Ingredients:
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25g couverture chocolate (in piping bags). About 8 bags.
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250ml non-dairy cream
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150ml sweetened condensed milk
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200ml evaporated milk
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1 package Violanta Cocoa Petit Beurre Biscuits filled with cream
Instructions:
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Melt the couverture chocolate and pour it into a piping bag, shaping it into a cone. Place in the freezer until it hardens.
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In a bowl, mix the non-dairy cream, sweetened condensed milk, and evaporated milk with a hand mixer until it becomes fluffy.
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Crush the biscuits, add them to the cream mixture, and stir until well combined.
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Pour the cream mixture into the chocolate cone and place it in the freezer for at least 3 hours. Sprinkle with crushed biscuits and enjoy!
 | 6th km Trikala - Karditsa National Road, 42100, Trikala |
 | 24310 43090 |
 | 24310 43539 |
 | info@violanta.gr |
| The Eco Friendly Biscuit Factory | |
| 14th km Larissa - Makryhori, 40006 Larissa |
| 2410 541070 |
| larisa@violanta.gr |
| Kymis Avenue & Kerasias 19, 13677, Acharnes |
| 210 8395110 |
| 210 8395111 |
| athens@violanta.gr |
| Papadiamanti 21, 57009, Kalochori Thessaloniki |
| 2310 789646 |
| 2310 755696 |
| thessaloniki@violanta.gr |
In the last few years our company has succeeded a prosperous rising economic status. Last year closed with the best impressions.
The combination of new products promotion, hard work and excellent relations with our partners, with the growth of our international operations, led us to even more positive signs.
