Published on 12/22/25

Cercle V Calendar x Salvatore Mungiovino

 "Dulcey Caramel Biscotto" by Salvatore Mungiovino, Executive Pastry Chef at Bulgari Hotels & Resorts, in London.

Salvatore Mungiovino

For this recipe, the Chef drew inspiration from one of the first recipes his grandmother taught him: classic Italian breads. He reinterpreted the recipe with a caramel mousse and chocolate crémeux, all wrapped in a crispy shortbread biscuit, finished with a whipped Dulcey 35% ganache.

"Dulcey Caramel Biscotto"
For Baking

Chocolate Dulcey 35% - Blond Cooking Range

With its very subtly salty, mellow biscuit flavor, Dulcey and its caramelized milky tones conjure up our childhoods before our very eyes, stirring up a whirlwind of delicious, uniquely personal memories.