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#22
Contents:
NEW
Ganache Chocolate 60% new
Colombia Origin
OUT NOW
The “Best Of” around the
Macaron recipes book
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Newsletter - April 2013
DOMORI GANACHE
CHOCOLATE
DARK, WITH A LOW COCOA
BUTTER CONTENT:
CARTAGENA de INDIAS 60%
new Colombia Origin
Based on a Trinitario-type cacao with all its sweetness
and finesse. A hint of cashew nuts with an aftertaste
of honey. Developed with the support of the UN and
the Colombian Government.
“Ganache chocolates” are frequently used for their strong flavour in mousses
and ganaches, without any regard for finesse or specific aromas. These “Ganache
Chocolates”, often referred to as “Laboratory chocolates”, are generally made from
common beans, such as the Forastero, usually used for their bitterness.
DOMORI, with its “first Ganache Chocolate” offers a chocolate with a low cocoa
butter content and no bitterness, which is well-structured yet delicate.
This “CARTAGENA de INDIAS Ganache Chocolate 60%” is made from high-quality
Trinitario beans from Colombia. Cartagena de Indias, or Cartagena of the Indies,
is a Colombian city lying in the north of the country on the Caribbean Sea.
Agriland, exclusive distributor
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Newsletter - Issue no. 22 - April 2013
NEW
DOMORI GANACHE
CHOCOLATE
A new Ganache Chocolate available from 1 st May 2013:
GANACHE CHOCOLATE 60%
new Colombia Origin
• Based on a Trinitario-type cocoa with all its sweetness and finesse.
• A hint of cashew nuts with an aftertaste of honey.
• Developed with the support of the UN and the Colombian Government.
Characteristics of the “Ganache Chocolate”:
A product with a low cocoa butter content (34% fat) which enables more dry
extract to be added, less fat for a more pronounced and and milder taste.
Use:
Ice cream, Biscuits, Ganaches, Crèmes Pâtissières, Chocolate Mousses.
Cartagena
Ganache Chocolate
Colombia 60%
——— PASTILLES ———
Réf. 00928
2 x 5 kg bags per box
Agriland, distributeur exclusif
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Newsletter - Issue no. 22 - April 2013
THE “BEST OF”
Macaroon recipes
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OUT NOW
1
7 R
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RECETTES
1 7 RECET TES
The new, stylish, limited edition booklet.
The “BEST OF” book of recipes about MACARON is aimed at dedicated
professionals eager to satisfy new customers.
AGRILAND’s challenge: to create a collection of recipes on the theme of the
Macaroon in the form of a stylish booklet which every pastry chef can use in order
to carry on sharing the much-loved macaroon with his customers.
These recipes, to be used and reproduced by you, are brimming with innovative ideas
and form the perfect bases for your everyday creations.
•C
ocktail size: “Gerbet”, Italian or French Meringue, Dutch or Amaretto (Italian
origin),
•S
hapes: square - Mac Carré, rectangle - Mac Finger, round - individual, entremets
or logs,
• Cocktail forms: salty, sweet, petits fours, large cakes,
• Use: restaurant desserts, classic patisserie confections with a twist.
Ask your AGRILAND sales representative for your copy of the booklet.
The Stick-chic Macaroon by Ludovic MAIRE,
Artisan Pastry chef in Belfort
Recette établie par :
Ludovic MAIRE,
Artisan Pâtissier,
Belfort
Gamme Macarons
Stick-chic Macaron
Recette établie
pour 4 plaques de 64 bâtonnets
COMPOSITION
1- Plain sticks
2- Orange and raspberry
filling
3- Salted butter caramel
filling
4- Chocolate filling
5- Milk chocolate filling
Choice of filling
depending on variety
Macaroon stick
Partial dark or milk
chocolate covering
38
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