Chocolate pudding

Dessert coming from pastry school, easy to use.

fructose, cocoa (29%), dextrose, animal gelatine, modified starch thickener, maize starch, flavourings, salt.

Use mode

240 g of product plus 1 litre of milk (recipe for no. 12 single-servings about 100 g); It’s possible to substitute part of the milk with cream. Heat up the milk, put in the product and dilute it whisking. Bring to boil. Fill the moulds and let it cool down. Ready to be consumed stored in the fridge.

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