Premium couverture recipe with no hydrogenated fats. Full, lingering taste of good dark chocolate, bitter-sweet, balanced, extremely clean and no aftertaste. Excellent glossiness and snap. Intense, dark chocolate brown colour. The high percentage and quality of the fat used mean that it coats well and is very fluid. Excellent stability, it guarantees good results. Appreciated by anyone looking for a natural product.
Ideal for classic confectionery, for all products that require icing, and fillings for chocolate coated cupcakes, cremini chocolates, petit fours with triple clef decoration and biscuits. Suitable for mixing with other ingredients for creams and fillings. Quick and convenient for coating traditional Italian leavened cakes such as panettone, colomba and pandoro. Also excellent on coated products that have been frozen. Does not require tempering. Melt and use at 40°C. Solidify, if possible, at 15°C.
Suitable for coating ice cream on sticks and cones, ice cream bonbons and semifreddo. Does not require tempering.