Dessert for grappa: pear chocolates

The Ribollito collection includes also two distillates: white grappa and aged grappa, which are born precisely from grape marc, that make a longer fermentation.

An aromatic and traditional profile, the aged version is characterized by an 18-month passage in Slavonian oak barrels.

What can you eat with a glass of Grappa? The chef Valentina proposes the recipe for a delicious dessert of pear-filled chocolates.


Recipe by Valentina Cresti

Photos by Tommaso Martellini

Pear chocolates

Ingredients per 10 chocolates:

  • 100 gr of white Skyr or greek yogurt 5% fat
  • 1/2 ripe pear
  •  2 teaspoons of sugar
  •  50 gr of dark chocolate


Melt the chocolate in a bain-marie or in the microwave, taking care that it does not burn. Brush some silicone molds with a first layer of dark chocolate, taking care not to leave holes and put them in the freezer; after a few minutes add a second layer of chocolate, put it back in the freezer and finish with a third layer.

Meanwhile clean the pear and make a purée with a blender, then add the sugar and the yogurt / skyr drained of any liquid.

Once the cream has been made homogeneous, remove the chocolates shells from the freezer and place a teaspoon of the mixture inside them, up to a millimeter below the level. Put in the freezer. Melt the remaining chocolate again and, once the chocolates are removed from the freezer, cover them with a teaspoon.

Once they are completely cooled, serve the chocolates with a glass of Grappa di Ribollito Riserva.