Stable texture for clean cutting on all types of surfaces (domes, Yule logs). Perfectly suited to freezing and deep-freezing with the same shine.
Dark Cocoa Sparkle Glaze
Glossy black cocoa glaze for entremets, mousses, bavarois and ice creams.
Frosted with fruit pectin.
Ready to use. Melt at 45° / 50°C in a bain-marie or microwave oven in defrost mode. To avoid condensation on the glaze, remove frozen entremets a few minutes before glazing. Spread with a spatula, smoothing with a single paddle movement, or drizzle over frozen entremets (without frosting).
Protect from light and humidity (R.H. max.70%), at temperatures between min. 4°C and max. 20°C. Sensitive to strong odors. Keep refrigerated after opening and consume within two weeks.
2 or 5 kg buckets.
More information about this product?
