NOBEL BIANCO |
CHOCOCREAM PISTACCHIO |
pistacchi interi |
Combine all the ingredients together and cast the mixture into silicone moulds or steel moulds.
Refrigerate until fully hardened.
NOBEL BIANCO |
CHOCOCREAM PISTACCHIO |
pistacchi interi |
Combine all the ingredients together and cast the mixture into silicone moulds or steel moulds.
Refrigerate until fully hardened.