INGREDIENT
- Put all ingredients in a mixing machine
- Then spread in the baking paper, 10gram/piece
- Bake at 175°C for 12 minutes, convection toaster oven
- Heating whipping cream, then add chocolate and mix well
- Add instant coffee and mix well
- Let the mixture cool at refrigerator in 30 minutes
- Weight of per cake: 30 gram
- Quantity: 32 pieces
- Store temperature: Refrigerator (2-10°C)
- Shelf days: 7 days
