Made with Tulakalum 75%

An original recipe by Rémi Montagne

6 steps

Makes 24 desserts

Recipe Step by Step


Tulakalum Namelaka

100g milk
2.5g Gelatin powder 220 Bloom
12.5g Water for the gelatin
200g Whipping cream

Bring the milk to the boil and add the rehydrated gelatin. Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold cream then mix again. Leave to set in the refrigerator.

Combined Stabilizer

2g Guar gum
2g Locust bean gum
4g Glycerol monostearate

Mix all the ingredients together.

Coffee, Rum & Tulakalum Milk Ice Cream

1290g Milk
50g Pure Arabica coffee beans
72g Non-fat dry milk
110g Caster sugar
120g Glucose powder DE 33
80g Invert sugar
10g Whipping cream
8g Combined Stabilizer
30g Mature rum

Heat the milk and infuse the coffee. Strain the milk, check its weight and correct it if necessary. Heat again, and add the dry milk and the sugars. Incorporate the stabilizer with a portion of the sugar you used initially (approx. 10%). At 140°F (60°C), slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Leave the mixture to sit for at least 12 hours at 40°F (4°C). Mix again while adding in the rum. Churn.

P125 Chocolate Shortcrust Pastry

360g Dry butter
150g Eggs
700g Strong white bread flour
270g Confectioner's sugar
90g Almond flour
6g Salt

Mix the P125 CŒUR DE GUANAJA melted to 95°F (35°C) with the creamed butter. Gradually add the cold eggs. Combine the mixture with the flour, confectioner's sugar, almond flour and salt. Briefly mix all these ingredients together. Spread out immediately. Bake at 300°F (150°C).

Ganache Pie Filling

570g Whipping cream
120g Caster sugar
405g GUANAJA 70%
100g Milk
100g Eggs
2g Salt

Heat the cream and sugar together. Slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Add the milk, eggs and salt. Set aside.

Candied Coffee & Cocoa Nibs

100g caster sugar
40g Water
40g Pure Arabica coffee beans
4g Fleur de sel

Cook the sugar and water at 240°F (115°C). Add the cocoa nibs, coffee and fleur de sel. Break the mixture up into pieces and leave to chill on a tray.

Assembly and finishing

Prepare the namelaka, ice cream mix, candied nibs and shortcrust pastry.
Roll the shortcrust pastry out to a thickness of 2mm. Use 10.5cm rings to cut out the tartlet bases. Use a 5.5cm ring to pierce their centers. Cut out 1cm strips. Line the tart cases to make ring shapes. Bake at 300°F (150°C) for approx. 15 minutes.
Make the ganache and pour out approx. 50g.

Grind the candied nibs to make a powder.
Make droplets of pre-set couverture on a sheet of confectionery dipping paper. Sprinkle them with ground nibs, then cover them with another sheet of confectionery dipping paper. Press the paper down, then immediately pull it off.
Use a comb-edged scraper to make twigs of chocolate on a piece of confectionery dipping paper.
Leave to set.

Place the twigs of chocolate on a plate.
Add some drops of namelaka (approx. 15g). Decorate the plate with the chocolate petals.
Bake the tartlet at 265°F (130°C) for approx. 6 minutes.
Put it at the center of the plate.
Make a scoop of ice cream, then roll it in the ground nibs.
Place this ice cream in the center of the tartlet on a dab of namelaka.