Single-origin Chocolates

Single-Origin chocolates

Gluten free
Gluten free
SINGLE-ORIGIN CHOCOLATES

Description

Small and exquisite cocoa beans, which come from single plantations, have been selected and processed with special care and dedication, to introduce you to three new Single-origin chocolates, each of which will offer you a different, intense sensory experience you have never tried before. Let yourself be carried away to Peru, Ecuador and Madagascar, tasting the unique, captivating flavor of our Crus.
NOIR EQUATEUR 60% (37/39 BC): with its essential and harmonious cocoa flavour with bitter -sweet tones, it offers a rich and complex aromatic complex, enriched by raisin and honey undertones.
NOIR PEROU 70% (40/42 BC): it strikes the palate with a decisive taste of pure chocolate, togethr with a scent of red fruits, allowing us to taste a balanced combination of fruited sourness an a light bitterness. 
LAIT MADAGASCAR 38% (36/38 GT): the perfect combination of the intense flavour of the cocoa from Madagascar , and the sweetness of milk, that smooths out and completes the taste of this chocolate with floral notes.
An excellent flavour, smoothness and shine, and an optimal crystallization, allow these Single-origin chocolates to reach the highest expression in chocolate and pastry making.

Packaging

10 kg (10x1 kg) and 10 kg (4x2,5kg) cartons.

Direction to use

Dark Namelaka with dark chocolate NOIR EQUATEUR 60% or NOIR PEROU 70%
Milk g 1500
Glucose syrup g 75
SINGLE-ORIGIN DARK CHOCOLATE g 2500
Cream g 3000
LILLY NEUTRAL g 150
Milk namelaka with milk chocolate LAIT MADAGASCAR 38%
Milk g 1500
Glucose syrup g 75
SINGLE-ORIGIN MILK CHOCOLATE 38% g 3250
Cream g 3000
LILLY NEUTRAL g 350
Bring milk and glucose to boiling, add LILLY NEUTRAL and mix with a whisk, add the chocolate mixture in 3 times. Add cold cream, mix and put in a refrigerator for one night. Use as a side to other desserts, or as a filling for cakes, dessert shots, or it can be whipped in a planetary mixer at medium speed for 3-4 minutes and then used in a pastry bag to decorate cakes and desserts that have to be stored at a temperature of 5°C.

Single-origin dark and milk chocolate mousse
SINGLE-ORIGIN CHOCOLATE (Dark PEROU 70%, ECUATEUR 60%, Milk MADAGASCAR 38%) g 600
Liquid Cream (35% fats) g 400
Stabilized semi-whipped cream (cream 35% fats g 600, LILLY NEUTRAL g 100, water g 100) g 800
Melt chocolate at 50° C, add it to the cream (slightly heated, about 30°C) and mix until a soft and homogeneous ganache is obtained. Delicately add the freshly-whipped cream; it is advisable to add the cream half at a time.

Chocolate Cremoso with single-origin dark chocolate PEROU 70% (to be used for fillings)
Milk g 1000
Egg yolks g 250
Sugar g 200
SINGLE-ORIGIN CHOCOLATE PEROU 70% or ECUATEUR 60%) g 800
“Soft” butter g 150
LILLY NEUTRAL g 100
Mix sugar and egg yolks, add boiling milk, pour the mixture on chocolate and mix. Add LILLY NEUTRAL and then the soft butter. Put in a refrigerator for 5-6 hours and use as a filling.