Easy to use for a constant result, has a better hold than gelatin sheet. Stable in freezing and deep freezing. Rich in fruit
Dark Chocolate Mousse Entremet
Light and smooth dark chocolate preparation for desserts, mousses, bavarois and charlottes.
For 200 g of preparation, add 250 g of slightly warmed water and 1 kg of unsweetened whipping cream.
Keep away from light and humidity, at room temperature (min. 10°C - max. 25°C).
Pail 1kg or bag 200g
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