ProductWe make difference SIB

Description
The key of Fondant au chocolate is amount of center filling which should flow on the plate
The weak point of Prebaked Fondant au chocolate does not have the flowed center filling
Mixing ratio
ProductWe make difference SIB
Description
The key of Fondant au chocolate is amount of center filling which should flow on the plate
The weak point of Prebaked Fondant au chocolate does not have the flowed center filling
Mixing ratio