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
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
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
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
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.
Crafted using IRCA Group professional solutions
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO GIANDUIA LATTE
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO LACTEE CARAMEL
PASTRY
IRCA
LILLY NEUTRO
CHOCOLATE
IRCA
RENO X CIOCCOLATO BIANCO 28%
CHOCOLATE
IRCA
RENO X CIOCCOLATO AL LATTE 33,6%
CHOCOLATE
IRCA
RENO X CIOCCOLATO FONDENTE 54,5%
CHOCOLATE
DOMORI
Domori Aurea Caramel Oro
CHOCOLATE
