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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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 rest of the invert sugar into a mixing bowl and pour the cooked sugar onto it and beat to the ribbon stage.
3. Keep in a dry place.

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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 soft peak.
3. Combine the two mixtures and then slowly add the combined sifted flour and cocoa powder.
4. Spread onto a tray and bake @ 180°C (360f) in a ventilated oven for approximately 20 minutes. Cut 6 rounds of 140 mm in diameter.

WHIPPED GANACHE NYANGBO
500 g cream 35%
50 g glucose
370 g Nyangbo 68%
900 g ganache
900 g cream 35%

1. Bring 1st quantity of cream and the glucose to a boil.
2. Make a ganche by emulsifying the hot cream and the chocolate.
3. Scale 900g of ganache from above, and add the 900 g of cold whipping cream. Mix to combine.
4. Leave mixture to crystallise in the fridge a minimum of 4 hours or preferably overnight.

MANGO JELLY
300 g mango pulp
45 g sugar
3 g pectin
2 g gelatin
- lemon juice

1. Bring mango pulp to a boil.
2. Add sugar and pectin.
3. Bring mixture back to a boil.
4. Pour into container approximately ½” thick.
5. Allow to set in fridge.

PRALINE MOUSSE
Custard base:
500 g Cream 35%
500 g Milk
200 g Egg yolks
100 g Sugar
Mousse:
450 g Custard base
10 g Gelatin
225 g Praline Paste
300 g Whipping cream

1. Mix yolks and sugar together.
2. Heat milk and cream then add to yolk sugar mixture.
3. Cook mixture to 84c. Strain.
4. Bloom gelatin.
5. Add to hot custard.
6. Gradually add custard to praline paste and form an emulsion.
7. Fold in soft whipped cream.

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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.
2. Mix the dry ingredients and sift. Mix the egg-whites into the dry ingredients, and then add the brown butter, and finally the ganache.
3. Let rest in the fridge for 1 – 2 hours before baking.
4. Bake in form at 170°C (340f) for approx. 12 to 15 minutes.

CREMEUX ALPACO 66%Crème anglaise base
500 g Crème 35%
500 g Milk
200 g Egg yolks
100 g Sugar
Cremeux Alpaco 66%
1000 g Crème anglaise
440 g Alpaco 66%

1. Mix yolks and sugar together.
2. Heat milk and cream then add to yolk sugar mixture.
3. Cook mixture to 84c. Strain.
4. Create emulsion with crème anglaise and chocolate.
5. Let mixture crystallize. 4-6 hrs.

CHOCOLATE GLAZE
300 g Whipping cream
500 g Alpaco 66%

1. Melt chocolate over a bain-marie.
2. Heat milk and gradually pour over the melted chocolate and emulsify.
3. Process with a hand blender to perfect the texture.

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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 mixture.
• Add a little bit of the whipped egg whites to the chocolate batter, and then add remaining egg whites and flour.
• Bake in a buttered and sugared mold at 375°F

NYANGBO WHIPPED GANACHE
110 g cream
10 g honey
110 g NYANGBO 68%
220 g cream

• Boil the 110g of cream with the honey.
• Add to the chopped chocolate a little at a time creating a proper ganache.
• Add the remaining 220g of liquid cream and then keep in the cooler over night.
• When needed, whip the ganache to soft peaks.

RASPBERRY JELLY
250 g raspberry juice
60 g sugar
6 g gelatin
lemon juice

• Boil the raspberry juice and the sugar and then add the bloomed gelatin.
• Allow to set in a tray, and then cut into cubes.

PRESENTATION

• Pipe a generous amount of Nyangbo whipped ganache onto the chocolate sponge.
• Decorate with raspberries and cubes of raspberry jelly.

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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 boil, and cook to 243°F
• Allow to cool 5-7min and then add to chocolate a little at a time to create a proper ganache.
• Add the nuts and then pour into oiled molds.
• Allow to set overnight.

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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 minutes, strain. Add the tempered gelatin and glucose. Pour slowly the boiling hot liquid over the melted caramelized Ivoire couverture, mixing at the center in order to create an elastic, shiny and smooth core, sign of a well started emulsion. Keep adding the hot liquid gradually. To this preperation add the cold whipping cream. Mix for a few seconds and then let crystalize in the fridge.

Finish dessert with sliced strawberries.

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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 then fold into melted mousse and soufflé base. Use as desired. If using as a soufflé, butter and sugar ramekins, and bake at 350f until done. 

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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 Alpaco 66% Chocolate
• 245 g Egg-Whites

Method
Create a ganache with the cream and chocolate. Mix together the dry ingredients and sift. Mix the egg-whites into the dry ingredients, and then add the brown butter, and finally the ganache. Let rest in the fridge for 1 – 2 hours before baking. Bake in form at 170°C (340f) for approx. 12 to 15 minutes.

Alpaco Creamy Recipe

Ingredients for Crème Anglaise:

• 250g Whole milk
• 250g Whipping cream 35%
• 100g Egg yolks
• 50g Caster sugar

Ingredients for Crémeux:

• 500g Crème anglaise (from above)
• 220g Alpaco 66% Valrhona Chocolate Or 230g Tainori 64% Chocolate

Method
Heat the cream and milk; add the egg yolks mixed with the sugar. Cook to 82°/84°C,(180/184F). Strain the custard with a fine coned sieve. Keep 500g and with a rubber spatula, start an emulsion by pouring gradually the hot liquid into the melted couverture in order to get a smooth, elastic and shiny texture. To perfect and finalize the emulsion, mix with a hand blender without incorporating air. Pour into a tray and cling wrap to the surface. Let crystallize in the fridge for at least 6 hours. 

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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.

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Vanilla Foam :

Ingredients

• 750gr. Milk
• 100gr. Sugar
• 6gr. Gelatin
• 2 ea. Vanilla bean

Method
Heat milk and then add vanilla, and infuse for 10 minutes. Strain mixture, and add gelatin. Cool and allow to thicken. Put mixture into siphon.

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