Chocolate Dachvatz

Dakvez, though not well known as Makalon, is a relative and uses the same materials and production processes. Dakwaz doesn't need to be dry, it's easier to operate, it's not easy to fail, it's baked with a thin skin, it's a soft taste, it's a different entanglement to satisfy different preferences, and it's a very good one. * 5 grams of cocoa powder in the formulation can be replaced with tea powder, strawberry powder, potato powder, etc., in different colours and tastes, if not original. * There are two types of inner-pot production: chocolate and tea. Chocolates are ginaches and teas are yogurt creams in different ways, and the use of teas is detailed below. It's a real dry product, and it's applied to all kinds of sweets. The only thing that needs to be noted is that it is baked and stored, not in a bag, which can be frozen or warmed, but not covered, and the skin can be softer if it's bored, or if it doesn't, it has a slight effect on beauty and taste, which means it is open。