# data[].attributes.body
The preparation is:

1. Preparation of the dough: Mix flour, sugar, cocoa, baking powder, salt, vanilla and milk. Then add the eggs and beat until smooth.

2. Bake: Place the dough in cupcake molds and bake at 180 degrees Celsius for 20 minutes.

3. Preparation of the filling: Condensed milk, evaporated milk, vanilla and cream cheese are mixed. Then, refrigerate until firm.

4. Assemble: Cut the top of the cupcakes and remove the center. Then, fill them with the vanilla filling.

# data[].attributes.body
The preparation is:

1. Preparation of the dough

They mix in a large bowl until a homogeneous mass is obtained.

2. Moulding

The dough is poured into special molds that give the Chocoroles their characteristic shape.

The molds are taken to a machine that bakes them at a temperature of 200 degrees Celsius.

3. Coating

Once baked, the Chocoroles are coated with a layer of chocolate.

This layer is applied with a machine that immerses them in liquid chocolate.

4. Cooling

Coated Chocoroles are taken to a refrigeration chamber for chocolate to solidify.

5. Packaging

Refrigerated Chocoroles are packaged in individual bags. These bags are taken to a conveyor belt that takes them to the storage area.

6. Storage

The packaged Chocoroles are stored in a warehouse until they are distributed to stores.

# data[].attributes.body
The chemical ingredients they use are:

Soy lecithin.

Cinnamon and sodium propionate.

Glycerin.

Sorbitol.

Pectin.

Sodium benzoate.

Artificial dye.

artificial flavoring

# data[].attributes.body
The preparation is:

1. Preparation of the dough: All ingredients are mixed in a machine until a homogeneous mass is obtained.

2.Baking: The dough is poured into special molds and baked at a temperature of 180 degrees Celsius for about 15 minutes.

3. Stuffing: The Geese are stuffed with a mixture of strawberry jam and pastry cream. The jam is placed in a pastry bag and injected into the center of the pastry. The pastry cream is spread over the surface of the pastry.

4. Topping: The Geese are dipped in milk chocolate. The chocolate is poured onto a conveyor belt carrying the cupcakes. The Geese go through a chocolate shower and then let them dry.

5.Packaging: The Geese are packed in individual bags or boxes. The bags are sealed with a tight seal to preserve the freshness of the cupcakes.

# data[].attributes.body
Vegetable fat.

Soy lecithin.

Sodium propionate.

Carrageenan.

Modified starch

Citric acid.

Potassium sorbate.

Xanthan gum.

Allura AC red artificial dye.

Baking soda.

Artificial strawberry flavoring.

Tartrazine.

Gum arabic.

# data[].attributes.body
Sorbitol.

Vegetable fat.

Glycerin.

Modified starch.

Lecithin.

Xanthan gum.

Tartrazine.

E14XX.

# data[].attributes.body
The preparation is:

1. Reception of raw materials: The first stage consists of receiving raw materials, which include cereals, nuts, sugar, honey and other ingredients.

2. Preparation of raw materials: Cereals are ground into fine flour. Nuts are crushed or cut into small pieces. Other ingredients, such as honey, are diluted or heated to facilitate incorporation into the dough.

3. Mixed: All raw materials are mixed in a kneader until a homogeneous mass is obtained. The dough is passed through a rolling mill to give it a uniform thickness.

4. Baking: The dough is cut into sheets of preset size and shape. These sheets are placed on trays and baked at a temperature of 150-170°C for 25-30 minutes.

5. Cooling: Freshly baked sticks are removed from the oven and allowed to cool to room temperature.

6. Cutting and packaging: The cooled bars are cut into individual portions and packaged in bags or boxes. Bags or boxes are labeled and stored until distribution.

There are also workers who are responsible for supervising the process and performing manual tasks, such as placing the sheets on the trays and labeling the bags or boxes.

# data[].attributes.body
Tartrazine

Allura AC red

Soy lecithin

Sodium alginate

Pectins