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Easter Offers Inside

Spring-Summer COLLECTION 2020


Stay connected and discover our latest news at Classic Fine Foods UK! Find out more about our new brands & products, information and offers on our seasonal collections as well as the pictures and videos of our past events!

Share your creations with us on Instagram, we always love to see you get inspired!

#classicfinefoodsuk

www.classicfinefoods.co.uk classicfinefoodsuk classicfinefood classicfinefoodsuk classicfinefoodsuk Copyright Š 2020. All Rights Reserved

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Westway Estate, 18-20 Brunel Rd, Park Royal, London W3 7XR 020 7627 9666 sales@classicfinefoods.co.uk


Contents OUR CUISINE OFFERS ............................

5

CUISINE PRODUCT SELECTION & RECIPES..................................................

6 -13

OUR PASTRY OFFERS TO CELEBRATE EASTER!........................

14 -15

PASTRY PRODUCT SELECTION & RECIPES..................................................

16 - 42

KEY Frozen Products

Fresh Products

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Welcome, Winter’s chill is slowly giving way to springs milder charms and the celebrations that come with it, so bring on the Spring! Our Spring-Summer Collection is blooming with a selection of products from our partners for all your celebrations – from Valentine’s Day, Easter, Mother’s Day, Fathers Day, Chelsea Flower Show to summer parties. Find a feast of inspiration and seasonal recipes that will help you make the most of the season and to treat all your customers. Explore our Cuisine and Pastry product selection packed full of flavours, plus don’t miss our special offers to make fun & delicious creations that will thrill your customers! The Classic Fine Foods Team,

PRINTED ON

RECYCLED PAPER

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OFFER CODE SS01

Cuisine Offers

Gourmet Prawns

Offer available from January 26th 2020 to April 30th 2020

Buy any

GOURMET PRAWNS get

10

%

OFF

Offer includes Mediterranean Red Prawns, Blue Belly Prawns* & Carabineros. Please check product codes on page 7. *Non-stock items. Lead time 5 weeks.

OFFER CODE SS02 Pork de Bellota Pure Iberico

Offer available from January 26th 2020 to April 30th 2020

Buy

JUAN PEDRO DOMECQ SECRETO get

15 %

OFF

Please check product code on page 9.

OFFER CODE SS03 Tomato Ketchup

Offer available only from March 1st to March 31st and also June 1st to June 30th

Buy

RUBIES IN THE RUBBLE TOMATO KETCHUP get

20

%

OFF

Please check product code on page 11.

DON’T FORGET TO QUOTE THE CODES TO ENJOY OUR OFFERS! Email us on sales@classicfinefoods.co.uk or call us between 9am - 6pm Monday to Friday on 020 7627 9666

5


Caviar

Vintage Caviar

Acipenser Baerii Refining duration: 3-8 months Regular, shiny, and dark green roes Iodised taste, black olive notes Gourmet and subtle caviar STU141 – 30g STU142 – 50g STU144 – 125g

Preserved Truffles

Whole Summer Truffles 4-10 Truffles per jar PLA8222 – 200g

6

Summer Truffle Peelings In tin

PLA8221 – 200g


Seafood

Octopus 12 Legs T3-T4

Octopus cooked in its own juice Sold on tray

MOY100 – ≈1.5kg

ON OFFER

Carabineros

Plesiopenaeus Edwardsianus Whole raw, size XL

HIS900 – 1kg

ON OFFER

ON OFFER

Mediterranean Red Prawns

Blue Belly Prawns

Aristeus Antennatus

Plesionika Edwardsii

30-40pcs per kg

30-40pcs per kg

50-100pcs per kg

100-150pcs per kg

HIS100 – 1kg

HIS200 – 1kg

HIS500 – 1kg*

HIS600 – 1kg

*non-stock item, to be ordered 5 weeks in advance

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Meat

Culotte

Shoulder

2 Legs

Sold by pack of 2pcs

AXU200 – ≈1.8-2.5kg

AXU400 – 2 x ≈500-900g

Wagyu Rump Cap Picanha

Wagyu Tomahawk 3 & 4 Bone

WES25445 – ≈1.8kg/4-5MBS WES25467 – ≈1.8kg/6-7MBS*

WES26345 – ≈5-6kg/4-5MBS WES26367 – ≈5-6kg/6-7MBS WES26389 – ≈5-6kg/8-9MBS*

The Taste Of Westholme A True Eating Experience Strategically bred Waygu are uniquely Australian, born wild and roaming across huge expanses of native Australian grasses before being finished on quality cereal grains. It is this blend of feed and breeding that gives Westholme its signature taste and unique mix of marbling and lean.

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*non-stock item, to be ordered 4 weeks in advance Other cuts available, please contact your Account Manager


Pork de Bellota Pure Iberico

Domecq’s Iberian meat products came from unique pigs, which go much further than what the norm requires for highest quality; The pigs are slaughtered with a minimum age of 21 months, grazing through at least 2 acorn seasons. Domecq´s Iberian meat is very juicy, tender and with a inimitable taste.

ON OFFER

Presa de Bellota 100% Iberico

Secreto de Bellota 100% Iberico

Pluma de Bellota 100% Iberico

PED013 – ≈700g

PED012 – 2 x ≈250-350g

PED014 – 4 x ≈120-180g

Te Mana Lamb Rack Cap on Frenched 8 bone

Te Mana Lamb Leg Bone In*

Te Mana Lamb Hind Shank*

ALL92571S – ≈535-575g

ALL92530 – ≈3kg

ALL92522 – 2 x ≈375-425g

*non-stock item, to be ordered 2 weeks in advance Other cuts available, please contact your Account Manager

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Cheese & Butter

Burrata*

Made from mozzarella and cream mixed with stracciatella for a very soft texture ITA121 – 12 x 125g

Fresh Ricotta**

Soft and creamy cheese Cow’s milk

ITA127 – 2 x 1.5kg

Handmade Churned Heart Butter These Valentine’s Heart Butter Portions (25g) are sold by trays of 15 butters. Unsalted heart butter*

BOR034 – 15 x 25g Semi-salted heart butter*

BOR035 – 15 x 25g Espelette heart butter*

BOR036 – 15 x 25g

r Ideal fo ’s e Valentin Day! *non-stock item, to be ordered before 3rd of February 2020

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*non-stock item, to be ordered 2 weeks in advance ** only pre order, please contact your Account Manager


Oils, Vinegar & Condiment ON OFFER

A ‘ Proper’ Ketchup Flavour Rubies in the Rubble are purveyors of award-winning sustainable condiments who have been around since 2012 and exist to tackle the problem of food waste and create word-class condiments in doing so. They work with farmers and producers to source what they cannot otherwise sell due to being misshapen, blemished, in oversupply or a by-product. From this they make delicious award-winning products, such as their 100% natural ketchup winner in the Casual Dining Innovation Challenge 2019 Awards.

RUB100 – 10l bag in a box

SIGNATIO

OF ORIGI N

OTECTED PR

A delicious, great-tasting, sustainably sourced, 100% natural ketchup using surplus pear to give natural sweetness, thus halving the amount of added refined sugar compared to rival brands, and containing a lot more fruit. A ‘proper’ ketchup flavour profile

N

DE

Tomato Ketchup – Bag in a box

Extra Virgin Olive Oil AOP ‘Moulin Cornille’ Fruity Black

Extra Virgin Olive Oil ‘Citrino’

Flavours of black olives, cocoa, old bread, artichoke

Obtained by carefully pressing the finest ripe olives at the same time as fresh lemons

COP6004 – 1l

CAS6056 – 50cl

AOP = PDO (Protected Designation of Origin)

Balsamic White Vinegar 5 Years old PAG201 – 25cl

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Shinto by Matthias Giroud Executive Worldwide Bar Chef Ingredients 90ml Ponthier White Peach Purée 30ml Ponthier Strawberry Purée Perrier to taste Ice cubes Decoration Dried Strawberry Dried Peach Tools & Utensil Small Carafe glass Shaker Method Shake the Ponthier fruit purées with ice cubes and double strain. Pour into the small carafe glass and top slowly with the Perrier. Decorate with little pieces of dried strawberry and peach. Try adding 10ml of orange blossom water for a fresh summer twist.

Chilled Fruit Purees No Added Sugar

Strawberry

White Peach

Lime

Camarosa, Senga, Sengana / Spain, Morocco, Poland

Onyx / France (Rhone Valley)

Mexico

PON556 – 6 x 1kg pouch

PON674 – 6 x 1kg pouch

PON620 – 6 x 1kg pouch

10% added sugar

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10% added sugar

100%


Mini Cones & Vol-au-vents

Natural

Spinach

Tomato

Coated, guaranteeing extra crispiness and in vertical position

Coated, guaranteeing extra crispiness and in vertical position

Coated, guaranteeing extra crispiness and in vertical position

With sleeve – 75mm

With sleeve – 75mm

With sleeve – 75mm

DIS560 – 180pcs

DIS561 – 180pcs

DIS562 – 180pcs

Mini Vol-au-vent Round*

Mini Vol-au-vent Square*

Mini Fish*

Puff pastry

Puff pastry

Puff pastry with butter

Ø36 x 27mm

Ø30 x 25mm

W28 x L60 x H15mm

DIS202 – 240pcs

DIS206 – 240pcs

DIS203 – 200pcs

Puff Pastry Daisy* Puff pastry with butter

Ø38 x 10mm DIS232 – 384pcs

*non-stock item, to be ordered 3 weeks in advance

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OFFER CODE SS04

Pastry Offers

Easter Animals & Easter Eggs

Offer available from January 26th 2020 to April 30th 2020

For any order

For any order

For any order

OVER 10kg

OVER 20kg

OVER 30kg

get

get

get

5%

10 % 15 %

OFF

OFF

OFF

Offer includes Valrhona new gourmet chocolates from Valrhona Easter Collection pages 6-7, Valrhona eggs (excluding moulded eggs) from Valrhona Easter Collection page 7 and pages 12-19. Non-stock items. Lead time 2 weeks.

OFFER CODE SS05 Chocolate Dots & Praline Paste

Offer available from January 26th 2020 to April 30th 2020

Buy any

15kg OF SELECTED VELICHE PRODUCTS get

5%

OFF

Offer includes Essential 54% dark chocolate, Emotion 58% dark chocolate, Temptation 64% dark chocolate, Sensation 72% dark chocolate, Inspiration 32% milk chocolate, Intense 35% milk chocolate, Delight 29% white chocolate, Obsession 30% white chocolate and Hazelnut 65% Praline. Please check product codes on page 22.

DON’T FORGET TO QUOTE THE CODES TO ENJOY OUR OFFERS! Email us on sales@classicfinefoods.co.uk or call us between 9am - 6pm Monday to Friday on 020 7627 9666

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OFFER CODE SS06 Chocolate Couvertures

Offer available from January 26th 2020 to April 30th 2020

Buy any

6kg OF SELECTED VALRHONA COUVERTURES get

10 %

OFF

Offer includes Inspiration Almond, Strawberry, Passionfruit, Raspberry, Yuzu, Tulakalum 75% dark chocolate & Caranoa 55% dark chocolate. Please check product codes on pages 16 - 17.

OFFER CODE SS07 Bespoke Options

Offer available from January 26th 2020 to April 30th 2020

For any of your

PERSONALISATION GET FREE ARTWORK (to the value of £130 with a maximum of 2 colours)

FREE ARTWORK

Offer includes all bespoke products from PCB Collection Spring-Summer 2020 catalogue pages 12-17. Lead time 4 weeks.

OFFER CODE SS08 Range of Moulds

Offer available from January 26th 2020 to April 30th 2020

Buy any

2 MOULDS get

10 %

OFF

Offer includes all moulds from Valrhona, PCB Creation & Silikomart Spring-Summer Collection that we sale at Classic Fine Foods UK. Non-stock items. PCB Creation & Valrhona moulds - Lead time 2 weeks. Silikomart moulds - Lead time 3 weeks.

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THIS PAGE

Fruit & Nut Couvertures

ON OFFER

Yuzu Inspiration

Strawberry Inspiration

Almond Inspiration

The naturally tangy flavour, a citrusy taste combined with the unique texture of chocolate

The intense and gourmet flavour of strawberry confit with the unique texture of chocolate

The pure and natural flavour of almonds combined with the unique texture of chocolate

VAL19998 – 3kg bag of beans

VAL15391 – 3kg bag of beans

VAL14029 – 3kg bag of beans

Passion Fruit Inspiration

Raspberry Inspiration

The intense flavour of tangy passion fruit combined with the unique texture of chocolate

The candied raspberry flavour combined with the unique texture of chocolate

VAL15390 – 3kg bag of beans

VAL19999 – 3kg bag of beans

WHAT MAKES INSPIRATION EXCEPTIONAL?

100% NATURAL FLAVOUR & COLOUR No preservatives, added colours or artificial flavours

INTENSE FRUIT & NUT FLAVOUR Developed using Valrhona’s R&D teams’ expert knowledge

THE UNIQUE TEXTURE OF A COUVERTURE Inspiration is used just like any other Valrhona couverture

THE RECIPE

+ Fruits or Nuts

16

=

+ Cocoa Butter and a pinch of Lecithin

Sugar

Inspiration Beans


G

ON OFFER

TEN FRE LU

E

ON OFFER

TEN FRE LU

E

G

Chocolate Couvertures

PURE BELIZE

Caranoa 55% Chocolatey and caramelised

Tulakalum 75% Tart, bitter & ripe fruit

Gourmet dark chocolate with subtle caramel and butter flavours, topped off with a hint of salt (17% half-salted caramel)

Astonishing chocolatey power with the sweetness of spices

VAL20131 – 3kg bag of beans

VAL25295 – 3kg bag of beans

Pralines

Almond 55% & Coconut 12.5% Praline*

A classically light praline colour with an exotic coconut flavour and a velvety texture VAL19822 – 5kg bucket

Almond Hazelnut 50%*

Perfect balance of nutty notes between the subtle scent of almond and the powerful fragrance of fresh hazelnut VAL19971 – 2kg bucket VAL4697 – 5kg bucket

Almond 70%*

Richly toasty almond notes with only a hint of sweetness VAL9015 – 5kg bucket

NEW

Almond Paste from Provence 70%

High almond content A classic Provencal almond taste, with only a hint of sweetness VAL3212 – 4kg tub

*non-stock item, to be ordered 2 weeks in advance

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Painted Roses by Glenn Noel Pastry Chef at L’École Valrhona (Dubai)

A rose blooms on your plate, paying homage to one of pastry-making’s essential ancient flavours. I love its intoxicating, exotic taste.

Raspberry Inspiration

The candied raspberry flavour combined with the unique texture of chocolate VAL19999 – 3kg bag of beans

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ON OFFER


Makes 10 plated desserts Lychee Jelly

Method

280g Lychee Purée 6g Caster Sugar 3g Agar-Agar 8g Lemon Juice

Heat up the lychee purée and add the sugar, agar-agar and lemon juice. Bring to the boil. Store in the refrigerator. Mix the cold jelly using an immersion blender.

Raspberry Inspiration Crémeux 65g Raspberry Purée 4g Glucose DE 38/40 2g Gelatin Powder 220 Bloom 10g Water for the Gelatin 85g Raspberry Inspiration 130g Whipping Cream Piped Roses 620g Water 310g Caster Sugar 8 A Full Rose Head Lychee & Raspberry Sorbet 77g Water 310g Caster Sugar 72g Glucose Powder DE33 3.6g Ice Cream Stabilizer 320g Raspberries 300g Lychee Purée

Method Mix the purée and glucose and heat them to approx 80°C. Add the rehydrated gelatin. Slowly combine this mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold cream. Mix again. Leave to set in the refrigerator. Method Bring the water and sugar to the boil. Separate out the rose petals. Poach the petals in the syrup for 1-2 minutes at 82°C. Store the petals in the cold syrup. Method Set aside 10% of the sugar so you can add it to the stabilizer. Make a syrup with the water and sugars. At 40°C, add the sugar and stabilizer mixture. Pasteurize. Leave to cool. Leave to sit for at least 4 hours. Add the fruit purées, mix using an immersion blender, and allow the mixture to reach a temperature of 32°Bx with help from a sugar refractometer. Churn.

Assembly & Finishing QS Green Food Colorant QS Opalys 33% Decoration Tint a little Opalys to give it a light green color. Temper the couverture. Spread it out between two sheets of confectionery dipping paper and cut it into 4cm leaf shapes. Leave to set. Plating Pipe out a dab of Raspberry Inspiration crémeux. Drain the rose petals and dry them gently using a piece of absorbent paper. Reconstruct the rose head: Start with the smaller petals at the center and work out. Use the lychee jelly to help you stick the petals together. Put a few pieces of fresh raspberry and lychee between the petals as you reconstruct the rose. Use a pastry cone filled with dark chocolate to draw a “stem” on the plate. Churn the sorbet. Put two chocolate leaves on either side of the stem. Place a small quenelle of sorbet on each of the leaves. Place another chocolate leaf on each of the sorbet quenelles.

19


Bloom

by Baptiste Blanc Pastry Chef at L’École Valrhona (Tain l’Hermitage)

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Whipped Almond & Hazelnut Praline

Method

1200g Fruity 50% Almond & Hazelnut Praliné 400g Bahibe 46%

Melt the chocolate at 45°C, then mix into the praliné. Temper at 24°C. Leave to set on a tray. Use a stand mixer with a flat beater to whip up the mixture, but make sure its temperature does not rise above 25-26°C.

Caraïbe Spray Mix

Method

90g Cocoa Butter 210g Caraïbe 66%

Melt the ingredients together. Strain before use. Temper the mixture at 28-29°C so that when you spray it into your molds it will give your assemblies or art pieces a shiny finish. To give your spray mix a velvety finish, heat the mixture to 40-45°C and spray it onto your frozen product.

Assembly & Finishing SQ Caranoa 55% SQ Dark Chocolate Crunchy Pearls SQ Caramélia Crunchy Pearls

Prepare the whipped praliné and use the dark chocolate to make a spray mix. Base Spread some pre-set chocolate into a 6mm-high ganache frame. Before it has set, cut out 24 x 9cm rectangles. Leave to set.Use some pre-set chocolate to mold the Trio of Eggs Molds (VAL18947). Drain the molds by holding them suspended over two rulers. Before setting is complete, trim away any excess, then use a toothpick to cut out an oval from eight half-eggs. Leave to set at 17°C until the chocolate is ready to slip out of its mold. Stick the egg halves to the base by melting each one’s edges on a hot surface at 58-60°C so that they seal firmly. Stems Use a food processor to turn the chocolate into a modelling paste and form into small stems. Leave to set at 17°C. Assembly

ON OFFER

TEN FRE LU

E

G

Assemble the eggs on the base (see photo), spray on all the pre-set dark spray mix, then assemble the three final glossy eggs. Beat the praliné in a food processor, then pipe out using a piping bag and add a few Crunchy Pearls (AL8425 – VAL4719). Plant the chocolate stems in the praliné, then stick on a few White Flowers - 2 Sizes (VAL16969) and Mini Green Leaves (AL25816).

Caranoa 55% Chocolatey and caramelised

ON OFFER

Almond Hazelnut 50%*

Trio of Eggs*

Gourmet dark chocolate with subtle caramel and butter flavours, topped off with a hint of salt (17% half-salted caramel)

Perfect balance of nutty notes between the subtle scent of almond and the powerful fragrance of fresh hazelnut

10 moulds for 30pcs, 3 designs

VAL20131 – 3kg bag of beans

VAL4697 – 5kg bucket

VAL18947

*non-stock item, to be ordered 2 weeks in advance

H7cm

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THIS PAGE

Chocolate Dots & Praline

ON OFFER

Essential 54%

Temptation 64%

Emotion 58%

Well-balanced and rounded dark chocolate with a soft bitter chocolate note

Pronounced, dark bittersweet chocolate with a well-balanced cocoa taste and mild acidity

Dark, bittersweet chocolate with a delicate cocoa taste

VEL1221711 – 5kg bag

VEL1221921 – 5kg bag

VEL1221892 – 5kg bag

Sensation 72%

Also available in 10kg bag

Inspiration 32%

Intense 35%

Strong, powerful chocolate with a rich concentration of cocoa, giving it a positive bitterness and predominant fruitiness

Pronounced milky and sweet delicate taste Also available in 10kg bag

Pronounced milk profile, delicate caramel touches and a serene cocoa finish

VEL1221948 – 5kg bag

VEL1222465 – 5kg bag

VEL1221956 – 5kg bag

NEW

Delight 29%

Fine white chocolate with a subtle touch of caramel and sweet notes

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Obsession 30%

Hazelnut 65% Praline

Also available in 10kg bag

Rich creamy white chocolate with a superb balance of milky sweetness

Highly roasted hazelnut praliné paste with 65% hazelnut

VEL122449 – 5kg bag

VEL1221681 – 5kg bag

CHO1265035 – 5kg tub


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Chocolate Bonbons

Sensation Heart Raspberry* Dark chocolate ganache with raspberry pulp VAL10757 – 2kg box

Sensation Heart Manjari*

Sensation Heart Passion* Passion fruit ganache coated in milk chocolate

Grand Cru Manjari 64% dark chocolate ganache

VAL9316 – 2kg box

VAL9314 – 2kg box

Promesse Kalamansi*

Sensation Heart Jivara*

Sensation Heart Vanilla* Vanilla ganache coated in Ivoire 35% white chocolate

Grand Cru Jivara Lactée 40% milk chocolate ganache combined with fresh, intense notes of calamondin. Finely coated in milk chocolate

VAL4329 – 2kg box

VAL9318 – 2kg box

VAL9929 – 1kg box

Promesse Lime*

Promesse Manjari Raspberry*

Jivara 40% milk chocolate ganache. Caramel and vanilla notes

Promesse Dulcey Caramelia

Grand Cru Taïnori 64% dark chocolate ganache with lime pulp

Grand Cru Manjari 64% dark chocolate ganache with raspberry pulp

Caramélia 36% milk chocolate ganache with delectable biscuit and caramel notes,coated in Dulcey blond 32%

VAL11251 – 1kg box

VAL9896 – 1kg box

VAL13007 – 1kg box

NEW

Celebrate Valentine’s Day!

Bring more love to your tables and seduce your guests with products that will bring a special touch to Valentine’s Day!

Croustibilles Inspiration Raspberry*

Crispy cereal grain center, coated in Raspberry Inspiration couverture 100% Natural Colour

Enjoy Varlhona heart-shaped bonbons range available in different flavours including Jivara Milk Chocolate, Raspberry Dark Chocolate Vanilla White Chocolate, Manjari Dark Chocolate and Passion Milk Chocolate.

VAL26690 – 1kg bag

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*non-stock item, to be ordered 2 weeks in advance


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THIS PAGE

Easter Eggs

ON OFFER

Caranoa 55%*

Caramélia 36%*

Fruity 55%*

Dark chocolate ganache

Italian hazelnut praliné

Milk chocolate ganache

VAL28317 – 2kg box

VAL28500 – 2kg box

VAL18920 – 2kg box

Raspberry “Gianduja-Style”*

Caramel*

Dark chocolate ganache

Milk chocolate ganache with caramel

VAL18918 – 2kg box

VAL18922 – 2kg box

VAL18916 – 2kg box

Almond & Hazelnut Praliné*

Salted Butter Caramel*

Speckled

Speckled

VAL7688 – 2kg box

VAL9591 – 2kg box

Apricot Carafrutti* Milk chocolate ganache with caramelised apricot purée

Coated in dark chocolate and a fine sugar shell

Coated in dark chocolate and a fine sugar shell

Single Origin Grands Crus Ganache*

Almond & Hazelnut Pralinés* Assortment of dark & milk chocolate

Assortment of dark and milk chocolate Tainori 64%, Guanaja 70%, Kalingo 65%, Tanariva 33%

4 Foil Colours

4 Foil Colours

VAL857 – 2kg box

VAL11638 – 5kg box

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*non-stock item, to be ordered 2 weeks in advance


An Eggstravaganza Easter!

Enjoy a large range of eggs to celebrate from Valrhona Easter collection. Take a look at their catalogue and don’t miss our offer.

27


Easter Eggs

NEW

Caramelised Crushed Almonds*

Caramelised Crushed Almonds*

Crushed Almonds & Raspberry*

Small - 3 x 150g each 120mm Large - 4 x 250g each 150mm

Small - 3 x 150g each 120mm Large - 4 x 250g each 150mm

Small - 3 x 145g each 120mm Large - 4 x 245g each 150mm

CHO931122 – 7 pcs

CHO931123 – 7 pcs

CHO931121 – 7 pcs

Plain Milk Chocolate Eggs*

Plain Dark Chocolate Eggs*

Small - 3 x 115g each 120mm Large - 4 x 195g each 150mm

Small - 3 x 115g each 120mm Large - 4 x 195g each 150mm

Milk chocolate egg filled with white chocolate puffed rice

CHO931106 – 7 pcs

CHO931108 – 7 pcs

CHO931130 – 12 pcs

12 Glitter Striped Eggs*

8 Glitter Striped Eggs*

Milk chocolate

To decorate

Assortment of dark and milk chocolate

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Dark chocolate 70%

To decorate

Assortment of dark and milk chocolate

Milk - 6 x 130g each 120mm Dark - 6 x 130g each 120mm

Milk - 4 x 250g each 150mm Dark - 4 x 250g each 150mm

CHO931126 – 12 pcs

CHO931127 – 8 pcs

Dark chocolate 70%

Croustipop®*

Brown Paper Box Bag for Eggs* With base Ideal to enhance your eggs 100 x 100 x 166mm

CHO314815 – 100 pcs

*non-stock item, to be ordered 2 weeks in advance


THIS PAGE

Easter Animals

ON OFFER

Dark Chocolate*

Assortment of dark chocolates filled with a salted caramel ganache 5 assorted shapes, 13g each

VAL28312 – 64 pcs per box

Milk Chocolate*

Assortment of milk chocolates filled with 55% hazelnut praliné & biscuit pieces 5 assorted shapes, 13g each

VAL28498 – 64 pcs per box

Dulcey Chocolate*

Assortment of blond dulcey chocolates filled with gianduja & crêpe dentelle 5 assorted shapes, 13g each

VAL28311 – 64 pcs per box

White Chocolate*

Assortment of white chocolates filled with 55% almond & coconut praliné 5 assorted shapes, 13g each

VAL28529 – 64 pcs per box

*non-stock item, to be ordered 2 weeks in advance

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Pastry Decoration

Make your creations memorable!

PCB Creation are the perfect partner to help you animate your establishment or brand and make your creations impactful and just perfect to celebrate a specific moment of the year. So, enjoy a rich and diverse range of decorations for every taste and every occasion such as Valentine’s Day, Easter, Mother’s & Fathers Day and the very colourful Chelsea Flower Show!

30

360 Hearts Raspberry*

130 Raspberry and Strawberry Lips*

120 Strawberry Rounds “Love”*

6 designs

2 designs - 4.3 x 2.5cm

Ø3cm

PCB045019

PCB050290

PCB050136

*non-stock item, to be ordered 2 weeks in advance


64 Dark Chocolate Eggs Embossed “Happy Easter”*

150 White Chocolate Bunnies “Origami”*

10 Dark Chocolate Eggs*

3.7 x 5cm

2 designs

9 x 13.5cm

PCB060939

PCB060913

PCB003568

288 Dark Chocolate Eggs “Paillettes”*

80 White Chocolate Eggs “Happy Easter”*

288 Eggs BB “Violine”*

3 designs - 2.7 x 4cm

3.7 x 5cm

3 designs - 2,.7 x 4cm

PCB061153

PCB060980

PCB030079

ON OFFER

Bespoke Options Don’t forget the bespoke options from PCB Creation to enhance your brand or establishment or to have your creations matching the theme of your event. With PCB Creation, the only limit is your imagination! Simply send your logo or design as a PDF to us here at Classic Fine Foods, and PCB Creation will generate a prototype for your approval. It could not be easier to add the ‘wow factor’ to your offering. If you don’t have your own logo or design,PCB creations will craft one for you. Don’t miss our Spring-Summer offer on all bespoke products from PCB Collection Spring-Summer 2020!

*non-stock item, to be ordered 2 weeks in advance

31


Pastry Decoration

120 White Chocolate Squares “Mother’s Day”*

100 White Chocolate “Super Diamonds Dad”*

150 Caramelised White Whiskers*

2 designs - 3.5cm

4 x 3.5cm

4.8 x 1.5cm

PCB050161

PCB050185

PCB050178

30 White Chocolate Bits of Thrush*

220 Butterfly Wings*

4.5 x 10.2cm

10 designs for 110 butterflies

117 White Chocolate Daisies “Coeur Rose”*

PCB060925

PCB045016

PCB050263

Mini Pink Flowers*

50 Edible Dried Pink Vervain Flowers*

96 White Chocolate Flip Flops*

Ø3mm

PCB050239 – 200g

PCB050297

PCB061338

400 Strawberry Cherry Blossoms* 2 designs - 2, 2 x 2.1cm

PCB045034

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Ø2.5cm

6 designs - 4 x 1.75cm

*non-stock item, to be ordered 2 weeks in advance


Printed Transfer Sheets

Passion*

Méli-mélo*

Lemon*

17 Sheets - 40 x 25cm

17 Sheets - 40 x 25cm

17 Sheets - 40 x 25cm

PCB060136

PCB007856

PCB060848

*non-stock item, to be ordered 2 weeks in advance

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100% Fruit / Plant Cocoa Butter

The Pure Emotion Range

Welcome to the universe of Pure Emotion, a revolution in the world of decoration. It consists of neutral and printed decorations (finished and to be finished) with only 100& natural ingredients: No colourings, no preservatives, no added aromas. The composition of Pure Emotion products is deliberately very restrictive with only three types of ingredients: chocolates, sugars and other plant-derived natural products (fruits, herbs, flowers, cocoas, starches…) For this amazing range, PCB uses the freeze-drying process which consists of two main steps: quick freezing of the product and sublimation in water. Compared to other food-drying preservation processes such as dehydrating, freeze-drying allows the fresh colour and taste of products to be preserved. It also enables around 95% of the nutritional qualities from the fresh product to be preserved (notably elements sensitive to heat and oxidation), whereas dehydrating only preserves around 50%. These products, which have lost 95% of their water content, can be kept for at least 12 months.

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Cocoa Butter Raspberry*

Cocoa Butter Mango*

Cocoa Butter Barley Grass*

PCB045009 – 200g

PCB045011 – 200g

PCB045012 – 200g

*non-stock item, to be ordered 2 weeks in advance


100% Fruit / Plant Powders & Pieces

Raspberry Powder*

Strawberry Powder*

Mango Powder*

PCB045001 - 200g

PCB045000 - 200g

PCB045003 - 200g

Strawberry Pieces*

Raspberry Pieces*

Whole Raspberries*

PCB045005 - 80g

PCB045006 - 80g

PCB050225 - 60g

*non-stock item, to be ordered 2 weeks in advance

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THIS PAGE

Entremet Moulds

ON OFFER

Vrille*

Gift Log*

Ø17cm H9.5cm

Ø19.2cm H4cm

4.5 x 4.5cm H4.5cm

8 moulds

10 moulds

1 mould for 10 pcs

PCB010221

PCB010123

PCB010291

Bouche*

Rose*

Nid*

25.5 x 12cm H5.5cm

Ø15cm H1.2cm

Ø14cm H2cm

5 moulds

10 moulds

10 moulds

PCB010038

PCB060885

PCB050072

Facette Egg Bar*

Trio of Eggs*

Smooth Egg*

10 moulds for 10pcs

10 moulds for 30pcs, 3 designs

10 moulds for 10pcs

VAL20458

VAL18947

VAL10846

12 x 7 x 1cm

Hen*

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Galactica*

Easter Moulds

H7cm

Oeufs Larmes Striés*

H13cm

Lapin Facettes*

H14cm

Small: 7 x 13cm. Weight: ± 65g Medium: 10 x 18.5cm. Weight: ± 150g

3 x 11.5cm Weight: ± 115g

10 moulds for 10pcs

12 moulds for 10pcs, 2 designs

8 moulds for 4pcs

VAL12815

PCB010136

PCB040153

*non-stock item, to be ordered 2 weeks in advance


THIS PAGE

Silicone Moulds

ON OFFER

Fingers 30 Bloom

Size Mould: 8 x 2.2cm H2.2mm

Ø5.4 H4.1cm

Ø6.8 H5.2cm

1 cutter + 12 small trays

SIL3625687 – 1 pc

SIL3625487 – 1 pc

SIL3628987 – 1 pc

Goutte

Fashion Éclair Size Moulds: 13 x 2.5cm H2.5cm

Kit Tarte Rung Bubble

1 cutter + 10 small trays

Size Mould: Ø17 H2cm Size Ring: Ø19 H2cm

SIL3623587 – 1 pc

SIL2040387 – 1 pc

Gel 11 Shock

Size Mould: 9.2 x 4.7cm H2.5cm 1 tray + 50 sticks

SIL2536187 – 1 pc

Sakura Origami

Rosa

Parfum

Ø7 H5.5cm

Ø7.5 H3.75cm

1 cutter

SIL3621787 – 1 pc

SIL3618587 – 1 pc

SIL2038287 – 1 pc

Amore Origami

Ø17 H3cm

Ti Amo

15 x 13.5cm H5.5cm

17 x 16.4cm H6.3cm

1 cutter

1 cutter

60 x 40cm H0.8cm

SIL3036687 – 1pc

SIL3289087 – 1pc

SIL3303220 – 1pc

*non-stock item, to be ordered 3 weeks in advance

Love Mat

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Valentine’s Day Choux By Denis Dramé MCA Pastry Chef at TheTasteLab London

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Choux Pastry

Method

165g Water 165g Milk 143g Butter 5g Salt 4g Sugar 190g T55 Patisserie Flour 335g Eggs

Bring the water, milk, butter, sugar and salt to a boil and add the flour. Beat everything very well in the pan and continue to dry out the paste (approximately two minutes), transfer to a mixer with a paddle and gradually add the eggs. To prepare the mould like 7cm x 3cm rings with a silicone airmat, bake in a convection oven 160c for approximately 25 minutes. Once baked remove from the rings.

Raspberry Cream

Method

200g Raspberry Puree 10g Glucose DE40 6g Gelatine 36g Water 270g Ivoire 400g UHT Cream 35%

Hydrate the gelatine with the water and set aside for 45 minutes minimum. Heat the raspberry purée and glucose to 80°C, add the gelatine mass then pour directly onto the Inspiration and blend very well. Add the cold cream immediately and blend again. Leave to set in the fridge approximately 4 hours.

Raspberry Whipped Ganache

Method

450g Raspberry Puree 50g Glucose 50g Inverted Sugar 1050g Ivoire 1500g UHT Cream 35% Litchi Raspberry with Rose Jelly 540g Ponthier Litchi Raspberry with Rose Puree 54g Sugar 18g Cornflour 15g Gelatine 90g Water

Heat the raspberry purée, inverted sugar and glucose to 80°C then pour directly onto the Inspiration and blend very well. Add the cold cream immediately and blend again. Leave to set in the fridge for 12 hours. Whip stiff then fill the Silikomart heart mould, freeze immediately. Method Hydrate the gelatine with the water at least 40 minutes before use. Mix the cornflour and sugar together then add to the cold purée, bring to the boil then remove from the heat and add the gelatine mass. Leave to set in the fridge for 4 hours.

Assembly & Finishing Fill the empty choux with 25g of the rose, lychee and raspberry jelly then continue to fill the entire choux with the raspberry cream. Unmould the frozen whipped ganache and immediately spray with PCB Pure Emotion Raspberry cocoa colour which has been tempered to 30°C, place the heart onto a 7cm disc of tempered strawberry chocolate disc Brush the entire choux with a neutral glaze then place the disc with the heart on top the choux. Pipe a small dot of neutral glaze on the heart and add a small piece of gold leaf.

ON OFFER

Silikomart Micro Love*

2.65 x 2.5cm H1.375cm

PCB Creation Cocoa Butter Raspberry**

SIL3622787 - 1 pc

PCB045009 – 200g

*non-stock item, to be ordered 3 weeks in advance **non-stock item, to be ordered 2 weeks in advance ***non-stock item, to be ordered 4 weeks in advance

Ponthier Litchi Raspberry with Rose*** 10% sugar

PON2245 – 1kg tub

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Frozen Fruit Purees

No Added Sugar

Guava

Soursop* 10% sugar

Alphonso Mango

Madagascar / South Africa

Annona Muricata / Madagascar (Vavatenina)

India (Ratnagiri)

PON331 – 1kg tub

PON2244 – 1kg tub

PON347 – 1kg tub

Gariguette Strawberry

Redcurrant

France (Lot & Garonne)

Poland

PON212 – 1kg tub

PON239 – 1kg tub

10% sugar

Litchi Raspberry with Rose* 10% sugar

PON2245 – 1kg tub

RAPHIC

T RO

G EO

•P

10% sugar

10% sugar

Apricot

Melon

Onyx / France (Rhone Valley)

Bergeron / France (Rhone Valley)

Charentais jaune / France (Quercy) PGI

PON408 – 1kg tub

PON150 – 1kg tub

PON237 – 1kg tub

White Peach

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No Added Sugar

A

NDICATIO LI

ECTED G

10% sugar

100%

N

10% sugar

100%

PGI (Protected Geographical Indication) *non-stock item, to be ordered 4 weeks in advance


Fruit Crispies

Strawberry Crispy*

Mango Crispy*

Passion Fruit Crispy*

SOS44050540 – 200g

SOS44050541 – 250g

SOS44050516 – 200g

2-10mm

2-10mm

2-10mm

Lime Crispy* SOS44050539 – 300g

Flavourings & Pastry Spirits 100% Natural

Rose Flavouring

Natural Orange Blossom Gourmet Flavouring

Floral aroma to make fine and delicate desserts, waffles or fruit salads

Strong orange peel taste with rich orange blossom flavour

PAT4243030 – 1l

PAT4740080 – 1l DISTILLERIE

DISTILLERIE

DISTILLERIE

G A S T R O N O M I E

G A S T R O N O M I E

G A S T R O N O M I E

DU

Rum

DU

Kirsch

DU

Coffee Liquor

A blend of several selected rums from the Caribbeans made out of the fermentation and distillation of sugar cane juice

Obtained exclusively out of the alcoholic fermentation and distillation of cherries with stone

Made out of a natural coffee extract and with typical notes of coffee and a long lasting taste

DDP204 – 1l

DDP205 – 1l

DDP206 – 1l

*non-stock item, to be ordered 1 week in advance

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Ready to Bake Mini Danish 14 mins 170° C

14 mins 170° C

Mini Treats Mix

Mini Lattice Assortment

Fine butter 25 strawberry 40g, 25 apple 40g, 25 mango 40g, 25 cherry 40g

Fine butter 50 mini custard with Madagascar vanilla triangles 40g, 50 mini chocolate twists 28g, 50 mini praline fingers 35g, 50 mini raspberry rolls 35g

BRI31507 – 100 x 40g

BRI36822 – 200 x 35g

11 mins 170° C

Mini Confetti’s Assortment*

Fine butter 50 lemon and cream cheese 30g, 50 strawberry almonds 30g, 50 praline chocolate chips 30g BRI38237 – 150 x 30g

Macaroon Spring Summer Macaroon Collection Orange blossom Strawberry Blackcurrant Coconut Apricot Rose

G

TEN FRE LU

E

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TEN FRE LU

Sweet Tart Shells

E

G

BRI36428 – 48pcs

Mini Round Sweet Gluten Free

Medium Round Sweet Gluten Free

Ø4.1 x 1.7cm

Ø5.5 x 1.8cm

CPA2400 – 288pcs

CPA2500 – 120pcs

*non-stock item, to be ordered 2 weeks in advance


Our Pastry EVENTS

COMING SOON IN THETASTELAB

EASTER CREATIONS

VIENNOISERIES

PASTRY CREATION

MOLECULAR GASTRONOMY

by Emmanuel Ryon MOF 27th - 28th January

by Yann Duytsche 24th - 25th February

ยนST SEMESTER

2020

by Johan Martin 10th - 12th February

TEXTURES & CONSISTENCY

ICE CREAM ESSENTIALS

by Guillermo Corral 10th or 11th March

by Jean - Thomas Schneider MOF 21st or 22nd April

by Luke Frost 18th or 19th or 20th May

BONBON CHOCOLATE

PASTRY CREATION

BREAD & NATURAL LEAVENED

BOOK

NOW by Melissa Coppel 18th - 19th June

by Francois Galtier 23rd - 24th June

by Joel Defives MOF 29th June - 1st July

For more information about our coming events visit www.the-taste-lab.co.uk thetastelab_uk

the_taste_lab

thetastelabuk

Westway Estate, 18-20 Brunel Road, Park Royal, London W3 7XR 020 7627 9666 thetastelab@classicfinefoods.co.uk

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www.classicfinefoods.co.uk classicfinefoodsuk

classicfinefood

classicfinefoodsuk

Westway Estate, 18-20 Brunel Rd, Park Royal, London W3 7XR T. 020 7627 9666 E. sales@classicfinefoods.co.uk

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Profile for Classic Fine Foods

Classic Fine Foods UK Spring - Summer Collection 2020  

Classic Fine Foods UK Spring - Summer Collection 2020