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Pachiza Milk Tartlet
Mignon tartlet with cocoa sablé base, Pachiza milk ganache and crunchy grué decoration.
Gaetano Mignano Giancarlo Alosa Mario Ragona Salvatore Toma
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 - Pralines
Fine 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 - Dark chocolateGrand cru
Pachiza Dark 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)70%Cocoa
butter40%Go to product - NibsOrganic
Organic Cocoa Nibs
Organic cocoa nibs, used for decorations or inclusions.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 Dark
Cocoa powder, heavily alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.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
