Michel Cluizel - The Bouches

Recipe created by Bruno Le Derf

la manufacture du goรปt

Bonbon/Chocolate bars

The boucheeS dark and ivory chocolate for 100 pieces/bouchee

DARK

IVORY

Vanilla caramel and grué de cacao 485 g Cream

1 Vanilla pod 160 g Glucose 300 g Sugar 105 g Salted butter 40 g Cocoa nibs

Crumble 150 g 150 g 150 g 130 g

Infuse the vanilla and the cream. Boil the glucose and add the sugar little by little. When the caramel starts to smoke slow down the cooking process with the cream and the butter. Bake at 105° C and add the cocoa nibs. Cool down the caramel and fill 1/3 of the Façonnable®. Let the caramel crystalize.

Hazelnuts crunch 240 g ‘‘Intense Hazelnut’’ Gianduja 75 g Riachuelo plantation cocoa paste 75 g Soufflétine 75 g Croustilline® 150 g Chopped caramelized hazelnuts elt the cocoa paste and the Gianduja at 30° C. Then pour all the other M ingredients and stir. Fill the others Façonnables® and let it overflow just a little. Let crystalize for 12 hours.

Coating and assembly Coat with 70% dark Yzao® chocolate couverture. Sprinkle some cocoa nibs for decoration.

Cocoa nibs ‘‘Intense Hazelnut’’ Gianduja Riachuelo plantation cocoa paste Soufflétine Croustilline® Slim Dark Little Ingot 70% Dark Yzao® chocolate couverture

Bruno Le Derf MOF in 2007 Chocolate-maker

ref. 21800 ref. 21100 ref. 20808 ref. 21820 ref. 21007 ref. 23502 ref. 20094

Butter Flour Sugar Almonds powder

Mix all the ingredients together to obtain a paste. Sieve to obtain little bits of crumble. Spread on a tray and bake at 150° C for about 20 minutes. Cool down and mix with some cocoa butter to waterproof the crumble. Fill 1/3 of the Façonnable® with the crumble.

Red berries fruit paste 100 g Raspberries puree 100 g Cassis puree 100 g Strawberries puree 6 g Pectin 50 g Sugar (1) 65 g Glucose 250 g Sugar 4 g Tartaric acid solution 50 g Crème de cassis ix all the purees together and heat at 40° C. Mix the pectin and the sugar M (1) and pour over the puree. Incorporate the sugar (2) and the glucose. Bake at 107° C. Add the tartaric solution. Cool down the fruit paste and mix with the crème de cassis. Fill 1/3 of the Façonnable® over the crumble.

Praliné mounted ganache 280 g Cream 120 g Glucose 160 g Cocoa butter 300 g 72% Dark Kayambe® chocolate couverture 400 g Pure Almonds Praliné Heat the cream and the glucose at 85° C. Pour over the chocolate and the cocoa butter. Incorporate the praliné previously emulsified. Cool down at 30° C and mount with a flat whisk. Poach on the fruit paste and decorate with some magenta pearls. ref. 21000 ref. 20067 ref. 21030 ref. 27348 ref. 23504

Manufacture Cluizel - august 2018

Cocoa butter 72% Dark Kayambe® chocolate couverture Pure Almonds Praliné Magenta pearls Slim Ivory Little Ingot

MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094