Recipe components

Alto El Sol 65% Chocolate Biscuit

PreparationIngredients
Preparation

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.

Ingredients

Forest Strawberry – Coulis

PreparationIngredients
Preparation

Mix all dry ingredients.

Boil up puree with dry ingredients.

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

Amalfi Lemon Syrup

PreparationIngredients
Preparation

Boil up sugar with the water and add juice.

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

Alto El Sol 65% Chocolate Ganache

PreparationIngredients
Preparation

Boil cream with forest honey and Earl Grey Tea.

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

Mix it well.

Ingredients

Buckwheat Cruch

PreparationIngredients
Preparation

Melt chocolate and mix it with remaining ingredients.

Roll it out between two chocolate sheets and cut it.

Ingredients

Alto El Sol 65% Chocolate Coating

PreparationIngredients
Preparation

Melt chocolate and cocoa butter.

Add remaining ingredients and mix it well.

Ingredients

Assembly

PreparationIngredients
Preparation

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.

Ingredients