DARK CHOCOLATE 76%
Ingredients
Preparation
Balanced formulation with dark chocolate 76%
See the preparation process below.
DARK CHOCOLATE 56-58-64-68%
Ingredients
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
SINFONIA CIOCCOLATO FONDENTE 68%
water
100g
20g
Preparation
Balanced formulation with dark chocolate 56-58-64-68%
See the preparation process below.
DARK GIANDUIA CHOCOLATE
Ingredients
Preparation
Balanced formulation with dark gianduia chocolate
See the preparation process below.
GIANDUIA MILK CHOCOLATE
Ingredients
Preparation
Balanced formulation with gianduia milk chocolate
See the preparation process below.
NOCCIOLATO BIANCO
Ingredients
Preparation
Balanced formulation with nocciolato bianco
See the preparation process below.
Final composition
These ganaches enhance the taste of chocolate, they are ideal for filling sweets to be stored at a positive temperature (+5°C) such as: cakes, single portions, mignons, macarons etc.
-Bring the water and the Lçevosucrol to a boil and add the chocolate, then mix with a hand blender to create a soft ganache.
-Put in the refrigerator for at least 3 hours or use it for inserts by pouring it immediately into silicone molds and putting it on the freezer.
IRCA products in the recipe
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
SINFONIA CIOCCOLATO EXTRA FONDENTE 56%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO EXTRA FONDENTE 68%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO EXTRA FONDENTE 76%
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO GIANDUIA FONDENTE
CHOCOLATE
IRCA
SINFONIA CIOCCOLATO NOCCIOLATO BIANCO
PASTRY
