egg yolks texture. Once the mixture has cooled to approximately 35/40°C, incorporate the butter and mix to make an
790 g whole eggs emulsion.
840 g butter
14 g gelatin
PRALINÉ CROUSTILLANT 120 g/insert
135 g puffed rice Mix the praliné with the melted couverture. Add the puffed rice, and delicately combine the two. Spread on a
420 g PRALINÉ FRUITÉ 50% guitar sheet without crushing the puffed rice and freeze to facilitate breaking into pieces.
PEANUT PASTE
600 g salted dry roasted peanuts Mix the peanuts until a relatively liquid paste is obtained.
BASIC CUSTARD
925 g single cream 35% Bring the cream and the milk to the boil and pour over the egg yolks mixed (but not beaten) with the sugar.
925 g full fat milk Cook until the mixture coats the back of a spoon at 82/84°C, sieve through a wire chinois and use immediately
370 g egg yolks or cool rapidly before setting aside.
Buches TC GB 31/08/06 11:18 Page 8
PRALINÉ FRUITÉ MOUSSE WITH PEANUTS

2085 g basic custard Soak the gelatin in a large quantity of water, drain and add to the hot custard. Make an emulsion by pouring
1390 g single cream 35% the custard over the praline and the peanut paste to obtain a texture which is smooth, shiny and elastic. Mix
525 g PRALINÉ FRUITÉ 50% to perfect the emulsion, taking care not to incorporate any air into the mixture. The temperature should be
520 g peanut paste 40/45°C.
42 g gelatin Stabilize the emulsion if necessary with some whipped single cream. As soon as the mixture is smooth, add
the rest of the whipped cream. Pour out immediately and freeze.
HAZELNUT PRALINÉ GLAZE WITH CHIPS OF PEANUTS

450 g single cream 35% Soak the gelatin. Heat the single cream with the gelatin and separately heat the Absolu Cristal glaze.
24 g gelatin Pour the cream over the hazelnut praliné and start an emulsion. Finish by pouring on the glaze at 60/70°C.
900 g PRALINÉ NOISETTES 60% Mix to perfect the emulsion and to make the mixture smooth, and shiny, without incorporating any air
1350 g ABSOLU CRISTAL GLAZE bubbles. Soften the glaze with water if necessary and add the coarsely chopped peanuts shaken through a
150 g water (optional) wide mesh grid. Use at about 35°C. To reuse the glaze, simply reheat and sieve to recuperate the peanuts.
Salted dry roasted peanuts (optional)
ASSEMBLY
Cut the biscuit into 5 strips, 5.5 cm wide. Make the lemon cremeux and pour about 800 g into the U molds (Ref. 2172). Immediately sprinkle
about 120 g of large pieces of Praliné croustillant on the surface. Place on a 5.5 cm strip of biscuit. Freeze. Make the peanut Praliné mousse and
pour about 850 to 900 g into Eclat molds. Remove the inserts and incorporate them into the mousse.
Freeze.
FINISHING
Remove the Yule logs by running a little hot water over the molds. Cut them into the desired length and glaze all over with hazelnut Praliné glaze
with chips of peanut. Add two little previously glazed segments of lemon and a personal logo.

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Buches TC corrigées 22/08/06 10:01 Page 3
Emotion
Recipe calculated for 5 U Molds (ref 2171)
CHOCOLATE BISCUIT 1000 g/ 40x60 cm frame
710 g whole eggs Mix the eggs, the invert sugar and
180 g invert sugar the sugar. Add the ground
300 g fine sugar (caster sugar) almonds and the flour sifted with
180 g ground almonds the baking soda and the cocoa
300 g single cream 35% powder.
300 g high gluten flour Pour on the cream and the butter
20 g baking soda melted at 45/50°C.
60 g COCOA POWDER Finish by add the Extra Amer chocolate 67%, melted at 45/50°C.
240 g melted butter Pour into two frames. Bake at 180°C for about 12 minutes.
120 g CHOCOLAT EXTRA AMER 67%
TANARIVA CARAMEL CREMEUX WITH GINGER JUICE 450 g/Yule log
480 g fine sugar (caster sugar) Make a dry caramel with the sugar, add the liquid butter, then deglaze with the hot mixture of cream, ginger
175 g LIQUID BUTTER juice and glucose. Incorporate a little of this mixture into the melted couverture to make the core of an emulsion.
945 g single cream 35% Maintain the same texture while gradually adding the rest of the liquid. Mix to perfect the texture. Allow to
55 g glucose crystallize in a refrigerator for a few hours before use.
75 g ginger juice
BASIC CUSTARD
500 g single cream 35% Bring the cream and the milk to the boil and pour over the egg yolks mixed (but not beaten) with the sugar.
500 g full fat milk Cook until the mixture coats the back of a spoon at 82/84°C, sieve through a wire chinois and use immediately
200 g egg yolks or cool rapidly before setting aside.
GUANAJA CHOCOLATE MOUSSE

1035 g basic custard Make an emulsion by pouring the hot custard over the melted couverture to obtain a texture which is smooth,
1125 g GUANAJA COUVERTURE 70% shiny and elastic. Mix to perfect the emulsion, taking care not to incorporate any air into the mixture. The
1555 g single cream 35% temperature should be 45/50°C. Stabilize the emulsion if necessary by adding some of the whipped cream. As
soon as the mixture is smooth, add the rest of the whipped cream. Pour out immediately and freeze.
ABSOLU CHOCOLATE GLAZE

1000 g ABSOLU GLAZE Add the water to the glaze and heat in a microwave to 40 to 60°C. Mix to fluidify. Use immediately.
100 to 120 g water
Buches TC corrigées 22/08/06 10:01 Page 4
ASSEMBLY
Cut the biscuit into 5 strips, 7 cm wide and 5 strips, 5 cm wide.
Make the Guanaja chocolate mousse and put 300g into each U mold. Place a first strip of biscuit, measuring 5 cm. Pour on 200 g of chocolate
mousse and place about 450 g of Tanariva caramel cremeux in the chocolate mousse. (it is possible to pour the caramel into u-mold inserts but
freezing is long and difficult because of the high sugar content). Pour on about 100 g of chocolate mousse and finish by inserting the 7 cm wide
biscuit. Smooth over and freeze.
FINISHING
Remove the Yule logs by running hot water over the molds, cut them into the desired lengths and glaze all over with Absolu chocolate glaze.
Pipe tempered couverture on a guitar sheet to make delicate tear drop shapes and spread them out lengthways with a palette knife. Immediately
place them between two plaques to stop them curling. Once crystallized, place lengthways along the sections of Yule logs, with the shiny side visible.
The logs can also be dusted with gold powder and decorated with a personal logo.

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Papilottes 31/08/06 12:44 Page 2
Une création de l’Ecole du Grand Chocolat Valrhona
Papillotes
Recipe calculated for approximately 200 hollow round forms
PASSION FRUIT JIVARA GANACHE hollow round milk chocolate forms (ref 1733)
500 g passion fruit pulp Ravifruit Cook the pulp, the sugar and the glucose
500 g fine sugar (caster sugar) at 104°C. Remove from the heat and
50 g glucose allow to cool to 80/85°C.
400 g JIVARA COUVERTURE 40% Make an emulsion with the melted
150 g butter Jivara couverture. At 35°C, add the
diced butter and mix to perfect the
emulsion. Leave to cool to 29/30°C and
pipe into round milk chocolate hollow
forms.Allow to crystallize for 24 hours
at 17°C, hygrometry 60%, then seal with
tempered milk chocolate couverture.
Coat with a very thin film of milk chocolate couverture (use disposable gloves) then roll in confectioners’
sugar. Remove excess sugar over a sieve and store in a cool dry place.Wrap the chocolate candies in colored
paper, like wrapped candy “papillotes”.
LEMON WRAPPED CANDY “PAPILLOTE” hollow round Ivoire chocolate forms (ref 1734)
90 g crushed lemon Bring the cream, the glucose and the invert sugar to the boil.
240 g single cream 35% Gradually pour the boiling hot liquid over the melted Jivara couverture.
80 g invert sugar Mix from the center with a spatula to create a shiny and elastic “core”. Add the lemon pulp and mix to
80 g glucose perfect the emulsion.
100 g butter As soon as the ganache cools to 35/40°C, add the diced butter, then the gin. Leave to cool to 28/29°C before
600 g JIVARA COUVERTURE 40% piping into the hollow Ivoire forms. Allow to crystallize for 24 hours at 17°C, hygrometry 60%, then seal
120 g gin with tempered Ivoire couverture.
Coat with a very thin film of Ivoire chocolate couverture (use disposable gloves) then roll in fine sugar.
Remove excess sugar over a sieve and store in a cool dry place. Wrap the chocolate candies in colored
paper, like wrapped candy “papillotes”.
CARAMEL “FLEUR DE BIÈRE” WRAPPED CANDY “PAPILLOTE” hollow round milk chocolate forms (ref 1733)
75 g brown sugar Caramelize the brown sugar, then deglaze with the single cream. Bring to the boil. Gradually pour over the
525 g single cream 35% melted Jivara couverture and cocoa butter. Mix to perfect the emulsion and add the Fleur de bière.
525 g JIVARA COUVERTURE 40% Allow to cool to 29/30°C and pipe into hollow round milk chocolate forms. Leave to crystallize for 24 hours
185 g COCOA BUTTER at 17°C, hygrometry 60%, then seal with tempered milk chocolate couverture. Coat with a very thin film
110 g Fleur de bière alcohol Wolfberger of milk chocolate couverture (use disposable gloves) Wrap the chocolate candies in colored paper, like
wrapped candy “papillotes”.
PRALINÉ BANANA WRAPPED CANDY “PAPILLOTES” hollow round dark chocolate forms (ref 1732)
210 g banana pulp (sweetened with 10% sugar) Mix the pulp, the glucose, the cream and the nutmeg. Bring to the boil and gradually pour over the chopped
120 g glucose Praliné / Jivara couverture mixture. Mix to perfect the emulsion and finish by adding the rum. Allow to
500 g ALMOND HAZELNUT PRALINÉ 50% cool to 29/30°C and pipe into hollow round dark chocolate forms.
200 g single cream 35% Leave to crystallize for 24 hours at 17°C, hygrometry 60%, then seal with tempered dark chocolate couverture.
50 g JIVARA COUVERTURE 40% Coat with a very thin film of dark chocolate couverture (use disposable gloves) and roll in cocoa powder.
180 g old rum Remove excess powder over a sieve and
Grated nutmeg store in a cool dry place. Wrap the
chocolate candies in colored paper, like
wrapped candy “papillotes”. Valrhona - 26602 Tain-l’Hermitage cedex
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Guanara GB 31/08/06 12:54 Page 1
Cocktail sensation
Recipe calculated for 12 desserts in STRUCTURA PYRIS (ref 4321),
2 shells per dessert
GUANAJA CHOCOLATE SOUP 50-55 g/Structura Pyris
600 g full fat milk Bring the milk to the boil and gradually incorporate
190 g GUANAJA COUVERTURE 70% it into the melted chocolate to make the core of an
emulsion.
This emulsion should be maintained while adding
the rest of the milk. Mix to finish and allow to
crystallize in a refrigerator for a few hours before
filling 12 Structura Pyris. Leave a little margin to
allow the two shells to be assembled together. Freeze.
N.B. do not garnish the molds at a temperature above 30°C.
CANDIED FENNEL ± 40 g/Structura Pyris
960 g washed fennel Wash the fennel, remove the shoots and as much of the stringy part as possible. Make a syrup with the water, the
1600 g mineral water sugar, the slices of lemon and the star anise. Add the pieces of fennel and simmer for at least an hour until the
540 g fine sugar (caster sugar) fennel is slightly candied.
6 slices of lemon Drain, reserve part of the fennel to cut into sticks for decoration and keep the syrup. Mix the rest of the fennel
6 star anise with 5 to 10% of the cooking syrup (depending on the texture required) and press in a sieve to extract a maximum
of pulp. Set aside in a refrigerator.
FENNEL AND RASPBERRY SOUP ± 20 g/Structura Pyris
160 g fresh raspberry pulp Mix the pulp and the rest of the candied fennel syrup together.
80 g candied fennel syrup
FRESH RASPBERRY SAUCE ± 20 g/dessert
250 g rasberry pulp Ravifruit Dissolve the sugar in the raspberry pulp, add the fresh raspberries and stir to coat. Set aside in a refrigerator.
100 g fresh raspberries
DARK CHOCOLATE SPRAY MIX

700 g GUANAJA COUVERTURE 70% Melt the ingredients together. Spray at a temperature of 40/45°C.
300 g COCOA BUTTER
ASSEMBLY
Pour the Guanaja soup into 12 Structura Pyris leaving a little margin to make assembly easier. Freeze. Fill 12 Structura Pyris with candied
fennel, respecting the recommended quantity. Freeze long enough to make the filling firm. Pour raspberry soup on top of the candied fennel,
leaving a little margin to make assembly easier. Freeze. Once the two shells (Guanaja soup + fennel / raspberry) are frozen, remove from the
molds and assemble by melting the edges of the two shells slightly to make certain they adhere. Freeze again and spray with dark chocolate
mix to give a velours effect.
FINISHING
Before serving, remove the sprayed shells from the freezer at least an hour in
advance. Make a little hole in the upper shell to insert a straw and mask with
a little gold flake.
Tel +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17
Place the desserts on plates, decorate with fresh raspberry sauce and a few
reserved sticks of fennel.This dessert should be drunk using a straw to appreciate
Tel. +33 (0) 4 75 07 90 95 - Fax +33 (0) 4 75 07 88 20
all the liquid flavors, then finished with a spoon.
Media Contact:
Deborah Kwan
FOR IMMEDIATE RELEASE 415.586.4885
debkwan@earthlink.net
VALRHONA INTRODUCES CŒUR DE GUANAJA

High Chocolate Content with Lower Cocoa Butter
A Revolutionary Chocolate Concentrate Specifically Created to Intensify

Chocolate Taste and Color in Pastry, Ice Cream and Confectionery Recipes
BROOKLYN, New York – JUNE 2009 – Founded by a pastry chef in 1922, French chocolate maker
Valrhona is an acclaimed innovator and producer of fine and rare origin chocolates. In 1987,
Valrhona transformed the way people tasted and regarded chocolate when they introduced
Valrhona Grand Cru Guanaja 70%, the world’s first percentage chocolate. After years of
research, Valrhona is proud to present Cœur de Guanaja, a new, revolutionary chocolate
created for a specific use. With the introduction of this new product, Valrhona continues its
mission by delivering products of unparalleled quality, consistency, and versatility. Today, chefs
depend on these chocolate innovations when developing their creations.
Inspired by pastry chefs seeking a chocolate to use in recipes

in which the fat content restricts the amount of chocolate that
can be added, Valrhona’s R&D department and École du Grand
Chocolat created Cœur de Guanaja. They were challenged by
the fact that most recipes for ice creams, mousses and pastry
creams, biscuits, sponges and butter cakes call for heavy
cream, whole milk and/or butter. The addition of most
chocolate couvertures would add too much fat, resulting in ice
creams and mousses that freeze too hard or are too stiff or
crunchy. For years, pastry chefs used cocoa powder as a
substitute, but unsatisfactory results, such as a grainy texture
if the cocoa powder wasn’t incorporated properly, or a pale
chocolate color and flavor were not desirable.
-More-
45 Main Street • Suite 1054 • Brooklyn, NY 11201
Tel: 718.522.7001 • Fax: 718.522.7331
–2–
The solution has arrived in the form of Cœur de Guanaja — a unique blend of 46% cocoa extract
and 34% cocoa butter. Because of its lower cocoa butter content, Cœur de Guanaja can be used
in these recipes but the end result is more intense in chocolate flavor and color with no
compromise in texture.
Cœur de Guanaja is not for chocolate molding and coatings. It is specifically formulated to
enhance the intensity and taste of chocolate in pastry, ice cream and confectionery recipes such
as:
 Ice creams and sorbets
 Soufflés
 Molten or lava cakes
 Chocolate fillings
 Mousses
 Pastry Creams and custards
 Biscuits, sponges and butter cakes
Because of its high level of concentration, Cœur de Guanaja must be used in different
proportions than regular chocolate couvertures. Two recipe booklets are available in hard copy
or PDF format through Valrhona’s sales representatives and distributors, “Essentials Cœur de
Guanaja” features recipes developed by the pastry chefs of Valrhona’s École du Grand Chocolat
and “Ambassadors Recipe Booklet Cœur de Guanaja” features recipes from 11 renowned pastry
chefs.
Cocoa Powder vs. Cœur de Guanaja

Cocoa powder is chocolate with the cocoa butter removed. It is naturally lower in fat, but as a
result it doesn’t have the intense chocolate taste and color that is only found in couverture. It
also has a larger particle size, 75 microns vs. 18 microns. It is this particle size that can impart a
rough and powdery texture to cream-based recipes.
Benefits of Cœur de Guanaja
 Can be used in recipes where the fat content inhibits the

amount of chocolate used
 Deepen and intensify chocolate flavor
 Use less and attain equivalent or more intense flavor
 Improved texture
 Darker chocolate color
 Lower cocoa butter means less fat and calories
-More-
–3–
For more information about Cœur de Guanaja and a video starring Frédéric Bau and the chefs
from Valrhona’s L’École du Grand Chocolat and a surprise cameo appearance by a pastry legend,
go to www.CoeurDeGuanaja.com.
Cœur de Guanaja
Available starting: JUNE 2009
Packaged in: 3kg bags of fèves
About Valrhona
Since 1922, Valrhona has produced chocolate couverture in the middle of the famous vineyards
of Tain l’Hermitage in the Rhone Valley, France. The company is literally “Aux sources du Grand
Chocolat” in its role as a planter, discoverer, selector and blender of fine and rare cocoa beans.
Valrhona’s commitment is to the creation and enhancement of authentic, intensely-flavored and
unique chocolates, and to sustainable business practices. Its tradition of creativity, expertise in
taste and a strict adherence to traditional chocolate-making methods makes it the standard
bearer in the industry. The brand of choice for the world’s most demanding pastry chefs and
chocolatiers, Valrhona is unique among chocolate producers in offering connoisseurs more than
10 exceptional dark chocolates with a cocoa percentage above 64%.
Valrhona’s École du Grand Chocolat was founded in 1988 at the company’s headquarters in Tain
L’Hermitage as a center for continuing education and close collaboration for professionals in
Europe and abroad. It offers introductory and advanced courses in chocolate pâtisserie,
entremets, seasonal recipes, chocolate dégustation menus, plated desserts and an infinite
variety of sweet treats including macarons, mignardises, ices and confectionery. Classes for
non-professionals were introduced in 2003. A second École opened in Tokyo in 2007. For more
information, please visit www.Valrhona.com.
###
For more information, product samples, recipes, visual materials, please contact:
Deborah Kwan, DKPR, 415.586.4885 or debkwan@earthlink.net

Valrhona Recipes

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Valrhona Recipes

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Created by

ALMOND PEAR MOUSSE

200 g/stainless steel square

it into different sized cubes and rectangles.

280 g/20 cm tart

VODKA & LIME GLAZE

Created by the Ecole du Grand Chocolat Valrhona

CRUMBLY ALMOND CRUST

BERGERON APRICOTS 180 g per tart

FEATHER LIGHT TANARIVA MOUSSE WITH VERBENA 350 g per mould

ASSEMBLY AND FINISHING

Recipe calculated for approximately 18 desserts

CARAMELIZED IVOIRE NAMELAKA

WHIPPED ABINAO GANACHE

RED TEA WATER ICE

RED TEA CARAMEL

LIGHT JIVARA MOUSSE

NOUGAT CHOCOLATE TRANSPARENCE

LEMONGRASS JIVARA SAUCE

Recipe calculated for 24 ivoire chocolate Structura Spheris

MORELLO CHERRY COMPOTE

TONKA IVOIRE MOUSSE

MORELLO CHERRY COULIS

FINE LAYERS OF JIVARA

ASSEMBLY AND PRESENTATION

SOME IDEAS TO MAKE THE DESSERT EVEN MORE ATTRACTIVE

Created by l’Ecole du Grand Chocolat Valrhona

PASSION FRUIT IVOIRE CRÉMEUX

WHIPPED MANJARI GANACHE

Created by l’Ecole du Grand Chocolat Valrhona

PASSION FRUIT WATER ICE

SERVING PRESENTATION ON THE PLATE

SERVING PRESENTATION IN THE GLASS

Photo : GINKO - 58771

Valrhona - 26602 Tain-l'Hermitage cedex

PRALINE ICE CREAM

Valrhona - 26602 Tain l'Hermitage cedex

A few sea shells collected

ASSEMBLY AND FINISHING

ORANGE CURRY WATER ICE

SESAME SEED NOUGATINE

PAN FRIED BANANAS

ASSEMBLY AND PRESENTATION

GOAT’S MILK JELLY

Valrhona - 26602 Tain l'Hermitage cedex

PHYLLO PASTRY TUBES

Valrhona - 26602 Tain l'Hermitage cedex

Valrhona - 26602 Tain l'Hermitage cedex

CARAÏBE DACQUOISE 240 g per mold

HALF-CANDIED APRICOT COMPOTE 200 g per dacquoise

LIGHT PUR CARAÏBE MOUSSE 370 g per mold

ASSEMBLY AND FINISHING

Created by l’Ecole du Grand Chocolat Valrhona

BASIC ALMOND SABLÉ PASTRY

SABLÉ BASES 60 g /base ø 8 cm

THICKENED PASSION FRUIT JELLY 60 g / ø 8 cm ring

TAÏNORI CHOCOLATE AND GINGER MOUSSE 200 g / ø 10 cm ring

Created by l’Ecole du Grand Chocolat Valrhona

Red strawberry and raspberry coloring

ROSE FLAVORED RASPBERRY COMPOTE

PINK IVOIRE CHOCOLATE GLAZE

IVOIRE SPRAY MIXTURE

Valrhona - 26602 Tain-l'Hermitage cedex