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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.
