In the laboratory Pistocchi si realizzano da oltre 30 anni, straordinarie creazioni artigianali ecco come nasce la TortaPistocchi® Bianca Apricots and Cognac
TortaPistocchi® Bianca Apricots and Cognac
Claudio and his sister Claudia from the Pistocchi laboratory decided in 2003 to present their first version of the Pie at the event Euro Chocolate: it was a real success, for a long time there Pistocchi cake è stata una poi la curiosità e la passione hanno fatto nascere varianti di eccellenza come la Torta Pistocchi Bianca Albicocche e Cognac realizzata con deliziose candied apricots e una nota di Cognac.
From the first show, the adventure continued with prestigious events such as the Salone del Gusto of Turin and many are the prizes and international recognitions achieved and the story continues…..always with the same determination, passion and commitment of every day.
The new taste variants use chocolates of the highest quality and looking for raw materials of the same level. There Apricot and Cognac White Cake has received numerous awards and recognitions both on the occasion of International Chocolate Awards and the demonstrations at which it was presented.
International Chocolate Awards – Silver Winner 2019
There Pistocchi cake si tinge di bianco e incontra la dolcezza delle albicocche e l’aromaticità del cognac: un mix di sapori di un’eleganza unica. Un intrigante connubio fatto di albicocche e cognac con un chocolate bianco molto poco dolce.
Like all the other cakes by the Pistocchi pastry chefs, this cake does not contain eggs, butter or flour. Done with a big White chocolate.
Serve at room temperature (18 ° C).
