Shine and texture stable in the freezer and thaw. For entremets, mousses, bavarois, ice creams and cocktail verrines.
Coffee Pearlescent Glaze
Glossy glaze made with white chocolate (28%), dairy cream and coffee extract.
Gelled with fruit pectin.
Ready to use. Melt at 45° / 50°C in a bain-marie or microwave oven in defrost mode. Spread with a spatula, smoothing with a single paddle movement, or pour over frozen entremets (without frosting).
Store away from light and moisture, in a cool place (max. 20°C). Sensitive to strong odors. 8 months closed packaging / 3 weeks refrigeration after opening.
Pails of 1kg, 2kg or 6kg.
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