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. Whisk the mixture with water. Let stand for 10min. Add the fat and whisk until smooth.

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

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

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