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Chocolate and cocoa cheesecake in a pot, different textures, from the crumble topping to the mousse inclusions
Gaetano Mignano
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Products in this recipe
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Baking stable chunksMilk Chocolate Chunks
Recipe designed to resist the high temperatures required for baking, with good taste characteristics.Cocoa
(min)30%Cocoa
butter24%Total
fat29%Go to product -
Cocoa powder
Cocoa 10/12 Low-fat
Low fat cocoa powder, heavily alkalised, with 10/12% cocoa butter content and with a dark ruddy-brown colour.Go to product -
Dark chocolate
Regina Dark Chocolate
A classic chocolate couverture from the ICAM Professional range: Well balanced with an intense cocoa aroma, soft and persistent flavour.FluidityCocoa
(min)61%Cocoa
butter39%Go to product -
Milk chocolate
Regina Milk Chocolate
Couverture chocolate developed through research and experience. Its extraordinary flavour and balance allows it to be used in a wide array of applications.FluidityCocoa
(min)35%Cocoa
butter31%Total
fat38%Go to product
