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Method:

RED FRUIT JELLY

Warm to 85 °C 500g Red Fruit Bloom 12g Gelatin with 60g water

WHITE CHOCOLATE MOUSSE

Boil 185g Milk Bloom 8g gelarin with 40g water pour over 385g Ivana 30% White Chocolate Mix & Add 385g whipped cream

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999 Cabangaan Point
Subic Shipyard – Special Economic Zone
Cawag, Subic, Zambales 2209, Philippines

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