DARK CHOCOLATE 76%
Ingredients
liquid cream 35% fat
150g
SINFONIA CIOCCOLATO FONDENTE 76%
150g
liquid cream 35% fat
200g
20g
water
20g
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
liquid cream 35% fat
150g
SINFONIA CIOCCOLATO FONDENTE 68%
170g
liquid cream 35% fat
200g
20g
water
20g
Preparation
Balanced formulation with Dark Chocolate 68%
See the preparation process below.
DARK CHOCOLATE 56-58-64%
Ingredients
liquid cream 35% fat
150g
SINFONIA CIOCCOLATO FONDENTE 56%
190g
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
liquid cream 35% fat
200g
20g
water
20g
Preparation
Balanced formulation with Dark Chocolate 56-58-64%
See the preparation process below.
MILK CHOCOLATE 38%
Ingredients
liquid cream 35% fat
150g
SINFONIA CIOCCOLATO LATTE 38%
210g
liquid cream 35% fat
200g
40g
water
40g
Preparation
Balanced formulation with Milk Chocolate 38%
See the preparation process below.
MILK CHOCOLATE 34% and LACTEE CARAMEL
Ingredients
liquid cream 35% fat
150g
RENO CONCERTO LATTE 34%
230g
RENO CONCERTO LACTEE CARAMEL
liquid cream 35% fat
200g
40g
water
40g
Preparation
Balanced formulation with Milk Chocolate 34% and Lactee Caramel
See the preparation process below.
DARK GIANDUIA
Ingredients
liquid cream 35% fat
150g
liquid cream 35% fat
200g
50g
water
50g
Preparation
Balanced formulation with Dark Gianduia.
See the preparation process below.
MILK GIANDUIA
Ingredients
liquid cream 35% fat
150g
liquid cream 35% fat
200g
40g
water
40g
Preparation
Balanced formulation with Milk Gianduia Chocolate.
See the preparation process below.
NOCCIOLATO BIANCO and WHITE CHOCOLATE
Ingredients
liquid cream 35% fat
150g
RENO CONCERTO BIANCO 31,50%
280g
SINFONIA CIOCCOLATO BIANCO
SINFONIA NOCCIOLATO BIANCO
liquid cream 35% fat
200g
50g
water
50g
Preparation
Balanced formulation with White Chocolate and Nocciolato Bianco.
See the preparation process below.
Final composition
-Bring th cream (1) to a boil and pour it over chocolate. Emulsify in order to obtain a shiny ganache.
-Rehydrate LILLY NEUTRO with water and add to it the cream (2), then add the mixture to the ganache and mix.
-Put it in the fridge (4°C) for one night.
-Whip the mixture in a planetary mixer at medium speed until light and frothy.
-Store and consume at positive temperature (5°C).
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
