Chocolate 70% - 0% palm oil Soft, covering texture for clean cutting on all types of surfaces (domes, travel cakes, Yule logs...). Perfectly suited to freezing and deep-freezing. Quick and easy to use.
Rock-style black crunchy icing
Crunchy dark chocolate and hazelnut glazes for entremets, éclairs, choux pastries, travel cakes, ice creams…
Ready to use. Melt at 40°C in a bain-marie or in the microwave on defrost mode. To avoid condensation on the glaze, take the frozen entremet out of the freezer a few minutes before glazing, allowing it to set better. Take your creation out of the freezer and place it on a wire rack, then carefully pour on the glaze.
Protect from light and moisture, in a cool place (max. 25°C). Sensitive to strong odors. Avoid thermal shock. Store in a cool, dry place, away from light, before opening. After opening, keep refrigerated in original packaging for 3 weeks.
4 kg pail / 400 g pail
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