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Mignon with a shortbread base and brownie insert. The deliciousness of salted caramel and an Onice dark chocolate inverse foam
Giancarlo Alosa
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Products in this recipe
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Milk chocolateCaramel Milk
Caramel milk chocolate couverture, with an intense toffee flavour.FluidityCocoa
(min)33%Cocoa
butter30%Total
fat37%Go to product -
Cocoa powderSingle origin
Dominican Cocoa Powder
Single origin cocoa powder originating in the Dominican Republic. Characterised by its enveloping taste of cocoa and chocolate for an intense flavour....Go to product -
Dark chocolate
Onice Dark Chocolate
A dark chocolate characterised by its intense flavour and low fluidity, which makes it ideal for hollow shapes and ganaches.FluidityCocoa
(min)70%Cocoa
butter37%Go to product
