Save 40% on Felchlin Cru Sauvage Bolivia 68%
Save 40% on Felchlin Cru Sauvage Bolivia 68%
Widely scattered cacao islands, Bolivia This unique and rare wild cacao originates in the Bolivian lowlands in the province of Beni.
The rich, harmonious cacao flavour is complemented by the aromas expressing the freshness of lemon and the fruitiness of grapefruit. The traditional, gentle processing method (60 hours conching) exquisitely unfolds the prune bouquet and vanilla note. The exceptionally pleasant fruit acidity and long-lasting finish make it a unique culinary experience. For more information on Felchlin, please visit their website felchlin.com. Town and Country Fine Foods are proud to be the exclusive supplier of Felchlin in the UK. See reverse for recipe using Cru Sauvage Bolivia 68%. More recipes available from Town & Country Fine Foods. Product Code
% min cocoa
% Sugar
% Fat
Working Temp.
Regular Price 2kg
Offer Price Offer Price per 2kg per kg
S12.CS93E
68%
31
42
32-33C
£41.23
£24.74
£12.37
BBE 31/07/2016. Offer applies to promotional stock, while stocks last. Price will then revert to usual list price. Price is net as quoted on flyer, offer not applicable for any further discount. June 2016.
Bolivia Chocolate Sensation
Almond Sponge
Earl Grey Crémeux
150g almond powder, 150g powdered sugar, 80g fresh egg yolk, 130g fresh eggs, 230g fresh egg white, 100g granulated sugar, 130g pastry flour type 400. Lightly beat almond powder, powdered sugar, egg yolk and whole eggs. Slowly whisk egg white and half part of granulated sugar. Add remaining granulated sugar and whisk to a meringue. Fold pastry flour into egg mixture. Slowly fold in the meringue. Spread into a silpat mould, bake at 180°C/365°F for approx.12 minutes. Allow to cool. Cut into 6.5cm disks.
60g milk 3.5%, 60g heavy cream 35% (liquid), 3g Earl Grey tea leaves, 25g past. liquid egg yolk, 25g granulated sugar, 2g bloomed gelatine leaves, 125g heavy cream (whipped) Boil milk and liquid heavy cream. Infuse Earl Grey tea leaves for approx. 5 minutes. Strain, rescale and add egg yolk and sugar. Cook until 85°C (Cream Anglaise). Add bloomed gelatine leaves, allow to cool and fold in whipped heavy cream. Fill a 3cm Flexiplan mould with the mixture and freeze.
Praline Hazelnut Crunch
Grapefruit Sorbet
62 g praline paste 1:1, 25g croquantine S12.DC14E 4g cocoa butter B34.16, 20g Bolivia 38% S12. CS95E Warm up praline paste 1:1 and mix croquantine flaky wafers. Add melted cocoa butter. Fold in tempered Bolivia 38% couverture and spread the praline hazelnut crunch into a mould of 6.5cm
500g water, 230g granulated sugar, 20g invert sugar, 500g grapefruit rosé pureé, 10% added sugar Boil water and granulated sugar (16-18 sugar density), add invert sugar and grapefruit rosé purée and mix everything well. Freeze in an ice cream machine or Paco Jet.
Bolivia 68% Mousse
Bolivia Tuile
95g heavy cream, 95g milk, 40g liquid egg yolk, 20g granulated sugar, 260g Bolivia 68% S12. CS93E, 330g heavy cream Boil liquid heavy cream and milk, beat egg yolk and granulated sugar well. Combine the two mixtures and reboil until 85°C (Cream Anglaise). Pour over the Bolivia 68% couverture and melt until well dissolved. Fold in whipped heavy cream.
200g glucose 44/45 GLU405, 225g white fondant, 100g Bolivia 68% S12. CS93E Boil glucose and white fondant to 155°C, add the Bolivia 68% couverture. Allow to cool on a Silpat sheet. Crush in a food processor and sift over a special stencil and bake for 200°C for 3-5 minutes.
To assemble and decorate Place a disk of almond sponge on the praline hazelnut crunch bottom. Place into a ring of 6.5cm. 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 mould and spray with a mixture of Bolivia 68% couverture and one third melted cocoa butter. 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 on top. Decorate with gold leaves and white thin couverture spaghetti.
Products available from Town & Country Fine Foods S12.CS93E Bolivia 68% Grand Cru Couverture, S12.CS95E Bolivia 38% Grand Cru Couverture (special order), S12.DC14E Croquantine, B34.16 Cocoa Butter
Widely scattered cacao islands, Bolivia This unique and rare wild cacao originates in the Bolivian lowlands in the province of Beni.
The rich, harmonious cacao flavour is complemented by the aromas expressing the freshness of lemon and the fruitiness of grapefruit. The traditional, gentle processing method (60 hours conching) exquisitely unfolds the prune bouquet and vanilla note. The exceptionally pleasant fruit acidity and long-lasting finish make it a unique culinary experience. For more information on Felchlin, please visit their website felchlin.com. Town and Country Fine Foods are proud to be the exclusive supplier of Felchlin in the UK. See reverse for recipe using Cru Sauvage Bolivia 68%. More recipes available from Town & Country Fine Foods. Product Code
% min cocoa
% Sugar
% Fat
Working Temp.
Regular Price 2kg
Offer Price Offer Price per 2kg per kg
S12.CS93E
68%
31
42
32-33C
£41.23
£24.74
£12.37
BBE 31/07/2016. Offer applies to promotional stock, while stocks last. Price will then revert to usual list price. Price is net as quoted on flyer, offer not applicable for any further discount. June 2016.
Bolivia Chocolate Sensation
Almond Sponge
Earl Grey Crémeux
150g almond powder, 150g powdered sugar, 80g fresh egg yolk, 130g fresh eggs, 230g fresh egg white, 100g granulated sugar, 130g pastry flour type 400. Lightly beat almond powder, powdered sugar, egg yolk and whole eggs. Slowly whisk egg white and half part of granulated sugar. Add remaining granulated sugar and whisk to a meringue. Fold pastry flour into egg mixture. Slowly fold in the meringue. Spread into a silpat mould, bake at 180°C/365°F for approx.12 minutes. Allow to cool. Cut into 6.5cm disks.
60g milk 3.5%, 60g heavy cream 35% (liquid), 3g Earl Grey tea leaves, 25g past. liquid egg yolk, 25g granulated sugar, 2g bloomed gelatine leaves, 125g heavy cream (whipped) Boil milk and liquid heavy cream. Infuse Earl Grey tea leaves for approx. 5 minutes. Strain, rescale and add egg yolk and sugar. Cook until 85°C (Cream Anglaise). Add bloomed gelatine leaves, allow to cool and fold in whipped heavy cream. Fill a 3cm Flexiplan mould with the mixture and freeze.
Praline Hazelnut Crunch
Grapefruit Sorbet
62 g praline paste 1:1, 25g croquantine S12.DC14E 4g cocoa butter B34.16, 20g Bolivia 38% S12. CS95E Warm up praline paste 1:1 and mix croquantine flaky wafers. Add melted cocoa butter. Fold in tempered Bolivia 38% couverture and spread the praline hazelnut crunch into a mould of 6.5cm
500g water, 230g granulated sugar, 20g invert sugar, 500g grapefruit rosé pureé, 10% added sugar Boil water and granulated sugar (16-18 sugar density), add invert sugar and grapefruit rosé purée and mix everything well. Freeze in an ice cream machine or Paco Jet.
Bolivia 68% Mousse
Bolivia Tuile
95g heavy cream, 95g milk, 40g liquid egg yolk, 20g granulated sugar, 260g Bolivia 68% S12. CS93E, 330g heavy cream Boil liquid heavy cream and milk, beat egg yolk and granulated sugar well. Combine the two mixtures and reboil until 85°C (Cream Anglaise). Pour over the Bolivia 68% couverture and melt until well dissolved. Fold in whipped heavy cream.
200g glucose 44/45 GLU405, 225g white fondant, 100g Bolivia 68% S12. CS93E Boil glucose and white fondant to 155°C, add the Bolivia 68% couverture. Allow to cool on a Silpat sheet. Crush in a food processor and sift over a special stencil and bake for 200°C for 3-5 minutes.
To assemble and decorate Place a disk of almond sponge on the praline hazelnut crunch bottom. Place into a ring of 6.5cm. 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 mould and spray with a mixture of Bolivia 68% couverture and one third melted cocoa butter. 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 on top. Decorate with gold leaves and white thin couverture spaghetti.
Products available from Town & Country Fine Foods S12.CS93E Bolivia 68% Grand Cru Couverture, S12.CS95E Bolivia 38% Grand Cru Couverture (special order), S12.DC14E Croquantine, B34.16 Cocoa Butter
