recipe booklet Ambassadors Find out about recipes specially created for you
Find out about recipes specially created for you by 11 renown Chefs Ambassadors 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 : 61140 - 06/08 recipe booklet Cœur de Guanaja 80% High chocolate concentrate for unequalled strength of flavour Dear friends, colleagues and pastry chefs, you are about to experience something big in the world of chocolate! There are times, in our professional and personal life, that are intense in emotions, passion, audacity, creation and innovation. It is with pride and honour that I am presenting to you the latest innovative project by Valrhona, Cœur de Guanaja. The cocoa butter is, in most of our recipes, our ally, but in others is our enemy, the annoying one, the one which limits our dosage of chocolate. Most of pastry chefs, looking for chocolate colour, favour the use of cocoa powder at the expense of luscious chocolate flavour. And on the other hand, there are chefs privileging the taste but are often disappointed with the pale chocolate colour, many found not to be very appetising. For you, the artisans of savours and creators of sweet emotions, Valrhona innovates! Cœur de Guanaja, is a technical chocolate offering an outstanding taste with power. Its unique formula gives sweet mixtures a deep and gourmet colour, and its exceptionally low cocoa butter content enables to get creamy, smooth and melting textures. With Cœur de Guanaja, Valrhona revolutionizes chocolate, and push technical limits even further. You are not to recognise your chocolate ice creams, your pastry custard creams your sponges, your cremeux… surprise is at its peak and taste is even higher. By your side, we want to go as far as possible in the search of culinary balance. Like those chefs whom got already seduced, find out about Cœur de Guanaja with never seen before recipes, and let your imagination flow. You are the true chocolate taste guardians, and we have the ambition to accompany you in your quest. Frédéric Bau Executive Pastry Chef Director of the Pastry Craft Creation The Ecole du Grand Chocolat Valrhona 2 Summary FRÉDÉRIC CASSEL Cœur de Guanaja Entremets Cake P. 4 / 5 ALAIN CHARTIER Santé P. 6 / 7 LAURENT BAUD Cœur de Guanaja chocolate tartlets P. 8 / 9 SÉBASTIEN ANTOINE Individual “Di-Vin” dessert P. 10 / 11 GILLES MARCHAL Chocolate travel P. 12 JEAN-MICHEL LLORCA Sparkling Fingers P. 13 PHILIPPE RIGOLLOT Cœur de Guanaja with raspberry P. 14 / 15 T H O M A S H E LT E R L E Cœur de Guanaja Declension with Lime P. 16 / 17 ÉRIC BERNARD Cœur de Guanaja within 3 textures P. 18 / 19 LILIAN BONNEFOI Truffles, Cœur de Guanaja, Hazelnut Crumble P. 20 / 21 KARINE COLLIAUX Cœur de Guanaja variation theme P. 22 / 23 3 Cœur de Guanaja Entremets Cake Recipe made for 2 cakes by 14 cm, 2 cakes by 18 cm and 16 individuals by 5 cm ø and 3.5 cm high. CHOCOLATE SACHER SPONGE Almond marzipan paste 50% Caster sugar Egg yolks Egg whites Icing sugar Flour CŒUR DE GUANAJA 80% CLARIFIED LIQUID BUTTER VALRHONA CHOCOLATE CREMEUX Basic custard: Whole milk Whipping cream 35% Egg yolks Caster sugar Basic custard CŒUR DE GUANAJA 80% 170 g /14 cm ring 240 g /18 cm ring 20 g / 5 cm ring 290 g 90 g 140 g 165 g 90 g 65 g 65 g 60 g 500 g 500 g 200 g 100 g 1000 g 310 g CŒUR DE GUANAJA CRUNCH Butter 40 g CŒUR DE GUANAJA 80% 110 g PRALINÉ 50% VALRHONA 210 g Hazelnut paste 210 g ECLATS D’OR (WAFER CRUMBS) VALRHONA 105 g Cocoa nibs 105 g 80 g / 14 cm ring 120 g / 18 cm ring 20 g / 5 cm ring CHOCOLATE BAVARIAN CREAM Basic custard: Whole milk 350 g Whipping cream 35% 350 g Egg yolks 140 g Caster sugar 70 g Basic custard 700 g Gelatine 12 g Whipping cream 35% 900 g CŒUR DE GUANAJA 80% 235 g 180 g / 14 cm ring 270 g / 18 cm ring 50 g / 5 cm ring Biscuit Sacher: Combine the almond marzipan paste with icing sugar and then, pour the egg yolks in and whip the lot to ribbon stage. Whip the egg whites incorporating caster sugar gradually in. Sieve the flour. Melt the Cœur de Guanaja chocolate with the liquid butter and fold a quarter of the meringue delicately in to a smooth and light texture. Fold the almond and egg yolks mixture in followed by the flour and the remaining meringue. Spread 960g of sponge on a baking tray and bake at 190°C vent closed. Chocolate cremeux: Bring the cream and milk to the boil; pour over the egg yolks just mixed with caster sugar. Cook the lot to 84/85°C until it thickens the back of a spoon. Strain through and use straight away or chill down quickly before setting aside. Emulsify the hot and strained custard to the Cœur de Guanaja chocolate with a rubber spatula like regular ganache to obtain a smooth, shiny and elastic texture. Perfect the emulsion with a hand blender making sure not to incorporate any air bubbles in and working at a temperature above 35°C (max 45°C). This technique guarantees a cremeux always supple even after thawing. Cœur de Guanaja crunch: Melt the Cœur de Guanaja chocolate and stir the melted butter, praliné, hazelnut paste, Eclats d’Or in with the cocoa nibs slightly crushed last. Fill cake rings. Chocolate Bavarian cream: Bring the cream and milk to the boil; pour over the egg yolks just mixed with caster sugar. Cook the lot to 84/85°C until it thickens the back of a spoon. Strain through and use straight away or chill down quickly before setting aside. Soak the gelatine in a large quantity of water and drain. Melt the gelatine in a little bit of the hot custard and pour the rest in. Emulsify the hot custard to the Cœur de Guanaja chocolate with a rubber spatula like regular ganache to obtain a smooth, shiny and elastic texture. Check that the temperature of the ganache is between 35°C and 40°C to fold the foamy whipped cream in. Pour the Bavarian cream straight away. Artisan Pastry Chef Ingredients Assembly and presentation: Prepare cake rings of inferior size that the ones stated to assemble inserts. Cut the sponge with those smaller rings, spread the crunch mixture over and pour the cremeux on top. Blast-freeze the lot. Prepare the large stated cake rings with plastic strips inside, centre the inserts in and pour the Bavarian cream in to the top. Blast-freeze the lot. Glaze the cakes with Valrhona’s Absolu Soft Dark Chocolate Glaze. Decorate with 2 spiral volutes representing a heart. It is possible to stick crystallised cocoa nibs around the bottom edge of the cakes. “ A creation by Daniel Gomes Head Pastry Chef at Frédéric Cassel Pâtisserie in Fontainebleau - France, member of the International “Relais Dessert” Network Cœur de Guanaja seen by Frédéric Cassel Like many professionals, we have tasted Cœur de Guanaja as it is. Its raw strength, very chocolate, has surprised us and we were expecting to find this sensation in our recipes. To the contrary and precisely measured out, Cœur de Guanaja, offers strength but in smoothness, delivers all in elegance bitterness and lingers in the mouth for a very long time. Its concentration allows making pastry custard creams with exceptionally strong chocolate flavour, ice creams, mousses, etc. offering creamy and melting textures. Another creation by Valrhona to help us push our limits even further! 4 5 Sante CŒUR DE GUANAJA 80% JELLY Whipping cream 35% 350 g Glucose 35 g Inverted sugar 55 g CŒUR DE GUANAJA 80% 90 g Gelatine 6g 12 g/glass GUAVA-ORANGE-CARROT SORBET Water 378 g Caster sugar 420 g Atomised glucose 180 g Inverted sugar 60 g Sorbet stabiliser 12 g Fresh orange juice 665 g Guava pulp 850 g Carrot pulp 450 g 35 g/glass CŒUR DE GUANAJA 80% CHOCOLATE ICE CREAM Whole milk Skimmed milk powder Caster sugar Inverted sugar Whipping cream 35% Atomised glucose CŒUR DE GUANAJA 80% Combined stabiliser 40 g /glass APRICOT COULIS Apricot pulp Caster sugar Inverted sugar Apricot liquor 20° 6 g/glass 1875 g 100 g 240 g 180 g 235 g 60 g 300 g 12 g 500 g 200 g 50 g 50 g ORANGE JELLY ABSOLU CRISTAL NEUTRAL GLAZE 250 g Glucose 300 g Orange syrup 150 g (600 g caster sugar /400 g orange juice) Orange colouring Q.S Orange zests 2 10 g/glass Cœur de Guanaja Jelly: Bring the cream to the boil with the inverted sugar and glucose. Pour over the chocolate and stir the softened and drained gelatine in. Bring the lot to the boil. Pour in frozen glasses and tip out quickly to coat the glass with a thin layer of dark chocolate jelly. Guava-Orange-Carrot Sorbet: Peel and cook the carrot in water. Once cold, mash carrots to puree. Make syrup with the water and caster sugar. At 40°C, stir the sugars and sorbet stabiliser in and heat to 85°C. Chill down quickly and leave to mature for at least 4 hours. Pour the pulp, orange juice and carrot mash in. Balance the sorbet mixture to 33°Brix in the refractometer. Process with hand blender and churn. Cœur de Guanaja Chocolate Ice Cream: Heat the milk and process as follows: At 25°C, stir the milk powder in, At 30°C, stir the sugars in, (keeping a little to mix with stabiliser), At 35°C, stir the cream and Cœur de Guanaja chocolate in, At 45°C, stir the stabiliser mixed with remaining caster sugar. Pasteurise the lot 85°C. Process with hand blender and chill down to 4°C. Leave to mature for at least 12 hours at 4°C. Process with hand blender, strain through, churn and stir the crunchy pearls in. Set into containers and store at -18°C. Apricot Coulis: Heat half of the apricot pulp to dissolve the sugars. Stir cold the remaining pulp in with the apricot liquor. Set aside at 4°C. Artisan Pastry Chef Ingredients Orange Jelly: Bring the lot to the boil. Set aside in the fridge at 4°C. Pour. Assembly: Apply one strip of sticky tape inside the glasses in order to get a “window” height-wise. Set taped glasses in the freezer until well icy cold. Make the Cœur de Guanaja jelly, coat inside the glasses filling to the top and pour all jelly out. Leave to drip and remove the sticky tape strips once the jelly has crystallised. Churn the Cœur de Guanaja, fold crunchy pearls in and fill the bottom of the glasses. Pour the apricot coulis in with a piston funnel and leave to set. Churn the fruit and vegetable sorbet and fill to the top with a pastry bag fitted with plain nozzle. Smooth over and glaze with a thin layer of orange jelly. Decorate with dried carrots (poached thin carrot slices dried at 100°C) and one chocolate heart cut out of a sheet of chocolate spread on serigraphic “Guanaja” plastic transfer. “ An original creation by Alain Chartier in Theix - France Best Craftsman of France in Ice Cream Making Word Champion in Ice Cream Making Cœur de Guanaja seen by Alain Chartier Cœur de Guanaja is a unique product sticking out of Valrhona’s range. As an ice cream maker, I found Cœur de Guanaja to be the most adapted chocolate to make ice creams with idealistic characteristics perfect, such as strength of flavour, fullness of chocolate and dark colour. The lower cocoa butter content makes multiple applications in ice cream making possible, and also in other recipes within our dessert trade like in custards, sponges, sauces, toppings, etc… It’s a well done research job which marries the combined strength to Guanaja’s heritage beautifully. All is already in its name: Cœur de Guanaja. 6 7 Cœur de Guanaja chocolate tartlets Recipe made for 25 tartlets by 8 cm ø. CŒUR DE GUANAJA SACHER CHOCOLATE SPONGE Almond marzipan paste 50% or 70% Caster sugar Egg yolks Whole eggs Egg whites Caster sugar Flour CŒUR DE GUANAJA 80% CLARIFIED LIQUID BUTTER VALRHONA RASPBERRY COMPOTE IQF raspberries Cap’Fruit Raspberry pulp Cap’Fruit Caster sugar Glucose Caster sugar NH pectin Lemon juice CŒUR DE GUANAJA CLASSIC GANACHE Whipping cream 35% Inverted sugar CŒUR DE GUANAJA 80% CLARIFIED LIQUID BUTTER VALRHONA 170 g 160 g 100 g 128 g 50 g 25 g 8g 30 g 320 g 150 g 320 g 90 g CŒUR DE GUANAJA WHIPPED GANACHE Basic ganache: Whipping cream 35% Glucose Inverted sugar CŒUR DE GUANAJA 80% 450 g 50 g 50 g 300 g Whipped ganache: Basic ganache Whipping cream 35% 850 g 850 g CŒUR DE GUANAJA SWEET PASTRY Butter Icing sugar Whole eggs Flour Salt Almond meal CŒUR DE GUANAJA 80% CŒUR DE GUANAJA GLAZE Whipping cream 35% ABSOLU CRISTAL NEUTRAL GLAZE CŒUR DE GUANAJA 80% 8 860 g 260 g 420 g 300 g 500 g 260 g 200 g 200 g 180 g 120 g 60 g 300 g 2g 36 g 40 g 110 g 300 g 125 g Cœur de Guanaja Sacher chocolate sponge: Combine the almond marzipan paste with 260g of caster sugar and then, pour the egg yolks and whole eggs gradually in and whip the lot to ribbon stage. Whip the egg whites incorporating caster sugar gradually in. Sieve the flour. Melt the Cœur de Guanaja chocolate with the liquid butter and fold a quarter of the meringue delicately in to a smooth and light texture. Fold the almond and eggs mixture in followed by the flour and the remaining meringue. Spread 900g of sponge per baking tray and bake at 180/200°C vent closed. Raspberry Compote: Melt the raspberry pulp and throw the frozen raspberries in. Add the 128g of caster sugar with the glucose. Stir the NH pectin mixed with the 25g of caster sugar in and boil the lot for 2 minutes. Mix the lemon juice in and set aside in the fridge. Cœur de Guanaja Classic ganache: Bring the cream to the boil with inverted sugar. Pour the hot cream gradually over the melted chocolate and butter. Stir at the centre to emulsify with a rubber spatula. Pour. Cœur de Guanaja Whipped ganache: Bring the cream to the boil with the glucose and inverted sugar. Pour the hot liquid gradually over the melted chocolate stirring at the centre to create a smooth, shiny and elastic core, sign of a well started emulsion. This texture should be kept to the end of mixing. Keep pouring the liquid little by little. Process with a stick blender to perfect the emulsion. Stir the 850g of cold and liquid cream in and leave to crystallise overnight in the fridge. Whip the ganache to Chantilly cream texture, enough to be piped or worked with a palette knife. Artisan Pastry Chef Ingredients Cœur de Guanaja Sweet pastry: Melt the chocolate with a quarter of butter. Combine the remaining butter with salt and icing sugar together. Pour the buttered chocolate in followed by the eggs. Add the powders in and knead as little as possible. Leave to rest in the fridge. Line 8 cm ø tartlets rings scraping or cutting the edge off. Bake at 160°C. Cœur de Guanaja Glaze: Bring the cream to the boil and emulsify to the melted Cœur de Guanaja. Pour the Absolu Cristal neutral glaze warmed to 60°C in. Perfect the emulsion with a stick blender making sure not to incorporate any air bubbles. Assembly and presentation: Spray inside the baked sweet pastry bases with extra fluid couverture to seal. Spread a thin layer of raspberry compote at the bottom and top with a disc of chocolate Sacher sponge. Pour the classic ganache in and set aside in the fridge. Whip the whipped ganache (made the day before) and fill 7 cm ø tart rings with. Blast-freeze the lot before removing the tartlet rings. Glaze the whipped ganache discs with the Cœur de Guanaja glaze and centre delicately on top of the tartlets. “ A creation by Laurent Baud, Master Pastry Chef Chocolatier Glacier, at the Fidèle Berger in Annecy - France Cœur de Guanaja seen by Laurent Baud For the alchemists of cocoa, the creators of high tasty sensations, whishing to put in exergue the aromatic power of a unique chocolate, Valrhona has created the “magical potion”, Cœur de Guanaja, exceptional chocolate, out of this world, blending together all in strength and round subtle notes. This top of the range chocolate will allow you to transcend your recipes and reach out to the quintessence of taste. Surrender to exhilarating sensations. Experience it now. 9 Individual “Di-Vin” dessert CARAÏBE COUVERTURE CRESCENDO SPHERE CARAÏBE 66% COUVERTURE CŒUR DE GUANAJA HAZELNUT CARAMEL Caster sugar Whipping cream 35% Glucose LIQUID CLARIFIED BUTTER VALRHONA CŒUR DE GUANAJA 80% Hazelnut paste 15g/sphere Q.S 280 g 500 g 30 g 100 g 50 g 40 g SUMMER SANGRIA Maury wine Médoc wine Cinnamon sticks Star anis Zest of orange Zest of lemon White peppercorn Honey Blackcurrant pulp Morello cheery pulp Raspberry pulp Caster sugar NH pectin 15g/sphere 750 g 750 g 3 3 1 1 5 160 g 100 g 100 g 150 g 200 g 15 g CŒUR DE GUANAJA CHOCOLATE SPONGE Icing sugar Almond meal caster sugar Whole eggs Egg yolks Egg whites Caster sugar Flour CŒUR DE GUANAJA 80% LIQUID CLARIFIED BUTTER VALRHONA 5 cm ø discs 120 g 120 g 80 g 100 g 120 g 120 g 80 g 80 g 60 g 60 g CŒUR DE GUANAJA PRALINÉ CRUNCH Marcona white almonds 210 g Piedmont peeled hazelnuts 210 g Caster sugar 210 g ALMOND HAZELNUT PRALINÉ 60% VALRHONA 1050 g LIQUID CLARIFIED BUTTER VALRHONA 35 g CŒUR DE GUANAJA 80% 180 g 5 cm ø discs CŒUR DE GUANAJA 80% SANGRIA MOUSSE Summer Sangria CŒUR DE GUANAJA 80% Whipping cream 35% CŒUR DE GUANAJA GLAZE Whipping cream 35% ABSOLU CRISTAL NEUTRAL GLAZE CŒUR DE GUANAJA 80% 10 500 g 360 g 1300 g 110 g 300 g 125 g Caraïbe couverture crescendo sphere: Temper the chocolate couverture and mould very thinly into half-spheres (ref. 3911 for the top halves and ref. 5193 for the bottom halves). Leave to crystallise for at least 2 or 3 hours minimum before un-moulding. Cœur de Guanaja hazelnut caramel: Bring the cream and glucose to the boil. Cook the caster sugar dry to caramel. Deglaze with the liquid butter and hot cream. Emulsify to the melted chocolate, stir the hazelnut paste in and process with hand blander to perfect the emulsion. Set aside in the fridge. Melt down to 40°C over bain-marie or in microwave before use. Summer Sangria: Bring the 2 wines to the boil and flame. Wrap the citrus zest, spices, and crushed white peppercorns in cheese cloth; dip the bag in hot wine and leave to infuse for 12 hours in the fridge. Filter the wine into a pan, throw the muslin bag away and bring to the boil with the honey and fruit pulps. Get 500g of sangria aside in the fridge to make the Sangria mousse later. In the remaining Sangria, stir the pectin mixed with caster sugar and bring to the boil. Fill 15g per Flexipan mini half-spheres with a piston funnel. Set aside in blast-freezer. Remove from the silicon moulds and store on cling wrapped trays in the freezer. Cœur de Guanaja praliné crunch: Roast separately the almonds from hazelnuts to the core. Cook the caster sugar dry to caramel, throw the nuts and stir the butter in. Clear the lot on tray and leave to cool down. Crush the nutty caramel chunks into crunchy powder in food processor. In a kitchen mixer fitted with paddle attachment, combine the praline with the crunchy powder and chocolate melted at 55°C. Spread the mixture between 2 sheets of silicon paper using a rolling pin and set aside in the fridge. Cut the sheets into 5 cm ø discs. Artisan pastry chef Ingredients Cœur de Guanaja chocolate sponge: Whip the eggs and egg yolks with the 80g of caster sugar to ribbon stage. Whip the egg whites, incorporating the caster sugar progressively, to soft peaks. Sieve the flour, icing sugar and almond meal together. Melt the chocolate down to 55°C add the liquid butter and pour into the eggs mixture. Folding carefully with a rubber spatula, incorporate a third of the meringue, followed by the sieved powders sprinkled over, and the remaining whipped egg whites last. Spread 800g of sponge mix per baking sheet. Bake at 220°C for about 15 to 20 minutes. Set aside in the fridge, well wrapped on wire grids for at least 12 hours before use. Cœur de Guanaja Sangria mousse: Bring the Sangria to the boil. Emulsify to the melted chocolate incorporating hot liquid in three batches. Fold the foamy whipped cream in and pour immediately into pierced spheres. Blast-freeze the lot. Cœur de Guanaja Glaze: Bring the cream to the boil and emulsify to melted chocolate. Heat the Absolu Cristal neutral glaze to 60°C and combine the two mixtures. Perfect the emulsion with a stick blender making sure not to incorporate any air bubbles. Assembly: Pierce a 3 cm in ø well centred hole on sphere’s top halves. Pour the sphere’s bottom halves which were store in the freezer beforehand, with the caramel tempered between 35 and 40°C. Insert one frozen sangria mini half-sphere and top with one chocolate sponge disc. Press down a little and close the lot with the disc of praline crunch. Stick the pierced top halves neat on top of the filled bottom halves. Pour the Sangria mousse in and blast-freeze the lot rapidly. Finishing: Leave the spheres at 4°C in the fridge for one hour. Slide a knife inside the mousse through the hole of the sphere and dip in the chocolate glaze tempered at 40°C. Blow sparkling red colouring powder and decorate with one stalk of chocolate and red berries. Best served at 12°C. A creation by Sébastien Antoine, Pastry Chef & Owner of the Pâtisserie Antoine in Bordeaux - France “ Cœur de Guanaja seen by Sébastien Antoine Once we had sampled Cœur de Guanaja, we had to reconsider our approach to chocolate. This endless aromatic profundity allowed us to reduce the quantities of chocolate needed in our recipes. The high viscosity of Cœur de Guanaja improves its ease of use without any jellifying add-ons. The low cocoa butter content leads us to think that this chocolate concentrate is resolutely contemporary. 11 Restaurateur Artisan Pastry Chef A creation by Gilles Marchal Creative Director, at La Maison du Chocolat in Paris - France Ingredients CARAMELISED HAZELNUT SPONGE Almond marzipan paste 70% from Provence 100 g Egg yolks 100 g CŒUR DE GUANAJA 80% 50 g Cocoa powder 200 g Egg whites 160 g Light brown sugar 100 g Crushed caramelised hazelnut 100 g SOFT CARAMEL WITH SPICES Caster sugar 150 g Whipping cream 35% 0,5 L Bourbon vanilla bean 3 Tahiti vanilla bean 1 Green cardamom seeds 2 Coriander seeds 5g Himalaya pepper 1g CREMEUX OF GRAND CRU WITH TONKA BEANS INFUSION Whole milk 500 g Whipping cream 35% 500 g Egg yolks 200 g Light brown sugar 120 g Tonka bean 1 CŒUR DE GUANAJA 80% 220 g CARAÏBE 66% COUVERTURE 300 g 12 Chocolate travel Caramelised hazelnut sponge: Process the almond marzipan paste with egg yolks in food processor. Whip the egg whites with light brown sugar to soft peaks. Pour the melted chocolate into the first mixture followed by the sieved cocoa powder. Soften the mixture with a little bit of the egg whites and then fold all the meringue in delicately with a rubber spatula. Spread on silicon baking sheet and sprinkle with crushed caramelised hazelnut. Bake at 220°C for about 4 minutes. Soft caramel with spices: Bring the cream to the boil with the vanilla beans, cardamom, coriander and pepper. Cook the caster sugar dry to dark brown caramel and deglaze with the infused cream. Reduce the mixture a little and filter. Cremeux of Grand Cru with Tonka beans infusion: Make custard with the milk, cream, egg yolks, egg yolks, light brown sugar and ground Tonka bean. Strain through and emulsify with the melted Cœur de Guanaja and Caraïbe chocolates. Assembly and presentation: Cut the sponge into rectangle slightly smaller in size than your boxes, which is about 20g in weight. Lay the sponge rectangles at the bottom and pour 70g of the still liquid cremeux over. Leave to set in the fridge and glaze the top entirely with the soft caramel with spices. Decor: caramelised hazelnut, chocolate decors and gold leaf. “ Cœur de Guanaja seen by Gilles Marchal After sampling Cœur de Guanaja in our creation kitchen, I have immediately imagined which ingredients will accompany best these intense notes of cocoa scents. I could taste the delicate spiciness of carefully roasted almonds, I could feel the fine and light hint of fermentation reminding me of grands crus wines. This chocolate is ought to possess its very personal and own character. Cœur de Guanaja is one of the most beautiful and successfully designed chocolate that I know to this day. A creation by Jean-Michel Llorca Head Pastry Chef at Le Moulin de Mougins - France Sparkling Fingers Ingredients SPARKLING PRALINÉ CRUNCH ALMOND PRALINÉ 50% VALRHONA ÉCLATS D’OR VALRHONA (WAFER CRUMBS) Peta Zeta (sparkling candy crystal powder) JIVARA LACTÉE 40 % COUVERTURE 100 g CŒUR DE GUANAJA CHOCOLATE MOUSSE Egg yolks Caster sugar CŒUR DE GUANAJA 80% Whipping cream 35% 50 g 60 g 150 g 280 g 200 g 100 g 100 g CŒUR DE GUANAJA GLAZE Whipping cream 35% ABSOLU CRISTAL NEUTRAL GLAZE CŒUR DE GUANAJA 80% 300 g 125 g CARAMELISED ALMONDS Caster sugar Water Inverted sugar Nibbed almonds 150 g 60 g 30 g 1 kg JIVARA LACTÉE CARAMEL Caster sugar LIQUID BUTTER VALRHONA Whipping cream 35% Glucose JIVARA LACTEE 40% COUVERTURE Salt 70 g 25 g 175 g 10 g 100 g 1g 110 g Sparkling praliné crunch: Temper the milk couverture with the praliné. Stir the Peta Zeta and Eclats d’Or in. Spread between 2 plastic sheets down to 2 mm thick. Set aside. Cœur de Guanaja Chocolate mousse: Make a sabayon with the egg yolks and caster sugar. Melt the chocolate quite hot. Whisk a quarter of the whipped cream to the chocolate and then fold the sabayon in followed by the remaining cream. Pour the mousse in finger moulds and top with a thin rectangle of sparkling praline crunch. Set aside in blast freezer. Cœur de Guanaja Glaze: Bring the cream to the boil and emulsify to the melted Cœur de Guanaja. Pour the Absolu Cristal neutral glaze warmed to 60°C in. Perfect the emulsion with a stick blender making sure not to incorporate any air bubbles. Caramelised almonds: Make syrup with the water, caster sugar and inverted sugar. Pour over the chopped almonds and bake at 160°C for about 10 minutes stirring the lot occasionally to obtain an even colour. Jivara Lactée Caramel: Cook dry the caster sugar to caramel and deglaze with the butter and cream heated with glucose. Pour gradually over the milk couverture and salt to emulsify. Leave to set in the fridge and fill the tubes with. To be served cold with the sparkling finger. Assembly and finishing: Make 17 x 4 cm rectangles in tempered Jivara Lactée couverture. Glaze the fingers and sprinkle with caramelised chopped almonds. Leave to set in the freezer and glaze a second time. Lay delicately one finger on each milk chocolate rectangle and serve with the cold Jivara caramel. “ Cœur de Guanaja seen by Jean-Michel Llorca Cœur de Guanaja bears the right name! A chocolate of senses… It’s a tasting invitation, holding nothing back, to the awakening of our senses. It’s the discovery of an outstanding power in the world of chocolate. It’s strong but subtle; it allows intensifying or stiffening the taste of chocolate in some recipes (ganache, mousse, sauce and glaze…). 13 Cœur de Guanaja with raspberry CŒUR DE GUANAJA CHOCOLATE SPONGE Butter CŒUR DE GUANAJA 80% Egg yolks Egg whites Caster sugar Flour RASPBERRY CONFIT Raspberry pulp Cap’Fruit Raspberry frozen broken pieces Cap’Fruit Caster sugar NH pectin Lemon juice Kirsch CŒUR DE GUANAJA CREMEUX Whole milk Whipping cream 35% Egg yolks Caster sugar CŒUR DE GUANAJA 80% COCOA STREUSEL Butter Light brown sugar Almond meal Flour COCOA POWDER VALRHONA Pinch of salt Gold powder 220 g 380 g 200 g 400 g 220 g 70 g 250 g 250 g 133 g 9g 9g 9g 460 g 460 g 185 g 92 g 330 g 60 g 60 g 60 g 45 g 10 g 1 Q.S CŒUR DE GUANAJA GLAZE Whipping cream 35% ABSOLU CRISTAL NEUTRAL GLAZE CŒUR DE GUANAJA 80% Red colouring 600 g 195 g Q.S CŒUR DE GUANAJA SORBET Whole milk Caster sugar Sorbet stabiliser Inverted sugar CŒUR DE GUANAJA 80% 220 g 35 g 1,5 g 15 g 35 g 225 g Cœur de Guanaja Chocolate sponge: Melt the butter and chocolate down to 50/55°C. Whip the egg whites with caster sugar to soft peaks. Sieve the flour. When the meringue is done, pour the egg yolks in followed by the butter chocolate mixture. Fold the flour in and spread on two silicon mats. Bake at 190°C for about 6 minutes. Place the 2 sponge sheets into two 34 cm a side square and 6 mm high frames. Raspberry confit: Heat the pulp and broken pieces of raspberry. Combine the caster sugar and pectin together and stir into the raspberry mix. Boil the lot for few minutes and pour the lemon juice and kirsch in. Set aside in the fridge. Process with a stick blender before spreading 200g of raspberry confit per chocolate sponge sheet. Cœur de Guanaja Cremeux: Make custard with the milk, cream, egg yolks and caster sugar. Emulsify the hot and drained custard to the melted chocolate. Stack a second 6 mm high frame on each frame and pour cremeux to the top. The total height of the assembly is 12 mm. Cocoa streusel: Combine all ingredients together and bake in a frame to 3 mm thick at 150°C for about 10 minutes. Take out the oven and cut the sheet into 3.5 cm a side square. Put back in oven and bake for another 15 minutes. Brush the cocoa streusel squares with gold powder. Cœur de Guanaja Glaze: Bring the cream to the boil and pour over the melted chocolate and realise a nice emulsion. Heat the Absolu Cristal neutral glaze up to 70/80°C and stir in the chocolate ganache. Add the red colouring and set aside in the fridge. Cœur de Guanaja Sorbet: Heat the milk with inverted sugar, then add the caster sugar mixed with stabiliser. Bring the lot to the boil. Emulsify to the melted chocolate and process with a stick blender. Pour into a Pacojet beaker. Chocolate decors: Brush gold and red sparkling powders onto plastic sheets, spread thinly some tempered couverture over and leave to slightly crystallise before cutting into 10.5 x 2 cm rectangles. Restaurateur Ingredients Assembly and presentation: Stack one sponge/raspberry/cremeux assembly slab on top of the other. Cut into 5 cm a side squares and glaze them with the chocolate glaze. Core the centre out of the cubes using a 3 cm in diameter pastry cutter. Pour a little bit of raspberry confit inside and top with one square of golden cocoa streusel. Stick one gold and red rectangle strip on each side. Scoop one little quenelle of chocolate sorbet on top of the streusel square. Decorate with gold leaf. “ A creation by Philippe Rigollot Winner of the World Cup of Pastry 2005 (MOF) Best Craftsmen of France 2007 Head Pastry Chef, Valence - France Cœur de Guanaja seen by Philippe Rigollot What I found in Cœur de Guanaja, is all the spirit of the Valrhona’s House. Qualifiers are the same: strong, powerful, generous, but also different. I am convinced it will be the source of creativity and audacity for a large number of pastry chefs, chocolatiers, and ice cream makers. 14 15 Cœur de Guanaja Declension with Lime SPHERES OF GUANAJA COUVERTURE GUANAJA 70% COUVERTURE CŒUR DE GUANAJA SACHER SPONGE Almond marzipan paste 50% or 70% Sugar Egg yolks Whole eggs Egg whites Sugar Flour CŒUR DE GUANAJA 80% Butter 430 g 130 g 210 g 150 g 250 g 130 g 100 g 150 g 100 g CŒUR DE GUANAJA CRÈME BRULEE Whole milk Whipping cream 35% Caster sugar Egg yolks Vanilla bean CŒUR DE GUANAJA 80% 170 g 500 g 80 g 120 g 1/2 90 g CŒUR DE GUANAJA CREMEUX Whipping cream 35% Milk Egg yolks Caster sugar CŒUR DE GUANAJA 80% 500 g 500 g 170 g 135 g 350 g CŒUR DE GUANAJA CHOCOLATE SAUCE Whole milk Glucose CŒUR DE GUANAJA 80% 500 g 75 g 180 g LIME MERINGUE Egg whites Caster sugar Caster sugar Lime zest Sparkling green colouring powder 250 g 150 g 250 g 1 Q.S IVORY AND LIME NAMELAKA Whole milk Lime zests Glucose Gelatine leaf IVOIRE 35% COUVERTURE VALRHONA Whipping cream 35% 16 Q.S 100 g 4 5g 1 145 g 200 g Spheres of Guanaja couverture: Temper the dark chocolate couverture and mould thinly into ref.5193 half spheres. Leave to crystallise for 2 or 3 hours at least before removing from the moulds Decor: Spread tempered couverture on plastic sheet. Stamp 4cm ø discs out with a pastry cutter. Make long chocolate strips of different size. Cœur de Guanaja Sacher sponge: Combine the almond marzipan paste with 130g of caster sugar and then, pour the egg yolks and whole eggs gradually in and whip the lot to ribbon stage. Whip the egg whites incorporating caster sugar gradually in. Sieve the flour. Melt the Cœur de Guanaja chocolate with the liquid butter and fold a quarter of the meringue delicately in to a smooth and light texture. Fold the almond and eggs mixture in followed by the flour and the remaining meringue. Spread in baking frame and bake at 180°C vent closed. Leave to rest in the fridge overnight. Cut into 4cm ø cylinders by 3.5 cm high. Cœur de Guanaja Crème brulée: Bring the cream to the boil with the split and scraped vanilla bean, pour gradually over the melted chocolate and emulsify. Stir the egg yolks mixed with caster sugar in. Bake the lot at 80°C in Flexipan 5 cm ø half sphere silicon moulds. Once baked, leave to cool and blast freeze. Cœur de Guanaja Cremeux: Make custard with the cream, milk, caster sugar and egg yolks.Emulsify like a ganache the hot and strained custard to the melted chocolate with a rubber spatula in order to get a smooth, shiny and elastic texture. Process with a stick blender to perfect the emulsion making sure not to incorporate any air bubbles. Pour the cremeux at 29/30°C directly in the chocolate half spheres. Insert the frozen crème brulee in and leave the remaining cremeux to crystallise in the fridge. Cœur de Guanaja Chocolate sauce: Bring the milk to the boil with glucose. Pour about a third of hot milk over the melted chocolate and emulsify. The texture of the mixture should be shiny and elastic. Add the remaining milk gradually and process with a stick blender to perfect the emulsion. Leave to crystallise in the fridge and use as it is. Restaurateur Ingredients Lime meringue: Whip the egg whites with 150g of caster sugar, and then fold the rest of caster sugar and lime zest with a rubber spatula. With a piping bag fitted with n°5 plain nozzle, pipe 10 cm long thin sticks and sprinkle sparkling green colouring powder all over, and then pipe 6 cm ø discs. Dry the lot at 100°C. Ivory and lime Namelaka: Leave 2 lime zests to infuse in the cold cream. Bring the milk and glucose to the boil and stir 2 lime zests in. Leave to infuse and strain through. Stir the softened and drained gelatine in. Pour gradually over the melted couverture and emulsify, the texture should be shiny and elastic. Pour the infused cold cream in leaving the lime zests in. Process with a stick blender for few seconds. Leave to crystallise in the fridge for at least 24 hours. Pipe with a pastry bag fitted with n°6 plain nozzle. Assembly and presentation: Pour the Namelaka over the cremeux/crème brulee assembly and finish with a disc of meringue. Stick one chocolate half sphere on top to form a sphere. In the centre of the plate, position one cylinder of Sacher sponge and insert 3 long chocolate sticks of different size through. Stick the filled chocolate spheres on the 4cm chocolate discs and place the lot on top of the sponge cylinders. Scoop 3 little quenelles of cremeux on the side and top them with 3 little meringue sticks and lime zests. Pipe dots of chocolate sauce and decorate the all dessert with few leaves of gold… A creation by Thomas Helterle, Head Pastry Chef, Paris - France “ Cœur de Guanaja seen by Thomas Helterle When I’ve tried Cœur de Guanaja; I’ve realised that in technical terms, it’s a product between couverture and pure cocoa mass. I found out that despite the significant reduction of chocolate used in my recipes, the texture stays the same, creamy, smooth and luscious. On top of that, the taste and colour are a lot more intense. I could substitute with relief, the cocoa powder in some of my sponges, getting a real taste of chocolate without changing the texture. It’s a very nice source of creativity for us … 17 Cœur de Guanaja within 3 textures CŒUR DE GUANAJA ICE CREAM Whole milk 1 000 g Milk powder 45 g Caster sugar 50 g Inverted sugar 40 g Ice cream stabiliser 6g CŒUR DE GUANAJA 80% 250 g Vanilla bean Q.S CHOCOLATE COATING CŒUR DE GUANAJA 80% COCOA BUTTER VALRHONA 350 g 150 g SPICED CARAMEL OPALINE CARAMEL White fondant 435 g Glucose 125 g CŒUR DE GUANAJA 80% 35 g 5 spices mix 6g CHOCOLATE SACHER SPONGE Almond marzipan paste Caster sugar Egg yolks Whole eggs Egg whites Caster sugar Flour CŒUR DE GUANAJA 80% CLARIFIED LIQUID BUTTER VALRHONA CŒUR DE GUANAJA 80% GANACHE MOUSSE Basic custard: Milk Whipping cream 35% Egg yolks Caster sugar Basic custard CŒUR DE GUANAJA 80% Whipping cream 35% 430 g 130 g 210 g 150 g 250 g 130 g 100 g 100 g 85 g 250 g 250 g 100 g 50 g 300 g 250 g 200 g CŒUR DE GUANAJA 80% MELTING GANACHE Whole milk 500 g Whipping cream 35% 100 g CŒUR DE GUANAJA 80% 640 g Butter 100 g CŒUR DE GUANAJA CHOCOLATE SAUCE Whole milk Glucose CŒUR DE GUANAJA 80% SOUFFLÉ MIX CŒUR DE GUANAJA 80% Egg yolks Whole milk Corn starch Egg whites Caster sugar 18 300 g 75 g 180 g 220 g 60 g 300 g 20 g 200 g 100 g Cœur de Guanaja Ice Cream: Combine the whole milk with the milk powder and inverted sugar. Bring the mixture to 50°C. Add the caster sugar mixed with ice cream stabiliser followed by the finely chopped chocolate. Process with a hand blender. Heat the lot to 85/87°C for about 3 to 5 minutes and chill down quickly. Leave to mature overnight in the fridge. Churn and fill s/steel tubes lined with plastic strips and kept aside in the freezer. Insert little sticks made of dried vanilla beans and freeze the lot before glazing them later Chocolate coating: Melt both ingredients and strain. Use at a temperature between 35° and 40°C. Spiced Caramel Opaline Caramel: Cook the white fondant and glucose together in a pan to 145°C. Off the heat, stir delicately the chocolate and spices mix in watching for the fat not to separate from the mixture. Pour over silicon mat and leave to cool down. Crush to powder in food processor. Chocolate Sacher sponge: Combine the almond marzipan paste with 130g of caster sugar and then, pour the egg yolks in and eggs one by one. Whip the lot to ribbon stage. Whip the egg whites incorporating the remaining caster sugar gradually in. Sieve the flour. Melt the Cœur de Guanaja chocolate with the liquid butter and fold a quarter of the meringue delicately in to a smooth and light texture. Fold the almond and egg yolks mixture in followed by the flour and the remaining meringue. Spread 900g of sponge on a baking tray and bake at 180/200°C vent closed. Cœur de Guanaja ganache mousse: Bring the cream and milk to the boil; pour over the egg yolks just mixed with caster sugar. Cook the lot to 84/85°C until it thickens the back of a spoon. Strain through and use straight away or chill down quickly before setting aside. Emulsify 300g of hot and strained custard to the Cœur de Guanaja chocolate with a rubber spatula like regular ganache to obtain a smooth, shiny and elastic texture. Perfect the emulsion with a hand blender. Stabilise if necessary the mixture with a quarter of the cream foamy whipped, working at a temperature of 35°C. Fold the remaining whipped cream in. Cœur de Guanaja Melting Ganache: Bring the cream and milk to the boil. Pour gradually over the melted chocolate stirring at the centre to create a shiny, elastic and smooth core. Incorporate the butter dice into cubes when the temperature of the ganache reaches 35/40°C. Process the ganache with hand blender to perfect the emulsion. Pour in a 2 mm high confectionary frame and blast-freeze. Cut into 10 x 2 cm rectangles. Cœur de Guanaja Chocolate Sauce: Bring the milk to the boil with glucose. Pour about a third of the hot liquid over the melted chocolate stirring at the centre to emulsify. The texture should be elastic and shiny. Pour the remaining cream in and process with hand blender to perfect the emulsion. Leave to crystallise in the fridge or serve hot at 65°C. Soufflé mix: Bring the milk to the boil with glucose. Pour about a third of the hot liquid over the melted chocolate stirring at the centre to emulsify. The texture should be elastic and shiny. Pour the remaining cream in and process with hand blender to perfect the emulsion. Leave to crystallise in the fridge or serve hot at 65°C. Assembly and presentation: Ice cream tubes: Remove the ice cream tubes from cylinders and dip in the chocolate coating mixture. Keep aside in the freezer. Make with the Opaline caramel spices recipe 4 cm ø discs and 10 x 2 cm rectangles. Chocolate fingers: Assemble little cakes as follows: cut chocolate Sacher sponge into 10 x 2 cm rectangles. Lay one melting ganache rectangle of the same size over followed by one rectangle of caramel spices Opaline on top. With a pastry page fitted with St Honoré nozzle, pipe some ganache mousse all along. Decorate with one chocolate lace tube. Soufflés: Bake the soufflés “à la minute” in an oven set at 190°C for about 4 minutes. Restaurateur Ingredients A creation by Eric Bernard Head Pastry Chef at the Sofitel Hotel in Lyon - France “ Cœur de Guanaja seen by Eric Bernard Cœur de Guanaja sticks out from other Valrhona’s chocolates. It’s got deep intensity and its mise en bouche is exhilarating at the start and then lingers for ever … Its dark brown colour makes you want to eat it raw, although it was designed to be mixed with other ingredients. Cœur de Guanaja was conceived for serious connoisseurs of chocolate. I have sampled it with a “Rivesaltes Tuilé 2001”, a perfect match. 19 Truffles, Cœur de Guanaja, Hazelnut Crumble Recipe made for 15 pieces. CŒUR DE GUANAJA CREMEUX AND TRUFFLES Whipping cream 35% Sugar Egg yolks Milk CŒUR DE GUANAJA 80% Nibs of truffle Truffle oil 250 g 45 g 100 g 250 g 150 g 25 g 4g CŒUR DE GUANAJA CHOCOLATE MOUSSE CŒUR DE GUANAJA 80% 190 g Whipping cream 35% 500 g Egg yolks 100 g Water 100 g Glucose 20 g Milk powder 40 g HAZELNUT MILK CHOCOLATE GIANDUJA CRUMBLE Flour Sugar Icing sugar Butter Hazelnut meal MILK CHOCOLATE GIANDUJA 39% 100 g 120 g 30 g 100 g 75 g 180 g TRUFFLE AND CŒUR DE GUANAJA CHOCOLATE SAUCE Whipping cream 35% 230 g CŒUR DE GUANAJA 80% 60 g Glucose 15 g Fresh chopped truffle 10 g Truffle oil 20 g EXTRA FLUID CŒUR DE GUANAJA COUVERTURE CŒUR DE GUANAJA 80% COCOA BUTTER VALRHONA Black colouring paste 170 g 125 g Cœur de Guanaja Cremeux and truffles: Heat the cream with the milk and truffles nibs; pour over the egg yolks just mixed with caster sugar and cook the lot to 85°C. Pour gradually the truffle custard over the melted chocolate stirring at the centre to create a smooth, shiny and elastic core, sign of a well started emulsion. This texture should be kept to the end of mixing. Keep pouring the custard little by little. When the ganache is smooth and reaches 30°C, stir the truffle oil in. Pour in 4 cm ø Flexipan half sphere silicon moulds and blast-freeze the lot. Cœur de Guanaja Chocolate mousse: In a pan, combine the egg yolks, water, glucose, milk powder and bring the lot to 50°C. Whip the mass in kitchen mixer until completely cooled down. Melt the chocolate up to 50°C and emulsify with a third of the whipped cream vigorously with a whisk to a smooth and shiny texture. Fold the sabayon in followed by the remaining whipped cream. Pour the mousse immediately. Hazelnut milk chocolate Gianduja crumble: Soften the butter and incorporate in this order the caster sugar, icing sugar, hazelnut meal and flour. Knead as little as possible until big crumble lumps are formed. Separate and spread the crumble lumps all over a baking tray lined with silicon paper and bake the lot at 170°C for 10 minutes. Once cold, stir delicately the crumble in the melted Gianduja. Shape squares of crumble by pressing down a little bit of mixture in 5cm a side square mould. Set aside in the fridge. Truffle and Cœur de Guanaja Chocolate sauce: Bring the cream and glucose to the boil. Pour the hot liquid over the melted chocolate and emulsify with a hand blender; and then add the fresh chopped and oil of truffle. Extra fluid Cœur de Guanaja couverture: Melt both ingredients and using a hand blender, incorporate the black colouring paste in. Restaurateur Ingredients Assembly: Remove the half-spheres of Cœur de Guanaja cremeux from the moulds. With a pastry bag fitted with a plain nozzle, pipe drizzle of chocolate mousse on the dome side of the cremeux half-spheres. Sprinkle the domes with grated chocolate in order to get the “irregular skin” effect of real truffles. Blast-freeze those truffle halves. Stick 2 halves together two with a little bit of chocolate mousse and mask the jointure neat. Place back in freezer before spraying with the extra fluid Cœur de Guanaja couverture. Once sprayed, set aside in the fridge and leave to thaw gently for about 3 hours before setting on plates. Presentation: With a brush, apply the chocolate sauce with truffles on plates. Place 2 waves of Cœur de Guanaja chocolate standing up, position the crumble square over and then centre the truffle on top. Arrange few chocolate thin curved drops made of white tempered couverture mixed with crushed cocoa nibs representing shavings of truffle. Serve with the truffle chocolate sauce on the side to leave customers the freedom to add more sauce in the centre of the plate. A creation by Lilian Bonnefoi, Head Pastry Chef at the Hôtel du Cap Eden Roc, Antibes - France Pastry chef’s tip: Taylor’s 20 years vintage Tawny Port will be the perfect match to these chocolate truffles. “ Cœur de Guanaja seen by Lilian Bonnefoi Eaten raw, Cœur de Guanaja exceptionally lingers in the mouth. I will characterise it to be beautifully bittersweet. In the recipe that I have made, I have observed a slower melting compared to the same recipe made with Guanaja, it is certainly due to its concentration… I have been able to reduce, according to the recipes, the quantity of chocolate needed to about 15 to 20% for the same texture with increased chocolate flavour. Cœur de Guanaja is, according to me, very interesting for numerous recipes thanks to its chocolate strength and its mahogany colour. 20 21 Cœur de Guanaja variation theme CHOCOLATE SACHER SPONGE Almond marzipan paste 50% Caster sugar Egg yolks Whole eggs Egg whites Caster sugar Flour CŒUR DE GUANAJA 80% Cocoa powder CLARIFIED LIQUID BUTTER VALRHONA 215 g 65 g 105 g 75 g 125 g 65 g 50 g 50 g 25 g WHIPPED GANACHE Basic ganache: Whipping cream 35% Glucose Inverted sugar CŒUR DE GUANAJA 80% Whipped ganache: Basic Ganache Whipping cream 35% 225 g 25 g 25 g 150 g PRALINÉ CRUNCH PRALINÉ VALRHONA ÉCLATS D’OR VALRHONA IVOIRE COUVERTURE VALRHONA 50 g 450 g 450 g 250 g 250 g 125 g CHOCOLATE SAUCE Whole milk Glucose CŒUR DE GUANAJA 80% 150 g 35 g 90 g CHOCOLATE ICE CREAM Whole milk Skimmed milk powder Inverted sugar Caster sugar Ice cream stabiliser CŒUR DE GUANAJA 80% 1L 45 g 90 g 100 g 6g 250 g Chocolate Sacher sponge: Combine the almond marzipan paste with the 65g of caster sugar and then, pour the egg yolks in and eggs one by one. Whip the lot to ribbon stage. Whip the egg whites incorporating caster sugar gradually in. Sieve the flour and cocoa powder together. Melt the Cœur de Guanaja chocolate with the liquid butter and fold a quarter of the meringue delicately into a smooth and light texture. Fold the almond and egg mixture in followed by the powders and remaining meringue. Spread the sponge on baking tray and bake at 190°C vent closed for about 7 minutes. Whipped ganache: Bring the cream to the boil with the glucose and inverted sugar. Pour the hot liquid gradually over the melted chocolate stirring at the centre to create a smooth, shiny and elastic core, sign of a well started emulsion. This texture should be kept to the end of mixing. Keep pouring the liquid little by little. Process with a stick blender to perfect the emulsion. Stir the 450g of cold and liquid cream in and leave to crystallise overnight in the fridge. Whip the ganache to Chantilly cream texture, enough to be piped or worked with a palette knife. Praliné crunch: Combine the praliné with the white chocolate followed by the Eclats d’Or wafer crumbs. Spread on tray to 2 mm thin. Chocolate sauce: Bring the milk and glucose to the boil. Pour about a third over the melted chocolate and emulsify. The texture of the mixture should be shiny and elastic. Leave to crystallise in the fridge or serve hot at 65°C. Chocolate ice cream: Combine the ice cream stabiliser with a little bit of caster sugar. Warm the milk and dissolve skimmed milk powder in. At 30°C, stir sugars in. At 45°C, stir stabiliser mix in. At 50°C, pour the melted chocolate in and process the lot with hand blender to perfect the emulsion. Pasteurise the mix at 85°C and chill down quickly to 4°C. Leave to mature at least 12 hours in the fridge. Process and churn. Pour in moulds and store at -18°C. Assembly and presentation: Cut the sponge and praline crunch sheets into 12 x 4 cm rectangles. Make rectangles of the same size with tempered chocolate. Shape springs in pulled white sugar. Position on top of the plate the sponge, crunch and chocolate assembly and with a pastry bag fitted with star ribbon nozzle, pipe waves of whipped ganache all along. Lay the white pulled sugar strings on top of the whipped ganache waves. Draw 3 straight lines of chocolate sauce under the dessert and place one quenelle of chocolate ice cream on top of them. Restaurateur Ingredients A creation by Karine Colliaux Head pastry chef at the Orsi Restaurant in Lyon - France 1* Michelin star “ Cœur de Guanaja seen by Karine Colliaux I was surprised by the aromatic strength of Cœur de Guanaja. It offers sweet bitterness and holds a quite swish elegance in the mouth. I have blended it with crunchy praline, and this combination made of bittersweet smoothness pleases me a lot. 22 23
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