Heat the water to 80°C, making sure it does not boil.
Product no. 010103
Graduated prices***
milk, sugar, milk powder, vanilla flavor
Net weight: 980 g
Allergens milk
Origin EU
Storage Store in a cool and dry place
Brand: Chimbote
VAT.: 7 % VAT incl.
VPE: 13,77 EUR per KG
Responsible food business operator: Franco Argentine, Bureaux et Site de Production: 4, 02120 Place des Prelets, Sains Richaumont, Frankreich
from 4,99 EUR in Germany
Dulce de Leche Chimbote 980 g
Dulce de leche is a milk-based sauce. It is especially popular in Latin America. The ingredients are milk, sugar and vanilla.
It is prepared by slowly heating sweetened milk to create a product that is vaguely similar in taste to caramel.
This brown sauce is children´s and adult´s favorite in Argentina and Uruguay. It is also the basis for the elaboration of many sweets and desserts which form part of the classics of the Argentine and Uruguayan cuisine. Dulce de leche is used spread on toast or to flavor candies or other sweet foods, such as cakes, cookies or ice cream.
The Dulce de Leche Chimbote is produced in France following the typical Argentinean recipe. 100% natural ingredients, without chemicals, additives or preservatives.
Heat the water to 80°C, making sure it does not boil.
Fill ¾ of the mate cup with yerba mate.
Cover the opening, turn it upside down and shake it gently.
Tilt the yerba to one side at about a 45° angle.
Pour a small amount of warm water (40°C) into the emptier area.
Wait 20–40 seconds for the yerba to absorb the water.
Insert the bombilla while covering its tip.
Add hot water (80°C) without filling the mate completely and always pour in the same spot.
Heat the water to 80°C, making sure it does not boil.
Fill ¾ of the mate cup with yerba mate.
Cover the opening, turn it upside down and shake it gently.
Tilt the yerba to one side at about a 45° angle.
Pour a small amount of warm water (40°C) into the emptier area.
Wait 20–40 seconds for the yerba to absorb the water.
Insert the bombilla while covering its tip.
Add hot water (80°C) without filling the mate completely and always pour in the same spot.
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