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
Model cake with layers of sablée biscuit, a crunchy cocoa and chocolate cream base baked in the oven with Bolivia Single Origin Chocolate.
Giancarlo Alosa Find out more
Products in this recipe
-
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
Bolivia Dark Chocolate
Dark chocolate that has its roots in the cocoa cultivated in the north of Bolivia, in the valleys of Alto Beni.FluidityCocoa
(min)73%Cocoa
butter44%Go to product
