Michel Cluizel - San Martin - 70% Dark - 48% Milk

« ORGANIC GRANDS CRUS » Chocolates

SAN MARTÍN

70 % DARK - 48 % MILK

Take a look at our complete range of « ORGANIC GRANDS CRUS » Chocolates

SAN MARTÍN, PERU Each of our « Organic Grands Crus » chocolate is made from cocoa beans sourced from a single region. These regions are characterised by their distinctive ecosystems, which give an individual aromatic profile to their cocoa beans. This distinguishes them from « Origin chocolate », a term used for chocolate made by blending beans from several regions.

GLUTEN FREE

Vegan

3kg / Zipped bag • ref. 20552

of the Peruvian Amazonian jungle, amid lush surroundings and enjoying

GLUTEN FREE d cru bio » chocolat « gran 70 % san martÍn noir

a hot, humid climate.

LONG FINISH

FRUITY

This “Organic Grands Crus” San Martín 70% Dark couverture chocolate starts by revealing fruity notes of pear and apple, which are followed by herbaceous, spiced and roasted cocoa notes that melt into a finish of creamy cocoa.

Gluten-free SPICY

ACIDIC

Lecithin-free yet versatile

Here, the humid tropical climate with its constant sunshine and abun-

WOODY

3 kg • ref. 20552

TASTING NOTES

dant rainfall provides the ideal climatic conditions for cocoa farming.

AN « ORGANIC GRAND CRU »

It offers the perfect balance of mild acidity and astringency.

NEW

With its mainly mineral-rich soil, the area boasts highly diversified fau-

na and flora which benefit from the range of microclimates, creating the

« ORGANIC GRAND CRU » SAN MARTÍN 48 % MILK

sumptuous cocoa that is specially selected by the CLUIZEL Manufacture

3kg / Zipped bag • ref. 20557

for the intensity of its aromatic profile, featuring fruity, spiced and woody

GLUTEN FREE

notes. A sensory experience that takes you on a journey!

ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character

d cru bio » chocolat « gran 48 % san martÍn LAIT

Grown in accordance with organic farming standards, the beans chosen

by the CLUIZEL Manufacture reflect the dedicated work of the producers

and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes

who strive and toil with the utmost respect for the environment to produce high-quality beans.

ATTACK

EVOLUTION

FINISH

Norman orchard fruits, apple, pear

Roasted cocoa, herbaceous, spiced notes

Cocoa, creamy notes

TECHNICAL INFORMATIONS INGREDIENTS: cocoas (from San Martín, in Peru), sugar, cocoa butter CHARACTERISTICS: Texture: brittle, melting Fluidity: uuuuu Humidity <1%

NEW

A little bit of history...

Cocoa farming in Peru is first referred to in 1540 when the conquistadors founded the capital of San Martín, Moyobamba, a name which means “circular plain” in the Quechua language. With the backing of twenty or so industry players, the Peruvian government began providing intensive support to cocoa farming between 2012 and 2017, turning San Martín into a genuine cocoa growing region.

sugar : 30 %

At a competitive price

the Andes to the west and dropping to 500 m below sea-level to the east.

l

fats: 40 %

COCOA

Contains 70 % cocoa

San Martín is typical of the Peruvian Selva Alta, a hilly ecoregion bordering

l

cocoa: 70 %

CERTIFIED ORGANIC

The « Organic Grand Cru » San Martín cocoa terroir is found at the edge

l

GLUTEN FREE

A COUVERTURE CHOCOLATE

« ORGANIC GRAND CRU » SAN MARTÍN 70 % DARK

One of 24 regions in Peru An area of 51,253 km2 Highest elevation: 3,080 metres

70 %

DARK

NEW

SAN MARTÍN

SAN MARTÍN

GLUTEN FREE

« ORGANIC GRANDS CRUS »

SAN MARTÍN

NEW

« ORGANIC GRAND CRU »

« ORGANIC GRAND CRU » GUAYAS 70% DARK 3kg / Zipped bag • ref. 20562

AN EXCEPTIONAL FLAVOUR

SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream

GLUTEN FREE

A strong, intense cocoa A melting texture

FOOD SERVICE 2020 - 2021

la manufacture du goût

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

Fruity, spiced and woody notes characteristic of Peru’s rich natural resources

TEMPERING CURVE

45-50° C/113-122° F

28° C/82.4° F

manuel : 30-31° C manual: 86-87.8° F mécanique : 29,5-30,5° C mecanic: 85.1-86.9° F

« ORGANIC GRANDS CRUS » Chocolates

SAN MARTÍN

70 % DARK - 48 % MILK

Take a look at our complete range of « ORGANIC GRANDS CRUS » Chocolates

SAN MARTÍN, PERU Each of our « Organic Grands Crus » chocolate is made from cocoa beans sourced from a single region. These regions are characterised by their distinctive ecosystems, which give an individual aromatic profile to their cocoa beans. This distinguishes them from « Origin chocolate », a term used for chocolate made by blending beans from several regions.

GLUTEN FREE

Vegan

3kg / Zipped bag • ref. 20552

of the Peruvian Amazonian jungle, amid lush surroundings and enjoying

GLUTEN FREE d cru bio » chocolat « gran 70 % san martÍn noir

a hot, humid climate.

LONG FINISH

FRUITY

This “Organic Grands Crus” San Martín 70% Dark couverture chocolate starts by revealing fruity notes of pear and apple, which are followed by herbaceous, spiced and roasted cocoa notes that melt into a finish of creamy cocoa.

Gluten-free SPICY

ACIDIC

Lecithin-free yet versatile

Here, the humid tropical climate with its constant sunshine and abun-

WOODY

3 kg • ref. 20552

TASTING NOTES

dant rainfall provides the ideal climatic conditions for cocoa farming.

AN « ORGANIC GRAND CRU »

It offers the perfect balance of mild acidity and astringency.

NEW

With its mainly mineral-rich soil, the area boasts highly diversified fau-

na and flora which benefit from the range of microclimates, creating the

« ORGANIC GRAND CRU » SAN MARTÍN 48 % MILK

sumptuous cocoa that is specially selected by the CLUIZEL Manufacture

3kg / Zipped bag • ref. 20557

for the intensity of its aromatic profile, featuring fruity, spiced and woody

GLUTEN FREE

notes. A sensory experience that takes you on a journey!

ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character

d cru bio » chocolat « gran 48 % san martÍn LAIT

Grown in accordance with organic farming standards, the beans chosen

by the CLUIZEL Manufacture reflect the dedicated work of the producers

and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes

who strive and toil with the utmost respect for the environment to produce high-quality beans.

ATTACK

EVOLUTION

FINISH

Norman orchard fruits, apple, pear

Roasted cocoa, herbaceous, spiced notes

Cocoa, creamy notes

TECHNICAL INFORMATIONS INGREDIENTS: cocoas (from San Martín, in Peru), sugar, cocoa butter CHARACTERISTICS: Texture: brittle, melting Fluidity: uuuuu Humidity <1%

NEW

A little bit of history...

Cocoa farming in Peru is first referred to in 1540 when the conquistadors founded the capital of San Martín, Moyobamba, a name which means “circular plain” in the Quechua language. With the backing of twenty or so industry players, the Peruvian government began providing intensive support to cocoa farming between 2012 and 2017, turning San Martín into a genuine cocoa growing region.

sugar : 30 %

At a competitive price

the Andes to the west and dropping to 500 m below sea-level to the east.

l

fats: 40 %

COCOA

Contains 70 % cocoa

San Martín is typical of the Peruvian Selva Alta, a hilly ecoregion bordering

l

cocoa: 70 %

CERTIFIED ORGANIC

The « Organic Grand Cru » San Martín cocoa terroir is found at the edge

l

GLUTEN FREE

A COUVERTURE CHOCOLATE

« ORGANIC GRAND CRU » SAN MARTÍN 70 % DARK

One of 24 regions in Peru An area of 51,253 km2 Highest elevation: 3,080 metres

70 %

DARK

NEW

SAN MARTÍN

SAN MARTÍN

GLUTEN FREE

« ORGANIC GRANDS CRUS »

SAN MARTÍN

NEW

« ORGANIC GRAND CRU »

« ORGANIC GRAND CRU » GUAYAS 70% DARK 3kg / Zipped bag • ref. 20562

AN EXCEPTIONAL FLAVOUR

SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream

GLUTEN FREE

A strong, intense cocoa A melting texture

FOOD SERVICE 2020 - 2021

la manufacture du goût

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

Fruity, spiced and woody notes characteristic of Peru’s rich natural resources

TEMPERING CURVE

45-50° C/113-122° F

28° C/82.4° F

manuel : 30-31° C manual: 86-87.8° F mécanique : 29,5-30,5° C mecanic: 85.1-86.9° F

« ORGANIC GRANDS CRUS » Chocolates

SAN MARTÍN

70 % DARK - 48 % MILK

Take a look at our complete range of « ORGANIC GRANDS CRUS » Chocolates

SAN MARTÍN, PERU Each of our « Organic Grands Crus » chocolate is made from cocoa beans sourced from a single region. These regions are characterised by their distinctive ecosystems, which give an individual aromatic profile to their cocoa beans. This distinguishes them from « Origin chocolate », a term used for chocolate made by blending beans from several regions.

GLUTEN FREE

Vegan

3kg / Zipped bag • ref. 20552

of the Peruvian Amazonian jungle, amid lush surroundings and enjoying

GLUTEN FREE d cru bio » chocolat « gran 70 % san martÍn noir

a hot, humid climate.

LONG FINISH

FRUITY

This “Organic Grands Crus” San Martín 70% Dark couverture chocolate starts by revealing fruity notes of pear and apple, which are followed by herbaceous, spiced and roasted cocoa notes that melt into a finish of creamy cocoa.

Gluten-free SPICY

ACIDIC

Lecithin-free yet versatile

Here, the humid tropical climate with its constant sunshine and abun-

WOODY

3 kg • ref. 20552

TASTING NOTES

dant rainfall provides the ideal climatic conditions for cocoa farming.

AN « ORGANIC GRAND CRU »

It offers the perfect balance of mild acidity and astringency.

NEW

With its mainly mineral-rich soil, the area boasts highly diversified fau-

na and flora which benefit from the range of microclimates, creating the

« ORGANIC GRAND CRU » SAN MARTÍN 48 % MILK

sumptuous cocoa that is specially selected by the CLUIZEL Manufacture

3kg / Zipped bag • ref. 20557

for the intensity of its aromatic profile, featuring fruity, spiced and woody

GLUTEN FREE

notes. A sensory experience that takes you on a journey!

ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character

d cru bio » chocolat « gran 48 % san martÍn LAIT

Grown in accordance with organic farming standards, the beans chosen

by the CLUIZEL Manufacture reflect the dedicated work of the producers

and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes

who strive and toil with the utmost respect for the environment to produce high-quality beans.

ATTACK

EVOLUTION

FINISH

Norman orchard fruits, apple, pear

Roasted cocoa, herbaceous, spiced notes

Cocoa, creamy notes

TECHNICAL INFORMATIONS INGREDIENTS: cocoas (from San Martín, in Peru), sugar, cocoa butter CHARACTERISTICS: Texture: brittle, melting Fluidity: uuuuu Humidity <1%

NEW

A little bit of history...

Cocoa farming in Peru is first referred to in 1540 when the conquistadors founded the capital of San Martín, Moyobamba, a name which means “circular plain” in the Quechua language. With the backing of twenty or so industry players, the Peruvian government began providing intensive support to cocoa farming between 2012 and 2017, turning San Martín into a genuine cocoa growing region.

sugar : 30 %

At a competitive price

the Andes to the west and dropping to 500 m below sea-level to the east.

l

fats: 40 %

COCOA

Contains 70 % cocoa

San Martín is typical of the Peruvian Selva Alta, a hilly ecoregion bordering

l

cocoa: 70 %

CERTIFIED ORGANIC

The « Organic Grand Cru » San Martín cocoa terroir is found at the edge

l

GLUTEN FREE

A COUVERTURE CHOCOLATE

« ORGANIC GRAND CRU » SAN MARTÍN 70 % DARK

One of 24 regions in Peru An area of 51,253 km2 Highest elevation: 3,080 metres

70 %

DARK

NEW

SAN MARTÍN

SAN MARTÍN

GLUTEN FREE

« ORGANIC GRANDS CRUS »

SAN MARTÍN

NEW

« ORGANIC GRAND CRU »

« ORGANIC GRAND CRU » GUAYAS 70% DARK 3kg / Zipped bag • ref. 20562

AN EXCEPTIONAL FLAVOUR

SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream

GLUTEN FREE

A strong, intense cocoa A melting texture

FOOD SERVICE 2020 - 2021

la manufacture du goût

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

Fruity, spiced and woody notes characteristic of Peru’s rich natural resources

TEMPERING CURVE

45-50° C/113-122° F

28° C/82.4° F

manuel : 30-31° C manual: 86-87.8° F mécanique : 29,5-30,5° C mecanic: 85.1-86.9° F

NEW

« ORGANIC GRAND CRU »

SAN MARTÍN

48 %

QUECHUA

VOYAGE AU PÉROU

DULCE PERUANO

Recipe for 10 units

By Jordi Puigvert Colomer – CLUIZEL Chef

Recipe for 5 units , 16 cm in diameter

By Jordi Puigvert Colomer – CLUIZEL Chef

Recipe for 15 units

By Jordi Puigvert Colomer – CLUIZEL Chef

Entremets

Cake

MILK

Dessert in plate

GLUTEN FREE

A COUVERTURE CHOCOLATE CERTIFIED ORGANIC

cocoa: 48 %

fats: 45,5 %

sugar: 28,5 %

COCOA

LONG FINISH

FRUITY

BISCUIT

SPICY

Vegan Gluten-free Lecithin-free yet versatile

The « Organic Grands Crus » San Martín 48 % milk couverture chocolate delivers a harmonious balance of delicious spiced hot chocolate notes which linger through delicate notes of vanilla and caramel. It finishes with a surprising freshness and a hint of blackcurrant.

Chocolate sponge cake 430 g 130 g 210 g 150 g 250 g 130 g 100 g 50 g 100 g 100 g

Almond paste 50% Sugar 1 Egg yolks Whole eggs Egg whites Sugar 2 Strong white flour Cocoa powder Butter San Martin « Organic Grands Crus » 70% dark couverture chocolate

Loosen the almond paste 50 % in the mixer bowl with the flat beater. Add sugar 1 and mix. As soon as the texture becomes a little looser, gradually add the yolks and the whole eggs.

Continue to mix until well blended. Separately, mix the flour and cocoa powder and, meanwhile, melt the chocolate and the butter together. At the same time, make a meringue with the egg whites and sugar 2. Carefully mix the chocolate and the melted butter into the first receptacle. Then, very carefully add the meringue and, to finish, the flour and cocoa powder, mixed beforehand. Lay 0.6 cm thick on a tray and bake in the oven at 175 ºC for approximately 10 minutes.

CARAMEL

3 kg • ref. 20557

With ORGANIC milk from France At a competitive price

Pear compote with honey 450 g 50 g 50 g 6,3 g 0,9 g

Poire Williams puree Honey Sugar NH pectin Citric acid

Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil.

Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.

TASTING NOTES

AN « ORGANIC GRAND CRU »

ATTACK

EVOLUTION

FINISH

ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes.

AN EXCEPTIONAL FLAVOUR

Spiced hot chocolate

Blackcurrant, fresh notes

Vanilla caramel

A fresh finish with blackcurrant notes

260 g

2,6 g 2g 50 g 50 g 400 g 200 g

Glaze

750 g

200 g 50 g

TECHNICAL INFORMATIONS INGREDIENTS: Cocoa butter, sugar, whole milk powder, cocoas, Bourbon vanilla pod

CHARACTERISTICS: Texture : brittle, creamy Fluidity : uuuuu Humidity <1%

700 g 300 g 50 g

San Martin « Organic Grands Crus » 70% dark couverture chocolate Grapeseed oil Soufflétine

Water Sugar Williams pear liqueur

Melt the chocolate and the butter together. Make meringue with the egg whites and sugar. When the meringue is ready, add the egg yolks. Using a spatula, gently add to the chocolate and the melted butter at 45 ºC. Place in rings and bake at 180 ºC for approximately 8 minutes.

Chocolate Crémeux

Make crème anglaise using the milk, cream, sugar and egg yolks. Add the chocolate as soon as the crème anglaise reaches 85 °C. Emulsify. Cover with film, which should be touching the custard, and keep chilled for 12 hours.

Guava compote

Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil.

Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.

Chocolate granita

Heat the water with the sugars. Add the gelatine, hydrated with really cold water for 10 minutes beforehand. Pour over the chocolate. Emulsify and pour into a bowl. Leave to freeze.

Scrape with a fork and use.

Chocolate Bavaroise

Make crème anglaise using the milk, egg yolks and sugar. Its end weight needs to be 700 g for this recipe. Add the gelatine, hydrated in really cold water for 10 minutes beforehand. Pour over the chocolate and emulsify. At 30 ºC, add the semi-whipped cream using a spatula. Use.

Chocolate whipped ganache

Heat 100 g of the 400 g of cream with the glucose and pour over the chocolate. Emulsify. Add 300 g of chilled cream and leave in the fridge for 12 hours. Whip and use.

Lime and Panela sugar crumble

Mix the ingredients until you obtain a crumbly texture. Bake in the oven at 160 °C.

Corn and vanilla cream

Make an infusion with the milk and vanilla. Weigh the infusion and add water to make it up to the original 250 g. Add the corn puree. In a bowl, mix together the sugar, starch and egg yolks with a whisk. Pour the liquid part over the previous mixture and cook, stirring constantly until boiling. Remove from the heat and cool to 4 ºC as quickly as possible.

Chocolate glaze

Mix the milk, cream and powdered milk together and heat to 40 ºC. Add the dextrose and the salt. Mix. Mix the sugar and the stabiliser together, sprinkle it in while stirring with the whisk.

Bring the mixture to 85 ºC. Add the inverted sugar syrup and pour over the chocolate. Leave to develop for 12 hours in the fridge. Churn.

85 g 70 g 50 g 180 g 150 g

450 g 30 g 70 g 7g 1g

600 g 125 g 120 g 14 g

400 g 900 g

200 g

TEMPERING CURVE

Guava puree Honey Sugar NH pectin Citric acid

Milk Egg yolks Sucre Gelatine, 200 Bloom (7 sheets of gold strength gelatine) San Martin « Organic Grands Crus » 48% milk couverture chocolate Semi-whipped cream

150 g 300 g 300 g 20 g 200 g 300 g

Water DE60 glucose syrup Sugar Gelatine (10 leaves, 200 Bloom) Sweetened condensed milk San Martin « Organic Grands Crus » 48% milk couverture chocolate

Spiced pear Make a syrup with the water and sugar. Once the syrup is cool, add the alcohol.

San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Gold powder

Assembly and finishing

Butter Egg yolks Sugar Egg whites San Martin « Organic Grands Crus » 70% dark couverture chocolate

Chocolate Glaze

700 g 300 g 5g 200 g

Once the sponge cake is cool, moisten with pear syrup at 50 ºC. Cut 4 slabs of sponge cake and top all but one with compote, simply leaving it plain. Place the first piece of sponge cake with compote in a tray the same size as the pieces you have cut out. Once the soft ganache is ready, pour over a 0.2 mm layer. Place the second piece of sponge cake with pear compote on top before the ganache hardens. Repeat the process one more time and finish with the forth piece of plain sponge cake (without compote). Freeze. Glaze all over and decorate.

Water Sugar Spice blend Pear balls

Heat the water, sugar and glucose to 103 ºC. Remove from the heat and add the condensed milk. Then add the gelatine, hydrated in cold water beforehand. Pour over the chocolate and emulsify. Set aside in the fridge for 24 hours. Heat to 30 ºC, mix using a stick blender and apply to the entremets at -18 ºC.

Cook the pear balls in the spiced syrup until soft. Drain.

Other ingredients 200 g

SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream

27° C/80.6° F

Melt the chocolate. Combine the cream, puree, honey, glucose and agar-agar, mix well. Bring this mixture to the boil. Remove from the heat. Add the gelatine (hydrated in cold water for 10 minutes beforehand) and pour over the chocolate. Emulsify and use.

Melt the chocolate and add the oil and Soufflétine. Use at 4ºC.

Pear syrup

2g

45-50° C/113-122° F

San Martin « Organic Grands Crus » 70% dark couverture chocolate Agar-agar Gelatine Honey Glucose syrup 35 % cream Pear puree

Other ingredients

A deliciously creamy texture Spiced hot chocolate and vanilla caramel notes

Soft chocolate and pear ganache

Flourless chocolate sponge cake

20 g

San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Cocoa powder

Assembly and finishing

In a 16 cm diameter and 4.5 cm high ring, add the bavaroise up to 2/3 capacity. Add the guava compote. Press to get the bavaroise to come up around the sides and add some more of the bavaroise. Seal with the flourless sponge cake. Freeze and ice. Finish with the pear balls in spiced syrup and decorate with the chocolate.

250 g 250 g 100 g 50 g 220 g

500 g 100 g 50 g 5g 150 g

400 g 25 g 150 g

90 g 110 g 90 g 7g 100 g

250 g 250 g 80 g 90 g 40 g 1u

500 g 175 g 112 g 125 g

35 g 28 g 20 g 5g 1g

mécanique : 29-30° C mecanic: 85.1-86° F

Water Panela or muscovado sugar Inverted sugar syrup Gelatine San Martin « Organic Grands Crus » 70% dark couverture chocolate

35 % cream Glucose syrup San Martin « Organic Grands Crus » 48% milk couverture chocolate

Almond flour Flour Butter Finely grated lime zest Panela sugar

Milk Canned corn, blended and filtered Egg yolks Sugar Corn starch Vanilla pod

Milk 35 % cream Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate Inverted sugar syrup Dextrose Skimmed milk powder Ice cream stabiliser Salt

Other ingredients 50 g 15 u 15 u

manuel : 29-30,5° C manual: 85.1-86.9° F

Milk 35 % cream Egg yolks Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate

15 u

Salty fried corn San Martin « Organic Grands Crus » 70% dark couverture chocolate root decorations Tempered San Martin « Organic Grands Crus » 70% dark couverture chocolate tablets Tempered San Martin « Organic Grands Crus » 48% milk couverture chocolate tablets

Assembly and finishing

Whisk the whipped ganache and pipe a 7 cm cylinder of ganache on the plate using a piping bag with a round 10 cm nozzle. Do the same with the chocolate crémeux. Place the tempered chocolate plaques on each side of the cylinders. Place the corn and vanilla cream on one side and the crumble on the other side with the ice cream on top. Finish with the granita and chocolate root.

NEW

« ORGANIC GRAND CRU »

SAN MARTÍN

48 %

QUECHUA

VOYAGE AU PÉROU

DULCE PERUANO

Recipe for 10 units

By Jordi Puigvert Colomer – CLUIZEL Chef

Recipe for 5 units , 16 cm in diameter

By Jordi Puigvert Colomer – CLUIZEL Chef

Recipe for 15 units

By Jordi Puigvert Colomer – CLUIZEL Chef

Entremets

Cake

MILK

Dessert in plate

GLUTEN FREE

A COUVERTURE CHOCOLATE CERTIFIED ORGANIC

cocoa: 48 %

fats: 45,5 %

sugar: 28,5 %

COCOA

LONG FINISH

FRUITY

BISCUIT

SPICY

Vegan Gluten-free Lecithin-free yet versatile

The « Organic Grands Crus » San Martín 48 % milk couverture chocolate delivers a harmonious balance of delicious spiced hot chocolate notes which linger through delicate notes of vanilla and caramel. It finishes with a surprising freshness and a hint of blackcurrant.

Chocolate sponge cake 430 g 130 g 210 g 150 g 250 g 130 g 100 g 50 g 100 g 100 g

Almond paste 50% Sugar 1 Egg yolks Whole eggs Egg whites Sugar 2 Strong white flour Cocoa powder Butter San Martin « Organic Grands Crus » 70% dark couverture chocolate

Loosen the almond paste 50 % in the mixer bowl with the flat beater. Add sugar 1 and mix. As soon as the texture becomes a little looser, gradually add the yolks and the whole eggs.

Continue to mix until well blended. Separately, mix the flour and cocoa powder and, meanwhile, melt the chocolate and the butter together. At the same time, make a meringue with the egg whites and sugar 2. Carefully mix the chocolate and the melted butter into the first receptacle. Then, very carefully add the meringue and, to finish, the flour and cocoa powder, mixed beforehand. Lay 0.6 cm thick on a tray and bake in the oven at 175 ºC for approximately 10 minutes.

CARAMEL

3 kg • ref. 20557

With ORGANIC milk from France At a competitive price

Pear compote with honey 450 g 50 g 50 g 6,3 g 0,9 g

Poire Williams puree Honey Sugar NH pectin Citric acid

Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil.

Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.

TASTING NOTES

AN « ORGANIC GRAND CRU »

ATTACK

EVOLUTION

FINISH

ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes.

AN EXCEPTIONAL FLAVOUR

Spiced hot chocolate

Blackcurrant, fresh notes

Vanilla caramel

A fresh finish with blackcurrant notes

260 g

2,6 g 2g 50 g 50 g 400 g 200 g

Glaze

750 g

200 g 50 g

TECHNICAL INFORMATIONS INGREDIENTS: Cocoa butter, sugar, whole milk powder, cocoas, Bourbon vanilla pod

CHARACTERISTICS: Texture : brittle, creamy Fluidity : uuuuu Humidity <1%

700 g 300 g 50 g

San Martin « Organic Grands Crus » 70% dark couverture chocolate Grapeseed oil Soufflétine

Water Sugar Williams pear liqueur

Melt the chocolate and the butter together. Make meringue with the egg whites and sugar. When the meringue is ready, add the egg yolks. Using a spatula, gently add to the chocolate and the melted butter at 45 ºC. Place in rings and bake at 180 ºC for approximately 8 minutes.

Chocolate Crémeux

Make crème anglaise using the milk, cream, sugar and egg yolks. Add the chocolate as soon as the crème anglaise reaches 85 °C. Emulsify. Cover with film, which should be touching the custard, and keep chilled for 12 hours.

Guava compote

Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil.

Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.

Chocolate granita

Heat the water with the sugars. Add the gelatine, hydrated with really cold water for 10 minutes beforehand. Pour over the chocolate. Emulsify and pour into a bowl. Leave to freeze.

Scrape with a fork and use.

Chocolate Bavaroise

Make crème anglaise using the milk, egg yolks and sugar. Its end weight needs to be 700 g for this recipe. Add the gelatine, hydrated in really cold water for 10 minutes beforehand. Pour over the chocolate and emulsify. At 30 ºC, add the semi-whipped cream using a spatula. Use.

Chocolate whipped ganache

Heat 100 g of the 400 g of cream with the glucose and pour over the chocolate. Emulsify. Add 300 g of chilled cream and leave in the fridge for 12 hours. Whip and use.

Lime and Panela sugar crumble

Mix the ingredients until you obtain a crumbly texture. Bake in the oven at 160 °C.

Corn and vanilla cream

Make an infusion with the milk and vanilla. Weigh the infusion and add water to make it up to the original 250 g. Add the corn puree. In a bowl, mix together the sugar, starch and egg yolks with a whisk. Pour the liquid part over the previous mixture and cook, stirring constantly until boiling. Remove from the heat and cool to 4 ºC as quickly as possible.

Chocolate glaze

Mix the milk, cream and powdered milk together and heat to 40 ºC. Add the dextrose and the salt. Mix. Mix the sugar and the stabiliser together, sprinkle it in while stirring with the whisk.

Bring the mixture to 85 ºC. Add the inverted sugar syrup and pour over the chocolate. Leave to develop for 12 hours in the fridge. Churn.

85 g 70 g 50 g 180 g 150 g

450 g 30 g 70 g 7g 1g

600 g 125 g 120 g 14 g

400 g 900 g

200 g

TEMPERING CURVE

Guava puree Honey Sugar NH pectin Citric acid

Milk Egg yolks Sucre Gelatine, 200 Bloom (7 sheets of gold strength gelatine) San Martin « Organic Grands Crus » 48% milk couverture chocolate Semi-whipped cream

150 g 300 g 300 g 20 g 200 g 300 g

Water DE60 glucose syrup Sugar Gelatine (10 leaves, 200 Bloom) Sweetened condensed milk San Martin « Organic Grands Crus » 48% milk couverture chocolate

Spiced pear Make a syrup with the water and sugar. Once the syrup is cool, add the alcohol.

San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Gold powder

Assembly and finishing

Butter Egg yolks Sugar Egg whites San Martin « Organic Grands Crus » 70% dark couverture chocolate

Chocolate Glaze

700 g 300 g 5g 200 g

Once the sponge cake is cool, moisten with pear syrup at 50 ºC. Cut 4 slabs of sponge cake and top all but one with compote, simply leaving it plain. Place the first piece of sponge cake with compote in a tray the same size as the pieces you have cut out. Once the soft ganache is ready, pour over a 0.2 mm layer. Place the second piece of sponge cake with pear compote on top before the ganache hardens. Repeat the process one more time and finish with the forth piece of plain sponge cake (without compote). Freeze. Glaze all over and decorate.

Water Sugar Spice blend Pear balls

Heat the water, sugar and glucose to 103 ºC. Remove from the heat and add the condensed milk. Then add the gelatine, hydrated in cold water beforehand. Pour over the chocolate and emulsify. Set aside in the fridge for 24 hours. Heat to 30 ºC, mix using a stick blender and apply to the entremets at -18 ºC.

Cook the pear balls in the spiced syrup until soft. Drain.

Other ingredients 200 g

SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream

27° C/80.6° F

Melt the chocolate. Combine the cream, puree, honey, glucose and agar-agar, mix well. Bring this mixture to the boil. Remove from the heat. Add the gelatine (hydrated in cold water for 10 minutes beforehand) and pour over the chocolate. Emulsify and use.

Melt the chocolate and add the oil and Soufflétine. Use at 4ºC.

Pear syrup

2g

45-50° C/113-122° F

San Martin « Organic Grands Crus » 70% dark couverture chocolate Agar-agar Gelatine Honey Glucose syrup 35 % cream Pear puree

Other ingredients

A deliciously creamy texture Spiced hot chocolate and vanilla caramel notes

Soft chocolate and pear ganache

Flourless chocolate sponge cake

20 g

San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Cocoa powder

Assembly and finishing

In a 16 cm diameter and 4.5 cm high ring, add the bavaroise up to 2/3 capacity. Add the guava compote. Press to get the bavaroise to come up around the sides and add some more of the bavaroise. Seal with the flourless sponge cake. Freeze and ice. Finish with the pear balls in spiced syrup and decorate with the chocolate.

250 g 250 g 100 g 50 g 220 g

500 g 100 g 50 g 5g 150 g

400 g 25 g 150 g

90 g 110 g 90 g 7g 100 g

250 g 250 g 80 g 90 g 40 g 1u

500 g 175 g 112 g 125 g

35 g 28 g 20 g 5g 1g

mécanique : 29-30° C mecanic: 85.1-86° F

Water Panela or muscovado sugar Inverted sugar syrup Gelatine San Martin « Organic Grands Crus » 70% dark couverture chocolate

35 % cream Glucose syrup San Martin « Organic Grands Crus » 48% milk couverture chocolate

Almond flour Flour Butter Finely grated lime zest Panela sugar

Milk Canned corn, blended and filtered Egg yolks Sugar Corn starch Vanilla pod

Milk 35 % cream Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate Inverted sugar syrup Dextrose Skimmed milk powder Ice cream stabiliser Salt

Other ingredients 50 g 15 u 15 u

manuel : 29-30,5° C manual: 85.1-86.9° F

Milk 35 % cream Egg yolks Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate

15 u

Salty fried corn San Martin « Organic Grands Crus » 70% dark couverture chocolate root decorations Tempered San Martin « Organic Grands Crus » 70% dark couverture chocolate tablets Tempered San Martin « Organic Grands Crus » 48% milk couverture chocolate tablets

Assembly and finishing

Whisk the whipped ganache and pipe a 7 cm cylinder of ganache on the plate using a piping bag with a round 10 cm nozzle. Do the same with the chocolate crémeux. Place the tempered chocolate plaques on each side of the cylinders. Place the corn and vanilla cream on one side and the crumble on the other side with the ice cream on top. Finish with the granita and chocolate root.

NEW

« ORGANIC GRAND CRU »

SAN MARTÍN

48 %

QUECHUA

VOYAGE AU PÉROU

DULCE PERUANO

Recipe for 10 units

By Jordi Puigvert Colomer – CLUIZEL Chef

Recipe for 5 units , 16 cm in diameter

By Jordi Puigvert Colomer – CLUIZEL Chef

Recipe for 15 units

By Jordi Puigvert Colomer – CLUIZEL Chef

Entremets

Cake

MILK

Dessert in plate

GLUTEN FREE

A COUVERTURE CHOCOLATE CERTIFIED ORGANIC

cocoa: 48 %

fats: 45,5 %

sugar: 28,5 %

COCOA

LONG FINISH

FRUITY

BISCUIT

SPICY

Vegan Gluten-free Lecithin-free yet versatile

The « Organic Grands Crus » San Martín 48 % milk couverture chocolate delivers a harmonious balance of delicious spiced hot chocolate notes which linger through delicate notes of vanilla and caramel. It finishes with a surprising freshness and a hint of blackcurrant.

Chocolate sponge cake 430 g 130 g 210 g 150 g 250 g 130 g 100 g 50 g 100 g 100 g

Almond paste 50% Sugar 1 Egg yolks Whole eggs Egg whites Sugar 2 Strong white flour Cocoa powder Butter San Martin « Organic Grands Crus » 70% dark couverture chocolate

Loosen the almond paste 50 % in the mixer bowl with the flat beater. Add sugar 1 and mix. As soon as the texture becomes a little looser, gradually add the yolks and the whole eggs.

Continue to mix until well blended. Separately, mix the flour and cocoa powder and, meanwhile, melt the chocolate and the butter together. At the same time, make a meringue with the egg whites and sugar 2. Carefully mix the chocolate and the melted butter into the first receptacle. Then, very carefully add the meringue and, to finish, the flour and cocoa powder, mixed beforehand. Lay 0.6 cm thick on a tray and bake in the oven at 175 ºC for approximately 10 minutes.

CARAMEL

3 kg • ref. 20557

With ORGANIC milk from France At a competitive price

Pear compote with honey 450 g 50 g 50 g 6,3 g 0,9 g

Poire Williams puree Honey Sugar NH pectin Citric acid

Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil.

Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.

TASTING NOTES

AN « ORGANIC GRAND CRU »

ATTACK

EVOLUTION

FINISH

ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes.

AN EXCEPTIONAL FLAVOUR

Spiced hot chocolate

Blackcurrant, fresh notes

Vanilla caramel

A fresh finish with blackcurrant notes

260 g

2,6 g 2g 50 g 50 g 400 g 200 g

Glaze

750 g

200 g 50 g

TECHNICAL INFORMATIONS INGREDIENTS: Cocoa butter, sugar, whole milk powder, cocoas, Bourbon vanilla pod

CHARACTERISTICS: Texture : brittle, creamy Fluidity : uuuuu Humidity <1%

700 g 300 g 50 g

San Martin « Organic Grands Crus » 70% dark couverture chocolate Grapeseed oil Soufflétine

Water Sugar Williams pear liqueur

Melt the chocolate and the butter together. Make meringue with the egg whites and sugar. When the meringue is ready, add the egg yolks. Using a spatula, gently add to the chocolate and the melted butter at 45 ºC. Place in rings and bake at 180 ºC for approximately 8 minutes.

Chocolate Crémeux

Make crème anglaise using the milk, cream, sugar and egg yolks. Add the chocolate as soon as the crème anglaise reaches 85 °C. Emulsify. Cover with film, which should be touching the custard, and keep chilled for 12 hours.

Guava compote

Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil.

Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.

Chocolate granita

Heat the water with the sugars. Add the gelatine, hydrated with really cold water for 10 minutes beforehand. Pour over the chocolate. Emulsify and pour into a bowl. Leave to freeze.

Scrape with a fork and use.

Chocolate Bavaroise

Make crème anglaise using the milk, egg yolks and sugar. Its end weight needs to be 700 g for this recipe. Add the gelatine, hydrated in really cold water for 10 minutes beforehand. Pour over the chocolate and emulsify. At 30 ºC, add the semi-whipped cream using a spatula. Use.

Chocolate whipped ganache

Heat 100 g of the 400 g of cream with the glucose and pour over the chocolate. Emulsify. Add 300 g of chilled cream and leave in the fridge for 12 hours. Whip and use.

Lime and Panela sugar crumble

Mix the ingredients until you obtain a crumbly texture. Bake in the oven at 160 °C.

Corn and vanilla cream

Make an infusion with the milk and vanilla. Weigh the infusion and add water to make it up to the original 250 g. Add the corn puree. In a bowl, mix together the sugar, starch and egg yolks with a whisk. Pour the liquid part over the previous mixture and cook, stirring constantly until boiling. Remove from the heat and cool to 4 ºC as quickly as possible.

Chocolate glaze

Mix the milk, cream and powdered milk together and heat to 40 ºC. Add the dextrose and the salt. Mix. Mix the sugar and the stabiliser together, sprinkle it in while stirring with the whisk.

Bring the mixture to 85 ºC. Add the inverted sugar syrup and pour over the chocolate. Leave to develop for 12 hours in the fridge. Churn.

85 g 70 g 50 g 180 g 150 g

450 g 30 g 70 g 7g 1g

600 g 125 g 120 g 14 g

400 g 900 g

200 g

TEMPERING CURVE

Guava puree Honey Sugar NH pectin Citric acid

Milk Egg yolks Sucre Gelatine, 200 Bloom (7 sheets of gold strength gelatine) San Martin « Organic Grands Crus » 48% milk couverture chocolate Semi-whipped cream

150 g 300 g 300 g 20 g 200 g 300 g

Water DE60 glucose syrup Sugar Gelatine (10 leaves, 200 Bloom) Sweetened condensed milk San Martin « Organic Grands Crus » 48% milk couverture chocolate

Spiced pear Make a syrup with the water and sugar. Once the syrup is cool, add the alcohol.

San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Gold powder

Assembly and finishing

Butter Egg yolks Sugar Egg whites San Martin « Organic Grands Crus » 70% dark couverture chocolate

Chocolate Glaze

700 g 300 g 5g 200 g

Once the sponge cake is cool, moisten with pear syrup at 50 ºC. Cut 4 slabs of sponge cake and top all but one with compote, simply leaving it plain. Place the first piece of sponge cake with compote in a tray the same size as the pieces you have cut out. Once the soft ganache is ready, pour over a 0.2 mm layer. Place the second piece of sponge cake with pear compote on top before the ganache hardens. Repeat the process one more time and finish with the forth piece of plain sponge cake (without compote). Freeze. Glaze all over and decorate.

Water Sugar Spice blend Pear balls

Heat the water, sugar and glucose to 103 ºC. Remove from the heat and add the condensed milk. Then add the gelatine, hydrated in cold water beforehand. Pour over the chocolate and emulsify. Set aside in the fridge for 24 hours. Heat to 30 ºC, mix using a stick blender and apply to the entremets at -18 ºC.

Cook the pear balls in the spiced syrup until soft. Drain.

Other ingredients 200 g

SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream

27° C/80.6° F

Melt the chocolate. Combine the cream, puree, honey, glucose and agar-agar, mix well. Bring this mixture to the boil. Remove from the heat. Add the gelatine (hydrated in cold water for 10 minutes beforehand) and pour over the chocolate. Emulsify and use.

Melt the chocolate and add the oil and Soufflétine. Use at 4ºC.

Pear syrup

2g

45-50° C/113-122° F

San Martin « Organic Grands Crus » 70% dark couverture chocolate Agar-agar Gelatine Honey Glucose syrup 35 % cream Pear puree

Other ingredients

A deliciously creamy texture Spiced hot chocolate and vanilla caramel notes

Soft chocolate and pear ganache

Flourless chocolate sponge cake

20 g

San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Cocoa powder

Assembly and finishing

In a 16 cm diameter and 4.5 cm high ring, add the bavaroise up to 2/3 capacity. Add the guava compote. Press to get the bavaroise to come up around the sides and add some more of the bavaroise. Seal with the flourless sponge cake. Freeze and ice. Finish with the pear balls in spiced syrup and decorate with the chocolate.

250 g 250 g 100 g 50 g 220 g

500 g 100 g 50 g 5g 150 g

400 g 25 g 150 g

90 g 110 g 90 g 7g 100 g

250 g 250 g 80 g 90 g 40 g 1u

500 g 175 g 112 g 125 g

35 g 28 g 20 g 5g 1g

mécanique : 29-30° C mecanic: 85.1-86° F

Water Panela or muscovado sugar Inverted sugar syrup Gelatine San Martin « Organic Grands Crus » 70% dark couverture chocolate

35 % cream Glucose syrup San Martin « Organic Grands Crus » 48% milk couverture chocolate

Almond flour Flour Butter Finely grated lime zest Panela sugar

Milk Canned corn, blended and filtered Egg yolks Sugar Corn starch Vanilla pod

Milk 35 % cream Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate Inverted sugar syrup Dextrose Skimmed milk powder Ice cream stabiliser Salt

Other ingredients 50 g 15 u 15 u

manuel : 29-30,5° C manual: 85.1-86.9° F

Milk 35 % cream Egg yolks Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate

15 u

Salty fried corn San Martin « Organic Grands Crus » 70% dark couverture chocolate root decorations Tempered San Martin « Organic Grands Crus » 70% dark couverture chocolate tablets Tempered San Martin « Organic Grands Crus » 48% milk couverture chocolate tablets

Assembly and finishing

Whisk the whipped ganache and pipe a 7 cm cylinder of ganache on the plate using a piping bag with a round 10 cm nozzle. Do the same with the chocolate crémeux. Place the tempered chocolate plaques on each side of the cylinders. Place the corn and vanilla cream on one side and the crumble on the other side with the ice cream on top. Finish with the granita and chocolate root.

NEW

« ORGANIC GRAND CRU »

SAN MARTÍN

48 %

QUECHUA

VOYAGE AU PÉROU

DULCE PERUANO

Recipe for 10 units

By Jordi Puigvert Colomer – CLUIZEL Chef

Recipe for 5 units , 16 cm in diameter

By Jordi Puigvert Colomer – CLUIZEL Chef

Recipe for 15 units

By Jordi Puigvert Colomer – CLUIZEL Chef

Entremets

Cake

MILK

Dessert in plate

GLUTEN FREE

A COUVERTURE CHOCOLATE CERTIFIED ORGANIC

cocoa: 48 %

fats: 45,5 %

sugar: 28,5 %

COCOA

LONG FINISH

FRUITY

BISCUIT

SPICY

Vegan Gluten-free Lecithin-free yet versatile

The « Organic Grands Crus » San Martín 48 % milk couverture chocolate delivers a harmonious balance of delicious spiced hot chocolate notes which linger through delicate notes of vanilla and caramel. It finishes with a surprising freshness and a hint of blackcurrant.

Chocolate sponge cake 430 g 130 g 210 g 150 g 250 g 130 g 100 g 50 g 100 g 100 g

Almond paste 50% Sugar 1 Egg yolks Whole eggs Egg whites Sugar 2 Strong white flour Cocoa powder Butter San Martin « Organic Grands Crus » 70% dark couverture chocolate

Loosen the almond paste 50 % in the mixer bowl with the flat beater. Add sugar 1 and mix. As soon as the texture becomes a little looser, gradually add the yolks and the whole eggs.

Continue to mix until well blended. Separately, mix the flour and cocoa powder and, meanwhile, melt the chocolate and the butter together. At the same time, make a meringue with the egg whites and sugar 2. Carefully mix the chocolate and the melted butter into the first receptacle. Then, very carefully add the meringue and, to finish, the flour and cocoa powder, mixed beforehand. Lay 0.6 cm thick on a tray and bake in the oven at 175 ºC for approximately 10 minutes.

CARAMEL

3 kg • ref. 20557

With ORGANIC milk from France At a competitive price

Pear compote with honey 450 g 50 g 50 g 6,3 g 0,9 g

Poire Williams puree Honey Sugar NH pectin Citric acid

Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil.

Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.

TASTING NOTES

AN « ORGANIC GRAND CRU »

ATTACK

EVOLUTION

FINISH

ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes.

AN EXCEPTIONAL FLAVOUR

Spiced hot chocolate

Blackcurrant, fresh notes

Vanilla caramel

A fresh finish with blackcurrant notes

260 g

2,6 g 2g 50 g 50 g 400 g 200 g

Glaze

750 g

200 g 50 g

TECHNICAL INFORMATIONS INGREDIENTS: Cocoa butter, sugar, whole milk powder, cocoas, Bourbon vanilla pod

CHARACTERISTICS: Texture : brittle, creamy Fluidity : uuuuu Humidity <1%

700 g 300 g 50 g

San Martin « Organic Grands Crus » 70% dark couverture chocolate Grapeseed oil Soufflétine

Water Sugar Williams pear liqueur

Melt the chocolate and the butter together. Make meringue with the egg whites and sugar. When the meringue is ready, add the egg yolks. Using a spatula, gently add to the chocolate and the melted butter at 45 ºC. Place in rings and bake at 180 ºC for approximately 8 minutes.

Chocolate Crémeux

Make crème anglaise using the milk, cream, sugar and egg yolks. Add the chocolate as soon as the crème anglaise reaches 85 °C. Emulsify. Cover with film, which should be touching the custard, and keep chilled for 12 hours.

Guava compote

Combine the honey with the puree and heat to 50 ºC. Separately, mix the pectin and sugar, gradually sprinkle into the puree and honey at 50 ºC. Mix well with the whisk and bring to the boil.

Remove from the heat and add the acid. Apply a 0.2 mm thick layer to the sponge cake. Allow to set.

Chocolate granita

Heat the water with the sugars. Add the gelatine, hydrated with really cold water for 10 minutes beforehand. Pour over the chocolate. Emulsify and pour into a bowl. Leave to freeze.

Scrape with a fork and use.

Chocolate Bavaroise

Make crème anglaise using the milk, egg yolks and sugar. Its end weight needs to be 700 g for this recipe. Add the gelatine, hydrated in really cold water for 10 minutes beforehand. Pour over the chocolate and emulsify. At 30 ºC, add the semi-whipped cream using a spatula. Use.

Chocolate whipped ganache

Heat 100 g of the 400 g of cream with the glucose and pour over the chocolate. Emulsify. Add 300 g of chilled cream and leave in the fridge for 12 hours. Whip and use.

Lime and Panela sugar crumble

Mix the ingredients until you obtain a crumbly texture. Bake in the oven at 160 °C.

Corn and vanilla cream

Make an infusion with the milk and vanilla. Weigh the infusion and add water to make it up to the original 250 g. Add the corn puree. In a bowl, mix together the sugar, starch and egg yolks with a whisk. Pour the liquid part over the previous mixture and cook, stirring constantly until boiling. Remove from the heat and cool to 4 ºC as quickly as possible.

Chocolate glaze

Mix the milk, cream and powdered milk together and heat to 40 ºC. Add the dextrose and the salt. Mix. Mix the sugar and the stabiliser together, sprinkle it in while stirring with the whisk.

Bring the mixture to 85 ºC. Add the inverted sugar syrup and pour over the chocolate. Leave to develop for 12 hours in the fridge. Churn.

85 g 70 g 50 g 180 g 150 g

450 g 30 g 70 g 7g 1g

600 g 125 g 120 g 14 g

400 g 900 g

200 g

TEMPERING CURVE

Guava puree Honey Sugar NH pectin Citric acid

Milk Egg yolks Sucre Gelatine, 200 Bloom (7 sheets of gold strength gelatine) San Martin « Organic Grands Crus » 48% milk couverture chocolate Semi-whipped cream

150 g 300 g 300 g 20 g 200 g 300 g

Water DE60 glucose syrup Sugar Gelatine (10 leaves, 200 Bloom) Sweetened condensed milk San Martin « Organic Grands Crus » 48% milk couverture chocolate

Spiced pear Make a syrup with the water and sugar. Once the syrup is cool, add the alcohol.

San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Gold powder

Assembly and finishing

Butter Egg yolks Sugar Egg whites San Martin « Organic Grands Crus » 70% dark couverture chocolate

Chocolate Glaze

700 g 300 g 5g 200 g

Once the sponge cake is cool, moisten with pear syrup at 50 ºC. Cut 4 slabs of sponge cake and top all but one with compote, simply leaving it plain. Place the first piece of sponge cake with compote in a tray the same size as the pieces you have cut out. Once the soft ganache is ready, pour over a 0.2 mm layer. Place the second piece of sponge cake with pear compote on top before the ganache hardens. Repeat the process one more time and finish with the forth piece of plain sponge cake (without compote). Freeze. Glaze all over and decorate.

Water Sugar Spice blend Pear balls

Heat the water, sugar and glucose to 103 ºC. Remove from the heat and add the condensed milk. Then add the gelatine, hydrated in cold water beforehand. Pour over the chocolate and emulsify. Set aside in the fridge for 24 hours. Heat to 30 ºC, mix using a stick blender and apply to the entremets at -18 ºC.

Cook the pear balls in the spiced syrup until soft. Drain.

Other ingredients 200 g

SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream

27° C/80.6° F

Melt the chocolate. Combine the cream, puree, honey, glucose and agar-agar, mix well. Bring this mixture to the boil. Remove from the heat. Add the gelatine (hydrated in cold water for 10 minutes beforehand) and pour over the chocolate. Emulsify and use.

Melt the chocolate and add the oil and Soufflétine. Use at 4ºC.

Pear syrup

2g

45-50° C/113-122° F

San Martin « Organic Grands Crus » 70% dark couverture chocolate Agar-agar Gelatine Honey Glucose syrup 35 % cream Pear puree

Other ingredients

A deliciously creamy texture Spiced hot chocolate and vanilla caramel notes

Soft chocolate and pear ganache

Flourless chocolate sponge cake

20 g

San Martin « Organic Grands Crus » 70% dark couverture chocolate for decoration Cocoa powder

Assembly and finishing

In a 16 cm diameter and 4.5 cm high ring, add the bavaroise up to 2/3 capacity. Add the guava compote. Press to get the bavaroise to come up around the sides and add some more of the bavaroise. Seal with the flourless sponge cake. Freeze and ice. Finish with the pear balls in spiced syrup and decorate with the chocolate.

250 g 250 g 100 g 50 g 220 g

500 g 100 g 50 g 5g 150 g

400 g 25 g 150 g

90 g 110 g 90 g 7g 100 g

250 g 250 g 80 g 90 g 40 g 1u

500 g 175 g 112 g 125 g

35 g 28 g 20 g 5g 1g

mécanique : 29-30° C mecanic: 85.1-86° F

Water Panela or muscovado sugar Inverted sugar syrup Gelatine San Martin « Organic Grands Crus » 70% dark couverture chocolate

35 % cream Glucose syrup San Martin « Organic Grands Crus » 48% milk couverture chocolate

Almond flour Flour Butter Finely grated lime zest Panela sugar

Milk Canned corn, blended and filtered Egg yolks Sugar Corn starch Vanilla pod

Milk 35 % cream Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate Inverted sugar syrup Dextrose Skimmed milk powder Ice cream stabiliser Salt

Other ingredients 50 g 15 u 15 u

manuel : 29-30,5° C manual: 85.1-86.9° F

Milk 35 % cream Egg yolks Sugar San Martin « Organic Grands Crus » 70% dark couverture chocolate

15 u

Salty fried corn San Martin « Organic Grands Crus » 70% dark couverture chocolate root decorations Tempered San Martin « Organic Grands Crus » 70% dark couverture chocolate tablets Tempered San Martin « Organic Grands Crus » 48% milk couverture chocolate tablets

Assembly and finishing

Whisk the whipped ganache and pipe a 7 cm cylinder of ganache on the plate using a piping bag with a round 10 cm nozzle. Do the same with the chocolate crémeux. Place the tempered chocolate plaques on each side of the cylinders. Place the corn and vanilla cream on one side and the crumble on the other side with the ice cream on top. Finish with the granita and chocolate root.

« ORGANIC GRANDS CRUS » Chocolates

SAN MARTÍN

70 % DARK - 48 % MILK

Take a look at our complete range of « ORGANIC GRANDS CRUS » Chocolates

SAN MARTÍN, PERU Each of our « Organic Grands Crus » chocolate is made from cocoa beans sourced from a single region. These regions are characterised by their distinctive ecosystems, which give an individual aromatic profile to their cocoa beans. This distinguishes them from « Origin chocolate », a term used for chocolate made by blending beans from several regions.

GLUTEN FREE

Vegan

3kg / Zipped bag • ref. 20552

of the Peruvian Amazonian jungle, amid lush surroundings and enjoying

GLUTEN FREE d cru bio » chocolat « gran 70 % san martÍn noir

a hot, humid climate.

LONG FINISH

FRUITY

This “Organic Grands Crus” San Martín 70% Dark couverture chocolate starts by revealing fruity notes of pear and apple, which are followed by herbaceous, spiced and roasted cocoa notes that melt into a finish of creamy cocoa.

Gluten-free SPICY

ACIDIC

Lecithin-free yet versatile

Here, the humid tropical climate with its constant sunshine and abun-

WOODY

3 kg • ref. 20552

TASTING NOTES

dant rainfall provides the ideal climatic conditions for cocoa farming.

AN « ORGANIC GRAND CRU »

It offers the perfect balance of mild acidity and astringency.

NEW

With its mainly mineral-rich soil, the area boasts highly diversified fau-

na and flora which benefit from the range of microclimates, creating the

« ORGANIC GRAND CRU » SAN MARTÍN 48 % MILK

sumptuous cocoa that is specially selected by the CLUIZEL Manufacture

3kg / Zipped bag • ref. 20557

for the intensity of its aromatic profile, featuring fruity, spiced and woody

GLUTEN FREE

notes. A sensory experience that takes you on a journey!

ORIGINATING FROM A LUSH REGION With a humid, tropical climate and a range of microclimates that give the cocoa its strength and character

d cru bio » chocolat « gran 48 % san martÍn LAIT

Grown in accordance with organic farming standards, the beans chosen

by the CLUIZEL Manufacture reflect the dedicated work of the producers

and whose varied ecosystems imbue its aromatic profile with fruity, spiced and woody notes

who strive and toil with the utmost respect for the environment to produce high-quality beans.

ATTACK

EVOLUTION

FINISH

Norman orchard fruits, apple, pear

Roasted cocoa, herbaceous, spiced notes

Cocoa, creamy notes

TECHNICAL INFORMATIONS INGREDIENTS: cocoas (from San Martín, in Peru), sugar, cocoa butter CHARACTERISTICS: Texture: brittle, melting Fluidity: uuuuu Humidity <1%

NEW

A little bit of history...

Cocoa farming in Peru is first referred to in 1540 when the conquistadors founded the capital of San Martín, Moyobamba, a name which means “circular plain” in the Quechua language. With the backing of twenty or so industry players, the Peruvian government began providing intensive support to cocoa farming between 2012 and 2017, turning San Martín into a genuine cocoa growing region.

sugar : 30 %

At a competitive price

the Andes to the west and dropping to 500 m below sea-level to the east.

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fats: 40 %

COCOA

Contains 70 % cocoa

San Martín is typical of the Peruvian Selva Alta, a hilly ecoregion bordering

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cocoa: 70 %

CERTIFIED ORGANIC

The « Organic Grand Cru » San Martín cocoa terroir is found at the edge

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GLUTEN FREE

A COUVERTURE CHOCOLATE

« ORGANIC GRAND CRU » SAN MARTÍN 70 % DARK

One of 24 regions in Peru An area of 51,253 km2 Highest elevation: 3,080 metres

70 %

DARK

NEW

SAN MARTÍN

SAN MARTÍN

GLUTEN FREE

« ORGANIC GRANDS CRUS »

SAN MARTÍN

NEW

« ORGANIC GRAND CRU »

« ORGANIC GRAND CRU » GUAYAS 70% DARK 3kg / Zipped bag • ref. 20562

AN EXCEPTIONAL FLAVOUR

SUGGESTED USE: Coatings / Bars / Ganache / Mousses / Ice Cream

GLUTEN FREE

A strong, intense cocoa A melting texture

FOOD SERVICE 2020 - 2021

la manufacture du goût

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

Fruity, spiced and woody notes characteristic of Peru’s rich natural resources

TEMPERING CURVE

45-50° C/113-122° F

28° C/82.4° F

manuel : 30-31° C manual: 86-87.8° F mécanique : 29,5-30,5° C mecanic: 85.1-86.9° F