GO BOLD WITH VALRHONA FRUIT

GO BOLD WITH VALRHONA FRUIT FRUIT AS YOU HAVE NEVER SEEN, TASTED OR WORKED WITH BEFORE

YOU HAVE MASTERED THE ART OF WORKING WITH CHOCOLATE Discover Inspiration Inspiration is Valrhona s first range of fruit couvertures, created with natural flavs and cols. We have drawn on all our chocolate-making expertise to develop this technical feat which combines the unique texture of chocolate with the intense flav and col of fruit. WHAT MAKES INSPIRATION EXCEPTIONAL? 100% NATURAL INGREDIENTS No preservatives, added cols, artificial flavs AN INTENSE FRUIT FLAVOR AND COLOR Developed using Valrhona s R&D teams expert knowledge THE UNIQUE TEXTURE OF CHOCOLATE Inspiration is used just like any other Valrhona couverture chocolate Recipe FRUIT AND NUTS COCOA BUTTER and a pinch of Lecithin SUGAR INSPIRATION FEVES

NOW APPLY IT TO FRUIT AND NUTS! #GoBoldWithValrhonaFruit Two members of our R&D team tell us their sty Anaïs Leroux & Sébastien Charve R&D Team F us, Inspiration means vibrant, natural cols, a delicious flav, and above all a fantastic adventure. In terms of its composition, it may be a very simple product, but it still took us a lot of wk to get the recipes, manufacturing techniques and culinary applications just right. It s thanks to teamwk that we were able to create this innovative range of fruit and nut couvertures. Even with our extensive experience developing products, Inspiration has been a truly ground-breaking project f us, posing new challenges that have given us here at Valrhona a chance to grow. ALMOND INSPIRATION STRAWBERRY INSPIRATION PASSIONFRUIT INSPIRATION

THE RANGE IN DETAIL INTENSE POWERFUL NATURAL Fresh Almonds ALMOND INSPIRATION Fruit Flavs Spices PAIRINGS Kumquat Puffed rice Sel de Guérande Gourmet Redcurrant Coffee Tirphal Precautions and recommendations f Almond Inspiration Molding - A few things to bear in mind when you re molding: Make your molded products as close to the date you intend to sell them as possible, and make sure you rotate the items on your displays. After you have made them, ste your molded products at 60-65 F (16-18 C) away from sunlight. Ganaches - Recommendations f when using ganaches in chocolate bonbons: We advise sting your products below 40 F (4 C). If you are sting them at 60-65 F (16-18 C), we recommend that your chocolate bonbons are on sale f no me than six weeks. Name ALMOND INSPIRATION STRAWBERRY INSPIRATION Fruit Product Code 50g Sample Code Almond 14029 14674 Strawberry 15391 17316 Composition Cocoa Butter 30% min. - Almond 31% - Sugar 38% - Fat 42% Cocoa Butter 37% min. - Strawberry 14.2% - Sugar 47% - Fat 39% PASSIONFRUIT INSPIRATION Passionfruit 15390 17318 Cocoa Butter 32% min. - Passionfruit juice 17.3% - Sugar 49.3% - Fat 34% Coating Possible Possible

#GoBoldWithValrhonaFruit Candied Strawberry STRAWBERRY INSPIRATION Fruit Flavs Spices PAIRINGS Coconut Orange blossom Nougat Aniseed Cilantro Tangy Lemon Verbena White jasmine tea Vanilla Mint Exotic Fruits PASSIONFRUIT INSPIRATION Fruit Flavs Spices PAIRINGS Exotic fruits Almond paste Mint Szechuan pepper Tangy Hazelnut & Almond Pecans Milk chocolate Praline Vanilla Saffron Molding Bars Mousses Cream Mixes & Ganaches Ice Creams & Sbets Best-Befe Packaging 14 months 3kg bag of fèves - 10 months 3kg bag of fèves - 10 months 3kg bag of fèves Ideal Application Recommended Application Precautions and recommendations f Strawberry and Passionfruit Inspiration Stage in heated cupboards - If you are wking with large quantities of these products, we recommend that you place them in a heated cupboard so that you can use them the next day as you would a white chocolate. However, even if you take this precaution, it may be that the product s texture thickens slightly. It will regain its initial appearance after light beating with a spatula, in an electric mixer in the mixer of a tempering machine. Molding - A few things to bear in mind when you re molding: Make your molded products as close to the date you intend to sell them as possible, and make sure you rotate the items on your displays. After you have made them, ste your molded products at 60-65 F (16-18 C) away from sunlight. We generally recommend a four-week use-by date f molded products made using Inspiration.

ESSENTIALS *CRÈME ANGLAISE 1000g Whole milk 200g Egg yolks 100g Caster sugar Bring the milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Heat to 180-185 F (82-84 C) until the mixture coats the back of a spoon. Strain and use immediately quickly cool and use later. CREAM MIX ALMOND: 1000g Crème anglaise* 6g Gelatin 530g ALMOND INSPIRATION STRAWBERRY and PASSIONFRUIT: 200g Strawberry pulp / Passionfruit pulp 10g Glucose DE 38 6g Gelatin 30g Water f the gelatin 270g STRAWBERRY INSPIRATION 310g PASSIONFRUIT INSPIRATION 400g UHT cream 35% Add the rehydrated gelatin to the warm, strained crème anglaise. Slowly pour the warm mixture over the melted couverture to make an emulsion using a spatula. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the refrigerat. Mix the pulp and glucose and heat them to approx. 175 F (80 C). Add the rehydrated gelatin. Slowly pour this mixture over the melted couverture. Add the cold cream. Mix in the electric mixer again. Leave to stiffen in the refrigerat. Make this cream mix f Éclairs LIGHT MOUSSE STRAWBERRY and PASSIONFRUIT: 500g Strawberry pulp / Passionfruit pulp 11 / 12g Gelatin 55 / 60g Water f the gelatin 590g UHT cream 35% 320g STRAWBERRY INSPIRATION 375g PASSIONFRUIT INSPIRATION Heat the pulp and add the rehydrated gelatin. Slowly pour the hot pulp over the melted couverture. Once the mixture is at 95-105 F (35-40 C), pour over the cream which has been whipped until it has the texture of a mousse. Pour out immediately. Freeze. WHIPPED GANACHE ALMOND: Ganache: 450g UHT cream 35% 50g Glucose 50g Inverted sugar 650g ALMOND INSPIRATION Whipped ganache : 900g Ganache 900g UHT cream 35% STRAWBERRY and PASSIONFRUIT: 450g Strawberry pulp / Passionfruit pulp 50g Glucose 50g Inverted sugar 1500g UHT cream 35% 1050g STRAWBERRY INSPIRATION 1290g PASSIONFRUIT INSPIRATION Heat the smaller ption of cream, the glucose and the inverted sugar. Slowly pour this hot mixture onto the melted nut couverture. Add the larger ption of cold liquid cream. Mix in the electric mixer again. Leave to stiffen in the refrigerat, preferably f 12 hours. Whisk until the texture is consistent enough to use in a piping bag with a spatula. Heat the pulp along with the glucose and inverted sugar. Slowly pour this hot mixture over the melted fruit couverture. Add the cold whipping cream. Mix in the electric mixer again. Ste in the refrigerat and leave to stiffen, preferably overnight. Whip until firm. Make this whipped ganache f Millefeuilles Chou pastries GANACHE FOR FILLING MOLDED CHOCOLATE BONBONS 500g UHT cream 35% Inverted sugar* 850g ALMOND INSPIRATION GANACHE FOR MOLDED BONBONS STRAWBERRY: 300g Strawberry pulp 500g Caster sugar 50g Glucose 300g STRAWBERRY INSPIRATION 100g Strawberry pulp Heat the cream and inverted sugar together. Gradually pour the hot liquid over the melted nut couverture, stirring vigously all the while. Immediately mix using an electric mixer to make a perfect emulsion. Pour into a frame at 90 F (33 C). Leave to harden f 24 to 48 hours at 60-65 F (16-18 C) and a 55/65% relative humidity level. *F better texture and conservation, calculate the total weight of the ganache, then add 8-10% of said weight in inverted sugar. Cook the larger ption of pulp, the sugar and the glucose at 220 F (104 C). Stop cooking and let the temperature fall to 165-175 F (75-80 C). Slowly pour this hot mixture onto the melted fruit couverture. Add the smaller ption of pulp. Mix. PASSIONFRUIT: 300g Passionfruit pulp 500g Caster sugar 50g Glucose 300g PASSIONFRUIT INSPIRATION Cook the pulp, sugar and glucose at 220 F (104 C). Stop cooking and let the temperature fall to 165-175 F (75-80 C). Slowly pour this hot mixture onto the melted fruit couverture.

ALMOND INSPIRATION CRÈME ANGLAISE MOUSSE 600g Crème anglaise* 900g UHT cream 35% 6g Gelatin 1000g ALMOND INSPIRATION Add the rehydrated gelatin to the warm, strained crème anglaise. Slowly pour the warm mixture over the melted couverture to make an emulsion. Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse. Once the mixture is smooth, check the temperature is at 100-105 F (38-40 C) and add the remaining frothy whipped cream. Pour immediately and freeze. ALMOND INSPIRATION JELLY 40g Caster sugar 4g Pectin X58 600g Milk 220g ALMOND INSPIRATION Mix the sugar and pectin X58 together. Sift onto the warm milk and bring to the boil, stirring with a spatula all the while. Gradually pour the hot milk onto the melted nut couverture, stirring vigously with a spatula all the while. Immediately mix using an electric mixer to make a perfect emulsion. Pour out at 95-105 F (35-40 C). IMPORTANT: This jelly cannot be frozen. If you are planning to use the jelly later on, reheat it to 140 F (60 C) then use it at 95-105 F (35-40 C). Make this jelly f Plated desserts Verrines STRAWBERRY INSPIRATION/PASSIONFRUIT INSPIRATION MERINGUE MOUSSE ITALIAN MERINGUE: 35g Egg whites 50g Caster sugar 20g Water Cook the sugar and water at 250 F (121 C). Pour the mix over the egg whites (which have been whipped up until they have the texture of a mousse) and allow a meringue to fm. MOUSSE: 100g Italian meringue 300g Strawberry pulp / Passionfruit pulp 8 / 7g Gelatin 40 / 35g Water f the gelatin 150g STRAWBERRY INSPIRATION 170g PASSIONFRUIT INSPIRATION 35g UHT cream 35% Make the Italian meringue and leave it to cool down as you beat it on a medium speed setting. Heat the pulp and add the rehydrated gelatin. Slowly pour the hot pulp over the melted couverture. Once the mix is at 95-105 F (35-40 C), incpate it into the Italian meringue and finish it off with some airy, whipped cream. Pour out immediately. Freeze. STRAWBERRY INSPIRATION/PASSIONFRUIT INSPIRATION DESSERT GANACHE 360 / 225g 60 / 20g Whole UHT milk Inverted sugar 580g STRAWBERRY INSPIRATION 755g PASSIONFRUIT INSPIRATION Heat the milk and the inverted sugar. Slowly pour this mixture over the melted fruit couverture. Set aside. Make this ganache f Tartelets Macarons

An iginal recipe by José Manuel Augusto Pastry Chef - École Valrhona L OCCITAN Recipe f one 40 x 60cm frame SOFT ALMOND SPONGE 665g Powdered almonds 530g Caster sugar 980g Whole eggs 270g Dry butter 84% 130g Egg whites 130g Caster sugar In an electric mixer, mix together the almond powder, the larger ption of sugar and the eggs, then once aerated, incpate the butter. At the same time, beat the egg whites with the other ption of sugar. Gently mix these two mixtures. Spread into a frame and bake at 355 F (180 C) f 15-20 minutes. STRAWBERRY CONFIT 1510g Strawberry pulp 250g Glucose syrup 450g Caster sugar 40g Pectin NH 150g Lemon juice CREAM MIX 30g Caster sugar 14g Pectin X58 1860g Half-fat milk 155g Inverted sugar 1200g ALMOND INSPIRATION ABSOLU SPRAY MIX 500g ABSOLU CRISTAL NEUTRAL GLAZE 50g Water Heat the pulp and glucose to 105 F (40 C). Mix the caster sugar with the pectin NH then add it to the heated pulp. Boil. Add the lemon juice. Ste in the refrigerat use immediately. Mix the sugar and pectin X58 together. Warm the milk and inverted sugar. Whisk in the sugar-pectin mixture then bring to the boil, stirring all the while. Gradually pour the hot liquid over the melted Almond Inspiration, stirring vigously all the while. Bring the neutral Absolu Cristal glazing to the boil in water. Immediately apply using a spray gun at about 175 F (80 C). ASSEMBLY AND FINISHING Make the sponge and spread into two frames Each one should contain 1350g. While still hot, turn the sponge out onto a flat surface covered with baking paper, and press down gently on it until it is even. Make the strawberry confit, weigh out 1150g onto each slab of sponge (which you have now placed back in their frames) and spread out evenly while it is still hot. Leave to set in the refrigerat. Make the cream mix and while still hot, weigh out 1600g onto one confit-covered sponge. Place the other sponge on top, then weigh out another 1600g of cream mix and spread evenly on top. Ste in the refrigerat. Once set, slice up your desserts then spray on some Absolu glaze using a spray gun. Freeze. Use a piping bag filled with tempered Almond Inspiration to randomly sketch out lines onto confectionery dipping paper until you have a straw effect. Leave to harden. Dip an egg-shaped cutter in tempered Almond Inspiration then press it onto confectionery dipping paper so you get egg outlines. Leave to harden. Use a hot knife to slice up your straw decation so it fits your desserts exactly, then use a brush to add some gold sparkling powder and give your decation some depth. Place the straw decation on the dessert, position the egg decations and finish off with a logo.

An iginal recipe by David Briand Pastry Chef - École Valrhona STRAWBERRY PÊLE-MÊLE PASSIONFRUIT PÊLE-MÊLE Makes 48 desserts STRAWBERRY INSPIRATION/ PASSIONFRUIT INSPIRATION WHIPPED GANACHE 115 / 110g Strawberry pulp / Passionfruit pulp 12g Glucose 12g Inverted sugar 270g STRAWBERRY INSPIRATION 310g PASSIONFRUIT INSPIRATION 390 / 360g UHT cream 35% Heat the pulp along with the glucose and inverted sugar. Slowly pour this hot mixture over the melted fruit couverture. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold whipping cream. Mix in the electric mixer again. Ste in the refrigerat and leave to stiffen, preferably overnight. Whip until firm. ALMOND INSPIRATION JELLY 625g Whole UHT milk 40g Caster sugar 4g Pectin X58 230g ALMOND INSPIRATION Heat the milk and sift on the sugar and pectin mixture. Boil f 2 minutes. Slowly pour this mixture over the melted almond couverture. Immediately mix using an electric mixer to make a perfect emulsion. Keep gradually adding the milk. Pour out at approx. 115 F (45 C). This jelly can be reheated as many times as required Simply make sure you heat it to at least 140 F (60 C) befe using it at approx. 115 F (45 C). STRAWBERRY/PASSIONFRUIT JELLY 12g Sugar 2.5g Pectin NH 130g Strawberry pulp / Passionfruit pulp 255g ABSOLU CRISTAL NEUTRAL GLAZE ALMOND SHORTCRUST PASTRY 225g Strong white bread flour 115g Dry butter 84% 85g Icing sugar 25g Powdered almonds 2g Salt 45g Whole eggs Mix the caster sugar with the pectin NH. Heat the pulp and the Absolu glaze, then sift on the sugar-pectin mix. Bring all these ingredients to the boil together. Pour out ste in the refrigerat Mix the powdered ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. Stop as soon as you obtain a homogeneous paste. Ste in the refrigerat spread out immediately. Bake at 300 F (150 C). ALMOND SPONGE BISCUIT 135g ALMOND PASTE FROM PROVENCE 70% 45g Whole UHT milk 10g Strong white bread flour 160g Egg whites TRANSPARENT OPALINE 300g Fondant 200g Glucose Mix the almond paste with the milk in an electric mixer. Add the flour, mix in an electric mixer and finish off with the liquid egg whites. Pour into a siphon. Load up two nitrous oxide cream whipper cartridges. Use some scisss to make four notches in the bottom of some plastic cups. Fill with approx. 30g of mixture. Cook at 1000 Watts f 1 minute in the microwave. Freeze then turn out. Cook the fondant and glucose to a temperature of 310-320 F (155-160 C). Pour onto a silicone baking sheet and leave to cool. Grind into a fine powder and ste in a dry place. Sprinkle the powder over a silicone baking mat. Melt in the oven at 355 F (180 C). As soon as the powder has melted and has a shiny finish, remove it from the oven. Ste in a dry place. ASSEMBLY AND FINISHING Prepare the whipped ganache and jellies. Pour the Almond Inspiration jelly into a 1cm thick frame. Place in the refrigerat. Cut out 3 x 4cm triangles. Set aside. Make the shtcrust and spread it out to a thickness of 2mm. Freeze. Cut out isosceles triangle shapes with a 4cm base and 5cm sides. Bake and put to one side. Bake the sponge then ste it in the freezer to make it easier to turn out. ASSEMBLY: Make a template in the shape of an isosceles triangle with a 4cm base and 5cm sides. Use a small pastry spatula to spread the fruit jelly on to the plate until you have 3 triangles (see photo). Place a triangle of Almond Inspiration jelly onto the fruit jelly triangles. Whip up the whipped ganache, then use a piping bag with a V cut 25mm nozzle to pipe a teardrop shape onto the shtcrust pastry triangles. Place 2 triangles on the plate. Put a few SOSA caramelized Cantonese almonds in place (Ref. 45151045). Finish off with the biscuit pieces and top with a piece of opaline.

An iginal recipe by David Briand Pastry Chef - École Valrhona STRAWBERRY FILO PASSIONFRUIT FILO Makes 24 desserts (diameter: 7.5cm) ALMOND SHORTCRUST PASTRY 75g Strong white bread flour 35g Dry butter 84% 30g Icing sugar 10g SOSA POWDERED SMOKE FLAVOR (Ref. 45060000) 0.5g Salt 15g Whole eggs VANILLA WHIPPED GANACHE 330g UHT cream 35% 1 SOSA VANILLA POD (Ref. 48000103) 1g Lime zest 30g Glucose DE 38/40 30g Inverted sugar 230g OPALYS 33% 500g UHT cream 35% 700g ABSOLU CRISTAL NEUTRAL GLAZE 70g Water ASSEMBLY AND FINISHING Mix the powdered ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. Stop as soon as you obtain a homogeneous paste. Ste in the refrigerat spread out immediately. Bake at 300 F (150 C). STRAWBERRY INSPIRATION/ PASSIONFRUIT INSPIRATION PRESSED SHORTCRUST 150g Almond shtcrust pastry 150g ÉCLAT D OR 150g STRAWBERRY INSPIRATION 150g PASSIONFRUIT INSPIRATION Break the shtcrust pastry into pieces in an electric mixer, then incpate the Éclat d Or and the melted fruit couverture. Tip: You can use offcuts from the shtcrust you have made as part of your daily wk on other products. Heat the smaller ption of cream. Infuse it with the vanilla pod and the lime zest f 20 minutes. Sieve through a chinois and rectify the cream s weight. Add the glucose and inverted sugar. Slowly pour the hot mixture over the melted Opalys. Add the larger ption of cold liquid cream. Mix in the electric mixer again. Leave to stiffen in the refrigerat, preferably f 12 hours. Whisk until the texture is consistent enough to use in a piping bag with a spatula. STRAWBERRY INSPIRATION/PASSIONFRUIT INSPIRATION CREAM MIX 175 / 170g Strawberry pulp / Passionfruit pulp 8g Glucose DE 38/40 5g SOSA POWDERED GELATIN (220 BLOOM) (Ref. 58000001) 25g Water f the gelatin 270g STRAWBERRY INSPIRATION 310g PASSIONFRUIT INSPIRATION 330 / 335g UHT cream 35% Heat the fruit pulp with the glucose until the two reach a temperature of approx. 175 F (80 C), then add the rehydrated gelatin. Slowly pour this mixture over the melted fruit couverture. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold cream. Mix in the electric mixer again. Leave to stiffen in the refrigerat. STRAWBERRY INSPIRATION/PASSIONFRUIT INSPIRATION FROSTING 80g Strawberry pulp / Passionfruit pulp 110 / 105g Caster sugar 135 / 130g Glucose DE 38/40 110 / 105g Sweetened condensed milk 12g SOSA POWDERED GELATIN (220 BLOOM) (Ref. 58000001) 60g Water f the gelatin 165g STRAWBERRY INSPIRATION 185g PASSIONFRUIT INSPIRATION 165g ABSOLU CRISTAL NEUTRAL GLAZE 16g Water SQ Red/yellow food coling ABSOLU SPRAY MIX Use the sugar, fruit pulp and glucose to make a syrup, then cook at 220 F (104 C). Incpate the sweetened condensed milk and the rehydrated gelatin, then gradually pour the mix out over the melted fruit couverture. Bring the Absolu Cristal to the boil, then add it to the smaller ption of water and coling in der to slightly accentuate its vibrancy. Mix in an electric mixer. Ste in the refrigerat. Leave to harden f 12 hours befe use. USE: Reheat the frosting to 90-95 F (32-34 C), then mix it in an electric mixer to homogenize and to get rid of as many air bubbles as possible. Ice. Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. Immediately apply using a spray gun at about 175 F (80 C). ASSEMBLY: Make rounds of pressed shtcrust (approx. 15g each) using a 6cm diameter ring. Ste in the refrigerat. Make a spiral of cream mix on top of the pressed shtcrust rounds (approx. 10g) using a piping bag with a 6mm diameter plain round nozzle. Ste in the freezer. Line your 7.5cm diameter rings with clear acetate. Whip up the whipped ganache, then pour about 45g into each ring. Put the pressed shtcrust in place, making sure to put the cream mix on the same side as the ganache. Freeze. Turn out, then ice with Strawberry Passionfruit Inspiration frosting. Use a piping bag with a 6mm diameter round nozzle to make a spiral of cream mix on top (approx. 15g). Freeze. Add a layer of neutral glaze. FINISHING: Put a metal rolling pin in the freezer. Use a piping bag (without a nozzle) and some pre-set fruit couverture to make the lashes and place them around the cream mix spiral.

An iginal recipe by Rémi Montagne Pastry Chef - École Valrhona STRAWBERRY SILLON PASSIONFRUIT SILLON Makes 24 fingers CRUNCH 230g Dry butter 84% 340g Brown sugar 340g Flour 70g Egg whites 4g Vanilla powder Mix all the ingredients together (make sure the egg whites retain a liquid consistency). Spread out thinly between two sheets of baking paper. STRAWBERRY INSPIRATION/ PASSIONFRUIT INSPIRATION DESSERT GANACHE 125 / 80g 20 / 8g Whole UHT milk Inverted sugar 205g STRAWBERRY INSPIRATION 265g PASSIONFRUIT INSPIRATION ASSEMBLY AND FINISHING Heat the milk and the inverted sugar. Slowly pour this mixture over the melted couverture. Set aside. Make the crunch and spread it out between 2 large sheets of confectionery dipping paper (Ref. 12675) to a thickness of approx. 2mm. Freeze. Prepare the ganache and ste in the refrigerat. Once it has completely cooled, cut out 12 x 2cm rectangles of crunch. Put these on a micro-perfated silicone baking mat. Bake at 300 F (150 C) f approx. 15 minutes. Leave them to cool, then use a piping bag with a 6mm diameter nozzle to make a tube of approx. 8g of ganache over 2 out of every 3 rectangles. Place the rectangles one on top of the other to obtain 3 layers of crunch and 2 of ganache. Make a thin layer of pre-set fruit couverture to go on top, then turn it out onto a printed sheet. An iginal recipe by Romain Grzelczyk Pastry Chef - École Valrhona STRAWBERRY MALINKO PASSIONFRUIT MALINKO Makes 240 x 3cm half-spheres STRAWBERRY/PASSIONFRUIT BAHIBÉ GANACHE 500g Strawberry pulp / Passionfruit pulp 500g Caster sugar 50g Glucose 385g BAHIBÉ 46% 150g Dry butter 84% 1200g STRAWBERRY INSPIRATION 1200g PASSIONFRUIT INSPIRATION Cook the pulp, sugar and glucose at 220 F (104 C). Stop cooking and let the temperature fall to 165-175 F (75-80 C). Slowly pour this hot mixture over the melted Bahibé. Immediately mix using an electric mixer to make a perfect emulsion. As soon as the mixture is at 95 F (35 C), add the tempered butter and mix in an electric mixer. ASSEMBLY AND FINISHING Use a spray gun and spray gun mixture which you have pre-set at 85 F (30 C). Partially spray the half-sphere molds. Scrape off any excess and leave to harden. Then use as a mold f the pre-set fruit couverture. Turn out and leave to spread f a few moments, then smooth away any excess. Drain the molds by holding them suspended over two rulers. Befe they harden completely, trim any excess off the half-spheres. Leave to harden. Use a piping bag to fill the half-spheres with ganache. Make sure that the temperature of the ganache is below 80 F (28 C). Leave to harden f 24 hours at 60 F (17 C) and a 60% relative humidity level. To seal the chocolate bonbons, use a heat gun to soften the edges of the half-spheres, then close off the hole with some tempered Bahibé. This way, the joints will be seamless. Tip: F chocolate bonbons with totally smooth bases, apply a fine layer of tempered fruit couverture then immediately cover with confectionery dipping paper and press down, making sure to remove any air bubbles using a thin spatula. Leave to harden at 60 F (17 C) then turn out.

An iginal recipe by Anthony Bourdillat Pastry Chef - École Valrhona STRAWBERRY CABOSSE PASSIONFRUIT CABOSSE Makes 10 cocoa pods MENDIANTS STRAWBERRY: 600g STRAWBERRY INSPIRATION 140g White dragée sugar coated almonds 140g SOSA RAW IRANIAN PISTACHIOS (Ref. 45100050) 140g SOSA DICED ORANGE COLD CONFIT (Ref. 44200702) PASSIONFRUIT: 600g PASSIONFRUIT INSPIRATION 140g SOSA CARAMELIZED HAZELNUTS (Ref. 45151007) 140g Currants 100g CARAMÉLIA CRUNCHY PEARLS 100g Grated coconut Pour the pre-set fruit couverture into a 4mm ganache frame (Ref. 3346). When the fruit couverture starts to set, cut out 30 x 30mm squares and/ 10 x 60mm rectangles. Ste at 60 F (17 C). A tip f Strawberry mendiants: Use a cutting string from a pastry cutter to trace, then cut out, the squares of fruit couverture. Place a piece of dragée on each square, along with a pistachio and a cube of ange. Dab some pre-set Strawberry Inspiration couverture at the center to stick the different parts together. Ste at 60 F (17 C). A tip f Passionfruit mendiants: Use a cutting string from a pastry cutter to trace, then cut out, the squares of fruit couverture. Place half a hazelnut and a currant on each square. Dab some pre-set Passionfruit Inspiration couverture in the center then add a Caramélia crunchy pearl and some grated coconut. Ste at 60 F (17 C). GUANAJA SPRAY MIX 350g GUANAJA 70% 150g Cocoa butter ASSEMBLY AND FINISHING Melt the ingredients together. Reduce the temperature of the mixture to 85-90 F (30-32 C). Use a chinois to strain befe using the mixture. MOLDING: Use the pre-set Guanaja spray mix to spray the inside of the cocoa pod molds (Ref. 10841), then leave them to harden. Use the pods to mold the pre-set Guanaja couverture chocolate. Turn out and leave the couverture chocolate to spread f a few moments, then smooth away any excess. Drain the molds by holding them suspended over two rulers. Befe hardening is complete, trim away any excess, then mold again. Tap the mold to get the thickness you require. Leave to harden, trim again, then refrigerate f a few minutes then leave at a temperature of 65 F (17 C) until the chocolate is ready to slip out of its mold. ASSEMBLY: Turn out the half-pods and fill them with 12-15 mendiants. Slightly soften the half-pods, then assemble them. Check out the INSPIRATION range and recipe ideas at www.valrhona.com DESIGN/DEVELOPMENT: INSIGN - EN18497-2017- VALRHONA - PHOTO CREDITS: GINKO - IMAGES ARE NON-CONTRACTUAL. VALRHONA - 26600 Tain L Hermitage - FRANCE www.valrhona.com - scvalrhona@valrhona.fr