Cocoa deep dark glaze

Glossy glaze made of dark chocolate and cocoa powder.
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)

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

Pails 1kg, 2kg or 6kg.

Plus d’information sur ce produit ? Contactez-nous