CRUNCHY COCONUT FILLING
Ingredients
Preparation
Combine CHOCOSMART CIOCCOLATO BIANCO and PRALIN DELICRISP COCONTY 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 pineapple filling.
Pipe the crunchy coconut filling to fill up the rest of the cup.
Top off with SCAGLIETTE CIOCCOLATO PURO LATTE.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
