Touche Miroir Cioccolato

Base for semifreddi cakes.

One product, many uses:

• for semifreddi (alternative recipe):300 g Bianco Monviso + 1 lt pasteurized white base
• for hot ice cream:300 g Bianco Monviso + 400 g milk + 300 gr gelato
• for decoration:1000 g cream – 250 g Bianco Monviso – 250 g milk