Two hundred

Hazelnut crunchy

butter g 150
Moscovado brown sugar g 150
flour g 150
ground hazelnut, dust g 150
Fleur de sel g 1,5

Knead the butter with the flour, then combine the other ingredients. Lay the dough between two oven papers with a 3 mm thickness. Freeze and cut to a dimension smaller of that of monoportion. Cook at 150°C, open valve for about 15-20 minutes. When you take it out of the oven, proof with dust cocoa butter.

Raspberry whipped ganache

gelatine g 2
liquid cream 35% m.g. g 200
Ivoire covering g 425
raspberry puree g 180

Bring the cream to boil, combine the gelatine previously soaked in cold water and squeezed. Pour over the semi-melted covering, then combine the raspberry puree. Blend with a dipping mixer for 2 minutes. Let it crystallize during the night in the fridge at 4°C. When you have to use it, slightly whip the mixture so as to obtain a lighter ganache.

Vanilla perfumed light Ivoire mousse

fresh whole milk g 275
vanilla pod n. 1
gelatine g 9
ivoire covering g 350
cream 35% m.g. g 375

Bring the milk and flour to boil, combine the gelatine previously soaked in cold water and pour over the chocolate, emulsifying perfectly the whole mixture. When the mixture reaches 35°C, combine the semi-whipped cream and mix.
Assembly and garnish
Whip lightly the raspberry ganache and with a light layer cover of hazelnut crunchy; fill halfway the square savarin mould and finish with the crunchy, inserting the ganache. Put in the blast-chiller and when it is frozen sprinkle with cocoa butter and white chocolate. Garnish with a fresh golden raspberry and the company logo. Keep it in the window at 4°C. Consume at 10°C.

Leonardo Di Carlo
Photo by Giancarlo Bononi

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