DARK CHOCOLATE 76%
Ingredients
water
200g
SINFONIA CIOCCOLATO FONDENTE 76%
300g
BLITZ
300g
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
water
170g
SINFONIA CIOCCOLATO FONDENTE 68%
300g
BLITZ
300g
Preparation
Balanced formulation with Dark Chocolate 68%
See the preparation process below.
DARK CHOCOLATE 56-58-64%
Ingredients
water
150g
SINFONIA CIOCCOLATO FONDENTE 56%
300g
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
BLITZ
300g
Preparation
Balanced formulation with Dark Chocolate 56-58-64%
See the preparation process below.
MILK CHOCOLATE 34-38% and LACTEE CARAMEL
Ingredients
water
135g
RENO CONCERTO LATTE 34%
300g
SINFONIA CIOCCOLATO LATTE 38%
RENO CONCERTO LACTEE CARAMEL
BLITZ
225g
Preparation
Balanced formulation with Milk Chocolate 34-38% and Lactee Caramel
See the preparation process below.
DARK GIANDUIA
Ingredients
Preparation
Balanced formulation with Dark Gianduia.
See the preparation process below.
MILK GIANDUIA
Ingredients
Preparation
Balanced formulation with Milk Gianduia.
See the preparation process below.
NOCCIOLATO BIANCO and WHITE CHOCOLATE
Ingredients
water
100g
SINFONIA NOCCIOLATO BIANCO
270g
SINFONIA CIOCCOLATO BIANCO
RENO CONCERTO BIANCO 31,50%
BLITZ
300g
Preparation
Balanced formulation with Nocciolato Bianco and White Chocolate
See the preparation process below.
Final composition
- Add MIRROR NEUTRO to the water and bring to a boil.
- Add chocolate and mix with a hand blender.
- Put in the fridge for at least 4 hours.
- Before using, heat the mixture at 35-40°C, then glaze mousse or bavarois desserts at -18/-20°C.
