CHOCOLATE CREMOSO (basic recipes)
Cremoso chocolate ideal for filling various desserts which must be stored and consumed at a refrigerator temperature (+5 ºC)
Difficulty level
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Cremoso chocolate ideal for filling various desserts which must be stored and consumed at a refrigerator temperature (+5 ºC)
Ingredients
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 85 |
| SINFONIA CIOCCOLATO FONDENTE 76% - alternatively | |
| egg yolk | g 40 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 125 |
| liquid cream 35% fat | g 125 |
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 68% | g 95 |
| MINUETTO FONDENTE ECUADOR 70% - alternatively | |
| MINUETTO FONDENTE MADAGASCAR 72% - alternatively | |
| egg yolk | g 40 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 125 |
| liquid cream 35% fat | g 125 |
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 56% | g 105 |
| RENO CONCERTO FONDENTE 58% - alternatively | |
| RENO CONCERTO FONDENTE 64% - alternatively | |
| egg yolk | g 40 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 125 |
| liquid cream 35% fat | g 125 |
Ingredients
| MINUETTO LATTE SANTO DOMINGO 38% | g 180 |
| SINFONIA CIOCCOLATO LATTE 38% - alternatively | |
| egg yolk | g 45 |
| LILLY NEUTRO | g 25 |
| full-fat milk (3,5% fat) | g 125 |
| liquid cream 35% fat | g 125 |
Ingredients
| RENO CONCERTO LATTE 34% | g 180 |
| RENO CONCERTO LACTEE CARAMEL - alternatively | |
| egg yolks | g 45 |
| LILLY NEUTRO | g 25 |
| full-fat milk (3,5% fat) | g 125 |
| liquid cream 35% fat | g 125 |
Ingredients
| SINFONIA GIANDUIA FONDENTE | g 160 |
| egg yolks | g 45 |
| caster sugar | g 25 |
| full-fat milk (3,5% fat) | g 125 |
| liquid cream 35% fat | g 125 |
Ingredients
| RENO CONCERTO GIANDUIA LATTE 27% | g 180 |
| egg yolk | g 50 |
| LILLY NEUTRO | g 25 |
| full-fat milk (3,5% fat) | g 125 |
| liquid cream 35% fat | g 125 |
Ingredients
| SINFONIA NOCCIOLATO BIANCO | g 220 |
| egg yolks | g 50 |
| LILLY NEUTRO | g 30 |
| full-fat milk (3,5% fat) | g 125 |
| liquid cream 35% fat | g 125 |
Ingredients
| SINFONIA CIOCCOLATO BIANCO | g 220 |
| RENO CONCERTO BIANCO 31,50% - alternatively | |
| egg yolk | g 50 |
| LILLY NEUTRO | g 25 |
| full-fat milk (3,5% fat) | g 125 |
| liquid cream 35% fat | g 125 |
-Mix the yolk with the LILLY NEUTRO (if needed) or with the sugar, add the hot milk and cream, mix and bring to 80-85°C (higher temperatures would lead to egg coagulation).
-Add the chocolate and mix with the mixer.
-Put in the fridge, with a contact film, for 3 hours until completely cooled.
-Use to fill fresh desserts such as cakes, monoportions, mignon etc.
-The dessert made with this basic recipe must be stored in the fridge.
Pastry Chef, Chocolatier and Baker
