DARK CHOCOLATE 76%
Ingredients
egg yolks
40g
caster sugar
25g
full-fat milk (3,5% fat)
130g
liquid cream 35% fat
150g
liquid cream 35% fat
450g
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
egg yolks
40g
caster sugar
25g
full-fat milk (3,5% fat)
130g
liquid cream 35% fat
150g
liquid cream 35% fat
450g
Preparation
Balanced formulation with Dark Chocolate 68%
See the preparation process below.
DARK CHOCOLATE 56-58-64%
Ingredients
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
egg yolks
40g
caster sugar
25g
full-fat milk (3,5% fat)
130g
liquid cream 35% fat
150g
liquid cream 35% fat
450g
Preparation
Balanced formulation with Dark Chocolate 56-58-64%
See the preparation process below.
MILK CHOCOLATE 38%
Ingredients
egg yolks
40g
caster sugar
25g
full-fat milk (3,5% fat)
130g
liquid cream 35% fat
150g
liquid cream 35% fat
450g
Preparation
Balanced formulation with Milk Chocolate 38%
See the preparation process below.
MILK CHOCOLATE 34% and LACTEE CARAMEL
Ingredients
RENO CONCERTO LACTEE CARAMEL
egg yolks
40g
caster sugar
25g
full-fat milk (3,5% fat)
130g
liquid cream 35% fat
150g
liquid cream 35% fat
450g
15g
Preparation
Balanced formulation with Milk Chocolate 34% and Lactee Caramel
See the preparation process below.
DARK GIANDUIA
Ingredients
egg yolks
40g
caster sugar
25g
full-fat milk (3,5% fat)
130g
liquid cream 35% fat
150g
liquid cream 35% fat
450g
15g
Preparation
Balanced formulation with Dark Gianduia Chocolate
See the preparation process below.
MILK GIANDUIA
Ingredients
egg yolks
40g
caster sugar
25g
full-fat milk (3,5% fat)
130g
liquid cream 35% fat
150g
liquid cream 35% fat
450g
40g
Preparation
Balanced formulation with Milk Gianduia Chocolate
See the preparation process below.
NOCCIOLATO BIANCO
Ingredients
egg yolks
40g
caster sugar
25g
full-fat milk (3,5% fat)
130g
liquid cream 35% fat
150g
liquid cream 35% fat
450g
65g
Preparation
Balanced formulation with Nocciolato bianco
See the preparation process below.
WHITE CHOCOLATE
Ingredients
SINFONIA CIOCCOLATO BIANCO
egg yolks
40g
caster sugar
25g
full-fat milk (3,5% fat)
130g
liquid cream 35% fat
150g
liquid cream 35% fat
450g
65g
Preparation
Balanced formulation with White Chocolate
See the preparation process below.
Final composition
For this preparation it is essential to use a immersion mixer
-melt the chocolate
-prepare the Crème anglaise: mix the yolk and liquid cream (1), cook bringing the mixture to 82-84°C
-Add the chocolate and mix with the immersion mixer and let it cool to a temperature of about 35°C
-Whip the cream (2) (with eventually LILLY NEUTRO)
-Add the whipped cream at chocolate crème anglaise, in few resumed
Directions:
-it is possible to make the custard the day before by letting it cool completely in the refrigerator and then form the ganache by combining melted chocolate at 45-50°C
-if you do not have the immersion mixer is advisable to add 20 grams of water during the preparation of ganache (Crème anglaise + chocolate)
IRCA products in the recipe
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO BIANCO 31,4%
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58%
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64%
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO GIANDUIA LATTE
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO LACTEE CARAMEL
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO BIANCO 33%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO EXTRA FONDENTE 56%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO EXTRA FONDENTE 68%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO EXTRA FONDENTE 76%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO AL LATTE 38%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO GIANDUIA FONDENTE
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO NOCCIOLATO BIANCO
PASTRY
