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Christmas chocolate plumcake with ganache, cocoa crumble and crunchy icing.
Gaetano Mignano
Giancarlo Alosa
Salvatore Toma
Products in this recipe
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Cocoa butterCocoa butter drops
First press cocoa butter, obtained through the extraction of premium quality cocoa and deodorised.Go to product -
Inclusions
Crunchy Flakes
“Crepe dentelle”, thin and crunchy wafer biscuits. Caramel wafer flavour. Ideal as an inclusion or for a rocher effect.Go to product -
NibsOrganic
Organic Cocoa Nibs
Organic cocoa nibs, used for decorations or inclusions.Go to product -
Baking stable chipsSingle origin
Peru Dark Chocolate Drops
Recipe with a strong and intense flavour, developed to resist high temperatures when baking. Originating from Peru.Cocoa
(min)60%Cocoa
butter33%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 -
Milk chocolate
Chiara Milk Chocolate
Covering chocolate characterised by its low cocoa paste content, that allows it a particularly clear colour.FluidityCocoa
(min)33%Cocoa
butter30%Total
fat37%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
