DARK CHOCOLATE 76%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 76%
200g
water
180g
liquid cream 35% fat
250g
30g
water
30g
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 68%
200g
liquid cream 35% fat
50g
water
130g
liquid cream 35% fat
200g
30g
water
30g
Preparation
Balanced formulation with Dark Chocolate 68%
See the preparation process below.
DARK CHOCOLATE 56-58-64%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 56%
200g
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
liquid cream 35% fat
50g
water
110g
liquid cream 35% fat
200g
30g
water
30g
Preparation
Balanced formulation with Dark Chocolate 56-58-64%
See the preparation process below.
MILK CHOCOLATE 38%
Ingredients
SINFONIA CIOCCOLATO LATTE 38%
200g
liquid cream 35% fat
75g
water
65g
liquid cream 35% fat
200g
35g
water
35g
Preparation
Balanced formulation with Milk Chocolate 38%
See the preparation process below.
MILK CHOCOLATE 34% AND LACTEE CARAMEL
Ingredients
RENO CONCERTO LATTE 34%
200g
RENO CONCERTO LACTEE CARAMEL
liquid cream 35% fat
65g
water
65g
liquid cream 35% fat
200g
35g
water
35g
Preparation
Balanced formulation with Milk Chocolate 34% and Lactee Caramel
See the preparation process below.
DARK GIANDUIA
Ingredients
liquid cream 35% fat
40g
water
80g
liquid cream 35% fat
200g
35g
water
35g
Preparation
Balanced formulation with Dark Gianduia
See the preparation process below.
MILK GIANDUIA
Ingredients
liquid cream 35% fat
40g
water
80g
liquid cream 35% fat
240g
50g
water
50g
Preparation
Balanced formulation with Milk Gianduia
See the preparation process below.
NOCCIOLATO BIANCO
Ingredients
SINFONIA NOCCIOLATO BIANCO
200g
liquid cream 35% fat
40g
water
60g
liquid cream 35% fat
240g
50g
water
50g
Preparation
Balanced formulation with Nocciolato Bianco
See the preparation process below.
WHITE CHOCOLATE
Ingredients
RENO CONCERTO BIANCO 31,50%
200g
SINFONIA CIOCCOLATO BIANCO
liquid cream 35% fat
40g
water
60g
liquid cream 35% fat
240g
50g
water
50g
Preparation
Balanced formulation with White Chocolate
See the preparation process below.
Final composition
-Melt the chocolate at 45 °C.
-Warm up the liquid (1) to about 20°C.
-Add the chocolate and mix with a hand blender to obtain a fluid ganache.
-Semi-whip the cream (2) with LILLY NEUTRO and water (2).
-Gradually add the semi-whipped cream tp the ganache (25-30°C) using a spatula.
