FRUIT AS YOU HAVE NEVER SEEN,

TASTED OR WORKED WITH IT BEFORE

 WORK WITH FRUIT
A WHOLE NEW WAY…

…WITH INSPIRATION
Inspiration is Valrhona’s first range of fruit and nut
couvertures, created with natural flavors and colors.

All Valrhona’s chocolate-making expertise has been

used to develop this technical feat which combines
the unique texture of chocolate with the intense
flavor and color of fruit.

WHAT MAKES INSPIRATION EXCEPTIONAL?

NATURAL AN INTENSE FRUIT THE UNIQUE TEXTURE

COLORS FLAVOR OF CHOCOLATE
No artificial colorants, Free of preservatives An endless range
developed by Valrhona’s and added artificial of ways to add fruit
expert R&D teams flavors to your recipes

Recipe

FRUIT COCOA BUTTER SUGAR INSPIRATION FÈVES

and a pinch of lecithin

2
 #ValrhonaInspiration

Members of our R&D team

tell us their story…
Anaïs Leroux & Sébastien Charve
R&D Team

As we see it, Inspiration means

vibrant, natural colors and a delicious
flavor, but more than that, it represents a
fantastic adventure.
In terms of its composition, it’s a very simple
product but it still required very extensive
work around formulation, manufacturing
techniques and application. It’s thanks to
teamwork that we were able to create this
innovative range of fruit couvertures.
Despite all the product development we’ve
already done, Inspiration was a genuinely
ground-breaking project with new
challenges that have given us a chance
to grow with Valrhona.

ALMOND STRAWBERRY PASSIONFRUIT RASPBERRY YUZU

INSPIRATION INSPIRATION INSPIRATION INSPIRATION INSPIRATION
3
 THE RANGE

INTENSE

STRONG

NATURAL

ALMOND INSPIRATION
Fresh
Almonds PAIRINGS
Fruit Flavors Spices

Kumquat Puffed rice Sel de Guérande

Gourmet Redcurrant Coffee Tirphal pepper

4
 #ValrhonaInspiration

STRAWBERRY INSPIRATION
Candied
Strawberry PAIRINGS
Fruit Flavors Spices

Coconut Orange Nougat Aniseed Cilantro

blossom

Tangy Lemon Verbena White

jasmine tea
Vanilla Mint

PASSIONFRUIT INSPIRATION
Exotic
Fruit PAIRINGS
Fruit Flavors Spices

Exotic fruits Almond paste Mint Szechuan pepper

Tangy Hazelnuts
& almonds
Pecan
nuts
Milk
chocolate
Fruity
praline
Vanilla Saffron

5
 NEW FOR 2018

RASPBERRY INSPIRATION
Candied
Raspberry PAIRINGS
Fruit Flavors Spices

Lemon Pepper Cookies Fennel

Tart Lychee Pistachio Almond paste Hibiscus

Technical sheet
Product 50g
Name Fruit Composition
Code Sample Code

ALMOND Cocoa butter 30% min.

Almond 14029 14674
INSPIRATION Almond 31% - Sugar 38% - Fat 42%

STRAWBERRY Cocoa butter 37% min.

Strawberry 15391 17316
INSPIRATION Strawberry 14.2% - Sugar 47% - Fat 39%

PASSIONFRUIT Cocoa butter: 32% min.

Passionfruit 15390 17318
INSPIRATION Passionfruit juice 17.3% - Sugar 49.3% - Fat 34%

RASPBERRY Cocoa butter 35.9% min.

Raspberry 19999 20069
INSPIRATION Powdered raspberry 11.5% - Sugar 52% - Fat 37%

YUZU Cocoa butter 34.4% min.

Yuzu 19998 20068
INSPIRATION Yuzu juice 2.4% - Sugar 55% - Fat 38%
6
 #ValrhonaInspiration

YUZU INSPIRATION
Fresh
Yuzu PAIRINGS
Fruit Flavors Spices

Citrus fruits Jasmine tea Herbs Timut pepper

Bittersweet Exotic fruits Rum Cereals Balsamic vinegar Coffee

Cream Mixes Ice Creams

Coating Molding* Bars Mousses Best-Before Packaging
& Ganaches & Sorbets

14 months 3kg bag of fèves

- 10 months 3kg bag of fèves

- 10 months 3kg bag of fèves

- 10 months 3kg bag of fèves

- 10 months 3kg bag of fèves

* See our guidelines for optimal storage conditions, page 23 Ideal Application Recommended Application 7
 ESSENTIALS
CRÈME ANGLAISE
1000g Whole milk
200g Egg yolks
100g Caster sugar

CREAM MIX
ALMONDS:
1000g Crème anglaise
6g Gelatin
530g ALMOND INSPIRATION

STRAWBERRY: PASSIONFRUIT: RASPBERRY: YUZU:

200g Strawberry pulp 200g Passionfruit pulp 200g Raspberry pulp 200g Yuzu pulp
10g Glucose DE 38 10g Glucose DE 38 10g Glucose DE 38 10g Glucose DE 38
6g Gelatin 6g Gelatin 6g Gelatin 6g Gelatin
30g Water for the gelatin 30g Water for the gelatin 30g Water for the gelatin 30g Water for the gelatin
270g STRAWBERRY INSPIRATION 310g PASSIONFRUIT INSPIRATION 260g RASPBERRY INSPIRATION 310g YUZU INSPIRATION
400g UHT cream 35% 400g UHT cream 35% 400g UHT cream 35% 400g UHT cream 35%

LIGHT MOUSSE
STRAWBERRY: PASSIONFRUIT: RASPBERRY: YUZU:
500g Strawberry pulp 500g Passionfruit pulp 500g Raspberry pulp 500g Yuzu pulp
11g Gelatin 12g Gelatin 11g Gelatin 12g Gelatin
55g Water for the gelatin 60g Water for the gelatin 55g Water for the gelatin 60g Water for the gelatin
590g UHT cream 35% 590g UHT cream 35% 590g UHT cream 35% 590g UHT cream 35%
320g STRAWBERRY INSPIRATION 375g PASSIONFRUIT INSPIRATION 290g RASPBERRY INSPIRATION 380g YUZU INSPIRATION

WHIPPED GANACHE
ALMONDS:
Ganache:
450g UHT cream 35%
50g Glucose
50g Inverted sugar
650g ALMOND INSPIRATION

Whipped ganache:
900g Ganache
900g UHT cream 35%

STRAWBERRY: PASSIONFRUIT: RASPBERRY: YUZU:

450g Strawberry pulp 450g Passionfruit pulp 450g Raspberry pulp 450g Yuzu pulp
50g Glucose 50g Glucose 50g Glucose 50g Glucose
50g Inverted sugar 50g Inverted sugar 50g Inverted sugar 50g Inverted sugar
1500g UHT cream 35% 1500g UHT cream 35% 1500g UHT cream 35% 1500g UHT cream 35%
1050g STRAWBERRY INSPIRATION 1290g PASSIONFRUIT INSPIRATION 1000g RASPBERRY INSPIRATION 1290g YUZU INSPIRATION
50g Cocoa Butter 50g Cocoa Butter

GANACHE FOR FILLING MOLDED CHOCOLATE BONBONS

ALMONDS:
500g UHT cream 35%
Inverted sugar*
850g ALMOND INSPIRATION

8
Bring the milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).
Heat to 180-185°F (82-84°C) until the mixture coats the back of a spoon.
Strain and use immediately or quickly cool and use later.

Once the hot crème anglaise has been sifted, add the gelatin (which you have hydrated in advance).
Gradually pour the mixture over the melted couverture, emulsifying it with a spatula.
Immediately mix using an electric mixer to make a perfect emulsion.
Leave to stiffen in the refrigerator. Make this cream mix for…

Heat the pulp and glucose to a temperature of 175°F (80°C) and add the gelatin (which you have
rehydrated in advance). Gradually pour the mixture over the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold cream.
Mix in the electric mixer again.
Éclair
Leave to stiffen in the refrigerator.

Heat the pulp and add the rehydrated gelatin.

Slowly pour the hot pulp over the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Once the mixture is at 95-105°F (35-40°C), pour over the cream which has been whipped
until it has the texture of a mousse.
Pour out immediately.
Freeze.

Heat the smaller portion of cream, the glucose and the inverted sugar.
Slowly pour this hot mixture onto the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion. Make this whipped ganache for…
Add the larger portion of cold liquid cream.
Mix in the electric mixer again.
Leave to stiffen in the refrigerator, preferably for 12 hours.
Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

Millefeuille

Heat the pulp along with the glucose and inverted sugar.
Slowly pour this hot mixture over the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold whipping cream.
Mix in the electric mixer again. Chou pastry
Store in the refrigerator and leave to stiffen, preferably overnight.
Whip until firm.

Heat the cream and inverted sugar together.

Gradually pour the hot liquid over the melted couverture, stirring vigorously all the while.
Immediately mix using an electric mixer to make a perfect emulsion.
Pour into a frame at 90°F (33°C).
Leave to harden for 24 to 48 hours at 60-65°F (16-18°C) and a 55/65% relative humidity level.
* For better texture and conservation, calculate the total weight of the ganache, then add 8-10%
of said weight in inverted sugar.

9
 ESSENTIALS
GANACHE FOR MOLDED BONBONS
STRAWBERRY: RASPBERRY:
300g Strawberry pulp 300g Raspberry pulp
500g Caster sugar 500g Caster sugar
50g Glucose 50g Glucose
300g STRAWBERRY INSPIRATION 280g RASPBERRY INSPIRATION
100g Strawberry pulp 100g Raspberry pulp

PASSIONFRUIT: YUZU:
300g Passionfruit pulp 300g Yuzu pulp
500g Caster sugar 500g Caster sugar
50g Glucose 50g Glucose
300g PASSIONFRUIT INSPIRATION 300g YUZU INSPIRATION

ALMOND INSPIRATION CRÈME ANGLAISE MOUSSE

ALMONDS:
600g Crème anglaise*
900g UHT cream 35%
6g Gelatin
1000g ALMOND INSPIRATION

INSPIRATION MERINGUE MOUSSE

ITALIAN MERINGUE:
35g Egg whites
50g Caster sugar
20g Water

MOUSSE:
STRAWBERRY: PASSIONFRUIT: RASPBERRY: YUZU:
100g Italian meringue 100g Italian meringue 100g Italian meringue 100g Italian meringue
300g Strawberry pulp 300g Passionfruit pulp 300g Raspberry pulp 300g Yuzu pulp
8g Gelatin 7g Gelatin 7g Gelatin 8g Gelatin
40g Water for the gelatin 35g Water for the gelatin 35g Water for the gelatin 40g Water for the gelatin
150g STRAWBERRY INSPIRATION 170g PASSIONFRUIT INSPIRATION 140g RASPBERRY INSPIRATION 170g YUZU INSPIRATION
150g UHT cream 35% 150g UHT cream 35% 150g UHT cream 35% 150g UHT cream 35%

ALMOND INSPIRATION JELLY

ALMONDS:
40g Caster sugar
4g Pectin X58
600g Milk
220g ALMOND INSPIRATION

DESSERT GANACHE
STRAWBERRY: PASSIONFRUIT: RASPBERRY: YUZU:
360g Whole UHT milk 225g Whole UHT milk 360g Whole UHT milk 225g Whole UHT milk
60g Inverted sugar 20g Inverted sugar 60g Inverted sugar 20g Inverted sugar
580g STRAWBERRY INSPIRATION 755g PASSIONFRUIT INSPIRATION 580g RASPBERRY INSPIRATION 755g YUZU INSPIRATION

10
Cook the larger portion of pulp, the sugar and the glucose at 220°F (104°C).
Stop cooking and let the temperature fall to 165-175°F (75-80°C).
Slowly pour this hot mixture onto the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the smaller portion of pulp. Mix.

Cook the pulp, sugar and glucose at 220°F (104°C).

Stop cooking and let the temperature fall to 165-175°F (75-80°C).
Slowly pour this hot mixture onto the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.

Add the rehydrated gelatin to the warm, strained crème anglaise.

Slowly pour the warm mixture over the melted couverture to make an emulsion.
Immediately mix using an electric mixer to make a perfect emulsion.
Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.
Once the mixture is smooth, check the temperature is at 100-105°F (38-40°C) and add
the remaining frothy whipped cream.
Pour immediately and freeze.

Cook the sugar and water at 250°F (121°C). Pour the mix over the egg whites (which have been
whipped up until they have the texture of a mousse) and allow a meringue to form.

Make the Italian meringue and leave it to cool down as you beat it on a medium speed setting.
Heat the pulp and add the rehydrated gelatin.
Slowly pour the hot pulp over the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Once the mix is at 95-105°F (35-40°C), incorporate it into the Italian meringue and finish it off
with some airy, whipped cream. Pour out immediately.
Freeze.

Mix the sugar and pectin X58 together.

Make this jelly for…
Sift onto the warm milk and bring to the boil, stirring with a spatula all the while.
Gradually pour the hot milk onto the melted couverture, stirring vigorously with a spatula all the while.
Immediately mix using an electric mixer to make a perfect emulsion. Pour out at 95-105°F (35-40°C).

IMPORTANT: This jelly cannot be frozen. If you are planning to use the jelly later on, reheat it to
140°F (60°C) then use it at 95-105°F (35-40°C).
Plated Verrine
dessert

Heat the milk and the inverted sugar.

Make this ganache for…
Slowly pour this mixture over the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Set aside.

Tartelet Macaron

11
 L'OCCITAN
An original recipe by José Manuel Augusto, Pastry Chef at L’École Valrhona
Recipe for one 40 x 60cm frame

12
 SOFT ALMOND SPONGE
665g Powdered almonds In an electric mixer, mix together the almond powder, the larger portion of sugar and
530g Caster sugar the eggs, then once aerated, incorporate the butter.
980g Whole eggs At the same time, beat the egg whites with the other portion of sugar.
270g Dry butter 84% Gently mix these two mixtures.
130g Egg whites Spread into a frame and bake at 355°F (180°C) for 15-20 minutes.
130G Caster sugar

STRAWBERRY CONFIT
1510g Strawberry pulp Heat the pulp and glucose to 105°F (40°C).
250g Glucose syrup Mix the caster sugar with the pectin NH then add it to the heated pulp.
450g Caster sugar Boil. Add the lemon juice.
40g Pectin NH Store in the refrigerator or use immediately.
150g Lemon juice

CREAM MIX
30g Caster sugar Mix the sugar and pectin X58 together. Warm the milk and inverted sugar.
14g Pectin X58 Whisk in the sugar-pectin mixture then bring to the boil, stirring all the while.
1860g Half-fat milk Gradually pour the hot liquid over the melted Almond Inspiration, stirring vigorously
155g Inverted sugar all the while.
1200g ALMOND INSPIRATION Immediately mix using an electric mixer to make a perfect emulsion.

ABSOLU SPRAY MIX

500g ABSOLU CRISTAL NEUTRAL GLAZE Bring the neutral Absolu Cristal glazing to the boil in water.
50g Water Immediately apply using a spray gun at about 175°F (80°C).

ASSEMBLY AND FINISHING

Make the sponge and spread into two frames – Each one should contain 1350g.
While still hot, turn the sponge out onto a flat surface covered with baking paper, and press down gently on it until it is even. Make the strawberry
confit, weigh out 1150g onto each slab of sponge (which you have now placed back in their frames) and spread out evenly while it is still hot. Leave
to set in the refrigerator.
Make the cream mix and while still hot, weigh out 1600g onto one confit-covered sponge. Place the other sponge on top, then weigh out another
1600g of cream mix and spread evenly on top.
Store in the refrigerator.
Once set, slice up your desserts then spray on some Absolu glaze using a spray gun. Freeze.
Use a piping bag filled with tempered Almond Inspiration to randomly sketch out lines onto confectionery dipping paper until you have a “straw”
effect. Leave to harden.
Dip an egg-shaped cutter in tempered Almond Inspiration then press it onto confectionery dipping paper so you get egg outlines.
Leave to harden.
Use a hot knife to slice up your straw decoration so it fits your desserts exactly, then use a brush to add some gold sparkling powder and give your
decoration some depth.
Place the straw decoration on the dessert, position the egg decorations and finish off with a logo.

13
 SYMPHONY
An original École Valrhona recipe
Makes 24 pieces

STRAWBERRY PASSIONFRUIT RASPBERRY YUZU

INSPIRATION 135g Strawberry pulp 135g Passionfruit pulp 135g Raspberry pulp 135g Yuzu pulp
CREAM MIX 185g INSPIRATION 210g INSPIRATION 175g INSPIRATION 210g INSPIRATION
INSPIRATION
PRESSED 280g INSPIRATION 280g INSPIRATION 280g INSPIRATION 280g INSPIRATION
SHORTCRUST

14
* The ingredients marked in gold vary depending on the type of Inspiration you choose for your recipe.
See the table on the left-hand page.

INSPIRATION CREAM MIX

* Fruit pulp Mix the pulp and glucose and heat them to approx. 175°F (80°C).
10g Glucose DE 38 Add the gelatin (which you have rehydrated in advance).
5g Gelatin powder Slowly pour this mixture over the melted couverture.
220 bloom Immediately mix using an electric mixer to make a perfect emulsion.
20g Water for the gelatin Add the cold cream.
* INSPIRATION Mix in the electric mixer again.
265g UHT cream 35% Leave to stiffen in the refrigerator.

VANILLA OPALYS NAMELAKA

120g Whole UHT milk Bring the milk to the boil with the scored vanilla pod.
1 Vanilla pod Infuse the pod for approx. 2 hours, then sieve the liquid through a chinois and add
10g Glucose DE 38 more milk to adjust the weight. Heat the infused milk with the glucose.
3g Powdered gelatin (220 Bloom) Add the rehydrated gelatin.
15g Water for the gelatin Slowly pour this mixture over the melted couverture.
220g OPALYS 33% CHOCOLATE Mix to form a perfect emulsion. Add the cold liquid cream. Mix in the electric mixer
240g UHT cream 35% again. Leave to stiffen in the refrigerator, preferably overnight.

INSPIRATION PRESSED SHORTCRUST

280g Almond shortcrust Break the shortcrust pastry into pieces in an electric mixer, then incorporate the Éclat
180g ÉCLAT D'OR d’Or and the melted fruit couverture. Tip: You can use offcuts from the shortcrust you’ve
* INSPIRATION made as part of your daily work on other products.

ALMOND SHORTCRUST PASTRY

140g Strong white bread flour Mix the powdered ingredients with the cold, cubed butter.
70g Dry butter 84% As soon as the mixture is completely smooth, add the cold eggs.
50g Icing sugar As soon as you obtain an even dough, stop mixing.
18g Powdered blanched almonds Store in the refrigerator or spread out immediately.
1g Salt Bake at 300°F (150°C).
30g Whole eggs

ABSOLU SPRAY MIX

200g ABSOLU CRISTAL NEUTRAL GLAZE Bring the neutral Absolu Cristal Neutral Glaze to the boil in water.
20g Water Immediately apply using a spray gun at about 175°F (80°C).

ASSEMBLY AND FINISHING

Assembly: Prepare the cream mix, namelaka and pressed shortcrust. Make rounds of pressed shortcrust (approx. 30g each) using a 6.5cm
diameter ring. Store in the refrigerator. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 20g) using a piping bag with
a 6mm diameter plain round nozzle. Store in the freezer. Add some namelaka droplets (approx. 25g) to the spiral of cream mix using a piping bag
with a plain round 6mm-diameter nozzle. Freeze. Add a layer of neutral glaze.

Finishing: Sprinkle on some Opalys crunchy pearls and put a curved 7cm-diameter disk of Inspiration in place.

15
 FILO
An original recipe by David Briand, Pastry Chef at École Valrhona
Makes 24 desserts (diameter: 7.5cm)

STRAWBERRY PASSIONFRUIT RASPBERRY YUZU

INSPIRATION
PRESSED 150 g INSPIRATION 150 g INSPIRATION 150 g INSPIRATION 150 g INSPIRATION
SHORTCRUST

INSPIRATION 180g Strawberry pulp 180g Passionfruit pulp 180g Raspberry pulp 180g Yuzu pulp
CREAM MIX 245g INSPIRATION 280g INSPIRATION 235g INSPIRATION 280g INSPIRATION

INSPIRATION 80g Strawberry pulp 80g Passionfruit pulp 80g Raspberry pulp 80g Yuzu pulp
FROSTING 165g INSPIRATION 185g INSPIRATION 155g INSPIRATION 190g INSPIRATION

16
* The ingredients marked in gold vary depending on the type of Inspiration you choose for your recipe.
See the table on the left-hand page.

ALMOND SHORTCRUST PASTRY

75g Strong white bread flour Mix the powdered ingredients with the cold, cubed butter. As soon as the mixture is
35g Dry butter 84% completely smooth, add the cold eggs. Stop as soon as you have a homogeneous
30g Icing sugar paste. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C).
10g Powdered almonds
0.5g Salt
15g Whole eggs

INSPIRATION PRESSED SHORTCRUST

150g Almond shortcrust Break the shortcrust pastry into pieces in an electric mixer, then incorporate the Éclat
150g ÉCLAT D'OR d’Or and the melted fruit couverture. Tip: You can use offcuts from the shortcrust you’ve
* INSPIRATION made as part of your daily work on other products.

VANILLA WHIPPED GANACHE

330g UHT cream 35% Heat the smaller portion of cream. Infuse it with the vanilla pod and the lime zests for
1 Vanilla pod 20 minutes. Sieve through a chinois and rectify the cream’s weight. Add the glucose
1g Lime zest and inverted sugar. Slowly pour the hot mixture over the melted Opalys. Immediately
30g Glucose DE 38 mix using an electric mixer to make a perfect emulsion. Add the second portion of
30g Inverted sugar cold liquid cream. Mix again in an electric mixer. Leave to stiffen in the refrigerator,
230g OPALYS 33% preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping
500g UHT cream 35% bag or with a spatula.

INSPIRATION CREAM MIX

* Fruit pulp Heat the fruit pulp with the glucose until the two reach a temperature of approx. 176°F
10g Glucose DE 40 (80°C), then add the gelatin (which you have rehydrated in advance).
5g Gelatin powder - Slowly pour this mixture over the melted fruit couverture. Immediately mix using an
220 bloom electric mixer to make a perfect emulsion. Add the cold cream.
25g Water for the gelatin Mix in the electric mixer again.
* INSPIRATION Leave to stiffen in the refrigerator.
360g UHT cream 35%

INSPIRATION FROSTING
* Fruit pulp Use the sugar, fruit pulp and glucose to make a syrup, then cook at 220°F (104°C).
110g Caster sugar Incorporate the sweetened condensed milk and the rehydrated gelatin, then gradually
130g Glucose DE 38 pour the mix out over the melted fruit couverture. Immediately mix using an electric
110g Sweetened condensed milk mixer to make a perfect emulsion. Bring the Absolu Cristal to the boil, then add it to
12g Gelatin powder - the smaller portion of water and colorant in order to slightly accentuate its vibrancy.
220 bloom Mix in an electric mixer. Store in the refrigerator.
60g Water for the gelatin Leave to harden for 12 hours before use.
* INSPIRATION
165g ABSOLU CRISTAL NEUTRAL GLAZE USE:
16g Water Reheat the frosting to 90-95°F (32-34°C), then mix it in an electric mixer to homogenize and
SQ Colorant to get rid of as many air bubbles as possible. Ice.

ABSOLU SPRAY MIX

700g ABSOLU CRISTAL NEUTRAL GLAZE Bring the neutral Absolu Cristal Neutral Glaze to the boil in water.
70g Water Immediately apply using a spray gun at about 175°F (80°C).

ASSEMBLY AND FINISHING

Assembly: Make rounds of pressed shortcrust (approx. 15g each) using a 6cm diameter ring. Store in the refrigerator.
Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 10g) using a piping bag with a 6mm diameter plain round nozzle.
Store in the freezer. Line your 7.5cm diameter rings with clear acetate.
Whip up the whipped ganache, then pour about 45g into each ring. Put the pressed shortcrust in place, making sure to put the cream mix on the
same side as the ganache. Freeze. Turn out, then ice with Strawberry or Passionfruit Inspiration frosting. Use a piping bag with a 6mm diameter
round nozzle to make a spiral of cream mix on top (approx. 15g). Freeze. Add a layer of neutral glaze.
Finishing: Put a metal rolling pin in the freezer. Use a piping bag (without a nozzle) and some pre-set fruit couverture to make the “eyebrows” and
place them around the cream mix spiral.

17
 SILLON
An original recipe by Rémi Montagne
Pastry Chef at L’École Valrhona
Recipe makes 24 fingers

* The ingredients marked in gold vary

depending on the type of Inspiration you
choose for your recipe. See the table below.

CRUNCH
230g Dry butter 84%
340g Brown sugar
340g Flour
70g Egg whites
4g Vanilla powder

Mix all the ingredients together (make sure the egg white
has a liquid consistency).
Spread the results out thinly between two sheets of
baking paper.

INSPIRATION DESSERT GANACHE

* Whole UHT milk Heat the milk and the inverted sugar.
* Inverted sugar Slowly pour this mixture over the melted couverture. Immediately mix using an electric
* INSPIRATION mixer to make a perfect emulsion. Set aside.

ASSEMBLY AND FINISHING

Make the crunch and spread it between two large sheets of confectionery dipping paper (product ref. 12675) to a thickness of about 2mm.
Freeze.
Prepare the ganache and put it in the refrigerator.
Once it has completely cooled, cut out 12 x 2cm rectangles of cookie crunch.
Put these on a micro-perforated silicone baking mat.
Bake at 300°F (150°C) for approx. 15 minutes.
Leave to cool, then use a piping bag with a 6mm-diameter nozzle to make a strip of approx. 8g of ganache on two out of three rectangles.
Place the rectangles one on top of the other so that you obtain three layers of crunch and two layers of ganache. Make a thin layer of pre-set fruit
couverture to go on top, then turn it out onto a printed sheet.

STRAWBERRY PASSIONFRUIT RASPBERRY YUZU

125g Whole UHT milk 80g Whole UHT milk 125g Whole UHT milk 80g Whole UHT milk
GANACHE 20g Inverted sugar 10g Inverted sugar 20g Inverted sugar 10g Inverted sugar
205g INSPIRATION 265g INSPIRATION 205g INSPIRATION 265g INSPIRATION

18
MALINKO
An original recipe by Romain Grzelczyk,
Pastry Chef at L’École Valrhona
Recipe makes 240 x 3cm half-spheres

* The ingredients marked in gold vary

depending on the type of Inspiration you
choose for your recipe. See the table below.

INSPIRATION & BAHIBE GANACHE

* Fruit pulp
500g Caster sugar
50g Glucose
385g BAHIBE 46%
150g Dry butter 84%
* INSPIRATION

Cook the pulp, sugar and glucose at 220°F (104°C).

Stop cooking and let the temperature fall to 165-175°F
(75-80°C).
Slowly pour this hot mixture over the melted Bahibe.
Immediately mix using an electric mixer to make a perfect
emulsion. As soon as the mixture is at 95°F (35°C), add
the tempered butter and mix in an electric mixer.

ASSEMBLY AND FINISHING

Use a spray gun and spray gun mixture which you have pre-set at 85°F (30°C). Partially spray the half-sphere molds.
Scrape off any excess and leave to harden.
Then use as a mold for the pre-set fruit couverture.
Turn out and leave to spread for a few moments, then smooth away any excess.
Drain the molds by holding them suspended over two rulers. Before they harden completely, trim any excess off the half-spheres. Leave to harden.
Use a piping bag to fill the half-spheres with ganache. Make sure that when you do this, the ganache does not reach a temperature of 80°F (28°C).
Leave to harden for 24 hours at 60°F (17°C) and a 60% relative humidity level.
To seal the chocolate bonbons, use a heat gun to soften the edges of the half-spheres, then close off the hole with some tempered Bahibe.
This way, the joints will be seamless.

STRAWBERRY PASSIONFRUIT RASPBERRY YUZU

INSPIRATION
500g Strawberry pulp 500g Passionfruit pulp 500g Raspberry pulp 500g Yuzu pulp
& BAHIBE
GANACHE 1200g INSPIRATION 1200g INSPIRATION 1200g INSPIRATION 1200g INSPIRATION

19
 GLAGLA ICE
CREAM BAR
An original recipe by L’École Valrhona
Makes 100 bars

* The ingredients marked in gold vary

depending on the type of Inspiration you
choose for your recipe. See the table below.

COCONUT SORBET
2100g Mineral water
420g Caster sugar
525g Atomized glucose
105g Inverted sugar
6g Carob gum
6g Guar gum
2630g Coconut pulp

Heat the water. Once it is at 85°F (30°C), add the sugars (sugar,
atomized glucose and inverted sugar). At 115°F (45°C), add the
stabilizers mixed with about 10% of the first portion of sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the
mixture to 40°F (4°C). Mix the syrup and fruit pulp first by hand
and then in an electric mixer. Leave the mixture to sit for at
least 4 hours. Mix in an electric mixer and churn at between
15-20°F (-6°C to -10°C). Store in the freezer at 0°F (-18°C).

INSPIRATION FROSTING
* INSPIRATION Mix the melted couverture with the oil.
360g Grape seed oil Use at 85-95°F (30-35°C).

ASSEMBLY AND FINISHING

Prepare the sorbet.
Fill the molds, smooth the sorbet and freeze.
Turn out the sorbets and dip them in the frosting mix at approximately 90°F (32°C). Sprinkle them with a pre-prepared mixture of grated coconut
and silver sparkling powder (product ref. 13922).
Store at a temperature of 65°F (-18°C).
Serve at 5°F (-14°C).
You can create a marble effect in the bars’ middles using strawberry, passionfruit, yuzu or raspberry sorbet.

STRAWBERRY PASSIONFRUIT RASPBERRY YUZU

INSPIRATION ICING 1800g INSPIRATION 1800g INSPIRATION 1800g INSPIRATION 1800g INSPIRATION

20
SUDO
An original recipe by L’École Valrhona
Makes 24 bars

* The ingredients marked in gold vary

depending on the type of Inspiration you
choose for your recipe. See the table below.

ALMOND CAKE MIX

490g Whole eggs
140g Inverted sugar
240g Caster sugar
170g Powdered blanched almonds
240g French white pastry flour
14g Baking powder
230g Whole UHT milk
190g Clarified liquid butter

Mix together the eggs, inverted sugar and caster sugar.

Sift the flour and baking powder, then add these to
the mix along with the powdered almond.
Pour in the milk and melted liquid butter.

INSPIRATION CRUNCHY FROSTING

* INSPIRATION Mix the melted couverture and melted cocoa butter with the oil.
35g Cocoa butter Use at 85-95°F (30-35°C).
17g Grape seed oil

ASSEMBLY AND FINISHING

Prepare the cake and add 20% (by weight) of the chopped Inspiration. Fill the 5cm cube molds with approx. 70g of mixture. Bake at 340°F (170°C)
for approx. 15 minutes.
Freeze.
Turn out the cakes and store them in the refrigerator.
To complete your product, use a piping bag without a nozzle to make a dab of crunchy frosting (approx. 15g) in the square mold you used for your
cakes, then put the cake cubes straight back on top to partially ice them.

STRAWBERRY PASSIONFRUIT RASPBERRY YUZU

INSPIRATION
CRUNCHY 350g INSPIRATION 350g INSPIRATION 350g INSPIRATION 350g INSPIRATION
FROSTING

21
 CABOSSE
An original recipe by Anthony Bourdillat
Pastry Chef at L’École Valrhona
Makes 10 cocoa pods

* The ingredients marked in gold vary

depending on the type of Inspiration you
choose for your recipe. See the table below.

MENDIANTS
* INSPIRATION
* Each Inspiration couverture uses different
ingredients, see table

Pour the pre-set fruit couverture into a 4mm ganache

frame (product ref. 3346).
When the couverture starts to set, cut out 30 x 30mm
squares and/or 10 x 60mm rectangles.
Store at 60°F (17°C).
Use a cutting string from a pastry cutter to trace, then
cut out, the squares of fruit couverture. Place the various
ingredients on each square. Dab some pre-set Inspiration
couverture at the center to stick the different parts
together. Store at 60°F (17°C).

GUANAJA SPRAY GUN MIXTURE

350g GUANAJA 70% Melt the ingredients together. Reduce the temperature of the mixture to 85-90°F (30-32°C).
150g Cocoa butter Use a chinois to strain before using the mixture.

ASSEMBLY AND FINISHING

Molding: Use the pre-set Guanaja spray mix to spray the inside of the cocoa pod molds (product ref. 10841), then leave them to harden.
Use the pods to mold the pre-set Guanaja couverture.
Turn out and leave the couverture to spread for a few moments, then smooth away any excess.
Drain the molds by holding them suspended over two rulers.
Before hardening is complete, trim away any excess, then mold again. Tap the mold to get the thickness you require.
Leave to harden, trim again, then refrigerate for a few minutes then leave at a temperature of 65°F (17°C) until the chocolate is ready to slip out of its mold.

Assembly: Turn out the half-pods and fill them with 12-15 mendiants. Slightly soften the half-pods, then assemble them together.

STRAWBERRY PASSIONFRUIT RASPBERRY YUZU

600g INSPIRATION 600g INSPIRATION 600g INSPIRATION 600g INSPIRATION

140g White dragées (sugar 140g Caramelized hazelnuts 140g White dragées (sugar 140g Toasted almonds
coated almonds) 140g Currants coated almonds) 140g Cranberries
MENDIANTS
140g Iranian raw pistachios 100g CARAMÉLIA 140g Pine kernels 140g OPALYS CRUNCHY
140g Diced orange cold confit CRUNCHY PEARLS 140g Candied diced lemon PEARLS
100g Grated coconut

22
 #ValrhonaInspiration

RECOMMENDATIONS FOR USE

PRECAUTIONS AND RECOMMENDATIONS FOR ALMOND
INSPIRATION
Molding: A few things to bear in mind when you’re molding: Make your
molded products as close to the date you intend to sell them as possible
and make sure you rotate the items on your displays. After you have
made them, store your molded products at 60-65°F (16-18°C) away
from sunlight.

PRECAUTIONS AND RECOMMENDATIONS FOR FRUIT

INSPIRATION
Strawberry Inspiration, Passionfruit Inspiration, Raspberry Inspiration
and Yuzu Inspiration are made using real fruit, without any colorings
or preservatives. This means they are more delicate to work with,
and tend to be thicker than normal chocolates. Here are a few simple
recommendations for working with Inspiration products:
Storage:
• Store your bags of fèves at a maximum temperature of 65-70°F
(18-20°C) away from sunlight and humidity,
• Take care to reseal any bags after opening.
Use:
• When you are melting your product, we recommend that you stir it
continuously,
• If you are tempering your product, see the graph included on
labels for 3kg bags.
Molded products, bars, chocolate bonbons:
• Leave as short a period of time between making these items and
putting them on your store shelves,
• Keep your creations in your store room at a temperature no
higher than 65°F (18°C), away from light and humidity,
• Store your creations in your store for no more than 4 weeks,
• A tip for your store: If you keep your products in opaque
packaging, they will last for much longer.

23
 TWO NEW FLAVORS
YUZU & RASPBERRY

#ValrhonaInspiration
FRUITIFUL!
ABSOLUTELY
DESIGN/DEVELOPMENT: INSIGN – EN 25589 - 05/2018 – PHOTO CREDITS: VALRHONA - GINKO / COOKANDSHOOT – © 2018 VALRHONA – IMAGES ARE NON-CONTRACTUAL - REPRODUCTION PROHIBITED, ALL RIGHTS RESERVED.