DARK CHOCOLATE 76%
Ingredients
liquid cream 35% fat
170g
water
20g
pasteurized yolk
60g
egg whites
200g
caster sugar
50g
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
liquid cream 35% fat
160g
pasteurized yolk
60g
egg whites
200g
caster sugar
50g
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
160g
pasteurized yolk
60g
egg whites
200g
caster sugar
50g
Preparation
Balanced formulation with Dark Chocolate 56-58-64%
See the preparation process below.
MILK CHOCOLATE 38%
Ingredients
liquid cream 35% fat
160g
20g
pasteurized yolk
60g
egg whites
200g
caster sugar
40g
Preparation
Balanced formulation with Milk Chocolate 38%
See the preparation process below.
MILK CHOCOLATE 34% AND LACTEE CARAMEL
Ingredients
RENO CONCERTO LACTEE CARAMEL
liquid cream 35% fat
160g
30g
pasteurized yolk
60g
egg whites
200g
caster sugar
30g
Preparation
Balanced formulation with Milk Chocolate 34% and Lactee Caramel
See the preparation process below.
DARK GIANDUIA
Ingredients
liquid cream 35% fat
170g
20g
pasteurized yolk
60g
egg whites
200g
caster sugar
40g
Preparation
Balanced formulation with Dark Gianduia Chocolate
See the preparation process below.
MILK GIANDUIA
Ingredients
liquid cream 35% fat
160g
45g
pasteurized yolk
60g
egg whites
200g
caster sugar
30g
Preparation
Balanced formulation with Milk Gianduia Chocolate
See the preparation process below.
NOCCIOLATO BIANCO
Ingredients
liquid cream 35% fat
160g
50g
pasteurized yolk
60g
egg whites
200g
caster sugar
30g
Preparation
Balanced formulation with Nocciolato bianco
See the preparation process below.
WHITE CHOCOLATE
Ingredients
SINFONIA CIOCCOLATO BIANCO
liquid cream 35% fat
160g
45g
pasteurized yolk
60g
egg whites
200g
caster sugar
30g
Preparation
Balanced formulation with White Chocolate
See the preparation process below.
Final composition
-Bring the cream to a boil, add LILLY NEUTRO and mix with whisk.
-Melt the chocolate at 35°C and add it to the cream, mix with hand blender.
-Add the pasteurized yolk and mix.
-Whip the pasteurized egg whites with the sugar.
-When the ganache has reached a temperature of about 35°C, incorporate gradually the egg whites mixing gently.
-Store it in a refrigerator.
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
