STOLEN HEART Recipe featuring Hukambi 53%
Entremets & Cheesecakes


Made with Hukambi 53 %

An original recipe by Paul Brichon And Virgilia Lebrige, Assistant Pastry Chefs École Valrhona

Makes 24 desserts

5 steps

Recipe Step by Step



160g 100% passion fruit purée

90g 100% mango purée

15g Caster sugar

5g Pectin NH

130g Diced fresh mango

1 Lime zest

400g Total weight

Heat the purées to 105°F (40°C), then add the sugar mixed with the pectin.

Bring to a boil, then add the fresh mango cubes and store in the refrigerator.

Once cooled, add the chopped lime zest.



60g UHT whole milk

50g 100% coconut cream

20g Cocoa nibs

30g Caster sugar

1g Xanthan gum

5g Proespuma Hot

180g 100% coconut cream

160g Heavy cream 36%

506g Total weight

Combine and heat the milk, the smaller portion of coconut cream and the cocoa nibs. Leave the mixture to infuse for 20 minutes.

Combine the sugar, xanthan gum and Proespuma and add them in.

Bring to a boil.

Add the remaining coconut cream and heavy cream. Mix and store at 40°F (4°C).



55g Almond flour

10g Cornstarch

40g Caster sugar

1g Baking powder

60g Eggs

55g Heavy cream 36%

35g HUKAMBI 53%

256g Total weight

Combine the almond flour, cornstarch, caster sugar and baking powder.

Add the eggs and cream.

Grind up the Hukambi couverture and add it to the previous mixture.

Use immediately or set aside.



60g All-purpose flour

20g Confectioner’s sugar

10g Almond flour

0.5g Salt

30g European-style butter

10g Eggs

130g Total weight

Rub the dry ingredients into the cold cubed butter until the mixture resembles crumbs. As soon as the mixture is completely even, add the cold eggs.

As soon as you obtain a smooth dough, stop mixing.

Store in the refrigerator or spread out immediately.

Bake in the oven at 300°F (150°C) for approx. 20 minutes.



120g Almond shortcrust pastry

20g Grated coconut

10g Crispy wheat flake cereal

55g HUKAMBI 53%

205g Total weight

Using the paddle attachment in a food processor, break up the baked shortcrust pastry, then stir in the grated coconut, crispy wheat flake cereal and melted couverture.

Assembly and finishing

STOLEN HEART Recipe featuring Hukambi 53%

As needed 55% dark chocolate pearls

As needed Cocoa nibs

Make the mango and passion fruit compote and the coconut and cocoa nib siphon mix.
Make the cake mix and put 10g into greased 5cm rings.
Bake at 355°F (180°C) for 10 minutes and leave it to cool.
Place the cake in a 57×16mm dark chocolate tartlet base you made beforehand.
Process 20g of the coconut and cocoa nib cream in the siphon and place it on the cake. Sift a thin layer of ground cocoa nibs over the siphoned cream. Make the crisp and weigh out 8g in a second tartlet base.
Place 15g of compote on the crisp.

Create a stencil in the shape of half a heart.
Sprinkle some ground cocoa nibs onto the plate to form the shape of half a heart.
Then place a chocolate tartlet with siphoned coconut and cocoa nib cream on the other side to form the second part of the heart. Turn the tartlet containing the mango and passion fruit compote over and place it at an angle on the other base.
Slightly melt a small chocolate sphere and place it at the center of the tartlet base to create a lid.