In chocolate products: Very suitable for moulding (egg shapes, hollow shapes, filled bars) Good for creams and ganaches with the presence of sweet fruit such as apple, pear, banana and with classical spices (cinnamon, pepper, etc.)
General pastries: Particularly suitable for egg-based creams and for fillings combined with liqueurs of the Italian tradition, as well as for candied fruit. For its cocoa contents, it is suitable for oven-cooked products, dry biscuits and breakfasts.
In ice-cream: Ice-cream with the presence of spices, caramelized fruit (pistachios, pine nuts, etc)
In Italy, Chocolate is an art form