Chocolate Semi Sorbet · Procrema 100 Cold · Texturizers скачать в хорошем качестве

Chocolate Semi Sorbet · Procrema 100 Cold · Texturizers

Ingredientes / Ingredients 250 gr. Dark chocolate coberture BIO extrem noir 70% Cobertura de xocolate negro BIO extreme noir 70% 50 gr. Powdered cocoa bio Salcedo Cacao en polvo BIO Salcedo 700 gr. Water Agua 100 gr. Sugar Azúcar 50 gr. Trimoline Trimoline 100 gr. ProCrema 100 cold ProCrema 100 frío Process: Heat the water Add the cocoa powder and mix until dissolved Add the previous mixture to the chocolate and mix until get a smoothie texture Add sugar, tremoline and ProCrema base 100 cold and mix with an immersion blender until dissolved Keep 3 hours in the fridge. Put in the ice cream machine