Chocolate making
Hollow shells
Ideal chocolate for obtaining crisp eggs and hollow shells with excellent snap, glossiness and uniform thickness, ready after just one coating.
A chocolate that meets with the approval of chocolate makers as the ideal chocolate for obtaining perfect hollow shells: crisp with an excellent snap, gloss and a uniform thickness. The balanced fluidity, rheology and crystallisation point mean that it is ideal for making hollow eggs and shells, in batches as well. Excellent contraction properties, ready to be modelled immediately; the fluidity has been perfected to obtain the right thickness after just one coating.
