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Cioccolato Extra-Bitter Blend 75%

Cioccolato Extra-Bitter Blend 75%

Packaging: 1 kg Bar | 5 gram wafer (approx.) This product is gluten-free.

Ideal for: Toppings for cakes and/or ice cream – Creams – Mousses – Ganaches – Decorations

Recipe Tip:

Coppa Sabauda con Cioccolato Fondente Extra-Bitter Blend 75% Guido Gobino.

Ingredients (4 persons): 400 g ricotta tipo Seirass, 300 g whipped cream, 80 g sugar, Liquor (Rhum or Pedro Ximenez), 200 g (2 bar blocks) of Shredded Cioccolato Guido Gobino extra-bitter blend 75%.

Preparation: Sieve the ricotta and join the whipped cream with the sugar. Add the extra dark chocolate in small flakes and decorate with melted chocolate or replace the melted chocolate with crushed nougat brittle I.G.P. Piedmont Hazelnut and strawberries.

The recipe is courtesy of Ceretto Srl, extracted from the catalog “Terroirs Flavours 2011″