Coffee Hazelnut Transparence Catering

JIVARA-PRALINE Chocolate bar Artisans

with Caramélia Crunchy Pearls with dark Crunchy Pearls

Original recipe by l'Ecole du Grand Chocolat Original recipe by Arnaud CADORET
Artisans Pastry Chef Trainer at l'Ecole du Grand Chocolat
Recipe made for about 36 desserts in a glass (ref. 4609)
Recipe made for about 20 bar molds (chocolate bar mold ref. 7765)

1000 g JIVARA LACTEE 40% COUVERTURE

500 g PRALINE 60%
500 g DARK CRUNCHY PEARLS

Melt the milk chocolate and praliné to 45°C/113°F.

Hazelnut Streusel Split the chocolate pearls to about 20 g in each square of the bar molds
Sift together the flours, sugar, and salt. Dice the butter in small cubes. Add in the butter and except in the 'Chocolat' written one.
150 g Butter 84% mix in a kitchen mixer fitted with the paddle attachment until little dough lumps are formed.
Temper the mixture down to 25°C/77°F and pour in the chocolate bar
150 g Raw cane sugar Roll out the streusel between two baking sheets to about 2 mm thick and chill down to
molds. Tap down a little in order to keep the visual of the pearls once the
4°C/39°F.
150 g Hazelnut flour bars are removed from the molds.

DELICIOUS and UNIQUE!

Cut out the streusel sheet into discs of Ø30 and 45 mm and bake at 150-160°C/302-320°F
150 g All purpose flour Allow to crystallize at 17°C/63°F.
until golden brown.

Whether made with crunchy chocolate-coated cereal or plain chocolate, these shiny little pearls add a touch
Hazelnut Whipped Ganache Chocolate Kouing Amann Artisans of originality and indulgence to all your creations. Very easy to use, they will help you come up
Heat the cream with the sugars. Gradually pour the hot cream on the melted cocoa butter with all kinds of surprising color, texture and flavor combinations.
314 g Whipping cream 35% Original recipe by Gaëtan Paris,
and hazelnut paste stirring in the center using a rubber spatula in order to create a shiny
and elastic core of emulsion, the sign of a well started emulsion. Keep the same texture while
Meilleur Ouvrier de France (MOF) Boulanger
31 g Inverted sugar
adding the remaining cream.
31 g Glucose Recipe made for about 15 pieces of Ø10 cm
Mix with a hand blender to smooth the texture. Stir in the cold, liquid cream and set aside in
58 g COCOA BUTTER the refrigerator for 2 or 3 hours minimum, or better overnight.
94 g Hazelnut paste 60% Whip the ganache with a whisk to a sufficiently stiff texture so it can be piped
Chocolate Pearls
300 g Croissant dough Stable when cooked, Chocolate Pearls add a little extra something
471 g Whipping cream 35% with a pastry bag.
300 g Brioche dough to countless cooked preparations, giving them a strong chocolate taste
250 g Butter 84% and melting texture. They can also be used in all kinds of cold
Caramélia Coffee Cremeux 250 g Sugar preparations and mixtures, both as an ingredient and for decoration.

250 g Whipping cream 35%

Heat the coffee beans in the oven at 160°C/320°F for about 25 minutes. Heat the cream with the 300 g DARK CHOCOLATE PEARLS CHOCOLATE
milk and allow the coffee beans to infuse for about 10 minutes. Add the egg yolks mixed PEARLS
250 g Milk
Crunchy Pearls
with the sugar, add in bloomed gelatin and cook the custard to 82-84°C/180-183°F. Strain and
mix with a hand blender.
Mix the butter and sugar together in a kitchen mixer fitted with the paddle Toasted puffed cereal wrapped in a chocolate coating, these tasty treats
100 g Egg yolks attachment. Roll out to a square and chill down. are particularly suitable for cold and iced preparations such as mousses,
50 g Sugar Gradually pour the hot custard on the melted couverture stirring in the center using a rubber
Roll out the croissant dough, then the brioche dough. Stack up the two creams, ices and bars. As an ingredient or for decoration, they add
spatula in order to create a shiny and elastic core of emulsion, the sign of a well started emulsion.
50 g Pure Arabica coffee beans* doughs, place the butter square on top and give a double turn first a deliciously crunchy texture and chocolate flavor to enrich your creations.
Keep the same texture while adding the remaining cream. Mix with a hand blender to smooth
followed by a single one.
295 g CARAMELIA 36% COUVERTURE the texture making sure not to incorporate any air and working at a temperature above 35°C/95°F.
Set aside in the refrigerator. Roll out to 4 mm thick into a rectangle of 30 cm wide by 50 cm long As a snack, Crunchy Pearls are even more tempting: Package them in
4 g Gelatin sheets (do not allow the dough to rest between turns and roll out). little sachets decorated with your logo, to take away, to eat alone or use
*Suggested Spread out the chocolate pearls all over the surface and roll like raisin in home cooking or as a courtesy treat!

Cartoon design - Photos non contractuelles : GINKO - Réf : 62492 - 05/11

snails lengthwise.
Cut out the roll into 3 cm thick slices which is about 90 g and put in silicon
Coffee Gel Assembly and Finishing Ø10 cm disc molds and bake immediately at 170°C/338°F for about 25 Discover our new Crunchy Caramélia Pearls!
minutes. Allow to cool down and remove from the molds.
152 g Whipping cream 35% A crunchy cereal filling coated with Caramélia, a delicious milk chocolate
540 g  CARAMELIA CRUNCHY PEARLS CRUNCHY from Valrhona, with a distinct caramel flavor with subtle savory aromas
607 g Milk PEARLS and notes of biscuit.
9.1 g Gelatin sheets Pour about 20 g of coffee gel in the bottom of each glass and set aside
in the refrigerator until set. Put a baked streusel disc of Ø45 mm on top.
91 g Pure Arabica coffee beans*
Pipe spaghetti of Caramélia coffee cremeux in the center of the glass
41 g Sugar using a pastry bag fitted with a vermicelli nozzle. Sprinkle some
Caramélia crunchy pearls along the sides and pipe a nice ball of hazelnut
whipped ganache on top of the Caramélia spaghetti.
Heat the coffee beans in the oven at 160°C/320°F for about 25 minutes.
Heat the cream with the milk and allow the coffee beans to infuse Cover with the Ø30 mm baked streusel disc and pipe more Caramélia
for about 10 minutes. coffee cremeux on top.
Finish with a few Caramélia crunchy pearls. Valrhona, Inc.
Strain, stir in the sugar and bloomed gelatin and heat to dissolve.
45 Main St., suite 1054, Brooklyn, NY 11201
Set aside in the refrigerator. p: (718) 522-7001 f: (718) 522-7331
www.valrhona-chocolate.com P R I N T E D O N R E C Y C L E D PA P E R
www.valrhonaprofessionals.com
5 6
 Recipe made
CHOCOLATE PEARLS CHOCOLATE CHIP PEARL COOKIES Catering Artisans
for about 30 cookies P125 COEUR DE GUANAJA PANNACOTTA Catering

Reference Code Packaging Ingredients Best before Storage

Original recipe by l'Ecole du Grand Chocolat WITH DARK CHOCOLATE PEARLS Recipe made for about 20 verrines (ref. 4609)

Original recipe by l'Ecole du Grand Chocolat

Dark Chocolate 4341 4 Kg bag Dark chocolate 14 In a dry place
Pearls from Valrhona months between
(55% cocoa 16-18°C/61-64°F 130 g Butter 84% Chocolate Pannacotta
minimum, pure 140 g Brown sugar Bring the milk, cream, sugar, and bloomed gelatin to a boil.
cocoa butter) 800 g Whole milk
55 g Eggs Add the hot liquid gradually to melted P125 Coeur de Guanaja chocolate concentrate, creating a
200 g Whipping cream 35% proper emulsion.
180 g Flour
80 g Sugar Mix with a hand blender making sure not to incorporate any air.
3 g Baking powder
12 g Gelatin sheets Pour at a temperature of about 30°C/86°F into verrines and set aside in the refrigerator with plastic
150 g Chopped walnuts
CRUNCHY PEARLS 180 g DARK CHOCOLATE PEARLS
210 g P125 COEUR DE GUANAJA film protecting the surface overnight.

Reference Code Packaging Ingredients Best before Storage

Soften the butter, add in the brown sugar and beat until pale.
Dark Chocolate 4719 3 Kg bag Crispy cereals coated 14 In a dry place
Add the eggs, followed by the flour previously sifted with the baking
Cocoa Almond Streusel
Crunchy in Valrhona dark months between powder.
Pearls 75 g Butter Sift together the flours, sugar, salt and cocoa powder.
chocolate (55% 16-18°C/61-64°F
Stir in the chocolate pearls and walnuts. Dice the butter in small cubes.
cocoa minimum, 75 g Raw cane sugar
pure cocoa butter) Roll to cylinders of about Ø5cm and harden in the freezer. Add in the butter and mix in a kitchen mixer fitted with the paddle attachment until little dough
75 g Almond flour
Once hardened, cut into slices of 5mm thick and lay down on a baking lumps are formed.
tray lined with a silicon paper or silicon mat with holes. 0.5 g Salt Spread out the streusel on a tray lined with a silicon mat and bake at 150-160°C/302-320°F.
Bake at 160°C/320°F for about 15 minutes and leave to cool down on a 57 g All purpose flour
tray. 10 g COCOA POWDER
Caramélia 8425 3 Kg bag Crispy cereals coated 12 In a dry place
Crunchy Pearls in Valrhona Caramelia months between
(36% cocoa minimum, 16-18°C/61-64°F
pure cocoa butter) Coffee Gel with Dark Chocolate Crunchy Pearls

CARAMÉLIA ICE CREAM, CARAMEL Catering 112.5 g ABSOLU CRISTAL NEUTRAL GLAZE Dissolve the instant coffee in the espresso and mix in the neutral glaze
using a hand blender.
4 g Instant coffee
SAUCE AND CARAMÉLIA 25 g Espresso
Add in the orange zest.

CRUNCHY PEARLS 150 g CHOCOLATE CRUNCHY PEARLS

Fold in the crunchy pearls delicately. Set aside in the refrigerator.
Artisans
Original recipe by l'Ecole du Grand Chocolat 1/2 Orange zest

Assembly and Finishing

SUGGESTIONS FOR USE Caramélia Ice Cream
Plated dessert presentation:
For Chocolate Pearls and Crunchy Pearls 1605 g  Milk
In a saucepan, start heating the milk.
Remove the pannacotta from the refrigerator when ready to serve. To decorate the dessert, arrange a few streusel pieces on top of the pannacotta, then
At 25°C/77°F, stir in the milk powder.
65 g Milk powder, 0% fat spoon a little bit of the coffee gel sauce over the streusel.
At 30°C/86°F, stir in the salt, inverted sugar,
AS AN INGREDIENT IN COLD RECIPES IN DECORATIONS 95 g Sugar atomized glucose and 3/4 of the sugar.
• In mousses: Chocolate, praliné, fruit • Plated desserts, ice cream desserts, tarts, 75 g Inverted sugar At 35°C/95°F, stir in the cream.
and other mousses verrines, individual chocolate bonbons etc. 150 g Atomized glucose At 45°C/113°F, the remaining 1/4 of sugar
• In creams: Chocolate, praliné, fruit, ganache 50 g Whipping cream 35% mixed with the stabilizer.
and other creams Then, gradually pour the hot milk on the melted couverture stirring in the center to create an
• In soft textures: Nougats, marzipan, 10 g Stabilizer
emulsion. Mix with a hand blender and pasteurize at 85°C/185°F. Chill down quickly to 4°C/39°F.
fruit jellies, etc. 5 g Fleur de Sel Allow to mature in the refrigerator overnight for 12 hours minimum. Churn and store at
450 g CARAMELIA 36% COUVERTURE -18°C/-0.4°F.
FOR NIBBLING
• In ices: Sorbets and ice creams • For resale: Valrhona Pearls can be repackaged
in different ways for a gourmet treat, as a gift,
or simply as a snack. Caramel Sauce Assembly and Finishing
• In bars and individual chocolate bonbons You can also offer them as a courtesy treat
in your establishment or to be enjoyed 115 g Whipping cream 35% 200 g  CARAMELIA CRUNCHY PEARLS
with coffee after a meal. 115 g Sweet condensed milk
1 Vanilla bean When the ice cream is churned, swirl in the caramel sauce and
Caramélia chocolate pearls using a rubber spatula.
Valrhona Pearls stand up well to liquid preparations, refrigeration and freezing 150 g Sugar
Mold or store in containers.
150 g Glucose
For Chocolate Pearls only
Heat the cream with the condensed milk and the scraped vanilla bean.
Cook the sugar dry to a light brown caramel, stir in the glucose
AS AN INGREDIENT IN BAKED PASTRY RECIPES and deglaze with the hot liquid.
• In cakes, brownies, cookies, pastries, biscuits, petit fours, etc. Bring to a boil and set aside in the refrigerator.
2 3 4
 Recipe made
CHOCOLATE PEARLS CHOCOLATE CHIP PEARL COOKIES Catering Artisans
for about 30 cookies P125 COEUR DE GUANAJA PANNACOTTA Catering

Reference Code Packaging Ingredients Best before Storage

Original recipe by l'Ecole du Grand Chocolat WITH DARK CHOCOLATE PEARLS Recipe made for about 20 verrines (ref. 4609)

Original recipe by l'Ecole du Grand Chocolat

Dark Chocolate 4341 4 Kg bag Dark chocolate 14 In a dry place
Pearls from Valrhona months between
(55% cocoa 16-18°C/61-64°F 130 g Butter 84% Chocolate Pannacotta
minimum, pure 140 g Brown sugar Bring the milk, cream, sugar, and bloomed gelatin to a boil.
cocoa butter) 800 g Whole milk
55 g Eggs Add the hot liquid gradually to melted P125 Coeur de Guanaja chocolate concentrate, creating a
200 g Whipping cream 35% proper emulsion.
180 g Flour
80 g Sugar Mix with a hand blender making sure not to incorporate any air.
3 g Baking powder
12 g Gelatin sheets Pour at a temperature of about 30°C/86°F into verrines and set aside in the refrigerator with plastic
150 g Chopped walnuts
CRUNCHY PEARLS 180 g DARK CHOCOLATE PEARLS
210 g P125 COEUR DE GUANAJA film protecting the surface overnight.

Reference Code Packaging Ingredients Best before Storage

Soften the butter, add in the brown sugar and beat until pale.
Dark Chocolate 4719 3 Kg bag Crispy cereals coated 14 In a dry place
Add the eggs, followed by the flour previously sifted with the baking
Cocoa Almond Streusel
Crunchy in Valrhona dark months between powder.
Pearls 75 g Butter Sift together the flours, sugar, salt and cocoa powder.
chocolate (55% 16-18°C/61-64°F
Stir in the chocolate pearls and walnuts. Dice the butter in small cubes.
cocoa minimum, 75 g Raw cane sugar
pure cocoa butter) Roll to cylinders of about Ø5cm and harden in the freezer. Add in the butter and mix in a kitchen mixer fitted with the paddle attachment until little dough
75 g Almond flour
Once hardened, cut into slices of 5mm thick and lay down on a baking lumps are formed.
tray lined with a silicon paper or silicon mat with holes. 0.5 g Salt Spread out the streusel on a tray lined with a silicon mat and bake at 150-160°C/302-320°F.
Bake at 160°C/320°F for about 15 minutes and leave to cool down on a 57 g All purpose flour
tray. 10 g COCOA POWDER
Caramélia 8425 3 Kg bag Crispy cereals coated 12 In a dry place
Crunchy Pearls in Valrhona Caramelia months between
(36% cocoa minimum, 16-18°C/61-64°F
pure cocoa butter) Coffee Gel with Dark Chocolate Crunchy Pearls

CARAMÉLIA ICE CREAM, CARAMEL Catering 112.5 g ABSOLU CRISTAL NEUTRAL GLAZE Dissolve the instant coffee in the espresso and mix in the neutral glaze
using a hand blender.
4 g Instant coffee
SAUCE AND CARAMÉLIA 25 g Espresso
Add in the orange zest.

CRUNCHY PEARLS 150 g CHOCOLATE CRUNCHY PEARLS

Fold in the crunchy pearls delicately. Set aside in the refrigerator.
Artisans
Original recipe by l'Ecole du Grand Chocolat 1/2 Orange zest

Assembly and Finishing

SUGGESTIONS FOR USE Caramélia Ice Cream
Plated dessert presentation:
For Chocolate Pearls and Crunchy Pearls 1605 g  Milk
In a saucepan, start heating the milk.
Remove the pannacotta from the refrigerator when ready to serve. To decorate the dessert, arrange a few streusel pieces on top of the pannacotta, then
At 25°C/77°F, stir in the milk powder.
65 g Milk powder, 0% fat spoon a little bit of the coffee gel sauce over the streusel.
At 30°C/86°F, stir in the salt, inverted sugar,
AS AN INGREDIENT IN COLD RECIPES IN DECORATIONS 95 g Sugar atomized glucose and 3/4 of the sugar.
• In mousses: Chocolate, praliné, fruit • Plated desserts, ice cream desserts, tarts, 75 g Inverted sugar At 35°C/95°F, stir in the cream.
and other mousses verrines, individual chocolate bonbons etc. 150 g Atomized glucose At 45°C/113°F, the remaining 1/4 of sugar
• In creams: Chocolate, praliné, fruit, ganache 50 g Whipping cream 35% mixed with the stabilizer.
and other creams Then, gradually pour the hot milk on the melted couverture stirring in the center to create an
• In soft textures: Nougats, marzipan, 10 g Stabilizer
emulsion. Mix with a hand blender and pasteurize at 85°C/185°F. Chill down quickly to 4°C/39°F.
fruit jellies, etc. 5 g Fleur de Sel Allow to mature in the refrigerator overnight for 12 hours minimum. Churn and store at
450 g CARAMELIA 36% COUVERTURE -18°C/-0.4°F.
FOR NIBBLING
• In ices: Sorbets and ice creams • For resale: Valrhona Pearls can be repackaged
in different ways for a gourmet treat, as a gift,
or simply as a snack. Caramel Sauce Assembly and Finishing
• In bars and individual chocolate bonbons You can also offer them as a courtesy treat
in your establishment or to be enjoyed 115 g Whipping cream 35% 200 g  CARAMELIA CRUNCHY PEARLS
with coffee after a meal. 115 g Sweet condensed milk
1 Vanilla bean When the ice cream is churned, swirl in the caramel sauce and
Caramélia chocolate pearls using a rubber spatula.
Valrhona Pearls stand up well to liquid preparations, refrigeration and freezing 150 g Sugar
Mold or store in containers.
150 g Glucose
For Chocolate Pearls only
Heat the cream with the condensed milk and the scraped vanilla bean.
Cook the sugar dry to a light brown caramel, stir in the glucose
AS AN INGREDIENT IN BAKED PASTRY RECIPES and deglaze with the hot liquid.
• In cakes, brownies, cookies, pastries, biscuits, petit fours, etc. Bring to a boil and set aside in the refrigerator.
2 3 4
 Recipe made
CHOCOLATE PEARLS CHOCOLATE CHIP PEARL COOKIES Catering Artisans
for about 30 cookies P125 COEUR DE GUANAJA PANNACOTTA Catering

Reference Code Packaging Ingredients Best before Storage

Original recipe by l'Ecole du Grand Chocolat WITH DARK CHOCOLATE PEARLS Recipe made for about 20 verrines (ref. 4609)

Original recipe by l'Ecole du Grand Chocolat

Dark Chocolate 4341 4 Kg bag Dark chocolate 14 In a dry place
Pearls from Valrhona months between
(55% cocoa 16-18°C/61-64°F 130 g Butter 84% Chocolate Pannacotta
minimum, pure 140 g Brown sugar Bring the milk, cream, sugar, and bloomed gelatin to a boil.
cocoa butter) 800 g Whole milk
55 g Eggs Add the hot liquid gradually to melted P125 Coeur de Guanaja chocolate concentrate, creating a
200 g Whipping cream 35% proper emulsion.
180 g Flour
80 g Sugar Mix with a hand blender making sure not to incorporate any air.
3 g Baking powder
12 g Gelatin sheets Pour at a temperature of about 30°C/86°F into verrines and set aside in the refrigerator with plastic
150 g Chopped walnuts
CRUNCHY PEARLS 180 g DARK CHOCOLATE PEARLS
210 g P125 COEUR DE GUANAJA film protecting the surface overnight.

Reference Code Packaging Ingredients Best before Storage

Soften the butter, add in the brown sugar and beat until pale.
Dark Chocolate 4719 3 Kg bag Crispy cereals coated 14 In a dry place
Add the eggs, followed by the flour previously sifted with the baking
Cocoa Almond Streusel
Crunchy in Valrhona dark months between powder.
Pearls 75 g Butter Sift together the flours, sugar, salt and cocoa powder.
chocolate (55% 16-18°C/61-64°F
Stir in the chocolate pearls and walnuts. Dice the butter in small cubes.
cocoa minimum, 75 g Raw cane sugar
pure cocoa butter) Roll to cylinders of about Ø5cm and harden in the freezer. Add in the butter and mix in a kitchen mixer fitted with the paddle attachment until little dough
75 g Almond flour
Once hardened, cut into slices of 5mm thick and lay down on a baking lumps are formed.
tray lined with a silicon paper or silicon mat with holes. 0.5 g Salt Spread out the streusel on a tray lined with a silicon mat and bake at 150-160°C/302-320°F.
Bake at 160°C/320°F for about 15 minutes and leave to cool down on a 57 g All purpose flour
tray. 10 g COCOA POWDER
Caramélia 8425 3 Kg bag Crispy cereals coated 12 In a dry place
Crunchy Pearls in Valrhona Caramelia months between
(36% cocoa minimum, 16-18°C/61-64°F
pure cocoa butter) Coffee Gel with Dark Chocolate Crunchy Pearls

CARAMÉLIA ICE CREAM, CARAMEL Catering 112.5 g ABSOLU CRISTAL NEUTRAL GLAZE Dissolve the instant coffee in the espresso and mix in the neutral glaze
using a hand blender.
4 g Instant coffee
SAUCE AND CARAMÉLIA 25 g Espresso
Add in the orange zest.

CRUNCHY PEARLS 150 g CHOCOLATE CRUNCHY PEARLS

Fold in the crunchy pearls delicately. Set aside in the refrigerator.
Artisans
Original recipe by l'Ecole du Grand Chocolat 1/2 Orange zest

Assembly and Finishing

SUGGESTIONS FOR USE Caramélia Ice Cream
Plated dessert presentation:
For Chocolate Pearls and Crunchy Pearls 1605 g  Milk
In a saucepan, start heating the milk.
Remove the pannacotta from the refrigerator when ready to serve. To decorate the dessert, arrange a few streusel pieces on top of the pannacotta, then
At 25°C/77°F, stir in the milk powder.
65 g Milk powder, 0% fat spoon a little bit of the coffee gel sauce over the streusel.
At 30°C/86°F, stir in the salt, inverted sugar,
AS AN INGREDIENT IN COLD RECIPES IN DECORATIONS 95 g Sugar atomized glucose and 3/4 of the sugar.
• In mousses: Chocolate, praliné, fruit • Plated desserts, ice cream desserts, tarts, 75 g Inverted sugar At 35°C/95°F, stir in the cream.
and other mousses verrines, individual chocolate bonbons etc. 150 g Atomized glucose At 45°C/113°F, the remaining 1/4 of sugar
• In creams: Chocolate, praliné, fruit, ganache 50 g Whipping cream 35% mixed with the stabilizer.
and other creams Then, gradually pour the hot milk on the melted couverture stirring in the center to create an
• In soft textures: Nougats, marzipan, 10 g Stabilizer
emulsion. Mix with a hand blender and pasteurize at 85°C/185°F. Chill down quickly to 4°C/39°F.
fruit jellies, etc. 5 g Fleur de Sel Allow to mature in the refrigerator overnight for 12 hours minimum. Churn and store at
450 g CARAMELIA 36% COUVERTURE -18°C/-0.4°F.
FOR NIBBLING
• In ices: Sorbets and ice creams • For resale: Valrhona Pearls can be repackaged
in different ways for a gourmet treat, as a gift,
or simply as a snack. Caramel Sauce Assembly and Finishing
• In bars and individual chocolate bonbons You can also offer them as a courtesy treat
in your establishment or to be enjoyed 115 g Whipping cream 35% 200 g  CARAMELIA CRUNCHY PEARLS
with coffee after a meal. 115 g Sweet condensed milk
1 Vanilla bean When the ice cream is churned, swirl in the caramel sauce and
Caramélia chocolate pearls using a rubber spatula.
Valrhona Pearls stand up well to liquid preparations, refrigeration and freezing 150 g Sugar
Mold or store in containers.
150 g Glucose
For Chocolate Pearls only
Heat the cream with the condensed milk and the scraped vanilla bean.
Cook the sugar dry to a light brown caramel, stir in the glucose
AS AN INGREDIENT IN BAKED PASTRY RECIPES and deglaze with the hot liquid.
• In cakes, brownies, cookies, pastries, biscuits, petit fours, etc. Bring to a boil and set aside in the refrigerator.
2 3 4
 Coffee Hazelnut Transparence Catering
JIVARA-PRALINE Chocolate bar Artisans

with Caramélia Crunchy Pearls with dark Crunchy Pearls

Original recipe by l'Ecole du Grand Chocolat Original recipe by Arnaud CADORET
Artisans Pastry Chef Trainer at l'Ecole du Grand Chocolat
Recipe made for about 36 desserts in a glass (ref. 4609)
Recipe made for about 20 bar molds (chocolate bar mold ref. 7765)

1000 g JIVARA LACTEE 40% COUVERTURE

500 g PRALINE 60%
500 g DARK CRUNCHY PEARLS

Melt the milk chocolate and praliné to 45°C/113°F.

Hazelnut Streusel Split the chocolate pearls to about 20 g in each square of the bar molds
Sift together the flours, sugar, and salt. Dice the butter in small cubes. Add in the butter and except in the 'Chocolat' written one.
150 g Butter 84% mix in a kitchen mixer fitted with the paddle attachment until little dough lumps are formed.
Temper the mixture down to 25°C/77°F and pour in the chocolate bar
150 g Raw cane sugar Roll out the streusel between two baking sheets to about 2 mm thick and chill down to
molds. Tap down a little in order to keep the visual of the pearls once the
4°C/39°F.
150 g Hazelnut flour bars are removed from the molds.

DELICIOUS and UNIQUE!

Cut out the streusel sheet into discs of Ø30 and 45 mm and bake at 150-160°C/302-320°F
150 g All purpose flour Allow to crystallize at 17°C/63°F.
until golden brown.

Whether made with crunchy chocolate-coated cereal or plain chocolate, these shiny little pearls add a touch
Hazelnut Whipped Ganache Chocolate Kouing Amann Artisans of originality and indulgence to all your creations. Very easy to use, they will help you come up
Heat the cream with the sugars. Gradually pour the hot cream on the melted cocoa butter with all kinds of surprising color, texture and flavor combinations.
314 g Whipping cream 35% Original recipe by Gaëtan Paris,
and hazelnut paste stirring in the center using a rubber spatula in order to create a shiny
and elastic core of emulsion, the sign of a well started emulsion. Keep the same texture while
Meilleur Ouvrier de France (MOF) Boulanger
31 g Inverted sugar
adding the remaining cream.
31 g Glucose Recipe made for about 15 pieces of Ø10 cm
Mix with a hand blender to smooth the texture. Stir in the cold, liquid cream and set aside in
58 g COCOA BUTTER the refrigerator for 2 or 3 hours minimum, or better overnight.
94 g Hazelnut paste 60% Whip the ganache with a whisk to a sufficiently stiff texture so it can be piped
Chocolate Pearls
300 g Croissant dough Stable when cooked, Chocolate Pearls add a little extra something
471 g Whipping cream 35% with a pastry bag.
300 g Brioche dough to countless cooked preparations, giving them a strong chocolate taste
250 g Butter 84% and melting texture. They can also be used in all kinds of cold
Caramélia Coffee Cremeux 250 g Sugar preparations and mixtures, both as an ingredient and for decoration.

250 g Whipping cream 35%

Heat the coffee beans in the oven at 160°C/320°F for about 25 minutes. Heat the cream with the 300 g DARK CHOCOLATE PEARLS CHOCOLATE
milk and allow the coffee beans to infuse for about 10 minutes. Add the egg yolks mixed PEARLS
250 g Milk
Crunchy Pearls
with the sugar, add in bloomed gelatin and cook the custard to 82-84°C/180-183°F. Strain and
mix with a hand blender.
Mix the butter and sugar together in a kitchen mixer fitted with the paddle Toasted puffed cereal wrapped in a chocolate coating, these tasty treats
100 g Egg yolks attachment. Roll out to a square and chill down. are particularly suitable for cold and iced preparations such as mousses,
50 g Sugar Gradually pour the hot custard on the melted couverture stirring in the center using a rubber
Roll out the croissant dough, then the brioche dough. Stack up the two creams, ices and bars. As an ingredient or for decoration, they add
spatula in order to create a shiny and elastic core of emulsion, the sign of a well started emulsion.
50 g Pure Arabica coffee beans* doughs, place the butter square on top and give a double turn first a deliciously crunchy texture and chocolate flavor to enrich your creations.
Keep the same texture while adding the remaining cream. Mix with a hand blender to smooth
followed by a single one.
295 g CARAMELIA 36% COUVERTURE the texture making sure not to incorporate any air and working at a temperature above 35°C/95°F.
Set aside in the refrigerator. Roll out to 4 mm thick into a rectangle of 30 cm wide by 50 cm long As a snack, Crunchy Pearls are even more tempting: Package them in
4 g Gelatin sheets (do not allow the dough to rest between turns and roll out). little sachets decorated with your logo, to take away, to eat alone or use
*Suggested Spread out the chocolate pearls all over the surface and roll like raisin in home cooking or as a courtesy treat!

Cartoon design - Photos non contractuelles : GINKO - Réf : 62492 - 05/11

snails lengthwise.
Cut out the roll into 3 cm thick slices which is about 90 g and put in silicon
Coffee Gel Assembly and Finishing Ø10 cm disc molds and bake immediately at 170°C/338°F for about 25 Discover our new Crunchy Caramélia Pearls!
minutes. Allow to cool down and remove from the molds.
152 g Whipping cream 35% A crunchy cereal filling coated with Caramélia, a delicious milk chocolate
540 g  CARAMELIA CRUNCHY PEARLS CRUNCHY from Valrhona, with a distinct caramel flavor with subtle savory aromas
607 g Milk PEARLS and notes of biscuit.
9.1 g Gelatin sheets Pour about 20 g of coffee gel in the bottom of each glass and set aside
in the refrigerator until set. Put a baked streusel disc of Ø45 mm on top.
91 g Pure Arabica coffee beans*
Pipe spaghetti of Caramélia coffee cremeux in the center of the glass
41 g Sugar using a pastry bag fitted with a vermicelli nozzle. Sprinkle some
Caramélia crunchy pearls along the sides and pipe a nice ball of hazelnut
whipped ganache on top of the Caramélia spaghetti.
Heat the coffee beans in the oven at 160°C/320°F for about 25 minutes.
Heat the cream with the milk and allow the coffee beans to infuse Cover with the Ø30 mm baked streusel disc and pipe more Caramélia
for about 10 minutes. coffee cremeux on top.
Finish with a few Caramélia crunchy pearls. Valrhona, Inc.
Strain, stir in the sugar and bloomed gelatin and heat to dissolve.
45 Main St., suite 1054, Brooklyn, NY 11201
Set aside in the refrigerator. p: (718) 522-7001 f: (718) 522-7331
www.valrhona-chocolate.com P R I N T E D O N R E C Y C L E D PA P E R
www.valrhonaprofessionals.com
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 Coffee Hazelnut Transparence Catering
JIVARA-PRALINE Chocolate bar Artisans

with Caramélia Crunchy Pearls with dark Crunchy Pearls

Original recipe by l'Ecole du Grand Chocolat Original recipe by Arnaud CADORET
Artisans Pastry Chef Trainer at l'Ecole du Grand Chocolat
Recipe made for about 36 desserts in a glass (ref. 4609)
Recipe made for about 20 bar molds (chocolate bar mold ref. 7765)

1000 g JIVARA LACTEE 40% COUVERTURE

500 g PRALINE 60%
500 g DARK CRUNCHY PEARLS

Melt the milk chocolate and praliné to 45°C/113°F.

Hazelnut Streusel Split the chocolate pearls to about 20 g in each square of the bar molds
Sift together the flours, sugar, and salt. Dice the butter in small cubes. Add in the butter and except in the 'Chocolat' written one.
150 g Butter 84% mix in a kitchen mixer fitted with the paddle attachment until little dough lumps are formed.
Temper the mixture down to 25°C/77°F and pour in the chocolate bar
150 g Raw cane sugar Roll out the streusel between two baking sheets to about 2 mm thick and chill down to
molds. Tap down a little in order to keep the visual of the pearls once the
4°C/39°F.
150 g Hazelnut flour bars are removed from the molds.

DELICIOUS and UNIQUE!

Cut out the streusel sheet into discs of Ø30 and 45 mm and bake at 150-160°C/302-320°F
150 g All purpose flour Allow to crystallize at 17°C/63°F.
until golden brown.

Whether made with crunchy chocolate-coated cereal or plain chocolate, these shiny little pearls add a touch
Hazelnut Whipped Ganache Chocolate Kouing Amann Artisans of originality and indulgence to all your creations. Very easy to use, they will help you come up
Heat the cream with the sugars. Gradually pour the hot cream on the melted cocoa butter with all kinds of surprising color, texture and flavor combinations.
314 g Whipping cream 35% Original recipe by Gaëtan Paris,
and hazelnut paste stirring in the center using a rubber spatula in order to create a shiny
and elastic core of emulsion, the sign of a well started emulsion. Keep the same texture while
Meilleur Ouvrier de France (MOF) Boulanger
31 g Inverted sugar
adding the remaining cream.
31 g Glucose Recipe made for about 15 pieces of Ø10 cm
Mix with a hand blender to smooth the texture. Stir in the cold, liquid cream and set aside in
58 g COCOA BUTTER the refrigerator for 2 or 3 hours minimum, or better overnight.
94 g Hazelnut paste 60% Whip the ganache with a whisk to a sufficiently stiff texture so it can be piped
Chocolate Pearls
300 g Croissant dough Stable when cooked, Chocolate Pearls add a little extra something
471 g Whipping cream 35% with a pastry bag.
300 g Brioche dough to countless cooked preparations, giving them a strong chocolate taste
250 g Butter 84% and melting texture. They can also be used in all kinds of cold
Caramélia Coffee Cremeux 250 g Sugar preparations and mixtures, both as an ingredient and for decoration.

250 g Whipping cream 35%

Heat the coffee beans in the oven at 160°C/320°F for about 25 minutes. Heat the cream with the 300 g DARK CHOCOLATE PEARLS CHOCOLATE
milk and allow the coffee beans to infuse for about 10 minutes. Add the egg yolks mixed PEARLS
250 g Milk
Crunchy Pearls
with the sugar, add in bloomed gelatin and cook the custard to 82-84°C/180-183°F. Strain and
mix with a hand blender.
Mix the butter and sugar together in a kitchen mixer fitted with the paddle Toasted puffed cereal wrapped in a chocolate coating, these tasty treats
100 g Egg yolks attachment. Roll out to a square and chill down. are particularly suitable for cold and iced preparations such as mousses,
50 g Sugar Gradually pour the hot custard on the melted couverture stirring in the center using a rubber
Roll out the croissant dough, then the brioche dough. Stack up the two creams, ices and bars. As an ingredient or for decoration, they add
spatula in order to create a shiny and elastic core of emulsion, the sign of a well started emulsion.
50 g Pure Arabica coffee beans* doughs, place the butter square on top and give a double turn first a deliciously crunchy texture and chocolate flavor to enrich your creations.
Keep the same texture while adding the remaining cream. Mix with a hand blender to smooth
followed by a single one.
295 g CARAMELIA 36% COUVERTURE the texture making sure not to incorporate any air and working at a temperature above 35°C/95°F.
Set aside in the refrigerator. Roll out to 4 mm thick into a rectangle of 30 cm wide by 50 cm long As a snack, Crunchy Pearls are even more tempting: Package them in
4 g Gelatin sheets (do not allow the dough to rest between turns and roll out). little sachets decorated with your logo, to take away, to eat alone or use
*Suggested Spread out the chocolate pearls all over the surface and roll like raisin in home cooking or as a courtesy treat!

Cartoon design - Photos non contractuelles : GINKO - Réf : 62492 - 05/11

snails lengthwise.
Cut out the roll into 3 cm thick slices which is about 90 g and put in silicon
Coffee Gel Assembly and Finishing Ø10 cm disc molds and bake immediately at 170°C/338°F for about 25 Discover our new Crunchy Caramélia Pearls!
minutes. Allow to cool down and remove from the molds.
152 g Whipping cream 35% A crunchy cereal filling coated with Caramélia, a delicious milk chocolate
540 g  CARAMELIA CRUNCHY PEARLS CRUNCHY from Valrhona, with a distinct caramel flavor with subtle savory aromas
607 g Milk PEARLS and notes of biscuit.
9.1 g Gelatin sheets Pour about 20 g of coffee gel in the bottom of each glass and set aside
in the refrigerator until set. Put a baked streusel disc of Ø45 mm on top.
91 g Pure Arabica coffee beans*
Pipe spaghetti of Caramélia coffee cremeux in the center of the glass
41 g Sugar using a pastry bag fitted with a vermicelli nozzle. Sprinkle some
Caramélia crunchy pearls along the sides and pipe a nice ball of hazelnut
whipped ganache on top of the Caramélia spaghetti.
Heat the coffee beans in the oven at 160°C/320°F for about 25 minutes.
Heat the cream with the milk and allow the coffee beans to infuse Cover with the Ø30 mm baked streusel disc and pipe more Caramélia
for about 10 minutes. coffee cremeux on top.
Finish with a few Caramélia crunchy pearls. Valrhona, Inc.
Strain, stir in the sugar and bloomed gelatin and heat to dissolve.
45 Main St., suite 1054, Brooklyn, NY 11201
Set aside in the refrigerator. p: (718) 522-7001 f: (718) 522-7331
www.valrhona-chocolate.com P R I N T E D O N R E C Y C L E D PA P E R
www.valrhonaprofessionals.com
5 6