Ciocco Mousse


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

Use mode

425 g of Ciocco mousse, 1 litre of fresh cream and 500 g of water or milk. Weigh the ingredients, mix and whip the compound. It is reccmended to put into refrigerator at positive temperature. Keep at negative temperature for long preservation.

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