Valrhona Recipes

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

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

frame (ref 2539)
TANORI GANACHE
60 g inverted sugar
180 g LIQUID BUTTER
500 g TANORI COUVERTURE 64%
250 g/ tart (ref 2540)
150 g/ tart (ref 2539)
Bring the cream to the boil with the inverted sugar. Gradually pour the boiling hot mixture over the melted
couverture, mixing from the centre to create a shiny and elastic core, showing the start of an emulsion. This
texture should be maintained throughout. Add the rest of the liquid little by little and finish by adding the liquid
butter.
To perfect the emulsion, mix the ganache with a hand held mixer, taking care not to incorporate any air into the
mixture.
PEAR GLAZE
500 g ABSOLU CRISTAL GLAZE
40 g water
20 g pear brandy
1 vanilla pod
Mix the glaze with the water, the pear brandy and the vanilla seeds. At 25C, glaze the pear mousse frames.
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
it into different sized cubes and rectangles.
At 45C, pour the ganache into the tarts and make a mosaic decoration with the frozen mousse
cubes, according to the size:
130 g of cubes/ tart (ref 2539)
160 g of cubes/ tart (ref 2540)
Decorate the tart with slices of glazed pear slices.
Valrhona - 26600 Tain l'Hermitage

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
www.valrhona.com - contact : ecole@valrhona.fr
Photo : GINKO _ 59043
ASSEMBLY
Created by
lEcole du Grand
Chocolat Valrhona
COLONEL
POP TART
Recipe calculated for 4 tarts x 20 cm in diameter
ALMOND SHORTBREAD
360 g butter
6 g fine salt
270 g icing sugar
90 g ground almonds
150 g whole eggs
Make a first mixture with the softened butter, the salt, the icing sugar, the ground almonds, the eggs and the 180 g
of flour. Do not beat air into the mixture. As soon as the mixture is homogeneous, rapidly add the remaining 525 g
of flour. Set aside in a refrigerator for a few hours before rolling out.
Roll the pastry out and allow to rest for half an hour in a refrigerator.
Bake at 150/160C, until the pastry turns a nice light golden brown.
LIME MOUSSE
115 g caster sugar
135 g water
125 g lime juice
10 g gelatine
2 lime zests
Make a syrup with the caster sugar and the water. Bring to the boil.
Add the lime juice and the soaked and drained gelatine and boil up again. Allow to gel overnight in a refrigerator.
Whip the gelled syrup with a mixer until it reaches the consistency of a mousse.
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
10 lime zests
12 g glucose
6 g gelatine
365 g IVOIRE COUVERTURE
Infuse 5 of the lime zests in the cold cream. Bring the milk to the boil with the glucose. Add 5 lime zests and
leave to infuse for a few minutes. Sieve through a chinois. Add the soaked and drained gelatine. Gradually pour
over the melted couverture to obtain a shiny and elastic texture.
Add the cold whipping cream along with the zests which have infused in it. Mix for a few seconds. Set aside in
a refrigerator.
280 g/20 cm tart
VODKA & LIME GLAZE

60 g water
45 g vodka
Juice of 2 limes
2 lime zests
Mix the glaze with the water, the vodka, the lime juice and the zests.
Use at 20/25C to glaze the tart.
VODKA JELLY
250 g water
150 g vodka
50 g caster sugar
5 g agar agar
1 lime zest
Warm the water slightly and infuse the lime zest. Sieve through a chinois.
Heat the water, add the sugar and the agar agar mixed together and bring to the boil.
Add the vodka and bring rapidly back to the boil. Pour into frames. Allow to gel in a refrigerator.
IVOIRE DISKS
Melt the Ivoire couverture and colour it pastel green.
Temper the couverture and spread out between two plastic sheets, then roll out thinly.
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).
Place a frozen disk of lime mousse on top, cover with lime namelaka and smooth over with a spatula.
Glaze with Vodka & lime glaze at 20/25C. Cut out cubes of Vodka jelly. Arrange them on the tart and
decorate with pastel green Ivoire couverture disks.

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

Green liposoluble colouring
Yellow liposoluble colouring
Et2005GB
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

First of all, mix together the creamed butter, the fine salt, the icing sugar, the almond powder, the eggs and the 120
g of flour. Be careful not to beat this mixture. As soon as the mixture has homogenised, add the remaining 350 g
of flour very quickly. Set aside in the refrigerator.
To line the tart mould, follow these steps: roll out the pastry to a thickness of 2.5 mm, then, using the mould, cut
out the base, then cut out some strips which will be attached to the base and the sides. Be careful not to coat the
base with flour as this will prevent the strips from sticking to the crust.
Leave in the refrigerator for a 1/2 hour and bake in the oven at 150/160C, until the crust assumes a light brown
colour.
ALMOND CREAM WITH CHOCOLATE PEARLS

500 g 50% almond paste
500 g whole eggs
500 g butter
250 g icing sugar
BERGERON APRICOTS
2000 g Bergeron apricots
270 g of cream per tart / 100 g of chocolate Pearls per tart
Gradually blend the almond paste with the eggs, add the icing sugar little by little and finally the creamed butter.
Set aside in the refrigerator.
Arrange the Chocolate Pearls on top of the almond cream after the tarts have been filled.
180 g per tart
Wash the apricots and cut them into quarters.

Set aside some apricots for the final assembly.
FEATHER LIGHT TANARIVA MOUSSE WITH VERBENA

500 g whole milk
1000 g double cream
780 g TANARIVA 33 % couverture
10 g gelatine
20 g fresh verbena
350 g per mould
Soak the gelatine in a considerable volume of water. Boil the milk, add the verbena and allow to infuse for 5
minutes. Add the well drained gelatine, then strain the mixture through a chinois. Gradually pour the hot liquid
onto the chopped chocolate and whisk to obtain a shiny,elastic texture,a sign that the emulsion process has started.
Add the remainder of the milk, while maintaining this consistency. Blend for a few moments, then check that the
temperature of the mixture is from 40/45C. Fold in the foaming whipped double cream.
Pour into a decorated square tart mould. Freeze.
Photo : GINKO 56414
240 g butter
180 g icing sugar
4 g fine salt
60 g almond powder
100 g eggs
120 g type 55 flour
350 g type 55 flour
ASSEMBLY AND FINISHING

Make the square tart bases and bake them blind at 150/160C (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
lukewarm water. Spray them with a milk chocolate mixture at 45C to obtain a
velvety appearance.Decorate with apricots,fresh verbena and Jivara milk chocolate
squares.
Valrhona - 26600 Tain-l'Hermitage

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
lEcole du Grand
Chocolat Valrhona
JUNGLE
Recipe calculated for approximately 18 desserts
STRIPED SPECULOS
250 g butter
200 g brown sugar
125 g Muscovado sugar
75 g whole eggs
20 g full fat milk
2.5 g salt
3 lemon zests
8 g baking powder
Rub the cold butter into the sugars, the lemon zests, the salt, the sifted flour mixed with the baking powder then
add the eggs and the milk. Roll out 2 mm thick between two oven sheets.
When you roll out the paste, the compact pieces of Muscovado sugar will create a striped effect. Freeze and cut
out rectangles with a pastry cutter. These rectangles will serve to make the bases of the dessert (10 x 6 cm) and for
the decoration. Stamp out disks using a pastry cutter and place them in half sphere flexipan moulds.
When cooked, these disks will curve to form a basket shape. Bake at 160C until golden brown.
CARAMELIZED IVOIRE NAMELAKA

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

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

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

60 g red tea infusion
200 g caster sugar
90 g red tea infusion
20 g butter
Cook the sugar and the red tea infusion until a light brown caramel is obtained. Deglaze with the infusion.
Allow to cool and at 40C, add the butter and mix. Set aside in a refrigerator.
CHOCOLATE BATTER
10 g icing sugar
15 g cocoa powder
1 pinch of baking powder
1 pinch of salt
50 g whole eggs
10 g liquid clarified butter
70 g Champagne or Crmant
Mix all the ingredients, taking care not to beat.

Allow the mixture to rest.
Run irregularly through a cone into oil at 180C and fry. Remove the decorations and drain on absorbent paper.
CHOCOLATE STRIPES
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 rectangle upright. Using another cone with the point cut slightly obliquely, pipe on a small pile of non whipped
crystallized ganache. Stick the chocolate batter decoration in the top and add some chocolate stripes on the
namelaka. Using a drop of ganache, stick the small speculos basket on the base and fill it with red tea water
ice. Decorate the plate with a line of red tea caramel.
Valrhona - 26602 Tain l'Hermitage cedex

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
ABINAO COUVERTURE 85%
A recipe from
lEcole du Grand
Chocolat Valrhona
NOUGAT
CHIPS
Recipe calculated for 24 milk chocolate Structura Ovalis
(ref 5797)
NOUGAT CREMEUX
500 g cream 35%
60 g lavender honey
100 g egg yolks
5 g gelatine
90 g Agrimontana nougat paste
Warm the cream and pour over the yolks mixed with the honey. Add the soaked and drained gelatine and cook
at 82/84C.
Allow to gel slightly before adding the nougat paste.
CRYSTALLIZED ALMONDS
200 g sliced almond sticks
100 g syrup at 30B
Mix all the ingredients together then bake in an oven at 190C, making sure the almonds are coated.
Store in a sealed container.
LIGHT JIVARA MOUSSE

250 g full fat milk
500 g cream 35%
340 g JIVARA COUVERTURE 40%
5 g gelatine
Soak the gelatine in a large quantity of water.

Bring the milk to the boil and add the well drained gelatine. Pour about 1/3 of the hot liquid over the couverture
and mix with a whisk to obtain a smooth shiny and elastic texture, showing the start of an emulsion.
Add the rest of the milk while maintaining the same texture. When the chocolate mixture has cooled to
35/45C incorporate the lightly whipped cream. Pour on the nougat cremeux.
NOUGAT PETALS
250 g lavender honey
35 g glucose
500 g caster sugar
60 g glucose
110 g egg whites
25 g caster sugar
250 g whole grilled almonds
100 g pistachios
Cook the honey and the 35 g of glucose at 140C.

At the same time, cook the 500 g of sugar and the 60 g of glucose at 157C.
Put the lightly whipped egg whites and the 25 g of sugar into a mixing bowl and add the honey glucose mixture,
followed by the sugar glucose mixture. Reduce the speed of the mixer and heat the mixture with a blowtorch or
heat gun.
Mix the nuts by hand, having warmed them in an oven to prevent the mixture cooling too rapidly.
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
60C for 2 hours. Keep warm.
NOUGAT CHOCOLATE TRANSPARENCE

60 g Agrimontana nougat paste
Mix the Jivara couverture tempered to the temperature of the nougat.

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
20 g glucose
1 stick of lemongrass
Heat the milk with the glucose and infuse the lemongrass stick. Sieve through a chinois and follow the same
method as for a ganache. Set aside in a refrigerator.

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

250 g full fat milk
10 g gelatine
1/2 Tonka bean
500 g cream 35%
Soak the gelatine in a large quantity of water .

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

Morello cherry compote
10% ABSOLU CRISTAL GLAZE
Soften the compote and then mix with the Absolu Cristal glaze.

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
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.
Created by
lEcole du Grand
Chocolat Valrhona
OLE
Recipe calculated for 15 servings
JIVARA NAMELAKA
200 g full fat milk
10 g glucose
4 g gelatine
Melt the couverture at 40/45C and add the glucose.

Bring the milk to the boil and add the soaked and drained gelatine. Gradually pour over the melted couverture
to make a shiny and elastic emulsion. Mix with a hand held mixer to perfect the emulsion.
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
100 g almond paste 50%
6 g gelatine
Soak and drain the gelatine.

Dissolve it in part of the heated milk. Mix the almond pastes with the rest of the cold milk and add the hot milk.
Set aside in a refrigerator. Just before serving, fill a siphon, insert two N2O gas cartridges and shake hard before
using.
SAFRAN JELLY
75 g fresh orange juice
150 g water
30 g caster sugar
3 g NH pectin
0.25 g safran pistils
3.5 g gelatine
Soak the gelatine in cold water and drain.

Warm the water mixed with the freshly squeezed orange juice. Stir in the pectin mixed with the sugar, then the
gelatine and bring to the boil. Sieve through a chinois. Add the safran pistils at 30C and set aside in a refrigerator.
FINE LAYERS OF JIVARA

40 g Eclat dor
0.2 g fine rock salt
(fleur de sel)
Temper the milk chocolate couverture.

Add the Eclat dOr with the salt and combine. Roll out between two plastic sheets so as to make a fine layer of
crispy chocolate.
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.
Just before serving, put a few pieces of carbo ice* in the colored water to obtain a smoke effect.
(*ice cube at -96C).

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
St Val. Rest GB
3/11/06
10:52
Page 2
Created by lEcole du Grand Chocolat Valrhona
Passionately good
Dessert for two
COCONUT STREUZEL
90 g pasteurized butter
90 g brown sugar
45 g ground almonds
45 g desiccated (shredded) coconut
Dice the butter into small cubes. Sift the

dry ingredients together.Add the butter
and mix, using the paddle attachment.
Small grains form, then the mixture sticks
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 150/160C,
damper open.
When cooked, it should be a light golden
brown.
BASIC CUSTARD
125 g cream 35%
125 g full fat milk
50 g egg yolks
25 g fine sugar (caster sugar)
Bring the cream and the milk to the boil and pour over the yolks previously mixed (but not beaten) with the
sugar. Cook at 82/84C until the mixture coats the back of a spoon; sieve through a wire chinois and use
immediately or cool rapidly and set aside.
PASSION FRUIT IVOIRE CRMEUX

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

Basic ganache
225 g cream 35%
25 g invert sugar
25 g glucose
200 g MANJARI COUVERTURE 64%
Bring the 225 g of cream to the boil with the invert sugar and the glucose. Gradually pour over the chopped
chocolate, finishing by mixing to perfect the emulsion.
450 g basic ganache

450 g cream 35%
Weigh the ganache and add the same weight in cold cream. Set aside in a refrigerator for at least 2 to 3 hours,
or ideally, overnight.
COCONUT ESPUMA
300 g coconut pulp Ravifruit
200 g coconut milk
60 g desiccated (shredded) coconut
30 g Dillon rum
4 g gelatin
Soak the gelatin in a large quantity of water and drain. Heat the coconut milk with the desiccated coconut
to boiling point and mix well. Sieve through a chinois, incorporate the gelatin and melt in the hot milk. To
finish, add the cold coconut pulp and the Dillon rum.
Set aside in a refrigerator before pouring into a siphon.
FRIED PINEAPPLE
1 Victoria pineapple
Brown sugar
Peel the pineapple and cut 1 cm thick slices. Remove the center of each slice and cut into sticks. Caramelize
the brown sugar in a pan and deglaze by adding the pineapple sticks. Once they are slightly candied, remove
and set aside.
St Val. Rest GB
3/11/06
10:52
Page 3
PASSION FRUIT WATER ICE

100 g syrup at 30B
20 g ginger
1/2 vanilla bean pod
Mix the ingredients together with the grated ginger.

Add some mineral water or syrup to obtain 18 brix on the refractometer or 1075 on the densimeter. Freeze.
Scratch the surface with a spoon or a fork to make shaved ice.
COCO DRINK
500 g coconut pulp Ravifruit
100 g coconut milk
75 g cream 35%
75 g Malibu
Mix the cold ingredients together and keep refrigerated.
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
crmeux.
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
Photo : GINKO - 58771
Fill half a cocktail glass with passion fruit water ice and immediately add the coco drink. Serve.
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
lEcole du Grand
Chocolat Valrhona
ROUDOUDOU
FIZZ
LEMON CAKE
4 lemon zests
240 g whole eggs
310 g fine sugar
2 g fine salt
135 g cream 40%
240 g all purpose flour
4.5 g baking soda
75 g VALRHONA LIQUID CLARIFIED
Grate the lemon zests on the sugar and mix. Add the whole eggs, the salt and the cream.
Sift the flour with the baking soda and add to the mixture. Heat the liquid clarified butter to 40/45C then
incorporate into the mixture. Pour into molds lined with oven paper then, using a scraper dipped in liquid butter,
slash the mixture lengthways to help the cake rise better in the oven. Bake at 150C for about an hour and check
the cake is cooked by inserting a sharp knife into it. When the blade comes out clean, the cake is cooked.
Remove from the mold and allow the cake to cool on its side to preserve its shape.
BUTTER
LEMON TUBE
250 g full fat milk
25 g cream 35%
15 g sugar
1.5 g agar agar
1.5 g gelatin
2 lemon zests
80 g IVOIRE CHOCOLATE
15 g VALRHONA COCOA BUTTER
100 g cream 35%
Heat the milk with the 25 g of cream, add the sugar mixed with the agar agar, the soaked and drained gelatin
and bring to the boil. Gradually pour over the chocolate and the cocoa butter to make a smooth and elastic
emulsion. Mix and allow to cool to 35C. Incorporate the lightly whipped cream and immediately pour into
Valrhona tubes (ref 4334). Set aside in a refrigerator.
CRISP TUILE
100
100
100
100
g
g
g
g
butter cooked noisette

confectioners sugar
high gluten flour
egg whites
Cook the 130 g of butter noisette and allow to cool. Sieve through a chinois and add the sifted confectioners
sugar. Delicately incorporate the egg whites using a spatula so as not to overwork the mixture. Smooth over. Fold
in the sifted flour.
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 170C 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

Take a little of the sugar to mix with the stabilizer.
Heat the milk to 25C then add the milk powder.
At 30C add the sugars .
At 40C, add the cream and the praline mixed together.
At 45C add the rest of the sugar mixed with the combined stabilizer.
Pasteurize the mixture at 85C, Cool rapidly to 4C.
Allow to mature for at least 12 hours at 4C. Mix and spin at -8C.
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 -18C.

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950 g full fat milk

50 g milk powder
115 g cream 35%
300 g CRUNCHY PRALIN FRUIT
30 g invert sugar
35 g fine sugar
6 g combined stabilizer
ROUDOUDOU SUGAR
100 g lemon juice
100 g fine sugar
30 g glucose
Vanilla bean pod
2.5 g diluted citric acid
Cook the sieved lemon juice with the sugar, the vanilla and the glucose at 117C.
Immediately add the citric acid. Pour into little shells. Set aside.
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
lEcole du Grand
Chocolat Valrhona
INDIAN
FLAVOURS
ORANGE CURRY WATER ICE

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

150 g caster sugar
2.5 g NH pectin
125 g butter
50 g glucose
175 g golden sesame seed
10 g mineral water
Melt the butter and add the glucose and the water. Add the sugar mixed with the pectin.
Cook over low heat, without stirring too much, until the mixture thickens, then add the sesame seed and roll the
nougatine out on silicone sheets. Bake in a convection oven at 190/200C.
Take a third of the nougatine and cut strips measuring 1.5 cm and roll them around stainless steel squares
(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
20 g LIQUID
Slice the bananas to make 6 cm long rectangles and pan fry until brown.
CLARIFIED BUTTER

Cut rectangles of sesame seed nougatine and pipe on three balls of Tanori 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
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Chocolat Valrhona
BAKLAVA TAPAS
Recipe calculated for 15 tapas
BAKLAVA
100 g almonds
100 g hazelnuts
100 g pistachios
70 g dried figs
70 g dates
60 g mixed flowers honey
50 g orange blossom water
40 g VALRHONA CHOCOLATE PEARLS
40 g syrup at 30B
Deep roast the nuts separately at 150C until they become golden brown. Allow to cool.
Grind the nuts coarsely in a blender. Finely slice the figs and dates brunoise; mix with the orange blossom
water. Combine the nuts, the figs and the dates with the honey, using a spatula. Add the syrup at 30Brix and
mix for a few seconds in a blender.
BAKLAVA RAVIOLI
8 sheets of phyllo pastry
Mixed flowers honey
LIQUID CLARIFIED BUTTER
Stamp out 85 cm diameter circles of phyllo pastry with a fluted pastry cutter. Baste with liquid clarified butter.
Spoon on 10 g of the nuts and dried fruit mixture. Seal the ravioli closed then cut out with a fluted pastry cutter,
55 mm in diameter.
Bake in an oven at 180C 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.
GOATS MILK JELLY

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

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Created by
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Chocolat Valrhona
PINEAPPLE
CHURROS
TAPAS
SAUCE
125 g full fat milk
15 g glucose
125 g ALPACO COUVERTURE 66%
1/4 tonka bean
Bring the milk to the boil with the cream and infuse the grated tonka bean.
Pour a small quantity over the melted couverture to create an emulsion. Stir, then heat until the mixture comes
back to the boil, stirring continuously. Mix with a hand held mixer and immediately sieve through a chinois. Set
aside in a refrigerator.
TEMPURA BATTER
20 g icing sugar
1 g baking powder
1 g salt
100 g eggs
20 g LIQUID BUTTER
140 g cider
1 g cinnamon powder
Sift the flour with the icing sugar, the cinnamon and the baking powder.
Add the egg and the salt, and stir so that lumps do not form in the batter.
Incorporate the butter and mix smooth.
Gradually add the cider. Set the batter aside in a refrigerator at 6C.
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).
CINNAMON SUGAR
500 g granulated sugar
5 g cinnamon powder
Mix the sugar and the cinnamon powder together.
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 180C until golden brown.
Allow to drain on absorbent paper for a minute then roll in cinnamon sugar.
Place the Churros in a glass and serve with a cold chocolate dipping sauce on the side.

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Created by
lEcole 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 180C until golden brown.
Store the cigarettes in a warm place.
FILLING
100 g full fat milk
25 g orange blossom water
Bring the milk to the boil. Gradually pour over the melted cocoa butter to obtain an emulsion. Put the almond
paste in the mixer bowl, and pour the milk and cocoa butter emulsion over it.
Mix with the paddle attachment. Add the orange blossom water. Allow to crystallize in a refrigerator.
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
80 g mint tea
20 g fresh mint leaves
5 g lemon juice
Infuse the tea and the mint in the heated water and lemon juice.
Sieve through a chinois and set aside in a refrigerator.
Add a drop of green colouring to a quarter of the mint tea. Pour into mini half sphere moulds and add a few mint
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
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Chocolat Valrhona
PAVLOVA TAPAS
MERINGUE
150 g egg whites
140 g caster sugar
140 g icing sugar
Dried lemongrass powder
Whip the whites at low speed so the foam becomes regular in density, adding the sugar little by little and
delicately folding it in with a spatula to obtain a smooth texture similar to shaving cream.
Pipe out rectangles of meringue using a square 2.5 cm nozzle. Sprinkle on the icing sugar. Using the same
mixture, make thin sticks and sprinkle with lemongrass powder. Bake at 120C. 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
1 vanilla pod
4 g gelatine
Heat the cream. Infuse the vanilla and add the soaked and drained gelatine. Sieve through a chinois. Make an
emulsion by gradually pouring the cream over the melted Ivoire couverture.
Set aside in a refrigerator. Whip the cream with a mixer just before serving.
EXOTIC SAUCE
150 g Ravifruit passion
fruit pulp
150 g Ravifruit mango pulp
Fresh passion fruit seeds
Mix the fruit pulps with the Absolu Cristal glaze.

Incorporate the fresh passion fruit seeds.
SLICED MANGO
3 ripe mangos
1 L water
150 g caster sugar
1 cinnamon stick
Slice the mango finely using a mandoline.

Make a syrup with the sugar, the water and the cinnamon stick. Allow to cool. Dip the slices of mango in the
syrup. Set aside in a refrigerator.
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)
CARABE DACQUOISE
375 g fresh egg whites
30 g egg powder
375 g caster sugar
225 g PUR CARABE 66 % couverture
375 g ground almonds
115 g CHOCOLATE PEARLS
8 g spices (as for pain d'pices)
240 g per mold
Mix a little of the sugar with the egg powder. Whisk the fresh egg whites at moderate speed and add the sugar / egg
powder. Incorporate the rest of the sugar little by little. Melt the Carabe couverture at 55C, fold in a third of the
whites and mix smooth with a spatula. Add the ground almonds, the spices, the chocolate pearls and the remainder
of the whisked egg whites.
Mix smooth with a spatula and pipe into oval molds, choosing the size below that of the assembly ring.
Bake in a convection oven at 180/190C or in a sole oven at 200C, damper open.
BASIC CUSTARD
Heat the cream with the milk to boiling point and add the mixed (but not beaten) yolks with the sugar.Cook at 82/84C
until the custard coats the back of the spoon, sieve through a wire chinois and either use immediately or cool rapidly
and set aside in a refrigerator.
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 CARABE SUPRME AND PEARLS

500 g traditional custard
150 g single cream 35 %
120 g Crunchy CHOCOLATE PEARLS
When the custard is cooked and sieved,make an emulsion with a spatula with the chopped chocolate (as for a ganache)
to obtain a smooth and shiny texture.To perfect the emulsion, beat with a mixer, taking care not to allow air bubbles
to form in the mixture, working at a temperature above 35C. 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
Chocolate Pearls. Deep freeze.
HALF-CANDIED APRICOT COMPOTE

600 g soft apricots Matre Prunier
700 g candied apricots Agrimontana
100 g Wolfberger apricot liqueur
LIGHT PUR CARABE MOUSSE

550 g full fat milk
9 g gelatine
150 g per mold + 20 g Crunchy chocolate pearls
200 g per dacquoise
Put the apricots and the stoned candied apricots into a blender and mince finely. Add the liqueur and lay on
the dacquoise bases.
370 g per mold
Soak the gelatine in a large quantity of water. Heat the milk to boiling point and add the well-drained gelatine. Pour
about a third of the milk onto the partially melted chocolate and whisk to obtain a texture which is smooth, shiny
and elastic, showing that the emulsion stage has started.
Gradually add the rest of the milk while maintaining the same texture. Whisk the cream lightly. When the mixture
has cooled to 45/50C, incorporate the whisked single cream.

Place the dacquoise bases topped with apricot compote in the stainless steel Ovale rings.Then
spread on the supreme chocolate filling. Pour on the light Pur Carabe Mousse. Deep freeze.
Remove the ring and spray the dessert all over with dark chocolate then pipe some Absolu
glaze at 45C along part of the edge. Decorate with dark chocolate arabesques.

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Photo: GINKO 56709

250 g full fat milk
100 g egg yolks
50 g caster sugar
St Val. Art GB
3/11/06
12:15
Page 1
Delicious Love
Recipe calculated for 6 desserts for 2 persons ( 10 cm)
BASIC ALMOND SABL PASTRY

60 g butter
1 g fine salt
45 g confectioners sugar (icing sugar)
15 g ground almonds
25 g whole eggs
SABL BASES
Make a first mixture with the softened

butter, the salt, the confectioners sugar,
the ground almonds, the eggs and the 30 g
of flour.
Be careful not to beat air into the mixture.
As soon as the mixture becomes homogeneous, add the remaining 85 g of flour and mix for a few moments.
Set aside in a refrigerator. Roll out the pastry and bake on an oven sheet at 150/160C until it turns a light
golden brown.
60 g /base 8 cm
165 g HAZELNUT PRALIN 60%

170 g basic almond sabl pastry
THICKENED PASSION FRUIT JELLY

15 g potato starch
4.5 g gelatin
Coarsely crush the cooked sabl pastry in a blender. Melt the couverture, mix with the hazelnut pralin and
add the sabl pastry. Divide the mixture into 8 cm rings.
Set aside in a freezer.
60 g / 8 cm ring
Soak the gelatin in a large quantity of water and drain. Mix the sugar with the potato starch. Heat the passion
fruit pulp; add the gelatin and the sugar/starch mixture. Bring to the boil and immediately pour into the rings.
Freeze.
BASIC CUSTARD
155 g single cream 35%
155 g full fat milk
60 g egg yolks
16 g fresh ginger
Bring the cream to the boil with the milk and pour over the yolks previously mixed (but not beaten) with
the sugar.
Add the grated fresh ginger and cook until the mixture coats the back of a spoon at 82/84C. Sieve through
a wire chinois and use immediately or cool rapidly and set aside in a refrigerator.
TANORI CHOCOLATE AND GINGER MOUSSE

370 g basic custard
555 g cream 35%
200 g / 10 cm ring
Make an emulsion by pouring the hot custard over the melted couverture to obtain a mixture which is smooth,
shiny and elastic. Mix to perfect the emulsion, taking care not to incorporate any air into the mixture. The
temperature should be 45/50C.
If necessary, stabilize the emulsion by adding some whipped cream.Add the rest of the whipped cream. Pour
out immediately and freeze.
St Val. Art GB
3/11/06
12:15
Page 2
MACAROONS
300 g fine sugar
100 g water
110 g egg whites
300 g confectioners sugar
110 g egg whites
Cook the 300 g of sugar with the water at 110C and pour over the 110 g of lightly whipped whites mixed
with the 30 g of sugar. Whip until the meringue is almost cold then add the coloring.
At the same time, sift the ground almonds and the confectioners sugar separately then mix them together.
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
whipped whites, lifting the mass with a scraper to obtain a smooth and shiny texture.
Pipe out heart shapes on a silicone sheet using an 8 mm nozzle. Bake in a ventilated oven at 140C for 8 to
10 minutes.
Red strawberry and raspberry coloring
ROSE FLAVORED RASPBERRY COMPOTE

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

450 g cream 35%
6 g gelatin
Titanium dioxide
Pink coloring
Soak and drain the gelatin. Melt the Ivoire couverture.

Bring the cream to the boil and add the gelatin; melt the Absolu Cristal glaze separately at 60/70C.
Gradually pour the cream over the melted couverture, make an emulsion with a spatula (as for a ganache).
Add the Absolu Cristal glaze, the titanium dioxide and the pink coloring. Mix to perfect the texture and to
make the glaze glossy, taking care not to incorporate any air bubbles into the mixture. It is preferable to let
the glaze rest overnight before using.
IVOIRE SPRAY MIXTURE

300 g COCOA BUTTER
Melt all the ingredients.

Use the spray at 40/45C.
ASSEMBLY
Assemble the dessert upside down in 10cm rings, 5 cm deep. First pour in 100 g of Tanori chocolate and ginger mousse. Then add the thickened
passion fruit jelly disk. Pour on another 100 g of Tanori chocolate and ginger mousse and insert the sabl base. Freeze.
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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Photo : GINKO 58754
FINISHING
St Val. Art GB
3/11/06
12:15
Page 3
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
230 g whole eggs
145 g egg whites
65 g soft brown sugar
60 g flour
55 g COCOA POWDER
Whip the yolks, the whole eggs and the sugar together.At the same time, whip the whites with the brown sugar.
Gradually combine the two mixtures, fold in the flour sifted with the cocoa powder. Pour into frames and bake
at 180C for 15 to 20 minutes in a ventilated oven.
HALF-CANDIED FRESH RASPBERRIES

400 g raspberry pulp Ravifruit
fine sugar (caster sugar)
lemon juice
raspberry brandy
150 g fresh raspberries
Gently heat the raspberry pulp, the sugar, the lemon juice and the raspberry brandy.When the mixture reaches
the boil, add the fresh raspberries. Set aside in a refrigerator overnight.
LIGHT IVOIRE AND LEMON MOUSSE

140 g full fat milk
280 g cream 35%
5 g gelatin
2.5 g lemon zests
2 units / half hear
30 g / half-heart
Soak the gelatin in a large quantity of water. Bring the milk to the boil with the lemon zests and add the well
drained gelatin. Pour about a third of the hot liquid over the chocolate and mix with a hand whisk to obtain a
texture which is smooth, shiny and elastic, showing the start of an emulsion.
Add the rest of the milk while maintaining the same texture.When the chocolate mixture has reached 35/45C,
incorporate the lightly whipped cream.
RASPBERRY GLAZE
300 to 400 g raspberry pulp Ravifruit
Red raspberry coloring
Mix the ingredients together then warm in a microwave to soften the glaze. Mix and glaze
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.
St Val. Art GB
3/11/06
12:15
Page 4
For Him
Recipe calculated for approximately 20 half-hearts (mold ref. 5947).
CHOCOLATE BISCUIT
800 g / 40x60 cm frame
90 g egg yolks
230 g whole eggs
145 g egg whites
65 g soft brown sugar
60 g flour
55 g COCOA POWDER
Whip the yolks, the whole eggs and the sugar together.At the same time, whip the whites with the brown sugar.
Gradually combine the two mixtures, fold in the flour sifted with the cocoa powder. Pour into frames and bake
at 180C for 15 to 20 minutes in a ventilated oven.
TANARIVA AND COFFEE CARAMEL

Basic infusion:
120 g cream 35%
15 g coffee beans
105 g basic infusion
20 g LIQUID BUTTER
5 g glucose
65 g TANARIVA COUVERTURE 33%
GRILLED HAZELNUTS
10 15 g / half heart
Roast the coffee beans in an oven at 160C for about 2 minutes. At the same time, bring the cream to the boil,
pour over the hot coffee beans and leave to infuse for 2 minutes. Sieve through a chinois and make up the
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.
Incorporate a little of the mixture into the melted couverture to make the core of an emulsion. Gradually add
the rest of the liquid while maintaining the same texture. Mix to perfect the emulsion. Allow to crystallize in a
refrigerator before using.
2 units / half heart
Hazelnuts from the Piedmont
MOUSSE ALLGE ALPACO

125 g full fat milk
2 g gelatin
155 g ALPACO COUVERTURE 66%
250 g cream 35%
Deep roast the nuts in an oven at 160C.
25 g / half heart
Soak the gelatin in a large quantity of water. Bring the milk to the boil and add the well drained gelatin. Pour
about a third of the hot liquid over the chocolate and mix to obtain a texture which is smooth, shiny and elastic,
showing the start of a good emulsion.Add the rest of the milk and mix to perfect the texture.When the chocolate
mixture has cooled to 45/50C, incorporate the lightly whipped cream. Use immediately.
ABSOLU CHOCOLATE GLAZE

1000 g ABSOLU GLAZE
100 to 120 g water
Add the water to the glaze and heat in a microwave to between 40 and 60C. Mix to fluidify. Use immediately.
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.
Photo : GINKO 58759
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
Use very cold eggs. Knead all the ingredients together lightly except the butter and the chocolate
pearls for 5 minutes. Knead with a mixer for about 10 minutes at the 2nd speed. Incorporate the
butter little by little and mix until the dough leaves the side of the bowl. Add the Chocolate Pearls
without kneading too much.The dough should be at 24C at the end of the kneading operation.
Leave to prove for 2 hours at room temperature.
Flatten out the dough, put it on a plaque and cover it with film. Freeze for 30 minutes to stop
fermentation.
Divide the dough into 55 g balls. Leave to prove again for 2 hours at 25C. After forming the balls,
brush them with egg and leave to rise for 2 hours at 25C. Before baking, brush them a second
time. Bake at 220C or 190C in a ventilated deck oven.
Photo: GINKO 56707
500 g plain flour type 45

250 g whole eggs
50 g milk
55 g caster sugar
10 g salt
12 g yeast
15 g invert sugar
300 g butter
300 g CHOCOLATE PEARLS
SUGGESTION
You can also make donuts instead of little buns. Deep fry in oil at 180C until
golden brown.
Tip: Before frying the donuts, put them into a refrigerator for a few minutes
so that a thin crust forms.This gives the donuts a nice smooth surface without
bubbles.

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St Val. Rest GB
3/11/06
10:52
Page 1
Elixir of love
Recipe for approximately 8 glasses x 35 cl
TANGY JELLY
about 30 g / glass

40 g lemon juice
10 g ginger juice
GRAPEFRUIT GIN
Mix the cold ingredients together. Set

aside.
about 100 g / glass
650 g grapefruit juice

120 g gin
Mix all the ingredients together. Set aside in a refrigerator.
TOMATO AND RASPBERRY WATER ICE

66 cl or 680 g tomato juice
8 drops of Tabasco
Freshly ground pepper
Hydric ice
about 120 g / glass
Mix all the ingredients together except for the ice. The mixture can be filtered to remove the achenes. Set
aside in a refrigerator. To serve, put the mixture in a blender, add about the same volume of hydric ice. Mix
and pour immediately into glasses.
FRUITY ECUME
ASSEMBLING IN GLASSES
Put the milk, the Sichuan pepper and the red curry in a mixer. Sieve through a chinois.Add the Absolu Cristal
glaze.
Mix again. Immediately pour into a siphon and set aside in a refrigerator.
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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Photo : GINKO - 58768=
450 g full fat milk

5 g Sichuan pepper
2 g red curry
A recipe from l Ecole

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

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

Heat the milk to 25C then add the milk powder and the vanilla. At 30C add the sugars (keep a little to mix with
the stabilizer), then the yolks and the cream heated to 35C.
At 45C finish by adding the rest of the sugar mixed with the stabilizer.
Pasteurize the mixture at 85C, mix and cool rapidly to 4C.
Allow to mature for at least 12 hours at 4C. Sieve through a chinois and spin.

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1620 g full fat milk

115 g milk powder 0%
605 g cream 35%
90 g egg yolks
420 g fine sugar
30 g invert sugar
90 g atomized glucose
6 g combined stabilizer
3 vanilla bean pods
SHORTBREAD WITH COCOA NIBS

190 g butter
90 g fine sugar
2 g salt
40 g cocoa nibs
Grind the cocoa nibs in a coffee grinder. Mix all the ingredients together using the paddle attachment, including
the cold diced butter. Small grains begin to form, then the mixture forms a non-homogeneous mass. Stop mixing
and set aside in a refrigerator for at least 30 minutes. Press the mixture through a 4 mm grid to obtain regular
grains. Set aside in a refrigerator or freeze until ready to use. Spread the shortbread irregularly on a silicone sheet
and bake at 150/160C, 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 85C 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
lEcole du Grand
Chocolat Valrhona
CATALONIA
CREAM TAPAS
CATALONIA CREAM
200 g full fat milk
200 g egg yolks
80 g caster sugar
4 lemon zests
1 vanilla pod
Bring the milk to the boil with the sugar, the lemon zests and the vanilla. Make an emulsion with the melted
Ivoire couverture.
Mix the cream and the yolks together and add to the first milk/Ivoire couverture mixture. Sieve through a chinois.
Cook in glasses in a convection oven at 85C for an hour and a half. Set aside in a refrigerator.
Tip : For an original effect, tilt the glasses when cooking the cream.
PEARS AND DATES

250 g diced pears
200 g dates
10 g lemon juice
1 lemon zest
70 g fresh pear pulp
Dice the pears and immediately immerse in water and lemon juice. Mix the remaining pieces of pear without
delay, weigh out the required 70 g and add the lemon juice and zest.
Bring 1 litre of water to the boil and poach the drained pear cubes for 30 seconds. Set aside in a refrigerator.
Slice the dates very finely and add them to the drained pear cubes. Delicately combine the two.
ALMOND CLOUD
1 L milk
12 g gelatine
Soak and drain the gelatine.

Dissolve it in part of the heated milk. Mix the almond paste with the rest of the cold milk and add the milk and
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
lEcole du Grand
Chocolat Valrhona
CREOLE TAPAS
PAN FRIED PINEAPPLE

300 g pineapple, finely sliced
brunoise
15 g brown sugar
Finely slice the pineapple brunoise and add the brown sugar. Cook in a pan until the juice has evaporated.
COCONUT JELLY
125 g full fat mik
125 g coconut milk
30 g shredded coconut
25 g caster sugar
125 g Ravifruit coconut pulp
3.5 g gelatine
Soak the gelatine in a large quantity of water. Bring the milk to the boil with the coconut milk and the sugar. Add
the shredded coconut, allow to infuse for 5 minutes and sieve through a chinois. Add the drained gelatine and
the coconut pulp.
JIVARA CREMEUX
250 g full fat milk
45 g egg yolks
Make a custard with the milk and the egg yolks. Cook at 80C then sieve through a chinois. Using a spatula,
make an emulsion over the melted chocolate couverture to obtain a texture which is smooth, shiny and elastic.
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
90 g icing sugar
2 g salt
Sift the dry ingredients together. Using the paddle attachment, mix in the cold diced butter. When the mixture is
nearly homogeneous, form a soft ball by hand.
Allow to rest in a refrigerator.
Press the mixture through a grid and bake on a silicone sheet at 150C.
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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Et2005GB
25/02/05
10:12
Page 10
A chocolate delight
in a glass
Recipe makes enough for 60 glasses
ARAGUANI SACHER SPONGE CAKE
Mix the almond paste with the 65 g of sugar, then soften by adding the
yolks and the whole eggs one at a time. Beat the mixture until it forms
a ribbon. Beat the egg whites, gradually adding the remainder of the
sugar.
Sift the cocoa powder and the flour together.At the same time, melt the
couverture and the butter at a temperature of 50C.Mix a small amount
of the egg whites with the couverture and the melted butter to obtain a
smooth, light consistency.
Add the mixture of almond paste, eggs and yolks. Fold in the dry
ingredients and finish by adding the rest of the egg whites.
To bake : Bake on a sheet at 180/200C with the damper closed.
ECLAT DOR PRALIN

300 g Valrhona 60% almond
hazelnut pralin
75 g JIVARA 40% couverture
150 g ECLATS D'OR
8 g per glass
Mix the pralin and the melted couverture, temper the mixture at approximately 26C and add the Eclat dOr. Pour into
Elastomoule half-sphere moulds and set aside in the refrigerator.
FROTHY COCOA NIB MIXTURE

210 g Valrhona cocoa nibs
540 g whole milk
450 g double cream
210 g egg yolks
210 g castor sugar
22 g gelatine
720 g double cream
30 g per glass
In the oven, heat the cocoa nibs to 150/160C for 10 minutes.

Boil the milk and add the cocoa nibs from the oven. Infuse for approximately 10 minutes. Sieve through a chinois and check the
weight of the infused milk.
If necessary, add milk to obtain a total of 540 g.
Add the double cream, the egg yolks and the sugar to this mixture, as well as the soaked, drained gelatine. Heat to 82/84C. Sieve
through a chinois which has been lined with cheesecloth.
Cool to 35/40C and add the foaming, whipped double cream.
FEATHER LIGHT ARAGUANI 72 % MOUSSE

590 g ARAGUANI 72% couverture
525 g whole milk
1050 g double cream
7 g gelatine
ARAGUANI GELE
2 g X 58 pectin
35 g castor sugar
435 g whole milk
30 g per glass
Soak the gelatine in a considerable amount of water. Boil the milk and add the well drained gelatine. Pour approximately 1/3 of
the hot liquid onto the chocolate and whisk to obtain a smooth,elastic,shiny texture,a sign that the emulsion process has started.
Add the rest of the milk,while maintaining this texture.When the chocolate mixture reaches 45/50C,fold in the foaming,whipped
double cream.
10 g per glass
Mix the sugar with the pectin. Mix into the lukewarm milk. Bring to the boil. Pour some of the milk onto the chopped chocolate
or chocolate beans and using a spatula, mix vigorously to emulsify. Continue to add the milk, still maintaining the elastic, shiny
texture.
This gele may be reheated as many times as necessary.It is absolutely imperative to ensure that a temperature of 60C is reached
before it is cooled to 30/35C for handling.
Please note that this gele 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 dOr pralin and pour in the frothy cocoa nib mixture. Freeze for a few
minutes and pour in more of the feather light Araguani mousse. Set aside in the refrigerator
or in the freezer.Finish by pouring in the chocolate gele and decorate with raspberries,Sacher
sponge cubes and an Araguani transfer.

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Photo : GINKO 56426
215 g Valrhona 50% almond paste

65 g castor sugar
105 g egg yolks
75 g whole eggs
125 g egg whites
65 g castor sugar
50 g type 45 flour
25 g Valrhona cocoa powder
50 g butter
5 g per glass
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
100 g cocoa butter
150 g lemon juice
2 g clove powder
Heat the lemon juice, add the clove powder (ground in a coffee grinder) and leave to infuse.
Gradually add the lemon juice to the almond paste, using the paddle attachment of the mixer.
As soon as the mixture is homogeneous, add the cocoa butter melted at 45/50C.
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
200 g caster sugar
45 g glucose syrup
25 g caster sugar
4 g Yellow pectin
Heat the fruit pulp to 40C. Add the 25 g of sugar mixed with the pectin, stirring continuously. Bring to the boil
and add the rest of the sugar. Bring to the boil again and add the glucose. Cook at 70/72 brix on the refractometer
or 105C, then allow the mass to cool.
Mix the crystallized fruit a little before incorporating it into the whipped almond paste.
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 17C. Seal the Mini Structura with tempered dark chocolate couverture.
Muscabana
CRYSTALLIZED BANANA AND NUTMEG
425 g banana pulp
435 g caster sugar
120 g glucose syrup
6 g Yellow pectin
5 g diluted citric acid (50%)
10 g rum
1.5 g nutmeg
TANARIVA GANACHE
45 g glucose
45 g invert sugar
310 g TANARIVA 33%
100 g liquid clarified butter
3 g/ Mini Structura
Heat the banana pulp to 40C, add the pectin with a little of the sugar and bring to the boil. Incorporate the rest
of the sugar in two stages to make sure it has dissolved, then add the glucose, the rum and the grated nutmeg.
Cook to 72 brix on the refractometer or 105C. Add the citric acid to activate the pectin and pour immediately
into a frame on a Silpat sheet.
3 g/ Mini Structura
Bring the cream,the invert sugar and the glucose to the boil. Gradually pour the boiling hot mixture on the chopped
and partly melted chocolate, mixing from the center with a spatula to create a shiny and elastic core. This texture
should be maintained throughout the preparation. Mix to finish and add the 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 29/30C. Allow to crystallize for 24 hours at 17C. 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
375 g passion fruit pulp
340 g caster sugar
75 g glucose syrup
35 g caster sugar
8 g yellow pectin
6 g diluted citric acid (50%)
2.5 g Sechuan pepper
GANACHE JIVARA
3 g/ Mini Structura
Heat the passion fruit pulp with the Sechuan pepper at 40C, add the pectin with a little of the sugar and bring to
the boil.
Incorporate the rest of the sugar in two stages to make sure it is well diluted, then add the glucose.
Cook to 72 brix on the refractometer or 105C. Add the citric acid to activate the pectin and pour immediately
into frames on a Silpat sheet.
Cook at 72 Brix
3 g/ Mini Structura

50 g glucose
50 g invert sugar
2 g Sechuan pepper
110 g LIQUID CLARIFIED BUTTER
Bring the cream, the invert sugar and the glucose to the boil while infusing the Sechuan pepper. Sieve through a
chinois.
Make an emulsion with the chopped milk chocolate couverture. Mix and add the liquid clarified butter. Pipe the
ganache at 29/30C into Mini Structura Ovalis or Spheris.
Allow to crystallize for 24 hours at 17C.
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 29/30C. Allow to crystallize for 24 hours at 17C. 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 granuls
(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
FROM PROVENCE 50%
125 g prunes
100 g currants
125 g dried apricots
100 g roasted almonds
50 g kirsch /cherry brandy
80 g syrup at 30B
Soak the dried fruits in boiling

water for 5 minutes. Drain and
mix with the almonds. Set aside.
Mix the almond paste with the
kirsch and the syrup at 30B.
Incorporate the two mixtures
together and pipe into Mini
Structura Ovalis or Sphris.
Leave to crystallize for 24 hours at 17C.
FLORENZA
190 g caster sugar
60 g glucose
60 g invert sugar
50 g water
280 g fig pulp
270 g GUANAJA 70% COUVERTURE
Valrhona
3 g spicebread spice mix

35 g soft figs
Caramelize the sugar, the glucose and the water at 185C.

Mix the fig pulp with the figs and halt the cooking process of the caramel with this mixture.
Add the invert sugar and the spice mix. Cook again at 103C. Turn off the heat and allow the temperature
to fall to 80/85C.
Make an emulsion with the Guanaja couverture.
Add the liquid clarified butter and mix.
When the ganache cools to 29/30C, pipe into Mini Structura Ovalis or Spheris. Leave to crystallize for 24
hours at 17C.
FONDENTE
750 g NEUTRAL GLAZE Valrhona
300 g PRALIN FRUIT 50%
essential oil of lemon
Melt the neutral glaze by heating to over 60C, make an emulsion on the Pralin Fruit and add the essential
oil of lemon.
Pipe the pralin/neutral glaze mixture into the Mini-Structura Ovalis or Sphris at 29/30C.
LATTE
60 g glucose
60 g invert sugar
5 g Sechuan pepper
410 g TANARIVA 33% couverture
Heat the cream to boiling point with the invert sugar and the glucose, infusing the Sechuan pepper at the
same time. Sieve through a chinois. Make an emulsion with the milk chocolate couverture. Mix and add the
liquid clarified butter.
Pipe ganache into the Mini Structura Ovalis or Spheris at 29/30C.
Photo: GINKO 57533
Valrhona
TO DECORATE YOUR CHOCOLATES, WE PROPOSE:

SPARKLING OR MAT FINISH
Mix some sparkling coloring PCB
with the 40/45 proof liqueur and
apply with a wad of cotton.

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Created by l'Ecole
AIR DE
PROVENCE
STREUZEL WITH FENNEL

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

160 g
VALRHONA LIQUID BUTTER
(or 190 g butter 84%)

100 g caster sugar
3 g fine sea salt fleur de sel
10 g baking powder
250 g whole eggs
130 g inverted sugar
50 g full fat milk
Sift the flour with the baking powder.

Put the eggs in a blender with the inverted sugar, the salt and the sugar. Add the dry ingredients, the milk, the
almond paste and the Valrhona liquid butter. Set aside in a refrigerator and, if possible, do not use for 24 hours.
Spread out into a ring and sprinkle the streusel with fennel on top. Bake at 190/200C for 10 to 12 minutes damper
open.
HALF-CANDIED FENNEL
2 fresh fennel heads
1 litre mineral water
250 g caster sugar
250 g caster sugar
1 lemon zest
Carefully wash and brush the fennel. Slice finely with a mandoline and cook al dente in boiling water.
Make a syrup with the water and the first quantity of sugar; simmer for about 15 minutes. Add the second amount
of sugar and renew the operation and adding the lemon zest. This method of candying will render the slices
almost transparent and very tender. Set aside in a refrigerator. Drain before use.
WHITE CHOCOLATE NAMELAKA WITH LEMON

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

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Photo : GINKO _
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.
An original recipe
by Jrmie Runel
Trainer pastry chef at l'Ecole
ROUGE
ELEGANCE
Recipe calculated for 15 to 20 desserts
BEETROOT AND LIME JELLY

300 g beetroot juice
250 g Granny Smith apple juice
25 g lime juice
20 g caster sugar
4 g Agar Agar
2 g gelatine
Make fresh beetroot and green apple juice with a juice extractor. Add the lime juice to the apple juice.
Mix the caster sugar with the Agar Agar.
Soak the gelatine in a large quantity of water and drain.
Heat part of the beetroot juice (about 200 g) and add the sugar / Agar Agar mixture. Bring to the boil and add
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 %
300 g full fat milk
300 g whipping cream 35% MG
16 g gelatine
500 g whipping cream 35% MG
Depending on the taste required, use 50% or 70% almond paste. Mix the almond paste with the cold milk and
the 300 g of cream until smooth. Soak the gelatine in a large quantity of water and drain. Heat part of the first
mixture and melt the gelatine in it.
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
75 g full fat milk
180 g icing sugar
15 g baking powder
or 355 g butter 84%
Sift the flour with the icing sugar, the salt and the baking powder. Mix the eggs with the inverted sugar using a
mixer with the paddle attachment or a blender. Then add the sifted dry ingredients, the milk and the liquid clarified
butter. The mixture must be left to rest overnight. The next day, roll out the biscuit 1.5 cm thick on a silicone sheet
and bake at 220/230C for 10 to 15 minutes damper closed.
BEETROOT SAUCE
150 g raw beetroot juice
50 g Ravifruit raspberry pulp
Combine all the cold ingredients together in a mixer. Set aside.
BEETROOT AND RASPBERRY SORBET

215 g mineral water
55 g atomised glucose
135 g caster sugar
3 g sorbet stabiliser
250 g Ravifruit raspberry pulp
250 g cooked beetroot pure
Warm the water to 30C and add the atomised glucose. At 40C, add the sugar mixed with the stabiliser.
Bring to the boil, mix and sieve through a chinois. Cool as rapidly as possible. Once the mixture is cold, combine
with the fruit pulp and the beetroot pure, mix again and churn.
BEETROOT CHIPS
4 raw beetroot
Icing sugar
Slice the beetroot finely using a mandoline. Place the slices on silicon oven paper and shake a little icing sugar
over them through a wire sieve. Dry the chips out in an oven at 65C until all the water has evaporated. Store in
a dry place.
PRSENTATION

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

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

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

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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.
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

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

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

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

250 g ARAGUANI COUVERTURE 72%
140 g CRUNCHY FRUITY PRALIN
150 g / 14 cm tart
200 g / 16 cm tart
Melt the couverture at 55/60C with the Crunchy Pralin. Take 1/4 of the weight of cream, heat it to boiling point
and make an emulsion with the melted couverture to obtain a texture which is smooth, shiny and elastic. To perfect
the emulsion, finish with a hand held mixer at 50/55C.
Lightly whip the rest of the cream. If necessary, stabilise the emulsion with a little of the whipped cream. As soon
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%
300 g cocoa butter
Melt the ingredients together. Spray at 40/45 C.
ASSEMBLY
FINISHING
Remove the tarts from the rings when they are absolutely cold to make sure the caramel does
not stick. Place a carton disk on top to protect it. Partially spray the tarts. Add a few nuts and a
personal logo.

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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 Pralin and pour out the required quantity.
Immediately insert the assembled cocoa Brittany shortbread and cocoa biscuit. Freeze.
An original recipe by
Javier Guilln
Head Pastry chef at Valrhona Spain
CHOCOLAT
CHAUD
Recipe for 25 chocoholics
HOT CHOCOLATE
2 l full fat milk
4 cinnamon sticks
4 g green aniseed
Heat the milk to boiling point with the cinnamon sticks and the green aniseed. Sieve through a chinois. Pour 1/3
of the liquid over the melted Guanaja and Tanariva couvertures and mix with a spatula to obtain a texture which
is shiny and elastic, showing the start of an emulsion. Gradually add the rest of the liquid while maintaining the
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
250 g cream
75 g egg yolk
50 g sugar
8 g instant coffee
Mix the yolks with the sugar without beating. Heat the milk with the cream and the instant coffee. Combine the
two mixtures and cook at 82/84C.
Sieve through a chinois and mix with a hand held Mixer. Set aside in a refrigerator.
COGNAC LOLLYPOP
250 g ABSOLU CRISTAL
100 g Cognac
Lollypop sticks
Mix the Absolu Cristal with the cognac taking care not to beat any air into the mixture. Pipe into Valrhona Ivoire
hollow forms (ref 1734), filling to the brim. Put a drop of tempered Ivoire chocolate on the surface of the hollow
form. Introduce the lollypop stick into the chocolate before crystallisation to fix it in place. Set aside in a
refrigerator.
COATING MIXTURE
300 g cocoa butter
Temper the Ivoire couverture mixed with the cocoa butter at 30/32C. Dip the cold lollypops into the mixture
and sprinkle the surface with a little coffee powder before crystallisation. Store in a cool place away from humidity.

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

300 g Granny Smith apples
200 g celery
30 g Maltitol
Wash the apples and the celery and put them through a juice extractor. Add the Maltitol, mix well and freeze.
Whiz in a blender to obtain a fine grain of water ice. Set aside.
25 g/ glass
MILK SHAKE
300 g green apple sorbet
100 g full fat milk
40 g Manzana apple liqueur
Churn the green apple sorbet.

Whiz the milk, the sorbet and the apple liqueur in a blender. Mix until the desired consistence is obtained.
50 g/ glass
CHOCOLATE CAVIAR
300 g water
75 g Maltitol
200 g XOCOLINE COUVERTURE 65%
3 g Agar Agar
Grape seed oil
15 g/ glass
Bring the water to the boil with the Agar Agar. Pour 1/4 of the liquid over the partially melted couverture to create
an elastic core. Gradually add the rest of the hot liquid while maintaining the same texture. Mix and wait until
the temperature has cooled to 50C. Fill a long narrow tube with very cold oil. Using a 60 cc plastic serynge, let
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.
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

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Packaging
-Maltitol (powder form): 25 kg bags
-Maltitol (liquid form): 25 kg drums
An original recipe by Jrmie Runel

Trainer pastry chef at lEcole du
SOFIA
Recipe calculated for about 15 yoghurts
PRALIN YOGHURT
1 l full fat milk
1 plain yoghurt
50 g milk powder
220 g Fruite Pralin
Heat the milk to 60C and dissolve the milk powder in it. Make an emulsion by gradually pouring the boiling
hot liquid over the pralin to create an elastic core. Maintain this texture throughout. Add the yoghurt, mix and
sieve through a chinois. Pour into yoghurt pots or glasses and film the surfaces. Put in a warm place for 8 hours
at a temperature not exceeding 45C. Once the yoghurts have fermented, set aside in a refrigerator.
80 g/yoghurt
ROQUETTE FROTH
100 g roquette juice
500 g water
20 g caster sugar
2 g lecithin powder (PCB)
Bring the water and the sugar to the boil. Add the lecithin and the roquette juice. Sieve through a chinois, pour
into a large deep candissoire. Film the contents to avoid splashing. Using a hand held mixer, whip for a few
moments to create froth on the surface.
Tip from the pastry chef : the froth must be made at the last minute.
EMMANUEL BISCUIT
225 g VALRHONA LIQUID BUTTER
(or 270 g butter 84%)
135 g icing sugar
12 g baking powder
280 g whole eggs
55 g full fat milk
Roasted hazelnuts
Sift the flour with the icing sugar, the salt and the baking powder. Mix the eggs with the inverted sugar in a blender.
Add the sifted dry ingredients, the milk and the liquid butter. The mixture must rest overnight before use. Roll out
1 cm thick on a silicone sheet. Sprinkle with roasted and coarsely chopped hazelnuts and bake at 220/230C for
6 to 8 minutes, damper closed.
As soon as the biscuit has been removed from the oven, sprinkle on a little icing sugar and brown under a
salamander. Cut sticks 10 cm long by 1 cm wide. Set aside.
PRESENTATION

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Serve the Pralin yoghurt very cold topped with some roquette froth. Serve with a stick of Emmanuel
biscuit.
An original recipe
by David Capy, Trainer
PINEAPPLE
TRANSPARENCE
Recipe calculated for 24 desserts served in glasses
(verrines ref. 4609)
SAVARIN DOUGH
65 g full fat milk
3 g salt
15 g caster sugar
16 g fresh yeast
100 g whole eggs
60 g butter
Warm the milk with the cream at about 30C then dissolve the yeast, the salt and the sugar. Fold in the sifted
flour. Add 3/4 of the eggs. Knead lightly without overactivating the yeast. Add the rest of the eggs and mix
smooth. Melt the butter until it is hot, pour over the mass and cover with a cloth without mixing. Put in a warm
place at 27/28C, for 15 to 20 minutes until the butter runs under the dough. Mix the dough smooth with a spatula
and fill 2 cm diameter half sphere moulds. Allow the dough to rise a second time in a warm place. Preheat the
oven to 200C, place the moulds inside, then lower the temperature to 170/175C and bake for 8 to 10 minutes.
SPICY PINEAPPLE SYRUP FOR THE SAVARIN

2000 g fresh pineapple juice
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
Mix the ingredients together. Bring to the boil, sieve through a chinois and cool.
SPICY PINEAPPLE JELLY

720 g pineapple syrup
6 g gelatine
30 g/glass
Soak the gelatine in a large quantity of water and drain. Recuperate the syrup used to soak the savarins, sieve
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.
WHIPPED IVOIRE / ALMOND GANACHE

20 g inverted sugar
20 g glucose
70 g IVOIRE COUVERTURE 35%
25 g COCOA BUTTER
1 vanilla pod
135 g ALMOND PASTE 70%
2 g lemon zests
Bring the 200 g of cream to the boil with the inverted sugar, the glucose, the vanilla and the lemon zests. Sieve
through a chinois. Gradually pour the boiling hot mixture over the melted couverture and cocoa butter, mixing
from the centre to create a shiny and elastic core, showing the start of an emulsion. Add the rest of the liquid little
by little. Mix with a hand held mixer to perfect the emulsion. Gradually add the 365 g of cold whipping cream
and mix again. Add the diced almond paste and mix again. Set aside in a refrigerator and allow to crystallize
overnight if possible. Whip the mixture to obtain piping consistency.
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.
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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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.
An original recipe
CRUNCHY
TRANSPARENCE
CRUNCHY PRALIN FRUIT CREAM
400 g CRUNCHY PRALIN FRUIT
2 grated orange zests
30/35 g per glass

(verrines ref. 4609)
Wash the oranges carefully before removing the zests. Add the zests to the cold whipping cream and mix well.
Gradually pour the cold liquid over the Crunchy Praline fruit, mixing from the centre with a spatula to create a
shiny and elastic core, showing the start of an emulsion. This texture should be maintained while the rest of the
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 150/160C. 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 4C.
WHIPPED CREAM WITH PIEDMONT HAZELNUTS

30 g inverted sugar
30 g glucose
55 g COCOA BUTTER
90 g basic hazelnut paste
Heat the cream with the sugars. Gradually pour the boiling hot liquid over the melted cocoa butter and hazelnut
paste, mixing from the centre to create a shiny and elastic core, showing the start of an emulsion. This texture
should be maintained while the rest of the liquid is added.
Finally, mix with a hand held mixer to perfect the emulsion.
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
40 g glucose syrup
70 g whole green pistachios
70 g decorticated walnuts
Lightly roast the decorticated walnuts and the pistachios at 160C for 3 minutes. Roast the hazelnuts for about
20/25minutes. Once cooled, coarsely chop the roasted hazelnuts.
Make a light brown caramel by melting the glucose then gradually incorporating the sugar. As soon as the required
colour is obtained, deglaze with the hot cream. Cook the mixture at 108/110C. Add the mixed nuts.
20 g per glass
CARAMELISED NUTS
150 g whole blanched hazelnuts
100 g decorticated green
pistachios
150 g caster sugar
50 g water
Cook the sugar and water together at 114C in a copper jam pan. Roast the nuts in an oven at 160C and add
to the caramel. Coat the nuts in the caramel and shake over a sieve to remove excess sugar. Store in a sealed
container in a dry place.
A pinch per glass

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

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

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

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

Whipping cream 35%
Cinnamon powder
Caster sugar
Mix the whipping cream with the sugar and a touch of cinnamon. Whip the mixture until the mixture becomes
frothy but still slightly runny.
ASSEMBLY FINISHING
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.

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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.
An original recipe
MONT BLANC
TRANSPARENCE
(verrines ref 4609)
JIVARA PEAR JELLY

625 g pear juice
125 g caster sugar
65 g caster sugar
15 g NH pectin Louis Franois
5 g sodium alginate
Louis Franois
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
sugar. Melt the chocolate and make an emulsion with the hot liquid. Add the pectin, alginate and sugar mixture
and bring back to the boil.
Pour into a 34 x 34 cm ganache frame, 4 mm deep, place on a silicone sheet. Once the mixture has thickened,
put in a freezer. When frozen, stamp out star shapes, or any other desired shapes and stick them against the insides of the glasses.
SWISS MERINGUE
210 g egg whites
340 g icing sugar
Put the egg whites and the icing sugar into a stainless steel mixing bowl. Whip the mixture over a bain marie
until it thickens (55/60C). Remove from the heat and continue whipping with a mixer.
Using a n6 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 100C for 2hours.
WHIPPED IVOIRE CREAM WITH VANILLA FROM TAHITI

20 g inverted sugar
20 g glucose
1 Tahiti vanilla pod
Heat the cream with the sugars and the scraped vanilla pod. Gradually pour the boiling hot liquid over the melted
Ivoire couverture, mixing from the centre to create a shiny elastic core, showing the start of an emulsion.
This texture should be maintained while the rest of the liquid is added.
Finally, mix with a hand held mixer to perfect the emulsion.
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
CRME MOUSSELINE WITH CHESTNUT

110 g full fat milk
380 g Imbert sweetened
chestnut puree
80 g egg yolks
9 g cornflour
265 g butter
Dillon rum (optional)
Heat the milk with the chestnut cream. Mix the egg yolks with the cornflour. Pasteurise. Once the cream is cooked,
add the butter, the rum if desired, and mix well. Set aside in a refrigerator.
When the cream is cold, whip with a mixer. Pour out.
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 Crme mousseline with chestnut cream
put it in a piping bag with a vermicelli nozzle and pipe over the whipped Ivoire cream with vanilla. Freeze.

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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.
Created by lEcole
TRANSPARENCE
PASSIONATA
Recipe calculated for 24 COCKTAIL GLASSES (ref. 4972)
ALMOND STREUZEL WITH CITRUS FLAVORS

150 g butter
150 g brown sugar
1 orange zest
1 lemon zest
20 g / glass
Dice the cold butter into small cubes. Sift

the dry ingredients together. Add the
butter, the brown sugar, the zests and mix,
using the paddle attachment. Little grains
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.
Keep refrigerated or freeze until ready to bake.
Bake at 150/160C, damper open.The color should be light golden brown.
PASSION FRUIT JELLY

Mix the cold Absolu Cristal glaze and passion fruit pulp.
20 g / glass
RUM JELLY
500 g mineral water
100 g brown sugar
1 vanilla bean pod
100 g rum Dillon
8 g gelatin
Bring the water and the brown sugar to the boil and infuse the vanilla.
Soften the gelatin in a large quantity of water and drain thoroughly. Sieve the infusion through a chinois and
melt the gelatin in it.
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
30 g glucose
30 g invert sugar
220 g NYANGBO 68% COUVERTURE
Whipped ganache
500 g basic ganache
Bring the cream to the boil with the glucose and the invert sugar.
Gradually pour the boiling hot mixture on the partially melted couverture,mixing from the center with a spatula
to create a shiny and elastic core showing the start of an emulsion. This texture should be maintained
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
3 hours.
40 g / glass
CHESTNUT CREAM VERMICELLI

350 g chestnut paste
175 g sweet cream of chestnuts
115 g butter
Mix all the ingredients in a blender, including the cold diced butter, until the mixture is homogeneous, creamy
and pales slightly (the butter should be completely absorbed).
Pipe or use a Mont Blanc press and set aside in a refrigerator until needed.
25 g / glass

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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
chocolate decoration.
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
50 g clarified butter
1 slice sandwich bread
Melt the Xocopili and add the clarified butter. Set aside. Flatten the sandwich bread in a dough sheater, starting
at a setting of 2 mm and finishing at 0.5 mm.
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 180C until light brown.
XOCOPILI SHEET
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
8 g gelatine
Bring the port to the boil and incorporate the gelatine, previously soaked in cold water and drained.
FOIE GRAS TERRINE

1 slice of semi-cooked foie gras
of duck
Glaze the slice of foie gras twice with the port jelly to obtain a ruby red glaze.
ASSEMBLY

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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).
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
gras of duck
15 g black pepper
Roll the 250 g of foie gras into sausage shapes, 3 cm in diameter. Coat with the 15 g of 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
3 g gelatine
Bring the passion fruit pulp to the boil and incorporate the soaked and drained gelatine. Set aside.
ASSEMBLY

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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 30C. 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.
Created at
Eric CHAMPIGNY
Chef Receptions
FRAICHEUR
TRANSPARENTE
PIGEON
CHOCOLAT
PREPARING THE PIGEON

1 pigeon
(from the Bresse region)
50 g butter
1 table spoon of groundnut oil
salt / pepper
Remove the legs and reserve for another recipe. Heat up the oil and the butter in a pan and fry the pigeons until
they are golden brown. Season and put in an oven at 150C for 15 minutes. Check the cooking, the core
temperature on the thermometer should read 52 C maximum. Let the breasts cool on the carcass. Remove the
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
100 g shallots
10 cl poultry or chicken stock
1 table spoon olive oil
Cook the beetroots in a pressure cooker.

After they are cooked, peel and dice into large cubes.
Slice the shallots finely.
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
15 heads of garlic
5 finely sliced shallots
80 g butter
10 cl grape seed oil
5 L poultry stock
600 g carrots sliced mirepoix
150 g onion sliced mirepoix
1 bouquet garni
Crush the pigeon carcasses. Fry until golden brown in oil on an oven tray. When they are light brown, add the
garlic in its skin and allow to sweat. Drain off the grease; add the seasoning and the bouquet garni, stirring to
deglaze the juices. Drain off the fat again and deglaze with a little stock.
Reduce to half demi-glace then wet with more stock to cover and reduce again to obtain a syrupy liquid.
GARDEN JELLY
1 L water
150 g caster sugar
1 pinch pepper
22 g Agar Agar
20 g gelatine sheet
(200 bloom)
Bring the water, sugar and pepper to the boil. When the liquid has boiled, add the agar agar and cook for 3 minutes
over low heat, whipping continuously.
Add the gelatine, softened in cold water and drained.
Pour the out on to 1 or 2 plaques to make a thin layer of jelly.
P.S. The finer the layer of jelly, the better!
XOCOPILI CHOCOLATE MOUSSE

350 g pigeon juice
150 g XOCOPILI
60 g egg white
Bring the pigeon juice to the boil. Add the 150 g of Xocopili to make an emulsion. Add the 60 g of egg white.
Season with salt and pepper. Mix for 1 minute. Pour into a siphon and set aside.
ASSEMBLY

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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).
Created at
Eric CHAMPIGNY
Chef Receptions
POULETTE
BACCARAT
XOCOPILI
PREPARING THE CHICKEN FILLETS

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

2 Granny Smith apples
2 soup spoon mixed flower
honey
2 soup spoon wine vinegar
30 g ginger
15 g mustard seed
25 g dried figs
15 g currants
Dice the green apples and the dried figs into small cubes. Measure the honey and the vinegar into a pan. Cook
over low heat to make a caramel and add the currants, the grated ginger, the mustard seed and the diced apples
and figs. Allow the mixture to reduce slowly to a compote for 20 minutes. Set aside in a refrigerator
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
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

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

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

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

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Photo : GINKO _
Place the rectangle of lime mousse in the centre of the plate. Pipe a round of Ivoire namelaka around it,
with a St Honor-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 dor with cumin and
a few leaves of green salad heart.
An original recipe
by Jrmie Runel
Trainer pastry chef at
l'Ecole du Grand
Chocolat Valrhona
PING PONG
Recipe for 80 mignardises
CANDIED CARROT
300 g carrots
600 g water
Peel the carrots and slice them brunoise . Blanch them in boiling water and remove while still crunchy.
Drain and candy in the simmering water and the brown sugar for
15 minutes. Drain.
BISCUIT CAKE
235 g egg yolks
325 g caster sugar
5 g baking powder
70 g LIQUID BUTTER
or 85 g butter 84%
300 g candied carrots
Mix the egg yolks with the sugar then add the cream. Add a little flour to the candied and drained carrots and
stir. Sift the flour with the baking powder and add to the first mixture. Add the liquid butter. Incorporate the carrots
into the cake mixture and pour into frames. Bake at 170C for 35 to 40 minutes.
1x24x34 cm frame
PRALINE CREMEUX
5 g gelatine
700 g FRUITY PRALIN
Heat the 100 g of whipping cream to boiling point and add the softened gelatine. Pour a little of this mixture
over the praline to create a shiny and elastic core, showing the start of an emulsion. Continue mixing while
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
60 g grape seed oil
Temper the chocolate couverture mixed with the oil. Add the puffed rice and make little rochers using a
spoon.
CAMOMILE CREAM
7 g camomile
30 g glucose
30 g inverted sugar
4 g gelatine
Whipped ganache
500 g basic ganache
Bring the cream to the boil, cover the pan and infuse the camomile in it for 3 minutes. Sieve through a chinois,
check the weight and add the glucose and the inverted sugar.
Gradually pour the boiling hot mixture over the partially melted couverture, mixing from the centre to create a
shiny and elastic core, showing the start of an emulsion. This texture should be maintained throughout. Mix to
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.
FINISHING

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Photo : GINKO _
Pipe a generous ball of camomile cremeux on top of the puffed rice rocher.
St Val. Art GB
3/11/06
12:15
Page 5
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

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

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

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

300 g apricot pulp Ravifruit
120 g glucose
75 g butter
3/4 g fresh lemon verbena
Mix the lemon verbena with the apricot pulp.Add the glucose and warm the mixture. Make a dry caramel
with the sugar. Deglaze with the pulp and the hot glucose then cook again at a temperature of 104C. Sieve
through a chinois. Allow to cool to 75/80C and make an emulsion on the Tanariva couverture.
When the temperature reaches 35C, add the 75 g of butter and mix.
Fill hollow Ivoire forms and leave to crystallize for 12 hours at 17C, 60% dhygrometry.
St Val. Art GB
3/11/06
12:15
Page 6
HIS MANGO AND BASIL TANARIVA CARAMEL FILLING

300 g mango pulp Ravifruit
120 g glucose
75 g butter
7 g fresh basil
Mix the basil with the mango pulp. Add the glucose and warm the mixture. Make a dry caramel with the
sugar. Deglaze with the pulp and the hot glucose then cook again at a temperature of 104C. Sieve through
a chinois. Allow to cool to 75/80C and make an emulsion on the Tanariva couverture.
HIS ROSEMARY AND PASSION FRUIT TANARIVA CARAMEL FILLING

120 g glucose
75 g butter
7 g fresh rosemary
Mix the rosemary with the passion fruit pulp. Add the glucose and warm the mixture. Make a dry caramel
with the sugar. Deglaze with the pulp and the hot glucose then cook again at a temperature of 104C. Sieve
through a chinois. Allow to cool to 75/80C and make an emulsion on the Tanariva couverture.
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

Roast the hazelnuts in an oven at 150/160C. 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 4C.
ROCHER FILLING
360 g
300 g
20
40
20
50
HAZELNUT PRALIN 60%

LIGHT HAZELNUT
GIANDUJA 39%
g cocoa powder
g milk powder
g LIQUID CLARIFIED BUTTER
g basic hazelnut paste
Optional :
80 g pte glacer noire
(Opera glaze)
Finely chop the gianduja and, if using, melt the glazing paste, keeping the temperature in the region of 30C.
Put all the ingredients into a mixing bowl and mix until a smooth and homogeneous mixture is obtained, without
allowing the temperature to exceed 28 to 30C.
Tip from our pastry chef :
To make the texture firmer and increase the chocolate taste of the filling, more glazing paste may be added
(see recipe).
N.B. the temperature of the ganache must be below 30C when filling the hollow forms.

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 17C, 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
candy sticks
150 g butter
Cook the cream and the caramel Carambar sticks at 102C stirring continuously. Sieve through a chinois.
Let the temperature drop to 75/80C, then make an emulsion with the 30 g of Tanariva 33%.
As soon as the ganache cools to about 35/40C, add the diced butter. Mix with a hand held mixer to finish and
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%
150 g Agrimontana nougat
paste
115 g butter
Bring the cream to the boil and gradually pour over the partially melted couverture.
Mix with a spatula, starting from the centre, to create a shiny elastic core. This texture should be maintained
throughout. Add the nougat paste, coarsely crushed with a rolling pin between two plastic sheets to facilitate
piping. As soon as the ganache has cooled to about 35/40C, 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 17C, 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
120 g Stoptou* liquorice sweets
335 g ARAGUANI COUVERTURE 72%
125 g ALMOND PRALIN 50%
*(Poulain liquorice sweets)
Crush the sweets and dissolve by boiling them in the cream. Gradually pour the boiling mixture over the partially melted couverture.
Mix with a spatula, starting from the centre, to create a shiny elastic core. This texture should be maintained
throughout. Add the praline and, as soon as the ganache has cooled to about 35/40C, add the liquid clarified
butter. Mix with a hand held mixer to finish and immediately pipe into dark chocolate hollow forms. Insert a
stick before crystallization is complete.
Allow to crystallize for 24 to 36 hours at 17C, 60% hygrometry.
FINISHING

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Photo : BARRET _ 58986
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.
A recipe from
lEcole du Grand
Chocolat Valrhona
FRUTTY POPS
MACAROON MIXTURE
300 g confectioners sugar
110 g egg whites
110 g egg whites
30 g fine sugar
300 g fine sugar
100 g water
Coloring agents depending on
fruit used
Mix the first 3 ingredients together (ground almonds, confectioners sugar and raw egg whites). Cook the 300 g
of sugar with the water at 110C. Pour the 110 g of lightly whipped whites, slightly stiffened with the 30 g of sugar.
Beat until almost cold. Add the coloring then incorporate into the first mixture, lifting the mixture gently with a
spatula or a scraper.
Pipe on a silicone sheet and leave for about 45 minutes to allow a crust to form on the surface.
(The surface should not stick to the fingers).
Bake in a convection oven at 140C for 12 to15 minutes.
STRAWBERRY FILLING
frozen strawberries
50 g glucose
100 g fine sugar
50 g fine sugar
6 g yellow pectin
20 g lemon juice
Heat the frozen strawberries in a pan. As soon as the fruit is hot, add the pectin mixed with the smaller quantity
of sugar.
Heat until the mixture boils. Add the second part of the sugar and bring to the boil again. Add the glucose. Boil
again at 100C, add the lemon juice and set aside in a refrigerator.
RASPBERRY FILLING
frozen raspberries
50 g glucose
100 g fine sugar
50 g fine sugar
6 g yellow pectin
20 g lemon juice
Heat the frozen raspberries in a pan. As soon as the fruit is hot, add the pectin mixed with the smaller quantity
of sugar.
Heat until the mixture boils. Add the second part of the sugar and bring to the boil again. Add the glucose.
Boil again at 100C, add the lemon juice and set aside in a refrigerator.
APRICOT FILLING
frozen apricots
50 g glucose
100 g fine sugar
50 g fine sugar
6 g yellow pectin
20 g lemon juice
Heat the frozen chopped apricots in a pan. As soon as the fruit is hot, add the pectin mixed with the smaller
quantity of sugar.
Boil again at 100C, add the lemon juice and set aside in a refrigerator.
GARNITURE POIRE
Heat the frozen pear cubes in a pan. As soon as the fruit is hot, add the pectin mixed with the smaller quantity
of sugar.
Boil again at 100C, add the lemon juice, the liqueur if required and set aside in a refrigerator.

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300 g Ravifruit frozen

pear cubes
50 g glucose
100 g fine sugar
50 g fine sugar
6 g yellow pectin
10 g lemon juice
Pear Liqueur (optional)
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
PCB colored cocoa butter
Melt the couverture and the cocoa butter at 45C. Add the colored cocoa butter depending on the desired fruit
color. Temper the coating mixture at 30/32C. Coat each lollypop.
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 60/70C. 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

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

450 g
DARK CHOCOLATE HAZELNUT

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

1500 g
MILK CHOCOLATE HAZELNUT

GIANDUJA 35%
Melt the milk chocolate hazelnut Gianduja Noisette at 45C. Temper to 24/25C and pour into a 10mm deep
frame placed on the previous layer of dark chocolate orange Gianduja
Allow to crystallize.
COATING MIXTURE
700 g
150 g
GUANAJA COUVERTURE 70%

COCOA BUTTER
Melt the couverture and the cocoa butter at 45C. Temper the coating mixture to 30/32C.
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 20/22C, to facilitate cutting.
FINISHING
Once cut into squares, temper the Gianduja in a slightly warmer atmosphere at about 24/25C to enable the sticks to be inserted
easily. Set the lollypops aside at 20/22C 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
65 g caster sugar
280 g Ravifruit coconut pulp
90 g coconut liqueur 21%
(Malibu)
80 g shredded coconut
Make a dry caramel with the sugar and deglaze with the hot coconut pulp. Allow to cool to 60/70C before
making an emulsion with the Ivoire couverture.
Add the coconut liqueur at 35C. Mix.
Dry out the shredded coconut at 130C for 5 minutes, add to the ganache and mix well.
When the ganache has cooled to between 29/30C, pipe into milk chocolate hollow forms (ref 1733).
Allow to crystallize for 24 hours at 17C.
Make sure the temperature of the ganache is below 30C before filling the hollow forms.
ASSEMBLY
Dry out some shredded coconut in an oven at about 130C for 4 minutes. Once the ganache has crystallized, insert lollypop
sticks. Temper the Ivoire couverture.
FINISHING

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

20 g inverted sugar
60 g pistachio paste (quantity
will depend on quality used)
3 g Ceylon cinnamon sticks
90 g pasteurised butter
Bring the cream to the boil with the inverted sugar and the pistachio paste. Infuse the cinnamon for 5 minutes,
then bring back to the boil to ensure the mixture is pasteurised. Pour the hot liquid gradually over the melted
chocolate.
Mix from the centre with a spatula to create a shiny and elastic core. This texture should be maintained throughout.
When the ganache has cooled to about 35/40C, add the diced butter and mix to finish with a hand held mixer.
Allow to crystallize for a few hours at 17C, 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
100 g water
500 g frozen Morello cherries
Make a syrup at 120C with the water and the caster sugar. Pour the hot mixture directly over the slightly defrosted
cherries. Allow the cherries to macerate for about 12 hours before draining.
COATING MIXTURE
700 g
300 g
GUANAJA COUVERTURE 70%

COCOA BUTTER
Melt the couverture and the cocoa butter at 45C. Temper the coating mixture to 30/32C.
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.

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Tip from the pastry chef : to avoid the lollypops getting damaged after coating, stick them upright in a polystyrene plaque.
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
60 g glucose
840 g TANARIVA MILK CHOCOLATE COUVERTURE 33%
100 g LIQUID BUTTER
45 g Calvados
135 g apple liqueur
1 vanilla bean pods
1 g cinnamon powder
Make a dry caramel with the sugar. Deglaze by adding the apple pulp, the opened and scraped
vanilla bean, the cinnamon powder and the warmed glucose. Gradually pour this boiling hot
mixture over the melted couverture. Mix from the center using a spatula to create a shiny and
elastic core. This texture should be maintained throughout. As soon as the ganache has cooled
to 35/40C, mix and add the diced butter and the apple liqueur. Fill milk chocolate Sturctura
Palets. Leave to crystallize for 24 to 36 hours at 17C, hygrometry 60%.
Make sure that the temperature of the ganache is below 30C when filling the Palets.
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
120 g glucose
240 g MILK CHOCOLATE TANARIVA COUVERTURE 33%
40 g COCOA BUTTER
60 g invert sugar
120 g salted butter
Fine sea salt fleur de sel
Bring the cream to the boil with the glucose and the invert sugar.
Make a dry caramel with the fine sugar and deglaze with the hot cream.
Gradually pour this boiling hot mixture over the melted milk chocolate couverture. Mix from
the center using a spatula to create a shiny and elastic core. This texture should be maintained
throughout. As soon as the ganache has cooled to 35/40C, add the diced butter and mix to
finish. Fill milk chocolate Sturctura Palets. Leave to crystallize for 24 to 36 hours at 17C,
hygrometry 60%.
Make sure that the temperature of the ganache is below 30C 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
50 g glucose
100 g water
500 g crushed lemon pulp Ravifruit
100 g butter
6 g lemon thyme (optional)
Cook the sugar, the glucose and the water until the mixture caramelizes at 185C. Deglaze with
the crushed lemon pulp. Cook again at 103C, remove from the heat and allow the temperature
to drop to 75/80C before making an emulsion with the melted Ivoire couverture.At 35C, add
the diced butter, mix and fill the Palets. Leave to crystallize for 12 hours at 17C, hygrometry
60%.
Make sure that the temperature of the ganache is below 30C when filling the Palets.
FRUITY SPECULOS
200 g butter
200 g brown sugar
60 g molasses powder
50 g whole eggs
15 g full fat milk
2 g salt
3 lemon zests
6 g baking soda
Mix the brown sugar with the molasses. Rub the cold butter into the lemon zests, the salt, the
sifted flour mixed with the baking soda, then add the eggs and the milk. Roll out 2 mm thick.
Freeze and remove quantities as needed. Bake at 160C. Seal the surface with a milk chocolate
spray mix.
After crystallization of the ganache, spray a fine layer of milk chocolate spray
mix over the palets. Immediately sprinkle on some sprayed Fruity Speculos.
Leave to crystallize. Coat and lightly dust the surface with lemon powder.
Valrhona - 26602 Tain-lHermitage cedex

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BBC TC
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
50 g COCOA PASTE 100%
50 g chocolate liqueur Wolfberger
Heat the cream and make an

emulsion with the partially melted
couverture and cocoa paste. Maintain
the same texture while adding the
Absolu Cristal, melted to above 60C
and incorporate the chocolate liqueur
at 35C. Pipe the ganache into the hollow forms at 29/30C. Allow to crystallize for 24 hours at 17C,
60% hygrometry. Seal the hollow forms with tempered dark chocolate couverture.
COATING MIXTURE
300 g COCOA BUTTER
Melt the couverture and the cocoa butter at 50C
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

50 g glucose
100 g water
500 g raspberry pulp
6 g star anise
100 g butter
Cook the sugar with the glucose and the water at 185C. Deglaze the caramel with the raspberry pulp
and add the powdered star anise. Cook again at 103C, remove from the heat and allow the temperature
to cool to 75/80C before making an emulsion with the melted Ivoire couverture.At 35C, add the butter,
mix and fill round hollow Ivoire forms.
Be careful, the temperature of the ganache must be below 28C before filling the hollow forms.
Allow to crystallize for 12 hours at 17C, 60% hygrometry. Seal the hollow forms with tempered Ivoire
couverture.
COATING MIXTURE
300 g COCOA BUTTER
Melt the couverture and the cocoa butter at 50C.
FINE DARK CHOCOLATE GRANULES Valrhona

COCOA BUTTER
Titanium dioxide
Red colored cocoa butter
Mix the cocoa butter with the titanium dioxide in a small container and add some fine granules. Close
the container and shake to color the granules regularly and obtain a white color. Heat a little red colored
cocoa butter to 40C and pour on the granules. Shake again. The first coat of titanium dioxide enhances
the red color of the second coat.
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 fine red granules sprinkled on a sheet of
paper. Allow to crystallize.

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COLORED GRANULES
ArtStValentin2005GB
1/10/04
13:44
Page 2
Mango and violet

Ivoire hearts
or
Lavendar Manjari hearts
PIPED MANGO AND VIOLET IVOIRE GANACHE

255 g mango pulp (10% sugar)
85 g invert sugar
930 g IVOIRE couverture
26 drops violet flavoring
80 g lemon juice
recipe calculated for a 10 mm high square mold 340/340 mm (ref 3457
Bring the mango pulp, the lemon juice and the invert sugar to the boil. Gradually pour the boiling mixture onto
the melted chocolate. Starting from the center, mix with a spatula to create a shiny and elastic core.This texture
should be maintained throughout. Mix to complete the emulsion. When the mixture has cooled to 35C, add
the violet flavoring and mix again. Pour the ganache into a square mold 340/340 mm and 10 mm high. (ref 3457)
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
100 g invert sugar
625 g MANJARI 64% couverture
125 g butter
4 drops essential oil of
lavendar
recipe calculated for a 10 mm high square mold 340/340 mm (ref 3457)380
Bring the cream with the invert sugar to the boil.

Gradually pour the boiling mixture onto the chopped chocolate. Starting from the center, mix with a spatula
to create a shiny and elastic core.This texture should be maintained throughout. Mix to complete the emulsion.
When the mixture has cooled to 35C, add the butter, the lavendar flavoring and mix again. Pour the ganache
into a square mold 340/340 mm and 10 mm high. (ref 3457). Pipe out when the crystallization stage has been
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
two half hearts together by means of a drop of tempered couverture. The idea
being that the two "lovers" may share the heart by separating it into two parts.

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Photo: GINKO 56889
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

90 g invert sugar
90 g ground almonds
10 g baking soda
30 g COCOA POWDER
120 g melted butter
60 g CHOCOLAT EXTRA AMER 67%
CRUSHED LEMON CREMEUX

1225 g crushed lemon pulp Ravifruit
700 g egg yolks
790 g whole eggs
840 g butter
14 g gelatin
PRALIN CROUSTILLANT
Mix the eggs, the invert sugar and

the sugar. Add the ground
almonds and the flour sifted with
the baking soda and the cocoa
powder.
Pour on the cream and the butter melted at 45/50C.
Finish by add the Extra Amer chocolate 67%, melted at 45/50C.
Pour into two frames. Bake at 180C for about 12 minutes.
800 g/small U mold (ref. 2172)
Soak and drain the gelatin. Add all the ingredients except the butter. Bring to the boil to make a gelled
texture. Once the mixture has cooled to approximately 35/40C, incorporate the butter and mix to make an
emulsion.
120 g/insert
135 g puffed rice

Mix the pralin with the melted couverture. Add the puffed rice, and delicately combine the two. Spread on a
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 full fat milk
370 g egg yolks
Bring the cream and the milk to the boil and pour over the egg yolks mixed (but not beaten) with the sugar.
Cook until the mixture coats the back of a spoon at 82/84C, sieve through a wire chinois and use immediately
or cool rapidly before setting aside.
Buches TC GB
31/08/06
11:18
Page 8
PRALIN FRUIT MOUSSE WITH PEANUTS

2085 g basic custard
520 g peanut paste
42 g gelatin
Soak the gelatin in a large quantity of water, drain and add to the hot custard. Make an emulsion by pouring
the custard over the praline and the peanut paste to obtain a texture which is smooth, shiny and elastic. Mix
to perfect the emulsion, taking care not to incorporate any air into the mixture. The temperature should be
40/45C.
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 PRALIN GLAZE WITH CHIPS OF PEANUTS

24 g gelatin
900 g PRALIN NOISETTES 60%
150 g water (optional)
Salted dry roasted peanuts (optional)
Soak the gelatin. Heat the single cream with the gelatin and separately heat the Absolu Cristal glaze.
Pour the cream over the hazelnut pralin and start an emulsion. Finish by pouring on the glaze at 60/70C.
Mix to perfect the emulsion and to make the mixture smooth, and shiny, without incorporating any air
bubbles. Soften the glaze with water if necessary and add the coarsely chopped peanuts shaken through a
wide mesh grid. Use at about 35C. To reuse the glaze, simply reheat and sieve to recuperate the peanuts.
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 Pralin croustillant on the surface. Place on a 5.5 cm strip of biscuit. Freeze. Make the peanut Pralin 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 Pralin glaze
with chips of peanut. Add two little previously glazed segments of lemon and a personal logo.

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Buches TC corriges
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

180 g invert sugar
20 g baking soda
60 g COCOA POWDER
240 g melted butter
120 g CHOCOLAT EXTRA AMER 67%
Mix the eggs, the invert sugar and

the sugar. Add the ground
almonds and the flour sifted with
the baking soda and the cocoa
powder.
Pour on the cream and the butter
melted at 45/50C.
Finish by add the Extra Amer chocolate 67%, melted at 45/50C.
Pour into two frames. Bake at 180C for about 12 minutes.
TANARIVA CARAMEL CREMEUX WITH GINGER JUICE

175 g LIQUID BUTTER
55 g glucose
75 g ginger juice
450 g/Yule log
Make a dry caramel with the sugar, add the liquid butter, then deglaze with the hot mixture of cream, ginger
juice and glucose. Incorporate a little of this mixture into the melted couverture to make the core of an emulsion.
Maintain the same texture while gradually adding the rest of the liquid. Mix to perfect the texture. Allow to
crystallize in a refrigerator for a few hours before use.
BASIC CUSTARD
500 g full fat milk
200 g egg yolks
Bring the cream and the milk to the boil and pour over the egg yolks mixed (but not beaten) with the sugar.
Cook until the mixture coats the back of a spoon at 82/84C, sieve through a wire chinois and use immediately
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,
shiny and elastic. Mix to perfect the emulsion, taking care not to incorporate any air into the mixture. The
temperature should be 45/50C. 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
100 to 120 g water
Add the water to the glaze and heat in a microwave to 40 to 60C. Mix to fluidify. Use immediately.
Buches TC corriges
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 cration de lEcole du Grand Chocolat Valrhona
Papillotes
Recipe calculated for approximately 200 hollow round forms

50 g glucose
150 g butter
hollow round milk chocolate forms (ref 1733)
Cook the pulp, the sugar and the glucose

at 104C. Remove from the heat and
allow to cool to 80/85C.
Make an emulsion with the melted
Jivara couverture. At 35C, add the
diced butter and mix to perfect the
emulsion. Leave to cool to 29/30C and
pipe into round milk chocolate hollow
forms.Allow to crystallize for 24 hours
at 17C, 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

90 g crushed lemon
80 g invert sugar
80 g glucose
100 g butter
120 g gin
hollow round Ivoire chocolate forms (ref 1734)
Bring the cream, the glucose and the invert sugar to the boil.
Gradually pour the boiling hot liquid over the melted Jivara couverture.
Mix from the center with a spatula to create a shiny and elastic core. Add the lemon pulp and mix to
perfect the emulsion.
As soon as the ganache cools to 35/40C, add the diced butter, then the gin. Leave to cool to 28/29C before
piping into the hollow Ivoire forms. Allow to crystallize for 24 hours at 17C, hygrometry 60%, then seal
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 BIRE WRAPPED CANDY PAPILLOTE

75 g brown sugar
185 g COCOA BUTTER
110 g Fleur de bire alcohol Wolfberger
Caramelize the brown sugar, then deglaze with the single cream. Bring to the boil. Gradually pour over the
melted Jivara couverture and cocoa butter. Mix to perfect the emulsion and add the Fleur de bire.
Allow to cool to 29/30C and pipe into hollow round milk chocolate forms. Leave to crystallize for 24 hours
at 17C, hygrometry 60%, then seal with tempered milk chocolate couverture. Coat with a very thin film
of milk chocolate couverture (use disposable gloves) Wrap the chocolate candies in colored paper, like
wrapped candy papillotes.
PRALIN BANANA WRAPPED CANDY PAPILLOTES

210 g banana pulp (sweetened with 10% sugar)
120 g glucose
500 g ALMOND HAZELNUT PRALIN 50%
180 g old rum
Grated nutmeg
hollow round milk chocolate forms (ref 1733)
hollow round dark chocolate forms (ref 1732)
Mix the pulp, the glucose, the cream and the nutmeg. Bring to the boil and gradually pour over the chopped
Pralin / Jivara couverture mixture. Mix to perfect the emulsion and finish by adding the rum. Allow to
cool to 29/30C and pipe into hollow round dark chocolate forms.
Leave to crystallize for 24 hours at 17C, hygrometry 60%, then seal with tempered dark chocolate couverture.
Coat with a very thin film of dark chocolate couverture (use disposable gloves) and roll in cocoa powder.
Remove excess powder over a sieve and
store in a cool dry place. Wrap the
chocolate candies in colored paper, like
Valrhona - 26602 Tain-lHermitage cedex
wrapped candy papillotes.
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PASSION FRUIT JIVARA GANACHE
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 30C.
CANDIED FENNEL
40 g/Structura Pyris
960 g washed fennel

1600 g mineral water
6 slices of lemon
6 star anise
Wash the fennel, remove the shoots and as much of the stringy part as possible. Make a syrup with the water, the
sugar, the slices of lemon and the star anise. Add the pieces of fennel and simmer for at least an hour until the
fennel is slightly candied.
Drain, reserve part of the fennel to cut into sticks for decoration and keep the syrup. Mix the rest of the fennel
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

160 g fresh raspberry pulp
80 g candied fennel syrup
FRESH RASPBERRY SAUCE

250 g rasberry pulp Ravifruit
20 g/Structura Pyris
Mix the pulp and the rest of the candied fennel syrup together.
20 g/dessert
Dissolve the sugar in the raspberry pulp, add the fresh raspberries and stir to coat. Set aside in a refrigerator.
DARK CHOCOLATE SPRAY MIX

700 g GUANAJA COUVERTURE 70% Melt the ingredients together. Spray at a temperature of 40/45C.
300 g COCOA BUTTER
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.
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
all the liquid flavors, then finished with a spoon.

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Photo : GINKO 58281
ASSEMBLY
Media Contact:
Deborah Kwan
415.586.4885
debkwan@earthlink.net
FOR IMMEDIATE RELEASE
VALRHONA INTRODUCES CUR 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 worlds first percentage chocolate. After years of
research, Valrhona is proud to present Cur 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, Valrhonas R&D department and cole du Grand
Chocolat created Cur 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 wasnt incorporated properly, or a pale
chocolate color and flavor were not desirable.
-More45 Main Street Suite 1054 Brooklyn, NY 11201
Tel: 718.522.7001 Fax: 718.522.7331
The solution has arrived in the form of Cur de Guanaja a unique blend of 46% cocoa extract
and 34% cocoa butter. Because of its lower cocoa butter content, Cur 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.
Cur 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
Souffls
Molten or lava cakes
Chocolate fillings
Mousses
Pastry Creams and custards
Biscuits, sponges and butter cakes
Because of its high level of concentration, Cur de Guanaja must be used in different
proportions than regular chocolate couvertures. Two recipe booklets are available in hard copy
or PDF format through Valrhonas sales representatives and distributors, Essentials Cur de
Guanaja features recipes developed by the pastry chefs of Valrhonas cole du Grand Chocolat
and Ambassadors Recipe Booklet Cur de Guanaja features recipes from 11 renowned pastry
chefs.
Cocoa Powder vs. Cur de Guanaja
Cocoa powder is chocolate with the cocoa butter removed. It is naturally lower in fat, but as a
result it doesnt 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 Cur 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-
For more information about Cur de Guanaja and a video starring Frdric Bau and the chefs
from Valrhonas Lcole du Grand Chocolat and a surprise cameo appearance by a pastry legend,
go to www.CoeurDeGuanaja.com.
Cur de Guanaja
Available starting: JUNE 2009
Packaged in: 3kg bags of fves
About Valrhona
Since 1922, Valrhona has produced chocolate couverture in the middle of the famous vineyards
of Tain lHermitage 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.
Valrhonas 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 worlds 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%.
Valrhonas cole du Grand Chocolat was founded in 1988 at the companys headquarters in Tain
LHermitage as a center for continuing education and close collaboration for professionals in
Europe and abroad. It offers introductory and advanced courses in chocolate ptisserie,
entremets, seasonal recipes, chocolate dgustation 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 cole 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

Valrhona - 26600 Tain l'Hermitage

Photo : GINKO _ 59043

280 g/20 cm tart

VODKA & LIME GLAZE

Valrhona - 26600 Tain l'Hermitage

Photo : GINKO _ 59043

400 g IVOIRE COUVERTURE

Created by the Ecole du Grand Chocolat Valrhona

CRUMBLY ALMOND CRUST

ALMOND CREAM WITH CHOCOLATE PEARLS

270 g of cream per tart / 100 g of chocolate Pearls per tart

180 g per tart

Wash the apricots and cut them into quarters.

FEATHER LIGHT TANARIVA MOUSSE WITH VERBENA

350 g per mould

ASSEMBLY AND FINISHING

Valrhona - 26600 Tain-l'Hermitage

CARAMELIZED IVOIRE NAMELAKA

WHIPPED ABINAO GANACHE

RED TEA WATER ICE

RED TEA CARAMEL

Mix all the ingredients, taking care not to beat.

Valrhona - 26602 Tain l'Hermitage cedex

Photo : GINKO _ 58968

ABINAO COUVERTURE 85%

LIGHT JIVARA MOUSSE

Soak the gelatine in a large quantity of water.

Cook the honey and the 35 g of glucose at 140C.

NOUGAT CHOCOLATE TRANSPARENCE

Mix the Jivara couverture tempered to the temperature of the nougat.

LEMONGRASS JIVARA SAUCE

Valrhona - 26602 Tain l'Hermitage cedex

Photo : GINKO _ 58962

MORELLO CHERRY COMPOTE

TONKA IVOIRE MOUSSE

Soak the gelatine in a large quantity of water .

MORELLO CHERRY COULIS

Valrhona - 26602 Tain l'Hermitage cedex

Photo : GINKO _ 58959

Melt the couverture at 40/45C and add the glucose.

Soak and drain the gelatine.

Soak the gelatine in cold water and drain.

FINE LAYERS OF JIVARA

Temper the milk chocolate couverture.

ASSEMBLY AND PRESENTATION

SOME IDEAS TO MAKE THE DESSERT EVEN MORE ATTRACTIVE

Valrhona - 26602 Tain l'Hermitage cedex

Created by lEcole du Grand Chocolat Valrhona

Dice the butter into small cubes. Sift the

PASSION FRUIT IVOIRE CRMEUX

WHIPPED MANJARI GANACHE

450 g basic ganache

Created by lEcole du Grand Chocolat Valrhona

PASSION FRUIT WATER ICE

Mix the ingredients together with the grated ginger.

Mix the cold ingredients together and keep refrigerated.

SERVING PRESENTATION ON THE PLATE

SERVING PRESENTATION IN THE GLASS

Photo : GINKO - 58771

Valrhona - 26602 Tain-l'Hermitage cedex

butter cooked noisette