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Cioccolato Bianco per Copertura

Cioccolato Bianco per Copertura

Packaging: 5 g wafers

Ideal for: Toppings for cakes and/or ice cream – Mousses – Fillings – Decorations – Bavarian Cakes

Recipe Tip:

Mousse al Cioccolato Bianco Guido Gobino.

Ingredients (4 persons): 1 Kg cream, 125 g sugar, 300 g cioccolato bianco Guido Gobino (60 5 g wafers approx.).

Preparation: whip the cream with the sugar and gently blend it with white chocolate, melted in a water bath. Mix well and place in single dose containers in the refrigerator for at least 3 hours.

The recipe is courtesy of Ceretto Srl, extracted from the catalog “Terroirs Flavours 2011″