+ Comments
+ Specifications
Storage Conditions: Dry and cool (68- 72ºF, 20- 22ºC)
Ingredients: Sugar, low fat cocoa, hardened vegetable fat, glucose syrup, lactose, emulsifier E472b, powdered milk protein, carob gum, flavor
Additional Notes:
+ Directions
Applications: To produce tortes and cakes and for the production of mousse desserts. Requires between 4-6 minutes of whipping.
Directions: 1000g Dark Chocolate Mousse preparation; 1250g cold milk OR 625g cold milk and 625g heavy cream.
Combine and whip for 5 minutes.
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