Green Velvet Finish
Intense green colour
Cocoa powder velvet pearl effect finish for desserts, ice and Christmas logs.
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.
Warm up slowly over hot water until desired consistency (50°-55°C).
Spray with a spray gun on pre-frozen desserts.
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.
Pail 2kg / 5kg.
Our products are solde within many packaging from 1kg packet to 15kg bucket.Velvet finish
Coffee velvet finish
A velvet that will bring a pretty coffee finish of extreme finesse to your desserts.
caramel velvet finish
a pretty caramel colour for the most gourmands
Dark mat opera icing – RSPO
Mat black fondant icing, RSPO certified.
Himalaya neutral glaze – ready to use
The remarkable brilliance of the neutral Himalaya glaze elegantly enhances the finish of all desserts.