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Products


“Every chocolate has its own character and every one needs its own


style of tempering” Paul A Young


single-origin chocolates are equally important – it just depends on how the final product is intended to be used.” Tilling suggests a single-origin chocolate may be most suitable when it comes to pairing chocolate with other components in a recipe to create a unique finish. “Peruvian chocolate, for example, contains hints of berry, so will perfectly enhance a dessert based around red fruits,” says Tilling. Guittard Chocolate Company, founded in


the San Francisco Bay area in 1868, is run by fourth- and fifth-generation family members and is known for making couverture based on traditional French methods, such as its 38% Soleil D’or milk, which has a bold, rich choco- late flavour accented with subtle caramel notes and a hint of cinnamon.


Its couverture is now available in the UK and is championed by celebrated chocolatier Paul A Young. He did extensive research into his new chocolate supplier, and says that mak- ing the change refreshed his approach and generated new creative ideas. “Every chocolate has its own character and every one needs its own style of tempering,” he says. Young uses Guittard’s 65% Machu


Picchu Peru for his muscovado truffles, which gives them a delicate balanced sweetness, and for his cocoa nib cupcakes, he prefers


New products


Viron’s La Gruau de Beauce flour. The Valrhona Chocolate Batons are 55% dark chocolate sticks, designed to retain their shape and form during baking, and provide an intense, deep chocolate flavour.


●Valrhona has also launched a White Solstice Bowl (pictured below left), a ready-to-fill domed shell made from its Ivoire 35% chocolate. Award-winning pastry chef Claire Clark has created a mango and passionfruit cheesecake using the mould, using Ponthier purées and gels and Fresh As freeze-dried lychees and passion fruit powder.


●Harvey & Brockless asked the Balthazar Boulangerie in Covent Garden, London, to bake pain au chocolat for its latest brochure (above). The chefs used Valrhona chocolate batons, Lescure pâtisserie butter and


58 | The Caterer | 28 April 2017


●Bean & Pod, a new chocolate brand from the team behind Ten Acre Snacks, has launched a range of artisan chocolates. The chocolates are handmade in the UK, with flavoured centres including salted caramel, nougatine and strawberry cream, and come in a variety of box sizes.


More online www.thecaterer.com


Paul A Young (left) and his cocoa nib cupcakes and


muscovado truffles (below left)


Guittard Cocoa Rouge, an unsweetened, Dutch-process cocoa powder.


Responsible sourcing Guittard works directly with cocoa growers and pays a premium for its cacao. It is a found- ing member of the World Cocoa Foundation (WCF), a public-private member group for stakeholders in cocoa. Through WCF, the Bill & Melinda Gates Foundation and others, Guit- tard has helped set up the Cocoa Livelihoods Program (CLP) in West Africa, delivering essential support to ensure quality of life for farmers through sustainable cocoa growing. Divine Chocolate, an international Fairtrade


●Truede has launched an authentic, chocolate-coated Turkish Delight that is approved by the Vegetarian Society, as well as being GM- and gluten-free.


www.thecaterer.com








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