Classic Fine Foods Christmas Collection 2014

CELEBRATE

s a m t s i r h C us WITH

...

ENTREMET find out more on page 15

CELEBRATE

s a m t s i r Ch us WITH

...

DE FRANCE

FAToTRoACdTION www.obsiblue.com

exceptionally

Dear partners and friends, We are pleased to introduce our 2014 Christmas Collection, as well as our Exclusive offers brochures so you can enjoy special limited offers on your favourite products and our newest items!

This Christmas Collection includes four special themes to inspire your creation of mouthwatering menus for this busy time of the year.

DARK

page 1

MEAT?

orr page 3

Let’s make this Christmas unforgettable together!

The Classic Fine Foods team

Indulgence page 7

Don’t miss out...

The Exclusive Offer

Look out for The Exclusive Offer stamp on selected products in this Christmas Collection.

For full details on these offers, just open your Exclusive Offers brochures. █

Call us for more info and orders 02076279696

page 9

additional pages...

ENTREMET page 15

Special

Banqueting

page 13

exceptionally

DARK

Set the scene for a Christmas full of temptation and luxury. Explore the most unique ingredients to create outstanding menus. Our “exceptionally dark” theme is an exciting source of inspiration with the distinctive flavour of ‘pata negra’ 100% Iberico breed, the captivating ‘pop’ of the grains of our caviar, the marbling of winter truffles or the intensity of dark chocolate.

Pan Seared Scallops with a Ham de Bellota 100% Iberico, mashed potatoes & pea puree Ravioli filled with Iberico Ham and chestnuts Black winter truffle risotto with Butternut squash Platter of Scottish Shellfish & Caviar Valrhona Guanaja Black Forest Gateau Petit fours made with Valrhona Kalingo nutmeg ganache

Intense dark chocolate The Exclusive Offer VALRHONA Guanaja 70%

VALRHONA Illanka 63%

VALRHONA Kalingo 65%

pure Peru fruity & velvety dark chocolate

pure Grenada spicy & fresh dark chocolate

bittersweet & elegant dark chocolate

VAL9559 - 3kg bag

VAL9789 - 3kg bag

VAL4653 - 3kg bag

Pairing suggestions for Guanaja 70% recipes

ALMOND

ORANGE

TOFFEE

MINT

Black Winter truffles PLANTIN Whole Fresh Winter Truffles Tuber Melanosporum

1

Caviar,

In March 2014, students from 12 gastronomy schools from all around the world have competed to create the Best Tapa using Cinco Jotas Ham de Bellota 100% Iberico as the key ingredient. Classic Fine Foods is proud to share with you the recipe from one of the UK participants.

Pedro Subijana, owner of three Michelin stars Akelaré restaurant, was the ambassador of the competition and the jury president

Recipe by Ben Townshend

INGREDIENTS 10 thin slices 20 g 100 g 300 g 50 ml 1 clove 1 20 g 200 g 10 g 100 ml 1 bunch

Iberico Ham Iberico Pork Fat Monkfish Tail Fresh Garden Peas Fresh Chicken Stock Garlic Banana Shallot Basil Butter Paprika Veg Oil Flatleaf Parsley Parlsey Cress

Sweat Shallots and Garlic for Puree; add peas, basil and a little chicken stock. When peas are cooked, blitz and pass.

Blanch peas for fricassee for 1 minute, refresh and pod.

Cook 3 Iberico pork slices until crisp. Cool, and blitz. Add some chopped parsley and pepper.

Chop Garlic and Banana shallots. Render the Iberico fat, and use to sweat the shallots and garlic. Add the peas and toss in the fat. Season and finish with chopped parsley and small slices of Iberico ham.

Sear monkfish, and when cooked leave to rest.

Coat the monkfish in the Iberico crumb; slice into 4 small square pieces.

Put a small scrape of pea puree on the plate, with the fricassee inside the scrape. Then place a slice of monkfish with the Iberico crumb on the other end of the plate. Finish with Parsley cress.

the black gold The Exclusive Offer

Pata negra perfect simply from a spoon

The Exclusive Offer

KAVIARI Beluga caviar imperial (Huso-Huso)

large grey grains delicate buttery flavour with a long finish

KAV730 – 30g (also available in 50g*, 125g* and 250g*)

The Exclusive Offer

CINCO JOTAS Ham de Bellota 100% Iberico

perfect for garnishing

off the bone

KAVIARI Kristal® caviar (Acipenser Schrencki)

OSB68603 – 1kg

medium to large gold grains rich flavours, firm grains with an almond finish

KAV620 – 50g (also available in 30g*, 125g and 250g*)

The Exclusive Offer

perfect for sauces

KAVIARI White sturgeon caviar (Acipenser Transmontanus)

medium to large dark grey grains a touch of iodine with hints of fresh walnut

CINCO JOTAS Shoulder ham de Bellota 100% Iberico

KAV991 – 125g

off the bone

(also available in 30g, 50g and 250g*)

OSB150007 – 2.1-2.3kg *to be ordered 4 days in advance

2

Hand dived scallops with ‘pata negra’ ham & quince Poached lobster with truffle risotto

MEAT?

orr

Teriyaki cured salmon Assiette of Scottish shellfish, dill bread & Beluga caviar Obsiblue tartare with salmon roe

Your dishes will look so delicious that your guests will struggle answering the “seafood or meat?” question.

Offer freshness & lightness with our seafood products, and richness and extra tenderness with our meat selection. Whatever your choice is, you can be assured that we guarantee you the perfect traceability and the best options in terms of value, portion control and storage.

S ‘ ashimi grade’ prawns OBSIBLUE Frozen tiger prawns premium from New Caledonia 13cm (41-50 pieces per kg)

OBS110 – 1kg

IQF frozen perfect prawns for easy defrosting. Great raw for a tartare or cooked

PRESTIGE SEA FOOD Frozen prawns from New Caledonia selected 17cm (26-30 pieces per kg)

OBS115 – 6kg

3

Selected prawns IQF frozen in banquetting-size blocks.

Perfect for verrines or salads

Find in our aromatic oils and vinegars selection, a tasteful way to finish your Seafood dishes. For a slightly fruity, nutty or acidic touch.

VINEGARS PASSEPARTOUT Pomegranate aromatic vinegar CAS811 – 1l

HUILERIE BEAUJOLAISE Quince fruit vinegar

HUILERIE BEAUJOLAISE Raspberry fruit vinegar

HUI300 – 25cl

HUI400 – 25cl

OILS

15% OFF

HUILERIE BEAUJOLAISE Pistachio virgin oil

Shelled & flash frozen lobster

HUI740 – 25cl

NEW

Proven to be exactly the same quality as fresh time & time again in blind tastings.

Easy to store and prepare, with no shelling and a short defrost time.

HUILERIE BEAUJOLAISE Walnut virgin oil HUI710 – 25cl

5 DEGRES OUEST Shelled & flash frozen Raw Tail CIN102 – ≈60g

Designed to be cooked at low temperature in its package in a water bath, and then flash fried afterwards if desired

5 DEGRES OUEST Shelled & flash frozen Raw Tail & Claws CIN101 – ≈150g

Scottish smoked salmon & shellfish

LOCH FYNE ‘Kinglas’ smoked salmon*

cut from the centre fillet of the Classic Smoked Salmon

LOC250 – 500g

LOCH FYNE Citrus & black pepper infused smoked salmon*

LOCH FYNE Whisky marinated smoked salmon*

LOC743 – 1-1.5kg

LOC756 – 1-1.5kg

Whole slide, D-cut

The Exclusive Offer

LOCH FYNE Large frozen langoustines caught in baited creels off the West Coast of Argyll . available in different sizes & packaging

LOC717 – 1.5kg

LOCH FYNE Rock oysters*

Whole slide, D-cut

Oysters 65g – 75g: guaranteed availability 75g – 90g: limited availability

LOCH FYNE Native oysters*

available in different sizes & packaging

available in different sizes & packaging

LOC798 – 65-75g box of 24

LOC763 – 65-75g box of 24 *to be ordered 2 days in advance, before 3pm

4

Iberian pork presa, with a satsuma glaze Foie gras parfait, apple jelly and brioche toast

MEAT?

orr Duck & Goose

Perfect for terrines.

Keep the lobe in pack during defrosting time (at room temp or one night in the fridge)

SOULARD Frozen duck foie gras

whole lobe fully deveined

SOU140 – ≈400 -500g

Slow cooked lamb shoulder Roast pigeon with honeypoached cranberries

Spanish Iberian Pork

The Exclusive Offer

The Exclusive Offer

Traditional beef Wellington

SOULARD Smoked duck breast

SOULARD Frozen goose foie gras

whole lobe fully deveined

NEW

Iberian pork will help you make a difference on your menus with its tenderness, marbling & nutty flavour.

SOU160 – ≈500g

ready to slice and eat

SOULARD Duck confit gizzard

SOU180 – ≈320g

S3CF1Z013 – ≈765g

BLAZQUEZ Carrillera - cheeks Fresh* - BLA006 – 5x ≈150g Frozen - BLA106 – 5x ≈150g

Add the ultimate Christmas touch to your Meat dishes with our selection of aromatic oils and vinegars, dried and IQF fruits and foie gras for stuffing.

OILS

BLAZQUEZ Presa Fresh* - BLA004 – 2x ≈600g Frozen - BLA104 – 2x ≈600g

BLAZQUEZ Corona - rack Fresh* - BLA007 – ≈1.5kg Frozen - BLA107 – ≈1.5kg *to be ordered 1 week in advance

VINEGARS

HUILERIE BEAUJOLAISE Toasted sesame virgin oil

HUILERIE BEAUJOLAISE Hazelnut virgin oil

HUILERIE BEAUJOLAISE Cider vinegar

HUILERIE BEAUJOLAISE Honey fruit vinegar

HUI750 – 25cl

HUI700 – 25cl

HUI100 – 25cl

HUI600 – 25cl

Dried Pitted Dates

Dried Cranberries

AFR710 – 1kg

AFR720 – 1kg

LES FRUITS ROUGES Red sour cherry (IQF)

LES FRUITS ROUGES Cranberry (IQF)

LES FRUITS ROUGES Chestnut (IQF)

FRU570 – 5x 1kg

FRU520 – 5x 1kg

FRU510 – 5x 1kg

SOULARD Frozen Duck foie gras trimmings perfect for stuffing

SOU162 – ≈1.2kg

French poultry

Grass fed Irish lamb

NEW JOHN STONE Lamb chumps/ rumps*

JOHN STONE Lamb rack cap on French trimmed*

MIERAL Pigeon* “Excellence” MIE210 – 10x ≈500g

STO507 – ≈400-600g

STO502 – ≈300-400g *to be ordered 1 week in advance

MIERAL Guinea fowl* “Prince de Dombes” Label Rouge

MIE300 – 6x ≈1.6-2kg

Grass fed Irish beef

Grass fed Irish beef & lamb from our partner, John Stone.

The meat is de-boned & trimmed by highly-skilled professionals to a kitchen-ready standard.

It means a perfect portion control for you, as well as saving you time and money.

MIERAL Capon* “Prince de Dombes” Label Rouge

MIE715 – 4x ≈3kg

The Exclusive Offer

*to be ordered 4 days in advance

The Exclusive Offer

The Exclusive Offer

JOHN STONE Beef fillet ex chain*

JOHN STONE Beef fillet log*

JOHN STONE Beef fillet head*

Dry aged for a minimum of 28 days

Dry aged for a minimum of 28 days

Dry aged for a minimum of 28 days

STO104 – ≈2.2- 2.8kg

STO109 – ≈900g

STO108 – 2x ≈400g

The Exclusive Offer

The Exclusive Offer

The Exclusive Offer

JOHN STONE Beef swiss cut rump*

JOHN STONE Beef bone in entrecôte*

JOHN STONE Beef striploin special trim*

Dry aged for a minimum of 28 days

Dry aged for a minimum of 28 days

Dry aged for a minimum of 28 days

STO100 – ≈2-4kg

STO114 – ≈4-5kg

STO102 – ≈5-7kg

NEW Our new extended ribeye will encompass the full length of the rib cap or spinalis dorsi muscle, the corresponding section of the eye or longissimus dorsi muscle underneath, and the characteristic ribbon of fat running between the two.

The Exclusive Offer

JOHN STONE Beef seven bone ribeye - French trimmed* Dry aged for a minimum of 28 days

STO121 – ≈6kg *to be ordered 1 week in advance

6

Valrhona Biskelia Christmas log Chestnut Fondant Cake Candied Fruit Cake

Indulgence

Christmas Pudding with Brandy Sauce & Quince Sorbet William Pear & Walnut Log, with a Pistachio Flavour

Give into the pure pleasure of comforting recipes. Revisit traditional desserts & re-interpret with a modern twist. These products will guarantee to please your inner child this Christmas!

Mince Pies

Milk Chocolate & Pralines

Pairing suggestions for Biskelia recipes

NEW

The Exclusive Offer

Caramel, toasted biscuit, a touch of salt, and chocolate. The most recent addition to the Valrhona family transports us to the world of our childhood.

NUTMEG

PINEAPPLE

PUFFED RICE

VALRHONA Biskelia 34% chocolatey & toasted biscuit

VAL11387 – 3kg bag

The Exclusive Offer

N EW

VALRHONA Bahibe 46% pure Dominican Republic cocoa intensity & milky

VAL9997 – 3kg bag

The Exclusive Offer

The Exclusive Offer

VALRHONA Almond 60% Pralines

VALRHONA Hazelnut 60% Pralines

VALRHONA Old fashioned Almond Hazelnut 50% Pralines

VAL10857 – 3kg pocket

VAL10862 – 3kg pocket

VAL2263– 5kg bucket

intense cooked caramel notes

soft cooked caramel notes

soft fresh nutty notes

Who can resist a spoonful of chocolate spread? A childish pleasure perhaps – but oh so delicious! Everyone loves it. Handmade chocolate spreads are perfect for hampers, room amenities, breakfasts, buffets or afternoon teas.

Recipe for 16 x 150ml pots An original recipe from the Valrhona École du Grand Chocolat

BASIC HAZELNUT SPREAD 1410 g 310 g 80 g

Hazelnut 60% praliné Bahibé 46% clarified liquid butter

Melt the couverture at 45-50°C and mix with the praliné and butter. Heat to 45°C, and then temper.

Use when the mixture starts to set at 25-26°C.

CARAMEL TOFFEE 215 g 1,5 pce 290 g 110 g 290 g 145 g

whole milk vanilla beans caster sugar glucose DE 38/40 caster sugar salted butter

Bring the milk to the boil with the split and scraped vanilla bean, the glucose and the first quantity of sugar. Meanwhile, make a dry caramel with the second quantity of sugar and halt the cooking with the salted butter and then the hot milk mixture. Cook until the mixture reaches 158°C and then pour into a thin layer between two silicone mats.

HAZELNUT CRUNCHY CARAMEL SPREAD 1800 g 12 g 720 g

Basic Hazelnut Spread fleur de sel Caramel Toffee

When the Toffee Caramel has cooled, grind to a fine powder and sift to remove any lumps. Mix the Basic Hazelnut Spread with the powdered caramel and the fleur de sel. Fill the pots and place in the refrigerator to set. Store the pots of spread in the refrigerator at 4°C or in a dark place at 16°C.

Chestnut Delight

Winter Fruits & Citrus The Exclusive Offer

The Exclusive Offer

CORSIGLIA Chestnut Cream COR144 – 1kg

CORSIGLIA Chestnut Paste COR137 - 1kg

CAPFRUIT Bittersweet Citrus

frozen puree - P

frozen puree - UP (unsweetened)

CAPFRUIT Blood Orange

CAP161010 – 1kg

CAP163010 – 1kg

CAP112910 – 1kg

CAPFRUIT Williams Pear & Walnut with Vanilla Bourbon frozen puree - P

CAPFRUIT Apple baked with Caramel & Cinnamon

CAP161810 – 1kg

The Exclusive Offer

CORSIGLIA Chestnut Puree

frozen puree - UP (unsweetened)

The Exclusive Offer

COR139 – 870g

CAPFRUIT Passion Fruit

frozen puree - P

frozen puree - P (unsweetened)

CAPFRUIT Mandarin

CAP114310 – 1kg

CAP113210 – 1kg

CAP112110 – 1kg

CORSIGLIA Whole Chestnut in Syrup

CAPFRUIT Fig

for decoration

COR108 – 1kg

Special Christmas Pudding & mince pie The Exclusive Offer

CAPFRUIT Quince

frozen puree - UP (unsweetened)

frozen puree - P

CAP110410 – 1kg UP unpasteurised P pasteurised

The Exclusive Offer

The Exclusive Offer

The Exclusive Offer

CORSIGLIA Candied Melon

CORSIGLIA Candied Orange

CORSIGLIA Candied Lemon

CORSIGLIA Candied Ginger

COR1632 – 2.5kg

COR355 – 1kg

COR3601 – 1kg

COR365 – 2kg

tricolour cubes

The Exclusive Offer

straight silvers - 7-7.5cm

The Exclusive Offer

straight silvers - 7-7.5cm

drained strips - 6cm

The Exclusive Offer

Dried Golden Raisins

Dried Raisin ‘Sultanas’

Dried Currants ‘Vostizza’

AFR630 – 1kg

AFR750 – 3kg

AFR640 – 1kg

CAPFRUIT Orange

frozen ground peel UP (unsweetened)

CAP194900 – 500g

CAPFRUIT Lemon

frozen ground peel UP (unsweetened)

CAP194800 – 500g

8

Perfection is in the little details that will turn a meal into an unforgettable experience.

Create the wow effect with exciting tastes, sensations, colours and shapes. Please your guests with your attention to detail, whether they’re eating at your restaurant, spending a night at your hotel or having a drink at your bar.

Truffle products

Gourmet bread & hand made butter portion Customise

your portions by adding your own logo on top

PLANTIN Truffle juice PLA8125 – 200g

BORDIER Unsalted churned butter* - pyramid

BORDIER Salted churned butter* - pyramid

BORDIER Seaweed churned butter* - pyramid

BORDIER Olive Oil & Lemon churned butter* - pyramid

PLANTIN Winter truffle peelings

6 shapes available The Exclusive Offer

The Exclusive Offer

3 sizes available

BRIDOR Country walnut roll

BRIDOR Buckwheat roll

(part baked frozen bread)

(part baked frozen bread)

BRI33993 – 50x 45g

BRI34455 – 50x 50g

20g, 25g, 30g *to be ordered 1 week in advance, delivery on Monday & Thursday

PLANTIN White truffle oil infused with sunflower oil

PLA6040 – 25cl

PLANTIN Black truffle oil

The Exclusive Offer

The Exclusive Offer

PLA8122 – 100g

pyramid, flat pyramid, medallion, small cylinder, rectangle & square

infused with sunflower oil

PLA6041 – 25cl

BRIDOR Fruit bread mini loaf

BRIDOR Rye lemon triangle

BRIDOR Country fig roll

(part baked frozen bread)

full of sultanas, apricots & nuts (part baked frozen bread)

BRI34456 – 50x 50g

BRI34457 – 50x 55g

BRI30894– 20x 180g

(part baked frozen bread)

SACCHI Whole fresh white truffles Tuber Pico Magnatum

Country Fig roll 55g

Country Walnut roll 50g

Rye Lemon triangle 50g

Intense fig flavour with background notes of rye.

Notes of nuts and pepper.

An intense nutty flavour.

Wheat and rye, lemon confit, lemon zest.

Aroma & flavour of lemon and hay.

suggested pairings

suggested pairings

Artisan cheeses.

Seafood and fish.

suggested pairings

Foie gras or artisan cheeses.

Juices & Nectars

Crunchy pearls

Special brumch

VALRHONA Dark chocolate crunchy pearls

VALRHONA Caramelia crunchy pearls

VALRHONA Dulcey crunchy pearls

VALRHONA Opalys crunchy pearls

VAL4719 – 3kg

VAL8425 – 3kg

VAL10840 – 3kg

VAL10843 – 3kg

Pairing your crunchy pearls with the beans ALAIN MILLIAT Red tomato juice

ALAIN MILLIAT Mango nectar

ALM100 – 33cl

ALM180 – 33cl

The Exclusive Offer

Special afternoon tea

VALRHONA Guanaja 70%

ALAIN MILLIAT White peach nectar

ALAIN MILLIAT Apricot nectar

ALM246 – 33cl

ALM200 – 33cl

VALRHONA Caramélia 36%

bittersweet & elegant

caramel & salted butter notes

VAL4653 – 3kg

VAL7098 – 3kg

VALRHONA Dulcey 32%

VALRHONA Opalys 33%

VAL9458 – 3kg

VAL8118 – 3kg

creamy & toasty

milky & delicate

Special aperitif

ALAIN MILLIAT Apple cox juice

ALAIN MILLIAT Strawberry nectar

ALM150 – 33cl

ALM220 – 33cl

10

The Exclusive Offer

Decorative touches

PCB Arabesques*

PCB Zenith*

PCB Aqua*

PCB Grande Ourse*

PCB Grain de folie*

PCB 25 Décembre!*

PCBFG3225

PCBFG3694

PCBFG3702

PCBFG3705

PCBFG3626

PCBFG3652

PCB Chocolate decor*

PCB Chocolate leaves*

PCB Chocolate leaves*

PCB Chocolate holly leaves*

330 pieces, 2 assorted sizes

528 pieces, 2 assorted embossed designs

PCBCN579

PCBFE55

PCBFE11

PCBRE078

PCBRE074

PCB Chocolate balls*

56 pieces

72 pieces, 3 assorted designs

PCB Chocolate balls*

PCBDE274

PCBCN799

PCBCB666

20 Sheets 40 x 25 cm

100 pieces

17 Sheets 40 x 25 cm

304 pieces

PCB Chocolate decor*

PCB Chocolate decor*

PCBDE270

PCBDE222

72 pieces, 3 assorted designs

PCB Chocolate decor* 55 pieces

PCBA-CN811

160 pieces, 12 assorted designs

PCB Chocolate decor* 55 pieces

PCBCN862

15 Sheets 40 x 25 cm

304 pieces

PCB Chocolate decor*

PCB Chocolate decor* 72 pieces 7 x 7 cm, 2 assorted designs PCBRE025

15 Sheets 40 x 25 cm

15 Sheets 40 x 25 cm

PCB Chocolate stars*

72 pieces, 3 assorted designs

15 Sheets 40 x 25 cm

PCB Chocolate balls* 50 pieces PCBH109

PCB Chocolate balls* 50 pieces PCBH92

PCB Chocolate piece for yule log*

PCB Chocolate piece for yule log*

75 pieces 8.2 x 6.8 cm

40 pieces 8.2 x 9.1 cm

17 assorted shapes & designs - set of 360

PCBCN854

PCBCN636

PCBTA49

PCB Chocolate balls*

PCB “Père Noël” moulds*

PCBCN654

PCBBL238

24 pieces, 3 assorted designs - 5.8 cm

PCB Shiny stars bronze*

10 Moulds of 2 half balls Ø 5 cm

PCB “Tattoos”*

PCB Fill-in blister w/transfer* 5 assorted designs PCBDE171

approx. 520 pieces box of 200g

PCB Sugar diamonds*

224 pieces, approx. 1cm

PCB Silver sugar balls*

PCBH22

PCBDS01

PCBM50

pot of 250g

PCB Gold shiny powder

PCB Red shiny powder

PCB Silver shiny powder

PCBDC053

PCBDC153

PCBDC054

Pot of 30cc

Pot of 30cc

Pot of 30cc

*to be pre-ordered

11

Spoil your guests this Christmas by offering a Valrhona’s ready made bonbons or a Corsiglia’s famous marron glace. Perfect with coffee, tea & hot chocolate or room amenities.

Chocolat Gourmand

VALRHONA Palet d’or

VALRHONA Rinette lait

VALRHONA Crumble framboise

VAL0368 – 2kg

VAL0405 – 2kg

VAL5118 – 2kg

VALRHONA Malakoff lait

VALRHONA Orangette

VALRHONA Salted butter caramel

salty caramel ganache coated in milk chocolate

rich and creamy, 17.5% dark chocolate. Simply heat to serve

VAL0427 – 2kg

VAL0367 – 2kg

VAL4683 – 2kg

VAL3209 – 6x 1l

ganache made from Grand cru Guanaja 70%, coated in dark chocolate

almond & hazelnut praline, coated in milk chocolate

almond hazelnut praline, coated in milk chocolate

candied orange zest coated in dark chocolate

ganache made with raspberry pulp

VALRHONA Celaya hot chocolate

The Exclusive Offer

Limited edition VALRHONA Christmas spirit bonbon* 5 assorted designs Caraïbe 66% - VAL11206 – 2kg – ≈3x3.5cm Dulcey 32% - VAL11207– 2kg – ≈3x3.5cm

CORSIGLIA Marron glaces (Candied chestnuts)*

36 individually gold-wrapped candied chestnuts in a vacuum packed carton for ultimate freshness (sold by 2 boxes) COR3933 – 2x 720g be ordered 1 week in advance *to *to be ordered 1 week in advance

The Exclusive Offer

Individual moulds & moulds for entremets

PCB Mould yule log inox square*

PCB Mould yule log “Drapé”*

PCBKT258

PCBKT590

PCB Moulds “Mon beau sapin”*

PCB Mould yule log “Feuillage”*

PCBKT602

PCBKT335

H. 7 cm, l. 7 cm, L. 55 cm

2 assorted shapes.

H. 18 cm - Ø 13.5 cm

4 hard moulds - H. 7.5 cm, l. 8 cm, L. 51 cm

4 soft moulds - H. 6.3 cm, l. 7.5 cm, L. 49 cm *to be pre-ordered

12

Special

Banqueting

FOOD ATTRACTION Crab parcels

Crab, red chilli, ginger, lemongrass, coriander and green onion wrapped in Chinese pastry GLO6764 – 50x 20g

also available

with interleaves for quick & easy sandwiches

FOOD ATTRACTION Mango & crushed chilli crowns Diced mango mixed with red chilli and coriander wrapped in a pastry crown GLO6765 – 50x 18g

SOULARD Foie gras terrine

half preserved in plastic terrine

Goose - SOFT1F004 – 1kg Duck - SOFT1A014 – 1kg

FOOD ATTRACTION Mini salmon en croutes

FOOD ATTRACTION Goat cheese, red onion & beetroot envelopes

GLO6769 – 30x 25g

GLO6766 –50x 22g

mini salmon cube on a bed of spinach wrapped in puff pastry

Caramelised red onion and beetroot wrapped in Chinese pastry with goat cheese

BONCOLAC Spinach

wheat flour (sold by 2 bags of 5 sheets) BON140 – 30 x 40cm sheets – 2.5kg

LOCH FYNE Whole long sliced LOC150 – ≈1-1.5kg

BONCOLAC Dark

wheat flour and malted barley (sold by 2 bags of 5 sheets) BON130 – 30 x 40cm sheets – 2.5kg

BONCOLAC Tomato

wheat flour (sold by 2 bags of 5 sheets) BON150 – 30 x 40cm sheets – 2.5kg

BONCOLAC Lemon

wheat flour (sold by 2 bags of 5 sheets) BON160 – 30 x 40cm sheets – 2.5kg

13

e chocolate 35%

ients: Cocoa 35%

43% - Milk 21% - Fat 41%

ging: 1 box of 504 pieces ife*: 8 months t: Approximately 2.6 g each

CONTINENTAL PATISSERIE

chocolate 55% Sweet chocolate mini square 33 x 33 x 17mm

CPA190 – 144 pieces ients: Sugar 43% - Fat 37% ging: 1 box of 441 pieces ife*: 12 months t: Approximately 1.5 g each

sphERis

CONTINENTAL PATISSERIE Sweet chocolate mini round

midi FormaT: For makinG mini-Cakes

2

Ø41 x 17mm

chocolate 55% CONTINENTAL PATISSERIE Sweet vanilla mini round

ients: Sugar - Fat 37% Ø41 43% x 17mm pieces ging: 1 boxCPA100 of 441– 144 pieces ife*: 12 months t: Approximately 1.3 g each

pyRis

CONTINENTAL PATISSERIE Sweet vanilla mini square 33 x 33 x 17mm

CPA110 – 144 pieces

ovAlis

4 chocolate 55%

ients: Sugar 43% - Fat 37%PATISSERIE CONTINENTAL ging: 1 boxSweet of 343 piecesmini rectangle vanilla 23 x 47 x 17mm ife*: 12 months CPA120 –1.7 144 g pieces t: Approximately each

CONTINENTAL PATISSERIE Sweet vanilla mini triangle L.44 x 17mm

CPA130 – 144 pieces

ovAlis

9 chocolate 55%

PCB ients: Sugar 43% - Fat 37% Dark chocolate shell

Dark chocolate 55% Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 270 pieces Shelf life*: 12 months Weight: Approximately 2.9 g each

4752 Dark chocolate 55%

CONTINENTAL PATISSERIE

Savoury Sugar mini square Ingredients: 43% - Fat 37% 33 x 33 x 17mm Packaging: 1 box of 270 pieces CPA220 – 144 pieces Shelf life*: 12 months Weight: Approximately 3.1 g each

VALRHONA

solstis

chocolate 55%

VALRHONA

PCB Dark chocolate shell

Ingredients: - Fat 37% Truffles Sugar spheres43% white chocolate cocoa 55%: 2.6gof each Packaging: 1 box 45 pieces – 504 pieces ShelfVAL1734 life*: 12 months Weight: Approximately 9.6 g each

210 pieces 6.3 x 1.4cm - H. 1.5cm

PCBJ54

Ø41 x 17mm

CPA210 – 144 pieces

PCBJ249

VALRHONA Truffles spheres dark chocolate cocoa 55%: 2.6g each VAL1732 – 504 pieces

6409 Dark chocolate 55%

ients: Sugar 43% - Fat 37% ging: 1 boxPCB of 60 pieces Dark chocolate shell ife*: 12 months 280 pieces t: Approximately 2.7 x 2.710.8 cm - g H.each 1.8 cm

CONTINENTAL PATISSERIE Savoury mini round

4320

Ingredients: Sugar 43% - Fat 37% Solstis dark chocolate half sphere shell; each Packaging: 1 box of�9.6g 45 pieces – 45 pieces ShelfVAL6409 life*: 12 months Weight: Approximately 12 g each

350 pieces Ø 3cm - H. 1.2cm PCBJ47

1

4753

Dark chocolate 55%

PCB Dark chocolate shell

ging:1 box of pieces 35045 pieces 3 x 3 cm - H. 0.8 cm ife*: 12 months PCBJ45 t: Approximately 9.4 g each

Dark chocolate 55% Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 270 pieces Shelf life*: 12 months Weight: Approximately 3.1 g each

CPA180 – 144 pieces

3

4751

VALRHONA Truffles spheres milk chocolate cocoa 55%: 2.6g each VAL1733 – 504 pieces

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MAG’M Trendy French macaroons

24 chocolate mandarin, 24 green lemon yuzu, 24 liquorice vanilla, 24 poppy chocolate raspberry, 24 nougat apricot, 24 white chocolate lemon

MAG’M Traditional French macaroons 24 pistachio, 24 vanilla, 24 coffee, 24 chocolate, 24 hazelnut, 24 toffee

MAG300 – 144 pieces – 12 trays of 6 flavours

MAG101 – 144 pieces – 12 trays of 6 flavours

MAG’M Sunny French macaroons

24 coconut passion fruit, 24 apricot fig, 24 lemon, 24 orange, 24 mango, 24 banana MAG400 – 144 pieces – 12 trays of 6 flavours

Simply defrost at 4°C for 2 hours, and they are ready to serve

MAG’M Red fruit French macaroons

24 strawberry, 24 cherry, 24 raspberry, 24 blackcurrant, 24 blackberry, 24 redcurrant MAG200 – 144 pieces – 12 trays of 6 flavours

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ENTREMET Enter our Christmas Entremet Contest using Valrhona’s new “Biskelia” milk chocolate and a PCB item of your choice for your chance to win a week-end for 2 in Paris!

THE APPLICATION AND SHORTLISTING Entries must use Valrhona “Biskelia” chocolate, available from September 1st 2014, and any item from PCB. Entries must not contain any signs of your name or your company name. Entries must be sent to gail@classicfinefoods.co.uk and received no later than close of business on Monday November 1st.

Your entry must contain your name, phone number, a description of the dish, any notes relating to your inspiration, and high resolution images.

The images will then be displayed on Classic Fine Foods twitter and facebook websites (without any mention of your name or your company name, so it can be anonymous) and votes will commence.

The 5 finalists will be the ones with the images receiving the most “tweets” and “likes” between November 3rd and 30th.

Biskelia 34% Caramel, toasted biscuit, a touch of salt, and chocolate. The most recent addition to the Valrhona family transports us to the world of our childhood.

THE FINAL The 5 finalists have to send us their entremet at Classic Fine Foods on December 15th.

Judging will be by a panel of 10 Classic Fine Foods members. They will blind test the recipes to pick the winner.

Prizes will be decided by a vote on December 16th.

Make your creation standing out from the crowd by using PCB Creations.

We offer a large range of chocolate decoration, entremets moulds, transfer sheets, shiny powders and so much more.

WINNING PRIZE WEEK-END FOR 2 in

PARIS Train tickets, an overnight stay at a renowned 5-star hotel and a dinner for 2 included.

To be used between January 5 and March 31, 2015.

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Coming up this Autumn...