Table Of Content

LANNOO Fine chocolates GOLD JEAN-PIEWRYRBEA UW Finceh ocolates GOLD PHOTOGRAPHYF RANKC ROES TONYL EDUC SERDATRA NYELI lb IL ANNOO TabolfCe o ntents 4 INTRODUCTION IIT.ECHNIQUES FOREWORD IO AND SPECIALS II7 A FEW SWEETI MPRESSIOBNYS THEW ORLD'GSR EATM ASTERSI I PRALINPEA STES AND NUTP RODUCTS II8 MARZIPAANN D PERZIPAN I22 I.THE BASE I4 Marzirpeacni pes I24 FONDANT SUGDAORU GH I27 INGREDEINTS If SUGARC OATING I30 ABOUTT ASTING 2I CANDYING I33 AROMASA ND FLAVOURS 23 Candrioesde ttes I35 POTENTIAFLL AVOURINGS: Candied WHAT ARET HEIR fruit-mbaornzbiopnasn I36 PROSA ND CONS? 25 CANDYINFGR UITS FLAVOUCRO MBINATIONS 31 AND VEGETABLES I37 HERBS, SPIACNEDS F RUITS 33 FRUITD OUGH I39 FLAVOURASN D TRENDS FUDGE I43 INT HEU SEO FS ALT 40 MARSHMALLOWS I46 PRECRYSTALLISING Reciwpietgshe laatsi ne (TEMPERING) 42 thseo wlhei ppaignegn t I48 GANACHE 54 Reciwpietgshe laatnidn e SHELFL IFE- egwgh iatwseh ippaignegn tsI 49 WHAT YOUS HOULDK NOW 8I Reciwpietg he lawtiitnheo ut IMPROVEDS HELFL IFE mechanaiecraalt ion IfO INP RACTICE 85 NOUGAT IfI THEU SEO FA LCOHOL 89 Af erwe ciapnmedes t hods If2 PROCESSISNUGG AR 98 LOKUM Iff MISCELLANEOTUOS G ET CARAMELISING 158 TOW ORK YOURSELF IOf CARAMELS I6I Advoocrea galgti queur IOf Butctaerra mels I63 Amarettloi-qeugegu r Salctaerda mel I64 (wihtohn ey) I06 Honecya ramels I64 Frappe IIO Chococlaartaem els 165 Crystafllolwiesresd to Chococlaartaewm ietlmhsi ne I65 decocroantfee ctions III Nucta ramels 166 Rolfolnedda nt II2 Black devils 167 Gump aste II3 Carabmaerls I68 Makiynoguo rw ns islckr een CHOCOLATSEP READS I69 foainlmd e tal stenciIlIfs Recipes 173 5 CUT PRALINES: HOLLOWB ULLETS VARIOUSM ETHODST O TURN WITHS HELFL IFEO F z THE GANACHEI NTO SAL AB 176 APPROXIMATETLHYR EEW EEKS2 03 £--z PIPED PRALINES: Champatgrnueffl es 204 0 VARIOUSM ETHODST O PROVIDE Beegra naIc he 205 0 THE PRALINEWSI TH A BASE 178 Beegra na2c he 206 '.:l DIPPINGGA NACHEP RALINES 180 Beecra ramel 207 CQ � MISCELLANEOUS 181 A fetwr adirteicoinpaels 208 Cruncthayss,tt yi cks 181 Bailteryusffl es 2II Bakmeadr zipan 182 Bitatnevdra nilla 212 Eglgi quteruurffl es 213 Ganache-Ccorienatmr ea21u4 RECIPES III. 183 HOLLOWB ULLETS TRUFFLES 184 WITHS HELFL IFEO F TRADIOTNIALT RUFFLES MAXIMUMT HREEM ONTHS 215 WITHS HELFL IFEO F Winter uffles 216 UP TO THREE MONTHS 186 Mingta natcrhueffl es 217 Anistereudffl es 187 Matcthrau ffles 218 Trufflweista hn� il siqueur188 Mastitcrhuaffl es 219 Gingterru ffles 189 Chesttnruutffl es 220 Vanitlrluaffl es 190 Kirtsrcuhffl es 221 Honetyr uffles 191 Whiatnedd a rk 222 Giandturjuaffl es l9I Cocnouttr uffle 192 HOLLOWB ULLETS Spitcreu ffles 193 WITHS HELFL IFEO F Laventdreurffl es 193 APPROXIMATESLIYX TO Cinnatmrounffl e r94 NINEM ONTHS 223 Mitilinis r95 Caratmreulffl es 224 ApricoItt r-ubffaeslis 225 TRADITIONTARLU FFLES Pistachio truffles22 6 WITHS HELFL IFEO F Cranberry carame22l7 APPROXIMATESLIYXT O Truffwlietrsha sprbype urree 228 NINEM ONTHS 196 Rabarbffleerst ru 229 Honecya ratmreulffl es 197 Cardamomooill-ihvtoern uefflye23 s0 Orantgreu ffles r98 Lmie -watsraubfflie s 231 Butttreurwffl ietk hi rsch r99 MardceC hampatgrnueffl es 232 Coffecea ratmreulffl es 200 Strawberrtireusffl-egsi n23g3e r Praltirnueffl es 201 BanawniatE ha rGlr etyr uffles2 34 Coffeter uffle 202 6 (cups) CUVETTES 235 Marzigpaanna che 270 zV)f-. Extbriat ter 236 Sereh 271 zf-. Limgea nache 237 Almopnrda lwiintcehi nnamo2n7 2 0 Apricot 238 Sesapmrea line 273 u "" Orange ganache 239 Pralcirneea m 274 0 o; Pralineg-alneamcohne 240 Peaarno dr ancgoem bo 275 Oriental 241 Almownidtc ho ffee 276 i:i Bitatnerdru m 242 Honepyr alcirneea m 277 Exotic 243 Almocnhdo actoels 278 Carawmietloh r ange 244 Lemon 279 Almond-kirsch pr2a4l5i ne Pistgaicahnidou ja 280 Coriander 246 Almocnudi les 281 Praline 247 Duldceel eche 282 Eglgi queur 248 Cocoannucdtr ispy 283 Caramel 249 Pistawcihtcihao r dagmaonma c2h8e4 Rumc ream 249 Feuilletine 285 Anicsree am 250 Butptrearl ine 286 Carasmneolb inette 251 Giandguajnaa che 287 Muesblair s 288 GANACHEA SA BASICCR EAM 252 Passion 289 Pipneudt s 254 Crispy 290 Coffdeeel ight 255 Pistgaacnhaicoh e 291 Hazelrnoustee tt 256 Pistaccuhbieos 292 Oransglei ces 257 Nutty 293 Marzicpraunn ch 258 Nib&s N uts 294 Marquise 259 Lavensdaenrd wich 295 Pralwiintpeha ssfirouni t 296 CONFECTIOWNIST H Almocnadr amel 297 THEA DDITION OF Coffee gianduja 298 MISCELALNEOUSN UTS 260 Cocktail 299 Almocnrde am 260 Lemon ganache with Cinnaamnopdni stachio2 61 oranbgleo smsaormz ipan 300 Coconut Delight 262 Violette 301 Honeaync di nnamon de2l6i3g ht Amandine 302 Ganawcihtenh u tmperga lin2e6 4 Pistagacnhaicoh e 304 Cardamopmi satngadac nhiaoc2 h6e5 Almognadn ache 305 Speccurleaaams 266 Pistagcihainsoda unjdaw ich3 06 Raspbperrarlyi ne 267 OranCgreu mby 307 Pralgiannea che 268 Limtee a 308 Lime-and-gpainsatcahceh2 i6o9 Peagra nawcihtaehl mopnrda l3i0n9e 7 Pistachio and bitter 310 Amaretto 347 Praline with coriander 3II Lavender and anise 348 Cfzl-')< Passion 312 Cappuccino 349 ~f-< z Gianduja ganache with pistachio 313 Anisette 350 0 u Pear and orange combo 314 Orange with coriander 351 "' 0 Whisky ganache 352 ~ ..-1 ALCOHOL-BASED Tropical 353 ~ ~ CONFECTIONS 315 Orange bitters 354 Pistachio cubes 315 Pistachio praline ganache 355 Aknot 316 Peach cocktail 356 Pistachio marzipan with whisky 317 Anise caramel 357 Advocaat cream 318 Heaven 358 Arabe 319 Calypso 359 Advocaat cream 320 Margarita 360 Marco 321 Lime 361 Wine cream 322 Al vino 323 CONFECTIONS - MOULDED, Spring 324 PIPED AND CUT 362 Cherry 325 Paler d'or 362 Prune ganache 326 Coconut 365 Toscana 327 Passion fruit ganache 366 Apricot and coconut 328 Fresh mint and lime 367 Tea ganache 329 Red currant ganache with saffron 368 Sunny 330 Tea time 369 Caramel with coconut 331 Vanilla 370 Blackcurrant ganache 332 Lavender 371 Lavender 333 Red berries 372 Chestnut log 334 Salted caramel galette 373 Cognac ganache 335 Mocha ganache 374 Rum cream 336 Coffee ganache 375 Tropicana 337 Orangina 376 Kahlua 338 Forest 377 Pore 339 Mango with saffron 378 Hellas 34° Banana 379 Lime with wodka 341 Rhubarb 380 Orange blossom 342 Fruccy 381 Cream of raisins in cognac 343 Fruity caramel ganache 382 Cream with rum 344 Equador 383 Popping feeling 345 Myscere 384 Coconut 346 Egg ganache with orange 385 8 Bitter and fruit 386 CONFECTIONS - MOULDED, "' fz-< Raspberry ganache 387 PIPED AND CUT WITH SHELF "fz-< ' Honey with balsamic vinegar 388 LIFE OF AT LEAST SIX MONTHS 42I 0 Passion fruit with a hint of mint 389 Caraibe 42I u.. . Pure Orange 390 Raspberry-coriander caramel 422 0 "' Lemon grass 39I Cassis 423 ..-l "<'I Cherry 392 Blueberry combo 424 f-< Orange ganache with almonds 393 Vanilla and raspberries 425 Vanilla ganache Fruity chestnut 426 with raspberry coulis 394 Lemon and mint ganache 427 Ginger 395 Apricot 428 Freshy with mint 396 Soft creamy fruit dough 428 Honey ganache with cinnamon 397 Blueberry 430 Mascika 398 Coconut with blueberries 43I Minty 399 Passion sticks 432 Antalya 400 Raspberry ganache 433 Asia 4or Caramel and banana combo 434 Espresso 402 Strawberry and cinnamon combo 435 Africa 403 Orange-jasmine caramel 436 Relief palette 404 Cocktail with coconut 437 Spring freshness 405 Raspberry ganache with saffron 438 Banana in coconut milk 406 Pineapple 439 Caramelised Banana 407 Matcha 440 Ginger and lime 408 Vanilla 44I Cream ganache with basil 409 Green tea 442 Anise and honey ganache 4I0 Tonka beans 443 Early grey ganache 4II Mushrooms 444 Coffee 4I2 Sea shells 445 Panache 4r3 Liquorice 446 Saffron I 4r4 Jasmine 447 Saffron 2 4r5 Hoc sticks 448 Cardamom 4r6 Cardamom with olive oil 449 Rio 4I7 Coffee ganache 450 Pacific 4r8 Mocha 45I Lava 4I9 Guava 452 Cappuccino 420 Honey ganache with anise 453 Orient 454 9 IV. TECHNICAL V. APPENDICES 5I9 FOR ADVANCED PROFESSIONALS 455 GLOSSARY 520 ANSW ERS TO A NUMBER PRECRYSTALLISING FROM OF FREQUENTLY ASKED A TECHNICAL POINT OF VIEW 456 QUESTIONS 533 ARE CHOCOLATE PRODUCTS RECIP E IND EX 535 TRULY FINISHED IF THE CHOCOLATE HAS BEEN DULY CRYSTALLISED? 458 AVERAGE NUTRITIONAL VALUE OF CHOCOLATE 460 RHEOLOGY 462 EVALUATING CHOCOLATE 466 FATS 469 FAT IMITATORS 474 EMULSIFIERS 476 DIETARY FIBRE AND WHIPPING AGENTS 480 COLLOIDS 482 SUGARS 490 CARAMELISING 503 SHELF LIFE 505 ATTRACTIVE PACKAGING SOMETIMES CONTRIB UTES TO THE ISSUE!