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Professional Ingredients 2014 - 2015

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Professional Ingredients 2014 - 2015 Professional Ingredients 2014 - 2015 La Maison Weiss For 130 years, Weiss has maintained a heady passion for chocolate with We select and blend beans from different regions in a single country a team of professionals that demonstrates the utmost enthusiasm in order to capture the authenticity, enhance the aromatic profile, for this complex yet natural product. The rigor of founder, Eugène and reveal the individual potential of each origin. In addition to Weiss, continues to this day, as we continue to innovate and inventing Le Haut Chocolat®, Weiss has also established itself ensure we develop close and trusting partnerships with as the international benchmark for praliné, with its inimitable committed artisans like you. signature flavor of lightly toasted fresh hazelnuts and As the first confectioner to blend beans from different almonds with balanced caramel notes. All Weiss pralinés origins, Eugène Weiss redefined chocolate, creating unique are made exclusively from Valencia and Marcona almonds flavors and inventing the brand’s hallmark, Le Haut from Spain, and Roman and Piedmont PDO* hazelnuts Chocolat®. And his spirit continues today in everything from Italy. Our high standards and constant quest for we do. It is thanks to our expertise in chocolate creation excellence recently achieved national recognition, and our in-depth knowledge of each terroir that we are when Chocolat Weiss was awarded the “Entreprise du able to define the perfect combinations and thus create Patrimoine Vivant” (Living Heritage Company) label by unique chocolate couvertures that respond to your the French state, which recognizes French companies needs. Weiss is constantly seeking exceptional and original for their traditional expertise and craftsmanship. This aromas, and has become an expert in blending different catalogue presents the whole range of Chocolat Weiss cocoa beans from the same country. laboratory products – take a look, and give free rein to your creativity. The Chocolat Weiss team * PDO : Protected Designation of Origin. 3 Selecting the very best ingredients Weiss aims to keep its ingredients as natural as possible, and never adds any vegetable fat other than cocoa butter. The quality of our products depends on this as well as where these ingredients are sourced. Weiss has selected the best terroirs around the world to source its fruits, nuts, spices, and cocoa beans, for their unrivaled flavors and textures. 4 Cocoa Beans African Beans for tannin and intense aromas Equatorial Beans for bitterness and floral notes Venezuelan Beans for rounded, honeyed, and nutty flavors Madagascan Beans for subtle acidity and hints of red berries Cocoa from Trinidad & Tobago Beans for spicy notes and a powerful cocoa taste Papua New Guinea Beans for intensity and raw, smoky notes Spices Madagascan Black Bourbon Vanilla for its powerful aroma and rounded flavor Indian White Sesame for its time-honored smoky intensity Flowers Chinese Tea with delicate jasmine notes Forez Honey with its heady mountain wildflower aromas Fruit and nuts Spanish Lemons & Navel Oranges for concentrated fruitiness and sweetness Chinese Ginger for intense spicy flavors and unrivalled quality Italian Chestnuts with a richness and color so typical of the Turin region Whole Marcona and Valencia Almonds from Spain, with their rounded shape and unique fragrance Whole Piedmont* or Roman hazelnuts from Italy, large nuts with an intense flavor for optimum cooking *Our Piedmont hazelnuts have a Protected Designation of Origin (PDO) label from the European Community guaranteeing the geographical origin of a foodstuff, the qualities and characteristics of which depend on this origin. 5 Contents Technical information Temperature curves/High-quality packaging ..................................................................................................................................................... p. 8 Potential applications ...................................................................................................................................................................................................... p. 9 Professional chocolates Dark Chocolates Blended origins .................................................................................................................................................................................................................. p. 11 Single Origin ...................................................................................................................................................................................................................... p. 16 Milk Chocolates Blended origins .................................................................................................................................................................................................................. p. 18 Single Origin ...................................................................................................................................................................................................................... p. 19 White Chocolate .................................................................................................................................................................................................... p. 21 Aromatic Chocolates ........................................................................................................................................................................................... p. 22 Pralinés Hazelnut pralinés ............................................................................................................................................................................................................ p. 24 Almond pralinés ............................................................................................................................................................................................................. p. 25 Almond Hazelnut pralinés ......................................................................................................................................................................................... p. 26 Praliné powder .............................................................................................................................................................................................................. p. 27 Specialty nut products ................................................................................................................................................................................................. p. 28 Additional products Cocoa-based products ......................................................................................................................................................................................... p. 30 Glazes ........................................................................................................................................................................................................................... p. 31 Baking products ....................................................................................................................................................................................................... p. 32 Hot chocolate products .......................................................................................................................................................................................... p. 34 6 Technical information Temperature curves / High-quality packaging Potential applications 7 Temperature curves/High-quality packaging Theoretical temperature Curves °C °F °C °F °C °F 45°C 113°F 45°C 113°F 45°C 113°F 31/32°C 87.8/89.6°F 29/30°C 84.2/86°F 28/29°C 82.4/84.2°F 29°C +/- 84.2°F +/- 27°C +/- 80.6°F +/- 25°C +/- 77°F +/- Technical Information 0 FONTE CRISTALLISATION TRAVAIL 0 FONTE CRISTALLISATION TRAVAIL 0 FONTE CRISTALLISATION TRAVAIL MELTING POINT CRYSTALLISATION WORKING MELTING POINT CRYSTALLISATION WORKING MELTING POINT CRYSTALLISATION WORKING High-Quality Packaging Weiss Buckets Block Bags • Airtight and lightproof • Airtight and lightproof • Ergonomic shape, security seal, • Ergonomic shape, security seal, perfect for storage perfect for storage • Recyclable • Attractive and unique 8 Potential applications Name % cocoa fat Sugar % dairy fat Fluidity Pastry Molding Coating √ √ √ White Névéa 29% 30% 42% 7% Lait Entier 37% 34% 41% 5% √ √ √ √ √ √ Milk Lait Suprême 38% 34% 41% 5% Galaxie Lait 41% 35% 36% 6% √ √ √ Récolta 55% 37% 44% √ √ √ Adzopé 55% 37% 44% √ √ Grand Noir 57% 38% 42% √ √ √ Technical Information Oricao 58% 38% 38% √ √ √ Sokoto 62% 39% 36% √ √ √ Altara 63% 39% 36% √ √ Tribago 64% 40% 35% √ √ Ganache 64% 39% 34% √ √ Dark Blended origins Santarém 65% 40% 34% √ √ Ativao 67% 44% 32% √ √ √ Galaxie 67% 44% 32% √ √ √ Ibaria 67% 41% 32% √ √ √ Acarigua 70% 42% 29% √ √ Ébène 72% 44% 27% √ √ Kacinkoa 85% 49% 14% √ Madalait 35% Pure Madagascar 30% 43% 6% √ √ Milk Manatee Lait 42% Pure Trinidad & Tobago 34% 35% 6% √ √ Li Chu 64% Pure Vietnam 38% 35% √ Ceïba 64% Pure Dominican Republic 39% 35% √ √ Organic & Fairtrade Dark Manatee Noir 64% Pure Trinidad & Tobago 40% 34% √ √ Single origin Bassam 69% Pure Ivory Coast 39% 30% √ Not very fluid Fluid Very fluid 9 Professional chocolates Dark Chocolates Milk Chocolates White Chocolate Aromatic Chocolates 10 Dark Chocolates - Blended origins Adzopé 55% Grand Noir 57% Intense and delicious Floral and
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