Tag Archive: Philippe Bertrand

Inaya™ Chocolate Moelleux by Philippe Bertrand Director of Barry Callebaut Chocolate Academy™ France, MOF Chocolatier-Confiseur

Recipe for 12 fondants Inaya™ chocolate fondants   Mix with a whisk 375 g egg(s) 275 g sugar   Melt in the microwave 225 g Cacao Barry Inaya™ chocolate 212 g butter   Add the egg and… Continue reading

White Royal by Martin Diez and Philippe Bertrand

Cacao Barry Ingredients Dark & white chocolate Zéphyr™ Fillings & inclusion Cara Crakine™ Cocoa butter Mycryo Cocoa Butter® Almond success biscuit Whip 300 g egg white and combine with 150 g sugar 50 g brown sugar… Continue reading

Alunga Bonbon by Martin Diez and Philippe Bertrand

Recipe for 200 bonbons Cacao Barry Ingredients Dark Chocolate Couverture Ocoa™ Milk Chocolate Couverture Alunga™ Cocoa powders Extra Brute Alunga Ganache Bring to boil 400 g cream – 100 g butter – 40 g glucose syrup – 10 g sorbitol… Continue reading

Fleur de Sel Elegant Bar by Philippe Bertrand and Martin Diez

CACAO BARRY INGREDIENTS Cacao Barry OcoaTM chocolate couverture 70% Cacao Barry Extra Brute Cocoa Powder METHOD Recipe for 5 Elegant Bar moulds reference MLD-090452-M00. CHOCOLATE SHELLS Fill the moulds with OcoaTM 70% dark… Continue reading

Fleur de Sel – Elegant Pistole, by Philippe Bertrand and Martin Diez

  Cacao Barry ingredients needed: AlungaTM chocolate couverture 41% Hazelnut Piemont Lenotre 50% Praline Grains OcoaTM chocolate couverture 70%   METHOD Recipe for 3 sheets of Elegant PistolesTM moulds (15 prints) reference MLD-090451… Continue reading

Walk in the woods – by Philippe Bertrand & Martin Diez

  CACAO BARRY INGREDIENTS Dark chocolate couverture Inaya™ 65% Pure pâte de pécan origine Texas Cocoa powder Plein Arôme   SERVINGS 4 bottles of 500 ml Brown caramel Make a brown caramel with… Continue reading

Philippe Bertrand about chocolate crystallization

Do you want to deeply understand the process of crystallization of chocolate? Then watch this useful video with Philippe Bertrand, pastry chef chocolatier, MOF. .   For more please visit the Chocolate Academy.

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