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Single-portion Christmas dessert with chocolate and hazelnuts, featuring a crunchy insert and elegant glaze.
Giancarlo Alosa
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Products in this recipe
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Hazelnut pasteHazelnut Paste
Premium quality hazelnut paste: only the finest hazelnuts, and uniform roasting.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 -
Milk chocolateSingle origin
Madgascar Milk Chocolate
Cocoa originating in the Sambirano Valley located in the north west of Madagascar. Characterised by an unexpected varietal richness: and here lies the...FluidityCocoa
(min)40%Cocoa
butter37%Total
fat44%Go to product -
Milk chocolate
Chiara Milk Chocolate
Covering chocolate characterised by its low cocoa paste content, that allows it a particularly clear colour.FluidityCocoa
(min)33%Cocoa
butter30%Total
fat37%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 -
White chocolate
Edelweiss White Chocolate
Premium quality white chocolate; versatile for flavour and technical performance, ideal for all kinds of use.FluidityCocoa
butter30%Total
fat36%Go to product -
Dark chocolate
Vanini Dark Chocolate
Extraordinary quality chocolate couverture: great character and intense, soft flavour.FluidityCocoa
(min)72%Cocoa
butter44%Go to product
