1) Extra Shine Ciok icing
2) chocolate semifreddo
3) Honey Apricots Cremino
4) chocolate sponge
5) chocolate semifreddo
6) Honey Apricots Cremino
7) chocolate sponge
A) CHOCOLATE SEMIFREDDO
Whip the fresh cream with 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. Add little by little Chocolate paste.
B) DIRECTIONS
Put a thin layer of chocolate sponge soaked with Vanilla Liquor, on the bottom of the ring. Put on the top a layer of Honey Apricots Cremino. Carry on with a layer of chocolate semifreddo and then another layer of soaked chocolate sponge with Honey Apricots Cremino. Level it off with chocolate semifreddo and put into the blast chiller. Take out of moulds and glaze with Extra Shine Ciok. To decorate at will.
| Ø cm 12 |  cod. R39666 |
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| Ø cm 14 | cod. R39698 |
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| Ø cm 16 | cod. R39653 |
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| Ø cm 18 | cod. R39654 |
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| Ø cm 20 | cod. R39655 |
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| Ø cm 22 | cod. R39656 |
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| Ø cm 24 | cod. R39657 |
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| Ø cm 26 | cod. R39658 |
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| Ø cm 28 | cod. R39659 |
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| Ø cm 30 | cod. R39660 |
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| Ø cm 32 | cod. R39661 |
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| Ø cm 34 | cod. R39662 |
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| Ø cm 36 | cod. R39663 |
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| Ø cm 38 | cod. R39664 |
