PROFESSIONAL INGREDIENTS 2020 - Weiss
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PROFESSIONAL INGREDIENTS 2020 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 1 07/01/2020 10:33
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 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 3 07/01/2020 10:33
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 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 4 07/01/2020 10:33
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 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 5 07/01/2020 10:33
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 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 6 07/01/2020 10:33
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 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 7 07/01/2020 10:33
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 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 8 07/01/2020 10:33
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 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 9 07/01/2020 10:33
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 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 10 07/01/2020 10:33
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 ! catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 11 07/01/2020 10:33
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 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 12 07/01/2020 10:33
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 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 13 07/01/2020 10:33
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 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 14 07/01/2020 10:33
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 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 15 07/01/2020 10:34
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 30 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 30 07/01/2020 10:34
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 31/12/2015 3-4 -a-tartiner.indd Fiche argu-pate 31 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 31 07/01/2020 10:35
Service Products SUBLIMES CHOCOLATES CHIPS CHOCOLATES STICKS FOR BAKING HOT CHOCOLATE PRODUCTS COCOA-BASED PRODUCTS catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 32 07/01/2020 10:35
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 • • 33 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 33 07/01/2020 10:35
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 34 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 34 07/01/2020 10:35
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 35 catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 35 07/01/2020 10:35
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 Travel light and think about the environment, download our catalog ! catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 36 07/01/2020 10:35
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