I’ve used Strawberry Inspiration, which of course had a vibrant red color, to make foil-coated eggs for the Easter collection. It was a really interesting combination.
Gian Luca Forino, La Portineria, Rome
Valrhona Inspirations Strawberry Cocoa Butter Feves 3kg
INSPIRATION STRAWBERRY
Notes of strawberry confit : With its fruit couvertures, Valrhona is opening up new creative possibilities for each and every artisan who wants to stand out from the crowd.
Strawberry Inspiration combines the intense, gourmet flavour of strawberry confit with the unique texture of chocolate.
3 KG FEVES BAG
Discover Strawberry Inspiration
Freeze-dried strawberry powder gives STRAWBERRY INSPIRATION the highly concentrated, vibrant flavor and color that shines through in every application.
A Valrhona Chocolate Revolution
Valrhona Inspiration Range
The Valrhona Inspiration range allows you to unleash your creativity, offering an innovative way to work with fruit like any other couverture chocolate.
Try it in molded products, sweet treats and pastries to bring your customers evermore original creations.
Valrhona's 100% natural Inspiration range offers you bright and colorful products with the intense taste of fruit and no artificial or colorings, for use all year round.
GLAGLA ICE CREAM BAR RECIPE
Ice Cream and Sorbet
Made with: STRAWBERRY INSPIRATION
An original recipe by L’École Valrhona
Makes 100 bars
Coconut Sorbet
- 2100g MINERAL WATER
- 420g CASTER SUGAR
- 525 ATOMIZED GLUCOSE
- 105g INVERTED SUGAR
- 6g CAROB GUM
- 6g GUAR GUM
- 2630g COCONUT PULP
Heat the water. Once it is at 85°F (30°C), add the sugars (sugar, atomized glucose and inverted sugar). At 115°F (45°C), add the stabilizers mixed with about 10% of the first portion of sugar. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Mix the syrup and fruit pulp first by hand and then in an electric mixer. Leave the mixture to sit for at least 4 hours. Mix in an electric mixer and churn at between 15-20°F (-6°C to -10°C). Store in the freezer at 0°F (-18°C).
Inspiration Frosting
- VALRHONA INSPIRATION 1.8kg
- 360G GRAPE SEED OIL
Mix the melted couverture with the oil. Use at 85-95°F (30-35°C).
Assembly and Finishing
- Prepare the sorbet.
- Fill the molds, smooth the sorbet and freeze.
- Turn out the sorbets and dip them in the frosting mix at approximately 32°C. Sprinkle them with a pre-prepared mixture of grated coconut and silver sparkling powder
- Store at a temperature of -18°C.
- Serve at -14°C.
- You can create a marble effect in the bars’ middles using strawberry, passionfruit, yuzu or raspberry sorbet.
Be Inspired With Valrhona
Take your desserts to the next level with Valrhona's Inspiration Range
Your Dynamic Snippet will be displayed here...
This message is displayed because youy did not provide both a filter and a template to use.
Specifications
| Brand | Valrhona |
| Dietary Needs | Gluten Free |
| Country of Origin | France |
You May Also Like
Your Dynamic Snippet will be displayed here... This message is displayed because you did not provided both a filter and a template to use.
Your Dynamic Snippet will be displayed here... This message is displayed because you did not provided both a filter and a template to use.