Chocolate concentrate

Chocolate concentrate
Maximum strength. Low cocoa butter content.
P125 CŒUR DE GUANAJA is a rare technological innovation that has revolutionized many of
our recipes, making the impossible possible. For recipes where high cocoa butter content is a
problem, P125 CŒUR DE GUANAJA’s low cocoa butter content allows you to significantly
increase chocolate taste and strength without hardening.
This chocolate concentrate has become the first chocolate ingredient to allow you to combine
an intense chocolate strength and color with a soft, smooth, creamy texture.
----
P125 CŒUR DE GUANAJA’S ADVANTAGES --INTENSE CHOCOLATE FLAVOR
SMOOTHER TEXTURE
DEEP CHOCOLATE COLOR
PACKAGING
COMPOSITION
APPLICATIONS
USE-BY DATE
STORAGE
3-Kg bag of fèves
Code: 6360
Cocoa fèves, sugar,
emulsifier: soya lecithin,
natural vanilla extract
Crèmes pâtissières, mousses,
ices, biscuits, icings, ganaches
and chocolate beverages
18 months
In a cool, dry place
between 16°C-18°C/
61-64°F
TECHNICAL INNOVATION ---
In some recipes, the cocoa butter in chocolate couvertures limit
the quantity of chocolate that can be used, resulting in a weak
chocolate flavor and a light color. Alternatively, they require the use
of cocoa powders, which naturally render the flavor and color less
“chocolately”.
Valrhona’s Research and Development Department has created
an innovative technology that has allowed us to introduce the first
dark chocolate concentrate: P125 COEUR DE GUANAJA.
Made from the same blend of fine chocolates as Guanaja, P125 is
the technical solution designed to reinforce the intense chocolate
character of your recipes.
100
Cocoa fat
Sugar
Lecithin + natural vanilla extract
79%
Non fat cocoa solids
54%
46%
21%
29%
42%
29%
19%
40
34%
60
46%
80
0%
0%
0%
0%
< 1%
< 1%
20
0
GUANAJA
COCOA MASS
COCOA POWDER
HOW IS IT DIFFERENT FROM CHOCOLATE COUVERTURE
OR COCOA MASS? ---
P125 Coeur de Guanaja is less sweet compared to regular
chocolate couverture and its aromatic strength is doubled as it
contains twice the amount of cocoa extract, which is, in fact, the
source of its robust flavor.
Like Guanaja, this chocolate concentrate benefits from a long
conching process, which gives it flavors that are as fine and
complex as those of a Valrhona fine couverture.
With its very low cocoa butter content, P125 provides intense
flavor without hardening.
HOW IS IT DIFFERENT FROM COCOA POWDER? ---
Using cocoa powder gives a chocolate flavor that is naturally
thinner and more bitter. It does provide deeper color, but its larger
particle size (75 microns approximately) sometimes gives mixtures
a gritty or rough texture.
With a particle size of only 18 microns, and an absolute richness
from dry bean extract, P125 COEUR DE GUANAJA provides
rich, chocolate color as well as fine, smooth texture and chocolate
intensity.
ADVANTAGES AND RECOMMENDED USES ---
-F
or crèmes pâtissières and creamy mousses.
- For ices, ice creams and sorbets with more intense chocolate flavor and even softer textures.
- For biscuits, cakes, financiers and madeleines that are intensely chocolaty and, at the same time,
have very fine textures.
- For icings with deep chocolate color and real chocolate flavor.
- Designed to, boost the chocolate intensity and supple textures of ganaches.
- Designed for chocolate drinks with intense chocolate flavor.
Gives lightness
and creaminess
Reinforces the
chocolate intensity
& CAKES
ICINGS
GANACHES
Reinforces
the chocolate taste
and color
Makes textures
more supple
DRINKS
CHOCOLATE
ICE CREAMS
BISCUITS
CREAMS
P125 CŒUR
DE GUANAJA is not
suitable for tempering,
coating or molding
Provides softness
and smoothness
(in chocolate shells)
Brings out a mighty
chocolate taste
Discover the recipes of L’École du Grand Chocolat’s pastry chefs----
CHOCOLATE ECLAIR
CHOUX PASTRY ----
Bring the water, milk, salt, sugar and butter
to a boil. Sift the flour.
Stir the flour into the liquid and dry the formed
dough over high heat.
Remove from heat and add the eggs, one
at a time.
Pipe the choux pastry dough into oblong,
éclair shapes.
Place the trays in a convection oven
preheated at 250°C/482°F and turn the oven
off with the vent closed. When the éclairs are puffed up and lightly browned; turn
the oven back on to180°C/356°F and open the vent. Finish baking slowly to dry
the éclairs out.
250 g water
250 g whole milk
200 g butter
300 g flour
10 g fine salt
10 g sugar
500 g whole eggs
CHOCOLATE PASTRY CUSTARD ---
1 kg whole milk
200 g whipping cream 35 %
180 g egg yolks
150 g sugar*
60 g corn starch
380 g
Bring the cream and milk to a boil.
Combine the egg yolks, sugar and corn starch.
Stir the hot liquid into the egg mixture and cook for 2 minutes over high heat.
Emulsify the pastry custard cream with P125 COEUR DE GUANAJA and set aside in the
fridge, covered with plastic wrap (wrap should be in contact with custard).
Tip: add 10% (of the total mass) more whipped cream to lighten while preserving the
chocolate flavor.
* If you think the chocolate is too intense, you can increase the quantity of sugar
to 180 g.
CHOCOLATE ICING --- 225 g whipping cream 35 %
600 gABSOLU CRISTAL
NEUTRAL GLAZE
240 g
Bring the cream to a boil.
Pour the cream slowly into the melted P125 COEUR DE GUANAJA.
Stir from the center with a rubber spatula to create an elastic, shiny, smooth core.
This texture should be maintained throughout the mixing.
Stir-in the Absolu Cristal neutral glaze (heated to 60°C/140°F).
Incorporate using an immersion blender to finish the emulsion without incorporating any air
bubbles. Set aside in the fridge. Use at 30°C/86°F.
TRADITIONAL ICE CREAM
P125 CŒUR DE GUANAJA CHOCOLATE ICE CREAM - 823 g whole milk
1
110 gskimmed milk
powder 0 %
150 g sugar
120 g inverted sugar
155 g whipping cream 35 %
180 g atomised glucose
12 gice cream stabilizer
380 g
Start heating the milk and at :
* 25° C/77° F, stir in the skimmed milk
powder,
*3
0° C/86° F, add in the sugars
(minus some for the stabilizer),
*3
5° C/95° F, pour in the cream and
chocolate concentrate,
* 45° C/113° F, whisk in the stabilizer mixed
with sugar.
Pasteurize the mixture to 85° C/185° F.
Mix with a hand blender and chill down to
4° C/39° F.
Allow to mature for 12 hours minimum at
4° C/39° F.
Strain through, mix, and churn.
Mold and store at -18° C/-0.4° F.
NEPTUNE
Recipe makes enough to fill 2 trays of dark chocolate hollow
forms (ref. 1732)
SHALLOW-DISH GANACHE----
Bring the cream and inverted sugar to a
boil. Pour the cream mixture gradually over
300 gwhipping cream 35 %
the melted chocolate and melted butter and
150 ginverted sugar*
emulsify.
110 g melted butter
Let the ganache temper down to 28-30°C/
320 g 83-86°F and then pipe it into the dark
chocolate hollow forms with a pastry piping
bag.Leave to crystallize for 24 hours at 17°C/63°F and 60% hygrometry.
FINISHING ----
* If you think the chocolate is too intense,
you can increase the quantity of inverted
sugar to 180g.
Close the hollow balls with the closing plate (ref. 6480) using a dark tempered
couverture.
Wearing gloves, remove the truffles from their alveolate plastic tray.
Pipe small drops of tempered couverture into the bottom of the half-sphere
plastic alveolate tray and put the truffles back into it with the smooth side down.
Leave to harden.
Once hardened, remove the truffles again from the alveolate plastic tray and
arrange them in lines of 7.
Position a holed tray over the top of the truffles and top them off by brushing
carefully with gold powder.
CHOCOLATE SOUFFLE
SOUFFLE----
Melt the P125 COEUR DE GUANAJA
chocolate.
Stir a little bit of cold milk into the cornstarch
and pour this mixture into the remaining milk
and bring to a boil.
Pour the hot milk over the chocolate and
whisk until smooth.
Add the egg yolks when the pastry custard
cream cools to 50°C/122°F.
Meanwhile, whip the egg whites to soft peaks. Whisk a little bit of the egg whites
into the chocolate mixture and then fold the rest of the meringue in with a rubber
spatula.
Fill buttered and sugared soufflé ramekins to their tops and smooth over.
Bake in a convection oven at 190°C/374°F for 6 to 7 minutes, depending on
the size of the ramekins. The core of the soufflé should remain supple and soft.
60 g egg yolks
300 g whole milk
20 g corn starch
200 g egg whites
100 g sugar*
220 g
* If you think the chocolate is too intense,
you can increase the quantity of sugar to
120 g.
Would you like to innovate, create, modify or try new recipes with P125 Coeur de Guanaja? Don’t forget that because of its unique
formulation, smaller quantities of P125 are required than with other chocolate couvertures.
To discover its strengths, without failures or surprises, try the recipes developed by L’École du Grand Chocolat in “Essentials P125 Coeur
de Guanaja” now.
VALRHONA, Inc. - 45 Main St, suite 1054 - Brooklyn, NY 11201 - Tel : (718) 522-7001
www.valrhona-chocolate.com www.valrhonaprofessionals.com
| 09/2011 - 8861 | © Photo : Ginko