DARK CHOCOLATE 76%
Ingredients
liquid cream 35% fat
200g
honey
35g
ZUCCHERO INVERTITO
unsalted butter
60g
Preparation
Balanced formulation with dark chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
liquid cream 35% fat
180g
honey
35g
ZUCCHERO INVERTITO
unsalted butter
60g
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%
liquid cream 35% fat
140g
honey
35g
ZUCCHERO INVERTITO
unsalted butter
60g
Preparation
Balanced formulation with dark chocolate 56-58-64%
See the preparation process below.
MILK CHOCOLATE 34-38% and LACTEE CARAMEL
Ingredients
SINFONIA CIOCCOLATO LATTE 38%
RENO CONCERTO LACTEE CARAMEL
liquid cream 35% fat
120g
honey
35g
ZUCCHERO INVERTITO
unsalted butter
60g
Preparation
Balanced formulation with milk chocolate 34-38% and lactee caramel
See the preparation process below.
DARK GIANDUIA CHOCOLATE
Ingredients
liquid cream 35% fat
130g
honey
35g
ZUCCHERO INVERTITO
unsalted butter
60g
Preparation
Balanced formulation with dark gianduia chocolate
See the preparation process below.
GIANDUIA MILK CHOCOLATE
Ingredients
liquid cream 35% fat
120g
honey
35g
ZUCCHERO INVERTITO
unsalted butter
60g
Preparation
Balanced formulation with gianduia milk chocolate
See the preparation process below.
NOCCIOLATO BIANCO or WHITE CHOCOLATE
Ingredients
RENO CONCERTO BIANCO 31,50%
SINFONIA CIOCCOLATO BIANCO
liquid cream 35% fat
100g
honey
25g
ZUCCHERO INVERTITO
unsalted butter
60g
Preparation
Balanced formulation with nocciolato bianco or white chocolate
See the preparation process below.
Final composition
- Melt the chocolate at 40°C.
- Boil the cream with honey or ZUCCHERO INVERTITO and add them little by little into the chocolate, mixing with a hand blender.
- When the ganache reaches a temperature of 35-40°C, add the butter and mix until you get a perfect emulsion.
- Pour directly into the special ganache box on a baking tin with baking paper and let it crystallize for at least 12 hours at a temperature of 10-15 ° C.
- Mold and chablon the two surfaces with non-tempered chocolate.
- Print with a pastry cutter or cut with the appropriate "guitar cutter" of the desired shape and cover with tempered 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
