Assoluta

Andrea de Bellis quit his job as a cop to start doing what makes him happy: he became a pastry chef. Years of hard work took him where he is now: managing his very own pastry business in Rome. His cake Assoluta is a feast to the eye and to the taste buds. The strong cocoa flavours will definitely give you the energy boost you need for the rest of the day!

Recipe

Created by
  • Andrea De Bellis - Pastry Chef at Pasticceria De Bellis – Rome, Italy

Dark chocolate glaze

ingredients preparation
  • 300g
    sugar
  • 300g
    glucose syrup
  • 150g
    water
  • 200g
    condensed milk

Mix together and bring to a boil.

  • 22g
    powdered gelatin
  • 130g
    water

Mix together, add to previous mixture and homogenise with stick blender.

  • 300g
    C811NV

Melt and mix into previous mixture.