chocolate makers

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Table chart for fruit puree use

CHOCOLATE MAKERS Table chart for fruit puree use Fruit ganache, molded sweets

LES VERGERS BOIRON EXPERTISE • Meticulously selected fruits from all around the world, for their unique flavours. • Fruits are assembled for their taste, colour and texture, a guarantee of constant quality. • The rapid heating and cooling pasteurizing process is adapted to each fruit, preserving the fresh taste and colour of the fruit.

• Controlled and constant quality all year round. • Flavour and colour of fruit remain intact. • A ready-to-use product that is used as fresh fruit, saving the time normally spent on washing, stoning and pitting, hulling and crushing, etc. • A product available all year round. • Practically packaged in a 1 kg tray, making it possible to unmold, portion and pour the puree with ease.

PACKAGING • Trays of 1 kg (2,2Ibs), carton of 6. • 10 kg buckets are available for certain references.

DEFROSTING METHODS • It is recommended to defrost the puree at a temperature between +2°C and +4°C for 24 to 48 hours in order to get an optimum quality. • It is possible to defrost the product in a bain-marie or in a microwave at a moderate temperature. • When the puree is defrosted, remove the sealed protective film and pour out. • If only part of the puree is required, unmold the still-frozen puree and take the desired portion.

STORAGE CONDITIONS • Store the product at a temperature of -18°C (see best-before date on packaging). • After defrosting, the product performs as a fresh product. Keep it at at +2 /+4°C and use it rapidly. Do not refreeze. Our recipe book is available on our website: www.lesvergersboiron.com

Food safety: Boiron Frères SAS located in Valence (France) has developed an HACCP approach since1996 and is ISO 9001 and ISO 14001 certified.

Your distributor

For any further information, contact :

tel.: 33 (0)4 75 47 87 00 or visit our website:

www.lesvergersboiron.com

4p_Tableaux Chocolatier_GB.indd 1-2

P E F C /10-31-1306

Creation: Tangerine / RMP – Les vergers Boiron © 12/10 - Photos: Y. Bagros - All rights reserved - Boiron Frères S.A.S. au capital de 1 000 000 euros - RCS 542 015 763 Romans sur Isère - DCT06G-D

ADVANTAGES

3/10/08 16:02:40

Recipes created by Frank Kestner - MOF 2004.

FRuIt Ganaches (g) les vergers Boiron product

dark couverture

Quantity

milk couverture

Butter

Invert sugar

sorbitol

Glucose

Fruit puree

Recipes created by Stéphane Glacier MOF 2000 and Ollivier Christien, Pastry Chef.

chocolate molded sweets (g) les vergers Boiron product

Quantity

White couverture

Butter

sorbitol

Invert sugar

Glucose syrup

Fruit puree

Blackberry

500

370

735

175

80

65

65

apricot

500

1200

100

80

65

65

Blackcurrant

500

370

735

175

80

65

65

Blood Peach

500

1250

200

75

35

60

Blood orange

500

450

450

200

80

30

100

coconut

500

1250

200

75

35

60

Blueberry

500

370

735

175

80

65

65

Fruits of the sun

500

1250

200

75

35

60

cranberry & morello cherry

500

370

735

175

80

65

65

Guava

500

1150

200

75

35

60

Kalamansi

500

450

450

200

80

30

100

lemon

300

1200

100

80

65

65

mandarin

500

450

450

200

80

30

100

lime

300

1200

100

80

65

65

morello cherry

500

370

735

175

80

65

65

lychee / strawberry (50/50)

500

1250

200

75

35

60

orange & Bitter orange

500

450

450

200

80

30

100

mango

500

1250

200

75

35

60

Passion fruit

500

370

735

175

80

65

65

mara des bois strawberry

500

1250

200

75

35

60

Pineapple

500

370

735

150

80

65

65

mirabelle Plum

500

1250

200

75

35

60

Pink Grapefruit

500

450

450

200

80

30

100

Rhubarb

500

1250

200

75

35

60

Raspberry

500

370

735

175

80

65

65

strawberry

500

1250

200

75

35

60

Red Berries

500

370

735

175

80

65

65

tropical Fruit

500

1250

200

75

35

60

citrus Fruit cocktail with cointreau®

500

450

450

200

80

30

100

white Peach

500

1250

200

75

35

60

wild strawberry

500

1250

200

75

35

60

chestnut & Vanilla

500

1250

200

50

35

60

mint

500

1250

200

75

35

60

spicy mango

500

1250

200

75

35

60

strawberry & mint

500

1250

200

75

35

60

Heat the puree and the different sugars. At 70°C pour over the chopped chocolate. At 34°C, add the butter and the alcohol* (optional). Pour into a frame at 31/32°C.

FRuIt and caRamel Ganaches (g) les vergers Boiron product

Quantity

sugar

dark couverture

milk couverture

Butter

Fruit brandy

Banana

200

130

160

160

130

20

Fruits of the orchard

200

130

160

160

130

20

Green apple

200

130

160

160

130

20

Pear

200

130

160

160

130

20

caribbean cocktail with Rum

200

130

160

160

130

20

Fruit puree

Make a caramel with the sugar without adding water. Stop the cooking process by adding the fruit puree and the butter. Cook at 105°C. Let cool down to 20°C. Blend in the fruit brandy* and add the chocolate heated at 31/32°C. Pour into a frame.

Bring the fruit puree and the sugars to the boil. At 70°C, pour them over the chopped chocolate. At 34°C, add the butter and the alcohol* (optional). Pour into a frame at 28/30°C. *Use the fruit brandy corresponding to the fruit puree at 2/3 %. Use about 50 g of brandy for 2 kg of mixture.

hints and tips Avoid combining citrus fruit with a chocolate that is too bitter. Acid fruits go better with milk and white chocolate coatings. Yellow fruits combine better with white chocolate while red fruits associate better with dark chocolate.

Ganaches to Be comBIned wIth FRuIt Pastes (g) cream

Invert sugar

Black 800 g (400 g 64 % and 400 g 60 %)

500

100

milk (1275 g to 36 %)

500

chocolate

sorbitol

Glucose

Vanilla pod

Butter

90

50

2

75

90

90

2

100

Bring the cream to the boil. At 70°C, pour over the chopped chocolate. At 34°C, add the butter. Pour into a frame at 32°C.

PRalIne FoR mouldInG and cuttInG (g) Praline 60 % fruit

hazelnut paste

milk couverture 40 %

cacao butter

Feuilletine

Gianduja

900

100

200

100

10 to 15 %

300

Spread the gianduja in a 2 mm layer in a guitar frame. Mix the praline and the hazelnut paste with the pailleté feuilletine. Add the couverture chocolate and the melted cocoa butter, pour this mixture over the gianduja spread inside the frame.

4p_Tableaux Chocolatier_GB.indd 3-4

3/10/08 16:02:40

Recipes created by Frank Kestner - MOF 2004.

FRuIt Ganaches (g) les vergers Boiron product

dark couverture

Quantity

milk couverture

Butter

Invert sugar

sorbitol

Glucose

Fruit puree

Recipes created by Stéphane Glacier MOF 2000 and Ollivier Christien, Pastry Chef.

chocolate molded sweets (g) les vergers Boiron product

Quantity

White couverture

Butter

sorbitol

Invert sugar

Glucose syrup

Fruit puree

Blackberry

500

370

735

175

80

65

65

apricot

500

1200

100

80

65

65

Blackcurrant

500

370

735

175

80

65

65

Blood Peach

500

1250

200

75

35

60

Blood orange

500

450

450

200

80

30

100

coconut

500

1250

200

75

35

60

Blueberry

500

370

735

175

80

65

65

Fruits of the sun

500

1250

200

75

35

60

cranberry & morello cherry

500

370

735

175

80

65

65

Guava

500

1150

200

75

35

60

Kalamansi

500

450

450

200

80

30

100

lemon

300

1200

100

80

65

65

mandarin

500

450

450

200

80

30

100

lime

300

1200

100

80

65

65

morello cherry

500

370

735

175

80

65

65

lychee / strawberry (50/50)

500

1250

200

75

35

60

orange & Bitter orange

500

450

450

200

80

30

100

mango

500

1250

200

75

35

60

Passion fruit

500

370

735

175

80

65

65

mara des bois strawberry

500

1250

200

75

35

60

Pineapple

500

370

735

150

80

65

65

mirabelle Plum

500

1250

200

75

35

60

Pink Grapefruit

500

450

450

200

80

30

100

Rhubarb

500

1250

200

75

35

60

Raspberry

500

370

735

175

80

65

65

strawberry

500

1250

200

75

35

60

Red Berries

500

370

735

175

80

65

65

tropical Fruit

500

1250

200

75

35

60

citrus Fruit cocktail with cointreau®

500

450

450

200

80

30

100

white Peach

500

1250

200

75

35

60

wild strawberry

500

1250

200

75

35

60

chestnut & Vanilla

500

1250

200

50

35

60

mint

500

1250

200

75

35

60

spicy mango

500

1250

200

75

35

60

strawberry & mint

500

1250

200

75

35

60

Heat the puree and the different sugars. At 70°C pour over the chopped chocolate. At 34°C, add the butter and the alcohol* (optional). Pour into a frame at 31/32°C.

FRuIt and caRamel Ganaches (g) les vergers Boiron product

Quantity

sugar

dark couverture

milk couverture

Butter

Fruit brandy

Banana

200

130

160

160

130

20

Fruits of the orchard

200

130

160

160

130

20

Green apple

200

130

160

160

130

20

Pear

200

130

160

160

130

20

caribbean cocktail with Rum

200

130

160

160

130

20

Fruit puree

Make a caramel with the sugar without adding water. Stop the cooking process by adding the fruit puree and the butter. Cook at 105°C. Let cool down to 20°C. Blend in the fruit brandy* and add the chocolate heated at 31/32°C. Pour into a frame.

Bring the fruit puree and the sugars to the boil. At 70°C, pour them over the chopped chocolate. At 34°C, add the butter and the alcohol* (optional). Pour into a frame at 28/30°C. *Use the fruit brandy corresponding to the fruit puree at 2/3 %. Use about 50 g of brandy for 2 kg of mixture.

hints and tips Avoid combining citrus fruit with a chocolate that is too bitter. Acid fruits go better with milk and white chocolate coatings. Yellow fruits combine better with white chocolate while red fruits associate better with dark chocolate.

Ganaches to Be comBIned wIth FRuIt Pastes (g) cream

Invert sugar

Black 800 g (400 g 64 % and 400 g 60 %)

500

100

milk (1275 g to 36 %)

500

chocolate

sorbitol

Glucose

Vanilla pod

Butter

90

50

2

75

90

90

2

100

Bring the cream to the boil. At 70°C, pour over the chopped chocolate. At 34°C, add the butter. Pour into a frame at 32°C.

PRalIne FoR mouldInG and cuttInG (g) Praline 60 % fruit

hazelnut paste

milk couverture 40 %

cacao butter

Feuilletine

Gianduja

900

100

200

100

10 to 15 %

300

Spread the gianduja in a 2 mm layer in a guitar frame. Mix the praline and the hazelnut paste with the pailleté feuilletine. Add the couverture chocolate and the melted cocoa butter, pour this mixture over the gianduja spread inside the frame.

4p_Tableaux Chocolatier_GB.indd 3-4

3/10/08 16:02:40

Table chart for fruit puree use

CHOCOLATE MAKERS Table chart for fruit puree use Fruit ganache, molded sweets

LES VERGERS BOIRON EXPERTISE • Meticulously selected fruits from all around the world, for their unique flavours. • Fruits are assembled for their taste, colour and texture, a guarantee of constant quality. • The rapid heating and cooling pasteurizing process is adapted to each fruit, preserving the fresh taste and colour of the fruit.

• Controlled and constant quality all year round. • Flavour and colour of fruit remain intact. • A ready-to-use product that is used as fresh fruit, saving the time normally spent on washing, stoning and pitting, hulling and crushing, etc. • A product available all year round. • Practically packaged in a 1 kg tray, making it possible to unmold, portion and pour the puree with ease.

PACKAGING • Trays of 1 kg (2,2Ibs), carton of 6. • 10 kg buckets are available for certain references.

DEFROSTING METHODS • It is recommended to defrost the puree at a temperature between +2°C and +4°C for 24 to 48 hours in order to get an optimum quality. • It is possible to defrost the product in a bain-marie or in a microwave at a moderate temperature. • When the puree is defrosted, remove the sealed protective film and pour out. • If only part of the puree is required, unmold the still-frozen puree and take the desired portion.

STORAGE CONDITIONS • Store the product at a temperature of -18°C (see best-before date on packaging). • After defrosting, the product performs as a fresh product. Keep it at at +2 /+4°C and use it rapidly. Do not refreeze. Our recipe book is available on our website: www.lesvergersboiron.com

Food safety: Boiron Frères SAS located in Valence (France) has developed an HACCP approach since1996 and is ISO 9001 and ISO 14001 certified.

Your distributor

For any further information, contact :

tel.: 33 (0)4 75 47 87 00 or visit our website:

www.lesvergersboiron.com

4p_Tableaux Chocolatier_GB.indd 1-2

P E F C /10-31-1306

Creation: Tangerine / RMP – Les vergers Boiron © 12/10 - Photos: Y. Bagros - All rights reserved - Boiron Frères S.A.S. au capital de 1 000 000 euros - RCS 542 015 763 Romans sur Isère - DCT06G-D

ADVANTAGES

3/10/08 16:02:40