acqua |
MINUETTO FONDENTE SANTO DOMINGO 75% |
SINFONIA CIOCCOLATO FONDENTE 76% |
BLITZ |
SINFONIA CIOCCOLATO FONDENTE 68% |
MINUETTO FONDENTE ECUADOR 70% |
MINUETTO FONDENTE MADAGASCAR 72% |
SINFONIA CIOCCOLATO FONDENTE 56% |
RENO CONCERTO FONDENTE 58% |
RENO CONCERTO FONDENTE 64% |
RENO CONCERTO LATTE 34% |
SINFONIA CIOCCOLATO LATTE 38% |
MINUETTO LATTE SANTO DOMINGO 38% |
RENO CONCERTO LACTEE CARAMEL |
SINFONIA GIANDUIA FONDENTE |
RENO CONCERTO GIANDUIA LATTE 27% |
SINFONIA NOCCIOLATO BIANCO |
SINFONIA CIOCCOLATO BIANCO |
RENO CONCERTO BIANCO 31,50% |
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.
IRCA products in the recipe
PASTRY
