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TULAKALUM SEEN BY ANDREA PANSA

This recipe is inspired by Valrhona's latest trip, to the land where cocoa culture began, and where we left a piece of our heart…

cuor di maya

MAYA HEART

Makes eighty-five 20g desserts.

Chocolate Cupcakes
140 g Lemon honey
200 g Butter
100 g Egg yolks
240 g TULAKALUM 75 %
    2 g Lemon zest
  70 g White pastry flour
    4 g Baking powder
200 g Almond flour
130 g Egg whites
  30 g Caster sugar
Beat the butter and the lemon honey together. Gradually add the egg yolks.
Combine with the melted chocolate and the lemon zest.
Sift in the flour and baking powder, then add the almond flour, and mix.
Whisk the egg whites and caster sugar together in a separate bowl.
Gradually add the beaten egg whites to the mixture.
Use a piping bag to pipe the mixture into 4cm round molds to a height of 1cm. Bake for 8 minutes at 445°F (230˚C).

Namelaka
200 g Milk
    6 g Gelatin sheets180 bloom
260 g TULAKALUM 75 %
400 g Whipping cream
Heat the milk and combine with the melted chocolate. Add the rehydrated gelatin and the cold whipping cream.
Store in the refrigerator for at least 12 hours.
Mix using an immersion blender before use.

Assembly and Finishing
Use a pastry bag with a nozzle to pipe the Namelaka onto the Cupcakes and decorate each one with a slice of candied lemon peel and a chocolate stick.

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