{"id":21475,"date":"2022-10-23T17:52:33","date_gmt":"2022-10-23T17:52:33","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/cremino-the-famous-two-flavor-chocolate\/"},"modified":"2022-10-23T17:52:33","modified_gmt":"2022-10-23T17:52:33","slug":"cremino-the-famous-two-flavor-chocolate","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/cremino-the-famous-two-flavor-chocolate\/","title":{"rendered":"Cremino, the famous two-flavor chocolate"},"content":{"rendered":"


\n<\/p>\n

Cremino, the famous two-flavor chocolate<\/h1>\n

<\/p>\n

\n

The Cremino<\/strong> is a cube-shaped chocolate, consisting of two flavors of chocolate in 3 layers<\/strong>, originally from Piedmont. The outer layers are made of gianduia chocolate while the inner layer is hazelnut flavored. This chocolate was invented in 1858 by Ferdinando Baratti<\/strong>owner of the very famous Confetteria di Torino still open today in Subalpine Tunnel<\/strong>. The FIAT brand was also linked to this dessert, in conjunction with the release of the Type4 luxury car in 1910, a competition was launched that put all the Italian chocolatiers linked to this small pastry jewel into competition. The cremino is a simple and quick preparation: the time to melt the chocolates, some mixed and you will be able to prepare it safely at home.<\/p>\n

\n
\n

<\/i> Ingredients for 30 chocolates<\/i><\/h3>\n
    \n
  • <\/i> Dark chocolate: 200 g<\/li>\n
  • <\/i> Milk chocolate: 200 g<\/li>\n
  • <\/i> White chocolate: 200 g<\/li>\n
  • <\/i> Hazelnut spread cream (or Nutella): 2 tsp<\/li>\n
  • <\/i> Butter: 1 small piece<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 5 minutes<\/i><\/li>\n
    • <\/i> Cooking: 10 minutes<\/i><\/li>\n
    • <\/i> Total: 15 minutes<\/i><\/li>\n
    • <\/i> Calories: 62 Kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Take a possibly rectangular mold with straight sides of size 20 x 15.<\/p>\n\n

      2<\/span><\/p>\n

      Spread the butter evenly on all sides.<\/p>\n\n

      3<\/span><\/p>\n

      Make the baking paper adhere perfectly. <\/p>\n\n

      4<\/span><\/p>\n

      Put the dark chocolate and the milk chocolate in pieces in a bowl suitable for the bain-marie, then immerse it in a pot with water and turn on the high flame, melting the chocolate. <\/p>\n\n

      5<\/span><\/p>\n

      Stir until the chocolate has melted. <\/p>\n\n

      6<\/span><\/p>\n

      Add a teaspoon of Nutella and mix. <\/p>\n\n

      7<\/span><\/p>\n

      Divide the mixture into two parts. Pour part into the mold prepared previously and level it perfectly with a spatula. Place the mold in the freezer for at least 20 minutes.<\/p>\n\n

      8<\/span><\/p>\n

      Meanwhile, prepare the white chocolate, then place the white chocolate in pieces in a bowl suitable for a bain-marie, put it in a pot with water and turn on the high heat. Let the chocolate melt while continuing to mix. <\/p>\n\n

      9<\/span><\/p>\n

      As soon as this is ready, add a heaping teaspoon of hazelnut cream and mix. <\/p>\n\n

      10<\/span><\/p>\n

      Mix perfectly, the color must be beige and the taste slightly nutty. Leave to cool. <\/p>\n\n

      11<\/span><\/p>\n

      Remove the mold with the first layer of chocolate from the freezer and pour over the white part just prepared, then level perfectly. Place in the freezer for 20 minutes until a solid surface has formed. <\/p>\n\n

      12<\/span><\/p>\n

      Finally, add the last layer of gianduia, level this perfectly too (if it solidified, heat it again in a bain-marie for 1 minute). Then place in the freezer for another 20 minutes.<\/p>\n\n

      13<\/span><\/p>\n

      As soon as the solidification time has elapsed (it must not freeze), remove the parchment paper. Evaluate if it is solid otherwise let it solidify again. <\/p>\n\n

      14<\/span><\/p>\n

      Invert and leave at room temperature for 5 minutes. At this point, remove the edges about 0.5 cm <\/p>\n\n

      15<\/span><\/p>\n

      Make lines that you will need to make a perfect cut of about 2 \/ 2.5 cm. Slice gently with a sharp blade knife, if it is too hard leave it at room temperature, lightly heat the blade of the knife on the fire and carve so as to obtain a straight cut.<\/p>\n\n

      Accessories<\/strong><\/p>\n

        \n
      • Rectangular mold 20 x 15 cm<\/li>\n<\/ul>\n
          \n
        • Bowls suitable for a bain-marie<\/li>\n<\/ul>\n
            \n
          • Pot<\/li>\n<\/ul>\n
              \n
            • Teaspoons<\/li>\n<\/ul>\n
                \n
              • Sharp knife<\/li>\n<\/ul>\n

                Tips and hints<\/strong><\/p>\n

                It is possible to melt the chocolate in the microwave, but you will have to be very careful. Operate the oven for 10-15 seconds<\/strong> no more, otherwise you risk burning it, then take out the bowl and mix the chocolate, then put it back in the microwave and turn it on for another 10 seconds<\/strong> and be careful to set the minimum power. Proceed in this way until you obtain a liquid, fluid, creamy and lump-free chocolate. <\/p>\n

                There is a variant of white chocolate cremino, then two layers of white chocolate and the central one in gianduia chocolate.<\/p>\n

                If you can’t find the hazelnut paste, the only option left to prepare the cremini is to make it yourself. It will be enough blend the toasted hazelnuts with the sugar<\/strong>you will get a thick cream.<\/p>\n

                An alternative can definitely be to use the legendary Nutella<\/strong> for one of the layers of the cremino.<\/p>\n

                storage<\/strong><\/p>\n

                The cremino can also be kept for 15 days in the refrigerator covered with film.<\/p>\n<\/p><\/div>\n

                <\/p>\n

                \n
                \n

                <\/i> Ingredients for 30 chocolates<\/i><\/h3>\n
                  \n
                • <\/i> Dark chocolate: 200 g<\/li>\n
                • <\/i> Milk chocolate: 200 g<\/li>\n
                • <\/i> White chocolate: 200 g<\/li>\n
                • <\/i> Hazelnut spread cream (or Nutella): 2 tsp<\/li>\n
                • <\/i> Butter: 1 small piece<\/li>\n<\/ul>\n<\/div>\n
                  \n
                    \n
                  • <\/i> Preparation: 5 minutes<\/i><\/li>\n
                  • <\/i> Cooking: 10 minutes<\/i><\/li>\n
                  • <\/i> Total: 15 minutes<\/i><\/li>\n
                  • <\/i> Calories: 62 Kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

                    Cremino, the famous two-flavor chocolate The Cremino is a cube-shaped chocolate, consisting of two flavors of chocolate in 3 layers, originally from Piedmont. The outer layers are made of gianduia chocolate while the inner layer is hazelnut flavored. This chocolate was invented in 1858 by Ferdinando Barattiowner of the very famous Confetteria di Torino still […]<\/p>\n","protected":false},"author":1,"featured_media":21476,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94],"tags":[93,96,92,95,91,90],"class_list":["post-21475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-donuts","tag-desserts","tag-donuts","tag-italian-desserts","tag-italian-donuts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nCremino, the famous two-flavor chocolate - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/cremino-the-famous-two-flavor-chocolate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cremino, the famous two-flavor chocolate - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Cremino, the famous two-flavor chocolate The Cremino is a cube-shaped chocolate, consisting of two flavors of chocolate in 3 layers, originally from Piedmont. 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