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Modern Christmas log with mascarpone mousse, dark chocolate bavarese and hazelnut crunch.
Gaetano Mignano Giancarlo Alosa Salvatore Toma
Products in this recipe
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Cocoa powderCocoa 22/24
Cocoa powder, moderately alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product - Pralines
Artisan Hazelnut Praline
Praline with the flavour of pralined hazelnuts and caramelized sugar. Perceptible graininess replicates the feel of a traditional artisanal praline.
Hazelnut55%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 - Dark chocolateGrand cru
Chimelb Dark Chocolate
From a Guatemalan plantation that knows no equals, a chocolate with an intense and persistent flavour, highly aromatic.FluidityCocoa
(min)65%Cocoa
butter40%Go to product - Hazelnut paste
Hazelnut Paste
Premium quality hazelnut paste: only the finest hazelnuts, and uniform roasting.Go to product - Cocoa butter
Cocoa 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
