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Modern cake with dark chocolate ganache, mandarin mixture, hazelnut bavaroise and milk chocolate shiny glaze.
Mario Ragona
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Products in this recipe
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Dark chocolatePro Intense Dark Chocolate
Dark chocolate with a distinct flavour for technical use. Perfect for professional techniques.FluidityCocoa
(min)60%Cocoa
butter33%Go to product -
Dark chocolate
Onice Dark Chocolate
A dark chocolate characterised by its intense flavour and low fluidity, which makes it ideal for hollow shapes and ganaches.FluidityCocoa
(min)70%Cocoa
butter37%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 -
Cocoa powder
Cocoa 22/24
Cocoa powder, moderately alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product -
Hazelnut paste
Hazelnut Paste
Premium quality hazelnut paste: only the finest hazelnuts, and uniform roasting.Go to product -
Milk chocolateGrand cru
Pachiza Milk Chocolate
From the Pachiza region of central north Peru, ICAM has created a superior quality chocolate, with a taste that caresses palates thanks to its wide range...FluidityCocoa
(min)39%Cocoa
butter30%Total
fat37%Go to product -
NibsOrganic
Organic Cocoa Nibs
Organic cocoa nibs, used for decorations or inclusions.Go to product
