DARK CHOCOLATE 76%
Ingredients
caster sugar
50g
egg yolks
100g
water
130g
liquid cream 35% fat
400g
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
caster sugar
50g
egg yolks
100g
water
110g
liquid cream 35% fat
400g
Preparation
Balanced formulation with Dark Chocolate 68%
See the preparation process below.
DARK CHOCOLATE 56-58-64%
Ingredients
caster sugar
50g
egg yolks
100g
water
110g
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
liquid cream 35% fat
400g
Preparation
Balanced formulation with Dark Chocolate 56-58-64%
See the preparation process below.
MILK CHOCOLATE 38%
Ingredients
caster sugar
50g
egg yolks
100g
water
110g
liquid cream 35% fat
400g
Preparation
Balanced formulation with Milk Chocolate 38%
See the preparation process below.
MILK CHOCOLATE 34% and LACTEE CARAMEL
Ingredients
caster sugar
50g
egg yolk
100g
water
100g
RENO CONCERTO LACTEE CARAMEL
liquid cream 35% fat
400g
water
30g
60g
Preparation
Balanced formulation with Milk Chocolate 34% and Lactee Caramel
See the preparation process below.
DARK GIANDUIA
Ingredients
caster sugar
50g
egg yolks
100g
water
120g
liquid cream 35% fat
400g
Preparation
Balanced formulation with Dark Gianduia Chocolate
See the preparation process below.
MILK GIANDUIA
Ingredients
caster sugar
50g
egg yolks
100g
water
85g
liquid cream 35% fat
400g
water
25g
50g
Preparation
Balanced formulation with Milk Gianduia Chocolate
See the preparation process below.
NOCCIOLATO BIANCO
Ingredients
caster sugar
50g
egg yolks
100g
water
90g
liquid cream 35% fat
400g
water
40g
80g
Preparation
Balanced formulation with nocciolato bianco
See the preparation process below.
WHITE CHOCOLATE
Ingredients
caster sugar
50g
egg yolks
100g
water
90g
SINFONIA CIOCCOLATO BIANCO
liquid cream 35% fat
400g
water
40g
80g
Preparation
Balanced formulation with White Chocolate
See the preparation process below.
Final composition
PÂTE À BOMBE PREPARATION:
-Mix the yolk with sugar and warm up to 60°C.
-Put the mixture in a planetary mixer and mix at medium speed until it reaches a creamy structure (temperature of about 25°C).
GANACHE PREPARATION:
-Boil the water (1), add the chocolate and mix. When the ganache reaches a temperature of 40°C pour the pate a bombe and mix gently.
PÂTE À BOMBE MOUSSE PREPARATION:
-Whip the cream until you have a soft consistency (semi-whipped) for all dark chocolates, while it must be well whipped for all other chocolates.
-Mix with a whisk the water (2) and the LILLY NEUTRO (where needed) and add it to the cream and mix.
-Add the cream to the mixture of ganache pâte à bombe and mix.
-Pour in the silicon mold and freeze.
IMPORTANT: if you want something ready to use, you need to whip the cream a little bit more.
IRCA products in the recipe
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO BIANCO 31,4%
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58%
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64%
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO GIANDUIA LATTE
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO LACTEE CARAMEL
CHOCOLATE
IRCA
RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO BIANCO 33%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO EXTRA FONDENTE 56%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO EXTRA FONDENTE 68%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO EXTRA FONDENTE 76%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO AL LATTE 38%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO GIANDUIA FONDENTE
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO NOCCIOLATO BIANCO
PASTRY
