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May's Recipes of the Month

   
   

This month's recipes are taken from Valrhona's web site, www.valrhona.com, our Supplier of the Month.

   
   

Caramel, Walnut and Chocolate Lolly

   
   

Ingredients:
200g Caster Sugar
250g Whole Milk Liquid Cream
1 Vanilla Bean
80g Bitter Valrhona Valrhona Chocolate
80g Le Lait 39% Valrhona Chocolate
10g Butter
50g Chopped Walnuts

Caramel, Walnut and Chocolate Lolly    
   

Preparation
Heat the cream together with the vanilla.
Preheat the saucepan then add 1/3 of the sugar. Stir until you obtain a caramel, add the second 1/3 of sugar and proceed as before. Add the last 1/3 of sugar.
Pour the hot vanilla onto the caramel little by little.
Bring the preparation to a boil at 115C for around 5/7 minutes and pour onto the melted chocolate, add the butter and vigorously mix until you obtain a shiny mixture. Add the walnuts and immediately pour onto an oiled gratin dish or into a silicon mould, let harden for 12 hours before cutting and pricking with lollipop sticks.

   
     
   

Dark Chocolate Mousse
   
   
Ingredients:
75g Whipping Cream 35%
150g Bitter Valrhona Chocolate
2 Egg Yolks
4 Egg Whites
25g Sugar



Dark Chocolate Mousse    
   


Preparation
Bring the whipping cream to a boil and pour onto the melted chocolate 3 times.
Add the egg yolks, stirring vigorously.
At the same time, beat the egg whites mixed with the sugar until soft peaks are formed.
Check that the first mixture ia at 35/40C.
Add 1/4 of the beaten egg whites, mix with a spatula and finish by gently adding the rest.
Store in the refidgerator a few hours before serving and remove from the refidgerator 1 hour before enjoying.


   
     
   

Chocolate Coulant
   
   
Ingredients:
120 Bitter Valrhona Chocolate
130g Butter
2 Whole Eggs
100g Caster Sugar
70g Flour
8 Chocolate Truffles or Ganache Candies

Chocolate Coulant    
   


Preparation
Melt the chocolate(Microwave or Double Boiler) and the butter.
Blend together the whole eggs and sugar for a few minutes. Be careful not to over-beat the eggs.
Stir the chocolate and butter into the frothy eggs then add the sifted flour.
Line moulds measuring 5cm in diameter and 4.5cm high with parchment paper(pastry circles).
Fill the moulds halfway up the dough, place a chocolate truffle or candy on them and cover.
Cook in a covection oven at 190C(thermostat 6) for 15 minutes.


   
     
   

Brownies
   
   


Ingredients:
3 Whole Eggs
115g Sugar
115g Brown Sugar
170g Butter
90g Bitter Valrhona Chocolate
40g Flour
10g Valrhona Cocoa Powder
Pecans, Macadamia Nuts

Brownies    
   


Preparation
Mix the eggs with the suagr and brown sugar.
Melt the butter and the Bitter Valrhona Chocolate, then stir into the mixture.
Add the flour and cocoa powder.
Pour into a mould, sprinkle with nuts and place in a 160C oven for around twenty minutes.
Serve cold.

   
     
   

Transparence Banana Split
   
   


Ingredients:
Cocoa Streusel
80g Caster Sugar
80g Flour
40g Butter
40g Ground Almonds
40g Bitter Cocoa Powder

Light Ivoire Banana Mousse
100g Ivoire Couverture
25g Whole Milk
180g Crushed Banana
5g Gelatine
250g Whole Milk Liquid Cream

Chocolate Cream
125g Whole Milk Liquid Cream
125g Milk
3 Egg Yolks
25g Caster Sugar
100g Dark 68% Couverture Chocolate
Caramelised Banana Brochettes
2/3 Bananas


Transparence Banana Split    
   


Preparation
Cocoa Streusel
Mix the flour, ground almonds, bitter chocolate and the caster sugar.
Add the cold butter, cut in dices and mix to obtain a perfect shortbread consistancy.
Continue mixing and stop when granules start to form.
Bake on a tray in a 160C oven for around 15 minutes.

Light Ivoire Banana Mousse
Soak the gelatine in a large quantity of water.
Bring the milk to the boil, then add the gelatine, press-dried if need be.
Pour the hot milk over the melted Ivoire Couverture to obtain a smooth elastic and shiny consistancy.
Gradually add the crushed banana making sure to maintain the same consistancy.
incorporate the cream, whipped to a mouse.

Chocolate Cream
Make custard: Mix the sugar and the egg yolks.
Mix with the milk and the cream then cook on a gentle heat, 82/84C, stirring with a wooden spoon to obtain a smooth elastic and shiny consistency.
Caramelised Banana Brochette: Slice the bananas into 1cm thin slices.
Make a dry caramel with the brown sugar in a cooking pot.
Add the bananas and golden-brown them on both sides. Set aside in a dish. Glaze with orange juice. Finish cooking in a 200C oven for arounr 4 minutes. Use 3 pieces of banana to make each brochette and store them in a freezer.

Presentation
Place a few pieces of coca streusel in the bottom of small dessert glasses, then pour over the Ivoire banana mousse. Pipe with the chocolate cream, left to cool in the refridgerator beforehand. Top each dessert glass with a brochette of caramalised bananas.

   
     
   

Chocolate Butter Biscuits
   
   


Ingredients:
Moist Chocolate Biscuit
80g Bitter Valrhona Chocolate
40g Butter
2 Egg Yolks
3 Egg Whites
40g Sugar
15g Flour

Whipped Ganache
110g Whole Milk Liquid Cream
10g Honey
100g Bitter Valrhona Chocolate
220g Cold Whole Milk Liquid Whipping Cream


Chocolate Butter Biscuits    
   


Preparation
Moist Chocolate Biscuit
Beat the whites with the sugar then melt the Bitter Valrhona chocolate with the butter and add the yolks to the hot chocolate/butter mixture, then a bit of beaten whites to make the dough more relaxed and lastly add the rest of the whites with a spatula, adding the sifted flour.
Cook in a buttered and sugared tart pan at 180/190C for around 5 minutes.

Whipped Ganache
Bring the 110g of cream to a boil with the honey.
Gradually pour onto the chopped chocolate.
Add the 220g of cold liquid whipping cream. Store in the refrigerator for at least 3 hours.
Whip until you obtain a creamy texture that is stiff enough to be piped using the pastry bag.

Presentation
Using a pastry bag, pipe the ganache onto the moist biscuit bottom, decorate with red fruits and with chocolate shavings.

   
     
    Print the HB Ingredients May 2009 Recipes

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HB Ingredients
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