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A recipe that enhances the acidity of red fruits with white chocolate, dark chocolate, and raspberry inverse foam inverted ganache.
Salvatore Toma
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Products in this recipe
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Chocolate nuances chunksRaspberry Chunks
White chocolate chunks with raspberry, for use in baking but perfect for many other applications. Unique for shape, structure and taste.Cocoa
butter20%Total
fat26%Go to product -
Pralines
Red fruit Praline
Praline with pralined almonds (51%), dehydrated red fruits (blueberry, strawberry and raspberry) and pieces of fruit (black cherry, strawberry and redcurrant)....
Almonds51%Go to product -
Dark chocolateSingle origin
Cuba Dark Chocolate
A chocolate with a wide range of flavours, originating from the plantations of Baracoa, in northeastern Cuba.FluidityCocoa
(min)66%Cocoa
butter40%Go to product -
Cocoa butter
Cocoa butter drops
First press cocoa butter, obtained through the extraction of premium quality cocoa and deodorised.Go to product -
Cocoa powder
Cocoa 22/24 Dark
Cocoa powder, heavily alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product -
White chocolate
Giada White Chocolate
Delicate white chocolate that lends itself to being combined with other elements such as dried fruit, alcoholic fillings and fresh fruit.FluidityCocoa
butter32%Total
fat38%Go to product
