panna 35% m.g. |
MINUETTO FONDENTE SANTO DOMINGO 75% |
SINFONIA CIOCCOLATO FONDENTE 76% |
LILLY NEUTRO |
acqua |
SINFONIA CIOCCOLATO FONDENTE 68% |
MINUETTO FONDENTE ECUADOR 70% |
MINUETTO FONDENTE MADAGASCAR 72% |
SINFONIA CIOCCOLATO FONDENTE 56% |
RENO CONCERTO FONDENTE 58% |
RENO CONCERTO FONDENTE 64% |
SINFONIA CIOCCOLATO LATTE 38% |
MINUETTO LATTE SANTO DOMINGO 38% |
RENO CONCERTO LATTE 34% |
RENO CONCERTO LACTEE CARAMEL |
SINFONIA GIANDUIA FONDENTE |
RENO CONCERTO GIANDUIA LATTE 27% |
RENO CONCERTO BIANCO 31,50% |
SINFONIA CIOCCOLATO BIANCO |
SINFONIA NOCCIOLATO BIANCO |
Final composition
-Bring th cream (1) to a boil and pour it over chocolate. Emulsify in order to obtain a shiny ganache.
-Rehydrate LILLY NEUTRO with water and add to it the cream (2), then add the mixture to the ganache and mix.
-Put it in the fridge (4°C) for one night.
-Whip the mixture in a planetary mixer at medium speed until light and frothy.
-Store and consume at positive temperature (5°C).
IRCA products in the recipe
PASTRY
