2171 Large U Mold 21.3x3.4x2.8 in2172 Small U Mold 21.3x2.4x1.9 in3929 Mini U Mold 21.3x1.6x1.6 in

2183 Large Flat Bottom mold 21.3x3.4x2.8 in

2399 Large Eclat mold 21.3x3.4x2.8 in2589 Small Eclat mold 21.3x2.4x1.9 in

2588 Large Line mold 21.3x3.4x2.8 in2400 Large Bamboo mold 21.3x3.4x2.8 in2587 Large Absolu mold 21.6x5x3 in

4770 Large Cascade mold 21.3x3.4x2.8 in

4771 6/8 portions Malaka mold 11x3.9x3.2 in

6902 10x5 senses log cake mold 6/8 servings - 7x3x2.7 in

6903 10x5 senses log cake mold 10/12 servings -11x3x2.7 inPVC

PVC

PVC

PVC

PVC

PVC

PVC

3912 6 prints 2.8x1.4 in

Mold for Chocolat 100g-bar 2 prints 7.5x7.5x0.4 in

8 prints 7.9x11.8x0.4 in

4609 12 glasses capacity 16 cl

5435 24 glasses capacity 20 cl

5388 Fusion Chocolat English by Frederic Bau

6574 Sweet Diversions by Yann Dutsche 2913 Au coeur des saveurs French - English by Frederic Bau

PVC

PVC

PVC

PVC

NEW! 8747

8108 Cooking with Chocolate by Valrhona

Large Fragrance mold 21.3x3.5x2.9 in

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You can fax your order to Customer Service: 718 522 7331 or contact Valrhona Customer Service to place your order. 718 522 7001We will send you the nal cost including shipping after receiving your order for aproval$50 minimun orderOrders received by October 1st will be delivered by November 1stOrders received by October 15th will be delivered by November 15thNo orders will be accepted after October 15th

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2012 Valrhona Holiday Molds and Accessories Price List & Order Form2012 Valrhona Holiday Molds and Accessories Price List & Order Form

From information on new products for chefs and chocolatiers to schedules of demos and classes, as well as how to order products, product usage,

tips, recipes, and frequently asked questions.

NEW! www.valrhonaprofessionals.com

7765

7766

Price Qty

$0.99$0.99$0.99

$0.99

Price Qty

$0.99

$0.99

$0.99

Mold for Chocolat 20g-bar

Price Qty

$1.10

$1.10

Price Qty

$49.95

$149.00

Price Qty

$0.99$0.99

$0.99$0.99$0.99

Price Qty

$0.72

$8.90

$8.90

Price Qty

$6.55

$13.10

Price Qty

$199.00

$149.00

TabletteOpalys Fraise

Guanaja mellow sponge

Brittany shortbread

Orizaba Lacte Suprme

Melt the couverture with the butter.

Whip the egg whites with the sugar into a meringue. Stir the egg yolks into the hot (50-55C/122-131F) butter and chocolate mixture. Soften the texture with a 1/4 of the meringue, fold in the remaining followed by the sieved flour. Bake at 180C/356F.

Pack down Guanaja shortbread

Whip the egg yolks with the sugar. Sift the flour with the baking powder and salt. Soften the butter and add to the egg yolks mixture followed by the sifted dry ingredients. Roll out on a tray and bake at 150C/302F with the vent opened. Once baked, weigh out the baked and cooled shortbread. Put in a kitchen mixer fitted with a paddle attachment and start mixing on first speed

in order to get big crumbs. Pour the melted chocolate and cocoa butter in and stir briefly.

Pour the hot and strained custard on the milk chocolate and emulsify with a rubber spatula like a ganache to a smooth and elastic texture.

Mix with a hand blender making sure not to incorporate any air bubbles and working at a temperature above 35C/95F (Max. 45C/113F).

Fold in the supple whipped cream. Pour in molds.

Custard based Guanaja mousse Bring the cream to a boil with the milk, pour in the egg yolks that have been mixed

with the sugar beforehand and cook to 84-85C/183-185F. Strain and use immediately or chill down quickly.

Whisk the melted chocolate into the hot custard, the temperature should be about 45-50C/113-122F. Stabilize the mixture with a bit of whipped cream if necessary. Fold in the remaining supple whipped cream.

Grapefruit custard

Bring the cream to the boil with the milk, pour in the egg yolks mixed with the sugar beforehand and cook to 84-85C/183-185F.

Use immediately or chill down quickly.

Zest the grapefruit, stir the zest into the hot custard and allow to infuse for 15 to 20

minutes. Strain the zest and use.

Basic custard

Custard base

> 645 g COUVERTURE GUANAJA 70% > 330 g Butter 84% > 300 g Egg yolks > 600 g Egg whites > 330 g Sugar > 105 g All purpose our

> 150 g Egg yolks > 305 g Sugar > 305 g Butter > 430 g All purpose our > 14 g Baking powder > 3.8 g Salt

> 1000 g Brittany shortbread > 235 g COUVERTURE GUANAJA 70% > 250 g COCOA BUTTER

> 515 g Whipping cream 35% > 515 g Milk > 205 g Egg yolks > 105 g Sugar

> 15.5 g Grapefruit zest

> 1250 g Grapefruit custard > 10 g Gelatin powder > 1160 g COUVERTURE ORIZABA

LACTEE 39% > 375 g Whipping cream 35%

> 510 g Whipping cream 35% > 510 g Milk > 205 g Egg yolks > 100 g Sugar

> 1335 g COUVERTURE GUANAJA 70% > 1840 g Whipping cream 35%

TabletteOpalys Fraise

Desserts to share

XocolitaOriginal recipe by Franck WENZ Head pastry chef at lEcole du Grand Chocolat

Recipe made for 5 Cascade Yule log mold (ref. 4770)

Red glaze spray

Bring the Absolu Cristal neutral glaze to the boil with the water and color it with the red food coloring.

Spray at 70-80C/158-176F.

Guanaja fluid couverture Melt both ingredients together and spray at a temperature

between 40-45C/104-113F.

Light candied grapefruit Wash and brush the grapefruit carefully. Peel with a sharp fish knife making sure

to only remove the zest with a little bit of the white skin. Blanch for 10 minutes in water. Drain out and repeat the same process twice.

Then, cover the peels with water and add 250 g of sugar per liter of water. Allow to simmer for 15 minutes and add again 250 g of sugar. Repeat the same process twice in order to get 1kg of sugar for 1 L of water. This candying process makes the peels transparent and soft. Set aside in the syrup and keep in the refrigerator.

> 1 Grapefruit > 110 g Water > 110 g Sugar

> 280 g COUVERTURE GUANAJA 70% > 120 g COCOA BUTTER

> 715 g ABSOLU CRISTAL NEUTRAL GLAZE

> 35 g Water > as needed Sparkling red powder

Assembly > Bake the mellow chocolate sponge in a frame of 40 x 60 cm

(1500 g/frame) at 180C/356F. Once baked, cut out in 5 strips of 5 cm by 52 cm long and 5.5 by 52 cm.

> Make the supreme, pour 250 g per small U Yule log molds (ref. 2172), place the 5 cm wide chocolate sponge

on top, pour 300 g of supreme and seal the mold with the 5.5 cm wide chocolate sponge. Freeze.

> Make the pack down shortbread, spread in a frame of 40 x 60 cm (1500 g/frame), set aside in the refrigerator for 10 minutes

and cut out in strips of 7 cm by 52 cm.

> Remove the inserts under a trickle of lukewarm water and set aside in the freezer.

> Make the mousse and pour 900 g of it per large U Yule log mold, place the frozen insert and seal the assembly with the shortbread. Freeze.

Finishing > Remove the Yule logs from the molds, spray the cakes

with the uid couverture, then spray with the hot red glaze in order to get a citrus skin nish. Chocolate dcor: > Spread some tempered dark couverture between two

plastic sheets. Cut out in squares of 8.5 cm a side before complete crystallisation to make the Yule logs ends. Slice the candied grapefruit peels in thin strips and roll it in spirals. Stick the grapefruit rolls on the Yule logs. > Mellow sponge 1500 g/frame > Pack down shortbread 1500 g/frame > Orizaba Lacte Suprme 550 g/insert (250 g + 300 g) > Custard based mousse 900 g/Yule log mold

Spotlight onORIZABA LACTE 39% GUANAJA 70% COCOA BUTTER ABSOLU CRISTAL

NEW! www.valrhonaprofessionals.com

Tablette

Moist almond sponge

Light Caramlia 36% mousse

Ivoire Calamansi Cremeux

Milk chocolate Absolu glaze spray

Calamansi gel

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TabletteDesserts to share

Caramlia CalamansiA NEW! recipe by lEcole du Grand Chocolat

Recipe made for 5 Fragrances molds (ref. 8747)

Assembly and Finishing

560 g450 g825 g225 g180 g110 g

ground almondssugarwhole eggsbutter 84% egg whitessugar

Blend the ground almonds, sugar and eggs in a food processor.

Once combined, add the butter.Meanwhile, whip the egg whites with the sugar.Gently combine the two mixtures.

Spread into a frame and bake at 180C/356F for 15/20 minutes.

1200 g1375 g

350 g1000 g

45 g15 g

Calamansi pureewhole eggssugarIVOIRE 35% CHOCOLATECOCOA BUTTERgelatin sheets

Soak the gelatin in a large quantity of water and drain well.Combine the Calamondin with the caster sugar and the eggs.Cook gently over a low heat until it begins to thicken, and just when it is about to boil, add the gelatin.Gradually pour over the white chocolate melted with the cocoa butter, carefully emulsifying. Blend to perfect the emulsion. Set aside in the refrigerator.

1000 g

500 g

ABSOLU CRISTAL NEUTRAL GLAZECalamansi puree

Bring the fruit and the Absolu Cristal to the boil. Process.

Leave to cool to 25C/77F and use immediately

1145 g

27 g

1695 g

2290 g

whole milk

gelatin sheets

CARAMLIA 36% COUVERTUREwhipping cream 35% fat

Soak the gelatin in a large quantity of water and drain well.

Melt the gelatin in the hot milk and make an emulsion by pouring the milk onto the melted couverture to obtain a smooth, glossy and elastic texture.

Blend to perfect the emulsion, taking care not to incorporate any air. The temperature of the mixture should be kept at around 40C/140F. Gently fold in the whipped cream and pour immediately.

600 g

90 g

60 gas needed

ABSOLU CRISTAL NEUTRAL GLAZE

JIVARA LACTE 40% COUVERTUREwater

sparkling bronze powder

Bring the Absolu Cristal glaze to the boil with the water

and then emulsify with the melted milk chocolate couverture.

Blend and add the sparkling bronze powder.

Spray immediately in a spray gun at around 80C/176F.

Cut five 7 x 24 cm strips from the Almond Sponge.

Use a St Honor nozzle to pipe a 760

g wave shape of Ivoire Calamondin Crmeux per strip of Almond Sponge

and cover with around 300 g of Caramlia Crunchy Pearls. Freeze.When frozen, place the insert on a rack and then glaze with the Calamondin Gel. Freeze again.

Make the Light Caramlia Mousse and pour 1000

g into each log mold.

Insert the sponge/crmeux strips, ensuring the sponge is at the same height as the edge of the mold. Freeze.

Unmold the logs and spray them with the Milk Chocolate Absolu Glaze Spray.

To finish decorating the logs, temper some dark chocolate and use a little oil to stick some silicone sheets

to some perfectly flat baking sheets. Pour a little couverture on top and immediately cover with a second silicone sheet.

Use a rolling pin to smooth and spread out the couverture, pushing it towards the edges. Check the thickness.

As soon as the couverture starts to set, cut out squares for end-pieces using an expandable multi-wheel cutter.

Leave to set for a few hours before removing the couverture. Add the ends to the logs. Arrange a house logo on top.

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Milk chocolate glaze

Caramlia 36% Chocolate Mousse

Caramlia Crunchy Pearls

Calamondin Ivoire 35% Crmeux

Moist Almond Sponge

NEW! www.valrhonaprofessionals.com

Spotlight onIVOIRE 35% CARAMELIA 36% COCOA BUTTER ABSOLU CRISTALJIVARA LACTE 40%