Dark and Milk Chocolate Checkerboard

Credit: Mathilde de l'Ecotais

Candied almonds, roasted hazelnut ice cream

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (10 people)

Preparing the candied almonds

  • 7 ounces raw almonds (200 g)
  • 6 3/4 tablespoons 30° Baumé syrup (10 cl)

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests