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Namelaka Dark Chocolate 76%
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka Dark Chocolate 70%
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka Dark Chocolate 68%
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure
Namelaka Dark Chocolate 64%
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka Dark Chocolate 58%
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka Dark Chocolate 56%
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka Dark Chocolate 54,5%
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka Milk Chocolate 38%
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka Milk Chocolate 34%
Advanced level
Crema da farcitura a base di cioccolato simile ad una ganache montata, si differenzia per la sua delicatezza e dalla struttura ariosa e stabile.
Namelaka Milk Chocolate 33,6%%
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka White Chocolate 33%
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka White Chocolate 31,50%
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka White Chocolate 28%
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka Dark Hazelnut Chocolate
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka Milk Hazelnut Chocolate
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka White Hazelnut Chocolate
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka Lactee caramel Chocolate
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka Caramel Oro Chocolate
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Namelaka Pistachio Chocolate
Advanced level
Filling cream based on chocolate, similar to a whipped ganache; it differs for its delicacy and its airy, stable structure.
Whole Milk |
250g |
Glucose |
10g |
Sinfonia Dark Chocolate 76% |
200g |
Cream 35% m.g. |
200g |
Lilly neutro |
25g |
Namelaka Dark Chocolate 76%
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Sinfonia Dark Chocolate 68% |
220g |
Cream 35% m.g. |
200g |
Lilly Neutro |
25g |
Namelaka Dark Chocolate 70%
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Sinfonia Dark Chocolate 68% |
220g |
Cream 35% m.g. |
200g |
Lilly Neutro |
25g |
Namelaka Dark Chocolate 68%
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Reno Concerto Dark Chocolate 64% |
230g |
Cream 35% m.g. |
200g |
Lilly Neutro |
25g |
Namelaka Dark Chocolate 64%
Ingredients
Whole Milk
250g
10g
Reno Concerto Dark Chocolate 64%
230g
Cream 35% m.g.
200g
25g
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Reno Concerto Dark chocolate 58% |
230g |
Cream 35% m.g. |
200g |
Lilly Neutro |
25g |
Namelaka Dark Chocolate 58%
Ingredients
Whole Milk
250g
10g
Reno Concerto Dark chocolate 58%
230g
Cream 35% m.g.
200g
25g
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Sinfonia Dark Chocolate 58% |
230g |
Cream 35% m.g. |
200g |
Lilly Neutro |
25g |
Namelaka Dark Chocolate 56%
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Reno X Dark Chocolate 54,5% |
230g |
Cream 35% m.g. |
200g |
Lilly Neutro |
25g |
Namelaka Dark Chocolate 54,5%
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Sinfonia Milk Chocolate 38% |
340g |
Cream 35% m.g. |
200g |
Lilly Neutro |
35g |
Namelaka Milk Chocolate 38%
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Reno Concerto Milk Chocolate 34% |
350g |
Cream 35% m.g. |
200g |
Lilly Neutro |
40g |
Namelaka Milk Chocolate 34%
Ingredients
Whole Milk
250g
10g
Reno Concerto Milk Chocolate 34%
350g
Cream 35% m.g.
200g
40g
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Reno X Milk Chocolate 33,6% |
350g |
Cream 35% m.g. |
200g |
Lilly Neutro |
40g |
Namelaka Milk Chocolate 33,6%
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Sinfonia White Chocolate 33% |
340g |
Cream 35% m.g. |
200g |
Lilly Neutro |
40g |
Namelaka White Chocolate 33%
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Reno Concerto White Chocolate 31,5% |
340g |
Cream 35% m.g. |
200g |
Lilly Neutro |
40g |
Namelaka White Chocolate 31,5%
Ingredients
Whole Milk
250g
10g
Reno Concerto White Chocolate 31,5%
340g
Cream 35% m.g.
200g
40g
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Reno X White Chocolate 28% |
340g |
Cream 35% m.g. |
200g |
Lilly Neutro |
40g |
Namelaka White Chocolate 28%
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Sinfonia Dark Hazelnut |
320g |
Cream 35% m.g. |
200g |
Lilly Neutro |
35g |
Namelaka Dark Hazelnut Chococlate
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Reno Concerto Milk Hazelnut |
350g |
Cream 35% m.g. |
200g |
Lilly Neutro |
40g |
Namelaka Milk Hazelnut Chocolate
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Sinfonia White Hazelnut |
340g |
Cream 35% m.g. |
200g |
Lilly Neutro |
40g |
Namelaka White Hazelnut Chocolate
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Reno Concerto Lactee Caramel |
350g |
Cream 35% m.g. |
200g |
Lilly Neutro |
40g |
Namelaka lactee caramel Chocolate
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Aurea Caramel Oro |
340g |
Cream 35% m.g. |
200g |
Lilly Neutro |
40g |
Namelaka Caramel oro Chocolate
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Whole Milk |
250g |
Glucose |
10g |
Aurea Pistacchio |
340g |
Cream 35% m.g. |
200g |
Lilly Neutro |
40g |
Namelaka Pistachio Chocolate
Ingredients
Preparation
- Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
- Add the chocolate (and, if desired, the flavoring paste) while continuing to blend.
- Gradually pour in the cold cream while blending.
- Cover with plastic wrap directly in contact with the surface and place in the refrigerator for at least 4 hours.
- Whip in a stand mixer at medium speed with the whisk attachment until the desired consistency is achieved (about 1 minute).
- Namelaka can also be used as a filling for desserts without whipping it; in this case it will have a creamy, lightly gelled texture.
- Namelaka must be stored and consumed at a positive temperature (5°C).
- NOTE: If a richer, thicker namelaka is desired, increase the cream by 50 g and reduce the milk by the same amount.
Crafted using IRCA Group professional solutions
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO GIANDUIA LATTE
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO LACTEE CARAMEL
PASTRY
IRCA
LILLY NEUTRO
PASTRY
IRCA
GLUCOSIO
CHOCOLATE
IRCA
RENO X CIOCCOLATO BIANCO 28%
CHOCOLATE
IRCA
RENO X CIOCCOLATO AL LATTE 33,6%
CHOCOLATE
IRCA
RENO X CIOCCOLATO FONDENTE 54,5%
CHOCOLATE
DOMORI
Domori Aurea Caramel Oro
CHOCOLATE
