Chocolate
IRCA
CHOCOLATE
RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64%
Discover recipes with this productDark chocolate drops, a perfect blend of authentic flavour and workable structure.
High fluidity.64% cocoa.
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15 kg Polythene bag
12 kg Carton
10 kg Polythene bag
Ganache
Pralines
Chocolate bars
Modelling
Ice cream
Sorbet
Mousse
Description
bitter dark chocolate with strong taste suitable for all coating applications where features of high fluency are requested. It contains natural extract of vanilla.
Denomination
extra dark chocolate. Cocoa solids: 64% min. According to Directive 2000/36/EC.
Directions for use
heat in water-bath constantly mixing, always under
the temperature of 45°C.
Temper and use at 30-32°C.
Contamination with compound chocolates must be
avoided.
Allergens
Soybeans
Cross-contaminations
Milk
Ganache
Pralines
Chocolate bars
Modelling
Ice cream
Sorbet
Mousse
Description
bitter dark chocolate with strong taste suitable for all coating applications where features of high fluency are requested. It contains natural extract of vanilla.
Denomination
extra dark chocolate. Cocoa solids: 64% min. According to Directive 2000/36/EC.
Directions for use
heat in water-bath constantly mixing, always under
the temperature of 45°C.
Temper and use at 30-32°C.
Contamination with compound chocolates must be
avoided.
Allergens
Soybeans
Cross-contaminations
Milk
Ganache
Pralines
Chocolate bars
Modelling
Ice cream
Sorbet
Mousse
Description
bitter dark chocolate with strong taste suitable for all coating applications where features of high fluency are requested. It contains natural extract of vanilla.
Denomination
extra dark chocolate. Cocoa solids: 64% min. According to Directive 2000/36/EC.
Directions for use
heat in water-bath constantly mixing, always under
the temperature of 45°C.
Temper and use at 30-32°C.
Contamination with compound chocolates must be
avoided.
Allergens
Soybeans
Cross-contaminations
Milk
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