White base |
4.000g |
JOYPASTE BISCOTTO PREMIUM |
200g |
TOTAL |
4.200g |
JOYCREAM CHOCOBISCOTTO |
qb |
Procedure
Ingredients
Preparation
Add JOYPASTE BISCOTTO to the white base, mix with hand blender and put in the batch freezer. Variegate with JOYCREAM CHOCOBISCOTTO.
