IRCA | CHOCOLATE PLASTIC

CHOCOLATE PLASTIC

BASIC RECIPE FOR DARK, MILK, WHITE CHOCOLATE PLASTIC

Difficulty level

Ingredients

RENO CONCERTO FONDENTE 52% g 1.000
GLUCOSIO g 300
sugar g 120
water g 80

Preparation

Bring water, GLUCOSIO and sugar to boil.

Add chocolate and emulsify.

Spread the mixture in a pan and cover with cling film, making it sticks.

Let it hardens at room temperature.

Ingredients

RENO CONCERTO LATTE 30% g 1.000
GLUCOSIO g 300
sugar g 120
water g 80
BURRO DI CACAO g 50

Preparation

Bring water, GLUCOSIO and sugar to boil.

Add chocolate, BURRO DI CACAO and emulsify.

Spread the mixture in a pan and cover with cling film, making it sticks.

Let it hardens at room temperature.

Ingredients

RENO CONCERTO BIANCO 25,50% g 1.000
GLUCOSIO g 300
sugar g 120
water g 80
BURRO DI CACAO g 100

Preparation

Bring water, GLUCOSIO and sugar to boil.

Add chocolate, BURRO DI CACAO and emulsify.

Spread the mixture in a pan and cover with cling film, making it sticks.

Let it hardens at room temperature.

Final composition

Work in a refining machine until the mass becomes mouldable.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef