Best Magazine Of Haute Pâtissere
Lattice, by Lucila Baiardi

Only a few things are needed to give ice cream a new appearance. A basic procedure typical from the chocolate technique is enough to be able to make the format evolve easily towards anything we can imagine. Wrapping a grapefruit and jasmine sorbet scoop in a white chocolate spherical lattice is a funny, surprising, even ground-breaking way to eat it.

Moreover, Lucila Baiardi shares two of her greatest passions with us in this product – chocolate and ice cream, both being the cornerstone on which Vioko (ice-cream parlour in Barcelona) actually stands.