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An elegant and refined dessert made with a creamy Edelweiss White chocolate and praline cream, a spiced tangerine insert and white chocolate glaze, for a charming snowy effect
Ilenia Zini Find out more
Products in this recipe
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InclusionsCrunchy 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 - Cocoa butter
Cocoa butter drops
First press cocoa butter, obtained through the extraction of premium quality cocoa and deodorised.Go to product - Dark chocolate
Pro Intense Dark Chocolate
Dark chocolate with a distinct flavour for technical use. Perfect for professional techniques.FluidityCocoa
(min)60%Cocoa
butter33%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
