iced chocolate cloud with Palo Cortado toffee

hazelnut praline feuilletine

  • 134 g hazelnut praliné
  • 50 g hazelnut paste
  • 100 g feuillantine
  • 0,5 g salt

Mix the praline with the hazelnut paste. Mix the feuilletine with the salt.
Combine the two mixtures together so the feuilletine is well mixed in.
Set aside at room temperature.

Palo Cortado toffee

  • 200 g cream
  • 195 g sugar
  • 50 g liquid glucose
  • 20 g cocoa paste
  • 20 g dairy butter
  • 20 g palo cortado

Make a caramel at 180ºC.
Deglaze with the cream. Leave to boil for one minute and add the glucose.
Remove from the heat and add the cocoa paste. Next, add the butter, very cold and cut into cubes. Lastly, add the Palo Cortado.
Mix well and leave to rest.

coated almonds

  • 100 g sugar
  • 50 g water
  • 20 g butter
  • 0,4 g vanilla pulp
  • 200 g whole unskinned almonds

Make a syrup with the water, sugar, vanilla and butter. Add the chopped almonds and mix until they begin to coat everything.
Remove from the heat and spread out onto a sheet of paper.

chocolate ice cream

  • 1218 g milk
  • 332 g cream
  • 175 g sugar
  • 30 g invert sugar
  • 78 g powdered milk
  • 100 g dextrose
  • 75 g atomised glucose
  • 12 g stabilizer
  • 300 g Maragda

Heat the milk and cream to 40ºC.
Mix the stabilizer with the other ingredients except the couverture.
Add the mixture to the milk at 40ºC. Cook to 85ºC.
Add to the couverture and mix. Strain.
Leave to mature in the refrigerator for 24 hours. Fill a syphon to ¾ and load with gas. Shake well between loads.
Line a gastrovac with paper. Freeze.
Fill the base with the chocolate syphon. Inject air and stop at 98%.
Freeze quickly.

cocoa wafer

  • 250 g weak flour
  • 25 g streusel (cacao)
  • 100 g egg white
  • 185 g Syrup
  • 125 g caster sugar

Mix the solid and liquid ingredients together separately. Combine them.
Make tear drops on a silpad and cook in the oven at 150ºC for about 8 minutes.

cherry pectin

  • 500 g Morello cherry puree
  • 25 g sugar
  • 25 g pectin
  • 40 g liquid glucose
  • 2,5 piece(s) gelatin

Heat the nectars to 40ºC.
Mix the sugar with the pectin. Add to the mix of nectars at 40ºC.
Bring to the boil and add the glucose. Cook at 104ºC.
Remove from the heat, add the previously soaked gelatin leaves and strain.
Set aside under tightly fitting cling film. Chill.


Mynth sproud.
raw almond without skin cherries.

assembly step by step

Make a tear drop of Palo Cortado on the bottom of the plate. Place a spoonful of feuilletine in the middle of the tear drop.
Place a piece of the iced cloud on top of the feuilletine.
Arrange pieces of cocoa wafer randomly over the cloud.