K’inich

Plated desserts

Made with: TULAKALUM 75%

Steps: 6

An original recipe by Rémi Montagne - Makes 24 desserts

This very “raw” hot-and-cold dessert is inspired by Mayan culture. Its shape echoes certain Mayan symbols and evokes the concept of eternally returning cycles.
Here, Tulakalum is paired up with coffee, the reason being that Coffea plants flourish in natural harmony on plantations.

Recipe steps

Tulakalum Namelaka

  • 100gmilk
  • 2.5gGelatin powder 220 Bloom
  • 12.5gWater for the gelatin
  • 130gTULAKALUM 75%
  • 200gWhipping 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.

Combined Stabilizer

  • 2gGuar gum
  • 2gLocust bean gum
  • 4gGlycerol monostearate
  1. Mix all the ingredients together.

Coffee, Rum & Tulakalum Milk Ice Cream

  • 1290gMilk
  • 50gPure Arabica coffee beans
  • 72gNon-fat dry milk
  • 110gCaster sugar
  • 120gGlucose powder DE 33
  • 80gInvert sugar
  • 10gWhipping cream
  • 8gCombined Stabilizer
  • 300gTULAKALUM 75%
  • 30gMature rum
  1. Heat the milk and infuse the coffee. Strain the milk, check its weight and correct it if necessary. Heat again, and add the dry milk and the sugars. Incorporate the stabilizer with a portion of the sugar you used initially (approx. 10%). At 140°F (60°C), slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. 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 again while adding in the rum. Churn.

P125 Chocolate Shortcrust Pastry

  • 200gP125 Coeur de Guanaja
  • 360g Dry butter
  • 150gEggs
  • 700gStrong white bread flour
  • 270gConfectioner's sugar
  • 90gAlmond flour
  • 6gSalt
  1. Mix the P125 CŒUR DE GUANAJA melted to 95°F (35°C) with the creamed butter. Gradually add the cold eggs. Combine the mixture with the flour, confectioner's sugar, almond flour and salt. Briefly mix all these ingredients together. Spread out immediately. Bake at 300°F (150°C).

Ganache Pie Filling

  • 570gWhipping cream
  • 120gCaster sugar
  • 405gGuanaja 70%
  • 100gMilk
  • 100gEggs
  • 2gSalt
  1. Heat the cream and sugar together. Slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Add the milk, eggs and salt. Set aside.

Candied Coffee & Cocoa Nibs

  • 100gcaster sugar
  • 40gWater
  • 200gCOCOA NIBS
  • 40gPure Arabica coffee beans
  • 4gFleur de sel
  1. Cook the sugar and water at 240°F (115°C). Add the cocoa nibs, coffee and fleur de sel. Break the mixture up into pieces and leave to chill on a tray.

Assembly and finishing

Prepare the namelaka, ice cream mix, candied nibs and shortcrust pastry.
Roll the shortcrust pastry out to a thickness of 2mm. Use 10.5cm rings to cut out the tartlet bases. Use a 5.5cm ring to pierce their centers. Cut out 1cm strips. Line the tart cases to make ring shapes. Bake at 300°F (150°C) for approx. 15 minutes.
Make the ganache and pour out approx. 50g.

Grind the candied nibs to make a powder.
Make droplets of pre-set couverture on a sheet of confectionery dipping paper. Sprinkle them with ground nibs, then cover them with another sheet of confectionery dipping paper. Press the paper down, then immediately pull it off.
Use a comb-edged scraper to make twigs of chocolate on a piece of confectionery dipping paper.
Leave to set.

Place the twigs of chocolate on a plate.
Add some drops of namelaka (approx. 15g). Decorate the plate with the chocolate petals.
Bake the tartlet at 265°F (130°C) for approx. 6 minutes.
Put it at the center of the plate.
Make a scoop of ice cream, then roll it in the ground nibs.
Place this ice cream in the center of the tartlet on a dab of namelaka.

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