Compound coating allows you to glaze your chocolate desserts and obtain a perfect glossy finish.
Unlike chocolate couverture, this compound coating block does not need to be tempered before use.
Simply melt in a bain-marie and heat to 50°C, then let cool down to 38/40°C before use.
Ingredients: sugar, hydrogenated vegetable fat, fat-reduced cocoa powder, milk sugar, emulsifier: soy lecithin, vanillin, flavouring.
Sold by: Bucket of 5kg
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