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.
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
