L’Alto

Created by

  • Martin DiezDirector, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
  1. Crunchy Cara Crakine™ Alto el Sol base
  2. Cinnamon - Tonka Diplomat cream
  3. Alto el Sol mousse
  4. Assembly

Recipe components

Crunchy Cara Crakine™ Alto el Sol base

PreparationIngredients
Preparation

Melt at 30°C

Ingredients
Preparation

Mix with

Ingredients

Cinnamon - Tonka Diplomat cream

Preparation

Bring to a boil

Ingredients
  • 270g
    milk
Preparation

Temper the milk with

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

Cook like a pastry cream.
Preparation

Add

Ingredients
Preparation

At 30°C, add

Ingredients
  • 270g
    whipped cream

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

Preparation

Whip
And

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

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

Fold the pate à bombe into 45°C

Ingredients
Preparation

At 30°C, add

Ingredients
  • 800g
    whipped cream

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

PreparationIngredients
Preparation

Glaze half-spheres with

Ingredients