Mixture for cocoa cream for liqueur tips Bolero 500g

Mixture for the production of cocoa cream for liqueur spritzes and confectionary creams. Bolero instant can be mixed with fat or margarine.

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

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

Energy value per 100 g of product: Energy 1564 kJ/ 372 kcal, Fats 6.5 g of which saturated fatty acids 2.99 g, Carbohydrates 71.18 g of which sugars 64.31 g, Fiber 8.91 g, Proteins 8.57 g, Salt 0.62g.

• packaging: 500 g
• country of origin / produced: Czech Republic