Extra-soft, easy-to-spread, dark chocolate icing with a distinct, dark chocolate flavour. Contains no hydrogenated fats.
Recommended temperature for use: about 32/33°C when glazing.
Because this glossy icing cuts cleanly without cracking, it is perfect for icing chocolate cakes (Sacher and traditional Italian festive cakes such as panettone, colomba, chocolate logs, etc.) Suitable as a sauce for desserts served in bowls or on plates, as well as soft desserts. Melt the icing at 32/33°C, in the microwave as well, stir and ice without tempering.
Ideal for icing semifreddo.