Hirs Down Souffle Birkin Cocoa Souffle Sauce Gift Picnic

The soufflé sauce has a familiar taste similar to Jinsha chocolate, and it will not get greasy after eating for four days~ Why is it selling like crazy at Bazaar: We use natural French anhydrous cream to replace the traditional soufflé sauce made from raw egg yolks. The traditional soufflé sauce cannot be eaten raw and must be baked. Down soufflé is an innovative manufacturing method, using natural French anhydrous butter and adding Madagascar vanilla seeds; it is called down soufflé because the texture is very light and feels like down, it is very easy to spread on bread, smooth and not heavy, you can Eat it directly, but it will be more fragrant and crispy after roasting. https://diz36nn4q02zr.cloudfront.net/webapi/images/r/SalePageDesc/8185512/0.jpg?ts=230615 https://diz36nn4q02zr.cloudfront.net/webapi/images/r/SalePageDesc/8185512/1.jpg?ts=230615 https://diz36nn4q02zr.cloudfront.net/webapi/images/r/SalePageDesc/8185512/2.jpg?ts=230615 https://diz36nn4q02zr.cloudfront.net/webapi/images/r/SalePageDesc/8185512/3.jpg?ts=230615 Birkin Cocoa Souffle Sauce is made of French cocoa powder. The quality is very good. The aroma of chocolate is very sweet. In addition to the sweet taste, we also add Madagascar vanilla seeds, so that Birkin Cocoa has a sweet pure cocoa taste, as well as vanilla The natural aroma of the sandwich is not very sweet and not greasy. It is the simplest, nutritious and delicious snack for children to come home from school. (If you need a bag as a gift, you can tell us that it is a free gift, you can contact the designer to tell us^^) Delicious way to eat: Spread it on thick slices of toast, and after about 3-4 minutes in the oven, the thick slices of toast full of cocoa aroma will come out~ Let the soufflé no longer just soufflé, it is boring to eat alone, there is this Birkin cocoa with vanilla seeds will make your life not boring~ Soufflé Sauce Elementary School Q: The souffle sauce after freezing is super hard! How to wipe the toast? A: Ice is needed after opening. We use natural French anhydrous butter. It is normal and no problem that it will solidify at low temperature. Dig out the amount you want to eat and defrost it, put it at room temperature for 5-8 minutes (judged by the current temperature) and put it in the microwave/oven for 10-20 seconds to spread. Ｑ: Is it normal to have yellow oil on the souffle sauce? A: We use natural French anhydrous butter, which itself is yellow butter. Due to temperature or time, it is normal for the souffle sauce to melt slightly. Please eat it with peace of mind.