Special in the pralines with an alcoholic presence, especially aged (rum, whiskey, brandy, wines, marsala, madeira). Perfect for stuffed tablets and for Boers. Excellent in covering.

Excellent in mignons with chocolate cream, in fillings with light creams and autumn fruits (chestnuts, figs and pomegranate). In baking production, special in mixtures with hazelnuts and walnuts.

Excellent for an intense and harmonious ice cream, perfect for chocolate sorbets, even alcoholic. Great to use as stracciatella.