Christmas Tree with Hazelnut Cream and Habanero Chocolate Peperita
Pandoro is one of the traditional desserts for the Christmas season. Why not make it even more delicious by pairing it with Hazelnut Cream PGI and Cocoa with Habanero Chocolate BIO?
The recipe is very simple and quite impressive.
Ingredients:
- 1 pandoro
- 1 jar of Hazelnut Cream PGI and Cocoa with Habanero Chocolate BIO
- 1 tablespoon of cocoa powder or powdered sugar
- Optional: nuts, candied fruits, berries, or sugar decorations
Procedure:
Cut the pandoro into regular slices of about 2 cm. On the last slice, cut out a star using a cookie cutter.
Sprinkle a layer of Hazelnut Cream PGI and Cocoa with Habanero Chocolate BIO on each slice, then stack them. Place the star on top, securing it with the cream. The result should resemble a Christmas tree.
Put the cream or whipped cream on the tips and decorate with berries, candied fruits, chocolate chips, or nuts as if they were Christmas ornaments.
