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Fiordica Gel Evolution

Five Star Chef Fiordica Gel Evolution is a powdered product with exceptional jelling, thickening and stabilizing properties. Fiordica Gel Evolution is ideal to create a wide array of cold pastry desserts to be consumed at positive temperatures, such as mousses, panna cotta, Bavarian creams, cheesecakes and modern cakes*. Additionally, it’s perfect to prepare peculiar recipes

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HALF MOON COOKIE

The sweetness of vanilla cream paired with the slightly salted note of dark chocolate cookie, accurately represents the delicious famous taste of the black-and-white cookie.

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GIANDUIA COOKIE

At the beginning of the 19th century, the cocoa for chocolate production had become very expensive. For this reason, some Turinese Maîtres Chocolatier started to partially replace it with hazelnuts harvested from the nearby Langhe territory; that’s how the delicious gianduia cream was born.

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AMERICAN COOKIE

Mrs. Ruth Wakefield was preparing her delicious Butter Drop Dough cookies when she discovered that she was out of baking chocolate. She then decided to replace it with broken pieces of a chocolate bar, expecting it to melt and color the dough to create chocolate cookies. That didn’t happen; the small pieces of chocolate only

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BRUXELLES – LEMON MERINGUE PIE

Lemon Meringue Pie, traditionally called tarte au citron meringuée, is a dessert first born in the 19th century and now beloved all around Europe. This flavorful traditional pie, perfectly sweet and lemony, is typically made with a crust of shortcrust pastry, topped with lemon custard filling and a fluffy meringue topping.

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