What was I doing in a room of Sydney’s finest pastry Chefs? I was at The Star Sydney by invitation from Simon Johnson. The presentation was by one of my only chocolates of choice – the French Valrhona.
The room was darkened. We were told that it would heighten our senses – to taste the chocolate better.
And then the new product – P125 – was unveiled.
Valrhona P125 has a different composition. The new Valrhona P125 chocolate uses a different method to extract the cocoa bean resulting in a greater percentage dry extract – the same as for pure paste. Where P125 differs from pure paste is in the percentage of cocoa butter.
I don’t think it’s an eating chocolate. The change in composition benefits recipes such as ganache, glazing, custard and pastry creams, chocolate sponge and biscuits and even chocolate drinks. I suppose that’s why the rest of the room were commercial pastry Chefs. A demonstration showed the difference in pouring quality. P125 is thicker. It holds.
“The revolution never comes alone” we were then told. And a second new Valrhona product – Caramelia – was launched. It’s particularly well suited for moulding though it can also be used for coating, sauce, mousse, cremeux, glaze, decors, ice cream and sorbet. Why is Caramelia different? The caramel is not made from sugar but rather is made from caramelising milk.
The scrumptious taste test for both new products was proof of the pudding.