HomeRecipesAztec Calendar (Mole, Tequila, Avocado, Agave) by Angel Ramirez Betancourt

Aztec Calendar (Mole, Tequila, Avocado, Agave) by Angel Ramirez Betancourt

This flaming dessert was inspired by the New Fire Ceremony, also called The Binding of the Years, an Aztec event that is celebrated once every 52 years when the 260-day ritual and 365-day civil calendars return to the same positions with respect to each other. All the sacred and household fires were allowed to go out in preparation for this ceremony, which was meant to prevent the end of the world. In this dessert, the silky smooth texture of the Instant Cremeux complements perfectly with the Faux Crunchy Mole and the sharp citrus flavor of the Passion Fruit Sorbet.

Yield: 12 servings

Vegan Chocolate Instant Cremeux

  • 430 g Valrhona 72% Araguani dark chocolate
  • 80 g La Dama tequila
  • 150 g soy milk
  • 450 g Hass avocado flesh
  • 200 grams agave
  1. Melt the Valrhona Araguani in the microwave, stirring every 10 seconds; set aside.
  1. Put all the remaining ingredients into a Vitamix blender and process until smooth. Add the melted chocolate while processing. Process for another 30 seconds, until smooth. Pipe into molds and freeze. Reserve until ready to use.

Faux Crunchy Mole

  • 50 g peanut butter
  • 190 g Valrhona 70% Guanaja dark chocolate
  • 125 g Valrhona Eclat d`Or crêpe dentelle flakes
  • 30 g amaranth
  • 4 g cinnamon powder
  • 2 g sea salt, plus more for sprinkling
  1. Melt the peanut butter and Valrhona Guanaja and reserve.
  1. In a mixing bowl, combine all the dry ingredients and fold in the melted chocolate and peanut butter.
  1. Spread on the desired mold (22 g per mold) and sprinkle with salt.

Cocoa-Caraïbe Sablé

  • 80 g Valrhona 66% Caraïbe dark chocolate
  • 200 g sliced almonds
  • 156 g unsalted butter
  • 200 g brown sugar
  • 160 all-purpose flour
  • 50 g cocoa powder
  • 8 g salt
  1. Melt the dark chocolate; reserve.
  1. Put the sliced almonds in a Robot Coupe and process until ground. Add the butter, brown sugar, flour and cocoa powder and pulse until the mixture is combined and has a sandy texture. Add the melted chocolate and process until combined.
  1. Form the dough into logs with the help of two sheets of parchment paper. Freeze the dough.
  1. Cut rounds from the logs and bake on lined sheet pan at 350˚F (177˚C) until baked through.

Passion Fruit-Mango Sorbet

  • 430 g passion fruit purée
  • 500 g mango purée
  • 400 g water
  • 1000 g simple syrup
  • 10 g sorbet stabilizer
  1. Mix all ingredients together and churn into the ice cream machine.

Passion Fruit-Mango Fluid Gel

  • 250 g mango purée
  • 260 g passion fruit puree, plus more, if needed
  • 180 g granulated sugar
  • 6 g agar agar powder
  1. In a small pot, bring the purées, sugar and agar agar to a boil, stirring.
  1. Refrigerate until firm.
  1. Process in Vitamix blender until creamy; add extra passion fruit purée, if necessary, to get a good consistency.

Bahibe Chocolate Mousse

  • 12 g gelatin sheets (silver)
  • 440 g heavy cream 45%
  • 800 g Valrhona 46% Bahibe milk chocolate
  • 740 g heavy cream 45%, whipped
  1. Soak the gelatin in ice water until softened; squeeze out excess water and set aside.
  1. In a small pot, bring the 440 g heavy cream to a boil. Remove from heat and stir in the gelatin until dissolved. Pour the liquid over the chocolate and whisk until smooth. Cool to 104˚F (40°C), then fold in the whipped cream.


  • Edible gold powder
  • Tequila
  • Flash paper, cut to size
  1. Unmold the Vegan Chocolate Instant Cremeux (which represents the calendar). Mix the gold powder with a small amount of tequila and paint the cremeux with it. Place on top of the unmolded Faux Crunchy Mole.
  1. First pipe a circle of the Bahibe Chocolate Mousse on the plate (the same size as the Calendar mold).
  1. Add some of the Passion Fruit-Mango Fluid Gel, then a scoop of the sorbet. Finish by adding the sable cookies on the sides of the mousse. Add the calendar on top ,then top with the flash paper and light it on fire for the ceremony.

Photos by @studiocaribe @2fphotography

(This recipe appeared in the Spring 2023 issue of Pastry Arts Magazine)

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