Essentials - Classic Fine Foods

ARTISANS
AND
RESTAURANTS
Essentials
Chocolaterie Valrhona - 26600 Tain-l’Hermitage - France - Tél. +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17
École du Grand Chocolat - Tél. +33 (0) 4 75 07 90 95 - Fax +33 (0) 4 75 07 88 20
Piazza Gerusalemme,7 - 20154 Milano - Tel. (39) 02 31 73 36 - Fax (39) 02 34 53 86 04
Valrhona España S.L. - C/Pau Claris, 95, 1°1 08009 - Barcelona - Tél. (93) 301 54 19
www.valrhona.com - contact : [email protected]
Photos GINKO - Réf : 61127 - 05/08
Express your high in chocolate creativity…
Essence of Guanaja 80%
Essentials
Essence of Guanaja 80%
Essentials
Express your high in chocolate creativity…
Valrhona innovates and launches the first dark chocolate concentrate of the Blend
of Grands Crus range: Essence of Guanaja 80%.
Essence of Guanaja is a chocolate intended to connoisseurs of “chocolate intensity”.
It’s a technical chocolate of high quality and low in cocoa butter content.
The outstanding strength of flavour combined to an aromatic fineness, like in any Blend
of Grands Crus by Valrhona, reveals the distinctive character of Essence of Guanaja
bringing elegant bitterness out.
The Ecole du Grand Chocolat, the experts’ centre of Valrhona has taken the time
to balance these recipes and is presenting to you a technical guide which will allow
you to express your talent and to discover all potential of this new chocolate!
Summary
The École
du Grand Chocolat...
Essence of Guanaja Presentation
A reputation the world over
The Mecca of chocolate-working techniques, The Ecole du Grand Chocolat
is first and foremost a place where people can meet and share their
experience in a welcoming and friendly atmosphere but it is also a pole
for creativity and technical awareness. Artisans all over the world
are continuously on the look-out for new ideas; it is therefore natural
that The Ecole du Grand Chocolat should respond to their ambitions.
Professional skills
Under the direction of Frédéric Bau, with his renowned skills
and international experience, the team researches and develops new recipes,
pastry-making concepts, techniques and equipment.
Close collaboration with specialised engineers enables the development
of new techniques and a scientific approach towards raw materials
and how they can best be used.
The pastry chefs at The Ecole du Grand Chocolat have been
working in close collaboration with artisans worldwide.
These professional artisans can obtain support at any time
in order to achieve their daily tasks.
Thus, over 15 trainer pastry chefs are made available to
customers by VALRHONA to help them develop their activities.
Express your high
in chocolate creativity…
A place
of excellence
and creativity
The Ecole du Grand Chocolat
VALRHONA is a natural prolongation
of the chocolate factory.
Like the factory, it is a place
of excellence and creativity, whose
history is intimately connected
to the traditions of the food industry.
Completely revamped, extended
and reequipped in 2002, The Ecole
offers artisans and their collaborators
a whole range of training courses
in techniques and sales
as well as personalised
technical assistance which
is prolonged well after
the courses finish.
Basic recipes
1 Essence of Guanaja Sacher Sponge
2
3
4
5
6
7
8
9
10
11
Essence of Guanaja Brownies
Essence of Guanaja Chocolate Cremeux
Essence of Guanaja Chocolate Ganache
Essence of Guanaja Lightened Mousse
Essence of Guanaja Custard Mousse
Essence of Guanaja Chantilly Mousse
Essence of Guanaja Chocolate Bavaroise
Essence of Guanaja Chocolate Glaze
Essence of Guanaja Chocolate Pastry Custard Cream
Essence of Guanaja Chocolate Sauce
12 Essence of Guanaja Jelly
13 Essence of Guanaja Mousse Jelly
14 Essence of Guanaja Jelly Creme brulee
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15 Essence of Guanaja Hot Chocolate
16 Essence of Guanaja Chocolate Ganache
17 Essence of Guanaja Chocolate Ice Cream
(special Pacojet)
18 Essence of Guanaja Chocolate Ice Cream
19 Essence of Guanaja Sorbet
20 Essence of Guanaja Chocolate Espuma
Great classics
1
2
3
4
5
6
7
8
Essence of Guanaja Ganache
Essence of Guanaja Chocolate Eclairs
Essence of Guanaja Chocolate & Vanilla Millefeuille
Essence of Guanaja Chocolate Tart
Essence of Guanaja Warm Chocolate Tartlets
Essence of Guanaja Chocolate Lava Cake
Essence of Guanaja Chocolate Soufflé
Essence of Guanaja Chocolate Liegeois
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Basic recipes
1. ESSENCE
After years of research, Valrhona’s R&D department has developed
groundbreaking technology allowing us to present you the 1st concentrate
of chocolate Essence of Guanaja 80%.
Technical Innovation
2. Applications
In the world of confectionary, coating and moulding, cocoa butter
is indispensable as it gives chocolate recipes fluidity, hardness
and its breaking effect once set.
In certain applications such as in pastry custard creams, cremeux and
mousses, cocoa butter is not always needed in large quantity where
taste is the principal matter looked for.
Sometimes, this same cocoa butter can give the opposite wanted effect
as it hardens the mixtures too much. The pastry chef is now obliged
to limit the quantity of chocolate to use or can be tempted to add cocoa
powder to aromatise without cocoa fat… but all at the expense of the taste.
The Essence of Guanaja’ advantage is to bring suppleness into textures
and an aromatic intensity commune to every Valrhona’s chocolate.
Essence of Guanaja enhances the intensity and taste of chocolate in
your dessert applications such as in pastry, ice cream and confectionary
recipes:
• Ices creams and sorbets
• Mousses
• Soufflés
• Pastry custard creams
• Mellow and lava cakes
• Hot chocolates
• Chocolate inserts
Essence of Guanaja is not designed for chocolate mouldings and
coating is not possible.
Impact of Essence of Guanaja on sponges
In sponges, cocoa butter brought by chocolate couvertures makes
textures firm and dry.
The texture of a sponge made with Essence of Guanaja is mellower
and a less sweetened taste can be felt (in brownies, etc.).
In which recipes can we replace the cocoa powder
by the Essence of Guanaja?
In ice creams, sponges, pastry custard creams, etc...
What proportion of Essence of Guanaja shall
I use in my basic recipes?
Considering its high level of concentration, Essence of Guanaja
must be used in different proportions than your regular chocolate
couvertures. You can set your own chocolate balance according
to the desired intensity. You can also refer to the recipes developed
by The Ecole de Grand Chocolat
4
GUANAJA SACHER SPONGE
Artisans
Restaurants
Ingredients
1. Revolution
In some recipes, the cocoa butter content in dark chocolate couverture
limits the amount of chocolate useable therefore the taste of chocolate
is not strong and the colour is pale.
It is possible sometimes to substitute dark chocolate couverture with
cocoa powder but the taste is “naturally” less “chocolate”.
Essence of Guanaja is now the upscale technical solution designed
to strengthen the chocolate intensity of your recipes where cocoa butter
is limiting, such as in ice creams, mousses…
OF
Guanaja
Dry extract 27,5%
Cocoa Fat Content 42,5%
Sugar 30%
Lecithin
+ pure
vanilla
extract
Pure cocoa mass
Cocoa dry extract 46%
Cocoa Fat Content 54%
Essence of Guanaja 80%
Cocoa dry extract 46%
Cocoa Fat Content 34% Sugar 20%
Sugar 0%
860 g Marzipan almond 50
or 70% paste
260 g Caster sugar
420 g Egg yolks
300 g Whole eggs
500 g Egg whites
260 g Caster sugar
200 g Soft flour
200 g ESSENCE OF GUANAJA 80%
170 g LIQUID CLARIFIED
BUTTER VALRHONA
or 200 g butter 84%
Combine the marzipan with 260g of caster sugar, pour slowly the whole and egg yolks
to supple the mix and whip to ribbon stage.
Whip the egg whites to soft peaks incorporating the 260g of caster sugar gradually.
Sieve the flour. Melt the chocolate and butter together; and then stir a little bit
if the meringue into it in order to lighten the texture. Combine the chocolate mixture
to the marzipan one. Fold the flour in followed by the rest of the meringue last.
Basic recipes
Essence of Guanaja 80%
Presentation
Spread 900g per tray.
BAKING: Bake in tins, moulds, cake rings or on trays at 180/200°C with the vent closed.
One sheet weights between 600 and 1000g.
Lecithin
+ pure
vanilla
extract
What are the difference compare to regular
chocolate and / or pure cocoa mass?
2. ESSENCE
Essence of Guanaja is less sweetened and its aromatic strength
is doubled (twice as more cocoa dry extract).
Like all “classic” great chocolates by Valrhona, Essence of Guanaja is
“conched” for a very long time allowing true coalescence of the chocolate
to develop many aromas.
Ingredients
Furthermore, Essence of Guanaja contains less cocoa butter and permits
to make suppler recipes and more intense in taste.
What are the differences with cocoa powder?
If used, the taste given by cocoa powder is “naturally” less chocolate
and a lot more bitter, the taste feels then, more artificial. Cocoa powder
brings a pale mahogany chocolate colour to your recipes.
Cocoa powder has a thinness of about 75µ as opposed to 18µ for Essence
of Guanaja. This is this thickness which can give a rough and powdery
texture to your mixtures.
3. Essence of Guanaja benefits
1. Make better recipes where cocoa butter is constraining,
2. Keep aromatic fineness of Valrhona Blend of Grands Crus,
3. Enhance a stronger taste in aromas,
4. Allow to reduce chocolate quantities in recipes (minimum -20%)
for an equivalent taste or even more intense
5. Soften and enhance the texture on some recipes such as sponges,
6. Darken the chocolate colour in mixtures,
7. Diminish the amount of calories in chocolate compare to regular
Valrhona couverture, Essence of Guanaja is 17% less calorific
than classic dark chocolate by Valrhona (500 kcal/100g versus
600g/kcal for Guanaja).
4. Storage and preservation
All our chocolates must be kept away from light, dust and humidity
and at a temperature preferably between 16 and 18°C with 55/60%
of hygrometry. In order to preserve the technical and gustative qualities
of our chocolates intact, we strongly advise you to respect the best
before date recommended on packaging.
5. Shelf life of the products
A limit date of optimal use is printed on all our products.
This is the date in which Valrhona has estimated that its products
stored in good conditions will keep its original quality necessary
to its use.
OF
GUANAJA BROWNIES
120 g
180 g
180 g
300 g
Egg yolks
Caster sugar
Light brown sugar
LIQUID CLARIFIED
BUTTER VALRHONA
160 g ESSENCE OF GUANAJA 80%
80 g Flour
180 g Egg whites
Grenoble walnuts or Pecan nuts
3. ESSENCE
OF
Artisans
Restaurants
Combine the egg yolks with the light brown and caster sugars.
Melt the liquid clarified butter with the chocolate in the microwave.
Combine the two mixes and fold the flour in.
Whip the egg whites to soft peaks and fold into the mass.
Spread in baking frame, sprinkle with the chosen nuts and bake at 160°C
for about 20 minutes.
GUANAJA CHOCOLATE CREMEUX
Artisans
Restaurants
Ingredients
Basic custard:
500 g Whole milk
500 g Whipping cream 35%
200 g Egg yolks
100 g Caster sugar
1 000 g Basic custard
310 g ESSENCE OF GUANAJA 80%
4. ESSENCE
OF
Bring the cream and milk to the boil. Combine the egg yolks and caster sugar.
Stir the two mixes together and cook to 84/86°C until it coats the back of a spoon.
Filter through a fine strainer and chill down quickly if not used straight away.
Emulsify the hot and strained custard to the melted chocolate with a rubber spatula
like for a ganache in order to get a smooth, shiny and elastic texture.
Perfect the emulsion with a hand held blender making sure not to incorporate any air
bubbles and to work at a temperature between 35 and 45°C.
This technique is the guarantee of an always creamy texture even after freezing
and thawing.
GUANAJA WHIPPED GANACHE
Artisans
Restaurants
Ingredients
Basic ganache:
450 g Whipping cream 35%
50 g Glucose
50 g Inverted sugar
300 g ESSENCE OF GUANAJA 80%
Bring the cream, glucose and inverted sugar to the boil. Pour the hot liquid gradually over
the melted chocolate and mix in the centre to create a shiny and elastic core, sign of a well
started emulsion. This texture should be kept to the end of mixing. Pour the remaining
liquid and perfect the emulsion with a hand held blender.
Whipped ganache:
850 g Basic ganache
850 g Whipping cream 35%
Stir 850g of cold liquid cream in the ganache and set aside in the fridge overnight.
Whip the ganache with a whisk to Chantilly cream texture so it can be applied with pastry
piping bag or palette knife.
5
OF
GUANAJA LIGHTENED MOUSSE
Artisans
Restaurants
OF
GUANAJA CHOCOLATE GLAZE
Whole milk
Caster sugar
Gelatine
Whipping cream 35%
ESSENCE OF GUANAJA 80%
Soak the gelatine in a large quantity of water.
Bring the milk and caster sugar to the boil and add the softened and drained gelatine in.
Pour about one third of the hot milk into the melted chocolate and whisk to obtain a smooth,
shiny and elastic texture, sign of a well started texture.
450 g Whipping cream 35%
1 200 g ABSOLU CRISTAL
NEUTRAL GLAZE
480 g ESSENCE OF GUANAJA 80%
Restaurants
OF
Bring the cream to the boil.
Pour slowly the cream into the melted essence of Guanaja.
Stir in the centre with a rubber spatula to create an elastic, shiny and smooth core.
This texture should be kept to the end of mixing.
When the ganache is between 40 and 45°C, fold the foamy whipped cream in.
Stir the Absolu Cristal neutral glaze heated at 60°C. Process with a stick blender
to perfect the emulsion without incorporating any air bubbles. Set aside in the fridge.
Pour straight away and freeze.
Reheat to 30°C to use the chocolate glaze
Add the remaining milk in gradually, keeping the texture.
6. ESSENCE
Artisans
Ingredients
Ingredients
500 g
100 g
11 g
1 000 g
470 g
9. ESSENCE
GUANAJA CUSTARD MOUSSE
Artisans
Basic recipes
5. ESSENCE
Restaurants
10. ESSENCE OF GUANAJA CHOCOLATE PASTRY CUSTARD CREAM
Ingredients
Artisans
Restaurants
Ingredients
Basic custard:
300 g Whole milk
300 g Whipping cream 35%
120 g Egg yolks
60 g Caster sugar
Custard mousse:
600 g Basic custard
80 g Caster sugar
480 g ESSENCE OF GUANAJA 80%
900 g Whipping cream 35%
Bring the cream and milk to the boil. Combine the egg yolks and caster sugar.
Stir the two mixes together and cook to 84/86°C until it coats the back of a spoon.
Filter through a fine strainer and chill down quickly if not used straight away.
Add the 80g of caster sugar to the hot custard. Emulsify the hot and strained custard
to the melted chocolate with a rubber spatula like for a ganache in order to get a smooth,
shiny and elastic texture.
1L
200 g
180 g
150 g
60 g
420 g
200 g
Whole milk
Whipping cream 35%
Egg yolks
Caster sugar
Starch
ESSENCE OF GUANAJA 80%
Butter (optional)
Bring the cream and milk to the boil.
Combine the egg yolks, caster sugar and starch.
Stir the hot liquid in and cook for 2 minutes in high-boiling.
Emulsify the pastry custard cream to the essence of Guanaja and set aside in the fridge
with cling film in contact.
Perfect the emulsion with a hand held blender. Stabilise the emulsion with a little bit
of the foamy whipped cream if necessary.
As soon as the ganache is smooth, check temperature which should be between
45 and 50°C and fold delicately the remaining foamy whipped cream in.
11. ESSENCE
7. ESSENCE
OF
GUANAJA CHANTILLY MOUSSE
Artisans
GUANAJA CHOCOLATE SAUCE
Artisans
Restaurants
Restaurants
Ingredients
Ingredients
1 200 g Whipping cream 35%
70 g Caster sugar
470 g ESSENCE OF GUANAJA 80%
OF
Bring 500g of the cream to the boil with caster sugar and whip the rest to foamy texture.
300 g Whole milk
75 g Glucose
180 g ESSENCE OF GUANAJA 80%
Bring the milk and glucose to the boil.
Pour a quarter of hot liquid over the melted chocolate and start to emulsify.
The mass should be elastic and shiny.
Emulsify the hot cream to the melted chocolate with a whisk in order to get a smooth,
shiny and elastic texture.
Finish by adding the remaining hot liquid and process with a hand held blender
to perfect the emulsion.
Both mixtures should be of the same texture to be combined perfectly.
Set aside in the fridge to crystallise or serve hot at 65°C.
Check the temperature which should be between 45 and 55°C and fold the foamy
whipped cream in the chocolate ganache with a rubber spatula. Pour immediately.
12. ESSENCE
8. ESSENCE
OF
GUANAJA CHOCOLATE BAVAROISE
Artisans
Restaurants
Ingredients
Basic custard:
350 g Whole milk
350 g Whipping cream 35%
140 g Egg yolks
70 g Caster sugar
700 g
12 g
900 g
235 g
6
Basic custard
Gelatine
Whipping cream 35%
ESSENCE OF GUANAJA 80%
Bring the cream and milk to the boil. Combine the egg yolks and caster sugar.
Stir the two mixes together and cook to 84/86°C until it coats the back of a spoon.
Filter through a fine strainer and chill down quickly if not used straight away.
Soak the gelatine in a large quantity of water. Melt the softened and drained gelatine
in a little bit of hot custard and add the rest. Emulsify the hot custard with the melted
essence of Guanaja.
When the ganache is between 35 and 40°C, fold the foamy whipped cream in and pour.
OF
GUANAJA JELLY
Artisans
Restaurants
Ingredients
600 g
50 g
3g
120 g
Whole milk
Caster sugar
X58 pectin
ESSENCE OF GUANAJA 80%
Combine the caster sugar and X58 pectin.
Warm the milk and incorporate the first mix with a whisk.
Bring the lot to the boil whisking constantly. Pour gradually into the melted chocolate
and stir in the centre with a rubber spatula to create a shiny and elastic core,
sign of a well started emulsion. Keep pouring the hot liquid keeping the texture
to the end of mixing.
Leave to cool down at 30°C and pour.
If used later, reheat the jelly to 60°C and leave to cool down to 30°C before pouring.
BE AWARE: This jelly can not be frozen.
7
13. ESSENCE
OF
GUANAJA MOUSSE JELLY
Restaurants
17. ESSENCE OF GUANAJA CHOCOLATE ICE CREAM (SPECIAL PACOJET)
Ingredients
Restaurants
Ingredients
Whole milk
Whipping cream 35%
ESSENCE OF GUANAJA 80%
Caster sugar
Agar powder
Louis François
4 g Gelatine
200 g Whipping cream 35%
Bring the milk and the 50g of cream; add the agar powder mixed with caster sugar
and bring the lot the boil for a couple of minutes.
Pour gradually the hot liquid over the melted couverture in order to realise a perfectly smooth
and elastic emulsion. Process the lot with a stick blender and leave to cool down at 40°C.
2L
90 g
50 g
180 g
4g
450 g
Whole milk
Skimmed milk powder
Caster sugar
Inverted sugar
Stabiliser ice cream
ESSENCE OF GUANAJA 80%
Fold the foamy whipped cream in and pour in 4cm high frame.
Warm the milk, stir the skimmed powder and inverted sugar in.
Add the ice cream stabiliser mixed with caster sugar followed by the essence of Guanaja.
Pasteurise the lot to 85°C and chill quickly down to 4°C. Leave to mature for 12 hours
at 4°C and strain through.
Leave to mature for 12 hours at 4°C. Fill Pacojet beakers, freeze and churn.
Set aside in the fridge.
Remove the frame without any heat and cut 4cm cubes with a sharp knife.
BE AWARE: This mousse jelly can not be frozen.
18. ESSENCE
14. ESSENCE
OF
GUANAJA CREME BRULEE
Artisans
Restaurants
300 g
60 g
190 g
300 g
120 g
Whole milk
Caster sugar
ESSENCE OF GUANAJA 80%
Whipping cream 35%
Egg yolks
Bring the milk and caster sugar to the boil.
Pour slowly the cream into the melted essence of Guanaja.
GUANAJA CHOCOLATE ICE CREAM
Artisans
Restaurants
Ingredients
2L
90 g
180 g
150 g
12 g
450 g
Ingredients
OF
Basic recipes
500 g
50 g
125 g
60 g
2g
Whole milk
Skimmed milk powder
Caster sugar
Inverted sugar
Stabiliser ice cream
ESSENCE OF GUANAJA 80%
Take a little bit of sugar and combine with the ice stabiliser. Warm the milk and add
the skimmed powder in. At 30°C, stir both sugars in. At 45°C, add the ice cream stabiliser
mixed with caster sugar. At 50°C pour the Essence of Guanaja in. Process the lot with
a hand held blender to obtain a perfect emulsion.
Stir in the centre with a rubber spatula to create an elastic, shiny and smooth core.
Pasteurise the lot to 85°C and chill quickly down to 4°C. Leave to mature for 12 hours
at 4°C and strain through.
This texture should be kept to the end of mixing.
Process with a stick blender and churn. Pack in containers and store at -18°C.
Mix the cold cream with the egg yolks and combine the two mixtures.
Process with a stick blender without incorporating any air bubbles.
Pour into dishes or glasses, cling wrap on top and bake at 8°C for 35 minutes.
Store immediately in the fridge straight out from the oven.
19. ESSENCE
OF
GUANAJA SORBET
Artisans
Restaurants
Ingredients
15. ESSENCE
OF
GUANAJA HOT CHOCOLATE
2L
40 g
500 g
100 g
12 g
620 g
Restaurants
Ingredients
300 g
700 g
200 g
60 g
2
Whipping cream 35%
Whole milk
ESSENCE OF GUANAJA 80%
Caster sugar
Vanilla pods
Water
Skimmed milk powder
Caster sugar
Inverted sugar
Sorbet stabiliser cream
ESSENCE OF GUANAJA 80%
Bring the cream, milk and caster sugar with the split and scraped vanilla pods.
Put the chocolate in blender and pour the hot filtered liquid over, processing continuously.
Process with a stick blender and churn.
PASTRY CHEF’S TIP: to serve with plated dessert, it is advised to bring the mixture
slightly to the boil to guarantee a better smoothness.
20. ESSENCE
16. ESSENCE
OF
GUANAJA CHOCOLATE GANACHE
Pour the hot liquid gradually into the melted chocolate, stirring in the centre to create an elastic
and shiny core, sign of a well started emulsion. This texture should be kept to the end of mixing.
Keep adding the liquid and give a little simmer. Process the lot with a hand held blender
to obtain a perfect emulsion and strain through.
Leave to mature for 12 hours at 4°C.
Once processed, serve in glasses.
Artisans
Warm the water and skimmed milk powder. At 40°C, stir the inverted sugar in with the sorbet
stabiliser mixed with caster sugar.
OF
GUANAJA CHOCOLATE ESPUMA
Restaurants
Restaurants
Ingredients
Ingredients
600 g Whipping cream 35%
100 g Inverted sugar
380 g ESSENCE OF GUANAJA 80%
Proceed like for classic ganache: Bring the cream to the boil with inverted sugar
and pour gradually into the melted chocolate, stirring in the centre to create a core
of emulsion. Perfect the ganache with a hand held blender and store in the fridge.
250 g
120 g
30 g
60 g
Whole milk
ESSENCE OF GUANAJA 80%
Caster sugar
Egg whites
Bring the milk to the boil with caster sugar.
Pour gradually into the melted chocolate and stir in the centre with a rubber spatula
to create a shiny and elastic core, sign of a well started emulsion.
Keep pouring the hot liquid keeping the texture to the end of mixing.
Add the egg whites, process with a stick blender and pour in a cream-whipper siphon.
Screw 2 N2O cartridges in. Maintain between 40 and 50°C in a bain-marie during service.
8
9
The École
du Grand Chocolat ...
A creation by The École
du Grand Chocolat
Artisans
A creation by The École
du Grand Chocolat
Restaurants
Artisans
1. Essence
of Guanaja
Ganache
Restaurants
2. Essence
of Guanaja
Chocolate Eclairs
Recipe made for one 34 cm a side square frame by 1cm high.
Ingredients
Essence of Guanaja Ganache
130 g Inverted sugar
550 g Whipping cream 35%
550 g GUANAJA Couverture 70%
300 g ESSENCE OF GUANAJA 80%
170 g Butter
Great classics
Great
Classics
Essence of Guanaja Ganache
Bring the cream to the boil with inverted sugar.
Pour the hot cream gradually over the melted chocolate, stirring at the centre
to create a smooth, shiny and elastic core.
This texture should be kept to the end of mixing.
As soon as the ganache temperature reaches about 35/40°C, add the butter
diced in cubes and perfect the emulsion with a hand held mixer making sure not
to incorporate any air bubbles.
Spread some tempered chocolate very thinly all over a plastic sheet and stick
one 34 cm a side square frame by 1cm high over.
Pour the ganache in the frame and leave to crystallise 24 to 36 hours at 17°C
and 60% hygrometry.
Finishing
Very thinly spread the ganache with tempered couverture and immediately cut
into 22.5x30 mm rectangles using a cutting guitar.
Just before coating, stand the ganache rectangles up to their sides.
Like this, you will get chocolate candies slightly higher and longer but all in fineness.
Coat the bonbons with dark chocolate couverture. When coming out the coating
machine, sprinkle the candies with crushed to powder cocoa nibs.
Immediately apply a little plastic square sheet on top pressing down lightly
with a dipping fork.
Ingredients
Choux pastry
250 g Water
250 g Whole milk
200 g Butter
300 g Flour
10 g fine salt
10 g Caster sugar
500 g Whole eggs
Chocolate pastry custard cream
1 L Whole milk
200 g Whipping cream 35%
180 g Egg yolks
150 g Caster sugar
60 g Starch
200 g Butter (optional)
420 g ESSENCE OF GUANAJA 80%
Chocolate glaze
225 g Whipping cream 35%
600 g ABSOLU CRISTAL
NEUTRAL GLAZE
240 g ESSENCE OF GUANAJA 80%
Choux pastry
In a pan, bring to the boil the water, milk, salt, caster sugar and butter. Sieve the flour.
Stir the flour in and dry the formed dough on strong heat.
Off the heat, add the eggs one by one.
Pipe the choux pastry into éclairs oblong shape.
Place the trays in a convection oven pre-heated at 250°C and turn the oven off
with the vent closed.
When the éclairs are puffed up and coloured; turn the oven back on at 180°C
and open the vent.
Finish baking slowly to dry the éclairs out.
Chocolate pastry custard cream
Bring the cream and milk to the boil. Combine the egg yolks, caster sugar and starch.
Stir the hot liquid in and cook for 2 minutes in high-boiling.
Emulsify the pastry custard cream to the essence of Guanaja and set aside
in the fridge with cling film in contact.
Chocolate glaze
Bring the cream to the boil.
Pour slowly the cream into the melted essence of Guanaja.
Stir in the centre with a rubber spatula to create an elastic, shiny and smooth core.
This texture should be kept to the end of mixing.
Stir the Absolu Cristal neutral glaze heated at 60°C. Process with a stick blender
to perfect the emulsion without incorporating any air bubbles. Set aside in the fridge.
Assembly and Presentation
Fill the éclairs with a pastry piping bag fitted with plain nozzle.
Melt the chocolate glaze to 28/30°C and ice the éclairs on the rounded side.
Set aside in the fridge.
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Artisans
A creation by The École
du Grand Chocolat
Restaurants
Artisans
3. Essence of
Guanaja Chocolate
& Vanilla Millefeuille
Ingredients
Inverse puff pastry
Butter dough
300 g Flour
750 g Butter
Flour Dough
700 g Flour
25 g Salt
8 g Vinegar
225 g Butter
300 g Water
For one block
1 250 g Flour dough
1 050 g Butter dough
Vanilla pastry custard cream
1 L Whole milk
200 g Whipping cream 35%
180 g Egg yolks
150 g Caster sugar
60 g Starch
200 g Butter (optional)
3 Vanilla pods
Chocolate pastry custard cream
1 L Whole milk
200 g Whipping cream 35%
180 g Egg yolks
150 g Caster sugar
60 g Starch
420 g ESSENCE OF GUANAJA 80%
200 g Butter (optional)
Restaurants
4. Essence
of Guanaja
Chocolate Tart
Inverse puff pastry
For the butter dough, knead the butter and flour together and spread between 2 plastic sheets.
Set aside in the fridge for few hours.
For the flour dough, combine the flour and butter and add the fine salt and water mixed with vinegar.
Do not over knead the dough and set aside in the fridge for few hours.
Proceed inversely than regular puff pastry with the flour dough INSIDE the butter dough.
Give 1 double turn, rest for 2 hours minimum in the fridge and give another double turn.
Set aside in the fridge overnight and give one single turn before rolling it down into sheets.
Bake on trays lined with silicon paper at 210°C and finish baking at 175°C to a nice golden colour.
Vanilla pastry custard cream
Bring the cream and milk to the boil with the split and scraped vanilla pods.
Combine the egg yolks, caster sugar and starch. Stir the hot liquid in and cook
for 2 minutes in high-boiling.
Remove the vanilla pods and set aside in the fridge with cling film in contact.
Chocolate pastry custard cream
Bring the cream and milk to the boil. Combine the egg yolks, caster sugar and starch.
Stir the hot liquid in and cook for 2 minutes in high-boiling. Emulsify the pastry custard cream
to the essence of Guanaja and set aside in the fridge with cling film in contact.
Assembly and Finishing
At the end of baking, turn the puff pastry upside down and yank the sheet off.
Sprinkle the entire surface with icing sugar and caramelise in an oven set at 220°C
to a nice and shiny glazed effect.
Cut strips of puff pastry while still hot and leave to cool down.
With a pastry piping bag fitted with plain nozzle, pipe little balls of chocolate pastry custard
on one strip of puff pastry and cover with another strip.
Renew the operation with the vanilla pastry custard cream.
Ingredients
Almond shortbread
240 g Butter
4 g Fine salt
165 g Icing sugar
55 g Almond meal
100 g Whole eggs
120 g Soft flour
350 g Soft flour
Essence of Guanaja ganache
600 g Whipping cream 35%
100 g Inverted sugar
380 g ESSENCE OF GUANAJA 80%
Almond shortbread
Combine the soft butter, fine salt, icing sugar, almond meal, whole eggs and the 120g of flour.
Do not over beat, cream or whip! As soon as the mix is smooth, incorporate the 350g of flour and knead
as little as possible. Set aside in the fridge overnight. Bake at 160°C.
Essence of Guanaja ganache
Proceed as regular ganache: bring the cream and inverted sugar to the boil and pour gradually over
the melted chocolate. Emulsify and process with a stick blender. Pour in baked almond shortbread bases.
Assembly and Finishing
Line and bake the almond shortbread bases. Once cooled, brush the tart bases with chocolate to stop
humidity being absorbed by the pastry. Like this, the crunchiness of the pastry is kept. Pour the ganache
to the top of the tart bases.
5. Essence of Guanaja Warm Chocolate Tartlets
Ingredients
Almond shortbread
240 g Butter
4 g Fine salt
110 g Icing sugar
110 g TPT amandes
100 g Whole eggs
120 g Soft flour
350 g Soft flour
Essence of Guanaja ganache
300 g Whipping cream 35%
300 g Whole milk
60 g Caster sugar
120 g Whole eggs
190 g ESSENCE OF GUANAJA 80%
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Great classics
A creation by The École
du Grand Chocolat
A creation by The École
du Grand Chocolat
Restaurants
Almond shortbread
Combine the soft butter, fine salt, icing sugar, almond meal, whole eggs and the 120g of flour.
Do not over beat, cream or whip! As soon as the mix is smooth, incorporate the 350g of flour
and knead as little as possible. Roll down between 2 sheets and set aside in the fridge.
Stamp dough out and line tartlets to the desired size. Blanc bake and store away from humidity.
Bake at 160°C to a nice golden colour.
Essence of Guanaja ganache
Bring the cream to the boil with caster sugar. Pour slowly the cream into the melted essence of Guanaja.
Stir in the centre with a rubber spatula to create an elastic, shiny and smooth core. This texture should
be kept to the end of mixing. Mix the cold cream with the egg yolks and combine the two mixtures.
Process with a stick blender without incorporating any air bubbles.
Assembly and Finishing
Fill the blanc-baked tart bases with the ganache and bake at 180°C for 5 minutes. Serve immediately
with a quenelle of ice cream.
13
A creation by The École
du Grand Chocolat
Restaurants
Restaurants
6. Essence of
Guanaja Chocolate
Lava Cake
Ingredients
Chocolate lava cake
150 g Butter
250 g Whole eggs
160 g Caster sugar
65 g Flour
130 g ESSENCE OF GUANAJA 80%
Great classics
A creation by The École
du Grand Chocolat
7. Essence
of Guanaja
Chocolate Soufflé
Chocolate lava cake
Melt the chocolate and butter in bain-marie to 50°C.
Whip slightly the eggs with caster sugar and stir to the chocolate mixture.
Fold the flour in and set aside in the fridge for at least 12 hours.
With a pastry piping bag fitted with plain nozzle, fill to 3/4 high individual cake rings lined
with silicon paper.
Finishing
Bake at 190°C for 7 to 9 minutes.
Serve with a quenelle of ice cream.
Ingredients
Chocolate soufflé
60 g Whole eggs
300 g Whole milk
20 g Corn starch
200 g Egg whites
100 g Caster sugar
220 g ESSENCE OF GUANAJA 80%
Chocolate soufflé
Melt the essence of Guanaja chocolate. Stir a little bit of cold milk into the cornstarch and pour into
the milk. Bring the lot to the boil. Pour over the chocolate and smooth with a whisk.
Add the egg yolks when the pastry custard cream is at 50°C.
Meanwhile, whip the egg whites to soft peaks, whisk a little bit of the egg whites into the chocolate mixture
and fold the rest of the meringue with a rubber spatula.
Fill buttered and sugared soufflé ramekins to the top and smooth over.
Finishing
Bake in a convection oven at 190°C for 6 to 7 minutes according to the size of the ramekins.
The anticipated result is to keep the core of the soufflé supple and soft.
Store the unbaked soufflés in the fridge for few hours or in the freezer for a couple of days.
8. Essence of Guanaja Chocolate Liegeois
Ingredients
Essence of Guanaja chocolate
ice cream (special Pacojet)
2 L Whole milk
90 g Skimmed milk powder
50 g Caster sugar
180 g Inverted sugar
4 g Stabiliser ice cream
450 g ESSENCE OF GUANAJA 80%
Essence of Guanaja chocolate sauce
300 g Whole milk
75 g Glucose
180 g ESSENCE OF GUANAJA 80%
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A creation by The École
du Grand Chocolat
Restaurants
Essence of Guanaja chocolate ice cream (special Pacojet)
Warm the milk, at 35°C, stir the skimmed powder and inverted sugar in and at 45°C
the ice cream stabiliser mixed with caster sugar followed by the essence of Guanaja at 50°C.
Process the lot with a hand held blender to obtain a perfect emulsion.
Pasteurise the lot to 85°C and chill quickly down to 4°C. Leave to mature for 12 hours at 4°C
and strain through. Process with a stick blender and churn. Pack in containers and store at -18°C.
Essence of Guanaja chocolate sauce
Bring the milk and glucose to the boil. Pour a quarter of hot liquid over the melted chocolate
and start to emulsify. The mass should be elastic and shiny. Finish by adding the remaining
hot liquid and process with a hand held blender to perfect the emulsion.
Set aside in the fridge to crystallise or serve hot at 65°C.
Assembly and finishing
Make quenelles of chocolate ice cream and place in tall gasses or ice cream cups.
Glaze with hot chocolate sauce over. Accompany with whipped cream or Chantilly cream.
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