SOSA
Leading international company in the creation and distribution of premium ingredients for gastronomy, pastry and modern cuisine, recognised for its innovation in textures, technique and culinary development.
The “Manjari Chocolate Creamy” is a recipe that takes the flavor of chocolate to its maximum expression, betting on a water base instead of dairy. This choice allows the aromatic profile of Valrhona’s Manjari chocolate – with its characteristic fruity and acidic notes – to shine with total purity and without distractions.
To achieve a creamy and stable texture, we have used two key ingredients of modern cuisine:
The result is a light, intense and surprisingly silky creamy, ideal for those looking for lighter, vegan desserts or simply a pure chocolate experience.
Crème brûlée is one of the great icons of French pastry: a smooth, silky cream topped with a thin layer of caramelized sugar that cracks when you lift a spoon, producing that characteristic sound. A dessert that appears simple, yet is profoundly technical in its preparation and balance of flavor and texture. In this version, […]
In professional pastry, the creamy has become one of the most versatile and appreciated preparations. Situated halfway between a light ganache and a stable mousse, its silky, unctuous, and perfectly coherent texture makes it an ideal element for modern cakes, verrines, entremets, single portions, and petit gâteaux. Its capacity to provide aromatic depth and a […]
Some flavours don’t need a calendar. They just need to appear for everyone to know what time of year it is. In Catalonia, and much of Europe, chestnuts are exactly that: the sensory marker of autumn, the aroma that announces shorter days and the approach of Christmas. This Chestnut and Pear Flower is the work […]
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