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Carefully mix the sugar and the Gran Cioccolato Base into the milk. For best results pasteurise at 85°. Then add the Pastovocrem and whip. During the extraction process, ripple with Nutty White Cereal.
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Fabbri 1905 s.p.a., Via Emilia Ponente, 276 - 40132 Bologna | Italian Tax and VAT numbers IT 00281980375
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