DARK CHOCOLATE 76%
Ingredients
full-fat milk (3,5% fat)
1000g
caster sugar
200g
egg yolk
200g
SOVRANA
30g
SINFONIA CIOCCOLATO FONDENTE 76%
350g
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
full-fat milk (3,5% fat)
1000g
caster sugar
190g
egg yolk
200g
SOVRANA
30
SINFONIA CIOCCOLATO FONDENTE 68%
380
Preparation
Balanced formulation with Dark Chocolate 68%
See the preparation process below.
DARK CHOCOLATE 56-58-64%
Ingredients
full-fat milk (3,5% fat)
1000g
caster sugar
180g
egg yolk
200g
SOVRANA
40g
SINFONIA CIOCCOLATO FONDENTE 56%
400g
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
Preparation
Balanced formulation with Dark Chocolate 56-58-64%
See the preparation process below.
MILK CHOCOLATE 38% and DARK GIANDUIA CHOCOLATE
Ingredients
full-fat milk (3,5% fat)
1000g
caster sugar
130g
egg yolk
200g
SOVRANA
45-50g
SINFONIA GIANDUIA FONDENTE
400g
SINFONIA CIOCCOLATO LATTE 38%
Preparation
Balanced formulation with Milk Chocolate 38% and Gianduia Chocolate
See the preparation process below.
MILK CHOCOLATE 34% and LACTEE CARAMEL
Ingredients
full-fat milk (3,5% fat)
1000g
caster sugar
120g
egg yolk
200g
SOVRANA
50-60g
RENO CONCERTO LATTE 34%
400g
RENO CONCERTO LACTEE CARAMEL
Preparation
Balanced formulation with Milk Chocolate 34% and Lactee Caramel
See the preparation process below.
GIANDUIA MILK CHOCOLATE and NOCCIOLATO BIANCO and WHITE CHOCOLATE
Ingredients
full-fat milk (3,5% fat)
1000g
caster sugar
100g
egg yolk
200g
SOVRANA
50-60g
SINFONIA NOCCIOLATO BIANCO
RENO CONCERTO BIANCO 31,50%
SINFONIA CIOCCOLATO BIANCO
Preparation
Balanced formulation with Gianduia Milk Chocolate 38% and Nocciolato bianco and White Chocolate
See the preparation process below.
Final composition
-Dry mix the sugar and SOVRANA, add the egg yolks and mix with a whisk.
-Boil the milk and add to the mixture, mix well and bring to a low boil.
-Stir the chocolate to the custard cream until fully combined.
-Cover with film and refrigerate.
Crafted using IRCA Group professional solutions
CHOCOLATE
