From the Valrhona Chocolate Demo, November 14, 2009 Recipe courtesy of Derek Poirier 450 g sugar 150 g water 140 g inverted sugar 35 g sheets of gelatin 200 g inverted sugar 1. Soak the gelatin in a large quantity of water. Cook the sugar, the 140g of invert sugar and the water to 110°C. 2. Put the[...]
Posts Tagged ‘Valrhona’
KWA Valrhona Recipe
From the Valrhona Chocolate Demo, November 14, 2009 Recipe courtesy of Derek Poirier CHOCOLATE CAKE 115 g egg yolks 300 g whole eggs 225 g sugar 190 g egg whites 85 g brown sugar 75 g all purpose flour 70 g cocoa powder 1. Whip egg yolks, whole eggs and sugar. 2. Whip egg whites with brown sugar to[...]
BOBO Valrhona Recipe
From the Valrhona Chocolate Demo, November 14, 2009 Recipe courtesy of Derek Poirier CHOCOLATE FINANCIER 330 g Whipping cream 120 g Icing Sugar 90 g All purpose flour 90 g Almond Powder 10 g Baking Powder 130 g Butter 245 g Egg-whites 290 g Alpaco 66% 1. Create a ganache with the cream and chocolate[...]
Valrhona RASPBERRY CHOCOLATE TART
From the Demo: Valrhona Chocolate Recipe Courtesy of Chef Derek Poirier CHOCOLATE SPONGE 80 g NYANGBO 68% 40 g butter 2 ea egg yolks 3 ea egg whites 40 g sugar 15 g flour (all purpose) Melt the chocolate with the butter. Whip egg whites with the sugar. Add the egg yolks to the chocolate and butter[...]
Valrhona CARAMEL NUTS AND CHOCOLATE
From the Demo: Valrhona Chocolate Recipe Courtesy of Chef Derek Poirier 250 g sugar 250 g cream 1ea vanilla bean 80 g NYANGBO 68% 110 g TANARIVA 33% 10 g butter 50 g chopped nuts Infuse the vanilla with the cream. Caramelize the sugar in a pot and then deglaze with the hot cream. Bring back to a b[...]
Valrhona Caramel and Strawberries
Recipe created by: Derek Poirier Valrhona Pastry Chef North America From our Valrhona Chocolate Demo Ingredients: 200 g milk 10 g glucose 3 gelatin leaves 340 g caramelized Valrhona Ivoire Chocolate 2 ea vanilla beans 400 g cream Method: Boil the milk and infuse the vanilla bean for approx 3 to 4 m[...]
Valrhona Mousse and Souffle
Recipe created by: Derek Poirier Valrhona Pastry Chef North America From our Valrhona Chocolate Demo Ingredients 500gr Mousse and Soufflé Mix 285gr Egg-whites 40gr Sugar Method Melt Mousse and Soufflé base to a temperature of 60c (140f). Whip egg-whites to soft peaks gradually adding sugar, and [...]
Valrhona CHOCO CHOCO
Recipe created by: Derek Poirier Valrhona Pastry Chef North America From our Valrhona Chocolate Demo Chocolate Financier Ingredients 330 g Whipping cream 120 g Icing Sugar 90 g All purpose flour 90 g Almond Powder 10 g Baking Powder 130 g Butter Use either 295 g Taïnori 64% Chocolate OR 290 g Alpa[...]
Valrhona CHOCOLAT CHAUD XOCOPILI with Vanilla Foam
Recipe created by: Derek Poirier Valrhona Pastry Chef North America From our Valrhona Chocolate Demo Ingredients 1lt. Milk 250gr. Jivara 40% Chocolate 50gr. Xocopili Method Heat milk and melt Jivara and Xocopili. Add milk slowly to chocolate creating an elastic core. Serve warm. � Vanil[...]