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Modern St. Honoré with puff pastry, chocolate cream, toasted almond biscuit, salted caramel and whipped vanilla ganache.
Mario Ragona Find out more
Products in this recipe
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White chocolateEdelweiss 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 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 - Dark chocolate
Diamante Dark Chocolate
Highly versatile chocolate couverture for use in the finest professional creations. Soft flavour, full on the palate.FluidityCocoa
(min)67%Cocoa
butter42%Go to product
