Valrhona at Kitchen Elf

MANILA, Philippines - This holiday season, make your desserts extra special with Valrhona, the finest baking chocolate from France. Kitchen Elf, the newest destination for baking and confectionery enthusiasts, offers Valrhona crunchy chocolate pearls and blonde chocolate for professionals and home bakers alike, along with Valrhona’s renowned cocoa powder and baking chocolate blocks (100-percent cacao), 80-percent dark Guanaja, dark chocolate from Venezuela and Madagascar, milk chocolate, and for the health-conscious, sugar-free 65-percent Dark Xocoline blocks.

Valrhona Dulcey couverture (32 percent) is not dark or white; it’s blonde chocolate. The difference is not just in the color, but in the marriage of intense biscuit flavors, a pinch of salt and hints of caramelized milk. Dulcey is recommended for molding, ganache, cremeux and bonbons. Like many of Valrhona’s baking chocolates, Dulcey comes in beans for easier handling.

Give your holiday cakes the professional finish with Valrhona chocolate and red velvet sprays. Also available at Kitchen Elf, located at the ground gloor, Evia Lifestyle Center, Daang Hari, Las Piñas.

       Valrhona truffles

Makes around 30 truffles

Ingredients:

5 1/3 oz. (2/3 cup) heavy cream

6.75 oz. Valrhona dark baking chocolate

1 oz. butter, room temperature

1 oz. honey

Valrhona cocoa powder for dusting

Preparation:

Dark Chocolate Ganache

•  Boil the cream and the honey. Pour 1/3 of this mixture over the chocolate.

•  With a spatula, mix rapidly to obtain a smooth and glossy texture. Gradually add the remaining cream, making sure to keep the smooth and glossy emulsion.

•  Mix until the chocolate is completely emulsified.

•  Stir in softened butter and mix thoroughly. Leave to chill until set.

Assembly:

•  Put in piping bag.

•  Pipe small balls on grease-proof paper. Chill. Roll between your hands to make a regular shape.

•  Roll in cocoa powder.

Chef’s tips: â€¨If the truffles are not for children, you can add 1 oz. of your preferred alcohol after the addition of butter.

(Recipe from Valrhona)