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
liquid cream 35% fat
80g
SINFONIA GIANDUIA FONDENTE
115g
liquid cream 35% fat
200g
Preparation
Balanced formulation with Dark Gianduia Chocolate
See the preparation process below.
GIANDUIA MILK CHOCOLATE
Ingredients
liquid cream 35% fat
80g
RENO CONCERTO GIANDUIA LATTE 27%
120g
liquid cream 35% fat
200g
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.