DARK CHOCOLATE 76%
Ingredients
caster sugar
50g
egg yolks
100g
water - 1
130g
SINFONIA CIOCCOLATO FONDENTE 76%
210g
liquid cream 35% fat
400g
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
caster sugar
50g
egg yolks
100g
water - 1
110g
SINFONIA CIOCCOLATO FONDENTE 68%
240g
liquid cream 35% fat
400g
Preparation
Balanced formulation with Dark Chocolate 68%
See the preparation process below.
DARK CHOCOLATE 56-58-64%
Ingredients
caster sugar
50g
egg yolks
100g
water - 1
110g
SINFONIA CIOCCOLATO FONDENTE 56%
270g
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
liquid cream 35% fat
400g
Preparation
Balanced formulation with Dark Chocolate 56-58-64%
See the preparation process below.
MILK CHOCOLATE 38%
Ingredients
caster sugar
50g
egg yolks
100g
water - 1
110g
SINFONIA CIOCCOLATO LATTE 38%
350g
liquid cream 35% fat
400g
Preparation
Balanced formulation with Milk Chocolate 38%
See the preparation process below.
MILK CHOCOLATE 34% and LACTEE CARAMEL
Ingredients
caster sugar
50g
egg yolk
100g
water - 1
100g
RENO CONCERTO LATTE 34%
350g
RENO CONCERTO LACTEE CARAMEL
liquid cream 35% fat
400g
water - 2
30g
60g
Preparation
Balanced formulation with Milk Chocolate 34% and Lactee Caramel
See the preparation process below.
DARK GIANDUIA
Ingredients
caster sugar
50g
egg yolks
100g
water - 1
120g
SINFONIA GIANDUIA FONDENTE
350g
liquid cream 35% fat
400g
Preparation
Balanced formulation with Dark Gianduia Chocolate
See the preparation process below.
MILK GIANDUIA
Ingredients
caster sugar
50g
egg yolks
100g
water - 1
85g
liquid cream 35% fat
400g
water - 2
25g
50g
Preparation
Balanced formulation with Milk Gianduia Chocolate
See the preparation process below.
NOCCIOLATO BIANCO
Ingredients
caster sugar
50g
egg yolks
100g
water - 1
90g
SINFONIA NOCCIOLATO BIANCO
300g
liquid cream 35% fat
400g
water - 2
40g
80g
Preparation
Balanced formulation with nocciolato bianco
See the preparation process below.
WHITE CHOCOLATE
Ingredients
caster sugar
50g
egg yolks
100g
water - 1
90g
RENO CONCERTO BIANCO 31,50%
300g
SINFONIA CIOCCOLATO BIANCO
liquid cream 35% fat
400g
water - 2
40g
80g
Preparation
Balanced formulation with White Chocolate
See the preparation process below.
Final composition
PÂTE À BOMBE PREPARATION:
-Mix the yolk with sugar and warm up to 60°C.
-Put the mixture in a planetary mixer and mix at medium speed until it reaches a creamy structure (temperature of about 25°C).
GANACHE PREPARATION:
-Boil the water (1), add the chocolate and mix. When the ganache reaches a temperature of 40°C pour the pate a bombe and mix gently.
PÂTE À BOMBE MOUSSE PREPARATION:
-Whip the cream until you have a soft consistency (semi-whipped) for all dark chocolates, while it must be well whipped for all other chocolates.
-Mix with a whisk the water (2) and the LILLY NEUTRO (where needed) and add it to the cream and mix.
-Add the cream to the mixture of ganache pâte à bombe and mix.
-Pour in the silicon mold and freeze.
IMPORTANT: if you want something ready to use, you need to whip the cream a little bit more.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
