Felchlin Recipes 2012 - Town & Country Fine Foods

CUSTOMERS OF TOWN & COUNTRY FINE FOODS 

TUESDAY 18 TH SEPTEMBER 2012 

SLOUGH, BERKSHIRE 

Felchlin Workshop- Seminar 

Presented by Lionel Tissot

Program for Felchlin Workshop Seminar at 

Town & Country Fine Foods 

02.00pm 

- Introduction & Welcome serving a XOCOLATL DRINK 

- Presentation of the Schedule 

- Company presentation 

02.30pm 

Praline & Chocolate 

Tango Wild Blackberry Coulis 

Tubo Praline Croquantine 

Griottes Sauvages 

Elvesia Praline 

Maracaibo Creole Grand Cru Truffle 

03.30pm 

04.30pm – 04-45pm 

04:45pm 

05.15pm 

05.30pm 

Entremets & Petit Gâteaux 

- Mumbai 

- Sicilia 

- Chocolate Cake Madagascar 

Break 

Plated Dessert 

- Bolivia Chocolate Sensation 

- Sorbet Chocolat Arriba 

- Xocolatl Iced Chocolate Tropical 

Wrap up, discussion 

Discussion 

End of the Workshop

Pralines & Chocolates

Wild Blackberry Coulis 

Pralines & Chocolates 

Recipe for 2.195 kg/ 77.4 oz/ 10 Tango molds of 21 pieces 

Casting of Tango mold 

20 g 0.71 oz cacao butter red 

20 g 0.71 oz cacao butter blue 

380 g 13.4 oz Bolivia 68%, 60h Rondo 

Spray the Tango mold with tempered red and then 

tempered blue cacao butter, cast the mold once with 

tempered Bolivia 68%, 60h couverture. 

Wild Blackberry Coulis 

165 g 5.82 oz blackberry purée,12% added invert 

sugar 

190 g 6.7 oz granulated sugar 

15 g 0.53 oz glucose 

5 g 0.18 oz pectin, yellow ribbon 


75 g 2.65 oz Crème de mûre Joseph Carton 18% 

vol. 

Boil the blackberry purée, the first quantity of sugar and 

glucose. Mix the pectin and the second quantity of sugar, 

gradually add to the purée, heat to 104°C/ 219°F, cool 

slightly, add the blackberry liqueur crème de mûre. The 

filling temperature must not exceed 32°C/ 89.6°F. Pipe 

2.5g/ 0.1 oz of the Wild Blackberry Coulis per praline. 

Cru Sauvage 68% Ganache 

480 g 16.93 oz heavy cream 35% 

80 g 2.82 oz liquid sorbitol 


15 g 0.53 oz invert sugar 

55 g 1.94 oz butter unsalted 

Recipe No.: PR10303 


Boil the heavy cream, sorbitol, glucose, invert sugar and 

butter. Firstly, pour one third of the mixture and then 

gradually the rest over the Bolivia 68%, 60h couverture. 

Stir from the center out using a plastic spatula to create a 

shiny, homogeneous ganache. Briefly homogenize using a 

hand blender. Pipe 4.5g/ 0.16 oz of the Cru Sauvage 68% 

Ganache per praline, let crystallize overnight at 12°-16°C/ 

54°-61°F. 

Setting 


Cover with tempered Bolivia 68%, 60h couverture. 

Refrigerate for approx. 30 minutes, remove from mold. 

Felchlin Promotional Material 

Tango mold 

Felchlin products 

Art. no Products 

CS93 Bolivia 68%, 60h Rondo, Grand Cru couverture, dark 

VO32 Tango mold 

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Recipe for 42 pieces/ 6 Tubo moulds 

Recipe No.: CS15108 

Basic recipe 

Sablé Breton ready to cut 

250 g 8.04 oz butter 

140 g 4.5 oz brown cane sugar 

100 g 3.22 oz fresh egg yolk 

335 g 10.77 oz pastry flour type 400 

12 g 0.39 oz baking powder 

2 g 0.06 oz Fleur de sel 

Whisk butter and sugar until creamy, slowly add egg yolk. 

Sieve flour and mix with baking powder and Fleur de sel, 

fold in and lightly knead to a delicate dough, chill. 

Cast the Tubo mould once with tempered Maracaibo Criolait 

38% couverture. Let crystallize and refrigerate for approx. 10 

minutes. 

Praline Filling 

200 g 6.43 oz 

100 g 3.22 oz 

Almond Praline Paste 75% 

Maracaibo Criolait 38%, Rondo 

Mix Almond Praline Paste 75% with tempered Maracaibo 

Criolait 38% couverture and stir until dissolved. 

Praline Croquantine Filling 

Sablé Breton 

200 g 6.43 oz 

50 g 1.61 oz 

5 g 0.16 oz 

Praline Croquantine 


Cacaobutter 

350 g 11.25 oz 

Sablé Breton - ready to cut 

Roll out the dough to a thickness of 3.5 mm/ 0.1 inches. Bake 

at 160°C/ 320°F for approx. 15 minutes. After baking - still hot 

- immediately cut into pieces of 8 x 0.75 cm/ 3.1 x 0.3 inches, 

allow to cool. Or: cut cold dough into desired pieces with a 

guitar cutter, seperate the centres and then bake. 

Couverture for moulding 

350 g 11.25 oz 


Heat Praline Croquantine to 30°C/ 86°F. Add tempered 

Maracaibo Criolait 38% couverture and Cacaobutter and mix 

well. 

Setting 

By using a pastry bag, fill 6 g/ 0.2 oz of the Praline Filling in 

each mould. Follow by a baked Sablé Breton.Top with 6 g / 

0.2 oz of Praline Croquantine Filling. Let it set and cover with 

Maracaibo Criolait 38% couverture. Place the Tubos in the 

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refrigerator for approx. 10 minutes. Remove from mould. 

Felchlin promotion material 

Tubo moulds 



CS11B Cacaobutter, pure cocoa butter granulate 

CS36 Maracaibo Criolait 38%, Rondo, Grand Cru with milk/cream, coins 

DC14 Praline Croquantine, almond cream with flaky wafers 

DF50E Almond Praline Paste 75%, almond paste 

VO28B Tubo moulds 

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Griottes Sauvages 


Recipe for 2.026 kg/ 71 oz/ approx. 150 pieces 


Sour Cherry Gelée 

Coating 

330 g 10.61 oz 

25 g 0.8 oz 

30 g 0.96 oz 

8 g 0.26 oz 

150 g 4.82 oz 

3 g 0.1 oz 

sour cherry purée 

granulated sugar 

glucose 44/45 

pectin, yellow ribbon 


citric acid 1:1 

450 g 14.47 oz 

Bolivia 68% 48h, Rondo 

Let the ganache crystallize at a temperature of 20°C/ 68°F for 

24 hours. Cut into rectangles of 30 x 20 mm/ 1.2 x 0.8 inches 

and dip in tempered Bolivia 68%-48h couverture. After 

coating, decorate with red colored cacao butter. 

Boil sour cherry purée with the first quantity of granulated 

sugar and the glucose. Mix second quantity of sugar with 

pectin, add and cook to 105°C/ 211°F. Add citric acid 1:1. 

Spread into a Quadro frame of 5 mm/ 0.2 inches thickness, 

placed on a Silpat and let set. Place it on the Quadro plate. 

Bolivia Milk Ganache 

Frame size: 300 x 300 x 10 mm/ 11.8 x 11.8 x 0.4 inches 


Quadro plate 

Quadro frame 5 mm green 

320 g 10.29 oz 

30 g 0.96 oz 

20 g 0.64 oz 

660 g 21.22 oz 

heavy cream 35% 

liquid sorbitol 

butter 




CS94 Bolivia 68% 48h, Rondo, Grand Cru couverture, dark 

CS95 Bolivia 38% 48h, Rondo, Grand Cru couverture, milk 

VO07 Quadro plate 

VO08 Quadro frame 5 mm green 

Boil heavy cream, sobitol and butter, pour the hot liquid little 

by little over the Bolivia 38%-48h couverture, until the liquid 

is absorbed. At approx. 30°-35°C/ 86°-95°F, homogenize with 

a hand blender. Place a second Quadro frame of 5 mm/ 0.2 

inches on top of the Sour Cherry Gelée and pour into the 

Bolivia Milk Ganache. 

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Elvesia Praline 


Recipe for 1.49 kg/ 53 oz/ 1 Quadro frame of 300 x 300 x 10mm 


Elvesia Ganache 


30 g 1.06 oz invert sugar 

450 g 15.87 oz Elvesia Republique Dominicaine 

74%, 72h Rondo 

40 g 1.41 oz butter unsalted 

Bring the heavy cream and invert sugar to a boil, pour a 

third of the mixture over the Elvesia Republique 

Dominicaine 74%, 72h couverture. With a plastic spatula, 

stir to obtain a homogeneous ganache, add the remaining 

two thirds of the boiled heavy cream to the mixture and 

homogenize. Make sure the temperature of the ganache 

comes down to approx. 35°C/95°F before adding the cold 

butter, homogenize with a hand blender. 

Fertigstellung 

450 g 15.87 oz Maracaibo Criolait 38% Rondo 

Pour the Elvesia Ganache into a 10mm/ 0.4 inches Quadro 

frame and even nicely, let crystallize for 24 hours at room 

temperature, cut into squares of 25 x 25mm/ 1 x 1 inch and 

enrobe with the Maracaibo Criolait 38% couverture. 

Decorate with the frozen Grand Cru Praline stamp, spray 

some copper dust using a brush. 


Quadro plate 

Quadro foils bundle of 100 foils 


Praline stamp 



CR74 Elvesia Republique Dominicaine 74%72h Rondo 

CS36 Maracaibo Criolait 38% Rondo, Grand Cru couverture, milk 



VO21 Praline stamp, ʺCacao Selection Grand Cruʺ 

WB91 Quadro foils bundle of 100 foils 

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Grand Cru Truffles Creole 49% 


Recipe for 2.25 kg/ 67 oz approx. 214 truffles 

Recipe No.: TR10099 

Ganache 

1000 g 35.27 oz Maracaibo Creole 49% Rondo 


Mix the tempered Maracaibo Creole 49% couverture with 

the warm heavy cream, vaccum-mix. (The vacuum mixer 

can be substituted by an immersion blender. In this case 

make sure, that the mixer is lifted enough to achieve the 

desired screw effect.) Place the silicon stencil on silicon 

paper, spread with couverture, remove the template. 

Immediately pipe small Ganache domes onto the bases 

using a nozzle no 10, let crystallize overnight. 

Coating 

650 g 22.93 oz Maracaibo Clasificado 65% Rondo 

100 g 3.53 oz Cacao powder 22-24% 

Dip in Maracaibo Clasificado 65% couverture, roll in 

Cacao powder 22-24%, sieve. 



CS58 Maracaibo Creole 49% Rondo, Grand Cru couverture, with cream 

CS59 Maracaibo Clasificado 65% Rondo, Grand Cru couverture, dark 

HA01 Cacao powder 22-24% 

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Entremets & Petits Gâteaux

Mumbai 

Entremets 

Recipe for 3 tarts of 16 cm/ 6.3 inches 

Recipe No.: TO20078 

Tart Shell Sablé 

Chocolate Mousse 

250 g 8.04 oz 

150 g 4.82 oz 

2 g 0.06 oz 

95 g 3.05 oz 

35 g 1.13 oz 

55 g 1.77 oz 

pastry flour type 400 

butter 

salt 

powdered sugar 

almond powder 

fresh eggs 

unsalted 

Combine all dry ingredients in a bowl with a paddle, add 

cold diced butter, finally, add the eggs to form a dough. 

Refrigerate, bake. 

Baking temperature: 180°C/ 356°F 

Baking time: approx. 20 minutes 

Piemont Gianduja Crémeux 

250 g 8.04 oz 

200 g 6.43 oz 

50 g 1.61 oz 

100 g 3.22 oz 

5 g 0.16 oz 

250 g 8.04 oz 


milk 3,5% 


past. liquid egg yolk 

gelatine leaves 

Maracaibo Piemont Gianduj, dark 

180 g 5.79 oz 

180 g 5.79 oz 

3 g 0.1 oz 

180 g 5.79 oz 

Pâte à Bombe Mixture 

Grenada 65%, Rondo 



lightly whipped 

Add melted Grenada 65% couverture and little bit of lightly 

whipped heavy cream to the Pâte à Bombe Mixture. Fold in 

dissolved gelatine leaves and the remaining heavy cream. 

Dress the Chocolate Mousse into a 14 cm/ 5.5 inches Ø ring, 

1.5 cm/ 0.6 inches high, refrigerate. 

Crumble 

250 g 8.04 oz 

125 g 4.02 oz 

325 g 10.45 oz 

butter 

brown sugar 


unsalted 

Soften butter, add brown sugar and pastry flour. Mix until 

sandy. Refrigerate. Crumble the dough and bake. 


Baking time: 8 minutes 

Make a Cream Anglaise (82°C/ 179.6°F) with heavy cream, 

milk, sugar and egg yolk. Add bloomed gelatine leaves and 

Piemont Gianduja. Pour into pre-baked tart shells, 

refrigerate. 

Set aside for garnish. 

To assemble & decorate 

150 g 4.82 oz Praline Croquantine 

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Mumbai 

Entremets 

300 g 9.65 oz 

ChocoBrilliant 

Spread a thin layer of Grenada 65% couverture onto a plastic 

sheet and cut 3 rings of 14 cm/ 5.5 oz with a round cutter. 

Spread 50g/ 1.8 oz of Praline Croquantine almond cream on 

each chocolate disk. Warm the ChocoBrillant in the 

microwave, adjust consistency with 10% water. Place some 

Chocolate Mousse on the chocolate disk and glaze. Place on 

the Gianduja Crémeux Shells. Place some Crumbles around 

the edge. Decorate with thin chocolate squares and gold 

leaves. 

Basic recipe 

Pâte à Bombe 

100 g 3.22 oz 

50 g 1.61 oz 

80 g 2.57 oz 

40 g 1.29 oz 


pasteurized liquid egg 


water 

Whip the egg yolk and the whole eggs to ribbon. Cook the 

granulated sugar and water to 121°C/ 250°F and slowly add 

to the eggs. Whip on medium speed to 35°C/ 95°F. 



CP88 Maracaibo Piemont Giandujdark 

CR44 Grenada 65%, Rondo, Grand Cru couverture, dark 

DC14 Praline Croquantine, almond cream with flaky wafers 

TM99 ChocoBrilliant, chocolate glaze, dark 

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Sicilia 

Entremets 

Recipe for 1 Quadro frame or 4 entremets 

Recipe No.: TO20094 

Croustillant 

150 g 5.29 oz butter unsalted, soft 

150 g 5.29 oz brown sugar 

lemon zest of 2 pcs 

150 g 5.29 oz flaked almonds 

150 g 5.29 oz pistachio chopped 

Beat the butter, brown sugar and lemon zest with the 

paddle to create a smooth mass, add the flaked almonds 

and chopped pistachio, continue keading at 2nd speed to 

form crumbles, refrigerate for 2 hours. Spread the mass 

between 2 Silpat foils and bake in a deck oven. 



Immediately after baking cut desired shape. Allow to 

cool, spray with diluted couverture. 

Pain de Gêne 

600 g 21.16 oz California almond paste 1:1 

550 g 19.4 oz fresh eggs 

175 g 6.17 oz butter unsalted, liquid 

6 g 0.21 oz baking powder 


235 g 8.29 oz fresh egg white 


Whip the California almond paste 1:1, slowly add the 

eggs, add the liquid tempered butter (30°-35°C), sieve the 

pastry flour and baking powder and add to the mixture, 

whisk the egg white and sugar to form peaks and fold 

into the mixture, delicately mix by hand. Level it off 

nicely in a Quadro frame of 300 x 300 x 10mm/ 11.8 x 11.8 

x 0.2 inches, bake. 


Baking time: 20 minutes 

Yield for 3 Quadro frames of 1cm/ 0.4 inches, 2 x 5mm/ 0.2 

inches and 570g/ 20oz each 

Kalamansi Syrup 

225 g 7.94 oz sugar syrup 30°Baumé 

75 g 2.65 oz calamansi purée 

Stir the cold ingredients until well dissolved. Sirup soaks 

3 biscuits of 30 x 30 cm/ 11.8 x 11.8 inches. 

Lemon Pistachio Crémeux 

125 g 4.41 oz pasteurized liquid egg yolk 

75 g 2.65 oz pasteurized liquid egg 

85 g 3 oz granulated sugar 

125 g 4.41 oz heavy cream 35% liquid 

65 g 2.29 oz lemon purée, with 15% invert sugar 

3 g 0.11 oz gelatine powder 

170 g 6 oz butter unsalted 

80 g 2.82 oz Pistacia Vera 

Beat the egg yolks, whole eggs and sugar until foamy. Boil 

the liquid heavy cream and pour over the lemon purée, 

add the egg-sugar mix and boil again. Strain, mix, add the 

gelatine powder and Pistacia Vera into the mixture. Cool 

to 40°C/ 104°F and add the butter. 

Yield for 3 Quadro frames of 0.25mm/ 0.1 inch 230g/ 8 oz 

each 

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Sicilia 

Entremets 

Mousse Citrus Cocktail 

22 g 0.78 oz gelatine leaves 

154 g 5.43 oz water 

750 g 26.46 oz citrus fruit cocktail with 10% invert 

sugar 

190 g 6.7 oz pasteurized liquid egg white 



450 g 15.87 oz heavy cream 35% whipped 

Bloom and dissolve the gelatine leaves in the first water 

quantity. Keep the citrus fruit cocktail very cold. Create 

with the egg white, sugar and second water quantity an 

Italienne Meringue (118°C/ 244.4°F), whip until cold. Mix 

the heavy cream and the Italienne Meringue, mix some of 

the citrus fruit cocktail with the dissolved gelatine, add 

the remaining citrus fruit cocktail, keep very cold, add to 

the cream-meringue mix. 


Quadro plate 

Quadro frame 2.5 mm yellow 




DF18 Pistacia Vera, pistachio paste, water free 

KK43 California almond paste 1:1 



VO09 Quadro frame 2.5 mm yellow 

Strawberry Raspberry Glaze 



400 g 14.11 oz strawberry purée 

680 g 23.99 oz raspberry purée 

60 g 2.12 oz corn starch 


36 g 1.27 oz gelatine leaves 


food coloring red 20 drops 

Boil the sugar with the first water quantity, add the hot 

purées. Add the corn starch dissolved in the second water 

quantity, boil. Bloom the gelatine leaves in the third water 

quantity and stir into the mass, add the red food color. 

Assembling 

Soak the Pain de Gêne with the Kalamansi Syrup, place 

into 2 Quadro frames of 5mm/ 0.2 inches, spread a layer of 

2.5mm/ 0.1 inch of Lemon Pistachio Crémeux, cover with 

a second 10mm/ 0.4 inches Pain de Gêne. Spread with 

2.5mm/ 0.1 inch of Lemon Pistachio Crémeux, freeze and 

cut into desired size. 

Pour the Mousse Citrus Cocktail into a mold of 30 x 10 x 

4.5cm/ 12 x 4 x 2 inches. Press in the frozen block, cut 7.25 

x 28cm/ 3 x 11 inches, freeze and glaze with Strawberry 

Raspberry Glaze. Finally, place on the Croustillant and 

decorate. 

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Chocolate Cake Madagascar 

Baked Cakes 

Recipe for 18 pieces 

Recipe No.: GB60088 

Chocolate Cake Mixture 

320 g 11.29 oz California almond paste 1:1 


15 g 0.53 oz heavy cream 35% liquid 

120 g 4.23 oz Madagascar 64%, 72h Rondo 

200 g 7.05 oz fresh eggs 

40 g 1.41 oz brown sugar 



Warm the California almond paste 1:1 and slightly whisk 

with the soft butter, liquid heavy cream and melted 

Madagascar 64%,72h couverture. Mix the eggs with 

brown sugar, add little by little to the California mixture, 

do not whip until creamy. Fold in the sifted pastry flour 

and Cacao powder 22-24%. Fill each Flexipan mold with 

45 g/ 1.6 oz of the Chocolate Cake Mixture, bake. 

Baking temperature: 160°C/ 320°F in a convection oven, 

190°C/ 374°F in a deck oven, 



Chocolate Glaze 

Xocoflakes Grand Cru Grenada 38% 

Glaze the Mythen cake with Chocolate Glaze and decorate 

with Xocoflakes and couverture leaves. 

Basic recipe 

Chocolate Glaze 


28 g 0.99 oz gelatine powder 

450 g 15.87 oz Madagascar 64%, 72h Rondo 



170 g 6 oz water 


Heat the heavy cream up to 80°C/ 176°F and dissolve the 

gelatine. Emulsify with the Madagascar 64%, 72h 

couverture and Cacao powder 22-24%, cook sugar and 

water to 125°C/ 257°F and add to the mixture. Finally, 

incorporate the butter. Homogenize with an immersion 

blender. Use at 24°C/ 75°F. 



CS88 Madagascar 64%, 72h Rondo, Grand Cru couverture, dark 

HA01 Cacao powder 22-24% 

HA45 Xocoflakes Grand Cru Grenada 38%, coated flaky wafers 

KK43 California almond paste 1:1 

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Plated Desserts

Bolivia Chocolate Sensation 

Plated Desserts 

Recipe for 10 plated desserts 

Recipe No.: DE30039 

Almond Sponge 

150 g 4.82 oz 

150 g 4.82 oz 

80 g 2.57 oz 

130 g 4.18 oz 

230 g 7.4 oz 

100 g 3.22 oz 

130 g 4.18 oz 

almond powder 

powdered sugar 

fresh egg yolk 

fresh eggs 

fresh egg white 



Lightly beat almond powder, powdered sugar, egg yolk and 

whole eggs. Slowly whisk egg white and half part of the 

granulated sugar. Add the remaining quantity of the 

granulated sugar and whisk to a meringue. Fold the pastry 

flour under the egg mixture. Slowly fold in the meringue, by 

using a spatula. Spread into a Silpat mold and bake. 

Baking temperature: 180°C/ 356°F, convection oven 


Allow to cool. Cut into disks of 6.5 cm/ 2.6 inches Ø. 

Praline Hazelnut Crunch 

62 g 1.99 oz 

25 g 0.8 oz 

4 g 0.13 oz 

20 g 0.64 oz 

Praline Paste 1:1 

Croquantine 

Cacaobutter 


38%-48h couverture and spread the Praline Hazelnut Crunch 

into a mold of 6.5cm/ 2.6 inches Ø. 

Bolivia 68% Mousse 

95 g 3.05 oz 

95 g 3.05 oz 

40 g 1.29 oz 

20 g 0.64 oz 

260 g 8.36 oz 

330 g 10.61 oz 

heavy cream 35% liquid 

milk 3,5% 




heavy cream 35% whipped 

Boil liquid heavy cream and milk, beat egg yolk and 

granulated sugar well. Combine the two mixtures and reboil 

until 85°C/ 185°F (Cream Anglaise). Pour over the Bolivia 

68%-60h couverture and melt until well dissolved. Fold in 

whipped heavy cream. 

Earl Grey Crémeux 

60 g 1.93 oz 

60 g 1.93 oz 

3 g 0.1 oz 

25 g 0.8 oz 

25 g 0.8 oz 

2 g 0.06 oz 

125 g 4.02 oz 

milk 3,5% 


tea 





liquid 

Earl Grey leaves 

bloomed 

whipped 

Warm up Praline Paste 1:1 and mix with Croquantine flaky 

wafers. Add melted Cacaobutter. Fold in tempered Bolivia 

Boil milk and liquid heavy cream. Infuse Earl Grey tea leaves 

for approx. 5 minutes. Strain, rescale and add egg yolk and 

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Bolivia Chocolate Sensation 

Plated Desserts 

sugar, cook until 85°C/ 185°F (Cream Anglaise). Add 

bloomed gelatine leaves, allow to cool and fold in whipped 

heavy cream. Fill a Flexipan mold of 3 cm/ 1.2 inches Ø with 

the mixture and freeze. 

Tip: 

For Coffee Crémeux: same recipe, but instead of the tea 

leaves add 10 g/ 0.4 oz roasted coffee beans, infuse in the hot 

liquid for approx. 30 minutes. Finally, strain. 



CS11 Cacaobutter, pure cocoa butter granulate 

CS93 Bolivia 68% 60h, Rondo, Grand Cru couverture, dark 

CS95 Bolivia 38% 48h, Rondo, Grand Cru couverture, milk 

DC46 Praline Paste 1:1, hazelnut paste 

HA20 Croquantine, flaky wafers 

Grapefruit Sorbet 

500 g 16.08 oz 

230 g 7.4 oz 

20 g 0.64 oz 

500 g 16.08 oz 

water 


invert sugar 

grapefruit rosé purée, 10% added 

sugar 

Boil water and granulated sugar (16-18°B, sugar density), add 

invert sugar and grapefruit rosé purée and mix everything 

well. Freeze in an ice cream machine or Paco Jet. 

Bolivia Tuile 

200 g 6.43 oz 

225 g 7.23 oz 

100 g 3.22 oz 

glucose 44/45 

white fondant 


Boil glucose and white fondant to 155°C/ 311°F, add the 

Bolivia 68%-60h couverture. Allow to cool on a Silpat sheet. 

Crush in a Robot Coupe and sift over a special stencil and 

bake. 


Baking time: 3-5 minutes 


Place a disk of Almond Sponge on the Praline Hazelnut 

Crunch bottom. Place into a ring of 6.5 cm/ 2.6 inches Ø. Pipe 

half way with the Bolivia 68% Mousse and place the frozen 

Earl Grey Crémeux. Layer a second Almond Sponge disk and 

fill up with Bolivia 68% Mousse. Freeze. Remove from mold 

and spray with a mixture of Bolivia 68%-60h couverture and 

one third melted Cacaobutter. Arrange the Earl Grey 

Crémeux on a plate, decorate with a thin couverture plaque. 

Place a round scoop of Grapefruit Sorbet, break a singular 

piece of Bolivia Tuile and place it. Decorate with gold leaves 

and white thin couverture spaghetti. 

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Sorbet Chocolat Arriba 

Recipe for 1.5 kg/ 53oz 

Recipe No.: SO10008 

Sorbet Chocolat Arriba 

50 g 1.76 oz sorbet stabilizer 


900 g 31.75 oz water 


75 g 2.65 oz dextrose 

200 g 7.05 oz Arriba 72%, 72h Rondo 

Mix the sorbet stabilizer with the sugar, boil the water, 

glucose and dextrose, mix the sugar with the hot liquid 

and incorporate the Arriba 72%, 72h couverture, 

immediately cool, let ripe for 6 hours. 

Tip: Using a pacojet, the sorbet stabilizer may be omitted, 

but then combine the sugar with the other ingredients and 

follow the description above. 



CS87 Arriba 72%, 72h Rondo, Grand Cru couverture, dark 

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Xocolatl Iced Chocolate Tropical 

Iced Chocolate Drink 

Recipe for 4 glasses 

Recipe No.: DR10015 

Xocolatl Iced Chocolate Tropical 

Basic recipe 

280 g 9 oz 

80 g 2.57 oz 

60 g 1.93 oz 

60 g 1.93 oz 

120 g 3.86 oz 

milk 3,5% 

Maracaibo Clasificado 65%, grated 

mango purée, no added sugar 

exotic purée (exotic paradise) 

crushed ice 

Heat the milk to 60°C/ 140°F. Add the Maracaibo Clasificado 

65%, grated and stir until dissolved. Cool and add the frozen 

fruit purée and crushed ice. Mix in a hand blender until a 

foam forms (approx. 30 seconds). Serve chilled. 

Tip: The chocolate milk mixture can be prepared the day 

before and kept in the refrigerator. Mix well before use. 

Decoration 

150 g 4.82 oz 

20 g 0.64 oz 

heavy cream 35% whipped 

Tuiles Passion Fruit-Orange 

Decorate with a chantilly rosette and a Tuile Passion Fruit- 

Orange. 

Passion Fruit-Orange Tuiles 


2.5 g 0.08 oz pectin, yellow ribbon 


75 g 2.41 oz glucose 44/45 

25 g 0.8 oz orange juice 

30 g 0.96 oz passion fruit purée, no added sugar 

100 g 3.22 oz almonds peeled, ground 


0.2 g 0.01 oz food coloring orange 

Boil sugar, pectin, butter, glucose, orange juice and passion 

fruit purée. Add remaining ingredients, mixing constantly. 

Allow to cool. Spread mixture onto a Silpat baking mat using 

a tuile template and bake. 





CS29 Maracaibo Clasificado 65%, grated, Grand Cru couverture, dark 

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Decoration Elements

Decoration, Couvertures &Frozen Elements: 

Chocolate Curls: 

This technique is a special way to produce thin couverture curls. By using a pastry bag pipe fine couverture 

lines on a frozen plastic tube. Remove the curls immediately from the frozen tube. Let it crystallize over 

night before using. 

Chocolate Spaghetti Net/ Basket: 

For chocolate spaghetti use a pastry bag to pipe slightly liquid non-tempered couverture in fine lines on a 

frozen marble slab. The couverture crystallizes immediately. Take a spatula to remove and arrange the 

spaghetti bundles to the desired shape. Let it set on a tray overnight. 

Chocolate Band: 

Spread out very thin layered not tempered 

couverture on a frozen marble 

slab. Immediately comb and cut in bands. Roll the couverture bands in the desired shapes. Let it crystallize 

overnight. 

Chocolate Spirals: 

Spread out a very thin layer of tempered couverture on a plastic sheet. Comb and cut in desired shape. As 

soon as the couverture has set, roll the couverture on the plastic sheet in a spiral motion around a tube. Fix 

with a tape and let them crystallize for about 3 - 4 hours. Remove carefully the couverture spirals from the 

plastic tube. 

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Chocolate Bands: 

With this technique you can easily create two-colored couverture bands. Spread out a very thin layer of 

tempered couverture on a plastic sheet. Comb. As soon as the first couverture has crystallized, spread on it 

the second couverture which has a different color. 

Cut immediately in the desired shapes. Let it set. Remove chocolate bands from the surface. 

Couverture Sails: 

Place a plastic foil on an oiled sheet. Spread out tempered couverture very thin on top of the plastic sheet. 

Before setting, cut in shapes and roll on a plastic tube. Let it crystallize over night before removing from the 

plastic foil. 

Couverture Arcs: 

Spread out very thin tempered couverture on a plastic sheet. Let it soft set. Cut in individual sizes and 

pinch out some wholes (if desired). Roll on a plastic tube and let them crystallize over night. Remove from 

the plastic sheet. 

Couverture Color Sheets: 

Pipe dots on a oiled plastic sheet with tempered white couverture. Let it set and spread out a thin layer of 

tempered dark couverture. We are able to use a large version of different techniques and decoration 

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methods. Brush colored cocoa butter by using a paint roller, or use a spray gun and spray colored and 

tempered (35°C / 95°F) cocoa butter on a oiled plastic foil. 

Couverture Bowls: 

Lay out some gold leaves in a hemispheric mold. Paint the inside with tempered and different colored 

couverture, using your fingers. Or spray with the spray gun tempered, colored cocoa butter. Let it set and 

cast twice with tempered white couverture. Let it crystallize for about 20 minutes in the refrigerator. 

Demold. Put two hemispheric moulds for a few seconds on a warm sheet and join them. 

Marble Sheets: 

Place a plastic foil on an oiled sheet. Dust lightly with cocoa powder. Cover lightly with white tempered 

couverture. Let it crystallize over night before removing from the plastic foil 

Marble Bowls: 

To achieve the rusty effect in another look, just sprinkle the mold lightly with water and dust with icing 

sugar. Use now dark couverture to spread on top of it. Cast the mold twice with tempered dark couverture. 

Let it crystallize and place in the refrigerator for about 30 minutes. 

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Couverture spraying Techniques & Showpieces: 

Coloring a Mold: 

With colored cocoa butter or tempered couverture spray out any type of mold. Always temper cocoa butter 

up 35°C / 95°F. Cast with white or dark tempered Couverture. Crystallize and refrigerate for about 20 

minutes. Demold. 

Options: 

- liquid, red, tempered cocoa butter 

- yellow cocoa butter 

- orange cocoa butter 

- light green cocoa butter 

Spraying frozen Couverture Elements: 

Freeze any type of element for about 30 minutes. Temper cocoa butter up to 40°C /104° F. Spray directly on 

the frozen element. Let it crystallize over night or you get condensation. 

Recipe for spraying couverture: 

White Couverture: 

650 g / 22.7 oz white couverture 

350 g / 12.2 oz cocoa butter 

Milk & Dark Couverture: 

700 g / 24.5 oz milk couverture 


Black Couverture: 

600 g / 21 oz dark couverture 

100 g / 3.5 oz cocoa block 


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To create showpieces use different molds, rings and stencils 

Before creating your showpiece be aware about the following: 

• Make sure all elements are not too thick. Otherwise the pieces could collapse when built together. 

• For a rapid construction of the showpiece use cold spray. 

• Do not touch the surface anymore if you use spray guns. 

• Work always with gloves. 

• Place decoration such as colored bowls, chocolate flours, transfer sheets etc. on the very end. 

• Make sure that you use only tempered couverture. 

Showpieces can be used for the following: 

• Turn down service in Hotel, 

• Amenities 

• Exhibition 

• Windows presentation 

• As an image creator in your pastry shop, ore lobby lounge, etc.... 

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Tuilles: 

110 g / 3.8 oz granulated sugar 

60 g / 2.1 oz orange juice 

30 g / 1.0 oz pastry flour 

60 g / 2.1 oz almond powder 

60 g / 2.1 oz warm butter 

Preparation: 

Mix all ingredients together. Spread out on a silpat and bake in the preheated oven at 200°C / 392°F until 

golden crispy. Lay over a wooden roller and bring to shape. 

Macaroons 

250 g / 8.8 oz almond powder 

450 g /16.1 oz powder sugar 

200 g / 7.0 oz egg white 

50 g / 1.8 oz granulated sugar 

2 g / 0.1 oz crème of tartar 

Preparation: 

Sift almond powder and the icing sugar twice trough a very thin sieve. Make sure you take fresh egg white, 

separated one day in advance, stored at room temperature till used. Whip egg white with the granulated 

sugar and the crème of tartar stiff. Fold the almond powder/ powder sugar mix under the stiff whites and 

work it till you end up with right consistency. Pipe small dots on top of Silicone mat or Teflon paper and 

bake at 160°C / 320°F for 16-17 minutes. Make sure you underlay the Macaroons with three additional sheet 

pan when baking. 

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Isomalt: 

Spread out Isomalt on a silpat. Add food color and bake at 150°C / 302°F until the sugar bubbles. 

Dry Fruit Chips: 

Cook a 1:1 sugar syrup. Let it cool down. Dip the sliced fruits such as apples, lemons, limes, pears, oranges, 

etc. in the sugar syrup. Lay out on a silpat and bake in the preheated oven at 100°C / 212°F for several 

hours. The sliced fruit have to be very crispy. 

Clear Disc: 

Take 330 g/ 11.8 oz isomalt, 180 g/ 6.4 oz water and 100 g/ 3.6 oz glucose and cook to 157°C/ 314°F, pour out 

on a silk mat and let the sugar set. Break the cold sugar and place in Robot Coupe, crush to powder. You 

may add dry herbs or flowers to taste. Use a sieve and a stencil to get the size you like. Sieve a nice layer of 

the powder on top of the stencil. Remove the stencil and bake at 160°C / 320°F till the sugar mix is melted 

together. 

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Ganaches & Fillings

Ganaches & Fillings: 

Ganache Version 1: 

500 g Maracaibo Clasificado 65% 

500 g Cream 35% 

Melt Maracaibo Clasificado 65% up to 

50°C and boil cream. Then mix together. 

Temperature of finished ganache: 65°C 

AW-index: 0.909 

The ganache crystallizes but never really sets. 



500 g Cream 35% 

Boil cream and add to the Maracaibo Clasificado 65% Rondos. Mix well. 



The ganache sets, but still stays soft. 

The further processing is challenging. 

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Ganaches & Temperatures 

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500 g Cream 35% 

Boil the cream before adding slowly under the Maracaibo Clasificado 

65% Rondos. 



The ganache sets very well. 

The further processing is quite easy. This version is working very well 

for high % couvertures. 



500 g Cream 35% 

Warm cream up to 30°C and add tempered Maracaibo Clasificado 65%. 

Homogenize well. 



The ganache sets fast and crystallizes nice. It is very easy to work with and 

to further process. 

Conclusion: 

• With these 4 versions of producing a ganache we obtain totally different results of crystallization. 

• In version 1 & 2, the cocoa butter crystallizes uncontrolled and very large cocoa butter crystals are 

formed. 

• In version 3 & 4, we have a very homogenized crystallization with small cocoa butter crystals. 

• A controlled and optimized crystallization ensures a better integration of the liquids and a longer shelf 

life. 

• The ganache is ready for piping in a short time. To fully mature the crystallization the ganache needs to 

set for at least 24 hours at 20°C. 

• If you enrobe the chocolate interior too early, cracks may occur and the praline will start going mouldy. 

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Indication for Tempering of Couvertures Richtwerte zum Temperieren von Couverturen Valeurs indicatives de tempérage des Couvertures Indicazione per il temperaggio delle coperture 

Vaccination with Rondos (coins): 

for 1 kg / lbs couverture at 48° C / 118.4° F 

Temperature Rondos (coins): 

20° – 23° C / 68° – 73.4° F 

Impfen mit Rondos: 

Auf 1kg Couverture 48°C 

Temperatur Rondos: 20° – 23° C 

Vaccination avec Rondos: 

sur 1kg de couverture à 48°C 

Température Rondos: 20° – 23° C 

Vaccinazione con Rondos: 

per 1kg di copertura 48°C 

Temperatura Rondos: 20° – 23° C 

Bolivia 68% 60h 48° – 50° C / 118.4° – 122° F 28° – 29° C / 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos 

Bolivia 68% 48h 48° – 50° C / 118.4° – 122° F 28° – 29° C / 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos 

Elvesia Dom. Rep. 74% 72h 48° – 50° C / 118.4° – 122° F 28° – 29° C / 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos 

Elvesia Dom. Rep. 42 % 30h 48° – 50° C / 118.4° – 122° F 28° – 29° C / 82.4° – 84.2° F 31° C / 87.8° F 450 g / 15 oz Rondos 

Centenario Concha 70% 48h 48° – 50° C / 118.4° – 122° F 28° – 29° C / 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos 

Centenario Crudo 70% 48° – 50° C / 118.4° – 122° F 28° – 29° C / 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 

Arriba 72% 72h 48° – 50° C / 118.4° – 122° F 28° – 29° C / 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos 

Maracaibo Clasificado 65% 48° – 50° C / 118.4° – 122° F 28° – 29° C / 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos 

Madagascar 64% 72h 48° – 50° C / 118.4° – 122° F 28° – 29° C / 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos 

Java 64% 72h 48° – 50° C / 118.4° – 122° F 28° – 29° C / 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos 

Rio Huimbi 62% 48° – 50° C / 118.4° – 122° F 28° – 29° C / 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos 

Maracaibo Creole 49% 48° – 50° C / 118.4° – 122° F 25° – 27° C / 77° – 80.6° F 28° – 30° C / 82.4° – 86° F 450 g / 15 oz Rondos 

Rio Huimbi 42% 48° – 50° C / 118.4° – 122° F 26° – 28° C / 78.8° – 82.4° F 30° – 32° C / 86° – 89.6° F 450 g / 15 oz Rondos 

Maracaibo Criolait 38% 48° – 50° C / 118.4° – 122° F 26° – 28° C / 78.8° – 82.4° F 30° – 32° C / 86° – 89.6° F 450 g / 15 oz Rondos 

Maracaibo Crème 33% 48° – 50° C / 118.4° – 122° F 25° – 27° C / 77° – 80.6° F 28° – 30° C / 82.4° – 86° F 450 g / 15 oz Rondos 

Surfine & Classic Couvertures, dark 48° – 50° C / 118.4° – 122° F 27° – 29° C / 80.6° – 84.2° F 31° – 33° C / 87.8° – 91.4° F 350 g / 12 oz Rondos 

Surfine & Classic Couvertures, milk 48° – 50° C / 118.4° – 122° F 26° – 28° C / 78.8° – 82.4° F 30° – 32° C / 86° – 89.6° F 450 g / 15 oz Rondos 

Surfine & Classic Couverture, white 48° – 50° C / 118.4° – 122° F 25° – 27° C / 77° – 80.6° F 29° – 31° C / 84.2° – 87.8° F 450 g / 15 oz Rondos 

Tempering with precrystallization 

Temperieren mit Vorkristallisations-Temperatur 

Tempérage avec température de précristallisation 

Temperaggio con temperatura di pre-cristallizzazione 

Vaccination method 

Impf-Methode 

Méthode Vaccination 

Metodo Vaccinazione 

Melting temperature 

Auflöse-Temperatur 

Température de dissolution 

Temperatura di fusione 

Precrystallization temperature 

Vorkristallisations-Temperatur 

Température de précristallisation 

Temperatura di pre-cristallizzazione 

Processing temperature 

Verarbeitungs-Temperatur 

Température de travail 

Temperatura di lavoro 

Max Felchlin AG Switzerland www.felchlin.com

Felchlin Recipes 2012 - Town & Country Fine Foods

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