Floreo

Plated desserts

Made with: TULAKALUM 75%

Steps: 8

An original recipe by Rémi Montagne - Makes 24 desserts

When we need to talk to our customers about chocolate, we often tell them about cocoa pods and beans, followed by the toasting and refining (or “conching”) processes.
But that isn’t all there is to say – In fact, a huge number of factors influence a chocolate’s quality.
When I arrived on the plantation, I was struck by the biodiversity and ecosystems on display.
This dessert is inspired by the dead leaves that cover the ground around cacao trees. They also have an important role to play.
After my trip, it seemed like an obvious choice to combine Tulakalum with orange. There were orange plantations everywhere in Belize. A pinch of ginger perks up the whole ensemble.

Recipe steps

Combined Stabilizer

  • 1gguar gum
  • 1gLocust bean gum
  • 2gGlycerol monostearate
  1. Mix all the ingredients together.

Tulakalum Milk Ice Cream

  • 650gMilk
  • 35gNon-fat dry milk
  • 55gCaster sugar
  • 60gGlucose powder DE 33
  • 40gInvert sugar
  • 5gWhipping cream
  • 4gCombined Stabilizer
  • 150gTULAKALUM 75%
  1. Heat the milk. Add the dry milk and the sugars. Incorporate the stabilizer with a portion of the sugar you used initially (approx. 10%).
  2. At 140°F (60°C), slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion.
  3. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Leave the mixture to sit for at least 12 hours at 40°F (4°C). Mix. Churn.

Tulakalum Namelaka

  • 80gMilk
  • 2gGelatin powder 220 Bloom
  • 10g Water for the gelatin
  • 100gTULAKALUM 75%
  • 160g Whipping cream
  1. Bring the milk to the boil and add the rehydrated gelatin. Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold cream then mix again. Leave to set in the refrigerator.

Tulakalum Classic Mousse

  • 140gmilk
  • 140g Whipping cream
  • 225gEgg whites
  • 65gCaster sugar
  • 3.5gGelatin powder 220 Bloom
  • 18g Water for the gelatin
  • 310gTULAKALUM 75%
  1. Heat the milk and cream, then add the rehydrated gelatin. Slowly combine with the partially melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Check the temperature is at 110-115°F or (42-45°C) and add a quarter of the egg whites along with the sugar. Mix, then finish off by adding the rest of the egg whites.

Cereal Base

  • 25gdry butter
  • 15gHoney
  • 10gBrown sugar
  • 35gMultigrain cereals
  • 5gSesame seeds
  • 5gchia seeds
  • 15gChopped blanched almonds
  1. Bring the butter, honey and brown sugar to the boil. Combine the hot mixture with the cereals, seeds and nuts, and mix using a spatula. Pour the mixture out into a tray covered with a silicone mat. Spread it out quite thinly. Bake at 320°F (160°C) for approx. 10 minutes.

Streusel

  • 55gAlmond flour
  • 55gBrown sugar
  • 1gfleur de sel
  • 50gRice flour
  • 45gCoconut oil
  • 15gWater
  1. Mix together the almond flour, rice flour, brown sugar and fleur de sel. Gently melt the coconut oil and add in the warm water. Add the oil-water mixture to the dry ingredients. Small balls will form. Stop mixing. Store in the refrigerator.

Muesli Clusters

  • 100gCereal Base
  • 200gStreusel
  • 3gOrange zest
  • 20g Sliced candied ginger
  • 65gTULAKALUM 75%
  1. Make the cereal base, then the streusel. Mix the two together. Bake at 300°F (150°C) for approx. 12 minutes. Add the zest, finely cubed ginger and melted chocolate. Set aside.

Ginger & Orange Gel

  1. Use a juicer to extract the ginger’s juice. Use an immersion blender to mix the cold ABSOLU CRISTAL, orange juice, ginger juice and zest. Add a small amount of xanthan gum if necessary. Store in the refrigerator.

Assembly and finishing

Prepare the milk ice cream, clusters, gel and mousse.
Pour the mousse out between two rings – one 8cm, the other 4cm – so that it forms a ring shape.
Make some chocolate leaves out of pre-set couverture.
Arrange a very thin 14cm-diameter circle of namelaka on a plate, then grate on some chocolate and remove any excess.
Put the frozen mousse in place, then place a few chocolate twigs in the center.

Put the gel on top, plus a few droplets over the shavings.
Place approx. 10g of clusters and chocolate leaves around the mousse.

Complete with an ice cream quenelle.

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