Challenge Cercle V

On September, Valrhona is expanding the Inspiration range with 2 new references: Yuzu and Raspberry. We invited four Cercle V members to participate to a new Valrhona challenge in London.

Chef’s feedback:

Executive Pastry Chef Nicolas Rouzaud at The Connaught – Recipe with Yuzu Inspiration
“When I heard Valrhona had revealed a Yuzu couverture I jumped at the chance to try it. It was intensely aromatic and inspired me to create a fruit based dessert. The key to successfully pairing chocolate with fruit is to use ingredients that are high quality, seasonal and natural. The fresh, delicate flavour of pear was the perfect pairing choice. Adding the warm spice of ginger and the sweetness of honey balances all the aromas perfectly.”

Head Pastry Chef Kevin Lopes from Sketch – Recipe with Yuzu Inspiration
“(the) result of a reflection on recent guest’s expectations and about new pastry codes. We always propose quality products throughout the seasons. Yuzu Inspiration is a really good surprise for me as a citrus fan. Its taste, sweetness and well-balanced acidity allows us to offer an additional choice for gluten free and dairy free cakes.”

Executive Pastry chef Christophe Gasper at Sketch – Recipe with Raspberry Inspiration
“The balance of flavour and acidity of Raspberry Inspiration is very interesting and allowed to creation a “Charlotte” with a twist.”

Chin Chin ice cream’s Pastry Team – Recipe with Raspberry Inspiration
“We discovered that using the inspiration range gave an unexpected superior silky texture to our buttercream and this combined with its intensity of flavour was a total revelation!”

To see all of these videos do not hesitate to visit @Valrhonauk on Instagram!

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