PASTRY RECIPES BOOK BY GIOARI - Heritage is chocolate

RECIPE BOOK ENGLISH

TABLE OF CONTENTS HISTORY

6

CHEFS

8

PRODUCTS

10

RECIPES

PRALINES

12

BARS

20

CREMINOS

28

CAKES

36

SINGLE PORTIONS

44

DESSERTS

52

6

HISTORY

TURIN’S PASSION FOR CHOCOLATE TURIN AND CHOCOLATE The bond between Turin and chocolate was born in 1559 when the first cocoa beans arrived in Turin brought by the head of the Spanish army of Charles V, Emmanuel Philibert of Savoy called “Iron Head”.

But it was only in 1606 that the recipe of the cocoa beverage and its production process reached Italy thanks to the explorer Francesco Carletti. In 1678 a certain Giovanni Battista Ari* was the first to get permission from the House of Savoy to practice the art of chocolate making, thus starting the renowned production of chocolate in Turin.

History continued to be full of successes and innovations; in 1780 chocolate producers in Turin moved to the banks of the River Dora to make use of hydraulic energy, thanks to advanced machinery.

Thanks to these mechanical processes, the passage from liquid chocolate to a soft paste took place in 1800. A few decades later, the first mechanical factory for the production of chocolate was inaugurated in Turin in 1826, at the same time the famous gianduja chocolate was invented. The process was short and in 1865 the first wrapped gianduiotto chocolate was born, a culinary symbol of the city of Turin.

*“Cultura CIoccolato” Chiriotti Editori 11/2014

GIOARI It is from this pioneering spirit that Gioari was established in Turin.

A project inspired by the in-depth knowledge of the culture of chocolate producing countries and capable of offering a technologically advanced product, combined with a constant search for highly recognizable aromatic profiles and particularly refined blends.

The production process that starts with the roasting of the cocoa bean focuses on the quality of the raw materials and allows Gioari to offer a range of unique and surprising professional products that can be used in a wide range of applications.

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8

CHEFS

CHIARA LORRAI

LUCA LUSARDI

Chocolate and Pastry Chef

Chocolate and Pastry Chef

After completing her training, Chiara started working in some of the most important establishments of the industry. She has worked both in Italy and abroad. She has been part of team Gioari since 2019 and brings her wealth of experience.

Luca formally trained at a bakery art school; this was just the beginning of a long career made up of professional successes, recognition and collaborations with many renowned establishments in the industry.

He has been part of team Gioari since 2018 and brings his innate passion.

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GIACOMO TERRANOVA

GIUSEPPE VENUSIO

Chocolate and Pastry Chef

Chocolate and Pastry Chef

With almost 40 years’ experience in the national and international field of pastry-making, Giacomo has become the trusted patissier of many jet-setters. He has been part of team Gioari since 2018 and brings his grit and simplicity.

Pastry and chocolate commis chef, Giuseppe has worked in the most important pastry and chocolate establishments in Italy and has won many accolades. He has been part of team Gioari since 2019 and brings his unique flair.

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PRODUCTS

SINGLE ORIGIN

BLENDS AND COUVERTURE

Our single-origin dark chocolates are the expression of the culture and local traditions of the main cocoa growing areas and offer a wide range of use with a qualitatively superlative result.

A range of chocolate for professional use with multiple characteristics and wide possibilities of use. Stemming from a careful technological improvement of blends resulting from the combination of single origins, the characteristics of fine cocoa and cocoa butter cover the most varied needs.

DARK CHOCOLATE BLENDS COD. 6651 / 4 bags of 3 kg / Extra dark chocolate 74%

COD. 6101 / 4 bags of 3 kg / Extra dark chocolate 72%

COD. 6652 / 4 bags of 3 kg / Extra dark chocolate 71%

COD. 6102 / 4 bags of 3 kg / Extra dark chocolate 61%

COD. 6653 / 4 bags of 3 kg / Extra dark chocolate 71%

COD. 6103 / 4 bags of 3 kg / Extra dark chocolate 57%

FONDENTE ECUADOR

FONDENTE MADAGASCAR FONDENTE VENEZUELA

FONDENTE ARI

FONDENTE TRADIZIONE FONDENTE MORESCO

COD. 6401 / 4 bags of 3 kg / Dark chocolate couverture 56%

GOCCE FONDENTI 7500 PCS/KG

COD. 6402 / 4 bags of 3 kg / Dark chocolate couverture 56%

GOCCE FONDENTI 12000 PCS/KG

MILK CHOCOLATE COUVERTURE COD. 6201 / 4 bags of 3 kg / Milk chocolate couverture 36%

LATTE ALPINO

COD. 6202 / 4 bags of 3 kg / Milk chocolate couverture 33%

LATTE SOAVE

WHITE CHOCOLATE COUVERTURE COD. 6301 / 4 bags of 3 kg / White chocolate couverture 34%

BIANCA AVORIO

COD. 6302 / 4 bags of 3 kg / White chocolate couverture 25%

BIANCA ARI

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DERIVATIVES

CREAMS AND COATINGS

Surrogate chocolate buttons contain excellent ingredients and are extremely practical and adaptable to use (they do not require tempering). The high percentage of vegetable fat gives the Gioari surrogates their perfect fluidity and luster.

With selected ingredients that have been masterfully processed, our ready-to-use after-baking fillings and icings offer bakery and chocolaterie professionals an infinite range of use.

CREAMS COD. 6451 / 4 bags of 3 kg / Dark chocolate buttons

COD. 6501 / 2 tubs of 4 kg / Chocolate cream

FONDENTE IN BOTTONI

CREMA GIOARI

COD. 6452 / 4 bags of 3 kg / White chocolate buttons

COD. 6502 / 2 tubs of 4 kg / Chocolate cream

BIANCA IN BOTTONI

CREMA BIANCA AVORIO

COD. 6503 / 1 tub of 12 kg / Chocolate cream

FARCIGIÒ

COD. 6504 / 1 tub of 12 kg / Chocolate cream

CREMA EXTRA FONDENTE

COD. 6505 / 2 tubs of 6 kg / Pistachio cream

CREMA PISTACCHIO DENSE CREAMS

COD. 6510 / 1 tub of 12 kg / Dense chocolate cream

CREMA FARCIGIÒ DENSA

COD. 6511 / 1 tub of 12 kg / Dense chocolate cream

CREMA EXTRA FONDENTE DENSA

COD. 6512 / 1 tub of 12 kg / Dense chocolate cream

CREMA BIANCA AVORIO DENSA

COD. 6513 / 1 tub of 12 kg / Dense pistachio cream

CREMA AL PISTACCHIO DENSA GLAZES

COD. 1613 / 2 tubs of 3,5 kg / Chocolate glaze

GLASSA AL CIOCCOLATO

COD. 4010 / 2 tubs of 4 kg / Dark chocolate cream

ROYAL BITTER

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RECIPE BOOK

→PRALINES

Chef Chiara Lorrai

PAUSA Coffee ganache 315 30 60 510 85

g g g g g

35% fresh cream coffee powder 100% Arabica glucose syrup Bianca Ari Gioari coverage/cod. 6302 butter

Bring 315 g of cream, 30 g of coffee, 100% of Arabica and 60 g of glucose syrup to 60°C. Pour over the previously melted white chocolate and emulsify in the mixer; once reaching 30°C, add 85g of butter and finish emulsifying.

Wait 12 hours for the mixture to crystallise.

Pear gelée 640 g 320 g 30 g 10 g

pear purée sugar glucose syrup pectin

Bring 640 g of pear purée to the boil; combine with 30 g of glucose syrup; gradually add 320 g of sugar and 10 g of pre-mixed pectin and reduce; pour into a steel frame and leave to settle for 12 hours. Finally, sprinkle with sugar and cut into the desired sizes.

Light coffee sablé 125 90 100 125 50 5 1 2

g g g g g g g g

flour (type 00) almond flour butter sugar eggs coffee powder 100% Arabica salt baking powder

In the stand mixer, combine 125 g of flour, 90 g of almond flour, 5 g of coffee powder and 2 g of baking powder together with 100 g of butter; then add 50 g of eggs, 125 g of sugar and 1 g of salt, mixing for a couple of minutes. Let the mixture rest in the fridge for a couple of hours. Flatten the mixture between two baking sheets, creating a 2 mm-high layer. Cut the disc to size. Blast chill for a couple of minutes and bake at 170°C for approximately 3/5 minutes.

Remove from the oven and interrupt the baking process by placing it in the blast chiller.

FINISHING In a mould of your choice, make the coating with 71% Fondente Single Origin Venezuela chocolate.

Wait for the coating to crystallise and pour the first layer of coffee ganache into half the mould. Insert the pear gelée cut to size. Place the light coffee sablé disc and wait for crystallisation. Close the praline with tempered 71% Single Origin Venezuela chocolate.

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RECIPE BOOK

→PRALINES

Chef Luca Lusardi

BOTANICA Mare gin ganache 280 g 120 g 1 2 g 80 g 20 g 500 g

38% fresh cream Mare gin star anise powdered ginger millefiori honey butter Bianca Avorio Gioari coverage/cod. 6301

Infuse 120 g Mare gin, 1 star anise and 2 g powdered ginger in a jar for 12 hours. Subsequently bring 280 g of cream, 80 g of honey and the previously infused 120 g of gin to 70°C. Add Bianca Avorio chocolate and emulsify in the mixer.

Bring the temperature to 35°C adding butter and continue to mix until you obtain a glossy and homogeneous cream.

Fever tree ginger ale gelatin 500 g 100 g 10 g 2 g

Fever Tree Ginger Ale unrefined sugar Oro Gelatin sheets 200 bloom ginger powder

Rehydrate the gelatin in 500 g of Ginger Ale; finish by heating the solution slightly and adding the unrefined sugar and ginger powder. Gently beat to prevent air pockets from forming.

FINISHING Prepare the layer of Gioari Latte Alpino chocolate in a mould of your choice. After the layer of chocolate has crystallised, insert the gin ganache using a pocket bag and leave to crystallise for 12 hours. Subsequently fill the layer with the remaining Fever Tree gelatin and leave to crystallise for 12 hours. Finish by closing the praline with Gioari Latte Alpino chocolate and leaving to crystallise.

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RECIPE BOOK

→PRALINES

Chef Giacomo Terranova

TRAMONTO DI SICILIA Saffron ganache 600 g 40 g 50 g 8 g 2 g

Bianco Ari Gioari chocolate/cod. 6302 cocoa butter glucose saffron Trapani salt gems

Bring 300 g of cream and 50 g of glucose to the boil.

Once reaching boiling temperature, add the remaining ingredients and mix. Leave the mixture to crystallise for 12 hours.

FINISHING In the moulds of your choice, make coatings with the Gioari Cioccolato Bianco Ari, then stuff with the saffron ganache.

Close the praline with Bianco Ari chocolate and allow for 12 hours of crystallisation.

Remove from the moulds and garnish with the white chocolate leaf and saffron pistils.

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RECIPE BOOK

Chef Giuseppe Venusio

DOLCE MA INTENSA Ganache 550 g 200 g 100 g 50 g 50 g 50 g

Single Origin Madagascar Gioari dark chocolate/cod. 6652 fresh raspberries 35% cream anhydrous butter glucose reserved barrique grappa

Prepare a solution with 50 g of grappa and 50 g and glucose; use this to marinade 200 g of fresh raspberries overnight.

Add 100 g of cream to the marinaded raspberry solution and heat in the microwave until reaching a temperature of 60/65°C. Combine the mixture with 500 g of previously tempered chocolate.

When the ganache reaches 34/35°C, add 150 g of butter.

Emulsify everything until obtaining a glossy cream and allow the mixture to set for at least 12 hours at room temperature (12/16°C) before using.

Reserve barrique grappa caviar 60 40 2 10 —

g g g g

caster sugar water slow set pectin dextrose Sunflower seed oil

Bring 60 g of sugar to the boil with 40 g of water; then, pour 70 g of barrique grappa in the syrup obtained. Add 2 g of slow set pectin mixed with 10 g of dextrose at 50/55°C; reduce the mixture by bringing the temperature to 90/95°C. Using a lab dropper, drop the mixture into the sunflower seed oil at -3/-5°C. Filter everything using a fine mesh sieve in order to obtain many spheres.

FINISHING Temper 1 kg of Fondente Ari chocolate and pour it into the moulds to create the chocolate coating.

Allow the ganache to crystallise for 12 hours before fully closing.

Garnish with edible golden leaves, crispy raspberry crunches and grappa caviar.

→PRALINES

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RECIPE BOOK

→ BARS

Chef Chiara Lorrai

CONTRASTI Mango ganache 495 g 62 g 435 g 8 g

mango pulp glucose syrup Bianco Ari Gioari chocolate/cod. 6302 cocoa butter

Bring 495 g of mango pulp and 62 g of glucose syrup to 60°C; pour it on 435 g of tempered Bianco Ari chocolate. Emulsify in the mixer. Once reaching 30°C, add 8 g of tempered cocoa butter and continue to emulsify until obtaining a glossy, creamy mixture. Let stabilise for about 12 hours.

Soft caramel 145 g 110 g 220 g 20 g 2 g

sugar glucose syrup 35% fresh cream butter salt

Create a golden caramel using 145 g of sugar and 110 g of glucose syrup. Separately heat 220 g of fresh cream at 70°C. Once the caramel is ready, on a low flame, block the cooking of the caramel by gradually adding hot cream and continuing to mix. Add 20 g of butter and 2 g of salt; emulsify in the mixer and let the mixture settle for about 12 hours.

Streusel 140 120 120 120 1

g g g g g

flour (type 00) almond flour brown sugar butter salt

Mix all the ingredients in the stand mixer with the leaf provided; form a rectangular block and leave to rest in the fridge for approximately 30 minutes. Flatten the mixture between two baking sheets, creating a 2 mm layer.

Cut to size in order to be able to place it in the bar.

Place in the blast chiller for a couple of minutes then bake in the oven at 160°C for 6/7 minutes.

FINISHING In a mould of your choice, make the coating with tempered Bianco Avorio chocolate. Wait for the coating to crystallise and pour the first layer of mango ganache into the mould. Place small quantities of the soft salted caramel at the centre of the mango ganache. Gently position the streusel which had previously been cut to size and leave to crystallise.

Close the bar with the tempered Bianca Avorio chocolate.

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RECIPE BOOK

→ BARS

Chef Luca Lusardi

TAVOLETTA BOOBY Booby ganache 100 g 20 g 50 g 2 g 10 g 80 g 240 g 30 g

passion fruit pulp rose water orange juice dried lavender flowers Muscovado sugar barrique grappa Latte Soave Gioari coverage/cod. 6202 anhydrous butter

Bring 100 g of passion fruit pulp, 20 g of rose water, 50 g of orange juice and 80 g of barrique grappa to 65°C. Add Latte Soave chocolate and emulsify in the mixer.

Bring the temperature to 35°C adding anhydrous butter and continue mixing until you obtain a glossy and homogeneous cream. Leave to crystallise for 12 hours.

FINISHING Prepare the layer of 71% Single Origin Venezuela chocolate in a mould of your choice. After the layer of chocolate has crystallised, place the booby ganache in the pocket bag; dust with lavender flowers, add the finely-cut candied orange slices and leave to crystallise for 12 hours. Finish by closing the bar with 71% Single Origin Venezuela chocolate and leaving to crystallise.

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RECIPE BOOK

Chef Giacomo Terranova

TAVOLETTA TRINACRIA Lemon zest bar 600 g 400 g 3 g

Single Origin Ecuador Gioari chocolate/cod. 6651 unrefined brown sugar lemon zest

Leave the lemon zest to aromatise in the unrefined sugar for 8 hours. Temper 600 g of 74% Single Origin Ecuador chocolate, adding 400 g of previously aromatised brown sugar. Pour into the moulds and leave to crystallise for 12 hours.

FINISHING Remove the bars from the mould and garnish with unrefined sugar or grated lemon rind.

→ BARS

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RECIPE BOOK

Chef Giuseppe Venusio

CHOCOTOFFEE The bar’s coating

Latte Soave Gioari coverage/cod. 6202

Prepare the coating in the 100 g bar moulds with tempered Latte Soave chocolate and leave to crystallise.

Toffee filling 70 50 100 50

g g g g

sugar glucose cream 82% soft butter

Prepare a classic caramel with 70 g of sugar and 50 g of liquid glucose at 190°C and cool with 100 g of cream at 70°C. Add 50 g butter until you obtain a glossy and stable mixture.

Let it rest at room temperature (12/16°C) for a couple of hours before using.

Anhydrous cremino with salted and pralined peanuts 300 g 100 g 200 g 80 g

Bianca Avorio Gioari coverage/cod. 6301 Bianca Avorio dense Gioari cream/cod. 6512 100% Aromitalia salted peanut paste/cod. 336 pralined/slated medium-sized hazelnut pieces

Combine 300 g of Bianca Avorio coverage and 100 g of 100% Aromitalia salted peanut paste. Temper the mixture at 25/26°C and add the pralined/salted peanut pieces.

Flatten the mixture between two baking sheets, creating a 2/3 mm-high layer. Leave to crystallise at room temperature (12/16°C).

FINISHING Place a 2 mm toffee layer in the chocolate coating, then position the salted peanut pralined cremino garnish on top, making sure it sticks well. Close the bar with the remaining tempered chocolate and leave to crystallise.

Garnish to taste with pralined/salted peanuts, toffee drops, pralined cremino, silver glitter/edible silver leaves.

→ BARS

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RECIPE BOOK

Chef Chiara Lorrai

SINERGIA Sweet orange cremino 650 g 250 g 100 g 15/20

Bianca Avorio Gioari chocolate /cod. 6301 Bianca Avorio Gioari cream/cod. 6502 rice bran oil drops of sweet orange essential oil

Temper all ingredients together bringing them to a final temperature of approximately 25/26°C. Pour the mix into a steel frame a few millimetres thick and let crystallise.

Macadamia nut cremino 600 g 400 g

Latte Soave Gioari coverage/cod. 6202 pure macadamia nut paste

Temper all ingredients together bringing them to a final temperature of approximately 25/26°C. Pour the mix on the layer of orange cremino and let crystallise.

FINISHING Once stabilised but not completely crystallised, the cremino can be cut with a diamond-shaped cutter.

Allow for crystallisation to be completed.

→CREMINOS

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RECIPE BOOK

→CREMINOS

Chef Luca Lusardi

CREMINO NEW AGE Cremino 400 g 150 g 400 g 30 g 2 g

Latte Alpino Gioari coverage/cod. 6201 Fondente Tradizione Gioari chocolate /cod. 6102 Pasta nocciola I.G.P. Aromitalia/cod. 5061 Hazelnut flour Guerande salt

FINISHING Blend the Latte Alpino chocolate and the 61% Fondente Tradizione chocolate; when done, pour the chocolate mix into a container and add in the Nocciola I.G.P. flour, then combine in the mixer. Then pour the mixture into a frame and leave to crystallise for 12 hours at 18/20°C. Cut according to the desired shape using a chitarra cutter.

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RECIPE BOOK

→CREMINOS

Chef Giacomo Terranova

O SOLE MIO Almond cremino 550 g 50 g 400 g

Latte Alpino Gioari chocolate/cod. 6201 cocoa butter Filippo Cea almond paste Aromitalia/cod. 1027

Melt 550 g of Latte Alpino chocolate together with 50 g of cocoa butter. Once reaching 45°C, add 400 g of Filippo Cea almond paste and temper at 26°C.

Whole pistachio pesto cremino 550 g 50 g 400 g

Bianca Avorio Gioari chocolate/cod. 6301 cocoa butter whole pistachio pesto Aromitalia/cod. 789

Melt 550 g of Latte Avorio chocolate together with 50 g of cocoa butter. Once reaching 45°C, add 400 g of whole pistachio pesto paste and temper at 26°C.

FINISHING Pour the two cremini in the pre-selected silicone moulds. Leave to crystallise at room temperature for 12 hours. Remove from the mould and glaze half of the cremino with the tempered Latte Alpino chocolate. Garnish with almonds and sandblasted pistachios.

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RECIPE BOOK

→CREMINOS

Chef Giuseppe Venusio

PROFUMI DI BOSCO Violets of the forest and mint ganache 325 g 325 g 100 g 200 g 5 g 3/4 100 g

Bianca Avorio Gioari coverage/cod. 6301 Bianca Ari Gioari coverage/cod. 6302 anhydrous butter 35% cream dried mint leaves drops of essential oils/violets of the forest aroma glucose Liposoluble powdered purple colouring (just enough)

Infuse 5 g of mint leaves in 200 g of cream for one night at 50°C; filter the infusion and add 100 g of glucose, bringing everything to 45/50°C. Add 3/4 drops of essential oil or violet of the forest aroma, and combine everything with 650 g of previously tempered chocolate. When the ganache reaches 34/35°C, add 100 g of butter.

Add the purple colouring and emulsify everything until obtaining a glossy cream. Let the mixture settle at room temperature for 12 hours.

White cremino 650 g 350 g

Bianca Avorio Gioari coverage/cod. 6301 Bianca Avorio Gioari cream/cod. 6512

Prepare a cremino base tempered on a marble surface at 25/26°C using 650 g of Bianca Avorio coverage and 350 g Bianca Avorio dense cream. Pour the mixture into moulds shaped like a medium flat sphere measuring 3 cm in diameter until crystallised.

FINISHING Stuff one of the two halves of the violet ganache and, once stabilised at 22°C, combine with the other by placing them on top of each other to create a uniform layering. Let it settle for 12 hours at room temperature (12/16°C) before removing from the mould. Garnish to taste with cocoa butter, colourings, edible flowers, candied fruit, and dried mint leaves.

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→CAKES

RECIPE BOOK

Chef Chiara Lorrai

RICORDI Amaretto praline bar

Soft black cherry gelée

Crumble 100 g of amarettos, then add 300 g of Bianca Avorio cream, 100 g of tempered Bianca Avorio chocolate and 100 g of amarettos. Flatten the mixture 2 mm high between two baking sheets; cut using a steel disc of the same diameter of the black cherry gelée.

Hydrate 13 g of gelatin in 65 g of cold water; heat 660 g of cherry purée with 260 g of sugar at 60°C. Melt the previously hydrated gelatin in the purée and pour into 5 mm-thick steel rings with a smaller diameter than the cake.

100 g 300 g 100 g

amarettos Bianca Avorio Gioari cream/cod. 6502 Bianca Avorio Gioari coverage/cod. 6301

Cocoa sable 450 g 200 g 230 g 90 g 30 g 2 g

almonds sugar icing sugar egg whites armelline almonds baker’s ammonia

Toast 450 g of peeled almond in the oven at 200°C; then finely mince the 450 g of peeled and toasted almonds alongside 30 g of armelline almonds and add 200 g of sugar and 230 g of icing sugar. Add 2 g of cake ammonia, 90 g of egg whites and mix everything together; let it rest in the fridge for 12 hours. Make balls in two sizes (20/25 g and 5/10 g for the garnish); bake for approximately 15 minutes at 160°C.

Soft amaretto cake 120 198 195 50 145 7 95 75 115

g g g g g g g g g

amarettos almond milk flour (type 00) potato starch sugar baking powder butter egg yokes egg whites

Sift 195 g of flour (type 00), 50 g of potato starch and 7 g of baking powder. Whip 95 g of butter and 145 g of sugar; add 75 g of egg yokes and 198 g of almond milk and 120 g of crumbled amarettos. Add 115 g of egg whites beaten until stiff; pour into the moulds with a diameter the size of the cake until obtaining a thickness of 5/7mm and bake for 16 minutes at 170°C. Interrupt the baking process by placing the blast chiller.

660 g 260 g 13 g 65 g

sour black cherry purée sugar Oro Gelatin sheets 200 bloom cold water

Ricotta cream 400 g 30 g 100 g 50 g 28 g 7 g 35 g 50 g 300 g

sheep’s ricotta eggs Bianca Avorio Gioari coverage/cod. 6301 sugar Gocce fondenti 12000 pcs Gioari/cod. 6402 Oro Gelatin sheets 200 bloom cold water 35% fresh cream semi-whipped cream

Hydrate 7 g of gelatin in 35 g of cold water; sift the ricotta multiple times and leave it to drain. Melt 7 g of gelatin in the 50 grams of heated up fresh cream and combine it with the previously melted Bianca Avorio chocolate. Emulsify the mixture in the mixer. Beat 30 g of eggs with 50 g of sugar and combine with the Bianca Avorio chocolate emulsion.

Add the mixture to 400 g of ricotta and add 28 g of chocolate drops and 300 g of semi-whipped cream. Pour into the moulds until filling 3/4 of the space; place the gelatin discs and the praline on top and close. Place in the blast chiller at -35°/40°C.

Chocolate glaze 247 g 65 g 205 g 205 g 165 g 12 g 41 g

Fondente Tradizione Gioari chocolate/cod. 6102 cold water sugar glucose syrup condensed milk Oro Gelatin sheets 200 bloom cocoa grue

Hydrate 12 g of gelatin in 60 g of cold water; bring the mixture to 103°C adding 205 g of sugar and 205 g of glucose syrup. Add 165 g of condensed milk to the hydrated gelatin and pour on the Fondente Tradizione chocolate.

Emulsify the mixture in the mixer, sift and let settle in the fridge for 12 hours. Before using the glaze, bring to 30°C and add the cocoa grue.

FINISHING Glaze the cake with the glossy chocolate and cocoa grue glaze; place it on the soft amaretto cake, garnish to taste with white chocolate curls, amarettos and sour black cherries.

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RECIPE BOOK

→CAKES

Chef Luca Lusardi

ROSA DEL DESERTO Tonka fava bean and white coffee mousse 300 g 500 g 70 g 300 g 1 10 g 120 g

fresh whole milk 38% semi-whipped cream Arabica coffee beans Bianca Avorio Gioari chocolate/cod. 6301 Tonka fava bean Oro Gelatin sheets 200 bloom Muscovado sugar

Combine 300 g of fresh milk, 120 g of Muscovado sugar, and the tonka fava bean and bring to 65°C; mix in the gelatin, which had previously been rehydrated in cold water (50 g of water for every 10 g of gelatin), and lastly add in the Bianca Avorio chocolate. Emulsify in a mixer; once reaching 30°C, slowly add the cream, which had previously been semiwhipped and left to infuse in the coffee beans for 12 hours.

Pralined peanuts 300 g 300 g 50 g

pralined peanuts Muscovado sugar water

Toast 300 g of peanuts in the oven at 150°C for 10 minutes.

Separately, bring 300 g of Muscovado sugar and 50 g of water to 112°C; subsequently add the mixture to the toasted peanuts. Bake until you obtain a homogeneous praline layer.

Pralined peanut truffle cake 600 g 150 g 150 g 100 g

Bianca Avorio Gioari chocolate/cod. 6301 salted peanut paste Aromitalia/cod. 336 Bianca Avorio Gioari cream/cod. 6502 pralined peanut powder

Heat up 600 g of Bianca Avorio chocolate without stirring; in a separate container, combine the salted peanut paste and the Bianca Avorio cream, making sure you first mix it in the microwave. The final step is to add the peanut powder in slowly. Wait 12 hours for the mixture to crystallise.

FINISHING Fill a steel ring with a 20 cm diameter with the tonka fava mousse and white coffee, alternating with three light layers of pralined peanut truffle cake. Place the dessert in a blast chiller and, once reaching the desired consistency, remove the cake from the mould and decorate with light layers of pralined truffle cake obtained by placing the praline bar on a cold baking tray.

Finish by adding the pralined peanuts and a dusting of cocoa powder.

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→CAKES

RECIPE BOOK

Chef Giacomo Terranova

MADAGASCAR Chocolate mousse 360 g 300 g 360 g 5 g

liquid cream whipped cream Single Origin Madagascar Gioari chocolate/cod. 6652 Oro Gelatin sheets 200 bloom

Bring 360 g of single cream to the boil and add the 5 g of previously hydrated gelatin. Pour the mixture over 360 g of Monorigine Madagascar chocolate and emulsify with the mixer. Once reaching approximately 35°C, add 300 g of whipped cream and emulsify in the mixer.

Vanilla cremoso 400 g 400 g 80 g 150 g 10 g 1

Chocolate glaze 150 g 250 g 250 g 200 g 300 g 15 g

water sucrose glucose condensed milk Fondente Tradizione Gioari chocolate/cod. 6102 isinglass

Bring 150 g water to the boil, 200 g of sucrose and 250 g of salt. Combine 200 g of condensed milk and rehydrated isinglass; pour the mixture obtained over 300 g of Fondente Tradizione chocolate. Mix and leave to rest in the fridge.

38% fresh cream fresh milk sucrose egg yokes Oro Gelatin sheets 200 bloom vanilla pod

Bring 400 g of cream and the vanilla pod to the boil.

Combine the 150 g of egg yokes with previously combined 80 g of sucrose. Heat the mixture to 80°C, combine with 10 g of rehydrated gelatin and emulsify in the mixer.

Leave to rest in the fridge for 12 hours.

Chocolate pastry

Fondente Moresco Gioari chocolate/cod. 6103

Make a small layer of melted Fondente Moresco chocolate; place on a cold base paying attention to spread it delicately.

Soft coconut biscuit 400 g 125 g 125 g 200 g 75 g 75 g

eggs sucrose dextrose flour (type 00) dehydrated coconut starch

Beat 400 g of eggs, 125 g of sucrose and 125 g of dextrose.

Combine the 200 g of flour with previously sifted 75 g of starch. Combine 75 g of dehydrated coconut and mix everything until getting a homogeneous mixture.

Place in the oven at 180°C for approximately 8 minutes.

FINISHING Fill 1/4 of a pre-selected mould with Madagascar chocolate foam and place in the blast chiller.

Add a layer of vanilla cremoso approximately 1cm thick, then add a thin layer of Moresco chocolate pastry.

Finish filling the mould with the Madagascar chocolate foam, leaving space to insert a soft coconut biscuit bottom.

Cover with chocolate glaze to use at a temperature of approximately 30°C. Garnish to taste with strips of chocolate, red currants, edible gold leaves and mini chocolate pastries with meringue.

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→CAKES

RECIPE BOOK

Chef Giuseppe Venusio

TORTA CAPRESE A MODO MIO Almond crunchy sablé

Coconut and lime mounted ganache

Mix 360 g of butter and 300 g of sugar until you obtain a homogeneous mixture. Add 200 g of flour and 140 g of previously sifted Filippo CEA almond flour and mix for a couple of minutes. Let it rest in the fridge for 12 hours.

Flatten the mixture between two baking sheets, creating a disc which is 3 mm thick and 4cm smaller than the finished cake; place in the blast chiller at negative temperatures for about 30 minutes. Bake at 170°C for 10/12 minutes in a ventilated oven and blast chill again.

Heat 500 g of cream with 85 g of coconut purée and 65 g of glucose to 55/60°C. Combine 250 g of Bianca Ari coverage until obtaining a glossy cream. Let it cool to 34/35°C and mix by adding 85 g of butter. Emulsify everything and add the zest of 1/2 grated lime and coconut flakes. Stabilise the ganache in the fridge for 12 hours.

360 g 300 g 200 g 140 g

82% butter caster sugar flour (type 0) Filippo CEA di Toritto refined almond flour

Cocoa bisquit 8 260 g 140 g 40 g 30 g

large whole eggs caster sugar soft wheat flour (type 00) bitter cocoa powder Sel. Spec. Aromitalia /cod. 6756 potato starch

Mix the 8 egg yokes with 160 g of sugar until obtaining a foamy mixture. To the side, beat the 8 egg whites until stiff with 100 g of sugar. Combine the worked dough. Gradually drop 140 g of sifted flour, 40 g of sifted cocoa and 30 g of sifted starch and continue to mix until all dry doughs have been absorbed.

Lay the dough on a sheet of baking paper creating a 3-4 mm thick layer and bake for 6/8 minutes in a ventilated oven at 185°C.

Tangerine gelée 650 g 250 g 80 g 20 g

filtered tangerine juice caster sugar glucose Oro Gelatin sheets 200 bloom

Heat 650 g of tangerine juice and 250 g of sugar and 80 g of glucose in a microwave at 65/70°C; add 20 g of gelatin and cool to 15/20°C before using.

250 g 500 g 85 g 1/2 65 g 85 g 15 g

Bianca Ari Gioari coverage/cod. 6302 35% fresh cream coconut purée Lime glucose 82% soft butter coconut flakes

56% Fondente Moresco chocolate mousse 250 g 50 g 100 g 600 g

Fondente Moresco Gioari chocolate/cod. 6103 fresh egg yoke hot sugar syrup 35% fresh cream

Prepare a ganache with 250 g of cream and 250 g of Moresco dark chocolate. Make a pate a bombe with 50 g of egg yokes and 100 g of sugar syrup to obtain a foamy mixture.

Gently combine them in order not to lose the soft structure.

Semi-whip 350 g of cream and add it to the ganache and pate a bombe until you get a light mass.

Glossy dark chocolate glaze 205 g 205 g 105 g 205 g 205 g 12 g

caster sugar glucose syrup water condensed milk Fondente Moresco Gioari chocolate/cod. 6102 Oro Gelatin sheets 200 bloom

Bring 105 g of water to the boil with 205 g of sugar and 205 g of glucose syrup; add 205 g of condensed milk, 12 g of gelatin and mix. Combine and emulsify everything with 205 g of Fondente Tradizione chocolate, paying attention not to incorporate air; then filter with a fine mesh sieve. Stabilize the glaze for approximately 12 hours.

FINISHING On top of an almond sablé disc place a chocolate biscuit disc; pour 3 mm of tangerine gelatin and blast chill.

Whip the coconut and lime ganache and create a 1 cm thick layer on the base. Blast chill again at a negative temperature until stabilisation has been completed. Place the chocolate mousse in a round-shaped mould and fill up approximately to 3/4 of the mould. Place the previously prepared insert at the centre of the cake gently pressing and using the almond sablé as the base of the cake. Place the cake in the blast chiller. Heat the glaze to 35°C in the microwave. Pour the glaze on the very chilled (-18/-20°C) cake, remove the excess glaze and blast chill for a few minutes. Garnish the cake with chocolate spirals, tangerine gelatin cubes, pralined almonds and golden leaves.

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RECIPE BOOK

Chef Chiara Lorrai

VIAGGIANDO VERSO EST Cocoa sable

Raspberry and rose water namelaka

In the stand mixer, combine 320 g of flour (type 00), 98 g of almond flour, 45 g of Selezione Speciale cocoa and 275 g of butter. Then add 75 g of eggs, 185 g of sugar and 2 g of salt to the mix, and combine for a few minutes. Leave to rest in the fridge for a couple of hours. Flatten the mixture between two baking sheets, creating a 5mm-high layer. Place in the blast chiller for a few minutes and cut the dough in order to create a mini tart using the tart ring moulds of the desired diameter.

Place in the blast chiller for a couple of minutes and bake in the oven at 170°C for about 15 minutes. Brush with cocoa butter at approximately 30°C and stop the baking process in the blast chiller.

Hydrate 12 g of gelatin in 50 g of cold water; heat 225 g of raspberry purée, 10 g of rose water at 60°C and melt the previously hydrated gelatin. Pour the mixture into the Gioari Bianca Avorio chocolate previously melted with cocoa butter, and emulsify. Once reaching 30°C, add 50 g of cold cream and continue to emulsify, obtaining a glossy, silky mixture; put back in the fridge and stabilise, using after a 12 hour rest.

320 g 98 g 45 g 275 g 185 g 75 g 2 g

flour (type 00) almond flour Selezione Speciale Cocoa Aromitalia/cod. 6756 butter sugar eggs salt

340 g 225 g 12 g 50 g 10 g 10 g 320 g

Bianca Avorio Gioari cream/cod. 6502 raspberry purée Oro Gelatin sheets 200 bloom cold water rose water cocoa butter 35% fresh cream

Pear gelée 340 g 100 g 10 g 50 g

fig purée sugar Oro Gelatin sheets 200 bloom cold water

Hydrate 10 g of gelatin in 50 g of cold water and heat 340 g of fig purée in 100 g of sugar at 60°C. Melt the previously hydrated gelatin in the purée and use the mixture at a maximum temperature of 20°C.

Pistachio and matcha tea mousse 185 235 150 9 45 2 375

g g g g g g g

fresh full fat milk Bianco Ari Gioari chocolate/cod. 6302 pure pistachio paste Oro Gelatin sheets 200 bloom cold water Matcha tea semi-whipped cream

Hydrate 9 g of gelatin in 45 g of cold water; heat 185 g of full fat milk in 2 g of matcha tea and 150 g of pistachio paste; melt the gelatin in the mixture and pour it into the Bianco Ari chocolate which had previously been melted and emulsified in the mixer. Once reaching 30°C, incorporate the semi-whipped cream and pour into the silicone moulds 1.5 centimetres deep (their shape must be suitable for the cocoa sablé).

FINISHING Using a pocket bag, pour the fig gelée into the tart until reaching 3 mm thickness.

Remove the pistachio mousse from the mould and cover the rim in pistachio grains.

Place the pistachio mousse on top of the fig gelée; using the pocket bag, decorate the raspberry and rose namelaka.

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RECIPE BOOK

Chef Luca Lusardi

SABLÉ SEMBIRANA Madagascar sablé 120 g 120 g 5 g 90 g 100 g 20 g 50 g 240 g

eggs butter pink salt Muscovado sugar Single Origin Venezuela Gioari chocolate/cod. 6652 almond flour eggs wholemeal flour

Dry mix 240 g of wholewheat flour, 5 g of pink salt, 20 g of almond flour, 90 g of Muscovado sugar; then add the (previously melted) butter and Monorigine Madagascar chocolate. Continue to mix by adding 120 g of eggs.

Let the mixture rest for 12 hours before using.

Cooking ganache 120 150 150 40 2

g g g g

Single Origin Venezuela Gioari chocolate/cod. 6652 fresh full fat milk 38% fresh cream Muscovado sugar 2 egg yokes

Bring 150 g of fresh milk, 150 g of cream and 40 g of Muscovado sugar to 65°C; add 120 g of Single Origin Madagascar chocolate and emulsify in the mixer; once reaching 30° C, add the egg yokes and continue to mix.

Then, fill the sablé base (the base you had made previously using a single portion steel ring) with cooking ganache and finalise baking in the ventilated oven at 160°C for 15 minutes.

Triple chocolate mousse 300 g 400 g 500 g 100 g 7 g

chocolate fresh full fat milk semi-whipped cream unrefined sugar Oro Gelatin sheets 200 bloom

Heat up 400 g of milk with 100 g of unrefined sugar bringing it to 70°C; incorporate the gelatin that had previously been rehydrated in cold water (35 g of cold water + 7 g of gelatin); add the chocolate, emulsify in the mixer and then, once reaching 30°C, incorporate the glossy semi-whipped cream.

Fill up each single portion mould making three identical layers of three different chocolates. (Repeat the same recipe for the three chocolates): 71% Single Origin Madagascar, Latte Soave chocolate, Bianca Avorio chocolate).

FINISHING Position the sablé base and add the mousse of a smaller diameter on top of the three chocolates; garnish with spirals of dark chocolate.

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RECIPE BOOK

→ SINGLE PORTIONS

Chef Giacomo Terranova

M’AMA NON M’AMA Bianco Ari chocolate mousse 407 3,3 100 490

g g g g

Bianca Ari Gioari coverage/cod. 6302 Oro Gelatin sheets 200 bloom fresh full fat milk glossy whipped cream

Bring 100 g of milk to the boil; combine 3.3 g of previously rehydrated gelatin. Add 407 g of Bianco Ari chocolate and blend the mixture in with the remaining ingredients and mix.

Once reaching a temperature of 32°C, add the glossy cream.

Apricot cremoso 780 g 20 g 200 g

variegate apricot Aromitalia/cod. 3165 Oro Gelatin sheets 200 bloom water

Heat the water and add the hydrated gelatin; add in the variegate apricot.

Cream biscuit 271 g 271 g 1 g 135,7 g 204 g 8 g 109 g

whole eggs sucrose salt 38% fresh cream flour (type 00) baking powder sunflower oil

Beat 271 g of eggs, 271 g of sucrose and 1 g of salt.

First, gently combine 135.7 g of fresh cream and subsequently add the remaining ingredients blending until you obtain a homogeneous mixture. Place in a ventilated oven at 190°C for approximately 10 minutes.

White chocolate glaze 250 75 100 10 400

g g g g g

full fat milk condensed milk glucose Oro Gelatin sheets 200 bloom Bianca Ari Gioari coverage/cod. 6302

Bring 250 g of milk, 75 g of condensed milk and 100 g of glucose to the boil. Pour the mixture over 400 g of Bianca Avorio chocolate and add in 10 g of previously hydrated gelatin, then mix. Leave the mixture to rest for 12 hours before using.

FINISHING In a mould of your choice, pour the white chocolate foam until filling half of it. Insert the apricot cremoso hemisphere.

Continue filling the mould with the white chocolate foam until reaching 1 cm from the edge. Place the cream biscuit disc on top, then blast chill the dessert. Remove from the mould, then coat the single portion serving with the white chocolate glaze at a temperature of approximately 30/32°C. Garnish to taste.

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RECIPE BOOK

Chef Giuseppe Venusio

IRRESISTIBILE Hazelnut and ginger crumble 260 g 240 g 240 g 160 g 85 g 15 g

82% soft butter Muscovado sugar common wheat flour (0 type) hazelnut flour toasted hazelnut crumble fresh ginger

Mix 260 g of butter and 240 g of sugar until you obtain a soft and homogeneous mixture. Sift 240 g of flour and 160 g of hazelnut flour adding 85 g of hazelnut pieces and 15 g of grated ginger. Mix until obtaining a homogeneous mixture, then leave to rest for 12 hours in the fridge.

Flatten the mixture between two baking sheets, creating a 3 mm-high layer. Bake at 170/175°C for 10/12 minutes in a ventilated oven, prior to placing it in a blast chiller at negative temperatures for at least 30 minutes.

Amarelli liquorice cremoso 80 g 160 g 120 g 120 g 480 g 25 g 15 g

fresh egg yokes sugar fresh full fat milk 35% fresh cream Bianca Ari Gioari coverage/cod. 6302 powdered Amarelli liquorice Aromitalia/cod. 2887 Oro Gelatin sheets 200 bloom

Make a crème anglaise using 80 g of egg yokes and 160 g of sugar; then add 120 g of fresh full fat milk and 120 g of 35% fresh cream. Bring to 82/85°C and add 480 g of Bianca Ari coverage, 15 g of gelatin and 25 g of powdered liquorice.

Emulsify until obtaining a glossy cream. Let it rest in the fridge for 12 hours.

Alpine milk chocolate bavarese 50 g 75 g 60 g 65 g 250 g 500 g 15 g

fresh egg yokes sugar fresh full fat milk 35% fresh cream Latte Alpino Gioari coverage/cod. 6201 cream Oro Gelatin sheets 200 bloom

Make a crème anglaise using 50 g of fresh egg yokes and 75 g of sugar; then add 60 g of fresh full fat milk and 65 g of 35% fresh cream. Bring the mixture to 82/85°C and add 250 g of Latte Alpino coverage and 15 g of gelatin, creating a glossy mass at 28/30°C. Add 500 g of semi-whipped cream and pour into the chosen mould.

Gianduja and hazelnut pralined glaze 330 g 250 g 200 g 70 g 150 g

cream Fondente Tradizione Gioari chocolate/cod. 6102 Latte Soave Gioari coverage/cod. 6202 100% IGP toasted Aromitalia hazelnut paste/cod. 2901 pralined medium-sized hazelnut pieces

Heat up the cream at 50/55°C and combine it with 250 g of Fondente Tradizione chocolate and 200 g of previously tempered Latte Soave coverage. Combine 70 g of hazelnut paste and emulsify everything until obtaining a glossy and homogeneous mixture. Add 150 g of pralined hazelnut pieces and leave to rest for 12 hours in the fridge before using.

Heat the glaze in the microwave at 32/35°C before using.

Matcha tea caramel ganache 100 g 100 g 10 g 90 g 650 g 50 g 4 g

sugar glucose powdered matcha tea water 70°C Bianca Avorio Gioari coverage/cod. 6301 82% soft butter cocoa butter

Prepare the caramel with 100 g of sugar and 100 g of glucose; add the matcha tea infusion at 70°C previously prepared in order to interrupt the caramel’s cooking process. Add the mixture to 650 g of Bianca Avorio coverage and 4 g of cocoa butter until reaching 34/35°C, then add 50 g of butter little by little. Emulsify the mixture until obtaining a glossy cream.

Let it rest for at least 12 hours at room temperature (12/16°C).

FINISHING Make an insert by layering the caramel ganache with the matcha tea, the Amarelli liquorice cremoso and the crumble in a 4/5 cm quenelle silicone mould, then place in the blast chiller at -30/-35°C. Fill 3/4 of the mould with Bavarian cream and insert the quenelle.

Place in the blast chiller at -30/-35°C. Remove the cake from the mould and glaze with the pralined glaze. Garnish to taste with chocolate, liquorice sweets, dried tea leaves, thin crumble bases and, using a pocket bag, whipped liquorice cremoso.

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RECIPE BOOK

Chef Chiara Lorrai

SUMMERTIME Mango cremoso 285 g 315 g 322 g 13 g 65 g 110 g 110 g 45 g 20 g

crème anglaise mango pulp Bianco Ari Gioari chocolate/cod. 6302 Oro Gelatin sheets 200 bloom cold water fresh full fat milk 35% fresh cream eggs sugar

Rehydrate 13 g of gelatin in 65 g of cold water. Then prepare the crème anglaise brining 110 g of milk and 110 g of cream to 75°C. Combine the mixture to 45 g of egg yokes and 20 g of sugar which have been previously mixed; put back on the flame and bring the mixture to maximum 84°C. Heat the mango pulp bringing it to approximately 60°C. Add the Bianca Avorio chocolate which had been previously melted and emulsify in the mixer. Melt the gelatin in crème anglaise and add mango and chocolate. Emulsify in the mixer and leave to rest for 12 hours.

Pineapple gelée 660 g 230 g 100 g 10 g

pineapple purée sugar glucose syrup pectin

Heat 660 g of pineapple purée with 100 g of glucose syrup reaching above 80°C; then, bit by bit, add 10 g of pre-mixed pectin with 230 g of sugar. Let reduce, then pour into a steel frame and let it stabilise for 12 hours.

Coconut cremino 700 g 100 g 100 g 100 g

Bianca Avorio Gioari cream/cod. 6502 rice oil coconut butter coconut flakes

Toast 100 g of coconut flakes and temper all the ingredients together, bringing the final temperature to 25/26°C; pour the mixture into a steel frame and let crystallise.

Cocoa and rosemary crumble 700 g 170 g 70 g 143 g 10 g 2 g

Bianca Avorio Gioari cream/cod. 6502 flour (type 00) Selezione Speciale Cocoa Aromitalia/cod. 6756 brown sugar rosemary salt

Quickly mix all ingredients together and leave to rest in the fridge for a couple of hours. Crumble the mixture and bake it at 160°C for a few minutes. Interrupt the baking process in the blast chiller.

Pineapple sponge 316 105 75 4 — —

g g g g

eggs brown sugar flour (type 00) Baking pineapple-scented baking drops Paper cups

Beat the 316 g of eggs with 105 g of sugar and some drops of pineapple drops; sift 75 g of flour and 4 g of baking powder and add them to the beaten egg mixture. Make a few holes in the bottom of the cup; pour the mixture half way up the cup and bake in the microwave for 2/3 minutes. Leave to rest with the cup turned upside down; extract and use the edible sponge as a decoration.

FINISHING Using a flat plate to serve the dessert, prepare a mango quenelle and place it slightly off centre on the plate.

Lay the crumble to the side of the quenelle, creating a sort of visual trail; on either end, you will put a dot of the cremino, with the coconut cremino and the pineapple gelée on top, cut to size. Final step: add the pineapple sponge as garnish.

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RECIPE BOOK

→ DESSERTS

Chef Luca Lusardi

BROWNIE SUR DEL LAGO Venezuela chocolate brownie 150 120 120 100 170 40 20

g g g g g g g

egg unrefined sugar caster sugar Single Origin Venezuela Gioari chocolate/cod. 6653 butter Flour (type 00) Cortes Cocoa Aromitalia/cod. 1029

Mix 150 g of eggs, 120 g unrefined sugar and 120 g of caster sugar; do not whip until obtaining a homogeneous cream.

Break up the 71% Single Origin Venezuela chocolate and mix together with 170 g of butter, melting everything in the low voltage microwave. Combine the egg cream, chocolate, 40 g of flour, 20 g of (previously sifted) Cortes cocoa, carefully combining the mixture. Bake in a ventilated oven for 20 minutes at 160°C. Once done, place the cake in a blast chiller.

Coconut flake ganache 300 g 100 g 40 g 450 g 30 g

38% fresh cream millefiori honey coconut flakes Bianco Ari Gioari chocolate /cod. 6302 butter

In a container, bring 300 g of cream, 100 g of honey and 40 g of coconut flakes to 75°C; subsequently, mix 450 g of Bianco Ari chocolate, emulsifying in the mixer. Once you have a stable emulsion, bring the mixture to 30°C and continue to mix, incorporating 30 g of butter to obtain a glossy and rich cream. (You can use the emulsion as a garnish by whipping it in the stand mixer).

FINISHING Place the brownie on a plate, garnishing it slowly with the tempered chocolate and the whipped ganache and coconut flakes; complete the garnish with Monorigine Venezuela chocolate leaves and strings of dark chocolate, a dusting of coconut flakes and cocoa grue.

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RECIPE BOOK

Chef Giacomo Terranova

DAMASCO Semifreddo base 556 g 167 g 277 g

sucrose water pasteurised yokes

Bring 556 g of sucrose and 167 g of water to 121°C; add 277 g egg yokes at a slow, steady trickle in the stand mixer and wait until completely cold.

Dark chocolate mousse 285 g 116 g 314 g 285 g

Fondente Ari Gioari chocolate/cod. 6101 milk 35% glossy cream semifreddo base

Bring 116 g of milk to the boil; slowly combine 285 g of Ari dark chocolate, creating a glossy and homogeneous ganache.

Bit by bit, add 285 g of semifreddo base. Lighten everything by adding 314 g of glossy cream.

Cocoa biscuit 500 g 400 g 320 g 160 g 120 g 120 g

eggs sucrose egg whites sucrose 22/24 cocoa flour (type 00)

Chocolate glaze 150 g 250 g 250 g 200 g 300 g 15 g

water sucrose glucose condensed milk Fondente Tradizione Gioari chocolate/cod. 6102 isinglass

Bring 150 g of water, 250 g of sucrose and 250 g of glucose to the boil. Add 200 g of condensed milk and 15 g of previously rehydrated isinglass. Combine with 300 g of Fondente Tradizione chocolate, mix and leave to settle in the fridge.

Puffed rice and goji berry base 400 g 400 g 150 g 50 g

Bianca Avorio Gioari coverage/cod. 6301 Bianca Avorio Gioari cream/cod. 6502 organic white puffed rice Goji berries

Melt 400 g of white chocolate at 40°C, combine with 400 g of white cream, 150 g of puffed rice and finally 50 g of Goji berries. Mix well and pour into moulds which are slightly wider and taller than the single portion.

Beat 500 g of eggs and 400 g of sucrose. To one side, beat 320 g of egg whites and 160 g of sucrose.

Combine the two, then add 120 g of flour and 120 g of sifted cocoa. Cook at 200°C. Leave for another 10 minutes at approximately 100°C.

100% Arabica coffee cremino 400 g 100 g 5 g

milk chocolate Pasta nocciola Aromitalia/cod. 2823 Arabica coffee

Combine 400 g of milk chocolate with 100 g of hazelnut paste (Pasta Nocciola) and 5 g of Arabica coffee, then temper at 26°C.

FINISHING Half fill the chosen mould with the Fondente Ari chocolate mousse. Form a spiral with the previously blast-chilled Arabica coffee cremino; the spiral needs to be smaller than the mould; place it on top of the mousse. Insert a thin layer of cocoa biscuit.

Fill the rest of the mould with the Ari dark chocolate mousse. Cover everything with the Fondente Tradizione chocolate and place it on the puffed rice and Goji berry disc. Garnish to taste with cocoa butter, chocolate strings, coffee beans, a white chocolate coin and edible dry flowers.

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RECIPE BOOK

Chef Giuseppe Venusio

FRESCA TENTAZIONE Soft tart 195 g 4 195 g 300 g 100 g 15 g 1

82% soft butter large whole eggs caster sugar flour (type 0) medium pecans and walnut pieces baking powder vanilla pod

Mix 195 g of butter and 195 g of sugar until you obtain a homogeneous mixture. Add the four eggs. Add 300 g of sifted flour (type 0) and 15 g of sifted baking powder, then finally 100 g of walnut, pecan and vanilla crumbs. Place the dough 1 cm thick on a baking tray on baking paper and bake in a ventilated oven at 175°C for about 20 minutes.

Milk chocolate and mango namelaka 360 g 400 g 160 g 80 g 20 g 10 g

Latte Soave Gioari coverage/cod. 6202 35% fresh cream mango purée fresh full fat milk glucose syrup Oro Gelatin sheets 200 bloom

Heat 80 g of milk at 60°C with 160 g of mango purée and 20 g of glucose. Add 10 g of gelatin and combine everything with the Latte Soave coverage. Emulsify at 34/35°C until obtaining a stable and glossy ganache. Add 400 g of liquid cream and emulsify. Stabilize the namelaka in the fridge for 12 hours.

White chocolate mousse 300 g 250 g 25 g 75 g 350 g 15 g

Bianca Ari Gioari coverage/cod. 6302 cream egg yokes hot sugar syrup 35% fresh cream Oro Gelatin sheets 200 bloom

Prepare a ganache with 250 g of cream and 300 g of Bianca Ari coverage. Make a pate a bombe with 25 g of egg yokes and 75 g of sugar syrup to obtain a foamy mixture.

Gently combine in order to not lose the soft structure.

Semi-whip 350 g of cream and add it to the ganache and pate a bombe until you get a light mass.

Passion fruit mirror glaze 550 g 140 g 250 g 10 g 10 g

passion fruit purée caster sugar water Oro Gelatin sheets 200 bloom pectin nh

Mix 30 g of sugar with 10 g of pectin. Heat 550 g of passion fruit purée 55/60°C with 250 g of water and 110 g of sugar; add the mixed pectin with sugar. Bring to the boil, then stop cooking and add 10 g of gelatin. Filter using a thin mesh sieve to remove any impurities. Stabilise the glaze for 12 hours in the fridge.

Red berries and forest fruits compote 600 g 200 g 100 g 3 g 1

mixed red berries and forest fruits caster sugar hydrorepellent icing sugar with starch fresh ginger (grated) orange (navel-type)

Mix 200 g of sugar, 100 g of icing sugar, 600 g of mixed red fruits and forest fruits, 3 g of ginger and an orange.

Marinade over night to obtain cold candied fruit.

FINISHING Place the fruit compote in a hemispherical mould and close the soft crust disc, blast chill until total gellification.

Whip the namelaka in a stand mixer and create a peak on the hemisphere and place in the blast chiller.

Fill the mould up to 3/4 with white chocolate mousse. Place the very chilled insert at the centre of the mousse pressing gently. Place in the blast chiller until fully stabilised. Heat the glaze at 33/35°C and pour it on the very cold dessert (-18/-20°C), then place it in the blast chiller for a few minutes. Garnish with white chocolate, passion fruit seed, red fruits, crumble and namelaka.

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CIOCCOLATO GIOARI

Strada Cebrosa 23/25 10036 Settimo Torinese TO Italia

Tel.+39 011 81 82 301 customercare@cioccolatogioari.it WWW.CIOCCOLATOGIOARI.IT