White base |
4.000g |
JOYPASTE DONATELLO |
400g |
TOTAL |
4.400g |
JOYCREAM DONATELLO |
qb |
Procedure
Ingredients
Preparation
Add JOYGELATO COCCO, to the white base, mix with hand blender and put in the batch freezer. Variegate with JOYCREAM DONATELLO and JOYCOUVERTURE WHITE CHOCOLATE and decorate the surface with almonds and coconut flakes.
