"Wiggle" recipe by Alberto Simionato
Three unique creations by chocolatier and pastry chef Alberto Simionato, made using the Wiggle silicone mould from the BlackSil range, for an unparalleled tasting experience.

"WIGGLE" - Recipes by Alberto Simionato
ALMOND WIGGLE
Almond sablee
Ingredients:
Butter 250 g
Sugar 250 g
Ground almond 250 g
Weak flour 250 g
Baking powder 4 g
Eggs 37 g
Egg yolks 20 g
Procedure:
Knead the butter at room temperature with the flour mixed with the baking. Add the almond powder and sugar. Finally add the eggs and knead well. Let cool in the fridge. Roll out to 5 mm thickness, freeze and then cut in rectangles 10x2.5 cm and line the silicone mould.
Almond coating
Ingredients:
Zephyr white chocolate 300 g
Almond paste 100 g
Procedure:
Heat the ingredients to 45°C. Pre-crystallise at 26° and pipe in the bottom of the mould. Add the layer of Bacio di dama previously baked.
PISTACHIO WIGGLE
Pistachio sablee
Ingredients:
Butter 250 g
Sugar 250 g
Peeled pistachios in powder 250 g
Weak flour 250 g
Baking powder 4 g
Eggs 37 g
Egg yolks 20 g
Procedure:
Knead the butter at room temperature with the flour mixed with the baking. Add the almond powder and sugar. Finally add the eggs and knead well. Let cool in the fridge. Roll out to 5 mm thickness, freeze and then cut in rectangles 10x2.5 cm and line the silicone mould.
Pistachio coating
Ingredients:
Zephyr white chocolate 300 g
Pistachio paste 100 g
Procedure:
Heat the ingredients to 45°C. Pre-crystallise at 26° and pipe in the bottom of the mould. Add the layer of Bacio di dama previously baked.
HALZENUT WIGGLE
Halzenut sablee
Ingredients:
Butter 250 g
Sugar 250 g
Ground halzenuts 250 g
Weak flour 250 g
Baking powder 4 g
Eggs 37 g
Egg yolks 20 g
Procedure:
Knead the butter at room temperature with the flour mixed with the baking. Add the almond powder and sugar. Finally add the eggs and knead well. Let cool in the fridge. Roll out to 5 mm thickness, freeze and then cut in rectangles 10x2.5 cm and line the silicone mould.
Halzenut coating
Ingredients:
Zephyr white chocolate 300 g
Halzenut paste 100 g
Procedure:
Heat the ingredients to 45°C. Pre-crystallise at 26° and pipe in the bottom of the mould. Add the layer of Bacio di dama previously baked.
Would you like to know more about Wiggle moulds? Click the bottom to discover all models.

ABOUT
Alberto Simionato:
Alberto started moving his first steps in the Pastry world very early: Immediately after its vocational training he started working in a bakery and later in an ice-cream laboratory. A couple of years later he deeply fell in love with Pastry: after working in a local pastry laboratory he became eager to advance his skills attending a whole-year course at the Etoile School. There he discovered the highest Pastry standards. In Cortina he later met Beduschi who introduced him to the Chocolate World. He further developed his pastry skills in luxury hotels in Milano Marittima and in a restaurant in Bergamo. He worked as a Chocolate Chef at the Stefano Laghi’s laboratory, to finally meet in 2007 Ramon Moratò at the current Chocolate Academy, where in 2010 he started his path in Barry-Callebaut as a Technical Advisor. He collaborated personally in the opening of the Chocolate Academy in Milan of which he became the director at the beginning of 2019. Today he is Chocolatier, Pastry Chef, Bricochef co-founder and owner of Chocolate For Family & chocolate consultant.
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