A velvety fine black cocoa spread, layered with crispy Kataifi pastry for an exquisite crunch. This trendy cream has an intense but balanced flavor between sweet and bitter notes and blends with its rough and firm texture. An ideal cream for filling crepes, topping ice cream, yogurt, fruit.
A cream that is enhanced when paired with sweet crepes, ice cream, yogurt, fruit. It is great for making croissants, pancakes or waffles but also spread just on bread. Store in a dry place at a temperature not exceeding 28°; after opening store in the refrigerator at 4° for a few days.
“Kataifi dough” has its origins in the Eastern Mediterranean particularly in Greece, Turkey, Lebanon, descending to the Persian Gulf countries, there are traces of it in very old popular recipes from Ottoman cuisine. It is a very thin filo pastry cut like very fine noodles, which can find application in sweet and savoury preparations. It is precisely this versatile character that has fostered the spread of Kataifi pasta in the West, capable of providing a specific texture, and great visual impact to any dish, even the simplest.
