Black Gloss 35% glaze

Couverture chocolate icing. Dark chocolate 35 %.


Unipâtis supports the BORNEO ORANGUTAN SURVIVAL UK association with this 0% palm oil glaze.
Glossy icing based on dark chocolate couverture (35%), dairy cream and cocoa paste.
Gelled with fruit pectin.


Excellent chocolate taste from a high amount of chocolate couverture (35%).
The glaze is stable once set and slices perfectly on all kind of support (Logs, Domes…)
Suitable for freezing and deep freezing with an ultimate lasting gloss.


Ready to use. Heat to 45°C (113 ºF) in double boiler or by microwave in defrost mode.
It is best to mix before using to highlight the gloss. Once the glaze flows from a spoon, pour onto the center of the cake (no frost), if not frozen, use an icing spatula to smooth the top and sides and to remove any excess.
To avoid condensation, put the cake at room temperature a few minutes before glazing. Refrigerate to set.


Keep in a cool dry place at room temperature (max. 20°C).
Keep away from light and strong smells.
8 months sealed / keep remaining product refrigerated and use within 3 weeks of opening.


Sealed buckets of 1kg, 2kg or 6kg.

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