i p e s

R ec
 Chocolate Universe - Globe
Small Ø: 50 mm / 1.97 in, H: 25 mm / 0.98 in
Large Ø: 80 mm / 3.15 in, H: 40 mm / 1.57 in

Chocolate Universe - Galaxy

Small Ø: 50 mm / 1.97 in, H: 25 mm / 0.98 in
Large Ø: 80 mm / 3.15 in, H: 40 mm / 1.57 in

Chocolate Universe - Moon

Small Ø: 50 mm / 1.97 in, H: 25 mm / 0.98 in
Large Ø: 80 mm / 3.15 in, H: 40 mm / 1.57 in

Chocolate Universe - Crater

Small Ø: 50 mm / 1.97 in, H: 25 mm / 0.98 in
Large Ø: 80 mm / 3.15 in, H: 40 mm / 1.57 in

Chocolate Discs
Ø: 44 mm, 1.73 in

Page 2
 Dark Chocolate Pink Chocolate

White Chocolate Orange Chocolate

Dark Chocolate Comet

Milk Chocolate Green Chocolate H: 100 mm / 3.94 in
Ø: 48 mm / 1.89 in
Chocolate Shavings
300 - 320 g / 10.58 - 11.29 oz./tray

Strawberry Tart Shells

Medium Ø: 55 mm / 2.17 in, H: 17 mm / 0.67 in
Large Ø: 80 mm / 3.15 in, H: 17 mm / 0.67 in

Green Tea Tart Shells

Medium Ø: 55 mm / 2.17 in, H: 17 mm / 0.67 in
Large Ø: 80 mm / 3.15 in, H: 17 mm / 0.67 in

Lemon Tart Shells

Medium Ø: 55 mm / 2.17 in, H: 17 mm / 0.67 in
Large Ø: 80 mm / 3.15 in, H: 17 mm / 0.67 in

www.la-rose-noire.com Page 3
 Green Tea Tartlet
with Moon & Comet
Composition Method

• La Rose Noire Fruity Tart Shell - Green Tea Heat the milk, then add the premixed sugar, egg yolk,
• La Rose Noire Chocolate Universe - Moon custard powder and matcha powder. Return to cook
• La Rose Noire Dark Chocolate Comet as a crème anglaise. Cool down to 40°C. Add the
• Matcha Cream butter and process with a hand blender.
• Yuzu Gelée
•
•
Yuzu Curd
Mascarpone Mousse
Yuzu Gelée
• Dry Meringue Ingredients
• Green Glaze
• Chestnut Mousseline Yuzu Juice 200 gr
Sugar 90 gr
Matcha Cream Pectin NH 4 gr

Ingredients
Method
Milk 250 gr
Sugar 64 gr Bring the yuzu juice to a boil, then combine a
Pasteurized Egg Yolk 45 gr previously mixed sugar and pectin to the yuzu juice
Pastry Custard Powder 23 gr while continuously whisking and cook for 2-3 minutes.
Butter 30 gr Mix, strain and allow to set until firm.
Matcha Powder 10 gr
Yuzu Curd
Ingredients
Yuzu Juice 200 gr
Pasteurized Egg Yolk 60 gr
Pasteurized Whole Egg 75 gr
Sugar 60 gr
Butter 75 gr
Gelatine Sheet 5 gr

Page 4
 Method Green Glaze
Combine the yuzu juice, egg yolk, whole egg, and Ingredients
sugar, then cook to 82°C. Remove from heat, stir-in
gelatine to dissolve and cool down to 40°C. Add the Sugar 285 gr
butter and process using a hand blender. Water 72 gr
Glucose 100 gr
Mascarpone Mousse Cream 35%
Skimmed Milk Powder
310 gr
72 gr
Ingredients Gelatine Sheet 10 gr
Neutral Glaze 50 gr
Mascarpone Cheese 375 gr Green Coloring q.s.
Water 30 gr
Sugar 90 gr Method
Pasteurized Egg Yolk 100 gr
Semi-Whipped Cream 315 gr Combine water, sugar, and glucose, then cook to
Gelatine Sheet 7 gr 110°C. On the side, heat the cream and skimmed
milk powder. Pour hot syrup over the cream mixture
and boil again. Cool down to 60°C and add gelatine,
Method neutral glaze and green coloring. Blend and set aside
at 4°C.
Cook the sugar and water to 118°C and produce a
Pâté à bombe with the egg yolk. Add the gelatine
and mascarpone cheese. Combine with the
semi-whipped cream.
Chestnut Mousseline
Ingredients
Dry Meringue Butter Cream
Butter 256 gr
Ingredients Pasteurized Egg White 64 gr
Egg White 100 gr Sugar 56 gr
Sugar 100 gr
Icing Sugar 100 gr Butter Cream 350 gr
Vanilla Powder 1 gr Chestnut Paste 900 gr
Milk 50 gr
Rum 50 gr
Method
Combine the egg white and sugar, then cook to Method
40°C. Remove from heat, then whip using mixer until
stiff. On a separate bowl, sift together the icing sugar Cream the butter using a mixer with a paddle
and the vanilla powder, then gently fold into the attachment. Cook the sugar to 121°C and add to the
previously cooked mixture. Spread on a baking pan whipped egg white as an Italian meringue. Mix the
and leave in the oven at 70°C until the meringue meringue with the butter to make a butter cream.
becomes dry. Store in an airtight container. Combine the chestnut puree, milk and rum, then
fold-in with the previous mixture.

Chocolate Universe Green Tea Tart Shells

Large Moon Large Round

16 - 19 g / 0.56-0.67 oz./pc. 23 - 24 g / 0.81 - 0.85 oz./pc.

9 pcs/tray, 5 trays/box 9 pcs/tray, 5 trays/box
H: 40 mm, 1.57 in H: 17mm, 0.67 in
Ø: 80 mm, 3.15 in Ø: 80mm, 3.15 in

Dark Chocolate Comet Green Tea Tart Shells

Medium Round
11 - 15 g / 0.39-0.53 oz./pc.
32 pcs/set, 1 set/box 10 - 11 g / 0.35 - 0.39 oz./pc.
H: 100 mm, 3.94 in 20 pcs/tray, 5 trays/box
Ø: 48 mm, 1.89 in H: 17mm, 0.67 in
Ø: 55mm, 2.17 in

www.la-rose-noire.com Page 5
 Strawberry Tartlet
with Crater & Comet
Composition Strawberry Compote
• La Rose Noire Fruity Tart Shell - Strawberry Ingredients
• La Rose Noire Chocolate Universe - Crater
• La Rose Noire Dark Chocolate Comet Strawberry Puree 129 gr
• Pistachio Ganache Frozen Strawberry 51 gr
• Strawberry Compote Inverted Sugar 39 gr
• Strawberry Mousse Pectin NH 3 gr
• Pistachio Almond Sponge Cake Sugar 10 gr
• Red Glaze Gelatine Sheet 3 gr
Yuzu Juice 3 gr

Pistachio Ganache Method

Ingredients Heat the strawberry puree, frozen strawberry, and
inverted sugar to 40°C. Add the mixed sugar and
Cream 35% 100 gr pectin. Bring the mixture to a boil and add the
Glucose 20 gr gelatine and yuzu juice.
Ivoire White Chocolate,35% cocoa 125 gr
Pistachio Paste 25 gr

Method
Bring the cream and glucose to a boil. Gradually pour
on the melted chocolate, stirring in the center with a
rubber spatula to create a smooth and elastic core
of emulsion. Add the pistachio paste and mix using a
hand blender.

Page 6
 Strawberry Mousse Method

Ingredients Mix the icing sugar, almond powder, whole egg,

egg yolk and slowly add-in the pistachio paste. On
Strawberry Puree 140 gr a separate bowl, whisk the egg white and sugar until
Raspberry Puree 60 gr firm. Combine both mixture together carefully and
Gelatine Sheet 6 gr mix until smooth. Finally, add the sifted flour, portion
Ivoire White Chocolate,35% cocoa 100 gr by portion, into the mixture. Bake on a silicone mat at
Semi-Whipped Cream 180 gr 210°C for approximately 7 minutes.

Method Red Glaze

Heat the puree to 40°C. Add the gelatine and mix. Ingredients
Pour the mixture into the melted chocolate (45°C).
Mix using hand blender until smooth. Combine into Sugar 285 gr
the semi-whipped cream. Water 72 gr
Glucose 100 gr

Pistachio Almond Sponge Cake Cream 35%

Skimmed Milk Powder
310 gr
72 gr
Gelatine Sheet 10 gr
Ingredients
Neutral Glaze 50 gr
Icing Sugar 147 gr Red Coloring q.s.
Almond Powder 147 gr
Whole Egg 74 gr
Egg Yolk 79 gr
Method
Egg White 270 gr
Cook water, sugar, and glucose to 110°C. On the
Sugar 99 gr
side, heat the cream and skimmed milk powder. Pour
Cake Flour 118 gr
hot syrup over the cream mixture and boil again. Cool
Pistachio Paste 99 gr
down to 60°C and add gelatine, neutral glaze and
red coloring. Blend and set aside at 4°C.

Chocolate Universe Strawberry Tart Shells

Large Crater Large Round

12 - 15 g / 0.42-0.53 oz./pc. 23 - 24 g / 0.81 - 0.85 oz./pc.

9 pcs/tray, 5 trays/box 9 pcs/tray, 5 trays/box
H: 40 mm, 1.57 in H: 17mm, 0.67 in
Ø: 80 mm, 3.15 in Ø: 80mm, 3.15 in

Dark Chocolate Comet Strawberry Tart Shells

Medium Round
11 - 15 g / 0.39-0.53 oz./pc.
32 pcs/set, 1 set/box 10 - 11 g / 0.35 - 0.39 oz./pc.
H: 100 mm, 3.94 in 20 pcs/tray, 5 trays/box
Ø: 48 mm, 1.89 in H: 17mm, 0.67 in
Ø: 55mm, 2.17 in

www.la-rose-noire.com Page 7
 Lemon Tartlet
with Galaxy & Comet
Composition Method
Bring the milk and scraped vanilla pod to a boil.
• La Rose Noire Fruity Tart Shell - Lemon
Remove from heat, and infuse for approximately 2
• La Rose Noire Chocolate Universe - Galaxy
hours, then sift. Add glucose into the mixture, and
• La Rose Noire Dark Chocolate Comet
heat up. Add the gelatine and pour into the melted
• Vanilla Ganache
chocolate. Emulsify with a hand blender and add the
• Lemon Gelée
liquid cream, then mix again.
• Vanilla & Lemon Cream
• Yellow Glaze
Lemon Gelée
Vanilla Ganache Ingredients
Ingredients
Lemon Juice 200 gr
Ivoire White Chocolate,35% cocoa 380 gr Sugar 90 gr
Cream 35% 375 gr Pectin NH 4 gr
Glucose 10 gr
Milk 188 gr
Vanilla Pod 1u
Method
Gelatine Sheet 2 gr Bring lemon juice to a boil. On the side, mix the sugar
and pectin together, then whisk into boiling liquid and
cook for 2-3 minutes. Mix, strain and allow to set until
firm.

Page 8
 Vanilla & Lemon Cream Yellow Glaze
Ingredients Ingredients
Milk 210 gr Sugar 285 gr
Cream 35% 105 gr Water 72 gr
Lemon Zest 1u Glucose 100 gr
Vanilla Pod 1u Cream 35% 310 gr
Pasteurized Egg Yolk 60 gr Skimmed Milk Powder 72 gr
Sugar 75 gr Gelatine Sheet 10 gr
Corn Starch 15 gr Neutral Glaze 50 gr
Ivoire White Chocolate,35% cocoa 40 gr Yellow Coloring q.s.
Gelatine Sheet 10 gr
Semi-Whipped Cream 210 gr
Method

Method Cook water, sugar, and glucose to 110°C. On the

side, heat the cream and skimmed milk powder. Pour
Bring the milk to a boil together with the scraped hot syrup over the cream mixture and boil again. Cool
vanilla pod and lemon zest. Infuse the vanilla pod down to 60°C and add gelatine, neutral glaze and
and zest for approximately half an hour. Sift and pour yellow coloring. Blend and set aside at 4°C.
the infused milk with cream into the premixed sugar,
egg yolk and corn starch combination. Return to
cook as a crème anglaise. Add gelatine and pour the
warm mixture over the melted chocolate to make an
emulsion. Combine with the semi-whipped cream.

Chocolate Universe Lemon Tart Shells

Large Galaxy Large Round

13 - 16 g / 0.46 - 0.56 oz./pc. 23 - 24 g / 0.81 - 0.85 oz./pc.

9 pcs/tray, 5 trays/box 9 pcs/tray, 5 trays/box
H: 40 mm, 1.57 in H: 17mm, 0.67 in
Ø: 80 mm, 3.15 in Ø: 80mm, 3.15 in

Dark Chocolate Comet Lemon Tart Shells

Medium Round
11 - 15 g / 0.39 - 0.53 oz./pc.
32 pcs/set, 1 set/box 10 - 11 g / 0.35-0.39 oz./pc.
H: 100 mm, 3.94 in 20 pcs/tray, 5 trays/box
Ø: 48 mm, 1.89 in H: 17mm, 0.67 in
Ø: 55mm, 2.17 in

www.la-rose-noire.com Page 9
 Moon & Globe
Composition Pineapple Compote
• La Rose Noire Chocolate Universe - Ingredients
Moon & Globe
• Pineapple Compote Pineapple Puree 200 gr
• Light Coconut Cream Sugar 25 gr
• Cocoa Crumble Pectin NH 4 gr
• White Glaze Lemon Juice 5 gr
Lime Zest 1/2 u
Fresh Pineapple Cube 150 gr
Vanilla Pod 1u
St. James Rum 12 gr

Method
Heat the pineapple puree, lemon juice, lime zest,
fresh pineapple cube and vanilla pod to 40°C. Add
the mixed sugar and pectin and cook for
approximately 3 minutes. Remove from heat and add
the St. James Rum.

Light Coconut Cream

Ingredients
Coconut Puree 500 gr
Sugar 50 gr
Gelatine Sheet 12 gr
Semi-Whipped Cream 320 gr

Page 10
 Method White Glaze
Bring 200 gr of coconut puree and sugar to a boil. Ingredients
Add the gelatine and remaining coconut puree. Cool
down to 35°C and fold in the semi-whipped cream. Sugar 285 gr
Water 72 gr
Glucose 100 gr
Cocoa Crumble Cream 35%
Skimmed Milk Powder
310 gr
72 gr
Ingredients Gelatine Sheet 10 gr
Neutral Glaze 50 gr
Butter 125 gr Titanium Dioxide 2 gr
Sugar 125 gr
Almond Powder 125 gr
Cocoa Powder 12 gr Method
Cake Flour 100 gr
Sea Salt 3 gr Cook water, sugar, and glucose to 110°C. On the
Caraibe Dark Chocolate,66% cocoa 210 gr side, heat the cream and skimmed milk powder. Pour
hot syrup over the cream mixture and boil again. Cool
down to 60°C and add gelatine, neutral glaze and
Method titanium dioxide. Blend and set aside at 4°C.

Beat the butter and sugar using a mixer with paddle

attachment. Sift the cake flour, cocoa powder,
almond powder and sea salt together, then add it
on the mixture. Make 10mm cubes and scatter on
the silicone mat. Bake at 160°C for approximately 20
minutes. Coat with tempered chocolate and spread
on a baking sheet. Store in an airtight container.

Chocolate Universe Chocolate Universe

Small Moon Small Globe

4-6 g / 0.14 - 0.21 oz./pc. 6 - 8 g / 0.21 - 0.28 oz./pc.

20 pcs/tray, 6 trays/box 20 pcs/tray, 6 trays/box
H: 25 mm, 0.98 in H: 25 mm, 0.98 in
Ø: 50 mm, 1.97 in Ø: 50 mm, 1.97 in

Chocolate Universe Chocolate Universe

Large Moon Large Globe

16-19 g / 0.56 - 0.67 oz./pc. 20 - 23 g / 0.71 - 0.81 oz./pc.

9 pcs/tray, 5 trays/box 9 pcs/tray, 5 trays/box
H: 40 mm, 1.57 in H: 40 mm, 1.57 in
Ø: 80 mm, 3.15 in Ø: 80 mm, 3.15 in

www.la-rose-noire.com Page 11
 Galaxy & Globe
Composition Passion Fruit Curd
• La Rose Noire Chocolate Universe - Ingredients
Galaxy & Globe
• Mango & Banana Compote Passion Fruit Puree 200 gr
• Passion Fruit Curd Pasteurized Egg Yolk 60 gr
• Passion Fruit Mousse Pasteurized Whole Egg 75 gr
• Passion Fruit Crisp Sugar 60 gr
• Yellow Glaze Butter 75 gr
• Cocoa Crumble Gelatine Sheet 5 gr
• Dry Meringue

Mango & Banana Compote Method

Cook the passion fruit puree, egg yolk, whole egg,
Ingredients and sugar to 82°C. Remove from heat, stir in gelatine
Fresh Mango Cube 100 gr to dissolve and cool down to 40°C. Add the butter
Mango Puree 30 gr and process using a hand blender.
Banana Puree 12 gr
Brown Sugar
Pectin NH
10 gr
3 gr
Passion Fruit Mousse
Ingredients
Method Passion Fruit Puree 140 gr
Mango Puree 60 gr
Heat the fresh mango cube, mango puree, and Gelatine Sheet 8 gr
banana puree and add the mixed sugar and pectin Ivoire White Chocolate,35% cocoa 100 gr
and cook for approximately 2 minutes. Semi-Whipped Cream 180 gr

Page 12
 Method Cocoa Crumble
Heat the puree to 40°C. Add the gelatine and mix. Ingredients
Pour the mixture into the melted chocolate (45°C).
Mix using hand blender until smooth. Combine into Butter 125 gr
the semi-whipped cream. Sugar 125 gr
Almond Powder 125 gr
Passion Fruit Crisp Cocoa Powder
Cake Flour
12 gr
100 gr
Ingredients Sea Salt 3 gr
Caraibe Dark Chocolate,66% cocoa 210 gr
Passion Fruit Puree 150 gr
Mango Puree 50 gr
Method
Glucose 50 gr
Sugar 20 gr Beat the butter and sugar in the bowl of a mixer
Pectin NH 5 gr with a paddle. Sift the cake flour, cocoa powder,
almond powder, and sea salt together, then add it
Method on the mixture. Make 10mm cubes and scatter on
the silicone mat. Bake at 160°C for approximately 20
Mix the sugar and pectin. Cook the passion fruit minutes. Coat with tempered chocolate and spread
puree, mango puree, and glucose to 60°C. Add the on a baking sheet. Store in an airtight container.
sugar-pectin mixture and bring to a boil for
approximately 2 minutes. Leave in the convection
oven at 90°C for approximately 2 hours. Dry Meringue
Ingredients
Yellow Glaze Egg White 100 gr
Ingredients Sugar 100 gr
Icing Sugar 100 gr
Sugar 285 gr Vanilla Powder 1 gr
Water 72 gr
Glucose 100 gr
Cream 35% 310 gr Method
Skimmed Milk Powder 72 gr
Gelatine Sheet 10 gr Mix the egg white and sugar together and cook
Neutral Glaze 50 gr to 40°C. Whip in the bowl of a mixer until stiff. Sift
Yellow Coloring q.s. together the icing sugar and the vanilla powder, and
gently fold into the whipped egg white. Leave in the
oven at 70°C until the meringue becomes dry. Store in
Method an airtight container.

Cook water, sugar, and glucose to 110°C. On the

side, heat the cream and skimmed milk powder. Pour
hot syrup over the cream mixture and boil again. Cool
down to 60°C and add gelatine, neutral glaze and
yellow coloring. Blend and set aside at 4°C.

Chocolate Universe Chocolate Universe

Small Galaxy Small Globe

4 - 6 g / 0.14 - 0.21 oz./pc. 6 - 8 g / 0.21 - 0.28 oz./pc.

20 pcs/tray, 6 trays/box 20 pcs/tray, 6 trays/box
H: 25 mm, 0.98 in H: 25 mm, 0.98 in
Ø: 50 mm, 1.97 in Ø: 50 mm, 1.97 in

Chocolate Universe Chocolate Universe

Large Galaxy Large Globe

13 - 16 g / 0.46 - 0.56 oz./pc. 20 - 23 g / 0.71 - 0.81 oz./pc.

9 pcs/tray, 5 trays/box 9 pcs/tray, 5 trays/box
H: 40 mm, 1.57 in H: 40 mm, 1.57 in
Ø: 80 mm, 3.15 in Ø: 80 mm, 3.15 in

www.la-rose-noire.com Page 13
 Crater & Globe
Composition Method

• La Rose Noire Chocolate Universe - Cook the puree with the frozen raspberries and
Crater & Globe inverted sugar to 60°C. Add the mixed sugar and
• Raspberry Compote pectin, and bring to a boil up to 102°C. Add the
• Raspberry Curd gelatine and lemon juice.
• Raspberry Mousse
•
•
Raspberry Gelée
Microwave Pistachio Sponge
Raspberry Curd
Ingredients

Raspberry Compote Raspberry Puree

Pasteurized Whole Egg
200 gr
75 gr
Ingredients Pasteurized Egg Yolk 60 gr
Sugar 60 gr
Raspberry Puree 215 gr Butter 75 gr
Frozen Raspberries 85 gr Gelatine Sheet 5 gr
Inverted Sugar 65 gr
Pectin NH 5 gr
Sugar 20 gr Method
Gelatine Sheet 5 gr
Lemon Juice 5 gr Cook the raspberry puree, egg yolk, whole egg, and
sugar to 82°C. Remove from heat, stir in gelatine to
dissolve and cool down to 40°C. Add the butter and
process using a hand blender.

Page 14
 Raspberry Mousse Microwave Pistachio Sponge
Ingredients Ingredients
Raspberry Puree 500 gr Pistachio Paste 160 gr
Frozen Raspberries 20 gr Cake Flour 50 gr
Pasteurized Egg Yolk 90 gr Sugar 160 gr
Sugar 90 gr Pasteurized Whole Egg 400 gr
Gelatine Sheet 12 gr Salt 2 gr
Semi-Whipped Cream 470 gr

Method
Method
Mix all ingredients together and fill 3/4 of a 1L siphon
Whisk together the sugar and egg yolk. Cook the charged with 3 gas cartridges. With a knife, make a
puree and frozen raspberries, and add into the mixed small hole at the bottom of each paper cup. Fill up
sugar and egg yolk. Cook until the temperature the cups halfway. Bake in the microwave for about
reaches 82°C, then add the gelatine. Cool down to 40 seconds at maximum power. Leave to cool
40°C and fold in the semi-whipped cream. placing the cups upside down.

Raspberry Gelée
Ingredients
Raspberry Puree 300 gr
Sugar 50 gr
Pectin NH 6 gr

Method
Mix the sugar and pectin. Cook the raspberry puree
to 60°C. Add the sugar-pectin mixture to a boil until
102°C.

Chocolate Universe Chocolate Universe

Small Crater Small Globe

4 - 6 g / 0.14 - 0.21 oz./pc. 6 - 8 g / 0.21 - 0.28 oz./pc.

20 pcs/tray, 6 trays/box 20 pcs/tray, 6 trays/box
H: 25 mm, 0.98 in H: 25 mm, 0.98 in
Ø: 50 mm, 1.97 in Ø: 50 mm, 1.97 in

Chocolate Universe Chocolate Universe

Large Crater Large Globe

12 - 15 g / 0.42 - 0.53 oz./pc. 20 - 23 g / 0.71 - 0.81 oz./pc.

9 pcs/tray, 5 trays/box 9 pcs/tray, 5 trays/box
H: 40 mm, 1.57 in H: 40 mm, 1.57 in
Ø: 80 mm, 3.15 in Ø: 80 mm, 3.15 in

www.la-rose-noire.com Page 15
 Chocolate Shavings
& Globe
Composition
• La Rose Noire Chocolate Shavings
• La Rose Noire Chocolate Universe - Globe
• Manjari Chocolate Cream
• Cocoa Puff Pasty

Page 16
 Manjari Chocolate Cream Cocoa Puff Pastry
Ingredients Ingredients
Cream 35% 600 gr Cake Flour 975 gr
Milk 600 gr Butter 250 gr
Pasteurized Egg Yolk 245 gr Bread Flour 400 gr
Sugar 122 gr Salt 25 gr
Manjari Dark Chocolate,64% cocoa 580 gr White Vingar 11.5 gr
Vanilla Pod 1u Water 763 gr
Cocoa Powder 165 gr
Extra Dry Butter 800 gr
Method
Mix the cream and milk with the scraped vanilla pod
together. Add the egg yolk and sugar, and cook to
Method
82°C. Pour the hot crème anglaise over the melted Make a dough with the first 7 ingredients and let rest 4
chocolate and make an emulsion until smooth. hours in the refrigerator. Sheet the dough and put the
butter on top and then laminate. Make a two times
double fold allowing to rest for 4 hours in the
refrigerator again, and finally a single fold. Bake in
the oven at 200°C for 10 minutes, vents closed. After
3 minutes, remove the steel stencils. After 10 minutes,
turn the puff pastry over and finish baking for another
7 minutes at 180°C, vents open.

Chocolate Universe
Large Globe

20 - 23 g / 0.71 - 0.81 oz./pc.

9 pcs/tray, 5 trays/box
H: 40 mm, 1.57 in
Ø: 80 mm, 3.15 in

Dark Chocolate Shavings Pink Chocolate Shavings

300 - 320 g / 10.58 - 11.29 oz./tray 300-320 g / 10.58 - 11.29 oz./tray

4 trays/box 4 trays/box

White Chocolate Shavings Orange Chocolate Shavings

300 - 320 g / 10.58 - 11.29 oz./tray 300-320 g / 10.58 - 11.29 oz./tray

4 trays/box 4 trays/box

Milk Chocolate Shavings Green Chocolate Shavings

300 - 320 g / 10.58 - 11.29 oz./tray 300-320 g / 10.58 - 11.29 oz./tray
4 trays/box 4 trays/box

www.la-rose-noire.com Page 17
 Latte with
Chocolate Discs
Composition Caramel Latte with
•
•
La Rose Noire Chocolate Discs
Pistachio Latte
Chocolate Disc
• Caramel Latte Ingredients
• Raspberry Latte
Sugar 300 gr
Cream 35% 628 gr
Pistachio Latte with Milk 920 gr

Chocolate Disc Butter 100 gr

Ingredients Method
Cream 35% 1800 gr Heat the cream and milk together. Caramelize the
Milk 1800 gr sugar, then add the hot cream and milk. Return to
Pistachio Paste 375 gr cook, then add the butter and mix using a hand
Opalys White Chocolate,33% cocoa 240 gr blender.

Method Raspberry Latte with

Bring the cream and milk to a boil. Gradually pour in
the melted chocolate while stirring in the center using
Chocolate Disc
a rubber spatula to create a smooth and elastic core Ingredients
of emulsion. Then add the pistachio paste and mix
using a hand blender. Cream 35% 720 gr
Milk 480 gr
Raspberry Puree 450 gr
Opalys White Chocolate,33% cocoa 120 gr

Method
Bring the cream and milk to a boil. Gradually pour in
the melted chocolate while stirring in the center using
a rubber spatula to create a smooth and elastic core
of emulsion. Add the raspberry puree and mix using a
hand blender.

Chocolate Discs

2 - 3 g / 0.07 - 0.11 oz./pc.

36 pcs/tray, 12 trays/box
Ø: 44 mm, 1.73 in

Page 18
 Chocolat Chaud with
Chocolate Discs
Composition Chocolat Chaud with
• La Rose Noire Chocolate Discs
• Chocolat Chaud
Chocolate Disc
Ingredients
Milk 1000 gr
Cream 35% 1000 gr
Guanaja Dark Chocolate,70% cocoa 800 gr

Method
Bring the cream and milk to a boil. Gradually pour in
the melted chocolate while stirring in the center using
a rubber spatula to create a smooth and elastic core
of emulsion.

Chocolate Discs

2 - 3 g / 0.07 - 0.11 oz./pc.

36 pcs/tray, 12 trays/box
Ø: 44 mm, 1.73 in

www.la-rose-noire.com Page 19
 Smoothie with
Chocolate Discs
Composition Double Berries Smoothie with
•
•
La Rose Noire Chocolate Discs
Mango Smoothie
Chocolate Disc
• Double Berries Smoothie Ingredients
• Green Apple & Avocado Smoothie
Fresh Strawberry 100 gr

Mango Smoothie with Blackberry Puree

Milk 375 gr
300 gr

Chocolate Disc Vanilla Ice cream

Fresh Lime Juice
80 gr
8 gr
Ingredients
Fresh Mango 100 gr Method
Mango Puree 50 gr
Mix together all the ingredients using a blender
Milk 150 gr
until smooth.
Greek Yogurt 60 gr

Method
Green Apple & Avocado
Mix together all the ingredients using a blender
Smoothie with Chocolate Disc
until smooth. Ingredients
Apple Juice 430 gr
Green Apple Puree 220 gr
Avocado 200 gr
Fresh Lime Juice 16 gr

Method
Mix together all the ingredients using a blender
until smooth.

Chocolate Discs

2 - 3 g / 0.07 - 0.11 oz./pc.

36 pcs/tray, 12 trays/box
Ø: 44 mm, 1.73 in

Page 20
www.la-rose-noire.com Page 21
Artistic creations by
Chef Jeff Chiu
 Follow us on

@larosenoireinc

[email protected] 4 www.la-rose-noire.com