Guittard Chocolate. Passion 150 Years in the Making.
150 years isn’t a mark of our longevity. 150 years is a testament to our passion. And passion? Well, that never gets old.
You don’t make chocolate for a century and a half because you like it. You make chocolate for that long because you’re over-the-top, up-all-night obsessed with it. Like Etienne Guittard, who prized his chocolate more than gold in the 1800s, sailing halfway around the world to perfect his craft before setting up shop in San Francisco. After him came five generations of Guittards, all self-professed chocolate devotees.
And we want to be around for 150 more years. For the chocolate, naturally, but also for the community of people who grow our cocoa, make our products, and enjoy our chocolate. That’s why we work to protect family-run cacao farms, pound on the FDA’s door to uphold standards, and innovate to make chocolate in traditional ways.
We never rest. Because in every bean, every bar, every ounce of chocolate is a chance to do something extraordinary. And, in this family, we wouldn’t do anything else.
Patisserie 46 chef and owner John Kraus began his career in London, UK at the Dorchester Hotel. There, while working with the boulangers, he began to observe the intricacies of crafting pastry. Kraus then contributed to the opening of the Michelin-starred restaurant, Fleur de Sel. Returning to the U.S., Kraus worked at the five-star, five-diamond Wild Boar in Nashville, TN. He also worked as Executive Pastry Chef at Nashville’s exclusive Magnolia Restaurant, and was known for his innovative delights as pastry chef at NoMI restaurant in the Park Hyatt Hotel Chicago. In 1999,
Chef Kraus was invited to join The French Pastry School in Chicago, where he worked and taught for a decade until he moved to Minneapolis to open his own bakery, Patisserie 46, which opened its doors in 2010. In 2016 he opened his second bakery, Rose Street Patisserie, that same year he was inducted to the Relais Dessert as the first American born member.
Eureka Chocolate Snack
Ingredients
Chocolate Sable Breton
225 gr All Purpose Flour
75 gr Collection Etienne Cacao Rouge
180 gr Confectioners Sugar
9 gr Baking Powder
7 gr Fleur de Sel
210 gr Butter
60 gr Whole Eggs
6 gr Rhum
Eureka Raspberry Ganache
75 gr Heavy Cream
25 gr Raspberry Puree
90 gr Whole Milk
100 gr Glucose
230 gr Collection Etienne Eureka 62%
Hazelnut Praline Crunch
240 gr 60/40 Hazelnut Praline
35 gr cocoa butter
35 gr Milk Chocolate
200 gr Royaltine
Raspberry Coulis
300 gr Raspberry Puree
12.5 gr Pectin NH
17 gr Granulated Sugar
15 gr Trimoline
37.5 gr Fresh Raspberries
Chocolate Mousse Eureka 62%
125 gr Milk
125 gr Heavy Cream
24 gr Granulated Sugar
51 gr Egg Yolk
351 gr Collection Etienne 62% Eureka
450 gr Heavy Cream 35%
Chocolate Glaze
220 gr Granulated Sugar
322 gr Glucose
255 gr Water
268 gr Sweetened Condensed Milk
45 gr Gelatin
255 gr Water (for gelatin)
190 gr 100 % Cacao
20 gr Collection Etienne Cocoa Noir
Directions
For The Chocolate Sable Breton
Cut the butter into dry ingredients in a robot coupe. Add egg and rhum until dough forms. Chill and roll to 2mm. Cut to desired shape and bake at 360°F for ten minutes.
For TheEureka Raspberry Ganache
Combine cream, milk, puree and glucose and bring to simmer. Pour hot mixture over partially melted chocolate and emulsify. Cast onto Sablee Breton
For TheHazelnut Praline Crunch
Combine cocoa butter, melted milk chocolate and hazelnut praline to temper. Fold in Royaltine. Roll to 2mm and cut desired shape. Place on top of ganache.
For TheRaspberry Coulis
Combine Puree, Raspberries and trimoline and warm to 40°C. Add Pectin and sugar mixture. Return to a boil and cook for 2 minutes. Cast onto flexipan mat and cut to desired shape.
For TheChocolate Mousse Eureka 62%
Whip the heavy cream to soft peaks and reserve. Combine egg yolks, milk, heavy cream and sugar and cook as for anglaise to 82°C.
Pour Anglaise over Meted (40°) Eureka 62% Couveture and emulsify.
Cool to 38° and fold in whipped cream. Cast into finger mold and cover with insert Breton, ganache, royaltine crunch and raspberry coulis. Freeze
For TheChocolate Glaze
Bloom Gelatin in water and reserve. Combine Remaining ingredients and bring to a boil. Add gelatin to mixture and emulsify. Reserve until use. Use at 35°C.
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