RENO X CIOCCOLATO BIANCO 28% |
Frutta in crema Cesarin - Mirtillo |
fiori di lavanda essiccati |
Chocolate Shell
Mix in purple oil based color to desired shade into Reno X 28% and temper to 28*degrees Celsius
Temper 2nd Reno X White 28% to 28* Celsius
Combine the two and gently create a swirl
Create a shirt clean the excess chocolate and let it crystallize.
IRCA products in the recipe
CHOCOLATE
