General pastries: considering its particular flavour this is perfect for many combinations, it is suitable to personalize creams, mousses, fillings and crispy bases. It can be used also in bakery products.
In chocolate products: A key product in the production of filled pralines with even long-life, specialty chocolate, snacks and flavour spread creams.
In ice-cream: Can be used in the composition of ice-cream and semifreddo-desserts, base mixes and ripples for ice cream.
Mix well before each use. Store at 12°-14° to maintain the stability of their components.
In Italy, Chocolate is an art form