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Layered cake with spiced mousse, dark chocolate bavarese and crunchy base.
Gaetano Mignano
Giancarlo Alosa
Salvatore Toma
Products in this recipe
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Cocoa butterCocoa butter drops
First press cocoa butter, obtained through the extraction of premium quality cocoa and deodorised.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 -
Pralines
Artisan roasted almond praline
Clean tasting praline, delicate and well-balanced flavour of roasted caramelised almonds. Refined structure with a pleasant crunchiness, delicately discernable...
Almonds55%Go to product -
Dark chocolateSingle origin
Cuba Dark Chocolate
A chocolate with a wide range of flavours, originating from the plantations of Baracoa, in northeastern Cuba.FluidityCocoa
(min)66%Cocoa
butter40%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 -
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 -
White chocolate
Vanini Aurum Caramel White Chocolate
Vanini Aurum Caramel White Chocolate, made with a premium recipe: the flavour, the creaminess, the high fluidity point, the ease of crystallisation, the...FluidityCocoa
butter35%Total
fat43%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
