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Spiced single-portion dessert with chocolate cake, fragrant ganache, fruity soak and aromatic glaze.
Gaetano Mignano
Giancarlo Alosa
Mario Ragona
Salvatore Toma
Products in this recipe
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Cocoa powderCocoa 22/24
Cocoa powder, moderately alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.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 -
Chocolate nuances chunks
Spiced Milk Chocolate Chunks
Milk chocolate chunks with intense spiced flavour, for use in baking but perfect for many other applications. Unique for shape, structure and taste.Cocoa
(min)30%Cocoa
butter23%Total
fat29%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
