Guittard Chocolate and Les Vergers Boiron have presented a second edition of joint recipes, La Joie de Vivre, which includes proposals that highlight the timeless pairing between chocolate and fruit. Creations with which both companies show their commitment to responsibly sourced ingredients.
For 150 years, five Guittard generations have produced high-quality chocolate for a wide variety of applications, combining craftsmanship with innovative techniques. For its part, Les Vergers Boiron, which has specialized for more than 80 years in the production of frozen fruit purees without added sugar, carefully selects fruit with protected geographical indication (IPG) and processes it preserving all its organoleptic properties.
Below we share four recipes from La Joie de Vivre, by chefs of the caliber of Michael Laiskonis, Donald Wressell, Josh Johnson, and Kriss Harvey, respectively, which show that by combining two high-quality ingredients such as chocolate and fruit, both are reinforced with the union. In these recipes, new citrus fruits with IPG from Les Vergers Boiron intervene, such as the Siracusa Lemon variety Femminello, known for its organoleptic depth and aroma that is further enhanced by the creamy and sweet dairy notes of Guittard’s 31% cocoa Crème Française and the fresh dairy and subtle caramel notes of Guittard’s 38% cocoa Soleil D’Or. Or like Corsican Clementine, with gentle acidity, which pairs perfectly with the spicy notes of Guittard’s 64% cocoa L’Étoile du Nord. Or the Sicilian Blood Orange, with a sweet and volcanic flavor, which shines when blended with subtle blends like Guittard 31% cacao Crème Française.
Chocolate Corsican Clementine Tart by Michael Laiskonis
This chocolate and caramel tart reveals multiple textures and pairs the subtle nut and spice notes of Guittard’s 64% cacao L’Étoile du Nord with a classic floral citrus profile provided by Boiron’s PGI Corsican Clementine.
Cocoa Sucrée
150 g all-purpose flour
65 g sucrose
15 g Guittard Cocoa Rouge Unsweetened Cocoa Powder
45 g almond flour
1,5 g fine sea salt
100 g unsalted butter
30 g egg yolks
15 g water
Yield: 420 g
In the bowl of a stand mixer, combine the flour, sucrose, cocoa powder, almond flour, and salt. Gradually add butter and mix until incorporated. Add the egg yolks and water, mixing just until incorporated. Form the dough into a flat square and wrap it in plastic film. Chill and allow a resting period of at least two hours before use. Sheet the dough and cut portions to line 70mm tart rings. Assemble and bake the shells in a convection oven at 150°C/300°F, until thoroughly cooked, about 15 minutes.
Corsican Clementine Caramel
115 g sucrose
25 g water
10 g glucose syrup
45 g heavy cream (35% fat)
10 g Boiron PGI Corsican Clementine purée
30 g unsalted butter
Yield: 270 g
In a heavy saucepan, combine the sucrose, water, and glucose. Cook to a medium amber color. Remove the caramel from heat and deglaze with the cream, followed by the clementine purée. Return to heat and resume a boil. Remove from heat and emulsify the butter into the caramel. Allow to cool.
Ganache Filling
250 g heavy cream (36% fat)
40 g glucose syrup
275 g Guittard 64% cacao L’Étoile du Nord
30 g unsalted butter, softened
Yield: 595g
In a saucepan, combine cream and glucose. Bring to a boil. Place couverture in a large bowl and gradually pour hot cream over it, stirring to emulsify. Allow to cool to 35°C/95°F before incorporating butter. Further emulsify with immersion blender, if necessary.
Corsican Clementine Sorbet
20 g sucrose (1)
2 g sorbet stabilizer
125 g water
80 g sucrose (2)
50 g invert sugar
500 g Boiron PGI Corsican Clementine purée
Yield: 845 g
Combine the first measurement of sucrose (1) and stabilizer. Heat the water to 50°C/120˚ F. Whisk in the stabilizer mixture, then the remaining sucrose (2), glucose, and invert sugar, and bring just to a boil. Remove from heat, chill, and allow syrup to mature for at least 4 hours. Combine the syrup and purée and process in a batch freezer; extract the mix at -5°˚˚C/23°˚˚F. Alternatively, transfer to PacoJet canisters and freeze; process as needed.
Pistachio Crumble
50 g unsalted butter, cold
50 g sucrose
65 g ground pistachio
25 g all-purpose flour
1 g salt
as needed water
Yield: 180 g
Place all ingredients into the bowl of an electric stand mixer and mix to a crumbly texture, as for a streusel. Add a few drops of water, as needed, if the mixture is too dry. Spread the mixture onto a lined sheet pan and gently bake at 120°C/248°F for approximately 20-30 minutes – avoid developing too much color. Once cool, further crush the crumble as desired.
Corsican Clementine Coulis
150 g Boiron PGI Corsican Clementine purée
30 g sucrose
2,5 g apple or yellow pectin
Yield: 180 g
In a small saucepan, bring the puree to a simmer over medium heat. Combine the sucrose and pectin and whisk into the puree mixture. Bring to a full boil and remove from heat; allow to cool.
Orange Powder
zest of 1 orange, freshly grated
as needed simple syrup
Yield: about 5 g
Add a few drops of the simple syrup to the grated orange zest and allow it to dry in a dehydrator for 1-2 hours. Crush the dried zest into a coarse powder. Refrigerate before serving.
Montage
crushed pistachio
Chocolate décor
To finish the tart, add a shallow layer of pistachios into each baked tart shell, followed by the clementine caramel, which should fill the tart approximately half full. Freeze for 30 minutes to set. Meanwhile, warm the ganache just enough to make it fluid. Remove the partially filled tart shells from the freezer and deposit a layer of the ganache using a confectionery funnel. Allow the tart to remain at room temperature until serving. Place a tart on each plate and finish with the clementine coulis, clementine sorbet (anchored by the pistachio crumble), and desired chocolate décor.
White Chocolate Siracusa Lemon Ice Cream & Sicilian Blood Orange Pop by Donald Wressell
The taste of summer is brought to you by Boiron’s bright and tart Siracusa Lemon and Guittard’s 31% cacao Crème Française white chocolate. The chocolate provides subtle yet rich dairy notes. It is paired with Sicilian Blood Orange sorbet spheres and is coated in a white chocolate shell with crunchy puffed quinoa.
White Chocolate Lemon Ice Cream
474 g 4% whole milk
15 g 0% milk powder
100 g sugar
33 g dry glucose
68 g invert sugar
45 g sugar
4,5 g stabilizer
153 g Boiron PGI Siracusa Lemon purée
Yield: 999 g
In the Mix stabilizer with 45g sugar. Set aside. Heat milk and milk powder to 25°C/77° F, then add sugar, glucose and invert sugar. At 40° C/104° F add stabilizer sugar mixture. At 60° C/140° F add white chocolate and bring to 85°C/185°F. Cool completely, add lemon purée and refrigerate for a minimum of 4 hours. Blend thoroughly before processing. of a stand mixer, combine the flour, sucrose, cocoa powder, almond flour, and salt. Gradually add butter and mix until incorporated. Add the egg yolks and water, mixing just until incorporated. Form the dough into a flat square and wrap it in plastic film. Chill and allow a resting period of at least two hours before use. Sheet the dough and cut portions to line 70mm tart rings. Assemble and bake the shells in a convection oven at 150°C/300°F, until thoroughly cooked, about 15 minutes.
Sicilian Blood Orange Sorbet
202 g water
5 g stabilizer
50 g sugar
22 g invert sugar
60 g dry glucose
61 g sugar
600 g Boiron PGI Sicilian Blood Orange purée
Yield: 1.000 g
Mix stabilizer with 50g sugar, set aside. Heat water with remaining sugar, invert sugar and dry glucose to 40°C/104°F. Add stabilizer mix. Heat to 85°C/185°F. Chill rapidly, cover and refrigerate for 4 hours. Add Sicilian blood orange purée and blend well. Process in a batch freezer.
White Chocolate Pop Dip
300 g Guittard 31% cacao Crème Française
650 g cocoa butter
50 g coconut oil
as needed colorant
Yield: 1.000 g
Melt all ingredients to 46°C/115°F. Use at 35°C/95°F.
Montage
Prepare and mold blood orange sorbet into a suitable insert size. In this case I used a 25mm silicone hemisphere mold. Blast freeze. Demold and reserve. Work freshly spun white chocolate lemon ice cream into a 45mm x 90mm pop mold and insert 3-4 blood orange inserts. Inset pop stick. Blast freeze. Demold. Reserve. Dip into pop and quickly into white chocolate dip and sprinkle with puffed quinoa. Dip a second time.
Siracusa Lemon Hazelnut Tablet by Josh Johnson
The punchy PGI Siracusa Lemon pairs well with the dairy and caramel notes of Guittard’s 38% cacao Soleil d’Or milk chocolate and when combined with the caramel notes of the crunchy hazelnut praline, creates a well balanced tablet.
Siracusa Lemon Ganache
240 g Guittard 38% cacao Soleil d’Or
30 g cocoa butter
80 g heavy cream
145 g Boiron PGI Siracusa Lemon purée
60 g soft butter (room temperature)
Yield: 555 g
Melt the 38% Soleil D’ Or to 40°C/104°F and combine with the melted cocoa butter, set aside. Heat the heavy cream to simmer and pour over the milk chocolate/cocoa butter mixture. With a whisk, stir the cream and chocolate until thoroughly blended, mixture may look broken. Slowly add the room temperature Lemon puree and continue to whisk until mixture is emulsified. When the ganache temperature is 38-40°C/100-104°F, add the soft butter and finish emulsion with an immersion blender. When the ganache reaches 31°C/88°F, fill the molds halfway, leaving room for the praline layer. Allow ganache time to fully crystallize before adding praline layer.
Hazelnut Praline
650 g hazelnuts
350 g granulated sugar
140 g water
2 g sea salt
Yield: 1.142 g
Combine the water and sugar, cook to 118°C/244°F. Add the warmed hazelnuts, stir continuously until mixture crystallizes. Continue on medium/high heat until sugar fully caramelizes around the hazelnuts. Pour mixture out on a silpat and spread out to cool. Once cool, add salt and process until smooth.
Hazelnut Praline Filling
130 g hazelnut praline
19 g Guittard 38% cacao Soleil d’Or
19 g cocoa butter
28 g diced almonds
Yield: 196 g
Combine the melted cocoa butter and 38% Soleil D’Or milk chocolate. Add the hazelnut praline, table mixture to 22-23°C/72-73°F add the diced almonds. Cast into molds.
The fresh cream notes of Guittard’s 31% cacao Crème Française white chocolate shell is the perfect canvas for the juicy Sicilian blood orange granita, tart yuzu curd, and decadent Guittard 38% cacao Soleil d’Or milk chocolate namelaka.
White Chocolate Shell
red cocoa butter
pearl silver cocoa butter
Guittard 31% cacao Crème Française
Temper the red cocoa butter to 30°C/86°F. Splatter it on a demo sphere mold 7 CM in diameter. Temper pearl silver cocoa butter to 30°C/86°F. Spray it into the splattered mold. Allow this to crystallize. Line the mold with tempered white chocolate, flip over and remove any excess chocolate. Allow to crystallize. Remove from mold. Heat the tip of a 11mm piping tube and punch out the chocolate at the top of one sphere per dessert.
Bizcocho
150 g pistachio praline paste
150 g egg whites
1 g salt
Yield: 301 g
Mix the paste, egg whites and salt together. Place the mixture in a siphon. Charge it two times. Shake vigorously. Pierce the bottom of a paper cup with a tip of a knife. Squirt a potion of the batter 1/3 up from the bottom of the cup. Microwave 25-30 seconds cooking one cake at a time. Reserve the finished cake upside down in the cooler.
Whipped Milk Chocolate Namelaka
200 g milk
5 g gelatin
20 g water
350 g Guittard 38% cacao Soleil d’Or
400 g cream (cold)
Yield: 975 g
Soak the gelatin in the water until the gelatin is hydrated. Warm the cream and pour over the milk chocolate. Blend throughly with a stick blender. Add the cold cream and blend. Cool overnight. The next day, whip until mousse like texture is achieved.
Yuzu Curd
347 g Boiron PGI Siracusa Lemon purée
347 g Boiron Yuzu purée
578 g sugar
12 g lime zest
578 g whole eggs
438 g unsalted butter
Yield: 2.300 g
Blend all the ingredients except the butter. Cook on low direct heat whisking constantly until a temperature of 85°C/185°F is achieved. Remove from the heat and cook in an ice bath. Blend in the butter when the curd temperature drops to 40°C/104°F. Strain and reserve in the cooler.
Sicilian Blood Orange Toffee
900 g Boiron PGI Sicilian Blood Orange purée
560 g honey
336 g salted butter, cold
Yield: 1.796 g
Reduce the purée and honey to 340g before adding butter. Blend it in a Vita Prep until it is creamy. Reserve at room temperature.
Sicilian Blood Orange Granita
250 g Boiron PGI Sicilian Blood Orange purée
560 g water
2,5 g syrup at 30° Baume
Yield: 1.796 g
Mix all together. Freezer in silicone molds. Grate on a box grater into a frozen tray. Reserve in freezer.
