Dark & Milk Chocolate Cremino
Dark chocolate ganache and Milk chocolate ganache — an IRCA recipe in 2 components. Uses IRCA Nobel Latte Milk Compound Coating 10 kg.
- melting temperature (dark chocolate ganache)
- 35 °C
- crystallisation temperature (dark chocolate ganache)
- 10-15 °C
- melting temperature (milk chocolate ganache)
- 35 °C
- crystallisation temperature (milk chocolate ganache)
- 10-15 °C
Ingredients
Dark chocolate ganache
| Ingredient | Quantity |
|---|---|
| Chocosmart Cioccolato | 800 g |
| Nobel Bitter | 200 g |
Milk chocolate ganache
| Ingredient | Quantity |
|---|---|
| Chocosmart Cioccolato Latte | 800 g |
| IRCA Nobel Latte Milk Compound Coating 10 kg | 200 g |
Method
- Dark chocolate ganache
Melt the two ingredients at 35°C in the microwave and pour the mixture into a 2-cm high frame for choco bon bons, making a 0.7-0.8 cm thick layer.
- Dark chocolate ganache
Let crystallize at 10-15°C.
- Milk chocolate ganache
Melt the two ingredients at 35°C in the microwave and pour the mixture onto the first layer of crystallized ganache.
- Milk chocolate ganache
Let crystallize at 10-15°C.
Final composition: use a guitar cutter for choco bon bons to cut the cremino into pieces of the desired shape and size.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.