Log in to the reserved area to view all content.
You can consult ingredients and process and decide to save the recipe in your cookbook.
Add to your recipe book
A highly sophisticated version of the classic three chocolate cake, presented in a pot with three creamy bavaroises, and accompanied by corn flakes and siphoned chocolate sponges.
Ilenia Zini
Find out more
Products in this recipe
-
CreamsMoreska Cream
Cream with a strong cocoa flavour, with 14% hazelnut paste and without any hydrogenated fats.Total
fat34%Low fat
cocoa15%Hazelnut
paste14%Go to product -
Dark chocolate
Regina Dark Chocolate
A classic chocolate couverture from the ICAM Professional range: Well balanced with an intense cocoa aroma, soft and persistent flavour.FluidityCocoa
(min)61%Cocoa
butter39%Go to product -
Milk chocolateGrand cru
Pachiza Milk Chocolate
From the Pachiza region of central north Peru, ICAM has created a superior quality chocolate, with a taste that caresses palates thanks to its wide range...FluidityCocoa
(min)39%Cocoa
butter30%Total
fat37%Go to product -
Dark chocolateSingle origin
Messico Dark Chocolate
This chocolate has a pleasant chocolaty profile, with hints of smoke and tobacco, originating in the Mexican regions of Sierra de Tabasco and Chiapas.FluidityCocoa
(min)68%Cocoa
butter42%Go to product -
White chocolateOrganic
Organic White Chocolate
White chocolate with a strong personality and excellent quality, both through the use of selected ingredients taken from organic farms, and for its extremely...FluidityCocoa
butter30%Total
fat38%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
