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
A modern take on the éclair in the form of a cake, with shortbread pastry, fruity ganache and diplomatic cream.
Giancarlo Alosa
Find out more
Products in this recipe
-
Chocolate nuances chunksPassion fruit Chunks
White chocolate chunks with passion fruit, for use in baking but perfect for many other applications.Cocoa
butter20%Total
fat26%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 -
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 -
Chocolate nuances chunks
Raspberry Chunks
White chocolate chunks with raspberry, for use in baking but perfect for many other applications. Unique for shape, structure and taste.Cocoa
butter20%Total
fat26%Go to product -
Dark chocolateSingle origin
Uganda Dark Chocolate
A single origin chocolate that represents the essence of Africa: powerful flavour, characterised by the aroma of cocoa; intense with a lingering aftertaste....FluidityCocoa
(min)78%Cocoa
butter43%Go to product
