A dry mix containing Dutch process cocoa and dried cream, that is prepared by whipping with ice water. The finished product is a Bavarian style, light textured, airy mousse with an appealing color, smooth creamy texture and rich chocolate flavor. Made in the USA.
RC Chocolate Bavarian Mix can be used to prepare a variety of desserts. Among its many uses – serve as is, piped, as a filling for pies and pastries, as a cake icing or filling and as a frozen dessert. RC Chocolate Bavarian may be flavored with RC Extracts such as Coffee, Kirsch, Almond or Hazelnut to create flavored Bavarian mousse. Ingredients such as chopped chocolate, nuts or candy, crumbled cake or cookies, fruit or liquors may be added after the product is fully whipped.
To prepare, 1 package is whipped at high speed with 1 quart (4 cups) ice water. For best yield, water used must be less than 38°F. The mixing bowl and whip should also be chilled beforehand. Ice cold milk may be substituted for all or part of the water.
Packaged in BPA/Phthalate-free poly packages. Each package has a lot code and “Best If Used By” date.
|Product Number||Package Size||Yield|
|72310||8/21 oz. bags||3+ qts./bag|
Store bags in a cool, dry place. Prepared product must be kept refrigerated or frozen.
12 months. Prepared Product: 4-7 days, refrigerated.
Sugar, palm kernel oil, cocoa powder (processed with alkali), dried cream (cream, nonfat milk, sunflower lecithin), food starch-modified, corn syrup solids, sodium caseinate (milk), propylene glycol mono esters, dextrose, acetylated monoglycerides, mono and diglycerides, salt, maltodextrin, guar gum, natural flavors, and vanillin.
Mix only: Milk
Product preparation may add allergens. Refer to labels on ingredients added.
Product prepared with ice water.
|Weight or Serving Size||½ cup (3 Tbsp. (21 g) mix)|
|Total Fat||6 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||12 g|
|Dietary Fiber||0 g|
|Total Sugars||9 g|
|Added Sugars||9 g|
|Vitamin D||0 mcg|
For Percentages of Daily Values, please refer to RC Nutritional Information Formats.