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CLASSIC GUANAJA 70% COCOAS

To celebrate GUANAJA’s 40th anniversary, check out a recipe booklet unveiling five classic French pastries, revisited with our iconic GUANAJA 70% dark chocolate: the fondant, the mousse, the filled bar, the tartlet, and the eclair. These recipes, both simple and ultra-indulgent, will allow you to discover pastry essentials while savoring GUANAJA’s intensity.

GUANAJA FONDANT

P. 4

GUANAJA MOUSSE

P. 8

GUANAJA MARSHMALLOW CARAMEL BAR

P. 12

P. 16

P. 20

GUANAJA TARTLET

INTENSE GUANAJA CHERRY ECLAIR

GUANAJA FONDANT SERVES: 7 PEOPLE — RECIPE GRADING Make on the day: GUANAJA 70% chocolate fondant You will need: Molds (diameter: 7.5cm, height: 4.5cm), mixing bowl, spatula, whisk

GUANAJA 70% CHOCOLATE FONDANT Preparation time: 30 minutes — Refrigerate for: 12 hours Bake for: 9 to 12 minutes

INGREDIENTS 150g Whole milk — 220g GUANAJA 70% — 250g Whole eggs 110g Caster sugar 65g 3g Baking powder 1g Salt

Heat the milk to a simmering boil. Whisk and pour over the melted Guanaja 70% chocolate to make a ganache. Mix the egg mixture.

Set aside in the refrigerator, ideally for with 80g of fondant. Bake at 375°F (190°C) for 12 minutes for a moist cake. Bake at 355°F (180°C) for 9 minutes for a sponge cake.

EQUIVALENTS

GUANAJA 70% CARAÏBE 66% 240g

ORIADO 60% 250g

MANJARI 64% 235g

EQUATORIALE NOIRE 55% 260g

GUANAJA MOUSSE SERVES: 6 PEOPLE — RECIPE GRADING

Make on the day: GUANAJA 70% chocolate mousse You will need: Mixing bowl, spatula, whisk, blender

GUANAJA 70% CHOCOLATE MOUSSE Preparation time: 30 minutes — Refrigerate for: 2 hours

INGREDIENTS 60g Milk — 60g Heavy cream — 135g GUANAJA 70% 100g Egg whites — 30g Caster sugar

Heat the milk and cream. Pour over the partly melted GUANAJA 70% dark chocolate in three stages, while stirring vigorously to create an emulsion. Blend as soon as possible until you have a perfect emulsion. Beat the egg whites at a constant medium speed, gradually adding the sugar. The egg whites should be frothy.

Add about ¼ of the whipped egg whites to mixing in the remaining egg whites very gently using a spatula. Leave in the ideal serving temperature for this mousse is 35/40°F (4/6°C). The recommended storage time for this mousse is 2 days.

EQUIVALENTS

GUANAJA 70% CARAÏBE 66% 140g

ORIADO 60% 160g

MANJARI 64% 150g

EQUATORIALE NOIRE 55% 110g

GUANAJA MARSHMALLOW CARAMEL BAR MAKES: 4 BARS — RECIPE GRADING

Prepare one day in advance: Salted butter caramel, GUANAJA 70% chocolate molding Make on the day: Marshmallow, assembly You will need: Bar mold, mixing bowl, thermometer, spatula, whisk, mixer

SALTED BUTTER CARAMEL Preparation time: 20 minutes — Leave to sit for: 4 hours

INGREDIENTS 135g Cream — 15g Glucose — 135g Caster sugar 35g Lightly salted butter — 2g Fleur de sel

Bring the cream to a simmering boil, set aside, then add the glucose. Make a dry caramel by stirring in the sugar in three stages. Deglaze with the lightly salted butter, then add the hot cream.

Cook at 235°F (115°C). Pour the caramel into a container and set aside for at least 4 hours. Add the fleur de sel when the caramel has reached room temperature.

GUANAJA 70% CHOCOLATE MOLDING Preparation time: 40 minutes — Leave to sit for: 6 hours

INGREDIENTS 200g GUANAJA 70%

Mold the bar by pouring tempered GUANAJA 70% chocolate into the mold. For tempering, check out the chart specified on the back of the bag. Wait about

30 seconds, then turn over the mold to remove any excess chocolate. Refrigerate the mold for 5 minutes. Leave the chocolate to set for at least 6 hours at 60°F (16°C).

MARSHMALLOWS Preparation time: 30 minutes — Leave to sit for: 30 minutes

INGREDIENTS 12g Gelatin — 60g Water for blooming the gelatin — 225g Caster sugar 95g Water — 1 Norohy vanilla bean — 130g Egg whites

Soak the gelatin in cold water for blooming. Cook the sugar and water at 230°F (110°C). Add the melted gelatin and a scraped vanilla bean, then pour the mixture over the whipped egg whites. Whip until

firm at a constant medium speed. When the marshmallow reaches a "stiff peak" texture, set aside until assembly.

RECIPE ASSEMBLY Preparation time: 45 minutes — Leave to sit for: 2 x 6 hours INGREDIENTS Peanuts — Fleur de sel — 200g Guanaja 70%

Place peanuts in the base of the mold already molded with chocolate. Add 70g of previously cooled caramel. Sprinkle with a pinch of fleur de sel. Pipe 45g of marshmallow, then

leave to set for at least 6 hours. Seal the bar with tempered GUANAJA 70% chocolate. Leave the chocolate to set for at least 6 hours at 60°F (16°C). Gently remove the bar from its mold.

GUANAJA TARTLET MAKES: 10 TARTLETS — RECIPE GRADING

Prepare one day in advance: Cocoa shortcrust pastry Make on the day: GUANAJA 70% chocolate ganache You will need: Ten 8cm diameter circles, immersion blender, piping bag with a nozzle, mixing bowl, spatula, whisk

COCOA SHORTCRUST PASTRY

Preparation time: 30 minutes — Refrigerate for: 1 to 2 hours—Bake for: 25 minutes

30g

INGREDIENTS — 90g Confectioner’s sugar — 2g Fine salt — 210g 25g Cocoa powder — 120g Butter — 50g Egg

mixture, then add the cold butter. Mix until egg to the mixture. Stop mixing once the

dough is smooth and even. Roll out the dough to a thickness of 3mm. Refrigerate for 1 to 2 hours. Line the tart cases and bake at 300°F (150°C) for 25 minutes.

GUANAJA 70% CHOCOLATE GANACHE Preparation time: 20 minutes — Refrigerate for: 2 hours

INGREDIENTS 150g Whole milk — 100g Heavy cream — 45g Honey — 185g GUANAJA 70%

Heat the milk and cream with the honey. Pour one third of the mixture over the melted GUANAJA 70% chocolate. Mix using a spatula and add the second third in the same way. Do the same with the last

third. Blend with an immersion blender to perfect the emulsion. Fill the tart cases using a piping bag with a nozzle. Leave to

EQUIVALENTS

GUANAJA 70% CARAÏBE 66% 190g

ORIADO 60% 210g

MANJARI 64% 190g

EQUATORIALE NOIRE 55% 225g

JIVARA 40% 340g

DULCEY 35% 415g

IVOIRE 35% 435g

INTENSE GUANAJA CHERRY ECLAIR MAKES: 10 ECLAIRS — RECIPE GRADING

Prepare one day in advance: GUANAJA 70% namelaka, jellied cherry coulis, chocolate decorations Make on the day: Choux pastry You will need: Immersion blender, stand mixer, thermometer, piping bag with a nozzle, mixing bowl, spatula, 13mm nozzle

GUANAJA 70% NAMELAKA Preparation time: 10 minutes — Refrigerate for: 12 hours

INGREDIENTS 100g Milk — 3g Gelatin — 15g Water (for blooming the gelatin) — 125g GUANAJA 70% — 200g Heavy cream Bring the milk to a boil, then add the gelatin previously bloomed in water. Use a spatula to create an emulsion while gradually pouring it over the partly melted Guanaja 70% chocolate.

Blend as soon as possible until you have a perfect emulsion. Pour onto a baking sheet at 115/120°F (45/50°C). Leave to set in the refrigerator for 12 hours.

JELLIED CHERRY COULIS

Preparation time: 10 minutes — Leave to sit for: 20 minutes — Freeze for: 1 hour INGREDIENTS 70g Caster sugar 260g Cherry purée 5g Gelatin Add the gelatin to 100g of Morello cherry purée at 40°F (4°C), then wait 20 minutes to allow the gelatin to bloom. Heat the mixture to 120/140°F (50/60°C) to fully melt the gelatin. Add the sugar, and pour in the second part of the purée at 40°F (4°C).

Blend until homogeneous. Immediately pour into a cake tin lined with plastic wrap. Set aside in the refrigerator for 1 hour, then cut into eclair shapes.

CHOUX PASTRY Preparation time: 20 minutes — Bake for: 30 minutes INGREDIENTS 80g Milk — 80g Water — 75g Butter — 2g Sugar — 2g Salt — 90g

— 140g Eggs

Bring the milk, water, butter, sugar, and the eggs one by one to the dough. Using a return to the heat. Use the spatula to help the liquid evaporate. Put the dough in a food processor with the paddle attachment

pipe out the eclair. Bake at 355°F (180°C) for about 30 minutes.

EQUIVALENTS

GUANAJA 70% CARAÏBE 66% 130g

ORIADO 60% 140g

MANJARI 64% 135g

EQUATORIALE NOIRE 55% 145g

JIVARA 40% 175g

AZÉLIA 35% 190g

RECIPE ASSEMBLY Preparation time: 30 minutes INGREDIENTS Cherries - 250g GUANAJA 70%

Prepare the diced cherries in advance. When the choux pastry is cooked and cooled, cut the underside of the eclair lengthwise for easy garnishing. Using a piping bag, fill the base of the eclair with GUANAJA 70% namelaka. Add the diced cherries at the center, then add the namelaka cream again before closing the

eclair. Place on top of the still-frozen jellied cherry coulis. Once the coulis is thawed, randomly place the tempered GUANAJA 70% chocolate pieces. Check out the tempering chart specified on the back of the bag

Thank you to the chefs at L’École Valrhona, Flavien, Maëva, and Loïc, for their talent and creativity in carrying out these recipes.

To explore more recipes, visit our website valrhona-collection.com