estige Pr 2 O 1 7 / 2 O 1 8 E X P O R T 1 *Nouveautés disponibles à compter du 1er septembre 2017

Transcription

1 Prestige 2 O 1 7 / 2 O 1 8 E X P O R T *Nouveautés disponibles à compter du 1er septembre

2 Chocolate Collection 2017 / 2018 Bulk Chocolates Introduction Page 3 Origin Page 4 Prestige Range Page 5 to 7 Exceptional & Reputed Origins Fruit Duos Dessert & Pastries Creations 70% Authentics Milk Chocolate Authentics Premium Range Page 8 to 9 outhern Specialities Ganaches Pralinés Traditionnal Recipes Schaal 1871 Page 10 to 12 54% Cocoa & pralines milk recipes Gianduja, almond paste & hazelnut cream Ganaches Prestigious Liqueurs Almond Paste Gourmet Snacking Page 13 to 17 Gourmet Snacking Coating Chocolates Page 18 to 21 Novelties Classics and Fruit flavours Regional Specialities Chocolate Popcorn & Market Delicacies Seafood Christmas & Season Collection Page 22 to 23 Chocolate Corks, Liqueurs & Brandies Page 23 Gift boxes Page 24 Boxes Page 25 Caprices du Chocolatier Page 26 Stickers & Accessories Page 27 Chocolate Bites in Bars Page 28 Chocolate Couverture Page 29 Our Know-how Page 30 to 31 2

3 The History of a Family Business Since 1871, a reputed artisan family of» chocolatiers», operates from generation to generation in the heart of Alsace to give satisfaction to the most discriminating connoisseur. Their creations and recipes are available in France and on international markets. From the cocoa bean to the chocolate confection making the specific taste of Schaal Chocolatier. For years and years, we have been producing our own chocolate couverture. The cocoa beans which enter into the composition of our couverture come exclusively from our own plantations in Ecuador. From the cocoa bean to the chocolate confection making the specific taste of Schaal Chocolatier. For years and years, we have been producing our own chocolate couverture. The cocoa beans which enter into the composition of our couverture come exclusively from our own plantations in Ecuador. 3

4 The origins of our chocolates and cocoa beans We buy cocoa beans world-wide sharing with you reputed origins and full-flavoured delicacies. Like a famous wine, chocolate reflects the character of the ground of cultivation as well as the way the cocoa beans had been dried how fermentation had been handled. Without proud, we can speak of good vintage. Ecuador A so-called vintage chocolate The rich cocoa taste is enhanced by a touch of coffee and liquorice developing a gentle taste of fruit & timber Madagascar An exalted and strength blend. When tasting, you will surprisingly find out fruit flavors, such as raspberry or blueberry, enhanced by a touch of tobacco. A slight sour note, will give a subtle aroma of timber. Java A milk chocolate, strength and well-balanced. A touch of tannin and caramel comes along with tropical fruit flavor giving a mild blend full of freshness. 4

5 Reptuted origins & exceptional chocolates Prestige A first class recipe & ingredients from reputed origins. Fine crackling shell Roasted sesame Almond Praliné with sesame and splitters of crêpe dentelle 70% Palet Equateur ganache % Palet "Silver" Java ganache % Palet "Gold" bitter Madagascar ganache Palet "Gold" Madagascar milk chocolate % Praline "Tradition" Praline "Tradition" milk % Praline Piedmont hazelnuts Milk Praline Piedmont hazelnuts % Praline almonds sesame - crispy crêpe praline Milk praline almonds - sesame crispy crêpe praline % Praline Valencia almonds Milk praliné Valencia almonds New decor New decor 70 % Maragogype coffee chocolate ganache % Ethiopie Moka Ganache % Jasmine tea Chung Hao ganache Jasmine tea Chung Hao ganache - milk

6 Prestige Fruit Duos serving suggestion % Raspberry/mint % Morello cherry/rose Milk chocolate Apricot/violet **70% Pear/walnut Crystallyzed rose Fine shell Milk chocolate Passion fruit/tonka % Blackcurrant/fennel Morello Cherry Ganache Desserts & "Branded" Pastries New decor New decor New decor New decor 70 % Lemon pie % Chocolate cake Crème brûlée milk chocolate Millefeuille milk chocolate New 2017* Rhubarb milk chocolate % Black Forest cake % Black Forest cake % Opera cake % Raspberry cream cake Crackling topping Raspberry Ganache Fine chocolate shell 70% cocoa content 6

7 The "Authentic" - 70% cocoa Prestige New 2017* 70 % Praline South-West nuts % Bitter orange ganache % Coffee praline % Praline nuts % Praline almonds % Praline walnut decor % Palet Cognac ganache New decor 70 % Chestnut ganache % Pistachio ganache % Caramel ganache % Passion fruit ganache % Bitter ganache The "Authentic" - Milk New 2017* Praline South-West nuts Praline nuts Praline almonds Praline walnut decor Red berries ganache Caramel ganache Caramel ganache Granito chocolate crispy crêpe praline Granito almonds

8 Premium New 2017* Original Specialities and Classics Southern Specialities Orange ganache - dark square Hawaiian coconut pineapple milk square Crystallized Ginger ganachedark square Lemon zest ganache milk square Lemon zest ganache dark square Espelette spice ganache dark square Mint tea ganache dark square Pear jasmine ganache milk square Cream truffle Ganaches New 2017* New 2017* Palet Blonde chocolate Equateur ganache Palet dark chocolate orange tree honey ganache Palet milk chocolate passion fruit ganache Palet milk chocolate prune ganache New decor New decor Palet bitter chocolate Palet coffee chocolate Palet dark chocolate strawberry ganache Palet white chocolate tiramisu Palet dark chocolate Darjeeling tea ganache Palet dark chocolate caramel ganache Palet dark chocolate mirabelle ganache Palet dark chocolate sour cherry ganache

9 Pralines Premium Palet pral. dark chocolate with cappuccino nibs Palet praline speculoos dark choc Palet praline speculoos milk chocolate Palet pral. milk chocolate with cappuccino nibs Palet pral. milk chocolate with cappuccino nibs Praline Tonka bean milk choc Praline nougatine dark chocolate Praline nougatine milk chocolate Gianduja crispy crêpe praline dark choc Gianduja crispy crêpe praline milk choc Classics New 2017* Milk Lemon chocolate Dark Orange chocolate New 2017* "Rocher" - Blonde chocolate with bitter ganache "Rocher Strasbourgeois" dark chocolate "Rocher Strasbourgeois" milk chocolate "Rocher Strasbourgeois" white chocolate "Rocher" milk chocolate coffee praline "Rocher" dark chocolate raspberry ganache "Rocher" milk chocolat caramel praline "Rocher" dark chocolate pineapple ganache Piedmont hazelnuts milk praline Heart - in foil Caramel ganache Heart in foil Coated Heart Caramel ganache

10 La Gamme : a complete and rich choice of varieties; our chocolate mass contains pure cocoa butter Pralinés Chocolate 54 % New decor Caramande - dark chocolate Dark choc. praline Bûchette Shangaï - dark chocolate Dark choc. Nuts Ivarine Assorted Noisetta chocolat K2C chocolat blanc praliné noisettes Assorted Chestnuts Assorted mushrooms Milk Chocolate New 2017* New decor Milk choc. Biscuit praline Milk choc. praline Bûchette Shangaï - milk chocolate Milk choc. Nuts Cinnamon milk choc. Praline Crispy crêpe praline milk choc Milk choc. Autumn Leaf praliné Milk choc. Leaf Caramande - milk chocolate Red Heart - milk choc

11 Gianduja La Gamme 1871 Gianduja Milk choc. Snail - in gold foil Gianduja - in gold foil Gianduja crispy crêpe choc. in silver foil Gold Square - gianduja Seasalt - dark chocolate Dark choc. Leaf K2C - milk chocolate with gianduja Bretagne - dark chocolate Bretagne - milk chocolate Antillais - dark chocolate Antillais - milk chocolate Almond pastes Kléber chocolate (Kirsch almond paste) Médina (dark choc. with orange peels & almond paste) Déodat (gianduja & almond paste) Hazelnut cream Milk flower

12 La Gamme 1871 Ganaches Palet chocolat (nature ganache) Palet with coffee ganache café - milk choc Heart gold foil (chocolate ganache) Larme (dark choc. with caramel ganache) Larme (milk choc. with caramel ganache) K2C dark chocolate (caramel ganache) Fruity notes New 2017* Grape chocolat (grape ganache - nut flavour) Grape chocolat (grape ganache - nut flavour) Chocolate Autumn leaf Alcoholic chocolates Dark Chocolate Mandarin (mandarin savour ganache) Griottin (candied cherry ganache) Palet Cognac (milk choc. with Cognac ganache) Palet Whisky (dark choc. with Whisky ganache) Palet Kirsch (dark choc. with Kirsch ganache) White & Milk ganache Seville (dark choc. with Grand Marnier & orange peel ganache) Raisinette (dark choc. with Rhum & grape ganache) Snowball - white chocolate butter ganache Caprice (butter ganache tiramisu savour) **Caprice milk (butter ganache tiramisu savour)

13 Gourmet Snacking 13

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15 Bites Individually wrapped grignotage Gourmand La Croustillante (dark choc with praline & cereals) La Croustillante (milk choc with praline & cereals) Crispy crêpe praline dark choc. Rectangle (cellophaned) Milk choc pral. speculoos Rectangle (cellophaned) (cellophaned) Triador - dark choc. - hazelnut praline with crunchy cereals (cellophaned) Triador - milk chocolate - hazelnut praline (cellophaned) "Délice amandes pistache (dark choc with almond paste & pistachio)"(cellophaned) "Délice amandes pistache (milk choc with almond paste & pistachio)" (cellophaned) Rocher dark choc. with raspberry ganache (cellophaned) Bulk Rocher milk choc. with caramel ganache (cellophaned) Roc dark choc with praline (cellophaned) Roc milk choc with praline (cellophaned) Roc white choc with praline (cellophaned) Rocher (praline 20gr - gold foil) Milk choc. Gourmet bite with fig & pecan nuts Dark choc. Gourmet bite with orange peel, grapes & almonds Square 70% Cocoa (cellophaned) Florentine cake (dark chocolate)

16 Chocolate Bites 9 g a p p r o x. Pumpkin seeds blackcurrant dark choc Coconut almonds milk choc Redcurrant cocoa bean dark choc Almonds Grapes dark choc Cranberry Hazelnut dark choc assorted pieces 70g each 4 dark and 4 milk Pistachio raspberry milk choc Hazelnuts dark choc Almonds milk choc Apple Caramel milk choc Chocolate Florentins 1 3 g a p p r o x. Hazelnuts Florentine cake Pistachio Florentine cake

17 Gourmet Snacking Grignotage Gourmand New 2017* "Rocher" Blonde chocolate with bitter ganache Granit (dark choc coated caramelized almonds) Granit (milk choc coated caramelized almonds) Granit (white choc coated caramelized almonds) Granit (dark choc coated cereals) Granit (milk choc coated cereals) "Rocher" dark chocolate pineapple ganache "Rocher" milk chocolate coffee praline "Rocher" dark chocolate raspberry ganache "Rocher" milk chocolat caramel praline Croquantine (milk choc coated nougatine) "Rocher" Pistache (almond paste & pistachio) "Rocher Strasbourgeois" dark chocolate "Rocher Strasbourgeois" milk chocolate "Rocher Strasbourgeois" white chocolate Mendiant (dark choc disc with dried fruit) Mendiant (milk choc disc with dried fruit) Mendiant (white choc disc with dried fruit)

18 Coating Chocolate

19 New 2017* New 2017* Novelties Grignotage Dragéifié Pretzel choc balls Pretzel milk choc balls Almonds seasalt Sugar-coated Almonds nougat flavor Classics Noisettines (assorted dark & milk choc hazelnuts) Amandines (assorted dark & milk choc almonds) Amandor (chocolatey almonds) Dark choc. Coffee bean Milk choc. Coffee bean Dark choc. Coated Colombian coffee bean Fruity Delicacies Milk chocolate Fig bites Dark chocolate Sauternes grape bites Dark chocolate orange peel bites Milk chocolate Ginger bites

20 Grignotage Dragéifié New 2017* Sugar-coated Walnut New 2017* Regional Specialities Sugar-coated Kougelhopf milk choc ganache gingerbread flavour New 2017* Sugar-coated Kougelhopf dark choc ganache Gingerbread flavour Kougelhopf Cannelé Cannonball gianduja Cork with crispy crêpe praline Green Acorn puff pastry inside Pavé granit grey Pavé granit rose Chocolate Popcorn Serving suggestion Crousti pop original crispy rice in white chocolate Crousti pop raspberry Crousti pop cofffee Crousti pop caramel/fleur de sel Crousti pop blueberry **Crousti pop strawberry Market Delies Red potato Vegetable garden potato Yellow potato Délices gourmands Les gourmandises Red Nougatine Bean Green Nougatine Bean White Nougatine Bean

21 New 2017* Bluish Shingles Seafood Seagull eggs - praline Seagull eggs - caramel seasalt Grignotage Dragéifié Assorted Shingles Right out of the ocean 8 Red mullet net - crispy crêpe milk choc. in foil sardine net milk choc in foil Tin of 6 milk choc. Sardine - in foil Tin of 12 milk choc. Sardine - in foil Milk choc. Sardine - in foil Crispy crêpe milk choc. Red mullet - in foil Dark choc. Mackerel - in foil **Basket of 24 1/2 praline oysters in foil /2 praline oysters - in foil Net 1/2 praline oysters in foil gr **Sand pieces

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23 Christmas & Season s Specialities Noël Ganache nature Sparkling sugar in praline Gianduja Assorted Christmas balls Praliné "Happy Holiday" Palet "Happy Holiday" - milk choc Palet "Happy Holiday" - 70% cocoa choc Golden Coffee bean Heart gold foil (chocolate ganache) Red Heart milk choc Piedmont hazelnuts milk praline Heart - in foil Caramel ganache Heart in foil Coated Heart Caramel ganache Chocolate Corks, Liqueurs & Brandies New decor Bouchon chocolat Armagnac in foil Bouchon - crispy crêpe dark choc. in foil Bouchon liqueur Marc in foil Chardons (assorted liqueur chocolate) Chocolate with cherry & kirsch Muscadine au Grand Marnier

24 Coffrets et Ballotins Gift Boxes Assorted Boxes Ecrin Premium existe en 3 tailles 215 g 305 g 540 g Sleeve available in 3 sizes Weight Ref Varieties Number Units per case of pieces 215 g g g

25 Crocodile style Coffrets et Ballotins 125 g Boxes add your personal touch! 730 g 965 g 165 g 260 g available in 7 sizes Weight Ref Varieties Number Units per case of pieces 125 g g g g g g g g 475 g 25

26 Caprices du Chocolatier Chocolate Caprice Collection Cube 160g with Coffee bean Cube 150g wih dark choc. almonds Cube 135g with milk choc. Hazelnuts Green Nougatine Beans Red Nougatine Beans ** White Nougatine Beans Cube 160g Cube 135g with Seagull eggs Cube 150g with Almonds caramel Seasalt Cube 150g with Assorted Shingles Cube 100g with Orginal Crousti pop New présentation New présentation New présentation Vegetable garden potato Yellow Potato Pommes de terre rose Bag with 180g Red sugar-coated Heart Bag with 150g Assorted Cereals Granits Bag with 130g Ruler with 6 assorted Rochers assorted pieces

27 Ideas and Recommendations for selling Le Prêt à vendre Personalized stickers ** Presentations Useful information: on demand we supply ingredient labels and nutrition fact panels. wrapped - for hygiene reasons (rocs triadors délices croustillants), sold in bulk, by weight or piece, are not considered as pre-packed staff and only designation and allergens have to be indicated on the product itself or nearby (flyer display etc.) 27

28 Les Chocolats AKC 32 cm Large Plain chocolate Delicacies to share with friends; so fine so delicate 22,7 cm Dark break chocolate nuts 5 plates Milk break chocolate almonds 5 plates Milk break chocolate biscuit 5 plates Crunchy Indulgence Chocolate dimensions 32 x 22,7 x 0,7 cm (environ) Classics and original recipes. A blend of fine chocolate, the pure character of cocoa with fruit, dried fruit or biscuits. Serving suggestion 28

29 Chocolate Couverture And last but not least, our chocolate couverture in blocks. 35% of cocoa (dry substance) is the minimum which» dark chocolate couverture» must contain and 25% is the minimum for milk chocolate couverture. Nos Chocolats de Couverture 54% Ecuador : block of 1.98 kg individually wrapped % Ecuador : block of 1.98 kg individually wrapped Milk Ecuador : block of 1.98 kg individually wrapped White Chocolate : block of 2.00 kg individually wrapped Our chocolate couverture is produced with cocoa beans coming from our plantation in Ecuador. 29

30 Our Know-How Moulage perfectly tempered, the liquid chocolate is filled into different moulds, undergoes the cooling tunnel and is filled with praline or any other center. Once finished, the 2 moulds are put together for a double layer product. Enrobing The center of a chocolate candy or bite is enrobed with chocolate. Coating praline, dried fruit or candied fruit is coated with sugar or chocolate. The coating process is realized in copper tanks. Fillings Praline is manufactured according to a traditional process. Dried Fruit (Almonds and/or Hazelnuts) is caramelized in sugar; ground in a more or less fine way, according to the taste expected for a direct incorporation into the chocolate or to be kept for filling. Ganache a subtle blend of chocolate and dairies (butter, cream, milk). It is directly used for a truffle center or incorporated into fruit pastes, pistachio past, coffee and other spices to become an original filling of chocolates and bite. Gianduja a blend of hazelnut paste, delicately ground and chocolate. A very delightful and experience. Nougatine a Blonde caramel enhanced by hazelnuts or almonds, roasted and ground. Pâte d amande mass realized of almonds, white of egg and sugar. Origins Ecuador Java Madagascar. Toppings Material : fruit, dried fruit, candied fruit peels Manner : fork for effects on the chocolates Transfer : application of a transparent film with colored cocoa butter Storage condition The ideal temperature is between C. Never in the refrigerator; keep the box closed to avoid diffusion of undesirable aromas. Story dry and keep away from humidity. Tasting Recommendation Keep all your senses awake : - visual (aspect shine ) - olfactive (true, full of flavor, delicate) - taste Start with appearance, aroma, fine texture and taste in mouth. After 2 chocolates, have some fresh water before going on with further tasting. Certification Our Company is - IFS - certified 30

31 Production of chocolate Harvest Two times per year, the cocoa tree brings crops. The cocoa-pods are cut from the tree with pruning scissors or hooks. The pods are opened to get the cocoa beans. Fermentation & Drying the beans get their brown colour when laying on the ground for 4 7 days Milling & Roasting the beans are screened and taken out of their envelope. Roasted for 30 minutes to obtain the aroma Grinding to obtain a paste rich of cocoa butter: cocoa mass Counching cocoa butter is added, and the chocolate is mixed to refine the taste Chocolate The chocolate obtained can be shaped in bars, bites, seasonals, chocolate confection candies a delight for the most discriminating connoisseur! 31

32 Réf Conception/réalisation : Philippe Gaentzhirt +33(0) Prestige Contacts : Charlotte Courcier : c.courcier@salpa.fr Christian Vasseur : c.vasseur@salpa.fr Check our novelties on : *Nouveautés disponibles à compter du 1er septembre