Shine and texture stable in the freezer and thawing process. For desserts, mousses, bavarois and ice cream.
Red opera icing – matt finish
White chocolate matte icing, without palm oil, naturally colored with vegetable extracts.
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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