caramel velvet finish

a pretty caramel colour for the most gourmands

Description

Cocoa powder velvet pearl effect finish for desserts, ice and Christmas logs.

Benefits

Adapts perfectly to freezing and deep freezing without cracking.
Very high melting point that protects your desserts.
Avoids the microbiological risk of using pure cocoa powder.

Instruction

Warm up slowly over hot water until desired consistency (50°-55°C).
Spray with a spray gun on pre-frozen desserts.

Conservation

Keep away from light in a cool dry place at room temperature (min. 15°C – max. 25°C).
12 months sealed / keep remaining product refrigerated and use within 3 weeks of opening.

Packaging

Pail 2kg / 5kg.

Our products are solde within many packaging from 1kg packet to 15kg bucket.

Velvet finish

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