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 de afgelopen jaren is ons bedrijf erin geslaagd een voorspoedig stijgende economische status te bereiken. Het afgelopen jaar werd afgesloten met positieve resultaten.
De combinatie van de promotie van nieuwe producten, hard werk en uitstekende relaties met onze partners, met de groei van onze internationale activiteiten, leidde ons naar nog meer positieve resultaten.
