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| Napolitana de Chocolate |
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Paint with gelatin after the baking and put chocolat vermicelli superficially or decorate with fused chocolat. |
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As much the times as the temperatures are relative and depend on the tastes of each place or the professional who elaborate them, as well as on the type of furnace and of how it pleases the product of voluminous. It's advisable to cook all our products to 195º in furnace of air and 200º in static heat furnaces. The furnace will have a temperature of 28º and 70% of humidity.
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Cobopa, S.L.
Carretera de la Albufera s/n
46820 Anna (Valencia)
tlf: 96 221 04 00 / 96 221 04 11
fax: 96 292 20 24
cobopa@cobopa.com
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