To love chocolate is to love Valrhona.

Considered to be the best chocolate in the world, Valrhona has a line of impressive chocolates suited for every use and palate. From mellow and caramel-like milk chocolates to bold and complex dark chocolates Valrhona represents the pinnacle of chocolate making.

With one of the broadest selections of Valrhona available in a brick and mortar location, Surfas is the perfect place to find the perfect Valrhona chocolate for your next choco-project. Ask an associate for help or check out our Valrhona Cheat Sheet to help you decide.

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Milk Chocolate Banana Ganache
500 g. (100%) Callebaut 823NV Milk Couverture
300 g. (60%) Fresh Banana, mashed
100 g. (20%) Heavy Cream
100 g. (20%) Unsalted Butter

Procedure
1. Heat heavy cream to boil. Remove from heat.
2. Add butter, stir.
3. Add Callebaut 823NV and banana puree.
4. Blend with an immersion blender.
5. Use as a filling for Moulded Bon Bon

*Pair this ganache with a layer of Callebaut Caramel. Fill- 100% Caramel in a Dark Chocolate Lined Polycarbonate Bon Bon Mould.

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Passionfruit Dark Chocolate Ganache
500 g. (100%) Callebaut 811NV Dark Couverture
300 (60%) Passionfruit Puree
100 g. (20%) Heavy Cream
100 g. (20%) Unsalted Butter

Procedure
1. Heat heavy cream and puree to boil. Remove from heat.
2. Add butter, stir.
3. Add Callebaut 811NV.
3. Blend with an immersion blender.
4. Use as a filling for Moulded Bon Bon.

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What is Couverture?
Couverture chocolate has at least 30% percent cocoa butter. This high ratio of cocoa butter to chocolate solids produces a chocolate that melts and tempers easily and has a pleasing mouth feel. Because of these properties, couverture chocolate is preferred for tempering, coating and enrobing candies. Couverture can be dark, milk or white chocolate.

What does percentage of cacao mean and why is it important?
Chocolate percentage refers to the percentage of cocoa mass or chocolate liquor to other ingredients in chocolate. More cocoa mass means a higher percentage, darker color and (generally) a more intense chocolate taste. Unsweetened or bitter chocolate contains nearly 100 percent cocoa mass; semisweet or bittersweet are a little lower usually containing a minimum of 50 percent cocoa mass. Milk chocolate has the most added sugar as well as milk solids so it is usually about 30 to 40 percent.

While percentage is an indicator of the intensity of chocolate flavor, it is certainly not the only factor to consider when choosing chocolate. Chocolates with the same percentage may vary greatly in flavor.  Like wine, each chocolate gets its own unique flavor profile resulting from a combination factors including cacao plant variety, geography, soil, sun and water.

Be sure you are getting the right chocolate for your project by only purchasing your chocolate from a reliable resource… and taste, taste and taste!

Is white chocolate “Chocolate”?
White chocolate is a confectionery derivative of chocolate made of cocoa butter, sugar, milk solids and salt. The melting point of cocoa butter, one of its primary components, is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth.

What are Feves?
Feves are small ovals of chocolate developed to facilitate both easy weighing and melting. These convenient little morsels weigh in at 3grams each and have a thinner center so that they melt easily to a smooth liquid chocolate.

How should I store chocolate?
Chocolate is remarkably shelf stable. If stored properly it will remain delicious for 1-2 years. It is, however, sensitive to humidity, temperature fluctuations and odors so be sure to protect it from light and air. Keep it sealed tightly in a cool dry place with a constant temperature between 54°-68° degrees F. Do not refrigerate or freeze chocolate as it will bloom when returned to room temperature.

My chocolate has developed a grey coating, is it bad?
Your chocolate has “bloomed”. Blooming happens when the storage temperature does not remain stable between 54°-68° degrees F (for example when it is stored in the refrigerator or freezer). The cocoa fat or sugars migrate to the surface and re-crystallize giving your chocolate a grey film. Only the appearance is affected, do not toss it! It is still delicious and perfectly edible. To remove the bloom the chocolate can be re-tempered (see below) or simply use the bloomed chocolate for ganaches, icings, sauces, grating or just pop in your mouth!

What is tempering?
Tempering is a process that re-establishes the crystal structure in the cocoa butter giving the chocolate the necessary texture for molding. Tempered chocolate has a hard shiny surface and snaps when you break it. While it is not a difficult process it does require some equipment and practice.

1.       Melt chocolate to 104°-113°F degrees in a microwave or double boiler
2.       Allow chocolate to cool at room temperature to 93°F for dark, 91°F for milk or white chocolate
3.       Add 1% weight of cocoa butter or couverture chocolate
4.       Mix well until melted and incorporated
5.       Your chocolate is ready to use.
6.       Keep temperature at 93°F for dark and 91°F for white and milk chocolate while working.
7.       For more information on tempering chocolate and alternative ways to temper go to: www.callebaut.com

You do not need to temper chocolate if you use it to bake, grate, make ganaches, melt and drizzle on fruit nut clusters or for icings or ice-cream.

When melting chocolate it turned to a stiff grainy mess, what’s happening?
It is likely your chocolate has seized. Melted chocolate is very sensitive to water and if even the slightest drop of water or whiff of steam comes in contact your melted chocolate the cocoa butter pulls together into a sticky, globby mess. It can be fixed easily by adding a bit more liquid or oil.

Here’s how:
1.       Remove the pan from the heat
2.        For every ounce (30g) of chocolate, add 1 tbsp. of one of the following ingredients: warm water, melted butter, vegetable oil, or hot milk or cream.

Stir or whisk until smooth. Slowly add more liquid if needed.

What is Dutch processed cocoa?
Cocoa powder comes in 2 types: natural (or broma processed) and dutch processed. Natural cocoa powder is made from the solids of roasted, dried cocoa beans ground into a fine powder. Dutch processed cocoa powder is natural cocoa powder treated with alkalizing agent to neutralize its natural acidity which gives it a deeper color, flavor and increases solubility. Dutch processing does remove some of the beneficial antioxidants, but natural cocoa is so high in antioxidants even after dutch processing it is still high on the list of antioxidant-rich foods.

In a recipe, natural and dutch processed cocoa powders are generally interchangeable. As many of the ingredients used in baking are slightly acidic very few recipes are thrown off by the presence or absence of the acidity of cocoa powder. If you plan to switch cocoas in a recipe we advise testing to assure best results.

Yield: 1 – 9” Round

Ingredients:

Unsalted Butter, soft 6 oz (12 Tbsp)

Granulated Sugar 2 ¼ C

Eggs, large 6

Olive Oil 2 Tbsp

Buttermilk 2 C

All Purpose Flour 2 ½ C

Cabernet Wine Flour ½ C

Baking Powder 2 tsp

Baking Soda ½ tsp

Salt ½ tsp

Dark Chocolate, chopped fine ½ C

Hazelnuts, toasted & chopped fine 3 C

Instructions:

1. Preheat the oven to 350 F. Butter a 9” round cake pan and line the base with parchment paper.
2. Combine the buttermilk and olive oil and set aside. In a bowl, sift together the flour, wine flour,

baking powder, baking soda and salt. Set this aside as well. Crack the eggs into a measuring cup and let them sit out at room temperature until tepid.

1. Toast the hazelnuts until they are golden brown, let cool, and chop until fine. Chop the chocolate.
2. Once the hazelnuts are cool, combine the chocolate and nuts in a separate bowl.
3. In the bowl of a stand mixer fitted with a paddle, beat the unsalted butter for 1 minute on medium low speed. Add the sugar gradually and beat the butter and sugar for at least 3 minutes, or until the mixture is pale and fluffy.
4. While the mixer is still going, pour in the eggs, one by one. Wait until each egg is incorporated into the batter before adding the next. Before adding the last egg, stop the mixer and scrape down the bowl and paddle to get all of the sugar and butter incorporated. Add the last egg and mix until

homogenous.

1. Stop the mixer. From here on out, only use the lowest speed setting. Pour in half of the dry ingredients and mix on low until barely combined. Stop the mixer and pour in half of the wet ingredients (buttermilk and olive oil). Again, mix on low until barely combined. Stop the mixer and pour in ½ of the remaining dry ingredients. Alternate the last fraction of the dry and wet ingredients, alternating and mixing only until barely combined.
2. Stop the mixer and remove the bowl from the machine. Pour in the hazelnuts and chocolate. Using a rubber spatula, fold the chocolate and nuts into the batter, making sure to incorporate everything gently.
3. Pour the batter into the prepared pan and bake for 20 – 30 minutes, until the top is golden brown and springs back. You can also use a toothpick to test the cake and ensure that the middle is baked through and not liquid.
4. Remove the cake from the oven and let cool in the pan for 30 minutes. Invert the cake onto a serving plate once it is room temperature.
5. You may choose to make a ganache glaze for the top of the cake. To do this, let the cake cool completely. Make ganache by boiling 1 C heavy cream in a medium saucepan. Pour the boiled cream over 8 oz of dark chocolate. Whisk to combine.
6. Now, place the cake on a rack over a parchment lined baking sheet. Pour the glaze over the cake. The extra glaze can be left to cool then used to pipe designs on the cake with a piping bag and decorative tip.
7. To increase the wine flavor, you can also make a simple syrup with ½ C water and ¾ C sugar. To this add ¼ C of red wine and use this to glaze the cake while it is still warm.

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Cupcake:
1 ½ cups graham cracker crumbs
½ cup flour
2 tsp baking powder
¼ tsp salt
½ cup butter, softened
¾ cup sugar
¼ cup brown sugar
2 large eggs
1 tsp vanilla extract
¾ cup milk
1 cup marshmallow fluff

Chocolate Frosting:
½ cup butter, softened
2 cups sugar
4 tbsp cocoa powder, sifted
½ tsp vanilla extract
2 tbsp milk

Method:
Preheat oven to 350f. Line a muffin tin with paper liners; set aside.

In a medium bowl, stir together graham cracker crumbs, flour, baking powder and kosher salt; set aside.

Using an electric mixer, cream butter, sugar and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Add graham cracker mixture alternately with milk, beginning and ending with graham/flour mixture; scraping down the sides if needed.

Spoon batter into prepared cupcake tin, filling ¾ of the way full. Bake for 22 minutes or until the cupcakes spring back when lightly pressed with your finger. Remove from the oven and cool 5 minutes before removing from pan. Cool completely before filling and frosting.

For Chocolate Frosting:

In an electric mixer, combine butter, icing sugar, cocoa powder, vanilla extract and milk until fluffy and smooth.

To Assemble Cupcakes:

With a paring knife, cut a circle in the top of the cupcake reserving the cut out piece. Scoop out a teaspoon of the inside to make room for marshmallow fluff. Spoon a heaping tablespoon of marshmallow fluff and cover with reserved cupcake top. Pipe or spread chocolate frosting over top each of the cupcakes.

Yields 12 cupcakes

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Crust:
1 ½ cups flour
½ tsp butter
2 tbsp sugar
½ cup butter, chilled
4 tbsp cold water

Pecan Filling:
4 large eggs
1 cup corn syrup
½ cup packed brown sugar
3 tbsp melted butter
1 tsp vanilla extract
¼ tsp kosher salt
1 cup pecan pieces
1 cup semisweet chocolate, chopped

Pecan Topping:
1/3 cup packed brown sugar
3 tbsp honey
3 tbsp butter
1 ½ cups pecan halves
Method:
Preheat oven to 350f. For the crust, in a medium bowl, combine flour, salt and sugar. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Gradually drizzle cold water over flour mixture. Toss the mixture with a fork to moisten until the dough comes together. Gently gather dough into a ball. On a floured work surface, roll dough out into a circle that is 1-inch larger all around than an upside down 9” pie plate. Once rolled, ease dough into a 9-inch pie plate to evenly line the bottom and go up the sides. Fold overhanging dough under itself to form a rim. Transfer to freezer for 10 minutes while preparing filling.

For the filling, in a large mixing bowl whisk eggs, corn syrup, brown sugar, melted butter, vanilla and salt. Mix in chopped pecans. Sprinkle semi sweet chocolate in the bottom of the chilled piecrust and spoon pecan filling over top. Place pie on a rimmed baking sheet and bake for 45 minutes in preheated oven. While pie is baking, prepare topping. In a medium saucepan, combine brown sugar, honey and butter over medium heat. Cook for 3 minutes, stirring constantly until sugar dissolves and mixture is smooth. Stir in pecan halves and remove from heat.

Once pie has baked for 45 minutes, remove from oven and gently spoon topping over filling. Return to oven for 15-18 minutes baking until topping is golden. Cover the edges of the piecrust with aluminum foil if they are browning too much. Cool pie completely before serving, allowing at least 3 hours to set.

Serves 8-10

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Ingredients:
½ cup       butter, softened
½ cup       sugar
½ cup       brown sugar
1               large egg
1 tsp         vanilla extract
1 ½ cups   flour
½ tsp        baking soda
¼ tsp        kosher salt
1 ½ cups white chocolate, cut into chunks
1 cup        dried cranberries
Method:

Preheat oven to 350f. Line a baking sheet with parchment. In an electric mixer, cream butter, sugar and brown sugar together on medium speed. Add the egg and vanilla, beating until fluffy. On low speed, add the flour, baking soda, salt, white chocolate and cranberries, mixing just until flour disappears. Do not over-mix. Drop heaping tablespoons of batter on prepared baking sheet. Bake 10-12 minutes, just until the edges begin to brown. Cool cookies on wire rack.

Yield: 16 large cookies

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Ingredients:

¼ oz dry yeast

¾  cup water

3 ½ cup flour

2 oz sugar

½ cup heavy cream

1 egg

1 oz melted butter

½ tsp salt

1 tsp cinnamon

½ tsp ginger, cloves and nutmeg

Heavy Cream

Republica del Cacao 75% chocolate

- Mix dry yeast with water, reserve.

- Mix flour, 2 oz sugar, 1/2 cup heavy cream, 1 egg, 1 oz melted butter, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, cloves and nutmeg  add the yeast mixture, beat well until dough forms a ball.

- Place the dough in a bowl with a cloth on top and let rise for 1 to 1.5 hr

- On a floured surface, roll the dough to 1/2″ thick, cut shapes and place a cookie sheet, let proof until it double in size

- In a 360F oil, place the dough shapes, until golden brown let cool on a paper towel.

- Make a ganache filling: Heat 4oz cream to a light boil. Remove from heat and add 4 oz Republica del Cacao 75% chocolate. When chocolate is melted stir. Using a pastry bag fill beignets. Sprinkle with powdered sugar.

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Ingredients:

6 oz creme fraiche

6 oz Republica del Cacao 75% chocolate

12 ½ oz Gianduja chocolate

½ cup good whisky

Tempered chocolate

Make a ganache:

- Bring creme fraiche to a boil.

- Add chocolate and Gianduja chocolate, Mix well.

- Mix in whisky,

- Let the ganache rest for at least 12 hours in the fridge covered. The following day put ganache in a piping bag with a medium tip and make small balls, Return balls to refrigerator and chill for 30 minutes. Dip in tempered chocolate and immediately roll in cocoa powder. Serve or give as gifts in decorative paper cups.

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