Chocolate and Pastry Seminar 2009 in the USA

Stephan Iten, Corporate Pastry Chef Max Felchlin AG

ENTREMETSPETIT GATEAUX VERRINESSUGAR FREE DESSERTS

PRALINES CHOCOLATES

AMENETIES, SHOWPIECES

Program and Schedule

Chocolate and Pastry Seminar in the USA

1st Day:08:30 am Welcome and Introduction of the Max Felchlin Company

Presentation of the Seminar

09.00 am ENTREMETS AND PETIT GATEAUX

PREPARATION

Apricot Chocolate Passion Florence, sugar free Emanuelle, no added sugar Crudo Vanilla Chrunch Desire Finesse PETIT GATEAUX AND VERRINES

PREPARATION

Chocolate Croustillant Hazelnut Lemon Raspberry Riserva Chocolate Passion Apple Gianduja Emotion Chocolate Paradise Chocolate Sensation

12.30 pm Lunch

01.30 pm PRALINES AND CHOCOLATES

Lime Tahiti Caramel with Fleur de Sel Centenario Concha Gianduja Lemon Coffee Chocolate Apricot Thyme, no added suagar Praline Centenario Crudo

03.00 pm CHOCOLATE AMENETIESTechniques and tricks

05.00 pm End of the first day

2st Day:

08.30 am Finishing Pralines and Chocolate

10.00 am Finishing Chocolate Ameneties

12.30 pm Lunch

01.30 pm Finishing and decorating Entremets

Finishing and decorating Petit Gateaux and Verrines

04.00 pm Buffet Display of all Desserts and Chocolates

Final discussionCertificates

05.00 pm End of the Workshop

Apricot Chocolate PassionEntremets

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Ingredients for 2 rectangular frames of 25 x 8 x 4 cm / 10x3x 1.5 inches

Chocolate Sponge350 g / 12.3 oz California, almond paste150 g / 5.3 oz butter, unsalted, soft100 g / 3.5 oz granulated sugar150 g / 5.3 oz whole eggs50 g / 1.7 oz milk130 g / 4.6 oz pastry flour20 g / 0.7 oz Cocoa powder

Mix California almond paste, soft butter and granulatedsugar. Slowly add whole eggs and milk. Fold in sievedpastry flour and Cocoa powder. Spread out on a silpatsheet and bake in a preheated oven at 180C / 356F forabout 30 minutes.

Milk Chocolate Mousse250 g / 8.7 oz milk80 g / 2.8 oz egg yolks50 g / 1.7 oz granulated sugar9 g / 0.3 oz gelatine

600 g / 21.0 oz Maracaibo Criolait 38%500 g / 17.5 oz heavy cream 35%, liquid

Boil milk. Whip egg yolks and granulated sugar wellbefore adding to the boiled milk. Reboil to a creamanglaise (85C / 217F). Add dissolved gelatine leaves andMaracaibo Criolait 38% couverture and stir until smooth.Fold in whipped cream.

Almond Sponge150 g / 5.2 oz almond powder150 g / 5.2 oz powdered sugar80 g / 2.8 oz egg yolks130 g / 4.5 oz whole eggs130 g / 4.5 oz pastry flour230 g / 8.0 oz egg white100 g / 3.5 oz granulated sugar

Whisk almond powder, powdered sugar, egg yolks andwhole eggs lightly. Whip egg white and half of thegranulated sugar slowly. Add the other part of granulatedsugar and whip to a meringue. Fold in the pastry flourunder the egg mixture before incorporating the meringue.Spread out on a flexipan mold and bake in a preheatedconvection oven at 180C / 356F for about 12 minutes.

Feuillantine120 g / 4.2 oz Croquantine, flaky wafers80 g / 2.8 oz Maracaibo Criolait 38%20 g / 0.7 oz Granulated Cocoa Butter

Mix tempered Maracaibo Criolait 38% couverture, addcrushed Croquantine wafers and melted Cocoa Butter.Mix everything well and spread out on a silpat sheet.Cool down and cut as desired.

Apricot Chocolate PassionEntremets

Apricot Compote250 g / 8.7oz apricots, frozen ( IQF)1 pce / vanilla beans4 g / 0.1 oz pectin, yellow ribbon(2 g / 0.1 oz apple pectin for USA)70 g / 2.4 oz granulated sugar

Boil everything slowly up to 103C / 215F. Place in arectangular mold of 25 x 8 x 4 cm / 10 x 3 x 1.5 inches andfreeze.

Dark Chocolate Glaze500 g / 17.5 oz heavy cream 35%, liquid400 g / 14.0 oz sugar syrup 500 g / 17.5 oz water

670 g / 23.4 oz granulatedsugar

100 g / 3.5 oz glucose1000 g / 35.0 oz Ultra Dark, dark coating200 g / 7.0 oz Gastro 58%, Rondo, dark couverture

Boil heavy cream, sugar syrup and glucose. Add UltraDark coating and Gastro 58% Rondo couverture. Mixeverything until dissolved and homogenize by using ahand blender. Cool down until 30 C / 86 F and glaze thefrozen cake.

Felchlin Products

Art. No. ProductsCS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with

milk / creamCS70E Gastro 58% Rondo, Classic Couverture, darkKK43E California, almond paste 1:1HA01E Cocoa Powder, 22 24%CS11E Granulated Cocoa ButterHA20E Croquantine, flaky wafersCP51E Ultra Dark, dark coating

Notes

TO ASSEMBLE & DECORATEPlace the rectangular mold on a plastic sheet, add 1/3 ofthe Milk Chocolate Mousse. Place an Almond Spongetogether with the frozen Apricot Compote on top. Addthe other part of Milk Chocolate Mousse before placingthe Chocolate Sponge. Cover with the Feuillantine.Smooth out and freeze. Demold and glaze with the DarkChocolate Glaze. Spray by using the chocolate spray gunlightly with white colored cocoa butter. Decorate withcoated butter crumble, chocolate flower or fresh apricotslices.

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FlorenceEntremets, no added sugar

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Ingredients for 2 cake of 16 cm / 6.5 inches ø

Almond Sponge Cake150 g / 5.2 oz almond powder150 g / 5.2 o maltitol125 g / 4.3 oz whole eggs80 g / 2.8 oz egg yolk120 g / 4.2 oz pastry flour270 g / 9.4 oz egg white100 g / 3.5 oz maltitol

Whip egg yolk, whole eggs and maltitol well. Addalmond powder. Whip egg white and the second part ofmaltitol to a meringue. Fold the meringue and the pastryflour in the mixture. Bake in the preheated oven at 180 C /356 F for about 10 12 minutes.

Praline Cornflakes100 g / 3.5 oz Supremo 62%, sugar free30 g / 1.0 oz Praline F80 g / 2.8 oz cornflakes, sugar free

Mix tempered Supremo 62% couverture, Praline F andcrushed cornflakes. Spread out on a silpat sheet and let itset. Cut out a circle and set aside.

Milk Chocolate Mousse125 g / 4.3 oz milk40 g / 1.4 oz egg yolk25 g / 0.8 o maltitol4 g / 0.1 oz gelatine

250 g / 8.7 oz Lacta 38%, no added sugar300 g /10.5 oz heavy cream 35%, whipped

Boil milk. Whip egg yolk and maltitol. Add boiled milk tothe egg mixture and reboil to cream anglaise (85 C /181 F). Add dissolved gelatine leaves, Lacta 38%couverture and mix well. Fold whipped cream under.

Praline Panna Cotta375 g / 13.0 oz heavy cream 35%, liquid30 g / 1.0 oz maltitol100 g / 3.5 oz Praline F4 g / 0.1 oz gelatine

Boil liquid heavy cream and maltitol. Add Praline F andmix well. Fold dissolved gelatine leaves and mix. Cooldown and fill up in 14 cm / 5.5 inches cake mold.

FlorenceEntremets, no added sugar

TO ASSEMBLE & DECORATEPlace the cake ring on a plastic sheet. Add 1/3 of the MilkChocolate Mousse. Place an Almond Sponge on topfollowed by the frozen Praline Panna Cotta. Then addanother disc of the sugar free Almond Sponge. Fill upwith Milk Chocolate Mousse and cover with PralineCornflakes. Freeze. Demold. Pipe by using a round nozzlethe remaining Milk Chocolate Mousse on top and freezeagain. Spray by using a chocolate spray gun a mixture of80% Lacta 38%, no added sugar couverture and 20%Cocoa Butter. Decorate with chocolate curls, gold leavesand macaroons.

Felchlin Products

Art. No. ProductsCL71E Lacta 38%,No Added Sugar Couverture, milkCL72E Supremo 62%, Sugar Free Couverture, darkDC09E Praline F, hazelnut filling, firm, no added sugarCS11E Granulated Cocoa Butter

Notes

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EmanuelleEntremets, no added sugar

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Ingredients for 2 molds of 14 cm / 5.5 inches

Almond Sponge150 g / 5.2 oz almond powder150 g / 5.2 oz maltitol125 g / 4.3 oz whole eggs80 g / 2.8 oz egg yolk120 g / 4.2 oz pastry flour270 g / 9.4 oz egg white100 g / 3.5 oz maltitol

Whip egg yolk, whole eggs and maltitol well. Addalmond powder. Whip egg white and the second part ofmaltitol to a meringue. Fold the meringue and the pastryflour in the mixture. Bake in the preheated oven at 180 C /356 F for about 10 12 minutes.

Exotic Mango Gelée200 g / 7.0 oz water40 g / 1.4 oz maltitol3 g / 0.1 oz orange peel, fresh3 g / 0.1 oz lemon peel, fresh

1 pce / vanilla beans3 g / 0.1 oz ginger, fresh peel4 g / 0.1 oz gelatine leaves50 g / 1.7 oz white wine250 g / 8.7 oz mango, cut in cubes

Boil all ingredients beside the white wine and gelatineleaves. Let it soak for 15 minutes. Strain, add dissolvedgelatine leaves and white wine. Fill up in round moldsand freeze.

Mango Mousse130 g / 4.5 oz maltitol120 g / 4.2 oz mango purée100 g / 3.5 oz egg yolk8 g / 0.2 oz gelatine leaves

140 g / 4.9 oz natural yoghurt100 g / 3.5 oz Alba 36%, no added sugar350 g / 12.2 oz heavy cream 35%, whipped

Warm up maltitol and mango purée. Add to the egg yolkand re boil in a bain marie up to 50 C / 120 F. Whip themixture until cold. Add slowly dissolved gelatine leaves,natural yoghurt and melted Alba 36, no added sugarcouverture. Slowly fold in whipped cream.

Glaze for Fruit200 g / 7.0 oz juice from the fruits, listed below50 g / 1.7 oz granulated sugar3 g / 0.1 oz pectin, yellow ribbon( 2 g / 0.07 oz apple pectin for USA )1 pce fresh lemon, grated1 pce fresh lime, grated1 pce grapefruit, pink1 pce grapefruit, white1 pce orange1 pce mango

Cut all the fruits beside the mango in slices. Cut smallround bowls out of the mango and but aside. Boil thejuice with granulated sugar and pectin up to 106 C /220 F. Cool down. Mix together with the fruits.

EmanuelleEntremets, no sugar added

TO ASSEMBLE & DECORATEPlace cake mold on a plane plastic sheet, add 1/3 of theMango Mousse, place a disc of Almond Sponge, then theExotic Mango Gelée. Fill up with Mango Mousse andplace a second disc of Almond Sponge. Freeze. Demoldand spray a mixture of 80% Lacta 38% and 20% CocoaButter on the frozen cake. Encircle the cake withmacaroons or chocolate squares and place the glazedfruits on top. Decorate with chocolate curls.

Felchlin Products

Art. No. ProductsCL79E Alba 36%,No Added Sugar Couverture, whiteCS11E Granulated Cocoa Butter

Notes

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Crudo Vanilla CrunchEntremets

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Ingredients for 3 molds of 16 cm / 6.3 inches ø

Almond Sponge300 g / 10.7 oz California125 g / 4.5 oz egg75 g / 2.7 oz egg yolk275 g / 9.8 oz egg white100 g / 3.6 oz granulated sugar120 g / 4.3 oz pastry flour, sifted200 g / 7.0 oz caramelized almonds

Mix California, eggs and egg yolk. Whip up egg whiteand sugar to peak before adding to the California mixture.In the end incorporate the sifted flour. Spread out andsprinkle the crushed caramelized almonds on top. Bake at200°C / 392°F for 10 minutes. Cut out rectangles of 70 x245 mm / 2.8 x 9.6 inches. (1 sheet pan of 400 x 600 mm /15.7 x 23.6 inches.)

Vanilla Panna Cotta200 g / 7.1 oz milk 3.5%1 pce / vanilla bean70 g / 2.5 oz granulated sugar6 g / 0.2 oz gelatine, soaked

440 g / 15.7 oz heavy cream 35%, liquid

Warm up the milk, sugar and vanilla bean. Add thesoaked gelatine leaves and mix. In the end combine withliquid heavy cream. Pour in 120 mm / 4.7 inches ø flexipanmold. Let it freeze, demold.

Concha Chocolate Mousse140 g / 5.0 oz granulated sugar50 g / 1.8 oz water5 g / 0.1 oz gelatine

120 g / 4.3 oz egg yolk100 g / 3.6 oz whole eggs220 g / 7.9 oz Centenario Concha 70%, 48h500 g / 17.9 oz heavy cream 35%, soft whipped

Make a cream anglaise with the granulated sugar, water,egg yolk and whole eggs. Add in the melted gelatine.Pour over the couverture and mix well. Incorporate theheavy cream in the end.

Crudo Crunch Bottom150 g / 5.4 oz Praline Croquantine70 g / 2.5 oz Centenario Crudo 70%

Mix and warm up and spread inside the mold with aspoon.

Crudo Ganache Layer:150 g / 5.4 oz heavy cream 35%30 g / 1.1 oz glucose150 g / 5.4 oz Centenario Crudo 70%

Combine everything and homogenize with the handblender.

Crudo Vanilla CrunchEntremets

TO ASSEMBLE & DECORATEPlace one layer of Crudo Crunch Bottom inside a moldand spread with a spoon. Pipe in a circle motion one layerof Crudo Ganache and top with a Almond Sponge. Add aVanilla Panna Cotta disc and top with another AlmondSponge. Fill in the Concha Chocolate Mousse and levelnice. Freeze. Level after 20 minutes the top of the cakewith some extra Concha Chocolate Mousse. When frozen,place a stencil on top and spread some of the remainingConcha Chocolate Mousse on top. Remove the stencil.Freeze again. Spray by using a chocolate spray gun with70% of dark couverture and 30% of Cocoa Butter.Decorate with macaroons and chocolate squares.

Felchlin Products

Art. No. ProductsCR13E Centenario Crudo 70%, Jubilee Grand Cru Couverture, darkCR12E Centenario Concha 70%, 48h, Jubilee Grand Cru Couverture,

darkKK43E California, almond paste 1:1DC14E Praline Croquantine, almond cream with flaky wafersCS11E Granulated Cocoa Butter

Notes

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DesireEntremets

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Ingredients for 4 molds of 16 cm / 6.5 inches ø

Chocolate Sponge300 g / 10.7 oz California, almond paste125 g / 4.5 oz whole eggs75 g / 2.7 oz egg yolk275 g / 9.8 o egg white100 g / 3.6 oz granulated sugar80 g / 2.9 oz pastry flour40 g / 1.4 oz Cocoa powder150 g / 5.2 oz Maracaibo Clasificado 65% Rondo

Whisk California, whole eggs and egg yolk. Whip upseparately egg white and sugar to peak and fold in themixture. In the end incorporate the sifted pastry flour andCocoa powder. Slowly incorporate Maracaibo Clasificado65% Rondos. Bake at 200°C / 392°F for 10 minutes. Makes1 sheet pan of 400 x 600 mm /15.7 x 23.6 inches.

Butter Crumble200 g / 7.0 oz soft butter, unsalted100 g / 3.5 oz powdered sugar120 g / 4.2 oz hazelnut flour2 g / 0.0 oz fleur de sel (sea salt)

200 g / 7.0 oz pastry flour, sieved

Mix soft butter, powdered sugar and fleur de sel.Incorporate hazelnut flour. Add slowly pastry flour. Let itset in the refrigerator. Make butter crumble and bake at160 C / 320 F.

Vanilla Crémeux220 g / 7.7 oz heavy cream 35%, liquid220 g / 7.7 oz milk150 g / 5.2 o egg yolks2 pces vanilla beans220 g / 7.7 oz Edelweiss 36%4.5g / 0.1 oz gelatine

Boil liquid cream, milk and vanilla beans. Add to the eggyolk and reboil to cream anglaise (85 C / 181 F).Incorporate Edelweiss 36% couverture and dissolvedgelatine leaves, mix well and cool down. Fill up in cakemolds or flexipan molds and freeze.

Raspberry Coulis200 g / 7.0 oz fresh raspberries40 g / 1.4 oz granulated sugar10 g / 0.3 oz lime juice, fresh1 pce / vanilla beans100 g / 3.5 oz raspberry purée2 g / 0.0 oz gelatine40 g / 1.4 oz butter

Lay out on a silpat sheet fresh raspberries, granulatedsugar, vanilla beans, lime juice and butter. Bake in apreheated oven at 160 C / 310 F for about 15 minutes.Slowly warm up raspberry purée and then add thedissolved gelatine leaves, mix well. Cool down andincorporate the baked raspberries. Fill up in molds of 14cm / 5.5 inches and freeze.

DesireEntremets

Milk Chocolate Mousse150 g / 5.2 oz heavy cream 35%, liquid150 g / 5.2 oz milk100 g / 3.5 oz egg yolks7 g / 0.2 oz gelatine

100 g / 3.5 oz Maracaibo Clasificado 65% Rondo330 g /11.5 oz Maracaibo Criolait 38% Rondo460 g /16.1 oz heavy cream 35%, whipped

Warm up milk and heavy cream. Add to egg yolk andreboil to cream anglaise (85 C / 181 F). Add dissolvedgelatine leaves and couvertures. Mix well and cool down.Fold in whipped cream.

Caramel Gelée430 g / 15.0 oz granulated sugar50 g / 1.7 oz glucose700 g / 24.5 oz heavy cream 35%, liquid100 g / 3.5 oz water14 g / 0.4 oz cornstarch6 g / 0.2 oz gelatine

Caramelize granulated sugar and glucose to a lightcaramel. Heat up heavy cream and add to the caramelizedsugar. Mix water and cornstarch together and thencombine with the caramel. Reboil for about 2 minutes,add gelatine leaves and mix well. Homogenize by using ahand blender. Set aside.

Notes

TO ASSEMBLE & DECORATEBake Butter Crumble in between two rings (16 cm / 6. 5inches and 14 cm / 5.5 inches ø) in a preheated oven at160 C / 312 F for about 15 minutes. Remove and cooldown, set aside.Place the Vanilla Crémeux between two Raspberry Coulisdiscs. Freeze again. Place a 16 cm / 6.5 cm inches ø cakering on a plastic sheet. Add 1/3 of Milk Chocolate Moussein the ring and place a disc of Chocolate Sponge on it.Then add the Vanilla Crémeux with the two RaspberryCoulis discs and place a second Chocolate Sponge on it.Fill up with the remaining Milk Chocolate Mousse andfreeze. Demold and glaze the cake with warm ( 30 C /86 F) caramel glaze. Let it set. Place the whole cake in thedusted with powdered sugar Butter CrumbleDecorate with fresh raspberries, gold leaves and chocolatecurls.

Felchlin Products

Art. No. ProductsKK43E California, almond paste 1:1HA01E Cocoa powder, 22 24%CS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture,

darkCS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with

milk/ creamCS84E Edelweiss 36% Rondo, Surfine Couverture, white

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FinesseEntremets

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Ingredients for 3 molds of 16 cm / 6.3 inches ø

Sablé Breton240 g / 8.4 oz butter, unsalted, soft240 g / 8.4 oz powdered sugar120 g / 4.2 oz egg yolk340 g / 12.1 oz pastry flour15 g / 1.0 oz baking powder7 g / 0.2 oz fleur de sel (sea salt)

Mix butter, powdered sugar and fleur de sel (sea salt).Add egg yolk. Fold in sieved pastry flour and bakingpowder. Cool down in the refrigerator. Roll out about 1cm / 0.5 inches thick. Cut out a rectangular bottom of 25 x8 x 4 cm / 10 x 3 x 1.5 inches and bake at 200°C / 392°F.

Almond Sponge300 g / 10.7 oz California, almond paste125 g / 4.5 oz whole egg75 g / 2.7 oz egg yolk6 pces / fresh lime zest, grated275 g / 9.8 oz egg white100 g / 3.6 oz granulated sugar120 g / 4.3 oz pastry flour

Mix California, eggs, egg yolk and fresh lime zest. Whipup egg white and sugar to peak before adding to theCalifornia mixture. In the end incorporate the sifted flour.Spread out and bake in a preheated oven at 200°C / 392°Ffor 10 minutes. Cut out a rectangle of 25 x 8 x 4 cm / 10 x 3x 1.5 inches. (1 sheet pan of 400 x 600 mm / 15.7 x 23.6inches.)

Lime Mousseline350 g / 12.2 oz milk5 g / 0.1 oz lime peel, fresh, grated90 g / 3.1 oz egg yolk90 g / 3.1 oz granulated sugar40 g / 1.4 oz Vanilla cream powder50 g / 1.7 oz lime juice, fresh200 g / 7.0 oz butter, unsalted soft

In a saucepan boil milk, lime juice and fresh, grated limepeel. In a bowl mix egg yolk, granulated sugar andVanilla cream powder. Pour 1/3 of the boiling milk overthe egg mixture and mix well. Reboil everything for about2 minutes. Add 100 g / 3.5 oz of soft butter into it. Allowto cool in the refrigerator for a few minutes. Whip theremaining butter well and incorporate the Mousselineslowly. Whip until the mixture forms small peaks. Mascarpone Mousse100 g / 3.5 oz granulated sugar50 g / 1.7 oz water120 g / 4.2 oz egg yolk200 g / 7.0 oz Mascarpone cheese250 g / 8.7 oz heavy cream 35%, liquid120 g / 4.2 oz Edelweiss 36%10 g / 0.3 oz gelatine450 g / 15.7 oz heavy cream 35%, whipped

Whip egg yolk well. Cook water and sugar up to 121 C /250 F and add into the whipped egg yolk (Pâté à bombe).

FinesseEntremets

Melt Edelweiss 36% couvertue and slowly fold under themixture. Add soft Mascarpone cheese Dissolve gelatineleaves in warm heavy cream and carefully incorporateinto the mixture. Fold in whipped cream.

Kalamansi Gelée:110 g / 3.8 oz Kalamansi juice (Boiron)30 g / 1.0 oz mandarin, candied5 g / 0.1 oz lemon zest50 g / 1.7 oz granulated sugar3 g / 0.1 oz pectin, yellow ribbon( 2 g / 0.0 oz apple pectin for USA)20 g / 0.7 oz lemon juice

Boil Kalamansi juice, candied mandarin and lemon zest.Add granulated sugar, pectin and lemon juice. Reboil upto 103 C / 215 F. Set aside.

Felchlin Products

Art. No. ProductUE02E Vanilla cream powder, hotKK43E California, almond paste 1:1CS84E Edelweiss 36% Rondo, Surfine Couverture, whiteCS11E Granulated Cocoa Butter

Notes

TO ASSEMBLE & DECORATEPlace the rectangular frame on a plastic sheet. Fill in 1/3 ofthe Mascarpone Mousse. Add an Almond Sponge then arectangular Lime Mousseline. Again place an AlmondSponge. Add the remaining Mascarpone Mousse. Freezeand demold.By using a warm spatula wrinkle out the top of themousse.Spray the frozen cake with a mixture of 80% Edelweiss36% couverture and 20% Cocoa Butter with green coloredbutter. Warm up the Kalamansi Gelée and pipe it into theprepared wrinkle. Spray the baked Sablé Breton withEdelweiss 36% couverture Place the Finesse Entremets onit. Decorate with macaroons, fresh lime zest and chocolatecurls.

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Chocolate CroustillantPetits Gateaux, no added sugar

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Ingredients for 12 glasses

Almond Dacquoise350 g / 12.2 oz egg white380 g / 13.3 oz maltitol280 g / 9.8 oz almond powder70 g / 2.4 oz pastry flour

Whip egg white and maltitol to a meringue. Fold insieved almond powder and pastry flour. Spread out on asilpat sheet and bake at 220°C / 460°F.

Croustillant Croquantine100 g / 3.5 oz Croquantine70 g / 2.4 oz Lacta 38%, no added sugar140 g / 4.9 oz Praline F

Mix Praline F with Croquantine. Incorporate temperedLacta 38% couverture and mix everything together.Spread out on a silpat sheet. Let it set at roomtemperature and cut out discs.

Chocolate Crémeux250 g / 8.7 oz heavy cream 35%, liquid60 g / 2.1 oz egg yolks80 g / 2.8 oz maltitol100 g / 3.5 oz Lacta 38%, no added sugar80 g / 2.8 oz Supremo 62%, sugar free

Boil heavy cream. Whip egg yolks and maltitol well.Combine everything and mix well. Reboil up to 85 C /217 F. Strain and add the mixture to the choppedSupremo 62% and Lacta 38% couvertures. Cool down.

Milk Chocolate Chantilly500 g / 17.5 oz heavy cream 35%, liquid200 g / 7.0 oz Lacta 38%, no added sugar

Boil heavy cream and add to the chopped Lacta 38%couverture. Mix well. Let it set in the refrigerator forabout 12 hours. Whip to a Chantilly cream.

Butter Crumble200 g / 7.0 oz soft butter, unsalted100 g / 3.5 oz maltitol120 g / 4.2 oz hazelnut flour2 g / 0.0 oz fleur de sel (sea salt)

200 g / 7.0 oz pastry flour, sieved

Mix soft butter, maltitol and fleur de sel. Incorporatehazelnut flour. Add slowly pastry flour. Let it set in therefrigerator. Make butter crumble and bake at 160 C /320 F.

Chocolate CroustillantPetits Gateaux, no added sugar

TO ASSEMBLE & DECORATEPlace a disc of Croustillant Croquantine in the glass. Byusing a pastry bag pipe in Chocolate Crémeux and let itset for a few minutes. Add a disc of Almond Dacquoise.Pipe half way up with Milk Chocolate Chantilly. Cool inthe refrigerator. Place some Butter Crumble and Supremo62% chocolate curls on top.

Felchlin Products

Art. No. ProductsCL72E Supremo 62%, Sugar Free Couverture, darkCL71E Lacta 38%,No Added Sugar Couverture, milkHA20B Croquantine, flaky wafersDC09E Praline F, hazelnut filling, firm, no added sugar

Notes

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Hazelnut LemonPetits Gateaux

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Ingredients for 15 glasses.

Almond Sponge300 g / 10.7 oz California125 g / 4.5 oz whole eggs75 g / 2.7 oz egg yolk275 g / 9.8 oz egg white100 g / 3.6 oz granulated sugar120 g / 4.3 oz pastry flour, sifted200 g / 7.0 oz crushed, caramelized almonds

Mix California, eggs and egg yolk. Whip up egg whiteand sugar to peak before adding to the California mixture.In the end incorporate the sifted flour. Spread out andsprinkle crushed caramelized almonds on top. Bake at200°C / 392°F for 10 minutes. Cut out rectangles of 70 x245 mm / 2.8 x 9.6 inches. (1 sheet pan of 400 x 600 mm /15.7 x 23.6 inches.)

Butter Crumble200 g / 7.0 oz soft butter, unsalted100 g / 3.5 oz powdered sugar120 g / 4.2 oz hazelnut flour2 g / 0.0 oz fleur de sel (sea salt)

200 g / 7.0 oz pastry flour

Mix soft butter, powdered sugar and fleur de sel.Incorporate hazelnut flour and mix well. Add slowlypastry flour. Let it set in the refrigerator. Make buttercrumble and bake in a preheated oven at 160 C / 320 F.

Praline Croquantine300 g / 10.5 oz Praline Croquantine

Lemon Cream60 g / 2.1 oz lemon juice, fresh5 g / 0.1 oz lemon peel, fresh50 g / 1.7 oz granulated sugar50 g / 1.7 oz whole eggs40 g / 1.4 oz egg yolk10 g / 0.3 oz butter, unsalted soft200 g / 7.0 oz heavy cream 35%, whipped

Boil lemon juice, granulated sugar and lemon peel. Whiskwhole eggs and egg yolk together. Add boiled lemon juiceto the egg mixture and reboil to a cream anglaise (85 C /217 F). Strain and cool down. Add soft butter and mixwell. Slowly fold whipped cream under. Set aside.

Hazelnut Cream100 g / 3.5 oz Praline paste 1:150 g / 1.7 oz Praline Rustic Noble 60%250 g / 8.7 oz heavy cream 35%, whipped

Warm up Praline paste 1:1 and mix with Praline RusticNoble 60%. Fold in whipped cream, set aside.

Hazelnut LemonPetits Gateaux

TO ASSEMBLE & DECORATEBy using a paintbrush, brush the glasses with a thinglayer of Maracaibo Criolait 38% couverture. Place softPraline Croquantine into the glasses.Pipe by using a pastry bag 1/ 3 of Lemon Cream. Place adisc of Almond Sponge and fill up with Hazelnut Cream.Decorate with Butter Crumble and chocolate curls.

Notes

Felchlin Products

Art. No. ProductsKK43E California, almond paste 1:1DC46E Praline paste, hazelnut pasteDC14E Praline Croquantine, almond cream with flaky wafersDC21E Praline Rustic Noble 60%, hazelnut praline paste with caramelized sugarCS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with

milk/cream

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Raspberry RiservaPetits Gateaux

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Ingredients for a frame of 26 x 35 x 1 cm / 10.24 x 23.8 x 0.5 inches

Almond Chocolate Sponge150 g / 5.2 oz almond powder200 g / 7.0 oz granulated sugar210 g / 7.3 oz egg yolks3 g / 0.1 oz lemon peel45 g / 1.7 oz heavy cream 35%, liquid200 g / 7.0 oz egg white100 g / 3.5 oz granulated sugar150 g / 5.2 oz pastry flour50 g / 1.7 oz Cocoa powder

Whip granulated sugar, egg yolk and lemon peel well.Add liquid heavy cream. Whip egg white and the secondpart of granulated sugar to a meringue. Combineeverything together. Add almond powder, sieved pastryflour and cocoa powder. Fill in the cake mold and bake inthe preheated oven at 180°C / 356°F. Cut as desired.

Chocolate Mousse120 g / 4.2 oz granulated sugar40 g / 1.4 oz water100 g / 3.5 oz egg yolks100 g / 3.5 oz whole eggs500 g / 17.5 oz Arriba 72% Rondo500 g / 17.5 oz heavy cream 35%, whipped

Cook water and granulated sugar up to 120 C / 248 F.Whip whole eggs and egg yolks well. Incorporate cookedsugar slowly (Pâté à bombe). Incorporate melted Arriba72% couverture (45 C / 112 F) into the Pâté à bombe andmix well. Fold immediately soft whipped cream under.

Raspberry Fruit Cream400 g / 14.3 oz raspberry fruit purée160 g / 5.6 oz egg yolks130 g / 4.5 oz granulated sugar6 g / 0.2 oz gelatine

150 g / 5.2 oz butter, unsalted, soft

Boil raspberry fruit purée, whip egg yolks and granulatedsugar well. Mix everything together and reboil until 85°C/ 185°F Sieve and add dissolved gelatine leaves. Cooldown to 30°C / 86°F. Add soft butter and mix well. Pourinto a frame of 26 x 35 x 1 cm / 10.24 x 23.8 x 0.5 inchesand freeze.

Crispy Feuillantine150 g / 5.3 oz powdered sugar120 g / 4.2 o butter, unsalted, soft2 g / 0.7 oz pectin yellow ribbon( 1 g / 0.6 oz USA: apple pectin )50 g / 1.7 oz glucose150 g / 5.3 oz almond slices30 g / 1.0 oz pistachio, chopped

Warm up powdered sugar, unsalted butter, pectin andglucose. Add almond slices & chopped pistachio. Mixwell. Spead out on a silpat sheet and bake in thepreheated oven at 200°C / 392°F for about 20 minutes. Stillwarm cut out rectangles of 12 x 3 cm / 5 x 1.5 inches.

Raspberry RiservaPetits Gateaux

TO ASSEMBLE & DECORATEPlace Almond Chocolate Sponge into the frame followedby the frozen Raspberry Fruit Cream. Fill up withChocolate Mousse. Smooth out by using a spatula. Freeze.Cut in a rectangular size of 12 x 3 cm / 5 x 1.5 inches. Placethe Crispy Feuillantine on the side. Decorate with freshraspberries, gold leaves and white chocolate sticks

Felchlin Products

Art. No. ProductsCS87E Arriba 72%, 72h Rondo, Grand Cru Couverture, darkHA01E Cocoa powder, 22 24%

Notes

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Chocolate Passion FruitPetits Gateaux

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Ingredients for 1 frame of 26 x 35 x 1 cm / 10.24 x 23.8 x 0.4 inches. Cut squares of 2.5 x 2 cm / 1.2x 1 inches.

Almond Sponge150 g / 5.2 oz almond powder150 g / 5.2 oz powdered sugar80 g / 2.8 oz egg yolk130 g / 4.5 oz whole eggs130 g / 4.5 oz pastry flour230 g / 8.0 oz egg white100 g / 3.5 oz granulated sugar

Whisk almond powder, powdered sugar, egg yolk andwhole eggs lightly. Whip egg white and half of thegranulated sugar slowly. Add the other part of the sugarand whip to a meringue. Fold the pastry flour under theegg mixture. Add the meringue by slowly folding underthe mixture with a spatula. Spread out on a silpat moldand bake in a convection oven at 180 C / 345 F for about12 minutes. Cool down.

Praline Hazelnut Crunch250 g / 8.7 oz Praline paste75 g / 2.5 oz Maracaibo Criolait 38% Rondo100 g / 3.5 oz Croquantine15 g / 0.4 oz Granulated Cocoa Butter

Warm up Praline paste and mix with Croquantine. Addmelted Cocoa Butter. Fold tempered Maracaibo Criolait38% couverture under and spread out in the frame.

Crémeux Passion400 g / 14.0 oz passion fruit purée120 g / 4.2 oz egg yolk150 g / 5.2 oz whole eggs150 g / 5.2 oz butter soft, unsalted120 g / 4.2 oz powdered sugar8 g / 0.2 oz gelatine

Whip egg yolk, eggs and powdered sugar together. Addthe warm passion fruit purée and reboil until 86 C / 218 F(cream anglaise). Add dissolved gelatine leaves and softbutter. Homogenize by using a hand blender. Fill up in aframe and freeze.

Chocolate Mousse190 g / 6.6 oz heavy cream 35%, liquid190 g / 6.6 oz milk80 g / 2.8 oz egg yolk40 g / 1.4 oz granulated sugar520 g / 18.2 oz Maracaibo Clasificado 65% Rondo650 g / 21.0 oz heavy cream 35%, whipped

Boil heavy cream and milk. Whip egg yolk andgranulated sugar well. Combine the two mixture andreboil until 86 C / 218 F (cream anglaise). Pour over theMaracaibo Clasificado 65% Rondos and melt untileverything is dissolved. Fold whipped cream under.

Chocolate Passion FruitPetits Gateaux

TO ASSEMBLE & DECORATEPlace the Praline Hazelnut Crunch into the frame. Byusing a paintbrush, spray some liquid Maracaibo Criolait38% couverture on the Crunch. Afterwards put theAlmond Sponge on it. Add a second frame to spread outthe Crémeux Passion. Place in the refrigerator. Againplace a frame and smooth out the Chocolate Mousse.Freeze. By using a chocolate spray gun, spray a mixture of30% Cocoa Butter and 70% Maracaibo Criolait 38%couverture on the frozen Chocolate Passion Fruit. Demoldand cut in desired pieces. Decorate with ChocoBrillantand gold leaves.

Felchlin Products

Art. No. ProductsCS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture,

darkCS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with

milk / creamHA20B Croquantine, flaky wafersTM99E ChocoBrillant, chocolate glazeCS11E Granulated Cocoa ButterDC46E Praline paste, hazelnut paste

Notes

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Apple GiandujaPetits Gateaux

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Ingredients for 20 glasses

Sablé Breton240 g / 8.4 oz butter, unsalted, soft240 g / 8.4 oz powdered sugar120 g / 4.2 oz egg yolks340 g / 12.1 oz pastry flour15 g / 1.0 oz baking powder7 g / 0.2 oz fleur de sel (sea salt)

Mix butter, powdered sugar and fleur de sel (sea salt).Add egg yolks. Fold in sieved pastry flour and bakingpowder. Cool in the refrigerator. Roll out about 1 cm / 0.5inches thick. Cut small discs and bake at 200°C / 392°F.

Sautéed Apples200 g / 7.0 oz apples30 g / 1.0 oz butter unsalted, soft30 g / 1.0 oz granulated sugar5 g / 0.2 oz lemon juice, fresh1 pce fresh rosemary leaves

Cut apples in small cubes, caramelize with granulatedsugar and lemon juice. Poach the apples cubes, freshrosemary leaf and soft butter. Cook until soft. Cool down,set aside.

Gianduja Cream200 g / 7.0 oz milk300 g / 10.5 oz Piemont Gianduja2 g / 0.0 oz gelatine

300 g / 10.5 oz heavy cream 35%, whipped

Warm milk, add to Piemont Gianduja and mix well. Adddissolved gelatine leaves, cool down. Incorporatewhipped cream.

TO ASSEMBLE & DECORATEPlace a spoon of Sautéed Apples into the glasses. Pipe byusing a pastry 1/3 of Gianduja Cream. Add a disc of SabléBreton into the cream. Place a second spoon of SautéedApples and pipe up with the remaining Gianduja Cream.Decorate with chocolate and Maracaibo Cocoa Nibs andcaramelized hazelnuts.

Felchlin Products

Art. No. ProductsCP88E Piemont Gianduja, Grand Cru hazelnut Gianduja, darkCA19E Cocoa Nibs Qroquant, caramelized

Emotion ChocolatePetits Gateaux

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Ingredients for 15 petits gateaux

Chocolate Sponge300 g / 10.7 oz California, almond paste125 g / 4.5 oz whole eggs75 g / 2.7 oz egg yolk275 g / 9.8 oz egg white100 g / 3.6 oz granulated sugar80 g / 2.9 oz pastry flour40 g / 1.4 oz Cocoa powder150 g / 5.2 oz Maracaibo Clasificado 65 % Rondo

Whisk California, eggs and egg yolks. Whip up separatelyegg white and sugar to peak and fold in the mixture. Inthe end incorporate the sifted pastry flour and Cocoapowder. Slowly incorporate Maracaibo Clasificado 65%.Bake at 200°C / 392°F in a preheated oven for 10 minutes.Makes 1 sheet pan of 400 x 600 mm /15.7 x 23.6 inches.

Praline Chocolate Filling120 g / 4.2 oz Praline paste60 g / 2.1 oz Maracaibo Creole 49%, Rondo50 g / 1.7 oz Maracaibo Clasificado 65%, Rondo120 g / 4.2 oz Praline Croquantine

Mix Praline paste 1:1 and Praline Croquantine together.Incorporate Maracaibo Creole 49% and MaracaiboClasificado 65%. Spread it out on a silpat sheet. Let it setand cut out.

Feuillantine70 g / 2.4 oz milk160 g / 5.6 oz butter, unsalted130 g / 4.5 oz glucose200 g / 7.0 oz cane sugar2 g / 0.0 oz pectin yellow ribbon( 1 g / 0.0 oz apple pectin USA)100 g / 3.5 oz almond slices100 g / 3.5 oz Cocoa Nibs

Boil milk, butter and glucose. Mix cane sugar and pectintogether and add to the liquid. Reboil. Incorporatealmond slices and Cocoa Nibs. Spread out on silpat sheet,cool down. Roll out on a dough sheeter 2 mm / 0.06 inchesthick and bake in a preheated oven at 160 C / 315 F forabout 12 minutes.

Nougat Cream180 g / 6.3 oz heavy cream 35%, liquid140 g / 4.9 oz Nougatnosa300 g /10.5 oz Madagascar 64%, Rondo130 g / 4.5 oz egg yolk30 g / 1.0 oz granulated sugar120 g / 4.2 o butter, unsalted, soft120 g / 4.2 oz water20 g / 0.7 oz hazelnut liquor, Francesca

Emotion ChocolatePetits Gateaux

Whip egg yolk and sugar well. Boil liquid heavy creamand pour over the Nougatnosa filling and Madagascar64% couverture. By using a hand blender homogenize themixture well. Incorporate to the whipped egg yolk.Slowly add soft butter, hazelnut liquor and water. Prepareto a ganache.

Chocolate Cream650 g /22.7 oz heavy cream 35%, liquid380 g /13.3 oz Maracaibo Criolait 38%, Rondo

Boil liquid cream, add Maracaibo 38% couverture and mixto a ganache. Place the ganache in a frame of 26 x 35 cm /10.24 x 13.8 inches. Place a layer of chocolate sponge (thesame size as the frame). Let it freeze. Cut individual sizesof 10 x 1 cm / 4x 0.5 inches.

Felchlin Products

Art. No. ProductsHA01E Cocoa powder, 22 24%CS11E Granulated Cocoa ButterCS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture,

darkKK43E California, almond paste 1:1DC14E Praline Croquantine, almond cream with flaky wafersCS58E Maracaibo Creole 49% Rondo, Grand Cru Couverture, dark

with creamDC46E Praline paste, hazelnut pasteCA19E Cocoa Nibs Qroquant, caramelizedCS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with

cream/ milkDC43E Nougatnosa, almond hazelnut cream with pieces of nougatTM99E ChocoBrillant, chocolate glazeCS88E Madagascar 64%, 72h Rondo, Grand Cru Couverture, dark

Notes

TO ASSEMBLE & DECORATEPipe by using a pastry bag Nougat Cream in the mold.Place the cut out Chocolate Cream with the Chocolatesponge on each side into the Nougat Cream. Let it set.Add a layer of Praline Chocolate Filling followed byanother Chocolate Sponge.Freeze. Demold. Spray with a mixture of 1/2 MaracaiboClasificado 65%, 1/5 Cocoa butter and red colored cocoabutter. Let it set and place on top of a baked Feuillantine.Decorate with ChocoBrillant, gold leaves and chocolatediscs.

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ParadisePetits Gateaux, no added sugar

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Ingredients for 15 flexipan pastry molds

Almond Sponge150 g / 5.2 oz almond powder150 g / 5.2 oz maltitol125 g / 4.3 oz whole eggs80 g / 2.8 oz egg yolk120 g / 4.2 oz pastry flour270 g / 9.4 oz egg white100 g / 3.5 oz maltitol

Whip egg yolk, whole eggs and maltitol well. Addalmond powder. Whip egg white and the second part ofmaltitol to a meringue. Fold the meringue and the pastryflour in the mixture. Bake in the preheated oven at 180 C /356 F for about 10 12 minutes.

Praline Filling360 g /12.1 oz milk6 g / 0.2 oz gelatine

550 g /19.2 oz Praline F500 g /17.5 oz heavy cream 35%, whipped

Boil milk, add dissolved gelatine leaves and Praline F.Mix well, cool down. Fold in whipped cream

Sablé Craqueline150 g / 5.2 oz maltitol130 g / 4.5 oz unsalted butter, soft2 g / 0.07 oz pectin yellow ribbon

( 1 g/ 0.3 oz apple pectin for USA)50 g / 1.7 oz maltitol

75 g / 2.5 oz almond slices75 g / 2.5 oz cornflakes, crushed, sugar free

Boil first part of maltitol and butter. Add pectin and theother part of maltitol, reboil. Incorporate almond slicesand crushed cornflakes. Place on a silpat sheet and spreadout. Bake in a preheated oven at 160 C / 320 F.

Chocolate Cream:250 g / 8.7 oz heavy cream 35%, liquid100 g / 3.5 oz milk50 g / 1.7 oz maltitol150 g / 5.2 oz Supremo 62%, sugar free50 g / 1.7 oz egg yolk25 g / 0.8 oz maltitol6 g / 0.2 oz gelatine

Boil milk, heavy cream and maltitol. Whip egg yolks andmaltitol before adding to the mixture. Cook to a creamanglaise (85 C / 181 F) and sieve. Add dissolved gelatineleaves and Supremo 62% couverture. Mix well. Cooldown.

Caramelized Pears100 g / 3.5 oz maltitol30 g / 1.0 oz water400 g /14.0 oz pears, cut in cubes1 pce / vanilla beans4 g / 0.1 oz gelatine20 g / 0.7 oz Williams, pears liquor

ParadisePetits Gateaux, no added sugar

Caramelize maltitol and water, add Williams liquor, pearscubes and vanilla beans. Cook them soft. Add dissolvedgelatine. Set aside.

Cheese Cake Mixture180 g / 6.2 oz heavy cream 35%, liquid100 g / 3.5 oz egg yolk100 g / 3.5 o maltitol360 g /12.6 oz Philadelphia cream cheese7 g / 0.2 oz gelatine20 g / 0.7 oz butter, soft, unsalted

Boil heavy cream and maltitol. Add to the egg yolks andreboil until cream anglaise at 86 C / 218 F. Add dissolvedgelatine leaves and cool down. Slowly incorporatePhiladelphia cream cheese and mix carefully. Add slowlysoft butter.

Felchlin Products

Art. No. ProductsDC09E Praline F, hazelnut filling, firm, no added sugarCL71E Lacta 38%,No Added Sugar Couverture, milkCS11E Granulated Cocoa ButterCL72E Supremo 62%, Sugar Free Couverture, dark

Notes

TO ASSEMBLE & DECORATEPipe by using a pastry bag 1/3 of Praline Filling into thepastry mold. Let it set.Separately pipe a thin layer of Chocolate Cream and placesome Caramelized Pears on it. Add a layer of AlmondSponge. Pipe some Cheese Cake Mixture and let it set. Cutout a regtangle and put it into the Praline Filling. Fill upwith the remaining Praline Filling and add a secondAlmond Sponge on it. Freeze. Demold and spray by usinga chocolate spray gun a mixture of 1/2 Lacta 38%couverture and 1/5 Cocoa Butter. Let it set. Place thepastry on the Sablé Craqueline and decorate withcaramelized pears and chocolates decoration.

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Chocolate SensationPetits Gateaux, no added sugar

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Ingredients for 12 petits gateaux

Sablé Breton240 g / 8.4 oz butter, unsalted, soft240 g / 8.4 oz maltitol120 g / 4.2 oz egg yolk340 g / 12.1 oz pastry flour15 g / 1.0 oz baking powder7 g / 0.2 oz fleur de sel (sea salt)

Mix butter, maltitol and fleur de sel (sea salt). Add eggyolk. Fold in sieved pastry flour and baking powder. Coolin the refrigerator. Roll out about 1 cm / 0.5 inches thick.Cut out a circle of 4 cm / 2 inches ø and bake in apreheated oven at 200°C / 392°F. Chocolate Mousse120 g / 4.2 oz milk120 g / 4.2 oz heavy cream 35%, liquid120 g / 4.2 oz egg yolk4 g / 0.1 oz gelatine

250 g / 8.7 oz Lacta 38%, no added sugar320 g /11.2 oz heavy cream 35%, whipped Boil milk and liquid heavy cream, add egg yolk and reboilto 85 C / 181 F (cream anglaise). Incorporate dissolvedgelatine leaves and Lacta 38% couverture, mix well untildissolved. Cool down, fold in whipped cream.

Hazelnut Chocolate Chantilly130 g / 4.5 oz heavy cream 35%, whipped20 g / 0.7 oz glucose20 g / 0.7 oz trimoline, invert sugar3 g / 0.1 oz gelatine30 g / 1.0 oz Praline F180 g / 6.3 oz Supremo 62%, sugar free300 g /10.5 oz heavy cream 35%, whipped Bring heavy cream, glucose and trimoline to a boil. AddPraline F and dissolved gelatine leaves. Pour over theSupremo 62% couverture and mix well. Cool down, foldwhipped cream under the mixture.

TO ASSEMBLE & DECORATEPlace individual cake molds on a plastic sheet, add a SabléBreton disc in and fill up with Chocolate Mousse. Freezeand demold. By using a chocolate spray gun, spray amixture of 80% Lacta 38% couverture and 20% CocoaButter. Let it set in the refrigerator. By using a roundpastry tube pipe Hazelnut Chocolate Chantilly around thefrozen pastry. Place a round thin chocolate disc on anddecorate with chocolate curls, transfer sheets and goldleaves.

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Chocolate SensationPetits Gateaux, no added sugar

Felchlin Products

Art. No. ProductsDC09E Praline F, hazelnut filling, firm, no added sugarCL72E Supremo 62%, Sugar Free Couverture, darkCL71E Lacta 38%,No Added Sugar Couverture, milkCS11E Granulated Cocoa Butter

Notes

Lime TahitiPralines

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Ingredients for 2 praline molds of 24 pieces

Lime Tahiti Ganache200 g / 7.0 oz heavy cream 35%, liquid30 g / 1.0 oz glucose½ pce Tahiti vanilla beans20 g / 0.7 oz lime juice3 pce lime zest

100 g / 3.5 oz Maracaibo Clasificado 65% Rondo20 g / 0.7 oz butter, unsalted

Boil heavy cream, Tahiti vanilla bean, glucose and limezest. Infuse for about 5 minutes, then strain. Add slowlylime juice and Maracaibo Clasificado 65% couverture.Then incorporate soft butter and homogenize by using ahand blender.

TO ASSEMBLE & DECORATECast the praline molds with tempered MaracaiboClasificado 65% couverture. Fill up with the Lime TahitiGanache and let it crystallize overnight. Seal withtempered Maracaibo Clasificado 65% couverture andplace in the refrigerator. Demold.Brush some gold powder into the praline molds.

Felchlin Products

Art. No. ProductsCS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture,

dark

Notes

Caramel with Fleur de SelPralines

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Ingredients for 3 molds of 24 pieces

Caramel Ganache with Fleur de Sel105 g/ 3.6 oz heavy cream 35%, liquid20 g / 0.7 oz glucose125 g / 4.3 oz Caramel Brûlé, with fleur de sel340 g / 11.9 oz Maracaibo Criolait 38% Rondo

Boil heavy cream and glucose. Add the Caramel Brûléfilling into the liquid. Stir well. Slowly pour the liquidover the Maracaibo Criolait 38% Rondos until all theliquid is incorporated. Using a plastic spatula stir from thecentre out to obtain an elastic and shiny texture.Homogenize the ganache with a hand blender.

TO ASSEMBLE & DECORATETake Crest Chocolate molds and spray the inside withred and orange colored cocoa butter. Sprinkle with bronzemetallic powder and mold once with tempered MaracaiboCriolait 38 % couverture. Turn up side down to get a thinlayer of couverture in the mold.Allow to crystallize before filling up with the CaramelGanache. Allow to crystallize at least 24 48 hours at roomtemperature. Seal the bottom of the pralines withMaracaibo Criolait 38 % couverture. Place in therefrigerator for about 10 minutes. Demold.

Felchlin Products

Art. No. ProductsCS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with

milk/creamTM01E Caramel Brûlé, caramel cream with fleur de sel

Notes

Praline Centenario CrudoPralines

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Ingredients for 1 Quadro frame of 300 x 300 x 12.5 mm / 12 x 12 x 0.5 inches, 169 pralines in total

Ganache620 g / 21.7 oz heavy cream 35%, liquid100 g / 3.5 oz trimoline, inverted sugar620 g / 21.7 oz Centenario Crudo 70%, couverture

Warm up heavy cream and invert sugar to 32 C / 90 F.Add tempered Centenario Crudo 70% couverture and mixwell. By using a hand blender homogenize the Ganache. TO ASSEMBLE & DECORATEFill up the Ganache in Quadro frames. Let it set overnight.Cut in squares of 22.5 x 22.5 mm / 1 x 1 inches. Removethe squares and shape with your fingers. Let it dry overnight.Enrobe with 1200 g / 42 oz of Centenario Concha 70% 48h,couverture. Sprinkle with caramelized Cocoa NibsQroquant.

Felchlin Products

Art. No. ProductsCR13E Centenario Crudo 70%, Jubilee Grand Cru Couverture, darkCR12E Centenario Concha 70%, 48h, Jubilee Grand Cru Couverture,

darkCA19E Cocoa Nibs Qroquant, caramelized

Notes

Gianduja LemonPralines

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Ingredients for 1 frame of 26 x 35 x 0.5 cm / 10.24 x 23.8 x 0.2 inches. Cut squares of 2 x 3 cm / 0.7 x 0.7 inches.

Gianduja150 g / 5.2 oz Gianduja D30 g / 1.0 oz Praline paste20 g / 0.7 oz Croquantine

Temper Gianduja D, add Praline paste and mix well.Incorporate Croquantine and spread the mixture into theframe, which has been placed on a plastic sheet. By usinga paint roller, paint a thin layer of tempered MaracaiboClasificado 65% couverture on the plastic sheet.

Lemon Ganache170 g / 5.9 oz heavy cream 35%, liquid15 g / 0.4 oz butter, unsalted20 g / 0.7 oz glucose50 g / 1.7 oz Maracaibo Clasificado 65%, Rondo450 g / 15.7 oz Maracaibo Criolait 38%, Rondo80 g / 2.8 oz lemon juice, fresh8 g / 0.2 oz lemon zest

Boil heavy cream, glucose and lemon zest. Pour the hotcream on the half melted Maracaibo Clasificado 65% andMaracaibo Criolait 38% couvertures. Warm up lemonjuice and strain. Add the lemon juice step by step to theganache. Slowly add butter. Homogenize the ganache byusing a hand blender. Pour the ganache into the frame ontop of the Gianduja. Let it set at room temperatureovernight.

TO ASSEMBLE & DECORATECut the pralines in squares of 2 x 3 cm / 0.7 x 0.7 inches.Dip in tempered Maracaibo Clasificado 65% couverture.Place a colored transfer sheet on top. Put in therefrigerator for about 2 minutes. Remove the transfersheet before serving.

Felchlin Products

Art. No. ProductsCS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture,

darkCS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with

milk/creamCP82E Gianduja D,with hazelnuts, darkDC46E Praline paste, hazelnut pasteHA20B Croquantine, flaky wafers

Notes

Coffee ChocolatePralines

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Ingredients for 2 praline molds of 24 pieces

Coffee Ganache:140 g / 4.9 oz milk60 g / 2.1 oz coffee beans, crushed and roasted1 pce vanilla bean

500 g / 17.5 oz heavy cream 35%, liquid30 g / 1.0 oz trimoline, inverted sugar300 g / 10.5 oz Maracaibo Clasificado 65% Rondo

Let the cold milk and crushed, roasted coffee beans infusein the refrigerator overnight. Add scraped out vanillaseeds, heavy cream and trimoline. Warm up the wholeliquid to 30 C / 86 F. Add tempered MaracaiboClasificado 65% couverture and homogenize by using ahand blender.

TO ASSEMBLE & DECORATECast the praline mold once with Maracaibo Criolait 38%couverture. Fill up with the Coffee Ganache and let itcrystallize at room temperature overnight. Seal withtempered Maracaibo Criolait 38% couverture and place inthe refrigerator. Demold.

Felchlin Products

Art. No. ProductsCS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture,

DarkCS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with

milk/cream

Notes

Apricot ThymePralines, no added sugar

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Ingredients for 4 praline molds of 24 pieces

Apricot Thyme Ganache140 g / 4.9 oz heavy cream 35%, liquid60 g / 2.1 oz maltitol125 g / 4.3 oz apricot purée20 g / 0.7 oz lemon juice1 pce / fresh thyme leaves80 g / 2.8 oz egg yolks290 g / 10.1 oz Lacta 38%, no added sugar40 g / 1.4 oz butter, unsalted

Caramelize maltitol lightly. Soak thyme leaf in heavycream and then boil together with apricot purée,caramelized maltitol and lemon juice. Incorporate eggyolks and reboil until 80 C /117 C. Strain and pourmixture over the chopped Lacta 38% couverture. Mixwell. Add butter and homogenize the ganache by using ahand blender.

TO ASSEMBLE & DECORATECast the mold twice with tempered Lacta 38% couverture.By using a pastry bag, pipe Apricot Thyme Ganache intothe mold. Let it crystallize at room temperature for 24hours. Seal with Lacta 38% couverture. Place in therefrigerator. Demold. Sprinkle orange colored powder.

Felchlin Products

Art. No. ProductsCL71E Lacta 38%,No Added Sugar Couverture, milk

Notes

Centenario ConchaPralines

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Ingredients for 10 Mythen pralines molds of 21 peaches

Concha Ganache730 g / 25.5 oz heavy cream liquid, 35%600 g / 21.0 oz Centenario Concha 70% 48h,105 g/ 3.6 oz trimoline, inverted sugar65 g / 2.2 oz butter, unsalted

Boil liquid heavy cream and invert sugar. Add slowly tothe Centenario Concha 70% 48h, couverture and mix well.Incorporate unsalted butter. Homogenize by using ahand blender.

TO ASSEMBLE & DECORATESpray out Mythen molds with red and bronze coloredCocoa Butter. By using a small wooden stick decorate asdesired. Let it set. Cast the mold one time withCentenario Concha 70% 48h, couverture and let it set. Fillup the Concha Ganache in the Mythen mold and let itcrystallize at room temperature overnight. Cover withCentenario Concha 70% 48h, couverture. Make sure thereare no holes or air bubbles. Let it set in the refrigerator forabout 30 minutes. Demold.

Felchlin Products

Art. Nr. ProductsCR12E Centenario Concha 70%, 48h, Jubilee Grand Cru Couverture,

darkCS11E Granulated Cocoa Butter

Notes

How to temper Couverture

Tempering Chocolate:The main reason we need to temper chocolate is so that it retains the smooth beautiful gloss,and crisp�” snap�” feel, and creamy texturethat we are so accustomed to. Once we heat couverture above 120º F , the cocoa butter becomes totally melted. In this form, the cocoa butterfat crystals have the properties of setting upon cooling into eighter stable or unstable crystalshapes. For couverture to maintain the fine gloss and �“ snap�” we spoke of, it needs stablecrystals to form.This is done by gradual reduction in temperature and steady agitation. Thistreatment induces the formations of of the stable ( Beta) crystals. By doing this, not only willthe stable ( �“ Beta�”) crystals begin to develop forming a homogeneous mixture of fat , cocoamass and sugar, but also the liquid mixture will develop homogeneous temperature aswell.Further cooling promotes the formation of even more stable crystals until the couverture eventually sets completely.

Seeding or Vaccination Method:Finely grated or chopped vaccination is added to the warm melted liquid couverture, whichis around 100ºF .The vaccination has stable crystals, which act as seeds to help the formationof the stable Beta crystals. This can also be done by adding a solid block of couverture instead of finely grated pieces. The whole mass is then cooled to the best working temperatureand maintained.Be sure to keep the vaccination well covered after use. Since there is more surface area exposed with the chocolate being chipped fine; it tends to b more moisture sensitive .Excessivemoisture could adversely affect the crystallization process.

1

Table Method:Approximately 2/3 of the melted couverture ( 120º F ) is poured on a marble table and spreadback and forth with a spatula and scraper until it begins to set, Beta crystals begin to form ,beginning the crystallization process.This resulting mass is then added back to the other 1/3melted couverture and is gently stirred sa as to seed the warm couverture with the stableBeta crystals. The whole is then gradually brought down to the best working temperature.

Tempering Machine:The couverture is heated in a tempering machine until it reaches about 120º F.It is then brought down around 90º F to begin the formation of the Beta crystals. Different couverture have different ideal working temperature.

Best Working temperatures:Dark Couverture 86º 90º F ( 32º C)Milk Couverture 87º 89º F (31º C)White Couverture 85º 88º F( 30º C)

The above temperature ranges are ranges. Each chocolate manufacturer has their specificrecommended best working temperatures for the couverture they produce.

Other factors Affecting Couverture:The temperature of the work place as well as the temperature of the items to be coated playan important role when trying to ensure that the correctly tempered chocolate retains issmooth glossy appearance when set. When coating or dipping items in couverture it isimportant that crystallization takes place within a specific time. To achieve this is necessaryto mentain a difference between room temperature and couverture temperature. Ideally, thistemperature difference is about 18º 20º F ( 10º C) . Also the centers or interiors of the item tobe coated should be the same temperature of the room. If the centers are too warm,this mayprevent or delay proper crystallization of the couverture. On the other hand, centers that aretoo cold cause the couverture to be �“shocked�”, and the result is a rather dull unattractivefinish.

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Creative Decoration Elements

Couvertures on frozen Elements

Chocolate Curls This technique is a special way to produce thin couverture curls. By using a pastry bag pipe fine couverture lines on a frozen plastic tube. Remove the couverture immediately from the frozen tube. Let it crystallize over night before using. Chocolate Spaghetti Net For chocolate spaghetti use a pastry bag to pipe slightly liquid, non-tempered couverture in fine lines on a frozen marble slab. The couverture crystallizes immediately. Take a spatula to remove. Arrange the spaghetti bundles to the desired shape. Let it set on a sheet overnight. Chocolate Band Spread out very thin layered, non-tempered couverture on a frozen marble slab. Immediately comb and cut in bands.

Roll the couverture bands in the desired shape. Let it crystallize overnight.

Chocolate Spirals and Bands

Chocolate Spirals Spread out a very thin layer of tempered couverture on a plastic sheet. Comb and cut in desired shapes. As soon as the couverture has set, roll the spirals on the plastic sheet over a tube. Let it crystallize for about 3-4 hours. Remove carefully the couverture spirals from the plastic tube.

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Chocolate Bands With this technique you can easily create two-colored couverture bands. Spread out a very thin layer of tempered couverture on a fplastic sheet. Comb. As soon as the first llcouverture has crystallized, spread on it the csecond couverture which has a different lcolor.

C Cut immediately in the desired shapes. Let

c it set.

Remove chocolate bands from the surface

Couverture Sails and Arcs

Couverture Sails Place a plastic foil on a oiled sheet. Put metal sticks on the sides to fix the heights. Spread out tempered couverture.

Before setting, cut in shapes and roll on a plastic tube. Let it crystallize overnight before removing from the plastic foil.

Couverture Arcs Spread out very thin tempered couverture on a plastic sheet. Let it set. Cut in individual sizes. Roll on a plastic tube. Crystallize overnight.

Remove from the plastic sheet.

Colored Couverture Transfer Sheets

Pipe dots on a oiled plastic sheet with tempered, white couverture. Let it set and spread out a thin layer of tempered, dark couverture.

We are able to use a large version of different techniques and decoration methods. Brush colored cocoa butter by using a paint roller, or use a spray gun and spray colored and tempered (35°C / 95°F) cocoa butter on a oiled plastic foil.

Couverture bowls

In a hemispheric mold lay out some gold leaves. Paint the inside with tempered and different colored couvertures, using your fingers. Or spray with the spray gun tempered, colored cocoa butter. Let it set and cast twice with tempered white couverture. Crystallize in the refrigerator for about 20 minutes. Demold. Put 2 hemispheric molds for a few seconds on a warm sheet and join them.

Powder and Marble Effects

carefully pered couverture.

Place a plastic foil on a oiled sheet. Dust lightly with cocoa powder. Cover with white tem

overnight before removing from e plastic foil

mold lightly with water. Dust with ing sugar.

ace in the refrigerator for about 30 minutes.

Let it crystallizeth

The rusty effect is another possible variant: Sprinkle the ic Cast the mold twice with tempered, dark couverture. Let it crystallize and pl

Couverture spraying Techniques & Showpieces

Spraying of Molds With colored cocoa butter or tempered couverture spray out any type of mold. Options ·liquid, red, tempered cocoa butter ·yellow cocoa butter ·orange cocoa butter ·light green cocoa butter Always temper cocoa butter up to 37°C /96°F. Cast with white tempered couverture. Crystallize and refrigerate for about 20 minutes. Demold. Spraying of frozen Couverture Elements Freeze any type of mold for about 30 minutes. Temper cocoa butter up to 40°C /104° F. Spray directly on the frozen elements. Let it crystallize overnight or you get condensation, temperature changes or no direct crystallization. Recipe for spraying couverture: White couverture 650 g / 22.7 oz white couverture 350 g / 12.2 oz cocoa butter Milk couverture 700 g / 24.5 oz milk couverture 300 g / 10.5 oz cocoa butter Dark couverture 600 g / 21 oz dark couverture 100 g / 3.5 oz cocoa block 300 g / 10.5 oz cocoa butter

Creating Showpieces To create showpieces use different molds, rings and stencils. Before creating your showpiece be aware about the following:

Make sure all elements are not too thick. Otherwise the pieces could collapse when built together. For a rapid construction of the showpiece use cold spray. Do not touch the surface anymore if you use spray guns. Work always with gloves. Place decoration such as colored bowls, chocolate flours, transfer sheets etc. in the very end. Make sure that you use only tempered couverture Showpieces can be used for the following: - Turn down services in Hotels

- Amenities - Exhibitions

- Window presentations - image creator in pastry shop/lobby

Tuilles, Macaroons, Isomalt Decoration, Dry Fruit Chips

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Tuilles 110 g / 3.8 oz granulated sugar 60 g / 2.1 oz orange juice 30 g / 1.0 oz pastry flour 60 g / 2.1 oz almond powder 60 g / 2.1 oz warm butter Preparation: Mix all ingredients together. Spread out on a silpat sheet and bake in the preheated oven at 200°C / 392°F until golden crispy. Lay over a wooden roller and bring to shape. Macaroons 300 g/ 10.5 oz icing sugar 300 g/ 10.5 oz almond powder 110 g / 3.8 oz egg white 300 g / 10.5 oz granulated sugar 70 g / 2.4 oz water 110 g / 3.8 oz egg white Option: 80 g / 2.8 oz Cocoa Mass Preparation: Macaroons: Sift almond powder and the icing sugar trough a fine sieve and add with the egg white into a mixing bowl. Whip creamy, not fluffy. If you like you could add some water based food color the the almond mix. Cook the granulated sugar with the water to 118°C / 244°F and add into the soft/ medium whipped egg white. Let the white mix for only 2 minutes (40°C / 104°F) and add to the almond mix. Let it mix to the right consistency with the paddle. Pipe small dots on a silicone mat or Teflon paper and bake at 160°C / 320°F for 16 - 17 minutes. Underlay the Macaroons with 1-2 additional sheet pans when baking. Option: Melt the Cocoa Mass and add it to the almond powder and icing sugar right from the beginning. Isomalt Spread out Isomalt on a silpat sheet. Add food color and bake at 150°C / 302°F until the sugar bubbles.