Chocolate Mousse (with Gelatine)

For diplomat cakes, mousses, dessert creams and cake fillings. Large yield: 400g makes 23 portions of 60g each. Combine 400g mousse powder with 400ml water. Whip at high speed for 5 minutes. Fold in 600g whipped cream. Leave to cool for 2 hours, then decorate.

Key features

Composition

  • Cocoa content
    19%
    Cocoa butter
    0%
    Fat free cocoa
    0%

Commande

UGS Produit

Order codes
  • MXD-125MOCHGE6-Z85
    Shelf life: 12 months

Nous contacter

Commercial le plus proche

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Bureau le plus proche

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
États-Unis

+1 610 872 4528