Bring to a boil (85°C) |
275 g whole milk 85 g egg yolks 60 g caster sugar |
---|---|
Sieve and pour over | 260 g dark chocolate couverture INAYA™ 65% |
At 35°C, add | 580 g semi-whipped cream |
Make a custard cream, sieve and pour over the dark chocolate couverture INAYA™ 65%. At 35°C, include the semi-whipped cream. Taste at 22-24°C. |
Bring to a boil |
500 g cream 80 g butter 25 g inverted sugar |
---|---|
At 80°C, pour over | 400 g dark chocolate couverture INAYA™ 65% |
Mix the cream and dark chocolare couverture INAYA™ 65%, emulsify the ganache in Robot-Coupe. Taste at 22-24°C. |
Mix with a whisk |
375 g of eggs 275 g of sugar |
---|---|
Melt in the microwave |
225 g of dark chocolate couverture Inaya™ 65% 212 g of butter |
Add the egg and sugar mixture to the chocolate followed by the melted butter. | |
Lightly mix and add | 117 g of sieved flour |
Stir the mixture until a smooth texture is obtained. | |
Place the mixture into buttered moulds. | |
Cook in the oven at 160°C for approximately 10 minutes. |
Bring to a boil | 190 g whole milk |
---|---|
Pour over | 300 g milk chocolate couverture ALUNGA™ 41% |
At 35°C, incorporate | 520 g semi-whipped cream |
Pour the boiled milk over the milk chocolate couverture ALUNGA™ 41%. At 35°C, include the semi-whipped cream. Taste at 22-24°C. |
Bring to a boil |
400 g cream 100 g butter 40 g glucose syrup |
---|---|
At 70°C, pour over | 360 g milk chocolate couverture ALUNGA™ 41% |
Mix the cream and the milk chocolate couverture ALUNGA™ 41%, emulsify the ganache in the Robot-Coupe. Taste at 22-24°C. |
Boil to 120°C |
150 g sugar 65g water |
---|---|
Make a pâte à bombe |
55g eggs 120g egg yolks |
Pour over | 450g dark chocolate couverture EXCELLENCE 55% (melted at 45°C) |
Fold in | 610 g whipped cream |
Melt at 45°C |
1725g dark chocolate couverture EXCELLENCE 50% 1500g butter |
---|---|
Whisk |
1500g eggs 810g sugar |
Fold through |
300g flour 750g whole caramelized hazelnuts origin Morella |
The couvertures in the ‘Toute la pureté de la nature’-range set the new standard in workability. They are rich in cocoa solids, boosting the flavor and releasing the perfect taste intensity, texture and mouth feel in popular desserts such as mœlleux, mousses, ganaches, etc. ‘Toute la pureté de la nature’ gives professionals what they are looking for: desserts with a taste, texture and mouth feel that is just perfect.
Release a pure, more intense taste in your creations with this new generation of chocolate couvertures – the result of the Q-fermentation™ method. This awakens the most intense flavors in each bean immediately after harvesting, and yields cocoa beans of an unrivalled purity. ‘Toute la pureté de la nature’ gives professionals what they are looking for: more intense chocolate taste for everyday applications.
A distinctive chocolate with good cocoa taste and a hint of acidity
Release a pure, more intense taste in your creations with this new generation of chocolate couvertures – the result of the Q-fermentation™ method. This awakens the most intense flavors in each bean immediately after harvesting, and yields cocoa beans of an unrivalled purity. ‘Toute la pureté de la nature’ gives professionals what they are looking for: more intense chocolate taste for everyday applications.
Release a pure, more intense taste in your creations with this new generation of chocolate couvertures – the result of the Q-fermentation™ method. This awakens the most intense flavors in each bean immediately after harvesting, and yields cocoa beans of an unrivalled purity. ‘Toute la pureté de la nature’ gives professionals what they are looking for: more intense chocolate taste for everyday applications.
Release a pure, more intense taste in your creations with this new generation of chocolate couvertures – the result of the Q-fermentation™ method. This awakens the most intense flavors in each bean immediately after harvesting, and yields cocoa beans of an unrivalled purity. ‘Toute la pureté de la nature’ gives professionals what they are looking for: more intense chocolate taste for everyday applications.
Recipe created by Philippe Bertrand and Martin Diez
Recipe for 200 bonbons
ALUNGA™ Ganache | |
---|---|
Bring to the boil |
400 g of cream 100 g of butter 40 g of glucose syrup 10 g of sorbitol powder |
Let cool to 80 °C | |
Pour over | 660 g of Alunga™ 41% milk chocolate couverture |
Pour the mixture into a Robot-Coupe and blend until completely smooth. Place in a bowl and leave to cool to 28 °C. Pour into 8 mm squares moulds. Cut the ganache into 2 cm squares. | |
OCOA™ coating | |
Coat the ganache with OCOA™ 70% dark chocolate couverture.. Sprinkle with EXTRA BRUTE cocoa powder and add an acetate sheet prior to full crystallization of the coating. |
Recipe created by Philippe Bertrand and Martin Diez
Recipe for 160 bonbons
INAYA™ Ganache | |
---|---|
Bring to the boil |
365 g of cream 65 g of butter 30 g of inverted sugar 30 g of glucose syrup |
Let cool to 80 °C | |
Pour over | 460 g of INAYA™ 65% dark chocolate couverture |
Pour the mixture into a Robot-Coupe and blend until completely smooth. Place in a bowl and leave to cool to 28 °C. Pour into 8 mm squares moulds. Cut the ganache into 2 cm squares. | |
OCOA™ coating | |
Coat the ganache with OCOA™ 70% dark chocolate couverture. Air-dry the chocolate after coating. |
Recipe created by Philippe Bertrand and Martin Diez
Recipe for 5 cups of 16 cl
Bring to the boil | 500 g of whole milk |
Pour over | 100 g of 35% cream |
Add |
175 g of ALUNGA™ 41% milk chocolate couverture 10 g of EXTRA BRUTE cocoa powder |
Let sit for 12 hours. Serve at 60 °C. |
Recipe created by Philippe Bertrand and Martin Diez
Recipe for 5 cups of 16 cl
Bring to the boil | 500 g of whole milk |
Pour over | 100 g dof 35% cream |
Add |
140 g of INAYA™ 65% dark chocolate couverture 40 g of sugar 20 g of EXTRA BRUTE cocoa powder |
Let sit for 12 hours. Serve at 60 °C. |
Recipe created by Bruno Cordier - MOF Ice cream
Ambassador Cacao Barry - Orléans - France
Recipe for ± 960 g
Heat to 85 °C |
589 g of whole milk 139 g of 35% cream 18 g of inverted sugar |
At 50 °C, add the following mixture |
2 g of milk powder 0% fat 5 g of emulsifying stabilizer 35 g of sugar |
Keep cooking. | |
At 70 °C, add | 212 g of ALUNGA™ 41% milk chocolate couverture |
Finish cooking at 85 °C. Cool quickly then let sit for 12 hours. Mix and place in an ice cream maker. |
Recipe created by Philippe Bertrand and Martin Diez
Recipe for ± 6 desserts 14 x 14 cm
Light hazelnuts biscuit | |
---|---|
Whisk cold |
150 g of ground hazelnuts 150 g of caster sugar 125 g of eggs 80 g of egg yolks |
Add | 120 g of sifted flour |
Whisk |
225 g of egg whites 100 g of sugar |
Add the beaten egg whites to the first mixture. Cook for 15 minutes at 180 °C. | |
ALUNGA™ ganache | |
Bring to the boil |
200 g of cream 200 g of milk 140 g of glucose syrup |
Pour over | 450 g of ALUNGA™ 41% milk chocolate couverture |
Mix the cream with the ALUNGA™ 41% milk chocolate couverture. Emulsify the ganache in a Robot-Coupe. Pour into 8 mm high square moulds. Freeze, then cut into 12 cm squares. | |
ALUNGA™ mousse | |
Bring to the boil | 430 g of whole milk |
Pour over | 450 g of ALUNGA™ 41% milk chocolate couverture |
At 35 °C add | 1200 g of soft whipped cream |
ALUNGA™ glaze | |
Cook at 103 °C |
150 g of water 300 g of sugar 300 g of glucose syrup |
Pour over |
100 g of unsweetened concentrated milk 100 g of concentrated milk |
Add | 300 g of ALUNGA™ 41% milk chocolate couverture |
Add |
17 g of Bloom 200 gelatin powder 102 g of water for hydrating |
Mix. Place in the refrigerator for 24h. Use at 30 °C. |
Recipe created by Philippe Bertrand and Martin Diez
Recipe for ± 6 desserts 14 x 14 cm
Light hazelnuts biscuit | |
---|---|
Whisk cold |
150 g of ground hazelnuts 150 g of caster sugar 125 g of eggs 80 g of egg yolks |
Add | 120 g of sifted flour |
Whisk |
225 g of egg whites 100 g of sugar |
Add the beaten egg whites to the first mixture. Cook for 15 minutes at 180 °C. | |
INAYA™ ganache | |
Bring to the boil |
350 g of cream 50 g of milk |
Whiten |
70 g of glucose syrup 40 g of egg yolks |
Cook at 85 °C. | |
Strain and pour over. | 170 g of INAYA™ 65% dark chocolate couverture |
Mix the cream with the INAYA™ 65% dark chocolate couverture. Emulsify the ganache in a Robot-Coupe. Pour into 8 mm high square moulds. Freeze, then cut into 12 cm squares. | |
INAYA™ mousse | |
Cook at 121 °C |
220 g of sugar 100 g of water |
Pour over |
90 g of eggs 180 g of egg yolks |
Beat the mixture | 900 g of whipped cream |
At 35 °C, add | 550 g of INAYA™ 65% dark chocolate couverture |
INAYA™ glaze | |
Cook at 103 °C |
150 g of water 300 g of sugar 300 g of glucose syrup |
Pour over |
100 g of unsweetened concentrated milk 100 g of concentrated milk |
Add | 300 g of INAYA™ 65% dark chocolate couverture |
Add |
15 g of Bloom 200 gelatin powder 90 g of water for hydrating |
Mix. Place in the refrigerator for 24h. Use at 30 °C. |
Recipe created by Philippe Bertrand - MOF Confectioner
Director of the Chocolate Academy™ Centre - France
Recipe for ± 75 macaroons
ALUNGA™ ganache | |
---|---|
Bring to the boil |
200 g of cream 50 g of butter 20 g of glucose |
At 80 °C, pour over | 180 g of ALUNGA™ 41% milk chocolate couverture |
Pour the cream at 80 °C over the ALUNGA™ 41% milk chocolate couverture. Emulsion the ganache in a Robot-Coupe. Reserve in a bowl. | |
ALUNGA™ shells | |
Cook at 123 °C |
360 g of sugar 80 g of water |
Pour over | 130 g of lightly beaten egg whites |
Make an Italian meringue. | |
Blend and sieve |
365 g of ground almonds 370 g of icing sugar 40 g of Plein Arôme cocoa powder |
Add | 125 g of raw egg whites |
Blend the two mixtures together once the Italian meringue is at 40 °C. Pipe onto a baking sheet and bake for 12 minutes at 150 °C. | |
Place approximately 4 g of Alunga™ ganache between two Alunga™ shells. Place in the refrigerator prior to serving. |
Recipe created by Philippe Bertrand - MOF Confectioner
Director of the Chocolate Academy™ Centre - France
Recipe for ± 75 macaroons
INAYA™ ganache | |
---|---|
Bring to the boil |
200 g of cream 30 g of butter 40 g of inverted sugar |
At 80 °C, pour over | 2250 g of INAYA™ 65% dark chocolate couverture |
Pour the cream at 80 °C over the INAYA™ 65% dark chocolate couverture. Emulsion the ganache in a Robot-Coupe. Reserve in a bowl. | |
INAYA™ shells | |
Cuire à 123 °C |
360 g of sugar 80 g of water |
Pour over | 130 g of lightly beaten egg whites |
Make an Italian meringue. | |
Blend and sieve |
365 g of ground almonds 370 g of icing sugar 40 g of Plein Arôme cocoa powder |
Add | 125 g of raw egg whites |
Blend the two mixtures together once the Italian meringue is at 40 °C. Pipe onto a baking sheet and bake for 12 minutes at 150 °C. | |
Place approximately 4 g of Inaya™ ganache between two Inaya™ shells. Place in the refrigerator prior to serving. |
Recipe created by Philippe Bertrand and Martin Diez
Recipe for 10 glasses
Bring to the boil | 190 g of whole milk |
Pour over | 300 g of cALUNGA™ 41% milk chocolate couverture |
At 35 °C, add | 520 g of soft whipped cream |
Pour the boiling milk over the ALUNGA™ 41% milk chocolate couverture. At 35 °C, add the soft whipped cream. Prior to serving, place an ALUNGA™ 41% milk chocolate couverture disc between two layers of ALUNGA™ mousse. Serve between 22-24 °C. |
Recipe created by Philippe Bertrand and Martin Diez
Recipe for 10 glasses
Cook at 85 °C |
275 g of whole milk 85 g of egg yolks 60 g of caster sugar |
Pass through a conical strainer and pour over | 260 g of INAYA™ 65% dark chocolate couverture |
At 35 °C, add | 580 g of soft whipped cream |
Make a custard, pass through a conical strainer and pour over the INAYA™ 65% dark chocolate couverture . At 35 °C, add the soft whipped cream. Prior to serving, place an INAYA™ 65% dark chocolate couverture ebetween two layers of INAYA™ mousse. Serve between 22-24 °C. |
Recipe created by Bruno Cordier - MOF Ice cream
Ambassador Cacao Barry - Orléans - France
Recipe for ± 960 g
Heat |
580 g of water 60 g of inverted sugar |
At 50 °C, add the following mixture |
20 g of milk powder 0% fat 5 g of emulsifying stabilizer 20 g of sugar |
Keep cooking. | |
At 70 °C, add | 312 g of INAYA 65% dark chocolate couverture |
Finish cooking at 85 °C. Cool quickly then leave to mature for 12 hours. Mix and place in an ice cream maker. |
Recipe created by Philippe Bertrand and Martin Diez
Recipe for ± 25 pieces
Sweet dough | |
---|---|
Mix |
125 g of butter 185 g of icing sugar |
Add |
1 g of salt 1 g of liquid vanilla 25 g of ground almonds 210 g of flour 1 g of yeast |
Followed by | 50 g of eggs |
Roll out the pastry to 80 mm in diameter. Line the mould with a strip of Fiberpain. Bake at 165 °C. | |
ALUNGA™ ganache | |
Bring to the boil |
400 g of cream 100 g of butter 40 g of glucose syrup |
At 70 °C, pour over | 360 g of Alunga™ 41% milk chocolate couverture |
Mix the cream with the Alunga™ 41% milk chocolate couverture, emulsify the ganache in a Robot-Coupe. | |
Decoration | |
Spread the crystallized Alunga™ 41% milk chocolate couverture onto a Rhodoid glazing sheet and cut out 90 mm diameter disks. Cut out piping nozzles of different size. |
Recipe created by Philippe Bertrand and Martin Diez
Recipe for ± 25 pieces
Sweet dough | |
---|---|
Mix |
125 g of butter 185 g of icing sugar |
Add |
1 g of salt 1 g of liquid vanilla 25 g of ground almonds 210 g of flour 1 g of yeast |
Followed by | 50 g of eggs |
Roll out the pastry to 80 mm in diameter. Line the mould with a strip of Fiberpain. Bake at 165 °C. | |
INAYA™ ganache | |
Bring to the boil |
500 g of cream 80 g of butter 25 g of inverted sugar |
At 80 °C, pour over | 400 g of INAYA™ 65% dark chocolate couverture |
Mix the cream with the INAYA™ 65% dark chocolate couverture, emulsify the ganache in a Robot-Coupe. | |
Decoration | |
Spread the crystallized INAYA™ 65% dark chocolate couverture onto an acetate sheet and cut out 90 mm diameter disks. Cut out piping nozzles of different size. |
Recipe created by Philippe Bertrand - MOF Confectioner
Director of the Chocolate Academy™ Centre - France
Recipe for ± 12 moelleux
Inaya™ chocolate moelleux | |
---|---|
Mix with a whisk |
375 g of eggs 275 g of sugar |
Melt in the microwave |
225 g of Inaya™ 65% dark chocolate couverture 212 g of butter |
Add the egg and sugar mixture to the chocolate followed by the melted butter. | |
Lightly mix and add | 117 g of sieved flour |
Stir the mixture until a smooth texture is obtained. | |
Place the mixture into buttered moulds. | |
Cook in the oven at 160 °C for approximately 10 minutes. |
Recipe created by Philippe Bertrand - MOF Confectioner
Director of the Chocolate Academy™ Centre - France
Recipe for 6 Mini Cocoa pods polycarbonate mould plates MLD-090428-M00
Mould with dark chocolate couverture Excellence 55%. | |
Mix |
1000 g of Pralin Feuilletine™ 250 g of milk chocolate couverture Alunga™ 41% |
Temper at 24 °C then pipe in the shells. Leave to crystallize and close with crystallized dark chocolate couverture Excellence 55%. |
Recipe created by Philippe Bertrand - MOF Confectioner
Director of the Chocolate Academy™ Centre - France
Recipe for 1 pan 60 x 40
Melt at 45 °C |
1725 g of dark chocolate couverture Excellence 55% 1500 g of butter |
Whisk |
1500 g of eggs 810 g of sugar |
Fold through |
300 g of flour 750 g of hazelnuts Sablage origin Morella |
Place into an oven set at 175 °C for about 35 minutes. |
Recipe created by Philippe Bertrand - MOF Confectioner
Director of the Chocolate Academy™ Centre - France
Recipe for 1 tray 40 x 60 or 60 petits small pastries
Excellence biscuit | |
---|---|
Melt at 45 °C |
575 g of dark chocolate couverture Excellence 55% 500 g of butter |
Whisk |
500 g of eggs 275 g of sugar |
Fold in |
100 g of flour 250 g of hazelnuts Sablage origin Morella |
Excellence mousse | |
Boil to 120 °C |
150 g of sugar 65 g of water |
Make a pâte à bombe |
55 g of eggs 120 g of egg yolks |
Pour over | 490 g of dark chocolate couverture Excellence 55% melted at 45 °C |
Fold in | 610 g of whipped cream |
Alunga™ mousse | |
Boil | 380 g of milk |
Pour over | 680 g of milk chocolate couverture Alunga™ 41% |
At 35 °C fold in | 1040 g of whipped cream |
Lactée Barry glazing | |
Bring to 103 °C |
150 g of water 300 g of sugar 300 g of glucose syrup |
Pour over | 200 g of unsweetened concentrated milk |
Add | 300 g of milk chocolate couverture Lactée Barry 35.3% |
Add |
17 g of powdered "200 Bloom" gelatin 102 g of water |
Mix. Keep in freezer for 24 hours. | |
Place the Excellence biscuit in the tray. Pipe the Excellence mousse and then the Alunga™ mousse on top. Store in the freezer. Apply the Lactée Barry glazing at 28 °C. |
Recipe created by Philippe Bertrand - MOF Confectioner
Director of the Chocolate Academy™ Centre - France
Recipe for 15 individual pieces
Pâte à choux | |
---|---|
Boil |
160 g of milk 160 g of water 5 g of salt 15 g of sugar 150 g of butter |
Add | 180 g of flour |
Then | 330 g of eggs |
Place into an oven set at 270 °C. Immediately turn the oven down to 165 °C. | |
Pastry cream | |
Boil | 1050 g of milk |
Blanch |
180 g of egg yolks 75 g of sugar 83 g of custard powder |
Make the pastry cream. | |
Excellence pastry cream | |
Mix |
1000 g of pastry cream at 35 °C 250 g of dark chocolate couverture Excellence 55% |
Garnish the choux with the Excellence pastry cream. |
Recipe created by Philippe Bertrand - MOF Confectioner
Director of the Chocolate Academy™ Centre - France
Recipe for 30 tarts of 80 mm Ø
Shortcrust pastry | |
---|---|
Mix |
250 g of butter 170 g of icing sugar 100 g of almond powder 2 g of liquid vanilla 2 g of salt |
Add |
420 g of flour 3 g of baking powder 110 g of eggs |
Line on tart circles of 80 mm Ø. Coat with a Fiberpain band. Cook at 170 °C. Sprinkle with Mycryo® cocoa butter after cooking. | |
Excellence ganache | |
Boil |
730 g cream 130 g butter 60 g glucose 60 g inverted sugar |
At 80 °C pour on |
950 g dark chocolate couverture Excellence 55% 200 g milk chocolate couverture Alunga™ 41% |
Poach at 30 °C | |
Decoration | |
Mould a Pistole™ Elégante (MLD-090451-M00). Spray with Barry Glace Fondant. Freeze to realize the velvet aspect. Leave some Gold Flakes. |
Recipe created by Philippe Bertrand - MOF Confectioner
Director of the Chocolate Academy™ Centre - France
Recipe for 12 verrines
Boil | 140 g of full-fat milk |
Mix |
45 g of egg yolks 30 g of sugar |
Make a crème anglaise cooked to 85 °C. | |
Pass through a fine strainer, then pour on | 170 g of dark chocolate couverture Excellence 55% |
At 35 °C, fold in | 300 g of 35% fat whipped cream |
Garnish the verrines. Taste at about 12 °C. |