Products

Description:

RENO BIANCO 34/36  - RENO FONDENTE 58%

High quality chocolates: The chocolate varieties of the RENO range are produced with care and cocoas of differing origins are used in their manufacture in order to give each one its own unique and exclusive characteristics. For dark chocolate we prefer mixtures from the Ivory Coast, Ghana, Ecuador and Nigeria as they pass on the strong full flavour contained in the cocoa bean. The Ivory Coast, Madagascar and Java cocoas have been selected to produce varieties of milk chocolate as they give a delicate round flavour together with a soft balance and strong caramel taste. The qualities of white chocolate are extremely refined and produced from Ecuadorian cocoa butter which gives it a spicy taste and an exotic aroma. For the manufacture of Gianduia chocolate, Irca utilises the same materials as for milk chocolate, and then adds choice toasted hazelnut cream which gives it its unmistakable and inimitable characteristics. The fundamental varieties of chocolate are:
DARK CHOCOLATE
MILK CHOCOLATE
WHITE CHOCOLATE
GIANDUIA CHOCOLATE
Each of these qualities can be produced with differing quantities of total fats (cocoa butter -milk fats -hazelnut oil); commercially, the quantity of total fats is expressed as a percentage, with minimum and maximum values e.g.26-28, 28-30, 30-32, 32-34 etc. and it is important because it determines both the viscosity and the price level of the chocolate that you might expect. Chocolates with values in the 26-28, 28-30 and 30-32 ranges have high viscosity and are used almost exclusively for moulded products, eggs and bars while chocolates in the 34-36 range or above tend to be used for covering and coating. Chocolate from the 32-34 range falls between the two different methods of use. An important concept other than that of viscosity, is that of 'yield value', whichcan be described as the tendency of liquid chocolate not to run under the effect of its own weight. For example, a high 'yield value' means that the chocolate is not very runny and is thus suitable for Easter eggs. After having chosen the type of chocolate, the user can then select the other parameters that determine the characteristics of the product. These are:

·         Cocoa content

·         Colour, taste, smell

·         Fineness of grinding

To obtain high quality, the recipe and the ingredients are not everything: the fineness of grinding and the conching play an important role.