CRUNCHY WHITE CHOCOLATE FILLING
Ingredients
Preparation
Combine CHOCOSMART CIOCCOLATO BIANCO and PRALIN DELICRISP BLANC in a planetary mixer with a paddle attachment and whip at medium speed for 2-3 minutes.
Pour the mixture into a pastry bag fitted with round plain tip nr 10.
Final composition
Half-fill the DOBLA THIMBLE CUP with the creamy blueberry filling.
Pipe the crunchy white chocolate filling to fill up the rest of the cup.
Top off with CODETTE CIOCCOLATO PURO FONDENTE.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
