Chocolate making
One shot
Chocolate especially suited for use in one-shot machines thanks to its balanced and specific fluidity, rheology and crystallisation point.
The balanced fluidity, rheology and crystallisation point mean that it is especially indicated for use in one-shot machines. Excellent contraction properties, ready to be modelled immediately: the fluidity has been perfected for use in machines; to create batches of seashell chocolates and shells with just the right thickness that are shiny, crisp and with an excellent snap.
