Iced chocolate cloud with Palo Cortado toffee

hazelnut praline feuilletine

Ingredients Preparation
  • 134g
    hazelnut praliné
  • 50g
    hazelnut paste
  • 100g
  • 0,5g

Mix the praline with the hazelnut paste. Mix the feuilletine with the salt.
Combine the two mixtures together so the feuilletine is well mixed in.
Set aside at room temperature.

Palo Cortado toffee

Ingredients Preparation
  • 200g
  • 195g
  • 50g
    liquid glucose
  • 20g
    cocoa paste
  • 20g
    dairy butter
  • 20g
    palo cortado

Make a caramel at 180ºC.
Deglaze with the cream. Leave to boil for one minute and add the glucose.
Remove from the heat and add the cocoa paste. Next, add the butter, very cold and cut into cubes. Lastly, add the Palo Cortado.
Mix well and leave to rest.

coated almonds

Ingredients Preparation
  • 100g
  • 50g
  • 20g
  • 0,4g
    vanilla pulp
  • 200g
    whole unskinned almonds

Make a syrup with the water, sugar, vanilla and butter. Add the chopped almonds and mix until they begin to coat everything.
Remove from the heat and spread out onto a sheet of paper.

chocolate ice cream

Ingredients Preparation
  • 1218g
  • 332g
  • 175g
  • 30g
    invert sugar
  • 78g
    powdered milk
  • 100g
  • 75g
    atomised glucose
  • 12g
  • 300g

Heat the milk and cream to 40ºC.
Mix the stabilizer with the other ingredients except the couverture.
Add the mixture to the milk at 40ºC. Cook to 85ºC.
Add to the couverture and mix. Strain.
Leave to mature in the refrigerator for 24 hours. Fill a syphon to ¾ and load with gas. Shake well between loads.
Line a gastrovac with paper. Freeze.
Fill the base with the chocolate syphon. Inject air and stop at 98%.
Freeze quickly.

cocoa wafer

Ingredients Preparation
  • 250g
    weak flour
  • 25g
    streusel (cacao)
  • 100g
    egg white
  • 185g
  • 125g
    caster sugar

Mix the solid and liquid ingredients together separately. Combine them.
Make tear drops on a silpad and cook in the oven at 150ºC for about 8 minutes.

cherry pectin

Ingredients Preparation
  • 500g
    Morello cherry puree
  • 25g
  • 25g
  • 40g
    liquid glucose
  • 2,5piece(s)

Heat the nectars to 40ºC.
Mix the sugar with the pectin. Add to the mix of nectars at 40ºC.
Bring to the boil and add the glucose. Cook at 104ºC.
Remove from the heat, add the previously soaked gelatin leaves and strain.
Set aside under tightly fitting cling film. Chill.


Mynth sproud.
raw almond without skin cherries.

assembly step by step

Make a tear drop of Palo Cortado on the bottom of the plate. Place a spoonful of feuilletine in the middle of the tear drop.
Place a piece of the iced cloud on top of the feuilletine.
Arrange pieces of cocoa wafer randomly over the cloud.

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