What better way to showcase Amedei Toscana Gocce Drops than in a triple mousse layered cake for the Holidays?
A layer of 70% dark chocolate cake, topped with three layers of mousse containing 90% dark chocolate, latte (milk), and Toscano white.
Try the whole cake or feel free to deconstruct by just preparing and serving the mousse layers as a whole or in individual cups!
It is peak citrus season. Brighten up a winter’s day with these sunny lemon bars made with a double dose of Villa Manodori Essenziale Lemon Infused Oil. We use it in the cookie dough and in the topping for extra lemony flavor. You can treat these as a blank slate. Dust them with powdered sugar, sprinkle with lemon zest, garnish each bar with a slice of dried lemon, a fresh berry or a dollop of whipped cream.
Sicily is the island of sweets, renowned for its pastries and confections, especially those based on almonds and its famous pistachios from Bronte, grown on the volcanic soils of Mt. Etna. Serving this atop a split brioche roll for breakfast makes it that much more decadent, indulgent and authentic. Purple basil would add to the voluptuousness.
Simplicity itself to make. With terrific lemon taste and aroma from A L’ Olivier Lemon Infused Extra Virgin Olive Oil. They are a celebration of citrus. Serve them with tea; hot or iced, depending on the season. This method of mixing together the dry ingredients and butter is called reverse creaming. Before refrigerating you can roll the dough into a log to slice, or if you want to make cut -out cookies, flatten the dough into a disk. A fluted biscuit cutter makes a pretty cookie.
Here is a slightly unconventional take on a raspberry bar cookie topped with a buttery, old fashioned streusel topping made with oats. Instead of raspberry jam, the filling is made with fresh or frozen raspberries cooked down with A L’ Olivier’s Raspberry Vinegar (made with raspberry puree). This is a nice recipe to make with the kids for Valentine’s Day. Good for gifting.
This one is for ginger lovers. The ginger snap base is made even more gingery with the addition of Villa Manodori Essenziale Ginger Infused Oil and powdered ginger. It is topped off with a tropical coconut- lime cream swirled with a mango topping made with A L’ Olivier Mango Vinegar. The night before you want to bake pop 3 cans of coconut milk into the refrigerator so that the richer coconut “cream’ firms up and is easier to separate from the milk. Garnish with lime zest and flakes of toasted coconut. Lay back and imagine turquoise seas.
Gianduja is hazelnut paste blended with chocolate and sugar. Amedei's is the finest. In this recipe we blend it with cream and additional Amedei milk and dark chocolate to make a velvety ganache to fill the cookies, for those who really love chocolate.
Now is the short moment to capitalize on the abundance of fresh, sun ripe local berries. Add any other berries that are available to you like currants or gooseberries. The fruit vinegar balances out the sweetness of the maple. The pepper brings out the spiciness of the berries. Try the cardamom. It enhances the floral quality of the fruit. If you have basil that has bolted, you can sprinkle the flowers over the berries.
Redolent of warm spices, gingersnaps that are more gingery than any that you have ever had. Compounded with 3 types of ginger; powdered, candied, and Villa Manodori Essenziale Ginger Extra Virgin Olive Oil. They have a crunchy sugar topping scented with ginger and cinnamon. Serve this alongside hot chocolate for an after-ski or skating treat. If you are feeling decadent, use them to scoop up a dollop of whipped cream (made with a drop or two of dark rum).
This is a beautiful fall dessert that is elegant in its simplicity. If you want to be fancy leave the pears whole. Remove the core from the bottom. Pare the fruit, leaving the stem intact. Serve them on a bed of Crème Anglaise and drizzle with the wine and honey reduction.
Fudgy brownie cupcakes iced with dark chocolate buttercream are topped with chocolate shortbread cookies decorated with the phases of the moon that will leave you spellbound. Celebrate the night.
We modified and used @amedeitoscana Italian chocolate for this recreation.
Thank you @butternutbakery for this recipe- we enjoyed recreating it!
Recipe by Jenna Barnard @butternutbakery
Summer grilling calls for grilling more than just meats and vegetables. Charring pineapple creates a lovely caramelized texture because of the high sugar content. We pair with vanilla gelato and a drizzle of Cavalli Condimento Balsamico for a sweet and savory dessert for those perfect picnic days.
Here is an elegant dessert to celebrate the rites of Spring. Tartlet shells that are made with hazelnut flour and oil are baked blind and then filled with a gianduja (chocolate blended with hazelnut paste) ganache. Decorate them with gold leaf, chopped nuts, and fleur de sel.
This is a lovely cookie reminiscent of summer days. In the language of flowers, lavender means devotion. This is great choice for Valentine’s Day or a Mother’s Day treat. Serve at an engagement party or bridal or baby shower. Before refrigerating you can roll the dough into a log to slice. If you want to make cut -out cookies, flatten the dough into a disk. If you do not want to ice the cookies you can sprinkle them lightly with sanding sugar before baking.
This old-fashioned and alluring recipe, titled CHOCOLATE FEATHER PUDDING, is taken from the 1963 edition of the JOY of Cooking. The ladies recommend serving it with Vanilla Sauce. Let's keep it simple and finish this off with a dollop of whipped cream flavored with dark rum for all the Halloween pirates out there.
Forget the graham crackers.We are using our favorite chocolate chip cookie recipe for this version and filling the sandwich with Amedei “Crema Toscana” a creamy hazelnut and milk chocolate spread. Chocolate two ways! The only traditional element here is the hot marshmallow.
Marqués de Griñón Extra Virgin Olive Oil is a brilliant yellow and green color with the delicate flavor of green tomatoes, cut grass and almonds that melds perfectly with cocoa. Fleur de sel adds contrast, texture and crunch. An elegant way to end a summer repast.
Dress affair dessert. Silken Coconut Panna Cotta scented with real vanilla layered with a Mango and Passion Fruit Compote, accented with fresh mango, toasted coconut and lime zest is a play of sensual textures, flavors and perfumes.
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