For all types of pastry and confectionery uses: coatings, moulds, ganaches. Also ideal for white chocolate ice-cream.
In chocolate products: it is the base for chocolates filling creams. Excellent for moulding pralines, hollow shapes, chocolate subjects and Easter eggs. It incorporates very well also fat-soluble colouring agents.
General pastries: Excellent for coatings, frostings and ganaches. It is the base for chocolates filling creams. Excellent if combined with caramel, pistachio, almond and walnut flavours, refined spirits (brandy, cognac, rum, whiskey) and also aromatic herbs and spices.
In ice-cream: Excellent for creamy white chocolate ice-cream, also combined with taste of caramel, zabaglione, almonds, and pine-seeds. Suitable for decorations and small ice-cream holder shells (cups, cones, baskets, etc.).
In Italy, Chocolate is an art form