Sample: Soak the gelatin powder in cold water and set aside. Combine sweet corn puree, flavoring, full cream milk and Beryl’s 28% White Chocolate into a metal bowl and than bring to double boil until the white chocolate is fully dissolve. Melt the gelatin and stir to dissolve completely and than add into chocolate mixture. Whip the remaining UHT whipping cream to soft peaks and fold into chocolate mixture.
Milk Chocolate Coffee Cake
Caramelo
Extra Dark Chocolate Truffle
White Chocolate Sweet Corn Cake
Chocolate Christmas Tartini
Chocolate Truffle Cake