Crunchy Bars.

Vela Bianca bars

Ingredients

  • 200g.
  • Zafiro Blanca
  • 100g.
  • Vela Bianca
  • 50.
  • Crunchy Crep

Elaboration

Melt Zafiro Blanca and Nocciola Vela Bianca and mix with Crunchy-Crep.

Sacher Blanca bars

Ingredients

  • 200g.
  • Zafiro Blanca
  • 100g.
  • Vela Bianca
  • 10g.
  • Fresa liofilizada
  • 12g.
  • Pistacho en polvo

Elaboration

Melt Zafiro Blanca and Sacher Blanca and mix with Strawberry and Pistachio.

Nocciola bars

Ingredients

  • 200g.
  • Zafiro Bitter
  • 100g.
  • Nocciola Vela
  • 50g.
  • Crunchy Crep

Elaboration

Melt Zafiro Bitter and Nocciola Vela and mix with Crunchy-Crep.

Assembly and Finishing

    1.Fill molds and cristallize.

    2.Unmold.

Recipes

Yule Log

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Brûlée with Almond and Coconut

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Dulce de Leche Alfajor.

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Tartlet Nooki Leche and Crème Brûlée

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Want to find out more?

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