The hot chocolate is very old; in the sixteenth century the Aztecs made known to European people this sweet drink that initially spread among the nobles of the old continent. The main feature of the cocoa powder Pierre is the high concentration of cocoa mass, which makes the chocolate dense, full-bodied and gives an intense aroma, a scent that really catches you. The best cocoa is selected by master pastry chef and chocolatier Riccardo Pelagagge, which makes this perfect blend of sweetness and rich flavour, giving the palate the most vivid sensations.
Two hearts and a single passion, that's the common thread that binds Pelagagge Riccardo and Nicoletta Kent Fazi. The common passion led them to embark on this adventure together, with the intention of creating excellent pastries. Innovative ideas, original combinations and quality ingredients are the basis of the creations of Pierre Dolci al Cuore, a real goodies result of professionalism and genuine love.
General Information: You have to melt the cocoa powder with milk, we recommend for a pack of 160gr to use a liter of milk. How to eat: In a small saucepan, heat the milk and melt slowly the dose of cocoa in proportion to the amount of milk. When cocoa is completely melted and the chocolate has reached the desired consistency, remove from heat and pour into a bowl. Keep the bag of cocoa tightly closed and in a dry place.
Cocoa mass, sugar, cocoa butter, cocoa powder, starch.