Please accept cookies in order to view this content
Davide Oldani
« Mon chocolat “Armonia” est le fruit d’une expérimentation continue qui me permet d’obtenir un chocolat aux saveurs italiennes dans la cuisine et dans la pâtisserie. »
Davide Oldani — l’un des plus célèbres chefs italiens et actuel chef chez Restaurant D'O — s’exprime à propos de sa couverture de chocolat noir signature Armonia 73 %.
Davide Oldani, one of the most exciting Italian chefs and one of the great Cacao Barry Ambassadors is sharing with us his indulgent recipe inspired by the Cacao Barry's Ocoa chocolate. Enjoy!
The Barbajada (also italianized as Barbagliata) was a popular Milanese sweet frothy drink in the 19th century and the early decades of the 20th century. It was made with whipped chocolate, milk and coffee in equal parts, along with any amount of sugar, and possibly topped with cream. It was served warm in hot summer and cool in cold winter, usually to accompany desserts such as the Panettone or other Milanese delicacies. Chef Davide Oldani was inspired by this drink when creating his dessert which recipe we are sharing.
Davide Oldani, the Italian Cacao Barry Ambassador, is the creator of Cucina POP which unites high quality and accessibility. In 2003, Davide opened his restaurant D'O, in his hometown of Cornaredo, near Milan. One year after opening, the world's most authoritative food guides listed him amongst the greatest chefs of contemporary Italian cuisine. Prior to opening of D'O he worked with Gualtiero Marchesi, Albert Roux, Alain Ducasse and Pierre Hermé. We are happy to share with you his lovely recipe.
Après Le Pastry Alphabet, les chefs Cacao Barry du monde entier se sont réunis pour créer Le Cacao Alphabet : un guide technique et pratique pour tout savoir sur les poudres de cacao.
