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Double Fermentation Fruit Revelations DOUBLE FERMENTATION FRUIT REVELATIONS UBL DO E F E N R IO M ENTAT A new, exclusive range of naturally ­fruit-flavored­chocolates­and­the­product­ of­10­years­of­partnership­with­planters Valrhona is again revisiting the sensory world of chocolate… TO MANUFACTURING 30 years after the creation of the most bitter chocolate the world had ever seen, Guanaja 70%, and the emergence of blond chocolate in the form of Dulcey, Valrhona is again redesigning what chocolate can be with an innovative technique that opens the path for a new generation of aromatic profiles. That technique is double fermentation. TEMPERING / MOLDING The chocolate is cooled then successively reheated until it crystallizes. Once it has been tempered, it is molded and cooled again, and the finest of chocolates is born! FROM PLANTATION HARVESTING / DE-SEEDING CONCHING Cocoa pods are harvested as soon as they are ripe. With the addition of cocoa butter, conching finalizes the They are then split by hand to get at the beans, which at cocoa aromas and gives the chocolate its creamy, velvety this point are still covered with a white, sugary pulp known texture. This process can go on for up to three days. as mucilage. FERMENTING GRINDING / REFINING Fermentation is a natural process which must be specially Nibs are ground down between a series of rollers until a cocoa tailored to each cocoa in order to help develop its aromas. liquid is produced. In keeping with the particular recipe, sugar Beans are placed in wood, rattan or cement containers, and milk may be added. The cocoa paste which is formed is covered up and regularly stirred so that they ferment over then ground down into a very fine powder. a four to six day period. DOUBLE FERMENTATION BLENDING Once the first fermentation is complete and the cocoa’s initial The different cocoa nibs are blended and mixed to suit aromas have been revealed, a further raw ingredient is added the recipe in question. to the container to start the second fermentation phase. OUBLE Valrhona’s experts came up with the idea of adding D fruit pulp. This naturally sugar-rich substance launches F a second fermentation process while bringing a new E N R IO aromatic character to the resulting chocolates. It has M ENTAT taken ten years of research to perfect this unique procedure GRANULATING in association with Valrhona’s partner planters. Once they have been cooled, the beans are ground down and their shells separated out. That is how cocoa nibs are obtained. DRYING Sun-drying reduces the beans’ moisture content. They are then cleaned and separated out before being ROASTING sent to chocolate making workshops. During roasting, cocoa is grilled batch by batch to develop the chocolate flavors and aromas without losing what makes each terroir’s produce unique. An original recipe by David Briand, Pastry Chef at École Valrhona. OBLON KIDAVOA 50% Makes 60 desserts CRÈME ANGLAISE PURE MADAGASCAR 1300g Liquid whipping cream 35% Bring the cream and milk to the boil and pour into 1300g Whole milk the premixed egg yolk-sugar combination (without BANANA & MALT 500g Egg yolks blanching). Thicken the mixture at a temperature Kidavoa is a rich, complex milk chocolate with a forceful 250g Caster sugar of 185°F (85°C), strain through muslin and use character from the very first bite and hints of dried banana. immediately. KIDAVOA CREAM MIX Its milky notes are enhanced by a touch of tartness and slowly reveal fruity aromas. 2210g Crème anglaise Sieve the hot crème anglaise through a chinois, create These are followed in their turn by spicier, malty notes, which finally give way to 985g KIDAVOA 50% COUVERTURE an emulsion by pouring it slowly over the melted cocoa-rich bitterness. CHOCOLATE couverture, to obtain a smooth, shiny, elastic texture. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the fridge. ÉCLAT D'OR HAZELNUT STREUSEL 255g Whole Piemont hazelnuts Toast the hazelnuts in an oven at 300°F (150°C) for approx. 10 minutes. WHAT MAKES IT SPECIAL MALT 345g Dry butter 84% Roughly crush the cooled hazelnuts. 345g Brown sugar Cut the cold butter into small cubes. Using the flat beater in your mixer, mix with the brown sugar Fruity, spicy, malted, cocoa-rich notes. 130g Strong white bread flour and flour to form a dough. Add the crushed nuts, the Éclat d’Or, salt and the scored vanilla pod. TANGY 255g ÉCLAT D'OR Mix briefly but do not let the dough break up too much. A genuine symbiosis between cocoa and banana: 2g Salt Store in the fridge or freezer until you are ready. Infused banana flavors are fully imbibed in the cocoa aromas. BANANA 1 Vanilla pod Bake at 300°F (150°C) with the oven door slightly ajar to ensure an amber coloration. SPICY KIDAVOA PRESSED SHORTBREAD COOKIE A complex aromatic profile which is like nothing else 1330g Éclat d'Or hazelnut streusel Once the streusel has been cooked and cooled, weigh it and break it up slightly. on the market. 422g KIDAVOA 50% COUVERTURE Mix it with the melted couverture and then press it immediately without crushing it. CHOCOLATE Store in the fridge. KIDAVOA CHOCOLATE MOUSSE WITH CRÈME ANGLAISE 829g Crème anglaise Make an emulsion by gradually pouring the hot crème anglaise over the melted couverture chocolate. After the 2015 launch of Mananka 62%, the first 1240g Liquid whipping cream 35% Immediately mix using an electric mixer to make a perfect emulsion. 1330g KIDAVOA 50% COUVERTURE Stabilize the emulsion if necessary by adding whipped cream. PACKAGING chocolate from its Double Fermentation range, Valrhona again turned to its long-standing partner, CHOCOLATE Once the mixture is smooth, check the temperature is at 105-115°F (40-45°C) and add the remaining 3kg bags of beans 50g sample the Plantation Millot in Madagascar, as it looked to frothy whipped cream. Code 13757 Code 13834 Pour immediately and freeze. perfect its Kidavoa 50%. COMPOSITION Valrhona and the Plantation Millot are partners of KIDAVOA SPRAY MIX Cocoa 50% minimum Fat 39% more than 20 years, and the two worked 350g KIDAVOA 50% COUVERTURE Melt the ingredients together. Sugar 40% Milk 15% hand in hand to adapt the exclusive Double CHOCOLATE Use a chinois to strain before using the mixture. INGREDIENTS Fermentation process to make a milk chocolate. 150g COCOA BUTTER To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product. Madagascan cocoa beans fermented with fruit, sugar, cocoa butter, dry whole To develop Kidavoa, the Plantation Millot and milk powder, emulsifier (soya lecithin). Valrhona’s own experts struck upon the idea of KIDAVOA ABSOLU SPRAY MIX May contain nuts. combining fine Madagascan cocoa with locally 1540g ABSOLU CRISTAL NEUTRAL GLAZE Bring the Absolu Cristal neutral glaze to the boil with water then make an emulsion with the melted 154g Water couverture chocolate. BEST-BEFORE* harvested bananas to create a milk chocolate with unique aromatic notes. 308g KIDAVOA 50% COUVERTURE Immediately apply using a spray gun at about 175°F (80°C). 12 months CHOCOLATE Kidavoa is enriching the Double Fermentation range, CONSERVATION opening up the way for new milk chocolates which mix ASSEMBLY AND FINISHING Store in a cool, dry place between 60-65°F (16-18°C). powerful touches of fruit with deep cocoa flavors. PREPARATION AND ASSEMBLY Prepare the cream mix. The next day, shape into small quenelles and place them on a tray. Spread out the rest of the cream mix (approx. 2000g) * Calculated based on the date of manufacture. in a 340x340x16mm frame (1 Ref: 3347 + 1 Ref: 3457). Freeze. Make the pressed shortbread then spread out 850g in a 340x340x6mm frame (Ref: 3347). Leave to harden then cut out 48x60mm rectangles. Then cut out cream mix inserts of 30x48mm. Store in the freezer. Make the crème anglaise mousse and immediately pour out 40g into oblong rings (De Buyer 3037.06). Put the insert in place and fill the rings to the top (approx. 15g). Smooth out and freeze. FINISHING APPLICATIONS For the chocolate decoration, finely spread out the tempered couverture chocolate between two sheets of confectionery dipping paper. Before it hardens completely, cut out 120x40mm rectangles. Shape into a curve. Cream mix & Ice creams & TECHNIQUE Coating Molding Bar Mousse Ganache Sorbets Use a spray gun to apply a layer of spray gun mixture onto the quenelles to give them a velvety finish. Turn out the little cakes then glaze with Absolu Cristal neutral glaze. Then place them on the pressed shortbread (see photo). Position the chocolate decoration and finish by putting a quenelle in place. KIDAVOA 50% IDEAL APPLICATION RECOMMENDED APPLICATION An original recipe by Nicolas Riveau, Pastry Chef at École Valrhona. SUSPENSION ITAKUJA 55% Makes 48 desserts ITAKUJA NAMELAKA PURE BRAZIL 470g Whole milk Heat the milk with the glucose, then add the rehydrated 25g Glucose gelatin. Slowly pour this mixture over the melted couverture PASSIONFRUIT & INTENSELY COCOA-RICH 12g Gelatin chocolate. Immediately mix using an electric mixer to make Itakuja excels from the very first bite: A bouquet of fruit aromas explodes, 660g ITAKUJA 55% COUVERTURE a perfect emulsion. Add the cold liquid cream. Use the then gives way slowly but surely to the rounded flavors of Brazilian cocoa. CHOCOLATE electric mixer to mix again. Leave to stiffen in the fridge, 940g Liquid whipping cream 35% preferably overnight. The aroma precursors associated with this terroir are initially developed during the first fermentation. ITAKUJA 55% MILK ICE CREAM The pulp from locally harvested passionfruit is added to start a second 1010g Whole milk Heat the milk.
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