And DELICIOUS UNIQUE! - Valrhona

Whether made with crunchy chocolate-coated cereal or plain chocolate, these shiny little pearls add a touch
of originality and indulgence to all your creations. Very easy to use, they will help you come up
with all kinds of surprising color, texture and flavor combinations.
CHOCOLATE
PEARLS
CRUNCHY
PEARLS
DELICIOUS and UNIQUE!
Chocolate Pearls
Stable when cooked, Chocolate Pearls add a little extra something
to countless cooked preparations, giving them a strong chocolate taste
and melting texture. They can also be used in all kinds of cold
preparations and mixtures, both as an ingredient and for decoration.
Crunchy Pearls
Toasted puffed cereal wrapped in a chocolate coating, these tasty treats
are particularly suitable for cold and iced preparations such as mousses,
creams, ices and bars. As an ingredient or for decoration, they add
a deliciously crunchy texture and chocolate flavor to enrich your creations.
As a snack, Crunchy Pearls are even more tempting: Package them in
little sachets decorated with your logo, to take away, to eat alone or use
in home cooking or as a courtesy treat!
Discover our new Crunchy Caramélia Pearls!
A crunchy cereal filling coated with Caramélia, a delicious milk chocolate
from Valrhona, with a distinct caramel flavor with subtle savory aromas
and notes of biscuit.

CHOCOLATE PEARLS
Reference Code Packaging Ingredients Best before Storage
Dark Chocolate
Pearls
CRUNCHY PEARLS
Reference Code Packaging Ingredients Best before Storage
Dark Chocolate
Crunchy
Pearls
Caramélia
Crunchy Pearls
SUGGESTIONS FOR USE
4719 3 Kg bag
8425 3 Kg bag
AS AN INGREDIENT IN COLD RECIPES
• In mousses: Chocolate, praliné, fruit
and other mousses
• In creams: Chocolate, praliné, fruit, ganache
and other creams
• In soft textures: Nougats, marzipan,
fruit jellies, etc.
• In ices: Sorbets and ice creams
• In bars and individual chocolate bonbons
Crispy cereals coated
in Valrhona dark
chocolate (55%
cocoa minimum,
pure cocoa butter)
Crispy cereals coated
in Valrhona Caramelia
(36% cocoa minimum,
pure cocoa butter)
Valrhona Pearls stand up well to liquid preparations, refrigeration and freezing
For Chocolate Pearls only
4341 4 Kg bag
For Chocolate Pearls and Crunchy Pearls
Dark chocolate
from Valrhona
(55% cocoa
minimum, pure
cocoa butter)
AS AN INGREDIENT IN BAKED PASTRY RECIPES
• In cakes, brownies, cookies, pastries, biscuits, petit fours, etc.
14
months
14
months
12
months
IN DECORATIONS
In a dry place
between
16-18°C/61-64°F
In a dry place
between
16-18°C/61-64°F
In a dry place
between
16-18°C/61-64°F
• Plated desserts, ice cream desserts, tarts,
verrines, individual chocolate bonbons etc.
FOR NIBBLING
• For resale: Valrhona Pearls can be repackaged
in different ways for a gourmet treat, as a gift,
or simply as a snack.
You can also offer them as a courtesy treat
in your establishment or to be enjoyed
with coffee after a meal.
2

CHOCOLATE CHIP PEARL COOKIES
Original recipe by l'Ecole du Grand Chocolat
CARAMÉLIA ICE CREAM, CARAMEL
SAUCE AND CARAMÉLIA
CRUNCHY PEARLS
Original recipe by l'Ecole du Grand Chocolat
Caramélia Ice Cream
1605 g Milk
65 g Milk powder, 0% fat
95 g Sugar
75 g Inverted sugar
150 g Atomized glucose
50 g Whipping cream 35%
10 g Stabilizer
5 g Fleur de Sel
450 g CARAMELIA 36% COUVERTURE
Heat the cream with the condensed milk and the scraped vanilla bean.
Cook the sugar dry to a light brown caramel, stir in the glucose
and deglaze with the hot liquid.
Bring to a boil and set aside in the refrigerator.
130 g Butter 84%
140 g Brown sugar
55 g Eggs
180 g Flour
3 g Baking powder
150 g Chopped walnuts
180 g DARK CHOCOLATE PEARLS
Caramel Sauce Assembly and Finishing
115 g Whipping cream 35%
115 g Sweet condensed milk
1 Vanilla bean
150 g Sugar
150 g Glucose
Recipe made
for about 30 cookies
Soften the butter, add in the brown sugar and beat until pale.
Add the eggs, followed by the flour previously sifted with the baking
powder.
Stir in the chocolate pearls and walnuts.
Roll to cylinders of about Ø5cm and harden in the freezer.
Once hardened, cut into slices of 5mm thick and lay down on a baking
tray lined with a silicon paper or silicon mat with holes.
Bake at 160°C/320°F for about 15 minutes and leave to cool down on a
tray.
Catering
Artisans
Catering
Artisans
In a saucepan, start heating the milk.
At 25°C/77°F, stir in the milk powder.
At 30°C/86°F, stir in the salt, inverted sugar,
atomized glucose and 3/4 of the sugar.
At 35°C/95°F, stir in the cream.
At 45°C/113°F, the remaining 1/4 of sugar
mixed with the stabilizer.
Then, gradually pour the hot milk on the melted couverture stirring in the center to create an
emulsion. Mix with a hand blender and pasteurize at 85°C/185°F. Chill down quickly to 4°C/39°F.
Allow to mature in the refrigerator overnight for 12 hours minimum. Churn and store at
-18°C/-0.4°F.
200 g CARAMELIA CRUNCHY PEARLS
When the ice cream is churned, swirl in the caramel sauce and
Caramélia chocolate pearls using a rubber spatula.
Mold or store in containers.
3

P125 COEUR DE GUANAJA PANNACOTTA
WITH DARK CHOCOLATE PEARLS
Original recipe by l'Ecole du Grand Chocolat
Chocolate Pannacotta
800 g Whole milk
200 g Whipping cream 35%
80 g Sugar
12 g Gelatin sheets
210 g P125 COEUR DE GUANAJA
Cocoa Almond Streusel
75 g Butter
75 g Raw cane sugar
75 g Almond flour
0.5 g Salt
57 g All purpose flour
10 g COCOA POWDER
Coffee Gel with Dark Chocolate Crunchy Pearls
112.5 g ABSOLU CRISTAL NEUTRAL GLAZE
4 g Instant coffee
25 g Espresso
150 g CHOCOLATE CRUNCHY PEARLS
1/2 Orange zest
Assembly and Finishing
Recipe made for about 20 verrines (ref. 4609)
Bring the milk, cream, sugar, and bloomed gelatin to a boil.
Add the hot liquid gradually to melted P125 Coeur de Guanaja chocolate concentrate, creating a
proper emulsion.
Mix with a hand blender making sure not to incorporate any air.
Pour at a temperature of about 30°C/86°F into verrines and set aside in the refrigerator with plastic
film protecting the surface overnight.
Sift together the flours, sugar, salt and cocoa powder.
Dice the butter in small cubes.
Add in the butter and mix in a kitchen mixer fitted with the paddle attachment until little dough
lumps are formed.
Spread out the streusel on a tray lined with a silicon mat and bake at 150-160°C/302-320°F.
Dissolve the instant coffee in the espresso and mix in the neutral glaze
using a hand blender.
Add in the orange zest.
Fold in the crunchy pearls delicately. Set aside in the refrigerator.
Plated dessert presentation:
Remove the pannacotta from the refrigerator when ready to serve. To decorate the dessert, arrange a few streusel pieces on top of the pannacotta, then
spoon a little bit of the coffee gel sauce over the streusel.
Catering
4

Hazelnut Streusel
150 g Butter 84%
150 g Raw cane sugar
150 g Hazelnut flour
150 g All purpose flour
Hazelnut Whipped Ganache
314 g Whipping cream 35%
31 g Inverted sugar
31 g Glucose
58 g COCOA BUTTER
94 g Hazelnut paste 60%
471 g Whipping cream 35%
Caramélia Coffee Cremeux
250 g Whipping cream 35%
250 g Milk
100 g Egg yolks
50 g Sugar
50 g Pure Arabica coffee beans*
295 g CARAMELIA 36% COUVERTURE
4 g Gelatin sheets
Coffee Gel
152 g Whipping cream 35%
607 g Milk
9.1 g Gelatin sheets
91 g Pure Arabica coffee beans*
41 g Sugar
Heat the coffee beans in the oven at 160°C/320°F for about 25 minutes.
Heat the cream with the milk and allow the coffee beans to infuse
for about 10 minutes.
Strain, stir in the sugar and bloomed gelatin and heat to dissolve.
Set aside in the refrigerator.
Coffee Hazelnut Transparence
with Caramélia Crunchy Pearls
Original recipe by l'Ecole du Grand Chocolat
Recipe made for about 36 desserts in a glass (ref. 4609)
Sift together the flours, sugar, and salt. Dice the butter in small cubes. Add in the butter and
mix in a kitchen mixer fitted with the paddle attachment until little dough lumps are formed.
Roll out the streusel between two baking sheets to about 2 mm thick and chill down to
4°C/39°F.
Cut out the streusel sheet into discs of Ø30 and 45 mm and bake at 150-160°C/302-320°F
until golden brown.
Heat the cream with the sugars. Gradually pour the hot cream on the melted cocoa butter
and hazelnut paste stirring in the center using a rubber spatula in order to create a shiny
and elastic core of emulsion, the sign of a well started emulsion. Keep the same texture while
adding the remaining cream.
Mix with a hand blender to smooth the texture. Stir in the cold, liquid cream and set aside in
the refrigerator for 2 or 3 hours minimum, or better overnight.
Whip the ganache with a whisk to a sufficiently stiff texture so it can be piped
with a pastry bag.
Heat the coffee beans in the oven at 160°C/320°F for about 25 minutes. Heat the cream with the
milk and allow the coffee beans to infuse for about 10 minutes. Add the egg yolks mixed
with the sugar, add in bloomed gelatin and cook the custard to 82-84°C/180-183°F. Strain and
mix with a hand blender.
Gradually pour the hot custard on the melted couverture stirring in the center using a rubber
spatula in order to create a shiny and elastic core of emulsion, the sign of a well started emulsion.
Keep the same texture while adding the remaining cream. Mix with a hand blender to smooth
the texture making sure not to incorporate any air and working at a temperature above 35°C/95°F.
Set aside in the refrigerator.
*Suggested
Assembly and Finishing
540 g CARAMELIA CRUNCHY PEARLS
Catering
Artisans
Pour about 20 g of coffee gel in the bottom of each glass and set aside
in the refrigerator until set. Put a baked streusel disc of Ø45 mm on top.
Pipe spaghetti of Caramélia coffee cremeux in the center of the glass
using a pastry bag fitted with a vermicelli nozzle. Sprinkle some
Caramélia crunchy pearls along the sides and pipe a nice ball of hazelnut
whipped ganache on top of the Caramélia spaghetti.
Cover with the Ø30 mm baked streusel disc and pipe more Caramélia
coffee cremeux on top.
Finish with a few Caramélia crunchy pearls.
5

JIVARA-PRALINE Chocolate bar
with dark Crunchy Pearls
Original recipe by Arnaud CADORET
Pastry Chef Trainer at l'Ecole du Grand Chocolat
Chocolate Kouing Amann
Original recipe by Gaëtan Paris,
Meilleur Ouvrier de France (MOF) Boulanger
Valrhona, Inc.
45 Main St., suite 1054, Brooklyn, NY 11201
p: (718) 522-7001 f: (718) 522-7331
www.valrhona-chocolate.com
www.valrhonaprofessionals.com
Recipe made for about 15 pieces of Ø10 cm
Artisans
Recipe made for about 20 bar molds (chocolate bar mold ref. 7765)
1000 g JIVARA LACTEE 40% COUVERTURE
500 g PRALINE 60%
500 g DARK CRUNCHY PEARLS
Melt the milk chocolate and praliné to 45°C/113°F.
Split the chocolate pearls to about 20 g in each square of the bar molds
except in the 'Chocolat' written one.
Temper the mixture down to 25°C/77°F and pour in the chocolate bar
molds. Tap down a little in order to keep the visual of the pearls once the
bars are removed from the molds.
Allow to crystallize at 17°C/63°F.
300 g Croissant dough
300 g Brioche dough
250 g Butter 84%
250 g Sugar
300 g DARK CHOCOLATE PEARLS
Mix the butter and sugar together in a kitchen mixer fitted with the paddle
attachment. Roll out to a square and chill down.
Roll out the croissant dough, then the brioche dough. Stack up the two
doughs, place the butter square on top and give a double turn first
followed by a single one.
Roll out to 4 mm thick into a rectangle of 30 cm wide by 50 cm long
(do not allow the dough to rest between turns and roll out).
Spread out the chocolate pearls all over the surface and roll like raisin
snails lengthwise.
Cut out the roll into 3 cm thick slices which is about 90 g and put in silicon
Ø10 cm disc molds and bake immediately at 170°C/338°F for about 25
minutes. Allow to cool down and remove from the molds.
PRIN T E D O N R E C YCLED PA P E R
Artisans
Cartoon design - Photos non contractuelles : GINKO - Réf : 62492 - 05/11
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