table of contents
6
cuvettes (cups) Extra bitter Lime ganache Apricot Orange ganache Praliné-lemon ganache Oriental Bitter and rum Exotic Caramel with orange Almond-kirsch praliné Coriander Praliné Egg liqueur Caramel Rum cream Anise cream Caramel snobinette
Ganache as a basic cream Piped nuts Coffee delight Hazelnut rosette Orange slices Marzipan crunch Marquise
confections with the addition of miscellaneous nuts Almond cream Cinnamon and pistachio Coconut Delight Honey and cinnamon delight Ganache with nutmeg praliné Cardamom and pistachio ganache Speculaas cream Raspberry praliné Praliné ganache Lime-and-pistachio ganache
235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 249 250 251 252 254 255 256 257 258 259
260 260 261 262 263 264 265 266 267 268 269
Marzipan ganache Sereh Almond praliné with cinnamon Sesame praliné Praliné cream Pear and orange combo Almond with coffee Honey praliné cream Almond chocolates Lemon Pistachio gianduja Almond tuiles Dulce de leche Coconut and crispy Pistachio with cardamom ganache Feuilletine Butter praliné Gianduja ganache Muesli bars Passion Crispy Pistachio ganache Pistachio cubes Nutty Nibs & Nuts Lavender sandwich Praliné with passion fruit Almond caramel Coffee gianduja Cocktail Lemon ganache with orange blossom marzipan Violette Amandine Pistachio ganache Almond ganache Pistachio gianduja sandwich Orange Crumby Lime tea Pear ganache with almond praliné
270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 304 305 306 307 308 309
Pistachio and bitter Praliné with coriander Passion Gianduja ganache with pistachio Pear and orange combo
alcohol-based confections Pistachio cubes Aknot Pistachio marzipan with whisky Advocaat cream Arabe Advocaat cream Marco Wine cream Al vino Spring Cherry Prune ganache Toscana Apricot and coconut Tea ganache Sunny Caramel with coconut Blackcurrant ganache Lavender Chestnut log Cognac ganache Rum cream Tropicana Kahlua Port Hellas Lime with wodka Orange blossom Cream of raisins in cognac Cream with rum Popping feeling Coconut
310 311 312 313 314
315 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 344 345 346
Amaretto Lavender and anise Cappuccino Anisette Orange with coriander Whisky ganache Tropical Orange bitters Pistachio praliné ganache Peach cocktail Anise caramel Heaven Calypso Margarita Lime
confections – moulded, piped and cut Palet d’or Coconut Passion fruit ganache Fresh mint and lime Red currant ganache with saffron Tea time Vanilla Lavender Red berries Salted caramel galette Mocha ganache Coffee ganache Orangina Forest Mango with saffron Banana Rhubarb Frutty Fruity caramel ganache Equador Mystère Egg ganache with orange
347 348 349 350 351 352 353 354 355 356 357 358 359 360 361
362 362 365 366 367 368 369 370 371 372 373 374 375 376 377 378 379 380 381 382 383 384 385
table of contents
7
pr aliné pastes and nut products 1118 118
Praliné p Praliné pastes astes are are frequently frequently used used since since they they are are p opular and and provide provide n umerous ccreative reative aapplication pplication popular numerous ooptions ptions ffor or patisserie patisserie and and chocolaterie. chocolaterie. They They ccan an be be used used as as centres centres ffor or moulded moulded aand nd ccut ut confecconfecttions ions oorr aass sseasoning easoning ffor or all all manner manner of of creams creams aand nd iice ce ccream. ream. Chefs Chefs also also often often process process them them in in ttheir heir dishes. dishes. IIff stored stored correctly, correctly, p ra liné p aste has has a fairly fairly praliné paste llong ong shelf shelf life, life, easily easily 6 to to 10 10 months. months. A lways p roAlways prottect ect the the paste paste against against light light (and (and if if possible possible against a g a i n st ooxygen) x ygen) and and preferably preferably sstore tore iin n a ccool ool p lace. Over Over place. ttime ime a ssediment ediment w ill bbee d eposited bbecause ecause d r y, will deposited dry, h eavier p articles slowly slowly ssink ink ttoo tthe he bbottom ottom aand nd heavier particles ssometimes ometimes lleave eave a d ry h ard ccrust rust oon n tthe he bbottom ottom dry hard ooff the the container. container. In In that that case case all a ll it it takes ta kes is is to to bbriefly riefly blitz blitz the the entire entire contents contents in in a cutter cutter to to recrecrreate eate aan n at tractive h omogeneous ppaste. a s te . attractive homogeneous The ffollowing ollowing parameters parameters are are very very iimportant mportant ffor or tthe he production production of of p ralinés: pralinés: • ooilil ccontent ontent of of nut nut variety va riet y • ggrinding rinding rrate ate (average (average fi fineness neness of of tthe he particles) p a rticles) • qquality ua lit y of of the t he nuts nuts The most most ffrequently requently ssold old p pralinés ra linés aare re m made ade from from h hazelnuts a zelnuts since since the the latter latter are are most most p popular opular with with ttheir heir strong strong flavour, flavour, llow ow p price rice ccompared ompared ttoo oother ther n nuts uts and and high high ffat a content at content (average (average bbetween et ween 661.5 1.5 aand nd 64.5%). 64.5%). W Wee ccan an n nonetheless onetheless m make a ke p praliné ra liné p pastes astes with with most most nut nut varieties varieties or or mixed mixed nuts, nuts, as as llong ong as as they they contain contain eenough nough oil. oil. In In some some p pralinés ra linés w where here primarily primarily other other nuts nuts are are processed, processed, extra e x t ra ooil il iiss added added in in the the process process in in order order to to produce produce unctuous hazelnut praliné. tthe he ssame ame u nctuous ppaste aste aass h a zelnut p ra liné. Nut-producing N ut-producing countries countries aalso lso ooften f ten have have pralinés pra linés with w ith nuts nuts that that aare re ccheapest heapest tthere. here.
IItt is is important important tthat hat tthe he ooil il ccontent ontent bbee ssufficiently ufficiently h high igh to to aachieve chieve a p paste-like aste-like consistency consistency in in the the prapralliné. iné. For For nuts nuts less less rich rich in in fat, fat a , the the fat fat a content content will will with ggenerally enerally bbee ssupplemented upplemented w ith ssunflower unflower ooil. il. nuts The aaverage verage ffat at a ccontent ontent ooff n uts ssuitable uitable ffor or praliné: p ra liné: • aalmonds lmonds 554.1 4.1 g • ppeanuts ea nuts 449.4 9.4 g • ppistachio istachio nuts nuts 51.6 51.6 g • w walnuts a lnuts 62.5 62.5 g • ccoconut oconut 61 61 g • ppine ine nuts nuts 52.5 52.5 g • ssunflower unflower seeds seed s 53 53 g High-qua lit y pralinés High-quality pra linés on on average average cconsist onsist ooff 550% 0% ccaramelised aramelised ssugar(s) ugar(s) and and 50% 50% nuts. nuts. After A f ter refinement refinement a praliné pra liné is is produced produced with with aan n average average ffat at a ccontent ontent of of 32.5%. 32.5%. Superior Superior p pralinés ra linés with w ith higher higher percentages percentages of of hazelnuts ha zelnuts obviously obviously eexist xist and and also a lso with with top-quality top-qua lit y h hazelnuts. a zelnuts. Praliné P ra liné ccan an aalso lso bbee m made ade with with macadamia m ac ad a m ia nuts, n uts, Brazil Bra zil n nuts uts aand nd p pecans, ecans, bbut ut tthey hey aare re ssoo rrich ich iin n ffat at a that that quality qua lit y praliné pra liné will will be be too too liquid. liquid. The missing with m issing solids solids are are complemented complemented w ith bbulking u l k i ng aagents, gents, such such as as soybean soybean meal, mea l, starch, starch, maltodexma ltodexfinal ttrin, rin, eetc., tc., iin n oorder rder to to aachieve chieve a fi na l ffat at a ccontent ontent of of not aapproximately pproximately 60-86 60-86 g per per 100 100 g. g. Should Should tthis h is n ot much have bbee done, done, ttoo oo m uch ssugar ugar would would h ave ttoo bbee aadded dd e d ttoo aabsorb bsorb the the excess excess fat. fat a. On hand, nuts, O n tthe he oother ther h and, tthere here aare re llow-fat ow-faat n uts, ssuch uch as as cashews cashews (46.5 (46.5 g) g ) and and chestnuts chestnuts (1.9 (1.9 g!!!). g!!!). Here much has H ere too too m uch ffat at a h as ttoo bbee aadded dded ttoo aachieve chieve aan n aacceptable cceptable result. result.
Praliné P r a l i né m manufactured a nufactured w with it h R Robot-Coupe obot- Coupe
tr aditional truffles with shelf life of up to three months (Aw between 0.85 and 0.70)
Aniseed truffles
RECIPE
350 g cream 35% 40 g glucose 80g honey 130 g butter 630 g dark chocolate 40 g anise-flavoured liqueur (such as raki or ouzo) Batch size: 1270 g
% 27.56 3.15 6.30 10.24 49.61 3.15
METHOD
• Bring the cream, glucose and honey to the boil. • Cover and leave to cool to approximately 30°C (85°F). • Soften the butter in a mixer (KitchenAid) and add the cream mixture while stirring.
• Fold in the precrystallised chocolate and blend into a homogeneous, smooth mass. • Lastly, stir in the liqueur. FINISHING TOUCH
• Pipe your choice of oval or spherical truffles onto a Silpat mat or fat-free paper. To do so use a 8-mm smooth tip.
• Leave to crystallise in the refrigerator for a few hours. • Dip in dark or milk chocolate and roll in the decoration of your choice.
YIELD
approximately 200
187 Recipes - truffles
Aw: 0.84
confections
moulded, piped and cut 3362 62
Palet Pa let d d’Or ’Or Originally Palet Originally Palet dd’Or ’Or is is a famous famous F French rench cconfeconfecttion. ion. This This original original Pa Palet let dd’Or ’Or iiss often often round, round, has ha s a flat fl at aand nd vvery ery gglossy lossy ssurface, urface, and and was was initially initially decodecorrated ated with with a golden golden tip. tip. Palet Palet d’Ors d ’Ors aare re m made ade from from cclassic lassic d dark ark gganache anache tthat hat a iiss ooften ften enriched enriched with with bbutter utter and and sometimes sometimes also also flavoured flavoured w with ith vvanilla. anilla. Three different Three diff ffeerent methods methods aare re ttypically ypica lly u used sed ffor or tthe he d design: esign: • The gganache anache iiss ggenerally enerally p piped iped iin n ssphere phere sshapes hapes aand nd ccovered overed w with ith ffoil, oil, aafter fter w which hich iitt iiss eevenly venly pressed p ressed down down ttoo aachieve chieve a fl flat at sslab. lab. • The ganache ganache is is spread spread in in silicone silicone moulds, moulds, ccooled ooled and and the the moulds moulds are are removed. removed. • A After fter setting, setting, the the ganache ganache is is cut cut using using a coneconesshaped haped cutter. cutter. A ffew ew examples examples of of recipes recipes ffollow, ollow, after after which which the the vvarious arious methods methods aare re eextensively xtensively d described. escribed.
Recipes R ecipes tr aditional recipe traditional r ecipe 1 Aw 0 0.87 .87 6650 50 g cream cream 1800 18 00 g bitter bitter chocolate chocolate 70% 70% 3300 00 g bbutter utter 550 0 g glucose glucose
tr aditioneel r traditioneel recipe ecipe 3 Aw Aw 0.88 0.88 5500 00 g cream cream 6600 00 g bbitter itter chocolate chocolate 70% 70% 1100 00 g iinvert nvert ssugar ug a r 1100 00 g bbutter utter r ecipe with recipe w ith vanilla vanill a 3300 00 g ccream ream 2 vanilla vanilla pods pods 440 0 g bbutter utter 4470 70 g bbitter itter cchocolate hocolate 770% 0% r ecipe with w ith saffron saffron Aw 0.82 0.82 recipe 6600 00 g cream cream 1125 25 g bbutter utter 3355 g sorbitol sorbitol of of glycerol glycerol 0 .20 g saffron saff ffrron 0.20 7755 g iinvert nvert ssugar ug a r 8850 50 g bbitter itter chocolate chocolate 70% 70% r ecipe with w ith lavender l avender A w 0.85 0.85 with with sorbitol sorbitol recipe Aw A w 0.81 0.81 with with glycerol glycerol Aw 5500 00 g cream cream 4 g dried dried llavender avender 330 0 g ssorbitol orbitol or or glycerol glycerol 6650 50 g bbitter itter chocolate chocolate 70% 70% r ecipe with w ith long long sshelf helf llife ife Aw 0.68 0.68 recipe 3300 00 g ccream ream 1150 50 g glucose glucose 1100 00 g maltodextrin maltodextrin 550 0 g bbutter utter 330 0 g ssorbitol orbitol 330 0 g glycerol glyycerol 880 0 g dextrose dextrose 2gM aldon salt salt Maldon 8800 00 g bitter bitter chocolate chocolate 70% 70%
Various V arious methods methods ffor or gganache anache method w method with it h u uht ht cream cr ea m Heat H eat tthe he ccream ream ((and and p potentially otentially the the glucose glucose and/ and/ oorr invert invert ssugar) ugar) ttoo aapproximately pproximately 335°C 5°C ((95°F). 95°F). A Add dd tthe he precrystallised precrystallised chocolate chocolate and and stir stir into into a smooth smooth mass. m ass. F Finally inally ffold old in in the the butter butter brought brought to to room room temperature. te mperature. method with method w ith fresh fr esh cream cr ea m Bring B ring tthe he ccream ream ((and and p potentially otentially the the glucose glucose and/ and/ oorr invert invert ssugar) ugar) ttoo tthe he bboil oil aand nd p pour our oover ver tthe he fi finely nely cchopped hopped cchocolate. hocollate. A Add dd tthe he iinvert nvert sugar sugar (where (where iindicated) ndicated) aand nd stir stir into into a ssmooth mooth m mass. ass. C Combine ombine tthe he bbutter utter brought brought to to rroom oom ttemperature emperature with with the the gganache, anache, once once tthe he llatter atter has has rreached eached a ttemperature emperature ooff aapproximately pproximately 40°C 40°C (104°F). (104°F).
3363 63 RRecipes ecipes - confections confections - moulded, moulded, ppiped iped aand nd c cut ut
tr aditional recipe traditional r ecipe 2 Aw w 0.87 0.87 6650 50 g cream cream 11000 000 g bbitter itter chocolate chocolate 70% 70% 1150 50 g butter butter
attr active pack aging sometimes contributes to the issue! 5516 116
It is It is a kknown now n ffact act tthat hat at attractive t r a c t i ve p packaging ack a g i ng bboosts oost s ssales a les aand nd tthat hat lluxurious u x u r i ou s w rapping adds a dd s wrapping vvalue a lue to to tthe he p roduct s aalso lso ggoes oe s w it hout ssaying. ay i n g. products without B ut p ack a ging has ha s a lot lot more more to to offer. off ffeer. It It But packaging iiss very ver y iimportant mpor ta nt tthat hat iitt p rotect s tthe he ccontent ontent protects aagainst ga inst aall ll m a nner ooff u ndesirable ffactors, actors, ssuch uc h manner undesirable aass potential potentia l damage da ma ge due due to to handling ha nd ling and a nd transt r a n sp or t . P ack a g i ng m u st aalso lso eensure nsure that t hat the t he conconport. Packaging must ttent ent is is protected protected against a ga inst aabsorbing bsorbing extraneous e x t r a n e ou s oodours, dours, light, lig ht, air, a ir, moisture, moisture, ccondensation ondensation aand nd te mperature. temperature.
H However, owe ver, n noo m matter at ter h how ow ggorgeous orgeou s aand nd eexpenx p e nssive ive tthe he p ack a ging, ooften f ten qquite u ite a ffew ew d a ma g ing packaging, damaging ffactors actors may may unintentionally u nintentiona l ly have have a negative negative iimpact mpact on on our our chocolates. chocolattes. Factors Factors of of which which the t he m a nu facturers of of chocolate chocolate packaging pack a ging are a re not n ot manufacturers aalways lways aware, awa re, but but which which may may have have major major cconseonsequ e nc e s . quences. The pralines’ pra lines’ flavour flavour m ay bbee aaffected ffeected tthrough ff h r ou g h may tthe he packaging. pack a ging. Not Not only on ly by by losing losing flavour flavour ttoo tthe he ooutside, ut side, bbut ut aalso lso ffrom rom tthe he ooutside ut side tthrough hroug h tthe he p ack a ging into into the t he p r o du c t . packaging product.
Chocolatiers aask Chocolatiers sk m mee oon n a rregular eg u la r bbasis a si s w why hy ttheir he i r pralines p ra lines acquire acqu ire an a n inexplicably inexplic ably odd odd flavour flavour aafter f ter being being packaged. pack a ged. Several Se vera l ssources ou r c e s m may ay bbee ttoo blame: bl a m e : • PPaper aper or or cardboard c a rdboa rd • PPlastic la stic fi film lm • PPrinting rin nting inks in k s • B Brightening rig htening aagent gent • Gl Glue u ue • C Chemicals hemic a ls used u sed for for the t he production production off p paper/cardboard aper/c a rdboa rd • SStorage tora ge conditions cond itions • W Warehouse a rehou se • T Temperature emperature • R Relative elat a i ve h humidity u mid it y • Tr Transport a n s p or t In order In order to to discover d iscover whether whet her the t he strange stra nge flavour/ flavour/ oodour dour ooriginates riginates iin n tthe he p packaging, ack a ging, two t wo tests te s t s ccan a n be be easily ea sily carried c a rried oout. ut. 11)) SSensory ensor y ttest: est: smell s me l l tthe he ccardboard/paper a rdboa rd /paper after a f ter each each delivery. deliver y. 2) 2) The Robinson R obinson test test is is considered considered ttoo bbee tthe he m most ost aapppropriate p ropriat a e ssensory ensor y aanalysis n a ly si s m method et hod ffor or tthe he iimpact mp a c t ooff packaging pack a ging materials materia ls on on the t he organoleptic orga noleptic proppr o p eerties r ties of of chocolates. chocolates. For F or tthis his ttest, est, sshredded h re dde d p packaging ack a ging material materia l finely milk aand nd fi nely cchopped hopp e d m il k cchocolate hocolate are a re placed placed in in which placed a bbowl, o w l, w hich iin n tturn urn iiss p laced iin n a ssealed ea led gglass la ss On water jjar. a r. O n tthe he bbottom ot tom ooff tthe he bbowl owl a llittle it t le w ater iiss mixed with This m i xe d w it h a llarge a rge aamount mou nt ooff ssalt. a lt. Th is ssealed e a le d with high humidity, jjar, a r, w it h iits ts h ig h rrelative elative h u mid it y, iiss lleft ef t iin na dark place hours. After d a rk p lace ffor or 4488 h ou r s . A f ter 48 48 hours hours the t he flaflawith flavvour our ooff tthe he cchocolate hocolate iiss ccompared om p a r e d w it h tthe he fl amilk which vvour our ooff a ffresh resh ssample a mple ooff m il k cchocolate, hocolat a e, w h ic h has not with packaging h as n ot bbeen een iin n ccontact ontact w it h tthe he p ack a g i ng material. m ateria l.
up panel The bbest est aapproach pproach is is to to set set u p a ttesting e st i ng p a ne l made people. Each will m ade up up ooff sseveral e ve r a l p e opl e . E ach ttaster a s ter w ill ccompare ompa re the t he flavour flavour ooff bboth ot h ssamples a mples aand nd eevaluate va luate tthem hem on on the t he basis ba sis of of the t he following fol low ing evale v a luation u ation scale: s c a le : difference 0 = No No flavour flavour d i ff ffeerence difference 1 = Flavour F l a v ou r d i ff ffeerence difference 2 = Slight Slig ht flavour flavour d i ff ffeerence 3 = Clear Clea r flavour flavour difference d i ff ffeerence difference 4 = Strong Strong flavour flavour d i ff ffeerence Before purchase paper B efore considering considering tthe he p urcha se ooff p aper and/or a nd /or packaging, ccardboard a rd b o a rd p ack a ging, it it is is obviously obviou sly vvery er y iimpormporprovide ttant a nt ffor or its it s supplier supplier to to p rovide cclear lea r aand nd ccorrect or r e c t iinformation. nformation. portion IItt is is important impor ta nt to to kknow now tthat hat a llarge a rge p or tion used packaging ooff tthe he ccardboard a rd b o a rd u sed ffor or ffoodstuffs ood stu ff ffss p ack a g i ng fibres. cconsists onsist s of of recycled rec ycled fi bres. Recycling Rec ycling is is obviously o b v i ou s l y iimportant mpor ta nt ttoo ssustainability, u sta inabilit y, bbut ut tthere here aare re iissues s sue s iin n terms terms of of guaranteeing g ua ra nteeing safety. sa fet y. The vast va st majormajoriity t y of of paper paper and a nd cardboard c a rdboa rd was wa s not not produced pr o d u c e d with w it h reuse reu se ffor or contact contact with w it h food food in in mind. mind. Just Ju st newspapers, tthink hin k ooff n e wspapers, magazines, ma ga zines, folders, folders, cardc a r dbboard oa rd bboxes, oxes, ccorrugated orr ugated ccardboard, a rdboa rd, llabels abels aand nd paper. sstrips trips of of thermal t he r m a l p aper. They They contain conta in chemicals c he m i c a l s ffrom rom printing printing inks, in k s, vvarnishes, a rnishes, gglues lues oorr cchemicals he m i c a l s printing rrequired equ ired ffor or thermographic t he r m o g r a ph i c p rinting and a nd bburnu r nproperties iing-in ng-in or or to to iimprove mprove tthe he ssurface u r f ac e p roper ties ooff paper p aper aand nd ccardboard. a rd dboa rd. Only paper O n ly ffew ew p aper types t y pes consist consist only on ly of of fibres. fibres. Auxiliary paper paper A u x i l ia r y p aper ingredients ingred ient s are a re aadded dded ttoo p ap er which may nearly aand nd cardboard, c a rd b o a rd , w h ic h m ay make ma ke up up n ea rly oone ne ffourth our t h of of the t he paper paper and a nd cardboard. c a rdboa rd. For For example, e x a mp l e , aall l l manner ma nner of of fillers fi l lers are a re used u sed to to iimprove mprove qqualu a lTheyy aadhere fibres due polyethyliity. t y. The d here ttoo tthe he fi br e s d ue ttoo p olyet hyleeneimine neimine or or polyacrylamide. polyacr yla mide. Products Product s are a re also a l so used make paper u sed to to m a ke tthe he p aper and a nd cardboard c a rdboa rd whiter whiter producers aand nd p roducers rresort esor t ttoo a ssurface ur face ttreatment reat ment cconsisting onsisting of of pigments pigment s and a nd binding bind ing agents. a gent s. And A nd paper iin n addition, add ition, tthe he p aper must mu st look look good, good, and a nd azo a zo pigments which must p igment s are a re used, u sed, w h ic h m u st eensure nsure an a n even e ve n fibres ccolour. olour. They They may may bond bond to to tthe he fi bres oorr ttoo tthe he ssurface ur face of of the t he paper. paper. Lastly L a st ly there t here are a re the t he brightbrig hteening ning agents a gent s and a nd prints print s with w it h chemically chemic a l ly comc om posed p osed printing printing inks. in k s.
5517 117 ttechnical echnic a l - attractive at tr acti v e ppackaging ack aging ssometimes ometimes ccontributes ontr ibu tes tto o tthe he iissue! s su e !
C a rd b o a rd p Cardboard packaging ack a ging may may absorb absorb nasty na st y smells s me l l s aand nd ttransfer ra nsfer tthem hem to to tthe he cchocolate hocolate iitems. tem s . Chocolate C hocolate is, is, also a lso due due to to ccocoa ocoa bbutter, ut ter, highly h i g h ly ssensitive ensitive ttoo tthe he aabsorption bsorption ooff oodours dours aand nd fl flaavvours. ou r s . C Cocoa ocoa bbutter ut ter iiss tthe he p primary rima r y ingredient ingred ient iin n cchocolate, hocolat a e, the t he carrier c a rrier of of aromas a roma s and a nd flavours flavours aand nd aacts ct s like like a ttrue r ue ssponge. ponge. IItt n not ot oonly n ly aabsorbs bsorbs all a ll ssurrounding urrou nd ing oodours dours aand nd fl flavours, avours, but but cchemical hemic a l rreactions eactions m may ay aalso lso ttake a ke p place lace iin n iit. t.