CHOCOLATE NAMELAKA (BASIC RECIPE)

Chocolate filling cream similar to a whipped ganache, it differ for it's delicacy and stable structure.

Difficulty level

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Ingredients

full-fat milk (3,5% fat)	g 250
GLUCOSIO	g 10
MINUETTO FONDENTE SANTO DOMINGO 75%	g 200
SINFONIA CIOCCOLATO FONDENTE 76% - alternatively
liquid cream 35% fat	g 200
LILLY NEUTRO	g 25

Ingredients

full-fat milk (3,5% fat)	g 250
GLUCOSIO	g 10
SINFONIA CIOCCOLATO FONDENTE 68%	g 220
MINUETTO FONDENTE ECUADOR 70% - alternatively
MINUETTO FONDENTE MADAGASCAR 72% - alternatively
liquid cream 35% fat	g 200
LILLY NEUTRO	g 25

Ingredients

full-fat milk (3,5% fat)	g 250
GLUCOSIO	g 10
SINFONIA CIOCCOLATO FONDENTE 56%	g 230
RENO CONCERTO FONDENTE 58% - alternatively
RENO CONCERTO FONDENTE 64% - alternatively
liquid cream 35% fat	g 200
LILLY NEUTRO	g 25

Ingredients

full-fat milk (3,5% fat)	g 250
GLUCOSIO	g 10
SINFONIA CIOCCOLATO LATTE 38%	g 340
MINUETTO LATTE SANTO DOMINGO 38% - alternatively
liquid cream 35% fat	g 200
LILLY NEUTRO	g 35

Ingredients

full-fat milk (3,5% fat)	g 250
GLUCOSIO	g 10
RENO CONCERTO LATTE 34%	g 350
RENO CONCERTO LACTEE CARAMEL - alternatively
RENO CONCERTO GIANDUIA LATTE 27% - alternatively
liquid cream 35% fat	g 200
LILLY NEUTRO	g 40

Ingredients

full-fat milk (3,5% fat)	g 250
GLUCOSIO	g 10
SINFONIA GIANDUIA FONDENTE	g 320
liquid cream 35% fat	g 200
LILLY NEUTRO	g 35

Ingredients

full-fat milk (3,5% fat)	g 250
GLUCOSIO	g 10
RENO CONCERTO BIANCO 31,50%	g 340
SINFONIA CIOCCOLATO BIANCO - alternatively
SINFONIA NOCCIOLATO BIANCO - alternatively
liquid cream 35% fat	g 200
LILLY NEUTRO	g 40

Ingredients

full-fat milk (3,5% fat)	g 250
GLUCOSIO	g 10
SINFONIA CIOCCOLATO BIANCO	g 280
liquid cream 35% fat	g 200
LILLY NEUTRO	g 50
JOYPASTE PISTACCHIO SICILIA	g 80
JOYPASTE NOCCIOLA PIEMONTE - alternatively	g 80
salt - only for pistachio	g 2

Final composition

- Warm up to 60°C the milk with glucose, add LILLY NEUTRO and mix with hand blender.
- Add chocolate (in case add the flavoring paste) and mix.
- Gradually add liquid cream and mix.
- Cover with contact film and put in the refrigerator for at least 4 hours.
- Whip with kitchen planetary mixer at medium fast for little time (about 1 minutes).
- It's possible use the namelaka for filling the dessert without whipped, will have a creamy texture and medium gelled.
- Namelaka must be consumed at positive temperature (5°C).
- NOTE: if you wanted to make the namelaka more full-bodied, just increase the cream by 50 grams by decreasing the milk in equal measure.