Soft caramel

glucose DE 38 g 65
sugar g 335
sorbitol g 20
lightly salted butter g 165
cream g 65
whole milk g 65
vanilla pod n. 1

Caramel sugar with sorbitol and de-cook with butter, then put the hot cream and the vanilla milk. Cook all the mixture at 118°C mixing continuously with a spatula. Pour immediately inside a buttered square – 360 mm length, 270 mm width, 6 mm thickness – and placed on a siliconized sheet.

 Peanut gianduja

hazelnut paste g 300
milk g 350
salted and minced peanuts g 50

Temper the chocolate at 30°C, mix to the 17°C tempered hazelnut paste, then add the peanuts. Let harden for several hours. Cut some squares of 22,5 mm side.

Lorenzo Zuccarello

Collegno, To

 back to recipes

Chocolate special

Chocolate sweet saltimbocca


Fresh mint chocolate

Almond delicacy

Green peppercorn grappa

Easter on the cake

Spaghetti allo "scoglio"

Mussel soup

Fish soup

Chocolate and chilli infusion

Chocolate and mint financier

Chocolate with figs...

Coffeee and chocolate jam

Chocolate dragè


Devils with pistachios