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Ink editDescription
Callebaut Finest Belgian Chocolate Gold Tamaño:2.5Kg enfriar a 50 60 °C y Tamaño:300g chocolate o sangría 14430 Nuevos enfriar a 50 60 °C y combinar con la parte aireante mediante movimientos envolventes Temperatura de gelificación: 25 70 °C (según pH y cantidad de azúcar)
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