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TULAKALUM SEEN BY MIQUEL ANTOJA

Passionate Badalona-based chef Miquel Antoja was born in 1984. He studied hospitality in Sant Pol de Mar before going on to do a postgraduate degree in pastry-making. He put his skills to use working as a pastry chef in various luxury hotels and later moved on to begin a career in Spain’s top restaurants. He learnt his trade and developed as a professional at Yann Dutsche’s Dolç restaurant, Ramón Freixa Madrid, and Carme Ruscalleda’s Sant Pau. His experience has enabled him to spend almost two years as a restaurant consultant, working with both chefs and pastry specialists.

FLAVORS OF BELIZE

FLAVORS OF BELIZE PLATED DESSERT

 

Makes 14 portions
An original recipe by Miquel Antoja, Chef at Foodlona

TULAKALUM 75% CRISP

250 g Milk
50 g Olive oil
40 g Flour
20 g Cornstarch
130 g Sugar
180 g Eggs
200 g TULAKALUM 75%
Use a small amount of the milk to dilute the cornstarch, flour, egg and sugar.
Boil the rest of the milk with the oil and add in the first mixture. Boil for 2 minutes, then combine with the chocolate in the bowl of a stand mixer with a flat beater set to medium speed. Leave to cool until you obtain a shiny, elastic texture.
Leave to rest in the refrigerator for 2 hours before use.
Spread out very thinly onto a tray over a sheet of baking paper using a spatula, and bake for 5 minutes at 375°F (190°C).

FLOURLESS TULAKALUM 75% SPONGE

200 g Traditional Marzipan
50 g Sugar
100 g Egg yolks
100 g Eggs
100 g Egg whites
50 g Sugar
25 g Cocoa powder
50 g TULAKALUM 75%
50 g Butter
Marzipan: Boil 40g water and 70g sugar, then add in 100g almond flour. Stir on a high heat for 1 minute
Put the warm marzipan in a bowl and beat with a whisk.
Combine the egg and egg yolk, then gradually add to the warm marzipan, beating all the while. To make the mixing process easier, add the egg in three stages approx. 5 minutes apart.
While you are beating together the egg, egg yolks and marzipan, melt the chocolate and butter in the microwave until they reach 120°F (50°C) and mix to obtain a homogeneous texture.
Separately, beat the egg whites with the sugar.
Carefully combine all three mixtures together so that they retain their air bubbles –
First, combine the melted chocolate and butter mixture with the beaten egg, yolk and marzipan.
Next, add the beaten whites.
Lastly, add the COCOA POWDER.
Finishing and Baking:
Spread into your chosen sponge mold. Alternatively, spread onto a flat tray lined with baking paper.
Bake at 390°F (200°C) for approx. 5 minutes. Once it is out of the oven, use your fingertips to check the sponge is firm – This means it is ready.

TULAKALUM 75% CRÉMEUX

210 g Milk
210 g Cream
85 g Egg yolks
40 g Sugar
185 g TULAKALUM 75%
1 Gelatin
Hydrate the sheet of gelatin in very cold water.
Weigh out the milk and cream into a saucepan. Briefly whisk the egg yolks and sugar. Heat the milk and cream to 120°F (50°C) and add in the yolks and sugar. Use a rubber spatula to stir the mixture in a figure of eight movement so that it does not stick to the bottom of the pan. Keep going until the mixture has reached 185°F (84°C).
Remove from the heat and add the sheet of rehydrated, drained gelatin.
Make an emulsion by combining the chocolate with the liquid mixture in three stages. Stir with a rubber spatula, mixing in the center to create a perfectly elastic and shiny texture.
Mix using an immersion blender.
Pour into a container lined with plastic wrap so that a crust does not form.
Leave to stabilize in the refrigerator for 2 hours before use.

PLANTAIN & ORANGE CHUTNEY

150 g Apple cider vinegar
70 g Sugar
200 g Orange juice
350 g Ripe sliced plantain
In a frying pan on a low heat, reduce the vinegar until it has almost evaporated, and set aside.
In a large pan on a low heat, cook the orange juice, sugar and plantain. Leave to boil for 10 minutes.
After 10 minutes, add in the reduced vinegar and squash any lumps.

CANDIED CASHEWS

500 g Raw cashews
250 g Sugar
80 g Mineral water
Boil the water and sugar at 240°F (117°C).
Incorporate the cashews and stir until the sugar starts to crystallize – It should start to look like sugar again. Leave to gradually cook until the sugar melts and the cashews have toasted. Stir until the cashews are fully candied.
Remove from the heat and carefully spread over a sheet of non-stick baking paper. Separate them from each other before they cool, taking care not to burn yourself.

GINGER-FLAVORED SHAVED ICE

1 litre Water
200 g Sugar
2 Gelatin
50 g Fresh Ginger
Boil the water and sugar along with the peeled, finely sliced ginger.
Add the sheets of hydrated gelatin and mix using an immersion blender for 2 minutes.
Freeze in an airtight container. Use a fork to help you shave the block of ice.

ASSEMBLY AND FINISHING

Place a 6cm disk of Flourless Tulakalum 75% Sponge on a plate.
Use a piping bag with a plain round nozzle to pipe out the crémeux. Arrange four candied cashews and a few dabs of plantain and orange chutney around the plate and on the crémeux.
When you are ready to serve, put the shaved ice in place and top your dessert with a fine piece of Tulakalum 75% Crisp.

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