DARK CHOCOLATE 76%
Ingredients
egg yolk
40g
caster sugar
25g
full-fat milk (3,5% fat)
125g
liquid cream 35% fat
125g
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below
DARK CHOCOLATE 68%
Ingredients
egg yolk
40g
caster sugar
25g
full-fat milk (3,5% fat)
125g
liquid cream 35% fat
125g
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 yolk
40g
caster sugar
25g
full-fat milk (3,5% fat)
125g
liquid cream 35% fat
125g
Preparation
Balanced formulation with Dark Chocolate 56-58-64%
See the preparation process below
MILK CHOCOLATE 38%
Ingredients
egg yolk
45g
25g
full-fat milk (3,5% fat)
125g
liquid cream 35% fat
125g
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
45g
25g
full-fat milk (3,5% fat)
125g
liquid cream 35% fat
125g
Preparation
Balanced formulation with Milk Chocolate 34% and lactee caramel
See the preparation process below
DARK CHOCOLATE GIANDUIA
Ingredients
egg yolks
45g
caster sugar
25g
full-fat milk (3,5% fat)
125g
liquid cream 35% fat
125g
Preparation
Balanced formulation with Dark Chocolate gianduia
See the preparation process below
MILK CHOCOLATE GIANDUIA
Ingredients
egg yolk
50g
25g
full-fat milk (3,5% fat)
125g
liquid cream 35% fat
125g
Preparation
Balanced formulation with Milk Chocolate gianduia
See the preparation process below
NOCCIOLATO BIANCO
Ingredients
egg yolks
50g
30g
full-fat milk (3,5% fat)
125g
liquid cream 35% fat
125g
Preparation
Balanced formulation with nocciolato bianco
See the preparation process below
WHITE CHOCOLATE
Ingredients
RENO CONCERTO BIANCO 31,50%
egg yolk
50g
25g
full-fat milk (3,5% fat)
125g
liquid cream 35% fat
125g
Preparation
Balanced formulation with White chocolate
See the preparation process below
Final composition
-Mix the yolk with the LILLY NEUTRO (if needed) or with the sugar, add the hot milk and cream, mix and bring to 80-85°C (higher temperatures would lead to egg coagulation).
-Add the chocolate and mix with the mixer.
-Put in the fridge, with a contact film, for 3 hours until completely cooled.
-Use to fill fresh desserts such as cakes, monoportions, mignon etc.
-The dessert made with this basic recipe must be stored in the fridge.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Crafted using IRCA Group professional solutions
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO GIANDUIA LATTE
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
