L’Alto

Used Cacao Barry products
Fall / Winter

L’Alto

Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Dosage
Recipe for 30 individual pastries (7 cm diameter)
Used Cacao Barry products
レシピコンポーネント

Crunchy Cara Crakine™ Alto el Sol base

IngredientsPreparation
  • 210グラム
    Alto El Sol
  • 420グラム
    Cara Crakine™

Cinnamon - Tonka Diplomat cream

Alto el Sol mousse

Assembly