Full cream milk 1000 3500 Sugar 300 750 Chocolate extreme base 100 250 Pastovocream 30 75 White Nutty cereals j.e. j.e.
Melt together the sugar and the Chocolate extreme base into very hot milk (as an alternative you can pasteurize at 85°), add the pastovocream and amalgamate. Once finished take off and add white nutty cereals at will.
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Italian Tax and VAT numbers IT 00281980375