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RECIPES
BY MOF STEPHANE TREAND & FRANCOIS MELLET
ABOUT
MOF STEPHANE TREAND
A veteran of the food industry, Stephane Treand has held a variety
of positions at several bakeries and pastry shops in France where
he learned the fundamentals of French pastry and baking. In 2001
Stephane pursued his lifetime dream of achieving the title of M.O.F.,
which he achieved in 2004. Since then, Stephane has been a guest
chef at several respected culinary institutions across the world.
After coming to the USA, Stephane worked as the Executive Pastry
Chef at The Four Seasons Hotel & Resort in Newport Beach, CA. The
St. Regis Monarch Beach Resort in Dana Point, CA became his next
destination where he held the title of Executive Pastry Chef. Pastry Art
and Design Magazine named Stephane one of the Ten Best Pastry
Chefs in the USA in 2007 and 2008.
Currently, Stephane dedicates his time to sharing his passion
for pastry at his world-class school, The Art of Pastry, located in
San Clemente, CA. He is also the Executive Chef Consultant for
Occitanial, a pastry shop in Tokyo.
FRANCOIS MELLET
Francois Mellet, a native of Lyon, France with a degree in pastry from
Dardilly, brings more than 30 years of experience to Qzina Specialty
Foods. In 2012, Mellet helped Qzina break a world record for
building the largest chocolate sculpture. MOF Stephane Treand also
lent his artistic touch to the project. Modeled after an ancient Mayan
temple, the chocolate sculpture weighs more than 20,000 pounds.
Mellet has worked in all aspects of the baking and pastry business.
He’s held a variety of positions at leading hotels, retail stores
and supermarkets, in both culinary and sales capacities. His
broad experience and creative talents have given him a unique
understanding of the chocolate and pastry industry.
During his tenure at Qzina, Mellet is most proud of becoming the
lead expert on how to make chocolate, from the bean to the bar, at
the Qzina Institute.
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CHOCOA
TRIO VERRINES
1
FLOURLESS CHOCOLATE BISCUIT
Egg Yolks
110 g
Sugar (part 1)
65 g
Egg Whites
175 g
Sugar (part 2)
65 g
Chocoa Supreme Bittersweet 64%
Chocolate, melted (100646)
65 g
Chocoa Pure Cocoa Liquor, melted
(117877)
20 g
Beat the egg yolks and sugar (part 1) at high speed
until you reach a pale color. In a separate bowl, make
a French meringue with the egg whites and sugar (part
2). Add the melted Chocoa 64% and Chocoa Pure
Cocoa Liquor to the meringue. Add to the egg yolk
mixture. Pour into a sheet pan and bake at 325˚F until
structure is set.
2
CREME ANGLAISE
(base for the 3 chocolate mousses)
Heavy Cream
250 g
Milk
250 g
Egg Yolks
100 g
Sugar
50 g
Vanilla Paste (108539)
5g
Whipped Cream
900 g
Chocoa Extra 72% Bitter Sweet
Chocolate, Melted (100649)
285 g
Chocoa Lactee Bella Milk Chocolate,
Melted (117832)
365 g
Chocoa Bianco White Chocolate,
Melted (117833)
335 g
Proceed like a crème anglaise. Divide the final recipe
into three equal parts.
Divide the whipped cream into three equal parts
of 300g.
Mix Chocoa 72% with one part creme anglaise, fold in
the whipped cream. Fill 1/3 of the verrine.
Mix Lactee Bella with one part cream anglaise, fold in
whipped cream. Immediately, layer the milk chocolate
mousse on top of the dark chocolate mousse.
Insert a flourless biscuit. Make a white chocolate
mousse by following the same procedure. Immediately
layer the white chocolate mousse over the
chocolate biscuit.
3
BUILDING AND DECORATION
Decorate as illustrated in photo with Chocoa Crispy
Pearls in Silver, Dark/Milk/White.
EX T RA INGREDIENT S USE D
CHOCOA PEARLS CRISPY
SILVER CHOCOLATE DECOR
(118622)
CHOCOA CRISPY DARK/MILK/
WHITE CHOCOLATE DECOR
(118588)
CHOCOA DEMONSTRATION SERIES
5
TEECCINO CHOCOLATE
BON BON
1
RASPBERRY GELEE
Sicoly Raspberry Puree (118532)
320 g
Glucose (110144)
66 g
Granulated Sugar
52 g
Matisse Fruit Paste Yellow Pectin
Ruban J (117770)
3g
Gustosia Raspberry Compound
(119455)
10 g
Heat the Sicoly Raspberry Puree with glucose. Mix the
sugar and pectin together and add gradually to the
puree mixture. Cook to 102˚C/215˚F. Let it cool.
3
BUILDING AND DECORATION
Prepare your chocolate mold with tempered red cocoa
butter (102164) and let set.
Add Chocoa 64% tempered chocolate and let set.
2
Fill half way with Raspberry Gelee.
TEECCINO GANACHE
Heavy Cream
360 g
Inverted Sugar (110138)
32 g
Teeccino
20 g
Star Anise
8g
Chocoa Lactee Bella (117832)
140 g
Chocoa Extra 72% Bitter Sweet
Chocolate (100649)
100 g
Cubed Butter
28 g
When the Teeccino Ganache reaches 28-30˚C (82-86˚F),
fill the bonbons and let crystallize for 12 hours.
Seal the top with additional tempered Chocoa 64%
(100646). Let set at 4˚C/39˚F for a few minutes
and unmold.
EX T RA INGREDIENT S USE D
Heat heavy cream with Teeccino and add the star
anise. Cover and let infuse for 5 minutes. Strain well
and add heavy cream to complete the weight to 360 g.
Add the inverted sugar and bring to a simmer. Mix into
the two pre-melted chocolate. Once at 35˚C/95˚F add
the cubed butter. Mix well.
PCB COLORED PURE COCOA
BUTTER STRAWBERRY
(102164)
CHOCOA SUPREME 64%
BITTER SWEET CHOCOLATE
(100646)
CHOCOA DEMONSTRATION SERIES
7
PASSION FRUIT
MACARONS
1
PASSION FRUIT GANACHE
Sicoly Passion Fruit Puree (118041)
250 g
Glucose Syrup (110144)
30 g
Chocoa Lactee Bella (117832)
550 g
Soft Butter
100 g
Matisse Vanilla Bean (118186)
1 Each
Bring Sicoly Passion Fruit Puree, glucose, and Matisse
Vanilla Bean to a boil. Pour onto the Chocoa Lactee
Bella. Mix well. At 35˚C/95˚F add the soft
cubed butter.
2
3
BUILDING AND DECORATION
Once the macarons are baked and cooled, spray with
Crescendo Silver Pearl Sheen. Pipe the ganache once
its cooled to 30˚C/86˚F. Garnish with gold petals.
MACARON RECIPE
Sugar
225 g
Water
50 g
Egg Whites (part 1)
100 g
Sunny Gem Almond Flour (119509)
250 g
Powdered Sugar
250 g
Egg Whites #2 (part 2)
100 g
EX T RA INGREDIENT S USE D
KOPYCAKE YELLOW LIQUID
PASTE COLOR
(104996)
KOPYCAKE ORANGE LIQUID
PASTE COLOR
(105014)
CRESCENDO PEARL SHEEN SILVER
(118754)
GOLD PETALS
(105041)
Cook sugar and water to 121˚C/249˚F. Pour onto
whipped egg whites (part 1), in order to make an
Italian meringue. Combine the sifted almond flour and
powdered sugar and mix with egg whites (part 2).
Once the meringue is cooled down, combine with the
almond powder mixture. Divide the batch into two parts
and color one with orange liquid paste color and the
other with yellow liquid paste color. Pipe desired size
macaron, add gold leaf and bake at 148˚C/300˚F for
10 minutes.
CHOCOA DEMONSTRATION SERIES
9
CHOCOLATE LOVE by MOF STEPHANE TREAND
Chocolate Love features the rich colors and textures
of chocolate, accented by flowers, hearts and flowing
movement. The basic structure of Chocolate Love is the Flames
Showstopper (118947) with heart embellishments made with
Opulence Transfer Sheet (106658).
10
CHOCOA DEMONSTRATION SERIES
NOTES
CHOCOA DEMONSTRATION SERIES
11
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