Guido Gobino White Chocolate Mousse.
Ingredients (4 people): 1 Kg cream, 125 g sugar, 300 g Guido Gobino white chocolate (60 wafers of 5 g each).
Preparation: whip the cream with the sugar and gently add it to the melted white chocolate in a bain-marie. Mix the mixture well and place in single portion containers in the fridge for at least 3 hours
The recipe is offered to you by the courtesy of Ceretto Srl, extracted from the “Terroirs Gusti 2011” catalog.
Cremino – Panna Cotta with Milk Chocolate Guido Gobino.
Ingredients (4 people): 250 g fresh milk, 500 g cream, 200 g Piedmont hazelnuts I.G.P. Chopped relay, 30 g Piedmont hazelnut paste, PGI Relanghe, 150 g icing sugar, 12 g isinglass, 80 g Guido Gobino milk chocolate (16 wafers of 5 g each).
Preparation: blend the hazelnuts and hazelnut paste with the milk and the previously warmed cream at 90 degrees. Pass the preparation into the sieve to remove lumps. Pour into a saucepan, add the sugar and bring the mixture back to 90 degrees. Add the isinglass and pour over the milk chocolate. Blend well and pour into individual molds. Refrigerate for at least 4 hours.
Fresh chocolate filled with Gianduia Guido Gobino Cream.
Ingredients (4 people): 100 g dark chocolate Guido Gobino blend at 63% (20 wafers of 5 g each indicative), q.b. Gianduia cream Guido Gobino, q.b. Piedmont hazelnuts I.G.P. Relanghe.
Preparation: Obtain a mold for small shapes on which to pour a fine layer of 63% extra-bitter blend chocolate previously melted in a bain-marie for the realization of the bottom on which to go to fill with the gianduia cream using a pastry bag. Decorate each chocolate with a Piedmont Hazelnuts I.G.P. whole.
Guido Gobino Cocoa Cream Cream.
Ingredients (4 people): 1 Kg cream, 120 g cocoa cream Guido Gobino, q.b. bignè (buy ready-made puffs).
Preparation: whip the cream and gently add the cocoa cream, continuing to stir to obtain a homogeneous composition. Fill the puffs with a pastry bag. Sprinkle the cream puffs obtained with Guido Gobino cocoa powder at 22-24%.
Guido Gobino Chocolate Ice Cream..
Ingredients (4 people): custard: 90 cl (900 g) milk, 80 g egg yolks, 80 g sugar; 70 g Guido Gobino 22-24% cocoa, 30 g glucose, 180 g sugar, 130 g dark chocolate Guido Gobino extra-bitter blend at 70% (26 wafers of 5 g indicative).
Preparation: for the custard warm the milk and pour it over the beaten egg yolks with 80 g of sugar and cook at 70 degrees until it reaches the right consistency. Add 22-24% cocoa and glucose to an additional 180 g of sugar and continue cooking for another 2 minutes. Remove from heat and pour over the chocolate in extra-bitter wafers blend 70% blending everything. Cool and place the mixture in the ice cream maker for as long as necessary. Serve the ice cream with nougat garnish with the Piedmont Hazelnut I.G.P. Relanghe.
Hot drink in a cup with Natural Soluble Cocoa Mix by Guido Gobino.
Ingredients(1-2 people): from 25 g to 40 g (depending on the preparation) of soluble preparation Guido Gobino, 100 ml (100 g) of milk (preferably whole).
Preparation: 35-40 g of soluble preparation for 100 ml (100 g) of milk. In a non-stick pan pour the soluble preparation with a part of milk and mix well so that no lumps are formed. Pour the rest of the milk, place over low heat keeping on stirring until the mixture begins to change color and consistency. Do not reach boiling. Remove from heat and serve in cup.
Preparation with steam dispenser: 25-30 g of soluble preparation for 100 ml (100 g) of milk. Mix soluble prepared Guido Gobino and milk together in a jug and place under the jet of steam. When it changes color and the desired temperature and consistency is reached, remove from the jet and serve in a cup. The dosage in this preparation can be modified to your liking according to the desired compactness. It is advisable not to sugar and serve with a sprinkling of chopped nougat or whipped cream
Savoy Cup with Guido Gobino Dark Chocolate Blend 75%.
Ingredients (4 people): 400 g Seirass type ricotta, 300 g whipped cream, 80 g sugar, q.b. liqueur (Rum or Pedro Ximenez), 200 g (2 squares of Dama) Guido Gobino Dark Chocolate Blend 75% in flakes.
Preparation: sieve the ricotta and add the whipped cream with the sugar. Add the extra dark chocolate in flakes and decorate with melted chocolate or replace the melted chocolate with crumbly torrone nougat with Piedmont Hazelnut I.G.P. and sliced strawberries.
Guido Gobino Chocolate Cake – Caprese type.
Ingredients: (4 people) 150 g (1 square and a half of Dama) Guido Gobino Dark Chocolate Blend 70%, 200 g butter, 4 eggs, 200 g sugar, 200 g Piedmont hazelnut PGI “Relanghe” in panello (flour).
Preparation: Melt the butter with the dark chocolate in a bain-marie 45 degrees, then add the egg yolks and the chopped hazelnuts I.G.P. yield flour with a blender, finally add the egg whites beaten with sugar. Mix well and pour into a previously buttered cake pan. Bake at 170 degrees for 50 minutes. Indicative temperature and gradation depending on the oven you have available.
Guido Gobino Dark Chocolate Blend Soufflé with 63% Cocoa.
Ingredients (4 people): 400 g (4 squares of Dama) dark chocolate Guido Gobino 63% blend, 400 g butter, 8 eggs, 320 g sugar, 80 g flour.
Preparation: melt the butter with sugar and dark chocolate in a bain-marie 45 degrees, then add the eggs and flour, mix well and pour into 8 buttered molds. Bake at 200 degrees for 15 minutes. Indicative temperature and gradation depending on the oven you have available.
Guido Gobino Gianduja Cup with Coffee Granita, Whipped Cream and Crumbly Torrone Nougat with Piedmont Hazelnut PGI “Relanghe”.
Ingredients (4 people): 25 cl (250 g) fresh milk, 250 g cream, 3 egg yolks, 60 g sugar, 300 g (3 squares of the Lady) Chocolate Gianduja Guido Gobino.
Preparation: Beat the egg yolks with the sugar. Heat milk and cream and pour over the egg yolks, mixing well with the whisk. Transfer the mixture to a saucepan and cook it at 70 degrees, stirring well. Let it rest and then reach 50 degrees pour over the gianduia chocolate and continue stirring. Still warm, transfer the mixture into a cup and refrigerate for 4 hours. For the coffee granita, dissolve 50 g of sugar in 2 cl (20 g) of water and add 25 cl (250 g) of espresso coffee while still hot. Infuse the skins of 4 natural lemons for 10 minutes. Strain and pour into a rectangular container, freeze and grate over the gianduja chocolate cup. Enrich with whipped cream and crumbly torrone nougat with Piedmont Hazelnut I.G.P.