« ORGANIC GRANDS CRUS » Chocolates
SAN MARTÍN
70 % DARK - 48 % MILK
Take a look at our complete range of « ORGANIC GRANDS CRUS » Chocolates
SAN MARTÍN, PERU 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.
GLUTEN FREE
Vegan
3kg / Zipped bag • ref. 20552
of the Peruvian Amazonian jungle, amid lush surroundings and enjoying
GLUTEN FREE d cru bio » chocolat « gran 70 % san martÍn noir
a hot, humid climate.
LONG FINISH
FRUITY
This “Organic Grands Crus” San Martín 70% Dark couverture chocolate starts by revealing fruity notes of pear and apple, which are followed by herbaceous, spiced and roasted cocoa notes that melt into a finish of creamy cocoa.
Gluten-free SPICY
ACIDIC
Lecithin-free yet versatile
Here, the humid tropical climate with its constant sunshine and abun-
WOODY
3 kg • ref. 20552
TASTING NOTES
dant rainfall provides the ideal climatic conditions for cocoa farming.
AN « ORGANIC GRAND CRU »
It offers the perfect balance of mild acidity and astringency. NEW
With its mainly mineral-rich soil, the area boasts highly diversified fau-
na and flora which benefit from the range of microclimates, creating the
« ORGANIC GRAND CRU » SAN MARTÍN 48 % MILK
sumptuous cocoa that is specially selected by the CLUIZEL Manufacture
3kg / Zipped bag • ref. 20557
for the intensity of its aromatic profile, featuring fruity, spiced and woody
GLUTEN FREE
notes. A sensory experience that takes you on a journey!
ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character
d cru bio » chocolat « gran 48 % san martÍn LAIT
Grown in accordance with organic farming standards, the beans chosen
by the CLUIZEL Manufacture reflect the dedicated work of the producers
and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes
who strive and toil with the utmost respect for the environment to produce high-quality beans.
ATTACK
EVOLUTION
FINISH
Norman orchard fruits, apple, pear
Roasted cocoa, herbaceous, spiced notes
Cocoa, creamy notes
TECHNICAL INFORMATIONS INGREDIENTS: cocoas (from San Martín, in Peru), sugar, cocoa butter CHARACTERISTICS: Texture: brittle, melting Fluidity: uuuuu Humidity <1%
NEW
A little bit of history... Cocoa farming in Peru is first referred to in 1540 when the conquistadors founded the capital of San Martín, Moyobamba, a name which means “circular plain” in the Quechua language. With the backing of twenty or so industry players, the Peruvian government began providing intensive support to cocoa farming between 2012 and 2017, turning San Martín into a genuine cocoa growing region.
sugar : 30 %
At a competitive price
the Andes to the west and dropping to 500 m below sea-level to the east.
l
fats: 40 %
COCOA
Contains 70 % cocoa
San Martín is typical of the Peruvian Selva Alta, a hilly ecoregion bordering
l
cocoa: 70 %
CERTIFIED ORGANIC
The « Organic Grand Cru » San Martín cocoa terroir is found at the edge
l
GLUTEN FREE
A COUVERTURE CHOCOLATE
« ORGANIC GRAND CRU » SAN MARTÍN 70 % DARK
One of 24 regions in Peru An area of 51,253 km2 Highest elevation: 3,080 metres
70 %
DARK
NEW
SAN MARTÍN
SAN MARTÍN
GLUTEN FREE
« ORGANIC GRANDS CRUS »
SAN MARTÍN
NEW
« ORGANIC GRAND CRU »
« ORGANIC GRAND CRU » GUAYAS 70% DARK 3kg / Zipped bag • ref. 20562
AN EXCEPTIONAL FLAVOUR
SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream
GLUTEN FREE
A strong, intense cocoa A melting texture
FOOD SERVICE 2020 - 2021
la manufacture du goût
MANUFACTURE CLUIZEL Avenue de Conches • CS 50026 • Damville • 27240 Mesnils-sur-iton • France tel. +33 (0)2 32 35 60 00 • contact@cluizel.com
Fruity, spiced and woody notes characteristic of Peru’s rich natural resources
TEMPERING CURVE
45-50° C/113-122° F
28° C/82.4° F
manuel : 30-31° C manual: 86-87.8° F mécanique : 29,5-30,5° C mecanic: 85.1-86.9° F
« ORGANIC GRANDS CRUS » Chocolates
SAN MARTÍN
70 % DARK - 48 % MILK
Take a look at our complete range of « ORGANIC GRANDS CRUS » Chocolates
SAN MARTÍN, PERU 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.
GLUTEN FREE
Vegan
3kg / Zipped bag • ref. 20552
of the Peruvian Amazonian jungle, amid lush surroundings and enjoying
GLUTEN FREE d cru bio » chocolat « gran 70 % san martÍn noir
a hot, humid climate.
LONG FINISH
FRUITY
This “Organic Grands Crus” San Martín 70% Dark couverture chocolate starts by revealing fruity notes of pear and apple, which are followed by herbaceous, spiced and roasted cocoa notes that melt into a finish of creamy cocoa.
Gluten-free SPICY
ACIDIC
Lecithin-free yet versatile
Here, the humid tropical climate with its constant sunshine and abun-
WOODY
3 kg • ref. 20552
TASTING NOTES
dant rainfall provides the ideal climatic conditions for cocoa farming.
AN « ORGANIC GRAND CRU »
It offers the perfect balance of mild acidity and astringency. NEW
With its mainly mineral-rich soil, the area boasts highly diversified fau-
na and flora which benefit from the range of microclimates, creating the
« ORGANIC GRAND CRU » SAN MARTÍN 48 % MILK
sumptuous cocoa that is specially selected by the CLUIZEL Manufacture
3kg / Zipped bag • ref. 20557
for the intensity of its aromatic profile, featuring fruity, spiced and woody
GLUTEN FREE
notes. A sensory experience that takes you on a journey!
ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character
d cru bio » chocolat « gran 48 % san martÍn LAIT
Grown in accordance with organic farming standards, the beans chosen
by the CLUIZEL Manufacture reflect the dedicated work of the producers
and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes
who strive and toil with the utmost respect for the environment to produce high-quality beans.
ATTACK
EVOLUTION
FINISH
Norman orchard fruits, apple, pear
Roasted cocoa, herbaceous, spiced notes
Cocoa, creamy notes
TECHNICAL INFORMATIONS INGREDIENTS: cocoas (from San Martín, in Peru), sugar, cocoa butter CHARACTERISTICS: Texture: brittle, melting Fluidity: uuuuu Humidity <1%
NEW
A little bit of history... Cocoa farming in Peru is first referred to in 1540 when the conquistadors founded the capital of San Martín, Moyobamba, a name which means “circular plain” in the Quechua language. With the backing of twenty or so industry players, the Peruvian government began providing intensive support to cocoa farming between 2012 and 2017, turning San Martín into a genuine cocoa growing region.
sugar : 30 %
At a competitive price
the Andes to the west and dropping to 500 m below sea-level to the east.
l
fats: 40 %
COCOA
Contains 70 % cocoa
San Martín is typical of the Peruvian Selva Alta, a hilly ecoregion bordering
l
cocoa: 70 %
CERTIFIED ORGANIC
The « Organic Grand Cru » San Martín cocoa terroir is found at the edge
l
GLUTEN FREE
A COUVERTURE CHOCOLATE
« ORGANIC GRAND CRU » SAN MARTÍN 70 % DARK
One of 24 regions in Peru An area of 51,253 km2 Highest elevation: 3,080 metres
70 %
DARK
NEW
SAN MARTÍN
SAN MARTÍN
GLUTEN FREE
« ORGANIC GRANDS CRUS »
SAN MARTÍN
NEW
« ORGANIC GRAND CRU »
« ORGANIC GRAND CRU » GUAYAS 70% DARK 3kg / Zipped bag • ref. 20562
AN EXCEPTIONAL FLAVOUR
SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream
GLUTEN FREE
A strong, intense cocoa A melting texture
FOOD SERVICE 2020 - 2021
la manufacture du goût
MANUFACTURE CLUIZEL Avenue de Conches • CS 50026 • Damville • 27240 Mesnils-sur-iton • France tel. +33 (0)2 32 35 60 00 • contact@cluizel.com
Fruity, spiced and woody notes characteristic of Peru’s rich natural resources
TEMPERING CURVE
45-50° C/113-122° F
28° C/82.4° F
manuel : 30-31° C manual: 86-87.8° F mécanique : 29,5-30,5° C mecanic: 85.1-86.9° F
« ORGANIC GRANDS CRUS » Chocolates
SAN MARTÍN
70 % DARK - 48 % MILK
Take a look at our complete range of « ORGANIC GRANDS CRUS » Chocolates
SAN MARTÍN, PERU 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.
GLUTEN FREE
Vegan
3kg / Zipped bag • ref. 20552
of the Peruvian Amazonian jungle, amid lush surroundings and enjoying
GLUTEN FREE d cru bio » chocolat « gran 70 % san martÍn noir
a hot, humid climate.
LONG FINISH
FRUITY
This “Organic Grands Crus” San Martín 70% Dark couverture chocolate starts by revealing fruity notes of pear and apple, which are followed by herbaceous, spiced and roasted cocoa notes that melt into a finish of creamy cocoa.
Gluten-free SPICY
ACIDIC
Lecithin-free yet versatile
Here, the humid tropical climate with its constant sunshine and abun-
WOODY
3 kg • ref. 20552
TASTING NOTES
dant rainfall provides the ideal climatic conditions for cocoa farming.
AN « ORGANIC GRAND CRU »
It offers the perfect balance of mild acidity and astringency. NEW
With its mainly mineral-rich soil, the area boasts highly diversified fau-
na and flora which benefit from the range of microclimates, creating the
« ORGANIC GRAND CRU » SAN MARTÍN 48 % MILK
sumptuous cocoa that is specially selected by the CLUIZEL Manufacture
3kg / Zipped bag • ref. 20557
for the intensity of its aromatic profile, featuring fruity, spiced and woody
GLUTEN FREE
notes. A sensory experience that takes you on a journey!
ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character
d cru bio » chocolat « gran 48 % san martÍn LAIT
Grown in accordance with organic farming standards, the beans chosen
by the CLUIZEL Manufacture reflect the dedicated work of the producers
and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes
who strive and toil with the utmost respect for the environment to produce high-quality beans.
ATTACK
EVOLUTION
FINISH
Norman orchard fruits, apple, pear
Roasted cocoa, herbaceous, spiced notes
Cocoa, creamy notes
TECHNICAL INFORMATIONS INGREDIENTS: cocoas (from San Martín, in Peru), sugar, cocoa butter CHARACTERISTICS: Texture: brittle, melting Fluidity: uuuuu Humidity <1%
NEW
A little bit of history... Cocoa farming in Peru is first referred to in 1540 when the conquistadors founded the capital of San Martín, Moyobamba, a name which means “circular plain” in the Quechua language. With the backing of twenty or so industry players, the Peruvian government began providing intensive support to cocoa farming between 2012 and 2017, turning San Martín into a genuine cocoa growing region.
sugar : 30 %
At a competitive price
the Andes to the west and dropping to 500 m below sea-level to the east.
l
fats: 40 %
COCOA
Contains 70 % cocoa
San Martín is typical of the Peruvian Selva Alta, a hilly ecoregion bordering
l
cocoa: 70 %
CERTIFIED ORGANIC
The « Organic Grand Cru » San Martín cocoa terroir is found at the edge
l
GLUTEN FREE
A COUVERTURE CHOCOLATE
« ORGANIC GRAND CRU » SAN MARTÍN 70 % DARK
One of 24 regions in Peru An area of 51,253 km2 Highest elevation: 3,080 metres
70 %
DARK
NEW
SAN MARTÍN
SAN MARTÍN
GLUTEN FREE
« ORGANIC GRANDS CRUS »
SAN MARTÍN
NEW
« ORGANIC GRAND CRU »
« ORGANIC GRAND CRU » GUAYAS 70% DARK 3kg / Zipped bag • ref. 20562
AN EXCEPTIONAL FLAVOUR
SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream
GLUTEN FREE
A strong, intense cocoa A melting texture
FOOD SERVICE 2020 - 2021
la manufacture du goût
MANUFACTURE CLUIZEL Avenue de Conches • CS 50026 • Damville • 27240 Mesnils-sur-iton • France tel. +33 (0)2 32 35 60 00 • contact@cluizel.com
Fruity, spiced and woody notes characteristic of Peru’s rich natural resources
TEMPERING CURVE
45-50° C/113-122° F
28° C/82.4° F
manuel : 30-31° C manual: 86-87.8° F mécanique : 29,5-30,5° C mecanic: 85.1-86.9° F
NEW
« ORGANIC GRAND CRU »
SAN MARTÍN
48 %
QUECHUA
VOYAGE AU PÉROU
DULCE PERUANO
Recipe for 10 units By Jordi Puigvert Colomer – CLUIZEL Chef
Recipe for 5 units , 16 cm in diameter By Jordi Puigvert Colomer – CLUIZEL Chef
Recipe for 15 units By Jordi Puigvert Colomer – CLUIZEL Chef
Entremets
Cake
MILK
Dessert in plate
GLUTEN FREE
A COUVERTURE CHOCOLATE CERTIFIED ORGANIC
cocoa: 48 %
fats: 45,5 %
sugar: 28,5 %
COCOA
LONG FINISH
FRUITY
BISCUIT
SPICY
Vegan Gluten-free Lecithin-free yet versatile
The « Organic Grands Crus » San Martín 48 % milk couverture chocolate delivers a harmonious balance of delicious spiced hot chocolate notes which linger through delicate notes of vanilla and caramel. It finishes with a surprising freshness and a hint of blackcurrant.
Chocolate sponge cake 430 g 130 g 210 g 150 g 250 g 130 g 100 g 50 g 100 g 100 g
Almond paste 50% Sugar 1 Egg yolks Whole eggs Egg whites Sugar 2 Strong white flour Cocoa powder Butter San Martin « Organic Grands Crus » 70% dark couverture chocolate
Loosen the almond paste 50 % in the mixer bowl with the flat beater. Add sugar 1 and mix. As soon as the texture becomes a little looser, gradually add the yolks and the whole eggs. Continue to mix until well blended. Separately, mix the flour and cocoa powder and, meanwhile, melt the chocolate and the butter together. At the same time, make a meringue with the egg whites and sugar 2. Carefully mix the chocolate and the melted butter into the first receptacle. Then, very carefully add the meringue and, to finish, the flour and cocoa powder, mixed beforehand. Lay 0.6 cm thick on a tray and bake in the oven at 175 ºC for approximately 10 minutes.
CARAMEL
3 kg • ref. 20557
With ORGANIC milk from France At a competitive price
Pear compote with honey 450 g 50 g 50 g 6,3 g 0,9 g
Poire Williams puree Honey Sugar NH pectin Citric acid
Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil. Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.
TASTING NOTES
AN « ORGANIC GRAND CRU »
ATTACK
EVOLUTION
FINISH
ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes.
AN EXCEPTIONAL FLAVOUR
Spiced hot chocolate
Blackcurrant, fresh notes
Vanilla caramel
A fresh finish with blackcurrant notes
260 g
2,6 g 2g 50 g 50 g 400 g 200 g
Glaze
750 g
200 g 50 g
TECHNICAL INFORMATIONS INGREDIENTS: Cocoa butter, sugar, whole milk powder, cocoas, Bourbon vanilla pod
CHARACTERISTICS: Texture : brittle, creamy Fluidity : uuuuu Humidity <1%
700 g 300 g 50 g
San Martin « Organic Grands Crus » 70% dark couverture chocolate Grapeseed oil Soufflétine
Water Sugar Williams pear liqueur
Melt the chocolate and the butter together. Make meringue with the egg whites and sugar. When the meringue is ready, add the egg yolks. Using a spatula, gently add to the chocolate and the melted butter at 45 ºC. Place in rings and bake at 180 ºC for approximately 8 minutes.
Chocolate Crémeux
Make crème anglaise using the milk, cream, sugar and egg yolks. Add the chocolate as soon as the crème anglaise reaches 85 °C. Emulsify. Cover with film, which should be touching the custard, and keep chilled for 12 hours.
Guava compote
Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil. Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.
Chocolate granita
Heat the water with the sugars. Add the gelatine, hydrated with really cold water for 10 minutes beforehand. Pour over the chocolate. Emulsify and pour into a bowl. Leave to freeze. Scrape with a fork and use.
Chocolate Bavaroise
Make crème anglaise using the milk, egg yolks and sugar. Its end weight needs to be 700 g for this recipe. Add the gelatine, hydrated in really cold water for 10 minutes beforehand. Pour over the chocolate and emulsify. At 30 ºC, add the semi-whipped cream using a spatula. Use.
Chocolate whipped ganache
Heat 100 g of the 400 g of cream with the glucose and pour over the chocolate. Emulsify. Add 300 g of chilled cream and leave in the fridge for 12 hours. Whip and use.
Lime and Panela sugar crumble
Mix the ingredients until you obtain a crumbly texture. Bake in the oven at 160 °C.
Corn and vanilla cream
Make an infusion with the milk and vanilla. Weigh the infusion and add water to make it up to the original 250 g. Add the corn puree. In a bowl, mix together the sugar, starch and egg yolks with a whisk. Pour the liquid part over the previous mixture and cook, stirring constantly until boiling. Remove from the heat and cool to 4 ºC as quickly as possible.
Chocolate glaze
Mix the milk, cream and powdered milk together and heat to 40 ºC. Add the dextrose and the salt. Mix. Mix the sugar and the stabiliser together, sprinkle it in while stirring with the whisk. Bring the mixture to 85 ºC. Add the inverted sugar syrup and pour over the chocolate. Leave to develop for 12 hours in the fridge. Churn.
85 g 70 g 50 g 180 g 150 g
450 g 30 g 70 g 7g 1g
600 g 125 g 120 g 14 g
400 g 900 g
200 g
TEMPERING CURVE
Guava puree Honey Sugar NH pectin Citric acid
Milk Egg yolks Sucre Gelatine, 200 Bloom (7 sheets of gold strength gelatine) San Martin « Organic Grands Crus » 48% milk couverture chocolate Semi-whipped cream
150 g 300 g 300 g 20 g 200 g 300 g
Water DE60 glucose syrup Sugar Gelatine (10 leaves, 200 Bloom) Sweetened condensed milk San Martin « Organic Grands Crus » 48% milk couverture chocolate
Spiced pear Make a syrup with the water and sugar. Once the syrup is cool, add the alcohol.
San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Gold powder
Assembly and finishing
Butter Egg yolks Sugar Egg whites San Martin « Organic Grands Crus » 70% dark couverture chocolate
Chocolate Glaze
700 g 300 g 5g 200 g
Once the sponge cake is cool, moisten with pear syrup at 50 ºC. Cut 4 slabs of sponge cake and top all but one with compote, simply leaving it plain. Place the first piece of sponge cake with compote in a tray the same size as the pieces you have cut out. Once the soft ganache is ready, pour over a 0.2 mm layer. Place the second piece of sponge cake with pear compote on top before the ganache hardens. Repeat the process one more time and finish with the forth piece of plain sponge cake (without compote). Freeze. Glaze all over and decorate.
Water Sugar Spice blend Pear balls
Heat the water, sugar and glucose to 103 ºC. Remove from the heat and add the condensed milk. Then add the gelatine, hydrated in cold water beforehand. Pour over the chocolate and emulsify. Set aside in the fridge for 24 hours. Heat to 30 ºC, mix using a stick blender and apply to the entremets at -18 ºC.
Cook the pear balls in the spiced syrup until soft. Drain.
Other ingredients 200 g
SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream
27° C/80.6° F
Melt the chocolate. Combine the cream, puree, honey, glucose and agar-agar, mix well. Bring this mixture to the boil. Remove from the heat. Add the gelatine (hydrated in cold water for 10 minutes beforehand) and pour over the chocolate. Emulsify and use.
Melt the chocolate and add the oil and Soufflétine. Use at 4ºC.
Pear syrup
2g
45-50° C/113-122° F
San Martin « Organic Grands Crus » 70% dark couverture chocolate Agar-agar Gelatine Honey Glucose syrup 35 % cream Pear puree
Other ingredients
A deliciously creamy texture Spiced hot chocolate and vanilla caramel notes
Soft chocolate and pear ganache
Flourless chocolate sponge cake
20 g
San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Cocoa powder
Assembly and finishing
In a 16 cm diameter and 4.5 cm high ring, add the bavaroise up to 2/3 capacity. Add the guava compote. Press to get the bavaroise to come up around the sides and add some more of the bavaroise. Seal with the flourless sponge cake. Freeze and ice. Finish with the pear balls in spiced syrup and decorate with the chocolate.
250 g 250 g 100 g 50 g 220 g
500 g 100 g 50 g 5g 150 g
400 g 25 g 150 g
90 g 110 g 90 g 7g 100 g
250 g 250 g 80 g 90 g 40 g 1u
500 g 175 g 112 g 125 g
35 g 28 g 20 g 5g 1g
mécanique : 29-30° C mecanic: 85.1-86° F
Water Panela or muscovado sugar Inverted sugar syrup Gelatine San Martin « Organic Grands Crus » 70% dark couverture chocolate
35 % cream Glucose syrup San Martin « Organic Grands Crus » 48% milk couverture chocolate
Almond flour Flour Butter Finely grated lime zest Panela sugar
Milk Canned corn, blended and filtered Egg yolks Sugar Corn starch Vanilla pod
Milk 35 % cream Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate Inverted sugar syrup Dextrose Skimmed milk powder Ice cream stabiliser Salt
Other ingredients 50 g 15 u 15 u
manuel : 29-30,5° C manual: 85.1-86.9° F
Milk 35 % cream Egg yolks Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate
15 u
Salty fried corn San Martin « Organic Grands Crus » 70% dark couverture chocolate root decorations Tempered San Martin « Organic Grands Crus » 70% dark couverture chocolate tablets Tempered San Martin « Organic Grands Crus » 48% milk couverture chocolate tablets
Assembly and finishing
Whisk the whipped ganache and pipe a 7 cm cylinder of ganache on the plate using a piping bag with a round 10 cm nozzle. Do the same with the chocolate crémeux. Place the tempered chocolate plaques on each side of the cylinders. Place the corn and vanilla cream on one side and the crumble on the other side with the ice cream on top. Finish with the granita and chocolate root.
NEW
« ORGANIC GRAND CRU »
SAN MARTÍN
48 %
QUECHUA
VOYAGE AU PÉROU
DULCE PERUANO
Recipe for 10 units By Jordi Puigvert Colomer – CLUIZEL Chef
Recipe for 5 units , 16 cm in diameter By Jordi Puigvert Colomer – CLUIZEL Chef
Recipe for 15 units By Jordi Puigvert Colomer – CLUIZEL Chef
Entremets
Cake
MILK
Dessert in plate
GLUTEN FREE
A COUVERTURE CHOCOLATE CERTIFIED ORGANIC
cocoa: 48 %
fats: 45,5 %
sugar: 28,5 %
COCOA
LONG FINISH
FRUITY
BISCUIT
SPICY
Vegan Gluten-free Lecithin-free yet versatile
The « Organic Grands Crus » San Martín 48 % milk couverture chocolate delivers a harmonious balance of delicious spiced hot chocolate notes which linger through delicate notes of vanilla and caramel. It finishes with a surprising freshness and a hint of blackcurrant.
Chocolate sponge cake 430 g 130 g 210 g 150 g 250 g 130 g 100 g 50 g 100 g 100 g
Almond paste 50% Sugar 1 Egg yolks Whole eggs Egg whites Sugar 2 Strong white flour Cocoa powder Butter San Martin « Organic Grands Crus » 70% dark couverture chocolate
Loosen the almond paste 50 % in the mixer bowl with the flat beater. Add sugar 1 and mix. As soon as the texture becomes a little looser, gradually add the yolks and the whole eggs. Continue to mix until well blended. Separately, mix the flour and cocoa powder and, meanwhile, melt the chocolate and the butter together. At the same time, make a meringue with the egg whites and sugar 2. Carefully mix the chocolate and the melted butter into the first receptacle. Then, very carefully add the meringue and, to finish, the flour and cocoa powder, mixed beforehand. Lay 0.6 cm thick on a tray and bake in the oven at 175 ºC for approximately 10 minutes.
CARAMEL
3 kg • ref. 20557
With ORGANIC milk from France At a competitive price
Pear compote with honey 450 g 50 g 50 g 6,3 g 0,9 g
Poire Williams puree Honey Sugar NH pectin Citric acid
Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil. Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.
TASTING NOTES
AN « ORGANIC GRAND CRU »
ATTACK
EVOLUTION
FINISH
ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes.
AN EXCEPTIONAL FLAVOUR
Spiced hot chocolate
Blackcurrant, fresh notes
Vanilla caramel
A fresh finish with blackcurrant notes
260 g
2,6 g 2g 50 g 50 g 400 g 200 g
Glaze
750 g
200 g 50 g
TECHNICAL INFORMATIONS INGREDIENTS: Cocoa butter, sugar, whole milk powder, cocoas, Bourbon vanilla pod
CHARACTERISTICS: Texture : brittle, creamy Fluidity : uuuuu Humidity <1%
700 g 300 g 50 g
San Martin « Organic Grands Crus » 70% dark couverture chocolate Grapeseed oil Soufflétine
Water Sugar Williams pear liqueur
Melt the chocolate and the butter together. Make meringue with the egg whites and sugar. When the meringue is ready, add the egg yolks. Using a spatula, gently add to the chocolate and the melted butter at 45 ºC. Place in rings and bake at 180 ºC for approximately 8 minutes.
Chocolate Crémeux
Make crème anglaise using the milk, cream, sugar and egg yolks. Add the chocolate as soon as the crème anglaise reaches 85 °C. Emulsify. Cover with film, which should be touching the custard, and keep chilled for 12 hours.
Guava compote
Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil. Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.
Chocolate granita
Heat the water with the sugars. Add the gelatine, hydrated with really cold water for 10 minutes beforehand. Pour over the chocolate. Emulsify and pour into a bowl. Leave to freeze. Scrape with a fork and use.
Chocolate Bavaroise
Make crème anglaise using the milk, egg yolks and sugar. Its end weight needs to be 700 g for this recipe. Add the gelatine, hydrated in really cold water for 10 minutes beforehand. Pour over the chocolate and emulsify. At 30 ºC, add the semi-whipped cream using a spatula. Use.
Chocolate whipped ganache
Heat 100 g of the 400 g of cream with the glucose and pour over the chocolate. Emulsify. Add 300 g of chilled cream and leave in the fridge for 12 hours. Whip and use.
Lime and Panela sugar crumble
Mix the ingredients until you obtain a crumbly texture. Bake in the oven at 160 °C.
Corn and vanilla cream
Make an infusion with the milk and vanilla. Weigh the infusion and add water to make it up to the original 250 g. Add the corn puree. In a bowl, mix together the sugar, starch and egg yolks with a whisk. Pour the liquid part over the previous mixture and cook, stirring constantly until boiling. Remove from the heat and cool to 4 ºC as quickly as possible.
Chocolate glaze
Mix the milk, cream and powdered milk together and heat to 40 ºC. Add the dextrose and the salt. Mix. Mix the sugar and the stabiliser together, sprinkle it in while stirring with the whisk. Bring the mixture to 85 ºC. Add the inverted sugar syrup and pour over the chocolate. Leave to develop for 12 hours in the fridge. Churn.
85 g 70 g 50 g 180 g 150 g
450 g 30 g 70 g 7g 1g
600 g 125 g 120 g 14 g
400 g 900 g
200 g
TEMPERING CURVE
Guava puree Honey Sugar NH pectin Citric acid
Milk Egg yolks Sucre Gelatine, 200 Bloom (7 sheets of gold strength gelatine) San Martin « Organic Grands Crus » 48% milk couverture chocolate Semi-whipped cream
150 g 300 g 300 g 20 g 200 g 300 g
Water DE60 glucose syrup Sugar Gelatine (10 leaves, 200 Bloom) Sweetened condensed milk San Martin « Organic Grands Crus » 48% milk couverture chocolate
Spiced pear Make a syrup with the water and sugar. Once the syrup is cool, add the alcohol.
San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Gold powder
Assembly and finishing
Butter Egg yolks Sugar Egg whites San Martin « Organic Grands Crus » 70% dark couverture chocolate
Chocolate Glaze
700 g 300 g 5g 200 g
Once the sponge cake is cool, moisten with pear syrup at 50 ºC. Cut 4 slabs of sponge cake and top all but one with compote, simply leaving it plain. Place the first piece of sponge cake with compote in a tray the same size as the pieces you have cut out. Once the soft ganache is ready, pour over a 0.2 mm layer. Place the second piece of sponge cake with pear compote on top before the ganache hardens. Repeat the process one more time and finish with the forth piece of plain sponge cake (without compote). Freeze. Glaze all over and decorate.
Water Sugar Spice blend Pear balls
Heat the water, sugar and glucose to 103 ºC. Remove from the heat and add the condensed milk. Then add the gelatine, hydrated in cold water beforehand. Pour over the chocolate and emulsify. Set aside in the fridge for 24 hours. Heat to 30 ºC, mix using a stick blender and apply to the entremets at -18 ºC.
Cook the pear balls in the spiced syrup until soft. Drain.
Other ingredients 200 g
SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream
27° C/80.6° F
Melt the chocolate. Combine the cream, puree, honey, glucose and agar-agar, mix well. Bring this mixture to the boil. Remove from the heat. Add the gelatine (hydrated in cold water for 10 minutes beforehand) and pour over the chocolate. Emulsify and use.
Melt the chocolate and add the oil and Soufflétine. Use at 4ºC.
Pear syrup
2g
45-50° C/113-122° F
San Martin « Organic Grands Crus » 70% dark couverture chocolate Agar-agar Gelatine Honey Glucose syrup 35 % cream Pear puree
Other ingredients
A deliciously creamy texture Spiced hot chocolate and vanilla caramel notes
Soft chocolate and pear ganache
Flourless chocolate sponge cake
20 g
San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Cocoa powder
Assembly and finishing
In a 16 cm diameter and 4.5 cm high ring, add the bavaroise up to 2/3 capacity. Add the guava compote. Press to get the bavaroise to come up around the sides and add some more of the bavaroise. Seal with the flourless sponge cake. Freeze and ice. Finish with the pear balls in spiced syrup and decorate with the chocolate.
250 g 250 g 100 g 50 g 220 g
500 g 100 g 50 g 5g 150 g
400 g 25 g 150 g
90 g 110 g 90 g 7g 100 g
250 g 250 g 80 g 90 g 40 g 1u
500 g 175 g 112 g 125 g
35 g 28 g 20 g 5g 1g
mécanique : 29-30° C mecanic: 85.1-86° F
Water Panela or muscovado sugar Inverted sugar syrup Gelatine San Martin « Organic Grands Crus » 70% dark couverture chocolate
35 % cream Glucose syrup San Martin « Organic Grands Crus » 48% milk couverture chocolate
Almond flour Flour Butter Finely grated lime zest Panela sugar
Milk Canned corn, blended and filtered Egg yolks Sugar Corn starch Vanilla pod
Milk 35 % cream Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate Inverted sugar syrup Dextrose Skimmed milk powder Ice cream stabiliser Salt
Other ingredients 50 g 15 u 15 u
manuel : 29-30,5° C manual: 85.1-86.9° F
Milk 35 % cream Egg yolks Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate
15 u
Salty fried corn San Martin « Organic Grands Crus » 70% dark couverture chocolate root decorations Tempered San Martin « Organic Grands Crus » 70% dark couverture chocolate tablets Tempered San Martin « Organic Grands Crus » 48% milk couverture chocolate tablets
Assembly and finishing
Whisk the whipped ganache and pipe a 7 cm cylinder of ganache on the plate using a piping bag with a round 10 cm nozzle. Do the same with the chocolate crémeux. Place the tempered chocolate plaques on each side of the cylinders. Place the corn and vanilla cream on one side and the crumble on the other side with the ice cream on top. Finish with the granita and chocolate root.
NEW
« ORGANIC GRAND CRU »
SAN MARTÍN
48 %
QUECHUA
VOYAGE AU PÉROU
DULCE PERUANO
Recipe for 10 units By Jordi Puigvert Colomer – CLUIZEL Chef
Recipe for 5 units , 16 cm in diameter By Jordi Puigvert Colomer – CLUIZEL Chef
Recipe for 15 units By Jordi Puigvert Colomer – CLUIZEL Chef
Entremets
Cake
MILK
Dessert in plate
GLUTEN FREE
A COUVERTURE CHOCOLATE CERTIFIED ORGANIC
cocoa: 48 %
fats: 45,5 %
sugar: 28,5 %
COCOA
LONG FINISH
FRUITY
BISCUIT
SPICY
Vegan Gluten-free Lecithin-free yet versatile
The « Organic Grands Crus » San Martín 48 % milk couverture chocolate delivers a harmonious balance of delicious spiced hot chocolate notes which linger through delicate notes of vanilla and caramel. It finishes with a surprising freshness and a hint of blackcurrant.
Chocolate sponge cake 430 g 130 g 210 g 150 g 250 g 130 g 100 g 50 g 100 g 100 g
Almond paste 50% Sugar 1 Egg yolks Whole eggs Egg whites Sugar 2 Strong white flour Cocoa powder Butter San Martin « Organic Grands Crus » 70% dark couverture chocolate
Loosen the almond paste 50 % in the mixer bowl with the flat beater. Add sugar 1 and mix. As soon as the texture becomes a little looser, gradually add the yolks and the whole eggs. Continue to mix until well blended. Separately, mix the flour and cocoa powder and, meanwhile, melt the chocolate and the butter together. At the same time, make a meringue with the egg whites and sugar 2. Carefully mix the chocolate and the melted butter into the first receptacle. Then, very carefully add the meringue and, to finish, the flour and cocoa powder, mixed beforehand. Lay 0.6 cm thick on a tray and bake in the oven at 175 ºC for approximately 10 minutes.
CARAMEL
3 kg • ref. 20557
With ORGANIC milk from France At a competitive price
Pear compote with honey 450 g 50 g 50 g 6,3 g 0,9 g
Poire Williams puree Honey Sugar NH pectin Citric acid
Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil. Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.
TASTING NOTES
AN « ORGANIC GRAND CRU »
ATTACK
EVOLUTION
FINISH
ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes.
AN EXCEPTIONAL FLAVOUR
Spiced hot chocolate
Blackcurrant, fresh notes
Vanilla caramel
A fresh finish with blackcurrant notes
260 g
2,6 g 2g 50 g 50 g 400 g 200 g
Glaze
750 g
200 g 50 g
TECHNICAL INFORMATIONS INGREDIENTS: Cocoa butter, sugar, whole milk powder, cocoas, Bourbon vanilla pod
CHARACTERISTICS: Texture : brittle, creamy Fluidity : uuuuu Humidity <1%
700 g 300 g 50 g
San Martin « Organic Grands Crus » 70% dark couverture chocolate Grapeseed oil Soufflétine
Water Sugar Williams pear liqueur
Melt the chocolate and the butter together. Make meringue with the egg whites and sugar. When the meringue is ready, add the egg yolks. Using a spatula, gently add to the chocolate and the melted butter at 45 ºC. Place in rings and bake at 180 ºC for approximately 8 minutes.
Chocolate Crémeux
Make crème anglaise using the milk, cream, sugar and egg yolks. Add the chocolate as soon as the crème anglaise reaches 85 °C. Emulsify. Cover with film, which should be touching the custard, and keep chilled for 12 hours.
Guava compote
Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil. Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.
Chocolate granita
Heat the water with the sugars. Add the gelatine, hydrated with really cold water for 10 minutes beforehand. Pour over the chocolate. Emulsify and pour into a bowl. Leave to freeze. Scrape with a fork and use.
Chocolate Bavaroise
Make crème anglaise using the milk, egg yolks and sugar. Its end weight needs to be 700 g for this recipe. Add the gelatine, hydrated in really cold water for 10 minutes beforehand. Pour over the chocolate and emulsify. At 30 ºC, add the semi-whipped cream using a spatula. Use.
Chocolate whipped ganache
Heat 100 g of the 400 g of cream with the glucose and pour over the chocolate. Emulsify. Add 300 g of chilled cream and leave in the fridge for 12 hours. Whip and use.
Lime and Panela sugar crumble
Mix the ingredients until you obtain a crumbly texture. Bake in the oven at 160 °C.
Corn and vanilla cream
Make an infusion with the milk and vanilla. Weigh the infusion and add water to make it up to the original 250 g. Add the corn puree. In a bowl, mix together the sugar, starch and egg yolks with a whisk. Pour the liquid part over the previous mixture and cook, stirring constantly until boiling. Remove from the heat and cool to 4 ºC as quickly as possible.
Chocolate glaze
Mix the milk, cream and powdered milk together and heat to 40 ºC. Add the dextrose and the salt. Mix. Mix the sugar and the stabiliser together, sprinkle it in while stirring with the whisk. Bring the mixture to 85 ºC. Add the inverted sugar syrup and pour over the chocolate. Leave to develop for 12 hours in the fridge. Churn.
85 g 70 g 50 g 180 g 150 g
450 g 30 g 70 g 7g 1g
600 g 125 g 120 g 14 g
400 g 900 g
200 g
TEMPERING CURVE
Guava puree Honey Sugar NH pectin Citric acid
Milk Egg yolks Sucre Gelatine, 200 Bloom (7 sheets of gold strength gelatine) San Martin « Organic Grands Crus » 48% milk couverture chocolate Semi-whipped cream
150 g 300 g 300 g 20 g 200 g 300 g
Water DE60 glucose syrup Sugar Gelatine (10 leaves, 200 Bloom) Sweetened condensed milk San Martin « Organic Grands Crus » 48% milk couverture chocolate
Spiced pear Make a syrup with the water and sugar. Once the syrup is cool, add the alcohol.
San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Gold powder
Assembly and finishing
Butter Egg yolks Sugar Egg whites San Martin « Organic Grands Crus » 70% dark couverture chocolate
Chocolate Glaze
700 g 300 g 5g 200 g
Once the sponge cake is cool, moisten with pear syrup at 50 ºC. Cut 4 slabs of sponge cake and top all but one with compote, simply leaving it plain. Place the first piece of sponge cake with compote in a tray the same size as the pieces you have cut out. Once the soft ganache is ready, pour over a 0.2 mm layer. Place the second piece of sponge cake with pear compote on top before the ganache hardens. Repeat the process one more time and finish with the forth piece of plain sponge cake (without compote). Freeze. Glaze all over and decorate.
Water Sugar Spice blend Pear balls
Heat the water, sugar and glucose to 103 ºC. Remove from the heat and add the condensed milk. Then add the gelatine, hydrated in cold water beforehand. Pour over the chocolate and emulsify. Set aside in the fridge for 24 hours. Heat to 30 ºC, mix using a stick blender and apply to the entremets at -18 ºC.
Cook the pear balls in the spiced syrup until soft. Drain.
Other ingredients 200 g
SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream
27° C/80.6° F
Melt the chocolate. Combine the cream, puree, honey, glucose and agar-agar, mix well. Bring this mixture to the boil. Remove from the heat. Add the gelatine (hydrated in cold water for 10 minutes beforehand) and pour over the chocolate. Emulsify and use.
Melt the chocolate and add the oil and Soufflétine. Use at 4ºC.
Pear syrup
2g
45-50° C/113-122° F
San Martin « Organic Grands Crus » 70% dark couverture chocolate Agar-agar Gelatine Honey Glucose syrup 35 % cream Pear puree
Other ingredients
A deliciously creamy texture Spiced hot chocolate and vanilla caramel notes
Soft chocolate and pear ganache
Flourless chocolate sponge cake
20 g
San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Cocoa powder
Assembly and finishing
In a 16 cm diameter and 4.5 cm high ring, add the bavaroise up to 2/3 capacity. Add the guava compote. Press to get the bavaroise to come up around the sides and add some more of the bavaroise. Seal with the flourless sponge cake. Freeze and ice. Finish with the pear balls in spiced syrup and decorate with the chocolate.
250 g 250 g 100 g 50 g 220 g
500 g 100 g 50 g 5g 150 g
400 g 25 g 150 g
90 g 110 g 90 g 7g 100 g
250 g 250 g 80 g 90 g 40 g 1u
500 g 175 g 112 g 125 g
35 g 28 g 20 g 5g 1g
mécanique : 29-30° C mecanic: 85.1-86° F
Water Panela or muscovado sugar Inverted sugar syrup Gelatine San Martin « Organic Grands Crus » 70% dark couverture chocolate
35 % cream Glucose syrup San Martin « Organic Grands Crus » 48% milk couverture chocolate
Almond flour Flour Butter Finely grated lime zest Panela sugar
Milk Canned corn, blended and filtered Egg yolks Sugar Corn starch Vanilla pod
Milk 35 % cream Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate Inverted sugar syrup Dextrose Skimmed milk powder Ice cream stabiliser Salt
Other ingredients 50 g 15 u 15 u
manuel : 29-30,5° C manual: 85.1-86.9° F
Milk 35 % cream Egg yolks Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate
15 u
Salty fried corn San Martin « Organic Grands Crus » 70% dark couverture chocolate root decorations Tempered San Martin « Organic Grands Crus » 70% dark couverture chocolate tablets Tempered San Martin « Organic Grands Crus » 48% milk couverture chocolate tablets
Assembly and finishing
Whisk the whipped ganache and pipe a 7 cm cylinder of ganache on the plate using a piping bag with a round 10 cm nozzle. Do the same with the chocolate crémeux. Place the tempered chocolate plaques on each side of the cylinders. Place the corn and vanilla cream on one side and the crumble on the other side with the ice cream on top. Finish with the granita and chocolate root.
NEW
« ORGANIC GRAND CRU »
SAN MARTÍN
48 %
QUECHUA
VOYAGE AU PÉROU
DULCE PERUANO
Recipe for 10 units By Jordi Puigvert Colomer – CLUIZEL Chef
Recipe for 5 units , 16 cm in diameter By Jordi Puigvert Colomer – CLUIZEL Chef
Recipe for 15 units By Jordi Puigvert Colomer – CLUIZEL Chef
Entremets
Cake
MILK
Dessert in plate
GLUTEN FREE
A COUVERTURE CHOCOLATE CERTIFIED ORGANIC
cocoa: 48 %
fats: 45,5 %
sugar: 28,5 %
COCOA
LONG FINISH
FRUITY
BISCUIT
SPICY
Vegan Gluten-free Lecithin-free yet versatile
The « Organic Grands Crus » San Martín 48 % milk couverture chocolate delivers a harmonious balance of delicious spiced hot chocolate notes which linger through delicate notes of vanilla and caramel. It finishes with a surprising freshness and a hint of blackcurrant.
Chocolate sponge cake 430 g 130 g 210 g 150 g 250 g 130 g 100 g 50 g 100 g 100 g
Almond paste 50% Sugar 1 Egg yolks Whole eggs Egg whites Sugar 2 Strong white flour Cocoa powder Butter San Martin « Organic Grands Crus » 70% dark couverture chocolate
Loosen the almond paste 50 % in the mixer bowl with the flat beater. Add sugar 1 and mix. As soon as the texture becomes a little looser, gradually add the yolks and the whole eggs. Continue to mix until well blended. Separately, mix the flour and cocoa powder and, meanwhile, melt the chocolate and the butter together. At the same time, make a meringue with the egg whites and sugar 2. Carefully mix the chocolate and the melted butter into the first receptacle. Then, very carefully add the meringue and, to finish, the flour and cocoa powder, mixed beforehand. Lay 0.6 cm thick on a tray and bake in the oven at 175 ºC for approximately 10 minutes.
CARAMEL
3 kg • ref. 20557
With ORGANIC milk from France At a competitive price
Pear compote with honey 450 g 50 g 50 g 6,3 g 0,9 g
Poire Williams puree Honey Sugar NH pectin Citric acid
Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil. Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.
TASTING NOTES
AN « ORGANIC GRAND CRU »
ATTACK
EVOLUTION
FINISH
ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes.
AN EXCEPTIONAL FLAVOUR
Spiced hot chocolate
Blackcurrant, fresh notes
Vanilla caramel
A fresh finish with blackcurrant notes
260 g
2,6 g 2g 50 g 50 g 400 g 200 g
Glaze
750 g
200 g 50 g
TECHNICAL INFORMATIONS INGREDIENTS: Cocoa butter, sugar, whole milk powder, cocoas, Bourbon vanilla pod
CHARACTERISTICS: Texture : brittle, creamy Fluidity : uuuuu Humidity <1%
700 g 300 g 50 g
San Martin « Organic Grands Crus » 70% dark couverture chocolate Grapeseed oil Soufflétine
Water Sugar Williams pear liqueur
Melt the chocolate and the butter together. Make meringue with the egg whites and sugar. When the meringue is ready, add the egg yolks. Using a spatula, gently add to the chocolate and the melted butter at 45 ºC. Place in rings and bake at 180 ºC for approximately 8 minutes.
Chocolate Crémeux
Make crème anglaise using the milk, cream, sugar and egg yolks. Add the chocolate as soon as the crème anglaise reaches 85 °C. Emulsify. Cover with film, which should be touching the custard, and keep chilled for 12 hours.
Guava compote
Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil. Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.
Chocolate granita
Heat the water with the sugars. Add the gelatine, hydrated with really cold water for 10 minutes beforehand. Pour over the chocolate. Emulsify and pour into a bowl. Leave to freeze. Scrape with a fork and use.
Chocolate Bavaroise
Make crème anglaise using the milk, egg yolks and sugar. Its end weight needs to be 700 g for this recipe. Add the gelatine, hydrated in really cold water for 10 minutes beforehand. Pour over the chocolate and emulsify. At 30 ºC, add the semi-whipped cream using a spatula. Use.
Chocolate whipped ganache
Heat 100 g of the 400 g of cream with the glucose and pour over the chocolate. Emulsify. Add 300 g of chilled cream and leave in the fridge for 12 hours. Whip and use.
Lime and Panela sugar crumble
Mix the ingredients until you obtain a crumbly texture. Bake in the oven at 160 °C.
Corn and vanilla cream
Make an infusion with the milk and vanilla. Weigh the infusion and add water to make it up to the original 250 g. Add the corn puree. In a bowl, mix together the sugar, starch and egg yolks with a whisk. Pour the liquid part over the previous mixture and cook, stirring constantly until boiling. Remove from the heat and cool to 4 ºC as quickly as possible.
Chocolate glaze
Mix the milk, cream and powdered milk together and heat to 40 ºC. Add the dextrose and the salt. Mix. Mix the sugar and the stabiliser together, sprinkle it in while stirring with the whisk. Bring the mixture to 85 ºC. Add the inverted sugar syrup and pour over the chocolate. Leave to develop for 12 hours in the fridge. Churn.
85 g 70 g 50 g 180 g 150 g
450 g 30 g 70 g 7g 1g
600 g 125 g 120 g 14 g
400 g 900 g
200 g
TEMPERING CURVE
Guava puree Honey Sugar NH pectin Citric acid
Milk Egg yolks Sucre Gelatine, 200 Bloom (7 sheets of gold strength gelatine) San Martin « Organic Grands Crus » 48% milk couverture chocolate Semi-whipped cream
150 g 300 g 300 g 20 g 200 g 300 g
Water DE60 glucose syrup Sugar Gelatine (10 leaves, 200 Bloom) Sweetened condensed milk San Martin « Organic Grands Crus » 48% milk couverture chocolate
Spiced pear Make a syrup with the water and sugar. Once the syrup is cool, add the alcohol.
San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Gold powder
Assembly and finishing
Butter Egg yolks Sugar Egg whites San Martin « Organic Grands Crus » 70% dark couverture chocolate
Chocolate Glaze
700 g 300 g 5g 200 g
Once the sponge cake is cool, moisten with pear syrup at 50 ºC. Cut 4 slabs of sponge cake and top all but one with compote, simply leaving it plain. Place the first piece of sponge cake with compote in a tray the same size as the pieces you have cut out. Once the soft ganache is ready, pour over a 0.2 mm layer. Place the second piece of sponge cake with pear compote on top before the ganache hardens. Repeat the process one more time and finish with the forth piece of plain sponge cake (without compote). Freeze. Glaze all over and decorate.
Water Sugar Spice blend Pear balls
Heat the water, sugar and glucose to 103 ºC. Remove from the heat and add the condensed milk. Then add the gelatine, hydrated in cold water beforehand. Pour over the chocolate and emulsify. Set aside in the fridge for 24 hours. Heat to 30 ºC, mix using a stick blender and apply to the entremets at -18 ºC.
Cook the pear balls in the spiced syrup until soft. Drain.
Other ingredients 200 g
SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream
27° C/80.6° F
Melt the chocolate. Combine the cream, puree, honey, glucose and agar-agar, mix well. Bring this mixture to the boil. Remove from the heat. Add the gelatine (hydrated in cold water for 10 minutes beforehand) and pour over the chocolate. Emulsify and use.
Melt the chocolate and add the oil and Soufflétine. Use at 4ºC.
Pear syrup
2g
45-50° C/113-122° F
San Martin « Organic Grands Crus » 70% dark couverture chocolate Agar-agar Gelatine Honey Glucose syrup 35 % cream Pear puree
Other ingredients
A deliciously creamy texture Spiced hot chocolate and vanilla caramel notes
Soft chocolate and pear ganache
Flourless chocolate sponge cake
20 g
San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Cocoa powder
Assembly and finishing
In a 16 cm diameter and 4.5 cm high ring, add the bavaroise up to 2/3 capacity. Add the guava compote. Press to get the bavaroise to come up around the sides and add some more of the bavaroise. Seal with the flourless sponge cake. Freeze and ice. Finish with the pear balls in spiced syrup and decorate with the chocolate.
250 g 250 g 100 g 50 g 220 g
500 g 100 g 50 g 5g 150 g
400 g 25 g 150 g
90 g 110 g 90 g 7g 100 g
250 g 250 g 80 g 90 g 40 g 1u
500 g 175 g 112 g 125 g
35 g 28 g 20 g 5g 1g
mécanique : 29-30° C mecanic: 85.1-86° F
Water Panela or muscovado sugar Inverted sugar syrup Gelatine San Martin « Organic Grands Crus » 70% dark couverture chocolate
35 % cream Glucose syrup San Martin « Organic Grands Crus » 48% milk couverture chocolate
Almond flour Flour Butter Finely grated lime zest Panela sugar
Milk Canned corn, blended and filtered Egg yolks Sugar Corn starch Vanilla pod
Milk 35 % cream Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate Inverted sugar syrup Dextrose Skimmed milk powder Ice cream stabiliser Salt
Other ingredients 50 g 15 u 15 u
manuel : 29-30,5° C manual: 85.1-86.9° F
Milk 35 % cream Egg yolks Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate
15 u
Salty fried corn San Martin « Organic Grands Crus » 70% dark couverture chocolate root decorations Tempered San Martin « Organic Grands Crus » 70% dark couverture chocolate tablets Tempered San Martin « Organic Grands Crus » 48% milk couverture chocolate tablets
Assembly and finishing
Whisk the whipped ganache and pipe a 7 cm cylinder of ganache on the plate using a piping bag with a round 10 cm nozzle. Do the same with the chocolate crémeux. Place the tempered chocolate plaques on each side of the cylinders. Place the corn and vanilla cream on one side and the crumble on the other side with the ice cream on top. Finish with the granita and chocolate root.
« ORGANIC GRANDS CRUS » Chocolates
SAN MARTÍN
70 % DARK - 48 % MILK
Take a look at our complete range of « ORGANIC GRANDS CRUS » Chocolates
SAN MARTÍN, PERU 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.
GLUTEN FREE
Vegan
3kg / Zipped bag • ref. 20552
of the Peruvian Amazonian jungle, amid lush surroundings and enjoying
GLUTEN FREE d cru bio » chocolat « gran 70 % san martÍn noir
a hot, humid climate.
LONG FINISH
FRUITY
This “Organic Grands Crus” San Martín 70% Dark couverture chocolate starts by revealing fruity notes of pear and apple, which are followed by herbaceous, spiced and roasted cocoa notes that melt into a finish of creamy cocoa.
Gluten-free SPICY
ACIDIC
Lecithin-free yet versatile
Here, the humid tropical climate with its constant sunshine and abun-
WOODY
3 kg • ref. 20552
TASTING NOTES
dant rainfall provides the ideal climatic conditions for cocoa farming.
AN « ORGANIC GRAND CRU »
It offers the perfect balance of mild acidity and astringency. NEW
With its mainly mineral-rich soil, the area boasts highly diversified fau-
na and flora which benefit from the range of microclimates, creating the
« ORGANIC GRAND CRU » SAN MARTÍN 48 % MILK
sumptuous cocoa that is specially selected by the CLUIZEL Manufacture
3kg / Zipped bag • ref. 20557
for the intensity of its aromatic profile, featuring fruity, spiced and woody
GLUTEN FREE
notes. A sensory experience that takes you on a journey!
ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character
d cru bio » chocolat « gran 48 % san martÍn LAIT
Grown in accordance with organic farming standards, the beans chosen
by the CLUIZEL Manufacture reflect the dedicated work of the producers
and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes
who strive and toil with the utmost respect for the environment to produce high-quality beans.
ATTACK
EVOLUTION
FINISH
Norman orchard fruits, apple, pear
Roasted cocoa, herbaceous, spiced notes
Cocoa, creamy notes
TECHNICAL INFORMATIONS INGREDIENTS: cocoas (from San Martín, in Peru), sugar, cocoa butter CHARACTERISTICS: Texture: brittle, melting Fluidity: uuuuu Humidity <1%
NEW
A little bit of history... Cocoa farming in Peru is first referred to in 1540 when the conquistadors founded the capital of San Martín, Moyobamba, a name which means “circular plain” in the Quechua language. With the backing of twenty or so industry players, the Peruvian government began providing intensive support to cocoa farming between 2012 and 2017, turning San Martín into a genuine cocoa growing region.
sugar : 30 %
At a competitive price
the Andes to the west and dropping to 500 m below sea-level to the east.
l
fats: 40 %
COCOA
Contains 70 % cocoa
San Martín is typical of the Peruvian Selva Alta, a hilly ecoregion bordering
l
cocoa: 70 %
CERTIFIED ORGANIC
The « Organic Grand Cru » San Martín cocoa terroir is found at the edge
l
GLUTEN FREE
A COUVERTURE CHOCOLATE
« ORGANIC GRAND CRU » SAN MARTÍN 70 % DARK
One of 24 regions in Peru An area of 51,253 km2 Highest elevation: 3,080 metres
70 %
DARK
NEW
SAN MARTÍN
SAN MARTÍN
GLUTEN FREE
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SAN MARTÍN
NEW
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« ORGANIC GRAND CRU » GUAYAS 70% DARK 3kg / Zipped bag • ref. 20562
AN EXCEPTIONAL FLAVOUR
SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream
GLUTEN FREE
A strong, intense cocoa A melting texture
FOOD SERVICE 2020 - 2021
la manufacture du goût
MANUFACTURE CLUIZEL Avenue de Conches • CS 50026 • Damville • 27240 Mesnils-sur-iton • France tel. +33 (0)2 32 35 60 00 • contact@cluizel.com
Fruity, spiced and woody notes characteristic of Peru’s rich natural resources
TEMPERING CURVE
45-50° C/113-122° F
28° C/82.4° F
manuel : 30-31° C manual: 86-87.8° F mécanique : 29,5-30,5° C mecanic: 85.1-86.9° F