Ricarda 20.25

Recipe components

Alto El Sol 65% Chocolate Biscuit

  • 110g
    Grated almonds without shell
  • 110g
    Grated pistachios without shell
  • 240g
    Candied amalfi lemon peel
  • 95g
    Plein Arôme
  • 380g
    unsalted butter 82%
  • 100g
    butter lard
  • 480g
    granulated sugar
  • 490g
    whole eggs
  • 385g
    wheat flour
  • 10g
    Baking powder

Blend almonds, pistachios, lemon peel, whole egg, granulated sugar, butter, butter lard and chocolate.

Add wheat flour, baking powder and cocoa powder.

But it into mould and bake it at 160°C for 40 minutes.

Forest Strawberry – Coulis

  • 50g
    granulated sugar
  • 12g
    NH pectin
  • 4g
    ascorbic acid
  • 500g
    Forest strawberry puree

Mix all dry ingredients.

Boil up puree with dry ingredients.

Amalfi Lemon Syrup

  • 500g
    granulated sugar
  • 500g
  • 200g
    amalfi lemon juice

Boil up sugar with the water and add juice.

Alto El Sol 65% Chocolate Ganache

  • 400g
    36% cream
  • 90g
    Forest honey
  • 25g
    Earl Grey tea
  • 100g
    unsalted butter 82%
  • 10g

Boil cream with forest honey and Earl Grey Tea.

Strain mixture and pour it over chocolate, butter and brandy.

Mix it well.

Buckwheat Cruch


Melt chocolate and mix it with remaining ingredients.

Roll it out between two chocolate sheets and cut it.

Alto El Sol 65% Chocolate Coating


Melt chocolate and cocoa butter.

Add remaining ingredients and mix it well.



Fill chocolate biscuit with coulis, ganache and crunch.

Dip it into syrup and glaze it with coulis.

Freeze it for 1 hour.

Glaze cake with chocolate coating and decorate it.