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May Recipes of the Month
 
  These recipes are from Belcolade using their products.

Crispy Noir

 


Ingredients:

  • Baking paper 1
  • Roasted bleached hazelnuts (e.g. Patisfrance Noisettes Blanchies Entières) 275 g
  • Whole skinless pistachios (e.g. Patisfrance Pistaches Vertes Émondées) 163 g
  • Tempered Noir Easy Temper chocolate 1100 g

Crispy Noir

 


Method:

Add the hazelnuts and pistachios to the tempered chocolate. Mix all the ingredients together.
Spread out onto the baking paper with a thickness of 1-1.5 cm deep.
Leave for 2 hours in a cool place (12 - 18°C) until hard. Break into pieces

 

Chocolate Heart
 


Ingredients:

  • Heart-shaped mould
  • Tempered Noir Easy Temper chocolate

Chocolate Heart

 


Method:

Pour the tempered chocolate into the heart-shaped mould and shake it to remove air bubbles from the chocolate.
Remove the excess chocolate in the mould by turning the mould upside down and vibrating it. Clean the edges of the mould.
Leave the moulds for 2 hours in a cool place (12 - 18°C).
Remove the Chocolate Hearts from the moulds and stick them together using a small amount of liquid tempered chocolate

 


Caramel Passion

 


Ingredients:

  • PatisFrance Glucose 50g
  • Powdered Sugar 200g
  • PatisFrance Starfruit Passion 300g
  • Cream (Patiscrem) 100g
  • Blanc Intense 400g
  • Pure Prime Pressed Cocoa Butter 80g
  • Butter 80g
  • Exotic Fruit Extract MARNIER® 50% vol 6g


Caramel Passion

 

 


Method:

Make a caramel with the sugar and the glucose. Pour first the heated Starfruit Passion, so that the caramel stops cooking and then the cream (Patiscrem). Pour this mixture, with a temperature of 80°C, on the white chocolate (Blanc Intense) and the cocoa butter.  The temperature cannot exceed 30°C, on the moment you're finalizing the mixture. Finally, add the butter and keep stirring till you have a homogeneous and smooth texture. Pipe on the caramel in the chocolate moulds, which are already moulded with tempered white chocolate (Blanc Intense).  Let them crystallize 12 to 24h at 18°C and a humidity of 60%.  Close the chocolates with tempered white chocolate (Blanc Intense).



 

Carré Croquant

 





Ingredients:

  • 300g Cryst-o-fil Noir
  • 30g Hazelnut praline
  • 30g Crousticrepe blonde


Carre Croquant

 

 


Method:

Make the Cryst-o-fil soft in the micro wave and smooth with a whisk.
Incorporate the hazelnut praline and the Crousticrepe.
Bring this in a square of 8mm and let it crystallize for approx. 1 hour at a temperature of 18°C.
Bring on both sides tempered chocolate and cut with the guitar rectangles of 2,5 by 2,5 cm. Enrobe with tempered Lait Selection and finish with coloured crystal sugar.


 


Manons Moka

 



Ingredients:

  • 300g Cryst-o-fil Blanc
  • 6g soluble coffee
  • 8g water
  • diluted coffee
  • 30g invert sugar


Manons Moka

 


Method

Make the Cryst-o-fil soft in the micro wave and smooth with a whisk.
Incorporate the diluted coffee with the invert sugar. With the piping bag dress this filling on the chocolate bottoms.
On top of this you place the caramelized hazelnut. Let it crystallize during approx. 1 hour at a temperature of 18°C.  Enrobe with tempered Lait Selection.

 


Mendiants

 



Ingredients:

  • Baking paper 1 sheet
  • Whole bleached almonds (e.g. Patisfrance Amandes Blanchies Entières) 525g
  • Whole dry golden raisins 105g
  • Tempered Lait Easy Temper chocolate 1100g


Mendiants

 


Method

Add the dry golden raisins and almonds to the tempered chocolate. Mix all the ingredients together.
Spread out onto the baking paper with a thickness of 1-1.5 cm deep.
Leave for 2 hours in a cool place (12 - 18°C) until hard. Break into pieces.


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Print the HB Ingredients May 2008 Recipes

HB Ingredients
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