Content :

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 purposes
- perfect cake covering coatings
- fluid melted consistency, for fast and optimal coverage effect
- shiny coating 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.