Sudachi, hazelnut, Alto el Sol

Sudachi, hazelnut, Alto el Sol

Recipe for 20 candy bars
Mould: CB Round Snacking Bar (MLD-090544-M00)

Sudachi Jelly

Used products: Sudachi Jelly

  • 275 g
    sudachi juice
  • 200 g
  • 70 g
  • 30 g
  • 4 g
    NH pectin
  • 3 g
    citric acid solution
  • 1 g
    grated kaffir lime
  • 1 g
    mint leaf powder
  • 10 g
    sudachi zest

Preparation: Sudachi Jelly

Heat Sudachi juice with glucose. At 40C, slowly add sugar incorporating well between additions. Mix sugar 2 with pectin, at 50C add to sudachi. Cook to 103C, add remaining ingredients, whisk well. Transfer to bowl, cover with plastic wrap directly onto jelly and allow to set.

Hazelnut cookie

Used products: Hazelnut cookie

  • 120 g
    Muscavado sugar
  • 100 g
    hazelnut flour
  • 240 g
    A.P. flour
  • 3 g
    sea salt
  • 170 g
    cold butter
  • 35 g
    egg white

Preparation: Hazelnut cookie

In mixer with paddle attachment, add all ingredients but the egg whites. Allow to mix slowly until sand, add whites. Mix just until the dough comes together. Rest 1 hour minimum in the refrigerator. Roll dough out thin, 2mm. Cut into rectangles, 105mm x 15mm. Bake 300F, 11 minutes.

Alto el Sol ganache

Used products: Alto el Sol ganache

Preparation: Alto el Sol ganache

Melt Alto el Sol with cocoa butter to 45C. Heat cream with sea salt and sugars. Cool to 50C. Emulsify with Alto el Sol, at 40C add butter emulsify well. Cool to 30C.


Prepare moulds with 6mm wide tape, separating each row of tape by 6mm. Air brush moulds with light green(match the Alto el Sol bag). Follow by light layer of White cocoa butter. Cast in tempered Alto el Sol. Pipe a thin layer of sudachi jelly, and allow to crystallize for at least 2 hours. Pipe Alto el Sol ganache at 30C and immediately follow with hazelnut cookie. Transfer to refrigerator for 10 minutes. Allow to come to temp, finish by sealing with tempered Alto el Sol.