latte intero |
GLUCOSIO |
MINUETTO FONDENTE SANTO DOMINGO 75% |
SINFONIA CIOCCOLATO FONDENTE 76% |
panna 35% m.g. |
LILLY NEUTRO |
SINFONIA CIOCCOLATO FONDENTE 68% |
MINUETTO FONDENTE ECUADOR 70% |
MINUETTO FONDENTE MADAGASCAR 72% |
SINFONIA CIOCCOLATO FONDENTE 56% |
RENO CONCERTO FONDENTE 58% |
RENO CONCERTO FONDENTE 64% |
SINFONIA CIOCCOLATO LATTE 38% |
MINUETTO LATTE SANTO DOMINGO 38% |
RENO CONCERTO LATTE 34% |
RENO CONCERTO LACTEE CARAMEL |
RENO CONCERTO GIANDUIA LATTE 27% |
SINFONIA GIANDUIA FONDENTE |
RENO CONCERTO BIANCO 31,50% |
SINFONIA CIOCCOLATO BIANCO |
SINFONIA NOCCIOLATO BIANCO |
JOYPASTE PISTACCHIO SICILIA |
JOYPASTE NOCCIOLA PIEMONTE |
sale fino |
DARK 75-76% NAMELAKA
Ingredients
full-fat milk (3,5% fat)
250g
10g
MINUETTO FONDENTE SANTO DOMINGO 75%
200g
SINFONIA CIOCCOLATO FONDENTE 76%
liquid cream 35% fat
200g
25g
Preparation
Using 75-76% dark chocolate. See the steps at the bottom of the page.
DARK 68-70-72% NAMELAKA
Ingredients
full-fat milk (3,5% fat)
250g
10g
SINFONIA CIOCCOLATO FONDENTE 68%
220g
MINUETTO FONDENTE ECUADOR 70%
MINUETTO FONDENTE MADAGASCAR 72%
liquid cream 35% fat
200g
25g
Preparation
Using 68-70-72% dark chocolate. See the steps at the bottom of the page.
DARK 56-58-64% NAMELAKA
Ingredients
full-fat milk (3,5% fat)
250g
10g
SINFONIA CIOCCOLATO FONDENTE 56%
230g
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
liquid cream 35% fat
200g
25g
Preparation
Using 56-58-64% dark chocolate. See the steps at the bottom of the page.
MILK 38% NAMELAKA
Ingredients
full-fat milk (3,5% fat)
250g
10g
SINFONIA CIOCCOLATO LATTE 38%
340g
MINUETTO LATTE SANTO DOMINGO 38%
liquid cream 35% fat
200g
35g
Preparation
Using 38% milk chocolate. See the steps at the bottom of the page.
MILK 34%, CARAMEL AND GIANDUIA NAMELAKA
Ingredients
full-fat milk (3,5% fat)
250g
10g
RENO CONCERTO LATTE 34%
350g
RENO CONCERTO LACTEE CARAMEL
RENO CONCERTO GIANDUIA LATTE 27%
liquid cream 35% fat
200g
40g
Preparation
Using 34% milk chocolate, caramel and gianduia. See the steps at the bottom of the page.
DARK GIANDUIA NAMELAKA
Ingredients
full-fat milk (3,5% fat)
250g
10g
SINFONIA GIANDUIA FONDENTE
320g
liquid cream 35% fat
200g
35g
Preparation
Using dark gianduia. See the steps at the bottom of the page.
WHITE CHOCOLATE and NOCCIOLATO BIANCO NAMELAKA
Ingredients
full-fat milk (3,5% fat)
250g
10g
RENO CONCERTO BIANCO 31,50%
340g
SINFONIA CIOCCOLATO BIANCO
SINFONIA NOCCIOLATO BIANCO
liquid cream 35% fat
200g
40g
Preparation
Using white chocolate and nocciolato bianco. See the steps at the bottom of the page.
NAMELAKA WITH PISTACHIO OR HAZELNUT
Ingredients
full-fat milk (3,5% fat)
250g
10g
SINFONIA CIOCCOLATO BIANCO
280g
liquid cream 35% fat
200g
50g
JOYPASTE PISTACCHIO SICILIA
80g
JOYPASTE NOCCIOLA PIEMONTE
80g
salt
2g
Preparation
Using Joypaste Pistacchio Sicilia, Joypaste Nocciola Piemonte. See the steps at the bottom of the page.
Final composition
- Warm up to 60°C the milk with glucose, add LILLY NEUTRO and mix with hand blender.
- Add chocolate (in case add the flavoring paste) and mix.
- Gradually add liquid cream and mix.
- Cover with contact film and put in the refrigerator for at least 4 hours.
- Whip with kitchen planetary mixer at medium fast for little time (about 1 minutes).
- It's possible use the namelaka for filling the dessert without whipped, will have a creamy texture and medium gelled.
- Namelaka must be consumed at positive temperature (5°C).
- NOTE: if you wanted to make the namelaka more full-bodied, just increase the cream by 50 grams by decreasing the milk in equal measure.
