Stable texture for clean cutting on all types of surfaces (domes, Yule logs). Masks all dessert imperfections. Perfectly suited to freezing and deep-freezing.
All Chocolate Opera Icing
Matte chocolate fondant glaze for entremets, mousses, bavarois and ice creams.
Palm oil-free.
Ready to use. Melt at 40°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). To avoid condensation on the glaze, remove the frozen entremets a few minutes before glazing.
Protect from light and humidity, in a cool (10-20°C), dry (R.H. max 70%) place. Sensitive to strong odors.
1kg or 6kg buckets.
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