A spirit of constant reinvention and intense curiosity mark the personalities of renowned chefs Miquel Antoja (creator of Foodlona) and Valentina Lorieto (head of the bakery and restaurant Sant Pau de Carme Ruscalleda). They recently presented five new desserts based on the new Tulakalum chocolate by Valrhona, which they presented at Foodlona (Badalona).

With 75% cocoa, the main characteristic of this new product is a unique sensory identity starting with its high cocoa percentage. Made with cocoa from Belize, the new Tulakalum contains the exact level of acidity which, mixed with the sweetness of the spices, creates a unique flavour.

The chefs created a “Tulakalum chocolate and tahini cream on a crunchy sesame and Tulakalum chocolate base”. Without doubt a spectacular dish that stood out in particular thanks to its appetising crunchy crumble with sesame seeds.

The second dessert was aimed at meringue fans, with the creation of their “Dry Tulakalum and cacao nib meringue and Tulakalum ganache with Sichuan pepper”.

In the search for a contrast of textures, their “Orelys chocolate cream and crunchy Almond biscuit on Tulakalum flourless sponge cake” ticked all the boxes. Not only did they work hard on the presentation but they also managed to create a contrast of colours and crunchy and soft textures.

The penultimate creation was their “Light Tulakalum, mango and aniseed liqueur gel mousse and aniseed sponge cake with Tulakalum chocolate chunks. A true delight for the palate, specially for aniseed lovers.

Finally, there was their “Tulakalum flourless sponge cake, Tulakalum chocolate cream, caramelised cashew nuts, banana and orange chutney, ginger slush, ultra-thin petit fours and crunchy Tulakalum biscuit”, completed with the word “TULAKALUM” written in chocolate.

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