TortaPistocchi® Bianca Albicocche e Cognac

In the Pistocchi workshop, extraordinary artisanal creations have been made for over 30 years: here is how the TortaPistocchi® Bianca Albicocche e Cognac came to be

TortaPistocchi® Bianca Albicocche e Cognac

In 2003, Claudio and his sister Claudia of the Pistocchi workshop decided to present the first version of their Cake at the Euro Chocolate event: it was a real success. For a long time the Torta Pistocchi was a single product, then curiosity and passion gave rise to excellent variations such as the Torta Pistocchi Bianca Albicocche e Cognac, made with delicious candied apricots and a hint of Cognac.

From that first exhibition the adventure continued with prestigious events such as the Salone del Gusto di Torino, and the cake has earned countless international awards and accolades, and the story continues... always with the same daily determination, passion and commitment.

The new flavour variants use extremely high-quality chocolates, sourcing raw materials of equally high standard. The Torta Bianca Albicocche e Cognac has earned numerous awards and accolades both at the International Chocolate Awards and at the events where it has been presented.

International Chocolate Awards - Winner Silver 2019

The TortaPistocchi turns white and combines the sweetness of apricots with the aromatic character of cognac: a blend of flavours of unique elegance. An intriguing pairing of apricots and cognac with a not-too-sweet white chocolate. Like all the other cakes made by the Pistocchi master pastry chefs, this cake too contains no eggs, no butter and no flour. Made with a great white chocolate.

Serve at room temperature (18°C).