Shine and texture stable in freezing and thawing. For desserts, mousses, bavarois and ice cream.
Coconut Blue Icing mat effect
White chocolate mat icing, without palm oil, naturally colored with vegetable extracts.
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 (without frosting)
Keep away from light and humidity, in a cool room (max. 20°C). Sensitive to strong odors. 1 year in unopened package. 3 weeks in cold storage after opening.
Pails 1kg or 6kg
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