Description
Dark chocolate which perfectly lends itself to craft and industrial working methods as well.
Reno Concerto line also includes white, milk, gianduia and caramel milk chocolate.
Main benefits
Medium-low fluidity. Perfect to create Easter chocolate eggs, both with craft and industrial techniques.
MG / Fat 32-34%.
Melting point 45-50°C.
Tempering temperature 30-32°C.
Use this product for
