Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.


Valrhona Inspirations

Recommended Posts

Here's the proportions I used - didn't write down the instructions for some reason - but I recall I mixed mine up in the Sumeet.


Mango Bar with Chili Lime Salt


42 grams freeze dried mango powder
40 grams cocoa butter
15 grams sugar, or less
½ tsp amchour powder
1 drop lime oil
Chili Lime Salt
2 tbsp flaky salt, like maldon
1 tsp aleppo pepper
zest of 2 limes

Chili Lime Salt: salt and chili on baking sheet, grate over the lime zest - 200 F for 10 min or so until dry.

  • Like 2

Share this post

Link to post
Share on other sites

This French company is selling Valrhona Inspirations in small quantities



I think they deliver world wide, their site now shows currency and language choices while previously it was all French.  Their “English” pages show the US flag so I’m guessing they aren’t particularly targeting UK customers.  There is technical info on the page linked to above including a tempering guide.

  • Like 1

Share this post

Link to post
Share on other sites

  • Similar Content

    • By artiesel
      I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
      The books are in great shape!  There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop.  Volume 1 is also autographed by the author (See pics below).
      I'm asking $150 for the lot OBO.
      Let me know if interested or if you have questions

    • By Ly Qw
      Has anyone successfully made this at home before? The recipe from their cookbook isn't descriptive enough and I've had moderate success with it but the sabayon texture just looks much more aerated in the ambroisie version
    • By kevnick80
      Hi guys. 
      Came across these amazing bon bons on Instagram. How would you say I could replicate the design?

    • By pastrygirl
      Something I wonder about but have yet to attempt ...
      i usually make Swiss or Italian meringue buttercream with egg whites. Occasionally I make egg yolk buttercream if I have excess yolks. 
      Is there any reason why one couldn’t make whole egg buttercream?  Whole eggs whip up plenty fluffy for genoise, what if you added hot syrup and cool butter? 🤔
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

  • Recently Browsing   0 members

    No registered users viewing this page.