Orawa 70%, Tagetes and Passion Fruit Dessert
Christophe Tuloup
For 20 plates.
Recipe in 6 steps
Chocolate Streusel
1| Butter | 100 g | 25.5 % |
| Sugar | 100 g | 25.5 % |
| Almond powder | 100 g | 25.5 % |
| Flour | 75 g | 19.1 % |
| COCOA POWDER 22/24% | 15 g | 3.8 % |
| Crumbled fleur de sel | 1,5 g | 0.2 % |
| Total | 391g | 100% |
Using a stand mixer fitted with the paddle attachment, soften the butter, then add all the ingredients and mix until homogeneous. Pass the shortbread dough through a sieve, then bake at 150°C for approximately 20–25 minutes. Allow to cool. |
Reconstructed Shortbread
2| Baked Streusel | 200 g | 56.4 % |
| Blended Sobacha | 20 g | 5.6 % |
| Dark chocolate ORAWA 70% | 40 g | 11.2 % |
| COCOA NIBS GUATEMALA | 40 g | 11.2 % |
| COCOA BUTTER | 20 g | 5.6 % |
| Feuilletine | 20 g | 5.6 % |
| Crushed fleur de sel | 2 g | 0.5 % |
| Finely sieved Voatsy pepper powder | 0,5 g | 0.0 % |
| COCOA POWDER 22/24% | 12 g | 3.3 % |
| Total | 354g | 100% |
Wearing gloves, finely crumble the streusel. At the same time, gently melt the cocoa butter and chocolate over a bain-marie. Incorporate the remaining ingredients, previously combined. Using a spatula, mix carefully until a homogeneous mixture is obtained. Still wearing gloves, break the mixture into very small clusters, then freeze rapidly. Add the cocoa powder and mix evenly. |
Orawa 70% Whipped Ganache
3| Cream | 220 g | 23.9 % |
| Glucose syrup | 20 g | 2.1 % |
| Trimoline | 20 g | 2.1 % |
| Gelatin mass (4g of gelatin powder + 16g of water) | 20 g | 2.1 % |
| Dark chocolate ORAWA 70% | 200 g | 21.7 % |
| Cold cream | 440 g | 47.8 % |
| Total | 920g | 100% |
Heat the cream, glucose syrup and trimoline. Add the gelatin mass, then pour over the chocolate and blend. Add the 220 g of liquid cream and blend again. Refrigerate for at least 6 hours before use. Lightly whip before serving and transfer to a piping bag. |
Orawa 70% Chocolate and Tagetes Crémeux
4| Liquid cream | 250 g | 28.2 % |
| Milk | 250 g | 28.2 % |
| Egg yolks | 100 g | 11.2 % |
| Caster sugar | 50 g | 5.6 % |
| Dark chocolate ORAWA 70% | 210 g | 23.7 % |
| Tagetes leaf | 26 g | 2.9 % |
| Total | 886g | 100% |
Infuse the tagetes in the milk and cream mixture for 2 hours under refrigeration. Strain through a fine chinois or muslin sieve. Prepare a custard (crème anglaise) using the infused liquid, egg yolks and sugar. Pour the hot custard over the chocolate and blend with an immersion blender. Transfer to a container, cover with plastic wrap in direct contact, and chill. Pipe into a piping bag for service. |
Orawa 70% chocolate and Voatsy pepper Sorbet
5| Water | 520 g | 51.6 % |
| Caster sugar | 140 g | 13.9 % |
| Glucose powder | 90 g | 8.9 % |
| Dark chocolate ORAWA 70% | 230 g | 22.8 % |
| COCOA POWDER 22/24% | 20 g | 1.9 % |
| Super neutrose | 5 g | 0.4 % |
| Voatsy pepper | 1,2 g | 0.0 % |
| Fine salt | 1 g | 0.0 % |
| Total | 1007g | 100% |
Bring the water to a boil. Add the coarsely crushed Voatsy pepper. Cover and allow to infuse for 10 minutes. Strain. In a separate bowl, dry-mix the sugar, atomized glucose, super neutrose and salt. Heat the infused water to 40°C. Gradually add the dry mixture while whisking. Bring to 85°C. Pour the hot base over the chocolate and cocoa powder. Blend with an immersion blender until smooth and glossy. Cool and allow to mature for 12 hours. Pour into a Pacojet beaker. Freeze at -18°C. Pacotize before serving. |
Mango and Passion Gel
6| Mango purée | 316 g | 62.4 % |
| Passion purée | 105 g | 20.7 % |
| Grape seed oil | 21 g | 4.1 % |
| Caster sugar | 5 g | 0.9 % |
| Balsamic vinegar | 54 g | 10.6 % |
| Agar agar | 5 g | 0.9 % |
| Total | 506g | 100% |
Heat the liquids. Gradually add the agar and sugar while whisking, then bring to a boil. Allow to cool completely. Blend until smooth and glossy. Transfer to a squeeze bottle for service. |
Chef's word
Christophe Tuloup
I particularly appreciated Orawa 70% chocolate for its pronounced cocoa intensity, combined with a clear and lingering aromatic freshness. This profile naturally led me to pair it with passion fruit, whose acidity and aromatic intensity enhance the chocolate’s vibrancy and bring tension to the palate.
Its texture, both smooth and structured, allows for precise work in ganache and crémeux preparations, while delivering beautiful aromatic length. To support this freshness and add complexity, I incorporated Voatsy pepper, known for its affinity with cocoa. Its warm, slightly woody and fruity notes extend the chocolate’s aromatic persistence without masking its identity.
Tagetes, used as a delicate vegetal touch, completes the composition with its naturally aromatic notes, bringing a subtle herbal freshness that echoes the typicity of Orawa 70% and creates a refined link between cocoa, passion fruit and pepper.
Final assembly
Create chocolate decorations using a rhodoid sheet (34.5 × 39 cm). Cut strips 3 cm wide, then wrap them around a 10 cm diameter PVC tube to form chocolate rings.
Inside each ring, pipe irregular dots of Orawa chocolate crémeux and ganache, then arrange fresh mango rolls.
Using a melon baller, hollow out the whipped ganache dots and fill the center with mango-passion gel.
Sprinkle reconstructed shortbread crumbs over the dessert, decorate with tagetes shoots, and finish the plating with a quenelle of Voatsy pepper chocolate sorbet.