Tulakalum Plant-Based Crémeux

Plant-based pastry is no longer an alternative. It is a natural evolution of the craft. Today, professionals need to master techniques that allow them to eliminate animal-derived ingredients without sacrificing texture, stability, or aromatic depth. In this context, Tulakalum Plant-Based Cremoso was created—an item that proves that well-applied technique does not replace; it transforms.

The importance of plant-based pastry today

Demand for plant-based offerings is growing in restaurants, hotels, and specialist pastry shops. It is not only about responding to a trend, but about offering inclusive and technically sound solutions.

Plant-based pastry requires precision. Replacing the structural function of dairy fat, the emulsifying role of egg yolk or the stabilizing properties of proteins is not a minor adjustment. It requires understanding the technical role of each ingredient and reproducing it with the right tools. The final result must preserve the full sensory experience: creaminess, intensity and persistence on the palate.

Tulakalum 75%: structure and character

For this recipe, we work with Tulakalum 75% chocolate by Valrhona, a dark chocolate with a strong aromatic identity, deep cocoa notes and a slight acidity that brings tension and elegance.

In a plant-based recipe, chocolate selection becomes even more decisive. Without the support of cream or butter, cocoa must sustain the entire flavor structure. Tulakalum provides concentration, natural cocoa butter structure and the necessary fat network to build the texture of the crémeux.

Plant-based texture: the role of Iota and Natur Emul

The stability and creamy mouthfeel of this dessert are built through the combined use of Pro Pannacota Iota and Natur Emul.

Iota, an elastic gelling carrageenan, creates a flexible, melt-in-the-mouth and stable texture, ideal for crémeux preparations that need to hold their shape without losing smoothness. Its performance in plant-based media makes it a key ally in replacing traditional dairy structures.

Natur Emul, acts as an emulsifier, ensuring homogeneous integration between the chocolate’s fat phase and the plant-based aqueous phase. This controlled emulsion is essential to achieve a smooth, glossy and stable texture over time.

Technique and consistency in plant-based pastry

The Tulakalum Plant-Based Crémeux is not a simplified adaptation of a classic recipe. It is technically designed from the outset to be fully plant-based.

The combination of an intense chocolate with the appropriate texturizing agents allows us to achieve a creamy, clean and structured texture while maintaining aromatic depth and elegance.

Plant-based pastry demands knowledge, precision and rigorous ingredient selection. When technique and product work in harmony, the result is not an alternative, but a contemporary proposal with its own identity.