CHOCOLATE PLASTIC
BASIC RECIPE FOR DARK, MILK, WHITE CHOCOLATE PLASTIC
Difficulty level
BASIC RECIPE FOR DARK, MILK, WHITE CHOCOLATE PLASTIC
Ingredients
| RENO CONCERTO CIOCCOLATO EXTRA 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 CIOCCOLATO BIANCO 25,5% | 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.
Work in a refining machine until the mass becomes mouldable.
Chocolatier and Pastry Chef
