RENO X CIOCCOLATO FONDENTE 54,5% |
LEVOSUCROL - miele |
Chocolate Shell
Make a splash of orange cocoa butter using a brush, clean off the excess and let it pre-crystallize.
Temper the Reno X Dark 54% chocolate at 29°C.
Fill a desired polycarbonate mold with the tempered chocolate.
Tap the mold to remove air bubbles and turn upside down to remove the excess chocolate.
Remove the excess and leave to crystallize.
IRCA products in the recipe
CHOCOLATE
