DARK CHOCOLATE 76%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 76%
300g
liquid cream 35% fat
200g
honey
35g
ZUCCHERO INVERTITO
unsalted butter
60g
Preparation
Balanced formulation with dark chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 68%
300g
liquid cream 35% fat
180g
honey
35g
ZUCCHERO INVERTITO
unsalted butter
60g
Preparation
Balanced formulation with dark chocolate 68%
See the preparation process below.
DARK CHOCOLATE 56-58-64%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 56%
300g
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
liquid cream 35% fat
140g
honey
35g
ZUCCHERO INVERTITO
unsalted butter
60g
Preparation
Balanced formulation with dark chocolate 56-58-64%
See the preparation process below.
MILK CHOCOLATE 34-38% and LACTEE CARAMEL
Ingredients
RENO CONCERTO LATTE 34%
300g
SINFONIA CIOCCOLATO LATTE 38%
RENO CONCERTO LACTEE CARAMEL
liquid cream 35% fat
120g
honey
35g
ZUCCHERO INVERTITO
unsalted butter
60g
Preparation
Balanced formulation with milk chocolate 34-38% and lactee caramel
See the preparation process below.
DARK GIANDUIA CHOCOLATE
Ingredients
liquid cream 35% fat
130g
honey
35g
ZUCCHERO INVERTITO
unsalted butter
60g
Preparation
Balanced formulation with dark gianduia chocolate
See the preparation process below.
GIANDUIA MILK CHOCOLATE
Ingredients
liquid cream 35% fat
120g
honey
35g
ZUCCHERO INVERTITO
unsalted butter
60g
Preparation
Balanced formulation with gianduia milk chocolate
See the preparation process below.
NOCCIOLATO BIANCO or WHITE CHOCOLATE
Ingredients
SINFONIA NOCCIOLATO BIANCO
300g
RENO CONCERTO BIANCO 31,50%
SINFONIA CIOCCOLATO BIANCO
liquid cream 35% fat
100g
honey
25g
ZUCCHERO INVERTITO
unsalted butter
60g
Preparation
Balanced formulation with nocciolato bianco or white chocolate
See the preparation process below.
Final composition
- Melt the chocolate at 40°C.
- Boil the cream with honey or ZUCCHERO INVERTITO and add them little by little into the chocolate, mixing with a hand blender.
- When the ganache reaches a temperature of 35-40°C, add the butter and mix until you get a perfect emulsion.
- Pour directly into the special ganache box on a baking tin with baking paper and let it crystallize for at least 12 hours at a temperature of 10-15 ° C.
- Mold and chablon the two surfaces with non-tempered chocolate.
- Print with a pastry cutter or cut with the appropriate "guitar cutter" of the desired shape and cover with tempered chocolate.
