Valrhona Easter Recipes

Childhood Garden VALRHONA - E ASTER 2020

EASTER 2020

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Editorial Winter’s chill is slowly giving way to spring’s milder charms and the celebrations that come with it!

As the weather brightens, we all start venturing outdoors more often, going to parties – And sharing delicious pastries.

We simply cannot wait to explore pastry chefs’ and chocolatiers’ latest creations, each one of them more original and colorful than the last.

This year, the chefs at L’École Valrhona have created indulgent springtime recipes, including a molded table centerpiece, various vibrant desserts and some fun eggs, so explore them now and enchant your customers of all ages!

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Contents

04

RECIPES FROM

L’ÉCOLE VALRHONA

24

22

EASTER MOLDED PRODUCTS

EASTER ESSENTIALS

L’École Valrhona L’École Valrhona was created 30 years ago with the ambition of passing on outstanding skills, and it now extends right around the world thanks to its network made up of Campuses, Labs, and an online program. In Tain L’Hermitage, Tokyo, ParisVersailles and Brooklyn, the Campuses provide outstanding training so that chefs can develop their talent, make progress through interactions with others and, ultimately, push back the limits of their creativity.

To ensure this expertise remains accessible right around the world, L’École Valrhona and its 30 pastry chefs have also developed a network of Labs in Europe and Asia. So that links with the Campuses remain strong, these Local Lab kitchens hold key skills workshops and training sessions that give everyone the opportunity to gain a better grounding in chocolate culture.

L’École Valrhona has also gone digital so that all chefs can access chocolate- and pastry-making expertise at their

own pace and level. L’École Valrhona’s network gives chefs the chance to perfect and expand their understanding of chocolate culture, and it is made all the richer for being diverse.

This means we can all continually learn, experiment and, together, imagine the best of chocolate.

Go to www.valrhona.com

@ecolevalrhona

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@ecolevalrhona

Bloom An original recipe

by Baptiste Blanc

Customize your creations with ready-to-use chocolate decorations.

CARANOA 55%

Play around and have fun creating this highly original table centerpiece that kids will just love to devour!

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WHIPPED ALMOND & HAZELNUT PRALINÉ 1200g FRUITY 50% ALMOND & HAZELNUT PRALINÉ 400g BAHIBE 46%

Melt the chocolate at 115°F (45°C), then mix into the praliné.

Temper at 75°F (24°C).

Leave to set on a tray.

Use a stand mixer with a flat beater to whip up the mixture, but make sure its temperature does not rise above 75-80°F (25-26°C).

CARAÏBE SPRAY MIX

90g COCOA BUTTER 210g CARAÏBE 66%

Melt the ingredients together.

Strain before use.

Temper the mixture at 80-85°F (28-29°C) so that when you spray it into your molds it will give your assemblies or art pieces a shiny finish.

To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.

ASSEMBLY AND FINISHING

SQ CARANOA 55% SQ DARK CHOCOLATE CRUNCHY PEARLS SQ CARAMÉLIA CRUNCHY PEARLS

Prepare the whipped praliné and use the dark chocolate to make a spray mix.

Base: Spread some pre-set chocolate into a 6mm-high ganache frame.

Before it has set, cut out 24 x 9cm rectangles. Leave to set.

Use some pre-set chocolate to mold the Trio of Eggs Molds (18947).

Drain the molds by holding them suspended over two rulers.

Before setting is complete, trim away any excess, then use a toothpick to cut out an oval from eight half-eggs.

Leave to set at 60°F (17°C) until the chocolate is ready to slip out of its mold.

Stick the egg halves to the base by melting each one’s edges on a hot surface at 135-140°F (58-60°C) so that they seal firmly.

Stems: Use a food processor to turn the chocolate into a modelling paste and form into small stems. Leave to set at 60°F (17°C).

Assembly: Assemble the eggs on the base (see photo), spray on all the pre-set dark spray mix, then assemble the three final glossy eggs.

Beat the praliné in a food processor, then pipe out using a piping bag and add a few Crunchy Pearls (Ref. 8425 – 4719).

Plant the chocolate stems in the praliné, then stick on a few White Flowers - 2 Sizes (Ref. 16969) and Mini Green Leaves (Ref. 25816) (See photo).

20131

CARANOA 55% Chocolatey & Caramelized

Caranoa is a voluptuous, indulgent blend whose gorgeous chocolatey notes mingle on the palate with subtle caramel and butter flavors, topped off with a hint of salt.

4697 5kg

19971

2kg

FRUITY 50% ALMOND & HAZELNUT PRALINÉ Only the slightest hint of sugar on the palate thanks to toasted nutty notes. A beautifully warm brown hue that draws the eye.

18947

Trio of Eggs Mold - 7cm

Don’t forget to display your trio of eggs in their specially designed box!

19014

Box for 3 Molded Products - 7cm H x W x D: 7.5 x 16.5 x 5.5cm Batch of 10

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CHECK OUR OTHER IDEAS FOR MOLDED PRODUCTS AT VALRHONA.COM

VALRHONA: CARANOA 55% (20131) - FRUITY 50% ALMOND & HAZELNUT PRALINÉ (4697-19971) - BAHIBE 46% (9997) DARK CHOCOLATE CRUNCHY PEARLS (4719) - CARAMÉLIA CRUNCHY PEARLS (8425) - Trio of Eggs Mold (18947) - COCOA BUTTER (160) - CARAÏBE 66% (4654).

VALRHONA SIGNATURE: White Flowers - 2 Sizes (16969) - Mini Green Leaves (25816).

Clapotis An original recipe by Rémi Montagne Makes 24 Ø6cm tartlets

TULAKALUM 75% Vegan Crémeux

An eggless, dairy-free vegan recipe

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TULAKALUM VEGAN CRÉMEUX

330g 25g 0.8g 0.8g 152g 38g

Oat milk Invert sugar Guar gum Carob gum TULAKALUM 75% Coconut oil

Heat the oat milk, invert sugar, and gums at 185°F (85°C).

Slowly combine with the chocolate and coconut oil.

Immediately mix using an immersion blender to make a perfect emulsion.

PEAR MARMALADE 260g Pears 260g Pear purée

45g Glucose DE 38/40

2g Vanilla bean

45g Caster sugar

7g Pectin NH

Dice the pears, then gently dry the pieces for 10 minutes in the oven at 175°F (80°C).

Heat the purée, glucose and vanilla to 105°F (40°C). Mix the caster sugar with the pectin then add to the heated purée.

Bring to the boil, add the diced pear and store in the refrigerator.

ALMOND STREUSEL

110g Extra fine almond flour 110g Brown sugar 95g Rice flour 1.5g Fleur de sel 85g Coconut oil 25g Water

Mix together the almond flour, brown sugar, rice flour and fleur de sel.

Melt the coconut oil at 105°F (40°C). Add the water at 105°F (40°C).

Mix. Spread out evenly onto a tray covered with a perforated mat.

Bake at 300°F (150°C) until a warm blond color is achieved.

TULAKALUM BUCKWHEAT PRESSED SHORTCRUST PASTRY

390g Almond Streusel 130g TULAKALUM 75% 65g CRUNCHY FRUITY 50% ALMOND & HAZELNUT PRALINÉ 40g Toasted buckwheat (skins removed)

Break the streusel into crumbs, then incorporate the chocolate, praliné, and buckwheat seeds.

ABSOLU SPRAY MIX

200g ABSOLU CRISTAL NEUTRAL GLAZE 20g Water

Bring the ABSOLU CRISTAL to the boil in water.

Immediately apply using a spray gun at about 175°F (80°C).

ASSEMBLY AND FINISHING Prepare the crémeux and the marmalade.

Make the pressed shortcrust (approx. 25g) then place in 6cmdiameter rings.

Use a spoon to press the edges a touch up the sides of the ring.

Store in the freezer.

Garnish with approx. 25g of marmalade and store in the freezer.

Use a piping bag with a 16mm diameter round nozzle to make a drop of crémeux on top (approx. 25g). Freeze.

Add a layer of neutral glaze.

Finishing: Spread some pre-set chocolate between two sheets of confectionery dipping paper.

Before it has set, cut out 5cm diameter circles. Leave to set.

Lay these circles on a crumpled sheet of confectionery dipping paper.

Place under heat at 95°F (35°C).

Leave to set at 60°F (16°C).

Finish off with a Small Yellow Leaf (Ref. 17182) and your own Customized Logo Decoration.

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25295

TULAKALUM 75% Tart, Bitter & Ripe Fruit

At first, the sharp tartness blends with the sweetness of the spices. Bitter, with only a hint of sweetness, Tulakalum surprises with sumptuous ripe fruit notes.

VALRHONA: TULAKALUM 75% (25295) - CRUNCHY FRUITY 50% ALMOND & HAZELNUT PRALINÉ (5621) - ABSOLU CRISTAL NEUTRAL GLAZE (5010).

VALRHONA SIGNATURE: Small Yellow Leaf (17182) - Customized Decoration.

Daisy An original iced recipe by Rémi Poisson Makes 12 flowers to serve 6 people

This assembly is efficient and very easy to do – You don’t even need a mold!

1 petal = 1 portion (10 portions max. recommended)

Mango & Passion Fruit Sorbet

BISKÉLIA 34% Milk Ice Cream

An ice-cool recipe for refre shing moment s

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BISKÉLIA MILK ICE CREAM 1400g Milk

90g Caster sugar 120g Glucose powder DE 33

40g Invert sugar

8g Ice cream stabilizer 380g BISKÉLIA 34%

Heat the milk, sugar, glucose and invert sugar.

Once it is at 115°F (45°C), incorporate the ice cream stabilizer mixed with a portion of the sugar you used initially (approx. 10%).

Once it is at 140°F (60°C), slowly combine with the chocolate.

Immediately mix using an immersion blender to make a perfect emulsion.

Cook at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).

Leave to sit for at least 12 hours at 40°F (4°C). Mix using an immersion blender and churn.

MANGO & PASSION FRUIT SORBET 330g Water 280g Caster sugar 120g Glucose powder DE 33 38g Dextrose

10g Sorbet stabilizer 1000g Mango purée 220g Passion fruit purée

Heat the water at 85°F (30°C), then add the sugars.

Once it is at 105°F (40°C), incorporate the stabilizer mixed with a portion of the sugar you used initially (approx. 10%). Bring to the boil.

Cool down quickly. Leave the syrup to sit for at least 12 hours at 40°F (4°C).

Add the cold purées.

Mix using an immersion blender and churn at between 15-20°F (-6°C to -10°C).

Freeze at -20°F (-30°C) or use immediately. Store in the freezer at 0°F (-18°C).

CHOCOLATE SPONGE

200g 100g 60g 380g 90g 180g 80g 560g 150g

Extra fine almond flour Confectioner’s sugar Invert sugar Egg yolks Whipping cream BISKÉLIA 34% Dry butter Egg whites Caster sugar

In a food processor, mix together the almond flour, the sugars, the cream and the eggs, then whip until firm.

Melt the chocolate and butter at 105°F (40°C) then incorporate into your first mixture.

At the same time, beat the egg whites with the sugar.

Gently mix these two mixtures.

Bake at 355°F (180°C).

EXOTIC CONFIT

160g 110g 110g 110g 160g 65g 14g

Passion fruit purée Pineapple purée Coconut purée Mango purée Caster sugar Glucose DE 38/40 Pectin NH

Heat the purées and the glucose.

At 115°F (45°C), add the mixture of sugar and pectin.

Bring to the boil, then leave to cool.

Set aside for assembly.

SPRAY-ON CHILLED GLAZE 50g Water 75g Dextrose

30g Glucose DE 60 300g ABSOLU CRISTAL NEUTRAL GLAZE

Mix together the water, dextrose and glucose and then bring them to the boil.

Combine the mixture with the ABSOLU CRISTAL and mix using an immersion blender.

Use the spray-on glaze at 75-85°F (25-30°C).

CRUNCHY GLAZE

780g BISKÉLIA 34% 85g Grape seed oil 65g ÉCLAT D’OR

Gently mix the ÉCLAT D’OR in a food processor.

Combine with the melted chocolate and grape seed oil.

Use at 95°F (35°C).

ASSEMBLY AND FINISHING Make the ice cream and sorbet the day before use. Spread out 850g of sponge mixture per tray.

Bake at 355°F (180°C). Cut into 18 x 54cm strips.

Make the confit and spread 170g onto each strip of sponge. Freeze.

Churn the ice cream and spread 450g onto each strip. Churn the sorbet and spread 400g onto each strip.

Fold each strip over lengthways and freeze.

Finishing: Cut the strips into 3cm portions to create the flower petals.

Place on a tray and spray with cold glaze.

Use a toothpick and some crunchy glaze to glaze each petal right up the edges.

Shape the flower on a tray and use a piping bag to pipe some milk ice cream into the flower’s center.

Gently flatten with a Red & Yellow Meadow Transfer (Ref. 17186).

Freeze, then remove the sheet. Finish off with your own Customized Logo Decoration.

VALRHONA: BISKÉLIA 34% (11387) - ÉCLAT D’OR (8029) - ABSOLU CRISTAL NEUTRAL GLAZE (5010).

VALRHONA SIGNATURE: Red & Yellow Meadow Transfer (17186) - Customized Decoration.

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Frimousse An original recipe by Jérémy Aspa Makes 75 mini gateaux

This original cake combines STRAWBERRY INSPIRATION with citrus notes!

CITRUS SYRUP

230g 110g 35g 2g

Pink grapefruit juice Fresh orange juice Brown sugar Vanilla bean

Warm up the citrus juices along with the split vanilla bean, and dissolve the sugar.

Use cold.

OPALYS & VANILLA WHIPPED GANACHE 270g Whipping cream

12g Vanilla bean

30g Invert sugar

30g Glucose DE 38/40 390g OPALYS 33% 540g Whipping cream

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Heat the smaller portion of cream with the split and scored vanilla beans.

Leave to infuse for 10 minutes then strain.

Add the invert sugar and glucose.

Slowly combine the hot mixture with the chocolate.

Immediately mix using an immersion blender to make a perfect emulsion.

Add the larger portion of cold cream and mix again.

Leave to set in the refrigerator, preferably for 12 hours. Whip until firm.

ALMOND SHORTCRUST PASTRY

150g Traditional French wheat flour 60g Confectioner’s sugar 20g Extra fine almond flour 1g Salt 80g Dry butter 35g Eggs

Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.

As soon as the mixture is completely smooth, add the cold eggs.

As soon as you obtain an even dough, stop mixing.

Store in the refrigerator or spread out immediately.

Bake at 300°F (150°C).

STRAWBERRY INSPIRATION PRESSED SHORTCRUST PASTRY

310g Almond shortcrust pastry 210g ÉCLAT D’OR 310g STRAWBERRY INSPIRATION

Break the shortcrust pastry into pieces in a stand mixer, then incorporate the ÉCLAT D’OR and the melted fruit couverture.

VIENNESE BISCUIT

190g 510g 400g 320g 130g 250g

Egg yolks Eggs Caster sugar Egg whites Caster sugar French white pastry flour

Whisk the yolks, eggs and the larger portion of sugar in a stand mixer.

Stiffen the egg whites and add the smaller portion of sugar.

Mix the stiffened whites with the other mixture and finally add the sifted flour.

Weigh the biscuit and spread out evenly over a silicon tray.

Bake in a fan oven at 430°F (220°C) for 6 minutes.

STRAWBERRY MOUSSE

350g 8g 40g 60g 100g 70g 120g

Strawberry purée Gelatin powder - 220 Bloom Water for the gelatin COCOA BUTTER Egg whites Caster sugar Whipping cream

Heat up the purée to 115°F (45°C) and add the gelatin (which you have rehydrated and melted in advance).

Gradually combine this mixture with the melted COCOA BUTTER. Mix to form a perfect emulsion.

Whip up the egg whites with the sugar, then add the purée in two batches, followed by the whipped cream.

GRAPEFRUIT CONFIT

880g 150g 150g 21g

Pink grapefruit purée Glucose DE 38/40 Caster sugar Pectin NH

Heat the purée and glucose to 105°F (40°C). Mix the caster sugar with the pectin, then add to the heated purée.

Bring all these ingredients to the boil together.

ABSOLU SPRAY MIX 1000g ABSOLU CRISTAL NEUTRAL GLAZE 100g Water

Bring the ABSOLU CRISTAL to the boil in the water, and while still liquid and at a temperature of 175°F (80°C), spray on.

ASSEMBLY AND FINISHING Prepare the syrup, whipped ganache, confit, pressed shortcrust pastry, and sponge. Spread 600g of sponge mixture onto a tray and sprinkle with vanilla powder. Bake in a fan oven at 445°F (230°C) for 6-7 minutes. Steep each biscuit in 125g of syrup. Then spread on 400g of confit.

Put the assemblies in the freezer to firm up, then spread on 420g of whipped ganache.

Freeze. Slice lengthways to make 3.5cm strips.

Pile three strips on top of each other, then follow the same steps in reverse order to create a symmetrical effect. Freeze and place inside a 60 x 10cm frame. Prepare the pressed shortcrust pastry and use a spoon to spread 300g into a 60 x 10cm frame. Press out lightly and evenly.

Leave to set in the refrigerator. Make the mousse and put approx.

250g straight on top of the insert in each frame, as well as spreading it unevenly along the sides before adding the pressed shortcrust. Freeze. Cut the dessert into isosceles triangles and pipe a droplet of whipped ganache on top of each one. Spray the cake slices with some glaze. Finish off with White Flowers 2 Sizes (Ref. 16969).

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15391

STRAWBERRY INSPIRATION Strawberry Inspiration combines the intense, indulgent flavor of strawberry confit with the unique texture of chocolate.

VALRHONA: STRAWBERRY INSPIRATION (15391) - OPALYS 33% (8118) - ABSOLU CRISTAL NEUTRAL GLAZE (5010) - COCOA BUTTER (160) ÉCLAT D’OR (8029).

VALRHONA SIGNATURE: White Flowers - 2 Sizes (16969) - Customized Decoration.

Playtime An original recipe by Nicolas Riveau Makes six Ø16cm desserts

You can prepare this decoration in advance and put it in place at the last moment. Just don’t forget to do it!

When used in small quantities, matcha tea makes a great natural alternative to colorants.

VANILLA CRÉMEUX

470g 5g 90g 110g 4.7g 23g

Whipping cream Vanilla bean Caster sugar Egg yolks Gelatin powder - 220 Bloom Water for the gelatin

Infuse the split and scored vanilla bean in the warmed cream.

Bring to the boil.

Mix the egg yolks with the sugar. Thicken at 180-185°F (84-85°C).

Strain.

Use immediately.

RASPBERRY COMPOTE

360g 300g 75g 12g

Raspberry purée Raspberries Caster sugar Pectin NH

Heat the purée and raspberries to 105°F (40°C).

Mix the caster sugar with the pectin then add to the heated purée.

Bring to the boil and store in the refrigerator.

BRETON SABLÉ BISCUIT

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120g Egg yolks 250g Caster sugar 250g Creamed butter 350g Strong white bread flour 12g Baking powder 3g Salt

Beat the egg yolks with the caster sugar.

Sift the flour, baking powder and salt together.

Once the egg yolks and sugar have stiffened, add the creamed butter, followed by the flour and the baking powder (which you have sifted together in advance).

Spread the mixture out on a tray and leave to rest before baking.

Bake at 300-320°F (150-160°C) with the oven door slightly ajar to ensure an amber coloration.

PRESSED BRETON SABLÉ BISCUIT

810g Breton sablé biscuit 190g ÉCLAT D’OR 190g OPALYS 33%

Mix the Breton sablé biscuit into crumbs in a blender, then incorporate the ÉCLAT D’OR and melted chocolate.

ALMOND GENOA CAKE 740g 50% ALMOND PASTE FROM PROVENCE 730g Eggs

78g CLARIFIED BUTTER 140g French white pastry flour

9.3g Baking powder

Warm the almond paste and mix with half the eggs to give it a more liquid consistency.

Beat the mixture and add the remaining egg once the process is nearly over.

As soon as a ribbon forms in the egg mix, remove a small portion, as you will need to add this to the CLARIFIED BUTTER. Mix all the ingredients together, carefully incorporating the flour and baking powder (which you have sifted in advance).

Bake at 340-355°F (170-180°C).

CRÈME ANGLAISE

300g Whipping cream 300g Milk 120g Egg yolks 60g Caster sugar

Bring the cream and milk to the boil and combine with the premixed egg yolk-sugar combination (without blanching).

Heat to 180-185°F (82-84°C) until the mixture coats the back of a spoon.

Strain and use immediately or quickly cool and use later.

BAHIBE CRÈME ANGLAISE-STYLE MOUSSE 700g Crème anglaise 1200g BAHIBE 46% 1100g Whipping cream

Once the crème anglaise has been warmed and strained, gradually combine with the melted chocolate.

Immediately mix using an immersion blender to make a perfect emulsion.

Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.

Once the mixture is smooth, check the temperature is at 100-105°F (38-40°C) and add the remaining frothy whipped cream.

BAHIBE SPRAY MIX

140g BAHIBE 46% 60g COCOA BUTTER

Melt the ingredients together. Strain before use.

To pre-set your mixture, heat to 115°F (45°C), then cool down to 85°F (29°C).

Spray onto a tempered surface. Leave to set.

MATCHA TEA SPRAY MIX

70g OPALYS 33% 30g COCOA BUTTER SQ Matcha green tea

Melt the ingredients together. Strain before use.

To pre-set your mixture, heat to 115°F (45°C), then cool down to 85°F (29°C).

Spray onto a tempered surface. Leave to set.

ASSEMBLY AND FINISHING Prepare the raspberry compote and vanilla crémeux, and pour 100g of each into each 14cm-diameter ring.

Spread 300g of the sponge mixture into a 60 x 40cm frame and bake. Leave to cool, then cut out disks with a diameter of 14cm.

Spread 100g of raspberry compote onto each sponge, then put a disk of vanilla crémeux in place. Freeze.

Make the pressed Breton sablé biscuit. Spread some of the pressed Breton sablé biscuit between a 16cm ring and a 14cm ring (no need to arrange it in any way) and remove the 14cm ring.

Create a thin layer of sablé biscuit in the hole left in the ring’s center.

Place in the refrigerator. Prepare the crème anglaise-style mousse and pour approx. 50g onto the pressed shortcrust pastry.

Put the insert in place and pour approx. 500g of mousse right up to the top of the ring. Freeze.

Once turned out, apply the chocolate spray mix to create a velvet effect.

Finishing: Put a metal rolling pin in the freezer.

Use a piping bag (no nozzle required) and tempered white chocolate to create thin twig-like strands and place them on a 14cm-diameter disk of white chocolate. Use a spray gun to apply a layer of matcha tea spray mix.

Finish off with a few 3 Easter-Design Hollow Eggs (Ref. 17267) and White Flowers - 2 Sizes (Ref. 16969).

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8118

OPALYS 33% Milky & Delicate

Opalys is a chocolate with a delicate and pure coloration, creamy flavor and only the subtlest hint of sweetness.

It has harmonious aromas of fresh milk and real vanilla.

17267

Assortment of 3 Easter-Design Hollow Eggs Whether you use them solo, in pairs or in trios, these eggs are the perfect accessory for adding an extra dimension to your desserts.

100% Natural Colorants.

VALRHONA: BAHIBE 46% (9997) - OPALYS 33% (8118) - 50% ALMOND PASTE FROM PROVENCE (3211) - ÉCLAT D’OR (8029) - COCOA BUTTER (160) CLARIFIED BUTTER (5009).

VALRHONA SIGNATURE: 3 Easter-Design Hollow Eggs (17267) - White Flowers - 2 Sizes (16969) - Customized Decoration.

Kouk’ Duja An original recipe by Rémi Poisson Makes 24 mini gateaux

NEW TECHNIQUE! Have fun creating different shapes and make them using your favorite filling!

This little cake will go down a treat at snack time or teatime!

P125 CŒUR DE GUANAJA Shortcrust Pastry

“GIANDUJA-STYLE” NOISETTE CLAIR 35% Cubes

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CHOCOLATE SHORTCRUST PASTRY

240g P125 CŒUR DE GUANAJA 430g Dry butter 180g Eggs 840g Strong white bread flour 320g Confectioner’s sugar 110g Extra fine almond flour 5g Salt

Mix the P125 CŒUR DE GUANAJA chocolate melted to 95°F (35°C) with the creamed butter.

Gradually add the cold eggs.

Combine with the flour, confectioner’s sugar, almond flour and salt.

Briefly mix all these ingredients together.

Spread out immediately.

Bake at 300°F (150°C).

ALMOND & VANILLA FILLING 420g 70% ALMOND PASTE FROM PROVENCE 180g Dry butter

70g Potato starch flour 28g Dextrose

70g Extra fine almond flour

10g Vanilla bean 210g Eggs

Warm the almond paste in the microwave for a few seconds.

Mix the butter with the almond paste using the flat beater in a stand mixer.

Add the dry ingredients followed by the eggs and vanilla.

Set aside.

ASSEMBLY AND FINISHING

10g “GIANDUJA-STYLE” NOISETTE LAIT 35% 10g FRUITY 60% ALMOND & HAZELNUT PRALINÉ

Prepare the chocolate shortcrust pastry, then spread out to a thickness of 2mm between two sheets of confectionery dipping paper.

Cut into 20 x 2.5cm strips.

Cut out various shapes (flowers, logos, circles, etc.) using a cutter.

Freeze.

Use the shortcrust pastry strips to line the inside of the 65mm perforated rings. Put the rings on top of a tray covered with a perforated silicone mat.

3212

70% ALMOND PASTE FROM PROVENCE High almond content.

A classic Provençal almond flavor, with only a hint of sweetness.

6993

New Technique!

Place the flowers in the middle of each ring.

Make the almond and vanilla filling.

Use approx. 16g to fill the base of each ring.

Add 10g of “GIANDUJA-STYLE” NOISETTE LAIT 35% cubes and 10g of FRUITY 60% ALMOND & HAZELNUT PRALINÉ to each little cake.

Finish off by adding approx. 16g of almond and vanilla filling.

Put a perforated silicone mat and three perforated trays on top of the rings.

Bake at 310°F (155°C) for approx. 18 minutes.

Leave to cool and turn out.

“GIANDUJA-STYLE” NOISETTE LAIT 35% A mixture of luxury cocoas, hazelnuts and milk. A melt-in-the-mouth texture.

Another Potential Filling: Chopped YUZU INSPIRATION fèves and candied yuzu cubes!

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VALRHONA: P125 CŒUR DE GUANAJA (6360) - “GIANDUJA-STYLE” NOISETTE LAIT 35% (6993) - 70% ALMOND PASTE FROM PROVENCE (3212) FRUITY 60% ALMOND & HAZELNUT PRALINÉ (11307).

VALRHONA SIGNATURE: Customized Decoration.

Fragments An original recipe

by Romain Grzelczyk

To create a great-looking range, make yours in different colors!

Get classic or springtime colors with the INSPIRATION RANGE.

A deliciously indulgent 55% ALMOND & COCONUT PRALINÉ with a cookie-inflected, crunchy texture!

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PONT AVEN COOKIES Cut the cold butter into small cubes.

Sieve the dry ingredients together.

Add the butter and mix using the flat beater in a stand mixer.

Small balls will form. Stop mixing.

Store in the refrigerator or freeze until you are ready.

Evenly spread out on a silicone mat and bake at 300-320°F (150-160°C) until an attractive golden color is achieved.

15g Dry butter

35g Strong white bread flour

20g Brown sugar

0.5g Baking powder 15g Eggs

10g Egg yolks

COCONUT & COOKIE PRALINÉ

400g 55% ALMOND & COCONUT PRALINÉ 35g COCOA BUTTER 80g Pont Aven cookies

Melt the COCOA BUTTER at 115-120°F (45-50°C) and mix with the praliné.

Heat to 115°F (45°C).

Leave to set at 75-80°F (25-26°C), add the cookie pieces and weigh out 50g per bar.

CARAÏBE SPRAY MIX

300g COCOA BUTTER 700g CARAÏBE 66%

Melt the ingredients together.

Strain before use.

Temper the mixture at 80-85°F (28-29°C) so that when you spray it into your molds it will give your assemblies or art pieces a shiny finish.

To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.

DULCEY SPRAY MIX

Melt all the ingredients together then spray at a temperature of 105-115°F (40-45°C).

300g COCOA BUTTER 700g BLOND DULCEY 32%

ASSEMBLY AND FINISHING Coat half 13cm Smooth Egg Molds (Ref. 10846) with pre-set CARAÏBE. Turn over, leave the liquid to spread for a few moments, then smooth away any excess.

Drain the molds by holding them suspended over two rulers.

Before setting is complete, trim away any excess, then mold again.

Tap the mold to obtain the thickness you require.

Leave to set, trim again, then refrigerate for a few minutes or leave at a temperature of 60°F (17°C) until the chocolate is ready to slip out of its mold.

Create a flat edge for your half-eggs by laying each one down onto a sheet of confectionery dipping paper covered with a layer of preset chocolate.

Stick onto a Base Mold for 13cm and 17cm Molded Eggs (Ref. 18948).

Coat the Facette Bar Mold (Ref. 20458) with pre-set DULCEY. Turn over, leave the liquid to spread for a few moments, then smooth away any excess.

Drain the molds by holding them suspended over two rulers.

Leave to set.

Make the coconut and cookie praliné and weigh out 50g for each bar.

Leave to set and fill in any gaps.

Spray the half-egg with some pre-set CARAÏBE mix.

Spray the bar with pre-set DULCEY mix.

Stick the bar flush onto the half-egg’s flat edge.

Finish off with your own Customized Logo Decoration.

Facette

9458

BLOND DULCEY 32% Creamy & Buttery

Dulcey boasts a blond color, a creamy, unctuous texture and an intensely delicious cookie flavor with only a hint of sweetness which gives way to generous shortbread notes with a pinch of salt.

19822

55% ALMOND & 12.5% COCONUT PRALINÉ Enjoy an exotic coconut flavor. This praliné’s distinguishing feature is its toasted coconut notes, as well as its smooth texture.

20458

Facette Bar Mold 12 x 7 x 1cm

17

VALRHONA: CARAÏBE 66% (4654) - COCOA BUTTER (160) - 55% ALMOND & 12.5% COCONUT PRALINÉ (19822) - BLOND DULCEY 32% (9458) Base Mold for 13cm and 17cm Molded Eggs (18948) - Facette Bar Mold (20458) - 13cm Smooth Egg Mold (10846).

VALRHONA SIGNATURE: Customized Decoration.

Bunny An original recipe

by Yohan Dutron

Don’t forget that the Équinoxe range offers lots of great ways to garnish your molded products.

Base Mold 18948

18

BAHIBE SPRAY MIX

300g COCOA BUTTER 700g BAHIBE 46%

Melt the ingredients together.

Strain before use.

To pre-set your mixture, heat to 115°F (45°C), then cool down to 85°F (29°C).

Spray onto a tempered surface.

Leave to set.

OPALYS SPRAY MIX

150g COCOA BUTTER 300g OPALYS 33%

Melt the ingredients together.

Strain before use.

To pre-set your mixture, heat to 115°F (45°C), then cool down to 85°F (29°C).

Spray onto a tempered surface.

Leave to set.

CARAÏBE SPRAY MIX

300g COCOA BUTTER 700g CARAÏBE 66%

Melt the ingredients together.

Strain before use.

To pre-set your mixture, heat to 115°F (45°C), then cool down to 85°F (29°C).

Spray onto a tempered surface.

Leave to set.

ASSEMBLY AND FINISHING

SQ RASPBERRY INSPIRATION CRUNCHY PEARLS SQ DULCEY CRUNCHY PEARLS SQ CARAMÉLIA CRUNCHY PEARLS

Molding: Coat the molds with the different chocolates.

Turn over, leave the liquid to spread for a few moments, then smooth away any excess.

Drain the molds by holding them suspended over two rulers.

Before setting is complete, trim away any excess, then mold again.

Tap the mold to obtain the thickness you require.

Once the chocolate starts to set, use a rabbit-shaped stencil and a toothpick to cut a rabbit shape into every other half-egg made using a 13cm Smooth Egg Mold (Ref. 10846).

Leave to set in the refrigerator for a few minutes then at a temperature of 60°F (16°C) until the chocolate is ready to slip out of its mold.

Spread some pre-set couverture to a thickness of 2mm onto a sheet of confectionery dipping paper.

Immediately put the half-eggs without a rabbit design on top to give them a flat edge.

Leave to set.

Gently heat the eggs’ flat edge using a heat gun, then sprinkle with CRUNCHY PEARLS and ÉQUINOXE. Tip: Leave a 1cm gap from the edges so that you can stick the egg halves together. Leave to set and cover with plastic wrap.

Turn the eggs out and remove the rabbits.

Stick the egg halves together by melting each one’s edges on a hot surface at 135-140°F (58-60°C) so that they seal firmly. Leave to set.

Spray a layer of tempered spray mix onto the eggs.

Use a pair of tweezers to immediately remove the plastic wrap.

Use a metal-bristle brush to brush down the rabbits.

Stick the rabbits onto the eggs so that they overlap with the cutouts by 1cm.

26689

RASPBERRY INSPIRATION CRUNCHY PEARLS Add some color to your creations and create an indulgently crispy experience. We have coated our Crunchy Pearls with Raspberry Inspiration couverture, so that you can capture all the intense flavor and 100% natural color of fresh raspberries.

If your drawing skills are not too hot, use this design as a template!

Base: Use some pre-set chocolate to mold the Base Molds (18948).

Leave to set at 60°F (16°C).

Recommended Flavor Pairings: Dark Chocolate / Raspberry Inspiration Crunchy Pearls / Dark Équinoxe Milk Chocolate / Dulcey Crunchy Pearls / Dulcey Équinoxe White Chocolate / Caramélia Crunchy Pearls / Milk Équinoxe

19

7.1 x 5cm

VALRHONA: OPALYS 33% (8118) - CARAÏBE 66% (4654) - BAHIBE 46% (9997) - COCOA BUTTER (160) - CARAMÉLIA CRUNCHY PEARLS (8425) BLOND DULCEY CRUNCHY PEARLS (10840) - RASPBERRY INSPIRATION CRUNCHY PEARLS (26689) - 13cm Smooth Egg Mold (10846) Base Mold for 13cm and 17cm Molded Eggs (18948).

VALRHONA SIGNATURE: Customized Decoration.

Hen & Co An original recipe

by Yohan Dutron

13cm Smooth Egg Mold 10846

20 

14cm Hen Mold 12815

JIVARA SPRAY MIX

400g COCOA BUTTER 600g JIVARA 40%

Melt the ingredients together.

Strain before use.

Temper the mixture at 80-85°F (28-29°C) so that when you spray it into your molds it will give your assemblies or art pieces a shiny finish.

To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.

CARAÏBE SPRAY MIX

300g COCOA BUTTER 700g CARAÏBE 66%

Melt the ingredients together.

Strain before use.

Temper the mixture at 80-85°F (28-29°C) so that when you spray it into your molds it will give your assemblies or art pieces a shiny finish.

To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.

SWEET & SAVORY CANDIED PISTACHIOS

130g 50g 250g

4g

Caster sugar Water Raw Iranian pistachios Fleur de sel

Cook the sugar and water in a saucepan at 240°F (117°C).

Leave the nuts in the oven at 320°F (160°C) for 3 minutes, then pour into the syrup.

Leave the nuts to candy slightly, then add the salt.

Immediately pour out onto a tray.

Store in a dry place.

ASSEMBLY AND FINISHING

SQ CARAÏBE 66% SQ JIVARA 40% SQ ALMOND INSPIRATION

SQ BLOND DULCEY 32%

SQ Caramelized pecans SQ Caramelized almonds SQ Chocolate-coated cereal pieces

Spray a layer of pre-set spray mix into the Hen Molds (Ref. 12815).

Use some pre-set dark chocolate to mold the hens.

Turn out and leave the couverture to spread for a few moments, then smooth away any excess.

Drain the molds by holding them suspended over two rulers.

Before setting is complete, trim away any excess, then mold again.

Tap the mold to get the thickness you require.

Leave to set in the refrigerator for a few minutes then at a temperature of 60°F (16°C) until the chocolate is ready to slip out of its mold.

Stick the hen halves together by melting each one’s edges on a hot surface at 135-140°F (58-60°C) so that they seal firmly.

Leave to set.

4658

JIVARA 40% Its intense flavor of cocoa-rich notes is simply irresistible.

Their creamy tone perfectly complements its final vanilla and malt notes.

Use some pre-set Dulcey to mold half 13cm Smooth Egg Molds (Ref. 10846).

Turn out and leave the chocolate to spread for a few moments, then smooth away any excess.

Before the chocolate sets completely, use a pointed utensil to create a broken eggshell effect.

Leave to set in the refrigerator for a few minutes then at a temperature of 60°F (16°C) until the chocolate is ready to slip out of its mold.

Melt the eggs’ bases so that they do not wobble and stick three beans inside their base to create a platform for your hens.

Fill the egg shells with small eggs or, as in this recipe, candied pistachios, almonds, or pecans.

21

VALRHONA: JIVARA 40% (4658) - CARAÏBE 66% (4654) - COCOA BUTTER (160) - ALMOND INSPIRATION (14029) - BLOND DULCEY 32% (9458) Hen Mold (12815) - 13cm Smooth Egg Mold (10846).

VALRHONA SIGNATURE: Customized Decoration.

Add Some Variety to Your Easter with Products After Your Own Heart IND

ULG

ENT

A guaranteed Easter hit that never fails to delight children.

From caramelized to milky or vanilla-inflected, there are so many flavors to thrill their taste buds!

O

BA

DU

CER

AS OCO UR C BE O F O CAN ED C C K TRA P

R

TO

TH EIR

Do your customers want to know about your products’ origins and traceability?

Make your creations using Single Origin chocolates and organic, fair trade products, and your customers will know you are a responsible buyer.

L URA N AT O R S V A FL LORS O &C

Bring some fruity flavor and color to your recipes thanks to the Inspiration range – It’s free from artificial colors and flavors.

FRUIT

COCOA BUTTER and a pinch of lecithin

C atal o g LABO RATO

EN RY KITCH

2020

1 -

Check out all our products in our Laboratory Kitchen Catalog

22

SUGAR

INSPIRATION FÈVES

Our Partner-Producers When Valrhona and its producers share values, a vision, and a mutual desire to grow together, long-term partnerships are signed. As the years pass, these close bonds are secured for posterity, and they enable us to guarantee our products’ quality, showcase our terroirs’ character and our producers’ expertise, and commit to community projects.

In 2018, we developed partnerships in 13 countries with an average term duration of 6.7 years. Today, 100% of our cocoa beans can be traced right back to the producer, and 76% of our purchases are completed as part of a long-term partnership.

The History of Our Partnership Key Figures

Our Shared Projects

Chocolates Created Using Our Partners’ Produce Would you like to find out more about our partners?

Ask your sales representative for more information.

23

Some Ideas to Help You Stand Out This Easter NEW

Gorgeously Tasty, Ready-to-Sell Characters

Molded Products

28528

Chick Family

Chick

7cm

14cm

C ATA L O G U E

Explore our new Easter Animals range and its spring-inspired packaging!

28543

KEY VISUAL

VALRHONA

KEY VISUAL

PÂ Q U E S 2 0 2 0 / VALRHON A

E A S T E R C ATA LOGUE

2020

Pâques Easter 2020

Pâques

Pâques 3

3

EASTER ESSENTIALS

1 Box for

2 Smooth Eggs

3 Molded Products

5 Bunny Box

3

Box for Molded Products

7 Origami Eggs

6 Mrs Rabbit & Mr. Rabbit

4 Fish & Hen

Explore all our molded Easter products in the Professional Tools Catalog.

Your sales representative will be delighted to talk you through it!

1 4 24

19014: H x W x D: 7.5 x 16.5 x 5.5cm 12814 (Fish) - 12815 (Hen): 14cm

5

2

9903: 29.5cm - 10847: 17cm - 10846: 13cm - 10845: 9cm 3 12885: H x W x D: 14.5 x 11.7 x 10cm

25126: H x W x D: 15 x 9 x 6cm

6

13023 (Mrs Rabbit) - 11874 (Mr. Rabbit): 14cm 7 18961: 35cm - 18950: 14cm

2 1

Supporting You in Your Store* 1

Check out 20 promotional ideas for your instore range.

2

Click on a product range and check out our ready-to-use promo kits.

3

Explore special ranges that will liven up your store this Easter and Christmas.

4

Learn about lots of other ways to give your customers just what they want, all year round.

4 3

ACCESS THE STORE

Go to merchandising.valrhona.com and log into your customer account.

25 

* This service is available to chocolate and pastry stores

Spotlight on...

• All the chocolate decorations and transfers in our standard range are now printed using colorants that are:

100% NATURAL

100% AZO-FREE

• Your Signature, Your Singular Identity:

100%

NANOPARTICLE-FREE

Log into your valrhona.com account and create your own customized chocolate decoration online!

WWW.VALRHONA.COM

valrhonasignature

26

EXPLORE THE ESSENTIALS ONLINE Chec k ou t the 120 E SSENTIAL S online, along wi th tools TO HELP you use the righ t propor tions for your recipes, and even design new ones.

Select the desired final amount and the ingredients’ weights will automatically adapt.

Create your own recipes using a model or completely from scratch!

G O S TR A I G HT TO

ESSENTIEL S.VALR HONA .COM 27

100% Natural Color

www.valrhona.com

28

VALRHONA - 26600 Tain l’Hermitage - FRANCE www.valrhona.com - scvalrhona@valrhona.fr Valrhona France Customer Services: +33 (0)4 75 09 26 38

© VALRHONA – 07/2019 – EN 28898 – PHOTO CREDITS : GINKO WWW.GINKO-PHOTO.COM - PHILIPPE BARRET - STEPHANE DE BOURGIES – REPRODUCTION PROHIBITED, ALL RIGHTS RESERVED.

RASPBERRY INSPIRATION MAKES ITS DÉBUT IN THE CRUNCHY PEARL RANGE