Find out about recipes specially created for you

by 11 renown Chefs

Ambassadors
recipe booklet

Photos GINKO - Rf : 61140 - 06/08

Chocolaterie Valrhona - 26600 Tain lHermitage - France - Tl. +33 (0) 4 75 07 90 90 - Fax +33 (0) 4 75 08 05 17
cole du Grand Chocolat - Tl. +33 (0) 4 75 07 90 95 - Fax +33 (0) 4 75 07 88 20
Piazza Gerusalemme,7 - 20154 Milano - Tel. (39) 02 31 73 36 - Fax (39) 02 34 53 86 04
Valrhona Espaa S.L. - C/Pau Claris, 95, 11 08009 - Barcelona - Tl. (93) 301 54 19
www.valrhona.com - contact : ecole@valrhona.fr
 Cur de Guanaja 80% Summary
High chocolate concentrate for unequalled strength of flavour

FRDRIC CASSEL P. 4 / 5
Cur de Guanaja Entremets Cake
Dear friends, colleagues and pastry chefs, you are about to experience something
big in the world of chocolate! There are times, in our professional and personal life,
that are intense in emotions, passion, audacity, creation and innovation. ALAIN CHARTIER P. 6 / 7
It is with pride and honour that I am presenting to you the latest innovative project Sant
by Valrhona, Cur de Guanaja.

The cocoa butter is, in most of our recipes, our ally, but in others is our enemy, the annoying LAURENT BAUD P. 8 / 9
one, the one which limits our dosage of chocolate. Most of pastry chefs, looking for chocolate Cur de Guanaja chocolate tartlets
colour, favour the use of cocoa powder at the expense of luscious chocolate flavour.
And on the other hand, there are chefs privileging the taste but are often disappointed SBASTIEN ANTOINE P. 10 / 11
with the pale chocolate colour, many found not to be very appetising. For you, the artisans Individual Di-Vin dessert
of savours and creators of sweet emotions, Valrhona innovates!

Cur de Guanaja, is a technical chocolate offering an outstanding taste with power. GILLES MARCHAL P. 12
Its unique formula gives sweet mixtures a deep and gourmet colour, and its exceptionally Chocolate travel
low cocoa butter content enables to get creamy, smooth and melting textures.

With Cur de Guanaja, Valrhona revolutionizes chocolate, and push technical limits even JEAN-MICHEL LLORCA P. 13
further. You are not to recognise your chocolate ice creams, your pastry custard creams Sparkling Fingers
your sponges, your cremeux surprise is at its peak and taste is even higher.

By your side, we want to go as far as possible in the search of culinary balance. Like those PHILIPPE RIGOLLOT P. 14 / 15
chefs whom got already seduced, find out about Cur de Guanaja with never seen before Cur de Guanaja with raspberry
recipes, and let your imagination flow.
T H O M A S H E LT E R L E P. 16 / 17
You are the true chocolate taste guardians, and we have the ambition
to accompany you in your quest.
Cur de Guanaja Declension with Lime

RIC BERNARD P. 18 / 19
Frdric Bau Cur de Guanaja within 3 textures
Executive Pastry Chef
Director of the Pastry Craft Creation
LILIAN BONNEFOI P. 20 / 21
The Ecole du Grand Chocolat Valrhona
Truffles, Cur de Guanaja, Hazelnut Crumble

KARINE COLLIAUX P. 22 / 23
Cur de Guanaja variation theme

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 Cur de Guanaja Entremets Cake

Ingredients Recipe made for 2 cakes by 14 cm, 2 cakes by 18 cm and 16 individuals

by 5 cm and 3.5 cm high.
CHOCOLATE SACHER SPONGE
Almond marzipan paste 50% 290 g
Caster sugar 90 g Biscuit Sacher: Combine the almond marzipan paste with icing sugar
Egg yolks 140 g
Egg whites 165 g and then, pour the egg yolks in and whip the lot to ribbon stage.
Icing sugar 90 g Whip the egg whites incorporating caster sugar gradually in. Sieve the flour.
Flour 65 g Melt the Cur de Guanaja chocolate with the liquid butter and fold a quarter
CUR DE GUANAJA 80% 65 g of the meringue delicately in to a smooth and light texture. Fold the almond
CLARIFIED LIQUID BUTTER and egg yolks mixture in followed by the flour and the remaining meringue.
VALRHONA 60 g Spread 960g of sponge on a baking tray and bake at 190C vent closed.
CHOCOLATE CREMEUX Chocolate cremeux: Bring the cream and milk to the boil; pour over the egg
Basic custard: yolks just mixed with caster sugar. Cook the lot to 84/85C until it thickens
Whole milk 500 g the back of a spoon. Strain through and use straight away or chill down
Whipping cream 35% 500 g quickly before setting aside.
Egg yolks 200 g Emulsify the hot and strained custard to the Cur de Guanaja chocolate with
Caster sugar 100 g a rubber spatula like regular ganache to obtain a smooth, shiny and elastic
Basic custard 1000 g texture. Perfect the emulsion with a hand blender making sure not to incorporate
CUR DE GUANAJA 80% 310 g any air bubbles in and working at a temperature above 35C (max 45C).
170 g /14 cm ring This technique guarantees a cremeux always supple even after thawing.
240 g /18 cm ring
20 g / 5 cm ring Cur de Guanaja crunch: Melt the Cur de Guanaja chocolate and stir
the melted butter, pralin, hazelnut paste, Eclats dOr in with the cocoa nibs
CUR DE GUANAJA CRUNCH slightly crushed last. Fill cake rings.
Butter 40 g Chocolate Bavarian cream: Bring the cream and milk to the boil; pour over the
CUR DE GUANAJA 80% 110 g
egg yolks just mixed with caster sugar. Cook the lot to 84/85C until it thickens

Artisan Pastry Chef

PRALIN 50% VALRHONA 210 g
Hazelnut paste 210 g the back of a spoon. Strain through and use straight away or chill down
ECLATS DOR (WAFER CRUMBS) quickly before setting aside.
VALRHONA 105 g Soak the gelatine in a large quantity of water and drain. Melt the gelatine
Cocoa nibs 105 g in a little bit of the hot custard and pour the rest in. Emulsify the hot custard
80 g / 14 cm ring to the Cur de Guanaja chocolate with a rubber spatula like regular ganache
120 g / 18 cm ring to obtain a smooth, shiny and elastic texture.
20 g / 5 cm ring Check that the temperature of the ganache is between 35C and 40C to fold
the foamy whipped cream in.
CHOCOLATE BAVARIAN CREAM Pour the Bavarian cream straight away.
Basic custard:
Whole milk 350 g Assembly and presentation: Prepare cake rings of inferior size that the ones
Whipping cream 35% 350 g stated to assemble inserts. Cut the sponge with those smaller rings, spread the
Egg yolks 140 g crunch mixture over and pour the cremeux on top. Blast-freeze the lot.
Caster sugar 70 g Prepare the large stated cake rings with plastic strips inside, centre the inserts
Basic custard 700 g in and pour the Bavarian cream in to the top. Blast-freeze the lot.
Gelatine 12 g Glaze the cakes with Valrhonas Absolu Soft Dark Chocolate Glaze. Decorate
Whipping cream 35% 900 g with 2 spiral volutes representing a heart.
CUR DE GUANAJA 80% 235 g
It is possible to stick crystallised cocoa nibs around the bottom edge of the cakes.
180 g / 14 cm ring
270 g / 18 cm ring
50 g / 5 cm ring

A creation by Daniel Gomes

Head Pastry Chef at Frdric Cassel Ptisserie in Fontainebleau - France,

member of the International Relais Dessert Network

Cur de Guanaja seen by Frdric Cassel

Like many professionals, we have tasted Cur de Guanaja
as it is. Its raw strength, very chocolate, has surprised us and we were
expecting to find this sensation in our recipes.
To the contrary and precisely measured out, Cur de Guanaja,
offers strength but in smoothness, delivers all in elegance bitterness
and lingers in the mouth for a very long time. Its concentration allows
making pastry custard creams with exceptionally strong chocolate
flavour, ice creams, mousses, etc. offering creamy and melting textures.
Another creation by Valrhona to help us push our limits even further!

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 Sante

Ingredients Cur de Guanaja Jelly: Bring the cream to the boil with the inverted sugar
and glucose. Pour over the chocolate and stir the softened and drained gelatine
CUR DE GUANAJA 80% JELLY in. Bring the lot to the boil. Pour in frozen glasses and tip out quickly to coat
Whipping cream 35% 350 g the glass with a thin layer of dark chocolate jelly.
Glucose 35 g
Inverted sugar 55 g Guava-Orange-Carrot Sorbet: Peel and cook the carrot in water. Once cold,
CUR DE GUANAJA 80% 90 g mash carrots to puree.
Gelatine 6g Make syrup with the water and caster sugar. At 40C, stir the sugars
12 g/glass and sorbet stabiliser in and heat to 85C.
Chill down quickly and leave to mature for at least 4 hours. Pour the pulp,
GUAVA-ORANGE-CARROT SORBET orange juice and carrot mash in. Balance the sorbet mixture to 33Brix
Water 378 g in the refractometer. Process with hand blender and churn.
Caster sugar 420 g
Atomised glucose 180 g Cur de Guanaja Chocolate Ice Cream: Heat the milk and process as follows:
Inverted sugar 60 g At 25C, stir the milk powder in,
Sorbet stabiliser 12 g At 30C, stir the sugars in, (keeping a little to mix with stabiliser),
Fresh orange juice 665 g At 35C, stir the cream and Cur de Guanaja chocolate in,
Guava pulp 850 g At 45C, stir the stabiliser mixed with remaining caster sugar.
Carrot pulp 450 g Pasteurise the lot 85C. Process with hand blender and chill down to 4C.
35 g/glass Leave to mature for at least 12 hours at 4C.
Process with hand blender, strain through, churn and stir the crunchy
CUR DE GUANAJA 80% pearls in.
CHOCOLATE ICE CREAM Set into containers and store at -18C.
Whole milk 1875 g
Skimmed milk powder 100 g Apricot Coulis: Heat half of the apricot pulp to dissolve the sugars.
Caster sugar 240 g Stir cold the remaining pulp in with the apricot liquor.
Inverted sugar 180 g Set aside at 4C.
Whipping cream 35% 235 g

Artisan Pastry Chef

Atomised glucose 60 g Orange Jelly: Bring the lot to the boil. Set aside in the fridge at 4C. Pour.
CUR DE GUANAJA 80% 300 g Assembly: Apply one strip of sticky tape inside the glasses in order to get
Combined stabiliser 12 g a window height-wise. Set taped glasses in the freezer until well icy cold.
40 g /glass Make the Cur de Guanaja jelly, coat inside the glasses filling to the top
and pour all jelly out. Leave to drip and remove the sticky tape strips once
APRICOT COULIS the jelly has crystallised. Churn the Cur de Guanaja, fold crunchy pearls
Apricot pulp 500 g in and fill the bottom of the glasses. Pour the apricot coulis in with a piston
Caster sugar 200 g funnel and leave to set. Churn the fruit and vegetable sorbet and fill to the top
Inverted sugar 50 g with a pastry bag fitted with plain nozzle. Smooth over and glaze with a thin
Apricot liquor 20 50 g
layer of orange jelly.
6 g/glass Decorate with dried carrots (poached thin carrot slices dried at 100C)
and one chocolate heart cut out of a sheet of chocolate spread on serigraphic
ORANGE JELLY Guanaja plastic transfer.
ABSOLU CRISTAL
NEUTRAL GLAZE 250 g
Glucose 300 g
Orange syrup 150 g
(600 g caster sugar /400 g orange juice)
Orange colouring Q.S
Orange zests 2
10 g/glass

An original creation by Alain Chartier in Theix - France

Best Craftsman of France in Ice Cream Making

Word Champion in Ice Cream Making
Cur de Guanaja seen by Alain Chartier
Cur de Guanaja is a unique product sticking out of Valrhonas
range. As an ice cream maker, I found Cur de Guanaja
to be the most adapted chocolate to make ice creams with idealistic
characteristics perfect, such as strength of flavour, fullness
of chocolate and dark colour. The lower cocoa butter content makes
multiple applications in ice cream making possible,
and also in other recipes within our dessert trade like in custards,
sponges, sauces, toppings, etc Its a well done research job which
marries the combined strength to Guanajas heritage beautifully.
All is already in its name: Cur de Guanaja.

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 Cur de Guanaja chocolate tartlets

Ingredients Recipe made for 25 tartlets by 8 cm .

CUR DE GUANAJA SACHER
CHOCOLATE SPONGE
Almond marzipan paste 50% or 70% 860 g Cur de Guanaja Sacher chocolate sponge: Combine the almond marzipan
Caster sugar 260 g paste with 260g of caster sugar and then, pour the egg yolks and whole eggs
Egg yolks 420 g gradually in and whip the lot to ribbon stage.
Whole eggs 300 g Whip the egg whites incorporating caster sugar gradually in.
Egg whites 500 g Sieve the flour. Melt the Cur de Guanaja chocolate with the liquid butter
Caster sugar 260 g and fold a quarter of the meringue delicately in to a smooth and light texture.
Flour 200 g
CUR DE GUANAJA 80% 200 g Fold the almond and eggs mixture in followed by the flour and the remaining
CLARIFIED LIQUID BUTTER meringue.
VALRHONA 170 g Spread 900g of sponge per baking tray and bake at 180/200C vent closed.
Raspberry Compote: Melt the raspberry pulp and throw the frozen raspberries
RASPBERRY COMPOTE in. Add the 128g of caster sugar with the glucose. Stir the NH pectin mixed
IQF raspberries CapFruit 160 g with the 25g of caster sugar in and boil the lot for 2 minutes. Mix the lemon
Raspberry pulp CapFruit 100 g juice in and set aside in the fridge.
Caster sugar 128 g
Glucose 50 g Cur de Guanaja Classic ganache: Bring the cream to the boil with inverted
Caster sugar 25 g sugar. Pour the hot cream gradually over the melted chocolate and butter.
NH pectin 8g Stir at the centre to emulsify with a rubber spatula. Pour.
Lemon juice 30 g
Cur de Guanaja Whipped ganache: Bring the cream to the boil with the glucose
CUR DE GUANAJA and inverted sugar. Pour the hot liquid gradually over the melted chocolate
CLASSIC GANACHE stirring at the centre to create a smooth, shiny and elastic core, sign of a well
Whipping cream 35% 320 g started emulsion. This texture should be kept to the end of mixing. Keep
Inverted sugar 150 g pouring the liquid little by little. Process with a stick blender to perfect the emulsion.
CUR DE GUANAJA 80% 320 g Stir the 850g of cold and liquid cream in and leave to crystallise overnight

Artisan Pastry Chef

CLARIFIED LIQUID in the fridge. Whip the ganache to Chantilly cream texture, enough to be piped
BUTTER VALRHONA 90 g or worked with a palette knife.
CUR DE GUANAJA Cur de Guanaja Sweet pastry: Melt the chocolate with a quarter of butter.
WHIPPED GANACHE Combine the remaining butter with salt and icing sugar together. Pour the buttered
Basic ganache: chocolate in followed by the eggs. Add the powders in and knead as little
Whipping cream 35% 450 g as possible. Leave to rest in the fridge. Line 8 cm tartlets rings scraping
Glucose 50 g or cutting the edge off.
Inverted sugar 50 g Bake at 160C.
CUR DE GUANAJA 80% 300 g
Cur de Guanaja Glaze: Bring the cream to the boil and emulsify to the melted
Whipped ganache: Cur de Guanaja. Pour the Absolu Cristal neutral glaze warmed to 60C in.
Basic ganache 850 g
Whipping cream 35% 850 g Perfect the emulsion with a stick blender making sure not to incorporate
any air bubbles.
CUR DE GUANAJA Assembly and presentation:
SWEET PASTRY Spray inside the baked sweet pastry bases with extra fluid couverture to seal.
Butter 180 g Spread a thin layer of raspberry compote at the bottom and top with a disc
Icing sugar 120 g of chocolate Sacher sponge. Pour the classic ganache in and set aside in the fridge.
Whole eggs 60 g Whip the whipped ganache (made the day before) and fill 7 cm tart rings
Flour 300 g
Salt 2g with. Blast-freeze the lot before removing the tartlet rings.
Almond meal 36 g Glaze the whipped ganache discs with the Cur de Guanaja glaze and centre
CUR DE GUANAJA 80% 40 g delicately on top of the tartlets.
A creation by Laurent Baud,
CUR DE GUANAJA GLAZE Master Pastry Chef Chocolatier Glacier,
Whipping cream 35% 110 g at the Fidle Berger in Annecy - France

ABSOLU CRISTAL
NEUTRAL GLAZE 300 g
CUR DE GUANAJA 80% 125 g Cur de Guanaja seen by Laurent Baud
For the alchemists of cocoa, the creators of high tasty sensations,
whishing to put in exergue the aromatic power of a unique chocolate,
Valrhona has created the magical potion, Cur de Guanaja,
exceptional chocolate, out of this world, blending together all in strength
and round subtle notes.
This top of the range chocolate will allow you to transcend your recipes
and reach out to the quintessence of taste. Surrender to exhilarating
sensations. Experience it now.

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 Individual Di-Vin dessert

Ingredients Carabe couverture crescendo sphere: Temper the chocolate couverture

and mould very thinly into half-spheres (ref. 3911 for the top halves and ref. 5193
CARABE COUVERTURE for the bottom halves). Leave to crystallise for at least 2 or 3 hours minimum
CRESCENDO SPHERE before un-moulding.
CARABE 66% COUVERTURE Q.S
Cur de Guanaja hazelnut caramel: Bring the cream and glucose to the boil.
CUR DE GUANAJA Cook the caster sugar dry to caramel. Deglaze with the liquid butter
HAZELNUT CARAMEL and hot cream. Emulsify to the melted chocolate, stir the hazelnut paste
Caster sugar 280 g in and process with hand blander to perfect the emulsion. Set aside in the fridge.
Whipping cream 35% 500 g Melt down to 40C over bain-marie or in microwave before use.
Glucose 30 g
LIQUID CLARIFIED Summer Sangria: Bring the 2 wines to the boil and flame. Wrap the citrus zest,
BUTTER VALRHONA 100 g spices, and crushed white peppercorns in cheese cloth; dip the bag in hot wine
CUR DE GUANAJA 80% 50 g and leave to infuse for 12 hours in the fridge.
Hazelnut paste 40 g Filter the wine into a pan, throw the muslin bag away and bring to the boil
15g/sphere with the honey and fruit pulps. Get 500g of sangria aside in the fridge to make
the Sangria mousse later. In the remaining Sangria, stir the pectin mixed
SUMMER SANGRIA with caster sugar and bring to the boil.
Maury wine 750 g Fill 15g per Flexipan mini half-spheres with a piston funnel.
Mdoc wine 750 g Set aside in blast-freezer. Remove from the silicon moulds and store on cling
Cinnamon sticks 3 wrapped trays in the freezer.
Star anis 3
Zest of orange 1 Cur de Guanaja pralin crunch: Roast separately the almonds from hazelnuts
Zest of lemon 1 to the core. Cook the caster sugar dry to caramel, throw the nuts and stir the butter
White peppercorn 5 in. Clear the lot on tray and leave to cool down.
Honey 160 g Crush the nutty caramel chunks into crunchy powder in food processor.
Blackcurrant pulp 100 g In a kitchen mixer fitted with paddle attachment, combine the praline
Morello cheery pulp 100 g
Raspberry pulp 150 g with the crunchy powder and chocolate melted at 55C.
Caster sugar 200 g Spread the mixture between 2 sheets of silicon paper using a rolling pin
NH pectin 15 g and set aside in the fridge. Cut the sheets into 5 cm discs.

Artisan pastry chef

15g/sphere Cur de Guanaja chocolate sponge: Whip the eggs and egg yolks with the 80g
of caster sugar to ribbon stage. Whip the egg whites, incorporating the caster
CUR DE GUANAJA sugar progressively, to soft peaks.
CHOCOLATE SPONGE
Sieve the flour, icing sugar and almond meal together. Melt the chocolate down
Icing sugar 120 g to 55C add the liquid butter and pour into the eggs mixture. Folding carefully
Almond meal 120 g
caster sugar 80 g with a rubber spatula, incorporate a third of the meringue, followed
Whole eggs 100 g by the sieved powders sprinkled over, and the remaining whipped egg whites last.
Egg yolks 120 g Spread 800g of sponge mix per baking sheet. Bake at 220C for about
Egg whites 120 g 15 to 20 minutes. Set aside in the fridge, well wrapped on wire grids
Caster sugar 80 g for at least 12 hours before use.
Flour 80 g
CUR DE GUANAJA 80% 60 g Cur de Guanaja Sangria mousse: Bring the Sangria to the boil. Emulsify
LIQUID CLARIFIED to the melted chocolate incorporating hot liquid in three batches. Fold the foamy
BUTTER VALRHONA 60 g whipped cream in and pour immediately into pierced spheres. Blast-freeze the lot.
5 cm discs Cur de Guanaja Glaze: Bring the cream to the boil and emulsify to melted
CUR DE GUANAJA
chocolate. Heat the Absolu Cristal neutral glaze to 60C and combine
PRALIN CRUNCH the two mixtures. Perfect the emulsion with a stick blender making
sure not to incorporate any air bubbles.
Marcona white almonds 210 g
Piedmont peeled hazelnuts 210 g Assembly: Pierce a 3 cm in well centred hole on spheres top halves.
Caster sugar 210 g Pour the spheres bottom halves which were store in the freezer beforehand,
ALMOND HAZELNUT PRALIN 60% with the caramel tempered between 35 and 40C. Insert one frozen sangria
VALRHONA 1050 g A creation by Sbastien Antoine, Pastry Chef & Owner
LIQUID CLARIFIED BUTTER mini half-sphere and top with one chocolate sponge disc. Press down a little
VALRHONA 35 g and close the lot with the disc of praline crunch. of the Ptisserie Antoine in Bordeaux - France
CUR DE GUANAJA 80% 180 g Stick the pierced top halves neat on top of the filled bottom halves.
5 cm discs Pour the Sangria mousse in and blast-freeze the lot rapidly.

Finishing: Leave the spheres at 4C in the fridge for one hour. Slide a knife
CUR DE GUANAJA 80% inside the mousse through the hole of the sphere and dip in the chocolate glaze
SANGRIA MOUSSE
tempered at 40C. Blow sparkling red colouring powder and decorate Cur de Guanaja seen by Sbastien Antoine
Summer Sangria 500 g with one stalk of chocolate and red berries.
CUR DE GUANAJA 80% 360 g Once we had sampled Cur de Guanaja, we had to reconsider
Whipping cream 35% 1300 g Best served at 12C. our approach to chocolate. This endless aromatic profundity allowed
us to reduce the quantities of chocolate needed in our recipes.
CUR DE GUANAJA GLAZE The high viscosity of Cur de Guanaja improves its ease
Whipping cream 35% 110 g of use without any jellifying add-ons. The low cocoa butter content leads
ABSOLU CRISTAL us to think that this chocolate concentrate is resolutely contemporary.
NEUTRAL GLAZE 300 g
CUR DE GUANAJA 80% 125 g

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 Artisan Pastry Chef

Restaurateur
A creation by Gilles Marchal A creation by Jean-Michel Llorca
Creative Director, at La Maison du Chocolat in Paris - France Head Pastry Chef at Le Moulin de Mougins - France

Ingredients
Chocolate travel Ingredients
Sparkling Fingers
CARAMELISED HAZELNUT SPONGE Caramelised hazelnut sponge: Process the almond marzipan paste with egg SPARKLING PRALIN CRUNCH Sparkling pralin crunch: Temper the milk couverture with the pralin. Stir the Peta Zeta
Almond marzipan paste 70% yolks in food processor. Whip the egg whites with light brown sugar to ALMOND PRALIN 50% VALRHONA 200 g and Eclats dOr in. Spread between 2 plastic sheets down to 2 mm thick. Set aside.
from Provence 100 g soft peaks. Pour the melted chocolate into the first mixture followed by the CLATS DOR VALRHONA 100 g Cur de Guanaja Chocolate mousse: Make a sabayon with the egg yolks
Egg yolks 100 g sieved cocoa powder. Soften the mixture with a little bit of the egg whites and (WAFER CRUMBS) and caster sugar. Melt the chocolate quite hot. Whisk a quarter of the whipped
CUR DE GUANAJA 80% 50 g then fold all the meringue in delicately with a rubber spatula. Spread on silicon Peta Zeta 100 g cream to the chocolate and then fold the sabayon in followed by the remaining
Cocoa powder 200 g baking sheet and sprinkle with crushed caramelised hazelnut. Bake at 220C (sparkling candy crystal powder) cream. Pour the mousse in finger moulds and top with a thin rectangle
Egg whites 160 g for about 4 minutes. JIVARA LACTE 40 % COUVERTURE 100 g
Light brown sugar 100 g of sparkling praline crunch. Set aside in blast freezer.
Crushed caramelised hazelnut 100 g Soft caramel with spices: Bring the cream to the boil with the vanilla beans, CUR DE GUANAJA Cur de Guanaja Glaze: Bring the cream to the boil and emulsify to the melted
cardamom, coriander and pepper. Cook the caster sugar dry to dark brown CHOCOLATE MOUSSE Cur de Guanaja. Pour the Absolu Cristal neutral glaze warmed to 60C in.
SOFT CARAMEL WITH SPICES caramel and deglaze with the infused cream. Reduce the mixture a little and Egg yolks 50 g Perfect the emulsion with a stick blender making sure not to incorporate
filter. Caster sugar 60 g any air bubbles.
Caster sugar 150 g CUR DE GUANAJA 80% 150 g
Whipping cream 35% 0,5 L Cremeux of Grand Cru with Tonka beans infusion: Make custard with the Whipping cream 35% 280 g Caramelised almonds: Make syrup with the water, caster sugar and inverted
Bourbon vanilla bean 3 milk, cream, egg yolks, egg yolks, light brown sugar and ground Tonka bean. sugar. Pour over the chopped almonds and bake at 160C for about 10 minutes
Tahiti vanilla bean 1 CUR DE GUANAJA GLAZE stirring the lot occasionally to obtain an even colour.
Green cardamom seeds 2 Strain through and emulsify with the melted Cur de Guanaja and Carabe
chocolates. Whipping cream 35% 110 g Jivara Lacte Caramel: Cook dry the caster sugar to caramel and deglaze with
Coriander seeds 5g ABSOLU CRISTAL
Himalaya pepper 1g Assembly and presentation: Cut the sponge into rectangle slightly smaller in NEUTRAL GLAZE 300 g
the butter and cream heated with glucose. Pour gradually over the milk
size than your boxes, which is about 20g in weight. Lay the sponge rectangles CUR DE GUANAJA 80% 125 g couverture and salt to emulsify. Leave to set in the fridge and fill the tubes
CREMEUX OF GRAND CRU at the bottom and pour 70g of the still liquid cremeux over. Leave to set in the with. To be served cold with the sparkling finger.
WITH TONKA BEANS INFUSION CARAMELISED ALMONDS
fridge and glaze the top entirely with the soft caramel with spices. Decor: Assembly and finishing: Make 17 x 4 cm rectangles in tempered Jivara Lacte
Whole milk 500 g caramelised hazelnut, chocolate decors and gold leaf. Caster sugar 150 g couverture. Glaze the fingers and sprinkle with caramelised chopped almonds.
Whipping cream 35% 500 g Water 60 g Leave to set in the freezer and glaze a second time. Lay delicately one finger on

Egg yolks 200 g Inverted sugar 30 g each milk chocolate rectangle and serve with the cold Jivara caramel.
Nibbed almonds 1 kg

Light brown sugar 120 g
Tonka bean 1 Cur de Guanaja seen by Gilles Marchal
JIVARA LACTE CARAMEL
CUR DE GUANAJA 80% 220 g After sampling Cur de Guanaja in our creation kitchen, I have immediately imagined which Cur de Guanaja seen by Jean-Michel Llorca
CARABE 66% COUVERTURE 300 g Caster sugar 70 g
ingredients will accompany best these intense notes of cocoa scents. I could taste the delicate LIQUID BUTTER VALRHONA 25 g Cur de Guanaja bears the right name! A chocolate of senses
spiciness of carefully roasted almonds, I could feel the fine and light hint of fermentation Whipping cream 35% 175 g Its a tasting invitation, holding nothing back, to the awakening of our senses.
reminding me of grands crus wines. This chocolate is ought to possess its very personal Glucose 10 g Its the discovery of an outstanding power in the world of chocolate.
and own character. Cur de Guanaja is one of the most beautiful and successfully designed JIVARA LACTEE 40% COUVERTURE 100 g Its strong but subtle; it allows intensifying or stiffening the taste
chocolate that I know to this day. Salt 1g of chocolate in some recipes (ganache, mousse, sauce and glaze).
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 Cur de Guanaja with raspberry

Ingredients Cur de Guanaja Chocolate sponge: Melt the butter and chocolate down to
50/55C. Whip the egg whites with caster sugar to soft peaks. Sieve the flour.
CUR DE GUANAJA When the meringue is done, pour the egg yolks in followed by the butter
CHOCOLATE SPONGE
chocolate mixture. Fold the flour in and spread on two silicon mats.
Butter 220 g Bake at 190C for about 6 minutes.
CUR DE GUANAJA 80% 380 g
Egg yolks 200 g Place the 2 sponge sheets into two 34 cm a side square and 6 mm high frames.
Egg whites 400 g Raspberry confit: Heat the pulp and broken pieces of raspberry. Combine the
Caster sugar 220 g caster sugar and pectin together and stir into the raspberry mix. Boil the lot
Flour 70 g
for few minutes and pour the lemon juice and kirsch in. Set aside in the fridge.
Process with a stick blender before spreading 200g of raspberry confit per
RASPBERRY CONFIT
chocolate sponge sheet.
Raspberry pulp CapFruit 250 g
Raspberry frozen broken Cur de Guanaja Cremeux: Make custard with the milk, cream, egg yolks and
pieces CapFruit 250 g caster sugar. Emulsify the hot and drained custard to the melted chocolate.
Caster sugar 133 g Stack a second 6 mm high frame on each frame and pour cremeux to the top.
NH pectin 9g The total height of the assembly is 12 mm.
Lemon juice 9g
Kirsch 9g Cocoa streusel: Combine all ingredients together and bake in a frame to 3 mm
thick at 150C for about 10 minutes. Take out the oven and cut the sheet into
CUR DE GUANAJA CREMEUX 3.5 cm a side square. Put back in oven and bake for another 15 minutes. Brush
Whole milk 460 g the cocoa streusel squares with gold powder.
Whipping cream 35% 460 g
Egg yolks 185 g Cur de Guanaja Glaze: Bring the cream to the boil and pour over the melted
Caster sugar 92 g chocolate and realise a nice emulsion. Heat the Absolu Cristal neutral glaze up
CUR DE GUANAJA 80% 330 g to 70/80C and stir in the chocolate ganache. Add the red colouring and set
aside in the fridge.
COCOA STREUSEL Cur de Guanaja Sorbet: Heat the milk with inverted sugar, then add the
Butter 60 g caster sugar mixed with stabiliser. Bring the lot to the boil. Emulsify to the
Light brown sugar 60 g melted chocolate and process with a stick blender. Pour into a Pacojet beaker.
Almond meal 60 g
Flour 45 g Chocolate decors: Brush gold and red sparkling powders onto plastic sheets,
COCOA POWDER VALRHONA 10 g spread thinly some tempered couverture over and leave to slightly crystallise
Pinch of salt 1 before cutting into 10.5 x 2 cm rectangles.
Gold powder Q.S

Restaurateur
Assembly and presentation: Stack one sponge/raspberry/cremeux assembly
CUR DE GUANAJA GLAZE slab on top of the other. Cut into 5 cm a side squares and glaze them with the
Whipping cream 35% 225 g chocolate glaze. Core the centre out of the cubes using a 3 cm in diameter
ABSOLU CRISTAL pastry cutter. Pour a little bit of raspberry confit inside and top with one
NEUTRAL GLAZE 600 g square of golden cocoa streusel. Stick one gold and red rectangle strip on each
CUR DE GUANAJA 80% 195 g side. Scoop one little quenelle of chocolate sorbet on top of the streusel square.
Red colouring Q.S Decorate with gold leaf.

CUR DE GUANAJA SORBET

Whole milk 220 g
Caster sugar 35 g
Sorbet stabiliser 1,5 g
Inverted sugar 15 g
CUR DE GUANAJA 80% 35 g

A creation by Philippe Rigollot

Winner of the World Cup of Pastry 2005 (MOF)
Best Craftsmen of France 2007
Head Pastry Chef, Valence - France

Cur de Guanaja seen by Philippe Rigollot
What I found in Cur de Guanaja, is all the spirit
of the Valrhonas House. Qualifiers are the same:
strong, powerful, generous, but also different.
I am convinced it will be the source of creativity and
audacity for a large number of pastry chefs, chocolatiers,
and ice cream makers.

14 15
 Cur de Guanaja Declension with Lime

Ingredients Spheres of Guanaja couverture: Temper the dark chocolate couverture and
mould thinly into ref.5193 half spheres. Leave to crystallise for 2 or 3 hours at
SPHERES OF GUANAJA least before removing from the moulds
COUVERTURE Decor: Spread tempered couverture on plastic sheet. Stamp 4cm discs out
GUANAJA 70% COUVERTURE Q.S with a pastry cutter. Make long chocolate strips of different size.
Cur de Guanaja Sacher sponge: Combine the almond marzipan paste with
CUR DE GUANAJA
SACHER SPONGE 130g of caster sugar and then, pour the egg yolks and whole eggs gradually in
and whip the lot to ribbon stage. Whip the egg whites incorporating caster
Almond marzipan paste 50% or 70% 430 g
Sugar 130 g sugar gradually in.
Egg yolks 210 g Sieve the flour. Melt the Cur de Guanaja chocolate with the liquid butter and
Whole eggs 150 g fold a quarter of the meringue delicately in to a smooth and light texture.
Egg whites 250 g Fold the almond and eggs mixture in followed by the flour and the remaining
Sugar 130 g meringue. Spread in baking frame and bake at 180C vent closed. Leave to
Flour 100 g rest in the fridge overnight. Cut into 4cm cylinders by 3.5 cm high.
CUR DE GUANAJA 80% 150 g
Butter 100 g Cur de Guanaja Crme brule: Bring the cream to the boil with the split and
scraped vanilla bean, pour gradually over the melted chocolate and emulsify.
Stir the egg yolks mixed with caster sugar in. Bake the lot at 80C in Flexipan
CUR DE GUANAJA
CRME BRULEE 5 cm half sphere silicon moulds. Once baked, leave to cool and blast freeze.
Whole milk 170 g Cur de Guanaja Cremeux: Make custard with the cream, milk, caster sugar
Whipping cream 35% 500 g and egg yolks.Emulsify like a ganache the hot and strained custard to the
Caster sugar 80 g melted chocolate with a rubber spatula in order to get a smooth, shiny and
Egg yolks 120 g elastic texture. Process with a stick blender to perfect the emulsion making
Vanilla bean 1/2 sure not to incorporate any air bubbles. Pour the cremeux at 29/30C directly
CUR DE GUANAJA 80% 90 g
in the chocolate half spheres. Insert the frozen crme brulee in and leave the
remaining cremeux to crystallise in the fridge.
CUR DE GUANAJA CREMEUX Cur de Guanaja Chocolate sauce: Bring the milk to the boil with glucose.
Whipping cream 35% 500 g Pour about a third of hot milk over the melted chocolate and emulsify. The
Milk 500 g texture of the mixture should be shiny and elastic. Add the remaining milk
Egg yolks 170 g gradually and process with a stick blender to perfect the emulsion. Leave to
Caster sugar 135 g
CUR DE GUANAJA 80% 350 g crystallise in the fridge and use as it is.

Restaurateur
Lime meringue: Whip the egg whites with 150g of caster sugar, and then fold
the rest of caster sugar and lime zest with a rubber spatula. With a piping bag
CUR DE GUANAJA fitted with n5 plain nozzle, pipe 10 cm long thin sticks and sprinkle sparkling
CHOCOLATE SAUCE
green colouring powder all over, and then pipe 6 cm discs.
Whole milk 500 g Dry the lot at 100C.
Glucose 75 g
CUR DE GUANAJA 80% 180 g Ivory and lime Namelaka: Leave 2 lime zests to infuse in the cold cream. Bring
the milk and glucose to the boil and stir 2 lime zests in. Leave to infuse and
LIME MERINGUE strain through. Stir the softened and drained gelatine in. Pour gradually over
Egg whites 250 g the melted couverture and emulsify, the texture should be shiny and elastic.
Caster sugar 150 g Pour the infused cold cream in leaving the lime zests in. Process with a stick
Caster sugar 250 g blender for few seconds. Leave to crystallise in the fridge for at least 24 hours.
Lime zest 1 Pipe with a pastry bag fitted with n6 plain nozzle.
Sparkling green colouring powder Q.S
Assembly and presentation: Pour the Namelaka over the cremeux/crme brulee
assembly and finish with a disc of meringue. Stick one chocolate half sphere on
IVORY AND LIME NAMELAKA top to form a sphere. In the centre of the plate, position one cylinder of Sacher
Whole milk 100 g sponge and insert 3 long chocolate sticks of different size through. A creation by Thomas Helterle,
Lime zests 4 Stick the filled chocolate spheres on the 4cm chocolate discs and place the lot
on top of the sponge cylinders. Scoop 3 little quenelles of cremeux on the side Head Pastry Chef, Paris - France
Glucose 5g
Gelatine leaf 1 and top them with 3 little meringue sticks and lime zests. Pipe dots of chocolate

IVOIRE 35% COUVERTURE
VALRHONA
Whipping cream 35%
sauce and decorate the all dessert with few leaves of gold
145 g
200 g Cur de Guanaja seen by Thomas Helterle
When Ive tried Cur de Guanaja; Ive realised that in technical terms,
its a product between couverture and pure cocoa mass.
I found out that despite the significant reduction of chocolate used in my
recipes, the texture stays the same, creamy, smooth and luscious.
On top of that, the taste and colour are a lot more intense.
I could substitute with relief, the cocoa powder in some of my sponges,
getting a real taste of chocolate without changing the texture.
Its a very nice source of creativity for us

16 17
 Cur de Guanaja within 3 textures

Ingredients
Cur de Guanaja Ice Cream: Combine the whole milk with the milk powder
CUR DE GUANAJA ICE CREAM and inverted sugar. Bring the mixture to 50C. Add the caster sugar mixed
Whole milk 1 000 g with ice cream stabiliser followed by the finely chopped chocolate. Process
Milk powder 45 g with a hand blender. Heat the lot to 85/87C for about 3 to 5 minutes and chill
Caster sugar 50 g down quickly. Leave to mature overnight in the fridge. Churn and fill s/steel
Inverted sugar 40 g tubes lined with plastic strips and kept aside in the freezer. Insert little sticks
Ice cream stabiliser 6g made of dried vanilla beans and freeze the lot before glazing them later
CUR DE GUANAJA 80% 250 g
Vanilla bean Q.S Chocolate coating: Melt both ingredients and strain. Use at a temperature
between 35 and 40C.
CHOCOLATE COATING Spiced Caramel Opaline Caramel: Cook the white fondant and glucose
CUR DE GUANAJA 80% 350 g together in a pan to 145C. Off the heat, stir delicately the chocolate and spices
COCOA BUTTER VALRHONA 150 g mix in watching for the fat not to separate from the mixture. Pour over silicon
mat and leave to cool down. Crush to powder in food processor.
SPICED CARAMEL OPALINE CARAMEL Chocolate Sacher sponge: Combine the almond marzipan paste with 130g of
White fondant 435 g caster sugar and then, pour the egg yolks in and eggs one by one. Whip the lot
Glucose 125 g to ribbon stage. Whip the egg whites incorporating the remaining caster sugar
CUR DE GUANAJA 80% 35 g
5 spices mix 6g gradually in. Sieve the flour. Melt the Cur de Guanaja chocolate with the
liquid butter and fold a quarter of the meringue delicately in to a smooth and
light texture. Fold the almond and egg yolks mixture in followed by the flour
CHOCOLATE SACHER SPONGE
and the remaining meringue. Spread 900g of sponge on a baking tray and bake
Almond marzipan paste 430 g at 180/200C vent closed.
Caster sugar 130 g
Egg yolks 210 g Cur de Guanaja ganache mousse: Bring the cream and milk to the boil;
Whole eggs 150 g pour over the egg yolks just mixed with caster sugar. Cook the lot to 84/85C
Egg whites 250 g until it thickens the back of a spoon. Strain through and use straight away or
Caster sugar 130 g chill down quickly before setting aside.
Flour 100 g Emulsify 300g of hot and strained custard to the Cur de Guanaja chocolate
CUR DE GUANAJA 80% 100 g
CLARIFIED LIQUID with a rubber spatula like regular ganache to obtain a smooth, shiny and elastic
BUTTER VALRHONA 85 g texture. Perfect the emulsion with a hand blender. Stabilise if necessary the
mixture with a quarter of the cream foamy whipped, working at a temperature
CUR DE GUANAJA 80% of 35C. Fold the remaining whipped cream in.
GANACHE MOUSSE

Restaurateur
Cur de Guanaja Melting Ganache: Bring the cream and milk to the boil.
Basic custard: Pour gradually over the melted chocolate stirring at the centre to create a
Milk 250 g shiny, elastic and smooth core. Incorporate the butter dice into cubes when the
Whipping cream 35% 250 g temperature of the ganache reaches 35/40C. Process the ganache with hand
Egg yolks 100 g blender to perfect the emulsion. Pour in a 2 mm high confectionary frame and
Caster sugar 50 g
blast-freeze. Cut into 10 x 2 cm rectangles.
Basic custard 300 g
CUR DE GUANAJA 80% 250 g Cur de Guanaja Chocolate Sauce: Bring the milk to the boil with glucose.
Whipping cream 35% 200 g Pour about a third of the hot liquid over the melted chocolate stirring at the
centre to emulsify. The texture should be elastic and shiny. Pour the remaining
CUR DE GUANAJA 80% MELTING cream in and process with hand blender to perfect the emulsion. Leave to
GANACHE crystallise in the fridge or serve hot at 65C.
Whole milk 500 g Souffl mix: Bring the milk to the boil with glucose. Pour about a third of the
Whipping cream 35% 100 g hot liquid over the melted chocolate stirring at the centre to emulsify. The
CUR DE GUANAJA 80% 640 g texture should be elastic and shiny. Pour the remaining cream in and process
Butter 100 g
with hand blender to perfect the emulsion. Leave to crystallise in the fridge or
serve hot at 65C.
CUR DE GUANAJA A creation by Eric Bernard
CHOCOLATE SAUCE Assembly and presentation:
Whole milk 300 g
Ice cream tubes: Remove the ice cream tubes from cylinders and dip in the Head Pastry Chef at the Sofitel Hotel in Lyon - France
chocolate coating mixture. Keep aside in the freezer. Make with the Opaline

Glucose 75 g
CUR DE GUANAJA 80% 180 g caramel spices recipe 4 cm discs and 10 x 2 cm rectangles.
Chocolate fingers: Assemble little cakes as follows: cut chocolate Sacher Cur de Guanaja seen by Eric Bernard
SOUFFL MIX sponge into 10 x 2 cm rectangles. Lay one melting ganache rectangle of the
same size over followed by one rectangle of caramel spices Opaline on top. Cur de Guanaja sticks out from other Valrhonas chocolates.
CUR DE GUANAJA 80% 220 g Its got deep intensity and its mise en bouche is exhilarating
Egg yolks 60 g With a pastry page fitted with St Honor nozzle, pipe some ganache mousse
Whole milk 300 g all along. Decorate with one chocolate lace tube. at the start and then lingers for ever
Corn starch 20 g Souffls: Bake the souffls la minute in an oven set at 190C for about Its dark brown colour makes you want to eat it raw, although
Egg whites 200 g 4 minutes. it was designed to be mixed with other ingredients.
Caster sugar 100 g Cur de Guanaja was conceived for serious connoisseurs of
chocolate. I have sampled it with a Rivesaltes Tuil 2001,
a perfect match.

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 Truffles, Cur de Guanaja, Hazelnut Crumble

Ingredients Recipe made for 15 pieces.

CUR DE GUANAJA CREMEUX
AND TRUFFLES
Whipping cream 35% 250 g Cur de Guanaja Cremeux and truffles: Heat the cream with the milk and
Sugar 45 g truffles nibs; pour over the egg yolks just mixed with caster sugar and cook the
Egg yolks 100 g lot to 85C. Pour gradually the truffle custard over the melted chocolate
Milk 250 g stirring at the centre to create a smooth, shiny and elastic core, sign of a well
CUR DE GUANAJA 80% 150 g started emulsion. This texture should be kept to the end of mixing. Keep
Nibs of truffle 25 g pouring the custard little by little.
Truffle oil 4g
When the ganache is smooth and reaches 30C, stir the truffle oil in. Pour in
4 cm Flexipan half sphere silicon moulds and blast-freeze the lot.
CUR DE GUANAJA CHOCOLATE
MOUSSE Cur de Guanaja Chocolate mousse: In a pan, combine the egg yolks, water,
glucose, milk powder and bring the lot to 50C. Whip the mass in kitchen
CUR DE GUANAJA 80% 190 g
Whipping cream 35% 500 g mixer until completely cooled down. Melt the chocolate up to 50C and
Egg yolks 100 g emulsify with a third of the whipped cream vigorously with a whisk to
Water 100 g a smooth and shiny texture. Fold the sabayon in followed by the remaining
Glucose 20 g whipped cream. Pour the mousse immediately.
Milk powder 40 g
Hazelnut milk chocolate Gianduja crumble: Soften the butter and incorporate
in this order the caster sugar, icing sugar, hazelnut meal and flour. Knead as
HAZELNUT MILK CHOCOLATE little as possible until big crumble lumps are formed. Separate and spread the
GIANDUJA CRUMBLE crumble lumps all over a baking tray lined with silicon paper and bake the lot
Flour 100 g at 170C for 10 minutes. Once cold, stir delicately the crumble in the melted
Sugar 120 g Gianduja. Shape squares of crumble by pressing down a little bit of mixture in
Icing sugar 30 g
Butter 100 g 5cm a side square mould. Set aside in the fridge.
Hazelnut meal 75 g Truffle and Cur de Guanaja Chocolate sauce: Bring the cream and glucose
MILK CHOCOLATE GIANDUJA 39% 180 g to the boil. Pour the hot liquid over the melted chocolate and emulsify with
a hand blender; and then add the fresh chopped and oil of truffle.
TRUFFLE AND CUR DE GUANAJA
CHOCOLATE SAUCE Extra fluid Cur de Guanaja couverture: Melt both ingredients and using
a hand blender, incorporate the black colouring paste in.
Whipping cream 35% 230 g

Restaurateur
CUR DE GUANAJA 80% 60 g Assembly: Remove the half-spheres of Cur de Guanaja cremeux from the
Glucose 15 g moulds. With a pastry bag fitted with a plain nozzle, pipe drizzle of chocolate
Fresh chopped truffle 10 g mousse on the dome side of the cremeux half-spheres. Sprinkle the domes
Truffle oil 20 g
with grated chocolate in order to get the irregular skin effect of real truffles.
Blast-freeze those truffle halves. Stick 2 halves together two with a little bit
EXTRA FLUID CUR of chocolate mousse and mask the jointure neat. Place back in freezer before
DE GUANAJA COUVERTURE spraying with the extra fluid Cur de Guanaja couverture. Once sprayed,
CUR DE GUANAJA 80% 170 g set aside in the fridge and leave to thaw gently for about 3 hours before setting
COCOA BUTTER VALRHONA 125 g on plates.
Black colouring paste
Presentation: With a brush, apply the chocolate sauce with truffles on plates.
Place 2 waves of Cur de Guanaja chocolate standing up, position the
crumble square over and then centre the truffle on top.
Arrange few chocolate thin curved drops made of white tempered couverture
mixed with crushed cocoa nibs representing shavings of truffle.
Serve with the truffle chocolate sauce on the side to leave customers
the freedom to add more sauce in the centre of the plate.
A creation by Lilian Bonnefoi, Head Pastry Chef
Pastry chefs tip: Taylors 20 years vintage Tawny Port will be the perfect at the Htel du Cap Eden Roc, Antibes - France
match to these chocolate truffles.

Cur de Guanaja seen by Lilian Bonnefoi
Eaten raw, Cur de Guanaja exceptionally lingers in the mouth. I will
characterise it to be beautifully bittersweet. In the recipe that I have made,
I have observed a slower melting compared to the same recipe made with
Guanaja, it is certainly due to its concentration
I have been able to reduce, according to the recipes, the quantity of chocolate
needed to about 15 to 20% for the same texture with increased chocolate
flavour. Cur de Guanaja is, according to me, very interesting for numerous
recipes thanks to its chocolate strength and its mahogany colour.

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 Cur de Guanaja variation theme

Ingredients Chocolate Sacher sponge: Combine the almond marzipan paste with the 65g
of caster sugar and then, pour the egg yolks in and eggs one by one. Whip the
CHOCOLATE SACHER SPONGE lot to ribbon stage. Whip the egg whites incorporating caster sugar gradually
Almond marzipan paste 50% 215 g in. Sieve the flour and cocoa powder together. Melt the Cur de Guanaja
Caster sugar 65 g chocolate with the liquid butter and fold a quarter of the meringue delicately
Egg yolks 105 g
Whole eggs 75 g into a smooth and light texture. Fold the almond and egg mixture in followed
Egg whites 125 g by the powders and remaining meringue. Spread the sponge on baking tray
Caster sugar 65 g and bake at 190C vent closed for about 7 minutes.
Flour 50 g
CUR DE GUANAJA 80% 50 g Whipped ganache: Bring the cream to the boil with the glucose and inverted
Cocoa powder 25 g sugar. Pour the hot liquid gradually over the melted chocolate stirring at the
CLARIFIED LIQUID centre to create a smooth, shiny and elastic core, sign of a well started
BUTTER VALRHONA 50 g emulsion. This texture should be kept to the end of mixing. Keep pouring the
liquid little by little. Process with a stick blender to perfect the emulsion. Stir
WHIPPED GANACHE the 450g of cold and liquid cream in and leave to crystallise overnight in the
Basic ganache: fridge. Whip the ganache to Chantilly cream texture, enough to be piped or
Whipping cream 35% 225 g worked with a palette knife.
Glucose 25 g
Inverted sugar 25 g Pralin crunch: Combine the pralin with the white chocolate followed by the
CUR DE GUANAJA 80% 150 g Eclats dOr wafer crumbs. Spread on tray to 2 mm thin.
Whipped ganache: Chocolate sauce: Bring the milk and glucose to the boil. Pour about a third
Basic Ganache 450 g over the melted chocolate and emulsify. The texture of the mixture should be
Whipping cream 35% 450 g
shiny and elastic. Leave to crystallise in the fridge or serve hot at 65C.
PRALIN CRUNCH Chocolate ice cream: Combine the ice cream stabiliser with a little bit of caster
sugar. Warm the milk and dissolve skimmed milk powder in.
PRALIN VALRHONA 250 g
CLATS DOR VALRHONA 250 g At 30C, stir sugars in.
IVOIRE COUVERTURE At 45C, stir stabiliser mix in.
VALRHONA 125 g At 50C, pour the melted chocolate in and process the lot with hand blender
to perfect the emulsion.
CHOCOLATE SAUCE Pasteurise the mix at 85C and chill down quickly to 4C. Leave to mature at
Whole milk 150 g least 12 hours in the fridge. Process and churn.
Glucose 35 g Pour in moulds and store at -18C.

Restaurateur
CUR DE GUANAJA 80% 90 g Assembly and presentation: Cut the sponge and praline crunch sheets into
12 x 4 cm rectangles. Make rectangles of the same size with tempered
CHOCOLATE ICE CREAM chocolate. Shape springs in pulled white sugar. Position on top of the plate the
Whole milk 1L sponge, crunch and chocolate assembly and with a pastry bag fitted with star
Skimmed milk powder 45 g ribbon nozzle, pipe waves of whipped ganache all along. Lay the white pulled
Inverted sugar 90 g sugar strings on top of the whipped ganache waves. Draw 3 straight lines of
Caster sugar 100 g chocolate sauce under the dessert and place one quenelle of chocolate ice
Ice cream stabiliser 6g cream on top of them.
CUR DE GUANAJA 80% 250 g

A creation by Karine Colliaux

Head pastry chef at the Orsi Restaurant in Lyon - France
1* Michelin star

Cur de Guanaja seen by Karine Colliaux
I was surprised by the aromatic strength
of Cur de Guanaja. It offers sweet bitterness
and holds a quite swish elegance in the mouth.
I have blended it with crunchy praline,
and this combination made of bittersweet
smoothness pleases me a lot.

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