The Fine Chocolates: Gold

545 Pages·2017·149.427 MB·English

by  Serdar Tanyeli, Jean-Pierre Wybauw

LANNOO
Fine chocolates
GOLD

JEAN-PIEWRYRBEA UW
Finceh ocolates
GOLD
PHOTOGRAPHYF RANKC ROES
TONYL EDUC
SERDATRA NYELI
lb
IL ANNOO
TabolfCe o ntents
4
INTRODUCTION IIT.ECHNIQUES
FOREWORD IO AND SPECIALS II7
A FEW SWEETI MPRESSIOBNYS
THEW ORLD'GSR EATM ASTERSI I PRALINPEA STES
AND NUTP RODUCTS II8
MARZIPAANN D PERZIPAN
I22
I.THE BASE I4 Marzirpeacni pes I24
FONDANT SUGDAORU GH I27
INGREDEINTS If SUGARC OATING I30
ABOUTT ASTING 2I CANDYING I33
AROMASA ND FLAVOURS 23 Candrioesde ttes I35
POTENTIAFLL AVOURINGS: Candied
WHAT ARET HEIR fruit-mbaornzbiopnasn I36
PROSA ND CONS? 25 CANDYINFGR UITS
FLAVOUCRO MBINATIONS 31 AND VEGETABLES I37
HERBS, SPIACNEDS F RUITS 33 FRUITD OUGH I39
FLAVOURASN D TRENDS FUDGE I43
INT HEU SEO FS ALT 40 MARSHMALLOWS I46
PRECRYSTALLISING Reciwpietgshe laatsi ne
(TEMPERING) 42 thseo wlhei ppaignegn t I48
GANACHE 54 Reciwpietgshe laatnidn e
SHELFL IFE- egwgh iatwseh ippaignegn tsI 49
WHAT YOUS HOULDK NOW 8I Reciwpietg he lawtiitnheo ut
IMPROVEDS HELFL IFE mechanaiecraalt ion IfO
INP RACTICE 85 NOUGAT IfI
THEU SEO FA LCOHOL 89 Af erwe ciapnmedes t hods If2
PROCESSISNUGG AR 98 LOKUM Iff
MISCELLANEOTUOS G ET CARAMELISING 158
TOW ORK YOURSELF IOf CARAMELS I6I
Advoocrea galgti queur IOf Butctaerra mels I63
Amarettloi-qeugegu r Salctaerda mel I64
(wihtohn ey) I06 Honecya ramels I64
Frappe IIO Chococlaartaem els 165
Crystafllolwiesresd to Chococlaartaewm ietlmhsi ne I65
decocroantfee ctions III Nucta ramels 166
Rolfolnedda nt II2 Black devils 167
Gump aste II3 Carabmaerls I68
Makiynoguo rw ns islckr een CHOCOLATSEP READS I69
foainlmd e tal stenciIlIfs Recipes 173
5
CUT PRALINES: HOLLOWB ULLETS
VARIOUSM ETHODST O TURN WITHS HELFL IFEO F z
THE GANACHEI NTO SAL AB 176 APPROXIMATETLHYR EEW EEKS2 03 £--z
PIPED PRALINES: Champatgrnueffl es 204 0
VARIOUSM ETHODST O PROVIDE Beegra naIc he 205
0
THE PRALINEWSI TH A BASE 178 Beegra na2c he 206 '.:l
DIPPINGGA NACHEP RALINES 180 Beecra ramel 207 CQ
�
MISCELLANEOUS 181 A fetwr adirteicoinpaels 208
Cruncthayss,tt yi cks 181 Bailteryusffl es 2II
Bakmeadr zipan 182 Bitatnevdra nilla 212
Eglgi quteruurffl es 213
Ganache-Ccorienatmr ea21u4
RECIPES
III.
183
HOLLOWB ULLETS
TRUFFLES 184 WITHS HELFL IFEO F
TRADIOTNIALT RUFFLES MAXIMUMT HREEM ONTHS 215
WITHS HELFL IFEO F Winter uffles 216
UP TO THREE MONTHS 186 Mingta natcrhueffl es 217
Anistereudffl es 187 Matcthrau ffles 218
Trufflweista hn� il siqueur188 Mastitcrhuaffl es 219
Gingterru ffles 189 Chesttnruutffl es 220
Vanitlrluaffl es 190 Kirtsrcuhffl es 221
Honetyr uffles 191 Whiatnedd a rk 222
Giandturjuaffl es l9I
Cocnouttr uffle 192 HOLLOWB ULLETS
Spitcreu ffles 193 WITHS HELFL IFEO F
Laventdreurffl es 193 APPROXIMATESLIYX TO
Cinnatmrounffl e r94 NINEM ONTHS 223
Mitilinis r95 Caratmreulffl es 224
ApricoItt r-ubffaeslis 225
TRADITIONTARLU FFLES Pistachio truffles22 6
WITHS HELFL IFEO F Cranberry carame22l7
APPROXIMATESLIYXT O Truffwlietrsha sprbype urree 228
NINEM ONTHS 196 Rabarbffleerst ru 229
Honecya ratmreulffl es 197 Cardamomooill-ihvtoern uefflye23 s0
Orantgreu ffles r98 Lmie -watsraubfflie s 231
Butttreurwffl ietk hi rsch r99 MardceC hampatgrnueffl es 232
Coffecea ratmreulffl es 200 Strawberrtireusffl-egsi n23g3e r
Praltirnueffl es 201 BanawniatE ha rGlr etyr uffles2 34
Coffeter uffle 202
6
(cups)
CUVETTES 235 Marzigpaanna che 270
zV)f-. Extbriat ter 236 Sereh 271
zf-. Limgea nache 237 Almopnrda lwiintcehi nnamo2n7 2
0 Apricot 238 Sesapmrea line 273
u
"" Orange ganache 239 Pralcirneea m 274
0
o; Pralineg-alneamcohne 240 Peaarno dr ancgoem bo 275
Oriental 241 Almownidtc ho ffee 276
i:i
Bitatnerdru m 242 Honepyr alcirneea m 277
Exotic 243 Almocnhdo actoels 278
Carawmietloh r ange 244 Lemon 279
Almond-kirsch pr2a4l5i ne Pistgaicahnidou ja 280
Coriander 246 Almocnudi les 281
Praline 247 Duldceel eche 282
Eglgi queur 248 Cocoannucdtr ispy 283
Caramel 249 Pistawcihtcihao r dagmaonma c2h8e4
Rumc ream 249 Feuilletine 285
Anicsree am 250 Butptrearl ine 286
Carasmneolb inette 251 Giandguajnaa che 287
Muesblair s 288
GANACHEA SA BASICCR EAM 252 Passion 289
Pipneudt s 254 Crispy 290
Coffdeeel ight 255 Pistgaacnhaicoh e 291
Hazelrnoustee tt 256 Pistaccuhbieos 292
Oransglei ces 257 Nutty 293
Marzicpraunn ch 258 Nib&s N uts 294
Marquise 259 Lavensdaenrd wich 295
Pralwiintpeha ssfirouni t 296
CONFECTIOWNIST H Almocnadr amel 297
THEA DDITION OF Coffee gianduja 298
MISCELALNEOUSN UTS 260 Cocktail 299
Almocnrde am 260 Lemon ganache with
Cinnaamnopdni stachio2 61 oranbgleo smsaormz ipan 300
Coconut Delight 262 Violette 301
Honeaync di nnamon de2l6i3g ht Amandine 302
Ganawcihtenh u tmperga lin2e6 4 Pistagacnhaicoh e 304
Cardamopmi satngadac nhiaoc2 h6e5 Almognadn ache 305
Speccurleaaams 266 Pistagcihainsoda unjdaw ich3 06
Raspbperrarlyi ne 267 OranCgreu mby 307
Pralgiannea che 268 Limtee a 308
Lime-and-gpainsatcahceh2 i6o9 Peagra nawcihtaehl mopnrda l3i0n9e
7
Pistachio and bitter 310 Amaretto 347
Praline with coriander 3II Lavender and anise 348 Cfzl-')<
Passion 312 Cappuccino 349 ~f-<
z
Gianduja ganache with pistachio 313 Anisette 350 0
u
Pear and orange combo 314 Orange with coriander 351 "'
0
Whisky ganache 352 ~
..-1
ALCOHOL-BASED Tropical 353 ~
~
CONFECTIONS 315 Orange bitters 354
Pistachio cubes 315 Pistachio praline ganache 355
Aknot 316 Peach cocktail 356
Pistachio marzipan with whisky 317 Anise caramel 357
Advocaat cream 318 Heaven 358
Arabe 319 Calypso 359
Advocaat cream 320 Margarita 360
Marco 321 Lime 361
Wine cream 322
Al vino 323 CONFECTIONS - MOULDED,
Spring 324 PIPED AND CUT 362
Cherry 325 Paler d'or 362
Prune ganache 326 Coconut 365
Toscana 327 Passion fruit ganache 366
Apricot and coconut 328 Fresh mint and lime 367
Tea ganache 329 Red currant ganache with saffron 368
Sunny 330 Tea time 369
Caramel with coconut 331 Vanilla 370
Blackcurrant ganache 332 Lavender 371
Lavender 333 Red berries 372
Chestnut log 334 Salted caramel galette 373
Cognac ganache 335 Mocha ganache 374
Rum cream 336 Coffee ganache 375
Tropicana 337 Orangina 376
Kahlua 338 Forest 377
Pore 339 Mango with saffron 378
Hellas 34° Banana 379
Lime with wodka 341 Rhubarb 380
Orange blossom 342 Fruccy 381
Cream of raisins in cognac 343 Fruity caramel ganache 382
Cream with rum 344 Equador 383
Popping feeling 345 Myscere 384
Coconut 346 Egg ganache with orange 385
8
Bitter and fruit 386 CONFECTIONS - MOULDED,
"'
fz-< Raspberry ganache 387 PIPED AND CUT WITH SHELF
"fz-< ' Honey with balsamic vinegar 388 LIFE OF AT LEAST SIX MONTHS 42I
0 Passion fruit with a hint of mint 389 Caraibe 42I
u.. .
Pure Orange 390 Raspberry-coriander caramel 422
0
"' Lemon grass 39I Cassis 423
..-l
"<'I Cherry 392 Blueberry combo 424
f-< Orange ganache with almonds 393 Vanilla and raspberries 425
Vanilla ganache Fruity chestnut 426
with raspberry coulis 394 Lemon and mint ganache 427
Ginger 395 Apricot 428
Freshy with mint 396 Soft creamy fruit dough 428
Honey ganache with cinnamon 397 Blueberry 430
Mascika 398 Coconut with blueberries 43I
Minty 399 Passion sticks 432
Antalya 400 Raspberry ganache 433
Asia 4or Caramel and banana combo 434
Espresso 402 Strawberry and cinnamon combo 435
Africa 403 Orange-jasmine caramel 436
Relief palette 404 Cocktail with coconut 437
Spring freshness 405 Raspberry ganache with saffron 438
Banana in coconut milk 406 Pineapple 439
Caramelised Banana 407 Matcha 440
Ginger and lime 408 Vanilla 44I
Cream ganache with basil 409 Green tea 442
Anise and honey ganache 4I0 Tonka beans 443
Early grey ganache 4II Mushrooms 444
Coffee 4I2 Sea shells 445
Panache 4r3 Liquorice 446
Saffron I 4r4 Jasmine 447
Saffron 2 4r5 Hoc sticks 448
Cardamom 4r6 Cardamom with olive oil 449
Rio 4I7 Coffee ganache 450
Pacific 4r8 Mocha 45I
Lava 4I9 Guava 452
Cappuccino 420 Honey ganache with anise 453
Orient 454
9
IV. TECHNICAL V. APPENDICES
5I9
FOR ADVANCED
PROFESSIONALS 455 GLOSSARY 520
ANSW ERS TO A NUMBER
PRECRYSTALLISING FROM OF FREQUENTLY ASKED
A TECHNICAL POINT OF VIEW 456 QUESTIONS 533
ARE CHOCOLATE PRODUCTS RECIP E IND EX 535
TRULY FINISHED IF
THE CHOCOLATE HAS
BEEN DULY CRYSTALLISED? 458
AVERAGE NUTRITIONAL
VALUE OF CHOCOLATE 460
RHEOLOGY 462
EVALUATING CHOCOLATE 466
FATS 469
FAT IMITATORS 474
EMULSIFIERS 476
DIETARY FIBRE
AND WHIPPING AGENTS 480
COLLOIDS 482
SUGARS 490
CARAMELISING 503
SHELF LIFE 505
ATTRACTIVE PACKAGING
SOMETIMES CONTRIB UTES
TO THE ISSUE!