1) Extra Shine Ciock icing
2) Hazelnut semifreddo
3) Cremino of Hazelnut with Caramelized Grains
4) Chocolate sponge
5) Chocolate semifreddo
6) Richard
7) chocolate sponge
A) CHOCOLATE SEMIFREDDO
Mix 1000 g of fresh cream with 200 g of Biancherò. Wisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid until getting an average consistency, adding little by little Chocolate paste.
B) HAZELNUT SEMIFREDDO
Mix 1000 g of fresh cream with 200 g of Biancherò. Wisk slowly until the powder is completely dissolved and there are any lumps left. Whip in the kitchen aid until getting an average consistency, adding little by little Hazelnut Tonda Gentile paste.
C) DIRECTIONS
Put on the mould’s bottom a slim layer of chocolate sponge soaked with Gianduiotto liquor 18 proof. Create a small layer with Richard and continue with Chocolate Semifreddo (A). Carry on with another layer of chocolate sponge and put on the top a layer of Cremino of Hazelnut with Caramelized Grains. Cover with a last layer of Hazelnut semifreddo (B). Level and put into the blast chiller. Take out of moulds and glaze with Extra Shine Ciok. To decorate at will.
| cm 14x10x4h |  cod. R11695 |
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| cm 18x13x4h | cod. R11696 |
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| cm 22x16x4h | cod. R11697 |
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| cm 22x18x4h | cod. R11698 |
