Mixture for making cocoa cream for liqueur spikes and confectionery creams. Bolero instant can be mixed with fat or margarine.

Preparation: Bolero instant 500g, boiled water (max 50°C) 225g, 400g ZeLa Creme (margarine). Beat the mixture with water. Let stand for 10 minutes. Add the fat and beat until smooth.

Ingredients : sugar, fat-reduced cocoa powder, soy flour , dried palm fat (palm oil, glucose syrup, milk protein), modified starch E1414.

Nutritional information per 100g of product: Energy 1636kJ/388 kcal, Fat 6.3g of which saturated fatty acids 3g, Carbohydrates 70g of which sugars 63g, Fiber 9.3g, Protein 8g, Salt 0.12g.

• packaging: 500 g
• country of origin / made in: Czech Republic