The chocolate

Celaya
- Photo : Ginko - réf. 7838
The
chocolate
Valrhona - 26600 Tain l’Hermitage - France - Tél. : +33 (0)4 75 07 90 90
www.valrhona.com
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Celaya
The chocolate
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A READY-TO-USE PRODUCT…
... THAT YOU CAN PERSONALIZE TO SUIT YOU
All of Valrhona’s expertise in the world of chocolate
has gone into the recipe for Celaya, to help you develop
your own creations.
1
READY-TO-USE
HOT CHOCOLATE
Much more than a simple hot chocolate drink,
Celaya is perfect for a wide range of applications.
Introduce your customers to the world
of Valrhona chocolate through both drinks
and desserts.
Use as an ingredient in your base preparations,
this exceptional product can be used for creating
both hot and cold chocolate drinks as well as
numerous desserts.
Celaya will inspire delectable menus for original
and personalized desserts and chocolate drinks.
Created using one of our
Mariage de Grands Crus chocolates,
Celaya is a delicious chocolate-flavored
beverage with a velvety texture that is
ready-made and very simple to use.
CHOCOLATE THAT CAN BE PERSONALIZED
TO EXPRESS YOUR CREATIVITY
In this booklet, Valrhona is offering
an innovative and often surprising new approach
using this product :
the chefs from the École du Grand Chocolat
have created a range of Celaya-based recipes
especially for you, which are tried and tested
to ensure perfect textures and flavors every time.
DIAGRAMS
Product
to enjoy in-situ
Takeaway
Product
2
1. Presentation of Celaya......................... Page 5
2. Different times for enjoying Celaya....... Page 7
With Breakfast .................................................... Page 7
Celaya
The chocolate
Show
Almond Milk Celaya ......................
. ............................ Page 10
Blue Flowers Celaya .....................
. ............................ Page 12
Celaya « À La Taza » ......................
Praliné Celaya ..............................
................................... Page 14
................................... Page 16
At Teatime........................................................... Page 17
Café y Choc Frappé .....................
Banana Celaya In A Glass . ...........
. ............................ Page 20
................................... Page 22
Neroli Dessert In A Glass ..............
Orange Celaya Ice cream Cup ......
................................... Page 24
................................... Page 26
Spicy Celaya ................................
. ............................ Page 28
For Dessert......................................................... Page 29
Celaya Before Dessert ..................
................................... Page 32
Cloud & Ice of Celaya ...................
Celaya Pannacotta .......................
Belle-Hélène Pear . .......................
Coconut Dessert In A Glass ..........
. ............................
...................................
...................................
...................................
Page 34
Page 36
Page 38
Page 40
At Night............................................................... Page 41
Celaya Velouté with Rum ..............
Celaya Velouté with Cocoa Liquor .
B53 ............................................
Gin Tonic .....................................
Asian ...........................................
Italian Cherry.................................
3
................................... Page 44
.................................... Page 44
................................... Page 46
................................... Page 48
................................... Page 50
................................... Page 52
4
Celaya
Product code : 3209
A HOT CHOCOLATE
WITH THE VALRHONA SIGNATURE
All the aromas of a “grand chocolat”
Made according to a unique recipe,
Celaya is a delicious hot chocolate drink
with a creamy taste. Not too sweet,
Celaya’s deep chocolaty notes linger
on the tongue, developing into powerful
yet balanced flavors thanks to
its exceptional 17% cocoa content.
Celaya is made using Valrhona’s
Mariage de Grands Crus.
This dark chocolate is born from a subtle
combination of Trinitario and Forastero cocoa
beans, with balanced acidic and bittersweet
flavors. This chocolate drink brings out
all its roasted nutty notes followed by deep
cocoa flavors.
Smooth and velvety
Its thick and velvety consistency offers
a faithful reminder of those delicious teatime
hot chocolate drinks enjoyed in childhood.
5
A RAFT OF DIFFERENT
APPLICATIONS
FOR A RANGE OF DIFFERENT
CONSUMPTION OPTIONS
For enjoying in-situ,
Celaya can be offered at any time
of the day, depending on the version
you choose – in a drink, cocktail
or dessert – and can be adapted to
every eating or drinking opportunity,
whether table service, at the bar
or on a buffet.
SHELF-LIFE AND STORAGE
Celaya comes in a 1L Tetra Pack carton for easy storage at room
temperature guaranteeing all of its chocolate aromas for ten months.
Once opened, a carton of Celaya can be stored in the refrigerator
at 4°C for up to five days.
EASY-TO-USE AND TO PERSONALIZE
Ready-to-serve, Celaya is primarily known as a chocolate drink
to be enjoyed hot, and is easy to heat in a saucepan, microwave,
chocolate pot or percolator.
But that’s not all !
The chocolate drink version
means that Celaya can also be
sold as a takeaway option.
For every establishment from gastronomic restaurant to brasserie,
from nightclub to luxury hotel bar and from tea-room to boutique,
this booklet from Valrhona offers you examples of some unusual
ways to enjoy Celaya as an ingredient in your recipes :
• In Drinks :
Hot or iced, pure or flavored, with or without alcohol…
• In Desserts :
Ice-creams, sauces, foams …
Give free reign to your imagination !
6
Night
At
Dessert
Teatime
At
Celaya
With
Breakfast
A good day starts with a good breakfast !
Rediscover breakfast with Celaya through
a range of different textures and flavors :
the power of chocolate combined
with the sweetness of almond;
the velvetiness of chocolate married
with the crunch of praliné;
the texture of chocolate « a la taza »;
or the sophisticated aromas of tea mingling
with the smooth taste of chocolate.
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8
Almond Milk
Celaya
• 1000 g CELAYA
• 400 g whole milk
• 120 g ALMOND PASTE 70%
Mix the whole milk with the almond paste using a hand
blender. Stir in the Celaya and bring to the boil.
Serve hot.
Suggestion
Accompany this hot chocolate with a quenelle of whipped
cream and a nice slice of brioche.
9
Breakfast
10
Blue Flowers
Celaya
Almond & Earl Grey Shortbread
• 120 g butter • 2 g fine salt • 80 g icing sugar
• 25 g ground almond • 50 g whole eggs • 235 g flour T55
• 7 g Earl Grey tea
Proceed to a first blend with the soften butter,
fine salt, icing sugar, ground almond, whole eggs
and the 60g of flour (Do not over beat the dough).
As soon as the texture of the dough is smooth, quickly
add the 175g of sieved flour and the Earl Grey tea leaves
reduced to powder beforehand and stop kneading.
Set aside in the refrigerator overnight.
Roll out down to 8mm thick and cut strips
by 0.8cm wide and 10cm long. Egg wash and sprinkle
with raw cane sugar.
Bake at 150°C.
Blue Flowers Celaya
• 1000 g CELAYA • 16 g Blue Flowers Earl Grey tea
Bring the Celaya to the boil, and allow the Earl Grey tea
to infuse for 6 minutes.
Strain through and serve hot accompanied
with the almond shortbreads.
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Breakfast
12
Celaya
« À La Taza* »
Chocolate Cake Sticks
• 500 g whole eggs • 150 g inverted sugar • 250 g caster sugar
• 150 g ground almond • 225 g cake flour T45
• 15 g baking powder • 240 g whipping cream 35%
• 160 g CLARIFIED LIQUID BUTTER • 100 g chocolate liquor 30°
• 275 g CŒUR DE GUANAJA 80%
Combine the whole eggs, inverted sugar
and caster sugar together. Add the ground almond
and the flour sieved with the baking powder.
Pour in the whipping cream and liquid butter, followed
by the chocolate liquor and melted Coeur de Guanaja
chocolate concentrate last.
Bake at 160°C for about 40 /45 minutes in bread tins lined
with baking paper beforehand.
Straight out from the oven, you may slightly soak the cake
with a bit of chocolate liquor 30° and then, lean the cake
on the side to cool down keeping its shape at the same time.
Cut out the cake into sticks and store the remaining
of the cake in the freezer or refrigerator.
Celaya « À La Taza »
• 1000 g CELAYA • 40 g starch
First, thin down the starch in a little bit of cold Celaya
and pour back in the remaining chocolate milk.
Bring to the boil whisking constantly and vigorously.
Serve with chocolate cake fingers jabbed in the thickened
Celaya hot chocolate.
*Chocolate « à la Taza » is a traditional hot chocolate
served in Spain. This hot chocolate has a thickened
texture and is often served for breakfast or in the afternoon
and accompanied with Churros (deep fried bread sticks).
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Breakfast
14
Praliné
Celaya
• 1000 g CELAYA
• 150 g CRUNCHY FRUITY PRALINÉ
80 g Celaya for 12 g Crunchy Fruity Praliné / glass
Bring the Celaya to the boil.
Using a pastry bag, pipe a nut of praliné at the bottom
of the glasses.
Pour the hot Celaya over.
Suggestion
Serve accompanied with little macarons or little cookies.
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Breakfast
16
Night
At
Dessert
Breakfast
Celaya
At
Teatime
A gourmet break
Indulge in the pleasure of a chocolate
discovery. Hot in winter or iced in summer,
Celaya won’t fail to delight young and old
gourmets alike!
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18
Café y Choc
Frappé
Iced Coffee Celaya Frappé
• 1300 g CELAYA
• 600 g espresso coffee
• QS ice cubes
Make the required quantity of coffee espresso.
Fill a cocktail shaker with ice cubes,
pour in the coffee and shake vigorously
to froth the coffee.
Open the shaker, pour in the cold Celaya
and shake again.
Pour the iced coffee frappé in the glasses
at the last minute.
Assembly & Finishing
Pour the iced coffee well frothed in glasses filled
with a few ice cubes.
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At
Teatime
20
Banana Celaya
In A Glass
Chocolate Cake Sticks
Vanilla Chantilly Cream
• 500 g whole eggs • 150 g inverted sugar • 250 g caster sugar
• 150 g ground almond • 225 g cake flour T45
• 15 g baking powder • 240 g whipping cream 35%
• 160 g CLARIFIED LIQUID BUTTER • 100 g chocolate liquor 30°
• 275 g CŒUR DE GUANAJA 80%
• 550 g cream 40%
• 40 g icing sugar
• 3 vanilla pods
10 to 12 g / glass
Combine the whole eggs, inverted sugar and caster
sugar together. Add the ground almond and the flour
sieved with the baking powder.
Pour in the whipping cream and liquid butter, followed
by the chocolate liquor and melted Coeur de Guanaja
chocolate concentrate last.
Bake at 160°C for about 40 /45 minutes in bread tins
lined with baking paper beforehand.
Straight out from the oven, you may slightly soak
the cake with a bit of chocolate liquor 30° and then,
lean the cake on the side to cool down keeping its shape
at the same time.
Cut out the cake into sticks and store the remaining
of the cake in the freezer or refrigerator.
Banana Celaya Cold Chocolate
• 575 g CELAYA
• 370 g banana pulp
• 15 g fresh lemon juice
30 to 35 g / glass
Squeeze the lemon juice and stir in the thawed banana
pulp. Pour in the Celaya and process all ingredients cold
with a hand blender.
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Split the vanilla pods and scrape the seeds out. Allow to
infuse in the cold cream for 24 hours in the refrigerator.
The day after, strain the cream through, add the icing
sugar and whip to Chantilly texture.
Passion Fruit Absolu Cristal Gel
• 300 g ABSOLU CRISTAL NEUTRAL GLAZE
• 80 g passion fruit pulp
Mix the Absolu Cristal Neutral glaze and thawed pulp cold
with a hand blender.
Set aside to glaze the desserts in a glass.
Assembly & Finishing
Pour the banana Celaya to half in the glasses.
Centre a chocolate cake stick upright in the glass
and touching the bottom.
Using a pastry bag fitted with a plain nozzle,
pipe the vanilla Chantilly cream on the chocolate
cake stick and smooth over with a palette knife.
Then, glaze the vanilla Chantilly cream
with the passion fruit gel.
At
Teatime
22
Neroli Dessert
In A Glass
Orange Blossom Celaya Cold Chocolate
• 575 g CELAYA
• 14 g orange blossom water
40 g / glass
Mix the cold Celaya with the orange blossom water
using a hand blender.
Set aside in the refrigerator.
Raspberry Seeds Jam
• 250 g broken frozen raspberries
• 150 g caster sugar
• 4 g NH pectin
• 25 g caster sugar
20 g / glass
Bring the broken raspberries and caster sugar to the boil.
Mix the pectin with the 25 g of caster sugar and gradually
add to the raspberries.
Give the jam a good boil for about one minute.
Allow to cool down completely.
Assembly & Finishing
Spoon a little bit of raspberry jam at the bottom
of the glasses. Pour the orange blossom Celaya on the jam.
Decorate the glasses with skewers of fresh raspberries
and pineapple cubes.
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At
Teatime
24
Almond Streusel
• 150 g butter • 150 g raw cane sugar
• 150 g ground almond • 1 g salt • 135 g cake flour T45
Combine together the raw cane sugar, ground almond,
sieved flour and salt in a kitchen mixer’s bowl fitted
with the beater attachment.
Dice the cold butter into cubes and add to the powders.
Start kneading on medium speed and stop as soon as
the mixture turns into dough lumps.
Spread evenly on a silicon mat and bake at 150 /160°C
until golden brown.
Cardamom Ice Cream
• 505 g whole milk • 45 g skimmed milk powder 0%
• 110 g caster sugar • 10 g inverted sugar • 60 g atomised glucose
• 190 g whipping cream 35% • 70 g egg yolks • 1 vanilla pod
• 3 g combined stabiliser • 27 g cardamom seeds • ½ orange zest
Start heating the milk with the vanilla pod, orange zest
and cardamom seeds.
At 25°C, stir in the milk powder. At 30°C, stir in the sugars
(less a quarter of the caster sugar for the stabiliser). At 35°C,
stir in the egg yolks and cream. At 45°C, stir in the stabiliser
mixed with the kept caster sugar.
Pasteurise the mix to 85°C. Strain through, mix with a hand
blender and chill down quickly to 4°C.
Allow to mature for 12 hours minimum in the refrigerator.
Churn and store at -18°C.
Orange Celaya Sauce
• 400 g CELAYA • 100 g candied orange paste
Mix the candied orange paste to the Celaya using a hand
blender and drain through. Warm the orange chocolate
sauce before serving the dessert.
Vanilla Cake Batter
• 475 g egg yolks • 650 g caster sugar • 350 g cream 40%
• 10 g baking powder • 8 g natural vanilla extract • 155 g CLARIFIED
LIQUID BUTTER • 500 g baker’s flour T55 “ gruau ”
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Mix the egg yolks with the caster sugar, stir in the cream
and vanilla extract. Sieve the flour with the baking powder
and fold to the first mixture. Warm the butter up to 40 /45°C
and stir in the cake batter. Set aside at room temperature.
Orange Celaya
Ice cream Cup
Chocolate Cake Batter
• 275 g egg yolks • 375 g caster sugar • 215 g cream 40%
• 6,5 g baking powder • 60 g COCOA POWDER • 95 g CLARIFIED
LIQUID BUTTER • 250 g baker’s flour T55 “ gruau ”
Mix the egg yolks with the caster sugar, stir in the cream.
Sieve the flour with the baking powder and cocoa powder
and fold to the first mixture. Warm the butter up to 40 /45°C
and stir in the cake batter. Set aside at room temperature.
Assembly Marbled Cake
Butter a bread tin and line the mould with baking paper.
First, using a pastry bag, fill the mould with 230g of vanilla
cake batter and then, pipe 200g of chocolate cake batter
in the centre lengthwise.
Then, cover with a second 230g of vanilla cake batter,
pipe another 200g of chocolate cake batter
in the centre lengthwise.
Last, cover the top with a third 230g of vanilla cake batter
all over the surface.
Just before baking, dip a plastic scraper in liquid butter
and slit the surface of the cake in the centre lengthwise
to optimise rising while baking.
Bake at 150°C for about 60 minutes. Check if the cake
is baked by inserting a small knife in it, if the blade comes
out clean, then the cake is baked.
Remove the cake from the tin and allow to cool down
for about 10 minutes lining on the side to keep its shape.
Assembly & Finishing
Spoon a little bit of streusel at the bottom of each glass.
Top with a nice scoop of cardamom ice cream and pour
the orange Celaya chocolate sauce over or serve it
in a sauce boat. Eventually, accompany this dessert
with a nice slice of marbled cake.
At
Teatime
26
Spicy
Celaya
Spicy Celaya
Pistachio Cake
• 1000 g CELAYA • 2 g green anise seeds
• 2 cinnamon sticks • 1 vanilla pod
• 365 g whole eggs • 465 g caster sugar • 2,5 g fine salt
• 200 g whipping cream 35% • 360 g baker’s flour T55 “ gruau ”
• 7 g baking powder • 85 g CLARIFIED LIQUID BUTTER
• 200 g pistachio paste
Heat the Celaya and allow the spices to infuse
in for about 10 minutes.
Strain through and set aside.
Fill Ivoire chocolate shells (ref.1734) with cold strong
espresso coffee. Set aside in the freezer and insert
lollipop sticks in when the coffee starts to harden.
Store in the freezer.
Dip the lollipops in the extra fluid Ivoire chocolate tempered
at 40°C and leave in the freezer until needed for service.
Mix the whole eggs with the caster sugar and salt,
stir in the cream.
Sieve the flour with the baking powder and fold to the first
mixture. Add the pistachio paste. Warm the butter up
to 40 /45°C and stir in the cake batter.
Butter a bread tin and line the mould with baking paper.
Just before baking, dip a plastic scraper in liquid butter
and slit the surface of the cake in the centre lengthwise
to optimise rising while baking.
Bake at 150°C for about 60 minutes. Check if the cake
is baked by inserting a small knife in it, if the blade comes
out clean, then the cake is baked.
Remove the cake from the tin and allow to cool down
for about 10 minutes lining on the side to keep its shape.
Coffee Espuma
Assembly
Iced Coffee Lollipop Spoon
• 200 g strong espresso coffee
• Extra fluid Ivoire chocolate : 700 g IVOIRE 35% CHOCOLATE
and 300 g COCOA BUTTER
• 250 g whole milk • 250 g whipping cream 35%
• 75 g egg yolks • 50 g caster sugar • 8 g instant coffee
Mix the egg yolks with the caster sugar. Heat the milk
with the cream and instant coffee. Combine the two
mixtures together and cook the custard to 82 / 84°C.
Strain through and set aside in the refrigerator.
Pour the coffee custard in a cream whipper syphon
and screw in two N20 gas cartridges. Shake well.
27
Bring the spicy Celaya to the simmer and pour
in the glasses. Squeeze the coffee espuma on top
and finish with a nice small cube of pistachio cake.
Serve with the iced coffee lollipop spoon.
At
Teatime
28
Night
At
Teatime
At
Breakfast
Celaya
For
Dessert
For an unrivalled end to a meal
A veritable ingredient for your plated
dessert recipes, Celaya lets you push
the limits of creativity.
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30
Celaya
Before Dessert
Whisky Celaya
Whisky Truffles
• 1000 g CELAYA • 100 g Whisky • 200 g caster sugar
• 250 g ABSOLU CRISTAL NEUTRAL GLAZE • 100 g Whisky
Flambé the whisky off. Mix the caster sugar in the Celaya
in a saucepan and take to the simmer. Stir in the whisky.
• Extra fluid Ivoire chocolate : 700 g IVOIRE 35% CHOCOLATE
and 300 g COCOA BUTTER
Mix the Absolu Cristal Neutral glaze and whisky together
with a hand blender. Fill Ivoire chocolate shells (ref.1734).
Using a pastry bag, pipe a dot of tempered Ivoire chocolate
on top to seal the chocolate shell and immediately insert
a lollipop stick in.
Dip the lollipop truffles in the tempered extra fluid Ivoire
chocolate and sprinkle a few instant coffee grains all around
to decorate. Set aside in the refrigerator.
Vanilla Cream
• 200 g whipping cream 35%
• 10 g icing sugar • ¼ vanilla pod
Lightly whip the cream with the icing sugar and the vanilla
seeds scraped beforehand to a supple and foamy texture.
Assembly
Pour the hot whisky Celaya in the glasses, scoop
a couple of tea spoons of lightly whipped vanilla cream
on top and sprinkle a few grains of instant coffee over.
Serve with well chilled lollipop whisky truffles.
31
Dessert
32
Cloud & Ice
of Celaya
Celaya Ice Cream
• 1000 g CELAYA
Pour the Celaya in a Pacojet beaker and blast freeze.
Once hardened, process and set aside in the freezer.
Celaya Espuma
• 250 g CELAYA
• 25 g whipping cream 35%
Stir the cream in the Celaya.
Pour in a cream whipper syphon, screw two N20 gas
cartridges in and set aside in the refrigerator.
Assembly & Finishing
Scoop 2 nice dollops of Celaya ice cream in a glass
and squeeze the Celaya espuma on top.
33
Dessert
34
Celaya
Pannacotta
Celaya Pannacotta
Almond Streusel
• 600 g CELAYA
• 7 g gelatin
• 150 g butter
• 150 g raw cane sugar
• 150 g ground almond
• 1 g salt
• 135 g cake flour T45
Soak the gelatin in a large volume of cold water
and drain.
Heat the Celaya to about 50°C and stir in the gelatin.
Mix well and pour in soup plates or in glasses.
Set aside in the refrigerator.
Pineapple Espuma
• 250 g pineapple pulp
• 1, 5 g Xanthan gum
Mix the pineapple pulp and xanthan gum cold
with a hand blender. Pour in a cream whipper syphon,
screw in two N20 gas cartridges in and set aside
in the refrigerator.
35
Combine together the raw cane sugar, ground almond,
sieved flour and salt in a kitchen mixer's bowl fitted
with the beater attachment.
Dice the cold butter into cubes and add to the powders.
Start kneading on medium speed and stop as soon as
the mixture turns into dough lumps.
Spread evenly on a silicon mat and bake at 150 /160°C
until golden brown.
Assembly & Finishing
Sprinkle the baked streusel on the Celaya
pannacotta followed by the fresh cubes of pineapple.
Squeeze the pineapple espuma on top. Serve well chilled.
Dessert
36
Belle-Hélène
Pear
Celaya Ice Cream
• 1000 g CELAYA
Pour the Celaya in a Pacojet beaker and blast freeze.
Once hardened, process and set aside in the freezer.
Celaya Sauce
• 250 g CELAYA
Cook the Celaya over low heat reducing it to a glazing
texture. Set aside.
Almond Streusel
• 150 g butter • 150 g raw cane sugar
• 150 g ground almond
• 1 g salt • 135 g cake flour T45
Combine together the raw cane sugar, ground almond,
sieved flour and salt in a kitchen mixer's bowl fitted
with the beater attachment.
Dice the cold butter into cubes and add to the powders.
Start kneading on medium speed and stop as soon as
the mixture turns into dough lumps.
Spread evenly on a silicon mat and bake at 150 / 160°C
until golden brown.
Caramelised Pear
• 4 Comice pears
• QS CLARIFIED LIQUID BUTTER
• QS raw cane sugar
Peel the pears and cut in quarters.
Caramelise the raw cane sugar with the butter
and throw the pears in. Pan fry and sauté the pears
a little and serve immediately.
Assembly & Finishing
Place 2 quarters of caramelised pears on a plate, sprinkle
a bit of streusel on top, glaze with the Celaya sauce
and then scoop a nice quenelle of Celaya ice cream.
37
Dessert
38
Coconut Dessert
In A Glass
Coconut Jelly
• 185 g coconut milk
• 185 g coconut pulp
• 25 g caster sugar
• 3,5 g gelatin
Soak the gelatin in a large volume of cold water and drain.
Heat the pulp and milk of coconut with the caster sugar
to about 50°C and stir in the gelatin.
Pour in the glasses and set aside in the refrigerator.
Celaya Espuma
• 250 g CELAYA
• 25 g whipping cream 35%
Stir the cream in the Celaya.
Pour in a cream whipper syphon, screw in two N20 gas
cartridges and set aside in the refrigerator.
Assembly & Finishing
Peel and dice a whole pineapple into small Brunoise cubes.
Sprinkle the pineapple Brunoise on the coconut jelly.
Squeeze the Celaya espuma on top.
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Dessert
40
Dessert
Teatime
At
Breakfast
Celaya
At
Night
Celaya like you’ve never seen before !
Rediscover the magic of chocolate
by offering Celaya at night. Celaya
is at the source of a wide range
of fascinating and original cocktails,
both alcoholic and non-alcoholic,
to surprise and delight your customers!
41
42
Celaya Chocolate Veloutés
Celaya
Velouté with Rum
Rum Celaya
• 1000 g CELAYA
• 80 g Rum
• 200 g condensed sweetened milk
• 1 vanilla pod
Mix the condensed sweetened milk in the Celaya,
stir in the rum and the vanilla seeds scraped beforehand.
Serve well chilled with ice cubes.
Celaya
Velouté with Cocoa Liquor
Cocoa Liquor Celaya
• 1000 g CELAYA
• 240 g chocolate liquor 30°
• 200 g condensed sweetened milk
• 1, 5 vanilla pod
Mix the condensed sweetened milk in the Celaya,
stir in the chocolate liquor and the vanilla seeds scraped
beforehand.
Serve well chilled with ice cubes.
43
At
Night
44
B53
• QS CELAYA (1/ 2)
• QS Baileys® (1/4)
• QS Grand Marnier® (1/4)
Fill shooter glasses to half with well chilled Celaya.
Delicately pour the Baileys ® making sure not to mix
the liquids together.
Finish with the Grand Marnier ® and flambé the liquor off.
Drink the cocktail still flaming in one go with a straw.
45
At
Night
46
Gin
Tonic
Gin’to Chocolate
• 20 g Gin
• 120 g Schweppes® soda
• 1 lime slice
• 30 g CELAYA
• 30 g crushed ice
Combine the gin with the lime slice
and the Celaya together.
Add the crushed ice in followed
by the Schweppes ® soda.
Stir with a spoon and serve well chilled.
47
At
Night
48
Asian
Malibu ®
Celaya
• 300 g CELAYA
• 60 g Malibu®
Mix the two liquids together
and set aside in the refrigerator.
Coconut & Lemongrass Espuma
• 350 g coconut pulp
• 80 g whole milk
• 2 lemon grass sticks
• 20 g caster sugar
Warm the milk and infuse the chopped
lemon grass sticks in.
Strain through and stir in the caster sugar
and coconut pulp.
Pour in a cream whipper syphon,
screw 2 N20 gas cartridges in
and set aside in the refrigerator.
Assembly
Pour the well chilled Malibu ® Celaya in the glasses.
Squeeze the coconut & lemon grass espuma on top.
Sprinkle a bit of raw cane sugar over and garnish
with a thin slice of pineapple.
49
At
Night
50
Italian
Cherry
Morello Cherry Celaya Espuma
• 150 g morello cherry pulp
• 250 g CELAYA
Mix the cherry pulp and the Celaya
together with a hand blender.
Pour in a cream whipper syphon, screw 2 N2O
gas cartridges in and set aside in the refrigerator.
Assembly
Pour the well chilled Celaya in glasses.
Pour the Amaretto liquor over
and delicately squeeze the morello cherry
Celaya espuma on top.
51
At
Night
52
Celaya
a delicious and attractive
menu of chocolate-based
drinks and desserts.
This booklet has introduced you
Start exploring the wealth
to some exciting and inspiring new
by Celaya right now
ideas for Celaya-based creations.
In addition to its main use as
a hot
chocolat beverage,
Celaya is also an essential
everyday ingredient
in your preparations. It can be
used to create sauces, foams
and ice-creams as well as
many other drinks and dishes.
Let Celaya inspire you to offer
distinctively different delights to
your customers, any
53
You can thus offer
time of the day.
of possibilities offered
and see what new
and
drinks
desserts emerge
from your imagination
to tempt and delight
your customers.
The
chocolate
Show
54
Celaya
- Photo : Ginko - réf. 7838
The
chocolate
Valrhona - 26600 Tain l’Hermitage - France - Tél. : +33 (0)4 75 07 90 90
www.valrhona.com
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