Recipes
3 Cremino: 3 Tastes, Hazelnut, Milk & Nibsby Roberto Catinari
Description
Recipe created in collaboration with “Dolce e Salato” magazine.
Component 1Hazelnut Cremino
Ingredients
| 800 gr | Gianduja Chocolate 32% cocoa |
| 100 gr | Artisanal Hazelnut Praline 55% |
| 120 gr | Hazelnut nibs |
Method
Melt the Gianduja chocolate in the microwave or with a bain-marie until it reaches a temperature of 28/29°C, add the Artisanal Hazelnut Praline and hazelnut nibs, mix well, pour the mixture into a square mould measuring cm 22x22x2h.
When cooled, cut 3-cm wide strips and cover with milk chocolate. Cut each strip into 10 cm lengths.
Component 2Cremino Milk & Nibs
Ingredients
Method
Melt the Milk chocolate Gianduja in the microwave or with a bain-marie until it reaches a temperature of 28/29°C, add the Artisanal Hazelnut Praline and Organic Cocoa Nibs, mix well, pour the mixture into a square mould measuring cm 22 x 22 x 2.
When cooled, cut 3-cm wide strips and cover with Milk chocolate Gianduja. Cut each strip into 10 cm lengths.
Component 33 Tastes Cremino - First layer: Almond
Ingredients
| 250 gr | Artisanal Almond Praline 55% |
| 120 gr | Organic White Chocolate |
| 20 gr | Cocoa Butter |
Method
Mix the Artisanal Almond Praline with Organic White Chocolate tempered at 29°C and the cocoa butter. Pour the mixture into a square mould measuring cm 22x22x2h, and cool.
Component 43 Tastes Cremino - Second layer: Pistachio
Ingredients
| 500 gr | Artisanal Pistachio Praline |
| 300 gr | Organic White Chocolate |
Method
Mix the Artisanal Pistachio Praline 60% with Organic White Chocolate tempered at 29°C. Take the previous layer, pour the second layer and cool.
Component 53 Tastes Cremino - Second layer: Gianduja Third
Ingredients
| 300 gr | Gianduja Couverture |
Method
Melt the Gianduja Chocolate in the microwave or with a bain-marie at a temperature of 28/29°C. Take the previous layers, pour the third layer and cool in the fridge.
When cooled, cut 3-cm wide and 10 cm lengths strips. Cover with Gianduja Chocolate.
