Chocolate
Creative Inspirations
IRCA
CHOCOLATE
RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 52%
Discover recipes with this productDark chocolate which perfectly lends itself to craft and industrial working methods as well.
Reno Concerto line also includes white, 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.
Medium-low fluidity.
Perfect to create Easter chocolate eggs, both with craft and industrial techniques.
52% cocoa.
Ganache
Chocolate bars
Modelling
Easter eggs
Decoration
Covering
Mousse
Advantages
Medium-low fluidity. Perfect to create Easter chocolate eggs, both with craft and industrial techniques. MG / Fat 32-34%. Melting point 45-50°C. Tempering temperature 30-32°C.
Claims
Cocoa 52% 100% cocoa butter 100% natural vanilla extract Gluten free
Details
Dark chocolate which perfectly lends itself to craft and industrial working methods as well. Reno Concerto line also includes white, milk, gianduia and caramel milk chocolate.
Description
dark chocolate of superior quality with features of fluidity suitable for the production of moulded objects, empty bodies, eggs and bars. It contains natural extract of vanilla.
Denomination
extra-dark chocolate Cocoa solids: 52 % minimum According to Directive 2000/36/EC.
Directions for use
heat in water-bath constantly mixing, always under temperature of 45°C.
Temper and use at 30-32°C.
Contamination with compound chocolates must be avoied.
Allergens
lecitina
Cross-contaminations
Milk
Ganache
Chocolate bars
Modelling
Easter eggs
Decoration
Covering
Mousse
Advantages
Medium-low fluidity. Perfect to create Easter chocolate eggs, both with craft and industrial techniques. MG / Fat 32-34%. Melting point 45-50°C. Tempering temperature 30-32°C.
Claims
Cocoa 52% 100% cocoa butter 100% natural vanilla extract Gluten free
Details
Dark chocolate which perfectly lends itself to craft and industrial working methods as well. Reno Concerto line also includes white, milk, gianduia and caramel milk chocolate.
Description
dark chocolate of superior quality with features of fluidity suitable for the production of moulded objects, empty bodies, eggs and bars. It contains natural extract of vanilla.
Denomination
extra-dark chocolate Cocoa solids: 52 % minimum According to Directive 2000/36/EC.
Directions for use
heat in water-bath constantly mixing, always under temperature of 45°C.
Temper and use at 30-32°C.
Contamination with compound chocolates must be avoied.
Allergens
lecitina
Cross-contaminations
Milk
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