Which spirit would combine brilliantly with white chocolate? Perhaps rum? Cognac?
Can you imagine a melted bar of white chocolate? Well that is what the new syrup by Sanz Syrups is like .
As always, we are launching a new flavour on the market after years of study and work by the entire team, in order to find the ideal formula, closest to the authentic and real flavour with the aim of offering the highest quality to our consumers.
So if you are tired of trying white chocolate syrups with a sauce texture, that look transparent and are made from sugar, water, chocolate flavouring, etc., then it is time to try this delicacy by Sanz… hurry!
We hope that you like it, we look forward to hear what you think of it.
How to make Quetzal. Non-alcoholic cocktail recipe. How good is it to be able to have a non-alcoholic cocktail and be able to enjoy it, and how amazing is it to see how such TOP recipes are created and how even the finest details are taken care of, from the ingredients to the appearance. This […]
Jellification is a technique in molecular cuisine that is also used in molecular cocktail making. It is a process to thicken and stabilize liquids, to achieve a gelatinous texture. ♦️WHERE DOES GELATIN COME FROM? “Fish tail” gelatin (grouper, anglerfish, sturgeon). 80% of European gelatin comes from pork skin, 15% comes from bovine skin, and […]
Also, learn to infuse drinks on our ⭕️ Youtube channel “Sanz Cocktails”. You will find this and other really interesting cocktail making techniques on the playlist: #Sanz Cocktails Series. KING’S CAKE PUNCH ♦️45 ml Brandy ♦️120 ml milk infused in Spanish king’s cake ♦️15 ml of sugar syrup @sanzcocktails ♦️15 ml coconut milk syrup @sanzcocktails […]
