1 www.lachocolatiere.be 2 EN INTRODUCTION 6 Belgian Chocolate 7 The Belgian Praline 9 Composition of Pralines 10 GETTING STARTED 11 Chocolates in 4 Steps 12 Molded Chocolates 13 Coating Chocolates 18 Ganaches & Other Fillings 22 HELPFUL HINTS 37 FR INTRODUCTION 42 Le Chocolat Belge 43 La Praline Belge 45 Composition de la Praline 52 POUR COMMENCER 47 Le Chocolat en 4 Étapes 48 Le Chocolat Moulés 49 Le Chocolat Enrobés 54 Le Chocolat et Autres Fourrages 58 CONSEILS UTILES 73 3 ES INTRODUCCIÓN 78 Chocolate Belga 79 Praline Belga 81 Ingredientes de los Chocolates Belges 82 COMO EMPEZAR 83 Chocolates en 4 Pasos 84 Chocolates Moldeados 85 Cómo Recubrir Chocolates 90 Ganaches y Otros Rellenos 94 CONSEJOS ÚTILES 109 4 « The art of chocolate is simple and easy to master when you have the right tools. And that is exactly what I love about La Chocolatiere; it offers a complete set of equipment for apprentice chocolatiers. I have been able to recreate all my recipes, from the most simple to the most sophisticated.» LAURENT GERBAUD - CHOCOLATIER - 5 INTRODUCTION 6 BELGIAN CHOCOLATE, A STORY OF PASSION AND KNOW-HOW It’s a story which is as rich and intense as the chocolate itself, and one which has enabled Belgium to become the global benchmark for a bean which comes from the other side of the world. In the 17th Century, when Belgium was still under the dominion of the Spanish Netherlands, cocoa arrived at the port of Antwerp and found success in the form of a drink, to such an extent that a Swiss mayor, passing through Brussels, decided to take the delicious foodstuff back home – the first step in the illustrious history of Swiss chocolate! Gradually, the luxury drink found a wider public and chocolate was used in its solid form. Since the 17th century, Belgium has been known around the world for its chocolate, thanks to the quality of its ingredients, its high percentage of cocoa, its careful roasting and the expertise of its Master Chocolatiers. Above all, this reputation is built on those delicate chocolate treats known as pralines. 7 8 THE CHOCOLATE, AN UNRIVALED BELGIAN TRADITION Although Chocolate has distant historical and geographic origins, pralines are only a century old and are 100% Belgian. They were conceived in the heart of Brussels, at a pharmacy in the prestigious galerie de la Reine. One day, the owner, Jean Neuhaus, had the brilliant idea to coat his medicine in chocolate to hide the bitter taste. This practice inspired his grandson, Jean Neuhaus Jr., who replaced medicine with whipped cream and, in doing so, created the first ever filled chocolate. He christened it the praline. It found immediate success! Since then, Belgian Master Chocolatiers have continued to develop this intense and ephemeral bit of chocolate, which melts in the mouth, filled with nut & sugar, ganache, or even spices. Chocolatiers are allowed to indulge in all kinds of shapes and fancies on one condition: the praline must be no bigger than a mouthful. With more than 2000 speciality boutiques in Belgium, the success of pralines just keeps growing; the hordes of tourists leaving shops with their arms full of boxes is ample evidence! 9 COMPOSITION OF BELGIAN CHOCOLATES A Belgian chocolate is a small chocolate filled with ganache, praline, liqueur or another gourmet center. There are two types of Belgian chocolate: molded chocolate (1), created using a mold; and coated chocolate (2), dipped into chocolate using a dipping tool. Regardless of the method, they are created using the same ingredients Tempered couverture chocolate: dark, milk or white. This chocolate is carefully selected as it must be of excellent quality and contain at least 31% cocoa butter in order to be fluid enough to create the fine coating. It is sold either in bars or ‘pistoles’ (small pieces). A fondant filling is inserted using a pastry bag (molding method) or cold formed (coating method). This fondant filling is typically of ganache or nuts & sugar. This filling can be replaced with caramel, honey, candied fruit, etc. Crispy extras: chunks of caramel, biscuit or nuts. 1. These textures contrast with the fondant filling and make the flavors more diverse for even more taste sensations. A gourmet topping is used to decorate the top of coated pralines: cocoa powder, powdered sugar, chunks of cookies, nuts or dried fruits, etc. This 2. tantalizes both the eyes and taste buds. 10 GETTING STARTED 11 CHOCOLATES IN 4 STEPS The art of chocolate is, above all, a question of tempering. To achieve beautifully shiny and crispy belgian chocolates, the chocolate needs to be melted (step 1), then tempered (step 2). While this is being done, you can prepare some fondant fillings according to your tastes (see recipe selection). Once the chocolate is nicely tempered, apply the first layer of the chocolate - the shell (step 3). Lastly, fill the shells with the filling and seal them with tempered chocolate (step 4). 1 2 MELTING TEMPERING 3 4 MOLDING FILLING & COVERING 12 MOLDED CHOCOLATES 13 Why temper the chocolate? This is an essential process that allows the chocolatier to achieve beautifully shiny and crispy chocolate, which comes easily out of the mold and keeps well, resisting humidity, odor, light and heat. Chocolate is a smooth mixture of various ingredients: cocoa liquor mass, cocoa butter, sugar and milk powder (if it is milk chocolate). These different ingredients only remain in a stable, shiny and brittle form if they have been tempered in the correct manner. The further away from the right temperature, the more the ingredients separate, which leads to white streaks of cocoa butter, a grainy texture, a rather dull finish and occasionally, chocolates stuck in the mold. How do you temper chocolate? Simply reduce the chocolate from its melting temperature of 113 °F / 45 °C to its working temperature, between 83 and 89 °F / 28 and 32 °C depending on the type of chocolate used. CHOCOLATE MELTING WORK DARK 113 °F / 45°C 89 °F / 32 °C MILK 113 °F / 45 °C 86 °F / 30 °C WHITE 113 °F / 45°C 83 °F / 30 °C Chocolate fluidity is just as important as the tempering. This is why Laurent Gerbaud has devised an infallible method for avoiding the pitfalls of chocolate which is too hot (fat staining), too cold (over- crystallization) or too mushy. Say goodbye to chocolate calamities! 14 A. MELTING For 2 lbs / 1 kg of tempered chocolate, pour 4 cups / 800 g of chocolate into the melting pot and keep a 1 cup / 200 g aside for later. Set the temperature to 113 °F / 45 °C and put the lid on. Stir occasionally. B. TEMPERING Remove the chocolate melting pot from the tempering machine and set it to the working temperature (89 - 86 -83 °F / 32 - 30 - 28 °C). Pour the remaining 1 cup / 200 g of chocolate into the melting pot. Stir it to cool down the melted chocolate. Once the chocolate has completely melted. Place the melting pot in the refrigerator for 3 minutes. 89 °F / 32 °C 86 °F / 30 °C 83 °F / 28 °C 89 °F / 32 °C Remove the melting pot from the refrigerator 86 °F / 30 °C and measure the temperature of the chocolate 83 °F / 28 °C with the digital thermometer. If the chocolate has reached the working temperature, put the melting pot back on the tempering machine. Otherwise, put the melting pot back in the refrigerator for 3 minutes. 15 C. MOLDING Stir and pour the tempered chocolate into the mold (step 1). Scrape the surplus chocolate from the top and sides of the molds with the spatula (step 2). Tap the mold several times with your hand to remove air bubbles. Turn the mold upside-down over the tempering machine (step 3) and tap it with the spatula so that the chocolate drips off. Turn the mold right side up, scrape it again and place it in the refrigerator for 10 - 15 minutes. 1 2 3 D.FILLING AND FINAL COATING Pour the filling into the pastry bag and fill the shells, leaving a 1/4 inch space at the top (step 4). Place the mold in the refrigerator for 10 minutes. As soon as the filling has hardened, apply a layer of chocolate to the mold (step 5), Remove any remaining air bubbles by tapping the mold, and scrape again (step 6). Place the mold in the refrigerator for 10 more minutes. 4 5 6 16 E. REMOVING FROM THE MOLD Your Belgian chocolates are ready to come out of the mold when the back of the mold becomes transparent. On a clean and dry surface, tap the mold sharply onto the work surface (with chocolates facing down). Repeat the operation until all the chocolates are unmolded. Be careful and do not touch the chocolates, because it may leave some fingerprints. It is best to use tongs, a cotton towel, or gloves. 17 COATING CHOCOLATES 18 Coated Chocolates A coated chocolate is a solid filling (ganache or another confection) dipped into tempered chocolate with a dipping tool. Coated chocolates require more preparation time than molded chocolate because the filling needs to solidify. Find below three different ways to shape the filling. A. SHAPING ROUND LONG SQUARE OR TRUFFLES TRUFFLES RECTANGULAR CHOCOLATES Pour the mixture Pour the mixture into a container into a pastry Pour the mixture and let it chill bag. Make a wide (around 1/2 inch overnight until it opening in the / 1cm thick) solidifies. bag (1/2 to 1 inch) onto baking or and squeeze long, parchment paper Scoop out some tubular shapes placed on a tray.