Bavaroise dark 76%
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise dark 68%
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise dark 64%
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise dark 58%
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise dark 56%
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise dark 54,5%
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise milk 38%
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise milk 34%
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise milk 33,6%
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise white chocolate 33%
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise white chocolate 31,5%
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise white chocolate 28%
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise dark hazelnut
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise milk hazelnut
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise white hazelnut
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise lactee caramel
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise caramel oro
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Bavaroise pistachio
Intermediate level
Chocolate bavarois for filling a variety of desserts, ideal for pairing with fruit.
Sinfonia dark chocolate 76% |
290g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Bavaroise dark 76%
Ingredients
Sinfonia dark chocolate 76%
290g
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35% m.f. - 2
450g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Sinfonia dark chocolate 68% |
320g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Bavaroise dark68%
Ingredients
Sinfonia dark chocolate 68%
320g
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35% m.f. - 2
450g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Reno concerto dark chocolate 64% |
350g |
Ehh yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Bavaroise dark 64%
Ingredients
Reno concerto dark chocolate 64%
350g
Ehh yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35%m.f. - 2
450g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Reno concerto dark chocolate 58% |
350g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Bavaroise dark 58%
Ingredients
Reno concerto dark chocolate 58%
350g
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35% m.f. - 2
450g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Sinfonia dark chocolate 56% |
350g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Bavaroise dark 56%
Ingredients
Sinfonia dark chocolate 56%
350g
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35%m.f. - 2
450g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Reno X dark chocolate 54,5% |
350g |
Tuorlo |
40g |
Zucchero semolato |
25g |
Latte intero |
130g |
Panna 35% m.g. |
600g |
Bavaroise dark 54,5%
Ingredients
Tuorlo
40g
Zucchero semolato
25g
Latte intero
130g
Panna 35% m.g. - 1
150g
Panna 35%m.g. - 2
450g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Sinfonia milk chocolate 38% |
450g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Bavaroise milk 38%
Ingredients
Sinfonia milk chocolate 38%
450g
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35% m.f. - 2
450g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Reno concerto milk chocolate 34% |
450g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Lilly neutro |
15g |
Bavaroise milk 34%
Ingredients
Reno concerto milk chocolate 34%
450g
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35% m.f. - 2
450g
15g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Reno concerto milk chocolate 33,6% |
450g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Lilly neutro |
15g |
Bavaroise milk 33,6%
Ingredients
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35%m.f. - 2
450g
15g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Sinfonia white chocolate 33% |
450g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Lilly neutro |
65g |
Bavaroise white 33%
Ingredients
Sinfonia white chocolate 33%
450g
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35%m.f. - 2
450g
65g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Reno concerto white chocolate 31,5% |
450g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Lilly neutro |
65g |
Bavaroise white chocolate 31,5%
Ingredients
Reno concerto white chocolate 31,5%
450g
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35%m.f. - 2
450g
65g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Reno X white chocolate 28% |
450g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Lilly neutro |
65g |
Bavaroise white chocolate 28%
Ingredients
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35% m.f. - 2
450g
65g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Sinfonia dartk hazelnut chocolate |
450g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Lilly neutro |
15g |
Bavaroise dark hazelnut chocolate
Ingredients
Sinfonia dartk hazelnut chocolate
450g
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35%m.f. - 2
450g
15g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Reno concerto chocolate milk hazelnut |
450g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Lilly neutro |
40g |
Bavaroise milk hazelnut ginaduia
Ingredients
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35%m.f. - 2
450g
40g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate)
Sinfonia chocolate white hazelnut |
450g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Lilly neutro |
65g |
Bavaroise white hazelnut chocolate
Ingredients
Sinfonia chocolate white hazelnut
450g
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35%m.f. - 2
450g
65g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Reno concerto chocolate lactee caramel |
450g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Lilly neutro |
15g |
Bavaroise chocolate lactee caramel
Ingredients
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35%m.f. - 2
450g
15g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Aurea chocolate caramel oro |
450g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Lilly neutro |
65g |
Bavaroise chocolate caramel oro
Ingredients
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35%m.f. - 2
450g
65g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Aurea chocolate pistachio |
450g |
Egg yolk |
40g |
Sugar |
25g |
Whole milk |
130g |
Cream 35% m.f. |
600g |
Lilly neutro |
65g |
Bavaroise chocolate pistachio
Ingredients
Egg yolk
40g
Sugar
25g
Whole milk
130g
Cream 35% m.f. - 1
150g
Cream 35%m.f. - 2
450g
65g
Preparation
- To make this recipe, the use of an immersion blender is essential.
- Melt the chocolate.
- Prepare the crème anglaise: whisk the egg yolks with the sugar, then add the milk and cream (1). Cook, bringing the mixture to 82–84°C.
- Add the chocolate and blend with the immersion blender. Let it cool to about 35°C.
- Whip the cream (2) (with optional addition of LILLY NEUTRO).
- Fold the whipped cream into the chocolate crème anglaise, ideally in three additions, mixing gently.
- Notes / Warnings:
- The crème anglaise can be made the day before. Let it cool completely in the refrigerator, then create the ganache by combining it with melted chocolate at 45–50°C.
- If an immersion blender is not available, it is recommended to add 20 g of water during the ganache preparation (crème anglaise + chocolate).
Crafted using IRCA Group professional solutions
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO GIANDUIA LATTE
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO LACTEE CARAMEL
PASTRY
IRCA
LILLY NEUTRO
CHOCOLATE
IRCA
RENO X CIOCCOLATO BIANCO 28%
CHOCOLATE
IRCA
RENO X CIOCCOLATO AL LATTE 33,6%
CHOCOLATE
IRCA
RENO X CIOCCOLATO FONDENTE 54,5%
CHOCOLATE
DOMORI
Domori Aurea Caramel Oro
CHOCOLATE
