{"id":9140,"date":"2026-05-26T15:14:17","date_gmt":"2026-05-26T14:14:17","guid":{"rendered":"https:\/\/discoverportovenere.com\/?p=9140"},"modified":"2026-05-26T15:37:22","modified_gmt":"2026-05-26T14:37:22","slug":"ricetta-cremoso-cioccolato","status":"publish","type":"post","link":"https:\/\/discoverportovenere.com\/it\/ricetta-cremoso-cioccolato\/","title":{"rendered":"Il Cremoso al Cioccolato: l\u2019eleganza della pasticceria firmata Palmaria Restaurant"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Tra i dessert pi\u00f9 amati della pasticceria contemporanea, il cremoso al cioccolato occupa un posto speciale. Al Palmaria Restaurant, lo <a href=\"https:\/\/discoverportovenere.com\/it\/bollito-raviolo-ricetta\/\" type=\"post\" id=\"9050\" target=\"_blank\" rel=\"noreferrer noopener\">chef Giovanni Sica Susini<\/a> lo interpreta come un perfetto equilibrio tra intensit\u00e0 e delicatezza: una consistenza vellutata, avvolgente, capace di trasformare pochi ingredienti in un\u2019esperienza raffinata.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spesso confuso con mousse o ganache, il cremoso ha invece una sua identit\u00e0 precisa. \u00c8 pi\u00f9 morbido e setoso rispetto a una classica ganache, ma pi\u00f9 strutturato e intenso rispetto alla leggerezza aerata di una mousse. Il risultato? Una texture elegante che si scioglie letteralmente in bocca.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ecco i consigli dello Chef su come prepararlo alla perfezione, passo dopo passo.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"960\" height=\"1200\" src=\"https:\/\/discoverportovenere.com\/wp-content\/uploads\/2026\/05\/17-mag-palmaria-1-960x1200.jpg\" alt=\"Chocolate Cremoso: The Elegant Signature Dessert of Palmaria Restaurant\" class=\"wp-image-9135\" srcset=\"https:\/\/discoverportovenere.com\/wp-content\/uploads\/2026\/05\/17-mag-palmaria-1-960x1200.jpg 960w, https:\/\/discoverportovenere.com\/wp-content\/uploads\/2026\/05\/17-mag-palmaria-1-280x350.jpg 280w, https:\/\/discoverportovenere.com\/wp-content\/uploads\/2026\/05\/17-mag-palmaria-1-768x960.jpg 768w, https:\/\/discoverportovenere.com\/wp-content\/uploads\/2026\/05\/17-mag-palmaria-1.jpg 1080w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/figure>\n<\/div>\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredienti<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cioccolato fondente (60-70%): 200 g<\/li>\n\n\n\n<li>Panna fresca liquida (35% grassi): 125 g<\/li>\n\n\n\n<li>Latte intero: 125 g<\/li>\n\n\n\n<li>Tuorli d\u2019uovo: 50 g (circa 2-3 tuorli)<\/li>\n\n\n\n<li>Zucchero semolato: 25 g<\/li>\n\n\n\n<li>Gelatina in fogli: 2 g (opzionale, ideale per torte moderne)<\/li>\n\n\n\n<li>Un pizzico di sale<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Preparazione<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. La base: la crema inglese<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Idratazione della gelatina<br><\/strong>Se utilizzata, immergere la gelatina in acqua fredda per circa 10 minuti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Riscaldamento dei liquidi<br><\/strong>Versare latte e panna in una casseruola e portarli quasi a bollore.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparazione dei tuorli<br><\/strong>Mescolare tuorli e zucchero con una frusta a mano, senza montarli, evitando di incorporare aria.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Stemperaggio<br><\/strong>Versare una parte dei liquidi caldi sui tuorli, mescolando continuamente. Riportare poi tutto nella casseruola.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cottura \u201calla rosa\u201d<br><\/strong>Cuocere a fuoco medio-basso, mescolando costantemente con una spatola. La crema non deve mai bollire. La temperatura ideale \u00e8 tra 82\u00b0C e 85\u00b0C. In alternativa, sar\u00e0 pronta quando veler\u00e0 il cucchiaio.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aggiunta della gelatina<br><\/strong>Fuori dal fuoco, unire la gelatina ben strizzata e mescolare fino a completo scioglimento.<\/p>\n\n\n\n<div style=\"height:7px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">2. L\u2019emulsione con il cioccolato<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparazione del cioccolato<br><\/strong>Tritare finemente il cioccolato e raccoglierlo in una ciotola capiente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Filtraggio<br><\/strong>Versare la crema inglese calda sul cioccolato in tre riprese, filtrandola con un colino a maglie fini.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Emulsione perfetta<br><\/strong>Attendere un minuto, poi mescolare delicatamente dal centro verso l\u2019esterno. Per una texture lucida e impeccabile, utilizzare un frullatore a immersione inclinato sul fondo, evitando di incorporare aria.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">3. Il riposo: la magia della cristallizzazione<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Il riposo \u00e8 fondamentale per ottenere la tipica consistenza cremosa e setosa.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Coprire con pellicola a contatto<\/li>\n\n\n\n<li>Lasciare riposare in frigorifero per almeno 6-12 ore<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Il giorno successivo, il cremoso sar\u00e0 pronto da gustare da solo oppure come elemento raffinato per dessert al piatto, monoporzioni o torte moderne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Potete naturalmente cimentarvi nella preparazione a casa, ma per assaporare il cremoso al cioccolato nella sua interpretazione pi\u00f9 raffinata, l\u2019invito \u00e8 quello di lasciarsi conquistare dai dessert firmati <a href=\"https:\/\/www.palmariarestaurant.com\/it\/\" type=\"link\" id=\"https:\/\/www.palmariarestaurant.com\/it\/\" target=\"_blank\" rel=\"noreferrer noopener\">Palmaria Restaurant<\/a>, con una vista unica sul mare di <a href=\"https:\/\/discoverportovenere.com\/it\/cose-da-fare-a-portovenere\/\" type=\"post\" id=\"5942\">Portovenere<\/a>.<\/p>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tra i dessert pi\u00f9 amati della pasticceria contemporanea, il cremoso al cioccolato occupa un posto speciale. Al Palmaria Restaurant, lo chef Giovanni Sica Susini lo&hellip;<\/p>\n","protected":false},"author":2,"featured_media":9139,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[188],"tags":[],"class_list":["post-9140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-enogastronomia","post-grid"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Il Cremoso al Cioccolato del Palmaria Restaurant | Ricetta<\/title>\n<meta name=\"description\" content=\"Scopri la ricetta del cremoso al cioccolato firmata dallo chef Sica Susini del Palmaria Restaurant. 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