Gelato
Creative Inspirations
Chocolate
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.
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.
High fluidity, optimal snap effect.
72% cocoa.
Pralines
Chocolate bars
Modelling
Ganache
Ice cream
Sorbet
Mousse
Advantages
High fluidity, optimal snap effect MG / Fat 40-42% Melting point 45-50°C Tempering temperature 30-32°C
Claims
Cocoa 72% 100% cocoa butter 100% natural vanilla extract Gluten free
Details
Dark chocolate with strong and long-lasting taste, perfect fluidity and optimal snap effect. Reno Concerto line also includes white, milk, gianduia and caramel milk chocolate.
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: 72% min. In accordance with the European and Italian legislation (Dir. 2000/36/CE and DLgs n°178/2003).
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
lecitina di soia
Cross-contaminations
Milk
Pralines
Chocolate bars
Modelling
Ganache
Ice cream
Sorbet
Mousse
Advantages
High fluidity, optimal snap effect MG / Fat 40-42% Melting point 45-50°C Tempering temperature 30-32°C
Claims
Cocoa 72% 100% cocoa butter 100% natural vanilla extract Gluten free
Details
Dark chocolate with strong and long-lasting taste, perfect fluidity and optimal snap effect. Reno Concerto line also includes white, milk, gianduia and caramel milk chocolate.
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: 72% min. In accordance with the European and Italian legislation (Dir. 2000/36/CE and DLgs n°178/2003).
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
lecitina di soia
Cross-contaminations
Milk
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