PROFESSIONAL INGREDIENTS 2020 - Weiss

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PROFESSIONAL INGREDIENTS 2020 - Weiss
PROFESSIONAL INGREDIENTS
                                                                  2020

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PROFESSIONAL INGREDIENTS 2020 - Weiss
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 2   07/01/2020 10:33
PROFESSIONAL INGREDIENTS 2020 - Weiss
Weiss company
                                                                                              Committed to codeveloping
                                                                                    Beautiful and Delicious products
                                                               A French company founded in 1882
                                                               • Our story is first and foremost about Eugène Weiss,      Bean-to-bar Chocolate
                                         FRANCE                  an artisanal chocolate maker who was both a pioneer
                                                                 and a visionary.                                         • We produce our chocolates from cocoa beans
                                                               • He developed the arts of praliné production and            to bars, chocolate confectioneries, and
                                                                 blending, creating Le Haut Chocolat®.                      couvertures.
                                                                                                                          • All our products are made in Saint-Étienne.

         The finest ingredients
         • Since the company was created, we have always
           selected noble, high-quality ingredients.                                                                           Artisanal excellence and savoir-faire
         • At Weiss, it is very important to offer short and                                                                   • Weiss bears the Living Heritage Enterprise label,
           wholesome ingredients lists.                                                                                          awarded by the French state in recognition of accom-
         • We are committed to maintaining a clear and                                                                           plishment in terms of unique artisanal excellence and
           responsible clean label.                                                                                              savoir-faire.

                                                        Proximity
                                                        • Weiss is a human-size company,

                                                                                                                       Transparency
                                                          with its 125 passionate employees.
                                                          Weiss is close to its customers and
                                                          continually adapts.
                                                        • Weiss uses as much as possible local                         • The origins of all our cocoa beans and nuts are listed
                                                          suppliers and French raw ingredients.                          on our labels.
                                                                                                                       • Our chocolate factory is open to the general public
                                                                                                                         and professionals from the world of gastronomy.

                                                                                                                                                                                            3

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PROFESSIONAL INGREDIENTS 2020 - Weiss
How do we work and with what philosophy?
            A         t Weiss, we master the entire production chain from roasting fine cocoa beans
                                      to the creation of Le Haut Chocolat®.
                                                                                                       { FR
                                                                                                           OM BEAN }                                                                                                   { TO BAR }

            Eugène Weiss, the son of a winemaker from the Alsace region, in France, was the first
            to combine cocoa beans from different origins, applying the art of blending to cocoa
                     beans like a winemaker combining different varietals in their wine.
                                                                                                       The selection of                                                                          The patient
            Today, Weiss is a reference among gastronomy professionals and chocoholics alike.         exceptional beans
                                                                                                                                      The roasting             The art of blending
                                                                                                                                                                                                  conching
                                                                                                                                                                                                                   Le Haut Chocolat®

            Our creations are regurlary awarded demonstrating our responsible and Clean Label
                             approach, as well as our constant quest for quality.                                                                                                                    The ganache
                                                                                                                                                                                                       making

       Our products are composed of short lists of noble ingredients.                                  The molding                                                                                                    The coating

                    "If an ingredient adds nothing to a product,
                                   it is not in it".

                                                                                                                                                                  avec nous

          Before   2014                  2016           2017            2018              2019                                               comme si vous y étiez!

                                                                                                                                    Chocolates                      Chocolates                   Chocolates
                                                                                                                                       bars                       confectioneries                  drops

                  An    award-winning                   brand for its   innovations                                                                                                   Visit it
                                                                                                                            Nous partageons l’expérience de l’art du chocolat,

                                                                                                                                         by taking a 360° tour of the Chocolaterie!
                                                                                                                                        du praliné & de la confiserie à travers
                                                                                                                                       une visite virtuelle de notre Chocolaterie
                                                                                                                                                      accessible partout dans le monde,
                                                                                                                                                                7/7 jours, 24/24 heures.
                                                                                                         Pour une visite
                                                                                                         à 360° de Weiss,
                                                                                                         scannez-moi !

                                                                                                                                                                                                                                       4

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PROFESSIONAL INGREDIENTS 2020 - Weiss
Our pioneering spirit
                        1882
                                                                                              1926                                                   1940                                        1985
                         Eugène Weiss, the son of winegrowers
                          from Alsace (France), has the art of fine
                          blending in his DNA. He invents the
                          notion of Le Haut Chocolat® and opens                               Weiss PATENTS the                                      CREATION OF                                 CREATION of EBENE 72%
                          his first boutique in the confectionery                             NAPOLITAIN, and                                        the unmissable Orangette                    a characterful bittersweet
                         capital of Saint-Etienne (France).                                   chocolate takes on a                                   with Weiss nougatine chips.                 chocolate with the
                                                                                              revolutionary new format.                                                                          highest percentage cocoa
                                                                                                                                                                                                 solids on the market at
                                                                                                                                                                                                 the time.
                                     2014
                    Weiss is awarded the Entreprise
                    du Patrimoine Vivant, or Living                            2012            LI CHU 64%                                                                 Weiss receives international
                                                                                                                                                                                                            1990
                    Heritage Company label
                                                                                        FROM VIETNAM                                          1995                    recognition for its praline, made
                                                                                                                                                                  using a unique production process
                                                                                                                        CREATION of ACARIGUA 70%                  and only the very best ingredients.
                   THE RECOGNITION                              A unique and distinctive flavor with fresh,
                                                          acidulated notes, created in collaboration with                    with the famous chocolatier                          WEISS BECOMES A
                    OF A SUPERIOR                                             the Vietcacao association.             Michel Chaudun. Co-development is                     WORLDWIDE INIMITABLE

                    ARTISANAL                                           (Non-governmental organisation)                            part of the Weiss DNA                                   SIGNATURE.

                    KNOW-HOW
                                                                 2016                                              2017
            2014                                                                                                                                                                 2019                  MAHOË DARK 76%
                                                                                                                                                                                                        Grenada single origin
                                                                                                                   CHOCOCÈPES 42%                                                                 Our 2nd «couverture» without
           GAME-CHANGING INNOVATION                                                                                The association of Haut Chocolat® and cep                                           lecithin after Ebene 72%
           with Praline Powder                                                                                     based on an original idea of Régis Marcon,,
                                                                                                                   specially crafted at the Weiss chocolate factory
                                                                                                                                                                      THE ORGANIC AND FAIRTRADE RANGE
                                                                                                                                                                                   Labeled Max Haavelar is growing with
                                                                      CO-DEVELOPMENT                                                                                                                   CEÏBA WHITE 33%,
            opening up new creative opportunities
                                                                      Innovation award at Europain
                                                                                                                                                                                                        CEÏBA MILK 42%,
                                                                      for Les Sublimes, the delicious
                                                                                                                                                                                                        CEÏBA DARK 64%.
                                                                                                                                                                                   BIO/ORGANIC

                                                                      chocolatey and generous

            2015                                                      chocolate chips, developed in
                                                                      partnership with Raoul Maeder,          2016
                                                                      parisian artisan baker.                                                                                                    1st PRALINE 100 % FRENCH
            THE FIRST FRENCH ONLINE                                                                           In October 2016 Les Ateliers Weiss
            CHOCOLATE BOUTIQUE                                                                                opened, a unique destination where                                                                      Walnut.
            FOR PROFESSIONALS                                                                                 culture meets gastronomy in
            www.weiss.fr                                                                                      Saint-Étienne.

                                                                                                                                                                                                                          5

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PROFESSIONAL INGREDIENTS 2020 - Weiss
The selection of beautiful ingredients
        W            eiss takes great care to select its ingredients and ensures transparency by detailing
                   their origins on each label. Discover the characteristics of each origin selected by Weiss.
                                                                                                                           Cacaos Beans                                        Spices and seeds
                                                                                                                 Vietnam Bean for surprisingly fruity                     Madagascan Black Bourbon                     FRANCE
                                                                                                                 notes that bring a unique sensation                     Vanilla for powerful aroma and
                                                                                                                              of freshness.                                       rounded flavor.
                                                                                                                                      •                                                 •

           Spanish Valencia &                                                       Italian Roman &              Equatorial Bean for bitterness and                      Indian White Sesame for time-

           Marcona almonds                                                         Piedmont hazelnuts                          floral notes.                                honored smoky intensity.
                                                                                                                                      •
                                                            Walnut of France                                        Venezuelan Bean for rounded,
                                                                                                                      honeyed, and nutty flavors.
                                                             from Grenoble                                                            •
                                                              & Périgord                                         Madagascan Bean for subtle acidity
                                                                                                                        and hints of red berries.
                                                                                                                                      •
                                                                                                                     Grenada Bean for delightfully                              Fruits and nuts
                                                                                                                   acidulated notes combined with
                                                                                                                 the intense chocolate flavor of raw                  Italian, Piedmont PDO hazelnut for
                                                                                                                                  beans.                              exceptional and unique flavor. They
                                                                                                                                      •                                are considered the “best hazelnuts
                                                                                                                    Papua New Guinea Bean for its                                   in the world”.
                   DOMINICAN
                                                                                      VIETNAM
                                                                                                                  intensity and natural smoky notes.                                       •
                    REPUBLIC
     BIO/ORGANIC                                                                                                                      •                               Italian, Roman hazelnut for intense
                    GRENADA
                                              IVORY COAST
                                                                                                                     Republic Dominican Bean for                                   hazelnut flavor.
                       VENEZUELA                                                                                  astoundingly powerful bittersweet                                        •
                                                             GHANA
                                                                                                                        flavor and lovely acidity.                    Spanish, Marcona almond for short
                   ECUADOR
                                                                                                     PAPUA                            •                                 size, and round, subtle and sweet
                                                                     MADAGASCAR
                                                                                                   NEW GUINEA
                                                                                                                    Ghanaian Bean for its aromatic                                      flavor.
                                                                                                                                 intensity.                                                •
                                                                                                                                      •                                Spanish, Valencia almond for long
                                                                                                                    Ivory Coast Bean for its intense                           shape and dark colour.
                                                                                                                 chocolate flavor, bittersweet with a                                      •
                                                                                                                            touch of acidity.                            Indian Cashew almond for their
                                                                                                                                                                              delicately tropical taste.
                                                                                                                                                                                           •
                                                                                                                                                                      Walnut of France for its characteristic
                                                                                                                                                                            bitterness and refined taste.

          Vanilla Bourbon
         from Madagascar
                                                           White sesame &
                                                                                                                    *Our Piedmont hazelnuts have a Protected Designation of Origin (PDO) label from the European
                                                                                        Japanese Yuzu               Community guaranteeing the geographical origin of a foodstuff, the qualities and characteristics
                                                        cashew nuts from India                                                                     of which depend on this origin

                                                                                                                                                                                                                            6

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PROFESSIONAL INGREDIENTS 2020 - Weiss
Our CSR commitments                                                                                                   W      eiss is committed to a strategy of
                                                                                                                                                         continuous improvement, allowing you to
                                                                                                                                                         offer a more responsible gastronomy. The
                                                                                                                                                            world is changing, and Weiss is, too!

                                                                                                       Committed to our supply chain

      { FROM BEAN {

                                        Weiss is a partner of the Viet                 We are also committed to the Cacao           Organic and Fairtrade !                     Since 2019, we have been
                                        Cacao NGO in Vietnam, which                    Forest project in the Dominican              We offer a range of three                    working with the Earthworm
                                        helps find work for disabled                    Republic, where we work hand-in-hand         sustainable and organic                     NGO to further improve the
                                        people and facilitates                         with cooperatives to create new                                                          traceability and quality of our
                                        connections with planters to                   agroforestry methods for sustainable         couvertures and bars that                   cocoa beans.
                                        boost the gourmet cocoa bean                   cocoa bean production.                       bear the Max Havelaar label.
                                        activity in Vietnam.

                                                                         Committed to improving our environmental footprint

                                                                   Since 2013, we have reduced                         Weiss is committed to                              All our cocoa beans shells
                                                                   our gas bill by 49%, a saving                       reducing all its energy                            are valued in Saint-Étienne
                                                                   that equates to a car journey                       consumption.                                       landscape ornament.
                                                                   35 times around the
                                                                   circumference of the globe.                         100% of our electricity comes
                                                                                                                       from green energy.

                                                                                             Committed to local partners to boost the region

                                                                                         Weiss uses local businesses                Our printers, graphic artists,                Our ribbons are locally
                                                                                         wherever possible.                         and maintenance engineers                     produced, as are most of
                                                                                                                                    are all local.                                the boxes they are used
                                                                                                                                                                                  to embellish.

                                                                              Committed to our customers through innovations co-developped with them

                 { TO BAR {

                                                                                       Our cutomers are involved in the                   All our chocolates, pralinés,
                                                                                       whole product creation, from the                   and individual chocolate                                  .
                                                                                       brainstorming of the idea to its                   bonbons are developed with
                                                                                       launch on the market.                              and for our customers.                                                     7

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PROFESSIONAL INGREDIENTS 2020 - Weiss
Consideration for our clients
                                                                      A co-development strategy involving our customers
        W         e create chocolates, pralinés, and individual chocolate bonbons with and for our customers. They are fully involved in our creative process from the generation of the idea to its
               launch on the market. This special relationship ensures a permanent connection to the expectations of our customers, whether they are professionals or gourmet consumers.

                                                    o u l M a e der                                                                                                ç oi s D a u b in
                                               Ra                                                Sublime chocolate chips                                    ra n                       e                                            Komélé 70%

                                                                                                                                                        F

                                                                                                                                                                                   t
                                                                                                 Dark 55%
                                                                                                 Milk 29%
                                                                                                 White 23%

                                                    g is M arcon
                                               Ré
                                                                                                        Chococèpes 42%                                                                                                                "Ateliers"
                                                                                                                                                                                                                                      chocolate bar

                                                                                          Experts           who are there to help
                                                                      More than 135 years since its creation, Weiss has preserved a heady passion for chocolate and
                                                                                   the commitment of its teams to this complex and authentic raw ingredient.

                                                                                    IF YOU HAVE AN IDEA, A WISH, OR A NEED, WE ARE LISTENING!
                                                                                     Master Chocolate Maker and Pastry Chef • Customer Service • Sales
                                                                                                                                                                                                      Nael               Justine            Margot
           Julien              Patrick                 Yasmine                                     serviceclient@weiss.fr • +33 (0)4 77 49 41 49

            Marion               Baptiste                Arnaud          Émilien             Béatrice            Nathalie   Kathleen      Elisabeth     Valentin                           Stéphane          Sébastien             Maxime            8

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PROFESSIONAL INGREDIENTS 2020 - Weiss
Suitable packaging for your specific needs
             You are                                    pastry Chef               confectioner               baker                       restaurant           retail shop

                                                                               Weiss has the product      you need
                                                                             Coating       Molding          Pastry              Baking

                                                                                       In the format that suits you

                                            Chocolates couvertures                                                                 Pralines & Gianduja

                  5 x 1 kg                        1,8 kg              5 kg              10 kg                        5 x 1 kg               2,5 kg            5 kg

                                                                                       QUALITATIVE PACKAGING
                                                                                                                                                        age
                                                                                                                            ty seal, perfect for stor
                                                             Airtight and lightproof             Ergonomic shape, securi
                                                                                                                                                                            9

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PROFESSIONAL INGREDIENTS 2020 - Weiss
The range
                                                         FRANCE

                           Professional chocolates                             Les pralinés
                                                                                 Pralines               Services products

           12        APPLICATIONS                                 25   THE RANGE              33   SUBLIMES CHOCOLATE
                                                                                                   CHIPS
           13        TEMPERATURE                                  26   ALMOND
                     CURVES                                            PRALINES               34   BAKING CHOCOLATES
                                                                                                   BATONS
           14        BLENDED                                      27   HAZELNUT
                     ORIGINS                                           PRALINES               34   HOT CHOCOLATES
                                                                                                   PRODUCTS
           21        SINGLE                                       28   ALMOND & HAZELNUT
                     ORIGINS                                           PRALINES               35   COCOA-BASED
                                                                                                   PRODUCTS
                                                                  30   SPECIALTY

                                                                                                                              10

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Professional chocolates

                                                             APPLICATIONS

                                                             TEMPERATURE CURVES

                                                             BLENDED ORIGINS
                                                             • Dark chocolates
                                                             • Milk chocolates
                                                             • White chocolates

                                                             SINGLE ORIGINS
                                                             • Dark chocolates
                                                             • Milk chocolates
                                                 t® Book
                             The Haut Chocola
                                                   ol with
                               is an invaluable to
                                                 chocolate
                              tips for using our
                                       couvertures.

                    Download here !

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Chocolats                                                  Les caractéristiques techniques                           Les applications                             Les formats
                                                                                                                                                                                                               5 x 1 kg   1.8 kg        5 kg     10 kg
                                                             Chocolates                                     % cocoa fat        % sugar          % dairy fat   Fluidity   Pastry         Molding      Coating
                                                                                                                                                                                                                block     bucket       bucket   bucket
                                                              Adzopé 55 %                                       36                 44                                    •               •                                               •
                                                              Oricao 58 %                                       36                 41                                    •               •                                  •            •
                                                              Altara 63 %                                       40                 36                                    •               •           •                                   •        •
                                                              Tribago 64 %                                      39                 35                                    •               •                                               •        •
                                                              Galaxie 67 %                                      43                 32                                    •               •           •                      •            •        •
                                                 DARK         Ativao 67 %                                       43                 32                                    •               •           •                                   •        •
                                                              Ibaria 67 %                                       41                 32                                    •               •           •                                            •
                                                              Acarigua 70 %                                     41                 29                                    •               •                                               •        •
                             BLENDED ORIGINS

                                                              Komélé 70 %                                       42                 29                                    •               •           •                                   •
    Potential applications

                                                              Ebène 72 %                                        44                 28                                    •               •                                               •        •
                                                              Kacinkoa 85 %                                     48                 14                                    •               •           •                                   •
                                                              Caramelatte 35 %                                  30                 36                  4                 •               •                                               •
                                                              Lait Entier de France 36 %                        33                 43                  5                 •               •           •                                            •
                                                              Lait Suprême 38 %                                 32                 41                  5                 •               •           •                                   •        •
                                                 MILK
                                                              Lait Caramel 38 %                                 32                 41                  5                 •               •           •                                   •
                                                              Galaxie Lait 41 %                                 34                 37                  6                 •               •           •                      •            •        •
                                                              Chococèpes 42 %                                   39                 38                  5                 •               •                        •
                                                              Névéa 29 %                                        29                 42                  7                 •               •           •                      •            •        •
                                                              Oryola 30 %                                       30                 28                  7                 •               •           •                                   •
                                                WHITE
                                                              Ceïba blanc 33 %                BIO/ORGANIC
                                                                                                                33                 41                  7                 •               •           •                                   •
                                                              Anëo 34 %                                         34                 37                  7                 •               •           •                                   •

                                                             Ceïba 64 %
                                                                                                                39                35                                     •              •            •                     •             •
                                                             Dominican Republic         BIO/ORGANIC

                                                             Li Chu 64 % Vietnam                                39                35                                     •                                                 •             •
                              SINGLE ORIGINS

                                                DARK         Santarem 65 %
                                                                                                                41                34                                     •              •                                                •
                                                             Papua New-Guinea
                                                             Bassam 69 % Ivory Coast                            38                30                                     •                                                               •        •
                                                             Mahoé 76 % Grenada                                 48                23                                     •              •            •                                   •
                                                             Madalait 35 % Madagascar                           29                43                   6                 •              •                                                •
                                                             Ceïba Lait 42 %
                                                 MILK                                                           34                37                   5                 •              •            •                                   •
                                                             Dominican Republic         BIO/ORGANIC

                                                             Mahoë Lait 43% Grenada                             34                35                   6                 •              •                                                •

                                               For Easter / Christmas moldings, we advise you to use chocolates couvertures with a fluidity above 3.
                                                                                                                                                                                                                                                  12

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Temperature Curves

        C      hocolate is a complex ingredient that changes
             with any variation in its environment. It is thus      DARK CHOCOLATE                                                   MILK CHOCOLATE
            necessary to have a good understanding of it in
          order to be able to work with it and to obtain perfect                   °C                                                          °C
                      results that reflect your skills.                 45/50°C                                                       42/45°C
             Knowing how to handle the temperature is a
           pre-requisite for bringing out the very best of our           31/32°C                                                       30/31°C
          chocolates: their glossy appearance, characteristic      27,5/28,5°C +/-
                      “snap” and inimitable taste.                                                                                   27/28°C +/-
                                                                               0                                                              0
          To do this, one needs both the right tools as well as                         MELTING POINT   CRYSTALLISATION   WORKING
                                                                                                                                                        MELTING POINT   CRYSTALLISATION    WORKING
                     a skilled eye and steady hand.
                       Your expertise is essential.
                                                                    WHITE CHOCOLATE                                                  WHITE CHOCOLATE WITH HAZELNUTS

                                                                                   °C                                                              °C
                                                                       42/45°C                                                         42/45°C

                                                                     29/30°C +/-                                                      29/30°C +/-
                                                                    26,5/27.5°C                                                      26,5/27.5°C
                                                                                   0                                                               0
                                                                                        MELTING POINT   CRYSTALLISATION    WORKING                      MELTING POINT    CRYSTALLISATION    WORKING

                                                                                                                                                                                                     13

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Blended origins
                                                                               Dark Chocolates
       T   hanks to Weiss’s expertise in chocolate production and our deep understanding
             of each terroir, we are able to determine the perfect combination resulting in
                                                                                                 Adzopé 55 %
             a range of unique chocolates. To inspire your creativity and help you find the    Intense and delicious
            perfect sales pitch, Weiss is one of the only confectioners to share the details   The characteristic taste of African cocoa beans with an intense chocolate flavor and warm
            of the cocoa beans that go into each blend. You will, for instance, discover the   spicy notes in this indulgent chocolate.
             bittersweet flavors of Ecuadorian beans combined with the power of African
                chocolate or the surprisingly spicy aromas of Vietnamese cocoa beans.
                                                                                                                                                                              5 kg bucket
                                                                                                    GHANA AND/OR IVORY COAST
                                                                                                                                                                              Ref. 1 022 036

                                                                                                 Oricao 58 %
                                                                                               Weiss quality for everyday use
                                                                                               An essential dark chocolate with an intense flavor that is adapted to all applications. At first,
                                                                                               Oricao is sweet, offering different aroma combinations. Then it releases a burst of typical
                                                                                               chocolate notes with an intensely chocolaty finish.

                                                                                                                                                            1,8 kg bucket     5 kg bucket
                                                                                                    GHANA AND/OR IVORY COAST
                                                                                                                                                            Ref. 1 120 865    Ref. 1 022 063

                                                                                                                                                                                              14

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Blended origins
         Altara 63 %
      Pure and intense
      Africa cocoa beans give this chocolate its unique taste, balanced flavor and velvety tannins.

                                                                          5 kg bucket      10 kg bucket
             GHANA AND/OR IVORY COAST
                                                                          Ref. 1 022 035   Ref. 1 024 023

        Tribago 64 %
      Subtle and elegant
      A chocolate with touches of fruit and acidity married with subtle oaky, floral notes and an
      intense chocolaty finish thanks to its African roots. This is a classic Weiss couverture.

            EQUATOR, VENEZUELA, GHANA                                     5 kg bucket      10 kg bucket
            AND/OR IVORY COAST                                            Ref. 1 022 020   Ref. 1 024 022

         Galaxie 67 %                             CHOCOLATE FOR EVERYDAY USE

      Balanced with toasted notes
      An exceptional couverture made from the best beans from four terroirs. The attack offers
      slightly acidic, oaky notes, giving way to a pronounced bittersweet taste balanced out by
      toasted nutty aromas and a characteristic long finish. Its perfect texture, both fluid and
      fullbodied, makes it ideal for a wide range of applications.

            GRENADA, ECUADOR, PAPUA
                                                         1,8 kg bucket    5 kg bucket      10 kg bucket
            NEW GUINEA, GHANA AND/OR
            IVORY COAST                                  Ref. 1 120 866   Ref. 1 024 033   Ref. 1 121 406

                                                                                                               15

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Blended origins
        Ativao 67 %                           USED FOR COATING WEISS BONBONS                           Acarigua 70 %

      Balanced and chocolaty                                                                          Velvety and fruity
      An exceptional couverture created from a subtle blend of beans from three different             A very sweet chocolate couverture, with fruity red berry notes.
      sources. The attack is balanced with rounded, fresh aromas. It then grows in stature, offe-     A Weiss standard created with Michel Chaudun, Parisian chocolatier.
      ring a lovely intensity. Its chocolaty flavor, with warm and toasted notes, blossoms into a
      deliciously long finish.
                                                                                                          ECUADOR, VENEZUELA,                                 5 kg bucket      10 kg bucket
            MADAGASCAR, GRENADA                                     5 kg bucket      10 kg bucket         GHANA AND/OR IVORY COAST                            Ref. 1 022 016   Ref. 1 024 021
            AND VENEZUELA                                           Ref. 1 022 046   Ref. 1 121 407

                                                                                                        Ébène 72 %                           100 % LECITHIN FREE

                Ibaria 67 %                                                                           Powerful and rounded
                                                                                                      The rounded, sweet taste of Ecuadorean beans makes for a harmonious combination with
                                                                                                      strong-tasting African beans. This couverture is guaranteed lecithin-free and won a Ruban
                                                                                                      Bleu at the Intersuc trade show.

                                                                                                          ECUADOR, VENEZUELA, GRENADA,                        5 kg bucket       10 kg bucket
      Intense and fruity                                                                                  GHANA AND/OR IVORY COAST                            Ref. 1 022 018    Ref. 1 024 032
      Intense, woody chocolate. Very fruity
      with a good balance of cocoa butter
      and cocoa mass with a lingering acid
      taste. Perfect for a natural ganache or
      with candied fruits.
                                                                                                                                            OUR MOST POWERFUL
                                                                                                       Kacinkoa 85 %                           CHOCOLATE
            GRENADA, ECUADOR
            GHANA AND/OR IVORY COAST
                                                                                                      Strong cocoa taste
             10 kg bucket                                                                             Kacinkoa offers a pronounced bittersweet taste with no acidity, and toasted, grilled notes
                                                                                                      on the finish.
             Ref. 1 024 020
                                                                                                                                                                               5 kg bucket
                                                                                                          VENEZUELA, GHANAAND/OR IVORY COAST
                                                                                                                                                                               Ref. 1 022 017

                                                                                                                                                                                                 16

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 16                                                                                                                                         07/01/2020 10:34
Blended origins
         Komélé 70 %                                                                            NEW

      Dark chocolate
      co-developed with Chef François Daubinet from Fauchon company
      This creation is the result of a partnership between two artisanal producers that share
      exceptional expertise. One selects high-quality ingredients and transforms them into
      exceptional products ; the other skillfully transforms them into outstanding creations.
      Pioneering with many innovations, these two companies together are the embodiment of
      French elegance with that creative and unexpectedly tone.
      It was therefore totally natural that these two brands, passionate about their products,
      should join forces to create a dark chocolate with 70% cocoa, made from a blend of 3 different
      origins.

      The origins of the selected beans confer on this chocolate a unique aromatic profile.
           It offerd an intense attack followed by notes of toasted coconut so typical of African
           cacao beans.
           Its lovely aromatic length and smoky finish stem from the beans from Papua New
           Guinea.
           While a touch of acidity along with green, natural notes are characteristic of beans
           grown on the Mekong Delta in Vietnam.

            VIETNAM, PAPOUA NEW GUINEA,                                                                             5 kg bucket
            GHANA AND/OR IVORY COAST                                                                                Ref. 1 122 251

                                              Komélé 70%
                                  Chocolat noir co-développé   Dark chocolate developped in
                                     avec François Daubinet    partnership with François Daubinet
                                      de la Maison Fauchon     from Fauchon

                                                                                                          Download here
                                                                                                       Francois Daubinet's
                                                                                                      recipes, from Fauchon

                                                                                                                                        17

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 17                                                                                07/01/2020 10:34
Blended origins
                                                                                             Milk chocolates
        Lait Entier de France 36 %                                                                           Chococèpes 42 %
      A light and perfectly balanced chocolate                                                              An original idea from Régis Marcon,
      Its pale colour, thanks to a blend of cocoa beans from Vietnam and Madagascar, along with             specially crafted at the Weiss chocolaterie
      its intense dairy taste will ensure some delightfully contrasting window displays along with
                                                                                                            Chococèpes offers intense notes of mushroom and undergrowth produced using a
      perfect balance in the mouth.
                                                                                                            combination of traditional techniques and real pieces of wild mushroom along with
                                                                                           10 kg bucket     selected cocoa beans to prolong the intensity of the mushroom flavor.
            VIETNAM, MADAGASCAR
                                                                                           Ref. 1 121 913                                                                     1 kg block
                                                                                                               GHANA
                                                                                                                                                                              Ref. 1 121 793

        Lait Suprême 38 %
      A balanced dairy flavor
      A classic couverture with a pronounced cacao taste enhanced by touches of vanilla.
      A Weiss standard.
                                                                                                                   Check out our brand
            VENEZUELA, ECUADOR, MADAGASCAR,                               5 kg bucket      10 kg bucket
                                                                                                                   new recipes in our
            GHANA AND/OR IVORY COAST
                                                                                                                   Chococèpes booklet
                                                                          Ref. 1 022 037   Ref. 1 024 028

                                                               CHOCOLATE FOR
        Galaxie Lait 41 %                                       EVERYDAY USE

      Creamy and chocolaty
      An exceptional milk-chocolate couverture made from a blend of beans of four different
      origins. On the tongue, its fresh dairy notes combine with a pronounced cacao flavor and                     Download here
      just a hint of bitterness before giving way to warm, biscuit aromas. Exceptionally long in
      the mouth.
            VENEZUELA, ECUADOR,
                                                         1,8 kg bucket    5 kg bucket      10 kg bucket
            MADAGASCAR,
            GHANA AND/OR IVORY COAST                     Ref. 1 120 862   Ref. 1 024 034   Ref. 1 121 404

                                                                                                                                                                                             18

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 18                                                                                                                                     07/01/2020 10:34
Blended origins

        Caramelatte 35 %                                                                         Lait Caramel 38 %
      Delicate notes of caramel with no added colorings or flavorings                           An explosive caramel taste
      A harmonious balance between smooth dairy notes and sophisticated caramel flavors, with   A nostalgic chocolate full of childhood memories thanks to its powerful dark caramel flavor
      no added coloring or flavorings.                                                          and deliciously melting texture.

                                                                                                    VENEZUELA, ECUADOR, MADAGASCAR,                                                                                                                                5 kg bucket
                                                                             5 kg bucket
            GHANA AND/OR IVORY COAST                                                                GHANA AND/OR IVORY COAST                                                                                                                                       Ref. 1 121 383
                                                                             Ref. 1 121 182

                         Five fabulous
                         recipes in our
                                                                                                           Our recipe
                                                                                                           booklet contains a           RE GIS BO UE
                                                                                                                                                     T
                                                                                                                                                             A                                      pricot Nest Ta
                                                                                                                                                                                               RECIPE BY RÉGI     rt
                                                                                                                                                                                                                   S BOUET, WEIS
                                                                                                                                                                                                                                      S MASTER CONF
                                                                                                                                                                                                                                                            ECTIONER

                         Caramelatte                                                                       tempting tart and                                                                         SHORTBREAD
                                                                                                                                                                                                                                             FOR 3 TARTS, 20
                                                                                                                                                                                                                                                                CM DIAMETRE

                                                                                                           an Easter molding
                                                                                                                                                              Flour

                         recipe booklet
                                                                                                                                                              Cacao powder                          350 g
                                                                                                                                                              Salt ‘Fleur de Sel’                    25 g       Mix with the paddl
                                                                                                                                                                                                                                     e butter, sugar and
                                                                                                                                                             Butter AOC Poitou                     1,25 g       Add sifted flour                          salt.
                                                                                                                                                                                  Charente                                        and cocoa powe
                                                                                                                                                             Pure icing sugar                      170 g        eggs.                                r on low speed
                                                                                                                                                                                                                                                                     , following by
                                                                                                                                                             Eggs                                  150 g       Refrigerate for 1
                                                                                                                                                             Milk Caramel Couve                                                  hour before use.
                                                                                                                                                                                   rture 38%        75 g       Line rings, dock
                                                                                                                                                                                                                                and bake at 160°C
                                                                                                                                                                                                     QS        Line the insides                      for 25 minutes.
                                                                                                                                                                                                                                of the tarts with
                                                                                                                                                                                                                                                  Milk Caramel Couve
                                                                                                                                                                                                                                                                        rture 38 %.
                                                                                                                                                                                          MILK CARAMEL
                                                                                                                                                                                                                 MOUSSE
                                                                                                                                                           Milk
                                                                                                                                                           Milk Caramel Couve                      200 g      Boil milk and disolv
                                                                                                                                                                              rture 38%
                                                                                                                                                           Soaked gelatin
                                                                                                                                                                          leaves                  400 g       Pour onto choco e gelatin.
                                                                                                                                                                                               3 sheets                          late
                                                                                                                                                           Whipped cream                                     Cool to 26°C before and make a ganache.
                                                                                                                                                                                                  600 g      Whip to cool.           folding the lightly
                                                                                                                                                                                                                                                         whipped cream
                                                                                                                                                                                                             Pipe tart shell,                                          .
                                                                                                                                                                                                                              leaving a small
                                                                                                                                                                                                                                               amount for decor
                                                                                                                                                                                                                                                                ation.
                                                                                                                                                                                        APRICOTS WITH
                                                                                                                                                                                                                HONEY
                                                                                                                                                          Apricots
                                                                                                                                                         Honey                                 350 g        Cut apricots into
                                                                                                                                                         Apricots puree                         50 g                          quaters, cutting
                                                                                                                                                                                                            Roast the aprico                   wedg
                                                                                                                                                         Pectine NH                            200 g                         ts in honey at 170°C es vertically.
                                                                                                                                                                                                            out from oven.                       for 40 minutes
                                                                                                                                                                                                 3g                                                              take
                                                                                                                                                                                                           Boil apricot puree
                                                                                                                                                                                                                               and add soaked
                                                                                                                                                                                                           Pour onto aprico                    pectine NH 1 minut
                                                                                                                                                                                                                            ts and                                 e.
                                                                                                                                                                                                           onto the Milk Caram keep to 4°C spread with a spatu
                                                                                                                                                                                                                                 el Mousse.                         la

                         Download here                                                                     Download here                                                                                   Apricot
                                                                                                                                                                                                                        decoratio
                                                                                                                                                                                                                                       n

                                                                                                                                                                                                                                                Apricot
                                                                                                                                                                                                                                              Confit J
                                                                                                                                                                                                                                                       elly
                                                                                                                                                         Milk Caramel
                                                                                                                                                             disc
                                                                                                                                                                                               Shortbr                              Milk
                                                                                                                                                                                                             ead
                                                                                                                                                                                                                               Caramel
                                                                                                                                                                                                                                       Mousse

                                                                                                                                                                                                                                                                                        19

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 19                                                                                                                                                                                                                                07/01/2020 10:34
Blended origins
                                                                                             White chocolates
        Névéa 29 %                                                                                            Anëo 34 %
      Sweet with notes of vanilla                                                                            Amazing purity
      This delicately sweet chocolate offers dairy notes with touches of vanilla, offering a subtle          With its name inspired by the Inuit word for snow, Anëo is a white chocolate with a beautiful
      flavor of caramelized milk. It is very fluid and easy to work, with a high cocoa butter content.       pure white color. Anëo is not too sweet, and caresses the palate with fresh and velvety dairy
                                                                                                             flavors, perfectly balanced with warm, floral notes of Madagascan vanilla. It offers perfect
                                                          1,8 kg bucket    5 kg bucket      10 kg bucket     fluidity and an extremely fondant texture, and will bring out your creativity in all kinds of
                                                          Ref. 1 120 868   Ref. 1 022 012   Ref. 1 024 030   different creations.
                                                                                                                                                                                         5 kg bucket
                                                                                                                                                                                         Ref. 1 121 367

        Oryola 30 %                              NEW

      White chocolate with hazelnuts
                                                                                                                                                          From pastry applications to individual
      Oryola is the newly born from Weiss’ two know-how as a praline and chocolate maker :
      a melting in mouth white chocolate made from genuine Italian hazelnuts which couples
      childhood’s notes of cooked milk with the intense flavor of freshly shelled halzenuts. Its                                                          chocolate bonbons and gastronomic
      touch of astringency is rounded out by brown sugar from The Guadeloupe for a rounded                                                                dishes, discover the full potential of
                                                                                                                                                          Anëo in our recipe booklet.
      and roasted finish.
                                                                                            5 kg bucket
                                                                                            Ref. 1 122 061

        Ceïba blanc 33 %                                 BIO/ORGANIC
                                                                             NEW

      ORGANIC AND FAIRTRADE

      This organic, fair-trade chocolate has a natural, authentic flavor
                                                                                                                                                                     Download here
      Its smooth, creamy texture recalls whole milk, and it is long on the tongue resulting in a finish
      of dulce de leche. Organic brown sugar brings a slightly golden color for a white chocolate
      that is ideal for all kinds of applications including patisserie, molding, and coating.
                                                                                            5 kg bucket
                                                                                            Ref. 1 122 319

                                                                                                                                                                                                         20

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 20                                                                                                                                                 07/01/2020 10:34
Single origins
                                                                                                      Dark chocolates
        W    eiss is constantly seeking exceptional and original aromas, and has
          become an expert in blending different cocoa beans from the same country.
                                                                                                                 Ceïba 64 %                           BIO/ORGANIC
                                                                                                                                                                    ORGANIC AND
                                                                                                                                                                     FAIRTRADE

       We select and blend beans from different regions in a single country in order to
      capture the authenticity, bring out and enhance the aromatic profiles of each origin,                    Powerful and oaky
                              and reveal their individual potential.                                           This not-too-sweet couverture opens with a surprisingly powerful attack thanks to a combi-
                                                                                                               nation of intense bitterness and good acidity. It then takes on more rounded flavor with oaky
                                                                                                               notes and marked aromas of yellow fruit, leading to a satisfyingly long bittersweet finish.

                                                                                                                                                                           1,8 kg bucket     5 kg bucket
                                                                                                                   SINGLE ORIGIN DOMINICAN REPUBLIC
                                                                                                                                                                           Ref. 1 120 983    Ref. 1 022 052

                                                                       Vietnam

                                                                                 Our recipes for creations
                           Madagascar

                                                                                 that are in touch with
                         Les Chocolats Pur
                                           e Or
                              en cinq voyages igine
                                    Single Origin Cho                            their roots.
                                                      cola
                                     through five journe tes
                                                        ys                                                       Ceïba
                                                                                                                 Li Chu64
                                                                                                                       64%%
                                                         République
                                                         Dominicaine
                                                                                                               Fresh and spicy
                        Côte d’Ivoire
                                                                                                               Li Chu reveals light reddish tints that make it stand out from other couvertures. Its forthright
                                                                                                               chocolate taste offers notes of vanilla and nut with a touch of licorice. These then give way
                                                                                                               to fresh and acidulated notes ensuring length in the mouth.
                                               Grenade

                                                                                 Download here
                                                                                                                                                                           1,8 kg bucket     5 kg bucket
                                                                                                                   SINGLE ORIGIN VIETNAM (MEKONG DELTA)
                                                                                                                                                                           Ref. 1 120 982    Ref. 1 022 062

                                                                                                                                                                                                             21

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 21                                                                                                                                                     07/01/2020 10:34
Single origins
        Santarém 65 %                                    OUR MOST UNTAMED CHOCOLATE
                                                                                                         Bassam 69 %
      Smoky and untamed                                                                                Strong and pure
      This surprising and unique chocolate features strong smoky notes, with dark tobacco flavors      A smooth, dark chocolate with a light and balanced bittersweet taste. It offers pronounced
      blending with botanic hints, reminiscent of certain powerful green teas. This couverture is      flavors of cacao that is typical of African beans, with spicy and vanilla notes, a hint of
      recommended for red fruit ganaches but also for savory chocolate recipes such as sauces          coconut, and nutty aromas that give it good length on the tongue.
      to serve with game.

            SINGLE ORIGIN                                                             5 kg bucket                                                                 5 kg bucket       10 kg bucket
                                                                                                            SINGLE ORIGIN IVORY COAST
            PAPUA NEW GUINEA                                                          Ref. 1 022 015                                                              Ref. 1 022 034    Ref. 1 024 024

                                                                                                        Mahoë 76 %                      100 % LECITHIN FREE        NEW

                                                                                                       A delicious promise of bittersweet acidity
                                                                                                       This new dark-chocolate couverture is the most intense of the Single Origins range from
                                                                                                       Weiss with 76% cocoa. Its delicate bitterness creates a sensation in the mouth like velvety
                                                                                                       ganache, with toasted and acidulated notes followed by touches of spice and a finish burs-
                                                                                                       ting with freshness. This Single Origin chocolate from Grenada is very fluid to work with and
                                                                                                       contains no lecithin.
                                                                                                       It is ideal for coating individual chocolate bonbons with a sustained but not overpowering
                                                                                                       chocolate taste.
                                                                                                                                                                                   5 kg bucket
                                                                                                           SINGLE ORIGIN GRENADA
                                                                                                                                                                                   Ref. 1 122 005

                                                                                                                                                                                                     22

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 22                                                                                                                                             07/01/2020 10:34
Single origins
                                                                                    Milk chocolates

        Madalait 35 %                                                                                  Mahoë Lait 43 %                                      NEW

      Subtle, milk and cocoa balanced                                                                 Acidulated, lovely cocoa intensity
      This milk-chocolate couverture offers a rounded, sweet profile with milk notes topped off       This not-too-sweet milk chocolate is not so different from a dark chocolate. It offers a
      with a hint of cocoa.                                                                           surprisingly acidulated attack with notes of cooked yellow-fleshed fruit, followed by a
                                                                                                      lovely cocoa intensity and notes of French toast on the finish.
                                                                                  5 kg bucket         Its dark chestnut color makes it stand out from other milk chocolates and ensures it will be
            SINGLE ORIGINE MADAGASCAR
                                                                                  Ref. 1 022 039      a hit in all your creations.
                                                                                                      Mahoë is perfect for ganaches, crémeux, ice-creams, moldings, and much more besides !

                                                                                                                                                                                 5 kg bucket
                                                                                                          SINGLE ORIGIN GRENADA
                                                                                                                                                                                 Ref. 1 122 056

        Ceïba Lait 42 %                                  BIO/ORGANIC
                                                                       NEW

      ORGANIC AND FAIRTRADE

      A chocolate of toastes and unctuous character
      This organic, fair-trade chocolate has a powerful chocolatey attack, counterbalanced by
      the velvety taste of fresh milk. It is a characterful chocolate offering toasted notes with a
      suggestion of coffee. It is wonderfully long in the mouth with a fresh and not-too-sweet
      finish. It is ideal for all kinds of applications including patisserie, molding, and coating.

            SINGLE ORIGIN DOMINICAN REPUBLIC                                      5 kg bucket
                                                                                  Ref. 1 122 320

                                                                                                                                                                                                 23

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 23                                                                                                                                         07/01/2020 10:34
Pralines
                                                         PRALINES RANGE

                                                         ALMOND PRALINES
                                                          • Smooth
                                                          • Crunchy

                                                         HAZELNUT PRALINES
                                                          • Smooth
                                                          • Crunchy

                                Discover all of the      ALMOND AND HAZELNUT PRALINES
                                secrets of Weiss         • Smooth
                                pralinés, as well        • Crunchy
                                as many recipes to       • Powder
                                appropriate !
                                                         SPECIALTY
                                                         • Cashew Praline with "fleur de sel" from Guérande
                                                         • Sesame Praline Style
                                                         • Walnut praline from France
                                                         • Gianduja
                                   Download here
                                                         • Pure Hazelnut Paste
                                                         • Chocolate and nut spread

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 24                                                        07/01/2020 10:34
Pralines Range
         F   or the past 135 years, Weiss has been putting its passion, rigor and creativity into
           producing an exceptional praline that has earned itself an international reputation.
                                                                                                                                         Chocolats

                                                                                                                                         Pralines                                                         2 kg
                                                                                                                                                                                                         bucket
                                                                                                                                                                                                                      Packaging
                                                                                                                                                                                                                        2,5 kg
                                                                                                                                                                                                                        bucket
                                                                                                                                                                                                                                       5 kg
                                                                                                                                                                                                                                      bucket
           Its inimitable signature is characterized by a taste of lightly roasted fresh hazelnuts
                                                                                                                                          Praline 50-50 with Valencia Almonds                                                            •
             and almonds with balanced notes of caramel. As with all its pralines, Weiss only

                                                                                                        ALMONDS
              uses Valencia and Marcona almonds from Spain, and Roman and Piedmont                                       SMOOTH           Praline 60-40 with Valencia Almonds                                                            •
                                         PDO hazelnuts from Italy.
                                                                                                                                          Praline 60-40 with Marcona Almonds                                                             •

                                                                                                                         CRUNCHY          Praline 50-50 with Valencia Almonds                                                            •

                                                                                                        HAZELNUTS
                                                                                                                                          Praline 50-50 with Roman Hazelnuts                                                             •
                                                                                                                        SMOOTH
                                                                                                                                          Praline 60-40 with Piedmont PDO Hazelnuts                                                      •

                                                                                                                         CRUNCHY          Praline 50-50 with Roman Hazelnuts                                                             •

                                                                                                                                          Praline 50-50 with Valencia Almonds and Roman Hazelnuts                         •              •

                                                                                                     HAZELNUTS
                                                                                                                        SMOOTH

                                                                                                      ALMONDS
                                                                                                                                          Praline 60-40 with Valencia Almonds and Roman Hazelnuts                                        •

                                                                                                                        CRUNCHY           Praline 50-50 with Valencia Almonds and Roman Hazelnuts                                        •

                                                                                                                        POWDER            Praline 50-50 with Valencia Almonds and Roman Hazelnuts           •

                                                                                                                                          Sesame Praline Style                                                             •
                                                                                                         SPECIALTY

                                                                                                                         SMOOTH
                                                                                                                                          Praline Walnut of France 50-50                                                   •
                                                                                                                                          Cashew Praline with “Fleur de Sel” from Guérande
                                                                                                                         CRUNCHY                                                                                                         •
                                                                                                                                          52-48

                                                                                                                     *Our Piedmont hazelnuts have a Protected Designation of Origin (PDO) label from the European Community guaranteeing the
                                                                                                                                geographical origin of a foodstuff, the qualities and characteristics of which depend on this origin.

                                                                                                                                                                                                                                             25

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 25                                                                                                                                                                                  07/01/2020 10:34
Almond Pralines
    W          e only use almonds from Valencia and Marcona in Spain, which are renowned for their high quality, to make our almond pralines. Grown on small plots, tended by
                                            human beings at every stage, the almonds have a non-porous shell, which locks in all their flavour.

           VALENCIA                                                                                                        MARCONA
           An intense almond                         Flavour: : subtle, not bitter                                           Silky mouth feel, followed    Flavour: : caramel, raw nuts
      flavour combined with                          Colour: golden                                                     by a perfect blend of freshly      Colour: very white
      notes of roasted nuts.                         Size: 34 to 36 mm                                                  shelled almonds and notes of       Size: 34 to 36 mm
                                                                                                                        intense caramel.
                                                     Shape: thin and long                                                                                  Shape: round and plump

                                               Smooth texture                                                              Crunchy texture
        Smooth praline                                                                                  Crunchy praline
                                                                                     5 kg bucket
      Valencia Almonds 50-50
                                                                                     Ref. 1 026 025    Valencia Almonds 50-50                                       5 kg bucket
                                                                                                                                                                    Ref. 1 026 004

        Smooth praline
                                                                                     5 kg bucket
      Valencia Almonds 60-40
                                                                                     Ref. 1 026 030

        Smooth praline
                                                                                      5 kg bucket
      Marcona Almonds 60-40                                                           Ref. 1 026 008

                                                                                                                                                                                    26

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 26                                                                                                                            07/01/2020 10:34
Hazelnut Pralines
     W         e use Roman hazelnuts and PGI* Piedmont Hazelnuts from Italy, which are renowned for their high quality, to make our hazelnut pralines. The hazelnuts are grown
                                        following their natural growth rhythm so that the nuts have time to become rich in oil, sugar and minerals.
                                             Our Piedmont hazelnuts from Italy are guaranteed PGI (Protected Geographical Indication) products.

           ROMAN                                                                                                       PIEDMONT PGI*
            The flavour of very fruity,                  Flavour: fresh, fruity, roasted                                The delicate                Flavour: Releases all its flavour
      lightly toasted fresh hazelnut.                    Colour: light brown with streaks                          flavour of freshly picked,       once roasted
                                                                                                                   sun-drenched hazelnuts           Colour: brown, slightly streaked
                                                         Size: 13 to 15 mm
                                                                                                                   with an intense caramel
                                                         Shape: spherical, slightly pointed                        flavour right from the start -   Size: 13 to 15 mm
                                                                                                                   sensational!                     Shape: round, compact and
                                                                                                                                                    streaked on the surface

                                               Smooth texture
         Smooth praline
      Roman Hazelnuts 50-50
                                                                                              5 kg bucket
                                                                                              Ref. 1 026 024

        Smooth praline
      PGI* Piedmont Hazelnuts 60-40                                                           5 kg bucket
                                                                                              Ref. 1 026 031

                                             Crunchy texture
        Crunchy praline
      Roman Hazelnuts 50-50                                                                   5 kg bucket
                                                                                              Ref. 1 026 003

      *Protected Geographical Indication
                                                                                                                                                                                    27

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 27                                                                                                                            07/01/2020 10:34
Almond and Hazelnut Pralines
       A       t Weiss, we create all of our blends with our aim to create fine products and do
              good in mind, which is why we have chosen to use Valencia almonds from Spain
                             and hazelnuts from Italy for a high-quality praline.

                                               Smooth texture
                                                         PERFECT FOR YOUR DAILY USE
         Smooth praline
      Valencia Almonds and Roman Hazelnuts 50-50                          2,5 kg bucket    5 kg bucket
                                                                          Ref. 1 026 051   Ref. 1 026 026

        Smooth praline
     Valencia Almonds and Roman Hazelnuts 60-40                                            5 kg bucket
                                                                                           Ref. 1 026 033

                                             Crunchy texture
        Crunchy praline
     Valencia Almonds and Roman Hazelnuts 50-50                                            5 kg bucket
                                                                                           Ref. 1 026 005

                                                                                                              28

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 28                                                      07/01/2020 10:34
Almonds Hazelnut Pralines
                                                                                                       Powder
        Praline Powder                                   GAME-CHANGING INNOVATION

      Ingredients: sugar, almonds, hazelnuts.

      An addition to our collection of pralines made with 50% Valencia almonds and Roman hazel-
      nuts, Weiss Praline Powder offers some unique technical advantages to professional chefs
      through greater user-friendliness with no compromise on quality.
      Our Praline powder has that same roasted nut flavor that is the hallmark of a praline from
      Weiss, but the powder format makes life easier for gourmet food professionals and opens
      up new creative horizons overlooked by traditional praline pastes. Perfect for both classic
      dishes and original creations.                                                L E L I V R E                          D U

      Technical advantages :
                                                                                            HAUT
      • Weiss Praline Powder is easy to measure out, and can be used for any praline-based desserts and
        other gourmet creations, with no need to adjust the quantity.                       PRALINÉ
      • It ensures better volumes for whipped mixtures compared to an equal amount of praline paste.
                                                                                                    #un zeste d ’audace
      Sensorial qualities :                                                                       #une dose de créativité
      • A rich, roasted nutty taste that is the hallmark of a Weiss praline.                    #plusieurs pincées de recettes
      • A blend of exceptional nuts from the very best sources.
      • Clearly visible pieces of praline and a light caramel color for an even more tempting appearance.

                                                                                        2 kg bucket
                                                                                                                                                 Take your creativity
                                                                                        Ref. 1 121 779
                                                                                                                                                 one step further with
                                                                                                                                                 Praliné Powder

                                                                                                                                 Download here

                                                                                                                                                                           29

catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 29                                                                                                                   07/01/2020 10:34
Specialty
       Cashew Praline with Guérande                                                                       Sesame Praline Style                                       OUR UNIQUE SIGNATURE

       "fleur de sel" salt
                                                                                                        Rich & smooth
                                                                                                        With a blond color and smooth texture, Weiss praline-style sesame offers intense aromas of
      An original creation                                                                              toasted sesame seed, with notes of roasted nuts on the palate, and a long finish with hints of
      The taste of roasted, caramelized cashew nuts enhanced with a delicate touch of « fleur           coffee and vanilla. It is perfect for mousses, creams, ganaches, fillings and ice-creams and is
      de sel » from Guérande will bring a touch of exoticism to your creations, and widen Weiss’        also an excellent sauce base. It combines beautifully with savory dishes, bringing a surprising
      extensive range of pralines. Its old-fashioned texture with a fine, delicate grain make it easy   and exotic touch, but also great value both nutritionally and for those watching what they eat.
      to work with. It will inspire all kinds of taste combinations in a wide variety of preparations
      including mousses, creams, fillings, ice-creams, and even savory dishes. Its blend of carefully
      selected ingredients, including Valencia almonds from Spain, cashews from India and «fleur                                                                                          2,5 kg bucket
      de sel» from Guérande, will open the door to new sensations..                                                                                                                       Ref. 1 026 035

                                                                                    5 kg bucket
                                                                                    Ref. 1 121 595

                                                                                                          Praline Walnut of France                                             NEW

                                                                                                        100% French Praline
                                                                                                        French walnuts ripen in October when their outer husks (the green shell that protects the nut)
                                                                                                        start to open. Once the outer husk is removed, the walnuts are dried and then peeled a few
                                                                                                        days prior to processing.
                                                                                                        Weiss's master praline makers caramelise the walnuts in French sugar to retain all of the
                                                                                                        walnut’s characteristic bitterness in an intense fresh nutty flavour with a toasted hint.
                                                                                                        This praline will be a source of creativity for any artisan. It can be used as it is to form the base
                                                                                                        of a tart or to make a Chantilly. It also makes the perfect filling for chocolates or can be used
                                                                                                        to make a cream filling.

                                                                                                                                                                                          2,5 kg bucket
                                                                                                                                                                                          Ref. 1 122 276

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Specialty
                                                                                                                                                                  Chocolate Spread
        Gianduja
      Intense & smooth
                                                                                                                                                           Smooth or Crunchy
                                                                                      5 x 1 kg block
      A genuine Gianduja made with our Madalait 35% couverture (Single                                                      Inventor of Haut Chocolat® and recognized by professionals worldwide for its exceptional
                                                                                      Ref. 1 020 011
      origin from Madagascar) and Italian roman hazelnut praline.                                                           pralines, Weiss has now combined its two areas of expertise in a new range of chocolate
                                                                                                                            spreads, which are guaranteed free of palm oil.
                                                                                                                            • Guaranteed, no palm oil, artificial colourings, or preservatives.
                                                                                                                            • A creamy, melting and indulgent texture.
        Pure Hazelnut Paste                                                                                                 • A variety of nuts, carefully selected : Valencia almonds and Roman hazelnuts.
                                                                                                                            • The flavor of roasted hazelnuts and almonds, paired with the strength of chocolate.
      Perfect for ice-creams                                                                     5 kg bucket
                                                                                                                            Ideal for restaurant buffets and boutique hotels, and it is the greatest asset to
                                                                                                 Ref. 1 121 709
                                                                                                                            your creativity.

                                                                                                                            •   Easy to work, with a resistant texture no matter what you need to do.
                                                                                                                            •   No need to temper or to crystallise.
        Les Chouchous des ateliers Weiss                                                                                    •   Bake stable and heat reversible (easy to freeze).
                                                                                                                            •   Variety of uses : jellies, ice creams, fillings, leavened doughs (brioche), mousses…
      The almonds & nuts from our pralines
      Caramelized almonds and hazelnuts, perfect for bringing a crunch to your creations.

                                                                                                                                                                                        Smooth chocolate and nut spread   Crunchy chocolate and nut spread
                                                                                      2 kg box                                                                                          5 kg bucket                       5 kg bucket
                                                                                      Ref. 1 121 241                                                                                    Ref. 1 121 357                    Ref. 1 121 400

                                                                                                                                                                                                 From macarons to tarts, discover our
                                                                                                                                                                                                 recipes using Weiss spreads.

                                                                                                                                                                                                                     Download here

                                                                                                                                                                                09:56
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Service Products
                                                         SUBLIMES CHOCOLATES CHIPS

                                                         CHOCOLATES STICKS FOR BAKING

                                                         HOT CHOCOLATE PRODUCTS

                                                         COCOA-BASED PRODUCTS

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Sublimes chocolates chips
          W     eiss has widened out its range of baking chocolates with Les Sublimes,
                delicious chocolate chips developed in partnership with Raoul Maeder,
                                                                                                                  Dark chocolate Sublimes with 55 % cocoa
                                 Parisian artisan baker and pâtissier.
                                                                                                               A rounded, intense chocolate taste with exceptional length.

      •   Good length on the tongue for a smooth chocolate taste that will appeal to all.                                            5 kg bucket       12 kg bucket
                                                                                                                          GHANA
      •   Teardrop-shaped chocolate chips with excellent rheological properties.                                                     Ref. 1 121 431    Ref. 1 028 085
      •   Smooth edges guaranteeing perfect adhesion without cutting into the dough during preparation.
      •   Excellent melting properties, whilst retaining good structure so they are immediately recognizable
          in the recipe for greater visual appeal.

                                                                                                                  Milk chocolate Sublimes with 29 % cocoa
                                                                                                               A whole-milk chocolate with creamy notes that is perfectly suited to the buttery notes of a
                                                                                                               brioche or to accompany light and crisp freshly baked bread…

               Our Sublimes chocolate chips won 2016 Europain                                                                         5 kg bucket       12 kg bucket
                                                                                                                          GHANA
               Innovation Award!                                                                                                      Ref. 1 121 432    Ref. 1 121 055

                                                                                                                  White chocolate Sublimes 23 %
                                                                       Check out our
                                                                       8 recipes in our                        A sweet, vanillary chocolate inspired by our flagship Névéa couverture, with notes of cooked

                                                                      sublimes booklet.
                                                                                                               milk that is ideal for balancing the bitterness of roasted nuts or the acidity of citrus fruit.

                                                                                                                                      5 kg bucket       12 kg bucket
                                                                                                                                      Ref. 1 121 433    Ref. 1 121 053

                                                                                                                                    Chocolats                         Technical information                    Packaging

                                                              Download here                                                         Chocolates         % cocoa fat           % sugar          % dairy fat    5 kg     12 kg
                                                                                                                                                                                                            bucket   bucket
                                                                                                               SUBLIMES

                                                                                                                            DARK Dark Sublimes 55 %         28                 43                             •        •
                                                                                                                            MILK Milk Sublimes 29 %         25                 47                 5,8         •        •
                                                                                                                           BLANC White Sublimes 23 %        24                 46                 7,9         •        •

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Services Products
                          Chocolates sticks for pastries                                                                      Hot chocolate product
            Chocolate sticks for baking 58 %                                                              Milk chocolate breakfast. Drink powder 41 %
         • Weiss creates the first chocolate stick for baking applications with 58% cocoa solids and     A deliciously creamy milk chocolate powder – just add                        8 kg bucket
           a delicious chocolate flavor.                                                                 milk or water, according to taste. (200g/liter).
                                                                                                                                                                                      Ref. 1 028 052
         • The perfect flat shape so that your customers are guaranteed a good mouthful of
           chocolate with every bite, and rounded edges so as not to cut into the dough.
         • 500 sticks per box to make 250 individual pains au chocolat.

                                                                      Box of 500 units. Approx. 1,6 kg
                                                                      Per 8 boxes
                                                                      Ref. 1 121 429

                                                                                                          Chocolate breakfast. Drink powder 52 %
                                                                                                         Chocolate powder with added sugar and natural vanilla                        8 kg bucket
                                                                                                         flavoring (150g/liter).
                                                                                                                                                                                      Ref. 1 028 051

                                                                                                          Shiny chocolate Granule 52 %
                                                                                                         Real tempting chocolate granules : just stir into hot milk for a delicate & smooth drink, with
                                                                                                         the intense taste of chocolate. (175g/liter)
                                                                                                                                                                                      6 kg bucket
                                                                                                                                                                                      Ref. 1 122 042

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Cocoa-based products
        Cocoa Butter                                         NEW FORMAT

      Ideal for improving the viscosity of your couverture chocolates.         2,5 kg box in drops
                                                                               Ref. 1 121 862

        Pure Cocoa Paste                                         AVAILABLE IN DROPS

      A pure cocoa-bean flavor. Use to boost the cocoa content of your chocolates.
      Now available in drops.

                                                                               1,8 kg bucket
            IVORY COAST
                                                                               Ref. 1 121 520

        Cocoa nibs
      Carefully roasted and crushed cocoa nibs. Ready to use for molding and pastry applications.

                                                                               500 g bag
            GHANA AND/OR IVORY COAST
                                                                               Ref. 1 028 072

        100 % Cocoa powder
      Cocoa powder from African cocoa beans (20-22%                            4 kg bucket
      fat) for beverages, truffles or pastry applications.
                                                                               Ref. 1 028 050

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RCS WEISS Saint Etienne 353 395 346 - Visuels non contractuels - Crédits photos : Studio Caterin, Amandine Hawke, Mickael Pretet, Images & Associés, Philippe Dureuil, Studio a’Graf - 01/2020 - Réf : 1 500 288
                                                                             1, rue Eugène Weiss - BP 242 - 42006 Saint-Étienne Cedex - France
                                                                                              Export : Tel. +33 (0)4 77 49 38 93
                                                                                                   serviceclient@weiss.fr

                                                                                                       www.weiss.fr
                                                                                  #chocolatweiss                 #weisschocolate

                                                                                                                FRANCE

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