DOUBLE FERMENTATION FRUIT REVELATIONS

DOUBLE FERMENTATION FRUIT REVELATIONS DOUBLE FER M MENTATION ENTA T ATI A new, exclusive range of naturally fruit-flavored chocolates and the product of 10 years of partnership with planters

Valrhona is again revisiting the sensory world of chocolate 30 years after the creation of the most bitter chocolate the world had ever seen, Guanaja 70%, and the emergence of blond chocolate in the form of Dulcey, Valrhona is again redesigning what chocolate can be with an innovative technique that opens the path for a new generation of aromatic profiles. That technique is double fermentation. FROM PLANTATION TO MANUFACTURING TEMPERING / MOLDING The chocolate is cooled then successively reheated until it crystallizes. Once it has been tempered, it is molded and cooled again, and the finest of chocolates is born! HARVESTING / DE-SEEDING Cocoa pods are harvested as soon as they are ripe. They are then split by hand to get at the beans, which at this point are still covered with a white, sugary pulp known as mucilage. CONCHING With the addition of cocoa butter, conching finalizes the cocoa aromas and gives the chocolate its creamy, velvety texture. This can go on for up to three days. FERMENTING Fermentation is a natural which must be specially tailored to each cocoa in order to help develop its aromas. Beans are placed in wood, rattan or cement containers, covered up and regularly stirred so that they ferment over a four to six day period. GRINDING / REFINING Nibs are ground down between a series of rollers until a cocoa liquid is produced. In keeping with the particular recipe, sugar and milk may be added. The cocoa paste which is formed is then ground down into a very fine powder. DOUBLE FERMENTATION Once the first fermentation is complete and the cocoa s initial aromas have been revealed, a further raw ingredient is added to the container to start the second fermentation phase. Valrhona s experts came up with the idea of adding fruit pulp. This naturally sugar-rich substance launches a second fermentation while bringing a new aromatic character to the resulting chocolates. It has taken ten years of research to perfect this unique procedure in association with Valrhona s partner planters. FER M MENTATION DOUBLE ENTA T ATI BLENDING The different cocoa nibs are blended and mixed to suit the recipe in question. GRANULATING Once they have been cooled, the beans are ground down and their shells separated out. That is how cocoa nibs are obtained. DRYING Sun-drying reduces the beans moisture content. They are then cleaned and separated out before being sent to chocolate making workshops. ROASTING During roasting, cocoa is grilled batch by batch to develop the chocolate flavors and aromas without losing what makes each terroir s produce unique.

An original recipe by David Briand, Pastry Chef at École Valrhona. OBLON KIDAVOA 50% Makes 60 desserts CRÈME ANGLAISE PURE MADAGASCAR BANANA & MALT 1300g 1300g 500g 250g Kidavoa is a rich, complex milk chocolate with a forceful character from the very first bite and hints of dried banana. Liquid whipping cream 35% Whole milk Egg yolks Caster sugar Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185 F (85 C), strain through muslin and use immediately. KIDAVOA CREAM MIX Its milky notes are enhanced by a touch of tartness and slowly reveal fruity aromas. These are followed in their turn by spicier, malty notes, which finally give way to cocoa-rich bitterness. 2210g Crème anglaise 985g KIDAVOA 50% COUVERTURE Sieve the hot crème anglaise through a chinois, create an emulsion by pouring it slowly over the melted couverture, to obtain a smooth, shiny, elastic texture. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the fridge. ÉCLAT D'OR HAZELNUT STREUSEL MALT W H AT M A K E S I T S P E C I A L Fruity, spicy, malted, cocoa-rich notes. A genuine symbiosis between cocoa and banana: Infused banana flavors are fully imbibed in the cocoa aromas. A complex aromatic profile which is like nothing else on the market. TANGY BANANA SPICY 255g 345g 345g 130g 255g 2g 1 Whole Piemont hazelnuts Dry butter 84% Brown sugar Strong white bread flour ÉCLAT D'OR Salt Vanilla pod Toast the hazelnuts in an oven at 300 F (150 C) for approx. 10 minutes. Roughly crush the cooled hazelnuts. Cut the cold butter into small cubes. Using the flat beater in your mixer, mix with the brown sugar and flour to form a dough. Add the crushed nuts, the Éclat d Or, salt and the scored vanilla pod. Mix briefly but do not let the dough break up too much. Store in the fridge or freezer until you are ready. Bake at 300 F (150 C) with the oven door slightly ajar to ensure an amber coloration. KIDAVOA PRESSED SHORTBREAD COOKIE 1330g Éclat d'or hazelnut streusel 422g KIDAVOA 50% COUVERTURE Once the streusel has been cooked and cooled, weigh it and break it up slightly. Mix it with the melted couverture and then press it immediately without crushing it. Store in the fridge. KIDAVOA MOUSSE WITH CRÈME ANGLAISE After the 2015 launch of Mananka 62%, the first chocolate from its Double Fermentation range, Valrhona again turned to its long-standing partner, the Plantation Millot in Madagascar, as it looked to perfect its Kidavoa 50%. PACKAGING 3kg bags of beans Code 13757 50g sample Code 13834 COMPOSITION Cocoa 50% minimum Sugar 40% Valrhona and the Plantation Millot are partners of more than 20 years, and the two worked hand in hand to adapt the exclusive Double Fermentation to make a milk chocolate. Fat 39% Milk 15% INGREDIENTS Madagascan cocoa beans fermented with fruit, sugar, cocoa butter, dry whole milk powder, emulsifier (soya lecithin). May contain nuts. To develop Kidavoa, the Plantation Millot and Valrhona s own experts struck upon the idea of combining fine Madagascan cocoa with locally harvested bananas to create a milk chocolate with unique aromatic notes. BEST-BEFORE* 12 months Kidavoa is enriching the Double Fermentation range, opening up the way for new milk chocolates which mix powerful touches of fruit with deep cocoa flavors. CONSERVATION Store in a cool, dry place between 60-65 F (16-18 C). * Calculated based on the date of manufacture. A P P L I C AT I O N S TECHNIQUE Coating Molding Bar Mousse Cream mix & Ganache Ice creams & Sorbets KIDAVOA 50% IDEAL APPLICATION RECOMMENDED APPLICATION 829g Crème anglaise 1240g Liquid whipping cream 35% 1330g KIDAVOA 50% COUVERTURE Make an emulsion by gradually pouring the hot crème anglaise over the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Stabilize the emulsion if necessary by adding whipped cream. Once the mixture is smooth, check the temperature is at 105-115 F (40-45 C) and add the remaining frothy whipped cream. Pour immediately and freeze. KIDAVOA SPRAY MIX 350g KIDAVOA 50% COUVERTURE 150g COCOA BUTTER Melt the ingredients together. Use a chinois to strain before using the mixture. To give your spray mix a velvety finish, heat the mixture to 105-115 F (40-45 C) and spray it onto your frozen product. KIDAVOA ABSOLU SPRAY MIX 1540g ABSOLU CRISTAL NEUTRAL GLAZE 154g Water 308g KIDAVOA 50% COUVERTURE Bring the Absolu Cristal neutral glaze to the boil with water then make an emulsion with the melted couverture chocolate. Immediately apply using a spray gun at about 175 F (80 C). ASSEMBLY AND FINISHING PREPARATION AND ASSEMBLY Prepare the cream mix. The next day, shape into small quenelles and place them on a tray. Spread out the rest of the cream mix (approx. 2000g) in a 340x340x16mm frame (1 Ref: 3347 + 1 Ref: 3457). Freeze. Make the pressed shortbread then spread out 850g in a 340x340x6mm frame (Ref: 3347). Leave to harden then cut out 48x60mm rectangles. Then cut out cream mix inserts of 30x48mm. Store in the freezer. Make the crème anglaise mousse and immediately pour out 40g into oblong rings (De Buyer 3037.06). Put the insert in place and fill the rings to the top (approx. 15g). Smooth out and freeze. FINISHING For the chocolate decoration, finely spread out the tempered couverture chocolate between two sheets of confectionery dipping paper. Before it hardens completely, cut out 120x40mm rectangles. Shape into a curve. Use a spray gun to apply a layer of spray gun mixture onto the quenelles to give them a velvety finish. Turn out the little cakes then glaze with Absolu Cristal neutral glaze. Then place them on the pressed shortbread (see photo). Position the chocolate decoration and finish by putting a quenelle in place.

An original recipe by Nicolas Riveau, Pastry Chef at École Valrhona. SUSPENSION ITAKUJA 55% Makes 48 desserts ITAKUJA NAMELAKA PURE BRAZIL PASSIONFRUIT & INTENSELY COCOA-RICH 470g Whole milk 25g Glucose 12g Gelatin 660g ITAKUJA 55% COUVERTURE 940g Liquid whipping cream 35% Itakuja excels from the very first bite: A bouquet of fruit aromas explodes, then gives way slowly but surely to the rounded flavors of Brazilian cocoa. The aroma precursors associated with this terroir are initially developed during the first fermentation. ITAKUJA 55% MILK ICE CREAM The pulp from locally harvested passionfruit is added to start a second fermentation, allowing the cocoa and fruity notes to infuse. W H AT MAK ES IT SPECIAL It contains all the aromas and flavors which make Brazil special, from the fruit notes to the forceful cocoa. A genuine symbiosis between cocoa and passionfruit: Infused passionfruit flavors are fully imbibed in the cocoa aromas. FORCEFUL PASSIONFRUIT COMPLEXITY INTENSE 3kg bags of beans Code 12219 A STRONG PARTNERSHIP WHICH MAGNIFIES ALL THE BEST QUALITIES OF THIS TROPICAL LAND OF EXOTIC FRUITS! 50g sample Code 12226 This couverture chocolate has flavor qualities which are unique worldwide. It is the product of the creativity of and teamwork between Valrhona s experts and our partner in Brazil, M. Libanio. COMPOSITION Cocoa 55% minimum Sugar 44% Fat 37% M. Libanio s commitment to biodiversity and sustainable development encouraged Valrhona to invest in the area as part of its strategy to support producers economically and socially. Valrhona and M. Libanio share a cocoa growing philosophy and have committed to a relationship based on sustainable co-development. This commitment was made official with the signing of an exclusive, long-term partnership deal. M. Libanio and Valrhona s experts have therefore been able to combine Brazil s best cocoa beans with passionfruit pulp for a genuine symbiosis between fruit and cocoa flavors. INGREDIENTS Brazilian cocoa beans fermented with fruits, sugar, cocoa butter and emulsifier: soy lecithin, natural vanilla extract. BEST-BEFORE* 14 months CONSERVATION Store in a cool, dry place between 60-65 F (16-18 C). * Calculated based on the date of manufacture. A P P L I C AT I O N S TECHNIQUE Coating Molding Bar Mousse Cream mix & Ganache Ice creams & Sorbets ITAKUJA 55% IDEAL APPLICATION 1010g Whole milk 52g 0% fat powdered milk 66g Sugar 96g Atomized glucose 32g Inverted sugar 8g Liquid whipping cream 35% 6g Combined stabilizer 288g ITAKUJA 55% COUVERTURE Heat the milk. Once it is at 75 F (25 C), add the 0% fat powdered milk. Once it is at 85 F (30 C), add the sugars (sugar, atomized glucose and inverted sugar). Once it is at 105 F (40 C), add the cream. Once it is at 115 F (45 C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%). Once it is at 140 F (60 C), pour a small amount of the liquid (two-thirds of the weight of the chocolate) onto the partially melted chocolate. Mix in an electric mixer as soon as possible and gradually add the rest. Mix to form a perfect emulsion. Pasteurize at 185 F (85 C) for 2 minutes then quickly cool the mixture to 40 F (4 C). Leave to sit for at least 12 hours at 40 F (4 C). Mix in an electric mixer and churn at between 15-20 F (-6 C to -10 C). ITAKUJA SAUCE 860g Whole milk 220g Liquid whipping cream 35% 770g ITAKUJA 55% COUVERTURE Bring the milk and the liquid whipping cream to the boil. Slowly pour this hot mixture over the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Store in the fridge. ÉCLAT D OR STREUSEL A complex aromatic profile which is like nothing else on the market. PACKAGING Heat the milk with the glucose, then add the rehydrated gelatin. Slowly pour this mixture over the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold liquid cream. Use the electric mixer to mix again. Leave to stiffen in the fridge, preferably overnight. RECOMMENDED APPLICATION 55g 55g 20g 1g 20g Powdered almonds Brown sugar Flour COCOA POWDER Salt Dry butter 84% ÉCLAT D'OR Sieve the powders together. Add the finely cubed butter and Éclat d Or crispy wafer flakes. Mix all the ingredients using the flat beater in an electric mixer. First small balls will form, then you will get a streusel mix which is only slightly homogenized. Stop mixing. Bake at 300 F (150 C). COCOA BISCUIT 115g 300g 225g 190g 85g 70g Egg yolks Whole eggs Sugar Egg whites Dark brown sugar French white pastry flour COCOA POWDER Beat together the egg yolks, eggs and sugar with a whisk. At the same time, beat the egg whites with the dark brown sugar. Gradually mix together the two mixtures while adding the flour and cocoa powder which you have sifted together in advance. ITAKUJA SPRAY MIX 60g COCOA BUTTER 140g ITAKUJA 55% COUVERTURE Melt all the ingredients together then spray at a temperature of 104-113 F (40-45 C). ASSEMBLY AND FINISHING PRESENTATION Prepare the namelaka, ice cream and chocolate sauce. Make the cocoa streusel and sieve out 250g. Use the rest to make little clusters. Bake at 300 F (150 C) for approx. 15 minutes. Prepare the biscuit then place 1000g into a 30x40cm tray. Sprinkle on 250g of cooked cocoa streusel. Bake at 355 F (180 C) for approx. 15 minutes. Once the biscuit has cooled, cut out 4cm diameter disks. For the chocolate decorations: Use the tempered dark spray gun mixture to brush lines onto confectionery dipping paper. Once these have hardened somewhat, use a brush to scatter the sparkling gold powder on evenly. Thinly spread the tempered dark couverture between two sheets of confectionery dipping paper. Before it has completely hardened, cut out 10cm diameter disks and use a cutter to cut an oval shape into the center of the decoration This will stop the quenelle from slipping away during assembly. Leave to harden. ASSEMBLY Put a biscuit in the base of a dish. Use a sultane nozzle to pipe on the namelaka until the biscuit is completely covered (approx. 40g). Place a few fresh halved raspberries in the namelaka s hollow. Place a chocolate disk on the namelaka. Decorate the top of the disk with halved raspberries, the streusel clusters, and Absolu Cristal jellied passionfruit juice. Heat the sauce and place it in a sauce jug. Complete with an ice cream quenelle.

1 Pressed for time Mainly interested in flavor 2 Curious Understands the chocolate manufacturing 3 A regular A connoisseur How should I frame the discussion about Double Fermentation? A few tips Use the narrative around this range and its chocolates Three example scenarios for Itakuja: Here s a chocolate dessert I made using Valrhona Itakuja chocolate. This is a chocolate dessert made using Valrhona Itakuja chocolate. I d recommend this bar to you, it s made using Valrhona Itakuja chocolate which was created through a double fermentation. Adapt your narrative to suit your client and their curiosity levels What makes this Brazilian chocolate special are its cocoarich notes and hints of passionfruit. Explaining the This chocolate has been fermented with passionfruit pulp. A detailed explanation of the Do you know how chocolate is made? Valrhona has perfected a second fermentation stage to follow the usual first one. This special fermentation technique gives it fruit notes, which blend elegantly with Brazilian chocolate s full body. Emphasis on this Valrhona innovation This innovative technique which Valrhona has created gives Itakuja chocolate all its richness and complexity. What makes Itakuja chocolate special is the symbiosis between Brazilian cocoa s tartness and the passionfruit notes. DESIGN/DEVELOPMENT: INSIGN 04/2016 EN 13827 PHOTO CREDITS: GINKO S. Brandström - L. Vu - ClayMcLachlan - J. Bryon - Pierre Ollier - Valrhona - Thinkstock 2016 VALRHONA REPRODUCTION PROHIBITED, ALL RIGHTS RESERVED. IMAGES ARE NON-CONTRACTUAL. VALRHONA - 26600 Tain L Hermitage - FRANCE Tel.: +33 (0) 800 15 15 02 - serviceclient@valrhona.fr - www.valrhona.com