CRUNCHY RED FRUITS FILLING
Ingredients
Preparation
Combine CHOCOSMART CIOCCOLATO and PRALIN DELICRISP FRUIT ROUGES 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 wild fruits filling.
Pipe the crunchy red fruits filling to fill up the rest of the cup.
Top off with SCAGLIETTE 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.
