A high-end dessert may just provide the wow-factor needed to bring your restaurant to the next level. Nothing draws eyes across a crowded dining room like a waiter carrying a delicious and rich sweetness for your customer’s enjoyment.
一款高端的甜品不仅惊艳顾客，还能提升你的餐厅的档次。在熙熙攘攘的餐厅，没有什么比侍者端着一份美味的甜品更吸引眼球了；也没有什么比甜品更能带给顾客满足感。
A little sweetness after meal will make your customers more than satisfied, and we believe our brand Veliche can help. Now, seize the ultimate opportunity to show off your restaurant’s unique personality and chef’s personal style.
饱餐之后吃点甜的会让你的顾客感到心满意足。我们相信我们的品牌梵丽时能够帮助你达到这一目标。快抓住这个难得的机会，向顾客展示你的餐厅的独特魅力和大厨的个人风格吧！
Heir to Excellence
向卓越致敬
Veliche is a gourmet Belgian chocolate brand with a history of producing premium, flavorful chocolate products. Veliche chocolate is remarkably workable, perfectly balanced, and always versatile.
梵丽时是个比利时高端巧克力品牌。它有生产高端美味巧克力产品的历史。梵丽时巧克力非常易于使用，口味完美平衡，并且可以有多种使用方法。
Veliche selects the finest cocoa beans from West Africa, and quality tests three times during their journey to the facilities. They only use beans from Rainforest Alliance Certified farms to ensure sustainability and fair practices.
梵丽时从西非精选最优质的可可豆，只有通过三次测试合格，这些可可豆才被投入使用。而且，梵丽时只使用由雨林联盟认证的农场生产的可可豆，以保证可持续发展和公平惯例。
Today we will be presenting two recipes inspired by Veliche’s 30 ‘Obsession’ white chocolate. The chocolate is sold in 12mm dots to ensure a clean and consistent melt and is a testament to Veliche’s commitment to innovation.
今天我们向你推荐两个菜谱，这两个菜谱都是受到梵丽时的比利时豆形白巧克力的启发而诞生的。这款巧克力为12mm的豆状，使其更易被融化和使用，更证明了梵丽时致力于创新的承诺。
Obsession 30- A rich creamy white chocolate with a superb balance of milky
比利时豆形白巧克力- 浓郁的奶白巧克力，奶味恰到好处
Sensation 72- Strong,
intensely dark couverture chocolate
比利时72%可可豆形黑巧克力- 香浓醇正黑巧克力
Recipes created by Pierre Gilson with 15-year-experience in high-end restaurants and pastry shops.
菜谱由Pierre Gilson创造。他有15年在高端餐厅和烘焙店的工作经验。
Poire Belle Hélène
甜心梨香艾琳娜
This dessert is perfectly accessible and easy to prepare. Simple and elegant, this puree will be excellent on its own or even paired in a medley.
这款甜品朴实接地气，且易于准备。它简单而优雅，不管单吃还是和其他食物混搭都适宜。
Vanilla Pear in syrup
香草雪梨糖浆
1
Peel the pear and take out the heart. Put your gelatin sheet in cold water with ice, and make a syrup with your sugar, and water. 梨削皮，去除梨核。把明胶片放入加了冰的水中，用糖和水做糖浆。
2
Add your vanilla pods opened. Once boiling, add the pear. Boil it for 30 minutes and take out the pear. With the syrup, boil it again and add your gelatine inside. 加入打开的香草豆荚。当水沸腾时，加入梨。煮30分钟，取出梨。加入糖浆，继续煮沸，然后加入明胶。
3
Slice in cube your pear and display it inside the mould. Drop on the top the syrup with gelatin. Freeze it and unmould. 把梨切成片并且放入模具。在梨上撒上糖浆和明胶，冷冻再去模。
Dark Chocolate sauce 72%
可可豆形黑巧克力酱
1
Boil your milk and glucose together. When is boiling, drop on the top of your dark chocolate 72%. 将牛奶和葡萄糖煮在一起。沸腾时，将其洒在可可豆形黑巧克力酱上。
2
Display it inside the mould. Freeze it and unmould. Stick on the top of the vanilla pear, and put back in the freezer. 放入模具。冷冻再去模。放在香草梨顶部，再放回冷冻室。
White Chocolate 30% Couverture
豆形白巧克力酱
1
Put your chocolate at the good temperature following the temperature curbed wrote on the packaging. 根据包装上的规定，将巧克力放置在合适的温度里。
2
When this one is ready, take the vanilla pear and dark chocolate. Take out and let crystalized. Serve on a biscuit or cookie. 准备好后，拿出香草梨和黑巧克力，使其结晶。可加在饼干或者曲奇上食用。
Blueberry Caviar White chocolate Tart
蓝莓鱼子酱白巧克力塔
Resembling Caviar, this dessert is very high-end. For restaurants who want to impress their customers, this is something you must try.
这款甜品非常高端，看起来就像鱼子酱一样。如果餐厅想给你的顾客留下深刻的印象，那么一定要试试这款甜品。
Almond Sugar dough
杏仁糖面团
1
Mix all your Soft butter and icing sugar together. Add your whole eggs, and some of the almond powder, salt. Deserve all the dough, clean film and rest in chiller for at least 1h. 将柔软的黄油和糖霜混合。加入整个鸡蛋、杏仁粉和盐,将整个面团放置在冰箱至少1小时。
2
Take your dough and lay it at 0,3cm. Divide some round and shape it in the tart moulds. Cook it at 160*c in vent oven for 10 min approx. 取出面团，擀平至0.3cm的面皮。分割成数个圆形，放入塔皮模具中塑形。烤箱调至160度，放入模具，烤大概10分钟。
White Chocolate 30% ganache
豆形白巧克力酱
1
Mix liquid cream, inverted sugar, glucose boiled. When this one is boiling, drop it on the White chocolate 30% through a sieve. Fill the tart shell with the ganache at the 2/3 of the high. 混合液体奶油、转化糖和葡萄糖。煮至沸腾，通过筛子倒在豆形白巧克力酱上。用巧克力酱填入塔皮至2/3高。
Blueberry caviar
蓝莓鱼子酱
1
One side, put gelatin sheet in cold water with ice. Add some oil in the chiller and let this be cold for at least 3 hours. 把明胶片放入加了冰的水中。在冷却器中加入油，冷却至少3小时。
2
Boiled Blueberry Puree with water. Add the Gelatin and let rest. Take a syringe without a needle, fill it with the blueberry mixture. 混合蓝莓泥和水煮沸。加入明胶静置。用没有针头的针管吸入蓝莓混合物。
3
Drip it little by little on the top of the cold oil. Then, take them out from the cold oil and wash it with very cold water. Take some and display it on the top of ganache. 一点一点地滴到冷油的表面。接着把它从冷油中取出，并用冰水洗。取一点放在巧克力酱上。
White Chocolate 30% Cremeux
豆形白巧克力奶油
1
Boil the liquid cream. Top on the Egg yolk mix with caster sugar. Cook it at 82/84*c. Put you gelatin inside and drop it on White Chocolate. Let rest, 3/4 min then mix all together. 煮沸液体奶油。将精白砂糖放在蛋黄混合物表面。在82/84*c的温度下煮。放入明胶，滴在白巧克力上。静置3/4分钟，然后充分混合。
2
On the side, whip you liquid cream. Mix it with the chocolate crème anglaise nicely. Take a spoon and scoop it on the top of the Blueberry Caviar. 搅打液体奶油，将其和巧克力乳充分混合。用勺子舀一勺放在蓝莓鱼子酱上。
Veliche offers many other possibilities, contact us and explore!
梵丽时带来各种各样的可能性。请联系我们来探索吧！
Intense 35- 比利时豆形白巧克力
Temptation 64 比利时64%可可豆形黑巧克力
Emotion 58 比利时58%可可豆形黑巧克力
Essential 54 比利时54%可可豆形黑巧克力
Deodorized Cocoa Powder 可可粉
Crispy Crunchies 饼干脆片
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