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Cocoa pastry filled with hazelnut cream, caramel and praline.
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 - Dark chocolateSingle origin
Cuba Dark Chocolate
A chocolate with a wide range of flavours, originating from the plantations of Baracoa, in northeastern Cuba.FluidityCocoa
(min)66%Cocoa
butter40%Go to product - Hazelnut paste
Hazelnut Paste
Premium quality hazelnut paste: only the finest hazelnuts, and uniform roasting.Go to product
