RENO CONCERTO CIOCCOLATO BIANCO 31,4%
RENO CONCERTO CIOCCOLATO BIANCO 31,4%

IRCA

CHOCOLATE

RENO CONCERTO CIOCCOLATO BIANCO 31,4%

Discover recipes with this product
White chocolate with a sophisticated aroma and a clean profile. Suitable for any kind of operation, it will also please the most discerning palates. Reno Concerto line also includes dark, milk, gianduia and caramel milk chocolate. Explore the whole range of chocolate, discover Preludio and Sinfonia lines, as well as Minuetto, our single-origin chocolate line.
High fluidity. 31.50% cocoa.
Pralines
Pralines
Ganache
Ganache
Chocolate bars
Chocolate bars
Modelling
Modelling
Decoration
Decoration
Covering
Covering
Mousse
Mousse
Advantages

High fluidity MG / Fat 38-40% Melting point 45°C Tempering temperature 28-30°C

Claims

Cocoa 31.50% 100% cocoa butter 100% natural vanilla extract Gluten free

Details

White chocolate with a sophisticated aroma and a clean profile. Suitable for any kind of operation, it will also please the most discerning palates. Reno Concerto line also includes dark, milk, gianduia and caramel milk chocolate.

Description

high quality white chocolate suitable for coating and for the production of pralines. It contains natural extract of vanilla.

Denomination

white chocolate.

Allergens

Soybeans
lecitina
Milk
latte intero in polvere

Interested in using this product in your recipes?

Get in touch and discover how we can support your business.

Contact us

Creative Inspirations

Chocolate

CHOCOLATE CREMOSO (basic recipes)

CHOCOLATE CREMOSO (basic recipes)

Pastry

CHOCOLATE MOUSSE WITH LILLY NEUTRO (basic recipe)

CHOCOLATE MOUSSE WITH LILLY NEUTRO (basic recipe)

Chocolate

SOFT GANACHE WITH CREAM (basic recipes)

SOFT GANACHE WITH CREAM (basic recipes)

Pastry

PÂTE À BOMBE CHOCOLATE MOUSSE (basic recipe)

PÂTE À BOMBE CHOCOLATE MOUSSE (basic recipe)

Pastry

CHOCOLATE MOUSSE MADE WITH EGG WHITES (basic recipe)

CHOCOLATE MOUSSE MADE WITH EGG WHITES (basic recipe)

Chocolate

CHOCOLATE BAVAROIS MADE WITH CRÈME ANGLAISE (basic recipe)

CHOCOLATE BAVAROIS MADE WITH CRÈME ANGLAISE (basic recipe)

Pastry

CREAMY CHOCOLATE MOUSSE (basic recipes)

CREAMY CHOCOLATE MOUSSE (basic recipes)