Mariage des Grands Crus

Discover and try the recipes using Coeur de Guanaja especially

developed by the pastry chefs at l'Ecole du Grand Chocolat.

Éclair chocolat Cœur de Guanaja

Choux pastry
250 g water In a pot, bring to a boil the water, milk, salt, caster sugar and
250 g whole milk butter. Sieve the flour.
200 g butter Stir the flour in and dry the formed dough on strong heat.
300 g flour Off the heat, add the eggs one by one.
10 g fine salt Pipe the choux pastry into éclairs oblong shape.
10 g caster sugar Place the trays in a convection oven pre-heated at 250 °C (482 °F)
500 g whole eggs and turn the oven off with the vent closed.
When the éclairs are puffed up and coloured, turn the oven back

Chocolate pastry custard cream

1000 g whole milk
on at 180 °C (356 °F) and open the vent.
Finish baking slowly to dry the éclairs out.

Bring the cream and milk to a boil. Combine the egg yolks, caster
RE OLUTION
200 g whipping cream 35% sugar and starch. Stir the hot liquid in and cook for 2 minutes in
180 g egg yolks high-boiling. Emulsify the pastry custard cream to the Cœur de
150 g caster sugar Guanaja and set aside in the fridge with cling film in contact.
60 g starch
420 g CŒUR DE GUANAJA
200 g butter (optional)

Chocolate glaze
225 g whipping cream 35%
600 g ABSOLU CRISTAL
240 g CŒUR DE GUANAJA
Assembly and Presentation
Fill the éclairs with a pastry piping bag fitted with plain nozzle. Melt the chocolate glaze to 28/30 °C (86 °F) and ice the éclairs on the rounded side. Set aside in
the fridge.
Bring the cream to a boil. Pour slowly the cream into the melted Cœur de Guanaja.
Stir in the centre with a rubber spatula to create an elastic, shiny and smooth core. This texture should be kept to the end
of mixing. Stir the Absolu Cristal heated at 60 °C (140 °F). Process with a stick blender to perfect the emulsion without
incorporating any air bubbles. Set aside in the fridge. A Revolutionary Chocolate Concentrate
High Chocolate Content with
Lower Cocoa Butter
Ice Cream Coeur de Guanaja

Ice Cream
2000 g whole milk Warm the milk, at 35 °C (95 °F), stir in the skim milk powder
90 g skim milk powder and inverted sugar and at 45 °C (113 °F) the ice cream
150 g caster sugar stabilizer mixed with caster sugar followed by the Cœur de
180 g Inverted sugar Guanaja at 50 °C (122 °F). Process everything with a hand
12 g ice cream stabilizer held blender to obtain a perfect emulsion.
450 g COEUR DE GUANAJA Pasteurize the lot to 85 °C (185 °F) and chill quickly down to
4 °C (39 °F). Leave to mature for 12 hours at 4 °C (39 °F) and
strain through. Process with a stick blender and churn.
Pack in containers and store at -18 °C (0 °F)

Valrhona Inc. 45 Main Street, Suite 1054 Brooklyn, NY 11201 T: 718 522-7001 F: 718 522 7331
 Mariage Des Grands Crus Mariage Des Grands Crus

CŒUR DE GUANAJA
Revolution
After years of research, Valrhona is proud to present Coeur de Guanaja, a new, revolutionary
chocolate created for a specific use.

Chocolate Intensity
Coeur de Guanaja will give you the ability to boost the chocolate intensity of numerous recipes

Technical Solution
In some recipes, the fat content restricts the amount of chocolate that can be added. 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. Cocoa powder is therefore used as a substitute with unsatisfactory CŒUR DE GUANAJA
results such as a pale chocolate color or disappointing flavor. Coeur de Guanaja is now the premium
technical solution designed to strengthen the chocolate intensity of your recipes with no compromise
in texture.

Applications
Coeur de Guanaja is formulated to enhance the intensity and taste of chocolate in your dessert High Chocolate Content with Lower Cocoa Butter
recipes such as:
• Ice creams and sorbets • Mousses Inspired by pastry chefs seeking a chocolate to use in recipes in which the fat content restricts the
• Soufflés • Pastry creams and custards amount of chocolate that can be added, Valrhona's R&D department and L'Ecole du Grand Chocolat
• Molten and lava cakes • Biscuits, sponges and butter cakes created Coeur de Guanaja through careful research and groundbreaking technology.
• Chocolate fillings
With the introduction of this new product, Valrhona continues its mission of innovation and excellence
Coeur de Guanaja is not designed for chocolate moldings and coating is not possible. Considering its by delivering products of unparalleled quality, consistency, and versatility.
high level of concentration, Coeur de Guanaja must be used in different proportions than regular
chocolate couvertures. You can set your own chocolate balance according to the desired intensity. Two
recipe booklets are available in hard copy or PDF format through Valrhona's sales representatives and PACKING INGREDIENTS COMPOSITION APPLICATIONS DLUO (SHELF LIFE) STORAGE
distributors.

Cœur de Guanaja benefits Creams and sorbets,

Store in dry and
soufflés, molten or
1. Can be used in recipes where the fat content inhibits the amount of chocolate used Cocoa 80% Cocoa beans, sugar, lava cakes, chocolate cool area at a
2. Deepen and intensify chocolate flavor Cocoa butter 34% soy lecithin fillings, chocolate 14 months temperature
3. Use less and attain equivalent or more intense taste Fat content 34% emulsifier, vanilla mousses, pastry between
natural extract creams and custards, 16 °C and 18 °C
4. Improved texture biscuits, sponges and (61 °F and 64 °F)
5. Darken the chocolate color in mixtures 3 kg beans bag butter cakes
6. Lower cocoa butter means less fat and calories (6.6 lb)
Code: 6360
 Mariage Des Grands Crus Mariage Des Grands Crus

CŒUR DE GUANAJA
Revolution
After years of research, Valrhona is proud to present Coeur de Guanaja, a new, revolutionary
chocolate created for a specific use.

Chocolate Intensity
Coeur de Guanaja will give you the ability to boost the chocolate intensity of numerous recipes

Technical Solution
In some recipes, the fat content restricts the amount of chocolate that can be added. 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. Cocoa powder is therefore used as a substitute with unsatisfactory CŒUR DE GUANAJA
results such as a pale chocolate color or disappointing flavor. Coeur de Guanaja is now the premium
technical solution designed to strengthen the chocolate intensity of your recipes with no compromise
in texture.

Applications
Coeur de Guanaja is formulated to enhance the intensity and taste of chocolate in your dessert High Chocolate Content with Lower Cocoa Butter
recipes such as:
• Ice creams and sorbets • Mousses Inspired by pastry chefs seeking a chocolate to use in recipes in which the fat content restricts the
• Soufflés • Pastry creams and custards amount of chocolate that can be added, Valrhona's R&D department and L'Ecole du Grand Chocolat
• Molten and lava cakes • Biscuits, sponges and butter cakes created Coeur de Guanaja through careful research and groundbreaking technology.
• Chocolate fillings
With the introduction of this new product, Valrhona continues its mission of innovation and excellence
Coeur de Guanaja is not designed for chocolate moldings and coating is not possible. Considering its by delivering products of unparalleled quality, consistency, and versatility.
high level of concentration, Coeur de Guanaja must be used in different proportions than regular
chocolate couvertures. You can set your own chocolate balance according to the desired intensity. Two
recipe booklets are available in hard copy or PDF format through Valrhona's sales representatives and
PACKING INGREDIENTS COMPOSITION APPLICATIONS DLUO (SHELF LIFE) STORAGE
distributors.

Cœur de Guanaja benefits Creams and sorbets,

soufflés, molten or Store in dry and
1. Can be used in recipes where the fat content inhibits the amount of chocolate used Cocoa 80% Cocoa beans, sugar, lava cakes, chocolate cool area at a
2. Deepen and intensify chocolate flavor Cocoa butter 34% soy lecithin fillings, chocolate 18 months temperature
3. Use less and attain equivalent or more intense taste Fat content 34% emulsifier, vanilla mousses, pastry between
natural extract creams and custards, 16 °C and 18 °C
4. Improved texture biscuits, sponges and (61 °F and 64 °F)
5. Darken the chocolate color in mixtures 3 kg beans bag butter cakes
6. Lower cocoa butter means less fat and calories (6.6 lb)
Code: 6360
 Mariage des Grands Crus

Discover and try the recipes using Coeur de Guanaja especially

developed by the pastry chefs at l'Ecole du Grand Chocolat.

Éclair chocolat Cœur de Guanaja

Choux pastry
250 g water In a pot, bring to a boil the water, milk, salt, caster sugar and
250 g whole milk butter. Sieve the flour.
200 g butter Stir the flour in and dry the formed dough on strong heat.
300 g flour Off the heat, add the eggs one by one.
10 g fine salt Pipe the choux pastry into éclairs oblong shape.
10 g caster sugar Place the trays in a convection oven pre-heated at 250 °C (482 °F)
500 g whole eggs and turn the oven off with the vent closed.
When the éclairs are puffed up and coloured, turn the oven back

Chocolate pastry custard cream

1000 g whole milk
on at 180 °C (356 °F) and open the vent.
Finish baking slowly to dry the éclairs out.

Bring the cream and milk to a boil. Combine the egg yolks, caster
RE OLUTION
200 g whipping cream 35% sugar and starch. Stir the hot liquid in and cook for 2 minutes in
180 g egg yolks high-boiling. Emulsify the pastry custard cream to the Cœur de
150 g caster sugar Guanaja and set aside in the fridge with cling film in contact.
60 g starch
420 g CŒUR DE GUANAJA
200 g butter (optional)

Chocolate glaze
225 g whipping cream 35%
600 g ABSOLU CRISTAL
240 g CŒUR DE GUANAJA
Assembly and Presentation
Fill the éclairs with a pastry piping bag fitted with plain nozzle. Melt the chocolate glaze to 28/30 °C (86 °F) and ice the éclairs on the rounded side. Set aside in
the fridge.
Bring the cream to a boil. Pour slowly the cream into the melted Cœur de Guanaja.
Stir in the centre with a rubber spatula to create an elastic, shiny and smooth core. This texture should be kept to the end
of mixing. Stir the Absolu Cristal heated at 60 °C (140 °F). Process with a stick blender to perfect the emulsion without
incorporating any air bubbles. Set aside in the fridge. A Revolutionary Chocolate Concentrate
High Chocolate Content with
Lower Cocoa Butter
Ice Cream Coeur de Guanaja

Ice Cream
2000 g whole milk Warm the milk, at 35 °C (95 °F), stir in the skim milk powder
90 g skim milk powder and inverted sugar and at 45 °C (113 °F) the ice cream
150 g caster sugar stabilizer mixed with caster sugar followed by the Cœur de
180 g Inverted sugar Guanaja at 50 °C (122 °F). Process everything with a hand
12 g ice cream stabilizer held blender to obtain a perfect emulsion.
450 g COEUR DE GUANAJA Pasteurize the lot to 85 °C (185 °F) and chill quickly down to
4 °C (39 °F). Leave to mature for 12 hours at 4 °C (39 °F) and
strain through. Process with a stick blender and churn.
Pack in containers and store at -18 °C (0 °F)

Valrhona Inc. 45 Main Street, Suite 1054 Brooklyn, NY 11201 T: 718 522-7001 F: 718 522 7331