Dark and Milk Chocolate Checkerboard
Candied almonds, roasted hazelnut ice cream
Preparing the candied almonds
- 7 ounces raw almonds (200 g)
- 6 3/4 tablespoons 30° Baumé syrup (10 cl)
Making the hazelnut ice cream
Making the joconde
Making the dark chocolate mousse
Making the milk chocolate mousse
- Amaretto liqueur (SQ)
Step 1: Preparing the candied almonds
Roast the almonds in a 320°F (160°C) oven. Heat the syrup to 242°F (117°C). Stir in the roasted almonds. After the mixture comes together, continue cooking until the sugar caramelizes and completely coats the almonds. Transfer onto a Silpat mat, making sure to separate the almonds from one another. Set aside.
Step 2: Making the hazelnut ice cream
Combine milk, cream, powdered milk, glucose, sugar, egg yolks, butter, stabilizer, and hazelnut paste. Cook the mixture in a double boiler at 183°F (84°C). Chill to 39°F (4°C). Let sit for 24 hours, then process in the ice cream maker.
Coarsely crush the candied almonds. Add to the ice cream after removing it from the ice cream maker. Keep in the freezer.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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