Valrhona Grand Cru · Single-Origin Belize
Tulakalum Beans 75% - 3kg
Single-origin Belize, powerful with spicy and dark fruit notes.
Tulakalum is a Grand Cru single-origin chocolate from Belize. From a little-known terroir in Central America, this 75% dark chocolate offers a powerful, spicy profile with natural notes of ripe dark fruits. Its rarity and intensity make it a signature choice for high-end pastry.
Technical specifications
75%
Cocoa
Minimum guaranteed content
Dark
Type
Couverture chocolate
●●●○○
Fluidity
3 drops out of 5
1Aromatic profile
Major profile
powerful
Minor note
spices
Signature
dark fruits
Tasting notes
2Cocoa origin
Country
Belize
Region / Terroir
Belize
Cocoa variety
Trinitario / Criollo
Status
Valrhona Grand Cru
3How much chocolate do you need?
Required quantity525 g
Recommended format1 x 1kg bag
Tempering allowance (10%)578 g
Advice: Always allow for 10% extra for natural tempering losses (residue in the bowl or on the spatula). The 1kg or 3kg format always offers a better price per kg.
4What is it for?
Patissland assessment based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
5Tempering curve
The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, a crisp snap, and perfect release from the mold.
1
Melting
50 - 55 °C
Bain-marie or microwave in stages
2
Cooling
28 - 29 °C
Crystallization of the right crystals
3
Working
31 - 32 °C
Ideal molding temperature
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate's weight) added at 34–35 °C after melting. A quick and reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona's recommendations.
dark fruits
spices
coffee
nuts
7This chocolate's pairings
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland highlighting this product's unique profile.
Tulakalum 7575% pure cacao mousse
InspirationClassic mousse made with pâte à bombe, without whipped cream to preserve the purity of the cacao. Served with a few citrus zests and a touch of fleur de sel.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cacao content | At least 75% |
| Origin | Belize |
| Region | Belize |
| Cacao variety | Trinitario / Criollo |
| Status | Valrhona Grand Cru |
| Fluidity | 3 drops out of 5 |
| Storage | 18 months at 16–18°C, protected from moisture |
| Allergens | Milk, soy (depending on the product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity allows coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate since 1922.
What is the difference between fèves and pistoles?
There is no difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has historically produced fèves, but also offers certain products as pistoles depending on the market.
How many fèves are in 100 g?
Approximately 35 to 40 Valrhona fèves per 100 g (varies by product). A practical format for measuring to the nearest gram without weighing once you are used to it.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and stability. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.
How should Valrhona chocolate be stored?
Ideally at 16–18°C, in a dry place protected from light and odors. Avoid the refrigerator (condensation = blooming). In a resealed bag, it keeps for 18 months. No problem if the chocolate develops slight bloom: it remains suitable for baked pastry applications.
To take it further
Explore the Valrhona collection, chocolates and pralines, and polycarbonate chocolate molds on Patissland.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
