Send Inquiry
Chocolate compound coatings - chocolate replacers based on vegetable fats, available in three alternatives of cocoa content: dark, milk and white chocolate compound coatings
- supplied in small pieces, for ''bain Marie'' easy to melt purpose
- perfect cake covering coatings
- fluid melted consisitency, for fast and optimal coverage effect
- shiny coatings effect, enhanced when oil is added
- chocolate compounds have a wide applications range, from cake coating to ganache procedure, in combination with the Eurocas non dairy creams.
