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TULAKALUM SEEN BY PIERRE LINGELSER

This dessert was inspired by a stroll through the San Ignacio market in Belize, on the lookout for fresh local produce to serve alongside the new Tulakalum 75% chocolate, with its incredibly intense and beautifully acidic aromas. Among the array of local fruits available, such as the famous Belize oranges, bananas, pineapples, and other tropical delicacies, it was the butternut squash that caught my eye, its original shape reminding me of ancient Mayan pottery. To me, this is the perfect ingredient: It is very sweet, with a subtle buttery flavor that is easy to work into a host of different textures. Diced into crunchy bite-sized chunks, sautéed with a little coconut oil and seasoned with a squeeze of lime juice and ginger for a touch of heat, it pairs beautifully with a Tulakalum chocolate cream on a soft pecan and chocolate biscuit base. The puréed squash lends the Tulakalum chocolate sorbet a rich, creamy texture, and when combined with the ginger, creates a warm, spicy effect that lingers on the palate.

SAN IGNACIO

SAN IGNACIO


Makes 25 portions.

Flourless Pecan & Tulakalum Biscuit
Recipe for one 20 x 30cm frame
180g Butter
120g TULAKALUM 75%
  60g Egg yolks
  30g Caster sugar
    2g Fleur de sel
  40g Brown sugar
  40g Muscovado sugar
  90g Egg whites
  30g Caster sugar
  20g Cocoa powder
120g Pecans
Melt the butter and couverture at 115°F (45°C). Keep warm. 
Lightly toast the chopped pecans at 320°F (160°C).
Beat the egg yolks, salt, sugars (caster, brown and Muscovado) until blanched.
Combine with the melted chocolate until smooth. 
Fold in the pecans and the cocoa powder.
Beat the egg whites with the sugar until they form stiff peaks, then combine with the chocolate mixture.
Line the mold with baking paper and spread the biscuit mixture to a thickness of approximately 1.5cm.
Bake at 180°C (355°F) for 25 minutes.
Leave to cool in the mold before cutting out.

Tulakalum Ganache
160g TULAKALUM 75%
200g Whipping cream
  25g Chestnut honey
  25g Butter
    1g Fleur de selMelt the chocolate.
Bring the cream and honey to the boil, then combine with the chocolate to make an emulsion. 
Add the butter and a pinch of fleur de sel. Mix.
Pour the hot ganache over the chocolate biscuit. 
Smooth out and chill at 40°F (4°C).

Candied Lime Zest
    4 Limes
100g Sugar
  80g Water
  20g Lime juice
Bring approx. 250g of water to the boil in a small saucepan. Julienne four limes, and blanch in the boiling water.
Drain the lime julienne and set aside the cooking water for the sauce and jelly.
Bring more water to the boil and add in the zest. Drain, then repeat the process a third time. 
Make a syrup with the 80g of cooking water, the sugar and the lime juice.
Candy the blanched lime zest in the syrup.

Lime Chocolate Sauce
100g Lime cooking water
  60g TULAKALUM 75%  
Combine the boiling cooking water with the chocolate and smooth out.
Keep warm.

Lime Jelly
    3g Gelatin
  80g Lime cooking water
  20g Caster sugar
  20g Lime juice
Soak the gelatin in iced water.
Heat the cooking water with the sugar at 155°F (45°C), then add the drained gelatin and lime juice.
Pour into a mold to a thickness of approx. 6mm. 
Leave to chill at 40°F (4°C).
Once set, cut the jelly into cubes of approx. 6 x 6mm.

Caramelized Pecans
250g Sugar
300g Water
250g Pecans
      1 Cinnamon stick
Make a syrup with the sugar, water, and cinnamon.
While still hot, pour over the pecans and vacuum-seal or leave to steep overnight.
Drain the pecans and caramelize in the oven at 320°F (160°C).
Store in a dry place.

Pecan Crumble
120g Tempered butter
100g Flour
  50g Sugar
  50g Muscovado sugar
  50g Chopped pecans
  50g TULAKALUM 75% 
Mix all the ingredients except the chocolate until you obtain a smooth, homogeneous paste.
Add the chopped chocolate.
Spread to a thickness of approx. 3mm between two sheets of baking paper.
Leave to chill, then bake at 340°F (170°C) until golden brown.

Sautéed Butternut Squash
    1 Butternut squash
 SQ Coconut oil
 SQ Lime juice
 SQ Brown sugar
 SQ Grated ginger
Cut the fresh butternut squash into chunks of approx. 12 x 12mm, and keep the offcuts for the sorbet.
Gently sauté in the coconut oil and brown sugar, leave to caramelize a little before adding the lime juice and grated ginger.
Leave the sugars to reduce. The squash should remain al dente. 
Leave to cool slightly before serving.

Tulakalum & Butternut Sorbet
250g Butternut
250g Water
    1g Salt
150g TULAKALUM 75%
  80g Caster sugar
  20g Glucose powder
    5g Fresh ginger juice
  20g Lime juice
Cover the butternut offcuts in water and simmer.
Cook until the water has been absorbed and the butternut appears slightly caramelized.
Mix the warm pulp with the chocolate using an immersion blender. Add the remaining ingredients and mix again. 
Set to 28°Bx on a refractometer.
Place in a Pacojet bowl and freeze through, then process to order or using an ice cream maker. 

Banana & Lime Compote
250g Banana
  40g Lime juice
    2g Ginger
  30g Brown sugar
  50g Mango coulis
   0,5 Lime zest
  SQ Rum
Peel the ripe bananas and cut into thin slices. 
Cook the lime juice, fresh grated ginger and brown sugar in a saucepan. 
Stir in the bananas and cook until you obtain a purée.
Mix thoroughly using an immersion blender and adjust the consistency, adding a splash of rum and the grated zest of half a lime. 
Set aside in a piping bag until ready to serve.

Assembly and finishing
Cut out Tulakalum biscuit bases with a diameter of approx. 4cm and place them in rings of the same size.
Pour a layer of ganache over the biscuit base and chill at 40°F (4°C).
Turn out once set.
Place the banana compote on the plate.
Add the chocolate biscuit assembly and top with crumble.
Garnish with the sautéed butternut squash, the candied zest, the caramelized pecans and the lime jelly.
Place the Tulakalum sorbet on top of the crumble. 
Serve the warm chocolate sauce separately.

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