Massimo Carnio


Pastry Chef

1) What does participating in the Gelato World Cup 2020 mean to you?

It is a great opportunity that will help me grow both personally and professionally. It will give me the chance of putting myself to test and help me understand where I am, compared to other experts in the industry. I will try my best to become a world champion!

2) How do you feel by being the representative for your own country in the most important international event in the dessert industry?

I am feeling the pressure of a great responsibility. I am aware this will be a high-level competition and I will face it with great determination and perseverance. I will fight until the end!

3) What is the most valuable thing that you will take with you from this amazing experience?

Undoubtedly, it will leave an indelible mark on me. It will be an unforgettable experience with many of other experts in the industry, and I’m sure it will be all over the media. For these reasons, I will work hard and try to leave a good impression, for myself and for Italy, which is the country I will represent.  

“ALLEANZA” dessert by Massimo Carnio

Ingredients and production methods:

1) Raspberry Mousse


Fiordica Gel Evolution (Flavored) 100g
Water 120g
Whipped Cream (Half Point) 500g


Combine the Fiordica Gel Evolution (Flavored) and the water in a saucepan at 45°C.
In another recipient, whip the cream at half point.
Combine both mixtures, revolve it slightly, and pour it into the cylinder molds.
Put it in the blast freezer.

2) Chocolate Crémeux


Fiordica 15g
Cream 100g
Lucilla Bitter 55g


Combine the Fiordica and the cream in a saucepan at 45°C.
Incorporate the Lucilla Bitter and mix with an immersion blender.
Pour it into the cylinder mold.
Put it in the blast freezer.

Combination of both mixtures

3) Raspberry smART Glaze


Raspberry smART Glaze as required

Glaze the raspberry chocolate cylinders and put them in the freezer for a few minutes.

Chocolate Plaque


Spread the chocolate on a soft acetate sheet.

Place another acetate sheet on top and roll it spread until a thin uniform chocolate layer is obtained.

When it crystalizes slightly, cut some little rectangular plaques at the desired dimensions.

4) Hazelnut Brittle


Croccante Base as required


Sprinkle some Croccante Base over the silicon molds previously cut (about 2mm).

Preheat the oven at 250 C° and put in Croccante Base molds.

Pull them out and wrap them around 8 cm-diameter inox rings.

Croccante Base Ring Assembly

5) Coconut Crémeux


Fiordica 50g
Cream 335g
Vellutina White Chocolate 135g
Pannacrema Coconut 30g
½ Lemon Zest


Combine the cream and the Fiordica in a saucepan at 50°C.

Mix together the Vellutina White Chocolate, Pannacrema Coconut and the lemon zest with an immersion blender to a smooth and homogenous consistency.

Blend the first and the second mixture in a stand mixer.

Put in the fridge for 24 hours.

Place the mixture in a pipping bag.

Pipe drops of Coconut Crémeux on the chocolate plaque.

Decorate with Cocoa CrumbOlè and fresh raspberries.

6) Finishing Touches and Dessert Assembly

Place the brittle ring on the plate.

Sprinkle some cocoa CrumbOlè on the plate.

On top, place one small chocolate rectangle plaque previously decorated with coconut creméux and fresh raspberries.

Place in the ring the glazed cylinder.