DARK CHOCOLATE 76%
Ingredients
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
Preparation
Balanced formulation with Dark Chocolate 68%
See the preparation process below.
DARK CHOCOLATE 56-58-64%
Ingredients
water
150g
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
300g
Preparation
Balanced formulation with Dark Chocolate 56-58-64%
See the preparation process below.
MILK CHOCOLATE 34-38% and LACTEE CARAMEL
Ingredients
water
135g
SINFONIA CIOCCOLATO LATTE 38%
RENO CONCERTO LACTEE CARAMEL
225g
Preparation
Balanced formulation with Milk Chocolate 34-38% and Lactee Caramel
See the preparation process below.
DARK GIANDUIA
Ingredients
Preparation
Balanced formulation with Dark Gianduia.
See the preparation process below.
MILK GIANDUIA
Ingredients
Preparation
Balanced formulation with Milk Gianduia.
See the preparation process below.
NOCCIOLATO BIANCO and WHITE CHOCOLATE
Ingredients
water
100g
SINFONIA CIOCCOLATO BIANCO
RENO CONCERTO BIANCO 31,50%
300g
Preparation
Balanced formulation with Nocciolato Bianco and White Chocolate
See the preparation process below.
Final composition
- Add MIRROR NEUTRO to the water and bring to a boil.
- Add chocolate and mix with a hand blender.
- Put in the fridge for at least 4 hours.
- Before using, heat the mixture at 35-40°C, then glaze mousse or bavarois desserts at -18/-20°C.