Cooking with Chocolate: Essential Recipes and Techniques (Book & DVD)


Cooking with Chocolate: Essential Recipes and Techniques (Book & DVD) by Flammarion

List Price: $49.95
Price: $29.77
You Save: $20.18 (40%)

This comprehensive, illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 step-by-step techniques: chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and baker’s secrets. Each method is explained in text and photographs; fourteen are further clarified on the ninety-minute DVD.
Organized into nine sections, 100 recipes are simplified for the home cook: classics (Sachertorte, pro-fiteroles, molten chocolate cake), tarts (chocolate-pear, nut-caramel), snacks (macaroons, waffles, brownies, choco-ginger churros), frozen desserts, special occasions (dark chocolate fondue, hazelnut-praline Yule log), and candy (truffles, lollipops, coconut bars).
Each recipe is graded with a three-star rating so the home chef can gauge its complexity. Cross references to techniques, DVD footage, glossary terms, and complementary recipes make navigation easy. The volume includes practical resources: visual dictionaries of kitchen equipment and common ingredients; tips for conserving chocolate; a guide to dark, milk, and white chocolate and the importance of cocoa content; and a detailed index.    
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Valrhona Manjari Dark Couverture 64%


Valrhona Manjari Dark Couverture 64% by ChefShop

List Price: $8.99
          Features:
  • 16Oz. Made from a blend of the best cocoa beans in Madagascar.
  • Suitable for pastry fillings, icings, chocolate fillings and more!
  • Has a characteristic, fresh, slightly acid chocolate taste, with intense hints of red fruits.
  • You can't go wrong here!

Valrhona Grand Cru Manjari is an extraordinary bittersweet couverture chocolate made from a blend of the best Trinitarios cocoa beans from Madagascar. With a 64% cocoa content, Valrhona's Manjari is perfect for the bittersweet chocolate needs for home pastry chefs and professionals alike - it is the perfect compromise between the ultra dark bittersweet chocolate couvertures with 70% cocoa content and the often too sweet dark chocolate couvertures with less than 60% cocoa content. Manjari also has a higher than typical amount of cocoa butter to give your desserts and truffles a silky mouth finish. With the sweetness of the tropics, Manjari has an intense chocolate taste, sustained fullness with hints of dried fruit and grilled almonds with a woody base. It is suitable for pastry, chocolate fillings, molding, enrobing, and icing. The Valrhona "feves" are small oval disks that are easier to work with than large industrial size block. Valrhona in Tain l'Hermitage is considered by most pastry chefs and chocolatiers as the premier chocolate company in the world. Their focus is solely on their chocolate, and to ensure the highest quality, and optimum flavor, they grow their own cocoa beans, their own cane sugar, and their own vanilla on plantations all around the world - now that's quality control. Valrhona has finally begun to offer its professional products, cocoa and couvertures, packaged for the home pastry enthusiast, a palette of subtle flavors, to create and elaborate delicious chocolate preparations. Manjari is a couverture with 64% cocoa content (with 35% Sugar and 40.5% cocoa butter). It is a blend of Criollo and Trinitario cocoa beans from Madagascar. It has a characteristic, fresh, slightly acid chocolate taste, with intense hints of red fruits, and it would be perfect in most pastry applications calling for bittersweet couverture. It is especially good for fillings, and for pouring, dipping, and molding. You cannot go wrong here. Read more...

Valrhona Caramelia Milk Feves - 3 kg


Valrhona Caramelia Milk Feves - 3 kg by Valrhona

           Features:
  • The milk chocolate caramel delicacy
  • 3 kg
  • Imported from France
  • This item is perishable and requires expedited shipping and handling. Expedited charges will be calculated at check out.

Unlike caramel-flavored milk chocolates made with caramelized sugar, Valrhona's Caramélia uses genuine dairy-based caramel (from real skim milk and butter) as a main ingredient. The result is a particularly silky smooth milk chocolate that maintains a clear cocoa note woven together with vibrant hints of caramel. Read more...

Organic Vegan Collection Valrhona Grand Cao


Organic Vegan Collection Valrhona Grand Cao by GiftBlooms

List Price: $72.00
          Features:
  • Can be delivered next day if ordered before 11:00 AM EST
  • Great for all occasions Valentine's Day

Available for delivery in Canada, United States. A bountiful gathering of fresh white roses, carnations, iris, freesia, peonies a... Read more...

Valrhona's Frederic Bau shares professional tips in chocolate encyclopedia
BigHospitality.co.uk - Oct 07, 2011
Valrhona's Frederic Bau shares professional tips in chocolate encyclopedia

Frederic Bau, executive chef and director of Valrhona's Ecole du Grand Chocolat, has compiled a book which aims to share the top tips of working with chocolate from some of France's best pastry chefs. Cooking With Chocolate - Essential Recipes and


Muffin Mania
The UrbanWire - Oct 16, 7700
Muffin Mania

For starters, you have your traditional muffins like Double Chocolate, made with premium Valrhona cocoa powder and dark chocolate chips, as well as the Banana Walnut and Chocolate Chips, consisting of gooey banana bits, walnuts and chocolate chips.


Try British chocolate for a sweet new sensation
Metro - Oct 11, 2011
Try British chocolate for a sweet new sensation

For now, Melt buys couverture in kilos manufactured in its country of origin: rare, seasonal Colombian chocolate from Santander (www.chocolatesantander.com). It also gets bars and rare beans from French manufacturer Valrhona (www.valrhona.com),


Asia's top chefs battle it out in chocolate desert competition
Channel News Asia - Sep 18, 2011

SINGAPORE: Four top chefs from Asia battled it out for a spot in an international restaurant dessert competition organised by Valrhona. Chocolate was the mainstar of their creations and contestants


Sweet inspiration

28.06.11

Do you know it's been four years since we started, it must be said, one-sided conversation about what I eat. All the while, I generally had no problem coming up with ideas. On the contrary, I am overflowing.

But this week is a struggle. My thoughts are with truffles, but you're probably preaching to me about these mushrooms.

If only I could talk about pork every week it would be a breeze.

Source: The Canberra Times

The chocolate of the stars: Valrhona « Ferret Food and Wines

by ferret

As far as I’m concerned, if it’s good enough for the great Heston Blumenthal to use in his recipes ( which he does ), it’s definitely good enough for any home cook. Furthermore, it’s almost certainly among France’s best-kept secrets, despite having an international presence.

Founded in 1922, the shop and factory in the company’s birthplace of Tain l’Hermitage aim for and attract a curious mixture of tourists and world-class chefs: in spite of its Godiva-style price tags, the brand is one of the world’s foremost chocolate-makers, making ‘vintage’ chocolates from one single year of harvest from plantations in Madagascar, Trinidad and Venezuela.

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