plain cocoa paste
Creamy paste, specifically designed to variegate many gelato flavours (e.g. Fiordilatte, Vanilla) and to make specialities such as “Venesiana”.
Can also be used to make semifreddi and mousses in tubs, as well as in the cold preparation of Cocoa-flavoured gelato. Can be added to enhance chocolate mix bases in the following ratio: 20-25 g/L.