51 COCOA BEANS SINGLE ORIGIN CHOCOLATES • Dark chocolates • Milk chocolates "Le Livre du Savoir-faire": an essential tool to get the most out of our chocolates. Contact your Weiss salesperson to get your copy. Le Livre du Savoir-faire 2021-2022
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53 Weiss has chosen to work with the cooperative CONACADO. This cooperative works with small Dominican producers, sharing their expertise in the fermentation and drying of the beans, all the while helping them to connect with the European markets. We use ingredients that have been certified as Organic and Fairtrade/Max Havelaar. Through this, Weiss shows its will to work hand in hand with farmers. Weiss also helps them to produce quality beans in a socially and environmentally conscious manner. Weiss selected Hispaniola cocoa from the country’s northen mountains, in the small village of Joba Arriba. Five days of fermentation are necessary to give the beans their fruity aroma and the right level of acidity. This process gives 64% a unique character that expresses all the qualities of the Dominican terroir. Ceiba 64% gets its name from a giant tree, that is powerful and sacred in Mayan culture. Constantly seeking out never-seen-before exceptional flavors, Weiss has developed and applied its expertise in bean blending to single origin batches. Weiss wishes to select and pair beans from different regions of the same country to capture all their authentic flavors, to reveal and to enhance the aromatic profile of every origin by bringing out their full individual potential. Contact your Weiss salesperson to get our recipe book for our Organic & Fair Trade range. Ceïba Noir Strong and woody A slightly sweet couverture chocolate with a surprisingly strong presence due to its powerful tartness paired with a pleasant acidity. It then rounds off with woody notes and 64% a pronounced yellow fruit flavor. Its tartness leaves a lasting impression. 5 kg bucket Ref. 1 022 052 1 kg bag Ref. 1 122 690 ORGANIC AND FAIRTRADE DOMINICAN REPUBLIC
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55 Mbô Fine cocoa from the red soils of Cameroon Mbô 71% is a chocolate with a strong personality. Its complex flavor palate starts with a touch of acidity and blooms into full fruity note. A more intense grilled cocoa taste than appears reminiscent of the warm ochre earth in the tropical forests of the Cameroonian Lékié region. This intensity fades into a, slightly spicy, woody aroma finishing on a pleasant tartness. 71% CAMEROON: SCOOPS CA 5 kg bucket Ref. 1 122 615 The Juju Hat, a creation rooted in tradition The Juju hat, or Aka coif, is worn during traditional ceremonies in Cameroon. It is worn by the great chiefs of the Bamileke people and is transmitted from generation to generation as a sacred gift. It represents prosperity and still is an important social distinction. It is handmade in the Cameroonian countryside from dyed natural feathers set in a circular fashion on a raphia support. Each crafted item is unique and requires two or three work days of a master weaver. Master craftmanship is at the heart of Weiss ethos, that’s why the Juju hat inspired us. Set sail for Cameroon with our inspiring recipes
56 Li Chu Fresh and spicy With hints of light red, the Li Chu 64% stand apart from other couverture chocolates. Its distinct chocolaty taste comes with notes of vanilla, dried fruit and a hint of licorice. 64% Then slightly acid and fresh notes then appear leaving a lasting flavor. 5 kg bucket Ref. 1 022 062 1 kg bag Ref. 1 122 689 Santarem PAPUA NEW GUINEA Smokey and wild This unique and surprising chocolate reveals pronounced smokey notes, brown tobacco aromas paired with vegetal touches reminiscent of the power of certain green teas. This couverture chocolate is recommended for ganache recipes with red fruits but for savory chocolate preparations (sauces for game animals for example). 65% 5 kg bucket Ref. 1 022 015 OUR UNTAMED CHOCOLATES VIETNAM
57 Mahoë GRENADA A nice cocoa intensity This new dark couverture chocolate is the most intense and the the purest cocoa beans origins of the Weiss range with 76% cocoa. Its has a delicate tartness and leaves an unctuous ganache sensation with grilled and acid notes, followed by slightly spicy notes finishing with a fresh sensation. The chocolate is cocoa beans single Grenada origin, perfectly fluid, guarantied lecithinfree. It’s used to coat your chocolate bonbons with the perfectly balanced cocoa power. 76% 5 kg bucket Ref. 1 122 005 LECITHIN-FREE Bassam IVORY COAST Powerful and distinct A full round dark chocolate whose slight tartness and acidity are balanced. It has the pronounced cocoa taste typical of African cocoas, with spicy vanilla and coco notes 69% paired with dried fruit aromas that leave a lasting flavor. 5 kg bucket Ref. 1 022 034 10 kg bucket Ref. 1 024 024 Les Chocolats Pure Origine en cinq voyages Single Origin Chocolates through five journeys Madagascar Côte d’Ivoire Grenade République Dominicaine Vietnam This is where you travel through continents!
58 35% Madalait MADAGASCAR Delicate with milky and cocoa notes This couverture milk chocolate has a full round profile and generous milky notes, enhanced with a light cocoa note. 5 kg bucket Ref. 1 022 039 42% Ceïba Lait A toasted and creamy chocolate with personality An Organic & Fair Trade chocolate, its powerful cocoa attack is counterbalanced with the creamy unctuous taste of fresh milk. This strong chocolate, with roasted coffee notes has a long lasting flavor and ends on fresh slightly sweet note. It’s perfect for all uses: pastry, molding and coating. 5 kg bucket Réf. 1 122 320 1 kg bag Ref. 1 122 691 ORGANIC AND FAIRTRADE DOMINICAN REPUBLIC 41% Mbô Lait Fine cocoa from the red soils of Cameroon Mbô Milk 41%, smooth and enveloping, stands out with its distinctive, slightly fruity cocoa flavour, and its creamy texture, with soft notes of vanilla and caramel on the finish. A milk chocolate with an attractive light colour, which also has a high cocoa content. This couverture chocolate is ideal for contrasting castings and coatings with dark chocolate. 10 kg bucket CAMEROUN : SCOOPS CA Ref. 1 122 874 NEW
59 Mahoë Lait On the edge of a dark chocolate A milk chocolate, not too sweet and bordering on dark, stands out with an surprising acidity with jammy yellow fruits, followed with a nice intense cocoa flavor and finishes with toasted notes reminiscent of French bread. Its chestnut color, distinguishes it from other milk chocolates and will be an asset in all of our creations. Mahoë is ideal in ganache, fondant, ice-cream, molds, and even more! 43% GRENADA 5 kg bucket Ref. 1 122 056
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61 Vegan couvertures
62 1 100% PLANT-BASED 2 EXTRA INDULGENT 3 ORGANIC 4 JUST THE RIGHT AMOUNT OF SUGAR 5 MADE IN FRANCE 6 FROM 100% TRACEABLE COCOA BEANS 7 FONDETTES: A HANDY SHAPE FOR ALL APPLICATIONS Weiss is launching its plant-based range: VAO 35% & VAO 42% In collaboration with Australian pastry chef Richard Hawke, an expert in plantbased pastry, Weiss has created VAO: a 100% plantbased couverture which is organic, gluten-free and has just the right balance
63 The VAO (Vegan and Organic) Movement Is Here To Stay 5% of the world’s population is vegetarian* 68% of the population is estimated to be lactose intolerant ** Around 5,97 billion by 2027* The global market for vegan and plant-based pastries should grow to With its rich - pure cocoa butter - flavor paired with the soft unctuousness of coconuts, it’s the ultimate indulgent treat. VAO is also one of the plant-based couverture chocolates on the market with the least sugar. Applications VAO 35% & 42% are made with excellent ingredients. Weiss has selected the Hispaniola cocoa, it is collected, fermented and dried by the CONACADO cooperative. This cooperative works with producers from The Dominican Republic. The beans are certified organic Fairtrade/Max-Havelaar. +16% each year* Vegan chocolate: an increase in global sales of Pastries Molding Coating *Market Analysis Report - Grand View Research 2020, **The Lancet 2018.
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65 Explore our wide range of delicious plant-based recipes in our VAO booklet. LIVRET RECETTES VAO 42% & 35% 35% VAO Plant-based, Organic and Delicious VAO 35%, a couverture created from organic rice and organic coconut cream, whose incredibly soft and unctuous mouthfeel is reminiscent of white chocolate. 5 kg bucket Ref. 1 122 780 NEW 42% VAO Plant-based, Organic and Delicious VAO 42%, a couverture chocolate showcasing powerful fruity cocoa bean notes, with a light note of vanilla on the finish. 5 kg bucket Ref. 1 122 769 ORGANIC, FAIRTRADE AND VEGAN DOMINICAN REPUBLIC NEW ORGANIC, FAIRTRADE AND VEGAN
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67 Pralines
68 Exploring other flavors
69 Our "Le livret du Haut Praline" book, a tool to enhance our range of pralines. RANGE ALMOND PRALINES • Smooth • Crunchy HAZELNUT PRALINES • Smooth • Crunchy HAZELNUT & ALMOND PRALINES • Smooth • Crunchy • Powder SPECIALITIES • Cashew nuts Guerande fleur de sel • Sesame Style Praline • Gianduja • Hazelnut paste 100 % • Weiss Workshop Chouchous • Chocolate spread LE LIVRE DU PRALINÉ HAUT #un zeste d ’audace #une dose de créativité #plusieurs pincées de rece es Chocolaterie Weiss : 1 rue Eugène Weiss BP 242 - 42006 Saint-Etienne Cedex - France Tél : +33 (0)4 77 49 41 45 Design Graphique : Création d’Images. Crédits photo : Création d’Images, Eloïse Héritier ; Studio Caterin - 11 / 2017
70 ALMONDS HAZELNUTS SMOOTH Pralines Valencia Almonds Roman Hazelnuts 50 - 50 • Pralines Valencia Almonds Roman Hazelnuts 60 - 40 • CRUNCHY Pralines Valencia Almonds Roman Hazelnuts 50 - 50 • POWDER Pralines Valencia Almonds Roman Hazelnuts 50 - 50 HAZELNUTS SMOOTH Pralines French Hazelnuts 65-35 • Pralines Roman Hazelnuts 50 - 50 • Pralines Piedmont Hazelnuts PGI* 60 - 40 • CRUNCHY Pralines Roman Hazelnuts 50 - 50 • SPECIALITIES SMOOTH Sesame Style Praline • CRUNCHY Cashew Pralines Guerande fleur de sel • * Our Piedmont Hazelnuts are PGI (Protected Geographic Indication). PGI is an official quality label of the European Union which guarantees the geographic origin of a food product whose qualities and specific characteristics depend on it. Chocolats Formats Pralines 2,5 Kg buckets 5 Kg buckets ALMONDS SMOOTH Valencia Almond Pralines 50 - 50 • Valencia Almond Pralines 60 - 40 • Marcona Almond Pralines 60 - 40 • CRUNCHY Valencia Almond Pralines 50 - 50 • In 2 kg bucket only
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72 We only use Valencia and Marcona Spanish Almonds, famous for their high quality, to make our almonds pralines. They’re farmed on small plots, where humans control every step of their growth to get almonds with a tight shell that locks in all the flavors. Valencia An intense almond taste with notes of grilled fruit. Marcona A silky start, followed by a perfect harmony of freshly shelled almonds and intense caramel. Taste Subtle, no tartness Color Golden Caliber 34 à 36 mm Shape Long and slim Taste Caramel, raw fruit Color Very white Caliber 34 à 36 mm Shape Round and fleshy
73 Valencia Almonds 5 kg bucket Ref. 1 026 025 50 - 50 SMOOTH TEXTURE 60 - 40 Valencia Almonds 5 kg bucket Ref. 1 026 030 SMOOTH TEXTURE 60 - 40 Marcona Almonds 5 kg bucket Ref. 1 026 008 SMOOTH TEXTURE Valencia Almonds 5 kg bucket Ref. 1 026 004 50 - 50 CRUNCHY TEXTURE ALMOND PRALINES
74 French Hazelnut Praline 65-35% In collaboration with a French cooperative, Weiss has created French Hazelnut Praline 65- 35%: with just the right amount of sugar, this is the first praline with such a high nut content made with 100% French hazelnuts.
75 Concious of the need to do good, the Weiss chocolate factory pays particular attention to the origin and quality of its raw materials. It prefers to use French and local suppliers to highlight quality local products and to reduce its carbon footprint. With this approach in mind, Weiss has created a praline made using French hazelnuts only. In collaboration with a French agricultural cooperative From the orchard to our chocolate factory, our hazelnuts are 100% traceable. They are grown with respect for people’s rights and in an environmentally-friendly way using sustainable agricultural practices Weiss’ time-honoured expertise in making pralines brings you a praline with an intense hazelnut flavour The hazelnuts take on a sublime quality in the heart of the chocolate factory where they are made into a smooth praline with a high nut content and an intense hazelnut flavour. With just the right amount of sugar, this praline is ideal for all kinds of creations: mousses, creams, centres, ice creams, etc. Find out more about the history of this praline:
76 Romanes The taste of fresh fruity hazelnut only just toasted. Piedmont PGI* The delicate taste of a freshly picked hazelnut ripened in the sun with an intense caramel flavor from the first bite: it’s breath-taking ! Taste Fresh, fruity, toasted Color Light-brown and striped Caliber 13 à 15 mm Shape Sphérique légèrement pointue Taste Unleashes all its flavors after roasting Color Brown slightly striped Caliber 13 à 15 mm Shape Round compact and striped surface We only use Italian Roman Hazelnuts and Piedmont Hazelnuts PGI*, famous for their high quality, to prepare our hazelnut pralines. They are farmed in a way that lets the hazelnuts grow naturally, giving them to time to concentrate their oils, sugars and minerals. Our Italian Piedmont Hazelnuts are guaranteed PGI* (Protected Geographic Indication).
77 Piedmont Hazelnuts PGI* 5 kg bucket Ref. 1 026 031 60 - 40 SMOOTH TEXTURE Roman Hazelnuts 5 kg bucket Ref. 1 026 024 50 - 50 SMOOTH TEXTURE Roman Hazelnuts 5 kg bucket Ref. 1 026 003 50 - 50 CRUNCHY TEXTURE HAZELNUT PRALINES French Hazelnuts 5 kg bucket Ref. 1 122 843 65 - 35 SMOOTH TEXTURE NEW
78 Valencia Almonds and Roman Hazelnuts 5 kg bucket Ref. 1 026 005 At Weiss, we seek to bring out the best quality and the most beauty out of our blends, that’s why we chose to pair Spanish Valencia Almonds and Italian Almonds for high quality pralines. Valencia Almonds and Roman Hazelnuts 5 kg bucket Ref. 1 026 026 Valencia Almonds and Roman Hazelnuts 5 kg bucket Ref. 1 026 033 50 - 50 60 - 40 50 - 50 SMOOTH TEXTURE SMOOTH TEXTURE CRUNCHY TEXTURE HAZELNUT & ALMOND PRALINES
79 INNOVATION Ingredients: sugar, almonds, hazelnuts. From our range of 50% pralines Spanish Valencia Almonds and Italian Roman Hazelnuts, this praline powder has unique technical benefits and is easier for professionals to use. All this without compromising on quality. The praline powder brings out the classic taste of roasted dried fruits, Weiss’ signature flavor. Its format helps professionals in their everyday work and opens up new creative avenues when considering a limited use of praline pastry. Technical advantages: • Easy to measure, all deserts or praline based creations can be made by any professional with praline powder without changing the measurement of the original recipes. • More volume for extra light mixes for every day applications, compared to the same amount of praline paste. Sensory qualities: • Clear taste of roasted dried fruits, Weiss’ signature flavor. • A mix of the highest quality fruits of only the most prestigious origins. • A clear striking appearance and slightly caramel coloring for a delicious appearance. Praline powder Contact your Weiss salesperson to get your booklet. SPAIN & ITALY 2 kg bucket Ref. 1 121 779 SPECIALITIES
80 An essential ingredient to stand out Its roasted and caramelized cashew taste is enhanced by a hint of fleur de sel de Guerande bring an exotic flair to your creations and livens up Weiss’ praline! Its traditional praline texture, with a fine delicate grain, is easy to work with. It invites you to play culinary games with all your creations: mousses, creams, fillings, ice-creams and even savory dishes. Its blending of thoroughly selected ingredients - Spanish Valencia almonds, Vietnamese cashew nuts and Guerande fleur de sel – are carefully balanced, opening the door to new culinary emotions... Cashew and Guerande fleur de sel Praline VIETNAM 5 kg bucket Ref. 1 121 595 When Cashew nuts meet Guerande. Contact your Weiss salesperson to get your recipe booklet. RCS WEISS Saint Etienne 353 395 346 – Visuels non contractuels - Crédit photos : Studio Caterin, Image & Associés 102016 - Design : Création d’Images rencontre Guérande Quand Cajou Leurs arômes et textures se sont mélangés et instantanément, ils ont su qu’ils étaient faits l’un pour l’autre, qu’ensemble ils formeraient un assemblage créatif ô combien délicieux et irrésistible. Ils se mélangèrent et donnèrent naissance au : Praliné Cajou Fleur de sel de Guérande Le dernier né de la gamme des pralinés Weiss. Leurs arômes et textures se sont mélangés et instantanément, ils ont su qu’ils étaient faits l’un uérande Cajou ils ont su qu’ils étaient faits l’un Cajou Leurs arômes et textures se sont mélangés et instantanément, ils ont su qu’ils étaient faits l’un Le dernier né de la gamme des pralinés Weiss. Amandes Marcona d’Espagne Noisettes Piemont IGP d’Italie Amandes Valencia et Noisettes Romaines Amandes Valencia et Noisettes Romaines Sésame blanc d’Inde Praliné Cajou Fleur de sel de Guérande
81 Cashew and Guerande fleur de sel Praline Sesame praline 2,5 kg bucket Ref. 1 122 907 Rich and unctuous With a blond color and souple texture, it has an intense sent of grilled sesame seeds that blooms into roasted dried fruit and finishes with lasting notes of coffee and vanilla. It is used to make mousses, cream, ganache, fillings and ice-cream. It’s also an excellent starting point for sauces: it enhance with savory dishes beautifully by bringing not only a unique and exotic flavor but also extra nutritional value. OUR UNIQUE SIGNATURE Intense and unctuous The real Gianduja recipe made with our pure Madagscar origin couverture chocolate Madalait 35% and Italian Roman hazelnuts. Gianduja Pain 5 x 1 kg Ref. 1 022 011 MADAGASCAR SUBJECT TO AVAILABILITY
82 Dried fruits of our pralines Caramelized almonds and hazelnuts, ideal to add some crunch to your recipes. Weiss Workshop’s chouchous 2 kg box Ref. 1 121 241 Ideal for ice-cream recipes Hazelnut paste ITALY 5 kg bucket Ref. 1 121 709 100% SPAIN & ITALY
83 Chocolate spread SPAIN / ITALY Ideal for a delicious buffet in restaurants or hotels. It’s also your creativity’s ally. Weiss invented Haut Chocolat® and is respected by professionals around the world for its exceptional pralines. We combined our two fields of expertise in this chocolate spread, guaranteed to be palm oil free. • Palm oil free, no artificial coloring no preservatives guaranteed. • An unctuous, rich and creamy texture. • A blend of carefully selected dried fruits : Spanish Valencia almonds and Italian Roman hazelnuts. • The great taste of roasted hazelnuts and almonds, paired with the power of chocolate. • Easy to work with a strong texture. • No need to temper it or to crystallise it. • Stabilized product that can resist freezing and cooking. • Unlimited applications: jellies, ice-creams, fillings, brioches or mousses... Smooth chocolate spread 5 kg bucket Ref. 1 121 357 Crunchy chocolate spread 5 kg bucket Ref. 1 121 400 From macarons to tarts, try out our recipes with Weiss chocolate spread. Contact your Weiss salesperson to get your recipe booklet. Fiche argu-pate-a-tartiner.indd 3-4 31/12/2015 09:56 SMOOTH OR CHUNKY TEXTURE
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85 Lab supplements
86 Stimulate your senses
87 COOKING SPECIALS • Sublimes chocolate chips • Chocolate sticks HOT CHOCOLATES COCOA SUPPLEMENTS Le "livre du SavoirFaire", a guide to help you to get the best out of our chocolates. Contact your Weiss salesperson to get your copy. Le Livre du Savoir-faire 2021-2022
88 The Weiss cooking chocolate range is expanding with the Sublimes, delicious chips with real chocolate flavor co-developed with Raoul Maeder, Parisian Baker and Pastry Chef. • A recipe designed with selected cocoas for rich Sublimes with real chocolate taste (55% of cocoa for the dark chocolate reference). • The Sublimes have a long lasting flavor with a full rich chocolate taste that’s a real crowd pleaser. • The Sublimes are tear shaped, with rounded edges for perfect adhesion that doesn’t cut into the pastry dough. • A shape specially designed to keep the chocolates crunch after baking, also its uneven aesthetic to give your pastries an artisanal quality. • A larger size than the market standard. The Sublimes, the crowing jewel of chocolate chips, rewarded at the 2016 Europain Innovation Trophes Try out our 8 new recipes in our Sublime recipe book Chocolates Technical characteristics Les formats Chocolates Cocoa fat % Sugar % % of ingredients Dairy fat 5 kg bucket 12 kg bucket Dark Dark Sublimes 55 % 28 43 • • Milk Milk Sublimes 29 % 25 47 5,8 • • White White Sublimes 23 % 24 46 7,9 • SUBLIMES DES RECETTES PENSÉES POUR VOUS ARTISANS BOULANGERS PÂTISSIERS Les Sublimes RECIPES CREATED FOR YOU ARTISANS BAKERS PÂTISSIERS * The art of blending chocolate
89 A soft vanilla infused recipe inspired from the classic chocolate Névéa, with notes of cooked milk. It is particularly well suited to balance out the tartness of a roasted dried fruit or the acidity of a citrus fruit. White Chocolate Sublimes 12 kg bucket Ref. 1 121 053 23% A chocolate recipe with whole milk with creamy notes, that go perfectly with the buttery notes of a brioche or freshly baked bread. Milk Chocolates Sublimes GHANA 5 kg bucket Ref. 1 121 432 12 kg bucket Ref. 1 121 055 29% A full intense flavored chocolate with an unusually long lasting flavor. Dark Chocolates Sublimes GHANA 5 kg bucket Ref. 1 121 431 1 kg bag Ref. 1 122 840 12 kg bucket Ref. 1 028 085 55% • The real taste of chocolate thanks to Weiss’ expertise who created the first 58% cocoa chocolate stick for buns. • The perfect flat shapes for your customers to get that chocolate crunch with every bite (8 cm long), with rounded edges that don’t cut into the dough. • 500 sticks guaranteed in each box, enough for 250 pain au chocolates. Chocolate sticks Box of 500 units, 8 cm long and 3.2 g About 1.6 kg 8 boxes sold at a time. Ref. 1 121 429 58% COOKING SPECIALS
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91 Breakfast chocolate powder 8 kg bucket Ref. 1 028 051 GHANA Authentic grated chocolate made from Ghanaian beans with a hint of natural vanilla from Madagascar. Ideal for your chocolate drinks. 52% Recommended dose: 150 g for 1 liter. 52% Shinny granules 6 kg bucket Ref. 1 122 042 GHANA Little granules of real chocolate for an unctuous generous hot chocolate with an intense chocolaty taste. The shiny granule’s small size makes it easy to melt. 52% Recommended dose: 175 g for 1 liter. 52% HOT CHOCOLATES
92 Roasted cocoa beans chips, crushed in our workshop. Ready for use in molds or pastries. Grué de cacao 800 g bag Ref. 1 122 697 The pure taste of cocoa beans, will boost the cocoa content of your chocolate. Available now in “fondette” form. Pure cocoa paste 1 kg bag Ref. 1 122 838 Perfect for liquefying your couverture chocolates. Cocoa butter 2,5 kg box in balls Ref. 1 121 862 IVORY COAST GHANA AND/OR IVORY COAST DISPONIBLE EN FONDETTES 100% CACOA SUPPLEMENTS
93 African cocoa powder (20-22% fat) for breakfasts, truffles or pastries. Cocoa powder 4 kg bucket Ref. 1 028 050 AFRICA 100%
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96 Chocolaterie Weiss 1, rue Eugène Weiss - BP 242, 42006 Saint Étienne Cedex 1, France T. +33 (0)4 77 49 41 41 - F. +33 (0)4 77 37 99 54 www.weiss.fr Crédits photos : Amandine Hawke - Marion Dubanchet