Dark matt opera icing (shea butter)

Mat icing, melting chocolate, with shea butter, without palm oil.

Shine and texture stable in the freezer and thawing process. For desserts, mousses, bavarois and ice cream.

Ready to use. Melt at 45° / 50°C in a water bath or in a microwave oven in defrost mode. Spread with a spatula, smoothing with a single movement of the palette knife, or pour onto the frozen dessert (without frosting)

Protect from light and humidity, in a cool room (max. 20°C). Sensitive to strong odours. 1 year in closed packaging / 3 weeks in cold storage after opening.

Pails of 1kg or 6kg.

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