248

Blue Velvet

1. DC255 - Velvet Spray chocolate - 500 ml

2. DC118 - Velvet Spray white - 500 ml

3. DC124 - Velvet Spray caramel - 500 ml

4. DC150 - Velvet Spray pink - 150 ml

5. DC069 - Velvet Spray red - 150 ml

6. DC092 - Velvet Spray yellow - 150 ml

7. DC070 - Velvet Spray green - 150 ml

8. DC091 - Velvet Spray white - 150 ml

9. DC221 - Velvet Spray grey - 150 ml

DC094 - Assortment of 4 Velvet sprays (5-6-7-8)

1 2 3 4 5 6 7 8 9

LITT

LE E

XTRA

S249

Innovation in the Pastry World: Velvet in spray.These sprays make it possible to give a velvet effect on your frozen desserts or entremets: brown, white or coloured.

Very thin, the velvet gives the opportunity to obtain different shades of colours.Place at your creativity: underline the “relief” of your dessert, draw using a stencil key set…

You are an artist!See instructions p. 272

We suggest you to keep the sprays in drying oven in order to use them at any time.

2250

1. DC258 - Sparkling silver glitter effectPot of 30 cc.

2. DC251 - Sparkling gold glitter effectPot of 30 cc.

3. DC252 - Sparkling rubis glitter effectPot of 30 cc.

4. DC053 - Shiny powder goldPot of 30 cc.

5. DC054 - Shiny powder silverPot of 30 cc.

6. DC057 - Shiny powder rubyPot of 30 cc.

7. DC055 - Shiny powder bronzePot of 30 cc.

8. DC056 - Shiny powder copperPot of 30 cc.

9. DC052 - Shiny powder sapphirePot of 30 cc.

10. DC051 - Shiny powder emeraldPot of 30 cc.

11. DC058 - Shiny powder amberPot of 30 cc.

12. DC128 - Shiny powder amethystPot of 30 cc.

13. DC153 - Shiny powder redPot of 30 cc.

14. DC101 - Shiny powder pearlous pinkPot of 30 cc.

15. DC102 - Shiny powder pearlous bluePot of 30 cc.

16. DC109 - Shiny powder pearlous goldPot of 30 cc.

DC063 - Assortment of 8 shiny colours N° 4-5-6-7-8-9-10-11

This food colouring will make all your products shine and give them an incredible spark.You have various possibilities:In powder:

• spread it with your finger• sprinkle it on the chocolate• sprinkle some powder over a nylon sheet. Scrub with your finger and place the dippedchocolate bonbons over the sheets.

By diluting with alcohol: apply it with a brush.

IMPORTANT: These products comply with European standards (JO of the European Community 18.03.1995)

251

42

1

5 63

7 8 9 10 11

12 14 15 1613

252

All that Glitters

1. DC222 - Glitter spray goldPot of 120 ml

2. DC223 - Glitter spray silverPot of 120 ml

3. DC224 - Glitter spray rubyPot of 120 ml

4. DC225 - Glitter spray bronzePot of 120 ml

5. DC226 - Glitter spray copperPot of 120 ml

Head in the clouds (or even the stars), give your sweets and chocolates an extra shine and shimmering irresistible glowthrough the magic of these new sprays. Like an evening gown, your achievements will glitter,

both attractive, flashy and amazing with their shine that is second to none.

1 2 3

4 5

253

Simplifiez-vous le travail grâce au beurre de cacao coloré prêt à l’emploiqui assurera une parfaite homogénéité à la coloration. Vous pouvez utiliser ce produit de diverses façons: coloration directe au pinceau, en pulvérisation (pistolet, aérographe,...)pour colorer votre chocolat, pour teinter vos crèmes,...

254

DC062 - Les 8 pots de beurre de cacao coloré assortisN°14-15-16-17-18-19-20-21

ColoredCocoa

Butter

1. DC191 - Natural black - Pot of 200 g

2. DC236 - Natural green - Pot of 200 g

3. DC189 - Natural red - Pot of 200 g

4. DC187 - Natural yellow - Pot of 200 g

5. DC235 - Natural purple - Pot of 235 g

6. DC143 - Pearlous pink - Pot of 200 g

7. DC177 - Shiny ruby - Pot of 200 g

8. DC178 - Shiny copper - Pot of 200 g

9. DC194 - Shiny gold - Pot of 200 g

10. DC195 - Shiny silver - Pot of 200 g

11. DC196 - Shiny bronze - Pot of 200 g

12. DC149 - Black - Pot of 200 g

13. DC207 - Purple - Pot of 200 g

14. DC043 - Raspberry red - Pot of 200 g

15. DC026 - Bilberry blue - Pot of 200 g

16. DC029 - Pistachio green - Pot of 200 g

17. DC028 - Strawberry red - Pot of 200 g

18. DC030 - Orange - Pot of 200 g

19. DC042 - Yellow egg - Pot of 200 g

20. DC025 - White - Pot of 200 g

21. DC027 - Yellow lemon - Pot of 200 g

Natural Coloured Cocoa Butters

Shiny Coloured Cocoa Butters

255

17 18 19 211312 2014 15 16

2 3 4 51

76 8 9 1110

Colours soluble in water

COLOURS FOR CHOCOLATE OR COCOA BUTTER

1. DC180 - Natural yellow - Pot of 100 cc

2. DC192 - Natural pink - Pot of 100 cc

3. DC181 - Natural black - Pot of 100 cc

4. DC239 - Natural purple - Pot of 100 cc

5. DC238 - Natural green - Pot of 100 cc

6. DC033 - Yellow - Pot of 100 cc

7. DC035 - Green - Pot of 100 cc

8. DC036 - Orange - Pot of 100 cc

9. DC034 - Red - Pot of 100 cc

10. DC032 - Blue - Pot of 100 cc

11. DC031 - White - Pot of 100 cc

COLOURS SOLUBLE IN WATER

12. DC112 - Blue - Pot of 30 cc

13. DC110 - Red - Pot of 30 cc

14. DC111 - Yellow - Pot of 30 cc

15. DC241 - Natural yellow - Pot of 30 cc

16. DC242 - Natural red - Pot of 30 cc

17. DC243 - Natural caramel - Pot of 30 cc

18. DC244 - Natural green - Pot of 30 cc

12 13 14

1615 17 18

9 10 11

3 4 51 2

Procedure: melt the cocoa butter, add some powder colouring and mix with a brush. With this base, you can colour your products.This mixture can be stored: all you need is to melt it before using it again.For your chocolate gun: mix 50% of dark chocolate and 50% of cocoa butter.Add the powder colouring.

To colour sugar, almond pastes…These colouring can also be used with airbrush.Process: dissolve in boiling water or alcohol.

DC119 - Assortment of 6 colours for chocolate or cocoa butter N° 6 - 7 - 8 - 9 - 10 - 11

6 7 8

Colours for chocolate or cocoa butter

256

1. DC097 - 1 Kg Bronze Isomalt decoration

2. DC099 - 1 Kg Red Isomalt decoration

3. DC100 - 1 Kg Yellow Isomalt decoration

4. DC098 - 1 Kg Blue Isomalt decoration

5. DC060 - 5 Kg Neutral Isomalt decoration

6. M51 - Mix for crème brûlée - Pot of 450 g

7. DC049 - Gold varnish

8. DC059 - Silver varnish

9. DC038 - Alimentary varnish

10. DC151 - Gold spangles

The specific Isomalt for decoration is coloured in order to allow you to createartistic decorations. See instructions on p. 272

1 2

3 4 5

This mix is a really clever idea which will make life easier for a large number of professionals.After having brought to the boil the cream, the vanilla pod and the mix created by Christophe Michalak,add the egg yolks. Without any further step, you will obtain a delicious vanilla egg cream.

7

6

8 9 10

257

100% Natural Lyofilised FruitsLyoSabores is a new line of lyofilised products created by Albert andFerran Adrià. Selected from the finest natural ingredients from whichthe water has been totally extracted, while keeping their original flavour, aroma and colour. They are vacuum packed productswith no preservatives so that you can enjoy their full quality and nutritional value.They can be used directly for topping savoury and sweet dishes(salads, ice creams, desserts, etc.), in the preparation of sweets andbiscuits or rehydrated to obtain the desired texture and sweetness indifferent preparations. They can also be eaten as snacks, alone or mixed with milk or yoghurt.

DC229 - freeze-dried whole raspberries - Jar 90 g

DC230 - Diced freeze-dried apricot - 150 g pot

DC231 - Freeze-dried figs pieces - Jar 200 g

DC232 – Diced freeze dried strawberry - Jar 70 g

DC233 - Diced freeze-dried mango - 150 g pot

DC234 - freeze-dried whole blackcurrants - Jar 150 g

Albert &Ferran Adr

ià

258

Unexpected new textures and mixtures are shaking up the “Cuisine” planet.

Discover the range of products by Ferran Adria.

SPHERIFICATION:

DC113 - Algin - Pot of 500 g.DC114 - Calcic - Pot of 600 g.DC115 - Citras - Pot of 600 g.DC129 - Gluco - Pot of 600 g

DC116 - EinesTools for spherification

EMULSIFICATION:

DC103 - Lecite - Pot of 300 g.DC121 - Sucro - Pot of 600 g.DC122 - Glice - Pot of 300 g.

GELIFICATION:

DC104 - Kappa - Pot of 400 g.DC105 - Gellan - Pot of 400 g.

DC106 - Agar - Pot of 500 g.DC107 - Iota - Pot of 500 g.

DC120 - Metil - Pot of 300 g.

THE THICKERNER:

DC123 - Xantana - Pot of 600 g.

SURPRISES: DC130 - Crumiel - Pot of 400 g.

DC131 - Fizzy - Pot of 300 g.DC132 - Malto - Pot of 1000 g.

DC227 - Azuleta - Pot of 1000 gDC228 - Yopol - Pot of 400 g

MINI-MINI

Spherification: plunge in a bath of Calcic mixed liquids with Algin, you willobtain magic spheres, caviar of melon, caviar of jelly, orange caviar, ravioli...With certain ingredients, it is necessary to correct acidity with Citras.For an opposite spherification, use the Gluco.

The spherification requires the use of specific tools, Eines.

Emulsification: emblematic product, with the lecite you can obtain light andaired textures, which brings a touch of savour in a very original way.The Sucro makes it possible to prepare emulsions of the type “oil in water”.The Glice emulsifies between fatty and aqueous environment.

Gelification: the products of this family offer the opportunity to obtaina broad range of gelatines to be used warm or cold.Gellan, provides a firm gel for clear cuttings (can tolerate temperatures up to70°C)Kappa, provides a gel with a firm and fragile texture.Iota, provides a gel with a smooth and elastic texture.Agar, enables the making of hot gelatines.Metil, gelifies in contact with heat. Cold, it plays a thickener role.

The thickener: Xantana gives the opportunity to thicken the culinary orpastry developments without any deterioration of taste (in order to avoidaddition of flour, starch or stiffener).

Surprises:These surprises are an astonishing and wonderful solution to givethe final touch to all your sweet and salted recipies.Crumiel: Cristalized Honey to give a honey taste while incorporating acrusty touch.Fizzy: product for effervescent purpose to make popping preparations.Malto: this gives a light texture to your products.Azuleta: add sugar to taste, Violet colour and smell.Yopol: Gives a unique taste to all preparations that are difficult to add fresh yogurt to.

DC144 - Assortment of Mini kit SpherificationAgar, Gluco, Lecite, Algin, Xantana + tools for spherification

259

Flavour Crystals260

1. DC259 - Flavour Crystals “Caramel beurre salé”Pot of 100 g

2. DC260 - Flavour Crystals “Framboise”Pot of 100 g

3. DC261 - Flavour Crystals “Menthe du jardin”Pot of 100 g

4. DC262 - Flavour Crystals “Orange”Pot of 100 g

5. DC263 - Flavour Crystals “Badiane”Pot of 100 g

6. DC264 - Flavour Crystals “Réglisse”Pot of 100 g

7. DC265 - Flavour Crystals “Bergamote”Pot of 100 g

8. DC266 - Flavour Crystals “Rose”Pot of 100 g

9. DC267 - Flavour Crystals “Violette”Pot of 100 g

10. DC268 - Flavour Crystals “Cassis”Pot of 100 g

11. DC269 - Flavour Crystals “Cerise”Pot of 100 g

12. DC270 - Flavour Crystals “Fruit de la passion”Pot of 100 g

Discover a true revolution in the universe of natural flavours.These “crystals” of encapsulated flavours allow you to add:

• a bit of flavour here and there, without altering the overall flavour of the chocolate• a touch of crunch

• a “clean label” spirit, thanks to the natural origin of the flavours.Ease of use (add a pinch into the mixture or sprinkle over the surface) combined with a wide range of applications (sweets, choco-

lates, biscuits, ice cream, puddings…) will fast make it indispensible.You’ll also appreciate its subtlety : for the right flavour dosage, on average, just 3g of crystals

are recommended for 100g of chocolate.Flavour crystals, the touch of innovation and refinement that everyone will fall for!

1 2 3

5 6 7

4

8

9 10 11 12

261

262

1. DC271 - White chocolate “Choc à modeler” Pot of 500 g

2. DC272 - Dark chocolate “Choc à modeler” Pot of 500 g

3. DC273 - White “Choc à modeler”Pot of 500 g

4. DC274 - Red “Choc à modeler”Pot of 500 g

5. DC275 - Green “Choc à modeler”Pot of 500 g

6. DC276 - Yellow “Choc à modeler”Pot of 500 g

7. DC277 - Pink “Choc à modeler”Pot of 500 g

Shape it like almond paste to cover your entremets and to make fabulous decorations made by hand or by cutter. Use it on its own or with a silicone mould, soon you won’t be able to imagine working without this magic paste !

Broaden your decoration range with our palette of coloured Choc À Modeler.

263

Choc À Modeler

1

4 5 6 7

2 3

For all your products which require a shinyappearance as well as a protection againstoxidation. This spray with a subtil fruitytaste could be used to cover: your “petits fours”, your fruits, your Jocondebiscuit, your tarts by giving them a thin andregular glaze.

DC126 - Spray glaze

Spray a thin layer on your moulds beforefilling to make turning out a breeze

M23 - Sublimasse - Pot of 900 g

In order to obtain an even more fabulous result, we havecreated a compound, which once hydrated, will be appliedover the baking sheet prior to your biscuit. This productprevents the appearance of air bubbles on the surface ofyour biscuit and also allows your biscuit to be more airy.

DC146 - 10 Sparkling candles

DC044 - Edible glueThis glue is used to stick chocolatefigures on the presentation carton.

DC064 - L400 ml dosing bottle

DC065 - 100 ml dosing bottlel

Ideal to store all your liquid recipes(colouring, icing, etc…). A hygienic bottle, ideal formicrowaves, to dose without a drop

DC071 - Demould spray

DC095 - 6 Demould sprays

DC138 - 1 Roll of 50 cmx25 mInnovation: transparent baking paper.

This baking paper will allow you to serve sweet or savoury paper-wrapped disheswhich will please your clients by their presentation. In fact, this extremely

transparent paper goes directly from the oven to the serving plate. It will astonish your guests and will make them appreciate even more,

this way of cooking and presentation..

DF016 - 25 neutral sheets size 40x60 cm

Those rigid sheets will allow you to “shine” your chocolate.

R009 – 1 neutral roll 4 cmx50 mR011 – 1 neutral roll 4,5 cmx50 mR010 – 1 neutral roll 5 cmx50 mR012 – 1 neutral roll 6 cmx50 m

DF017 - 500 guitar sheets size 40x60 cm

These supple sheets will allow you to “shine” your chocolatesand to spread your ganache before cutting them up with your guitar.

264

DM9 - 5 Knives

DM21 - Silicone baking netSize: 40x60 cm

265

DL35 DL36 DL27 DL38

DL45DL37

DL46

DL26 DL30 DL31

DL39 DL22 DL19 DL40

DL41

DL32 DL33 DL34

DL42

DL44

DL43

Coating with enrobing machine

Put a sheet (4x4, 36x13 or40x25 cm) or a roll on your

chocolate when they come outfrom the enrobing machine.

Leave at least 2 hours at 17°Cbefore taking the chocolate out

of the printed sheet.

Printed sheets 40 x 25 cm p. 117 - 135

Leave at least 20 minutes at 6°C before taking the chocolate out of the printed sheet

Manual coating with sheets 36x13 cm or 40x25 cm

Met

hods

of

use

Plunge your bonbons into chocolateand put them on a printed

sheet. Leave at least 2 hours at17°C before taking the chocolate

out of the printed sheet.

266

Manual coating with cutouts 4x4 cm p. 136 - 137

Fill-in blister w/transfer p. 26 - 79

Plunge your bonbons intochocolate and put a cutting on

the top of the bonbon aftercoating. Leave at least 2 hours

at 17°C before taking thechocolate out of the printed

cutting.

267

Marshmallow p. 98 - 101

Crumpled transfer sheet p. 112 - 115

Transfer sheets for chocolate plaques p. 138 - 139

268

Flowers and leaves p. 138 - 139

Chocolate shells to fill p. 142 - 143

Met

hods

of

use

The crown p. 140

Pour the chocolate on the crown. Wait ±10mn. Put in a circle. Leave for 20 min minimum. Put to the fridge at 4°C during 30 min. Demould.

Put the stencil on the printed sheet. Pour the chocolate. Take off the stencil and put the sheet on a cavity to give the curved form. Once it is hard, take off the plastic sheet

269

Structure sheets for entremets p. 186 - 187

Pompons and Pomponettes p. 146 - 149

Fill in with your recipes (for the Pompons, we advice to add some biscuit in the heart of your entremets). Freeze. Demould when you need.

Leave at least 4 hours at + 4 °C

4+

Put a structure sheet at the bottom of your frame. Prepare your entremets. Freeze. Take off the sheet when you take out of the fridge.

Printings for entremets p. 188 - 189

Entremets: put your circles on the printed sheet. Fill in. Freeze. When you take out of the fridge, pull off immediately the sheet very quickly.

270

Baking sheets p. 190 - 191

Spread a first very thin layer of joconde biscuit on the sheet to get rid of the bubbles. Then spread your recipe over it. Put in the oven. Let cool down and take off thesheet.

Puzzles p. 222 - 223

Put a plastic sheet after filling. Flatten the surface with a roll. Once it is cold, take off the sheet.

Put the alimentary carton on the chocolate. Pivot. Take off the mould as well as the excess of chocolate. Sweep everything together in the plastic bag.

Met

hods

of

use

Printed blisters (balls,bottle, clog or Père Noël) p. 216 - 217

Pour one layer of chocolate into the mould. After 3 or 4 minutes, remove the excess of chocolate and put immediately into the fridge (4 to 6° C) during 15 to 20 minutes.

271

Cards p. 224 - 225, square tablets p. 226 - 227, CD p. 228 - 229, frames p. 230

Boxes p. 231

Put a printed sheet at the bottom of the mould (for a better adherence, you can spray demoulding spray DC071 in the mould). Pour the chocolate. Leave at least 20 minu-tes at 6°C. Demould, take off the plastic sheet.

Slightly fold the printing. Insert it in the mould. Pour the chocolate. Leave at least 20 minutes at 6°C. Demould, take off the plastic sheet.

The cones p. 233

To keep the transfer sheet easily in the cones, you can pulverise the demould spray (DC071) before in the mould or put a little bit oil.

Mould for the sledge p. 236

Advice: After filling the mould with chocolate, put a plastic sheet on the back side. On removal, let the sheet on the chocolate and take it off only when the chocolate is removed.

Relief tablets p. 237 - 239

Pour with chocolate. Leave aside 20 mn at room temperature,

in order to be able to return all on aplate. Let at +4°C during

1h30 minimum before demoulding.

To fill your bars, you can use a piping bag or a dosing bottle instead of the iron stencil box.

272

Les

tech

niqu

es

Spread in between two silicon nets a layer of approximately 3 mm of Isomalt specific for decoration. Put a cooking plate on the top and put to the oven (220°) forapproximately 15 to 20 minutes.

Isomalt specific for decoration p. 257

Close spray on your frozen entre-mets.

Further spray for different shades of colours

Velvet Spray® p. 248

Orders and Gifts• Orders between 76 € and 151 € HT, 1 free scraper.• Orders between 152 € and 227 € HT, 1 free knife.• Orders between 228 € and 303 € HT, 1 free scraper + 1 free knife.• Orders between 304 € and 456 € HT, 1 free plate of moulds + 1 free knife.• Orders between 457 € and 762 € HT, 1 dosing bottle + 1 free knife.• Orders beyond 762 € HT, an assortment of all free gifts.• Orders beyond 762 € HT, an assortment of all free gifts + free tee-shirt.

FreightOrders below 30kg will be shipped via Fedex, for others, PCB ships via our air forwarding agent.If you have your own forwarder, please send us their contact details along with your order.Shipments to distributors do not apply. We try to use our best judgements and at the same time save you on airfreight charges.

Damaged productsAll claims must be turned in, within 48 hours of receipt to ensure proper credit or exchange of products.

TermsAll orders must be paid before shipment by credit card Visa, Mastercard or by Swift wire transfer.

First sightwww.flashchoc.fr

Time for love at

ORIGINAL IDEA BY CHRISTOPHE RAGUENEAU

No reader to read the code?Type Tc3.fr on your mobile!

�e End

PCB CRÉATION®

7 RUE DE SUÈDE - BP 67 - 67232 BENFELD CEDEX - FRANCETél. 33 (0)3 88 587 333 - Fax. 33 (0)3 88 587 334

Export department: 33 (0)3 88 587 336 - Account department: 33 (0)3 88 587 338E-mail: pcb.creation@pcb-creation.fr

WEB: pcb-creation.fr PCB ST

UDIO - Pho

tograp

he : Stud

io Pyg

malion - Mai 201

2 - RC

STR

ASBO

URG 20

05B1

38 - Pho

tos no

n contractue

lles