CELEBRATE
s a m t s i r h C us WITH
...
ENTREMET find out more on page 15
CELEBRATE
s a m t s i r Ch us WITH
...
DE FRANCE
FAToTRoACdTION www.obsiblue.com
exceptionally
Dear partners and friends, We are pleased to introduce our 2014 Christmas Collection, as well as our Exclusive offers brochures so you can enjoy special limited offers on your favourite products and our newest items! This Christmas Collection includes four special themes to inspire your creation of mouthwatering menus for this busy time of the year.
DARK
page 1
MEAT?
orr page 3
Let’s make this Christmas unforgettable together! The Classic Fine Foods team
Indulgence page 7
Don’t miss out...
The Exclusive Offer
Look out for The Exclusive Offer stamp on selected products in this Christmas Collection. For full details on these offers, just open your Exclusive Offers brochures. █
Call us for more info and orders 02076279696
page 9
additional pages...
ENTREMET page 15
Special
Banqueting
page 13
exceptionally
DARK
Set the scene for a Christmas full of temptation and luxury. Explore the most unique ingredients to create outstanding menus. Our “exceptionally dark” theme is an exciting source of inspiration with the distinctive flavour of ‘pata negra’ 100% Iberico breed, the captivating ‘pop’ of the grains of our caviar, the marbling of winter truffles or the intensity of dark chocolate.
Pan Seared Scallops with a Ham de Bellota 100% Iberico, mashed potatoes & pea puree Ravioli filled with Iberico Ham and chestnuts Black winter truffle risotto with Butternut squash Platter of Scottish Shellfish & Caviar Valrhona Guanaja Black Forest Gateau Petit fours made with Valrhona Kalingo nutmeg ganache
Intense dark chocolate The Exclusive Offer VALRHONA Guanaja 70%
VALRHONA Illanka 63%
VALRHONA Kalingo 65%
pure Peru fruity & velvety dark chocolate
pure Grenada spicy & fresh dark chocolate
bittersweet & elegant dark chocolate
VAL9559 - 3kg bag
VAL9789 - 3kg bag
VAL4653 - 3kg bag
Pairing suggestions for Guanaja 70% recipes
ALMOND
ORANGE
TOFFEE
MINT
Black Winter truffles PLANTIN Whole Fresh Winter Truffles Tuber Melanosporum
1
Caviar,
In March 2014, students from 12 gastronomy schools from all around the world have competed to create the Best Tapa using Cinco Jotas Ham de Bellota 100% Iberico as the key ingredient. Classic Fine Foods is proud to share with you the recipe from one of the UK participants.
Pedro Subijana, owner of three Michelin stars Akelaré restaurant, was the ambassador of the competition and the jury president
Recipe by Ben Townshend
INGREDIENTS 10 thin slices 20 g 100 g 300 g 50 ml 1 clove 1 20 g 200 g 10 g 100 ml 1 bunch
Iberico Ham Iberico Pork Fat Monkfish Tail Fresh Garden Peas Fresh Chicken Stock Garlic Banana Shallot Basil Butter Paprika Veg Oil Flatleaf Parsley Parlsey Cress
Sweat Shallots and Garlic for Puree; add peas, basil and a little chicken stock. When peas are cooked, blitz and pass. Blanch peas for fricassee for 1 minute, refresh and pod. Cook 3 Iberico pork slices until crisp. Cool, and blitz. Add some chopped parsley and pepper. Chop Garlic and Banana shallots. Render the Iberico fat, and use to sweat the shallots and garlic. Add the peas and toss in the fat. Season and finish with chopped parsley and small slices of Iberico ham. Sear monkfish, and when cooked leave to rest. Coat the monkfish in the Iberico crumb; slice into 4 small square pieces. Put a small scrape of pea puree on the plate, with the fricassee inside the scrape. Then place a slice of monkfish with the Iberico crumb on the other end of the plate. Finish with Parsley cress.
the black gold The Exclusive Offer
Pata negra perfect simply from a spoon
The Exclusive Offer
KAVIARI Beluga caviar imperial (Huso-Huso)
large grey grains delicate buttery flavour with a long finish
KAV730 – 30g (also available in 50g*, 125g* and 250g*)
The Exclusive Offer
CINCO JOTAS Ham de Bellota 100% Iberico
perfect for garnishing
off the bone
KAVIARI Kristal® caviar (Acipenser Schrencki)
OSB68603 – 1kg
medium to large gold grains rich flavours, firm grains with an almond finish
KAV620 – 50g (also available in 30g*, 125g and 250g*)
The Exclusive Offer
perfect for sauces
KAVIARI White sturgeon caviar (Acipenser Transmontanus)
medium to large dark grey grains a touch of iodine with hints of fresh walnut
CINCO JOTAS Shoulder ham de Bellota 100% Iberico
KAV991 – 125g
off the bone
(also available in 30g, 50g and 250g*)
OSB150007 – 2.1-2.3kg *to be ordered 4 days in advance
2
Hand dived scallops with ‘pata negra’ ham & quince Poached lobster with truffle risotto
MEAT?
orr
Teriyaki cured salmon Assiette of Scottish shellfish, dill bread & Beluga caviar Obsiblue tartare with salmon roe
Your dishes will look so delicious that your guests will struggle answering the “seafood or meat?” question. Offer freshness & lightness with our seafood products, and richness and extra tenderness with our meat selection. Whatever your choice is, you can be assured that we guarantee you the perfect traceability and the best options in terms of value, portion control and storage.
S ‘ ashimi grade’ prawns OBSIBLUE Frozen tiger prawns premium from New Caledonia 13cm (41-50 pieces per kg)
OBS110 – 1kg
IQF frozen perfect prawns for easy defrosting. Great raw for a tartare or cooked
PRESTIGE SEA FOOD Frozen prawns from New Caledonia selected 17cm (26-30 pieces per kg)
OBS115 – 6kg
3
Selected prawns IQF frozen in banquetting-size blocks. Perfect for verrines or salads
Find in our aromatic oils and vinegars selection, a tasteful way to finish your Seafood dishes. For a slightly fruity, nutty or acidic touch.
VINEGARS PASSEPARTOUT Pomegranate aromatic vinegar CAS811 – 1l
HUILERIE BEAUJOLAISE Quince fruit vinegar
HUILERIE BEAUJOLAISE Raspberry fruit vinegar
HUI300 – 25cl
HUI400 – 25cl
OILS
15% OFF
HUILERIE BEAUJOLAISE Pistachio virgin oil
Shelled & flash frozen lobster
HUI740 – 25cl
NEW
Proven to be exactly the same quality as fresh time & time again in blind tastings. Easy to store and prepare, with no shelling and a short defrost time.
HUILERIE BEAUJOLAISE Walnut virgin oil HUI710 – 25cl
5 DEGRES OUEST Shelled & flash frozen Raw Tail CIN102 – ≈60g
Designed to be cooked at low temperature in its package in a water bath, and then flash fried afterwards if desired
5 DEGRES OUEST Shelled & flash frozen Raw Tail & Claws CIN101 – ≈150g
Scottish smoked salmon & shellfish
LOCH FYNE ‘Kinglas’ smoked salmon*
cut from the centre fillet of the Classic Smoked Salmon
LOC250 – 500g
LOCH FYNE Citrus & black pepper infused smoked salmon*
LOCH FYNE Whisky marinated smoked salmon*
LOC743 – 1-1.5kg
LOC756 – 1-1.5kg
Whole slide, D-cut
The Exclusive Offer
LOCH FYNE Large frozen langoustines caught in baited creels off the West Coast of Argyll . available in different sizes & packaging
LOC717 – 1.5kg
LOCH FYNE Rock oysters*
Whole slide, D-cut
Oysters 65g – 75g: guaranteed availability 75g – 90g: limited availability
LOCH FYNE Native oysters*
available in different sizes & packaging
available in different sizes & packaging
LOC798 – 65-75g box of 24
LOC763 – 65-75g box of 24 *to be ordered 2 days in advance, before 3pm
4
Iberian pork presa, with a satsuma glaze Foie gras parfait, apple jelly and brioche toast
MEAT?
orr Duck & Goose
Perfect for terrines. Keep the lobe in pack during defrosting time (at room temp or one night in the fridge)
SOULARD Frozen duck foie gras
whole lobe fully deveined
SOU140 – ≈400 -500g
Slow cooked lamb shoulder Roast pigeon with honeypoached cranberries
Spanish Iberian Pork
The Exclusive Offer
The Exclusive Offer
Traditional beef Wellington
SOULARD Smoked duck breast
SOULARD Frozen goose foie gras
whole lobe fully deveined
NEW
Iberian pork will help you make a difference on your menus with its tenderness, marbling & nutty flavour.
SOU160 – ≈500g
ready to slice and eat
SOULARD Duck confit gizzard
SOU180 – ≈320g
S3CF1Z013 – ≈765g
BLAZQUEZ Carrillera - cheeks Fresh* - BLA006 – 5x ≈150g Frozen - BLA106 – 5x ≈150g
Add the ultimate Christmas touch to your Meat dishes with our selection of aromatic oils and vinegars, dried and IQF fruits and foie gras for stuffing.
OILS
BLAZQUEZ Presa Fresh* - BLA004 – 2x ≈600g Frozen - BLA104 – 2x ≈600g
BLAZQUEZ Corona - rack Fresh* - BLA007 – ≈1.5kg Frozen - BLA107 – ≈1.5kg *to be ordered 1 week in advance
VINEGARS
HUILERIE BEAUJOLAISE Toasted sesame virgin oil
HUILERIE BEAUJOLAISE Hazelnut virgin oil
HUILERIE BEAUJOLAISE Cider vinegar
HUILERIE BEAUJOLAISE Honey fruit vinegar
HUI750 – 25cl
HUI700 – 25cl
HUI100 – 25cl
HUI600 – 25cl
Dried Pitted Dates
Dried Cranberries
AFR710 – 1kg
AFR720 – 1kg
LES FRUITS ROUGES Red sour cherry (IQF)
LES FRUITS ROUGES Cranberry (IQF)
LES FRUITS ROUGES Chestnut (IQF)
FRU570 – 5x 1kg
FRU520 – 5x 1kg
FRU510 – 5x 1kg
SOULARD Frozen Duck foie gras trimmings perfect for stuffing
SOU162 – ≈1.2kg
French poultry
Grass fed Irish lamb
NEW JOHN STONE Lamb chumps/ rumps*
JOHN STONE Lamb rack cap on French trimmed*
MIERAL Pigeon* “Excellence” MIE210 – 10x ≈500g
STO507 – ≈400-600g
STO502 – ≈300-400g *to be ordered 1 week in advance
MIERAL Guinea fowl* “Prince de Dombes” Label Rouge
MIE300 – 6x ≈1.6-2kg
Grass fed Irish beef
Grass fed Irish beef & lamb from our partner, John Stone. The meat is de-boned & trimmed by highly-skilled professionals to a kitchen-ready standard. It means a perfect portion control for you, as well as saving you time and money.
MIERAL Capon* “Prince de Dombes” Label Rouge
MIE715 – 4x ≈3kg
The Exclusive Offer
*to be ordered 4 days in advance
The Exclusive Offer
The Exclusive Offer
JOHN STONE Beef fillet ex chain*
JOHN STONE Beef fillet log*
JOHN STONE Beef fillet head*
Dry aged for a minimum of 28 days
Dry aged for a minimum of 28 days
Dry aged for a minimum of 28 days
STO104 – ≈2.2- 2.8kg
STO109 – ≈900g
STO108 – 2x ≈400g
The Exclusive Offer
The Exclusive Offer
The Exclusive Offer
JOHN STONE Beef swiss cut rump*
JOHN STONE Beef bone in entrecôte*
JOHN STONE Beef striploin special trim*
Dry aged for a minimum of 28 days
Dry aged for a minimum of 28 days
Dry aged for a minimum of 28 days
STO100 – ≈2-4kg
STO114 – ≈4-5kg
STO102 – ≈5-7kg
NEW Our new extended ribeye will encompass the full length of the rib cap or spinalis dorsi muscle, the corresponding section of the eye or longissimus dorsi muscle underneath, and the characteristic ribbon of fat running between the two.
The Exclusive Offer
JOHN STONE Beef seven bone ribeye - French trimmed* Dry aged for a minimum of 28 days
STO121 – ≈6kg *to be ordered 1 week in advance
6
Valrhona Biskelia Christmas log Chestnut Fondant Cake Candied Fruit Cake
Indulgence
Christmas Pudding with Brandy Sauce & Quince Sorbet William Pear & Walnut Log, with a Pistachio Flavour
Give into the pure pleasure of comforting recipes. Revisit traditional desserts & re-interpret with a modern twist. These products will guarantee to please your inner child this Christmas!
Mince Pies
Milk Chocolate & Pralines
Pairing suggestions for Biskelia recipes
NEW
The Exclusive Offer
Caramel, toasted biscuit, a touch of salt, and chocolate. The most recent addition to the Valrhona family transports us to the world of our childhood.
NUTMEG
PINEAPPLE
PUFFED RICE
VALRHONA Biskelia 34% chocolatey & toasted biscuit
VAL11387 – 3kg bag
The Exclusive Offer
N EW
VALRHONA Bahibe 46% pure Dominican Republic cocoa intensity & milky
VAL9997 – 3kg bag
The Exclusive Offer
The Exclusive Offer
VALRHONA Almond 60% Pralines
VALRHONA Hazelnut 60% Pralines
VALRHONA Old fashioned Almond Hazelnut 50% Pralines
VAL10857 – 3kg pocket
VAL10862 – 3kg pocket
VAL2263– 5kg bucket
intense cooked caramel notes
soft cooked caramel notes
soft fresh nutty notes
Who can resist a spoonful of chocolate spread? A childish pleasure perhaps – but oh so delicious! Everyone loves it. Handmade chocolate spreads are perfect for hampers, room amenities, breakfasts, buffets or afternoon teas.
Recipe for 16 x 150ml pots An original recipe from the Valrhona École du Grand Chocolat
BASIC HAZELNUT SPREAD 1410 g 310 g 80 g
Hazelnut 60% praliné Bahibé 46% clarified liquid butter
Melt the couverture at 45-50°C and mix with the praliné and butter. Heat to 45°C, and then temper. Use when the mixture starts to set at 25-26°C.
CARAMEL TOFFEE 215 g 1,5 pce 290 g 110 g 290 g 145 g
whole milk vanilla beans caster sugar glucose DE 38/40 caster sugar salted butter
Bring the milk to the boil with the split and scraped vanilla bean, the glucose and the first quantity of sugar. Meanwhile, make a dry caramel with the second quantity of sugar and halt the cooking with the salted butter and then the hot milk mixture. Cook until the mixture reaches 158°C and then pour into a thin layer between two silicone mats.
HAZELNUT CRUNCHY CARAMEL SPREAD 1800 g 12 g 720 g
Basic Hazelnut Spread fleur de sel Caramel Toffee
When the Toffee Caramel has cooled, grind to a fine powder and sift to remove any lumps. Mix the Basic Hazelnut Spread with the powdered caramel and the fleur de sel. Fill the pots and place in the refrigerator to set. Store the pots of spread in the refrigerator at 4°C or in a dark place at 16°C.
Chestnut Delight
Winter Fruits & Citrus The Exclusive Offer
The Exclusive Offer
CORSIGLIA Chestnut Cream COR144 – 1kg
CORSIGLIA Chestnut Paste COR137 - 1kg
CAPFRUIT Bittersweet Citrus
frozen puree - P
frozen puree - UP (unsweetened)
CAPFRUIT Blood Orange
CAP161010 – 1kg
CAP163010 – 1kg
CAP112910 – 1kg
CAPFRUIT Williams Pear & Walnut with Vanilla Bourbon frozen puree - P
CAPFRUIT Apple baked with Caramel & Cinnamon
CAP161810 – 1kg
The Exclusive Offer
CORSIGLIA Chestnut Puree
frozen puree - UP (unsweetened)
The Exclusive Offer
COR139 – 870g
CAPFRUIT Passion Fruit
frozen puree - P
frozen puree - P (unsweetened)
CAPFRUIT Mandarin
CAP114310 – 1kg
CAP113210 – 1kg
CAP112110 – 1kg
CORSIGLIA Whole Chestnut in Syrup
CAPFRUIT Fig
for decoration
COR108 – 1kg
Special Christmas Pudding & mince pie The Exclusive Offer
CAPFRUIT Quince
frozen puree - UP (unsweetened)
frozen puree - P
CAP110410 – 1kg UP unpasteurised P pasteurised
The Exclusive Offer
The Exclusive Offer
The Exclusive Offer
CORSIGLIA Candied Melon
CORSIGLIA Candied Orange
CORSIGLIA Candied Lemon
CORSIGLIA Candied Ginger
COR1632 – 2.5kg
COR355 – 1kg
COR3601 – 1kg
COR365 – 2kg
tricolour cubes
The Exclusive Offer
straight silvers - 7-7.5cm
The Exclusive Offer
straight silvers - 7-7.5cm
drained strips - 6cm
The Exclusive Offer
Dried Golden Raisins
Dried Raisin ‘Sultanas’
Dried Currants ‘Vostizza’
AFR630 – 1kg
AFR750 – 3kg
AFR640 – 1kg
CAPFRUIT Orange
frozen ground peel UP (unsweetened)
CAP194900 – 500g
CAPFRUIT Lemon
frozen ground peel UP (unsweetened)
CAP194800 – 500g
8
Perfection is in the little details that will turn a meal into an unforgettable experience. Create the wow effect with exciting tastes, sensations, colours and shapes. Please your guests with your attention to detail, whether they’re eating at your restaurant, spending a night at your hotel or having a drink at your bar.
Truffle products
Gourmet bread & hand made butter portion Customise
your portions by adding your own logo on top
PLANTIN Truffle juice PLA8125 – 200g
BORDIER Unsalted churned butter* - pyramid
BORDIER Salted churned butter* - pyramid
BORDIER Seaweed churned butter* - pyramid
BORDIER Olive Oil & Lemon churned butter* - pyramid
PLANTIN Winter truffle peelings
6 shapes available The Exclusive Offer
The Exclusive Offer
3 sizes available
BRIDOR Country walnut roll
BRIDOR Buckwheat roll
(part baked frozen bread)
(part baked frozen bread)
BRI33993 – 50x 45g
BRI34455 – 50x 50g
20g, 25g, 30g *to be ordered 1 week in advance, delivery on Monday & Thursday
PLANTIN White truffle oil infused with sunflower oil
PLA6040 – 25cl
PLANTIN Black truffle oil
The Exclusive Offer
The Exclusive Offer
PLA8122 – 100g
pyramid, flat pyramid, medallion, small cylinder, rectangle & square
infused with sunflower oil
PLA6041 – 25cl
BRIDOR Fruit bread mini loaf
BRIDOR Rye lemon triangle
BRIDOR Country fig roll
(part baked frozen bread)
full of sultanas, apricots & nuts (part baked frozen bread)
BRI34456 – 50x 50g
BRI34457 – 50x 55g
BRI30894– 20x 180g
(part baked frozen bread)
SACCHI Whole fresh white truffles Tuber Pico Magnatum
Country Fig roll 55g
Country Walnut roll 50g
Rye Lemon triangle 50g
Intense fig flavour with background notes of rye.
Notes of nuts and pepper. An intense nutty flavour.
Wheat and rye, lemon confit, lemon zest. Aroma & flavour of lemon and hay.
suggested pairings
suggested pairings
Artisan cheeses.
Seafood and fish.
suggested pairings
Foie gras or artisan cheeses.
Juices & Nectars
Crunchy pearls
Special brumch
VALRHONA Dark chocolate crunchy pearls
VALRHONA Caramelia crunchy pearls
VALRHONA Dulcey crunchy pearls
VALRHONA Opalys crunchy pearls
VAL4719 – 3kg
VAL8425 – 3kg
VAL10840 – 3kg
VAL10843 – 3kg
Pairing your crunchy pearls with the beans ALAIN MILLIAT Red tomato juice
ALAIN MILLIAT Mango nectar
ALM100 – 33cl
ALM180 – 33cl
The Exclusive Offer
Special afternoon tea
VALRHONA Guanaja 70%
ALAIN MILLIAT White peach nectar
ALAIN MILLIAT Apricot nectar
ALM246 – 33cl
ALM200 – 33cl
VALRHONA Caramélia 36%
bittersweet & elegant
caramel & salted butter notes
VAL4653 – 3kg
VAL7098 – 3kg
VALRHONA Dulcey 32%
VALRHONA Opalys 33%
VAL9458 – 3kg
VAL8118 – 3kg
creamy & toasty
milky & delicate
Special aperitif
ALAIN MILLIAT Apple cox juice
ALAIN MILLIAT Strawberry nectar
ALM150 – 33cl
ALM220 – 33cl
10
The Exclusive Offer
Decorative touches
PCB Arabesques*
PCB Zenith*
PCB Aqua*
PCB Grande Ourse*
PCB Grain de folie*
PCB 25 Décembre!*
PCBFG3225
PCBFG3694
PCBFG3702
PCBFG3705
PCBFG3626
PCBFG3652
PCB Chocolate decor*
PCB Chocolate leaves*
PCB Chocolate leaves*
PCB Chocolate holly leaves*
330 pieces, 2 assorted sizes
528 pieces, 2 assorted embossed designs
PCBCN579
PCBFE55
PCBFE11
PCBRE078
PCBRE074
PCB Chocolate balls*
56 pieces
72 pieces, 3 assorted designs
PCB Chocolate balls*
PCBDE274
PCBCN799
PCBCB666
20 Sheets 40 x 25 cm
100 pieces
17 Sheets 40 x 25 cm
304 pieces
PCB Chocolate decor*
PCB Chocolate decor*
PCBDE270
PCBDE222
72 pieces, 3 assorted designs
PCB Chocolate decor* 55 pieces
PCBA-CN811
160 pieces, 12 assorted designs
PCB Chocolate decor* 55 pieces
PCBCN862
15 Sheets 40 x 25 cm
304 pieces
PCB Chocolate decor*
PCB Chocolate decor* 72 pieces 7 x 7 cm, 2 assorted designs PCBRE025
15 Sheets 40 x 25 cm
15 Sheets 40 x 25 cm
PCB Chocolate stars*
72 pieces, 3 assorted designs
15 Sheets 40 x 25 cm
PCB Chocolate balls* 50 pieces PCBH109
PCB Chocolate balls* 50 pieces PCBH92
PCB Chocolate piece for yule log*
PCB Chocolate piece for yule log*
75 pieces 8.2 x 6.8 cm
40 pieces 8.2 x 9.1 cm
17 assorted shapes & designs - set of 360
PCBCN854
PCBCN636
PCBTA49
PCB Chocolate balls*
PCB “Père Noël” moulds*
PCBCN654
PCBBL238
24 pieces, 3 assorted designs - 5.8 cm
PCB Shiny stars bronze*
10 Moulds of 2 half balls Ø 5 cm
PCB “Tattoos”*
PCB Fill-in blister w/transfer* 5 assorted designs PCBDE171
approx. 520 pieces box of 200g
PCB Sugar diamonds*
224 pieces, approx. 1cm
PCB Silver sugar balls*
PCBH22
PCBDS01
PCBM50
pot of 250g
PCB Gold shiny powder
PCB Red shiny powder
PCB Silver shiny powder
PCBDC053
PCBDC153
PCBDC054
Pot of 30cc
Pot of 30cc
Pot of 30cc
*to be pre-ordered
11
Spoil your guests this Christmas by offering a Valrhona’s ready made bonbons or a Corsiglia’s famous marron glace. Perfect with coffee, tea & hot chocolate or room amenities.
Chocolat Gourmand
VALRHONA Palet d’or
VALRHONA Rinette lait
VALRHONA Crumble framboise
VAL0368 – 2kg
VAL0405 – 2kg
VAL5118 – 2kg
VALRHONA Malakoff lait
VALRHONA Orangette
VALRHONA Salted butter caramel
salty caramel ganache coated in milk chocolate
rich and creamy, 17.5% dark chocolate. Simply heat to serve
VAL0427 – 2kg
VAL0367 – 2kg
VAL4683 – 2kg
VAL3209 – 6x 1l
ganache made from Grand cru Guanaja 70%, coated in dark chocolate
almond & hazelnut praline, coated in milk chocolate
almond hazelnut praline, coated in milk chocolate
candied orange zest coated in dark chocolate
ganache made with raspberry pulp
VALRHONA Celaya hot chocolate
The Exclusive Offer
Limited edition VALRHONA Christmas spirit bonbon* 5 assorted designs Caraïbe 66% - VAL11206 – 2kg – ≈3x3.5cm Dulcey 32% - VAL11207– 2kg – ≈3x3.5cm
CORSIGLIA Marron glaces (Candied chestnuts)*
36 individually gold-wrapped candied chestnuts in a vacuum packed carton for ultimate freshness (sold by 2 boxes) COR3933 – 2x 720g be ordered 1 week in advance *to *to be ordered 1 week in advance
The Exclusive Offer
Individual moulds & moulds for entremets
PCB Mould yule log inox square*
PCB Mould yule log “Drapé”*
PCBKT258
PCBKT590
PCB Moulds “Mon beau sapin”*
PCB Mould yule log “Feuillage”*
PCBKT602
PCBKT335
H. 7 cm, l. 7 cm, L. 55 cm
2 assorted shapes. H. 18 cm - Ø 13.5 cm
4 hard moulds - H. 7.5 cm, l. 8 cm, L. 51 cm
4 soft moulds - H. 6.3 cm, l. 7.5 cm, L. 49 cm *to be pre-ordered
12
Special
Banqueting
FOOD ATTRACTION Crab parcels
Crab, red chilli, ginger, lemongrass, coriander and green onion wrapped in Chinese pastry GLO6764 – 50x 20g
also available
with interleaves for quick & easy sandwiches
FOOD ATTRACTION Mango & crushed chilli crowns Diced mango mixed with red chilli and coriander wrapped in a pastry crown GLO6765 – 50x 18g
SOULARD Foie gras terrine
half preserved in plastic terrine
Goose - SOFT1F004 – 1kg Duck - SOFT1A014 – 1kg
FOOD ATTRACTION Mini salmon en croutes
FOOD ATTRACTION Goat cheese, red onion & beetroot envelopes
GLO6769 – 30x 25g
GLO6766 –50x 22g
mini salmon cube on a bed of spinach wrapped in puff pastry
Caramelised red onion and beetroot wrapped in Chinese pastry with goat cheese
BONCOLAC Spinach
wheat flour (sold by 2 bags of 5 sheets) BON140 – 30 x 40cm sheets – 2.5kg
LOCH FYNE Whole long sliced LOC150 – ≈1-1.5kg
BONCOLAC Dark
wheat flour and malted barley (sold by 2 bags of 5 sheets) BON130 – 30 x 40cm sheets – 2.5kg
BONCOLAC Tomato
wheat flour (sold by 2 bags of 5 sheets) BON150 – 30 x 40cm sheets – 2.5kg
BONCOLAC Lemon
wheat flour (sold by 2 bags of 5 sheets) BON160 – 30 x 40cm sheets – 2.5kg
13
e chocolate 35%
ients: Cocoa 35%
43% - Milk 21% - Fat 41%
ging: 1 box of 504 pieces ife*: 8 months t: Approximately 2.6 g each
CONTINENTAL PATISSERIE
chocolate 55% Sweet chocolate mini square 33 x 33 x 17mm
CPA190 – 144 pieces ients: Sugar 43% - Fat 37% ging: 1 box of 441 pieces ife*: 12 months t: Approximately 1.5 g each
sphERis
CONTINENTAL PATISSERIE Sweet chocolate mini round
midi FormaT: For makinG mini-Cakes
2
Ø41 x 17mm
chocolate 55% CONTINENTAL PATISSERIE Sweet vanilla mini round
ients: Sugar - Fat 37% Ø41 43% x 17mm pieces ging: 1 boxCPA100 of 441– 144 pieces ife*: 12 months t: Approximately 1.3 g each
pyRis
CONTINENTAL PATISSERIE Sweet vanilla mini square 33 x 33 x 17mm
CPA110 – 144 pieces
ovAlis
4 chocolate 55%
ients: Sugar 43% - Fat 37%PATISSERIE CONTINENTAL ging: 1 boxSweet of 343 piecesmini rectangle vanilla 23 x 47 x 17mm ife*: 12 months CPA120 –1.7 144 g pieces t: Approximately each
CONTINENTAL PATISSERIE Sweet vanilla mini triangle L.44 x 17mm
CPA130 – 144 pieces
ovAlis
9 chocolate 55%
PCB ients: Sugar 43% - Fat 37% Dark chocolate shell
Dark chocolate 55% Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 270 pieces Shelf life*: 12 months Weight: Approximately 2.9 g each
4752 Dark chocolate 55%
CONTINENTAL PATISSERIE
Savoury Sugar mini square Ingredients: 43% - Fat 37% 33 x 33 x 17mm Packaging: 1 box of 270 pieces CPA220 – 144 pieces Shelf life*: 12 months Weight: Approximately 3.1 g each
VALRHONA
solstis
chocolate 55%
VALRHONA
PCB Dark chocolate shell
Ingredients: - Fat 37% Truffles Sugar spheres43% white chocolate cocoa 55%: 2.6gof each Packaging: 1 box 45 pieces – 504 pieces ShelfVAL1734 life*: 12 months Weight: Approximately 9.6 g each
210 pieces 6.3 x 1.4cm - H. 1.5cm
PCBJ54
Ø41 x 17mm
CPA210 – 144 pieces
PCBJ249
VALRHONA Truffles spheres dark chocolate cocoa 55%: 2.6g each VAL1732 – 504 pieces
6409 Dark chocolate 55%
ients: Sugar 43% - Fat 37% ging: 1 boxPCB of 60 pieces Dark chocolate shell ife*: 12 months 280 pieces t: Approximately 2.7 x 2.710.8 cm - g H.each 1.8 cm
CONTINENTAL PATISSERIE Savoury mini round
4320
Ingredients: Sugar 43% - Fat 37% Solstis dark chocolate half sphere shell; each Packaging: 1 box of�9.6g 45 pieces – 45 pieces ShelfVAL6409 life*: 12 months Weight: Approximately 12 g each
350 pieces Ø 3cm - H. 1.2cm PCBJ47
1
4753
Dark chocolate 55%
PCB Dark chocolate shell
ging:1 box of pieces 35045 pieces 3 x 3 cm - H. 0.8 cm ife*: 12 months PCBJ45 t: Approximately 9.4 g each
Dark chocolate 55% Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 270 pieces Shelf life*: 12 months Weight: Approximately 3.1 g each
CPA180 – 144 pieces
3
4751
VALRHONA Truffles spheres milk chocolate cocoa 55%: 2.6g each VAL1733 – 504 pieces
28
MAG’M Trendy French macaroons
24 chocolate mandarin, 24 green lemon yuzu, 24 liquorice vanilla, 24 poppy chocolate raspberry, 24 nougat apricot, 24 white chocolate lemon
MAG’M Traditional French macaroons 24 pistachio, 24 vanilla, 24 coffee, 24 chocolate, 24 hazelnut, 24 toffee
MAG300 – 144 pieces – 12 trays of 6 flavours
MAG101 – 144 pieces – 12 trays of 6 flavours
MAG’M Sunny French macaroons
24 coconut passion fruit, 24 apricot fig, 24 lemon, 24 orange, 24 mango, 24 banana MAG400 – 144 pieces – 12 trays of 6 flavours
Simply defrost at 4°C for 2 hours, and they are ready to serve
MAG’M Red fruit French macaroons
24 strawberry, 24 cherry, 24 raspberry, 24 blackcurrant, 24 blackberry, 24 redcurrant MAG200 – 144 pieces – 12 trays of 6 flavours
14
ENTREMET Enter our Christmas Entremet Contest using Valrhona’s new “Biskelia” milk chocolate and a PCB item of your choice for your chance to win a week-end for 2 in Paris!
THE APPLICATION AND SHORTLISTING Entries must use Valrhona “Biskelia” chocolate, available from September 1st 2014, and any item from PCB. Entries must not contain any signs of your name or your company name. Entries must be sent to gail@classicfinefoods.co.uk and received no later than close of business on Monday November 1st. Your entry must contain your name, phone number, a description of the dish, any notes relating to your inspiration, and high resolution images. The images will then be displayed on Classic Fine Foods twitter and facebook websites (without any mention of your name or your company name, so it can be anonymous) and votes will commence. The 5 finalists will be the ones with the images receiving the most “tweets” and “likes” between November 3rd and 30th.
Biskelia 34% Caramel, toasted biscuit, a touch of salt, and chocolate. The most recent addition to the Valrhona family transports us to the world of our childhood.
THE FINAL The 5 finalists have to send us their entremet at Classic Fine Foods on December 15th. Judging will be by a panel of 10 Classic Fine Foods members. They will blind test the recipes to pick the winner. Prizes will be decided by a vote on December 16th.
Make your creation standing out from the crowd by using PCB Creations. We offer a large range of chocolate decoration, entremets moulds, transfer sheets, shiny powders and so much more.
WINNING PRIZE WEEK-END FOR 2 in
PARIS Train tickets, an overnight stay at a renowned 5-star hotel and a dinner for 2 included. To be used between January 5 and March 31, 2015. 16
Coming up this Autumn...