THEheaven TASTE OF “ANYTHING IS GOOD IF IT’S MADE OF CHOCOLATE” - JO BRAND

"ﺳﻴﻜﻮن ُّأي ﺷﻲء ّﺟﻴ ًﺪا إذا ﻛﺎن ًﻣﺼﻨﻮﻋﺎ ﻣﻦ اﻟﺸﻮﻛﻮﻻﺗﺔ" - ﺟﻮ ﺑﺮاﻧﺪ Pristine Baking Solutions brings to you chocolate solutions for all your baking needs! Taste the delight of our recipes using our different kind of real and compound chocolates.

REAL CHOCOLATE COMPOUND CHOCOLATE

Dark Chocolate 60% Buttons Dark Compound 17% Buttons

Milk Chocolate 35% Buttons Milk Compound 7% Buttons

Dark Chocolate 38% Chips Dark Compound 18% Chips

Useful for an array of applications from molding and decorating to panning and extrusion, you can do it all!

*STORAGE CONDITIONS Compound chocolate: 20 °C to 25°C Real chocolate: 18°C to 22°C

ﺑﺮﺳﺘﻴﻦ ّﺗﻘﺪم ﻟﻚ ﺣﻠﻮل اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺮاﺋﻌﺔ ﻟﻜﺎﻓﺔ اﺣﺘﻴﺎﺟﺎﺗﻚ ﻣﻦ اﻟﻤﺨﺒﻮزات! ّﺗﺬوق وﺻﻔﺎﺗﻨﺎ اﻟﻠﺬﻳﺬة ﺑﺎﺳﺘﺨﺪام أﻧﻮاﻋﻨﺎ اﻟﻤﻤﻴﺰة ﻣﻦ اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺤﻘﻴﻘﻴﺔ واﻟﻤﺮﻛﺒﺔ.

اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﻤﺮﻛﺒﺔ اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺤﻘﻴﻘﻴﺔ

أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﻤﺮﻛﺒﺔ اﻟﺪاﻛﻨﺔ ﺑﻨﺴﺒﺔ ١٧٪ أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﺑﻨﺴﺒﺔ ٦٠٪

أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﻤﺮﻛﺒﺔ ﺑﺎﻟﺤﻠﻴﺐ ﺑﻨﺴﺒﺔ ٧٪ أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ ﺑﺎﻟﺤﻠﻴﺐ ﺑﻨﺴﺒﺔ ٣٥٪

ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﻤﺮﻛﺒﺔ اﻟﺪاﻛﻨﺔ ﺑﻨﺴﺒﺔ ١٨٪ ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﺑﻨﺴﺒﺔ ٣٨٪

ﻣﻨﺎﺳﺒﺔ ﻟﻤﺠﻤﻮﻋﺔ واﺳﻌﺔ ﻣﻦ اﻻﺳﺘﻌﻤﺎﻻت ﻣﻦ اﻟﻘﻮاﻟﺐ، إﻟﻰ اﻟﺘﺰﻳﻴﻦ واﻟﺘﺨﻄﻴﻂ واﻟﺘﺸﻜﻴﻞ، ّوﻛﻞ ﻣﺎ ﻳﺨﻄﺮ ﺑﺒﺎﻟﻚ!

*ﺷﺮوط اﻟﺘﺨﺰﻳﻦ: اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﻤﺮﻛﺒﺔ: ﻣﻦ ٢٠ إﻟﻰ ٢٥ درﺟﺔ ﻣﺌﻮﻳﺔ اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺤﻘﻴﻘﻴﺔ: ﻣﻦ ١٨ إﻟﻰ ٢٢ درﺟﺔ ﻣﺌﻮﻳﺔ DARK CHOCOLATE GANACHE RECIPE

Recipe Grams Pristine Real Dark Chocolate Buttons 280 Pristine Whipping Cream 200 Unsalted Butter 40

وﺻﻔﺔ ﻏﺎﻧﺎش SUGGESTED METHOD OF اﻟﺸﻜﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ :PREPARATION Boil cream and add chocolate buttons, stir until melted, then add butter and stir until melted, chill and use accordingly. اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ٢٨٠ ﻛﺮﻳﻤﺔ ﺧﻔﻖ ﻣﻦ ﺑﺮﻳﺴﺘﻴﻦ ٢٠٠ زﺑﺪة ﻏﻴﺮ ّﻣﻤﻠﺤﺔ ٤٠

ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ:

ﻏﻠﻲ اﻟﻜﺮﻳﻤﺔ وأﺿﻒ أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ ّوﺣﺮﻛﻬﺎ ﺣﺘﻰ ﺗﺬوب. أﺿﻒ اﻟﺰﺑﺪة ّواﺳﺘﻤﺮ ﺑﺎﻟﺘﺤﺮﻳﻚ إﻟﻰ أن ﺗﺬوب ﺑﺎﻟﻜﺎﻣﻞ. ّﺑﺮدﻫﺎ واﺳﺘﻌﻤﻠﻬﺎ ﺣﺴﺐ اﻟﺤﺎﺟﺔ. CHOCOLATE FUDGE CAKE RECIPE Recipe Grams Pristine Chocolate Cream Cake Mix 1000 Eggs 350 Vegetable Oil 300 Water 220 وﺻﻔﺔ ﻛﻌﻜﺔ Melted Pristine Real Dark Chocolate Buttons 600

ﻓﺎدج ﺑﺎﻟﺸﻜﻮﻻﺗﺔ SUGGESTED METHOD اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام :OF PREPARATION ﺧﻠﻴﻂ ﻛﻌﻜﺔ اﻟﺸﻮﻛﻮﻻﺗﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ١٠٠٠ Add 25g oil to melted chocolate. ﺑﻴﺾ ٣٥٠ Blend Pristine Cream cake mix and زﻳﺖ ﻧﺒﺎﺗﻲ ٣٠٠ eggs together, and mix 1 minute ﻣﺎء ٢٢٠ .slow, 3 minutes medium speed Scrape bowl, add oil and water, أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ّ(ﻣﺬوﺑﺔ) ٦٠٠ mix 2- 3 minutes slow. Add in liquid chocolate ,blend through. Deposit into sheets/rounds. Bake 170°C 40 minutes depending on size. Both ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ: bake times /temperatures are an indication and may vary according أﺿﻒ ٢٥ غ ﻣﻦ اﻟﺰﻳﺖ إﻟﻰ أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ ّاﻟﻤﺬوﺑﺔ. أﻣﺰج ﺧﻠﻴﻂ ﻛﻌﻜﺔ .to your oven اﻟﺸﻜﻮﻻﺗﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ﻣﻊ اﻟﺒﻴﺾ، واﺧﻔﻖ ﻋﻠﻰ درﺟﺔ ﺳﺮﻋﺔ ﺑﻄﻴﺌﺔ ﻟﻤﺪة دﻗﻴﻘﺔ واﺣﺪة ﺛﻢ اﺧﻔﻖ ﻟﻤﺪة ٣ دﻗﺎﺋﻖ ﺑﺪرﺟﺔ ﺳﺮﻋﺔ ﻣﺘﻮﺳﻄﺔ. أﻛﺸﻂ اﻟﻮﻋﺎء ﺛﻢ أﺿﻒ اﻟﺰﻳﺖ واﻟﻤﺎء، واﺧﻔﻖ ﻣﺪة ٢-٣ دﻗﺎﺋﻖ ﻋﻠﻰ درﺟﺔ ﺳﺮﻋﺔ ﺑﻄﻴﺌﺔ. أﺿﻒ اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺴﺎﺋﻠﺔ واﺧﻠﻄﻬﺎ ﻣﻊ ﺑﻘﻴﺔ اﻟﻤﻜﻮﻧﺎت. اﺳﻜﺐ اﻟﻤﺰﻳﺞ ﻓﻲ ﺻﻴﻨﻴﺔ اﻟﺨﺒﺰ، واﺧﺒﺰﻫﺎ ﻋﻠﻰ درﺟﺔ ﺣﺮارة ١٧٠ ﻣﺌﻮﻳﺔ ﻟﻤﺪة ٤٠ دﻗﻴﻘﺔ ﺣﺴﺐ اﻟﺤﺠﻢ. اﻟﻤﺪة ودرﺟﺔ ﺣﺮارة اﻟﻔﺮن ﻟﻠﻤﻌﻴﺎر ﻓﻘﻂ وﻗﺪ ّﺗﺘﻐﻴﺮ ﺑﺤﺴﺐ اﻟﻔﺮن. CHOCOLATE BREAD RECIPE

Recipe Grams Pristine Croissant Mix 1000 Pristine Instant Dry Yeast 20 Cocoa Powder 100 Honey 30 وﺻﻔﺔ ﺧﺒﺰ Rahma Olive Oil 80 Water 600 اﻟﺸﻜﻮﻻﺗﺔ Pristine Compound Dark Chocolate Chips 100 اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام ﺧﻠﻴﻂ اﻟﻜﺮواﺳﺎن ﻣﻦ ﺑﺮﺳﺘﻴﻦ ١٠٠٠ ﺧﻤﻴﺮة ﻓﻮرﻳﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ٢٠ SUGGESTED METHOD ﻣﺴﺤﻮق اﻟﻜﺎﻛﺎو ١٠٠ :OF PREPARATION ﻋﺴﻞ ٣٠ Mix flour and cocoa together for 1 زﻳﺖ زﻳﺘﻮن ﻣﻦ رﺣﻤﻪ ٨٠ minute and add rest of ingredients ﻣﺎء ٦٠٠ and mix for 8 minutes until dough ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ١٠٠ develops. Drop the chips and mix for another 30 seconds. After mixing rest the dough for 10 minutes, divide and cut the dough ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ: into 400-450 grams and put it to bread tin and proof for about ً أﺧﻠﻂ اﻟﺪﻗﻴﻖ واﻟﻜﺎﻛﺎو ﻣﻌﺎ ﻟﻤﺪة دﻗﻴﻘﺔ واﺣﺪة، ﺛﻢ أﺿﻒ ﺑﻘﻴﺔ .minutes at 35°C/85 RH 60-90 ّاﻟﻤﻜﻮﻧﺎت واﺧﻠﻄﻬﺎ ﻣﺪة ٨ دﻗﺎﺋﻖ ﺣﺘﻰ ﺗﻨﺘﻔﺦ اﻟﻌﺠﻴﻨﺔ، أﺿﻒ ﺣﺒﻴﺒﺎت .Bake at 180’C 16-18 minutes اﻟﺸﻮﻛﻮﻻﺗﺔ واﻣﺰج ﻟﺜﻼﺛﻴﻦ ﺛﺎﻧﻴﺔ إﺿﺎﻓﻴﺔ. ّﺛﻢ دع اﻟﻌﺠﻴﻨﺔ ﺗﺮﺗﺎح ﻟﻌﺸﺮ دﻗﺎﺋﻖ، ّﻗﺴﻢ اﻟﻌﺠﻴﻨﺔ ّوﻗﻄﻌﻬﺎ إﻟﻰ ﻗﻄﻊ ﺑﺤﺠﻢ ٤٠٠-٤٥٠ غ وﺿﻌﻬﺎ ﻓﻲ ﻗﺎﻟﺐ اﻟﺨﺒﺰ اﻟﻤﻌﺪﻧﻲ ﺛﻢ اﺗﺮﻛﻬﺎ ّﺗﺘﺨﻤﺮ ﻣﺪة ٦٠-٩٠ دﻗﻴﻘﺔ ﻋﻠﻰ درﺟﺔ ﺣﺮارة ٣٥ ﻣﺌﻮﻳﺔ. إﺧﺒﺰﻫﺎ ﻋﻠﻰ درﺟﺔ ﺣﺮارة ١٨٠ ﻣﺌﻮﻳﺔ ﻟﻤﺪة ١٦-١٨ دﻗﻴﻘﺔ. CHOCOLATE BUTTERCREAM FROSTING RECIPE

Recipe Grams Soft Unsalted butter 200 Pristine Icing Sugar 300 Milk 64 وﺻﻔﺔ ﻛﺮﻳﻤﺔ اﻟﺰﺑﺪة Pristine Real Dark Chocolate Buttons 38 ﺑﺎﻟﺸﻮﻛﻮﻻﺗﺔ ﻟﻠﺘﺰﻳﻴﻦ SUGGESTED METHOD اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام :OF PREPARATION زﺑﺪة ﻃﺮﻳﺔ ﻏﻴﺮ ّﻣﻤﻠﺤﺔ ٢٠٠ ﻣﺴﺤﻮق ﺳﻜﺮ ﻧﺎﻋﻢ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ٣٠٠ ,Beat butter for 3 minutes on fast then add half the sugar and beat 3 ﺣﻠﻴﺐ ٦٤ minutes fast. Scrape the bowl add أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ٣٨ remainder sugar and beat 3 minutes fast. Scrape, add milk slowly on slow. Whisk melted chocolate into the above. Chill, use accordingly. ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ:

أﺧﻔﻖ اﻟﺰﺑﺪة ﻟﻤﺪة ٣ دﻗﺎﺋﻖ ﻋﻠﻰ درﺟﺔ ﺳﺮﻳﻌﺔ، ﺛﻢ أﺿﻒ ﻧﺼﻒ ﻛﻤﻴﺔ اﻟﺴﻜﺮ واﺧﻔﻖ ﻋﻠﻰ درﺟﺔ ﺳﺮﻳﻌﺔ ﻟﻤﺪة ٣ دﻗﺎﺋﻖ أﺧﺮى. اﻛﺸﻂ اﻟﻮﻋﺎء، وأﺿﻒ ﺑﻘﻴﺔ اﻟﺴﻜﺮ وأﺧﻔﻖ ﻟﻤﺪة ٣ دﻗﺎﺋﻖ ًﺛﺎﻧﻴﺔ ﻋﻠﻰ درﺟﺔ ﺳﺮﻳﻌﺔ. أﻛﺸﻂ اﻟﻮﻋﺎء، أﺿﻒ اﻟﺤﻠﻴﺐ ﺑﺒﻂء وأﻧﺖ ﺗﺨﻔﻖ ﻋﻠﻰ درﺟﺔ ﺳﺮﻋﺔ ﺑﻄﻴﺌﺔ. أﺿﻒ اﻟﺸﻮﻛﻮﻻﺗﺔ ﺑﻌﺪ أن ّﺗﺬوﺑﻬﺎ. ّﺑﺮد اﻟﻤﺰﻳﺞ واﺳﺘﺨﺪﻣﻪ ﺣﺴﺐ اﻟﺤﺎﺟﺔ. CHOCOLATE CHIPS BISCUITS RECIPE

Recipe Grams Unsalted Butter 113 White Sugar 100 وﺻﻔﺔ اﻟﺒﺴﻜﻮﻳﺖ Light Brown Sugar 100 Egg 50 ﺑﺤﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ All-purpose Flour 180 اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام Pristine Baking Powder 1 Salt زﺑﺪة ﻏﻴﺮ ّﻣﻤﻠﺤﺔ ١١٣ 2 Pristine Compound Dark Chocolate Chips ّﺳﻜﺮ أﺑﻴﺾ ١٠٠ 150 ّﺳﻜﺮ ّﺑﻨﻲ ﻓﺎﺗﺢ ١٠٠ ﺑﻴﺾ ٥٠ دﻗﻴﻖ ّﻣﺘﻌﺪد اﻻﺳﺘﻌﻤﺎﻻت ١٨٠ SUGGESTED METHOD OF ﻣﺴﺤﻮق اﻟﺘﺨﻤﻴﺮ ١ :PREPARATION ﻣﻠﺢ ٢ In a separate bowl mix flour, salt, baking ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ١٥٠ powder. Set aside. Cream together butter and sugars until combined. Beat in egg until fluffy. Mix in the dry ingredients until ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ: combined. Add chocolate chips and mix well. Roll 2-3 tbs (depending on how large ﻓﻲ وﻋﺎء ﻣﻨﻔﺼﻞ، أﻣﺰج اﻟﺪﻗﻴﻖ ﻣﻊ اﻟﻤﻠﺢ واﻟﺒﺎﻳﻜﻴﻨﻎ ﺑﺎودر. ﺿﻊ you like your cookies) of dough at a time into اﻟﺨﻠﻴﻂ ًﺟﺎﻧﺒﺎ. أﺧﻔﻖ اﻟﺰﺑﺪة ﻣﻊ ْﻧﻮﻋﻲ اﻟﺴﻜﺮ ﺣﺘﻰ ّﺗﺘﺤﻮل إﻟﻰ ﻣﺰﻳﺞ balls and place them evenly spaced on your ﻣﺘﺠﺎﻧﺲ. أﺧﻔﻖ اﻟﺒﻴﺾ ﺣﺘﻰ ﻳﺼﺒﺢ ًﺧﻔﻴﻔﺎ. اﻣﺰج ّاﻟﻤﻜﻮﻧﺎت prepared cookie sheets. (Alternately, use a اﻟﺠﺎﻓﺔ ّﺟﻴ ًﺪا. أﺿﻒ ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ واﻣﺰﺟﻬﺎ ًﺟﻴﺪا. ﺗﻨﺎول ٢ أو (!small cookie scoop to make your cookies ٣ ﻣﻼﻋﻖ ﻛﺒﻴﺮة ﻣﻦ اﻟﻌﺠﻴﻨﺔ (ﺣﺴﺐ رﻏﺒﺘﻚ ﺑﺤﺠﻢ اﻟﺒﺴﻜﻮﻳﺖ) ﻓﻲ Bake at 145°C in rotary/180°C in deck oven ّﻛﻞ ﻣﺮة ّوﺷﻜﻞ ﻣﻨﻬﺎ ﻛﺮﻳﺎت وﺿﻌﻬﺎ ﻋﻠﻰ ورق ﺧﺒﺰ اﻟﺒﺴﻜﻮﻳﺖ. .for 13 minutes (ﻳﻤﻜﻨﻚ ًأﻳﻀﺎ اﺳﺘﺨﺪام ﻣﻐﺮﻓﺔ اﻟﻜﻮﻛﻴﺰ اﻟﺼﻐﻴﺮة ﻹﻋﺪادﻫﺎ). أﺧﺒﺰ اﻟﺒﺴﻜﻮﻳﺖ ﻟﻤﺪة ١٣ دﻗﻴﻘﺔ ﻋﻠﻰ درﺟﺔ ﺣﺮارة ١٨٠ أو ١٤٥ ﻓﻲ اﻟﻔﺮن ّاﻟﺪوار . CHOCOLATE CHIP COOKIES RECIPE Recipe Grams Pristine Chewy Cookie Mix 1000 Water 90 Soft Unsalted Butter 190 Pristine Real or Compound Dark Chocolate Chips 125 (10% max)

وﺻﻔﺔ اﻟﻜﻮﻛﻴﺰ SUGGESTED METHOD OF PREPARATION:

ﺑﺤﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ Add all ingredients into bowl and mix 2-3 minutes slow speed with a beater, until all is اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام combined, add inclusions if required. Bake at 200°C in deck for approx 9 minutes and ﺧﻠﻴﻂ ﻛﻮﻛﻲ ﻣﻄﺎﻃﻲ ﻣﻦ ﺑﺮﻳﺴﺘﻴﻦ ١٠٠٠ 145°C in rack oven for 12 minutes. Do not ﻣﺎء ٩٠ .overbake زﺑﺪة ﻧﺎﻋﻤﺔ ﻏﻴﺮ ﻣﻤﻠﺤﺔ ١٩٠ ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ١٢٥ (١٠٪ ّﻛﺤﺪ أﻗﺼﻰ)

ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ:

ﻓﻲ وﻋﺎء، أﻣﺰج ﻛﺎﻓﺔ ّاﻟﻤﻜﻮﻧﺎت واﺧﻔﻘﻬﺎ ًﻳﺪوﻳﺎ ﻣﺪة ٢-٣ دﻗﺎﺋﻖ ﺑﺒﻂء ﺣﺘﻰ ﺗﺘﺠﺎﻧﺲ. زد إﺿﺎﻓﺎت ﺣﺴﺐ اﻟﺮﻏﺒﺔ. أﺧﺒﺰﻫﺎ ﻟﻤﺪة ٩ دﻗﺎﺋﻖ ﻋﻠﻰ درﺟﺔ ﺣﺮارة ٢٠٠ ﻣﺌﻮﻳﺔ أو ١٤٥ ﻣﺌﻮﻳﺔ ﻓﻲ اﻟﻔﺮن ّاﻟﺪوار. ﻻ ﺗﺒﺎﻟﻎ ﻓﻲ اﻟﺨﺒﺰ. CHOCOLATE CHIPS MUFFINS RECIPE Recipe Grams Pristine Vanilla Cream Cake Mix 1000 Whole Egg 350 Vegetable Oil 300 وﺻﻔﺔ ﻛﻌﻜﺔ ﻣﺎﻓﻦ Water 220 ﺑﺤﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ Pristine Real Dark Chocolate Chips 187

اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام SUGGESTED METHOD ﺧﻠﻴﻂ اﻟﻜﻌﻜﺔ ﺑﺎﻟﻔﺎﻧﻴﻠﻴﺎ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ١٠٠٠ OF PREPARATION: ﺑﻴﺾ ﻛﺎﻣﻞ ٣٥٠ زﻳﺖ ﻧﺒﺎﺗﻲ ٣٠٠ Blend Pristine Cream cake mix and ﻣﺎء ٢٢٠ ,eggs together, and mix 1 minute slow ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ١٨٧ minutes medium speed. Scrape 3 bowl, add oil and water, mix 2- 3 minutes slow. Add any dark chocolate chip inclusions as required. Deposit into muffins. Bake at 180-190°C 30-35 ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ: minutes for muffins. Both bake times /temperatures are an indication and أﻣﺰج ﺧﻠﻴﻂ اﻟﻜﻌﻜﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ﻣﻊ اﻟﺒﻴﺾ، واﺧﻔﻘﻬﺎ ﻣﺪة دﻗﻴﻘﺔ واﺣﺪة .may vary accordingly to your oven ﻋﻠﻰ درﺟﺔ ﺳﺮﻋﺔ ﺑﻄﻴﺌﺔ، وﻟﻤﺪة ٣ دﻗﺎﺋﻖ ﻋﻠﻰ درﺟﺔ ﺳﺮﻋﺔ ّﻣﺘﻮﺳﻄﺔ. أﻛﺸﻂ اﻟﻮﻋﺎء، أﺿﻒ اﻟﺰﻳﺖ واﻟﻤﺎء واﻣﺰج ﻣﺪة ٢-٣ دﻗﺎﺋﻖ ﻋﻠﻰ درﺟﺔ ﺳﺮﻋﺔ ﺑﻄﻴﺌﺔ. أﺿﻒ ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﺣﺴﺐ اﻟﺮﻏﺒﺔ. اﺳﻜﺐ اﻟﻤﺰﻳﺞ ﻓﻲ ﻗﻮاﻟﺐ اﻟﻤﺎﻓﻦ. أﺧﺒﺰ ﻣﺪة ٣٠-٣٥ دﻗﻴﻘﺔ ﻋﻠﻰ درﺟﺔ ﺣﺮارة ١٨٠-١٩٠ ﻣﺌﻮﻳﺔ. اﻟﻤﺪة ودرﺟﺔ ﺣﺮارة اﻟﻔﺮن ﻟﻠﻤﻌﻴﺎر ﻓﻘﻂ وﻗﺪ ّﺗﺘﻐﻴﺮ ﺑﺤﺴﺐ اﻟﻔﺮن. CHOCOLATE TWISTER RECIPE

Recipe Grams Pristine Croissant Mix 1000 Pristine Delicia Custard Cream 150 Pristine Real Dark Chocolate Chips 100 وﺻﻔﺔ ﺗﻮﻳﺴﺘﺮ SUGGESTED METHOD ﺑﺎﻟﺸﻮﻛﻮﻻﺗﺔ :OF PREPARATION

اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام In 1 kg Croissant sheet spread the ﻣﺰﻳﺞ ﻛﺮواﺳﺎن ﺑﺮﻳﺴﺘﻴﻦ ١٠٠٠ custard evenly and drop the chocolate chips into the sheet and ﻛﺮﻳﻤﺔ اﻟﻜﺎﺳﺘﺮد ﻣﻦ ﺑﺮﺳﺘﻴﻦ دﻳﻠﺴﻴﺎ ١٥٠ ,fold it in half. Shape as desired ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ١٠٠ .(Twist, roll, flowers, and cruffins) Proof at 35°C and 85% humidity for 60-90 minutes. Bake at 175°C for 16 minutes.

ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ:

ﻓﻲ ١ ﻛﻠﻎ ﻣﻦ ﻋﺠﻴﻨﺔ اﻟﻜﺮواﺳﺎن، إدﻫﻦ ﻛﺮﻳﻤﺔ اﻟﻜﺎﺳﺘﺮد ٍﺑﺸﻜﻞ ٍﻣﺘﺴﺎو وأﺿﻒ ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ ﺛﻢ اﻃﻮي اﻟﻌﺠﻴﻨﺔ ﻣﻦ اﻟﻤﻨﺘﺼﻒ. ّﺷﻜﻠﻬﺎ ﺣﺴﺐ اﻟﺮﻏﺒﺔ (إﻓﺘﻠﻬﺎ، ﻟﻔﻬﺎ، أو ّﺷﻜﻠﻬﺎ ﺑﺸﻜﻞ زﻫﻮر أو ﻛﺮاﻓﻦ). أﺗﺮﻛﻬﺎ ّﺗﺘﺨﻤﺮ ﻋﻠﻰ درﺟﺔ ﺣﺮارة ٣٥ ﻣﺌﻮﻳﺔ ورﻃﻮﺑﺔ ٨٥٪ ﻟﻤﺪة ٦٠-٩٠ دﻗﻴﻘﺔ. أﺧﺒﺰﻫﺎ ﻋﻠﻰ درﺟﺔ ﺣﺮارة ١٧٥ ﻣﺌﻮﻳﺔ ﻣﺪة ١٦ دﻗﻴﻘﺔ. CHOCOLATE MOUSSE CAKE RECIPE

Recipe Grams Melted Pristine Real Dark Chocolate Buttons 300 Pristine Whipping Cream 500 Egg Yolk 100 Sugar 50 وﺻﻔﺔ ﻛﻌﻜﺔ Gelatine Leaf (Soaked) 12 ﻣﻮس اﻟﺸﻮﻛﻮﻻﺗﺔ

اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام SUGGESTED METHOD أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ (ﻣﺬوﺑﺔ) ّ ٣٠٠ :OF PREPARATION ﻛﺮﻳﻤﺔ ﺧﻔﻖ ﻣﻦ ﺑﺮﻳﺴﺘﻴﻦ ٥٠٠ ﺻﻔﺎر اﻟﺒﻴﺾ ١٠٠ Whisk egg yolk and sugar, fold in ّﺳﻜﺮ ٥٠ whipped cream, melt chocolate and add softened gelatin into ورﻗﺔ ﺟﻴﻼﺗﻴﻦ (ﻣﻨﻘﻮﻋﺔ) ١٢ chocolate. Mix through, then fold this into the egg yolk sugar and cream mixture. Pour into rings and ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ: freeze/chill. For mousse, use the same procedure but DO NOT use gelatin, deposit into glasses. أﺧﻔﻖ ﺻﻔﺎر اﻟﺒﻴﺾ ﻣﻊ اﻟﺴﻜﺮ. أﺿﻒ اﻟﻜﺮﻳﻤﺔ اﻟﻤﺨﻔﻮﻗﺔ، ّذوب اﻟﺸﻮﻛﻮﻻﺗﺔ وأﺿﻒ ورﻗﺔ اﻟﺠﻴﻼﺗﻴﻦ اﻟﻤﻨﻘﻮﻋﺔ واﻣﺰج ًﺟﻴﺪا. ﺛﻢ أﺿﻒ اﻟﻤﺰﻳﺞ إﻟﻰ اﻟﺴﻜﺮ وﺻﻔﺎر اﻟﺒﻴﺾ واﻟﻜﺮﻳﻤﺔ. أﺳﻜﺐ اﻟﻤﺰﻳﺞ ﻓﻲ ﻗﺎﻟﺐ اﻟﻜﻴﻚ ّوﺟﻤﺪه. اﺳﺘﺨﺪم اﻟﻄﺮﻳﻘﺔ ﻧﻔﺴﻬﺎ ﻟﻠﻤﻮس وﻟﻜﻦ ﻻ ﺗﺴﺘﺨﺪم اﻟﺠﻴﻼﺗﻴﻦ، أﺳﻜﺒﻬﺎ ﻓﻲ أﻛﻮاب زﺟﺎﺟﻴﺔ. CHOCOLATE MOUSSE RECIPE

Recipe Grams Melted Pristine Dark Chocolate Buttons 300 Double Cream Soft Whipped 500 Egg Yolk 100 Sugar 50 وﺻﻔﺔ ﻣﻮس SUGGESTED METHOD اﻟﺸﻮﻛﻮﻻﺗﺔ :OF PREPARATION

Whisk egg yolk and sugar, fold in اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام whipped cream, melt chocolate أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ (ﻣﺬوﺑﺔ) ٣٠٠ and then fold this into the egg yolk sugar and cream mixture. Pour into ﻛﺮﻳﻤﺔ ﻣﻀﺎﻋﻔﺔ ﻣﺨﻔﻮﻗﺔ ﻧﺎﻋﻤﺔ ٥٠٠ glasses and chill. ﺻﻔﺎر اﻟﺒﻴﺾ ١٠٠ ّﺳﻜﺮ ٥٠

ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ:

أﺧﻔﻖ ﺻﻔﺎر اﻟﺒﻴﺾ ﻣﻊ اﻟﺴﻜﺮ. أﺿﻒ اﻟﻜﺮﻳﻤﺔ اﻟﻤﺨﻔﻮﻗﺔ، ّذوب اﻟﺸﻮﻛﻮﻻﺗﺔ. ﺛﻢ أﺿﻒ اﻟﻤﺰﻳﺞ إﻟﻰ اﻟﺴﻜﺮ وﺻﻔﺎر اﻟﺒﻴﺾ واﻟﻜﺮﻳﻤﺔ. أﺳﻜﺐ اﻟﻤﺰﻳﺞ ﻓﻲ أﻛﻮاب زﺟﺎﺟﻴﺔ ّوﺟﻤﺪه. CHOCOLATE PANETTONE RECIPE

Recipe Grams Pristine Croissant Mix 1000 وﺻﻔﺔ ﺑﺎﻧﻴﺘﻮن Pristine Instant Dry Yeast 20 Butter 300 ﺑﺎﻟﺸﻮﻛﻮﻻﺗﺔ Fresh Milk 150 Water 150 اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام Whole Egg 200 ﺧﻠﻴﻂ اﻟﻜﺮواﺳﺎن ﻣﻦ ﺑﺮﺳﺘﻴﻦ ١٠٠٠ Orange Essence 0.5 اﻟﺨﻤﻴﺮة اﻟﻔﻮرﻳﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ٢٠ Pristine Real Dark Chocolate Chips 100 زﺑﺪة ٣٠٠ ﺣﻠﻴﺐ ﻃﺎزج ١٥٠ ﻣﺎء ١٥٠ ﺑﻴﺾ ﻛﺎﻣﻞ ٢٠٠ SUGGESTED METHOD OF ﺧﻼﺻﺔ اﻟﺒﺮﺗﻘﺎل ٠.٥ :PREPARATION ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ١٠٠ Put all dry ingredients into the bowl follow by milk and water, mix for 8 minutes. Put the orange essence into eggs and mix in to the dough ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ: .followed by butter 5 minutes before the mix end Drop the real chocolate chips and mix for 30 ﺿﻊ ﻛﺎﻓﺔ اﻟﻤﻜﻮﻧﺎت اﻟﺠﺎﻓﺔ ﻓﻲ وﻋﺎء، أﺿﻒ إﻟﻴﻬﺎ اﻟﺤﻠﻴﺐ seconds. Keep the dough on the table covered واﻟﻤﺎء واﻣﺰﺟﻲ ﻣﺪة ٨ دﻗﺎﺋﻖ. أﺿﻒ ﺧﻼﺻﺔ اﻟﺒﺮﺗﻘﺎل إﻟﻰ for 30 minutes. Shape and cut into ball and put it اﻟﺒﻴﺾ واﻣﺰﺟﻬﺎ ﻓﻲ اﻟﻌﺠﻴﻨﺔ، ﺛﻢ أﻟﺤﻘﻬﺎ ﺑﺎﻟﺰﺑﺪة ﻗﺒﻞ أن into paper mold. Proof at 35°C for 2 hours. Bake ﺗﻔﺮغ ﻣﻦ اﻟﻤﺰج. أﺿﻒ ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ واﻣﺰج ٣٠ .at 180°C for 16-18 minutes ﺛﺎﻧﻴﺔ إﺿﺎﻓﻴﺔ. أﺗﺮك اﻟﻌﺠﻴﻨﺔ ﻋﻠﻰ اﻟﻤﺎﺋﺪة وﻏﻄﻴﻬﺎ ﻣﺪة ٣٠ دﻗﻴﻘﺔ. ّﺷﻜﻞ اﻟﻌﺠﻴﻨﺔ ّوﻗﻄﻌﻬﺎ ﺑﺸﻜﻞ ﻛﺮﻳﺎت وﺿﻌﻬﺎ ﻋﻠﻰ ﻗﺎﻟﺐ ورﻗﻲ. أﺗﺮﻛﻬﺎ ّﺗﺘﺨﻤﺮ ﻣﺪة ﺳﺎﻋﺘﻴﻦ ﻋﻠﻰ درﺟﺔ ﺣﺮارة ٣٥ ﻣﺌﻮﻳﺔ. أﺧﺒﺰﻫﺎ ﻣﺪة ١٦-١٨ دﻗﻴﻘﺔ ﻋﻠﻰ درﺟﺔ ﺣﺮارة ١٨٠ ﻣﺌﻮﻳﺔ. COATING DARK CHOCOLATE GANACHE RECIPE

Recipe Grams Pristine Dark Chocolate Buttons 280 Unsalted Butter 200 وﺻﻔﺔ اﻟﻐﻨﺎش ﺑﺎﻟﺸﻜﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ SUGGESTED METHOD OF ﻟﺘﻐﻄﻴﺔ اﻟﻜﻌﻜﺔ :PREPARATION

Melt butter then add chocolate buttons and stir اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام .until dissolved, chill and use as required أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ٢٨٠ زﺑﺪة ﻏﻴﺮ ّﻣﻤﻠﺤﺔ ٢٠٠

ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ:

ّذوب اﻟﺰﺑﺪة ﺛﻢ أﺿﻒ أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ ّوﺣﺮﻛﻬﺎ ﺣﺘﻰ ﺗﺬوب. ّﺑﺮد اﻟﻜﺮﻳﻤﺔ واﺳﺘﺨﺪﻣﻬﺎ ﺣﺴﺐ اﻟﺤﺎﺟﺔ. GINGER PRALINE FILLING RECIPE

Recipe Grams Pristine Hulalà Cooking Gran Cucina 250 Fresh Ginger 50 Unsalted Butter 20 Pristine Real Milk Chocolate Buttons 320 وﺻﻔﺔ ﺣﺸﻮة ﺑﺮاﻟﻴﻦ ﺑﺎﻟﺰﻧﺠﺒﻴﻞ SUGGESTED METHOD OF PREPARATION: اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام ﻛﺮﻳﻤﺔ اﻟﻄﻬﻲ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ﻫﻮﻻﻻ ﻏﺮان ﻛﻮﺗﺸﻴﻨﺎ ٢٥٠ Heat up the cream & ginger. Add chocolate and زﻧﺠﺒﻴﻞ ﻃﺎزج ٥٠ mix well, add butter. Keep overnight in chiller, next day use it as a praline filling. زﺑﺪة ﻏﻴﺮ ﻣﻤﻠﺤﺔ ٢٠ ﺣﺒﻮب اﻟﺸﻮﻛﻮﻻﺗﺔ ﺑﺎﻟﺤﻠﻴﺐ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ٣٢٠

ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ:

ّﺳﺨﻦ اﻟﻜﺮﻳﻤﺔ واﻟﺰﻧﺠﺒﻴﻞ. أﺿﻒ اﻟﺸﻮﻛﻮﻻﺗﺔ واﻣﺰج ّﺟﻴ ًﺪا، ﺛﻢ أﺿﻒ اﻟﺰﺑﺪة. أﺑﻘﻴﻬﺎ ّﻣﺒﺮدة ﻃﻮال اﻟﻠﻴﻞ. واﺳﺘﺨﺪﻣﻬﺎ ﻓﻲ اﻟﻴﻮم اﻟﺘﺎﻟﻲ ﻛﺤﺸﻮة ﺑﺮاﻟﻴﻦ. LEMON & HONEY PRALINE FILLING

Recipe Grams Pristine Hulalà Cooking Gran Cucina 250 Honey 570 Lemon Juice 80 Pristine Real Milk Chocolate Buttons 320 وﺻﻔﺔ ﺣﺸﻮة ﺑﺮاﻟﻴﻦ

ﺑﺎﻟﻠﻴﻤﻮن اﻟﺤﺎﻣﺾ SUGGESTED METHOD OF واﻟﻌﺴﻞ :PREPARATION Heat up the cream. Add chocolate and honey mix اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام ,well, add lemon juice. Keep overnight in chiller next day use it as a praline filling. ﻛﺮﻳﻤﺔ اﻟﻄﻬﻲ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ﻫﻮﻻﻻ ﻏﺮان ﻛﻮﺗﺸﻴﻨﺎ ٢٥٠ ﻋﺴﻞ ٥٧٠ ﻟﻴﻤﻮن ﺣﺎﻣﺾ ٨٠ ﺣﺒﻮب اﻟﺸﻮﻛﻮﻻﺗﺔ ﺑﺎﻟﺤﻠﻴﺐ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ٣٢٠

ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ:

ّﺳﺨﻦ اﻟﻜﺮﻳﻤﺔ. أﺿﻒ اﻟﺸﻮﻛﻮﻻﺗﺔ واﻟﻌﺴﻞ واﻣﺰج ًﺟﻴﺪا. أﺿﻒ ﻋﺼﻴﺮ اﻟﻠﻴﻤﻮن اﻟﺤﺎﻣﺾ. أﺑﻘﻴﻬﺎ ّﻣﺒﺮدة ﻃﻮال اﻟﻠﻴﻞ. اﺳﺘﺨﺪﻣﻬﺎ ﻓﻲ اﻟﻴﻮم اﻟﺘﺎﻟﻲ ﻛﺤﺸﻮة ﺑﺮاﻟﻴﻦ. MOLTEN LAVA CAKE RECIPE

Recipe Grams Pristine Real Dark Chocolate Buttons 225 وﺻﻔﺔ ﻛﻌﻜﺔ Unsalted Butter 224 Pristine Icing Sugar 240 ﻣﻮﻟﺘﻦ ﻻﻓﺎ Pristine Flour T45 176 Coffee Powder 12 Whole Egg 200 اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام Egg Yolk 4pcs أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ٢٢٥ زﺑﺪة ﻏﻴﺮ ّﻣﻤﻠﺤﺔ ٢٢٤ SUGGESTED METHOD OF ﻣﺴﺤﻮق ﺳﻜﺮ ﻧﺎﻋﻢ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ٢٤٠ PREPARATION: دﻗﻴﻖ ﺑﺮﺳﺘﻴﻦ ت ٤٥ ١٧٦ ﻣﺴﺤﻮق اﻟﻘﻬﻮة ١٢ ,Melt chocolate and butter and mix until smooth ﺑﻴﺾ ﻛﺎﻣﻞ ..٢ add sugar whole egg and egg yolk and whisk until ﺻﻔﺎر اﻟﺒﻴﺾ ٤ ﺣﺒﺎت smooth. Add flour and coffee powder and stir in until combined, DO NOT OVERMIX. Pour into greased ramekins - 117g per ramekin, bake 220°C for 11 minutes, DO NOT OVERBAKE, after baking ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ: .stand 1 minute before turning out

ّذوب اﻟﺸﻮﻛﻮﻻﺗﺔ واﻟﺰﺑﺪة واﺧﻔﻘﻬﺎ ﺣﺘﻰ ﺗﺼﺒﺢ ﻧﺎﻋﻤﺔ، أﺿﻒ اﻟﺴﻜﺮ، واﻟﺒﻴﺾ، وﺻﻔﺎر اﻟﺒﻴﺾ ّوﺣﺮك ّﺟﻴ ًﺪا ﺣﺘﻰ ﻳﺘﺠﺎﻧﺲ اﻟﻤﺰﻳﺞ. ﻻ ﺗﺒﺎﻟﻎ ﻓﻲ اﻟﺘﺤﺮﻳﻚ. اﺳﻜﺐ اﻟﻤﺰﻳﺞ ﻓﻲ أﻃﺒﺎق ramekin ١١٧ غ ﻓﻲ ّﻛﻞ ﻃﺒﻖ، وأﺧﺒﺰﻫﺎ ﻋﻠﻰ درﺟﺔ ﺣﺮارة ٢٢٠ ﻣﺌﻮﻳﺔ ﻟﻤﺪة ١١ دﻗﻴﻘﺔ، ﻻ ﺗﺨﺒﺰﻫﺎ أﻛﺜﺮ ﻣﻦ اﻟﻮﻗﺖ ّاﻟﻤﺤﺪد. أﺗﺮﻛﻬﺎ ﻓﻲ اﻟﻔﺮن ﻟﺪﻗﻴﻘﺔ ﻗﺒﻞ أن ﺗﺨﺮﺟﻬﺎ. RASPBERRY PARFAIT RECIPE

Recipe Grams Pasteurized Egg Yolk 200 Sugar 100 Pristine Hulalà Whipping Gold 500 Raspberry Puree 500 Pristine Compound dark/milk Chocolate Buttons 20 وﺻﻔﺔ ﺑﺎرﻓﻴﻪ ّ SUGGESTED METHOD OF ﺑﺘﻮت اﻟﻌﻠﻴﻖ :PREPARATION اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام Whisk egg yolk and sugar until light in colour. Fold ﺻﻔﺎر ﺑﻴﺾ ﻣﺒﺴﺘﺮ ٢٠٠ in whipped cream and raspberry puree and put ﺳﻜﺮ ١٠٠ into desired moulds. Allow it to set in freezer. Dip into melted chocolate. ﻛﺮﻳﻤﺔ اﻟﺨﻔﻖ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ﻫﻮﻻﻻ اﻟﺬﻫﺒﻴﺔ ٥٠٠ ﻫﺮﻳﺲ ﺗﻮت اﻟﻌﻠﻴﻖ ٥٠٠ ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ أو ﺑﺎﻟﺤﻠﻴﺐ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ٢٠

ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ:

اﺧﻔﻖ ﺻﻔﺎر اﻟﺒﻴﺾ ﻣﻊ اﻟﺴﻜﺮ ﺣﺘﻰ ﻳﺼﺒﺢ ﻓﺎﺗﺢ اﻟﻠﻮن. ُﺗﻄﻮى اﻟﻜﺮﻳﻤﺎ اﻟﻤﺨﻔﻮﻗﺔ وﺗﻬﺮس اﻟﺘﻮت وﺗﻮﺿﻊ ﻓﻲ اﻟﻘﻮاﻟﺐ اﻟﻤﺮﻏﻮﺑﺔ. دﻋﻪ ﻳﻮﺿﻊ ﻓﻲ اﻟﻔﺮﻳﺰر. اﻏﻤﺲ ﻓﻲ اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﻤﺬاﺑﺔ. Considering parfait size 7cm X 3.5cm X 1.5cm* * ﺑﺎﻟﻨﻈﺮ إﻟﻰ ﺣﺠﻢ اﻟﺒﺎرﻓﻴﻪ ٧ ﺳﻢ × ٣٫٥ ﺳﻢ × ١٫٥ ﺳﻢ IFFCO International Foodstuff Co.LLC P.O.Box 54176, Dubai United Arab Emirates

WhatsApp: +971 56 242 3437 Landline: +971 4 346 7007 Email: pristine.bakery@iffco.com

@pristinebakingsolutions

www.pristinebakingsolutions.com