liquid cream 35% fat |
2.335g |
SINFONIA CIOCCOLATO FONDENTE 76% |
85g |
RENO CONCERTO FONDENTE 72% |
90g |
SINFONIA CIOCCOLATO FONDENTE 56% |
100g |
SINFONIA CIOCCOLATO LATTE 38% |
115g |
RENO CONCERTO LATTE 34% |
120g |
SINFONIA GIANDUIA FONDENTE |
115g |
RENO CONCERTO GIANDUIA LATTE 27% |
120g |
SINFONIA CIOCCOLATO BIANCO |
130g |
DARK CHOCOLATE 76%
Ingredients
liquid cream 35% fat
120g
SINFONIA CIOCCOLATO FONDENTE 76%
85g
liquid cream 35% fat
200g
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68-72%
Ingredients
liquid cream 35% fat
110g
RENO CONCERTO FONDENTE 72%
90g
SINFONIA CIOCCOLATO FONDENTE 68%
liquid cream 35% fat
200g
Preparation
Balanced formulation with Dark Chocolate 68-72%
See the preparation process below.
DARK CHOCOLATE 56-58-64%
Ingredients
liquid cream 35% fat
100g
SINFONIA CIOCCOLATO FONDENTE 56%
100g
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
liquid cream 35% fat
200g
Preparation
Balanced formulation with Dark Chocolate 56-58-64%
See the preparation process below.
MILK CHOCOLATE 38%
Ingredients
liquid cream 35% fat
85g
SINFONIA CIOCCOLATO LATTE 38%
115g
liquid cream 35% fat
200g
Preparation
Balanced formulation with Milk Chocolate 38%
See the preparation process below.
MILK CHOCOLATE 34% and LACTEE CARAMEL
Ingredients
liquid cream 35% fat
80g
RENO CONCERTO LATTE 34%
120g
RENO CONCERTO LACTEE CARAMEL
liquid cream 35% fat
200g
Preparation
Balanced formulation with Milk Chocolate 34% and Lactee Caramel
See the preparation process below.
DARK GIANDUIA CHOCOLATE
Ingredients
Preparation
Balanced formulation with Dark Gianduia Chocolate
See the preparation process below.
GIANDUIA MILK CHOCOLATE
Ingredients
Preparation
Balanced formulation with Milk Chocolate
See the preparation process below.
NOCCIOLATO BIANCO and WHITE CHOCOLATE
Ingredients
liquid cream 35% fat
80g
SINFONIA CIOCCOLATO BIANCO
130g
RENO CONCERTO BIANCO 31,50%
SINFONIA NOCCIOLATO BIANCO
liquid cream 35% fat
200g
Preparation
Balanced formulation with Nocciolato Bianco and White Chocolate
See the preparation process below.
Final composition
- Form the ganache bringing the cream (1) to the boil and add it to the chocolate drops, mixing with a whisk or with a hand blender.
- Add the cold cream (2) a little bit at a time and continuing to mix.
- Put in the refrigerator for at least 3 hours (ideal overnight).
- Whip with a whisk at medium / low speed until a soft and creamy consistency is obtained.
- Desserts made with this basic recipe must be kept in the refrigerator.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
