Simple & Versatile

Easy & Adaptable Dessert Recipes for

a Changing Dining Landscape
Simple is one of those words that can signify so many things to different people.
While sometimes in our culture and in our industry simple was often seen as a negative
thing, we find ourselves in this new reality realizing that simple yet excellent is
exactly what we all need right now.

One of the things we love the most about simplicity is the versatility. A simple, high quality
dessert is satisfying in and of itself, but can also be transformed with just a few toppings,
sauces or simple touches. With limited staff, kitchen space, budgets, and the necessity
of takeout, simple and versatile desserts are the answer.

We’ve compiled this recipe book as a tool and source of inspiration to help you navigate this
new reality for our industry. These recipes embrace the simplicity and portability needed right
now, while also indulging the classic flavors and creative touches that customers want.

We hope this book can be a resource for you and your team as you work to
offer elegant, delicious, and portable desserts to your community.

Table of Contents
3 Tips for Simple & Versatile Takeout
4 Chocolate Panna Cotta
5 Chocolate Cake
6 Caramel Brownies
7 Baked Chocolate Tart
8 Chocolate Chip Doughnuts
9 Boozy Smoothies
10 Mix it Up & Toppings Recipes
Tips for Simple & Versatile Takeout
With 6 customizable recipes, this Marketing
booklet offers tips for: Recognize and utilize the power
of Instagram! People eat with
their eyes first. 
• Effective, yet affordable packaging
• Marketing and promoting desserts

262%
Millennials are 262% more likely
• Ensuring desserts are profitable while keeping to be influenced by apps. Posting
taste and presentation in mind on social media is free and takes
a minimal amount of time.
Whether it’s a shared or individual dining experience,
this booklet will provide tools for offering your guest Be sure to mention Valrhona in
the best in-home dining experience. your posts, by tagging the
picture with @valrhonausa so

Packaging that we can help support you by

liking, commenting, and maybe
With the rise of takeout, packaging takes on an even even sharing your creations with
greater importance. Not only does the packaging our community.
have to transport the dessert well, but it is also an
important part of telling your business’s story.
Baking at home is more popular
than ever right now.  Create an
We recommend finding a good balance for you and at home “baking kit” to give your
your business between cost, functionality, and customers an engaging experience
sustainability when sourcing your packaging. with their dessert. Or create a
“deconstructed” dessert for guests
Many desserts will transport best if the components to assemble at home.
are packaged separately. This adds packaging and
cost, so get creative with your packaging and dessert
components to find a perfect balance. Consider running a social media
contest with a special hashtag
Look for containers made from sugar cane, paper, for guests to post pictures of their
or other natural, biodegradable or recycled materials at-home plated dessert, and
first, and encourage your guests to recycle whenever reward the winner with a gift
possible. card, free appetizer, etc. 

Food Cost
Now more than ever, we understand that costing is
an important consideration for your desserts. That’s
why we have included an estimated potential cost
range for each dessert. This estimated cost does
not include packaging or toppings/garnish, but
most toppings can be made or purchased in bulk
and cross-utilized on many desserts to help keep
costs down. 
 YIELD:

Chocolate Panna Cotta

Twelve 40g
panna cottas
ESTIMATED COST
PER PORTION:
$0.38–$0.50

Variations & Ingredients Instructions

WHITE CHOCOLATE PANNA COTTA • Soak the gelatin in cold water.
2g gelatin • Heat the milk with the glucose, then add the
100 g milk rehydrated gelatin.
5g glucose
• Gradually combine with the melted chocolate.
* quantity of chocolate (choose one):
170g IVOIRE 35% CHOCOLATE • Add the cold cream. Mix using an immersion
170g OPALYS 33% CHOCOLATE blender until a perfect emulsion forms, taking
200 g heavy cream 36% care not to incorporate any air bubbles.
2 g vanilla powder (or vanilla extract or paste) • Pour into desired containers or serving dishes and
leave to set in the refrigerator for a minimum of
BLOND DULCEY 32% PANNA COTTA
4-6 hours.
2g gelatin
100 g milk
5g glucose
170 g DULCEY 32% CHOCOLATE Chef’s Tips
200 g heavy cream 36%
SUBSTITUTIONS
MILK CHOCOLATE PANNA COTTA In many recipes, glucose, honey, invert sugar, and
2g gelatin corn syrup are interchangeable. If you don’t have
100 g milk glucose, substitute corn syrup or honey in this recipe.
5g glucose STORAGE
* quantity of chocolate (choose one): This panna cotta can be made ahead and stored in
180g AZÉLIA 35% COUVERTURE the refrigerator for 4-5 days.
170g JIVARA 40% COUVERTURE
DELIVERY
172g BAHIBÉ 46% COUVERTURE
Make your panna cottas directly in nice takeout
200 g heavy cream 36%
containers so that they can easily be delivered with
DARK CHOCOLATE PANNA COTTA less wasted containers. Be sure to package any
2g gelatin toppings or sauces separately for delivery.
100 g milk CUSTOMER EXPERIENCE & MARKETING
5g glucose Challenge your customers to use the toppings and
* quantity of chocolate (choose one): sauces provided in the most creative way and share
180g CARAÏBE 66% COUVERTURE their creations online to make a fun experience
169g GUANAJA 70% COUVERTURE around the takeout dessert.
200 g heavy cream 36%

Possible Toppings
CRUNCHY VALRHONA PEARLS, COCOA
NIBS, streusel, candied nuts, caramelized
popcorn or puffed rice, chunks of brittle
INDULGENT BITS cubes of cake, brownies,
cookies, or cookie dough; marshmallows;
shards of cooked pie crust
SAUCES chocolate sauce, fruit coulis,
caramel sauce, whipped cream
FRUIT fresh fruit (whole or sliced),
chopped fresh fruit medley
SMALL FINISHES maldon salt, shaved
chocolate, VALRHONA SIGNATURE
Decorations

4
 YIELD:
Five 18 x 4 x 4cm

Chocolate Cake
cakes or one
25 x 8 x 8 cm cake
ESTIMATED COST
PER 18CM CAKE:
$2.03–$2.86

Ingredients Instructions
CHOCOLATE CAKE BATTER CHOCOLATE CAKE BATTER
275 g eggs • Mix together the eggs, honey and sugar without blanching.
75 g honey
• Sift together the almond flour, flour, baking powder and COCOA
125 g sugar
POWDER, then add to the mixture. Combine with the cream and the rum.
75 g almond flour
120 g all-purpose flour • Melt the dark chocolate and the butter together, then add to the mixture.
7.5 g baking powder • Store in the refrigerator for 2-3 hours before baking.
25 g VALRHONA COCOA POWDER
120 g heavy cream 36%
20 g dark rum (or coffee) ROCHER GLAZE
* quantity of chocolate (choose one): • Toast the almonds in an oven at 340°F (170°C) for approximately 10
50g CARAÏBE 66% COUVERTURE minutes.
53g SATILIA DARK 62% COUVERTURE • Melt the dark chocolate at 115°F (45°C) and add in the cooled almonds
90 g unsalted butter and grape seed oil. Mix thoroughly and use immediately to coat the
frozen chocolate cakes.
ROCHER GLAZE
75 g chopped almonds (or other nuts) ASSEMBLY & FINISHING
* quantity of chocolate, choose one:
• Pour 180g of cake mix into each 18 x 4 x 4cm tin, or 800g into a 25 x 8 x
300g CARAÏBE 66% COUVERTURE
8cm tin.
300g SATILIA DARK 62% COUVERTURE
300g VALRHONA INSPIRATION • Dip a knife in a little melted butter and make a split down the cake’s
100 g grape seed oil (or other neutral oil) center lengthwise.
• Bake at 320°F (160°C) for 20 minutes if you are making small cakes, or
45 minutes for a large cake.
• Once the cakes are cool, put in the freezer before coating with the
Possible Toppings Rocher Glaze.
CRUNCHY
VALRHONA CHOCOLATE PEARLS, nuts,
COCOA NIBS, caramel popcorn, pretzels
INDULGENT BITS
Chef’s Tips
marshmallow, toffee, 60% CHOCOLATE STORAGE
CHIPS You can bake the cakes or make the batter ahead of time and store in the
freezer for up to 30 days without the glaze. Once glazed, the cake can be
FRUIT
stored at room temperature for 3-4 days. The glaze can be stored at room
raspberry, strawberry, blueberry,
temperature, carefully reheating as needed, for up to 30 days.
blackberry
Save time by making a large batch of cakes and freezing them, then take a
SAUCES
couple out as needed to defrost and glaze to cover the next few days.
whipped cream, fruit coulis, caramel
sauce, liquor sauce, chocolate sauce
WASTE REDUCTION
If you have any extra batter or excess cake, it makes a great topping or
component for other desserts. Simply cut the cake in small cubes for a
delicious mousse, panna cotta, verrine, or sundae topping.

SEASONAL VARIETY
Use differently shaped molds or trays for the cake to create individual
portions or celebrate special events or seasons.
Change it up a little by using different types of glazes or toppings for your cake.

CUSTOMER EXPERIENCE
Create an experience for your guests by allowing them to dress up their
cake or slice at home. Offer them different sauces, toppings, or components
to plate to their taste.

5
 YIELD:

Caramel Brownies
Serves 6-8
ESTIMATED COST
PER PORTION:
$1.22-$1.42

Ingredients Instructions
BROWNIES BROWNIES
190 g eggs • Mix the eggs and brown sugar together.
205 g brown sugar
• Melt the butter and chocolate, then incorporate into your first mixture.
195 g butter
* quantity of chocolate (choose one): • Add the sifted flour and COCOA POWDER.
100g GUANAJA 70% COUVERTURE • Add half of the roughly chopped nuts.
100g CARAÏBE 66% COUVERTURE
100g SATILIA DARK 62% COUVERTURE • Pour into a rectangle pan and sprinkle with the remaining chopped nuts.
45 g all-purpose flour • Bake at 340°F (170°C) for 17 minutes.
15 g VALRHONA COCOA POWDER
145 g pecans (or your nut of choice)
SALTED BUTTER CARAMEL
SALTED BUTTER CARAMEL • Heat the cream and infuse with the split and scraped vanilla bean.
185 g heavy cream 36%
½ ea vanilla bean (or vanilla extract) • Slowly warm the glucose, then progressively add the sugar and heat to
20 g glucose syrup (or corn syrup) obtain a light caramel.
185 g sugar • Add the salted butter. Strain the hot infused cream, and add to the
50 g salted butter mixture.
• Heat to 245°F (118°C).
• Immediately pour into a large bowl and leave to cool until you are ready
Possible Toppings to assemble.
CRUNCHY
VALRHONA CHOCOLATE PEARLS, COCOA ASSEMBLY & FINISHING
NIBS, caramel popcorn, pretzels, or nuts
• Make the brownie mixture and bake in a rectangle pan.
INDULGENT BITS
marshmallow, toffee, 60% CHOCOLATE • Once the brownie is cooked, cut in half. Once the caramel has cooled,
CHIPS pour over one half of the brownie, then immediately cover over with the
second half. Store in the refrigerator then cut into 6 x 6cm squares.
SAUCES
extra caramel sauce, liquor sauce,
chocolate sauce
Chef’s Tips
STORAGE
You can make your brownies or brownie batter ahead and store in an
airtight container in the freezer for up to 30 days. Be sure to defrost
carefully and return briefly to the oven before serving.
The salted butter caramel can be made ahead and stored in the
refrigerator for up to 14 days.

DELIVERY
To package for takeout, place the brownie in a leakproof container and send
any additional toppings or sauces in separate small containers.

CUSTOMER EXPERIENCE
Give your guests a fun experience to go with their brownies by letting them
build the sandwiches or giving them all of the components to make a
brownie sundae at home.

6
Baked Chocolate Tart
YIELD:
Instructions
Fifteen 7.5cm tarts COCOA TART DOUGH
ESTIMATED COST • Combine the sugar and butter in the bowl of a stand mixer fitted with the
PER PORTION: paddle attachment. Mix until creamy but not aerated.
$1.30 - $1.70
• Add the salt and almond flour. Slowly add the eggs, mixing well and
scraping after each addition.
• Add the first addition of flour and scrape down the bowl.
Ingredients • Combine the 2nd addition of flour with the cocoa powder and add. Mix
just until the dough comes together.
COCOA TART DOUGH • Roll out between two sheets of parchment to a thickness of 2mm. Chill
240 g unsalted butter (room temperature) or freeze until ready to use.
180 g confectioner’s sugar
4g salt TART FILLING
60 g almond flour • Combine the cream and sugar in a pot and bring to a boil.
100 g eggs
120 g all-purpose flour • Melt the couverture and pour the hot liquid over in several additions,
300 g all-purpose flour mixing well after each.
50 g VALRHONA COCOA POWDER • Cool slightly, then add the eggs and immersion blend until smooth.Use
immediately or chill and warm slightly before using.
TART FILLING
560 g heavy cream 36% MILK CHOCOLATE WHIPPED GANACHE
64 g sugar
128 g eggs • Combine the smaller quantity of cream with the glucose and invert
* quantity of chocolate (choose one): sugar, and bring to a boil.
367g GUANAJA 70% COUVERTURE • Melt the couverture and slowly pour the hot liquid over in several
390g CARAIBE 66% COUVERTURE additions, mixing well after each. Process with an immersion blender.
411g SATILIA DARK 62% COUVERTURE
• Add the cold cream and immersion blend. Refrigerate for 12 hours.
MILK CHOCOLATE WHIPPED GANACHE
ASSEMBLY & FINISHING
193 g heavy cream 36%
20 g glucose (or corn syrup) • Line 7.5cm (3in) buttered perforated tart rings with the Cocoa Tart Dough.
20 g invert sugar (or corn syrup) • Bake the shells at 315˚F (157˚C) on a Silpain-lined perforated baking tray.
500 g heavy cream 36%
* quantity of chocolate (choose one): • Cool the shells slightly, leaving the rings on, and fill with warm Tart Filling
262g JIVARA 40% COUVERTURE (60g per tart).
250g BAHIBÉ 46% COUVERTURE • Return to the oven and bake at 315˚F (157˚C) with low fan for 10-12
290g SATILIA MILK 35% COUVERTURE minutes. Bake just until the tart is set in the middle and before it begins to
puff up. Remove the rings and cool at room temperature.
• When ready to serve, whip the Milk Chocolate Whipped Ganache and place
Garnishes a generous dollop on top. Grate couverture on top with a microplane and
serve immediately.
CRUNCHY
VALRHONA CHOCOLATE PEARLS,
streusel
FRESH FRUIT Chef’s Tips
raspberry, strawberry, blueberry,
STORAGE & BAKING
blackberry
The tarts are best baked, kept at room temperature, and eaten the same day.
SAUCES The tart filling can be made ahead and kept in the refrigerator for 3 days and
whipped cream, fruit coulis, caramel used as needed.
sauce, liquor sauce, chocolate sauce
The tart dough can be kept frozen, unbaked, either in sheets or molded in rings.
SMALL FINISHES
grated chocolate If you aren’t able to make your tart shells in-house, this filling could be baked in
a pre-made tart shell.
Substitute whipped cream or another sauce for the topping if you prefer.
7
 YIELD:

Chocolate Chip Doughnuts

60 doughnut holes
or 25 traditional
doughnuts
ESTIMATED COST
PER PORTION:
$0.39-$0.45

Ingredients Instructions
DOUGHNUT DOUGH DOUGHNUT DOUGH
500 g flour • Combine all the ingredients except the butter in the bowl of a stand
250 g eggs mixer with the dough hook. Mix for 5 minutes on low speed.
50 g milk
• Knead for 10 minutes on medium speed, then add in the cold butter and
55 g sugar
knead until the dough does not stick to the sides of the bowl.
10 g salt
6g active dry yeast • Add the chocolate chips or chunks and mix just until well incorporated.
15 g honey • The temperature of the dough should be about 75°F (24°C). Cover with
300 g butter plastic film and allow to rise for 2 hours at room temperature.
* chocolate as needed (choose one):
60% DARK CHOCOLATE CHIPS • Beat down the dough and flatten it on a plastic film lined baking tray.
GUANAJA 70% (chopped) Cover and place it in the freezer for 30 minutes to stop fermentation.
SATILIA DARK 62% (chopped) • If using immediately, store in the refrigerator, otherwise the dough can
be stored in the freezer for up to 2 weeks.
COCOA NIB SUGAR
300 g sugar COCOA NIB SUGAR
150 g COCOA NIBS • Pulse the sugar and COCOA NIBS in a spice grinder until finely ground.
Sift out any large pieces and re-grind if necessary.
DIPPING SAUCE
Check out the recipes on page 10 for ASSEMBLY & FINISHING
dipping sauce ideas
• Portion the dough into 20g pieces and roll into balls, or roll out to a
thickness of 1 cm and cut with a 7 cm round cutter and then a 3.5 cm
cutter for a traditional doughnut shape.
• Proof at 77°F (25°C) for 2 hours, or until doubled in volume.
• Deep fry in oil at 325°F (163°C) to golden brown.Toss in Cocoa Nib Sugar
and serve immediately.

Chef’s Tips
STORAGE
This dough can be made ahead of time and stored in the freezer for up to 2
weeks. After defrosting, proof the doughnuts before frying.

DELIVERY
Be sure to package in a paper bag or paper takeout container to avoid a
buildup of moisture/condensation so that the doughnuts don’t get soggy.

CUSTOMER EXPERIENCE
For a fun experience customers can share online, offer these doughnuts as a
make-at-home kit. Provide the frozen dough and all the other components
for toppings and sauces. Guests can proof, bake, and coat the doughnuts at
home, then eat them with a dipping sauce they make themselves.

8
Boozy Smoothies
YIELD:
3.5 8oz servings
ESTIMATED COST
PER PORTION:
$1.89 - $3.27

Ingredients & Variations Instructions

BERRY WHITE CHOCOLATE BERRY WHITE CHOCOLATE
* chocolate quantity, choose one: • Melt the white chocolate.
100g IVOIRE 35% CHOCOLATE • In a blender, blend together the berries, coconut milk and vanilla seeds.
100g OPALYS 33% CHOCOLATE Add in the melted white chocolate followed by the lime juice. Mix again.
100g RASPBERRY or STRAWBERRY
INSPIRATION • Store in the refrigerator. Add in the alcohol and mix just before you are
150 g strawberries or raspberries ready to serve so a creamy mousse forms.
500 g coconut milk • Serve very cold.
1 ea vanilla bean (or extract)
juice of half a lime
VEGAN NUT & DARK CHOCOLATE
vodka or rum (to taste)
• Melt the dark chocolate.
VEGAN NUT & DARK CHOCOLATE • Heat the almond milk.
500 g almond milk
• Put all the ingredients in a blender and mix until a creamy mousse
* chocolate quantity, choose one:
forms.
100g CARAÏBE 66% COUVERTURE
94g GUANAJA 70% COUVERTURE • Add your alcohol of choice.
(sub in ALMOND INSPIRATION for • Serve immediately for a hot beverage or chill for an indulgent cold
part or all for extra nutty flavor) smoothie.
25 g VALRHONA PRALINÉ
almond liqueur, irish cream (vegan), Extra Indulgent Suggestion: Add ice cubes and blend to make a thick,
or rum (to taste) frozen frappé version.

Chef’s Tips
EXPERIMENT
Try different types of alcohols or have your customer choose their favorites for
spiking the smoothies.

STORAGE
The smoothie bases without alcohol or fresh fruit can be made ahead and
stored in the refrigerator for 4-5 days. If you add fresh fruit, the bases can be
refrigerated for 2 days. Add alcohol and mix again before serving.

SUSTAINABILITY
Get creative with your to go cups to really impress your customers. Try glass or
reusable containers to be more sustainable.

9
Mix it Up!
Offer your customers variety and
Toppings & Sauces
FRUIT COULIS
seasonality by changing up a simple
600 g ABSOLU CRISTAL NEUTRAL GLAZE Blend the purée without heating.
core menu item with an assortment
* quantity of fruit purée, choose one: Mix with the ABSOLU CRISTAL,
of flavors and toppings.
500g strawberry purée taking care not to incorporate any
650g mango purée air bubbles.
Sauce Variations 800g raspberry purée
You can also add alcohol or fresh
chocolate sauce with ABSOLU CRISTAL fruit to taste and according to the
fruit coulis with ABSOLU CRISTAL texture you desire.
liquor sauce with ABSOLU CRISTAL
fruit compote
caramel sauce CHOCOLATE SAUCE
whipped cream 600 g ABSOLU CRISTAL NEUTRAL GLAZE Make a ganache with the cream
280 g heavy cream 36% and chocolate, then add the melted
Crunchy Additions * quantity of chocolate, choose one: ABSOLU CRISTAL at 60-70°C
CHOCOLATE CRUNCHY PEARLS 295g GUANAJA 70% COUVERTURE (140-160°F). Blend for a
COCOA NIBS 300g CARAIBE 66% COUVERTURE few seconds. Strain.
streusel 320g SATILIA DARK 62% COUVERTURE
toffee 340g JIVARA 40% COUVERTURE
toasted nuts 275g BAHIBÉ 46% COUVERTURE
sea salt 375g IVOIRE 35% CHOCOLATE
candied popcorn 375g OPALYS 33% CHOCOLATE
pretzel chunks 310g DULCEY 32% CHOCOLATE

Fruit COCOA STREUSEL

fresh fruit
pickled fruit 150 g butter Using the flat beater in a stand mixer,
chopped mixed fruit 150 g raw cane sugar mix the cold cubed butter with the
dried fruit 150 g almond flour other ingredients until you
1g fleur de sel obtain a crumbly, grainy mixture.
Components as Toppings 125 g
25 g
all-purpose flour
VALRHONA COCOA POWDER*
Bake at 150-160°C (300-320°F).

cake cubes *To make a plain streusel substitute

cookie chunks flour for the COCOA POWDER.
brownie crumbles
cookie dough balls CANDIED OR CARAMELIZED NUTS
pie/tart crust shards 300 g nuts (COCOA NIBS, Cook the sugar and water at 118°C
marshmallows
almonds, hazelnuts, etc.) (245°F). Add the nuts.
150 g sugar Mix until the sugar sets.
Chocolate 50 g water Put the pan back on the heat and
caramelize the sugar until you are
chocolate shavings
VALRHONA SIGNATURE satisfied with it.
Chocolate Decorations
60% CHOCOLATE CHIPS
CRISPY PRALINÉ
CHOCOLATE PEARLS
400 g HAZELNUT PRALINÉ 60%* Add the praliné to the melted
160 g crispy cereal chocolate. Incorporate the crispy
80 g JIVARA 40% COUVERTURE* cereal flakes and mix it in gently.
* You can choose whichever praliné or
Find more essential recipes chocolate suits your taste and needs.
in the Valrhona App!
You can change the proportions of
  ingredients depending on your
desired firmness or texture.

us.valrhona.com • @valrhonausa #valrhonausa