Alpinluce (Dark chocolate bites filled with Caluso Passito wine)

Mario Faletti
Giordano Cioccolato – Leinì, Torino

Ingredients for 50 Chocolates

For the chocolate shell: 50 aluminum ramequins, 200 gr. 65% cocoa dark chocolate.

For the filling: 25 gr glucose, 200 gr cremino paste (60 gr roasted hazelnuts / 60 gr powder milk / 50 gr icing sugar/ 30 gr cocoa butter), 15 cl Erbaluce di Caluso Passito wine, 50 gr white chocolate.


For the chocolate shell: Melt half the dark chocolate in a bain-marie. Use a small brush to smear the melted chocolate on the bottom of the ramequins.

For the filling: Add glucose to around ½ l of water in a pan. Bring to boil and cook on a high flame for around 20 minutes, turn off the heat and let it cool. To prepare the paste put the roasted hazelnuts in the mixer with the icing sugar and the cocoa butter. Add the sugar syrup that you have prepared in advance and the while chocolate melted in a bainmarie.

When the cream is ready fill the hardened shell in the ramequins with a sac à poche; close it on the top when it is cool using the remaining dark chocolate melted in a bainmarie. Let it cool. Alpinluce chocolates are ready.

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