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
Torta al Cioccolato Guido Gobino – tipo Caprese.
Ricetta Consigliata: Torta al Cioccolato Guido Gobino – tipo Caprese.
Ingredients (4 persons): 150 g (1 bar block and half) cioccolato fondente Guido Gobino extra-bitter blend 70%, 200 g butter, 4 eggs, 200 g sugar, 200 g Nocciola Piemonte I.G.P. Relanghe (flour).
Preparation: Melt the butter with the chocolate in double boiler at 45 degrees, then add the egg yolks and granulated Piedmont Hazelnuts IGP made flour using a blender, finally add the whites beaten stiff with sugar. Mix well and pour into a buttered cake pan. Bake at 170 degrees for 50 minutes. Temperature indication and gradation according to the oven’s availability.
The recipe is courtesy of Ceretto Srl, extracted from the catalog “Terroirs Flavours 2011″