PRIVATE DEMONSTRATION Chocolaterie de l Opéra & Frédéric Hawecker FINLAND 15 June 2016 Tel : + 33 (0) 4 90 87 00 10 Fax : + 33 (0) 4 90 87 02 10 Tel Export : + 33 (0) 4 90 87 66 90 www.chocolateriedelopera.com info@chocolateriedelopera.com
ARTISANAL COUVERTURE CHOCOLATE MAKER Chocolaterie de l Opéra is a family business specialising in the creation of couverture chocolates for professionals. We also offer pralinés made from exceptional nuts, as well as other fine raw materials for the most demanding Artisans. A family legacy Chocolate has been in the genes of the de Loisy family for four generations. Like his ancestors, Nicolas was raised with the sound of chocolate being worked in the conche... So it s little wonder that he has carried on the family know-how and has now taken up the torch in his father s footsteps. Their credo: create a process from cocoa beans which enhances their aromatic potential and reveals all of their intensity in an exceptional chocolate. 1
CONTENTS Frédéric Hawecker... 3 Antilles... 4 VIBRATO Cake... 5 SAMANA & Raspberry Choux Buns... 7 Exotic TANNEA Dessert... 10 Red Berry Tea & Raspberry Jelly Ganache... 13 Milk Chocolate & Hazelnut Tart... 14 2
FREDERIC HAWECKER "Compagnon du Devoir" Distinguished as "Meilleur Ouvrier de France" 2011 Chocolate Category Native from Provence, Frédéric Hawecker accomplished his whole "Compagnons du Devoir" Tour de France during seven years, before opening his own boutique in Châteaurenard (South of France). He worked with Craftsmen throughout France and particularly developed his passion for competition and the pursuit of excellence by his direct contact with the trainers at the Yssingeaux ENSP Training Centre. "To be distinguished as Meilleur Ouvrier de France in the Chocolate & Sweet Confection category, you have to be a complete professional, a master in the actual material used, the techniques, the technology someone who is both creative and skilful. That means I am now an example for younger generations and an ambassador for French State of the Art Chocolate: quite a responsibility, but such a challenge!" Only CHOCOLATIER 2011 3
1/1 ANTILLES Rum-caramel Moulded Ganache ARCATO 66% - DIVO 40% RUM-CARAMEL GANACHE Sugar 155 gr 15.56 Cream 250 gr 25.10 Sorbitol 45 gr 4.52 Salt 1 gr 0.10 Butter 150 gr 15.06 Rum 20 gr 2.01 ARCATO 66% 125 gr 12.55 DIVO 40% 250 gr 25.10 Total 996 gr 100% Heat the cream, sorbitol and salt together. Cook the sugar until it turns to a golden brown caramel. Add the warm cream mixture to dilute the caramel. Then pour over the chopped ARCATO 66% and DIVO 40% couverture chocolates and mix. Add the butter and rum, then mix again. Under 30 C, pipe into shells. Leave to set and seal. 4
1/2 VIBRATO CAKE VIBRATO 70% - COCOA POWDER 22-24% - PURE PASTE CARENERO CHOCOLATE BISCUIT Eggs 450 gr 29.37 Invert sugar 120 gr 7.83 Sugar 210 gr 13.71 Powdered almonds 120 gr 7.83 Cream 195 gr 12.73 Flour 210 gr 13.71 Baking powder 15 gr 0.98 CARENERO cocoa paste 45 gr 2.94 COCOA POWDER 45 gr 2.94 Clarified butter 120 gr 7.83 Salt 2 gr 0.13 Total 1532 gr 100% Mix the eggs with the sugar. Incorporate the melted butter with the CARENERO cocoa paste at 45 C, then add the COCOA POWDER. Add the sieved powders and stir. Then place a frame onto a silicone mat and pour the mixture into the frame. Bake 10 min at 170 C. 5
2/2 VIBRATO CARAMEL Glucose syrup 115 gr 11.36 Sugar 210 gr 20.75 Cream 350 gr 34.58 Butter 195 gr 19.27 Salt 2 gr 0.21 VIBRATO 70% 140 gr 13.83 Total 1012 gr 100% Cook the glucose syrup and sugar together until it turns to a golden brown caramel. Add the warm cream to dilute the caramel, and bring to a boil. Add the butter, and at 70 C, pour onto the VIBRATO 70 couverture chocolate. Process in a blender to emulsify. Set aside. Assemblage: Cut the Biscuit into 3 18cm-long strips. Pour 400gr of Caramel onto the first layer of Biscuit. Proceed the same several times and finish with a layer of Biscuit. Put in the freezer. 6
1/3 SAMANA & RASPBERRY CHOUX BUNS SAMANA 62% - CONCERTO 32% - COCOA POWDER 22-24% CONCERTO -raspberry ganache Choux bun Raspberry jam SAMANA cream CHOUX PASTRY Milk 250 gr 16.89 Water 250 gr 16.89 Trimoline 20 gr 1.35 Salt 10 gr 0.68 Butter 200 gr 13.51 Flour 300 gr 20.27 Eggs 450 gr 30.41 Total 1480 gr 100% In a saucepan, boil the milk, water, trimoline, salt and butter together. Add the flour all at once. Stir and leave to dry out onto the gas cooker. Pour into a flat beater bowl and then add the eggs gradually. Pipe choux buns onto a greased tray. 7
2/3 CHOCOLATE CRUMBLE Butter 150 gr 21.07 Flour 150 gr 21.07 COCOA POWDER 37 gr 5.19 Brown sugar 375 gr 52.67 Total 712 gr 100% Using a flat beater, mix all the ingredients together to make a soft batter. Make 230gr pieces of dough and roll out to 1 3/4 between 2 baking sheets. Deep-freeze, then cut into discs and place onto the choux buns. SAMANA CREAM Cream 500 gr 28.17 Milk 500 gr 28.17 Egg yolks 200 gr 11.27 Sugar 75 gr 4.22 SAMANA 62% 500 gr 28.17 Total 1775 gr 100% Heat the cream, milk and sugar together. Pour the mixture and the egg yolks into salted boiling water. Pour onto the SAMANA 62 couverture chocolate and mix in a blender. Leave to set overnight. RASPBERRY JAM Boil all the ingredients together. Raspberry pieces 250 gr 56.95 Sugar 185 gr 42.14 Pectin NH 4 gr 0.91 Total 439 gr 100% 8
3/3 CONCERTO & RASPBERRY GANACHE Raspberry puree 315 gr 34.62 CONCERTO 32% 165 gr 18.13 Cream 315 gr 34.62 Butter 80 gr 8.79 Gelatine powder 5 gr 0.54 Water 30 gr 3.30 Total 910 gr 100% Moisten the gelatine. Heat the raspberry puree. Pour onto the half-melted CONCERTO 32 chocolate. Add the melted gelatine and the softened butter. Then add the cold cream. Process in a blender. Assemblage: Pipe some Raspberry jam into the Choux buns. Then pipe some SAMANA cream. Pipe a rose of CONCERTO & Raspberry ganache on top of the Choux buns. Decorate. 9
1/3 EXOTIC TANNEA DESSERT TANNEA Lait 43% - CONCERTO 32% - MEKONGA 70% - PRALINE ALMONDS 50% SMOOTH - COCOA BUTTER Coconut praline CONCERTO -coco ganache Mango-passion caramel TANNEA -passion mousse Coconut shortcrust pastry CONCERTO -COCO GANACHE Unsweetened coconut milk 315 gr 38.89 CONCERTO 32% 145 gr 17.90 Cream 315 gr 38.89 Gelatine powder 5 gr 0.62 Water 30 gr 3.70 Total 810 gr 100% Moisten the gelatine. Heat the coconut milk. Pour onto the half-melted CONCERTO 32 chocolate. Then add the gelatine, and the cream. Process in a blender. 10
2/3 COCONUT SHORTCRUST PASTRY Butter 220 gr 31.34 Flour 240 gr 34.19 Icing sugar 120 gr 17.09 Grated coconut 120 gr 17.09 Salt 2 gr 0.29 Total 702 gr 100% Mix all the ingredients together. Set aside in a fridge and spread a 2,5mm-thick layer. Cut and bake at 155 C for about 15-18 C. CARAMELISED COCONUT Passion fruit puree 50 gr 10.99 Sugar 135 gr 29.67 Grated coconut 270 gr 59.34 Total 455 gr 100% Heat the passion fruit puree and sugar together. Then pour onto the grated coconut. Stir well and pour onto a baking sheet placed onto a tray. Roast in the oven at 150 C, stirring frequently. Once cold, finely blend in a food processor. ALMOND-COCO BISCUIT Caramelised coconut 200 gr 38.83 Praline Almonds 50% Smooth 200 gr 38.83 COCOA BUTTER 40 gr 7.78 TANNEA Lait 43% 75 gr 14.56 Total 515 gr 100% Melt the COCOA BUTTER and TANNEA Lait 43 couverture chocolate together. Add the Praline Almonds 50% smooth and the grated coconut. Spread a 5mm-thick layer. 11
3/3 MANGO-PASSION CARAMEL Glucose 250 gr 11.29 Sugar 500 gr 22.58 Cream 540 gr 24.39 Salt 6 gr 0.28 Vanilla pod 1 - Gelatine powder 18 gr 0.81 Water 80 gr 3.61 Butter 400 gr 18.07 Passion fruit puree 100 gr 4.52 Mango puree 320 gr 14.45 Total 2214 gr 100% Cook the glucose and sugar together until it turns to a golden brown caramel. Heat the cream and infuse the vanilla and salt. Add the warm cream mixture to dilute the caramel, and then add the warm fruit purees. Cook to 104 C. Leave to cool down to 60 C, then add the gelatine. At 40 C, add the softened butter and process in a blender. TANNEA -PASSION MOUSSE Passion fruit puree 250 gr 17.73 Sugar 60 gr 4.27 Egg yolks 100 gr 7.09 TANNEA Lait 43% 450 gr 31.91 MEKONGA 70% 100 gr 7.09 Cream 450 gr 31.91 Total 1410 gr 100% Heat the passion fruit puree. Beat the eggs with the sugar until pale, and then cook to 80 C. Sieve onto the half-melted TANNEA Lait 43 and MEKONGA 70 couverture chocolates. Process in a blender to emulsify. Store at 45 C. Add the whipped cream. Assemblage: Cut the TANNEA -passion mousse into rectangles, and place onto the Coconut shortcrust pastry. Set aside in a fridge. Cut the Coconut praline into cubes. Pour the Mango-passion caramel and the CONCERTO-coconut ganache into piping bags. Last-minute Arrangement: Place a TANNEA -passion mousse rectangle onto the plate. Then alternately pipe little balls of CONCERTO-coconut ganache and Mangopassion caramel. Then place the Coconut praline cubes. 12
1/1 RED BERRY TEA & RASPBERRY JELLY GANACHE LEGATO 57% - MEZZO 38% RED BERRY TEA GANACHE Cream 35% fat 258 gr 37.45 Red berry tea 15 gr 2.17 Glucose syrup DE60 42 gr 6.10 Sorbitol powder 35 gr 5.08 Invert sugar 17 gr 2.47 Dairy butter 32 gr 4.64 LEGATO 57% 225 gr 32.66 MEZZO 38% 65 gr 9.43 Total 689 gr 100% Boil the cream and the tea together. Leave to infuse for 5 min, then sieve to get 258gr of that mixture. Add the sugars and heat to 60 C. Then add the butter and pour onto the LEGATO 57 and MEZZO 38 couverture chocolates. Make an emulsion. Mould below 30 C. TEA-RASPBERRY JELLY Water 100 gr 21.86 Red berry tea 12 gr 2.62 Raspberry puree 165 gr 36.07 Sugar 177 gr 38.69 Pectin NH 3.5 gr 0.76 Total 457.5 gr 100% Make an infusion with the tea and the water. Sieve to get 100gr of water. Then add the puree, sugar and pectin. Cook to 103 C. 13
1/3 MILK CHOCOLATE & HAZELNUT TART TANNEA Lait 43% - PRALINE HAZELNUTS 50% SMOOTH - GIANDUJA MILK GIANDUJA whipped cream Hazelnut shortcrust pastry TANNEA Lait 43 cream Soft caramel HAZELNUT SHORTCRUST PASTRY Butter 220 gr 31.34 Flour 240 gr 34.19 Icing sugar 120 gr 17.09 Raw ground hazelnuts 120 gr 17.09 Salt 2 gr 0.29 Total 702 gr 100% Mix all the ingredients together. Set aside in a fridge and spread a 2,5mm-thick layer. Cut and bake at 155 C for about 15-18 C. 14
2/3 TANNEA LAIT 43 CREAM Cream 250 gr 26.57 Milk 250 gr 26.57 Egg yolks 100 gr 10.63 Sugar 38 gr 4.04 TANNEA Lait 43% 300 gr 31.88 Gelatine 3 gr 0.31 Total 941 gr 100% Mix the egg yolks and sugar together, and heat in a bain-marie with the boiling hot liquid ingredients. Add the gelatine and pour onto the TANNEA Lait 43 couverture chocolate. Process in a blender. GIANDUJA WHIPPED CREAM Cream 1 345 gr 22.48 Glucose 45 gr 2.92 GIANDUJA Milk 380 gr 24.76 Invert sugar 25 gr 1.63 TANNEA Lait 43% 80 gr 5.21 Praline Hazelnuts 50% Smooth 60 gr 3.91 Cream 2 600 gr 39.09 Total 1535 gr 100% Heat Cream 1 with the glucose and invert sugar. Pour into a mixer bowl onto the GIANDUJA, the praline and the melted TANNEA Lait 43 couverture chocolate. Add the cold Cream 2. Set aside in a fridge for at least 12h. 15
3/3 SOFT CARAMEL Sugar 190 gr 16.61 Glucose 1 210 gr 18.36 Cream 400 gr 34.97 Milk 100 gr 8.74 Glucose 2 100 gr 8.74 Vanilla pod 1 - Fleur de sel 4 gr 0.34 Butter 140 gr 12.24 Total 1144 gr 100% Heat the cream, milk, glucose, vanilla and salt together. Cook the glucose and sugar together until it turns to a golden brown caramel. Add the warm cream mixture to dilute the caramel, and cook to 105 C. At 70 C, add the butter and process in a blender, then sieve through a fine sieve. Assemblage: In baked Hazelnut shortcrust pastry tart bottoms : Pipe around the TANNEA Lait 43 cream. Pipe a ball of Soft caramel in the centre. Then place a holed piece of Hazelnut shortcrust pastry and pipe the GIANDUJA whipped cream. 16
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