A mixture intended primarily for the production of fat cocoa cream as a wrapper for liqueur tips. Bolero instant can be successfully used with both fat and margarine. The resulting cream has a good spread, stability and taste.
Usage: 1000 g Bolero instant, 450 g water, 800 g ZeLa Creme. Beat the Bolero instant with water and leave for approx. Let stand for 10 minutes, then whisk in the fat.
Ingredients: sugar, cocoa powder with reduced fat content, soy flour , dried palm fat (palm oil, glucose syrup, milk protein ), modified starch E1414
Nutritional values in 100 g: energy 1564 kJ/372 kcal, fat 6.5 g (of which saturated 2.99 g), carbohydrates 71.18 g (of which sugars 64.31 g), fiber 8.91 g, protein 8.57 g, salt 0.62 g
