+ Comments
+ Specifications
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: Low fat cocoa, cocoa in powder, chocolate powder (cocoa powder, low fat cocoa powder, cocoa mass, sugar).
Additional Notes:
+ Directions
Applications: To flavor gelato base, creams, sauces, etc. Also for decorating tiramisu, cappucino, panna cotta, etc.
Directions: 50-80g per 1kg of gelato mix or pastry preparation. Pour the product into the gelato base and dissolve stirring well. Let it stand for about 10 minutes then freeze. It is possible to pasteurize to enhance the chocolate taste.
+ Product Brochure and Features