Mousse dark chocolate 76%
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse dark chocolate 68%
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse dark chocolate 64%
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse dark chocolate 58%
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse dark chocolate 56%
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse dark chocolate 54,5%
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse milk chocolate 38%
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse milk chocolate 34%
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse milk chocolate 33,6%
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse white chocolate 33%
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse white chocolate 31,50%
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse white chocolate 28%
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse chocolate lactee caramel
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse caramel oro chocolate
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse dark hazelnut chocolate
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse milk hazelnut chocolate
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse white hazelnut chocolate
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Mousse pistachio chocolate
Intermediate level
Chocolate mousse ideal for filling a variety of desserts, with storage and serving at +5°C.
Sinfonia dark chocolate 76% |
200g |
Water |
210g |
Cream 35% m.g. |
250g |
Lilly neutro |
30g |
Mousse dark 76%
Ingredients
Sinfonia dark chocolate 76%
200g
Water - 1
180g
Cream 35% m.g. - 2
250g
30g
Water - 2
30g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Sinfonia dark chocolate 68% |
200g |
Cream 35%m.g. |
250g |
Water |
160g |
Lilly neutro |
30g |
Mousse dark 68%
Ingredients
Sinfonia dark chocolate 68%
200g
Cream 35%m.g. - 1
50g
Water - 1
130g
Cream 35% m.g. - 2
200g
30g
Water - 2
30g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Reno concerto dark chocolate 64% |
200g |
Cream 35%m.g. |
250g |
Water |
140g |
Lilly neutro |
30g |
Mousse dark 64%
Ingredients
Reno concerto dark chocolate 64%
200g
Cream 35%m.g. - 1
50g
Water - 1
110g
Cream 35% m.g. - 2
200g
30g
Water - 2
30g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency
Reno concerto dark chocolate 58% |
200g |
Cream 35%m.g. |
250g |
Water |
140g |
Lilly neutro |
30g |
Mousse dark 58%
Ingredients
Reno concerto dark chocolate 58%
200g
Cream 35%m.g. - 1
50g
Water - 1
110g
Cream 35% m.g. - 2
200g
30g
Water - 2
30g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Sinfonia dark chocolate 56% |
200g |
Cream 35%m.g. |
250g |
Water |
110g |
Lilly neutro |
30g |
Water |
30g |
Mousse dark 56%
Ingredients
Sinfonia dark chocolate 56%
200g
Cream 35%m.g. - 1
50g
Water - 1
110g
Cream 35% m.g. - 2
200g
30g
Water - 2
30g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Reno X dark chocolate 54,5% |
200g |
Cream 35%m.g. |
250g |
Acqua |
110g |
Lilly neutro |
30g |
Water |
30g |
Mousse dark 54,5%
Ingredients
Reno X dark chocolate 54,5%
200g
Cream 35%m.g. - 1
50g
Acqua - 1
110g
Cream 35% m.g. - 2
200g
30g
Water - 2
30g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Sinfonia milk chocolate 38% |
200g |
Cream 35%m.g. |
275g |
Water |
100g |
Lilly neutro |
35g |
Mousse milk 38%
Ingredients
Sinfonia milk chocolate 38%
200g
Cream 35%m.g. - 1
75g
Water - 1
65g
Cream 35% m.g. - 2
200g
35g
Water - 2
35g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Reno Concerto milk chocolate 34% |
200g |
Cream 35%m.g. |
265g |
Water |
65g |
Lilly neutro |
35g |
Water |
35g |
Mousse milk 34%
Ingredients
Reno Concerto milk chocolate 34%
200g
Cream 35%m.g. - 1
65g
Water - 1
65g
Cream 35% m.g. - 2
200g
35g
Water - 2
35g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Reno X milk chocolate 33,6% |
200g |
Cream 35%m.g. |
265g |
Water |
100g |
Lilly neutro |
35g |
Mousse milk 33,6%
Ingredients
Reno X milk chocolate 33,6%
200g
Cream 35%m.g. - 1
65g
Water - 1
65g
Cream 35% m.g. - 2
200g
35g
Water - 2
35g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Sinfonia white chocolate 33% |
200g |
Cream 35% m.g. |
280g |
Water |
110g |
Lilly neutro |
50g |
Mousse white 33%
Ingredients
Sinfonia white chocolate 33%
200g
Cream 35% m.g. - 1
40g
Water - 1
60g
Cream 35% m.g. - 2
240g
50g
Water - 2
50g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Reno Concerto white chocolate 31,50% |
200g |
Cream 35% m.g. |
280g |
Water |
60g |
Lilly neutro |
50g |
Water |
50g |
Mousse white 31,50%
Ingredients
Reno Concerto white chocolate 31,50%
200g
Cream 35% m.g. - 1
40g
Water - 1
60g
Cream 35% m.g. - 2
240g
50g
Water - 2
50g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Reno X white chocolate 28% |
200g |
Cream 35% m.g. |
280g |
Water |
60g |
Lilly neutro |
50g |
Water |
50g |
Mousse white 28%
Ingredients
Reno X white chocolate 28%
200g
Cream 35% m.g. - 1
40g
Water - 1
60g
Cream 35% m.g. - 2
240g
50g
Water - 2
50g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Reno Concerto chocolate lactee caramel |
200g |
Cream 35%m.g. |
265g |
Water |
100g |
Lilly neutro |
35g |
Mousse lactee caramel
Ingredients
Reno Concerto chocolate lactee caramel
200g
Cream 35%m.g. - 1
65g
Water - 1
65g
Cream 35% m.g. - 2
200g
35g
Water - 2
35g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Aurea caramel oro chocolate |
200g |
Cream 35% m.g. |
280g |
Water |
110g |
Lilly neutro |
50g |
Mousse caramel oro chocolate
Ingredients
Cream 35% m.g. - 1
40g
Water - 1
60g
Cream 35% m.g. - 2
240g
50g
Water - 2
50g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Sinfonia dark hazelnut chocolate |
200g |
Cream 35% m.g. |
240g |
Water |
115g |
Lilly neutro |
35g |
Mousse dark hazelnut chocolate
Ingredients
Sinfonia dark hazelnut chocolate
200g
Cream 35% m.g. - 1
40g
Water - 1
80g
Cream 35% m.g. - 2
200g
35g
Water - 2
35g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Reno concerto milk hazelnut chocolate |
200g |
Cream 35% m.g. |
280g |
Water |
80g |
Lilly neutro |
50g |
Water |
50g |
Mousse milk hazelnut chocolate
Ingredients
Cream 35% m.g. - 1
40g
Water - 1
80g
Cream 35% m.g. - 2
240g
50g
Water - 2
50g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Sinfonia white hazelnut chocolate |
200g |
Cream 35% m.g. |
280g |
Water |
110g |
Lilly neutro |
50g |
Mousse white hazelnut chocolate
Ingredients
Sinfonia white hazelnut chocolate
200g
Cream 35% m.g. - 1
40g
Water - 1
60g
Cream 35% m.g. - 2
240g
50g
Water - 2
50g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
Aurea pistachio chocolate |
200g |
Cream 35% m.g. |
280g |
Water |
60g |
Lilly neutro |
50g |
Water |
50g |
Mousse pistachio chocolate
Ingredients
Aurea pistachio chocolate - Domori
200g
Cream 35% m.g. - 1
40g
Water - 1
60g
Cream 35% m.g. - 2
240g
50g
Water - 2
50g
Preparation
- Melt the chocolate at 45°C.
- Warm the liquids (1) to 20°C.
- Add the chocolate and mix well using a whisk or immersion blender to create a smooth, fluid ganache.
- Separately, semi-whip the cream (2) with LILLY NEUTRO and water (2).
- Add the cream to the ganache (which should be at 25–30°C) in two additions, gently mixing with a whisk or rubber spatula depending on the desired consistency.
