Article | Description | Quantity |
| White base | 3000 g | |
49146 | Pasta Cioccolato Bianco | 300 g |
49169 | Pasta Nocciola T.G.T. Special | 165 g |
Water | 355 g | |
| 6484 | Dextrose | 100 g |
| 49489 | Variegato buenissimo | QS |
| 49111 | Copertura Elite extra fondente | QS |
working method
- Add the water, dextrose, white chocolate and hazelnut paste to the base mix and mix well with the hand blender
- Variegate the Variegato Buenissimo on/under the ice cream
- Heat the Couverture (copertura) chocolate and pour over the ice cream
- Decorate your creation with pieces of Kinder Bueno