PROFESSIONAL INGREDIENTS 2020 - Weiss
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PROFESSIONAL INGREDIENTS
2020
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Weiss company
Committed to codeveloping
Beautiful and Delicious products
A French company founded in 1882
• Our story is first and foremost about Eugène Weiss, Bean-to-bar Chocolate
FRANCE an artisanal chocolate maker who was both a pioneer
and a visionary. • We produce our chocolates from cocoa beans
• He developed the arts of praliné production and to bars, chocolate confectioneries, and
blending, creating Le Haut Chocolat®. couvertures.
• All our products are made in Saint-Étienne.
The finest ingredients
• Since the company was created, we have always
selected noble, high-quality ingredients. Artisanal excellence and savoir-faire
• At Weiss, it is very important to offer short and • Weiss bears the Living Heritage Enterprise label,
wholesome ingredients lists. awarded by the French state in recognition of accom-
• We are committed to maintaining a clear and plishment in terms of unique artisanal excellence and
responsible clean label. savoir-faire.
Proximity
• Weiss is a human-size company,
Transparency
with its 125 passionate employees.
Weiss is close to its customers and
continually adapts.
• Weiss uses as much as possible local • The origins of all our cocoa beans and nuts are listed
suppliers and French raw ingredients. on our labels.
• Our chocolate factory is open to the general public
and professionals from the world of gastronomy.
3
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How do we work and with what philosophy?
A t Weiss, we master the entire production chain from roasting fine cocoa beans
to the creation of Le Haut Chocolat®.
{ FR
OM BEAN } { TO BAR }
Eugène Weiss, the son of a winemaker from the Alsace region, in France, was the first
to combine cocoa beans from different origins, applying the art of blending to cocoa
beans like a winemaker combining different varietals in their wine.
The selection of The patient
Today, Weiss is a reference among gastronomy professionals and chocoholics alike. exceptional beans
The roasting The art of blending
conching
Le Haut Chocolat®
Our creations are regurlary awarded demonstrating our responsible and Clean Label
approach, as well as our constant quest for quality. The ganache
making
Our products are composed of short lists of noble ingredients. The molding The coating
"If an ingredient adds nothing to a product,
it is not in it".
avec nous
Before 2014 2016 2017 2018 2019 comme si vous y étiez!
Chocolates Chocolates Chocolates
bars confectioneries drops
An award-winning brand for its innovations Visit it
Nous partageons l’expérience de l’art du chocolat,
by taking a 360° tour of the Chocolaterie!
du praliné & de la confiserie à travers
une visite virtuelle de notre Chocolaterie
accessible partout dans le monde,
7/7 jours, 24/24 heures.
Pour une visite
à 360° de Weiss,
scannez-moi !
4
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Our pioneering spirit
1882
1926 1940 1985
Eugène Weiss, the son of winegrowers
from Alsace (France), has the art of fine
blending in his DNA. He invents the
notion of Le Haut Chocolat® and opens Weiss PATENTS the CREATION OF CREATION of EBENE 72%
his first boutique in the confectionery NAPOLITAIN, and the unmissable Orangette a characterful bittersweet
capital of Saint-Etienne (France). chocolate takes on a with Weiss nougatine chips. chocolate with the
revolutionary new format. highest percentage cocoa
solids on the market at
the time.
2014
Weiss is awarded the Entreprise
du Patrimoine Vivant, or Living 2012 LI CHU 64% Weiss receives international
1990
Heritage Company label
FROM VIETNAM 1995 recognition for its praline, made
using a unique production process
CREATION of ACARIGUA 70% and only the very best ingredients.
THE RECOGNITION A unique and distinctive flavor with fresh,
acidulated notes, created in collaboration with with the famous chocolatier WEISS BECOMES A
OF A SUPERIOR the Vietcacao association. Michel Chaudun. Co-development is WORLDWIDE INIMITABLE
ARTISANAL (Non-governmental organisation) part of the Weiss DNA SIGNATURE.
KNOW-HOW
2016 2017
2014 2019 MAHOË DARK 76%
Grenada single origin
CHOCOCÈPES 42% Our 2nd «couverture» without
GAME-CHANGING INNOVATION The association of Haut Chocolat® and cep lecithin after Ebene 72%
with Praline Powder based on an original idea of Régis Marcon,,
specially crafted at the Weiss chocolate factory
THE ORGANIC AND FAIRTRADE RANGE
Labeled Max Haavelar is growing with
CO-DEVELOPMENT CEÏBA WHITE 33%,
opening up new creative opportunities
Innovation award at Europain
CEÏBA MILK 42%,
for Les Sublimes, the delicious
CEÏBA DARK 64%.
BIO/ORGANIC
chocolatey and generous
2015 chocolate chips, developed in
partnership with Raoul Maeder, 2016
parisian artisan baker. 1st PRALINE 100 % FRENCH
THE FIRST FRENCH ONLINE In October 2016 Les Ateliers Weiss
CHOCOLATE BOUTIQUE opened, a unique destination where Walnut.
FOR PROFESSIONALS culture meets gastronomy in
www.weiss.fr Saint-Étienne.
5
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 5 07/01/2020 10:33
The selection of beautiful ingredients
W eiss takes great care to select its ingredients and ensures transparency by detailing
their origins on each label. Discover the characteristics of each origin selected by Weiss.
Cacaos Beans Spices and seeds
Vietnam Bean for surprisingly fruity Madagascan Black Bourbon FRANCE
notes that bring a unique sensation Vanilla for powerful aroma and
of freshness. rounded flavor.
• •
Spanish Valencia & Italian Roman & Equatorial Bean for bitterness and Indian White Sesame for time-
Marcona almonds Piedmont hazelnuts floral notes. honored smoky intensity.
•
Walnut of France Venezuelan Bean for rounded,
honeyed, and nutty flavors.
from Grenoble •
& Périgord Madagascan Bean for subtle acidity
and hints of red berries.
•
Grenada Bean for delightfully Fruits and nuts
acidulated notes combined with
the intense chocolate flavor of raw Italian, Piedmont PDO hazelnut for
beans. exceptional and unique flavor. They
• are considered the “best hazelnuts
Papua New Guinea Bean for its in the world”.
DOMINICAN
VIETNAM
intensity and natural smoky notes. •
REPUBLIC
BIO/ORGANIC • Italian, Roman hazelnut for intense
GRENADA
IVORY COAST
Republic Dominican Bean for hazelnut flavor.
VENEZUELA astoundingly powerful bittersweet •
GHANA
flavor and lovely acidity. Spanish, Marcona almond for short
ECUADOR
PAPUA • size, and round, subtle and sweet
MADAGASCAR
NEW GUINEA
Ghanaian Bean for its aromatic flavor.
intensity. •
• Spanish, Valencia almond for long
Ivory Coast Bean for its intense shape and dark colour.
chocolate flavor, bittersweet with a •
touch of acidity. Indian Cashew almond for their
delicately tropical taste.
•
Walnut of France for its characteristic
bitterness and refined taste.
Vanilla Bourbon
from Madagascar
White sesame &
*Our Piedmont hazelnuts have a Protected Designation of Origin (PDO) label from the European
Japanese Yuzu Community guaranteeing the geographical origin of a foodstuff, the qualities and characteristics
cashew nuts from India of which depend on this origin
6
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Our CSR commitments W eiss is committed to a strategy of
continuous improvement, allowing you to
offer a more responsible gastronomy. The
world is changing, and Weiss is, too!
Committed to our supply chain
{ FROM BEAN {
Weiss is a partner of the Viet We are also committed to the Cacao Organic and Fairtrade ! Since 2019, we have been
Cacao NGO in Vietnam, which Forest project in the Dominican We offer a range of three working with the Earthworm
helps find work for disabled Republic, where we work hand-in-hand sustainable and organic NGO to further improve the
people and facilitates with cooperatives to create new traceability and quality of our
connections with planters to agroforestry methods for sustainable couvertures and bars that cocoa beans.
boost the gourmet cocoa bean cocoa bean production. bear the Max Havelaar label.
activity in Vietnam.
Committed to improving our environmental footprint
Since 2013, we have reduced Weiss is committed to All our cocoa beans shells
our gas bill by 49%, a saving reducing all its energy are valued in Saint-Étienne
that equates to a car journey consumption. landscape ornament.
35 times around the
circumference of the globe. 100% of our electricity comes
from green energy.
Committed to local partners to boost the region
Weiss uses local businesses Our printers, graphic artists, Our ribbons are locally
wherever possible. and maintenance engineers produced, as are most of
are all local. the boxes they are used
to embellish.
Committed to our customers through innovations co-developped with them
{ TO BAR {
Our cutomers are involved in the All our chocolates, pralinés,
whole product creation, from the and individual chocolate .
brainstorming of the idea to its bonbons are developed with
launch on the market. and for our customers. 7
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 7 07/01/2020 10:33
Consideration for our clients
A co-development strategy involving our customers
W e create chocolates, pralinés, and individual chocolate bonbons with and for our customers. They are fully involved in our creative process from the generation of the idea to its
launch on the market. This special relationship ensures a permanent connection to the expectations of our customers, whether they are professionals or gourmet consumers.
o u l M a e der ç oi s D a u b in
Ra Sublime chocolate chips ra n e Komélé 70%
F
t
Dark 55%
Milk 29%
White 23%
g is M arcon
Ré
Chococèpes 42% "Ateliers"
chocolate bar
Experts who are there to help
More than 135 years since its creation, Weiss has preserved a heady passion for chocolate and
the commitment of its teams to this complex and authentic raw ingredient.
IF YOU HAVE AN IDEA, A WISH, OR A NEED, WE ARE LISTENING!
Master Chocolate Maker and Pastry Chef • Customer Service • Sales
Nael Justine Margot
Julien Patrick Yasmine serviceclient@weiss.fr • +33 (0)4 77 49 41 49
Marion Baptiste Arnaud Émilien Béatrice Nathalie Kathleen Elisabeth Valentin Stéphane Sébastien Maxime 8
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Suitable packaging for your specific needs
You are pastry Chef confectioner baker restaurant retail shop
Weiss has the product you need
Coating Molding Pastry Baking
In the format that suits you
Chocolates couvertures Pralines & Gianduja
5 x 1 kg 1,8 kg 5 kg 10 kg 5 x 1 kg 2,5 kg 5 kg
QUALITATIVE PACKAGING
age
ty seal, perfect for stor
Airtight and lightproof Ergonomic shape, securi
9
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 9 07/01/2020 10:33
The range
FRANCE
Professional chocolates Les pralinés
Pralines Services products
12 APPLICATIONS 25 THE RANGE 33 SUBLIMES CHOCOLATE
CHIPS
13 TEMPERATURE 26 ALMOND
CURVES PRALINES 34 BAKING CHOCOLATES
BATONS
14 BLENDED 27 HAZELNUT
ORIGINS PRALINES 34 HOT CHOCOLATES
PRODUCTS
21 SINGLE 28 ALMOND & HAZELNUT
ORIGINS PRALINES 35 COCOA-BASED
PRODUCTS
30 SPECIALTY
10
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 10 07/01/2020 10:33Professional chocolates
APPLICATIONS
TEMPERATURE CURVES
BLENDED ORIGINS
• Dark chocolates
• Milk chocolates
• White chocolates
SINGLE ORIGINS
• Dark chocolates
• Milk chocolates
t® Book
The Haut Chocola
ol with
is an invaluable to
chocolate
tips for using our
couvertures.
Download here !
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 11 07/01/2020 10:33Chocolats Les caractéristiques techniques Les applications Les formats
5 x 1 kg 1.8 kg 5 kg 10 kg
Chocolates % cocoa fat % sugar % dairy fat Fluidity Pastry Molding Coating
block bucket bucket bucket
Adzopé 55 % 36 44 • • •
Oricao 58 % 36 41 • • • •
Altara 63 % 40 36 • • • • •
Tribago 64 % 39 35 • • • •
Galaxie 67 % 43 32 • • • • • •
DARK Ativao 67 % 43 32 • • • • •
Ibaria 67 % 41 32 • • • •
Acarigua 70 % 41 29 • • • •
BLENDED ORIGINS
Komélé 70 % 42 29 • • • •
Potential applications
Ebène 72 % 44 28 • • • •
Kacinkoa 85 % 48 14 • • • •
Caramelatte 35 % 30 36 4 • • •
Lait Entier de France 36 % 33 43 5 • • • •
Lait Suprême 38 % 32 41 5 • • • • •
MILK
Lait Caramel 38 % 32 41 5 • • • •
Galaxie Lait 41 % 34 37 6 • • • • • •
Chococèpes 42 % 39 38 5 • • •
Névéa 29 % 29 42 7 • • • • • •
Oryola 30 % 30 28 7 • • • •
WHITE
Ceïba blanc 33 % BIO/ORGANIC
33 41 7 • • • •
Anëo 34 % 34 37 7 • • • •
Ceïba 64 %
39 35 • • • • •
Dominican Republic BIO/ORGANIC
Li Chu 64 % Vietnam 39 35 • • •
SINGLE ORIGINS
DARK Santarem 65 %
41 34 • • •
Papua New-Guinea
Bassam 69 % Ivory Coast 38 30 • • •
Mahoé 76 % Grenada 48 23 • • • •
Madalait 35 % Madagascar 29 43 6 • • •
Ceïba Lait 42 %
MILK 34 37 5 • • • •
Dominican Republic BIO/ORGANIC
Mahoë Lait 43% Grenada 34 35 6 • • •
For Easter / Christmas moldings, we advise you to use chocolates couvertures with a fluidity above 3.
12
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 12 07/01/2020 10:33Temperature Curves
C hocolate is a complex ingredient that changes
with any variation in its environment. It is thus DARK CHOCOLATE MILK CHOCOLATE
necessary to have a good understanding of it in
order to be able to work with it and to obtain perfect °C °C
results that reflect your skills. 45/50°C 42/45°C
Knowing how to handle the temperature is a
pre-requisite for bringing out the very best of our 31/32°C 30/31°C
chocolates: their glossy appearance, characteristic 27,5/28,5°C +/-
“snap” and inimitable taste. 27/28°C +/-
0 0
To do this, one needs both the right tools as well as MELTING POINT CRYSTALLISATION WORKING
MELTING POINT CRYSTALLISATION WORKING
a skilled eye and steady hand.
Your expertise is essential.
WHITE CHOCOLATE WHITE CHOCOLATE WITH HAZELNUTS
°C °C
42/45°C 42/45°C
29/30°C +/- 29/30°C +/-
26,5/27.5°C 26,5/27.5°C
0 0
MELTING POINT CRYSTALLISATION WORKING MELTING POINT CRYSTALLISATION WORKING
13
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 13 07/01/2020 10:33Blended origins
Dark Chocolates
T hanks to Weiss’s expertise in chocolate production and our deep understanding
of each terroir, we are able to determine the perfect combination resulting in
Adzopé 55 %
a range of unique chocolates. To inspire your creativity and help you find the Intense and delicious
perfect sales pitch, Weiss is one of the only confectioners to share the details The characteristic taste of African cocoa beans with an intense chocolate flavor and warm
of the cocoa beans that go into each blend. You will, for instance, discover the spicy notes in this indulgent chocolate.
bittersweet flavors of Ecuadorian beans combined with the power of African
chocolate or the surprisingly spicy aromas of Vietnamese cocoa beans.
5 kg bucket
GHANA AND/OR IVORY COAST
Ref. 1 022 036
Oricao 58 %
Weiss quality for everyday use
An essential dark chocolate with an intense flavor that is adapted to all applications. At first,
Oricao is sweet, offering different aroma combinations. Then it releases a burst of typical
chocolate notes with an intensely chocolaty finish.
1,8 kg bucket 5 kg bucket
GHANA AND/OR IVORY COAST
Ref. 1 120 865 Ref. 1 022 063
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catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 14 07/01/2020 10:33Blended origins
Altara 63 %
Pure and intense
Africa cocoa beans give this chocolate its unique taste, balanced flavor and velvety tannins.
5 kg bucket 10 kg bucket
GHANA AND/OR IVORY COAST
Ref. 1 022 035 Ref. 1 024 023
Tribago 64 %
Subtle and elegant
A chocolate with touches of fruit and acidity married with subtle oaky, floral notes and an
intense chocolaty finish thanks to its African roots. This is a classic Weiss couverture.
EQUATOR, VENEZUELA, GHANA 5 kg bucket 10 kg bucket
AND/OR IVORY COAST Ref. 1 022 020 Ref. 1 024 022
Galaxie 67 % CHOCOLATE FOR EVERYDAY USE
Balanced with toasted notes
An exceptional couverture made from the best beans from four terroirs. The attack offers
slightly acidic, oaky notes, giving way to a pronounced bittersweet taste balanced out by
toasted nutty aromas and a characteristic long finish. Its perfect texture, both fluid and
fullbodied, makes it ideal for a wide range of applications.
GRENADA, ECUADOR, PAPUA
1,8 kg bucket 5 kg bucket 10 kg bucket
NEW GUINEA, GHANA AND/OR
IVORY COAST Ref. 1 120 866 Ref. 1 024 033 Ref. 1 121 406
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Ativao 67 % USED FOR COATING WEISS BONBONS Acarigua 70 %
Balanced and chocolaty Velvety and fruity
An exceptional couverture created from a subtle blend of beans from three different A very sweet chocolate couverture, with fruity red berry notes.
sources. The attack is balanced with rounded, fresh aromas. It then grows in stature, offe- A Weiss standard created with Michel Chaudun, Parisian chocolatier.
ring a lovely intensity. Its chocolaty flavor, with warm and toasted notes, blossoms into a
deliciously long finish.
ECUADOR, VENEZUELA, 5 kg bucket 10 kg bucket
MADAGASCAR, GRENADA 5 kg bucket 10 kg bucket GHANA AND/OR IVORY COAST Ref. 1 022 016 Ref. 1 024 021
AND VENEZUELA Ref. 1 022 046 Ref. 1 121 407
Ébène 72 % 100 % LECITHIN FREE
Ibaria 67 % Powerful and rounded
The rounded, sweet taste of Ecuadorean beans makes for a harmonious combination with
strong-tasting African beans. This couverture is guaranteed lecithin-free and won a Ruban
Bleu at the Intersuc trade show.
ECUADOR, VENEZUELA, GRENADA, 5 kg bucket 10 kg bucket
Intense and fruity GHANA AND/OR IVORY COAST Ref. 1 022 018 Ref. 1 024 032
Intense, woody chocolate. Very fruity
with a good balance of cocoa butter
and cocoa mass with a lingering acid
taste. Perfect for a natural ganache or
with candied fruits.
OUR MOST POWERFUL
Kacinkoa 85 % CHOCOLATE
GRENADA, ECUADOR
GHANA AND/OR IVORY COAST
Strong cocoa taste
10 kg bucket Kacinkoa offers a pronounced bittersweet taste with no acidity, and toasted, grilled notes
on the finish.
Ref. 1 024 020
5 kg bucket
VENEZUELA, GHANAAND/OR IVORY COAST
Ref. 1 022 017
16
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 16 07/01/2020 10:34Blended origins
Komélé 70 % NEW
Dark chocolate
co-developed with Chef François Daubinet from Fauchon company
This creation is the result of a partnership between two artisanal producers that share
exceptional expertise. One selects high-quality ingredients and transforms them into
exceptional products ; the other skillfully transforms them into outstanding creations.
Pioneering with many innovations, these two companies together are the embodiment of
French elegance with that creative and unexpectedly tone.
It was therefore totally natural that these two brands, passionate about their products,
should join forces to create a dark chocolate with 70% cocoa, made from a blend of 3 different
origins.
The origins of the selected beans confer on this chocolate a unique aromatic profile.
It offerd an intense attack followed by notes of toasted coconut so typical of African
cacao beans.
Its lovely aromatic length and smoky finish stem from the beans from Papua New
Guinea.
While a touch of acidity along with green, natural notes are characteristic of beans
grown on the Mekong Delta in Vietnam.
VIETNAM, PAPOUA NEW GUINEA, 5 kg bucket
GHANA AND/OR IVORY COAST Ref. 1 122 251
Komélé 70%
Chocolat noir co-développé Dark chocolate developped in
avec François Daubinet partnership with François Daubinet
de la Maison Fauchon from Fauchon
Download here
Francois Daubinet's
recipes, from Fauchon
17
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 17 07/01/2020 10:34Blended origins
Milk chocolates
Lait Entier de France 36 % Chococèpes 42 %
A light and perfectly balanced chocolate An original idea from Régis Marcon,
Its pale colour, thanks to a blend of cocoa beans from Vietnam and Madagascar, along with specially crafted at the Weiss chocolaterie
its intense dairy taste will ensure some delightfully contrasting window displays along with
Chococèpes offers intense notes of mushroom and undergrowth produced using a
perfect balance in the mouth.
combination of traditional techniques and real pieces of wild mushroom along with
10 kg bucket selected cocoa beans to prolong the intensity of the mushroom flavor.
VIETNAM, MADAGASCAR
Ref. 1 121 913 1 kg block
GHANA
Ref. 1 121 793
Lait Suprême 38 %
A balanced dairy flavor
A classic couverture with a pronounced cacao taste enhanced by touches of vanilla.
A Weiss standard.
Check out our brand
VENEZUELA, ECUADOR, MADAGASCAR, 5 kg bucket 10 kg bucket
new recipes in our
GHANA AND/OR IVORY COAST
Chococèpes booklet
Ref. 1 022 037 Ref. 1 024 028
CHOCOLATE FOR
Galaxie Lait 41 % EVERYDAY USE
Creamy and chocolaty
An exceptional milk-chocolate couverture made from a blend of beans of four different
origins. On the tongue, its fresh dairy notes combine with a pronounced cacao flavor and Download here
just a hint of bitterness before giving way to warm, biscuit aromas. Exceptionally long in
the mouth.
VENEZUELA, ECUADOR,
1,8 kg bucket 5 kg bucket 10 kg bucket
MADAGASCAR,
GHANA AND/OR IVORY COAST Ref. 1 120 862 Ref. 1 024 034 Ref. 1 121 404
18
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 18 07/01/2020 10:34Blended origins
Caramelatte 35 % Lait Caramel 38 %
Delicate notes of caramel with no added colorings or flavorings An explosive caramel taste
A harmonious balance between smooth dairy notes and sophisticated caramel flavors, with A nostalgic chocolate full of childhood memories thanks to its powerful dark caramel flavor
no added coloring or flavorings. and deliciously melting texture.
VENEZUELA, ECUADOR, MADAGASCAR, 5 kg bucket
5 kg bucket
GHANA AND/OR IVORY COAST GHANA AND/OR IVORY COAST Ref. 1 121 383
Ref. 1 121 182
Five fabulous
recipes in our
Our recipe
booklet contains a RE GIS BO UE
T
A pricot Nest Ta
RECIPE BY RÉGI rt
S BOUET, WEIS
S MASTER CONF
ECTIONER
Caramelatte tempting tart and SHORTBREAD
FOR 3 TARTS, 20
CM DIAMETRE
an Easter molding
Flour
recipe booklet
Cacao powder 350 g
Salt ‘Fleur de Sel’ 25 g Mix with the paddl
e butter, sugar and
Butter AOC Poitou 1,25 g Add sifted flour salt.
Charente and cocoa powe
Pure icing sugar 170 g eggs. r on low speed
, following by
Eggs 150 g Refrigerate for 1
Milk Caramel Couve hour before use.
rture 38% 75 g Line rings, dock
and bake at 160°C
QS Line the insides for 25 minutes.
of the tarts with
Milk Caramel Couve
rture 38 %.
MILK CARAMEL
MOUSSE
Milk
Milk Caramel Couve 200 g Boil milk and disolv
rture 38%
Soaked gelatin
leaves 400 g Pour onto choco e gelatin.
3 sheets late
Whipped cream Cool to 26°C before and make a ganache.
600 g Whip to cool. folding the lightly
whipped cream
Pipe tart shell, .
leaving a small
amount for decor
ation.
APRICOTS WITH
HONEY
Apricots
Honey 350 g Cut apricots into
Apricots puree 50 g quaters, cutting
Roast the aprico wedg
Pectine NH 200 g ts in honey at 170°C es vertically.
out from oven. for 40 minutes
3g take
Boil apricot puree
and add soaked
Pour onto aprico pectine NH 1 minut
ts and e.
onto the Milk Caram keep to 4°C spread with a spatu
el Mousse. la
Download here Download here Apricot
decoratio
n
Apricot
Confit J
elly
Milk Caramel
disc
Shortbr Milk
ead
Caramel
Mousse
19
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White chocolates
Névéa 29 % Anëo 34 %
Sweet with notes of vanilla Amazing purity
This delicately sweet chocolate offers dairy notes with touches of vanilla, offering a subtle With its name inspired by the Inuit word for snow, Anëo is a white chocolate with a beautiful
flavor of caramelized milk. It is very fluid and easy to work, with a high cocoa butter content. pure white color. Anëo is not too sweet, and caresses the palate with fresh and velvety dairy
flavors, perfectly balanced with warm, floral notes of Madagascan vanilla. It offers perfect
1,8 kg bucket 5 kg bucket 10 kg bucket fluidity and an extremely fondant texture, and will bring out your creativity in all kinds of
Ref. 1 120 868 Ref. 1 022 012 Ref. 1 024 030 different creations.
5 kg bucket
Ref. 1 121 367
Oryola 30 % NEW
White chocolate with hazelnuts
From pastry applications to individual
Oryola is the newly born from Weiss’ two know-how as a praline and chocolate maker :
a melting in mouth white chocolate made from genuine Italian hazelnuts which couples
childhood’s notes of cooked milk with the intense flavor of freshly shelled halzenuts. Its chocolate bonbons and gastronomic
touch of astringency is rounded out by brown sugar from The Guadeloupe for a rounded dishes, discover the full potential of
Anëo in our recipe booklet.
and roasted finish.
5 kg bucket
Ref. 1 122 061
Ceïba blanc 33 % BIO/ORGANIC
NEW
ORGANIC AND FAIRTRADE
This organic, fair-trade chocolate has a natural, authentic flavor
Download here
Its smooth, creamy texture recalls whole milk, and it is long on the tongue resulting in a finish
of dulce de leche. Organic brown sugar brings a slightly golden color for a white chocolate
that is ideal for all kinds of applications including patisserie, molding, and coating.
5 kg bucket
Ref. 1 122 319
20
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 20 07/01/2020 10:34Single origins
Dark chocolates
W eiss is constantly seeking exceptional and original aromas, and has
become an expert in blending different cocoa beans from the same country.
Ceïba 64 % BIO/ORGANIC
ORGANIC AND
FAIRTRADE
We select and blend beans from different regions in a single country in order to
capture the authenticity, bring out and enhance the aromatic profiles of each origin, Powerful and oaky
and reveal their individual potential. This not-too-sweet couverture opens with a surprisingly powerful attack thanks to a combi-
nation of intense bitterness and good acidity. It then takes on more rounded flavor with oaky
notes and marked aromas of yellow fruit, leading to a satisfyingly long bittersweet finish.
1,8 kg bucket 5 kg bucket
SINGLE ORIGIN DOMINICAN REPUBLIC
Ref. 1 120 983 Ref. 1 022 052
Vietnam
Our recipes for creations
Madagascar
that are in touch with
Les Chocolats Pur
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en cinq voyages igine
Single Origin Cho their roots.
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through five journe tes
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Li Chu64
64%%
République
Dominicaine
Fresh and spicy
Côte d’Ivoire
Li Chu reveals light reddish tints that make it stand out from other couvertures. Its forthright
chocolate taste offers notes of vanilla and nut with a touch of licorice. These then give way
to fresh and acidulated notes ensuring length in the mouth.
Grenade
Download here
1,8 kg bucket 5 kg bucket
SINGLE ORIGIN VIETNAM (MEKONG DELTA)
Ref. 1 120 982 Ref. 1 022 062
21
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 21 07/01/2020 10:34Single origins
Santarém 65 % OUR MOST UNTAMED CHOCOLATE
Bassam 69 %
Smoky and untamed Strong and pure
This surprising and unique chocolate features strong smoky notes, with dark tobacco flavors A smooth, dark chocolate with a light and balanced bittersweet taste. It offers pronounced
blending with botanic hints, reminiscent of certain powerful green teas. This couverture is flavors of cacao that is typical of African beans, with spicy and vanilla notes, a hint of
recommended for red fruit ganaches but also for savory chocolate recipes such as sauces coconut, and nutty aromas that give it good length on the tongue.
to serve with game.
SINGLE ORIGIN 5 kg bucket 5 kg bucket 10 kg bucket
SINGLE ORIGIN IVORY COAST
PAPUA NEW GUINEA Ref. 1 022 015 Ref. 1 022 034 Ref. 1 024 024
Mahoë 76 % 100 % LECITHIN FREE NEW
A delicious promise of bittersweet acidity
This new dark-chocolate couverture is the most intense of the Single Origins range from
Weiss with 76% cocoa. Its delicate bitterness creates a sensation in the mouth like velvety
ganache, with toasted and acidulated notes followed by touches of spice and a finish burs-
ting with freshness. This Single Origin chocolate from Grenada is very fluid to work with and
contains no lecithin.
It is ideal for coating individual chocolate bonbons with a sustained but not overpowering
chocolate taste.
5 kg bucket
SINGLE ORIGIN GRENADA
Ref. 1 122 005
22
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 22 07/01/2020 10:34Single origins
Milk chocolates
Madalait 35 % Mahoë Lait 43 % NEW
Subtle, milk and cocoa balanced Acidulated, lovely cocoa intensity
This milk-chocolate couverture offers a rounded, sweet profile with milk notes topped off This not-too-sweet milk chocolate is not so different from a dark chocolate. It offers a
with a hint of cocoa. surprisingly acidulated attack with notes of cooked yellow-fleshed fruit, followed by a
lovely cocoa intensity and notes of French toast on the finish.
5 kg bucket Its dark chestnut color makes it stand out from other milk chocolates and ensures it will be
SINGLE ORIGINE MADAGASCAR
Ref. 1 022 039 a hit in all your creations.
Mahoë is perfect for ganaches, crémeux, ice-creams, moldings, and much more besides !
5 kg bucket
SINGLE ORIGIN GRENADA
Ref. 1 122 056
Ceïba Lait 42 % BIO/ORGANIC
NEW
ORGANIC AND FAIRTRADE
A chocolate of toastes and unctuous character
This organic, fair-trade chocolate has a powerful chocolatey attack, counterbalanced by
the velvety taste of fresh milk. It is a characterful chocolate offering toasted notes with a
suggestion of coffee. It is wonderfully long in the mouth with a fresh and not-too-sweet
finish. It is ideal for all kinds of applications including patisserie, molding, and coating.
SINGLE ORIGIN DOMINICAN REPUBLIC 5 kg bucket
Ref. 1 122 320
23
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 23 07/01/2020 10:34Pralines
PRALINES RANGE
ALMOND PRALINES
• Smooth
• Crunchy
HAZELNUT PRALINES
• Smooth
• Crunchy
Discover all of the ALMOND AND HAZELNUT PRALINES
secrets of Weiss • Smooth
pralinés, as well • Crunchy
as many recipes to • Powder
appropriate !
SPECIALTY
• Cashew Praline with "fleur de sel" from Guérande
• Sesame Praline Style
• Walnut praline from France
• Gianduja
Download here
• Pure Hazelnut Paste
• Chocolate and nut spread
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 24 07/01/2020 10:34Pralines Range
F or the past 135 years, Weiss has been putting its passion, rigor and creativity into
producing an exceptional praline that has earned itself an international reputation.
Chocolats
Pralines 2 kg
bucket
Packaging
2,5 kg
bucket
5 kg
bucket
Its inimitable signature is characterized by a taste of lightly roasted fresh hazelnuts
Praline 50-50 with Valencia Almonds •
and almonds with balanced notes of caramel. As with all its pralines, Weiss only
ALMONDS
uses Valencia and Marcona almonds from Spain, and Roman and Piedmont SMOOTH Praline 60-40 with Valencia Almonds •
PDO hazelnuts from Italy.
Praline 60-40 with Marcona Almonds •
CRUNCHY Praline 50-50 with Valencia Almonds •
HAZELNUTS
Praline 50-50 with Roman Hazelnuts •
SMOOTH
Praline 60-40 with Piedmont PDO Hazelnuts •
CRUNCHY Praline 50-50 with Roman Hazelnuts •
Praline 50-50 with Valencia Almonds and Roman Hazelnuts • •
HAZELNUTS
SMOOTH
ALMONDS
Praline 60-40 with Valencia Almonds and Roman Hazelnuts •
CRUNCHY Praline 50-50 with Valencia Almonds and Roman Hazelnuts •
POWDER Praline 50-50 with Valencia Almonds and Roman Hazelnuts •
Sesame Praline Style •
SPECIALTY
SMOOTH
Praline Walnut of France 50-50 •
Cashew Praline with “Fleur de Sel” from Guérande
CRUNCHY •
52-48
*Our Piedmont hazelnuts have a Protected Designation of Origin (PDO) label from the European Community guaranteeing the
geographical origin of a foodstuff, the qualities and characteristics of which depend on this origin.
25
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 25 07/01/2020 10:34Almond Pralines
W e only use almonds from Valencia and Marcona in Spain, which are renowned for their high quality, to make our almond pralines. Grown on small plots, tended by
human beings at every stage, the almonds have a non-porous shell, which locks in all their flavour.
VALENCIA MARCONA
An intense almond Flavour: : subtle, not bitter Silky mouth feel, followed Flavour: : caramel, raw nuts
flavour combined with Colour: golden by a perfect blend of freshly Colour: very white
notes of roasted nuts. Size: 34 to 36 mm shelled almonds and notes of Size: 34 to 36 mm
intense caramel.
Shape: thin and long Shape: round and plump
Smooth texture Crunchy texture
Smooth praline Crunchy praline
5 kg bucket
Valencia Almonds 50-50
Ref. 1 026 025 Valencia Almonds 50-50 5 kg bucket
Ref. 1 026 004
Smooth praline
5 kg bucket
Valencia Almonds 60-40
Ref. 1 026 030
Smooth praline
5 kg bucket
Marcona Almonds 60-40 Ref. 1 026 008
26
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 26 07/01/2020 10:34Hazelnut Pralines
W e use Roman hazelnuts and PGI* Piedmont Hazelnuts from Italy, which are renowned for their high quality, to make our hazelnut pralines. The hazelnuts are grown
following their natural growth rhythm so that the nuts have time to become rich in oil, sugar and minerals.
Our Piedmont hazelnuts from Italy are guaranteed PGI (Protected Geographical Indication) products.
ROMAN PIEDMONT PGI*
The flavour of very fruity, Flavour: fresh, fruity, roasted The delicate Flavour: Releases all its flavour
lightly toasted fresh hazelnut. Colour: light brown with streaks flavour of freshly picked, once roasted
sun-drenched hazelnuts Colour: brown, slightly streaked
Size: 13 to 15 mm
with an intense caramel
Shape: spherical, slightly pointed flavour right from the start - Size: 13 to 15 mm
sensational! Shape: round, compact and
streaked on the surface
Smooth texture
Smooth praline
Roman Hazelnuts 50-50
5 kg bucket
Ref. 1 026 024
Smooth praline
PGI* Piedmont Hazelnuts 60-40 5 kg bucket
Ref. 1 026 031
Crunchy texture
Crunchy praline
Roman Hazelnuts 50-50 5 kg bucket
Ref. 1 026 003
*Protected Geographical Indication
27
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 27 07/01/2020 10:34Almond and Hazelnut Pralines
A t Weiss, we create all of our blends with our aim to create fine products and do
good in mind, which is why we have chosen to use Valencia almonds from Spain
and hazelnuts from Italy for a high-quality praline.
Smooth texture
PERFECT FOR YOUR DAILY USE
Smooth praline
Valencia Almonds and Roman Hazelnuts 50-50 2,5 kg bucket 5 kg bucket
Ref. 1 026 051 Ref. 1 026 026
Smooth praline
Valencia Almonds and Roman Hazelnuts 60-40 5 kg bucket
Ref. 1 026 033
Crunchy texture
Crunchy praline
Valencia Almonds and Roman Hazelnuts 50-50 5 kg bucket
Ref. 1 026 005
28
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 28 07/01/2020 10:34Almonds Hazelnut Pralines
Powder
Praline Powder GAME-CHANGING INNOVATION
Ingredients: sugar, almonds, hazelnuts.
An addition to our collection of pralines made with 50% Valencia almonds and Roman hazel-
nuts, Weiss Praline Powder offers some unique technical advantages to professional chefs
through greater user-friendliness with no compromise on quality.
Our Praline powder has that same roasted nut flavor that is the hallmark of a praline from
Weiss, but the powder format makes life easier for gourmet food professionals and opens
up new creative horizons overlooked by traditional praline pastes. Perfect for both classic
dishes and original creations. L E L I V R E D U
Technical advantages :
HAUT
• Weiss Praline Powder is easy to measure out, and can be used for any praline-based desserts and
other gourmet creations, with no need to adjust the quantity. PRALINÉ
• It ensures better volumes for whipped mixtures compared to an equal amount of praline paste.
#un zeste d ’audace
Sensorial qualities : #une dose de créativité
• A rich, roasted nutty taste that is the hallmark of a Weiss praline. #plusieurs pincées de recettes
• A blend of exceptional nuts from the very best sources.
• Clearly visible pieces of praline and a light caramel color for an even more tempting appearance.
2 kg bucket
Take your creativity
Ref. 1 121 779
one step further with
Praliné Powder
Download here
29
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 29 07/01/2020 10:34Specialty
Cashew Praline with Guérande Sesame Praline Style OUR UNIQUE SIGNATURE
"fleur de sel" salt
Rich & smooth
With a blond color and smooth texture, Weiss praline-style sesame offers intense aromas of
An original creation toasted sesame seed, with notes of roasted nuts on the palate, and a long finish with hints of
The taste of roasted, caramelized cashew nuts enhanced with a delicate touch of « fleur coffee and vanilla. It is perfect for mousses, creams, ganaches, fillings and ice-creams and is
de sel » from Guérande will bring a touch of exoticism to your creations, and widen Weiss’ also an excellent sauce base. It combines beautifully with savory dishes, bringing a surprising
extensive range of pralines. Its old-fashioned texture with a fine, delicate grain make it easy and exotic touch, but also great value both nutritionally and for those watching what they eat.
to work with. It will inspire all kinds of taste combinations in a wide variety of preparations
including mousses, creams, fillings, ice-creams, and even savory dishes. Its blend of carefully
selected ingredients, including Valencia almonds from Spain, cashews from India and «fleur 2,5 kg bucket
de sel» from Guérande, will open the door to new sensations.. Ref. 1 026 035
5 kg bucket
Ref. 1 121 595
Praline Walnut of France NEW
100% French Praline
French walnuts ripen in October when their outer husks (the green shell that protects the nut)
start to open. Once the outer husk is removed, the walnuts are dried and then peeled a few
days prior to processing.
Weiss's master praline makers caramelise the walnuts in French sugar to retain all of the
walnut’s characteristic bitterness in an intense fresh nutty flavour with a toasted hint.
This praline will be a source of creativity for any artisan. It can be used as it is to form the base
of a tart or to make a Chantilly. It also makes the perfect filling for chocolates or can be used
to make a cream filling.
2,5 kg bucket
Ref. 1 122 276
30
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 30 07/01/2020 10:34Specialty
Chocolate Spread
Gianduja
Intense & smooth
Smooth or Crunchy
5 x 1 kg block
A genuine Gianduja made with our Madalait 35% couverture (Single Inventor of Haut Chocolat® and recognized by professionals worldwide for its exceptional
Ref. 1 020 011
origin from Madagascar) and Italian roman hazelnut praline. pralines, Weiss has now combined its two areas of expertise in a new range of chocolate
spreads, which are guaranteed free of palm oil.
• Guaranteed, no palm oil, artificial colourings, or preservatives.
• A creamy, melting and indulgent texture.
Pure Hazelnut Paste • A variety of nuts, carefully selected : Valencia almonds and Roman hazelnuts.
• The flavor of roasted hazelnuts and almonds, paired with the strength of chocolate.
Perfect for ice-creams 5 kg bucket
Ideal for restaurant buffets and boutique hotels, and it is the greatest asset to
Ref. 1 121 709
your creativity.
• Easy to work, with a resistant texture no matter what you need to do.
• No need to temper or to crystallise.
Les Chouchous des ateliers Weiss • Bake stable and heat reversible (easy to freeze).
• Variety of uses : jellies, ice creams, fillings, leavened doughs (brioche), mousses…
The almonds & nuts from our pralines
Caramelized almonds and hazelnuts, perfect for bringing a crunch to your creations.
Smooth chocolate and nut spread Crunchy chocolate and nut spread
2 kg box 5 kg bucket 5 kg bucket
Ref. 1 121 241 Ref. 1 121 357 Ref. 1 121 400
From macarons to tarts, discover our
recipes using Weiss spreads.
Download here
09:56
31/12/2015
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31
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 31 07/01/2020 10:35Service Products
SUBLIMES CHOCOLATES CHIPS
CHOCOLATES STICKS FOR BAKING
HOT CHOCOLATE PRODUCTS
COCOA-BASED PRODUCTS
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 32 07/01/2020 10:35Sublimes chocolates chips
W eiss has widened out its range of baking chocolates with Les Sublimes,
delicious chocolate chips developed in partnership with Raoul Maeder,
Dark chocolate Sublimes with 55 % cocoa
Parisian artisan baker and pâtissier.
A rounded, intense chocolate taste with exceptional length.
• Good length on the tongue for a smooth chocolate taste that will appeal to all. 5 kg bucket 12 kg bucket
GHANA
• Teardrop-shaped chocolate chips with excellent rheological properties. Ref. 1 121 431 Ref. 1 028 085
• Smooth edges guaranteeing perfect adhesion without cutting into the dough during preparation.
• Excellent melting properties, whilst retaining good structure so they are immediately recognizable
in the recipe for greater visual appeal.
Milk chocolate Sublimes with 29 % cocoa
A whole-milk chocolate with creamy notes that is perfectly suited to the buttery notes of a
brioche or to accompany light and crisp freshly baked bread…
Our Sublimes chocolate chips won 2016 Europain 5 kg bucket 12 kg bucket
GHANA
Innovation Award! Ref. 1 121 432 Ref. 1 121 055
White chocolate Sublimes 23 %
Check out our
8 recipes in our A sweet, vanillary chocolate inspired by our flagship Névéa couverture, with notes of cooked
sublimes booklet.
milk that is ideal for balancing the bitterness of roasted nuts or the acidity of citrus fruit.
5 kg bucket 12 kg bucket
Ref. 1 121 433 Ref. 1 121 053
Chocolats Technical information Packaging
Download here Chocolates % cocoa fat % sugar % dairy fat 5 kg 12 kg
bucket bucket
SUBLIMES
DARK Dark Sublimes 55 % 28 43 • •
MILK Milk Sublimes 29 % 25 47 5,8 • •
BLANC White Sublimes 23 % 24 46 7,9 • •
33
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 33 07/01/2020 10:35Services Products
Chocolates sticks for pastries Hot chocolate product
Chocolate sticks for baking 58 % Milk chocolate breakfast. Drink powder 41 %
• Weiss creates the first chocolate stick for baking applications with 58% cocoa solids and A deliciously creamy milk chocolate powder – just add 8 kg bucket
a delicious chocolate flavor. milk or water, according to taste. (200g/liter).
Ref. 1 028 052
• The perfect flat shape so that your customers are guaranteed a good mouthful of
chocolate with every bite, and rounded edges so as not to cut into the dough.
• 500 sticks per box to make 250 individual pains au chocolat.
Box of 500 units. Approx. 1,6 kg
Per 8 boxes
Ref. 1 121 429
Chocolate breakfast. Drink powder 52 %
Chocolate powder with added sugar and natural vanilla 8 kg bucket
flavoring (150g/liter).
Ref. 1 028 051
Shiny chocolate Granule 52 %
Real tempting chocolate granules : just stir into hot milk for a delicate & smooth drink, with
the intense taste of chocolate. (175g/liter)
6 kg bucket
Ref. 1 122 042
34
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 34 07/01/2020 10:35Cocoa-based products
Cocoa Butter NEW FORMAT
Ideal for improving the viscosity of your couverture chocolates. 2,5 kg box in drops
Ref. 1 121 862
Pure Cocoa Paste AVAILABLE IN DROPS
A pure cocoa-bean flavor. Use to boost the cocoa content of your chocolates.
Now available in drops.
1,8 kg bucket
IVORY COAST
Ref. 1 121 520
Cocoa nibs
Carefully roasted and crushed cocoa nibs. Ready to use for molding and pastry applications.
500 g bag
GHANA AND/OR IVORY COAST
Ref. 1 028 072
100 % Cocoa powder
Cocoa powder from African cocoa beans (20-22% 4 kg bucket
fat) for beverages, truffles or pastry applications.
Ref. 1 028 050
35
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 35 07/01/2020 10:35RCS WEISS Saint Etienne 353 395 346 - Visuels non contractuels - Crédits photos : Studio Caterin, Amandine Hawke, Mickael Pretet, Images & Associés, Philippe Dureuil, Studio a’Graf - 01/2020 - Réf : 1 500 288
1, rue Eugène Weiss - BP 242 - 42006 Saint-Étienne Cedex - France
Export : Tel. +33 (0)4 77 49 38 93
serviceclient@weiss.fr
www.weiss.fr
#chocolatweiss #weisschocolate
FRANCE
Travel light and think about the environment, download our catalog !
catalogue_laboratoire_weiss_GB_janvier_2020_V2.indd 36 07/01/2020 10:35You can also read
