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5. ICE CREAM

GUANAJA 70% CARAÏBE 66% NYANGBO 68% MACAE 62% EXTRA AMER 67% P125 COEUR DE GUANAJA 80% TULAKALUM 75% MILLOT 74% KOMUNTU 80% ÉQUATEUR 80% GHANA 80% MADAGASCAR 80% RÉPUBLIQUE DOMINICAINE 80%
JIVARA 40% CARAMELIA 36% AMATIKA 46% HUKAMBI 53%
IVOIRE 35% OPALYS 33% AMATIKA BLANCHE 35%
ALMOND INSPIRATION STRAWBERRY INSPIRATION PASSIONFRUIT INSPIRATION RASPBERRY INSPIRATION YUZU INSPIRATION
HAZELNUT PRALINE 66% ALMOND & HAZELNUT FRUITY PRALINE 50% ALMOND & HAZELNUT PRALINE 50% MILK GIANDUJA
ALMOND PASTE FROM PROVENCE 70% ALMOND PASTE 70%
BLOND DULCEY 35%
COCOA POWDER
ICE CREAM

5.1 CONFECTION 80% MILK ICE CREAM
ICE CREAM

5.1 HUKAMBI 53% JELLY

Recipe Reserved for Cercle V customers
ICE CREAM

5.1 MILK ICE CREAMS

Recipe Reserved for Cercle V customers
ICE CREAM

5.2 COCOA NIB GRANITA

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ICE CREAM

5.3 ICED MOUSSES

Recipe Reserved for Cercle V customers
ICE CREAM

5.4 ICE CREAM SANDWICH-STYLE ICING

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ICE CREAM

5.5 COLD FROSTING FOR ICE-CREAMS

Recipe Reserved for Cercle V customers
ICE CREAM

5.6 CARAMEL SAUCE

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ICE CREAM

5.7 TRANSLUCENT JUS

Recipe Reserved for Cercle V customers
ICE CREAM

5.8 FRUIT JELLY

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ICE CREAM

5.10 BLOND DULCEY SAUCE

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