valrhona inspiration recipes

Valrhona Inspiration range by Classic Fine Foods - Issuu Add the cold cream. Freeze. LIGHT CHOCOLATE MOUSSE Preserving : 3 Days between 35-40F (2-4C) Freezable MOUSSE TEXTURES 3.1. Mix using an immersion blender to form a perfect emulsion. 12 minutes. DOUGHNUT-STYLE BRIOCHE WITH A GUANAJA MOLTON CENTER. Mix as soon as possible to complete the emulsion. Strain and use immediately. 20g) using a piping bag with a 6mm diameter plain round nozzle. Recipe from Christophe RENOU, Chef Ptissier at the'Ecole Valrhona, for 5 "Grand U" bche molds (ref. 240 gwater240 gwhole milk10 gsalt10 gsugar190 gEuropean butter285 gall-purpose flour475 geggs. Best recipes Slowly pour this mixture over the melted couverture. Discover our specially developed Valrhona Chocolate recipes for light and delicious cremes and mousses. Deluxe Chocolate Recipes | Home Baking | Valrhona Chocolate For the best experience on our site, be sure to turn on Javascript in your browser. Chocolate. Discover more recipes. Recipe Step by Step. Sign up for newsletter today. Infuse the pod for approx. Please enter your email address below to receive a password reset link. Menu . Melt both the ALMOND INSPIRATION and COCOA BUTTER and then gradually pour the condensed milk on top. You are using an outdated browser. Made with NOROHY Madagascar Vanilla Beans 125g. Add the insert to assemble upside down. 20 minutes, stirring throughout. RECIPES. Desserts, ice creams, chocolate bonbons, Yule logs, restaurant sweets, dessert glasses and more: find a collection of creative and inspiring recipes, many designed by l'cole Valrhona's own pastry chefs, but also some by our partner-customers in all food professions. features. The store will not work correctly in the case when cookies are disabled. Please type the letters and numbers below. As soon as the choux pastry swells and turns golden brown, turn on the oven to put in the oven at 329F (165C) with the door slightly ajar for about 20 minutes. Valrhona introduces INSPIRATION, the first-ever range of fruit and nut couvertures. Make a thin layer of pre-set fruit couverture to go on top, then turn it out onto a printed sheet. Place back on the heat and use a spatula to help evaporate any liquid off the dough. Recipe Step by Step. Use a piping bag (without a nozzle) and some pre-set fruit couverture to make the lashes and placethem around the cream mix spiral. Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE. Strain through a chinois, and pour into insert molds at approx. Valrhona Essentials Back 3. Bake at 150C (300F). Made with Passionfruit Inspiration. Download this recipe . Quickview . The recipe consists of 70 percent Valrhona dark chocolate and sweet cream, so this mixture is soaked in vanilla and pure truffle oil for 24 hours. RECIPES Discover home baking recipes dedicated to all chocolate aficionados. To give your spray mix a velvety finish, heat the mixture to 105-115F (40-45C) and spray it onto your frozen product. Add the cold liquid cream. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Ice Cream and Sorbet Marbled Tropical Dulcey Ice Cream Bars. Combine the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. In 2023, Valrhona is taking a fresh look at the Essentials . In 2023, Valrhona is taking a fresh look at the Essentials. . all recipes. Please upgrade your browser to improve your experience and security. About Valrhona Our products Our recipes Our Services Our classes Partner Brands News & Events An original recipe by David Briand. INSPIRATION can be used just like any other Valrhona chocolate couverture, No preservatives, added colors, or artificial flavors, Valrhona introducesRASPBERRY INSPIRATION! beef pork lamb chicken duck cod tuna salmon prawns scallop vegan. 2171) MORE. Our new innovation functions just like chocolate, but is made entirely with natural fruit or nut ingredients for vibrant colors and flavors. Infuse the vanilla bean and the lime peel 20 minutes. Valrhona introduces INSPIRATION, the first-ever range of fruit and nut couvertures. 2 steps. Store in the refrigerator or spread out immediately. Infuse the vanilla bean in the cream and milk. 1 step. Combine the mixture a little bit at a time with the melted PASSION FRUIT INSPIRATION. 02 Valrhona | World Wide Chocolate Strawberry Inspiration and Ivoire tartlets. Discover home baking recipes dedicated to all chocolate aficionados. If you are a returning stud. Finish off with a few drops of apricot compote mixed in an electric mixer with Absolu Cristal. Heat the cream and milk, gradually pour over the egg yolk mix then add the rehydrated gelatin. 105F (40C). 190g european butter 140g confectioner's sugar . Recipes - Valrhona Collection MEA Four-Ingredient Dulcey Truffles - The Foodie Diaries ALMOND INSPIRATION SWIRL ICE CREAM RECIPE. LIGHT HUKAMBI 53% MOUSSE Already a Valrhona Client? The store will not work correctly in the case when cookies are disabled. 120g Caster sugar. Freeze. Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. Valrhona - New Americana Carrot Cake - Michael Recchiuti Melt the ingredients together. . DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Store in the freezer. Store in the refrigerator. // In 2023, Valrhona is taking a fresh look at the Essentials. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. All Our Recipes | Valrhona In an electric mixer, combine together the almond flour, the larger portion of sugar and the eggs. Add the cold cream. Turn out, then ice with Inspiration frosting.Use a piping bag with a 6mm diameter round nozzle to make a spiral of cream mix on top (approx. An original recipe by L'cole Valrhona, makes 40 clairs. Original recipe by l'Ecole Valrhona. 01 INSPIRATION CREAM MIX *Fruit pulp 10g Glucose DE 38 5g Gelatin powder 220 bloom . #ValrhonaInspiration STRAWBERRY INSPIRATION Candied Strawberry PAIRINGS Flavors Fruit Tangy Spices Coconut Orange blossom Nougat Aniseed Cilantro Lemon Verbena White jasmine tea Vanilla Mint. Add the rehydrated gelatin. Gradually pour the hot mixture over the melted. yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. Set aside. 80 g Inspiration frambuesa Valrhona chocolate 60 g heavy cream, at room temperature 135 g heavy cream, very cold RAPSBERRY CHOCOLATE COATING: 100 g Inspiration frambuesa Valrhona chocolate 11 g cocoa butter DECORATING: Frambuesa Crispy icing sugar, for dusting 3 Inspiration frambuesa Valrhona beans MATERIAL WE WILL NEED: kneader Bring the milk, water, butter, sugar, and salt to a boil. Baking Chocolate. 100% Vegan. Set aside. Symphonie | Valrhona Chocolate Make rounds of pressed shortcrust (approx. USE: Heat the glaze to 89-93F (32-34C), mix with an immersion blender and remove as many air bubbles as possible then cool. Heat to 185F (84C). Mix again. Valrhona produces one of the most premium chocolates in the restaurant industry and is praised and used by many top Chefs and pastry Chefs. In the blender, crumble the cooked shortbread dough and then add the Golden Shard and the melted fruit couverture. As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Please complete your information below to login. Get all the latest information on Events, Sales and Offers. Drme Provenale Almond water; Crunchy almond and cocoa dough . You are using an outdated browser. For the best experience on our site, be sure to turn on Javascript in your browser. Gradually pour onto the melted ALMOND INSPIRATION. Simply warm it before serving . Combine the pectin and sugar then add them to the apricot mixture. Valrhona - INSPIRATION, THE FIRST RANGE OF FRUIT COUVERTURE - YouTube Paola uses chocolate fves for the mendiants, but you can also use disks or bars. Chocolate . BALLERINE - RESTAURANT VERSION 7 steps Once this mixture has been lightly aerated, incorporate the warm (120F or 50C) melted butter. Leave to stiffen in the refrigerator, preferably overnight. An original recipe by David Briand, Pastry Chef Instructor at L'cole Valrhona. 15 pancakes : An original recipe by l'Ecole Gourmet Valrhona. A range of products to enable creativity and optimize both time and quality. Vegan Pastry | Valrhona Chocolate As soon as you obtain an even dough, stop mixing. Infuse the pod for approx. Made with Oabika - Gold of the pod. AZLIA SPREAD. 100 years of commitment . 30g each) using a 6.5cm diameter ring. Chef's tips : You can make your pancakes in advance and freeze them. Chocolate Cremes & Mouses | Browse Recipes | Valrhona Chocolate Gradually pour the hot mixture over the melted Opalys chocolate. 15 minutes.Leave to cool, then use a piping bag with a 6mm-diameter nozzle to make a strip of approx. Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. Mix as soon as possible to complete the emulsion. Freeze.FINISHING TOUCH: Turn out and turn over the desserts, then frost. Please upgrade your browser to improve your experience and security. US Corporate Pastry Chefs Guillaume Roesz, and Sarah Tibbetshave adapted these recipes from Valrhona's chocolate school in France, L'cole Valrhona, to reproduce in the comfort of home kitchens in America. Get all the latest information on Events, Sales and Offers. Ask us via comment! Sign up for newsletter today. Mix all the ingredients together (make sure the egg whites retain a liquid consistency). You are using an outdated browser. Browse to find inspiration and new gourmet ideas. Freeze.Pour out 90g of crme brle cream then freeze. 460 gpassion fruit pure100 ghoney1310 gPassion Fruit Inspiration1530 gheavy cream. In 2023, Valrhona is taking a fresh look at the Essentials . Please enter your email address below to receive a password reset link. Break the shortcrust pastry into pieces in an electric mixer, then incorporate the crpes dentelles and the melted fruit couverture. 75g INSPIRATION AMANDE. Mix again. Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. You are using an outdated browser. Mix again. Add rehydrated gelatin to the warm, strained Crme Anglaise. Sign up for newsletter today. Paola Velez Makes Tropical Mendiants - Food & Wine Refrigerate or spread immediately. RECIPES. ASSEMBLY: Make the shortcrust pastry and compote. As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Please complete your information below to login. 6 steps. require(["mojo/signup-forms/Loader"], function(L) { L.start({"baseUrl":"mc.us3.list-manage.com","uuid":"29235271a48c9509acd3aa166","lid":"e2081b6cb9"}) }) For the best experience on our site, be sure to turn on Javascript in your browser. Valrhona Essentials STRAWBERRY INSPIRATION SCONES. Store in the freezer.Line your 7.5cm diameter rings with clear acetate. 110 gm Valrhona Dulcey Chocolate, roughly chopped (available via Cococart India; alternatively use a combination of 110 gm white chocolate and 90gm condensed milk) 60 gm butter (can be unsalted or salted) 150 gm dark chocolate crushed or finely chopped almonds for rolling tsp salt (skip it if using salted butter) Instructions Sign up for newsletter today. Cookies and Bars. . These innovative new couvertures are created entirely with natural ingredients for vibrant colors and flavors. Makes six 16 x 3.5cm desserts. Freeze. Valrhona offers Chocolate Dcor with quality products. Store in the refrigerator or spread out immediately. Cremes and Mousses. Immediately apply using a spray gun at about 175F (80C). Immediately mix using an electric mixer to make a perfect emulsion. Use a chinois to strain before using the mixture. Bake at 300F (150C). 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. Rinse them in cold water and dice. // ]]>, BRIOCHE FRENCH TOAST PAIN PERDU WITH PRALIN CRMEUX, RASPBERRY PISTACHIO BRIOCHE MORNING ROLLS, DOUGHNUT-STYLE BRIOCHE WITH A GUANAJA MOLTON CENTER, GUANAJA & JIVARA CHOCOLATE DUO HALF-SPHERES, CHOCOLATE CHIP PANCAKES WITH CARAMEL SAUCE. For the best experience on our site, be sure to turn on Javascript in your browser. 7 steps. Made with ALMOND INSPIRATION. burgers. Please enter your email address below to receive a password reset link. * STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION . Raspberry Inspiration | Valrhona Chocolate Roll the shortcrust out to a thickness of 3mm and cut out 14cm diameter disks.Bake at 300F (150C) for approx. Beat the cream until it has a frothy, light . Put the pressed shortcrust in place, making sure to put the cream mix on the same side as the ganache. Inspiration Raspberry Laminated Brioche - Bake-Street.com Place back on the heat and use a spatula to help evaporate any liquid off the dough. 1. Mango tacos. Melt the chocolate glaze at about 25C (77F) and freeze the clairs. Ingredients for the Almond Shortcrust Pastry Serves: 15 120g butter 2g fine salt 80g icing sugar 30g finely ground almonds 50g eggs 240g plain flour (60g + 180g) Ingredients for the Ivoire Vanilla Namelaka 50g milk 1g gelatine 1 vanilla pod 95g Ivoire 35% chocolate 100g whipping cream 35% Heat the milk and invert sugar. Valrhona - Recipes At the same time, beat the egg whites with the other portion of sugar. Add some namelaka droplets (approx. Entremets, ice-creams, chocolate bonbons, yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. US Corporate Pastry Chefs Guillaume Roesz, and Sarah Tibbets have adapted these recipes from Valrhona's chocolate school in France, L'cole Valrhona, to reproduce in the comfort of home kitchens in America. Add glucose and invert sugar. Please complete your information below to login. For the best experience on our site, be sure to turn on Javascript in your browser. 170 g unsalted butter melted Passion Fruit Inspiration Filling 680 g cream cheese room temperature (24oz) cup confectioners' sugar (60g) tsp kosher salt 310 g Valrhona Passion Fruit Inspiration Couverture Feves melted and cooled to room temperature 1 tsp vanilla extract 1 cups heavy cream (355ml) Strawberry Inspiration Glaze Passion Fruit Glaze75 g passion fruit pure100 gsugar55 g water125 ghoney100 gsweetened condensed milk11 g gelatin175 gPassion Fruit Inspirationyellow food coloringis recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. Makes 24 desserts . Slowly pour this mixture over the melted STRAWBERRY INSPIRATION. 15g each) using a 6cm diameter ring. For the best experience on our site, be sure to turn on Javascript in your browser. Log in MOUSSE TEXTURES 3.1. paul ainsworth tommy banks daniel clifford angela hartnett phil howard simon hulstone tom kerridge tom kitchin nathan outlaw simon rogan john williams. @adamance_fruits Adamance Instagram profile, stories, followers and 8g of ganache on two out of three rectangles.Place the rectangles one on top of the other so that you obtain three layers of crunch and two layers of ganache. 90g Egg whites. Please enter your email address below to receive a password reset link. * STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION (15390)RASPBERRY : 180g raspberry pulp and 235g RASPBERRY INSPIRATION (19999)YUZU: 180g yuzu pulp and 280g YUZU INSPIRATION (19998), Make a syrup with sugar, fruit pulp and glucose, cook at 104 C. Add the sweetened condensed milk and the gelatin previously rehydrated and gradually pour over the melted fruit couverture. Add the second amount of cold liquid cream. Bring the milk to a boil with the scored vanilla pod. Made with STRAWBERRY INSPIRATION, An original cole Valrhona recipeMakes 24 pieces, 135g raspberry pur10g glucose syrup5g Gelatin powder 220 bloom20g Water for the gelatin175g RASPBERRY INSPIRATION265g heavy cream 36%, 120g Whole UHT milk1 Vanilla pod10g Glucose syrup3g Powdered gelatin (220 Bloom)15g Water for the gelatin220g OPALYS 33%240g heavy cream 36%, 140g all-purpose flour70g European style butter50g confectioner's sugar18g almond flour1g Salt30g eggs, 280g Almond shortcrust180g CRUSHED CRISPY WAFER280g RASPBERRY INSPIRATION, 200g ABSOLU CRISTAL NEUTRAL GLAZE20g Water. As soon as you have a homogeneous mixture, add the remaining flour very quickly. Inspiration clair | Tart Recipes | Valrhona Luxury Chocolate Want to reproduce this recipe? Add a layer of neutral glaze.Put a metal rolling pin in the freezer. Showing 1-21 of 68 results Valrhona Dutched Cocoa Powder From: $ 17.99 72 Reviews Valrhona Guanaja 70% Dark Couverture Chocolate Feves From: $ 37.99 20 Reviews STRAWBERRY INSPIRATION MOUSSE. Immediately mix using an immersion blender to make a perfect emulsion. For the best experience on our site, be sure to turn on Javascript in your browser. 8 steps. Pancake butter, maple & milk chocolate caramel. In 2023, Valrhona is taking a fresh look at the Essentials . Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE, Made with NOROHY Madagascar Vanilla Beans 125g, Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE. Mix again. Valrhona No-Bake Passion Fruit Inspiration Cheesecake Immediately apply using a spray gun at about 175F (80C). JavaScript seems to be disabled in your browser. Chocolate Bars. Please upgrade your browser to improve your experience and security. Valrhona - We love the bright flavors of YUZU INSPIRATION | Facebook LES PETITS CHOUX ANDOA. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. Passion Fruit Inspiration - 250g / 8.82oz . Freeze. Discover all of Valrhona's iconic chocolate recipes for pastry professionals and home bakers alike. Gently combine these two mixtures. The store will not work correctly in the case when cookies are disabled. Please type the letters and numbers below. Tip: You can use offcuts from the shortcrust youve made as part of your daily work on other products. Make a syrup by cooking the larger portion of water, sugar and glucose at 220F (104C). Made with BLOND DULCEY 35%. 10g) using a piping bag with a 6mm diameter plain round nozzle. A selection of indulgent chocolate confections with unique flavor notes. 15g). Bake until golden brown at 482F (250C), do not turn the oven on again, and keep the door closed. RASPBERRY INSPIRATION SILLON | Valrhona recipes - Valrhona Valrhona wanted to express raspberry's unique flavor in all its intensity, along with its vibrant natural pink color. Add the coloring to slightly accentuate the color, and then mix. Valrhona offers a wide variety of high quality chocolate. 5 steps . Keep in the refrigerator. Leave to crystallize in the refrigerator. Recipe Step by Step. Store in the refrigerator.Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 12675) to a thickness of about 2mm.Freeze.Prepare the ganache and put it in the refrigerator.Once it has completely cooled, cut out 12 x 2cm rectangles of cookie crunch.Put these on a micro-perforated silicone baking mat.Bake at 300F (150C) for approx. RASPBERRY INSPIRATION SILLON | Valrhona As a special "thank you" to our returning students we are happy to offer 15% off our l'Ecole Valrhona Brooklyn classes! Tip: you can obviously use the drops of your shortbread paste that you use daily in your other fabrications. Entertaining. Recipes - Valrhona plating up progress; featured chef; The Staff . 66. Mix to form a perfect emulsion. In 2023, Valrhona is taking a fresh look at the Essentials. Please complete your information below to login. Pour 120g of cooled mousse into a 12cm diameter ring lined with clear acetate and use a spoon to give it a slightly choppy texture (see photo). Thicken the mixture at a temperature of 185F (84-85C). Cream the butter. Once the biscuit has cooled, spread on 60g of apricot compote. This luxurious berry is the queen of berries and stands out for its delicate balance of sweet and tangy flavors. Discover home baking recipes dedicated to all chocolate aficionados. Please upgrade your browser to improve your experience and security. She grabs Valrhona Strawberry Inspiration in the video and places some of it in a microwave-safe. . Refrigerate and let crystallize overnight. This recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. As a result, even the most discerning chocolate lovers can appreciate the expert care that goes into making every piece of Valrhona chocolate. Truffles, Bonbons and Candies. Mix as soon as possible to complete the emulsion. Leave to stiffen in the refrigerator. Slowly pour this mixture over the melted couverture. Make a syrup with sugar, strawberry puree and honey, cook at 219F (104C). Heat the infused milk with the glucose. USE: Heat the glaze to 89-93F(32-34C), mix with an immersion blender and remove as many air bubbles as possible then cool. Make the choux pastry. As soon as the mixture is completely smooth, add the cold eggs. * STRAWBERRY : 80g strawberry pulp and 165g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 80g passionfruit pulp and 185g PASSIONFRUIT INSPIRATION (15390) RASPBERRY : 80g raspberry pulp and 155g RASPBERRY INSPIRATION (19999) YUZU: 80g yuzu pulp and 190g YUZU INSPIRATION (19998). Browse our entertaining Valrhona Chocolate recipes for scones, buns, spreads and other cooking ideas! You are using an outdated browser. Spread out thinly between two baking sheets. Made with STRAWBERRY INSPIRATION, An original recipe by Rmi Montagne Pastry Chef at Lcole ValrhonaRecipe makes 24 fingers, 230g European style butter340g Brown sugar340g Flour70g Egg whites4g Vanilla powder, 125g Whole UHT milk20g Inverted sugar205g RASPBERRY INSPIRATION. 1. Recipe for Valrhona customers only Plated desserts 4.5. Frdric Bau - Pastry Explorer Valrhona. [CDATA[ NOROHY VANILLA. Cakes and Tarts. 01 ICED MOUSSE. 12 minutes. SHOP. Refrigerate and let crystallize ideally 12 h. Dedicate to obtain a sufficiently consistent texture to work with the pocket or spatula. Sand the powders with cold butter cut into cubes. Valrhona Events | INSPIRATION RANGE Once frozen dip the clairs into the glaze. Leave to crystallize in the refrigerator. 260 g Strawberry pure 6 g Gelatin 170 g STRAWBERRY INSPIRATION . Ice Cream and Sorbet NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES. Mix in the electric mixer again. 01 Almond Shortcrust Pastry. RASPBERRY INSPIRATION SYMPHONY | Valrhona 80C (175F) . 210g INSPIRATION PASSIONFRUIT 135g Raspberry pulp - 175g INSPIRATION RASPBERRY 135g Yuzu pulp - 210g INSPIRATION YUZU. Find where to taste Valrhona . Heat them for 5 minutes when you serve them. Chinese, rectify the weight of cream. Valrhona Inspiration | Valrhona $19.59. An original recipe from l'Ecole Valrhona. Professional Abyss. Immediately mix with an immersion blender to make a perfect emulsion. 495 g strawberry pure110 ghoney1150 gStrawberry Inspiration1650 g heavy cream. Inspiration Filo | Valrhona Chocolate The Valrhona INSPIRATION range allows you to unleash your creativity, offering an innovative way to work with fruit and nuts just like you would use any other chocolate couverture. An original recipe by David Briand. all chefs. What does that mean exactly? Once the mixture is smooth, check the temperature is at 100F (38C) and add the frothy whipped cream. Almond inspiration entremet | Valrhona Chocolate MADININA. A range of fruit pures thats full of good common sense. Bring the milk to a boil with the scored vanilla pod. US Corporate Pastry Chefs. Valrhona Chocolate: The Ultimate Guide to Its Finest Varieties and Bes When there are no more pieces, add the cold eggs. The store will not work correctly in the case when cookies are disabled. Bring to a boil while stirring vigorously. Beat the eggs one by one and gradually incorporate them into the dough. Valrhona's INSPIRATION range offers you bright and colorful products with the intense taste of fruit and nuts with no dairy, artificial flavors, or coloring, for use . Chef's tips : The maple caramel can be made in advance and kept in the refrigerator. We love the bright flavors of YUZU INSPIRATION especially during the Spring time Combined with @norohyvanille, it is absolutley divine. We are constantly inspired by the world around us. Makes two 500g pots. Whip up the whipped ganache, then pour about 45g into each ring. Raspberry powder gives this couverture its red hue and its bright and jammy taste.