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INCLUSIONS
INCLUSIONS
Small pearls of cereal and chocolate, cocoa nibs, chrunchy flakes and chocolate covered drops. May be used in chocolate, pastries and ice cream as layers, inclusions, in ganache and fillings, ice cream and chilled desserts. A crunchiness that enriches the flavour and makes mignon, cakes and many other types of dessert more elegant and refined.
Chocolate and caramel frozen soufflé
with White Chocolate Truffle Shells and Cocoa Powder 22/24
CRUNCHY FLAKES
RICE CRISPIES
PACKAGE CODE 7837
5 kg RECOMMENDED USES
DESCRIPTION
Extruded rice in small spheres of a very clear co- lour, perfectly crisp and regular in size (3mm). Excellent for garnish, useful to enrich chocolate bars and pralines. May be used to create crunchy elements inside cakes, semifreddi and ice cream cakes.
PACKAGE 2 X 2,5 kg
DESCRIPTION
CODE 2989
RECOMMENDED USES
Wafer biscuits (crêpe dentelle), thin and crunchy. Flavour of caramelised wafer. Intense gold co- lour. Ideal for a “Rocher“style crunchy effect for pralines. Excellent as a crunchy addition inside cremini, gianduja and pralines. For decorating and glazing mignon, cakes and single portions in pastry. To create original crunchy elements inside semifreddi and ice cream cakes, or as a crunchy addition to Igloo coatings for ice chocolate lollies and cones.