Chocolate Mirror Glaze

Unipâtis supports the BORNEO ORANGUTAN SURVIVAL UK association with this palm oil free icing.
Glossy icing made from dark chocolate (35%), dairy cream and cocoa paste.
Gelified with fruit pectin.

Shine and texture stable in the freezing and thawing process. For desserts, mousses, bavarois, ice cream and cocktail glasses.

Ready to use. Melt at 45° / 50°C in double boiler or by microwave on defrost mode. Spread with a spatula, smoothing with a single movement of the palette knife, or pour onto the frozen dessert (no frost)

Keep away from light and humidity, in a cool room (max. 20°C). Sensitive to strong odors. 8 months in unopened package. 3 weeks in cold storage after opening.

Pails 1kg, 2kg or 6kg.

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