Log in to the reserved area to view all content.
You can consult ingredients and process and decide to save the recipe in your cookbook.
Add to your recipe book
Dark spreadable cream with crunchy hazelnuts and spiced biscuit.
Salvatore Toma
Find out more
Products in this recipe
-
PralinesFine TGT Hazelnut Praline
Praline with an intense flavour of premium quality Italian hazelnuts. Completely refined structure for a smooth and delicate texture.
Hazelnut55%Go to product -
Hazelnut paste
Hazelnut Paste
Premium quality hazelnut paste: only the finest hazelnuts, and uniform roasting.Go to product -
Milk chocolate
Ambra Milk Chocolate
This milk chocolate is a must-have for any laboratory, of superior quality for flavour and application: clear colour, optimal fluidity and perfect crystallisation.FluidityCocoa
(min)40%Cocoa
butter38%Total
fat46%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
Bittra Dark Chocolate
Full-bodied dark chocolate couverture, with a perfect balance between cocoa paste and cocoa butter, providing a pronounced character.FluidityCocoa
(min)60%Cocoa
butter36%Go to product -
Cocoa powder
Cocoa 22/24 Dark
Cocoa powder, heavily alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product
