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 CHD-P65ALTOBIO	Melt at 86°F/30°C
420g FNF-X32CARACR	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 NCB-HD706-BY	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 CHD-P65ALTOBIO	Fold the pate à bombe into 113°F/45°C
800g whipped cream	At 86°F/30°C, add
Pipe mousse into 2.75 in / 7 cm half sphere Flexipan mold. Press frozen Diplomat half spheres in center of mousse. Press Cara Crakine™ on mousse to create flat base. Freeze. Unmold and reserve in freezer for assembly.

Assembly

ingredients	preparation
Q.S. FWD-295	Glaze half-spheres with

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