CHESTNUTS: soon in season!

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with your Agrimontana and Domori products for pastry chefs, chocolatiers and ice-cream artisans.
#17
Contents:
IN SEASON
The Agrimontana chestnuts
ANNIVERSARY
Agrimontana celebrates
its 40th anniversary with
its Best Of booklet: 17 recipes
based around the Chestnut
Newsletter - September 2012
CHESTNUTS:
soon in season!
As soon as autumn arrives make sure this product,
which is still largely underrated by younger consumers,
takes pride of place in your window displays.
KNOW-HOW
Domori chocolate
NEW
Domori: spotlight on Morogoro
Agriland can provide you with all the tools
you need to promote
the “Caviar of confectionery”,
the Marron Glacé!
Available to help you create
your chestnut display:
Display dome,
2 sizes copper pan,
Poster
AGRIMONTANA supplies chestnuts that are harvested from the very best
growing areas such as the Susa Valley (Turin Marron) and the Calore Valley
(Naples).
The finest chestnuts are steam-peeled and candied without SO2 (sulphur
dioxide), to produce a chestnut which has just the slightest hint of vanilla, with
no colouring agents or preservatives.
Agriland is the exclusive export distributor of Azienda Agrimontana S.p.A
which has rapidly become the leader in the Chestnut and Candied Fruit market
in Italy, boasting UNI EN ISO 9001- 2000 and 14001-96 quality certifications.
Agriland, exclusive distributor for
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Newsletter - Issue N°17 - September 2012
THE CHESTNUT
Agrimontana’s flagship product is the candied
marron chestnut in syrup as well as the traditional
Marron glacé sold in bulk or gift boxes.
Agrimontana is also renowned for its Extra Jams, its “Fruit+Fruit” compotes
(recipe with grape juice) as well as for its other candied fruits such as Amarena
sour cherries, Cherries, Apricots, Orange and Lemon Peel and Citrons.
The main reason for its success is the fact that Agrimontana has only ever
used natural ingredients, with no colouring agents, preservatives or artificial
flavourings.
“Marrone chestnuts”
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The marron is a superior quality chestnut variety. Oval in shape and less
pointed, the skin is light with dense, often raised, stripes. It is tastier than
other chestnuts. In Italy these differences are recognised by law and by
several designation of origin labels.
The true “Marrone” is produced within a very limited regions in Italy:
-
Piedmont — the region of Cuneo and Turin (in the Susa Valley, where
Agrimontana buys all the production in collaboration with a local agricultural
cooperative)
- the Apennine mountains — between Emilia-Romagna and Tuscany
- Lazio — between Viterbo and Rome
In southern Italy, Campania is a major area for the production of renowned
large-calibre chestnuts such as the “Naples Marron”. Camania is also home to
the Calore Valley, an exclusive Agrimontana growing area.
Agrimontana’s know-how extends not only to the process of preserving
the fresh chestnut, but also to the peeling method.
The preservation process involves no chemicals but is based on an age-old
process long used by growers (called in Italian “curatura”) and scientifically
developed by Agrimontana.
After the Chestnuts are harvested they are soaked in water for several days.
This cleaning process comprises a fermentation, which is finished off in tuff
cellars or in specially air-conditioned warehouses.
Peeling is another phase which has been exclusively developed by Agrimontana,
which has created machines enabling the Chestnuts to be steam-peeled
without damaging them.
The Chestnuts are then immediately deep frozen in a flotation tunnel of air at
–40°C.
Agrimontana is present in all regions where chestnuts and other fruits are
grown, which enables the company to maintain strong ties with local growers.
Agrimontana also sources raw materials from other regions of Italy, thanks to
the excellent relations it has with producers in the south (purchase of citrus
and dried fruits from Calabria and Sicily).
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Newsletter - Issue N°17 - September 2012
17
CHEFS
CHEFS
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ite n
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CH
IP
11
ANNIVERSARY
REC
EFS
CH
ES
TT
11
e Tarte
1117
Chefs
The BEST OF : 11 Chefs,
recipes: “Petits fours”,
PROCÉDURE
L
i
m
i
t
e
d
dition
Desserts, Festive “Buches”, EMacaroons,
“Galette”, Fruit Cake, 17
Chocolates, Ice cream…
R E C I PE S
1- PÂTE SUCRÉE
Recette établie par :
Lionel LALLEMENT, Meilleur Ouvrier de France,
avec la collaboration de son assistant Arnaud MACÉ
on
iti e
édmité
li
AGRIMONTANA’S
40th anniversary!
1
a (version 2012) - Tarte Chocolat7Marron E
R
à la Liqueur de Noix E C
RECETTES
1 7 RECET TES
Farine faible
Beurre sec
Sucre glace
Pâte d’amande poudre
Italmill
Œufs
Vanille maison
Sel
250 g
150 g
70 g
1- Fraser à la feuille, farine, beurre sec, sucre glace, pâte d’amande en
poudre et la vanille maison jusqu’à l’obtention de petits flocons. Ajouter les
œufs. Stocker au frais. Étaler à 2’’ au laminoir.
55 g
50 g
5g
2g
Détailler des bandes de 11 cm sur 56 cm (4 pour 1 cadre) puis cuire à 150°C
de couleur uniforme oura ouvert.
2- Faire fondre le chocolat au bain-marie à 40°C. Monter ensemble le beurre
This “Best Of – about chestnuts
” is
a glace
stylish
booklet designed to help you
pommade avec
le sucre
et les jauneslittle
d’œufs.
2- BISCUIT CHOCOLAT
Couverture Arriba 62%
Domori
200 g
Beurre pommade
160 g
Cacao poudre 10/12
Aromatico Domori
40 g
Jaunes d’œufs
160 g
Sucre glace
175 g
Blancs d’œufs
225 g
Sucre semoule
45 g
Poids total
1,005 kg
1 feuille 600 x 400
COMPOSITION
1- Sweet pastry
2- Flour-free chocolate
biscuit
3- Chocolate cream
4- Chestnut Chantilly cream
with walnut liqueur
Chestnut fragments
Chocolate icing
puis ajouter le cacao poudre tamisé.
Étaler sur feuille 600 x 400, 1 kg de masse puis cuire à 170°C / 180°C
pendant
12 mn Best
oura ouvert. Of recipe booklet!
Ask Agriland for your copy of
the
3- Faire bouillir le lait et la crème à part puis rassembler. Monter les jaunes et le
sucre au batteur. Faire cuire l’ensemble comme une crème anglaise puis chinoiser.
Verser la crème anglaise sur le chocolat en goutte (1/3 au départ, laisser
5 mn sans mélanger, mixer, vous obtenez une masse élastique et brillante
The Diva Tart (2012 version) - Chocolatepuis
Chestnut
verser le reste petit à petit tout en mixant).
with Walnut Liqueur by Meilleur Ouvrier Laisser
de France,
refroidir une nuit au réfrigérateur filmé.
3CRÉMEUX
CHOCOLAT
pastry chef Lionel LALLEMENT, in collaboration
4- Mélanger ensemble la crème de marrons avec la liqueur de noix et le sucre glace.
ARRIBA 72%
Pendant ce temps, ramollir la gélatine dans l’eau froide puis monter la crème
with his assistant
Arnaud MACÉ.
Lait
650 g
Crème fleurette
650 g
Sucre
210 g
Jaunes
200 g
Couverture Arriba 72%
Domori
600 g
Poids total
2,310 kg
1 cadre 36,5 cm x 56,5 cm
4- CHANTILLY MARRON
À LA LIQUEUR DE NOIX
te établie pour 56 personnes
À part, monter les blancs d’œufs et la totalité du sucre au démarrage.
SANS FARINE
prepare for
autumn and the Christmas
festivities
with
yet innovative recipes.
Ajouter le chocolat sur
le beurre crémé, mélanger
avecclassic
les blancs d’œufs
Crème de marrons
Agrimontana
375 g
Crème fleurette
750 g
Gélatine feuille 5,5 feuilles x 2 g
Liqueur de noix
45 g
Crème fleurette
75 g
Sucre glace
120 g
Poids total net
1,400 kg
1 cadre 36,5 cm x 56,5 cm
fleurette mousseuse. Faire fondre la gélatine au bain-marie, l’ajouter au mélange
crème de marrons puis incorporer délicatement la crème fleurette montée.
Mouler aussitôt.
MONTAGE DU CADRE
Poser un cadre de 36,5 cm x 56,5 cm (de hauteur indifférente puisque vous
allez faire un montage à l’envers) sur une plaque recouverte d’une feuille de PVC.
Étaler la chantilly marron à la liqueur de noix puis parsemer de 875 g de
débris de marrons confits. Laisser prendre au congélateur.
Recouvrir avec le crémeux chocolat que vous aurez légèrement réchauffé pour
l’attendrir puis recouvrir d’une feuille de biscuit chocolat sans farine. Congeler.
MONTAGE DES TARTES
Détailler le cadre en bande de 9 cm x 56 cm, soit 4 bandes au cadre.
Les glacer avec le glaçage chocolat arriba fondu entre 45°C / 48°C, laisser
tirer, couper à la taille désirée.
Pendant ce temps, napper légèrement les bords de chaque bande de pâte sucrée
cuite, parsemer de noisettes hachées grillées puis saupoudrer de déconeige.
Poser sur carton or puis déposer le noyau chocolat marron glacé plein centre.
Décorer à votre convenance avec des marrons mignons égouttés, chantilly
marron, éclats de feuille d’or, etc.
glaçage chocolat
KNOW-HOW
DOMORI
chocolate
noisettes hachées grilllées
chantilly marron liqueur
débris marrons
crémeux chocolat
biscuit chocolat sans farine
pâte sucrée
05
DOMORI reigns supreme when it comes to making a difference:
Made uniquely with Aromatic cocoa beans, from Single Origins.
Since 2006, Azienda Agrimontana S.p.A. has been part of the Illy Group,
which comprises Illy coffee, Damman tea and Domori chocolate companies.
Agrimontana’s association with such a dynamic group focused on the excellence
of its products enables Agriland to complete its professional range.
“Couvertures” and other chocolate products in keeping with Domori’s unique
philosophy: controlled supply chain from the plantations, pure varieties of cocoa
from carefully selected plants (aromatic cocoa beans only, Criollos, Trinitarios
and Nacional), followed by fermentation and drying of the beans, low-impact
roasting-grinding-refining-conching thanks to low temperatures and flexibility
of the process that requires fewer cycles.
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Newsletter - Issue N°17 - September 2012
NOUVEAUTÉ
DOMORI : spotlight
on MOROGORO
MOROGORO, of Tanzanian origin, the latest addition
to the DOMORI range of chocolate “couvertures”.
MOROGORO is the perfect “couverture” thanks to its neutral taste is good for
many different uses and completes well the Domori professional range.
It is a Trinitario with the typical taste of cocoa without any of the flaws of
the Forastero (acidity, bitterness, astringency, etc.).
Its aromatic profile is unique and perfectly suited to dark chocolate.
100%, 68% and 56% offer spicy and woody notes
38% milk chocolate provides a primary note of cocoa
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Recipes from Agrimontana’s
40th anniversary
“Best Of - around chestnut”
booklet
Discover the aromatic Morogoro profiles for your chocolate coatings and all your
pastry recipes:
100% Morogoro Dark - Ref.00914
68% Morogoro Dark - Ref.00915
56% Morogoro Dark - Ref.00916
38% Morogoro Milk - Ref.00917
*Contact: Anne by phone +377 93306173 or by email [email protected]
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