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
Dark gianduja enriched with Himalayan pink salt and roasted hazelnuts.
Salvatore Toma
Find out more
Products in this recipe
-
Gianduja chocolateGianduja Dark Chocolate
Gianduja chocolate traditionally made with premium quality cocoa paste and hazelnut paste, for a completely milk free recipe.FluidityCocoa
(min)32%Cocoa
butter26%Total
fat40%Go to product -
Milk chocolate
Ambra Milk Chocolate
This milk chocolate is a must-have for any laboratory, of superior quality for flavour and application: clear colour, optimal fluidity and perfect crystallisation.FluidityCocoa
(min)40%Cocoa
butter38%Total
fat46%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
