Rustica Noble Piemontese 60%
To create pralines/chocolates, specialities, confectionaries, tortes and pastries.
Caramel brûlé fleur de sel
Use for praline fillings, specialities, confectionaries, pastries, various nut pies, ice cream, creams etc.
Frambonosa
Use as a filling for pralines and specialties, as a glaze for desserts or to flavour creams.
Gianduja D Noisette
To create pralines/chocolates, specialities, confectionaries, tortes and pastries.
Praline Paste 1:1
To create pralines/chocolates, specialities, confectionaries, tortes, pastries and ice creams.
Cara-Molla
Use for praline fillings, specialities, confectionaries, pastries, various nut pies, ice cream, creams etc.
Rustica Noble Valencia 60%
To create pralines/chocolates, specialities, confectionaries, tortes, pastries and ice creams.
Gianduja M Amande
To create pralines/chocolates, specialities, confectionaries, tortes and pastries.