Recipe Suggestions

Bread and Sur del Lago 75% Dark Chocolate

Chef: Ugo Alciati
Restaurant: Guido - Pollenzo

Recipe (for 4 people)


300 gr Sur del Lago 75% Chocolate
400 ml milk
5 gr butter
80 gr Carnaroli rice
30 gr sugar
1 gr salt
100 ml water
1 homemade loaf of bread


Melt the chocolate in 300 ml of milk, stir the mixture, keep 1/3 aside to heat later and serve separately, pour the remaining 2/3 in a rectangular baking tray and let it cool in the refrigerator. You will obtain a chocolate layer that you will divide into 8 square tiles. Melt the butter in a pan and roast the rice for about 2 minutes. Separately, heat the remaining 100 ml of milk, 100 ml of water, 30 grams of sugar and a pinch of salt; use the liquid obtained as a broth for a normal risotto. 
Cook the risotto (20 minutes), roll it out on a rectangular tray (as done previously for the chocolate) so as to obtain 4 tiles of the same surface of the chocolate and let it cool in the refrigerator. Slice the bread to obtain 8 squares, which you will alternate to the ones made of chocolate and of rice to create sort of a sandwich. Cover it with hot melted chocolate and serve immediately.

Asparagus and Parmesan Stew with Arriba 75% Dark Chocolate

Chef: Alfredo Russo
Restaurant: Dolce Stil Novo - Reggia di Venaria, Turin

Recipe (4 people)


16 asparagus
250 gr sour cream
200 gr milk
80 gr grated Parmesan cheese
Chocolate Arriba 75%
Vanilla fleur de sel
Extra virgin olive oil


Boil the asparagus in slightly salted water for about 8 minutes. Warm the milk and the sour cream, add the Parmesan cheese, a pinch of salt, and then fill the kitchen siphon with it loading it with compressed air. Display the asparagus on a plate, add the Vanilla fleur de sel, make a quenelle with parmesan foam and complet it with a sprinkling of Arriba chocolate.

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