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A creamy and delicious dessert, perfect for winter

Fuji Val Venosta apples are cooked and blended with unsweetened cocoa and cornstarch to create a thick, velvety cream. Toasted almond flakes give the dessert a final touch.
30 min.


for 4 persons

400 g Fuji Val Venosta apples
20 g bitter cocoa powder
8 g almonds
8 g cornstarch
Orange zest

Food ingredients/allergens
Nuts: almonds
Print recipe


Cut the Fuji apples with the skin into small pieces and cook them with orange zest in a pot until soft.

Finely blend them while still hot with bitter cocoa powder and cornstarch. Put in the pot again and cook until thickened. Garnish with almond flakes and serve.


Recipe from Chiara Manzi

Culinary Medicine
Dr. Chiara Manzi is a nutritionist with a degree in Human Nutrition and Dietetics and a specialization in Antiaging Nutrition from Tufts University in Boston. She was an EFSA ambassador in 2022 and 2023, teaching Culinary Medicine at the University of Ferrara and Scientific Communication at Milan’s Bicocca University. She was awarded the Oscar for Health in 2018 as presenter of "Benessere in Cucina" on Rai2. As founder of the Cucina Evolution Academy in 2012, she focuses on a cuisine that allows you to stay in shape and healthy.

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