Verrine

In 1994, the pastry chef Philippe Conticini was the first to serve a dessert in a small glass container. This type of presentation helps improving the tasting experience : the transparency of the glass container allows people to visualize better the different parts of the dessert. 


 

Puratos ingredients to create Verrine

Tegral Satin Moist Cake Dark SG

Complete mix for rich and extremely moist dark chocolate layer cakes (flat layers american style).

Belcolade Noir Absolu Eboby Drops 96%

Real Belgian chocolate containing minimum 90% cocoa mass. The Real dark chocolate.

Tegral Satin Moist Cake Yellow

Complete mix for rich and extremely moist vanilla layer cakes (flat layers american style).

Classic Mango

Flavouring bring a fresh bouquet of taste and colour. With a dosage of 3 to 10% they bring a high fruit content and a smooth texture. Perfect for all sorts of preparation like custard cream, cake batter, ganache, buttercream, praline's fillings... but also in an icing or Miroir. Mango flavour.

Milk Chocolate Drops 38% Costa Rica

Produced from Trinitario cocoa beans in Costa Rica. The aromas of cooked milk and raw cocoa, the warmth of wood and a touch of olives to provide a velvety smooth eating experience.

Pure Prime Pressed Cocoa Butter

For spraying, tempering, cooking… Smart dosage, smart use.

Deli Citron

Authentic lemon filling for the finishing of cake, cake and other pastries.

Montamix

Montamix is a multi-purpose non-dairy cream that boasts delicate notes of vanilla and a light and fresh mouthfeel.