Michel Cluizel Recipes with Répertoire Culinaire

Répertoire Culinaire, a premier French Food Distributor, proudly features two Michel Cluizel recipes: "Vegan Choco Delice" and "Heaven on Earth." Crafted for food service professionals, these gourmet recipes demonstrate the unparalleled quality of Michel Cluizel chocolates.

Vegan Choco Delice

Ingredients:

Dark Chocolate Vila Gracinda 73%: 150g

Cocoa Butter: 40g

Dark Chocolate Z-60: 200g

Cocoa Powder: 30g

Water, Potato Protein, Xanthan Gum, Sugar, Margarine, Sunflower Oil, Baking Powder, Corn Starch, All-Purpose Flour

Process:

Create a meringue using water, potato protein, xanthan gum, and sugar.

Melt dark chocolate with margarine and oil, fold in the meringue, and incorporate dry ingredients.

Bake the chocolate sponge at 180ºC for 8 minutes.

Prepare the chocolate mousse with dark chocolate Vila Gracinda 73%, cocoa butter, and rapeseed oil, incorporating a whipped potato protein solution.

Assemble with chocolate sponge base, add chocolate mousse, and freeze.

Heaven on Earth

Ingredients:

Cocoa Powder

Dark Chocolate Caozelo 66% and Kayambe 72%

Old-Style Praliné

White Chocolate Caozelo 30%

Hazelnut Spread, Plain Flour, Icing Sugar, Ground Almond Powder, Butter, Whole Eggs, Salt

Process:

Prepare shortbread with flour, almond powder, icing sugar, butter, water, and salt. Bake at 165ºC for 20 minutes.

Make cocoa profiteroles with milk, water, inverted sugar, salt, butter, flour, cocoa powder, and whole eggs.

Bake a cocoa sponge using whole eggs, egg yolks, sugar, albumen, egg white powder, salt, plain flour, and dark chocolate Caozelo 66%.

Combine ingredients for chocolate mousse and praliné mousseline cream.

Assemble with shortbread base, add layers of cocoa profiterole, cocoa sponge, chocolate mousse, and top with praliné mousseline cream.

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