Catalogue Chocolat ANGLAIS-Print

Le Chocolat

PREMIUM
Catalogue Chocolat ANGLAIS-Print.indd 1

13/08/12 16:02

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Catalogue Chocolat ANGLAIS-Print.indd 2

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13/08/12 16:03

The requirements
of Bruno Pastorelli
The quality of a chocolate couverture is never left to chance: each step is essential,
from the production of the cocoa mass to the final product.
Long and meticulous work in research and development have been undertaken to
ensure you a primary ingredient, pleasant to work with and irreproachable in its taste.
Our attention has principally focused on 5 singular criteria:
The melting, smooth and shiny for refined pastry creations.

A

crystallisation curve similar to the existing range with good tolerance

of the crystallisation temperature.

Maintained fluidity for both coating and moulding.

A frank clean snap, ideal for moulding.
A wide choice of flavours with marked and frank flavours.
This development which has come forth, we are proud to transmit to you, hoping
that these chocolate couvertures will give you full satisfaction, from their usage
to their tasting.

PREMIUM
4

Casanova Valrie Lemaitre

Ptales dOr Bruno Couret

The Rainforest Range

THE Origine range

the no added sugar range

croc choc Arnaud Gautier

Dame religieuse Bruno Pastorelli

10 
Afternoon CHOCOLATE

Jean-Franois Langevin

10 Truffes zero Bruno Pastorelli

11

Bruno Pastorelli
Meilleur Ouvrier de France

Catalogue Chocolat ANGLAIS-Print.indd 3

the CHOCOLATE couverture

PREMIUM

13/08/12 16:03

VALRIE LEMAITRE

1- Chocolate almond biscuit

400 g Egg whites
300 g Sugar
250 g Egg yolks
112 g Extra red cocoa powder DGF
Royal
100 g White almonds powder DGF
Service
Beat the egg whites and meringue
with the sugar.
Blanch the yolks, add the sifted
cocoa powder and the ground
almonds and gently fold in the
beaten egg whites.
Spread into a FLEXIPAN frame
40x60 cm. Put into an oven at
200C, then bake at 180C.
Reserve on a rack.
2- Dark chocolate mousse with
orange flower
200 g Sugar
60 g Water
275 g Egg yolks
30 g Mix jelly dessert DGF Service
400 g Dark chocolate couverture
66% Rainforest

DGF Premium
180 g Fine butter DGF Royal
6 g
Orange flower water
SQ Ground cinnamon
600 g UHT Sterilized cream

DGF Royal
Cook a sugar syrup to 118C,
pour over the egg yolks, add
the jelly dessert.
M elt and heat the chocolate
couverture 66% to 40C, add the
softened butter, and combine the 2
mixes. Incorporate the orange flower
water and ground cinnamon, then
fold in the whipped cream when
the mixture is at 35C.

Chocolate macaroon
Rosace chocolat
Creamy chocolate
Orange confit
Chocolate pastry cream
Chocolat macaroon
batons
4

Catalogue Chocolat ANGLAIS-Print.indd 4

3- Chocolate pastry cream

1 000 g Milk
30 g Extra red cocoa powder
DGF Royal
80 g Dark chocolate couverture
66% Rainforest
DGF Premium
120 g Sugar
75 g Mix in powder for
confectioners supreme
custard DGF Royal
150 g Egg yolks
100 g Fine butter DGF Royal
Heat together the milk with the
cocoa powder and dark chocolate
couverture 66%.
Mix the sugar and custard powder
and the egg yolks and blanch.
Cook like a classic pastry
cream, add the butter at the
end of cooking. Cool and pipe
into FLEXIPAN moulds 3.5 cm
diameter.
4- Orange confit
50 g Orange zests
150 g Fresh orange juice
50 g Sugar
Wash the oranges, and peel the
zests with a vegetable peeler.
Plunge the zests in a saucepan
half filled with water. Bring to a
boil to blanch. Strain through a
strainer and repeat the operation
a further 2 times.
Cook the blanched zests with
the orange juice and sugar over
low heat.
Once the mixture has reduced,
mix hot in either a blender or
food processor.
Place a small quantity of the
confit over the chocolate pastry
cream. (This preparation is very
concentrated.)

Chocolate almond biscuit

Chocolate mousse/
orange flower
Chocolate almond biscuit

5- Creamy chocolate
200 g UHT Sterilized cream

DGF Royal
200 g Milk
80 g Egg yolks
200 g Sugar
260 g Dark chocolate couverture
74% Rainforest

DGF Premium
Prepare a crme anglaise, pour
in the hot melted chocolate
couverture 74% and mix. Pour the
creamy chocolate into FLEXIPAN
moulds of 3.5 cm diameter.
Place the chocolate biscuit over it
so that it adheres completely.
Reserve in the freezer.
6- Chocolate macaroon
180 g Egg whites
45 g Sugar
6 g Dried powdered egg whites
15 Drops red food colouring
40 g Extra red cocoa powder
DGF Royal
225 g White almonds powder
DGF Service
400 g Icing sugar
SQ
Shiny gold sugar
Beat the egg whites with the sugar
and powdered egg whites, add
the red food colouring. Put the
ground almonds, icing sugar and
cocoa powder together and sift 3
times, and put over the beaten egg
whites and macaroon the mixture.
Pipe batons of 6 cm long, leave
to dry for 1 hour before baking 10
minutes in a convection oven at
140 C.
Sprinkle the shiny gold sugar over
some of the batons before leaving
to dry.
7- Assembly - Finish
Decorate the chocolate charlotte
alternately with chocolate and
golden batons.
Powdered piped swirls of
chocolate mousse and small
golden macaroons.

13/08/12 16:03

BRUNO COURET

1- Praline Streusel
150 g Fine butter DGF Royal
150 g Unrefined cane sugar
130 g Pastry flour T55
20 g Extra red cocoa powder
DGF Royal
120 g White almonds powder
DGF Service
30 g Almonds and hazelnuts
praline lancienne surfin
DGF Royal
4 g Baking powder
DGF Service
Mix the ingredients in the given
order, spread thinly between
two sheets of paper, then reserve
in the refrigerator.
Then cut disks of 15 cm
diameter, and bake on a silicon
mat at 170C for approximately
15 minutes.

3- Candied lemon
150 g Lemon zests
240 g Lemon juice
3
Untreated lemons
260 g Sugar
30 g Superior almond paste 50%
DGF Service
Blanche the zests 3 to 4 times in
boiling water. Then add the juice,
lemon segments, sugar and cook
over low heat for approximately
one hour.
Leave to cool and spread on the
biscuit.

5- Milk chocolatine mousse

230 g UHT Sterilized cream
DGF Royal
450 g Milk chocolate couverture
38% Rainforest
DGF Premium
550 g UHT Sterilized cream
DGF Royal
Heat the 230 g of cream to
pour over the milk chocolate
couverture.
Stir well and gently add the
remaining cream, whipped.
Use directly.

6- Milk icing
4- Sao Tome milk ganache
250 g Milk
200 g Milk
100 g Glucose syrup
2
Untreated lemons

DGF Service
240 g UHT Sterilized cream
10 g Food grade gelatine leaves

DGF Royal
type gold DGF Service
40 g Glucose syrup DGF Service
300 g Fair icing paste
80 g
Fine butter DGF Royal
DGF Service
500 g Milk chocolate couverture
300 g White chocolate les Louis
39% Sao Tome
Blancs 30% DGF Royal
DGF Premium
60 g Dark chocolate couverture
Boil the milk and glucose
74% Rainforest
together. Add the softened
DGF Premium
gelatine leaves, then pour over
the icing paste and couverture
Infuse the lemon zests in the
chocolate.
milk for 24 hours. Then strain,
add the cream and glucose
Stir well and reserve in the
and bring to a boil before
refrigerator. To use, heat to
pouring over the 2 chocolate
2- Hazelnuts and almonds biscuit
approximately 25C.
couvertures. Stir well.
75 g White almonds powder
DGF Service
At approximately 36C, add the
75 g
Icing sugar
softened butter before putting into
115 g Pastry flour T55
15 cm diameter flexipan moulds. 7- Assembly according
12 g Baking powder DGF Service Reserve.
illustration
150 g Almonds and hazelnuts
praline lancienne surfin
DGF Royal
Milk icing
90 g
Sugar
23 g Pure hazelnuts paste
Milk chocolatine mousse
Sao Tome milk ganache
DGF Royal
225 g Fine butter DGF Royal
360 g Egg whites
Cook the butter to nut brown.
Mix separately the rest of the given
ingredients with the raw liquid egg
whites.
Then pour in the nut brown
butter, mix and spread on a
baking mat. Bake at 170C
in a convection oven for
approximately 15 minutes.
Reserve.

Catalogue Chocolat ANGLAIS-Print.indd 5

Praline Streusel

Candied lemon

Hazelnuts and almonds biscuit

13/08/12 16:03

 The reorganisation of the cocoa bean channels

Th e ra n g e

Small producers are accompanied in the field and trained to install the best technical and social techniques. This
accompaniment aims at:

Improving the productivity of cacaotiers thanks to natural agronomic techniques (nurseries for plants with strong aromatic
potential, propagation of cuttings of the best strain, selective sizing to favour the amount of sunshine, etc.).

Favouring same day delivery of freshly picked and sorted cocoa beans to the fermentation centres.

Generalising the fermentation in 3 phases during a period of around 6 days to obtain the quintessence of the cocoa beans.

Taking the time to dry the cocoa beans for around 6 days to control the degree of humidity and preservation.

Developing the number of fermentation centres to make the channels of cocoa bean production more professional.

The Rainforest approval

This logo guarantees respected values of sustainable fair trade. It confirms our engagement to produce in:

Respecting the environment and its biodiversity in order to preserve natural resources and to guarantee their lasting quality.

Respecting the human dignity of small producers, guaranteeing them a decent income, access to health services, housing
and the education of their children.

The Rainforest chocolate couvertures therefore acquire properties which are aromatic, rich, strong and varied.

Catalogue Chocolat ANGLAIS-Print.indd 6-7

The Dark chocolate couverture 74%: Audacious and soft,

It is ideal as a couverture for fine, crisp bonbons due to optimal fluidity.

The Dark chocolate couverture 66%: Sensual and bewitching,

It is ideal as both a bonbon couverture and for moulding.

The Milk chocolate couverture 38%: Delicate and refined,

It is adaptable to all recipes, from the most simple to the most elaborate.

Origine

g u a r a n tee

The origin of the cocoa beans will slightly influence the taste of
chocolate. In working with several Origins, you will be able to offer
your clientele a wide range of unique and refined flavours.

 The Dark chocolate couverture 76% Venezuela:

Powerful and distinguished, will surprise you
by its roasted notes and duration on the palate.

 The Dark chocolate couverture 70% Madagascar:

Intrepid and woody, with its own characteristics,
will allow you original associations due to its dominant woody
and spicy notes.

 The Milk chocolate couverture 39% Colombia:

Balanced and suave, characterised by its clear
colour with an exquisite note of caramel, round and delicate.

 The Milk chocolate couverture 39% Sao Tome:

Generous and perseverant, more distinguished
and persistant on the palate than the Origin Colombia.

Sans Sucres Ajouts

This range of chocolate couvertures stems from premium selected cocoa beans, respecting the following two engagements:

The

g u a r a n tee

Th e ra n g e

RAINFOREST

Th e ra nge

THE

The

No Added Sugar g u a r a n tee

An increasing number of consumers closely watch their diet, whether for

dietary or medical reasons. These preoccupations should not cloud the
desire for gustatory pleasure. It is the reason why this particular range of
chocolates is adaptable to all your recipes without denaturing the flavour
(truffle, bonbon, hot chocolate, etc.).

No Added Sugar Dark chocolate couverture 58%,

Coarse and unctuous.
No Added Sugar Milk chocolate couverture 34%,
Fine and velvety.

No Added Sugar Dark chocolate laboratory 55%,

Cocoa-flavoured and intense.

Perfectly balanced, these chocolates will surprise you by their delicate

flavours and smells and be assured that they will also convince
even the most sceptical. No Added Sugar and delicious, from now
on can go together!

13/08/12 16:03

1-Sweet pastry
360 g
Fine butter DGF Royal
275 g
Icing sugar
70 g
Glucose
3g
Camargue sea salt
100 g
Whole eggs
50 g
Egg yolks
730 g
Flour
In a machine, mix the butter, icing
sugar, glucose and the salt using a flat
beater.
Progressively add the eggs and egg
yolks, finishing with the flour.
Chill at least 6 hours before using.

Arnaud GAUTIER

2- Chocolate biscuit
240 g Superior almond paste 50%

DGF Service
90 g Icing sugar
150 g Egg yolks
90 g
Whole eggs
75 g Fine butter DGF Royal
215 g Egg whites
90 g
Sugar
70 g Flour
75 g Extra red cocoa powder
DGF Royal
Using a flat beater, beat together the
almond paste, icing sugar, egg yolks
and eggs for 10 minutes on high speed.
Melt the butter and reserve.
Whisk the egg whites with the sugar and
fold in to the first mixture. Add the flour
and cocoa powder sifted together. Finish
with the cooled melted butter.
Spread on a silicon mat and bake in an
oven at 180C.

Milk chocolate marshmallow

Sweet pastry

Peanut crisp

Catalogue Chocolat ANGLAIS-Print.indd 8

Creamy Madagascar
cream

Chocolate biscuit

3- Peanut crisp
130 g Milk chocolate couverture 38%
Rainforest DGF Premium
210 g Almonds and hazelnuts praline
lancienne DGF Royal
50 g Pure hazelnut paste
65 g Royaltine
190 g Peanuts
Melt the chocolate couverture to 45C
Add the praline and pure hazelnut paste.
Add the toasted unsalted peanuts and
finish by adding the Royaltine.
Spread directly on the tart bases.
4- Creamy Madagascar cream
250 g Milk
250 g Cream
80 g Egg yolks
50 g Trimoline
220 g Dark chocolate couverture

Madagascar 70% DGF Premium
Prepare a creme anglaise with the milk,
cream, trimoline and egg yolks.
Pour over the dark chocolate couverture
Origin Madagascar, mix and reserve.
At 30C, garnish the tarts.
5- Milk chocolate marshmallow
25 g Food grade gelatine powder

DGF Service (200 blooms)
125 g Water
180 g Sugar
105 g Trimoline
90 g Glucose
125 g Water
Vanilla beans
2
85 g Trimoline
125g 
Milk chocolate couverture
Colombia 39% DGF Premium
Hydrate the gelatine powder with the
125 g water.
Bring to a boil the sugar, the 105 g
trimoline, glucose, water and scraped
vanilla beans.
Pour over the 85 g trimoline before
adding the melted gelatine.
Whip in a machine at 35C.
Add the melted milk chocolate
Origin Colombia at 40C.
Pour into a frame mould.
Leave to dry for 12 hours.
Cut and roll in Icing powder-perpetual
snow.
6- Assembly according illustration

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velvet shell
in a dark chocolate

Bruno PASTORELLI

1- Choux pastry
500 g Water
200 g Fine butter DGF Royal
3 g
Salt
10 g
Sugar
300 g Flour
500 g Whole eggs
Heat the water, butter, salt and
sugar.
Add the flour.
Dry the paste over the heat.
Place in a bowl and work in
the eggs.
Pipe on a baking sheet and
bake in an oven at 180C.
2- Light chocolate pastry cream
1 000 g Milk
150 g Sugar
50 g
Inverted sugar
200 g Egg yolks
100 g Mix in powder for
confectioners supreme
custard DGF Royal
2 Vanilla beans
250 g Fine butter DGF Royal
240 g Dark chocolate couverture
76% Venezuela
DGF Premium
Prepare a classic pastry cream.
Once cooked, add the butter
and the chocolate couverture
Origin Venezuela.
Mix and cool between 2 plastic
acetate sheets.
Emulsify and directly garnish
the choux.
3- Chocolate shells
2 chocolate shells
(2 sizes)
Incorporate the chocolate pastry
cream and choux pastry inside
the chocolate half spheres, then
seal to form a ball.
Repeat with the smaller half
spheres.
Spray each chocolate shell with
a chocolate spray gun.

4- Cocoa icing
Cocoa icing DGF Service
QS
QS Transfer sheets DGF Dcors
(e.g. DGF 117)
Heat the icing without water to
60/70C in a microwave and
apply on a transfer sheet.
Freeze hard, then, once the icing is
very hard, peel off in one go and cut
disks with a pastry cutter and quickly
adhere to the chocolate shells.
This technique must be done quickly
as the icing will defrost quickly.

5- Assembly
Stick together a small and large ball.
Decorate with Chantilly rosaces.

Cocoa icing

Choux pastry

Chocolate

Light chocolate
pastry cream

Light
chocolate
pastry
cream
Chocolate shells

Catalogue Chocolat ANGLAIS-Print.indd 9

Chocolate

Choux pastry

13/08/12 16:03

Truffes zro
BRUNO PASTORELLI

Chocolate

JEAN-FRANOIS LANGEVIN

500 g Whole milk

50 g
Pure cocoa paste
50 g Milk chocolate couverture Origin
Colombia 39% DGF Premium
15 g Extra red cocoa powder DGF Royal
100 g Unrefined cane sugar
1
Vanilla bean
50 g
UHT Sterilized cream DGF Royal

400 g Soy cream 12% fat

70 g Glucose
2
Vanilla beans
500 g Milk chocolate couverture 34%
No Added Sugar DGF Premium
250 g D
 ark chocolate laboratory
55% No Added Sugar DGF Premium
SQ
SQ

Extra red cocoa powder DGF Royal

Dark chocolate couverture 58%
No Added Sugar DGF Premium (for coating)

Boil the soy cream with the glucose and

vanilla beans and pour over the chocolates.
Stir and mix.
Pour into a frame of 30 x 30 cm.
Refrigerate to set.
Cut and coat in the dark chocolate couverture 58%.
Roll in cocoa powder.

Put into a saucepan all ingredients except the cream.

Gently bring to a boil, constantly stirring with a whisk.
Reserve in a container.
Heat when ready to serve. Add the cream at 35C.
10

Catalogue Chocolat ANGLAIS-Print.indd 10

13/08/12 16:03

THE

DGF CODE

002140

CHOCOLATE COUVERTURES
DESIGNATION

Dark chocolate
couverture

RANGE

description

CERTIFIED RAINFOREST

Audacious
and soft

74%
002141

Dark chocolate
couverture
66%

CERTIFIED RAINFOREST

Sensual and
bewitching

002142

Milk chocolate
couverture
38%

CERTIFIED RAINFOREST

Delicate
and refined

002143

Dark chocolate
couverture
76%

ORIGIN VENEZUELA

002144

Dark chocolate
couverture
70%

ORIGIN MADAGASCAR

002145

Milk chocolate
couverture
39%

ORIGIN COLOMBIA

002146

Milk chocolate
couverture
39%

ORIGIN SAO TOME

002148

Dark chocolate
couverture
58%

NO ADDED SUGAR

002149

Milk chocolate
couverture
34%

NO ADDED SUGAR

002150

Dark chocolate
laboratory
55%

NO ADDED SUGAR

Catalogue Chocolat ANGLAIS-Print.indd 11

Powerful and
distinguished

PREMIUM

RECIPES

Casanova

ptales dor

(page 4)

(page 5)

Valrie Lemaitre

Bruno Couret

Casanova
Valrie Lemaitre
(page 4)

ptales dor

crocchoc

(page 5)

(page 8)

Bruno Couret

Arnaud Gautier

dame religieuse

in a dark chocolate velvet shell

Bruno Pastorelli
(page 9)

CONDITIONING

UNIT BARCODE

CASE BARCODE

PACKS OF 5KG

3 584730 02140 7

PACKS OF 5KG

3 584730 02141 4

PACKS OF 5KG

3 584730 02142 1

3 584730 02143 8

3 584731 02143 7

3 584730 02144 5

3 584731 02144 4

3 584730 02145 2

3 584731 02145 1

3 584730 02146 9

3 584731 02146 8

3 584730 02148 3

3 584731 02148 2

3 584730 02149 0

3 584731 02149 9

3 584730 02150 6

3 584731 02150 5

4 packs OF 2KG
per cases

Intrepid
and woody

crocchoc

4 packs OF 2KG

(page 8)

per cases

Balanced
and suave

afternoon chocolate

4 packs OF 2KG

(page 10)

per cases

Generous and
perseverant

ptales dor

4 packs OF 2KG

(page 5)

per cases

Corsed
and unctuous

truffes zro

4 packs OF 2KG

(page 10)

per cases

Fine
and velvety

truffes zro

4 packs OF 2KG

(page 10)

per cases

Cocoa
flavoured
and intense

truffes zro

4 packs OF 2KG

(page 10)

per cases

Arnaud Gautier

Jean-Franois Langevin

Bruno Pastorelli

Bruno Pastorelli

Bruno Pastorelli

Bruno Pastorelli

11

13/08/12 16:03

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Arnaud Gautier
Matre Ptissier

Bruno Pastorelli

Meilleur Ouvrier

de

France

Valrie Lemaitre
Chef

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Catalogue Chocolat ANGLAIS-Print.indd 12

Bruno Couret
Matre

ptissier

Jean-Franois Langevin
Meilleur Ouvrier

de

France

Z.I. des Cettons

78570 CHANTELOUP LES VIGNES
FRANCE
Tl. : 33(0)1 39 22 22 39
Fax : 33(0)1 70 74 61 93
www.dgf.fr

13/08/12 16:03