Ivory glaze

Couverture chocolate icing. Smooth with a hint of vanilla.


Glossy icing based on white chocolate (28%) and dairy cream. Subtle vanilla taste.
Gelled with fruit pectin.


Quick and easy to use.

Stable texture allows for a clean cut on all types of supports (domes, Yule logs).
Perfectly suited for freezing and deep-freezing: keeps the same shine


Ready to use.
Heat to 45-50°C in double boiler or by microwave in defrost mode.
It is best to mix carefully before use to increase the gloss.
Once the glaze flows from a spoon, pour onto the center of the cake.
Use on frozen desserts (no frost) or use an icing spatula to smooth the top and sides
and to remove any excess. 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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