An Interpretation of the Season: Lamb Shoulder Accompanied by Chestnut and Truffle Marzipan, Calaguala Brushstrokes, Lime and Cocoa

Adapted by
January 2007
Yield: 20 Servings


Truffle Syrup
35 grams lactose
100 ml truffle juice
Chestnut Puree
100 grams chestnuts
1 liter water
15 grams salt
40 grams truffle syrup
Vegetable Stock
6 liters water
150 grams white onion
75 grams carrot
75 grams leek
75 grams garbanzos
Calaguala Film
1½ leaves of gelatin
200 grams vegetable stock
7 grams powdered/ground calaguala
15 grams modified tapioca starch
Lamb Shoulders
2 lamb shoulders (500 grams each)
100 milliliters oil
20 grams salt
Chocolate Sand
40 grams 55% dark chocolate
40 grams 70% dark chocolate
20 grams kaolin
lime peel
truffle syrup
sorrel leaves


For the Truffle Syrup

Preheat the oven to 392°F. Sprinkle the lactose on a Silpat, making sure to cover the entire mat with a fine layer. Place in the oven and bake for 15 minutes. When the lactose has caramelized, remove from the oven and break into pieces. Add to the truffle juice and heat until boiling, then cool. Reserve. *If caramelizing the lactose ahead of time, store it in an airtight container with a silicon packet to eliminate humidity until ready to combine with the truffle juice. 

For the Chestnut Puree

Score the chestnuts. Bring water and salt to a boil, add the chestnuts, and cook for 35 minutes. Drain, dry and peel the chestnuts with a small blade. Pass the peeled chestnuts through a tamis by pressing with a rigid spatula, and mix with the truffle syrup. Work the mixture until incorporated, lay plastic wrap directly on top, and refrigerate. 

For the Vegetable Stock

Place water, onion, carrot, leek and garbanzos in a stock pot and cook for 5 hours. Strain and reserve. 

For the Calaguala Film

Bloom the gelatin in cold water. Put the stock, powdered fern and starch in a saucepan, place over a low flame and stir the mixture until well-blended. Wring out the gelatin and carefully dry with a paper towel. Heat the stock-fern liquid until it begins to solidify and loses its opacity. Lower the flame, add the bloomed gelatin leaf, and stretch the mass with a large spatula until it’s the texture of silicon. Bake at 158°F for 1 hour. Remove the fine baked dough from the oven and reserve in a dry environment, free of any humidity.

For the Lamb Shoulder

De-bone the shoulders, being careful to remove all bones and cartilage without damaging the skin. Cut each shoulder in two. Seal in a retractable vacuum bag for 30 seconds, then submerge bags in boiling water for 3 seconds. Cook in a thermal circulator at 150°F for 36 hours, then refrigerate until use. Lamb will last for 20 days. Before serving, reheat the lamb at 150°F for 25 minutes. Brown on a plancha at 530°C, then put a small amount of oil on all sides of the lamb (except the two extremes) and season with salt. 

For the Chocolate Sand

Temper the chocolate and add the kaolin little by little until the mixture forms small soil-like balls that vary in size. Keep cold until plating. 

To Assemble and Serve

On the base of the plate make an elongated oval with the truffle syrup. On one side place a spoonful of the chestnut pure and pull into an elongated smear with the back of the spoon. Pile chocolate soil in the center of the plate and top with the shoulder. Partially cover the plate with leaves of calaguala film, and grate lime zest on top. Finish with a sprinkle of sorrel leaves.