Content :

- 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
- prefect cake covering coatings
- fluid melted consistency,for fast and optimal coverage effect
- shiny coting 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.