SINFONIA CIOCCOLATO LATTE 38% |
250g |
PRALIN DELICRISP CLASSIC |
250g |
Caramelized Pistacchio Pieces |
100g |
torrone morbido
Ingredients
Preparation
with the melted chocolate, mix all the ingredients together and place in the mold cool in the refrigerator unmold
Final composition
remove from the mold,
It is also possible to place a screen print to have a design on the upper part of the nougat
Store at covered warehouse temperature
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
Crafted using IRCA Group professional solutions
PASTRY
