Michel Cluizel - Diaphane Neutral Glaze

DIAPHANE

®

KEWANE 34 % CHOCOLATE GLAZE ®

Chocolate glaze 150 ml 200 g 250 g 225 ml 42 g 300 g 100 g 300 g

Water Sugar Glucose syrup Sweetened condensed milk Gelatine mass Diaphane® Neutral Glaze Cocoa butter

Heat the sugar and the glucose syrup to 103 °C. Add the condensed milk and the pre-made gelatine mass. Pour over the chocolate Mini Grammes® in 3 parts to form an emulsion.

Melt the cocoa butter at 40 °C and add to the emulsion. Heat the Diaphane® Neutral Glaze and the water to 40 °C. Pour over the ganache. Mix. Cover with film and leave to cool in the fridge overnight. Heat to 35 °C and mix. Use.

Kewane® « Grands Accords® » 34 % Chocolate

Gelatine mass 36 ml 6g

NEUTRAL GLAZE

Water 200 bloom powdered gelatine

Place the gelatine in cold water. Allow to hydrate and dissolve.

Set aside in the fridge.

SAVOURY RECIPES

Onion preserve

Peel and dice the onions. Heat the butter in a pan and sauté the onions. Deglaze the pan with the white wine. Add the glaze. Season.

Passion-fruit vinaigrette

Heat the Diaphane® Neutral Glaze to 40 °C, add the passion-fruit flesh and then the oil. Season.

500 g 50 g 100 ml 100 g

300 g 50 ml 10 g

Onions Butter Dry white wine Diaphane® Neutral Glaze Salt to taste Pepper to taste Thyme to taste

Passion-fruit flesh Olive oil Diaphane® Neutral Glaze Salt to taste Pepper to taste

FOOD SERVICE 2020 - 2021

MANUFACTURE CLUIZEL Avenue de Conches • CS 50026 • Damville • 27240 Mesnils-sur-iton • France tel. +33 (0)2 32 35 60 00 • contact@cluizel.com

la manufacture du goût

NEUTRAL, TRANSPARENT AND MULTI-PURPOSE

NEW

DIAPHANE

®

CHOCOLATE GLAZES

NEUTRAL GLAZE

An entirely neutral flavour

This neutral-tasting, transparent glaze is extremely easy to use.

Perfectly suited to hot or cold creations, it can be used on its own or combined with fruit purées, chocolate, praline or gianduja, as well as in savoury dishes.

Easy to use on its own or in combination with other ingredients (chocolate, fruit purées, etc.)

Suitable for both sweet and savoury dishes, it can be used to add texture to sauces and compotes

5 kg • ref. 21700

EXCELLENT HOLD AND SHINE Gives a flawless finish Enhances and protects your creations, whatever their temperature (keeping them fresher for longer) In glazes, it protects and enhances your creations with its mirror effect

Dark chocolate glaze 190 ml 200 g 250 g 200 ml 400 g 100 g

Water Sugar Glucose syrup Sweetened condensed milk Diaphane® Neutral Glaze Cocoa butter

300 g

San Martín « Organic Grand Cru » 70 % Dark Chocolate or Vanuari®« Grands Accords®» 63 % Dark Chocolate or Z 60 Professional 60 % Dark Chocolate

300 g 240 g

Milk and White Chocolate Glazes

TECHNICAL INFORMATIONS INGREDIENTS: Glucose syrup, water, sugar, stabiliser (agar, pectin and disodium diphosphate), citric acid SUGGESTED USE:

150 ml 200 g 250 g 225 ml 42 g 300 g 100 g

Water Sugar Glucose syrup Sweetened condensed milk Gelatine mass Diaphane® Neutral Glaze Cocoa butter

300 g

Kayambe ® « Grands Accords® » 45 % Milk Chocolate or Elianza ® « Grands Accords® » 33 % White Chocolate or Caozelo® Craft 38 % Milk Chocolate or Z 60 Craft 30 % White Chocolate

Glazes / toppings / adding texture / coulis / sauces 300 g 240 g

In toppings, it enhances your dishes and prevents them from drying out

240 g

STEP BY STEP

Take the quantity of Diaphane® glaze you want to use. Put it in a pan.

Add 10% water to the Diaphane® glaze.

Option: Replace the water with 15 % fruit purée.

Pouring

Spraying

Apply to the entremet, frozen in advance to -18 °C. Option: The Diaphane glaze can be sprayed on in a very thin layer that does not taste as sweet.

Spread carefully using a flat spatula.

Heat the sugar and the glucose syrup to 103 °C. Add the condensed milk and the pre-made gelatine mass. Pour over the chocolate Mini Grammes® in 3 parts to form an emulsion.

Melt the cocoa butter at 40 °C and add to the emulsion. Heat the Diaphane® Neutral Glaze and the water to 40 °C. Pour over the ganache. Mix. Cover with film and leave to cool in the fridge overnight. Heat to 35 °C and mix. Use. Only use 75 g of cocoa butter in recipes involving Kayambe® « Grands Accords® » 45 % Milk Chocolate Couverture and Caozelo® Craft 38 % Milk Chocolate.

Mix the water and gelatine powder to make the gelatine mass.

Cocoa Powder Glaze*

Bring the water and sugar to the boil at 121 °C. Heat the cream, glucose syrup and cocoa powder to 80 °C. Pour the boiled sugar over the heated mixture. Add the Diaphane® Neutral Glaze and mix together. Leave to cool in the fridge overnight. Heat to 30 °C and mix. Use.

Gelatine mass

Mix the water and gelatine powder to make the gelatine mass.

75 ml 300 g 300 g 100 g 60 g 80 g 80 g

72 ml 12 g

Dipping Brushing

Heat to 60 °C, then leave to cool to 40 – 45 °C. Option: For spray application, heat to 80 °C and use immediately.

Only use 50 g of cocoa butter in recipes involving San Martín « Organic Grands Crus » 70% Dark and Vanuari® « Grands Accords® » 63% Dark couverture chocolates.

Gelatine mass 36 ml 6g

A RANGE OF APPLICATION METHODS

Heat the sugar and the glucose syrup to 103 °C. Add the condensed milk. Pour over the chocolate Mini Grammes® in 3 parts to form an emulsion. Melt the cocoa butter at 40 °C and add to the emulsion. Heat the Diaphane® Neutral Glaze and the water to 40 °C. Pour over the ganache. Mix. Cover with film and leave to cool in the fridge overnight. Heat to 35 °C and mix. Use.

Water 200 bloom powdered gelatine

Water Caster sugar Whipping cream (35 % fat) Glucose syrup Cocoa powder Gelatine mass Diaphane® Neutral Glaze

Water 200 bloom powdered gelatine

* Freezer version : this glaze can be freezed

NEUTRAL, TRANSPARENT AND MULTI-PURPOSE

NEW

DIAPHANE

®

CHOCOLATE GLAZES

NEUTRAL GLAZE

An entirely neutral flavour

This neutral-tasting, transparent glaze is extremely easy to use.

Perfectly suited to hot or cold creations, it can be used on its own or combined with fruit purées, chocolate, praline or gianduja, as well as in savoury dishes.

Easy to use on its own or in combination with other ingredients (chocolate, fruit purées, etc.)

Suitable for both sweet and savoury dishes, it can be used to add texture to sauces and compotes

5 kg • ref. 21700

EXCELLENT HOLD AND SHINE Gives a flawless finish Enhances and protects your creations, whatever their temperature (keeping them fresher for longer) In glazes, it protects and enhances your creations with its mirror effect

Dark chocolate glaze 190 ml 200 g 250 g 200 ml 400 g 100 g

Water Sugar Glucose syrup Sweetened condensed milk Diaphane® Neutral Glaze Cocoa butter

300 g

San Martín « Organic Grand Cru » 70 % Dark Chocolate or Vanuari®« Grands Accords®» 63 % Dark Chocolate or Z 60 Professional 60 % Dark Chocolate

300 g 240 g

Milk and White Chocolate Glazes

TECHNICAL INFORMATIONS INGREDIENTS: Glucose syrup, water, sugar, stabiliser (agar, pectin and disodium diphosphate), citric acid SUGGESTED USE:

150 ml 200 g 250 g 225 ml 42 g 300 g 100 g

Water Sugar Glucose syrup Sweetened condensed milk Gelatine mass Diaphane® Neutral Glaze Cocoa butter

300 g

Kayambe ® « Grands Accords® » 45 % Milk Chocolate or Elianza ® « Grands Accords® » 33 % White Chocolate or Caozelo® Craft 38 % Milk Chocolate or Z 60 Craft 30 % White Chocolate

Glazes / toppings / adding texture / coulis / sauces 300 g 240 g

In toppings, it enhances your dishes and prevents them from drying out

240 g

STEP BY STEP

Take the quantity of Diaphane® glaze you want to use. Put it in a pan.

Add 10% water to the Diaphane® glaze.

Option: Replace the water with 15 % fruit purée.

Pouring

Spraying

Apply to the entremet, frozen in advance to -18 °C. Option: The Diaphane glaze can be sprayed on in a very thin layer that does not taste as sweet.

Spread carefully using a flat spatula.

Heat the sugar and the glucose syrup to 103 °C. Add the condensed milk and the pre-made gelatine mass. Pour over the chocolate Mini Grammes® in 3 parts to form an emulsion.

Melt the cocoa butter at 40 °C and add to the emulsion. Heat the Diaphane® Neutral Glaze and the water to 40 °C. Pour over the ganache. Mix. Cover with film and leave to cool in the fridge overnight. Heat to 35 °C and mix. Use. Only use 75 g of cocoa butter in recipes involving Kayambe® « Grands Accords® » 45 % Milk Chocolate Couverture and Caozelo® Craft 38 % Milk Chocolate.

Mix the water and gelatine powder to make the gelatine mass.

Cocoa Powder Glaze*

Bring the water and sugar to the boil at 121 °C. Heat the cream, glucose syrup and cocoa powder to 80 °C. Pour the boiled sugar over the heated mixture. Add the Diaphane® Neutral Glaze and mix together. Leave to cool in the fridge overnight. Heat to 30 °C and mix. Use.

Gelatine mass

Mix the water and gelatine powder to make the gelatine mass.

75 ml 300 g 300 g 100 g 60 g 80 g 80 g

72 ml 12 g

Dipping Brushing

Heat to 60 °C, then leave to cool to 40 – 45 °C. Option: For spray application, heat to 80 °C and use immediately.

Only use 50 g of cocoa butter in recipes involving San Martín « Organic Grands Crus » 70% Dark and Vanuari® « Grands Accords® » 63% Dark couverture chocolates.

Gelatine mass 36 ml 6g

A RANGE OF APPLICATION METHODS

Heat the sugar and the glucose syrup to 103 °C. Add the condensed milk. Pour over the chocolate Mini Grammes® in 3 parts to form an emulsion. Melt the cocoa butter at 40 °C and add to the emulsion. Heat the Diaphane® Neutral Glaze and the water to 40 °C. Pour over the ganache. Mix. Cover with film and leave to cool in the fridge overnight. Heat to 35 °C and mix. Use.

Water 200 bloom powdered gelatine

Water Caster sugar Whipping cream (35 % fat) Glucose syrup Cocoa powder Gelatine mass Diaphane® Neutral Glaze

Water 200 bloom powdered gelatine

* Freezer version : this glaze can be freezed

DIAPHANE

®

KEWANE 34 % CHOCOLATE GLAZE ®

Chocolate glaze 150 ml 200 g 250 g 225 ml 42 g 300 g 100 g 300 g

Water Sugar Glucose syrup Sweetened condensed milk Gelatine mass Diaphane® Neutral Glaze Cocoa butter

Heat the sugar and the glucose syrup to 103 °C. Add the condensed milk and the pre-made gelatine mass. Pour over the chocolate Mini Grammes® in 3 parts to form an emulsion.

Melt the cocoa butter at 40 °C and add to the emulsion. Heat the Diaphane® Neutral Glaze and the water to 40 °C. Pour over the ganache. Mix. Cover with film and leave to cool in the fridge overnight. Heat to 35 °C and mix. Use.

Kewane® « Grands Accords® » 34 % Chocolate

Gelatine mass 36 ml 6g

NEUTRAL GLAZE

Water 200 bloom powdered gelatine

Place the gelatine in cold water. Allow to hydrate and dissolve.

Set aside in the fridge.

SAVOURY RECIPES

Onion preserve

Peel and dice the onions. Heat the butter in a pan and sauté the onions. Deglaze the pan with the white wine. Add the glaze. Season.

Passion-fruit vinaigrette

Heat the Diaphane® Neutral Glaze to 40 °C, add the passion-fruit flesh and then the oil. Season.

500 g 50 g 100 ml 100 g

300 g 50 ml 10 g

Onions Butter Dry white wine Diaphane® Neutral Glaze Salt to taste Pepper to taste Thyme to taste

Passion-fruit flesh Olive oil Diaphane® Neutral Glaze Salt to taste Pepper to taste

FOOD SERVICE 2020 - 2021

MANUFACTURE CLUIZEL Avenue de Conches • CS 50026 • Damville • 27240 Mesnils-sur-iton • France tel. +33 (0)2 32 35 60 00 • contact@cluizel.com

la manufacture du goût