Tulakalum chocolate bavaroise on a soft almond cake, caramelia namelaka, cognac caramel and salt roasted almonds




Tulakalum mousse

  •   90 g Egg yolk
  •   45 g Sugar
  • 225 g Milk
  • 225 g Cream 35%
  • 700 g TULAKALUM 75 %
  • 850 g Cream 35%

Bring cream and milk to boil.
Mix egg yolks 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.
Pour into desired molds and freeze until set.

Orange flavoured almond cake

  • 400 g Almond paste
  • 200 g Butter
  • 240 g Whole Egg
  •       2 ea Orange zest

Use a mixer with a paddle attachment to add soft butter into the almond paste.
Add the eggs, a little at the time, mixing well.
Add the oranges zest at the end.
Line a half sheet pan and pour the mixture into the lined pad.
Bake it for 15 minutes (160 degrees).
Allow to cool and then cut in 8x8 cm squares.

Tulakalum 75% Caramel Cremeux

  • 200 g Egg yolk
  • 160 g Cream 35%
  • 185 g Sugar
  • 300 g Butter
  •   35 g Gelatin mass (prepared using 1 part gelatin to 5 parts water)
  • 100 g TULAKALUM 75 %
  •   40 g CARAMÉLIA 36%

Bring cream to a boil.
Mix sugar and egg yolks.
Pour the mixture into the warm cream. Heat to 84 degrees. Add the hydrated gelatin.
Pour the cream through a chinoise on top of the chocolate and emulsify with a hand blender.
Blend in the butter and leave to cool in fridge.

Orange curd

  •   55 g Orange puree
  •   70 g Blood orange puree
  •   40 g Sugar
  •     3 g Pectin NH
  •   10 g Gelatin mass (prepared using 1 part gelatin to 5 parts water)

In a medium size pot, melt the orange purees until 35 degrees.
Then add the sugar and pectin. Bring to a boil.
Pour the mixture through a chinoise.
Add the hydrated gelatin.
Let it cool in fridge.

Cognac caramel

  •   50 g Butter
  • 125 g Cream 35%
  •     0,5 Vanilla pod
  • 155 g Sugar
  • 105 g Glucose Syrup DE40
  •   50 g Cognac

Bring butter, cream and vanilla to boil. Set aside for now.
In a medium size pot bring sugar, glucose to 140 degrees.
Softly add the hot cream onto the caramel.
Mix it well and boil to 117 degrees.
At the end, add the cognac, mix it well.
Put it in fridge to cool down.
Fill the caramel into round chocolate shells.
Roll it in caster sugar.

Salt roasted almonds

  • 100 g Almonds
  •   40 g Water
  •   10 g Salt

Bring water and salt to a boil.
Soak the almonds in the salt water.
Pour away the left over water.
Roast the almonds in the oven at 180 degrees for 7 minutes, until golden.
Chop the almonds coarsely.

Italian meringue

  • 125 g Egg white
  •   45 g Water
  • 210 g Sugar

Whisk the egg whites in a stand mixer until soft peaks form.
Bring sugar and water to 121 degrees and the gradually add it into the meringue and let it whisk until smooth.

Nappage chocolat

  • 115 g Gelatin mass (prepared using 1 part gelatin to 5 parts water)
  • 125 g Water
  • 225 g Sugar
  • 225 g Glucose Syrup DE40
  • 225 g TULAKALUM 75 %
  • 160 g Sweetened Condensed milk

In a medium size pot, bring the sugar, water 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
Cut a rectangular 8 x 8 cm from the almond cake.
Glaze 2 quenelles and place on top of the cake.
Pipe orange curd between the quenelles, on top of the cake.
Pipe the Tulakalum 75% Caramel Cremeux, and soft peaks of the meringue on the cake and around it on the plate.
Put on one of the cognac/ caramel filled ball.
Finish it off with the roasted almonds and some fine chopped Tulakalum chocolate.

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