Chocolate
Creative Inspirations
IRCA
CHOCOLATE
RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 72%
Discover recipes with this productDark chocolate with strong and long-lasting taste, perfect fluidity and optimal snap effect.
High fluidity, optimal snap effect.72% cocoa.
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15 kg Polythene bag
12 kg Carton
10 kg Polythene bag
Pralines
Chocolate bars
Modelling
Ganache
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
dark chocolate. Cocoa solids: 72% 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
Pralines
Chocolate bars
Modelling
Ganache
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
dark chocolate. Cocoa solids: 72% 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
Pralines
Chocolate bars
Modelling
Ganache
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
dark chocolate. Cocoa solids: 72% 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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