Tropical Beans, European Craftsmanship For the Professional

Tropical Beans, European Craftsmanship For the Professional 5-2016 1-800-727-8791 www.parisgourmet.com

Chocolate Couverture Couverture Atomize Cocoa Powder Cocoa Butter Coatings Mirror Glaze Modeling Chocolate Nibs Assorted Decorations Paillette Praline Paste Recipe Brochures Quarterly Cacao Noel Recipe Series Available... Created By Sylvain Leroy, Corporate Pastry Chef Cacao Noel 1-800-727-8791 www.parisgourmet.com

The Luxury of European Chocolate Couverture at an Affordable Price Point, Quality, Flavor and Consistency have made CACAO NOEL a valuable staple in professional kitchens throughout North America. CACAO NOEL Chocolat de Couverture Carefully grown and selected Equatorial beans are fermented and roasted at the factory on the Ivory Coast. A century-old manufacturer completes the selection blending in France resulting in a sophisticated chocolate couverture line with an intense rich, complex flavor that meets the applications of chocolatiers and pastry chefs; hence, Equatorial Beans, European Craftsmanship for the Professional. CACAO NOEL maintains their cutting edge with innovative products such as; Couverture Atomize 69% Powder Couverture and other exclusives, which have catapulted the industry to the next step in the evolution of chocolate.

Chocolate Couverture Item# Description Cocoa MASS NOE100 Noel Blanc 30% White Chocolate Couverture Cocoa Butter +/- Solids +/- 30% 30% - USAGE: Molding, Molding, dipping, dipping, enrobing, enrobing, decoration, ganache ganache & mousse mousse NOE102 Noel Lactee 35% Milk Chocolate Couverture USAGE: Molding, Molding, dipping, dipping, enrobing, enrobing, decoration, ganache & mousse NOE104 Noel Classic 55% Semi-sweet Chocolate Couverture USAGE: Molding, dipping, enrobing, USAGE: decoration, ganache Molding, & dipping, mousseenrobing, NOE106 Noel Grand 58.5% Semi-sweet Chocolate Couverture 35% 28% 7% 55% 36% 19% 58.5% 38% 20.5% USAGE: Baking Molding, chocolate dipping, suitable enrobing, for decoration, ganache, creams ganache & mousse & mousse The shape and size of buttons allow easy weighing; fast, even melting and simple tempering.

Chocolate Couverture Item# Description Cocoa MASS NOE107 Noel Prestige 61% Bittersweet Couverture Cocoa Butter +/- Solids +/- 61% 37.5% 23.5% USAGE: Molding, Molding, dipping, dipping, enrobing, enrobing, decoration, decoration, ganache ganache & mousse mousse NOE108 Noel Royal 64% Bittersweet Couverture USAGE: Molding, dipping, enrobing, USAGE: Molding, dipping, enrobing, decoration, ganache mousse decoration, ganache & mousse NOE110 Noel Noir 72% Extra Bittersweet Couverture USAGE: Flavoring Used as for a flavoring fondant, for fondant, buttercream, pastry pastry cream, cream, ice ice cream, cream, etc. Strong etc... strong flavor flavor and color. and color. NOE112 Noel Liquor 99% Extra Extra Bitter Chocolate Couverture 64% 40% 24% 72% 44% 28% 99% 54% 45% USAGE: Unsweetened, to enhance flavor in recipes. CACAO NOEL BUTTONS BULK: 55 lb bags x 50 per pallet Item # NOE916 NOE910 NOE912 NOE914 Description Noel Blanc 30% White Chocolate Couverture Noel Classic 55% Semi-Sweet chocolate couverture Noel Grand 58.5% Semi-Sweet chocolate couverture Noel Royal 64% Bitter Couverture

Chocolate Batons Dark chocolate rectangular sticks with ridged top and flat bottom. Easy, fast, and formulated to be baked for filling in pain au chocolat, chocolate croissant. Item# Description Unit Size/ Case NOE203 Chocolate Batons 44% 7.5cm L x 1.75cm W x 0.5cm H NOE204 Chocolate Batons 44% 7.5cm L x 1cm W x 0.5cm H 3.5 lb Box x 15 / 1 165 Count 3.5 lb Box x 15 / 1 300 Count NOE202 Chocolate Batons 44% 36cm L x 1cm W x 0.5cm H NOE206 Chocolate Batons 44% 7.5cm L x 1cm W x 0.5cm H 11 lb Carton / 1 310 Count 3.5 lb Box x 15 / 1 500 Count Chocolate Drops As an ingredient in cookies and other baked goods. Can be used as a decoration or garnish. Item# Description Unit Size/Case NOE208 White Chocolate Drops 13 lb / 4 3,500 count NOE205 Semi-Sweet Chocolate Drops 50% 1,800 count 22 lb / 1

Chocolate Decorations & Inclusions NOE997 Cocoa Nibs Roasted Extra Fine 2.2 lb Plastic Pail / 6 NOE990 Cocoa Nibs Roasted Fine 2.2 lb Plastic Pail / 6 NOE995 Cocoa Nibs Caramelized Medium 2.2 lb Plastic Pail / 6 NOE991 Cocoa Nibs Enrobed in Dark Chocolate 2.2 lb Plastic Pail / 6 NOE977 Crunchy Dark & White Chocolate Pearls 2.2 lb Plastic Pail / 6 NOE976 Crunchy Dark Chocolate Pearls 2.2 lb Plastic Pail / 6 NOE975 Crunchy White Chocolate Pearls 2.2 lb Plastic Pail / 6 NOE978 Crunchy Milk Chocolate Pearls 2.2 lb Plastic Pail / 6 NOE989 Caramelized Bits enrobed in Milk Chocolate 2.2 lb Plastic Pail / 6 NOE992 Caramelized Bits 2.2 lb Plastic Pail / 6 NOE981 Chocolate Coffee Beans 3 lb Plastic Pail / 6

Gold Leaf & Silver Leaf A sparkle of Cacao Noel 23K Gold Leaf and Silver Leaf adds the Midas touch to any dessert, dish or even drinks. This culinary-grade leaf is completely safe to eat. Just simply use tweezers or a knife to place them exactly where you want to give your dish a luxurious touch. Item # Description Unit Size/ Case NOE800 Gold Leaf (3 3/8 x 3 3/8) 25 sheet booklet / 1

Chocolate Pate a Glacer Non-tempering Coatings Cacao Noel non-tempering coatings facilitate easy handling and microwave handling. Convenient button form allows for easily measuring exact amounts. Perfect for dipping or enrobing fruit, cookies, petit fours, individual cakes - - also good for decorations and shavings. Melt in a bain-marie at 45 C (113 F) maximum. Item # Description Unit Size/ Case NOE642 NOE656 Pate a Glacer Ivoire White Coating Pate a Glacer Brune Dark Coating 11 lb Carton / 1 11 lb Carton / 1 Chocolate Mirror Glaze Item # Description Unit Size/ Case NOE925 Chocolate Mirror Glaze 8.8 lb Pail / 1 The Chocolate Mirror Glaze is made with the best ingredents including Cacao Noel Couverture Atomize. There is a perfect balance of color and taste. The glaze keeps its shine and is freezer proof. Easy to use: In a double boiler, gently heat glaze to 45/50 C (113 / 122 F). Pour over cakes, petit fours or ice cream. Can also be used directly from the bucket as a piping gel for writing and decoration.

Cacao Noel Couverture Atomize 69% Actual chocolate couverture in powder form made from a patented process. ADVANTAGES: No melting and tempering. Completely dissolves in liquid, hot or cold, without lumps. Humidity-proof Statistical Information: Cocoa Mass: 69% Cocoa Butter: 10% (1%) Cocoa Solids: 58% Fineness: 9 microns (means particle diameter) Absorbs its own weight. Authentic, well-rounded chocolate taste, aroma and mouthfeel. Can be substituted for cocoa powder, smoother texture and less bitterness. What can be made with Noel Couverture Atomize 69%? Mousse, glaze, ice cream, ganache, macarons, sorbet, charlottes, muffins, buttercream, brownies, meringue, whipped cream, chocolate sauce, beverages, truffle fillings.... For best results: Noel Couverture Atomize 60% should be mixed in as an ingredient in recipes (no melting or tempering required). Added fat and sugar are necessary to adjust established recipes. Item # Description Unit Size / Case NOE300 Cacao Noel Chocolate Couverture Atomize 69% Chocolate Powder 8 lbs Pail / 1

Cacao Noel Pralinels A flavoring for many desserts and pastries. Ideal for ice cream, ganache, mousse, buttercream, chocolate bonbon fillings etc... A natural product with an intense roasted hazelnut flavor. The ingredients are simple and natural: sugar and hazelnuts. Praline rich aroma is the prized result of the traditional open flame cooking process. Fresh roasted hazelnuts are blended with caramelized sugar at the precise moment to ensure optimal development of flavor, texture and color. To ensure a full praline flavor, we use a special grinding process that creates a perfectly smooth paste while restricting the separation of the nut oil. Item # Description NOE998 Noel Hazelnut Pralinel 50% NOE999 Noel Hazelnut Pralinel 60% Packed 11 lb Plastic Pail x 1 per Case 50% Hazelnuts - 50% Sugar & 60% Hazelnuts - 40% Sugar Gianduja - Hazelnut Milk Chocolate Milk chocolate with the addition of hazelnut paste. Thick, medium brown bar. Softer than chocolate. Hazelnut Gianduja Noel 21% - - 21% Cocoa Mass Item # Description NOE120 Noel Gianduja 21% Packed 5.5 lb Bar x 10 per Case

Noel Feuilletine Crunchy Crepe Flakes Also know as paillette feuilletine, it is used in many preparations to provide a crunchy texture in cakes, mousses, chocolate bonbons fillings... The feuilletine, hazelnut praline and melted milk chocolate makes a wonderful cake layer when combined together. Item # Description Unit Size/ Case NOE950 Noel Feuilletine 6 lb Carton / 1

Noel Cocoa Specialties Noel Cocoa Dust Cocoa Powder formulated to withstand humidity. Perfect for enrobing and dusting. Noel Coco-Dust is impermeable when in contact with humid, cold and hot products such as tiramisu, ice cream, fried doughnuts, crepes, etc... This is due to its composition of sugar, starches and 22/24 cocoa powder, which gives it a heavier structure in comparison to regular cocoa powder. Item # Description Unit Size / Case NOE935 Coco-Dust 2.2 lbs / 18 Noel Cocoa Powder Item # Description Unit Size / Case NOE209 Cocoa Powder 20 / 22% 2.2 lbs / 9 NOE970 Cocoa Powder 22 / 24% Ultra Dark, intense 11 lbs / 4 Noel Cocoa Butter Buttons of cocoa butter easy to use. Uniformly sized, round, dome-shaped light yellow buttons with flat bottom. Fat obtained by compression of the roasted cocoa bean. To adjust viscosity of any couverture. As a medium for coloring chocolate. Melt with an equal part of couverture and use for spray gun. Also useful with transfer sheets and silkscreening. Can be colored with oil soluble powder color. Item # Description Unit Size / Case NOE200 Cocoa Butter Buttons 3 lbs / 6 NOE201 Cocoa Butter Buttons - BULK 55 lbs / 1

Tempering Couvertures Melting: Melt chocolate in a hot water bath or proofing cabinet until it reaches desired melting point, stirring until smooth. The chocolate should never be in direct contact with the heat source. Tempering: This determines the quality of the final shine and crispness. Pour 2/3 of the chocolate onto a marble slab or work area. Spread and smooth it out with a metal scraper, working until its starting to set. Transfer from the marble to the reserved 1/3 of chocolate, stir until smooth. Tempering Couvertures in the Microwave Using a microwavable bowl, place the buttons in the microwave for 30 seconds at a time on a high power set until the chocolate starts to melting, then outside of the microwave finish the melting. If necessary heat again but only few seconds at a time. Be careful not to overheat it. Add 1/3 of the remaining buttons, stirring until all is smooth at 30-32C / 86-89 F. If you are using a double bath, stir constantly until it melts (50C/122F)

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