L’Alto

Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Crunchy Cara Crakine™ Alto el Sol base

Ingredients Preparation
  • 210g
    Alto El Sol

Melt at 30°C

  • 420g
    Cara Crakine™

Mix with

Cinnamon - Tonka Diplomat cream

Ingredients Preparation
  • 270g
    milk

Bring to a boil

  • 35g
    whole egg(s)
  • 20g
    egg yolks
  • 35g
    brown sugar
  • 20g
    custard powder
  • 2g
    Tonka bean powder
  • 4g
    cinnamon powder

Temper the milk with

Cook like a pastry cream.

  • 40g
    Mycryo™ Cocoa Butter

Add

  • 270g
    whipped cream

At 30°C, add

At 86°F/30°C, add

Pipe Diplomat cream in 3 cm half-sphere Flexipan moulds.
Freeze.
Unmould and reserve in freezer for assembly.

Pipe Diplomat cream in 1.2 in / 3 cm half-sphere Flexipan molds.
Freeze.
Unmold and reserve in freezer for assembly.

Alto el Sol mousse

Ingredients Preparation
  • 110g
    egg yolks
  • 155g
    syrup at 30 Brix

Whip
And

Whip them in mixer with whip attachment to create pate a bombe.

  • 380g
    Alto El Sol

Fold the pate à bombe into 45°C

  • 800g
    whipped cream

At 30°C, add

Pipe mousse into 7 cm half sphere Flexipan mould.
Press frozen Diplomat half spheres in center of mousse.
Press Cara Crakine™ on mousse to create flat base.
Freeze.
Unmould and reserve in freezer for assembly.

Assembly

Ingredients Preparation
  • Q.S.
    Brillance Noire

Glaze half-spheres with

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