Avonmore Professional Brochure

Naturally Pure Perfection

CO N T E N TS

FR OM THE M OME N T MASTE R

IN TRODUCT ION

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A WORLD L EA D ER I N QUA L IT Y FOOD P R O D U C TI O N

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SUP ERIOR QUA L I T Y DA I RY

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QUALITY N OT QUA N T I T Y

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OUR P ROFE SSION A L C R EA M S

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THE RANGE

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P RODUCT F EAT U R ES

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OUR BRAND A M BASSA D OR , AOIF E N O O N A N

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CHE FS A R OUN D THE WOR LD FIR ST E XPE R IE N CE AVON M ORE PR OFE SS ION A L CR E A M, THE Y

EXCLUSIVE R EC IP E C A R DS F R OM AOIF E

IN STIN CTIVE LY KN OW THE Y HAVE DIS COVE R E D A S OUR CE OF PUR E PE R FE CTION .

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GL A N B IA IREL A N D, A WORL D L EA DER IN PU RE FOODS

Avonmore Professional is dedicated to creating high quality dairy products for bakeries, pastry chefs, the hotel industry, restaurants and caterers across the globe. As a brand leader, our mission is to craft the very best natural food products, exclusively sourced in Ireland and delivered with pride to the world.

Here we bring together insight-led innovations combined with the highest standards of quality and taste.

— Delicious, luxurious taste — Smooth, rich texture — Lavish, creamy finish — Perfect consistency

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WELCOME TO THE PURE LAND Ireland is famous all over the globe for the craft, heritage and quality of our natural foods. As an island, situated in the Wild Atlantic, our mild climate and open pastures ensure the best conditions for producing the best quality milk in the world. Our small dairy herds are reared by local family farmers on a diet of natural grass that results in superior milk and the richest, most naturally delicious cream.

COOKS AND WHIPS TO PERFECTION Avonmore Professional Cream carries with it an impeccable international reputation. Top chefs instantly recognise the benefits of a cream that performs incredibly in both sweet and savoury, as well as cooked and whipped creations. The deep, rich taste of the cream exists in harmony with a fine food product that is technically agile and crafted for busy, working kitchens.

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FROM CHEFS FOR CHEFS Through close collaboration with our expert chefs, we have developed a range of technical, products, tools and services to meet Chefs’ expectations and everyday needs. Our products are designed to enhance recipes and inspire creativity.

SO URCED WI T H PRI D E

At Glanbia Ireland, Glanbia means ‘pure food’ in the Irish language. It means that we only source the milk for our luxury cream from passionate, Irish family farmers we know and trust.

— Created by Chefs for Chefs — Consistent quality — Natural flavour — Long shelf-life retaining all its nutritional goodness — Premium Products — Pure Dairy Cream

— Stabilised Creams combining function and flavour — Gluten Free, Halal-Approved, Suitable for Vegetarians, Kosher-Certified — Exceptional technical performance — Optimum condition for transport and storage between 4°C and 8°C

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Superior Quality Dairy

A world leader in quality food production.

I RE L A N D I S AN AT L ANT I C I SL A N D FAME D FO R I TS R U GGE D COAST L I N E , T E MP E R AT E C L I MAT E , P L EN T I F U L R AI N A N D B E AU T I F U L LUSH, G R E E N CO U NT RYS I DE .

Ireland has been synonymous with high quality milk and cream production for centuries. 90% of Irish dairy is exported around the globe, sought after for its richness of taste and pureness of source.

DA IRY LIKE N O OTHER

Irish cows are raised and reared outdoors, on grass pastures on small Irish, family farms.

Milk production in Ireland is pasture based and extensive with shorter, milder winters than those in other countries, this means Irish milk producers operate in a more sustainable and environmentally friendly manner. As an island, Ireland has traceability and quality control standards that are more easily measured and managed, giving international customers the assurance they need.

THIS IS CREAM AT ITS BEST. NOT WHITE BUT LIT WITH THE PALEST HUES OF GOLDEN SUNLIGHT, AS ONLY CREAM FROM GRASS-FED COWS CAN BE.

ON LY THE BE ST IRISH MIL K IS CHOSE N TO BE COME AVON MORE PROFE SSION A L CRE A M

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Quality not quantity

IRELAND’S

No.1 DA I RY B R A N D

O U R S U P P LY C H A I N I S FOCUSSED ON QUALITY N O T Q U A N T I T Y.

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Glanbia Ireland is Ireland’s leading dairy processor, processing over 2.4 billion litres of milk, every single year. Uniquely, much of Glanbia’s ownership is still in the hands of the people who supply it with milk, the farmers.

Glanbia has stricter quality standards than any other dairy producer in Ireland. With full traceability and high standards of quality control, Glanbia’s milk undergoes a 35-step quality-testing programme, from grass to glass, in highly-accredited laboratories.

Avonmore is Ireland’s number 1 dairy brand and has been central to the healthy diets of Irish families for over 50 years.

Our UHT production facility is equipped with the most modern technology to give our UHT milk and cream range a more refined taste with a longer shelf-life.

ilk is supplied by M 4,800 farmers

Unique sustainability and Quality Assurance Programme ‘Open Source’

Full traceability from grass to glass – every batch of milk is traceable back to farm

ilk is tested M 35 times before it gets the Avonmore seal of approval

Our dedicated Glanbia Quality Team guarantees you the finest quality products

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Our Professional Creams You will discover three Professional Creams within the Avonmore Range. From Cooking Creams to Whipping Creams, your expectations will be exceeded.

Our dedicated quality team ensures that our cream is produced to high standards with consistent quality and will deliver exceptional performance for foodservice professionals.

Product Name

Avonmore 18% Cooking Cream

F U L LY ACC R E DI TE D & C E RTI F I E D Irish Department of Agriculture, Food and Marine (IE 1995 EC) Halal Accreditation Kosher Accreditation CNCA Approval – Certification and Accreditation Administration of the People’s Republic of China Bord Bía Origin Green Sustainability Programme

Avonmore 35.1% Whipping Cream

Avonmore 38% Whipping Cream

Unit Size 1L 1L 1L Pack Size 12x1L 12x1L 12x1L Units per Case 12L 12L 12L

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Shelflife

7 months

9 months

9 months

Storage

Optimum condition for transport and storage between 4°C and 8°C

Optimum condition for transport and storage between 4°C and 8°C

Optimum condition for transport and storage between 4°C and 8°C

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The Range

18% Fat Cooking Cream 0

% FAT 100

35.1% Fat Whipping Cream 0

% FAT 100

38% Fat Whipping Cream 0

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S I Z ES AVA I L A BL E % FAT 100

1 Litre, 500ml and 200ml

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Product Features COOKING CREAM

18% FAT

Avonmore Cooking Cream is a luxuriously thick cream ready to add into your favourite dish and suitable for a wide variety of cooking applications. Resilient and stable, it can also withstand high cooking temperatures.

It maintains sauce viscosity & texture when held in food catering establishments for long periods of time.

FEATURES

- Reheat performance – our cream doesn’t after-thicken.

Sauces can be prepared before service without them splitting or curdling when reheated to order - Excellent presentation – consistently appetising appearance of dishes - Good resistance in cold sauces - Good resistance in low pH products - No flecking or oiling off in coffee - Perfect for long reductions - Performs in both acidic and spicy recipes, without splitting or curdling.

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Product Features

WHIPPING CREAM

35.1% FAT

YIELD

This product has exceptional whipping ratios with an average of 2.5 Litres per Litre of base product.

HOLD AT 4°C OVER 24H

This product has a very good hold over a 24 hour period.

FIRMNESS

Holds firm for decorating TASTE

Characteristic dairy taste, brings out flavours. *R esults obtained in optimal conditions, laboratory temperature 16°C. Using a hobart mixer on speed setting 2 and creams of temperature of 4°C.

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Product Features

WHIPPING CREAM

38% FAT

YIELD

This product has exceptional whipping ratios with an average of 2.5 Litres per Litre of base product HOLD AT 4°C OVER 24H

This product has excellent hold over a 24 hour period.

FIRMNESS

Holds firm for decorating TASTE

Indulgent, luxurious dairy flavour *R esults obtained in optimal conditions, laboratory temperature 16°C. Using a hobart mixer on speed setting 2 and creams of temperature of 4°C.

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Meet our Chef Ambassador and Culinary Consultant, Aoife Noonan

Exclusive recipe cards from Chef Aoife Noonan

Aoife Noonan is an Executive Pastry Chef and Culinary Consultant with a passion for bringing a contemporary twist to classic patisserie recipes.

Aoife Noonan is a highly skilled patisserie chef and chocolatier with a BA in Culinary Arts and exclusive training from Valrhona’s École du Grand Chocolat, in Paris. Her fine reputation has seen her achieve the role of Head Pastry Chef at Ireland’s only two star Michelin establishment, Restaurant Patrick Guilbaud. She has also served as Executive Pastry Chef of both Luna and Glovers Alley, two of Dublin’s finest restaurants.

Today she is renowned for her Pastry Masterclasses, sharing her knowledge through demonstrations and featured pieces in high profile European publications. As the winner of Food and Wine magazine’s ‘Pastry Chef of the Year, 2018’ and winner of the Valrhona Patisserie Championships, she is perfectly placed to showcase Avonmore Professional Cream and give chefs everywhere a taste for creating award-winning creations.

Awards & Accolades Winner Food and Wine magazine’s ‘Pastry Chef of the Year, 2018’ and winner of the Valrhona Patisserie Championships

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RASPBERRY & VANILLA CHOUX

THE RECIPE, STEP BY STEP ELEMENTS:

01 Streusel Topping 02 Raspberry Glaze 03 Vanilla Cream 04 White Chocolate Décor 05 Choux Buns

01 Streusel Topping

Raspberry Glaze

Streusel

- 100g raspberries - 5g caster sugar - 50g icing sugar

- 65g butter - 1g salt - 55g sugar - 90g flour

Vanillla Cream - 500ml Whipping Cream (35.1% Fat) - 65g sugar - 2 leaves gelatine - 2 vanilla pods White Chocolate Décor - 200g white chocolate, roughly chopped - 2g cocoa butter Avonmore Professional 35.1% Whipping Cream

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Choux Buns - 60ml milk (3.5% Fat) - 60ml water - 2.5g salt - 2g sugar - 55g Unsalted butter, cubed - 65g flour - 2-3 eggs Assembly - 5-6 fresh raspberries

Divide the vanilla cream in two and place in piping bags; one half into a piping bag fitted with a small round nozzle, and the other half into a piping bag fitted with a large star nozzle.

Pierce a small hole in the bottom of the choux bun.

Fill choux with cream using the piping bag with the small round nozzle.

Dip the choux in raspberry glaze. Place a square of white chocolate square décor on top.

2. Freeze (min 2 hours). Cut out small circles using a round cutter (3cm) when frozen and place back in the freezer until the choux is ready to be baked.

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Pipe the cream on top of the chocolate square using the piping bag fitted with the star nozzle.

1. Put the raspberries and caster sugar into a small saucepan, and bring to a boil, crushing with a fork to break up. Continue to cook on a simmer for 5 mins to reduce.

Remove from the heat and pass through a sieve into a bowl. Set aside to cool.

INGREDIENTS LIST

1. Put the chocolate into a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, add the cocoa butter and mix well to melt. Cool the chocolate again to 29°C, and use to make chocolate squares; spread the chocolate out on acetate sheets and cool for a few minutes until set, before cutting into squares (4.5cm x 4.5cm).

Assembly and Presentation:

2. Place the acetate sheets between two sheets of baking paper, then between two baking trays to press and keep flat. Keep in the fridge until ready to serve.

Raspberry Glaze

AVONMORE PROFESSIONAL PRODUCTS USED

White Chocolate Décor

1. Attach the beater attachment to the stand mixer and place all the ingredients in the bowl. Mix until the dough comes together. Roll out between two sheets of parchment; as thin as possible (2mm).

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SERVES 10-12

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2. Weigh 40g of the passed puree and sieve in the icing sugar, mixing well to combine.

Chill for at least 1 hour to thicken.

03 Vanilla Cream 1. Put 100ml of the cream into a small saucepan with the sugar. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften.

2. Put the remaining cream in a bowl for the stand mixer. Scrape the vanilla seeds from the vanilla pod and add to the bowl.

Choux Buns 1. Put the water and milk in a saucepan with the salt, sugar and butter over a medium heat. Bring to a boil.

2. Add the flour gradually, reduce the heat to low and mix over the heat for 1-2 minutes to cook out the starch.

Slice a raspberry in half and place on top of the cream.

Repeat with remaining choux.

Transfer to a serving plate and serve.

3. Remove from the heat and put the dough in a stand mixer and attach the beater attachment. Whisk on a medium speed for 2 minutes to cool.

4. Add the eggs one by one until a dropping consistency is reached. Put the choux paste into a piping bag fitted with a small round nozzle. Pipe the choux (3cm in diameter) onto a baking tray lined with a silpat. Press a cut out disc of frozen streusel on top of each choux.

5. Bake the choux in the oven at 180°C for 7 minutes.

6. Reduce the heat and cook at 160°C for 13 minutes.

7. Remove from the oven and set aside to cool.

3. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside.

4. Once the cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the cream, mixing well to dissolve.

5. Cool the warm cream and fold into the whipped cream and place in the fridge for 1 hour (minimum).

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MANGO CHOCOLATE MOUSSE

THE RECIPE, STEP BY STEP ELEMENTS:

01 02 03 04 05 06

Almond Jaconde Sponge 70% Dark Chocolate Mousse Chocolate Coating Vanilla Cream Tempered Chocolate Mango Rose

01 Almond Jaconde Sponge 1. Put the egg whites and sugar into the bowl for the stand mixer and attach the whisk attachment. Whisk to form a stiff meringue.

2. Put the egg and egg yolks in a seperate bowl.

3. Spread out on a silicone mat and bake 190°C for 10mins. Cool and cut out discs 6cm in diameter. Set aside.

02 70% Dark Chocolate Mousse

AVONMORE PROFESSIONAL PRODUCTS USED

SERVES 10 INGREDIENTS LIST Almond Jaconde Sponge - 112g egg whites - 112g sugar - 45g whole egg - 90g egg yolk - 38g flour - 38g ground almond - 20g butter

Avonmore Professional 38% Whipping Cream

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Dark Chocolate Mousse - 30ml milk (3.5% Fat) - 235g sugar - 40g egg yolk - 35g whole egg - 30ml Whipping Cream (38% Fat) (1) - 4g gelatine (2 leaves) - 150g dark chocolate (70%), roughly chopped - 265ml Whipping Cream (38% Fat) (2)

Chocolate Coating - 250g dark chocolate (70%), roughly chopped - 60g cocoa butter Vanilla Cream - 500ml Whipping Cream (38% Fat) - 65g sugar - 2 leaves gelatine - 2 vanilla pods Tempered Chocolate - 500g dark chocolate (70%) - 5g cocoa butter Assembly - Mango (Mango Rose) - Sprig of mint

1. Put the milk and sugar in a small pan and put over a medium heat. Bring to a boil. Put the egg yolks and egg in a bowl.

Whisk. Once the milk is boiling, slowly pour onto the egg yolks and egg, whisking to combine. Heat the mix until it reaches 72°C on a thermometer. Pour the mix through a sieve into the bowl for the stand mixer. Attach the whisk to the stand mixer and whisk the mix until cool, and doubled in volume.

2. Put the gelatine in a bowl of cold water for 5 minutes to soften. Put the cream (1) in a saucepan and bring to a boil. Remove from the heat and add the squeezed out gelatine. Whisk to dissolve, ensuring the gelatine is fully melted.

3. At 40°C, add whipped cream (2) and cooled bombe (egg) mix. Divide the mousse mixture between 10 rings, 6cm in diameter (lined with jaconde sponge discs at the bottom) & freeze 5 hours minimum or overnight.

03 Chocolate Coating 1. When the chocolate mousses are frozen make the chocolate coating.

2. Put the chocolate and cocoa butter into a bowl set over a pan of simmering water and melt. Keep at 33°C. Blow torch

the chocolate mousses to demould the mousses from the ring moulds. Insert a toothpick into the mousses and dip to the chocolate, until the chocolate comes half way up the mousse. Place on a wire rack with a baking tray underneath and leave for a few minutes to set. Repeat with remaining mousses. Transfer to a tray and store in the fridge until ready to serve.

04 Vanilla Cream 1. Put 100ml of the cream into a small saucepan with the sugar. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften.

Assembly and Presentation: Remove the chocolate mousses from the fridge.

Place a disc of chocolate décor on top.

Place the vanilla cream in a piping bag fitted with a ruffle/petal nozzle. Pipe the cream around of the disc.

Place the mango rose in the space.

Place the mousse on a plate and garnish with a sprig of mint.

2. Put the remaining cream in a bowl for the stand mixer. Scrape the vanilla seeds from the vanilla pod and add to the bowl.

3. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside.

4. Once the cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the cream, mixing well to dissolve.

5. Cool the the warm cream slightly and fold into the whipped cream. Place in the fridge for 1 hour (minimum).

05 Tempered Chocolate 1. Put the chocolate into a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, add the cocoa butter and mix well to melt.

2. Cool the chocolate again to 31°C, and use to make chocolate discs; spread the chocolate out on acetate sheets and cool for a few minutes until set, before cutting out rounds the same size as the mousses.

Place the acetate sheets between two sheets of baking paper, then between two baking trays to press and keep flat. Keep in the fridge until ready to serve.

06 Mango Rose 1. Peel the mango and slice the cheeks off the mango. Slice the mango into thin slivers and using 3-4 slices, roll the mango up to form a rose. Repeat as necessary.

Set aside.

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HONEY & BERRY MILLE FEUILLE

AVONMORE PROFESSIONAL PRODUCTS USED

SERVES 10

THE RECIPE, STEP BY STEP

INGREDIENTS LIST

ELEMENTS:

01 Honey Cream

Honey Cream

Arlette Pastry

- 500ml Whipping Cream (35.1% Fat) - 50g honey - 2 leaves of gelatine

- 2 sheets puff pastry - 50g icing sugar Assembly - 250g fresh raspberries - 250g fresh blackberries - icing sugar

02 Arlette Pastry

01 Honey Cream

Arlette Pastry

1. Put 100ml of the cream into a small saucepan with the honey. Put on a medium heat and bring to boil until completely dissolved. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften.

1. Preheat the oven to 200°C. Prepare four baking trays and four pieces of baking paper, cut to fit the baking trays.

2. Put the remaining cream in a bowl for the stand mixer.

3. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside.

Avonmore Professional 35.1% Whipping Cream

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2. Dust the work surface with icing sugar.

Starting with the first sheet, roll the puff pastry out into a large rectangle sheet, dusting liberally with icing sugar.

3. Continue to roll and dust with icing sugar until very thin (as thin as possible).

4. Once the cream in the saucepan is boiling, remove from heat, squeeze out the gelatine leaves and add to the cream, mixing well to dissolve.

4. Place this sheet onto a piece of baking paper, and place another piece of baking paper on top. Place this sheet between two baking trays. Repeat with the remaining sheet of puff pastry.

5. Cool the warm cream slightly before folding into the whipped cream and placing in the fridge for 1 hour (minimum) to set.

5. Bake the puff pastry sheets in the oven for 10 minutes. Check if caramelised, placing back in the oven for a further 3-4 minutes if needed.

Assembly and Presentation: Arrange 4 rectangles of pastry per portion.

Beat the honey cream until smooth and place in a piping bag fitted with a medium sized round nozzle.

Dust one of the rectangles with icing sugar.

Pipe the cream into blobs 1cm apart onto the 3 other pastry rectangles, alternating a raspberry and a blackberry between each space.

Assemble the pastry rectangles on top of each other, finishing with the icing sugar dusted pastry on top.

Serve.

6. Remove the trays from the oven and cut the pastry into rectangles (2cm x 9cm), using 4 rectangles per portion.

7. Set aside until ready to assemble.

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RASPBERRY, YOGHURT & WHITE CHOCOLATE ENTREMET

THE RECIPE, STEP BY STEP ELEMENTS:

01 02 03 04 05 06

Almond Jaconde Sponge 70% Dark Chocolate Mousse Chocolate Coating Vanilla Cream Tempered Chocolate Mango Rose

01 Almond Jaconde Sponge 1. Put the egg whites and sugar into the bowl for the stand mixer and attach the whisk attachment. Whisk to form a stiff meringue.

2. Put the egg and egg yolks in a seperate bowl.

3. Spread out on a silicone mat and bake 190°C for 10mins. Cool and cut out discs 6cm in diameter. Set aside.

02 70% Dark Chocolate Mousse

AVONMORE PROFESSIONAL PRODUCTS USED

SERVES 10-12 INGREDIENTS LIST Raspberry Mousse Centre - 500ml Whipping Cream (35.1% Fat) - 65g sugar - 2 leaves of gelatine - 100ml raspberry puree Almond Jaconde Sponge - 75g almond powder - 75g icing sugar - 20g flour - 2 eggs - 15g sugar - 60g whites - 15g butter

Avonmore Professional 35.1% Whipping Cream

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Cream Cheese Mousse - 70ml milk (3.5% Fat) - 50g sugar - 80g egg yolks - 4L gelatine - 250g cream cheese - 350ml Whipping Cream (35.1% Fat)

Raspberry Jelly Centres - 2.5 leaves gelatine - 100g raspberry puree - 50ml water - 30g sugar White Chocolate Yoghurt Glaze - 200g natural yoghurt - 150g Whipping Cream (35.1% Fat) - 75g glucose - 2 gelatine leaves - 100g white chocolate, roughly chopped Tempered White Chocolate Discs - 200g white chocolate, roughly chopped - 2g cocoa butter Assembly - Freeze dried raspberries - Dried rosebuds or petals

1. Put the milk and sugar in a small pan and put over a medium heat. Bring to a boil. Put the egg yolks and egg in a bowl.

Whisk. Once the milk is boiling, slowly pour onto the egg yolks and egg, whisking to combine. Heat the mix until it reaches 72°C on a thermometer. Pour the mix through a sieve into the bowl for the stand mixer. Attach the whisk to the stand mixer and whisk the mix until cool, and doubled in volume.

2. Put the gelatine in a bowl of cold water for 5 minutes to soften. Put the cream (1) in a saucepan and bring to a boil. Remove from the heat and add the squeezed out gelatine. Whisk to dissolve, ensuring the gelatine is fully melted.

3. At 40°C, add whipped cream (2) and cooled bombe (egg) mix. Divide the mousse mixture between 10 rings, 6cm in diameter (lined with jaconde sponge discs at the bottom) & freeze 5 hours minimum or overnight.

03 Chocolate Coating 1. When the chocolate mousses are frozen make the chocolate coating.

2. Put the chocolate and cocoa butter into a bowl set over a pan of simmering water and melt. Keep at 33°C. Blow torch

the chocolate mousses to demould the mousses from the ring moulds. Insert a toothpick into the mousses and dip to the chocolate, until the chocolate comes half way up the mousse. Place on a wire rack with a baking tray underneath and leave for a few minutes to set. Repeat with remaining mousses. Transfer to a tray and store in the fridge until ready to serve.

04 Vanilla Cream 1. Put 100ml of the cream into a small saucepan with the sugar. Put on a medium heat and bring to the boil to dissolve the sugar. Meanwhile, place the gelatine leaves in a small bowl of cold water to soften.

Assembly and Presentation: Remove the chocolate mousses from the fridge.

Place a disc of chocolate décor on top.

Place the vanilla cream in a piping bag fitted with a ruffle/petal nozzle. Pipe the cream around of the disc.

Place the mango rose in the space.

Place the mousse on a plate and garnish with a sprig of mint.

2. Put the remaining cream in a bowl for the stand mixer. Scrape the vanilla seeds from the vanilla pod and add to the bowl.

3. Attach the whisk to the mixer and whisk the cream until soft peaks form. Set aside.

4. Once the cream in the saucepan is boiling, remove from the heat, squeeze out the gelatine leaves and add to the cream, mixing well to dissolve.

5. Cool the the warm cream slightly and fold into the whipped cream. Place in the fridge for 1 hour (minimum).

05 Tempered Chocolate 1. Put the chocolate into a bowl over a pan of simmering water. Once melted to 45°C, remove from the heat and set aside to cool. When the chocolate has cooled to 35°C, add the cocoa butter and mix well to melt.

2. Cool the chocolate again to 31°C, and use to make chocolate discs; spread the chocolate out on acetate sheets and cool for a few minutes until set, before cutting out rounds the same size as the mousses.

Place the acetate sheets between two sheets of baking paper, then between two baking trays to press and keep flat. Keep in the fridge until ready to serve.

06 Mango Rose 1. Peel the mango and slice the cheeks off the mango. Slice the mango into thin slivers and using 3-4 slices, roll the mango up to form a rose. Repeat as necessary.

Set aside.

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For more information visit us at:

www.avonmoreprofessional.com