PASTA BITTER IS IDEAL FOR:
Glazing Sacher cakes and delicious profiteroles, giving them a unique, captivating, and inimitable flavor. Always ready to use, it's a classy touch in the art of chocolate patisserie. It appears soft and glossy, very easy to use, and should be used as is, melted at 30°C-35°C.

USAGE TIPS:
To flavor: add 20% of warm Pasta Bitter to warm pastry cream. For glazing: to achieve a glossier glaze, add 5–10% of vegetable oil.

Ingredients: cocoa 15% – fats 37%

Recommended for the preparation of:

• MOUSSE – GANACHE
• HOLLOW SHELLS
• POST-BAKING FILLING
• PRALINE FILLING
• SPREADABLE CREAM