CARTE D'OR MOUSSE TO THE FOUNDENT CIOCCOLA
The best recipe of CARTE D'OR always: with a delicate and intense taste.
Very intense, concentrated and persistent taste of grated coconut that transports you to the tropics, under the coconut palms.
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Very intense, concentrated and persistent taste of grated coconut that transports you to the tropics, under the coconut palms.
Retrogusto a little gushed.
MONIN The coconut syrup blends perfectly with other exotic flavors, especially pineapple.
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The best recipe of CARTE D'OR always: with a delicate and intense taste.
Prepared powder for one of the most classic desserts of tradition: the pudding creams candy.
The pink grapefruit is a versatile fruit, thanks to the perfect balance between all its organoleptic components.
Prepared for lemon sorbet powder
The syrups of the Acrobatic fruit line are composed of pulp and fruit juice "ready to mix", packaged in practical Speed Bottles of 1 Kg, with rich versatility cap.
The Granatina of Monin is a non-alcoholic syrup that cannot be missed on the list of the best bars and ice cream shops.
The superior quality of Carte d’Or: with 20% of white chocolate intense and delicate taste.
Among the first syrups proposed by Monin, the Strawberry variant is one of the most used to garnish ice creams, create tasty milkshake, flavor yogurt and much more!
Hoplà whipped cream without hydrogenated fat is ideal for the production and decoration of cakes, stuffed cakes, semifreddi, ice cream.
With bitter cocoa you can really make many preparations, from sweets to delicious drinks.
Amarena Fabbri is semi-canditated and preserved in syrup, following the same secret recipe and handed down for generations.
Galak crunchy sauce becomes crisp to the contact of the cold, optimal to create the stracciatella effect.
With bitter cocoa you can really make many preparations, from sweets to delicious drinks.