Take a look at our complete range of
“Grands Accords®” Chocolates Our “Grands Accords®” chocolates are made with a blend of quality cocoa beans with exceptionally powerful aromatic notes, creating a perfect harmony of flavours. These exclusive, unique creations are the result of our know-how in chocolate-making, perpetuated for 3 generations. Also in our Catalogue of Laboratory Products, try our Plantation couverture chocolates and our Specialities.
rful Powe ter & Bit
g& Stron atic Arom
se Inten cy i & Sp
noir infini® 99%
85% dark arcango®
ref. 20103 - 3 kg ref. 20104 - 20 kg
72% dark kayambe®
ref. 20081 - 3 kg ref. 20084 - 20 kg
70% dark yzao
ref. 20067 - 3 kg ref. 20064 - 20 kg
®
NEW le & Subt trong s a o c Co
70% dark YZAO®
63% dark vanuari®
ref. 20093 - 3 kg ref. 20094 - 20 kg (carton)
45% milk kayambe® ref. 20450 - 3 kg
55% dark elianza®
ref. 20047 - 3 kg ref. 20048 - 20 kg
th & Smoo elized m Cara
Milky r te & Bit
d& Roun atey ol c o h C
y Fruit ed lanc a B &
39% milk vanuari® ref. 20433 - 3 kg ref. 20435 - 21 kg
ref. 20053 - 3 kg ref. 20058 - 20 kg
t Swee y am & Cre
Milky la nil & Va
35% milk elianza® ref. 20401 - 3 kg ref. 20404 - 21 kg
ivory elianza® ref. 20614 - 3 kg ref. 20619 - 21 kg
MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094
la manufacture du goût
70% dark YZAO COUVERTURE ®
Subtle and cocoa-strong - Ideal for coating
Will perfectly match any recipe
Cocoa-strong, but soft and subtle
Easy to use
A smooth, silky coating
A balanced taste
The ideal quantity of cocoa butter used results in optimum well-controlled fluidity for ultrasmooth chocolate couverture and coatings. Like our other couverture chocolate, 70% Dark Yzao® comes in the form of Mini-grammes®, for easy metering and rapid melting.
70% Dark Yzao® is ideal for coating all your new creations. Its smooth, silky texture guarantees a result that is both shiny and smooth. Chocolates and desserts are adorned with a thin layer of crisp chocolate fondant, for an elegant finish.
In addition to its authentic taste, the delicious cocoa flavours of 70% Dark Yzao® allow you to create chocolates and desserts with a perfect aromatic match. The subtle, cocoa-flavoured notes of 70% Dark Yzao® chocolate make it the ideal partner for expressing the full tastes of the ingredients it is blended with.
Notes of
hot chocolate
and caramel
Harmony of perfectly balanced flavors
Fluid
and easy to use
A smooth, silky texture TASTING NOTES
TEMPERING CURVE
The attack: hot chocolat, caramel. Core notes: toasted cocoa, biscuit and vanillia. Aftertaste: tangy, fruity cocoa notes, gourmet chocolate.
45-50° C 113-122° F
Texture : +++++ smooth, silky, fondant and crunchy. Sugar: +++++ Aromatic intensity: +++++
28° C 82.4° F
INGREDIENTS Cocoa, sugar, cocoa butter, emulsifier: rapeseed lecithin. SUGGESTIONS OF USE • Coating • Ganache • Bar • Ice Cream and Sorbet • Mousse • Cake
manuel : 30-31° C manual : 86-88° F mécanique : 29,5-30,5° C mecanic : 85-86.9° F
Cocoa: 70% Sugar: 29% Fat: 39% Fluidity: +++++ Moisture < 1% PACKAGING 3 kg re-sealable bag - ref. 20093 SHELF LIFE 10 months
• PURE COCOA BUTTER CHOCOLATE • NO ADDED FLAVORS • WITHOUT SOY
STORAGE In a cool and dry place between 16 and 18°C.
RECIPE The basics
Chocolate icing 150 g Water 300 g Caster sugar 300 g Glucose 200 g Unsweetened condensed milk 18 g Gelatin leaf 200 g 70% Dark Yzao® chocolate Heat up to 105° C the water, the sugar and the glucose. Off the heat, add the condensed milk and then the gelatin. Pour onto the chocolate melted at 45° C. Mix for 2 minutes. Frost at 3° C.