MINUETTO FONDENTE SANTO DOMINGO 75% |
SINFONIA CIOCCOLATO FONDENTE 76% |
MINUETTO FONDENTE MADAGASCAR 72% |
acqua |
LEVOSUCROL |
SINFONIA CIOCCOLATO FONDENTE 56% |
RENO CONCERTO FONDENTE 58% |
RENO CONCERTO FONDENTE 64% |
SINFONIA CIOCCOLATO FONDENTE 68% |
MINUETTO FONDENTE ECUADOR 70% |
SINFONIA GIANDUIA FONDENTE |
RENO CONCERTO GIANDUIA LATTE 27% |
SINFONIA NOCCIOLATO BIANCO |
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
PASTRY
