The Cake
The tastes
Classic Cake
The first born, the tradition...
The Classic version, the one that made the history of our cake, is a blend of five different dark chocolates, bitter cocoa powder and a little milk cream..
Without eggs, butter or flour.
Three simple components for a large, soft and creamy chocolate, with an intense and persistent flavour, to be enjoyed at room temperature to grasp all the immediacy and goodness of its ingredients.
Vegan Cake
After three years of testing and tasting, the Vegan Cake, for those who cannot or want to consume milk, made with chocolate, bitter cocoa and mineral water. With an intense chocolatey taste, but zero cholesterol. With carefully selected organic chocolates
Coffè
The coffee cake, presented in October 2006 at the Salone del Gusto in Turin. Prepared using Sidamo from Piantagioni del Caffè, a 100% Arabica from Ethiopia with great aromas, a sweet and persistent taste and characteristic notes of citrus fruits and flowers. The very finely ground powder is mixed with chocolate and has an aromatic persistence of over 12 minutes!!! Combine it with a black coffee, you will taste how good it is
Chili
The chilli pepper cake was the first variation of the Classic, obtained by infusing the chopped chilli pepper in the chocolate cream, then filtering it after a few hours. Try it with a butter or ginger biscuit, or with a Tropea red onion jam.
Black cherries
The chocolate and black cherry cake, with 30% chopped black cherries inside, was born in autumn 2004, an explosion of freshness, a delicate balance between sweetness-bitter-acidity, still our favorite today. Born as a special edition, it is now in stable production, much loved by our special customers. I love drinking Banyuls, but you can indulge yourself by trying other combinations...
Sicilian citrus fruits
The Sicilian citrus cake, presented at the Merano Winefestival in 2005, quickly became a best seller. Our chocolate is honored to accompany the small pieces of peel, to absorb their aromas and to wrap them in a voluptuous and delicious embrace. A good friend thinks it's perfect for drinking with limoncello... who knows, maybe he's right.
Pears
The chocolate and pear cake, with candied pear cubes inside.
Strawberries
The cake with strawberries.
Raisins and Martinique Rhum
Martinique Raisin and Rhum Cake, a fabulous combination, made many friends immediately fall in love with its enveloping and exciting taste. Our Classic Cake meets a wonderful Raisin soaked for two weeks in an Agricultural Rhum from Martinique.
White Chocolate and Orange
La Torta di Cioccolato Bianco e Arance, dopo oltre due anni di prove e aggiustamenti è stata presentata al Salone del Gusto di Torino 2010. Fatta con un Grande cioccolato bianco che proviene dall’arcipelago di Vanuatu e profumatissime scorzette di arancio Siciliano. Stupisce per la sua non eccessiva dolcezza e lunghezza gustativa. Spolverata anche questa da un sottile velo di cacao amaro sarà la goduria di coloro che amano meno il fondente. Da provarsi con una salsa al Grand Marnier… Servire a temperatura ambiente (18°).
Elisa's Cake
Elisa cake, we dedicate it to the sweetest and most precious thing we have, little Elisa (Claudio's daughter).
Elisa has little almond-shaped eyes and the cake is the result of 4 years of experiments and tests.
Like her, a perfect union between Asia and Italy, the ingredients are also a union between the East and Italy. White chocolate, fruit and spices make it have a distinctly citrus flavor and not as sweet as you would expect, with Yuzu supporting the citrus fruits, but also lemongrass and ginger as well as orange and pineapple, with a total of 9 different spices.
Hard to resist, easy to fall in love with.
White Chocolate and Apricots in Cognac
White Chocolate, Apricot and Cognac Cake, a mix of flavors of unique elegance. An intriguing combination of apricots and cognac with a very mild white chocolate.
New Cremino Cake
A blend of five dark chocolates, including a Mexican Criollo with sweet and long-lasting notes, combined with hazelnut paste and oil and a pinch of coffee. Enjoy it at room temperature (24/26°C) and keep it out of the refrigerator.
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