ECUADORIAN PRALINE SNACKS
DULCE COLOMBIANO Dessert in plate
« ORGANIC GRANDS CRUS » Chocolates
GUAYAS
Dessert in plate
Recipe for 15 units By Jordi Puigvert Colomer – CLUIZEL Chef
Recipe for 15 units By Jordi Puigvert Colomer – CLUIZEL Chef
GLUTEN FREE
70 % DARK Chocolate Crémeux
Make custard using the milk, cream, sugar and egg yolks. Add the chocolate as soon as the cream reaches 85 °C. Emulsify. Cover with film and keep chilled for 12 hours. Using a piping bag fitted with a no. 8 nozzle, make “roots” on a baking tray. Freeze, then use a spray gun containing the Michel Cluizel brown spray mix. Both sides must be sprayed. Store in the fridge until ready to serve.
Lime and Panela sugar crumble
Mix the ingredients until you obtain a crumbly texture. Bake in the oven at 160 °C.
250 g 250 g 100 g 50 g 220 g
90 g 110 g 90 g 7 g 100 g
Milk 35 % heavy cream Egg yolks Muscovado sugar Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Almond powder Flour Butter Finely grated lime peel Panela sugar
Chocolate and black tea ice cream 500 g 175 g 112 g 125 g
35 g 28 g 20 g 5 g 1 g q.s.
Whole milk 35 % heavy cream Sugar Guayas « Organic Grands Crus » 70% Dark couverture chocolate Trimoline Dextrose Powdered milk 1% fat Ice cream stabiliser Salt Black Tea
Lime jelly 150 g 100 g 40 g 10 g 7 g
Water Lime juice Sugar Sosa powdered vegetable gelatine Finely grated lime peel
Dehydrated liquorice meringue 125 g 10 g 125 g 10 g 100 g 50 g 1,3 g
Water Liquorice paste Egg whites Egg white powder Sugar Glucose powder Xanthan gum
Praline sponge cake
Mix the butter and praline with a whisk. In one bowl whisk the egg yolks and sugar 1, in another, whisk the egg whites and sugar 2 to make a meringue. Using a spatula, blend the first two mixtures together. Add the meringue and lastly add the flour and corn starch. Roll out onto a baking sheet. Bake for 13 minutes at 175 °C.
Whipped chocolate ganache
Heat half of the cream with the glucose. Pour over the chocolate then mix to obtain an even consistency. Add the rest of the cream and mix. Leave in the fridge for 24 hours. Whisk and use immediately.
135 g 120 g 60 g 165 g 15 g 15 g 240 g 120 g
570 g 60 g 200 g
Infuse the milk with the black tea. Pass through a sieve and weigh the milk. Add water until the initial weight is reached. Add the dextrose and trimoline, and heat to 50 °C. Add the sugar and stabiliser (already mixed), and mix well using a whisk. Bring to 90 °C. Take off the heat and pour it onto the chocolate. Blend it all together. Leave to cool and add the cream. Leave to mature for 12 hours in the fridge. Mix and churn.
50% almond / hazelnut praline Butter Sugar 1 Egg yolks Corn starch Flour Egg whites Sugar 2
35 % heavy cream Glucose syrup Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Other ingredients 200 g
100 g
Vanuari® « Grands Accords® » 63 % dark couverture chocolate for the decorations Brown spray preparation
Assembly and finishing
Whisk the ganache and make cylinders along the tray using a piping bag with a large round nozzle. Freeze and then cut 6 cm long cylinders. Cut the praline sponge cake into rectangles of the same size as the whipped ganache cylinders, large enough to wrap around them. Heat the whipped ganache gently with your hands so that the sponge cake can be fully secured when wrapped around the ganache. Pipe a small amount of ganache on top of the cylinder in order to place the chocolate decoration.
Mix the water with the sugar and vegetable gelatine, and bring to a boil. Take off the heat and add the zest and juice. Pour into a tray and allow to set.
Take a look at our complete range of «ORGANIC GRANDS CRUS» Chocolates
First, combine the dry ingredients. Then mix the egg white powder with the pasteurised egg whites and water, then whisk using a mixer. When the eggs are three-quarters whipped, add the dry ingredients little by little. Once a thick meringue is obtained, remove and place into a piping bag with a round nozzle. Make sticks in the shape of roots on a baking tray. NEW
NEW
NEW
Other ingredients
q.s Mixed green shoots 30 g Cocoa powder 150 g Brown spray preparation
crus bio noir 70%“ chocolat grands crus chocolat grands
crus bio LAIT 48%“ chocolat grands crus chocolat grands
Assembly and finishing
Place the cream “roots” in the middle of the plate. Place the crumble on top. Put 2 ice cream quenelles on top of the crumble and some pieces of lime jelly all around it. Finish off with the liquorice dehydrated meringue roots and the green shoots.
« ORGANIC GRAND CRU » GUAYAS 70 % DARK
« ORGANIC GRAND CRU » SAN MARTÍN 70 % DARK
« ORGANIC GRAND CRU » SAN MARTÍN 48 % MILK
3kg / Zipped bag • ref. 20562
3kg / Zipped bag • ref. 20552
3kg / Zipped bag • ref. 20557
GLUTEN FREE
GLUTEN FREE
GLUTEN FREE
FOOD SERVICE 2020 - 2021
MANUFACTURE CLUIZEL Avenue de Conches • CS 50026 • Damville • 27240 Mesnils-sur-iton • France tel. +33 (0)2 32 35 60 00 • contact@cluizel.com
la manufacture du goût
« ORGANIC GRAND CRU »
NEW
GUAYAS
AMAZONIA
70 %
Dessert in plate
DARK
GUAYAS, ECUADOR
« ORGANIC GRANDS CRUS »
GUAYAS
GLUTEN FREE
A COUVERTURE CHOCOLATE
GLUTEN FREE
cocoa: 70 %
sugar: 30 %
COCOA
CERTIFIED ORGANIC Vegan
fats: 40 %
FRUITY
LONG FINISH
Gluten-free
GUAYAS
One of 24 regions in Ecuador An area of 20,503 km2 Economic capital: Guayaquil, the major port for cocoa exports Each of our « Organic Grands Crus » chocolate is made from cocoa beans sourced from a single region. These regions are characterised by their distinctive ecosystems, which give an individual aromatic profile to their cocoa beans. This distinguishes them from « Origin chocolate », a term used for chocolate made by blending beans from several regions.
Before flowing into the Pacific Ocean, the Río Guayas crosses Ecuador’s largest river basin and breathes life into the cocoa terroir of the « Organic Grand Cru » Guayas. l
Its hot and particularly humid climate is ideal for growing the cocoa
tinctive beans.
At a competitive price
Organic Grand Cru » Guayas beans are fer-
mented evenly using a respected low-temperature method, before turning a beautiful deep brown once they have dried in the sun. l
In keeping with its commitment to quality and its respect for the envi-
ronment, the CLUIZEL Manufacture chose these high quality beans which won the award for excellence in cocoa in 2015 and are certified organic.
Whose beans are famed for the unique character of their woody, fruity aroma The award for excellence in cocoa in 2015
Guayas was always destined to be known for its cocoa trees. Guayaquil - the largest port on the west coast of Latin America - was the main cocoa-exporting port, allowing Ecuadorian business owners to finance and support the movement to secure Ecuadorian independence from the Spanish crown. Therefore, the growth of the Ecuadorian economy and cocoa’s conquest of the world happened in unison.
3 kg • ref. 20562
AN ENCHANTING FLAVOUR
ATTACK
EVOLUTION
Hot chocolate, roasted cocoa
Vanilla dried fruit
FINISH
Black tea, green and fruity notes
TECHNICAL INFORMATIONS INGREDIENTS: cocoas (from Guayas, Ecuador), sugar, cocoa butter CHARACTERISTICS: Texture : brittle, creamy Fluidity : uuuuu Humidity <1%
A pleasant green and fruity finish
50% almond paste Sugar 1 Egg yolks Eggs Egg whites Sugar 2 Strong white flour Cocoa powder Guayas « Organic Grands Crus » 70% Dark couverture chocolate Butter
Whole milk 35 % cream Sugar Egg yolks Guayas « Organic Grands Crus » 70% Dark couverture chocolate Semi-whipped cream
Hazelnut shortbread 170 g 75 g 20 g 20 g 105 g 35 g 1,5 g
Strong white flour Icing sugar Hazelnut powder Almond powder Butter Eggs Salt
Chocolate glazing 150 g 300 g 300 g 20 g 200 g 300 g
Water Sugar Glucose syrup Gelatine Sweetened condensed milk Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Raspberry compote 300 g 60 g 6 g 4 g
Raspberry purée Sugar Pectin NH Citric acid solution
Microwave chocolate biscuits
SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream
An elegant, light cocoa with woody, slightly fruity hints Notes of vanilla and dried fruit
125 g 125 g 50 g 50 g 325 g 450 g
TASTING NOTES
AN « ORGANIC GRAND CRU » ORIGINATING FROM AN EQUATORIAL REGION
215 g 65 g 105 g 75 g 125 g 65 g 50 g 25 g 50 g
Chocolate mousse
WOODY
and banana trees, the beans are famed for the woody, fruity aroma which attracted the attention of the Cluizel Manufacture.
Soft chocolate sponge cake
50 g
Beans produced by a 50-strong association of farmers
Growing amid Bois de Rhodes, rain trees and neem trees, mango, peach
l The carefully selected «
A little bit of history...
The “Organic Grands Crus” Guayas 70% dark couverture chocolate offers woody, slightly fruity hints. It starts with intense flavours of hot chocolate and roasted cocoa that then combine with notes of vanilla and dried fruit and end with a pleasant green and fruity finish.
SPICY
ACIDIC
Contains 70% cocoa
trees which flourish in this equatorial climate and produce unique, dis-
l
Lecithin-free yet versatile
Recipe for 50 units By Jordi Puigvert Colomer – CLUIZEL Chef
480 g 20 g 140 g 1 g 45 g 200 g
Eggs Egg yolks Sugar Salt Flour Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Mix the marzipan with sugar 1 and the egg yolks using a flat beater to cool it off a bit. Add the egg while continuing to mix until the mixture is well blended. In one dish melt the butter and chocolate, and in another, mix the flour and cocoa powder. Make a meringue with the egg whites and sugar 2. Once the first mixture is well blended, gently add the melted butter and chocolate using a spatula. Add the meringue and finish with the flour and cocoa powder. Spread on a 0.5 cm deep tray and bake at 180 °C for 8 minutes.
Make custard using the milk, cream, sugar and egg yolks. Once the cream reaches 85 °C, take off the heat and pour over the chocolate. Mix well and leave to cool to 30 °C. Then, gently add the semi-whipped cream using a spatula. Use.
Mix the dry ingredients in the mixer bowl. Add the butter, cut into 2 cm cubes. Mix using the flat beater until you obtain a crumbly texture. Add the egg little by little and knead until you obtain a homogenous paste. Roll out to a thickness of 2 mm. Place in the fridge for 2 hours, then using a round pastry cutter, cut out circles of the desired size and bake on a tray at 160 °C for around 15 minutes, or until they are golden-brown.
Mix the water, sugar and glucose syrup, and bring to a boil. Take off the heat, then add the condensed milk and gelatine that has already been hydrated in cold water. Pour over the chocolate and mix. Leave in the fridge for 24 hours. Heat to 30°C, mix well and use.
Mix the pectin with the sugar and then mix with the purée at 40 °C. Bring to a boil. Take off the heat and add the acidic solution. Allow to set and mix to obtain a compote texture.
Melt the chocolate and mix with the other ingredients. Put into the dispenser and use immediately. Half fill paper cups and cook in the microwave for around 30 seconds. Leave to cool. Break off pieces and freeze. Stick the pieces to parchment paper using a drop of melted chocolate. Place back into the freezer and decorate using the red spray mix.
Other ingredients 300 g
TEMPERING CURVE
45-50° C/113-122° F
manuel : 30-31° C manual: 86-87.8° F
100 g
Vanuari® «Grands Accords®» 63% dark couverture chocolate for the decoration Red spray preparation
Assembly and finishing 28° C/82.4° F
mécanique : 29,5-30,5° C mecanic: 85.1-86.9° F
Cut the sponge cake into circles with a diameter slightly smaller than that of the “savarin” mould. Top the moulds with chocolate mousse followed by the sponge cake. Freeze. Glaze with the chocolate glazing heated to 32 °C. Place the sponge cake on the hazelnut shortbread paste and fill them with raspberry compote. Decorate.
« ORGANIC GRAND CRU »
NEW
GUAYAS
AMAZONIA
70 %
Dessert in plate
DARK
GUAYAS, ECUADOR
« ORGANIC GRANDS CRUS »
GUAYAS
GLUTEN FREE
A COUVERTURE CHOCOLATE
GLUTEN FREE
cocoa: 70 %
sugar: 30 %
COCOA
CERTIFIED ORGANIC Vegan
fats: 40 %
FRUITY
LONG FINISH
Gluten-free
GUAYAS
One of 24 regions in Ecuador An area of 20,503 km2 Economic capital: Guayaquil, the major port for cocoa exports Each of our « Organic Grands Crus » chocolate is made from cocoa beans sourced from a single region. These regions are characterised by their distinctive ecosystems, which give an individual aromatic profile to their cocoa beans. This distinguishes them from « Origin chocolate », a term used for chocolate made by blending beans from several regions.
Before flowing into the Pacific Ocean, the Río Guayas crosses Ecuador’s largest river basin and breathes life into the cocoa terroir of the « Organic Grand Cru » Guayas. l
Its hot and particularly humid climate is ideal for growing the cocoa
tinctive beans.
At a competitive price
Organic Grand Cru » Guayas beans are fer-
mented evenly using a respected low-temperature method, before turning a beautiful deep brown once they have dried in the sun. l
In keeping with its commitment to quality and its respect for the envi-
ronment, the CLUIZEL Manufacture chose these high quality beans which won the award for excellence in cocoa in 2015 and are certified organic.
Whose beans are famed for the unique character of their woody, fruity aroma The award for excellence in cocoa in 2015
Guayas was always destined to be known for its cocoa trees. Guayaquil - the largest port on the west coast of Latin America - was the main cocoa-exporting port, allowing Ecuadorian business owners to finance and support the movement to secure Ecuadorian independence from the Spanish crown. Therefore, the growth of the Ecuadorian economy and cocoa’s conquest of the world happened in unison.
3 kg • ref. 20562
AN ENCHANTING FLAVOUR
ATTACK
EVOLUTION
Hot chocolate, roasted cocoa
Vanilla dried fruit
FINISH
Black tea, green and fruity notes
TECHNICAL INFORMATIONS INGREDIENTS: cocoas (from Guayas, Ecuador), sugar, cocoa butter CHARACTERISTICS: Texture : brittle, creamy Fluidity : uuuuu Humidity <1%
A pleasant green and fruity finish
50% almond paste Sugar 1 Egg yolks Eggs Egg whites Sugar 2 Strong white flour Cocoa powder Guayas « Organic Grands Crus » 70% Dark couverture chocolate Butter
Whole milk 35 % cream Sugar Egg yolks Guayas « Organic Grands Crus » 70% Dark couverture chocolate Semi-whipped cream
Hazelnut shortbread 170 g 75 g 20 g 20 g 105 g 35 g 1,5 g
Strong white flour Icing sugar Hazelnut powder Almond powder Butter Eggs Salt
Chocolate glazing 150 g 300 g 300 g 20 g 200 g 300 g
Water Sugar Glucose syrup Gelatine Sweetened condensed milk Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Raspberry compote 300 g 60 g 6 g 4 g
Raspberry purée Sugar Pectin NH Citric acid solution
Microwave chocolate biscuits
SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream
An elegant, light cocoa with woody, slightly fruity hints Notes of vanilla and dried fruit
125 g 125 g 50 g 50 g 325 g 450 g
TASTING NOTES
AN « ORGANIC GRAND CRU » ORIGINATING FROM AN EQUATORIAL REGION
215 g 65 g 105 g 75 g 125 g 65 g 50 g 25 g 50 g
Chocolate mousse
WOODY
and banana trees, the beans are famed for the woody, fruity aroma which attracted the attention of the Cluizel Manufacture.
Soft chocolate sponge cake
50 g
Beans produced by a 50-strong association of farmers
Growing amid Bois de Rhodes, rain trees and neem trees, mango, peach
l The carefully selected «
A little bit of history...
The “Organic Grands Crus” Guayas 70% dark couverture chocolate offers woody, slightly fruity hints. It starts with intense flavours of hot chocolate and roasted cocoa that then combine with notes of vanilla and dried fruit and end with a pleasant green and fruity finish.
SPICY
ACIDIC
Contains 70% cocoa
trees which flourish in this equatorial climate and produce unique, dis-
l
Lecithin-free yet versatile
Recipe for 50 units By Jordi Puigvert Colomer – CLUIZEL Chef
480 g 20 g 140 g 1 g 45 g 200 g
Eggs Egg yolks Sugar Salt Flour Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Mix the marzipan with sugar 1 and the egg yolks using a flat beater to cool it off a bit. Add the egg while continuing to mix until the mixture is well blended. In one dish melt the butter and chocolate, and in another, mix the flour and cocoa powder. Make a meringue with the egg whites and sugar 2. Once the first mixture is well blended, gently add the melted butter and chocolate using a spatula. Add the meringue and finish with the flour and cocoa powder. Spread on a 0.5 cm deep tray and bake at 180 °C for 8 minutes.
Make custard using the milk, cream, sugar and egg yolks. Once the cream reaches 85 °C, take off the heat and pour over the chocolate. Mix well and leave to cool to 30 °C. Then, gently add the semi-whipped cream using a spatula. Use.
Mix the dry ingredients in the mixer bowl. Add the butter, cut into 2 cm cubes. Mix using the flat beater until you obtain a crumbly texture. Add the egg little by little and knead until you obtain a homogenous paste. Roll out to a thickness of 2 mm. Place in the fridge for 2 hours, then using a round pastry cutter, cut out circles of the desired size and bake on a tray at 160 °C for around 15 minutes, or until they are golden-brown.
Mix the water, sugar and glucose syrup, and bring to a boil. Take off the heat, then add the condensed milk and gelatine that has already been hydrated in cold water. Pour over the chocolate and mix. Leave in the fridge for 24 hours. Heat to 30°C, mix well and use.
Mix the pectin with the sugar and then mix with the purée at 40 °C. Bring to a boil. Take off the heat and add the acidic solution. Allow to set and mix to obtain a compote texture.
Melt the chocolate and mix with the other ingredients. Put into the dispenser and use immediately. Half fill paper cups and cook in the microwave for around 30 seconds. Leave to cool. Break off pieces and freeze. Stick the pieces to parchment paper using a drop of melted chocolate. Place back into the freezer and decorate using the red spray mix.
Other ingredients 300 g
TEMPERING CURVE
45-50° C/113-122° F
manuel : 30-31° C manual: 86-87.8° F
100 g
Vanuari® «Grands Accords®» 63% dark couverture chocolate for the decoration Red spray preparation
Assembly and finishing 28° C/82.4° F
mécanique : 29,5-30,5° C mecanic: 85.1-86.9° F
Cut the sponge cake into circles with a diameter slightly smaller than that of the “savarin” mould. Top the moulds with chocolate mousse followed by the sponge cake. Freeze. Glaze with the chocolate glazing heated to 32 °C. Place the sponge cake on the hazelnut shortbread paste and fill them with raspberry compote. Decorate.
ECUADORIAN PRALINE SNACKS
DULCE COLOMBIANO Dessert in plate
« ORGANIC GRANDS CRUS » Chocolates
GUAYAS
Dessert in plate
Recipe for 15 units By Jordi Puigvert Colomer – CLUIZEL Chef
Recipe for 15 units By Jordi Puigvert Colomer – CLUIZEL Chef
GLUTEN FREE
70 % DARK Chocolate Crémeux
Make custard using the milk, cream, sugar and egg yolks. Add the chocolate as soon as the cream reaches 85 °C. Emulsify. Cover with film and keep chilled for 12 hours. Using a piping bag fitted with a no. 8 nozzle, make “roots” on a baking tray. Freeze, then use a spray gun containing the Michel Cluizel brown spray mix. Both sides must be sprayed. Store in the fridge until ready to serve.
Lime and Panela sugar crumble
Mix the ingredients until you obtain a crumbly texture. Bake in the oven at 160 °C.
250 g 250 g 100 g 50 g 220 g
90 g 110 g 90 g 7 g 100 g
Milk 35 % heavy cream Egg yolks Muscovado sugar Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Almond powder Flour Butter Finely grated lime peel Panela sugar
Chocolate and black tea ice cream 500 g 175 g 112 g 125 g
35 g 28 g 20 g 5 g 1 g q.s.
Whole milk 35 % heavy cream Sugar Guayas « Organic Grands Crus » 70% Dark couverture chocolate Trimoline Dextrose Powdered milk 1% fat Ice cream stabiliser Salt Black Tea
Lime jelly 150 g 100 g 40 g 10 g 7 g
Water Lime juice Sugar Sosa powdered vegetable gelatine Finely grated lime peel
Dehydrated liquorice meringue 125 g 10 g 125 g 10 g 100 g 50 g 1,3 g
Water Liquorice paste Egg whites Egg white powder Sugar Glucose powder Xanthan gum
Praline sponge cake
Mix the butter and praline with a whisk. In one bowl whisk the egg yolks and sugar 1, in another, whisk the egg whites and sugar 2 to make a meringue. Using a spatula, blend the first two mixtures together. Add the meringue and lastly add the flour and corn starch. Roll out onto a baking sheet. Bake for 13 minutes at 175 °C.
Whipped chocolate ganache
Heat half of the cream with the glucose. Pour over the chocolate then mix to obtain an even consistency. Add the rest of the cream and mix. Leave in the fridge for 24 hours. Whisk and use immediately.
135 g 120 g 60 g 165 g 15 g 15 g 240 g 120 g
570 g 60 g 200 g
Infuse the milk with the black tea. Pass through a sieve and weigh the milk. Add water until the initial weight is reached. Add the dextrose and trimoline, and heat to 50 °C. Add the sugar and stabiliser (already mixed), and mix well using a whisk. Bring to 90 °C. Take off the heat and pour it onto the chocolate. Blend it all together. Leave to cool and add the cream. Leave to mature for 12 hours in the fridge. Mix and churn.
50% almond / hazelnut praline Butter Sugar 1 Egg yolks Corn starch Flour Egg whites Sugar 2
35 % heavy cream Glucose syrup Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Other ingredients 200 g
100 g
Vanuari® « Grands Accords® » 63 % dark couverture chocolate for the decorations Brown spray preparation
Assembly and finishing
Whisk the ganache and make cylinders along the tray using a piping bag with a large round nozzle. Freeze and then cut 6 cm long cylinders. Cut the praline sponge cake into rectangles of the same size as the whipped ganache cylinders, large enough to wrap around them. Heat the whipped ganache gently with your hands so that the sponge cake can be fully secured when wrapped around the ganache. Pipe a small amount of ganache on top of the cylinder in order to place the chocolate decoration.
Mix the water with the sugar and vegetable gelatine, and bring to a boil. Take off the heat and add the zest and juice. Pour into a tray and allow to set.
Take a look at our complete range of «ORGANIC GRANDS CRUS» Chocolates
First, combine the dry ingredients. Then mix the egg white powder with the pasteurised egg whites and water, then whisk using a mixer. When the eggs are three-quarters whipped, add the dry ingredients little by little. Once a thick meringue is obtained, remove and place into a piping bag with a round nozzle. Make sticks in the shape of roots on a baking tray. NEW
NEW
NEW
Other ingredients
q.s Mixed green shoots 30 g Cocoa powder 150 g Brown spray preparation
crus bio noir 70%“ chocolat grands crus chocolat grands
crus bio LAIT 48%“ chocolat grands crus chocolat grands
Assembly and finishing
Place the cream “roots” in the middle of the plate. Place the crumble on top. Put 2 ice cream quenelles on top of the crumble and some pieces of lime jelly all around it. Finish off with the liquorice dehydrated meringue roots and the green shoots.
« ORGANIC GRAND CRU » GUAYAS 70 % DARK
« ORGANIC GRAND CRU » SAN MARTÍN 70 % DARK
« ORGANIC GRAND CRU » SAN MARTÍN 48 % MILK
3kg / Zipped bag • ref. 20562
3kg / Zipped bag • ref. 20552
3kg / Zipped bag • ref. 20557
GLUTEN FREE
GLUTEN FREE
GLUTEN FREE
FOOD SERVICE 2020 - 2021
MANUFACTURE CLUIZEL Avenue de Conches • CS 50026 • Damville • 27240 Mesnils-sur-iton • France tel. +33 (0)2 32 35 60 00 • contact@cluizel.com
la manufacture du goût
« ORGANIC GRAND CRU »
NEW
GUAYAS
AMAZONIA
70 %
Dessert in plate
DARK
GUAYAS, ECUADOR
« ORGANIC GRANDS CRUS »
GUAYAS
GLUTEN FREE
A COUVERTURE CHOCOLATE
GLUTEN FREE
cocoa: 70 %
sugar: 30 %
COCOA
CERTIFIED ORGANIC Vegan
fats: 40 %
FRUITY
LONG FINISH
Gluten-free
GUAYAS
One of 24 regions in Ecuador An area of 20,503 km2 Economic capital: Guayaquil, the major port for cocoa exports Each of our « Organic Grands Crus » chocolate is made from cocoa beans sourced from a single region. These regions are characterised by their distinctive ecosystems, which give an individual aromatic profile to their cocoa beans. This distinguishes them from « Origin chocolate », a term used for chocolate made by blending beans from several regions.
Before flowing into the Pacific Ocean, the Río Guayas crosses Ecuador’s largest river basin and breathes life into the cocoa terroir of the « Organic Grand Cru » Guayas. l
Its hot and particularly humid climate is ideal for growing the cocoa
tinctive beans.
At a competitive price
Organic Grand Cru » Guayas beans are fer-
mented evenly using a respected low-temperature method, before turning a beautiful deep brown once they have dried in the sun. l
In keeping with its commitment to quality and its respect for the envi-
ronment, the CLUIZEL Manufacture chose these high quality beans which won the award for excellence in cocoa in 2015 and are certified organic.
Whose beans are famed for the unique character of their woody, fruity aroma The award for excellence in cocoa in 2015
Guayas was always destined to be known for its cocoa trees. Guayaquil - the largest port on the west coast of Latin America - was the main cocoa-exporting port, allowing Ecuadorian business owners to finance and support the movement to secure Ecuadorian independence from the Spanish crown. Therefore, the growth of the Ecuadorian economy and cocoa’s conquest of the world happened in unison.
3 kg • ref. 20562
AN ENCHANTING FLAVOUR
ATTACK
EVOLUTION
Hot chocolate, roasted cocoa
Vanilla dried fruit
FINISH
Black tea, green and fruity notes
TECHNICAL INFORMATIONS INGREDIENTS: cocoas (from Guayas, Ecuador), sugar, cocoa butter CHARACTERISTICS: Texture : brittle, creamy Fluidity : uuuuu Humidity <1%
A pleasant green and fruity finish
50% almond paste Sugar 1 Egg yolks Eggs Egg whites Sugar 2 Strong white flour Cocoa powder Guayas « Organic Grands Crus » 70% Dark couverture chocolate Butter
Whole milk 35 % cream Sugar Egg yolks Guayas « Organic Grands Crus » 70% Dark couverture chocolate Semi-whipped cream
Hazelnut shortbread 170 g 75 g 20 g 20 g 105 g 35 g 1,5 g
Strong white flour Icing sugar Hazelnut powder Almond powder Butter Eggs Salt
Chocolate glazing 150 g 300 g 300 g 20 g 200 g 300 g
Water Sugar Glucose syrup Gelatine Sweetened condensed milk Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Raspberry compote 300 g 60 g 6 g 4 g
Raspberry purée Sugar Pectin NH Citric acid solution
Microwave chocolate biscuits
SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream
An elegant, light cocoa with woody, slightly fruity hints Notes of vanilla and dried fruit
125 g 125 g 50 g 50 g 325 g 450 g
TASTING NOTES
AN « ORGANIC GRAND CRU » ORIGINATING FROM AN EQUATORIAL REGION
215 g 65 g 105 g 75 g 125 g 65 g 50 g 25 g 50 g
Chocolate mousse
WOODY
and banana trees, the beans are famed for the woody, fruity aroma which attracted the attention of the Cluizel Manufacture.
Soft chocolate sponge cake
50 g
Beans produced by a 50-strong association of farmers
Growing amid Bois de Rhodes, rain trees and neem trees, mango, peach
l The carefully selected «
A little bit of history...
The “Organic Grands Crus” Guayas 70% dark couverture chocolate offers woody, slightly fruity hints. It starts with intense flavours of hot chocolate and roasted cocoa that then combine with notes of vanilla and dried fruit and end with a pleasant green and fruity finish.
SPICY
ACIDIC
Contains 70% cocoa
trees which flourish in this equatorial climate and produce unique, dis-
l
Lecithin-free yet versatile
Recipe for 50 units By Jordi Puigvert Colomer – CLUIZEL Chef
480 g 20 g 140 g 1 g 45 g 200 g
Eggs Egg yolks Sugar Salt Flour Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Mix the marzipan with sugar 1 and the egg yolks using a flat beater to cool it off a bit. Add the egg while continuing to mix until the mixture is well blended. In one dish melt the butter and chocolate, and in another, mix the flour and cocoa powder. Make a meringue with the egg whites and sugar 2. Once the first mixture is well blended, gently add the melted butter and chocolate using a spatula. Add the meringue and finish with the flour and cocoa powder. Spread on a 0.5 cm deep tray and bake at 180 °C for 8 minutes.
Make custard using the milk, cream, sugar and egg yolks. Once the cream reaches 85 °C, take off the heat and pour over the chocolate. Mix well and leave to cool to 30 °C. Then, gently add the semi-whipped cream using a spatula. Use.
Mix the dry ingredients in the mixer bowl. Add the butter, cut into 2 cm cubes. Mix using the flat beater until you obtain a crumbly texture. Add the egg little by little and knead until you obtain a homogenous paste. Roll out to a thickness of 2 mm. Place in the fridge for 2 hours, then using a round pastry cutter, cut out circles of the desired size and bake on a tray at 160 °C for around 15 minutes, or until they are golden-brown.
Mix the water, sugar and glucose syrup, and bring to a boil. Take off the heat, then add the condensed milk and gelatine that has already been hydrated in cold water. Pour over the chocolate and mix. Leave in the fridge for 24 hours. Heat to 30°C, mix well and use.
Mix the pectin with the sugar and then mix with the purée at 40 °C. Bring to a boil. Take off the heat and add the acidic solution. Allow to set and mix to obtain a compote texture.
Melt the chocolate and mix with the other ingredients. Put into the dispenser and use immediately. Half fill paper cups and cook in the microwave for around 30 seconds. Leave to cool. Break off pieces and freeze. Stick the pieces to parchment paper using a drop of melted chocolate. Place back into the freezer and decorate using the red spray mix.
Other ingredients 300 g
TEMPERING CURVE
45-50° C/113-122° F
manuel : 30-31° C manual: 86-87.8° F
100 g
Vanuari® «Grands Accords®» 63% dark couverture chocolate for the decoration Red spray preparation
Assembly and finishing 28° C/82.4° F
mécanique : 29,5-30,5° C mecanic: 85.1-86.9° F
Cut the sponge cake into circles with a diameter slightly smaller than that of the “savarin” mould. Top the moulds with chocolate mousse followed by the sponge cake. Freeze. Glaze with the chocolate glazing heated to 32 °C. Place the sponge cake on the hazelnut shortbread paste and fill them with raspberry compote. Decorate.
ECUADORIAN PRALINE SNACKS
DULCE COLOMBIANO Dessert in plate
« ORGANIC GRANDS CRUS » Chocolates
GUAYAS
Dessert in plate
Recipe for 15 units By Jordi Puigvert Colomer – CLUIZEL Chef
Recipe for 15 units By Jordi Puigvert Colomer – CLUIZEL Chef
GLUTEN FREE
70 % DARK Chocolate Crémeux
Make custard using the milk, cream, sugar and egg yolks. Add the chocolate as soon as the cream reaches 85 °C. Emulsify. Cover with film and keep chilled for 12 hours. Using a piping bag fitted with a no. 8 nozzle, make “roots” on a baking tray. Freeze, then use a spray gun containing the Michel Cluizel brown spray mix. Both sides must be sprayed. Store in the fridge until ready to serve.
Lime and Panela sugar crumble
Mix the ingredients until you obtain a crumbly texture. Bake in the oven at 160 °C.
250 g 250 g 100 g 50 g 220 g
90 g 110 g 90 g 7 g 100 g
Milk 35 % heavy cream Egg yolks Muscovado sugar Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Almond powder Flour Butter Finely grated lime peel Panela sugar
Chocolate and black tea ice cream 500 g 175 g 112 g 125 g
35 g 28 g 20 g 5 g 1 g q.s.
Whole milk 35 % heavy cream Sugar Guayas « Organic Grands Crus » 70% Dark couverture chocolate Trimoline Dextrose Powdered milk 1% fat Ice cream stabiliser Salt Black Tea
Lime jelly 150 g 100 g 40 g 10 g 7 g
Water Lime juice Sugar Sosa powdered vegetable gelatine Finely grated lime peel
Dehydrated liquorice meringue 125 g 10 g 125 g 10 g 100 g 50 g 1,3 g
Water Liquorice paste Egg whites Egg white powder Sugar Glucose powder Xanthan gum
Praline sponge cake
Mix the butter and praline with a whisk. In one bowl whisk the egg yolks and sugar 1, in another, whisk the egg whites and sugar 2 to make a meringue. Using a spatula, blend the first two mixtures together. Add the meringue and lastly add the flour and corn starch. Roll out onto a baking sheet. Bake for 13 minutes at 175 °C.
Whipped chocolate ganache
Heat half of the cream with the glucose. Pour over the chocolate then mix to obtain an even consistency. Add the rest of the cream and mix. Leave in the fridge for 24 hours. Whisk and use immediately.
135 g 120 g 60 g 165 g 15 g 15 g 240 g 120 g
570 g 60 g 200 g
Infuse the milk with the black tea. Pass through a sieve and weigh the milk. Add water until the initial weight is reached. Add the dextrose and trimoline, and heat to 50 °C. Add the sugar and stabiliser (already mixed), and mix well using a whisk. Bring to 90 °C. Take off the heat and pour it onto the chocolate. Blend it all together. Leave to cool and add the cream. Leave to mature for 12 hours in the fridge. Mix and churn.
50% almond / hazelnut praline Butter Sugar 1 Egg yolks Corn starch Flour Egg whites Sugar 2
35 % heavy cream Glucose syrup Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Other ingredients 200 g
100 g
Vanuari® « Grands Accords® » 63 % dark couverture chocolate for the decorations Brown spray preparation
Assembly and finishing
Whisk the ganache and make cylinders along the tray using a piping bag with a large round nozzle. Freeze and then cut 6 cm long cylinders. Cut the praline sponge cake into rectangles of the same size as the whipped ganache cylinders, large enough to wrap around them. Heat the whipped ganache gently with your hands so that the sponge cake can be fully secured when wrapped around the ganache. Pipe a small amount of ganache on top of the cylinder in order to place the chocolate decoration.
Mix the water with the sugar and vegetable gelatine, and bring to a boil. Take off the heat and add the zest and juice. Pour into a tray and allow to set.
Take a look at our complete range of «ORGANIC GRANDS CRUS» Chocolates
First, combine the dry ingredients. Then mix the egg white powder with the pasteurised egg whites and water, then whisk using a mixer. When the eggs are three-quarters whipped, add the dry ingredients little by little. Once a thick meringue is obtained, remove and place into a piping bag with a round nozzle. Make sticks in the shape of roots on a baking tray. NEW
NEW
NEW
Other ingredients
q.s Mixed green shoots 30 g Cocoa powder 150 g Brown spray preparation
crus bio noir 70%“ chocolat grands crus chocolat grands
crus bio LAIT 48%“ chocolat grands crus chocolat grands
Assembly and finishing
Place the cream “roots” in the middle of the plate. Place the crumble on top. Put 2 ice cream quenelles on top of the crumble and some pieces of lime jelly all around it. Finish off with the liquorice dehydrated meringue roots and the green shoots.
« ORGANIC GRAND CRU » GUAYAS 70 % DARK
« ORGANIC GRAND CRU » SAN MARTÍN 70 % DARK
« ORGANIC GRAND CRU » SAN MARTÍN 48 % MILK
3kg / Zipped bag • ref. 20562
3kg / Zipped bag • ref. 20552
3kg / Zipped bag • ref. 20557
GLUTEN FREE
GLUTEN FREE
GLUTEN FREE
FOOD SERVICE 2020 - 2021
MANUFACTURE CLUIZEL Avenue de Conches • CS 50026 • Damville • 27240 Mesnils-sur-iton • France tel. +33 (0)2 32 35 60 00 • contact@cluizel.com
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