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缤纷风味，开启全新感官世界
A PALETTE OF FLAVORS,
A WORLD OF NEW EMOTIONS
法芙娜灵感系列
Inspfiffiffl
以灵感之名，打破植物基的常规。
探索前所未见的可能。 唤醒无与伦比的味觉惊喜。
With Inspiration, break the rules of fruit and plant-based cuisine.
Explore new possibilities. Unlock unforgettable sensory experiences.
法芙娜灵感系列
Inspiration
精选脱水鲜果与上等抹茶叶，赋予灵感系列浓烈色泽和风味。与
可可脂混合，成就了巧克力的独特质地，这是卓越工艺的标志。 看
似简单的配方背后，是为解决真实技术挑战而进行的大胆创新。
灵感系列不含任何人工色素或香精。
Made from dehydrated fresh fruits and premium matcha leaves,
Inspiration delivers intense color and flavor. Blended with cocoa
butter, it achieves the unique texture of a couverture—the hallmark
of outstanding expertise. Behind itsseemingly simple recipe lies bold
innovation born from real technical challenges. Inspiration contains
no artificial colors or flavors.
全新灵感抹茶加入我们的灵感系列阵容，尽展法芙娜卓越工艺与
浓郁风味100%天然色泽。
New Matcha Inspiration joins our line of five fruit couvertures,
showcasing Valrhona’s signature expertise with intense flavors and
natural colors.
灵感系列的操作工艺与调温巧克力相同，可轻松激发无限创意。
Inspiration works just like chocolate couverture for easy, endless
creativity.
鲜艳色泽与浓郁风味唤醒感官体验。
每一种风味都独具匠心，浓烈而令人
难忘。
A palette of vibrant colors and intense
flavors designed to awaken the senses.
Every taste offers something unique, intense, unforgettable.
技术突破： 可可脂脆且顺滑的质地，与水果
和茶的浓郁风味及鲜亮色泽和谐交融。
本系列产品如调温巧克力般易于操作，却但
拥有专属的调温曲线。
A technical breakthrough: Cocoa butter’s
crisp-yet-smooth texture combines with the
bold flavor and vibrant color of fruits and tea.
This line works just like chocolate couverture
but has its own tempering curves.
每件作品都诉说着故事—一个季节、一
个瞬间、一种情感。 本系列充满创意，
打破陈规，呈现出令人意想不到的色彩
与风味，惊艳且令人难忘。
Every creation tells a story—a season,
a moment, an emotion. This range
celebrates creativity and breaks from
tradition to deliver unexpected colors
and flavors that surprise and stay
with you.
100%天然风味与色泽。每款产品都呈现出原
料的自然浓郁，不含任何人工香精或防腐剂。
在研发专家的精心调配下，这个系列体现了
我们对纯正、正宗风味的不懈追求。
100% natural flavor and color. Each variety reveals the authentic richness of its ingredients,
with no artificial flavors or preservatives. Carefully crafted by our R&D experts, this
line embodies our commitment to pure,
authentic flavors.
水果或抹茶
Fruit or
matcha tea
可可脂和少许磷脂
Cocoa butter
and a pinch of lecithin
细砂糖
Sugar
灵感巧克力
Inspiration
beans
2
天然 Nffffifl
原创 Origfl 创意 Creffive
浓郁 Intse
植物基甜点带来全新食材、配方与技艺，让创作无界。 它解决了制作植物基甜点难以兼顾风味与质地的难题。 浓郁风味与天然
色泽相结合，无限创意潜能。
Plant-based pastry-making opensthe doorto new ingredients, new recipes, and new techniques. Itsolvesthe challenge of creating
plant-based desserts without sacrificing flavor or texture. Bold flavors meet natural colors and real indulgence, creating limitless
creative potential.
除了是美味，更满足现代生活需求，吸引追求平衡与意义的人群。 植物基油脂带来细腻丰润的口感，有益健康，更利于地球。
It’smore than great flavor—it’s aboutmeetingmodern lifestyle needs and appealing to anyone seeking balance and purpose. Plantbased fats offer delicate richness—good for you, better for the planet.
植物基甜点：创意新源泉
PLANT-BASED PASTRIES: A NEW SOURCE OF CREATIVITY
向绿色问好： 灵感抹茶震撼登场！
SAY HELLO TO GREEN: INTRODUCING
MATCHA INSPIRATION!
新风味，新色泽：灵感抹茶，植物基风味，焕新诠释。
理想调配：浓郁而精致。 焕新呈现抹茶的醇厚风味。
New taste, new color: Matcha Inspiration is plant-based flavor,
reinvented. The perfect blend: intense yet refined. Reveal
matcha’s rich flavor in a whole new form.
精选日本顶级供应商的原材料，这款上等抹茶的风味具有非凡
的层次感。 灵感抹茶将植物清香与微苦韵味，和烘焙的鲜味基
调完美融合，成就真正独特的味觉体验。
Carefully sourced fromour premiumJapanese supplier,this First
Class matcha green tea delivers exceptional complexity. Matcha
Inspiration blends vegetal and bitter noteswith roasted, umami
undertones for a truly unique flavor profile.
法芙娜仅选用最高等级的抹茶茶叶，并保留其纯正风味。 草地
般的绿色粉末甜美而层次丰富，香气与风味俱佳。 这些特质源
自春季初摘嫩叶，每一口都纯净自然。
Valrhona sources only the highest grade matcha leaves for
preserved, authentic flavor. Themeadow-green powder reveals
sweetness and complexity,rich in aroma andflavor. These unique
qualities come from leaves harvested during the first spring
picking.
我们精心调配抹茶浓度，让它无论单独品尝还是融入创作，都
令人沉醉。
Our formulation process carefully balances the matcha
concentration so itshines both on its own and in your creations.
抹茶的等级划分
The different grades of matcha tea
生态级
Eco
标准级
Standard
高级
Premium
特级
First Class
3
鹿儿岛
Kagoa
灵感抹茶
Matcha Inspiration
我们的专家精心挑选的优质抹茶为灵感系列带来浓郁的香气和亮丽的色彩。
Chosen with care by our experts, this exceptional matcha delivers bold aroma
and brilliant color to the Inspiration range.
黑芝麻
BLACK SESAME
黄豆粉
SOY POWDER
红豆沙
RED BEAN PASTE
吉安杜佳榛子巧克力
GIANDUJA
米布丁
RICE PUDDING
草莓
STRAWBERRY
椰子
COCONUT
感官特征
S ENS ORY P ROFIL E
核心特征：绿茶
MAJOR CHARACTERISTIC:
GREEN TEA
特征风味：抹茶
MINOR NOTE: MATCHA
搭配 PAIRINGS
搭配 PAIRINGS
日式自然与优雅，令人心旷神怡。 草本气息与微妙
苦味，呼应日本茶道仪式的宁静氛围，抹茶的香气
与温润甘甜在此交融。
Calming, like a touch of nature and elegance from
the heart of Japan. Vegetal notes and subtle
bitterness echo the serenity of a Japanese tea ritual,
where matcha’s aroma meets gentle sweetness.
开心果
PISTACHIO
荔枝
LYCHEE
甜椒
BELL PEPPER
海绵蛋糕
SPONGE
木槿
HIBISCUS
柠檬
LEMON
扁桃仁膏
ALMOND PASTE
灵感覆盆子
Raspberry Inspiration
覆盆子作为红色浆果中的女王，以其甜美微酸的风味成为甜点界的经典。 法芙娜在这款独特
作品中完美捕捉了它的浓烈滋味与明亮粉色。
The queen of red berries, raspberry is a pastry icon for its sweet and tangy flavor. Valrhona
has captured the intensity of its taste and its vibrant pink color in this unique creation.
感官特征
S ENS ORY P ROFIL E
核心特征：糖渍水果
MAJOR CHARACTERISTIC:
CANDIED FRUIT
特征风味：覆盆子
MINOR NOTE: RASPBERRY
灵感覆盆子带有一丝酸味，让人想起自
制覆盆子果酱的灵动香气。
Raspberry Inspiration comes with a hint
of acidity, evoking the cheerful scent of
homemade raspberry jam.
4
搭配 PAIRINGS
搭配 PAIRINGS
金桔
KUMQUAT
米花
PUFFED RICE
盖朗德盐
GUéRANDE SALT
红醋栗
REDCURRANT
咖啡
COFFEE
铁木胡椒
TIMUT PEPPER
灵感扁桃仁
Almond Inspiration
灵感扁桃仁是法芙娜首个联合开发的创新产品，由法芙娜客户与专业扁桃仁压榨供应商共同打造。
上市之初，灵感系列即斩获2017年国际酒店、餐饮及食品服务展创新大奖。
Almond Inspiration is Valrhona’s first co-developed innovation — created in partnership with
Valrhona clients and a specialist almond pressing supplier. At its launch, Inspiration won the Grand
Prix for Innovation at SIRHA 2017.
感官特征
S ENS ORY P ROFIL E
核心特征：坚果
MAJOR CHARACTERISTIC: NUTS
特征风味：甜扁桃仁
MINOR NOTE: SWEET ALMOND
灵感扁桃仁散发甜美清新的扁桃仁香气，
让人仿佛漫步在盛夏阳光下的扁桃仁果园。
The sweet, fresh almond notes of Almond
Inspiration take us on a stroll through an
almond orchard on a beautiful summer’s day.
热带水果
TROPICAL FRUIT
花椒
SICHUAN PEPPER
牛奶巧克力
MILK CHOCOLATE
坚果果仁酱
NUTTY PRALINé
藏红花
SAFFRON
薄荷
MINT
扁桃仁膏
ALMOND PASTE
灵感百香果
Passion Fruit Inspiration
甜美浓郁、酸度恰到好处的百香果，散发热带阳光的明媚气息。
法芙娜借这款产品，让其独特风味触手可及。
Sweet and indulgent with a tangy twist, passion fruit evokes the tropical sunshine of its origins.
Valrhona has made its distinctive flavor accessible to all with this unique creation.
感官特征
S ENS ORY P ROFIL E
核心特征：热带水果
MAJOR CHARACTERISTIC:
TROPICAL FRUIT
特征风味：浓烈酸爽
MINOR NOTE: TANGY
灵感百香果的热带酸爽气息，
宛如夏日阳光下百香果雪葩的
清新芬芳。
The tropical, tangy notes of
Passion Fruit Inspiration hint
at the freshness of a passion fruit
sorbet under the summer sun.
5
灵感草莓
Strawberry Inspiration
铁木胡椒
TIMUT PEPPER
香脂味
BALSAMIC
草本
HERBS
柑橘
CITRUS
茉莉花茶
JASMINE TEA
咖啡
COFFEE
热带水果
TROPICAL FRUIT
椰子
COCONUT
牛轧糖
NOUGAT
马鞭草
VERBENA
橙花
ORANGE BLOSSOM
薄荷
MINT
香料
SPICES
柠檬
LEMON
法芙娜以这款独特果味巧克力重新诠释“纵享美味”，草莓的浓烈风味
与细腻甜美尽在其中。
Valrhona reinventsindulgencewith this newfruit couverture, capturing
all of strawberry’s intensity and delicate sweetness.
灵感柚子
Yuzu Inspiration
柚子是亚洲美食中的黄金瑰宝，为顶级餐桌带来美味而充满异国情调的柑橘香气。
法芙娜在这一大胆的创作中捕捉了柚子清新、浓郁的特质。
A golden gem of Asian gastronomy, yuzu brings its deliciously exotic, citrus brightness to the finest tables.
Valrhona captures its fresh, tangy character in this bold creation.
感官特征
S ENS ORY P ROFIL E
核心特征：柑橘
MAJOR CHARACTERISTIC:
CITRUS
特征风味：柚子
MINOR NOTE: YUZU
感官特征
S ENS ORY P ROFIL E
核心特征：糖渍水果
MAJOR CHARACTERISTIC:
CANDIED FUIT
特征风味：草莓
MINOR NOTE: STRAWBERRY
灵感柚子理想诠释了日本标志性柑橘柚子的甘甜与
苦涩，如初升朝阳般散发温暖与活力。
Yuzu Inspiration wonderfully expresses the sweetness
and bitterness of the yuzu, an iconic Japanese citrus
fruit, dazzling like the rays of the rising sun.
灵感草莓散发果酱般的香甜，瞬间
唤起你将勺子伸进果酱罐的愉悦感
受。
Strawberry Inspiration’s jammy notes
recall the joy of dipping your spoon
straight into the jar.
搭配 PAIRINGS
搭配 PAIRINGS
6
我们的巧克力可能含有除可可脂以外的其他脂肪，例如牛奶或坚果（如灵感扁桃仁）中的脂肪。
Our couvertures may contain fats other than cocoa butter, such as fat from milk or nuts,
as is the case in Almond Inspiration.
这些脂肪会改变可可脂的结晶过程，因为它们具有更低的熔点范围。
These fats modify the crystallization of cocoa butter,
as they have lower melting ranges.
稳定的可可脂晶体在较低温度下形成，因此调温工艺必须相应调整。
Stable cocoa butter crystals form at a lower temperature,
so the tempering process is different.
以上为手工调温温度。 专业机器调温建议，请联系法芙娜学校的技术支持。
These are manual tempering temperatures. For advice on tempering using professional machines,
get in touch with the technical assistance at L’école Valrhona.
熔化
MELTING
降温
COOLING
手工操作
WORKING BY HAND
灵感扁桃仁
ALMOND
INSPIRATION 35/40°C
26/27°C
30/31°C
灵感抹茶
MATCHA
INSPIRATION 40/45°C
27/28°C
30/31°C
灵感草莓 /
灵感覆盆子 /
灵感百香果 /
灵感柚子
STRAWBERRY /
RASPBERRY /
PASSION FRUIT /
YUZU INSPIRATION
35/40°C
27/28°C
30/31°C
7
不同调温工艺适用于不同巧克力
Difierent tempering
for difierent couvertures
法芙娜：澄清黄油、可可粉、匠心之源厄瓜多尔巧克力
VALRHONA: Clarified butter, Cocoa powder, Confection Ecuador Chocolate
组装
ASSEMBLY
500g 软化黄油
creamed butter
制作两种蛋糕面糊。 准备黄油面糊，刷入蛋糕模具。
将两种蛋糕面糊各取150g，交替均匀地挤入每个蛋糕模具中。
在蛋糕表面挤一条软化黄油线，帮助它在烤箱中膨胀。
在155°C的温度下烘烤约35分钟。
Make the two cake mixes. Prepare the beurre manié and brush into the cake pans.
Pipe 150g of each of the two cake mixes into each cake pan, alternating between the two regularly.
Dot a line of creamed butter on top of the cakes to help them rise in the oven.
Bake at 155°C for approx. 35 minutes.
灵感抹茶大理石蛋糕面糊
MATCHA INSPIRATION MARBLE CAKE MIX
360g
470g
340g
8g
250g
390g
85g
1903g
蛋黄
Egg yolks
细砂糖
Sugar
中筋面粉
All-purpose flour
泡打粉
Baking powder
淡奶油
Whipping cream
灵感抹茶
INSPIRATION MATCHA
澄清液体黄油
Clarified butter
总重量
Total weight
蛋黄
Egg yolks
细砂糖
Sugar
中筋面粉
All-purpose flour
可可粉
Cocoa powder
泡打粉
Baking powder
淡奶油
Whipping cream
匠心之源系列 80%
加纳巧克力
CONFECTION 80%
GHANA CHOCOLATE
澄清液体黄油
Clarified butter
总重量
Total weight
将蛋黄和细砂糖混合。
在另一个碗中，将面粉和泡打粉过筛混合，然后加到蛋黄液中。
将第一步的混合物与淡奶油混合。
最后将融化的灵感抹茶与澄清黄油混合，轻轻翻拌入混合物中。
Mix together the egg yolks and sugar.
In a separate bowl, sift together the flour and baking powder, then add to the egg mixture.
Combine the first mixture with the whipping cream.
Finally, melt the Matcha Inspiration with the clarified butter and fold it into your mixture.
匠心之源大理石蛋糕混合料
CONFECTION MARBLE CAKE MIX
360g
490g
325g
70g
8g
275g
230g
145g
1903g
将蛋黄和细砂糖混合。
在另一个碗中，将面粉、可可粉和泡打粉混合过筛，加到蛋黄液中。
将混合物与淡奶油混合。
最后，轻轻翻拌入融化的匠心之源巧克力与澄清黄油。
Mix together the egg yolks and sugar.
In a separate bowl, sift the flour, cocoa powder and baking powder together and add to the egg mixture.
Combine this mixture with the whipping cream.
Finally, fold in the melted Confection chocolate with the clarified butter.
将软化黄油与面粉混合。
Mix the creamed butter with the flour.
黄油面糊涂层
BEURRE MANIé CAKE
320g
80g
400g
发酵黄油
European butter
低筋面粉
Pastry flour
总重量
Total weight
玛卡蛋糕
Makka Cake
8
制作12个
Makes 12 pieces
AN ORIGINAL RECIPE BY
来自法芙娜学校原创食谱
法芙娜：灵感覆盆子、灵感抹茶
VALRHONA: Raspberry Inspiration, Matcha Inspiration
将灵感覆盆子融化，加入在40°C的温度下融化的葡萄糖浆。
混合后铺在两个巧克力纸之间，置于10mm的框模内。
在16-18°C环境下静置数小时，直至完全凝固。
Melt the Raspberry Inspiration and add the glucose syrup melted at 40°C.
Mix and spread between two guitar sheets in a 10mm frame.
Leave to set fully for several hours at 16-18°C.
灵感覆盆子巧克力软糖
RASPBERRY INSPIRATION CHOCOMEL
80g
70g
150g
灵感覆盆子
RASPBERRY INSPIRATION
葡萄糖浆 DE60
Glucose DE60
低筋面粉
Pastry flour
总重量
Total weight
组装
ASSEMBLY
2 张可食用威化纸
2 wafer paper sheets
制作灵感覆盆子巧克力软糖，涂抹在16x16cm模具中，夹在两片巧克力纸之间。 在16-18°C的温度下结晶至少6小时。
制作灵感抹茶牛轧糖，在硅胶垫上操作，使其降温至40-45°C。在一个长方形模具中，于两个硅胶垫之间擀至32×16cm。
将巧克力软糖置于中央，用牛轧糖包裹。
将牛轧糖对折三次，每次折叠时从中间将其对折。
将牛轧糖放在16×16cm、高4cm的框模内，底部垫有威化纸。
最后抹平表面，覆盖第二张威化纸。
在16-18°C环境中静置一夜。
切成7.5cm宽条状，再切成约1.5cm宽的块状。
每块单独包装，存放于干燥处。
Make the Raspberry Inspiration chocomel and spread in a 16 x 16cm frame between two guitar sheets. Leave to set for at least 6 hours at 16-18°C.
Make the Matcha Inspiration nougat and work it on a silicone mat to lower its temperature to 40-45°C. Spread between two silicone mats in a 32 x 16cm rectangle.
Place the chocomel in the center and enclose with the nougat.
Give three turns, folding the nougat in half each time.
Place the nougat on a wafer paper sheet in a 16 x 16cm frame, 4cm high.
Finish by leveling and placing a second wafer paper sheet on top.
Leave to cool at 16-18°C overnight.
Cut into 7.5cm wide strips, then into pieces of approx.1.5cm wide.
Wrap each piece and store in a dry place.
抹茶牛轧糖
MATCHA NOUGAT
120g
300g
70g
140g
100g
55g
10g
245g
140g
70g
70g
1320g
矿泉水
Mineral water
细砂糖
Sugar
葡萄糖浆 DE35/40
Glucose DE35/40
薰衣草蜂蜜
Lavender honey
转化糖浆
Inverted sugar
蛋清
Egg whites
细砂糖
Sugar
灵感抹茶
MATCHA INSPIRATION
生西西里开心果
Raw Sicilian pistachios
南瓜籽
Squash seeds
蔓越莓干
Dried cranberries
总重量
Total weight
将水与第一份细砂糖混合煮沸，加入葡萄糖浆。
当糖浆温度达到120°C时，开始加热蜂蜜和转化糖浆。 加热至122°C。
同时将细砂糖与蛋清搅打至干性发泡，将蜂蜜与转化糖浆混合物淋入打发的蛋白霜中。
糖浆达到170°C时，同样以细流状注入搅拌机。
将打蛋器附件换成搅拌桨。
加入融化的灵感抹茶，与果干和坚果快速混合。
最后在硅胶垫上用手混合。
Bring the water to a boil with the first quantity of sugar and add the glucose syrup.
When the sugar reaches 120°C, start heating the honey and inverted sugar. Heat to 122°C.
Meanwhile, whip the egg whites with the sugar until firm, then pour the honey and inverted sugar mixture in a fine trickle
over the whipped egg whites.
When the syrup reaches 170°C, pour it in a fine trickle into the mixer too.
Replace the whisk attachment with the paddle attachment.
Add the melted Matcha Inspiration and mix briefly with the dried fruit and nuts.
Finish mixing by hand on a silicone mat.
Framéa
9
制作20个
Makes 20 pieces
AN ORIGINAL RECIPE BY
来自法芙娜学校原创食谱
法芙娜：灵感抹茶、可可脂
VALRHONA: Matcha Inspiration, Cocoa butter
黄瓜椰子雪葩
CUCUMBER/COCONUT SORBET
135g
60g
35g
25g
2g
250g
507g
黄瓜汁
Cucumber juice
细砂糖
Sugar
索萨 葡萄糖粉 DE33
Glucose powder DE33
索萨 右旋葡萄糖粉
Dextrose
雪糕及雪葩稳定剂
Profiber Stab 5
艾达曼 100%椰子果泥
100% coconut cream
总重量
Total weight
将黄瓜离心榨汁，加热汁液。
在30°C时加入糖类（细砂糖、葡萄糖粉和右旋葡萄糖粉）。
在45°C的温度下，加入预先与10%的糖类混合的稳定剂。
在85°C的温度下巴氏杀菌2分钟，然后迅速冷却至4°C。
混合糖浆和椰子果泥，用均质机搅拌均匀。
将混合物静置至少4小时。
使用均质机混合，搅动制成雪葩，温度在-6°C至-10°C之间。
存放在-18°C的冰柜中。
Centrifuge the cucumber and heat the juice.
At 30°C, add the sugars (sugar, powdered glucose and dextrose).
At 45°C, add the stabilizer mixed with about 10% of the first portion of sugar.
Pasteurize at 85°C for 2 minutes, then cool rapidly to °C.
Combine the syrup and coconut cream, then blend.
Leave the mix to sit for at least 4 hours.
Mix using an immersion blender and churn at between -6°C and -10°C.
Store in the freezer at -18°C.
灵感抹茶植物基奶油酱
MATCHA INSPIRATION PLANT-BASED CRéMEUX
650g
25g
40g
285g
1000g
燕麦饮
Oat drink
马铃薯淀粉
Potato starch
葡萄糖浆DE60
Glucose DE60
灵感抹茶
MATCHA INSPIRATION
总重量
Total weight
将少量冷的植物饮与马铃薯淀粉混合。 备用。
将剩余的植物饮和葡萄糖浆DE60加热至接近沸腾。
将部分混合液倒入植物饮-淀粉混合物中。
将所有配料倒回锅中煮沸。
将热混合物分次倒入巧克力中。
尽快高速均质，以达到理想的乳化状态。
放入冰箱冷藏结晶，最佳时长为12小时。
Mix a small portion of the plant-based drink with the potato starch while cold. Set aside.
Heat the remaining plant-based drink and glucose DE60 to just below boiling.
Pour a portion over the plant-based drink/starch mixture.
Return everything to the pan and bring to a boil.
Gradually pour the hot mixture over the couverture.
Blend vigorously as soon as possible to make a perfect emulsion.
Leave to set in the refrigerator, ideally for 12 hours.
黄瓜甜酸酱
CUCUMBER CHUTNEY
360g
5g
5g
40g
95g
505g
黄瓜
Cucumber
新鲜薄荷
Fresh mint
青柠皮屑
Lime zest
龙蒿醋
Tarragon vinegar
绿色蔬菜/水果汁
Green vegetable/fruit juice
总重量
Total weight
将黄瓜去皮切成细丁。
将薄荷切碎，与黄瓜混合。
加入柠檬皮屑、醋和绿色蔬菜/水果汁。
Peel and finely dice the cucumber.
Finely chop the mint then mix with the cucumber.
Add zest, vinegar and green vegetable/fruit juice.
绿色蔬菜/水果汁
GREEN VEGETABLE/FRUIT JUICE
310g
155g
25g
6g
2g
498g
黄瓜汁
Cucumber juice
青苹果汁
Granny Smith apple juice
龙蒿醋
Tarragon vinegar
新鲜薄荷
Fresh mint
纯黄原胶
Pure xanthan gum
总重量
Total weight
将黄瓜和苹果放入离心机榨汁，过滤。
加入醋。
将薄荷切碎，与果汁混合均质，加入黄原胶。
均质，均质时避免混入气泡。
Centrifuge the cucumbers and apples, then strain the juices.
Add the vinegar.
Finely chop the mint, then blend with the juices and add the xanthan gum.
Blend without incorporating air bubbles.
青绿抹茶
Matcha Verde
10
制作20份甜点
Makes 20 desserts
AN ORIGINAL RECIPE BY
来自法芙娜学校原创食谱
灵感抹茶喷砂料
MATCHA INSPIRATION SPRAY MIX
100g
50g
150g
灵感抹茶
MATCHA INSPIRATION
可可脂
Cocoa butter
总重量
Total weight
将所有配料混合融化。
使用前过滤。
Melt the ingredients together.
Strain before use.
制作方法
PREPARATION
制作黄瓜/椰子雪葩，放在PacoJet容器中，用冰柜冷冻。
制作灵感抹茶植物基奶油酱，置于4°C环境中冷藏结晶至少12小时。
准备绿色蔬果汁和黄瓜甜酸酱，冷藏保存
Make the cucumber/coconut sorbet, then store in a PacoJet container in the
freezer.
Make the Matcha Inspiration plant-based crémeux and leave to set for at least
12 hours at 4°C.
Prepare the green fruit/vegetable juice and cucumber chutney, then store in the
refrigerator.
组装
ASSEMBLY
将雪葩用PacoJet机搅拌，装入无裱花嘴的裱花袋中，放入冷冻备用。
开始组装： 用最大的装饰片铺设甜点基底，最后点缀最小的装饰片。
使用装有6mm圆口裱花嘴的裱花袋，沿盘中第一个灵感抹茶装饰件的轮廓挤出
奶油酱。
在该层内部点缀黄瓜甜酸酱。
放上第二个装饰件，沿装饰边缘挤出奶油酱。 点缀雪葩。
在顶部放置第三个装饰件，在装饰边缘挤上奶油酱。 用甜酸酱点缀。
重复上述步骤，制作五层甜点，最终装饰层需露出甜酸酱。
佐以绿色蔬果汁。
Process the sorbet in the PacoJet and place in a piping bag without a nozzle, then
reserve in the freezer.
Begin the assembly: Use the largest decorations for the base of the dessert,
finishing with the smallest decorations.
Using a piping bag fitted with a 6mm plain nozzle, pipe the crémeux following the
shape of the first Matcha Inspiration decoration on the plate.
Garnish the interior of this layer with cucumber chutney.
Place a second decoration on top and pipe the crémeux around the edges of the
decoration. Garnish with sorbet.
Place a third decoration on top and pipe the crémeux around the edges of the
decoration. Garnish with chutney.
Repeat the process to create a 5-layer dessert and finish with chutney visible on
the final decoration.
Serve green vegetable/fruit juice on the side.
装饰
DECORATIONS
用PVC管将调温后的灵感抹茶巧克力抹在两张巧克力纸之间。
在完全结晶前，画出不同长短的精细波浪纹理。
每份甜点包含5片（也可在用一张巧克力纸与一张转印纸之间制作装饰）。
在相对湿度65%、16°C的巧克力室中，夹于两个平底盘之间静置结晶。
将装饰件放入冰箱冷藏至少30分钟，喷涂45°C的灵感抹茶喷面。
Spread the tempered Matcha Inspiration couverture between two guitar sheets
using a PVC tube.
Before complete crystallization, detail fine wave shapes in various sizes.
There are 5 layers per dessert (you can also make decorations between a guitar
sheet and a logo sheet).
Leave to set between two flat pans at 16°C in a chocolate chamber with 65%
relative humidity.
Place the decorations in the refrigerator for at least 30 minutes, then spray
with the Matcha Inspiration mixture at 45°C.
适量灵感抹茶
AS NEEDED MATCHA INSPIRATION
11
法芙娜：灵感抹茶、脆麦片、欧帕丽丝33%、钻石镜面淋酱
VALRHONA: Matcha Inspiration, Crispy Wheat Flake Cereal, Opalys 33% Chocolate, Absolu Cristal Glaze
灵感抹茶打发甘纳许
MATCHA INSPIRATION WHIPPED GANACHE
95g
20g
215g
320g
650g
水
Water
葡萄糖浆 DE35/40
Glucose DE35/40
灵感抹茶
MATCHA INSPIRATION
淡奶油
Whipping cream
总重量
Total weight
将水和葡萄糖浆混合加热。
将热混合分次倒入融化的灵感抹茶巧克力中。
尽快均质至以达到理想的乳化状态。
加入冷的淡奶油。
再次均质。冷藏静置结晶，最好冷藏一整夜。打发至挺立。
Heat the water with the glucose.
Gradually pour the hot mixture over the melted matcha couverture.
Blend as soon as possible until you have a perfect emulsion.
Add the cold cream.
Mix again. Store in the refrigerator and leave to set, ideally overnight. Whip until firm.
灵感抹茶脆层
MATCHA INSPIRATION CRISP
260g
215g
475g
灵感抹茶
MATCHA INSPIRATION
酥脆麦片
Crispy wheat flake cereal
总重量
Total weight
柑橘和香柠檬果酱
TANGERINE & BERGAMOT CONFIT
425g
155g
60g
15g
195g
850g
艾达曼 100%齐加里柑橘果泥
100% Ciaculli
tangerine purée
艾达曼 100%芳塔斯提柯&费米
耐罗香柠檬果泥
100% Fantastico &
Femminello bergamot purée
细砂糖
Sugar
果胶 NH
Pectin NH
细砂糖
Sugar
总重量
Total weight
将果泥混合加热至40°C，加入预先与果胶混合的第一份细砂糖。
加入第二份细砂糖，煮沸。
Heat the fruit purées together and at 40°C, add the first portion of sugar previously mixed with the pectin.
Add the second portion of sugar and bring to a boil.
将调温后的灵感抹茶与酥脆麦片混合。
Mix the tempered Matcha Inspiration with the crispy wheat flakes.
快速扁桃仁海绵蛋糕
EXPRESS ALMOND SPONGE
205g
105g
20g
2g
145g
155g
1g
20g
653g
去皮加州扁桃仁粉
Blanched Californian
almond flour
细砂糖
Sugar
玉米淀粉
Corn starch
泡打粉
Baking powder
全脂牛奶
Whole milk
全蛋
Whole eggs
精盐
Fine salt
橙皮屑
Orange zest
总重量
Total weight
将过筛的扁桃仁粉、细砂糖、玉米淀粉和泡打粉混合。
加入牛奶、全蛋、盐和橙皮屑，搅拌均匀。
立即使用或在4°C的温度下冷藏。
Combine the sifted almond flour, sugar, corn starch, and baking powder.
Add the milk, eggs, salt, and orange zests, then mix.
Use immediately or store in the refrigerator at 4°C.
东方之梦甜点
Desserts
Rêve d’Orient
12
制作六份直径的甜点
Makes six ?16cm desserts
AN ORIGINAL RECIPE BY
来自法芙娜学校原创食谱
花椒风味欧帕丽丝轻慕斯
LIGHT SICHUAN PEPPER-FLAVORED OPALYS MOUSSE
315g
18g
9g
45g
400g
420g
1207g
全脂牛奶
Whole milk
花椒
Sichuan pepper
吉利丁粉（220bloom）
Powdered gelatin 220 Bloom
水合吉利丁用水
Water for the gelatin
欧帕丽丝 33%
OPALYS 33%
淡奶油
Whipping cream
总重量
Total weight
将牛奶煮沸，放入花椒浸泡约30分钟。
滤去花椒，补足牛奶浸泡液的重量。
加热牛奶加入水合吉利丁。
将温热的混合物与半融化的巧克力分次混合，用刮刀搅拌成乳液。
尽快高速均质搅拌，以达到理想的乳化状态。
检测基底温度（26-28°C），将打发的淡奶油分次轻柔翻拌入混合物。
立即使用并冷冻。
Bring the milk to a boil, then infuse the Sichuan pepper for about 30 minutes.
Strain and adjust the weight of infused milk for the recipe.
Heat the milk and add the bloomed gelatin.
Slowly combine the warm mixture with the partially melted chocolate, using a spatula to make an emulsion.
Blend vigorously as soon as possible to make a perfect emulsion.
Check the temperature of this base (26-28°C) and gradually fold in the whipped cream gently.
Use immediately and freeze.
钻石镜面淋酱喷面 5%
ABSOLU CRISTAL NEUTRAL SPRAY GLAZE 5%
475g
25g
500g
钻石镜面淋酱
Absolu Cristal Neutral
Glaze
矿泉水
Mineral water
总重量
Total weight
将钻石镜面淋酱与水一起煮沸。
装入喷枪，在80°C的温度下立即使用。
Bring the Absolu Cristal neutral glaze to a boil with the water.
Use it immediately in a spray gun at approx. 80°C.
制作方法
PREPARATION
制作灵感抹茶打发甘纳许和柑橘香柠檬果酱，冷藏备用。
制作扁桃仁海绵蛋糕，取100g面糊倒入直径16cm的硅胶模具中。 在160°C的
温度下烘烤约12分钟。冷冻。
用灵感抹茶和脆麦片制作脆层，将75g直接放入14cm圈模中；轻轻压实，冷藏
备用。
Make the Matcha Inspiration whipped ganache and tangerine-bergamot confit,
then store in the refrigerator.
Make the almond express sponge and weigh 100g into 16cm diameter silicone
molds. Bake at 160°C for approx. 12 minutes. Freeze.
Make the base using Matcha Inspiration and crispy wheat flakes, weighing 75g
directly into 14cm rings; press lightly and store in the refrigerator.
装饰
FINISHING
剥出葡萄柚、柠檬和橙子的果肉。 将果肉和谐地排列在甜点中央。
使用喷枪将钻石镜面淋酱均匀喷洒于整道甜点表面。
用调温后的灵感抹茶巧克力在巧克力纸上点出圆点，再撒上抹茶粉。
覆盖第二张防油纸片，轻压后卷成弧形。
静置结晶。
在甜点上放少许装饰件及品牌徽标。
Prepare citrus segments with the grapefruits, lemons, and oranges. Arrange the
segments harmoniously in the center of the dessert.
Using a spray gun, spray the entire dessert with Absolu neutral glaze.
Using the tempered Matcha Inspiration couverture, make dots on a strip of guitar
sheet, then dust with Matcha tea powder.
Place a second strip of guitar sheet on top, press lightly, then shape over a curve.
Leave to set.
Add a few decorations and your house logo to the desserts.
组装
ASSEMBLY
将柑橘香柠檬果酱搅打至顺滑质地。 将130g均匀铺在每个海绵蛋糕底上，冷冻。
在直径16cm的模具内衬上围边纸。 将灵感抹茶打发甘纳许搅打至挺立状态，装
入配有12mm圆口裱花嘴的裱花袋，沿模具边缘均匀挤出圆点（见图示）。
将冷冻海绵蛋糕（果酱面朝下）置入模具。 冷冻。
制作花椒风味欧帕丽丝轻慕斯。 待慕斯稍凝结后，直接在每份甜点上浇180g。
将脆层与顶部齐平放置，必要时抹平，冷冻。
Whisk the tangerine-bergamot confit to achieve a smooth texture. Weigh 130g
of confit onto each sponge base, spread evenly over the surface, and freeze.
Line the 16cm diameter rings with acetate. Whip the Matcha Inspiration whipped
ganache until firm, then using a piping bag fitted with a plain 12mm nozzle, pipe
even dots against the ring all around (see photo).
Place the frozen sponge (candied side down). Freeze.
Make the light Sichuan pepper-flavored Opalys mousse. Let the mousse thicken
slightly before pouring 180g directly onto each dessert.
Place the crispy base flush with the top, smooth if necessary, and freeze.
5个橙子
5 oranges
5个柠檬
5 lemons
5个粉红葡萄柚
5 pink grapefruits
13
纯素酥脆
VEGAN SHORTCRUST PASTRY
140g
140g
120g
1.8g
110g
30g
541.8 g
扁桃仁粉
Almond flour
红糖
Brown sugar
米粉
Rice flour
盐之花
Fleur de sel
椰子油
Coconut oil
矿泉水
Mineral water
总重量
Total weight
将扁桃仁粉、红糖、米粉和盐之花混合。
在40°C的温度下融化椰子油。加入40°C的水。
搅拌。
Mix together the almond flour, brown sugar, rice flour and fleur de sel.
Melt the coconut oil at 40°C. Add the water at 40°C.
Mix together.
灵感扁桃仁植物基奶油酱
ALMOND INSPIRATION PLANT-BASED CRéMEUX
8g
5g
330g
210g
553g
细砂糖
Sugar
索萨 果胶X58
Pectin X58
扁桃仁饮
Almond drink
灵感扁桃仁
ALMOND INSPIRATION
总重量
Total weight
将细砂糖和果胶混合。 加热扁桃仁饮。 搅拌加入细砂糖和果胶的混合物，边搅拌边煮沸。
将热液体分次倒入部分融化的灵感扁桃仁巧克力中，同时用力搅拌。
尽快均质至以达到理想的乳化状态。
Mix the sugar and pectin together. Warm the almond drink. Whisk in the sugar-pectin mixture, then bring to a boil
while stirring.
Gradually pour the hot liquid over the partially melted Almond Inspiration fruit couverture while stirring vigorously.
Blend as soon as possible until you have a perfect emulsion.
腌渍樱桃
MARINATED CHERRIES
210g
24g
70g
304g
樱桃
Cherries
柠檬汁
Lemon juice
橄榄油
Olive oil
总重量
Total weight
将樱桃切碎，然后淋上柠檬汁和橄榄油。
Chop the cherries, then cover with lemon juice and olive oil.
橄榄油雪葩
OLIVE OIL SORBET
250g
50g
30g
20g
46g
2g
56g
0.5g
45g
499.5g
水
Water
细砂糖
Sugar
索萨 葡萄糖粉 DE33
Glucose powder DE33
索萨 右旋葡萄糖粉
Dextrose
索萨 热用菊粉
Hot inulin
雪糕及雪葩稳定剂
Profiber Stab 5
柠檬汁
Lemon juice
柠檬皮屑
Lemon zest
橄榄油
Olive oil
总重量
Total weight
将水加热至40°C，加入细砂糖、菊粉和稳定剂，煮沸。 加入柠檬汁和柠檬皮屑。
将混合物冷却至4°C。
静置至少4小时。
边均质边加入橄榄油，过滤后进行搅拌制成冰淇淋。 储存温度：-18°C。
Heat the water to 40°C, add the sugars, inulin, and stabilizer, then bring to a boil. Add the lemon juice and zest.
Cool the mixture to 4°C.
Leave to sit for at least 4 hours.
Blend while adding the olive oil, strain, and churn. Store at -18°C.
Agatha
14
制作12份甜点
Makes 12 desserts
AN ORIGINAL RECIPE BY
来自法芙娜学校原创食谱
法芙娜：灵感扁桃仁
VALRHONA: Almond Inspiration
组装
ASSEMBLY
适量灵感扁桃仁
As needed ALMOND INSPIRATION
适量整颗樱桃
As needed Whole cherries
在两张巧克力纸之间将酥脆擀至2mm厚。 冷冻后用直径10cm和6cm的慕斯圈，切成环形。 切成3/4和1/4份。 在150°C的温度下烘烤。 在两张巧克力纸之间摊开适量
的灵感扁桃仁，切出与酥脆相同尺寸的圆环。 将一些圆环切半，一些切成三等份。 用装有直径12mm裱花嘴的裱花袋，挤出约40g的弧形管状奶油酱（圆环的3-4）。
在直径6cm-9cm的慕斯圈之间倒入樱桃果酱（约30g）。 静置后将每个圆环切成2/3至1/3份。 在剩余的果酱中加入20%的柠檬汁，均质，过滤备用。 使用镂空模板，
用均质后的果酱装饰盘子。 放上大号酥脆圈，依次摆放奶油酱管和果酱管。 叠放第二层酥脆环，再铺上灵感扁桃仁巧克力环。 添加剩余的奶油酱和果酱。 最后用装
饰片、腌渍樱桃、生扁桃仁碎、薄荷叶及一球雪葩点缀盘子（约10g）。
Roll out the shortcrust pastry between 2 guitar sheets to a thickness of 2mm. Freeze, then cut 10cm rings with a 6cm center cutout. Cut into 3/4 - 1/4 portions. Bake at
150°C. Spread some tempered Almond Inspiration between 2 guitar sheets, then cut rings the same size as the shortcrust pastry. Cut some rings in half and others in
thirds. Using a piping bag fitted with a 12mm diameter nozzle, pipe crémeux tubes of about 40g in an arc shape (3/4 of a ring). Pour the cherry confit between 9cm and
6cm rings (about 30g). Set aside, then cut each ring into 2/3 - 1/3 portions. Take the remaining confit and add 20% lemon juice, blend, then strain. Using a stencil, decorate
the plate with the blended confit. Place the large shortcrust ring, then a crémeux tube and a confit tube. Place the second shortcrust ring and an Almond Inspiration
couverture ring. Add the remaining crémeux and confit. Finish the plate with decorations, marinated cherries, raw almond pieces, agastache leaves, and a quenelle of
sorbet (about 10g).
藿香樱桃果酱
AGASTACHE CHERRY CONFIT
240g
120g
60g
60g
6g
16g
502g
艾达曼 酸樱桃果泥
Cherry purée
冷冻酸樱桃
Frozen sour cherries
葡萄糖浆 DE38/40
Glucose DE38/40
细砂糖
Sugar
索萨 果胶 NH
Pectin NH
藿香
Agastache
总重量
Total weight
将一半的果泥、樱桃和葡萄糖浆加热至40°C。
加入事先与果胶NH混合的细砂糖和切碎的藿香。
煮沸后过滤，加入剩余果泥，冷藏保存。
Heat half the purée and the cherries with the glucose to 40°C.
Add the sugar previously mixed with the pectin NH and the chopped agastache.
Bring to a boil, strain, add the remaining purée, and store in the refrigerator.
15
16
扁桃仁酥脆
ALMOND SHORTCRUST PASTRY
470g
180g
60g
4g
240g
100g
1054g
传统法式中筋面粉
Tradition fran?aise-type
all- purpose flour
糖粉
Confectioners’ sugar
超细去皮扁桃仁粉
Extra fine blanched almond
flour
盐之花
Fleur de sel
发酵黄油
European butter
全蛋
Whole eggs
总重量
Total weight
将干配料揉进冷的黄油块中，直到呈酥粒的质地。
混合物完全均匀后，立即加入冷的全蛋。
一旦形成光滑的面团，立即停止搅拌。
冷藏保存或立即摊开。
在150°C的温度下烘烤。
Rub the dry ingredients into the cold cubed butter until it resembles crumbs.
As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain a smooth dough, stop mixing.
Store in the refrigerator or spread immediately.
Bake at 150°C.
打发覆盆子果仁酱
WHIPPED RASPBERRY PRALINé
375g
125g
500g
榛果酱 66%
66% nutty hazelnut praliné
灵感覆盆子
RASPBERRY INSPIRATION
总重量
Total weight
将巧克力融化，与果仁酱混合。
加热至24°C。
倒入模具，置于16°C的环境中静置结晶至少6小时。
使用带桨形搅拌头的厨师机将混合物搅打至紧实，确保其温度不超过25-26°C。
Melt the couverture and mix with the praliné.
Heat to 24°C.
Pour and leave to set for at least 6 hours at 16°C.
Use a stand mixer with a paddle attachment to whip the mixture until firm, but make sure its temperature does not rise
above 25-26°C.
打发百香果果仁酱
WHIPPED PASSION FRUIT PRALINé
375g
125g
500g
榛果酱 66%
66% nutty hazelnut praliné
灵感百香果
PASSION FRUIT
INSPIRATION
总重量
Total weight
将巧克力融化，与果仁酱混合。
加热至24°C。
倒入模具，置于16°C的环境中静置结晶至少6小时。
使用带桨形搅拌头的厨师机将混合物搅打至紧实，确保其温度不超过25-26°C。
Melt the couverture and mix with the praliné.
Heat to 24°C.
Pour and leave to set for at least 6 hours at 16°C.
Use a stand mixer with a paddle attachment to whip the mixture until firm, but make sure its temperature does not rise
above 25-26°C.
将巧克力融化，与果仁酱混合。
加热至24°C。
倒入模具，置于16°C的环境中静置结晶至少6小时。
使用带桨形搅拌头的厨师机将混合物搅打至紧实，确保其温度不超过25-26°C。
Melt the couverture and mix with the praliné.
Heat to 24°C.
Pour and leave to set for at least 6 hours at 16°C.
Use a stand mixer with a paddle attachment to whip the mixture until firm, but make sure its temperature does not rise
above 25-26°C.
柚子打发果仁酱
YUZU WHIPPED PRALINé
375g
125g
500g
榛果酱 66%
66% nutty hazelnut praliné
灵感柚子
YUZU INSPIRATION
总重量
Total weight
Pyra
AN ORIGINAL RECIPE BY
来自法芙娜学校原创食谱
法芙娜：榛果酱66%、灵感覆盆子、灵感百香果、灵感柚子、厄瓜多尔牛奶巧克力35%
VALRHONA: Nutty hazelnut praliné 66%, Raspberry Inspiration, Passion Fruit Inspiration, Yuzu Inspiration, équatoriale Lactée 35%
组装
ASSEMBLY
100g
100g
120g
灵感百香果
PASSION FRUIT INSPIRATION
灵感覆盆子
RASPBERRY INSPIRATION
厄瓜多尔牛奶巧克力 35%
éQUATORIALE LACTéE 35%
取适量调温巧克力，模制成直径12mm的管状。 结晶后，用预热过的刀切成所需长度。
将顶部削成铅笔状。 准备酥脆、果仁酱及装饰片。
将酥脆切成5种不同尺寸的圆片（8cm、7cm、6cm、5cm、4cm），用10mm的圆孔模具挖出中心。
在150°C的温度下烘烤约20分钟。
将果仁酱搅打至浓稠，用装有8mm直径裱花嘴的裱花袋在酥饼圆片上挤出螺旋纹路，再盖上另一片圆片。静置定型。
制作不同尺寸的巧克力圆片，再做一些直径略小于中心孔的巧克力管。
Using some tempered chocolate, mold tubes measuring 12mm in diameter. Once crystallized, cut to desired length with a knife whose blade has been preheated.
Cut the top into a pencil shape. Prepare the shortcrust pastry, pralinés, and decorations.
Cut shortcrust pastry discs in 5 different sizes (8cm, 7cm, 6cm, 5cm, 4cm), then remove the center with a 10mm nozzle.
Bake for about 20 minutes at 150°C.
Whip the pralinés until firm, then using a piping bag fitted with a 8mm diameter nozzle, pipe a spiral on the shortcrust discs and close with another disc. Leave to set.
Make couverture discs in various sizes and a chocolate tube with a diameter slightly smaller than the center hole.
17
灵感草莓
STRAWBERRY
INSPIRATION
灵感百香果
PASSION FRUIT INSPIRATION
灵感覆盆子
RASPBERRY INSPIRATION
灵感柚子
YUZU INSPIRATION
意式蛋白霜
Italian meringue 100g 100g 100g 100g
水果果泥
Fruit purée
吉利丁粉（220 Bloom）
Gelatin powder 220 Bloom
300g 300g 300g 300g
8g 7g 8g 7g
水合吉利丁用水
Water for the gelatin 40g 35g 40g 35g
灵感系列
INSPIRATION 150g 170g 140g 170g
淡奶油
Whipping cream 150g 150g 150g 150g
灵感系列基本食谱
The Essentials Inspfiffiffl
灵感蛋白霜慕斯
INSPIRATION MERINGUE MOUSSE
意式蛋白霜
ITALIAN MERINGUE
35g
50g
20g
蛋清
Egg whites
细砂糖
Sugar
水
Water
将细砂糖和水煮至120°C。
到入打发的蛋清中，继续搅打成蛋白霜。
Cook the sugar and water to 120°C.
Pour over the whipped egg whites and continue whipping to form a meringue.
慕斯
MOUSSE
制作意式蛋白霜，以中速搅拌至冷却。
加热果泥，加入水合吉利丁。
将热果泥分次倒入融化的巧克力中。
尽快均质至以达到理想的乳化状态。
当混合物达到35-40°C时，将其拌入意式蛋白霜，最后加入半打发的淡奶油。
立即倒出。冷冻。
Make the Italian meringue and leave to cool at medium speed.
Heat the puree and add the bloomed gelatin.
Gradually pour the hot puree over the melted couverture.
Blend as soon as possible until you have a perfect emulsion.
When the mixture reaches 35-40°C, fold into the Italian meringue and finish with the frothy whipped cream.
Pour out immediately. Freeze.
浓郁灵感扁桃仁英式蛋奶酱慕斯
INTENSE ALMOND INSPIRATION CRèME ANGLAISE MOUSSE
灵感扁桃仁慕斯英式蛋奶酱基底
CRèME ANGLAISE BASE FOR ALMOND INSPIRATION MOUSSE
385g
80g
80g
全脂牛奶
Whole milk
葡萄糖浆 DE60
Glucose syrup DE60
蛋黄
Egg yolks
英式蛋奶酱基底
Basic crème anglaise
灵感扁桃仁
ALMOND INSPIRATION
吉利丁粉（220 Bloom）
Gelatin powder 220 Bloom
水合吉利丁用水
Water for the gelatin
淡奶油
Whipping cream
将牛奶和葡萄糖浆煮沸，倒入蛋黄中。
煮至82-84°C，能挂住勺背时，过滤后立即使用或快速冷却备用。
Bring the milk and glucose to a boil and pour over the egg yolks.
Cook until it coats the back of a spoon at 82-84°C, strain, and use immediately or set aside
while cooling rapidly.
浓郁灵感扁桃仁英式蛋奶酱慕斯
INTENSE ALMOND INSPIRATION CRèME ANGLAISE MOUSSE
500g
775g
4g
20g
850g
称取配方所需的热英式蛋奶酱量。
加入水合吉利丁。
用刮刀分次搅拌部分融化的巧克力，制成乳液。
尽快均质搅拌，以达到理想的乳化状态。
检查温度（30-32°C），用刮刀拌入打发至慕斯质地的淡奶油。
立即使用并冷冻。
Weigh out the amount of hot crème anglaise required for the recipe.
Add the bloomed gelatin.
Slowly combine with the partially melted couverture to make an emulsion using a spatula.
Blend vigorously as soon as possible to make a perfect emulsion.
Check the temperature (30-32°C) and use a spatula to gradually fold in the whipped cream
which has been whipped until it has the texture of a mousse. Use immediately and freeze.
18
灵感草莓
STRAWBERRY INSPIRATION
灵感百香果
PASSION FRUIT INSPIRATION
灵感覆盆子
RASPBERRY INSPIRATION
灵感柚子
YUZU INSPIRATION
水果果泥
Fruit purée
吉利丁粉（220 Bloom）
Gelatin powder 220 Bloom
500g 500g 500g 500g
11g 12g 11g 12g
水合吉利丁用水
Water for the gelatin 55g 60g 55g 60g
灵感系列
INSPIRATION 320g 375g 290g 380g
淡奶油
Whipping cream 590g 590g 590g 590g
灵感系列基本食谱
The Essentials Inspfiffiffl
灵感抹茶轻慕斯
LIGHT MATCHA INSPIRATION MOUSSE
灵感抹茶淀粉基底
LIQUID STARCH FOR MATCHA INSPIRATION
500g
25g
水
Water
马铃薯淀粉
Potato starch
取少量水与淀粉混合，将剩余水加热。
将所有配料倒回锅中煮沸。
Warm the water, remove a small portion, and mix with the starch.
Return everything to the pan and bring to a boil.
灵感抹茶巧克力轻慕斯
LIGHT MATCHA INSPIRATION CHOCOLATE MOUSSE
500g
12g
60g
380g
590g
灵感抹茶淀粉基底
Liquid starch for Matcha
Inspiration
吉利丁粉（220bloom）
Powdered gelatin 220 Bloom
水合吉利丁用水
Water for the gelatin
灵感抹茶
MATCHA INSPIRATION
淡奶油
Whipping cream
将淀粉基底加热，加入水合吉利丁。
将热淀粉基底分次倒在部分融化的灵感抹茶巧克力上。
尽快均质至以达到理想的乳化状态。
当混合物温度达到30-35°C时，拌入打发至慕斯质地的淡奶油。
立即倒出。冷冻。
Heat the water mixture and add the rehydrated gelatin.
Gradually pour the hot liquid starch over the partially melted Matcha Inspiration couverture.
Blend as soon as possible until you have a perfect emulsion.
Once the mixture is at 30-35°C, pour over the whipped cream which has been whipped until it
has the texture of a mousse.
Pour out immediately. Freeze.
灵感水果轻慕斯
LIGHT FRUIT INSPIRATION MOUSSE
加热果泥，加入水合吉利丁。
将热的果泥分次倒入融化的巧克力中。
尽快均质至以达到理想的乳化状态。
当混合物达到35-40°C时，拌入打发至慕斯质地的淡奶油。 立即倒出。冷冻。
Heat the purée and add the bloomed gelatin.
Gradually pour the hot purée over the melted couverture.
Blend as soon as possible until you have a perfect emulsion.
When the mixture reaches 35-40°C, pour over the whipped cream which has been whipped until it has the texture of a mousse.
Pour out immediately. Freeze.
19
20
浓郁灵感扁桃仁打发甘纳许
INTENSE ALMOND INSPIRATION WHIPPED GANACHE
灵感扁桃仁淀粉基底
LIQUID START FOR ALMOND INSPIRATION
1080g
32g
全脂牛奶
Whole milk
马铃薯淀粉
Potato starch
将少量冷牛奶与马铃薯淀粉混合。
备用。
将剩余牛奶加热至85°C-90°C。
将部分热牛奶与牛奶淀粉混合物混合。
将所有配料倒回锅中煮沸。
Mix together a small portion of the cold milk with the potato starch.
Set aside.
Heat the rest of the milk to between 85°C and 90°C.
Combine some of the hot milk with the milk and starch mixture.
Return everything to the pan and bring to a boil.
浓郁灵感扁桃仁打发甘纳许
INTENSE ALMOND INSPIRATION WHIPPED GANACHE
1000g
12g
60g
830g
600g
淀粉基底
Liquid starch
吉利丁粉（220 Bloom）
Gelatin powder 220 Bloom
吉利丁用水
Water for the gelatin
灵感扁桃仁
ALMOND INSPIRATION
淡奶油
Whipping cream
称出配方所需的热淀粉基底的量，然后加入水合吉利丁。用刮刀分次搅拌部分融化的巧克力，制成乳液。
加入冷的淡奶油。
再次搅拌。
放入冰箱，在4°C的温度下静置12小时最佳。
打发至质地足够坚实，可装入裱花袋或用抹刀操作。
Weigh out the quantity of hot liquid starch required for the recipe and add the rehydrated gelatin.
Slowly combine with the partially melted couverture to make an emulsion using a spatula.
Add the chilled cream.
Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 4°C.
Whisk until the texture is firm enough to use in a piping bag or work with a spatula.
灵感系列基本食谱
The Essentials Inspfiffiffl
框模用灵感扁桃仁甘纳许
ALMOND INSPIRATION GANACHE FOR FRAMES
530g
80g
900g
淡奶油
Whipping cream
葡萄糖浆 DE60
Glucose DE60
灵感扁桃仁
ALMOND INSPIRATION
淡奶油
Whipping cream
水
Water
葡萄糖浆 DE60
Glucose DE60
灵感抹茶
MATCHA INSPIRATION
发酵黄油
European butter
将淡奶油和葡萄糖浆加热至60-65°C。
将一半混合液倒入半融化的巧克力上。
用刮刀搅拌均匀，加入剩下的淡奶油，用均质机搅拌，以达到理想的乳化状态。
在32-33°C时倒入模具。
放在16-18°C、相对湿度55-65%的环境中静置结晶24-48小时。
Heat the cream with the glucose syrup to 60-65°C.
Pour half over the partially melted couverture.
Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect
emulsion.
Pour into frames at 32-33°C.
Leave to set for 24 to 48 hours at 16-18°C and between 55 and 65% relative humidity.
框模用灵感抹茶甘纳许
MATCHA INSPIRATION GANACHE FOR FRAMES
400g
100g
75g
900g
75g
将淡奶油、水和葡萄糖浆加热至60-65°C，将一半液体倒在部分融化的灵感抹茶巧克力上。
用刮刀充分搅拌，加入剩余的液体，用均质机搅拌，以达到理想的乳化状态。
当甘纳许温度降至35-40°C时，加入室温的（约18°C）黄油丁，再次均质。
在30-32°C的温度下，倒出甘纳许。
放在16-18°C、相对湿度55-65%的环境中静置结晶24-48小时。
Heat the cream and water with the glucose to 60-65°C, pour half over the partially melted
Matcha Inspiration couverture.
Mix well with a spatula, add the remaining liquid, and mix using an immersion blender to form a perfect
emulsion.
When the ganache temperature is between 35-40°C, add the room-temperature butter (about18°C)
in cubes and blend again.
Pour out the ganache at a temperature of 30-32°C.
Leave to set for 24 to 48 hours at 16-18°C and between 55 and 65% relative humidity.
灵感水果和灵感抹茶打发甘纳许
FRUIT AND MATCHA INSPIRATION WHIPPED GANACHE
将果泥/水和葡萄糖浆混合加热至约80°C，加入转化糖浆*。
将糖浆分次倒入融化的巧克力和可可脂*中。 尽快均质至以达到理想的乳化状态。
加入冷的淡奶油。再次均质。最好在4°C的冰箱中冷藏12小时。
搅拌至质地足够坚实，可装入裱花袋或用抹刀操作。
Heat the puree/water with the glucose to about 80°C, add the inverted sugar*.
Gradually pour over the melted couverture and cocoa butter*. Blend as soon as possible until you have a perfect emulsion.
Add the cold cream. Mix again. Leave to set in the refrigerator, ideally for 12 hours at 4°C.
Whisk until the texture is firm enough to use in a piping bag or work with a spatula.
* 包含在该<11637配方中。
* If included in the recipe.
21
灵感草莓
STRAWBERRY INSPIRATION
灵感百香果
PASSION FRUIT INSPIRATION
灵感覆盆子
RASPBERRY INSPIRATION
灵感柚子
YUZU INSPIRATION
水果果泥
Fruit purée
葡萄糖浆 DE60 Glucose DE60
450g 450g 450g -
50g 50g 50g 50g
转化糖浆
Inverted sugar 50g 50g 50g 50g
灵感系列
INSPIRATION 1050g 1290g 1000g 1290g
淡奶油
Whipping cream 1500g 1500g 1500g 1500g
灵感抹茶
MATCHA INSPIRATION
-
100g
水
Water - - - 450g 450g
-
1000g
1500g
可可脂
Cocoa butter - 50g - 50g -
灵感草莓
STRAWBERRY INSPIRATION
灵感百香果
PASSION FRUIT INSPIRATION
灵感覆盆子
RASPBERRY INSPIRATION
灵感柚子
YUZU INSPIRATION
水果果泥
Fruit purée
细砂糖
Sugar
300g 300g 300g 300g
500g 500g 500g 500g
葡萄糖浆 DE35/40
Glucose DE35/40 50g 50g 50g 50g
灵感系列
INSPIRATION 300g 300g 280g 300g
水果果泥
Fruit purée* 100g - 100g -
* 加入较少量的果泥。 混合均质。
* Add the smaller quantity of purée. Blend.
灵感水果模制巧克力甘纳许
FRUIT INSPIRATION MOLDED BONBON GANACHE
将较多量的果泥、细砂糖和葡萄糖浆煮至104°C。
停止加热，待温度降至75-80°C。
将热的混合物分次倒入融化的巧克力中。
尽快均质至以达到理想的乳化状态。
Cook the larger quantity of purée, sugar, and glucose to 104°C.
Stop cooking and let the temperature fall back to 75-80°C.
Gradually pour the hot mixture onto the melted couverture.
Blend as soon as possible until you have a perfect emulsion.
22
灵感系列基本食谱
The Essentials Inspfiffiffl
灵感草莓
STRAWBERRY INSPIRATION
灵感百香果
PASSION FRUIT INSPIRATION
灵感覆盆子
RASPBERRY INSPIRATION
灵感柚子
YUZU INSPIRATION
全脂牛奶
Whole milk
转化糖浆 Inverted sugar
360g 225g 360g 225g
60g 20g 60g 20g
灵感系列
INSPIRATION 580g 755g 580g 755g
灵感抹茶
MATCHA INSPIRATION
灵感扁桃仁
ALMOND INSPIRATION
全脂牛奶
Whole milk
淡奶油
Whipping cream
300g 300g
200g 200g
葡萄糖浆 DE60 Glucose DE60 90g -
细砂糖
Sugar 16g 16g
果胶 X58 Pectin X58 4g 4g
灵感系列
INSPIRATION 370g 600g
可可脂 Cocoa butter - 60g
灵感抹茶
MATCHA INSPIRATION
灵感扁桃仁
ALMOND INSPIRATION
全脂牛奶
Whole milk
细砂糖
Sugar
600g 600g
40g 20g
果胶 X58 Pectin X58 6g 4g
灵感系列
INSPIRATION 220g 160g
浓郁灵感扁桃仁或灵感抹茶甘纳许，适用于甜点和挞类
INTENSE ALMOND OR MATCHA INSPIRATION GANACHE FOR DESSERTS AND TARTS
将牛奶、淡奶油和葡萄糖浆加热至40-45°C。
加入细砂糖和果胶混合物，煮沸数秒，以充分激活果胶。
果胶基底加热后，用刮刀搅拌乳化，分次倒在部分融化的巧克力和可可脂上。
尽快均质搅拌，以达到理想的乳化状态。在40-45°C的温度下倒出。
挞类和甜点：在4°C的冰箱中冷藏至少2小时。
Heat the milk, cream, and glucose to 40-45°C.
Add the sugar-pectin mixture and bring everything to a boil for a few seconds to fully activate the pectin.
When the pectin base is hot, emulsify with a spatula while gradually pouring over the partially melted couverture and cocoa butter.
Blend vigorously as soon as possible to make a perfect emulsion. Pour out at 40-45°C.
For tarts and desserts: Leave to set for at least 2 hours in the refrigerator at 4°C.
灵感扁桃仁或灵感抹茶啫喱
ALMOND OR MATCHA INSPIRATION JELLY
将牛奶加热至40-45°C。加入细砂糖和果胶混合物，煮沸数秒，以充分激活果胶。
趁果胶牛奶热时，用刮刀将其乳化，同时分次与部分融化的巧克力混合。
尽快均质搅拌，以达到理想的乳化状态。
在45-50°C的温度下倒出。
Heat the milk to 40-45°C.
Add the sugar-pectin mixture and bring everything to a boil for a few seconds to fully activate the pectin.
When the pectin milk is hot, emulsify it using a spatula while gradually combining it with the partially melted couverture.
Blend vigorously as soon as possible to achieve a perfect emulsion.
Pour out at 45-50°C.
灵感水果甜点甘纳许
FRUIT INSPIRATION GANACHE DESSERT
加热牛奶和转化糖浆。
分次与融化的调温巧克力混合。
尽快搅拌至以达到理想的乳化状态。
备用。
Heat the milk and Inverted sugar.
Gradually combine this with the melted couverture.
Blend as soon as possible until you have a perfect emulsion.
Set aside.
23
灵感草莓
STRAWBERRY INSPIRATION
灵感百香果
PASSION FRUIT
INSPIRATION
灵感覆盆子
RASPBERRY
INSPIRATION
灵感柚子
YUZU
INSPIRATION
水果果泥
Fruit purée 200g 200g 200g 200g
葡萄糖浆 DE38/40
Glucose DE38/40
吉利丁粉（220 Bloom）
Gelatin powder 220 Bloom
10g 10g 10g 10g
6g 6g 6g 6g
水合吉利丁用水
Water for the gelatin 30g 30g 30g 30g
灵感系列
INSPIRATION 270g 310g 260g 310g
淡奶油
Whipping cream 400g 400g 400g 400g
灵感系列基本食谱
The Essentials Inspfiffiffl
浓郁灵感扁桃仁或灵感抹茶奶油酱
INTENSE ALMOND OR MATCHA INSPIRATION CRéMEUX
浓郁奶油酱用蛋基英式蛋奶酱
EGG-BASED CRèME ANGLAISE FOR INTENSE CRéMEUX
570g
245g
100g
165g
20g
全脂牛奶
Whole milk
淡奶油
Whipping cream
葡萄糖浆 DE60
Glucose DE60
全蛋
Whole eggs
细砂糖
Sugar
将牛奶、淡奶油和葡萄糖浆煮沸。
将煮沸的混合物倒入事先与细砂糖混合的蛋液中（但无需搅打至缎带装）。
将混合物加热到84°C，用均质机搅拌均匀。
可立即使用，也可迅速冷却后放入冰箱备用。
Bring the milk, cream, and glucose syrup to a boil.
Pour over the eggs previously combined with sugar (but not whisked to the ribbon stage).
Heat the mixture to 84°C and mix with an immersion blender to combine.
Use immediately or cool quickly and set aside in the refrigerator.
浓郁奶油酱
INTENSE CRéMEUX
将英式蛋奶酱加热并均质搅拌后，加入水合吉利丁或Gracila凝胶。
用刮刀分次搅拌部分融化的巧克力，制成乳液。
尽快高速均质，以达到理想的乳化状态。
最好在4°C的冰箱中冷藏12小时。
When the crème anglaise is hot and blended, add the rehydrated gelatin or Gracila Gel.
Slowly combine with the partially melted couverture to make an emulsion using a spatula.
Blend vigorously as soon as possible to achieve a perfect emulsion.
Leave to set in the refrigerator, ideally for 12 hours at 4°C.
灵感抹茶（吉利丁）
MATCHA INSPIRATION (Gelatin)
灵感抹茶（Gracilia）
MATCHA INSPIRATION (Gracilia)
灵感扁桃仁
ALMOND INSPIRATION
蛋基英式蛋奶酱
Egg-based crème anglaise
吉利丁粉（220 Bloom）
Gelatin powder 220 Bloom
1000g 1000g 1000g
8g - 7.5g
水合吉利丁用水
Water for the gelatin 40g - -
Gracila凝胶
Gracila Gel - 4g -
灵感系列
INSPIRATION 350g 350g 550g
灵感水果奶油酱
FRUIT INSPIRATION CRéMEUX
将果泥和葡萄糖浆加热至约80°C，加入水合吉利丁。
分次与融化的调温巧克力混合。
尽快均质至以达到理想的乳化状态。
加入冷的淡奶油。再次均质。
最好在4°C的冰箱中冷藏结晶12小时。
Heat the purée with the glucose to about 80°C, add the bloomed gelatin.
Gradually combine this with the melted couverture.
Blend as soon as possible until you have a perfect emulsion.
Add the cold cream. Mix again.
Leave to set in the refrigerator, ideally for 12 hours at 4°C.
24
灵感抹茶植物基打发甘纳许
MATCHA INSPIRATION PLANT-BASED WHIPPED GANACHE
灵感抹茶植物基打发甘纳许用蛋白质淀粉基底
PROTEIN STARCH BASE FOR MATCHA INSPIRATION PLANT-BASED WHIPPED GANACHE
500g
20g
6g
水
Water
马铃薯淀粉
Potato starch
冷用马铃薯蛋白粉
Potatowhip Cold
在锅中称量水，加入混合了马铃薯蛋白的马铃薯淀粉。
静置5分钟，使其水合，然后加热至80°C。
直接使用。
In a saucepan, weigh the water and add the potato starch mixed with the potato protein.
Leave to hydrate for five minutes before cooking to 80°C.
Use straight away.
灵感抹茶植物基打发甘纳许
MATCHA INSPIRATION PLANT-BASED WHIPPED GANACHE
510g
360g
110g
蛋白质淀粉基底
Protein starch base
灵感抹茶
MATCHA INSPIRATION
可可脂
Cocoa butter
制作用于植物基打发甘纳许的蛋白质淀粉基底。
将热的混合物分次倒入部分融化的灵感抹茶和可可脂中。
尽快均质至以达到理想的乳化状态。
放入冰箱冷藏结晶，最佳时长为12小时。
搅拌至质地足够坚实，可装入裱花袋或用抹刀操作。
Make the protein starch base for the plant-based whipped ganache.
Gradually pour the hot mixture over the partially melted Matcha Inspiration and cocoa butter.
Blend as soon as possible until you have a perfect emulsion.
Leave to set in the refrigerator, ideally for 12 hours.
Whisk until the texture is firm enough to use in a piping bag or to work with a spatula.
灵感抹茶植物基慕斯
MATCHA INSPIRATION PLANT-BASED MOUSSE
植物基淀粉基底
ESSENTIALS PLANT-BASED LIQUID STARCH
370g
38g
14g
燕麦饮
Oat drink
葡萄糖浆 DE60
Glucose DE60
玉米淀粉
Corn starch
将燕麦饮与葡萄糖浆一同加热。
在30°C时加入玉米淀粉，加热至95°C。
Heat the oat drink along with the glucose syrup.
At 30°C, add the corn starch and heat to 95°C.
可打发蛋清替代品
WHIPPABLE PROTEIN SUBSTITUTE
14g
18g
1.8g
425g
将马铃薯蛋清粉与冷用淀粉和魔芋胶混合。
加入水并充分搅拌至完全融合，此过程可能需要较长时间。
静置水合至少6小时。
Mix together the potato protein with the Gelcrem Cold and konjac.
Add the water and mix until well combined, which may take a while.
Leave to bloom for at least 6 hours.
灵感抹茶植物基慕斯
MATCHA INSPIRATION PLANT-BASED MOUSSE
400g
480g
440g
植物基淀粉基底
Plant-based liquid starch
灵感抹茶
MATCHA INSPIRATION
可打发蛋清替代品
Whippable protein substitute
制作淀粉基底。 倒入半融化的灵感抹茶巧克力中。
用均质机充分乳化。 另一边，将蛋清替代品打发至干性发泡。
当基底甘纳许温度达到29-30°C时，轻轻拌入打发的蛋清替代品。
冷藏定型至少2小时后，再将慕斯冷冻。
Make the starch mixture. Pour over the partially melted Matcha Inspiration couverture.
Emulsify thoroughly using an immersion blender. Separately, whip the protein substitute until firm.
When the base ganache reaches 29-30°C, gently fold in the whipped protein substitute.
Then let set in the refrigerator for at least 2 hours before freezing the mousse.
灵感抹茶植物基奶油酱
MATCHA INSPIRATION PLANT-BASED CRéMEUX
250g
10g
15g
110g
燕麦饮
Oat drink
马铃薯淀粉
Potato starch
葡萄糖浆 DE60
Glucose DE60
灵感抹茶
MATCHA INSPIRATION
将少量冷的植物饮与马铃薯淀粉混合，备用。
将剩余植物饮与葡萄糖浆加热至30°C，加入植物饮淀粉混合物。煮沸。 将热的混合物分次倒入融化的巧克力中。
尽快高速均质，以达到理想的乳化状态。
最好冷藏结晶12小时。
Mix a small portion of the plant-based drink with the potato starch while cold. Set aside.
Heat the remaining plant-based drink and glucose to 30°C, then add the plant-based drink-starch mixture.
Cook until it comes to a boil. Gradually pour the hot mixture onto the melted couverture.
Blend vigorously as soon as possible to achieve a perfect emulsion.
Leave to set in the refrigerator, preferably for 12 hours.
如需更多信息，请联系法芙娜学校详细了解法芙娜植物基甜点课程。
FOR FURTHER INFORMATION, PLEASE CONTACT L’ECOLE VALRHONA TO LEARNMORE
ABOUT THE “PLANT-BASED PASTRY WITH L’éCOLE VALRHONA” COURSE.
25
基本食谱植物基配方
The Essentials t-based recip
冷用马铃薯蛋白粉
Potatowhip Cold
索萨 冷用淀粉
Gelcrem Cold
魔芋胶
Konjac
水合用水
Water for the gelatin
产品数据表
Data sheet
推荐用途
Recommended application
不推荐用途
Application not recommended
产品
PRODUCT
灵感抹茶
MATCHA
INSPIRATION
灵感覆盆子
RASPBERRY
INSPIRATION
灵感扁桃仁
ALMOND
INSPIRATION
灵感百香果
PASSION FRUIT
INSPIRATION
灵感草莓
STRAWBERRY
INSPIRATION
灵感柚子
YUZU
INSPIRATION
水果
FRUIT
抹茶
Matcha
覆盆子
Raspberry
扁桃仁
Almond
百香果
Passion Fruit
草莓
Strawberry
柚子
Yuzu
产品编号
PRODUCT CODE VAL0602 VAL0549 VAL0545 VAL0547 VAL0546 VAL0548
配料成分
INGREDIENTS
可可脂 35%
绿茶 8.1%
糖 56%
脂肪 35%
Cocoa butter 35%
Green tea 8.1%
Sugar 56%
Fat 35%
可可脂 35.9%
覆盆子粉 11.5%
糖 52%
脂肪 36%
Cocoa butter 35.9%
Raspberry powder
11.5%
Sugar 52%
Fat 36%
可可脂 30.5%
扁桃仁 30.6%
糖 38%
脂肪 39%
Cocoa butter 30.5%
Almond 30.6%
Sugar 38%
Fat 39%
可可脂 32.8%
百香果汁 17.3%
糖 49.3%
脂肪 33%
Cocoa butter 32.8%
Passion fruit juice
17.3%
Sugar 49.3%
Fat 33%
可可脂 37.9%
草莓 14.2%
糖 47%
脂肪 39%
Cocoa butter 37.9%
Strawberry 14.2%
Sugar 47%
Fat 39%
可可脂 34%
柚子汁 2.4%
糖 55%
脂肪 38%
Cocoa butter 34%
Yuzu juice 2.4%
Sugar 55%
Fat 38%
最佳食用日期
BEST BEFORE DATE
包装规格
PACKAGING
3kg 袋装
3kg bag of fèves
10 月 months 10 月 months 14 月 months 10 月 months 10 月 months 10 月 months
3kg 粒状袋装
3kg bag of drops
3kg 袋装
3kg bag of fèves
3kg 袋装
3kg bag of fèves
3kg 粒状袋装
3kg bag of drops
3kg 袋装
3kg bag of fèves
披覆
COATING
制模
MOLDING
排块
BARS
慕斯
MOUSSES
奶油甘纳许
CRéMEUX
GANACHES
冰淇淋雪葩
ICE CREAMS
SORBETS
26
实用技巧和小窍门
Tips & tricks
遵循这些指南，您将能够最大程度地保持所有灵感系列产品的色泽、
质地与风味，每一次都为消费者提供极致的品味体验！
THESE GUIDELINES WILL HELP YOU PRESERVE THE COLOR, TEXTURE,
AND FLAVOR OF ALL YOUR INSPIRATION CREATIONS FOR AN OPTIMAL
INDULGENT EXPERIENCE EVERY TIME!
为保证您使用系列产品制作的所有食品的灵感品质和风味，请遵循以下适用于所有产品的简单指南。
To guarantee the quality and indulgent flavor of everything you create with the Inspiration range, follow
these simple guidelines that apply to all its products.
最佳储存方式
OPTIMAL STORAGE
将可可豆袋置于避光、防潮的环境中，并使用不透
光且密封良好的包装。 不同原料的理想温度略有
差异： 灵感抹茶和灵感扁桃仁：16-18°C，灵感水
果：18-20°C。
开封后请务必重新密封包装袋，以保持产品的新鲜
度和品质。
Always store bags of feves away from light and
humidity in opaque,well-sealed packaging. The ideal
temperature varies slightly according to ingredient:
16-18°C for matcha and almond, and 18-20°C for
Fruit Inspiration products.
Be sure to reseal opened bags to preserve the
freshness and quality of the products.
以确保鲜艳色泽和理想质地
FOR VIBRANT COLOR AND PERFECT TEXTURE
请尽量在临近零售日期前模制，以确保色彩鲜艳和
质地完美。
灵感水果系列产品需持续搅拌以获得顺滑质地，并
严格遵循各产品对应的调温图表，确保成品光泽亮
丽且定型良好。
When molding, make your products as close as
possible to the retail date to guarantee vibrant color
and perfect texture.
For FruitInspiration products,stir continuouslywhen
melting to achieve a smooth texture, and carefully
followthe tempering chartindicated for each product
to ensure that your creations shine and hold their
shape.
最佳保质期
OPTIMUM SHELF LIFE
请尽量在临近零售日期前制作产品，以确保最终消
费者至少能享用一周的最佳口感。 建议最长保质期
为4周，其中包括3周的店内陈列期。
确保各种配料库存周转良好，并保持适宜的储存条
件，特别是不易储存的扁桃仁和水果制品。
Make your products as close as possible to the sale date to give the end consumer at least one week of optimal enjoyment. We recommend amaximumshelf
life of 4 weeks, including 3 weeks in-store.
Ensure good stock rotation and maintain proper
storage conditions for each ingredient, particularly
for almond and fruit-based creations,which aremore
delicate.
27
提升风味，诠释情绪
ELEVATED FLAVOR, EMOTION DEFINED
灵感抹茶
Mffa Inspfiffiffl
突破植物基配料的常规，呈现前所未有的感官体验。 法芙娜仅选用最
高等级的抹茶茶叶，并保留其纯正风味。 灵感抹茶融合植物的清香与
微苦味道，伴随轻柔的烘焙香和鲜美余味，带来层次丰富的味觉享受。
Break free fromplant-based conventionsto reveal unprecedented sensory
experiences. Valrhona sources only the highest grade matcha leaves
for preserved, authentic flavor. Matcha Inspiration blends vegetal and
bitter notes with lighter, roasted, and umami undertones.
媒体联络：
Press contact:
China@valrhona-selection.com REF. VAL-202501128-01
