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Giancarlo Alosa
Giancarlo Alosa
Chocolate and pastry chef, with strong roots in Piedmont culture and traditions.
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Origins
Single origin
Grand cru
Organic
Chocolate
Dark chocolate
Milk chocolate
White chocolate
Gianduja chocolate
Cooking products
Baking stable chips
Baking stable chunks
Chocolate nuances chunks
Pralines
Cocoa semi-finished products
Cocoa powder
Cocoa paste
Cocoa butter
Nibs
Cream and coatings
Creams
Hazelnut paste
Glasover
Inclusions, decorations and shells
Inclusions
Decorations
Shells
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CHOCO CUBE
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The philosphy of chocolate
The Consultants
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Agostoni
ICAM Professional
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