Cremino
Outer shell, Hazelnut chocolate creamy filling and Gianduia chocolate creamy filling — an IRCA recipe in 3 components. Uses Nocciolata Hazelnut Cream (IRCA) 5 kg, Bianca.
- mould temperature (outer shell)
- 18 °C
- tempering temperature (cocoa butter and RENO CONCERTO FONDENTE 64% mixture)
- 28 °C
- filling temperature (hazelnut chocolate creamy filling)
- 28 °C
- filling temperature (gianduia chocolate creamy filling)
- 28 °C
Ingredients
Outer shell
| Ingredient | Quantity |
|---|---|
| Sinfonia Cioccolato Bianco | as needed |
| Sinfonia Cioccolato Latte 38% | as needed |
| Reno Concerto Fondente 64% | as needed |
| Cocoa butter (BURRO DI CACAO) | as needed |
Hazelnut chocolate creamy filling
| Ingredient | Quantity |
|---|---|
| Sinfonia Nocciolato Bianco | 100 g |
| Nocciolata Hazelnut Cream (IRCA) 5 kg, Bianca | 70 g |
Gianduia chocolate creamy filling
| Ingredient | Quantity |
|---|---|
| Sinfonia Gianduia Fondente | 100 g |
| Praline Amande Noisette | 70 g |
Method
- Outer shell
Refrigerate a polycarbonate mould at 18 °C, then drizzle the mould with tempered SINFONIA CIOCCOLATO BIANCO 40/42 and tempered SINFONIA CIOCCOLATO LATTE 38% to create some stripes. Remove the excess and let crystallize.
- Outer shell
Use an airbrush to drizzle the mould with a 50/50 mixture of cocoa butter and RENO CONCERTO FONDENTE 64% tempered at 28 °C, remove the excess and let crystallize.
- Outer shell
Once crystallized, use tempered RENO CONCERTO FONDENTE 64% to create a chocolate outer shell.
- Hazelnut chocolate creamy filling
Melt SINFONIA NOCCIOLATO BIANCO, add to NOCCIOLATA BIANCA and stir with a rubber spatula.
- Hazelnut chocolate creamy filling
Use the chocolate cream at the temperature of 28 °C to half-fill the choco bon bon.
- Hazelnut chocolate creamy filling
Refrigerate until the crystallization is complete.
- Gianduia chocolate creamy filling
Melt SINFONIA GIANDUIA FONDENTE, add to PRALINE AMANDE NOISETTE and stir with a rubber spatula.
- Gianduia chocolate creamy filling
Use the chocolate cream, at the temperature of 28 °C, to fill the choco bon bon mould.
Final composition: Once the second chocolate creamy filling is crystallized too, use tempered RENO CONCERTO FONDENTE 64% to close the choco bon bon.
Final composition: Wait for the crystallization to be completed before removing from the mould.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.