Michel Cluizel - Creations 2023 - Chocolate Boarding Pass

CREATIONS 2023 - CHOCOLATE BOARDING PASS

PRESENTATION

PLATED DESSERTS

-0° INDULGENCE EXPERIENCE

recipe for 12 units

KAYAMBE CHEESECAKE, WITH CARAMEL, LIME AND BASIL

recipe for 15 units

RAÍCES (VEGAN % GLUTEN FREE)

recipe for 15 units

ENTREMETS

CHOCOLATE ST-HONORÉ (TART WAY)

recipe for 3 units

DOUBLE TROUBLE CHOISE TART (A) PART

recipe for 20 units

DOUBLE TROUBLE CHOISE TART (B) PART

recipe for 20 units

SMALL CAKE

FOR CHOCOLATE LOVERS (VEGAN)

recipe for 20 units

TYPICAL FRENCH “MERVEILLEUX” CAKE

recipe for 15 units

CHOCOLATE, FIG AND BLACK TEA CAKE

recipe for 10 units

CRUFFIN WITH HAZELNUT AND CHOCOLATE FILLING

recipe for 15 units

SNACKING

ARGENTINIAN DELIGHT

recipe for 30 units

VEGAN DOUBLE CHOCOLATE COOKIES

recipe for 15 units

SWEET

MOKAYA BIO PLANTATION BONBON

recipe for 50 units

THE DEADLY SIN PRALINÉ BONBON

recipe for 60 units

CHOCOLATE BAR

SICILY

recipe for 20 units

Granted in 2012, the EPV (Entreprise du Patrimoine Vivant, living heritage company) label is a sign of recognition from the French government, set up to recognise French companies with artisanal expertise and excellence. The label unites those manufacturers who strive for the highest performance of their profession and their products.

The label EPV is a benchmark and a guarantee of quality. It is awarded to highly-reputable, unique firms (individual companies) that combine tradition and innovation, know-how and creation, effort and passion, heritage and future, local and international trade. These «living heritage companies» maintain their production in France and represent the «Made in France» spirit.

Manufacture CLUIZEL, A LIVING HERITAGE

A family business FOR 4 GENERATIONS

For four generations, the CLUIZEL family has evolved amidst fragrances of chocolate. With the help of skilled Cacaofèviers®, confectioners and chocolate makers, the family carries on with their tradition, where everything started: in Normandy. The Manufacture CLUIZEL developed a direct, sustainable relation with cocoa planters. This fair commitment is a pledge of quality. A genuine, natural taste, this is what the self demanding chocolaterie always strives for. To achieve this, cocoa beans are fermented according to a skilfully controlled technique, at the planter’s premises.

Then, everything is made at the Manufacture CLUIZEL: from the slow roasting process that perfectly reveals all the cocoa flavours, to the subtle decorations which are often handmade. This results in a range of tastes from unique soils, emphasized by traditional or innovative recipes: CLUIZEL’s chocolates.

From left to right: Sylvie CLUIZEL, Marc CLUIZEL and Catherine CLUIZEL

PÉCHÉ CACHÉ by Jordi Puigvert Colomer

CLUIZEL CHEF

Jordi Puigvert Colomer

After working in the most prestigious restaurants and pastry shops, Jordi Puigvert Colomer was finalist of “The Best Restaurant Dessert” championship in 2007. He then taught pastry-confectionary and plated desserts in the Hotel School of Girona for several years in parallel with his consulting activity. He created his own company «Sweet´n Go» more than ten years ago with the aim of sharing his avant-guard pastry and chocolate technics through trainings and consulting activities to high-end pastry shops, hotels, restaurants, chocolate makers and caterers all around the world.

“The word which most perfectly describes the Manufacture CLUIZEL is “quality”. It uses noble ingredients and creates products which combine perfectly with my profile of pastry chef. It is why I have been collaborating with the Manufacture CLUIZEL now since several years.

It gives me the possibility to fully express myself professionally. I am free to represent the brand with creations which are a reflection of myself and my way of working.

The family structure enables to be in direct relation with all the company departments, thus making me feel completely integrated to the Manufacture CLUIZEL team and implicated in the creation of products.

Finally, I like to work with the Manufacture CLUIZEL products because they “speak for themselves” in so much for their taste as for their quality. It is ideal when I give training sessions or make demonstrations, the seduction operates immediately.”

-0° INDULGENCE EXPERIENCE

Recipe for 12 units

Vegan praliné ice cream

616 g Oat plant based milk

75 g Dextrose

75 g Trehalose

33 g Inuline 88%

3 g Ice cream stabilizer

3 g Soy lecithin

200 g Coarsed praliné

Combine the dry ingredients unless the protein. Then heat the oat milk at 40 ºC. At this point, add the dry ingredients little by little stirring constantly with a whisk. Bring to 85 ºC. Remove from the heat and pour onto the praliné and lecithin. Mix well using a hand blender. Let 12 hours rest in the fridge. Churn.

Chocolate Ice cream

135 g Water

480 g Milk

30 g Cream 35% MG.

25 g Skimmed milk powder

12 g Whey milk protein

20 g Sacharose

120 g Dextrose

3 g Ice cream stabilizer

120 g Mokaya 75% Dark chocolate

Mix 1/4 of the sucrose (by weight) with the stabilizer. Heat the water, milk and cream with the skimmed milk powder and whey proteins, stirring constantly. At 20 °C, add the sugar mixture and the stabilizer a little at a time, stirring constantly with a whisk. At 40 °C, add the rest of the sugars (dextrose and the remaining 3/4 of the sucrose) and invert sugar. Remove from heat and pour over the chocolate. Mix thoroughly with a hand blender and cool the mixture to 4 °C as quickly as possible. Age the mixture in the refrigerator for 12 hours. Mix again and churn. Transfer to an ice cream container and place in a blast freezer for 15 minutes at -30°C. Store at -18 °C or in a display case at -12 °C.

Gruetine tuile

a.n Gruetine

Sprinkle a thin layer of gruetine onto a silpad and bake at 170 ºC for about 5 minutes. Remove from the oven and let to cool or shape it when still flexible.

Cocoa sauce

100 g Cream 35% MG.

150 g Expresso coffee

25 g Cocoa powder

75 g Sacharose

40 g Dextrose

110 g Glucose syrup

2.5 g X-58 pectin

Combine the cream and expresso coffee. Heat at 40 ºC and then add the sacharose, dextrose and pectine, previously mixed, stirring with a whisk. At 80 ºC add the glucose syrup and bring to boil. Remove from the heat and cool down. Keep in the fridge for 12 hours before using it.

Microwave praline sponge

415 g Whole Eggs

52 g Flour

30 g Sugar

1.5 g Salt

165 g Old-style praliné

Mix all ingredients together using a hand mixer. Fill a siphon and charge with 2 gas caps. Let 2 hours in the fridge and then bake into the microwave using paper cups. The paper cups have ti be filled until half capacity and baked for about 30 seconds at máximum power.

Crumble

90 g Almond powder

110 g Flour

90 g Butter

7 g Lime zest finely grated

40 g Dark Muscovado sugar

60 g Caster sugar

Mix all ingredients until get a crumble texture. Let one day in the fridge. Put the crumble on a baking tray with parchment paper and bake for 12 minutes at 170 ºC.

Other ingredients

Caramelized hazelnuts

Coarse-grind praliné as needed

Finishing and plating

Make scoops of both ice creams and decorate them with the sauce, sponge and caramelized nuts. This dessert can be showcased in two different ways:

1.In a traditional ice cream terrine to grab and eat

2.In a ready-to-go pot with a lid (If you take the second option, skip using the praliné microwave sponge).

KAYAMBE CHEESECAKE, WITH CARAMEL, LIME AND BASIL

Recipe for 15 units

Reconstructed basil, ginger and lime crumble

100 g Almond powder

100 g Plain flour

120 g Butter

100 g Sugar

6 g Freeze dried basil

0.5 g Salt

200 g Previous crumble mixture

100 g Kayambe 36% white chocolate

5 g Lime zest finely grated

2 g Ginger powder

Blend the dry ingredients from the first part of the récipe using a Thermomix or a blender in order to incorpórate the basil wit hthe rest of the ingredients. Mix the dry ingredients from the (A) part into the robot bowl using the wisk attachment . Add the butter and keep mixing until get a crumble texture. Bake at 160 ºC for about 15 minutes. Once cold add the Kayambé Ivoire chocolate melted and the lime zest, ginger powder and mix to get an homogeneous paste. Roll down or press into the desired ring moulds about 0,5 cm thickness. Let to set and use.

Kayambe White chocolate cheesecake mousse

100 g Skimmed milk

30 g Egg yolks

30 g Sugar

10 g Corn starch

4 g Gelatin (200ºBloom)

250 g Cream cheese

200 g Kayambe 36% White chocolate

300 g Semi-whipped cream 35% MG.

Make a cream anglaise with the milk, sugar, starch and egg yolks (82 ºC). Add the gelatin previously soaked in cold water for 10 minutes. Stin and pour onto the cream cheese at room temperatura. Then add the melted chocolate and stir again. Fold the semi-whipped cream using a rubber spatula and fill the molds. Keep some for finishing and assembly step.

White chocolate and caramel sauce

240 g Cream 35% MG

135 g Sugar

40 g Glucose syrup

50 g Butter

1 g Salt

120 g Kayambe 36% White chocolate

Caramelize the sugar until Golden Brown (180 ºC). Apart, heat the cream and the glucose. Once the caramel is made, remove from the heat and deglaze with the cream and glucose boiled mixture still very hot. Stir constantly. Pour onto the chocolate and mix using a hand mixer. Then add the butter and mix again. Let it cool.

White chocolate light “snow powder”

100 g Kayambe 36% White chocolate

25 g Tapioca maltodextrin

1 g Ginger powder

Melt the chocolate and mix with the other ingredients little by little until getting a very fine powder.

Lime and vanilla dry meringue

115 g Pasteurized egg whites

115 g Lime juice

10 g Dry egg white powder

100 g Sugar

100 g Glucose powder

1.2 g Xanthan gum

Mix the lime juice, the egg white and the egg white powder. Then whip in the robot using the whisk attachment. Aside, combine the dry ingredients all together. Once the egg whites and lime juice are very foamy, add little by little the dry ingredients. Keep whipping for 5 minutes more. Place the meringue into a piping bag with a flat nozzle and make lines onto a parchment paper. Dehydrate until completely dry.

Basil, lime and ginger sorbet

380 g Water

350 g Lime juice

1 u Lime zest

5 g Fresh ginger

120 g Sugar

60 g Glucose powder

50 g Maltodextrine

30 g Inuline 88%

5 g Sorbet stabilizer

25 g Fresh basil

Combine the dry ingredients. Heat the water to 40 ºC and then add the previous dry ingredients stirring constantly. Bring it to 85 ºC. Remove from the heat. Cool down, add the ginger, the lime zest and the basil and mix using a blender. Pour into the pacojet containers and freeze at -20 °C.

Finishing and plating

Place the reconstructed crumble in the middle of the dish. Then place the cheesecake mousse on top. Put some caramel sauce around. Place the sorbet quenelle on top and then pieces of meringue sticked up on it. Sprinkle from the top with the White chocolate “snow” powder, serve.

RAÍCES

(VEGAN % GLUTEN FREE)

Recipe for 15 units

Flourless chocolate sponge

85 g Butter

85 g Egg yolks

50 g Sugar

180 g Egg whites

150 g “Grand Cru Bio” Guayas 70% Dark chocolate

Whip the egg whites together with the sugar. Stir the egg yolks into using a hand whisk. Finally add the chocolate and butter melted together at 45 ºC. Lay it down on parchment paper and back at 180 ºC for 8 minutes.

Vegan chocolate creamy

550 g Plant based milk

10 g X-58 pectin

100 g Sugar

2 g Lecithin

30 g Sunflower oil

50 g Coconut oil

260 g “Grand Cru Bio” Guayas 70% Dark chocolate

Combine the sunflower oil, coconut oil and lecithin. Aside, combine sugar and pectin and then add it little by little to the plant based milk mixing with a whisk. Bring to boil and pour it slowly onto the chocolate and stir. Then add the oils and lecithin and mix again. Pour on the desired molds. Let to set 12 hours in the fridge.

Chocolate “ice cream”

220 g “Grand Cru Bio” Guayas 70% Dark chocolate

565 g Water

130 g Sugar

50 g Dextrose

30 g Inulin

5 g Stabilizer

Mix all dry ingredients. Heat water until 40 ºC. Add dry ingredients little by little while stirring with a whisk. Bring to 85 ºC. Remove from the heat and pour onto the chocolate. Mix. Let mature 6 hours in the fridge. Churn.

Blackberry and beetroot sorbet

300 g Blackberry pure

280 g Beetroot juice

160 g Water

90 g Sugar

30 g Dextrose

90 g Glucose powder DE21

35 g Inulin 88%

3 g Stabilizer for sorbets

Heat water and beetroot juice to 40 °C. Add little by little all the dry ingredients previously combined and stir using a whisk. Bring to 85 ºC. Remove from the heat and add the blackberry pure. Let 12 hours in the fridge, fill the PacoJet containers, freeze at -20 ºC and churn.

Vegan crumble

110 g Plain flour

110 g Almond powder

62 g Sugar

62 g Muscovado sugar

1 g Salt

100 g Coconut oil

30 g Water

Mix dry ingredients and pour them into the robot bowl with the paddle attachment. Mix well. Add the coconut oil melted or very soft and mix again. Add the water and mix once again until getting a crumble texture. Bake at 165 ºC for about 20 minutes.

Blackberry sauce

200 g Blackberry puree

50 g Simple syrup

10 g Tapioca starch

Mix all ingredients using a hand mixer, let it rest 1 hour in the fridge, mix again and use.

Other ingredients

Beetroot baby leafs for decoration

Fresh blackberries

Chocolate for decorations

Chocolate lingot “façonnable”

Chocolate spray gun mix.

Finishing and plating

Place the sponge cake in a frame. Then pour on top (once come to be done) the chocolate creamy. Let to set for 6 hours. Once setted, cut a rectangle of 3 cm x 10 cm and place it in the middle of the plate. Then place a plaquette of tempered chocolate on top of the creamy (same size) with some chocolate crumble stucked on it. Decorate the plate with the beetroot sauce. Put he sorbet into a piping bag with a big plain round noozle and pipe it up on top of the chocolate plaquette already displayed on the chocolate creamy. Place a quenelle of chocolate ice cream on one side of the chocolate rectangle. Decorate with the micro herbs, fresh blackberries and some more crumble all around the dessert.

CHOCOLATE ST-HONORÉ

(TART WAY)

Recipe for 3 units

Cocoa short bread paste

375 g Butter

225 g Icing sugar

6 g Salt

600 g Flour T55

60 g Cocoa powder

82 g Almond powder

120 g Whole eggs

Combine the dry ingredients all together. Add the butter cold and diced in small cubes and mix using the paddle. Once a crumbled texture is achieve, add the eggs little by little and keep mixing at low speed. Once the dough is well combined, lay it down in between 2 parchment papers and keep it 2 hours in the fridge. Sheet the dough at 3 mm and place it again in the fridge for 1 more hour. Cut circles at the mold´s size and shape them. Bake at 165 °C for about 15 minutes.

Chocolate sponge

125 g Whole eggs

210 g Egg yolks

90 g Sugar (1)

240 g Egg whites

6 g Egg white powder (albumen)

4 g Salt

125 g Sugar (2)

105 g Plain flour

55 g Cocoa powder

50 g Vanuari 63% Dark chocolate

50 g Butter

Whip the eggs, egg yolks and caster sugar (1). In a separate bowl, whip the egg whites with the egg white powder and fine salt to form soft peaks. Gradually pour in the caster sugar (2) in order to get a meringue. Once the egg yolk mixture is well whipped, add the sifted mixture and cocoa powder and flour, stirring carefully with a rubber spatula. Add the meringue to the mixture, then add the butter and chocolate which have been melted together at 30 °C. Pour into a frame (40 x 60 cm) on a silicone baking mat at 0,4 cm thickness and bake in a convection oven for 10 minutes at 180 °C.

Choux pastry dough

100 g Milk

100 g Water

4 g Salt

8 g Sugar

90 g Butter

125 g Flour T-55

200 g Eggs

Heat the milk, water, sugar, salt and butter until boiling. Pour the flour into the pan and stir until geta homogeneous mixture. Cook for one minute stirring constantly in order to dehydrate a little the dough.Remove from the pan and put into the kitchen Aid bowl. Add the eggs little by little and mix it using the paddle until getting a very shinny and smooth dough.

Chocolate creamy

265 g Whole milk

135 g Liquid cream 35% MG

65 g Egg yolks

40 g Caster sugar

195 g “Grand Cru Bio” San Martín 70% Dark chocolate

Heat the cream and the milk. Blanch the yolks with the sugar, then make a crème anglaise at 82 ºC. Strain by pouring over the chocolate, smooth with an immersion blender then pour over the first layer of daquoise. Cool as quickly as possible to 4 ºC and keep in the fridge before place the second layer of daquoise on top.

Chocolate pastry cream

715 g Milk

140 g Egg yolks

80 g Sugar

62 g Corn starch

210 g “Grand Cru Bio” San Martín 48% Milk chocolate

Mix the starch, sugar and egg yolks in a bowl. Mix well with a whisk. Separately, bring the milk to a boil. Gradually pour the milk over the previous mixture stirring using a whisk. Heat the mixture over medium heat and bring to a boil again, stirring with the whisk. Remove from the heat and add the chocolate. Mix again and cool as quickly as possible to 4 ºC.

Milk chocolate whipped ganache

310 g Cream (1) 35% MG.

50 g Glucose syrup

640 g Cream (2) 35% MG

340 g “Grand Cru Bio” San Martín 48% Milk chocolate

Heat the cream (1) with the glucose syrup, remove from the heat and pour onto the chocolate. Mix to emulsify. Add the cold cream (2) and mix to combine. Let to rest in the fridge for 6 hours. Whip and use.

Other ingredients

Caramelized sugar for the “choux”

Cocoa powder

Assembly and finishing

Pipe some chocolate creamy on the base of the tart once baked and cold. Then, cut a circle of chocolate sponge and place it on top covering the base of the tart. Then fill again with some more chocolate creamy until the edge and flatten it with a spatula. Pipe some chocolate pastry cream from the center to the sides of the tart. Place the choux (coated with caramel and filled with chocolate pastry cream) on the sides leaving a space between each one. Then pipe the milk chocolate whipped ganache using the St. Honoré nozzle and decorate with another choux in the center. Sprinkle with some cocoa powder.

DOUBLE TROUBLE CHOISE TART (A) PART ( with dark Rondine chocolate Shell)

Recipe for 20 units

Cocoa sponge

125 g Whole eggs

210 g Egg yolks

90 g Sugar (1)

240 g Egg whites

6 g Egg white powder (albumin)

4 g Salt

125 g Sugar (2)

105 g Plain flour

55 g Cocoa powder

50 g Vanuari 63% Dark chocolate

50 g Butter

Whip the eggs, egg yolks and caster sugar (1). In a separate bowl, whip the egg whites with the egg white powder and fine salt to form soft peaks. Gradually pour in caster sugar (2) in order to get a meringue. Once the egg yolk mixture is well whipped, add the sifted mixture, cocoa powder and flour stirring carefully with a rubber spatula. Fold into the mixture the meringue, then add the butter and chocolate, which have been melt together at 30 °C. Pour into a frame (40 x 60 cm) on a silicone baking mat at 0,4 cm thickness and bake in a convection oven for 10 minutes at 180 °C.

Cassis compote

250 g Cassis puree

40 g Sugar

10 g Lemon juice

5 g Pectin NH

Mix sugar and pectin. Heat the purée at 40 °C and then add the sugar plus the pectin little by little while stirring. Bring to boil. Remove from the heat and add the lemon juice. Pour a 0,2 cm layer on top of the chocolate sponge and freeze. Then the rest of the compote on small silicon sphere molds and freeze.

Milk chocolate bavarois

125 g Milk

125 g Cream 35%

50 g Egg yolks

50 g Sugar

7 g Gelatin sheets

200 g Kayambe 45% Milk chocolate

450 g Semi whipped cream 35%

With milk, cream, egg yolks and sugar do a crème Anglaise. Then, add the gelatin leaves and pour onto the chocolate stirring until getting a good emulsion. Let the mixture cool down until 26 ºC and then fold into the semi-whipped cream using a rubber spatula. Use immediately.

Chestnut Vermicellit

320 g Chestnut puree

320 g Chestnut paste

210 g Chestnut cream (sweetened)

45 g Soft butter

15 g Dark Rum

Mix together the chestnut puree, paste and cream using the paddle attachment. Then add the soft butter and rum and keep mixing until getting a smooth mixture. Pass through a sieve in order to remove the fiber. Place it in a piping bag with a Mont Blanc nozzle.

Other ingredients

Snow sugar for sprinkling

Rondine chocolate shell (Façonnable)

Caozelo 55% Dark chocolate for decorations

Chocolate Brown Spray preparation for spray gun

Assembly and finishing

Cut the sponge in round shape in order to fit it into the chocolate shells. Pipe a little bavarois on the base of the shells, then place the sponge on top and cover again with bavarois until the edge. Put remaining bavarois into small silicone molds and freeze. Once frozen, demold and spray with the chocolate spray gun mixture. Place them randomly onto the bavarois, then place the compote spheres also and finish with chocolate decorations.

DOUBLE TROUBLE CHOISE TART (B) PART ( with white Rondine chocolate Shell)

Recipe for 20 units

Pistachio sponge

190 g Green pistachio powder

190 g Icing sugar

25 g Cake flour

250 g Whole eggs

175 g Egg whites

25 g Caster sugar

35 g Butter melted

Mix the green pistachio powder with the icing sugar, then add the whole eggs. Mix in the machine with the whisk attachment until blanched. Apart do a French meringue with the egg whites and caster sugar. Combine both preparations. Add the butter already pre-mixed with a small part of previous mixture. Spread on a tray lined with silicon sheet or parchment paper and bake it at 190 ºC for 12 minutes approx. Cool down and cut on desired circle shape.

Matcha tea creamy

200 g Cream 35% MG

100 g Milk

16 g Gelatin mass (1/5)

200 g Caozelo 30% White chocolate

9 g Matcha tea powder

Heat the milk and the matcha tea at 50 ºC. Add the melted gelatin mass and stir. Pour onto the chocolate and mix using a hand mixer. Add the cream and stir again. Let it cool and set.

White chocolate and whipped ganache

140 g Elianza 33% White chocolate

4 g Gelatin

500 g Cream 35%

120 g Sudachi juice

Heat half of the cream at 50 ºC. Aside, soak the gelatin in cold water for 15 minutes. Then squeeze the gelatin and add it to the previous cream. Stir. Pour into the chocolate and mix it to create a good emulsion. Add the remaining cream, stir again and let it cool for 12 hours in the fridge. Whip and use.

Sudachi cream

300 g Whole eggs

200 g Sugar

50 g Dextrose

200 g Sudachi juice

25 g Corn starch

150 g Butter

Mix all ingredients except the butter, cook until boiling stirring constantly. Remove from the heat and let it cool at 50 ºC. Add the butter very cold and mix using a hand blender. Cool down at 4ºC and keep it in the fridge for 12 hours before using.

Other ingredients

Green tea powder for sprinkling (as needed)

Raw Green pistachios (as needed)

Assembly and finishing

Cut the sponge into round shape. Pipe a little creamy on the base of the chocolate shell, then stick the sponge on top. Fill again with the cream until the edge of the shell and make it flat.Then, pipe some dots of sudachi whipped ganache and sudachi cream randomly on top and decorate with green pistachio finely grated using a microplane zester and sprinkle with Green tea powder to finish.

FOR CHOCOLATE LOVERS ( Vegan)

Recipe for 20 units

Chocolate brownie

220 g Vegan butter

200 g Icing sugar

200 g Caozelo 66% Dark chocolate

360 g Water

8 g Citrus fiber

4 g Salt

200 g Plain flour

4 g Baking powder

2 g Sodium bicarbonate

Heat water at 50 ºC and add the citrus fiber. Mix using a stick blender. Pour onto the chocolate and emulsify. Mix the dry ingredients (flour, baking powder and sodium bicarbonate). Beside mix using the paddle attachment, the incing sugar and the vegan butter until creamy. Add the chocolate emultion and then the dry ingredients. Mix slowly until combined. Pour into a tray lined with baking paper and bake at 180 ºC for 15 minutes aprox.

Chocolate and coffee “crémeux”

265 g Vegetal milk (Oat milk)

0,5 g Salt

45 g Sugar

5 g X 58 pectin

1 g Agar agar

125 g Dark chocolate 70%

25 g Coconut oil

15 g Sunflower oil

Combine the oat milk and salt and put on the heat. Beside combine the sugar, pectin and agar agar. On the other side place all fat ingredients together. Once the first preparation is at 40 ºC add gradually the dry ingredients stirring with a whisk. Bring to a boil. Remove from the heat and pour into the fats. Blend well and pour into the «quenelle» silicon molds. Let to set in the fridge. Freee and then spray using the Cluizel Brown Spray preparation.

Grape fruit and cardamom compote

6 u Grapefruit segments

100 g Green apple purée

a.n Cardamom powder

100 g Sugar

7 g Pectin NH

1.5 g Agar-agar

Mix sugars and pectin. Grate the skin of the grape fruits using a microplane grater and keep aside. Then, peel the grape fruits and make segments. Place the segments in a sauce pan with the plump puree and the cardamom powder and heat to 40 ºC. At this point add the mixture of sugars and pectin little by little while stirring. Let to cook until simmer and then keep cooking for about 1 minute more. Remove from the heat and add the gelatin previously soaked in cold water. Place it in the insert molds until ½ capacity and freeze.

Vegan chocolate mousse

415 g Water (1)

6 g Pectin NHX

1,5 g Agar agar

40 g Sugar (1)

120 g Water (2)

4.5 g Potato protein

30 g Sugar (2)

70 g Inulin 88%

0.4 g Xanthan gum

15 g Sunflower oil

30 g Cocoa butter

270 g “Plantation Chocolate” Mangaro 71% Dark

Combine chocolate with sunflower oil and cocoa butter. Heat the water (1) and once at 40 ºC add the pectin, agar agar, sugar and citrus fiber powder, previously combined, meanwhile stirring with a whisk. Bring to boil. Remove from the heat and pour onto the chocolate mixture. Emulsify. On the other side, mix water (2) and potato protein and whip. Once almonst whipped, add little by little the sugar, the inulin and xanthan gum previously combined. Keep whipping for 5 minutes more and médium speed. Fold the meringue into the chocolate emulsion at 45/50 ºC. Use.

Chocolate glaze

260 g Water

300 g Oat milk

310 g Sugar

115 g Glucose syrup

40 g NH pectin

80 g Cocoa powder

6 g Citric acid solution

Combine sugar and pectin. Then combine liquids with glucose and heat at 40 ºC. Add the mixture of sugar and pectin and cook. At 85 ºC add the cocoa powder and stir again using a whisk. Bring to boil for 30 seconds. Remove from the heat and add the citric acid solution. Blend and keep 12 hours in the fridge. Heat at 45 ºC , blend and use.

Other ingredients

Dark chocolate mixture for spray gun use Caozelo 55% Dark chocolate for decorations

Assembly and finishing

Fill the desired moulds with the mousse until ¾ of the capacity. Insert the grapefruit compote and then close with the sponge cake. Freeze. Demold and glaze. Place the “crémeux” sprayed quenelles on top and decorate with the chocolate decorations and a grape fruit segment.

TYPICAL FRENCH “MERVEILLEUX” CAKE (

with a coconut touch!)

Recipe for 15 units

Dried meringue

150 g Egg whites

150 g Regular sugar

150 g Icing sugar

a.n Pinch of salt

Whip the whites and once half whipped, add the regular sugar little by little. Then add the icing sugar and whip until getting a shiny meringue. Pipe the meringue onto an upside down semi-sphere silicon mould and place it in the oven at 80 ºC for about 2 hours or until it´s completely dry.

Dark chocolate Chantilly

100 g Milk

400 g Cream 35% MG.

15 g Invert sugar

175 g Caozelo 66% Dark chocolate

Heat the milk and invert sugar at 60 ºC. Then melt the chocolate. Pour the milk into the chocolate and once done add the cream semi-whipped using a rubber spatula. Let it cool.

White chocolate namelaka

160 g Milk

30 g Glucose syrup

10 g Gelatine

320 g Cream 35% MG.

225 g Elianza 30% White chocolate

Heat the milk and glucose syrup until boiling. Remove from the heat and add the gelatine sheets, previously soaked in cold water for about 15 minutes. Pour onto the chocolate and mix well. Add the cream and pour into semi sphere silicon moulds. Freeze.

White chocolate and coconut whipped ganache

200 g Cream 35% (1)

41 g Glucose syrup

6 g Gelatine sheets (gold)

246 g Elianza 30% White chocolate melted

400 g Cream 35% (2)

250 g Coconut purée

Heat cream 1 with the glucose. Add the gelatine sheets and pour onto the chocolate. Emulsify. Add the cream 2 and the purée. Mix again and let 12 hours into the fridge. Whip and use.

Chocolate mix for meringue dipping

300 g Caozelo 55% Dark chocolate

100 g Dark Brown Spray preparation for spray gun

Melt both ingredients and then dip the dried meringue semispheres into it in order to get them water proof.

Other ingredients

Caozelo 66% Dark chocolate for chocolate flakes or spirals making.

Dark chocolate semi-sphere Façonnable

Grated coconut

Assembly and finishing

Fill the chocolate semi-sphere shells with some chocolate Chantilly. Then insert a semi-sphere dried meringue already coated with the chocolate mixture. Then, fill the hole of the meringue with the namelaka. Pipe some more dark chocolate Chantilly and make it flat using a spatula. Place another dome of namelaka on top and cover with a swirl of white chocolate and coconut whipped ganache. Decorate with the dark chocolate spirals and some grated coconut.

CHOCOLATE, FIG AND BLACK TEA CAKE

Recipe for 10 units

Moist chocolate sponge

85 g Butter

128 g Caozelo 66% Dark chocolate

276 g Egg yolks

123 g Inverted sugar

450 g Egg whites

240 g Sugar

273 g Flour

48 g Cocoa powder

4.5 g Baking powder

Melt the chocolate and butter. Add the egg yolks and inverted sugar. Heat the mixture carefully and maintain it at 40 °C. Whip the egg whites and sugar until smooth stiff peaks using a whipping machine with whisk attachment. Gently fold the meringue into the first mixture using a rubber spatula. Sift the dry ingredients together and gently fold them into the previous mixture. Pour the mixture into a 60x40 cm baking sheet lined with baking paper or a silicon mat, then bake for about 8 minutes at 180 °C.

Fig, lemon and saffron compote

700 g Fig puree

300 g Apple juice

(previously infused with black tea)

2 u Lemon zest

520 g Sugar (1)

100 g Sugar (2)

25 g NH pectin

150 g Honey

120 g Lemon juice

Heat the apple juice and fig puree. Then, combine sugar (2) and pectin and add little by little into the puree mixture while stirring constantly with a whisk. Bring this preparation to boiling point and then add the sugar (1) and honey. Cook the mixture until getting around 65 ºBrix. Then add the lemon juice, the lemon zest (grated using a micro plane grater). Stir well and use immediately.

Milk chocolate and black tea ganache

300 g Cream 35% MG

10 g Black tea

40 g

Inverted sugar

50 g Glucose syrup

25 g

Cocoa butter

500 g Vanuari 39% Milk chocolate

Heat the cream and infuse the black tea into it for 7 minutes. Strain and add some more cream until complete the 300 g from the recipe. Add the sugars and stir. Besides, melt the cocoa butter and apart the chocolate, then mix together. Pour the infusion onto the chocolate and cocoa butter mixture and blend well. Let to cool to 45 ºC and add the butter diced in cubes. Mix again and use.

Ganache

500 g Cream 35% m.g.

65 g Invert sugar

500 g Z-60 Dark chocolate

135 g Butter

7 g Orange zest finely grated

Heat cream, invert sugar and orange zest. Pour onto the chocolate and then mix well. Cool at 40 ºC and add the butter diced in cubes. Blend again to create a good emulsion. Use.

Cake coating

1000 g Z-Karamel

200 g Sunflower oil

Melt the chocolate and then add the oil.

Other ingredients

CLUIZEL "Hazelnut Heart" Gianduja for vermicelli making Dried figs.

Assembly and finishing

Cut the moist chocolate sponge in 3 equal layers. Then place the first one into a frame and then pour the dark chocolate ganache onto it with a thickness of about 0,5 cm. Place the second chocolate sponge layer and once the fig compote is done, pour it on top with about 0,5 cm thickness. Place the 3rd. chocolate sponge layer on top and then once the milk ganache is done, spread it on top making a thin layer of about 0,2 cm. Then using the remaining milk chocolate ganache, pipe vermicelli’s on top of the spread ganache under vermicelli shape using a Montblanc nozzle. Freeze. Spray with the Chocolate spray mixture (a mix of dark and red chocolate) for spraying gun. Then cut the cakes on rectangular shape of 20 cm long x 5 cm wide. Dip the cakes into the Z-karamel coating. Decorate with pieces of dry fig on top.

CRUFFIN WITH HAZELNUT AND CHOCOLATE FILLING

Recipe for 15 units

Cruffin dough

500 g Flour type T-45

60 g Sugar

10 g Salt

40 g Butter

2 g Vanilla

110 g Milk

100 g Water

60 g Whole egg

24 g Yeast

250 g Butter for folding

Egg -wash

100 g Whole egg

100 g Egg yolk

100 g Milk

Dilute the yeast in the milk and water to 34 ºC. Add the eggs. Set aside, place the other ingredients in the mixer bowl except the butter. Add the liquids to the dry ingredients and knead at medium speed until the dough doesn’t get stuck on the sides of the bowl (about 8 minutes). Place in a container and let make a first fermentation for about an hour. Deflate the dough and refrigerate for 12 hours (24 hours ideally). Remove from refrigerator. Laminate the dough in the same size as the butter sheet (also laminate to about 0,5 cm). Give three simple turns, leaving 1 hour between each one. Roll to 0.5, cut pieces 3 cm wide x 15 cm long. Place two pieces blocked by one of the extremes and roll. Place the cruffin`s into cylindrical molds (like muffin molds) with a diameter of about 7 x 6 height. Moist and make a hole in the middle of each Cruffin. Let grow at 26 ºC and 70% humidity until having doubled the initial volume (2.5 hours approx.) Brush with the foil. Heat the oven to 200 ºC then cook for 2 minutes. Lower the temperature to 180 ºC and cook for another 15 minutes.

Chocolate and crunchy almond coating

400 g Caozelo 38% Milk chocolate

250 g «Hazelnut Heart» Gianduja

175 g Cocoa butter

Melt the chocolate and the cocoa butter separately. Mix both and then add the gianduja slightly melted. Stir to combine. Let at 40ºC to use.

Other ingredients

27% Hazelnut Spread Snow sugar to sprinkle

Assembly and finishing

Fill the Cruffin´s from the bottom or from the top with the spreadable paste. Then cool down for 10 minutes in the freezer. Then dip until half with the chocolate and almond crunchy coating. Sprinkle with some snow sugar if desired.

ARGENTINIAN DELIGHT

Recipe for 30 units

Cocoa Alfajor dough

260 g Butter

260 g Sugar

50 g Honey

6 g Vanilla powder

55 g Whole eggs

360 g Cake flour

120 g Corn starch

70 g Cocoa powder

120 g Almond powder

5 g Sodium bicarbonate

7 g Baking powder

1 u Orange skin finely grated

Mix sugar, honey and butter using the paddle until creamy. Add the eggs and vanilla and mix again until combined. Pre-mix all the dry ingredients and pour them into the previous mixture at once. Mix again until combined but do not over mix. Roll it down at 0.3 cm thickness. Let it rest in the fridge for 2 hours. Cut using a round cutter (5 cm Ø) and place it onto a Silicon mat. Bake at 170 ºC for 7 minutes. Let it cool down on a rack tray.

Z-60 ganache

300 g Cream 35% MG

340 g Z-60 Dark chocolate

75 g Invert sugar

75 g Glucose syrup

100 g Clarified butter

Heat the cream with the invert sugar and glucose syrup. Remove from the heat and pour onto the chocolate. Mix well and cool down at 40 ºC. Add the butter and mix again to create a good emulsion.

Chocolate coating

500 g Z-Karamel

30 g Z-60 Dark chocolate

Melt the cocoa butter and mix with the melted chocolate. Do the chocolate tempering and then dip the alfajores into the mixture.

Other ingredients

Caozelo 66% Dark chocolate for decorating

Assembly and finishing

Pipe some ganache in between two alfajor discs. Then dip them into the milk chocolate coating and with the tempered Caozelo 66% make some thin lines on top.

Could be finished also with some grated chocolate shavings just after dip the alfajores on the milk chocolate coating.

VEGAN DOUBLE CHOCOLATE COOKIES

Recipe for 15 units

Chocolate cookie dough

500 g Z-60 Dark chocolate

250 g Plain flour

250 g Soy yogurt

160 g Brown sugar

125 g Margarine

10 g Baking powder

43 g Fleur de sel

Melt the chocolate and margarine in the microwave. Then sift the flour, afterwards add the sugar the salt and the baking powder. Stir to combine. Add the yogurt to the previous mixture and finish adding the melted chocolate mixture. Let to cool in the fridge for 3 hours. Make balls of dough and place them in a baking tray lined with parchment paper. Bake at 180 ºC for about 13 minutes. Cool down in a cooling rack.

MOKAYA BIO PLANTATION BONBON

Recipe for 50 units

Mokaya 75% ganache

225 g "Plantation Chocolate" Mokaya 75% Dark

175 g Cream 35% MG

22 g Invert sugar

38 g Glucose syrup

25 g Sorbitol

35 g Clarified butter

Heat the cream and sugars at 50 ºC. Aside, melt the chocolate then pour the liquid mixture onto. Mix with a stick blender until getting a perfect emulsion. Then add the butter and mix again. Use at 31 ºC.

Other ingredients

Gold powder

Alcohol 96%

Black Spray preparation for spray gun

Vanuari 63% Dark chocolate for mould coating

Assembly and finishing

Mix alcohol and gold powder and lightly spray the moulds. Then melt the black cocoa butter mixture, keep at 30 ºC and spray the moulds. Once almost dry, temper the Vanuari dark chocolate and coat the moulds. Let crystallize and fill with the ganache. Let the ganache crystallize at 17 ºC and 60% hygroscope, close the moulds with some more Vanuari tempered chocolate.

THE DEADLY SIN PRALINÉ BONBON

Recipe for 60 units

Crunchy praline

190 g Fruity Praliné

190 g Pure Hazelnut Paste

135 g Riachuelo 51% Milk chocolate

45 g Cocoa butter

35 g Croustilline

Mix the praline and hazelnut pure paste. On the other side melt the cocoa butter and mix it with the melted chocolate. Combine both preparations and temper at 24 ºC. Then add the croustilline (previously blended in order to get very small pieces) and mix. Use.

Caramelized cocoa grue

250 g Sugar

125 g Water

40 g Trimoline

200 g Cocoa grué

Combine the water and sugars and bring to boil. Let simmer for about 30 seconds. Remove from the heat and let it cool down. Then scale 10% of the syrup regarding the weight of cocoa grué (20 g in this case). Mix these 20 g of syrup with the grué with your hands and then spread onto a silicon mat. Bake in the oven at 160 ºC until completely caramelized. Remove, cool down and keep into an airtight container ready to use.

Other ingredients

Caozelo 66% Dark chocolate for decoration print.

Vanuari 39% Milk chocolate for coating

Assembly and finishing

Decorate the mould doing a dark chocolate print. Then coat with the Vanuari 39% milk chocolate and let crystallize. Fill with the praline mixture until 2 mm from the edge. Let crystallize and close with Caozelo 66% Dark chocolate.

SICILY

Recipe for 20 units

Reconstructed Pistachio crumble

100 g Plain flour

100 g Pistachio powder

100 g Butter

100 g Sugar

4 g Maldon salt

100 g Caozelo 30% White chocolate

50 g Pistachio pure paste

3 u Lime Zest finely grated

5 g Lemon zest

Mix all the ingredients from the first part of the recipe using the kitchen Aid machine using the paddle attachment. Once the crumble done, bake at 160 ºC until golden brown. Let completely cool down. Then melt the Caozelo white chocolate and then combine with the remaining ingredients. Coat the crumble with this mixture. Freeze.

Lemon caramel

250 g Sugar

25 g Glucose syrup

1 pod Vanilla

150 g Cream 35% M.G.

10 g Lemon zest

105 g Salted butter

Heat the cream, glucose syrup and vanilla. At the same time, caramelize the sugar until 180 ºC and once done, deglaze with the boiled cream (still very hot). Stir. Add the lemon zest and stir again. Cool down at 40 º and add the butter. Blend well. Use at 31ºC.

Pistachio gianduja

200 g Pistachio pure paste

100 g Kayambe 36% White chocolate

Mix both ingredients until combined. Temper at 24 ºC and use.

Other ingredients

White chocolate lingot chocolate (Façonnable)

Green leaf transfer sheet

Kayambe 36% White chocolate for tempering

Raw green pistachios

Lemon confit strips

Assembly and finishing

Fill the bottom of the rectangular chocolate shell with the lemon caramel about 0,3 cm, thickness. Letto set a little. Then pipe some pistachio gianduja on top and finish with a rectangle on reconstructed crumble. Close the chocolate shell base with Cluizel Green leaf transfer sheet and White chocolate tempered.