Reno Concerto Extra Dark Couverture Chocolate 72% Cocoa Fluidity 40/42 5 kg Bag

Reno Concerto extra dark couverture chocolate 72% cocoa

The Reno Concerto Extra Dark 72% by IRCA is a premium couverture chocolate designed for professional pastry, chocolate making and gelato production. With a 72% cocoa content, it delivers an intense, persistent aromatic profile dominated by clean roasted and cocoa notes, with an elegant, never aggressive bitterness. Its structure is that of true couvertures: clean snap, deep gloss and progressive melt in the mouth. The 5 kg bag is the ideal format for workshops handling significant volumes that need product continuity and consistent quality batch after batch.

As a true couverture rather than a generic coating chocolate, Reno Concerto is formulated with a high cocoa butter content (fat content 40-42%) that ensures correct flow once tempered. This makes it the everyday working tool for producing pralines, bars, decorations, glazes, mousses and gelato, where a reliable chocolate is needed for both moulding and enrobing.

Fluidity 40/42: what it means and why it matters

The 40/42 indication identifies the fluidity class (viscosity) of the couverture. This is a medium to contained fluidity: the melted chocolate flows well but keeps body and covering power, without running off too quickly. It is the most versatile fluidity of all, as it balances layer thickness and visual finish.

• Moulding bars and pralines: fills moulds well and creates evenly thick shells.
• Enrobing: coats centres, nuts and biscuits with a uniform, glossy layer.
• Decorations and ganache: works with a piping bag and in casting, neither too liquid nor too thick.

Tempering: the recommended curve

To achieve gloss, crispness (snap) and long-term stability, Reno Concerto 72% must be tempered following the typical dark chocolate curve:

• Melting: bring the mass to 45-50 °C until all crystals are dissolved.
• Cooling: lower to 28-29 °C to promote stable crystallisation (beta form).
• Working temperature: bring back to 31-32 °C and keep constant during use.

Correct tempering ensures a glossy surface, contraction that eases demoulding, crispness at the break and no fat bloom.

Workshop applications

The versatility of the 40/42 fluidity and the intensity of the 72% make this couverture suitable for a very wide range of preparations:

• Pralines and confectionery: thin, even shells, perfect for ganache or gianduja fillings.
• Glazes and coatings: glossy coating of cakes, individual pastries, nuts and biscuits.
• Mousses and creams: intense aromatic base for plated desserts and modern cakes.
• Gelato and semifreddo: for pure dark flavours, variegato and chocolate crunch.
• Decorations: plaques, cigarettes, spirals and tempered elements for finishing.

Storage

Store in a cool, dry place at a constant temperature of 16-18 °C (ideally not above 20 °C), away from light, air and humidity, and far from odour sources that chocolate absorbs. Temperature swings and humidity promote sugar and fat bloom: stable storage preserves gloss, aroma and crispness. Always reseal the bag after use.

Why choose it for your workshop

Reno Concerto 72% combines a precise aromatic identity with one of the most versatile fluidities on the professional market. The 5 kg bag format reduces costs and waste for high-volume work while maintaining the consistent quality IRCA guarantees across the entire Reno line. For pastry shops, chocolatiers, gelato makers and foodservice, it is a safe and productive choice.

LAPA distributes the product throughout Switzerland with fast deliveries to Zurich, Geneva, Lugano and Basel, ensuring cold chain and lead times suited to professional workshops.