Tulakalum chocolate mousse with cherry marmelade, coffee crumble and hazelnut praliné


Tulakalum, coffee and cherry entremets

Recipe for two 10 pcs cakes.

Caramélia pannacotta
500g Heavy cream
  90g Sugar
  0,5 Vanilla pod
    3g Salt
200g CARAMELIA 36%
  45g Gelatinmass
  SQ Coffee beans
Bring cream, sugar, salt and vanilla to boil.
Pour it on top of the chocolate.
Use a hand blender to mixe it together.
Add the gelatinmass.
Pour it into a cake interior mould.
Freeze it.
When the pannacotta is set, crush coffee beans and put them on top of the pannacotta.

Glutenfree Brownie
100g Butter
100g TULAKALUM 75%
  80g Egg
  80g Sugar
  30g Cornstarch
Melt the butter.
Melt the chocolate into the melted butter.
Add the sugar and the cornstarch.
Add the eggs and whisk it good together.
Pour it into your mould and bake it in the oven (200 degrees -8 min).
Set aside and let it cool down.

Cherry marmalade
250g Cherry puré
215g Sugar
  15g Glucose
  25g Sugar
    7g Pectin NH
    4g Citric acid
    2g Water
Melt the puré with the sugar and glucose.
Mix sugar and pectin together and add it into the cherry puré.
Boil it to 106 degrees.
Mix water and citric acid together.
Add it into the marmalade.
Pour it on top of the brownie.
But it into the freezer for now.

Hazelnuts praliné
125g Hazelnuts
  50g Glucose
150g Sugar
  50g Water
  70g TULAKALUM 75%
  60g JIVARA 40%
    3g Salt
Roast the hazelnuts in the oven, 180 degrees for 7 minutes.
Boil glucose, water and sugar to a dark caramel.
Take off the heat and add the hazelnuts.
Pour it out on parchment paper and let it cool down.
Mix the nuts in a robot coupe together with the chocolate, salt and cacao butter.
Cool it down to 28 degrees.
Pour out a thin layer in a mould. (Or cake ring)
Keep in freezer.

Mousse Tulakalum
  90g Eggyolk
  45g Sugar
225g Milk
225g Heavy cream
700g TULAKALUM 75%
850g Heavy cream
Bring cream and milk to boil.
Mix eggyolks and sugar together.
Pour it into the warm cream, and heat it to 84 degrees.
Pour through a chinoise on top of the chocolate.
Mix it well and let cool down.
Whip the cream softly.
When the chocolate mixture reaches 30 degrees, incorporate the whipped cream.

Chocolate glazing
115g Gelatinmass
125g Water
225g Sugar
225g Glucose
225g TULAKALUM 75%
160g Condensed milk
In a medium size pot, bring sugar and glucose to a boil.
When hot- stir in the gelatin.
Pour the hot mixture onto the chocolate and emulsify.
Stir in the condensed milk and Absolu cristal, using a hand blender.
Add some silver food colouring for some extra shine.
Glaze at 35 degrees.

Assembly and Finishing
Build the entremets upside down in the following order.
Pipe in a layer of mousse.
Place the pannacotta with the coffee beans towards you.
Place mousse onto the pannacotta.
Place the praline onto the mousse.
Add a thin layer of mousse.
Place the brownie/ marmalade onto the mould, with the brownie towards you.
Freeze the cake.
Glaze the cake after frozen.

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