L’Alto

Used Cacao Barry products
Fall / Winter

L’Alto

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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)
Steps
  1. Crunchy Cara Crakine™ Alto el Sol base
  2. Cinnamon - Tonka Diplomat cream
  3. Alto el Sol mousse
  4. Assembly
Used Cacao Barry products

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

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