Prestige 2 O 1 7 / 2 O 1 8 E X P O R T *Nouveautés disponibles à compter du 1er septembre 2017 1
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
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
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
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 914 673 70 % Palet "Silver" Java ganache 914 665 70 % Palet "Gold" bitter Madagascar ganache 914 654 Palet "Gold" Madagascar milk chocolate 914 653 70 % Praline "Tradition" 914 661 Praline "Tradition" milk 914 662 70 % Praline Piedmont hazelnuts 914 061 Milk Praline Piedmont hazelnuts 914 081 70% Praline almonds sesame - crispy crêpe praline 914 667 Milk praline almonds - sesame crispy crêpe praline 914 666 70 % Praline Valencia almonds 914 647 Milk praliné Valencia almonds 914 648 New decor New decor 70 % Maragogype coffee chocolate ganache 914 692 70 % Ethiopie Moka Ganache 914 693 70 % Jasmine tea Chung Hao ganache 914 682 Jasmine tea Chung Hao ganache - milk 914 683 5
Prestige Fruit Duos serving suggestion 312 257 70% Raspberry/mint 914 646 70% Morello cherry/rose 914 669 Milk chocolate Apricot/violet 914 668 **70% Pear/walnut 914 655 Crystallyzed rose Fine shell Milk chocolate Passion fruit/tonka 914 644 70% Blackcurrant/fennel 914 643 Morello Cherry Ganache Desserts & "Branded" Pastries New decor New decor New decor New decor 70 % Lemon pie 914 688 70 % Chocolate cake 914 689 Crème brûlée milk chocolate 914 690 Millefeuille milk chocolate 914 691 New 2017* Rhubarb milk chocolate 914 687 70 % Black Forest cake 914 671 70 % Black Forest cake 914 670 70 % Opera cake 914 672 70 % Raspberry cream cake 914 071 Crackling topping Raspberry Ganache Fine chocolate shell 70% cocoa content 6
The "Authentic" - 70% cocoa Prestige New 2017* 70 % Praline South-West nuts 914 686 70 % Bitter orange ganache 914 137 70 % Coffee praline 914 060 70 % Praline nuts 914 186 70 % Praline almonds 914 184 70 % Praline walnut decor 914 185 70 % Palet Cognac ganache 914 024 New decor 70 % Chestnut ganache 914 684 70 % Pistachio ganache 914 612 70 % Caramel ganache 914 611 70 % Passion fruit ganache 914 139 70 % Bitter ganache 914 171 The "Authentic" - Milk New 2017* Praline South-West nuts 914 685 Praline nuts 914 187 Praline almonds 914 188 Praline walnut decor 914 189 Red berries ganache 914 176 Caramel ganache 914 092 Caramel ganache 914 091 Granito chocolate crispy crêpe praline 914 674 Granito almonds 914 093 7
Premium New 2017* Original Specialities and Classics Southern Specialities Orange ganache - dark square 951 041 Hawaiian coconut pineapple milk square 951 056 Crystallized Ginger ganachedark square 951 012 Lemon zest ganache milk square 951 013 Lemon zest ganache dark square 951 016 Espelette spice ganache dark square 951 014 Mint tea ganache dark square 951 017 Pear jasmine ganache milk square 951 028 Cream truffle 914 160 Ganaches New 2017* New 2017* Palet Blonde chocolate Equateur ganache 951 063 Palet dark chocolate orange tree honey ganache 951 062 Palet milk chocolate passion fruit ganache 951 058 Palet milk chocolate prune ganache 951 052 New decor New decor Palet bitter chocolate 951 061 Palet coffee chocolate 2018 951 065 Palet dark chocolate strawberry ganache 951 044 Palet white chocolate tiramisu 951 021 Palet dark chocolate Darjeeling tea ganache 951 007 Palet dark chocolate caramel ganache 951 040 Palet dark chocolate mirabelle ganache 951 042 Palet dark chocolate sour cherry ganache 951 043 8
Pralines Premium Palet pral. dark chocolate with cappuccino nibs 950 015 Palet praline speculoos dark choc 950 013 Palet praline speculoos milk chocolate 950 000 Palet pral. milk chocolate with cappuccino nibs 950 001 Palet pral. milk chocolate with cappuccino nibs 950 018 Praline Tonka bean milk choc 951 050 Praline nougatine dark chocolate 950 011 Praline nougatine milk chocolate 950 006 Gianduja crispy crêpe praline dark choc 950 008 Gianduja crispy crêpe praline milk choc 950 009 Classics New 2017* Milk Lemon chocolate 914 317 Dark Orange chocolate 914 006 New 2017* "Rocher" - Blonde chocolate with bitter ganache 951 064 "Rocher Strasbourgeois" dark chocolate 951 030 "Rocher Strasbourgeois" milk chocolate 951 031 "Rocher Strasbourgeois" white chocolate 951 032 "Rocher" milk chocolate coffee praline 951 049 "Rocher" dark chocolate raspberry ganache 951 046 "Rocher" milk chocolat caramel praline. 951 048 "Rocher" dark chocolate pineapple ganache 951 047 Piedmont hazelnuts milk praline Heart - in foil 950 016 Caramel ganache Heart in foil 950 017 Coated Heart Caramel ganache 924 169 9
La Gamme 1871 1871 : a complete and rich choice of varieties; our chocolate mass contains pure cocoa butter Pralinés Chocolate 54 % New decor Caramande - dark chocolate 913 063 Dark choc. praline Bûchette 913 072 Shangaï - dark chocolate 913 093 Dark choc. Nuts 913 057 Ivarine Assorted Noisetta chocolat 914 086 K2C chocolat blanc praliné noisettes 914 409 Assorted Chestnuts 913 016 Assorted mushrooms 914 056 Milk Chocolate New 2017* New decor Milk choc. Biscuit praline 913 096 Milk choc. praline Bûchette 913 069 Shangaï - milk chocolate 913 094 Milk choc. Nuts 913 056 Cinnamon milk choc. Praline 913 107 Crispy crêpe praline milk choc 913 090 Milk choc. Autumn Leaf praliné 913 058 Milk choc. Leaf 913 022 Caramande - milk chocolate 913 023 Red Heart - milk choc. 913 035 10
Gianduja La Gamme 1871 Gianduja 913 046 Milk choc. Snail - in gold foil 913 043 Gianduja - in gold foil 914 034 Gianduja crispy crêpe choc. in silver foil 914 110 Gold Square - gianduja 914 124 Seasalt - dark chocolate 914 140 Dark choc. Leaf 913 021 K2C - milk chocolate with gianduja 914 408 Bretagne - dark chocolate 913 038 Bretagne - milk chocolate 913 039 Antillais - dark chocolate 913 062 Antillais - milk chocolate 913 001 Almond pastes Kléber chocolate (Kirsch almond paste) 914 054 Médina (dark choc. with orange peels & almond paste) 913 064 Déodat (gianduja & almond paste) 913 029 Hazelnut cream Milk flower 914 102 11
La Gamme 1871 Ganaches Palet chocolat (nature ganache) 914 109 Palet with coffee ganache café - milk choc. 951 008 Heart gold foil (chocolate ganache) 913 076 Larme (dark choc. with caramel ganache) 914 055 Larme (milk choc. with caramel ganache) 913 078 K2C dark chocolate (caramel ganache) 914 407 Fruity notes New 2017* Grape chocolat (grape ganache - nut flavour) 913 095 Grape chocolat (grape ganache - nut flavour) 913 028 Chocolate Autumn leaf 913 059 Alcoholic chocolates Dark Chocolate Mandarin (mandarin savour ganache) 913 019 Griottin (candied cherry ganache) 914 041 Palet Cognac (milk choc. with Cognac ganache) 913 091 Palet Whisky (dark choc. with Whisky ganache) 913 092 Palet Kirsch (dark choc. with Kirsch ganache) 913 033 White & Milk ganache Seville (dark choc. with Grand Marnier & orange peel ganache) 913 052 Raisinette (dark choc. with Rhum & grape ganache) 913 077 Snowball - white chocolate butter ganache 913 008 Caprice (butter ganache tiramisu savour) 913 007 **Caprice milk (butter ganache tiramisu savour) 913 080 12
Gourmet Snacking 13
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Bites Individually wrapped grignotage Gourmand La Croustillante (dark choc with praline & cereals) 909 068 La Croustillante (milk choc with praline & cereals) 909 069 Crispy crêpe praline dark choc. Rectangle (cellophaned) 909 067 Milk choc pral. speculoos Rectangle (cellophaned) (cellophaned) 909 066 Triador - dark choc. - hazelnut praline with crunchy cereals (cellophaned) 909 008 Triador - milk chocolate - hazelnut praline (cellophaned) 909 004 "Délice amandes pistache (dark choc with almond paste & pistachio)"(cellophaned) 909 002 "Délice amandes pistache (milk choc with almond paste & pistachio)" (cellophaned) 909 001 Rocher dark choc. with raspberry ganache (cellophaned) 909 064 Bulk Rocher milk choc. with caramel ganache (cellophaned) 909 065 Roc dark choc with praline (cellophaned) 909 027 Roc milk choc with praline (cellophaned) 909 026 Roc white choc with praline (cellophaned) 909 028 Rocher (praline 20gr - gold foil) 909 103 Milk choc. Gourmet bite with fig & pecan nuts 909 011 Dark choc. Gourmet bite with orange peel, grapes & almonds 909 010 Square 70% Cocoa (cellophaned) 909 013 Florentine cake (dark chocolate) 909 020 15
Chocolate Bites 9 g a p p r o x. Pumpkin seeds blackcurrant dark choc. 952 026 Coconut almonds milk choc. 952 025 Redcurrant cocoa bean dark choc. 952 024 Almonds Grapes dark choc. 952 021 Cranberry Hazelnut dark choc. 952 018 8 assorted pieces 70g each 4 dark and 4 milk 952 027 Pistachio raspberry milk choc. 952 020 Hazelnuts dark choc. 952 029 Almonds milk choc. 952 028 Apple Caramel milk choc. 952 022 Chocolate Florentins 1 3 g a p p r o x. Hazelnuts Florentine cake 952 007 Pistachio Florentine cake 952 009 16
Gourmet Snacking Grignotage Gourmand New 2017* "Rocher" Blonde chocolate with bitter ganache 951 064 Granit (dark choc coated caramelized almonds) 951 036 Granit (milk choc coated caramelized almonds) 951 037 Granit (white choc coated caramelized almonds) 951 038 Granit (dark choc coated cereals) 951 055 Granit (milk choc coated cereals) 951 054 "Rocher" dark chocolate pineapple ganache 951 047 "Rocher" milk chocolate coffee praline 951 049 "Rocher" dark chocolate raspberry ganache 951 046 "Rocher" milk chocolat caramel praline 951 048 Croquantine (milk choc coated nougatine) 914 009 "Rocher" Pistache (almond paste & pistachio) 952 005 "Rocher Strasbourgeois" dark chocolate 951 030 "Rocher Strasbourgeois" milk chocolate 951 031 "Rocher Strasbourgeois" white chocolate 951 032 Mendiant (dark choc disc with dried fruit) 952 002 Mendiant (milk choc disc with dried fruit) 952 001 Mendiant (white choc disc with dried fruit) 952 016 17
Coating Chocolate
New 2017* New 2017* Novelties Grignotage Dragéifié Pretzel choc balls 924 608 Pretzel milk choc balls 924 607 Almonds seasalt 924 165 Sugar-coated Almonds nougat flavor 924 178 Classics Noisettines (assorted dark & milk choc hazelnuts) 924 129 Amandines (assorted dark & milk choc almonds) 924 128 Amandor (chocolatey almonds) 924 023 Dark choc. Coffee bean 901 040 Milk choc. Coffee bean 901 042 Dark choc. Coated Colombian coffee bean 924 009 Fruity Delicacies Milk chocolate Fig bites 924 175 Dark chocolate Sauternes grape bites 924 177 Dark chocolate orange peel bites 924 142 Milk chocolate Ginger bites 924 157 19
Grignotage Dragéifié New 2017* Sugar-coated Walnut 924 610 New 2017* Regional Specialities Sugar-coated Kougelhopf milk choc ganache gingerbread flavour 924 611 New 2017* Sugar-coated Kougelhopf dark choc ganache Gingerbread flavour 924 612 Kougelhopf 924 115 Cannelé 924 122 Cannonball gianduja 924 024 Cork with crispy crêpe praline 924 052 Green Acorn puff pastry inside 924 008 Pavé granit grey 924 160 Pavé granit rose 924 094 Chocolate Popcorn Serving suggestion 366 400 Crousti pop original crispy rice in white chocolate 924 021 Crousti pop raspberry 924 136 Crousti pop cofffee 924 138 Crousti pop caramel/fleur de sel 924 139 Crousti pop blueberry 924 137 **Crousti pop strawberry 924 166 Market Delies Red potato 924 073 Vegetable garden potato 924 063 Yellow potato 924 029 Délices gourmands 924 131 Les gourmandises 924 032 Red Nougatine Bean 924 070 Green Nougatine Bean 924 035 White Nougatine Bean 924 034 20
New 2017* Bluish Shingles 924 613 Seafood Seagull eggs - praline 924 193 Seagull eggs - caramel seasalt 924 116 Grignotage Dragéifié Assorted Shingles 924 092 Right out of the ocean 8 Red mullet net - crispy crêpe milk choc. in foil 910 037 8 sardine net milk choc in foil 910 028 Tin of 6 milk choc. Sardine - in foil 910 052 Tin of 12 milk choc. Sardine - in foil 910 210 Milk choc. Sardine - in foil 910 020 Crispy crêpe milk choc. Red mullet - in foil 910 087 Dark choc. Mackerel - in foil 910 086 **Basket of 24 1/2 praline oysters in foil 910 044 1/2 praline oysters - in foil 910 039 Net 1/2 praline oysters in foil - 100 gr 910 038 **Sand pieces 924 168 21
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Christmas & Season s Specialities Noël Ganache nature Sparkling sugar in praline Gianduja Assorted Christmas balls 924 167 Praliné "Happy Holiday" Palet "Happy Holiday" - milk choc. 914 680 Palet "Happy Holiday" - 70% cocoa choc. 914 681 Golden Coffee bean 901 045 Heart gold foil (chocolate ganache) 913 076 Red Heart milk choc. 913 035 Piedmont hazelnuts milk praline Heart - in foil 950 016 Caramel ganache Heart in foil 950 017 Coated Heart Caramel ganache 924169 Chocolate Corks, Liqueurs & Brandies New decor Bouchon chocolat Armagnac in foil 916 005 Bouchon - crispy crêpe dark choc. in foil 916 003 Bouchon liqueur Marc in foil 916 050 Chardons (assorted liqueur chocolate) 916 094 Chocolate with cherry & kirsch 916 010 Muscadine au Grand Marnier 914 623 23
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 918 873 9 20 18 305 g 918 874 11 31 18 540 g 918 875 11 52 12 24
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 918 029 8 12 20 165 g 918 026 11 16 21 260 g 918 025 11 25 24 350 g 918 024 11 34 12 475 g 918 023 11 46 12 730 g 918 022 12 71 10 965 g 918 021 12 92 5 350 g 475 g 25
Caprices du Chocolatier Chocolate Caprice Collection Cube 160g with Coffee bean 924 185 Cube 150g wih dark choc. almonds 924 186 Cube 135g with milk choc. Hazelnuts 924 187 Green Nougatine Beans 924 183 Red Nougatine Beans 924 184** White Nougatine Beans 924 182 Cube 160g Cube 135g with Seagull eggs 924 188 Cube 150g with Almonds caramel Seasalt 924 189 Cube 150g with Assorted Shingles 924 190 Cube 100g with Orginal Crousti pop 924 191 New présentation New présentation New présentation Vegetable garden potato 924 180 Yellow Potato 924 179 Pommes de terre rose 924 181 Bag with 180g Red sugar-coated Heart Bag with 150g 924192 Assorted Cereals Granits Bag with 130g 951 066 Ruler with 6 assorted Rochers 951 060 8 assorted pieces 952 027 26
Ideas and Recommendations for selling Le Prêt à vendre Personalized stickers 312 275 312 315 **312 307 366 214 312 267 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
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 903 011 Milk break chocolate almonds 5 plates 903 012 Milk break chocolate biscuit 5 plates 903 013 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
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 903 008 70% Ecuador : block of 1.98 kg individually wrapped 903 009 Milk Ecuador : block of 1.98 kg individually wrapped 903 010 White Chocolate : block of 2.00 kg individually wrapped 903 007 Our chocolate couverture is produced with cocoa beans coming from our plantation in Ecuador. 29
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 14-18 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
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
Réf. 88 66 56 Conception/réalisation : Philippe Gaentzhirt +33(0)388 619 035 Prestige Contacts : Charlotte Courcier : c.courcier@salpa.fr Christian Vasseur : c.vasseur@salpa.fr Check our novelties on : www.schaal-chocolatier.com *Nouveautés disponibles à compter du 1er septembre 2017 32