Menu-Dégustation 'tout Chocolat de Plantation'

C H O C O L AT E I N C O O K E R Y

Menu-DĂŠgustation Tout

de Plantation

A great trend in food trade: Single-Plantation Chocolates and Cocoa Pastes

Cookery is always looking for inspiration, new ways, new tastes, and new harmonies.

For more than 50 years, chefs unconvincingly tried to use chocolate in salty foods: nowadays, on the menus of restaurants, chocolate is almost only used for the preparation of desserts.

Thanks to their characteristic aromatic richness, Single-Plantation Chocolates allow to joyfully reconsider the use of chocolate in cooking.

Used like spices or seasoning, they allow to create new harmonious and even remarkable gustatory blends.

Now, in order to discover these harmonies, please let Philippe Parc introduce you to new horizons...

You will then be able to tempt your own clients by presenting one of more of these dishes on your menu, or by offering this Tasting Menu for special occasions such as Valentine’s Day, Christmas, or even for a monthly tasting diner.

Chocolately yours, Marc CLUIZEL Cacaofèvier - Chocolatier

Th e Michel Cluizel Chocolate Factory A family firm with continuity: In 1948, Michel Cluizel created his first chocolates alongside his parents. Today, he transforms cocoa beans into exceptional chocolates in his Normandy workshops employing 200 people. More than 6 000 taste professionals use or retail these chocolates in more than 30 countries.

A rare trade: ‘Cacaofèvier’ Cluizel Chocolate Factory is one of the world’s few cocoa bean transformers. Since 1997 it has adopted a specific approach, developping durable relations with renowned planters in a spirit of sustainable fair trade.

Unequalled Quality commitments: • all our products are manufactured in our workshops • all our dark, white and milk Couverture Chocolates are guaranteed:

The idea of this “100% Single-Plantation Chocolate” tasting menu is to give a different interpretation of chocolate on the gustatory plane, in order to use it all through the meal, more particularly in salty foods.

Just like spices, which make food tastier and stronger, Single-Plantation Chocolates and Cocoa Pastes allow to “reinterpret” traditional dishes and to adapt them in a delicious and original way.

Through these 8 dishes, I wished to put forward several “chocolate harmonies” with foie gras, seafood, fish, meat, cheese, and of course, desserts.

These remarkable gustatory harmonies are only possible to create thanks to Single-Plantation Chocolates, which contrary to usual couverture chocolates, do not express a balance but reveal real aromatic specificities.

Of course, for each dish, the choice of a chocolate is decisive.

As for Single-Plantation Cocoa Pastes, they are one of the many secrets used by pastry cooks and chefs.

After the surprise, please let yourself be tempted by this new way of cooking!

Philippe PARC, MOF, Craftsman of the Year (Pastry) World Champion (Pastry, Chocolate making, Ice cream)

Menu-dégustation Tout

de Plantation

Starter

• Foie Gras Terrine with Figs,

Page 8

an-Fried Sea Scallops, •P

Page 10

oasted Cod Back with Shellfish, •R

Page 12

• Chocolate-Flavoured stuffed Guinea-Fowl,

Page 14

oasted Venison Fillet, •R

Page 16

‘Concepcion’ Chocolate-flavoured pouldry jelly

Dublin Bay Prawns in ‘Vila Gracinda’ Chocolate-Flavoured Raviolis

Fish

Cuttlefish white ling, ‘Los Anconès’ Chocolate emulsion

Meal

Poultry juice reduction with ‘Concepcion’ Chocolate emulsion

Potato croquette with cocoa nibs,‘Maralumi’ Chocolate-Flavoured red wine reduction

Cheese

oquefort Millefeuille with white Chocolate, •R

Page 18

iramisu-Style Egg Shell, •T

Page 20

ariations on Plantation Chocolates •V

Page 22

‘Salade folle’, ‘Concepcion’ chocolate vinaigrette

Desserts

‘Los Anconès’ Chocolate Ice-Cream, Coffee Mouillettes

Incomparable plantations, soils, gustatory flavours Single-Plantation Chocolates They have nothing to do with other chocolates.

Usual chocolates, or even single-origin chocolates and single-region chocolates, consist of cocoas grown in several plantations. These couverture chocolates are therefore collections of cocoas from very different countries, regions or soils. They therefore aim at a balanced taste and can mainly be distinguished by their cocoa contents.

Unlike usual chocolates, Single-Plantation Chocolates consist of cocoa beans from one plantation only, and can be compared to “châteauxâ€? in wine trade.

This is why they reveal very characteristic gustatory flavours, peculiar to their own specific soil.

Used in cookery or pastry, these very characteristic gustatory flavours allow to create remarkable gustatory harmonies with other flavours, be they salty or sweet.

Single-Plantation Cocoa Pastes They are one of the many secrets used by in cookery and pastry. Used in very small quantities, they strengthen the flavours of couverture chocolates from the same plantation. Used alone, they sublimate a dish or a dessert with their specific gustatory tastes, from the unique soil of cocoa beans.

Starter

Chocolate Choice “In order to sublimate all the flavours of this dish, I selected ‘Concepcion’ 1st Cru Single-Plantation Chocolate (from Venezuela) for its gingerbread, vanilla and caramel notes.”

Philippe Parc

W ine Choice Jurançon ‘Clos Uroulat’ - Domaine Charles Hours

Foie Gras Terrine with Figs,

‘Concepcion’ Chocolate-flavoured pouldry jelly

For about 8 persons

Chocolate-flavoured pouldry jelly Agar - agar Fine caster sugar Poultry stock ‘Concepcion’ couverture (réf. 20590)

4g 30 g 500 g 180 g

Method: Boil the poultry stock and a blend of fine caster sugar and Agar-agar together. Gradually add the “Concepcion” couverture.

Blend. Pour in a 2 cm high frame.

Leave the jelly to set.

Setting out Remove the shape. Heat up the blade of a knife and cut a thin slice of foie gras. Decorate with chocolate jelly.

Serve with a warm toasted farmhouse bread slice.

*SQ: Sufficient Quantity

Poached Foie Gras Raw duck foie gras Cocoa nibs (réf. 21800) Montbazillac sweet wine Salt, pepper Dried figs

600 g 200 g 1 bottle SQ* 150 g

Method: Heat up the sweet wine and Cocoa nibs together. Leave it to infuse for 2 hours. Add the foie gras and poach until the heart temperature reaches 149°F/65°C. Take out of the saucepan with a skimmer.

Remove the nerves. Salt, pepper.

Set dried fig pieces blanched beforehand and diced chocolate jelly in the terrine. Press the terrine.

Leave it aside for 12 hours.

Plantation

Tasting Meal • Cluizel Chocolate • page

Entrée

Starter

Chocolate Choice “For this original starter, I chose ‘Vila Gracinda’ 1st Cru Single-Plantation Chocolate (from São Tomé) for its surprising crossed aromas of liquorice, ripe tropical fruits and herbaceous notes.

Philippe Parc

W ine Choice Touraine Blanc ‘Clos de la Plante Martin’ - Domaine Charles Joguet

Pan-Fried Sea Scallops,

Dublin Bay Prawns in ‘Vila Gracinda’ Chocolate-Flavoured Raviolis

For about 8 persons

Sea scallops 8 big ones réf. 20005 Dublin Bay prawns 16 Mini carrots 100 g Wild asparagus 100 g Butter 100 g Olive oil 50 g

Ravioli Dough Type 45 Flour Cocoa powder (réf. 21005) Table salt Melted butter Eggs 86°F/30°C warm water

360 g 50 g 5g 40 g 2 100 g

Method: Mix all the ingredients together without kneading. Cover the dough with clingwrap and leave it to rise for 12 hours. The day after, spread the dough to make it very thin and cut disks, 10 cm in diameter. Cover them with lightly pan-fried Dublin bay prawn cut into pieces. Glaze and add a dough disk on top. Poach them in boiling water for 3 to 4 minutes. Set out right away.

Method: Crush the carapaces and keep the tails aside. Set them to colour in the oven and deglaze with Noilly-Prat. Add the stock fish, the bouquet garni, leave it to reduce, sift, add the double cream and the “Vila Gracinda” couverture.

Leave it to reduce once again. Salt, pepper. The sauce has to be thick enough to coat the ravioli. Cook the mini carrots and the wild asparagus, glaze with a knob of butter and keep aside until you serve the dish.

Setting out Lay a ravioli at the centre of the plate, with a pan-fried sea scallop, the little vegetables and the hot sauce

*SQ: Sufficient Quantity *Noilly-Prat: French dry vermouth

Chocolate-flavoured Dublin Bay Prawn Sauce Noilly-Prat* 100 g Dublin bay prawn carcasses SQ* Fish stock 500 g Olive oil 30 g Bouquet garni 1 Double cream 150 g ‘Vila Gracinda’ couverture (réf. 20597) 50 g Salt, pepper SQ* Plantation

Tasting Meal • Cluizel Chocolate • page 11

Entrée

Fish

Chocolate Choice “In order to blend fish and chocolate, I chose ‘Los Anconès’ 1st Cru Single-Plantation Chocolate (from Santo Dominguo) for its aromas of liquorice wood, red berries and green olives.’’

Philippe Parc

W ine Choice Touraine Blanc ‘Clos de la Plante Martin’ - Domaine Charles Joguet

Roasted Cod Back with Shellfish, Cuttlefish white ling, ‘Los Anconès’ Chocolate emulsion

For about 8 persons

Cod back (with skin) 800 g Finely chopped shallots 50 g Thyme sprig 1 Banyuls white wine 150 g Cocoa nibs (réf. 21800) 50 g Cuttlefish 500 g Clams 4 Razor-shells 4 Vernis 4 Small courgettes 4 Fish stock 500 g Butter 100 g Olive oil 100 g ‘Los Anconès’ couverture (réf. 20497) 40 g Method: Clean the fillets, take off its bones, cut them into pieces. Keep aside in the fridge. Prepare a courtbouillon with the finely chopped shallots, the thyme, the fish stock, the cocoa nibs and the Banyuls wine.

Cook the court-bouillon during 5 minutes. Pour the shellfish and the cuttlefish in it. Once the courtbouillon is cooked, take the shellfish and the cuttlefish out of the casserole.

Take half of the slightly thickened court-bouillon. Add the “Los Ancones” couverture. Keep it warm.

Chop some of the shellfish and the cuttlefish. It will be served in a glass,

with some sauce. The other part will be used to decorate the plate.

Clean the courgettes, cut them into rather thick slices and fry them in olive oil. Season. Chop the shellfish, sweat it in butter and olive oil, season. Cook the cod pieces skin side down in a non-stick pan. Turn them over and season.

Setting out In a plate, lay three slices of courgette.

Set a piece of cod on top. Lay a little sauce around the plate. In a glass, lay the minced shellfish and pour some sauce. Set a fried basil leaf on top of the cod piece. Add the shelled shellfish around the plate.

* Vernis: large fleshy clam with small red tongue and shiny varnish-like shell

Plantation

Tasting Meal • Cluizel Chocolate • page 13

Entrée

Meats

Chocolate Choice “In order to create the best gustative harmony possible between poultry and chocolate, I selected ‘Concepcion’ 1st Cru Single-Plantation Chocolate (from Venezuela) for its gingerbread, vanilla and caramel notes. I also used ‘Maralumi’ Cocoa paste for its tea bitterness, its fresh and acidulous red berry and candied banana touch.”

Philippe Parc

W ine Choice Sancerre rouge ‘La Croix du Roy’ - Domaine Lucien Crochet

Chocolate-Flavoured stuffed Guinea-Fowl, Poultry juice reduction with ‘Concepcion’ Chocolate emulsion

For about 8 persons

Chocolate-Flavoured stuffed Guinea-Fowl Guinea-fowl (1,2 kg) 1 Cocoa nibs (réf. 21800) 25 g ‘Maralumi’ cocoa paste (réf. 20815) 10 g Guinea-fowl liver and gizzard SQ* Finely chopped shallots 80 g Spinach sticks 100 g Salt, pepper SQ* Method: Remove the guinea-fowl fillets. Mix the legs with the giblets.

Add the finely chopped shallots, the blended cocoa nibs and the melted cocoa paste. Keep the carcasses aside for the preparation of the sauce.

Spread the guinea-fowl fillets on clingwrap. On top of it, lay the spinach blanched beforehand, then set the stuffing on top. Roll to make a little tube, hold tight and tie up.

Steam at 140°F/60°C at the heart.

Chocolate-Flavoured Sauce Poultry stock Guinea-fowl carcasses White wine Carrots Onions Bouquet garni Grape seed oil ‘Concepcion’ couverture (réf. 20590)

500 g SQ* 200 g 40 g 40 g 1 50 g

Plantation

Method: Brown the guinea-fowl carcasses in the oven. Add the bouquet garni, deglaze with white wine and poultry stock. Reduce until the sauce is syrupy enough. Sift. Add the melted chocolate. Blend. Keep warm.

Vegetables Wild mushrooms Vegetable oil Salt, pepper

300 g SQ* SQ*

Method: Sort, cut and fry-pan the mushrooms in boiling oil for a few minutes. Salt, pepper.

Setting out On a warm plate. Cut the fillets into 1 cm-slices. Add the sauce and the vegetables. Serve right away.

*SQ: Sufficient Quantity

50 g

Tasting Meal • Cluizel Chocolate • page 15

Entrée

Meats

Chocolate Choice “For the preparation of this meat, I chose ‘Dark Maralumi’ 1st Cru SinglePlantation Chocolate (from Papua New Guinea) for its fresh notes of green bananas and acidulates flavours of red currants.”

Philippe Parc

W ine Choice Château des Eyrins - Margaux

Roasted Venison Fillet,

Potato croquette with cocoa nibs,‘Maralumi’ Chocolate-Flavoured red wine reduction

For about 8 persons

Venison fillet Vegetable oil Salt, pepper Potato Egg yolks Eggs Flour Dried breadcrumbs Mixed cocoa nibs (réf. 21800) Salt, pepper Mange-tout peas Butter Finely chopped shallots Honey Full-bodied red wine Diced fresh pear Thin veal stock Dark ‘Maralumi’ couverture (réf. 20511)

800 g 100 g SQ* 350 g 100 g 200 g 200 g 400 g 150 g SQ* 200 g 40 g 40 g 60 g 300 g 200 g 250 g 40 g

Sauce In a high-sided frying pan, brown the shallots with the butter, a dash of vegetable oil and the caramelized honey. Pour the diced pear in the pan.

Add the red wine and the veal stock.

Slowly reduce it by 3/4. Sift it and mix the juice with the melted chocolate.

Potato Croquette with Cocoa nibs Steam the potatoes. Strain them and dry them in the oven. Once out of the oven, mash the potatoes to make a fine mashed potato. Add the egg yolks and a little flour. Add salt and pepper. Make little caps (3 cm-long, 2 cm in diameter), coat with the remaining flour, the eggs and the blend of breadcrumbs and cocoa nibs. Fry right away (356°F/180°C). Roast the venison fillet for a few minutes, its heart temperature has to reach 158°F/70°C. Blanch the mange-tout peas, refresh with cold water quickly in order to keep their colour. Steam them with a knob of butter right before serving them.

Setting out In a hot plate, set one or more pieces of cooked fillet. Add sauce around the plate, add the mange-tout peas and one potato croquette.

*SQ: Sufficient Quantity

Plantation

Tasting Meal • Cluizel Chocolate • page 17

Cheese

Chocolate Choice “For this very sweet and savoury blend, I selected White couverture Chocolate, which perfectly harmonizes with roquefort mousse. For the vinaigrette preparation, I chose ‘Concepcion’ 1st Cru Single-Plantation Chocolate (from Venezuela) for its gingerbread, vanilla and caramel notes.”

Philippe Parc

W ine Choice Jurançon ' Clos Uroulat ' - Domaine Charles Hours

Dos de Cabillaud rôti aux Coquillages Roquefort Millefeuille with white Chocolate,

Julienne de blanc de Seiche, émulsion chocolatée

‘Salade folle’, ‘Concepcion’ chocolate vinaigrette

Dos de cabillaud Echalote ciselée Brin de Thym Forde about 8 persons banyuls Vin blanc Grué de cacao Seiche Roquefort 400 g Palourde White chocolate (réf. 20602) 300 g Mesclun 80 g Couteau Rocket 40 g Vernis Sticks of chervil 3 Clams Mustard sprouts 10 g Petite courgettes Finely chopped chives 30 g Fumet poisson Balsamicdevinegar 30 g Beurre Hazelnut oil 125 g Huile d’olive couverture ‘Concepcion’ (réf.

20590) 1er Cru ‘Los Anconès’ 50 g Couverture Salt, pepper

SQ*

1 kg 50 g 1 150 g 50 g 1 kg Setting out 4 4 at the centre of Lay the millefeuille 4 seasoned salad. the plate. Add the Serve right away. 4 4 500 g 100 g 100 g 40 g

Method: After having done the Method : Laver les filets, les désarêtés, puis les tablage of the White chocolate, spread couper enbetween portions.

Réserver it very thin two plastic sheets.au froid. Préparer Blend thebouillon Roquefort.

Arrange as if ciselée, le thym, un court avec les échalotes preparing a millefeuilles, by laying le fumet de poisson, le each GruéIvory de cacao, le Banyuls.

Roquefort mousse between chocolate sheet.bouillon Prepare a5vinaigrette Cuire le court minutes. Verser les crustacés sauce. Mix the melted “Concepcion” ecouverture and the warm hazelnut oil together.

Addde the Prélever la moitié courtbalsamic bouillon lier légèrement. vinegar. Salt, pepper. Mix the vinaigrette Ajouter la couverture 1er Cru ‘Los Ancones’. Réserver right before serving the salad au chaud. un parti des crustacés et les seiches cleaned andHacher sorted beforehand.

qu’on servira dans un verre accompagné de la sauce.

l’unilatérale côté peau dans une poêle antiadhésive.

Retourner, puis assaisonner.

Dans une assiette dresser deux rondelles de courgettes.

Placer dessus une portion de cabillaud. Disposer un peu de sauce autour de l’assiette. Dans un verre déposer le hachis de coquillage et verser la sauce.

Disposer une feuille de basilic frit sur la portion de cabillaud. Ajouter quelques coquillages décortiqués autour de l’assiette.

L’autre parti servira au décor de l’assiette.

Laver les courgettes, tailler en rondelles assez épaisses et les poêler à l’huile d’olive, assaisonner. Hacher le coquillage, les suer avec le beurre et l’huile d’olive, *SQ : Sufficient Quantity

assaisonner. Cuire les portions de cabillaud à

Vin : Jurançon ' Clos Uroulat ' - D. Charles Hours Plantation

Tasting Meal • Cluizel Chocolate • page 19

Dessert

Chocolate Choice “ For this dessert, I reinterpreted the traditional Italian Tiramisu recipe and selected ‘Los Anconès’ 1st Cru Single-Plantation Chocolate (from Santo Domingo) for for its aromas of liquorice wood, then red berries and green olives.’’

Philippe Parc

W ine Choice Château des Eyrins - Margaux

Dessert

Tiramisu-Style Egg Shell, ‘Los Anconès’ Chocolate Ice-Cream, Coffee Mouillettes

For about 8 persons

Tiramisu Eggs Sugar Water Leaf of gelatine Frothy cream Marsala Mascarpone

8 130 g 40 g 3g 250 g 80 g 150 g

Method: Separate the whites from the yolks, keep the yolks aside for the preparation of the Tiramisu. Clean and disinfect the eggshells. Cook the water and the sugar together 244°F/118°C. Pour the egg yolks in and whisk until the blend is cold.

Add melted gelatine, then add the frothy cream/mascarpone blend.

Gently add and mix the Marsala.

Fill in the eggshells with the blend until they are 9/10 full.

Chocolate Ice-Cream Milk 200 g Invert sugar 100 g Cocoa powder (réf. 21005) 50 g Single cream 100 g ‘Los Anconès’ couverture (réf. 20497) 50 g

Method: Heat up the milk, the invert sugar, and the single cream together. When the temperature reaches 122°F/50°C, add the cocoa powder. Bring the blend to the boil while stirring it from time to time. Take it off the stove, and add the melted “Los Anconès” couverture. Blend all the ingredients together. Pour in the Pacojet (food processor) bowl. Set in the deep freezer.

it. Take the blend off the stove and add the butter. Pour in a 4 mmhigh frame, cover with clingwrap and leave it to cool. Put it in the deep freezer. Cut it into slices of 7 cm, coat with breadcrumbs and thin custard and fry immediately 356°F/180°C. Dry the slices out a little.

Mouillettes

Fill in the eggshells with tiramisu.

Add a roll of “Los Anconès” chocolate ice cream on top and serve with a warm mouillette.

Milk Sugar Egg yolks

Butter Custard powder Instant coffee Dried breadcrumbs Deep fryer oil Eggs Oil for thin custard Fine caster sugar for thin custard

250 g 50 g 50 g 25 g 30 g 10 g SQ* SQ* 3 50 g

Setting out

20 g

Method: Bring the milk and the instant coffee to the boil. Blanch the egg yolks with the sugar and the custard powder. Pour the boiling milk and cook the blend by boiling

*SQ: Sufficient Quantity Plantation

Tasting Meal • Cluizel Chocolate • page 21

Entrée

Dessert

Chocolate Choice “For the preparation of this dessert, I selected several 1st Cru Single-Plantation Chocolates and Cocoa Pastes: • ‘Dark Mangaro’ (from Madagascar) for its spicy and fruity aromas.

• ‘Milk Mangaro’ for its notes of caramel, honey and exotic fruits.

• ‘Milk Maralumi’ (From Papua New Guinea) for its salty caramel and red berries notes.

• ‘Los Anconès’ (from Santo Domingo) for its flavour of liquorice, apricots and currants.

Philippe Parc

W ine Choice Château des Eyrins - Margaux

Dessert

Variations on Plantation Chocolates

For about 8 persons

Milk Chocolate Custard Tart

Milk 250 g Fine caster sugar 20 g Egg yolks 100 g Custard cream 10 g ‘Milk Mangaro’ couverture (réf. 20506) 150 g

Method: Bring the milk to the boil.

Blanch the eggs with the sugar and the custard cream. Cook the blend, whipping it while it is boiling. Take it off the stove and add the melted Milk couverture.

Blend all the ingredients together.

Store in a cool place, in a disposable piping socket.

Périgueux Biscuit

(1 baking tray 40 x 60) Eggs 160 g Fine caster sugar 210 g Butter 200 g ‘Mangaro’ couverture (réf. 20505) 125 g ‘Mangaro’ cocoa paste (réf. 20811) 25 g Soft flour (type 45) 100 g Chopped walnut 137 g

Method : Churn the soft butter (not melted though) and add the cocoa paste and the melted couverture. Whisk the eggs together with the fine caster sugar and put the two blends together. Add the sifted flour and the chopped walnuts.

Cook on a baking tray covered with a silicone sheet 356°F/180°C, in a ventilated oven, for 7 minutes. The biscuit has to be very tender and its consistency rather raw and moist when taken out of the oven.

Chocolate Ice Cream

Water 450 g Fine caster sugar 60 g Milk powder with 0 % fat content 35 g Invert sugar 30 g Stabilizer 2g Milk ‘Maralumi’ couverture (réf. 20520) 170 g

Method : Heat up the milk powder 176°F/80°C. Add the invert sugar and the mix of fine caster sugar and stabilizer. Bring the blend to the boil.

Take it off the stove and add the ‘‘Milk Maralumi” couverture. Blend. Pour in the Pacojet (food processor) bowl.

Set in the deep freezer.

Chocolate Mousse

Eggs 170 g Fine caster sugar 70 g ‘Mangaro’ couverture (réf. 20505) 225 g Frothy cream 375 g ‘Mangaro’ cocoa paste (réf. 20811) 25 g Method : Whip the eggs and the fine caster sugar to prepare a zabaglione. Poach in a bain-marie. Mix 1/3 of the frothy cream with the cocoa paste and the couverture melted beforehand at 122°F/50°C. Add the zabaglione and the remaining frothy cream. Store in a cool place, in a disposable piping socket.

Chocolate Espuma Milk Single cream Fine caster sugar ‘Los Anconès’ cocoa paste (réf. 20806) Egg yolks Gelatine sheet

150 g 400 g 35 g 50 g 120 g 2g

Method : Prepare a thin custard with the milk, the fine caster sugar and the egg yolks.

Bring it to simmering and cook it while whipping it. Take it off the stove and add the gelatine soaked and squeezed beforehand and the melted couverture.

Leave it to cool and add the single cream. Set it right away in a siphon.

Chocolate Crumble Butter Sugar Flour Hazelnut powder Cocoa powder (réf. 21005) Eggs yolks

50 g 50 g 40 g 50 g 10 g 20 g

Method: Mix all the ingredients together. Spread the blend on a silicone sheet. Leave it to stand and cook it in a ventilated oven 338°F/170°C. Leave it to cool for 10 minutes and crush it once cold.

White Chocolate and Yoghurt Sauce Greek yoghurt Single cream White couverture (réf. 20602)

Method: Whip the cream and pour it in a stainless steel bowl, with the melted white chocolate. Stir. Leave to cool and add the Greek yoghurt. Homogenize the blend. Keep aside in the fridge.

Cocoa Caramel

Fondant 75 g Glucose 50 g ‘Mangaro’ cocoa paste (réf. 20811) 50 g Method : Cook the fondant and the glucose together 320°F/160°C. Take the blend off the stove and add the hot melted cocoa paste. Pour on a silicone sheet. Spread with a rolling pin. Leave it to cool. Put it in the oven once again and form little chiffonades. Keep in an airtight box with silica gel.

Setting out

Gruétine (réf. 21009)

SQ*

At the centre of a plate, lay a cylinder of gruétine. In the bottom, lay a disc of Périgueux biscuit, the chocolate custard tart, the chocolate mousse, the chocolate crumble and one square of Maralumi milk chocolate leaf. On one side, lay a roll of milk chocolate ice cream, on top of a piece of crumble. Add the yoghurt sauce, a cocoa caramel chiffonade decorated with a touch of gold leaf. Eventually, lay the chocolate Espuma.

*SQ : Sufficient Quantity Plantation

85 g 70 g 105 g

Tasting Meal • Cluizel Chocolate • page 23

Cluizel Chocolates - 27240 Damville - France - S.A.S. au capital de 1.000.000 d’euros - SIRET 603 650 094 00023.

Photos : P. Rougereau, P. Forget, studio Lirone, studio Thiago da Cunha, Hubert Privé, Chocolaterie Cluizel.

Photos and texts not contractually binding - Products available while stocks last. December 2006.

Ambience photos are presentation suggestion only.

Chocolaterie MICHEL CLUIZEL Avenue de Conches 27 240 Damville • France tél. : (33) 2 32 35 60 00 fax : (33) 2 32 34 83 63 www.cluizel.com