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A delicious spreadable cream made from a base of hazelnuts and three different types of chocolate, for a perfect balance between sweetness and intensity, creaminess and crunchiness
Giancarlo Alosa
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Products in this recipe
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Milk chocolateRegina Milk Chocolate
Couverture chocolate developed through research and experience. Its extraordinary flavour and balance allows it to be used in a wide array of applications.FluidityCocoa
(min)35%Cocoa
butter31%Total
fat38%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 -
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 -
Hazelnut paste
Hazelnut 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
