Selection of chocolate-based decorations for delicious coatings on cakes and confectionery.
Cacao en poudre 20/22
To be used in coating, dusting or flavoring.
Use with a cornet to customise your cakes. Supple texture, chocolate flavour. 20/22 cocoa powder: use as coating, flavouring or sprinkled on.
cocoa colouring agent
Based of cocoa butter. Perfect to decorate the surface of moulded chocolates. Colours: white, blue, orange, pink, red, yellow, chocolate, pistachio green.
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Application : Decorations for ceremony cakes, entremets and moulded chocolates.
Advantages : Ready and easy to use. Good chocolate taste.
Packaging : Cocoa butter: 220 g jar, cocoa powder: 1 kg bag, writing paste: 1 kg bucket.