Chocolate compound coatings
- chocolate replacers based on vegetable fats,available in three alternatives of cocoa content: dark,milk and white chocolate compound coatings
- suppplied in small pieces,for ´´bain Marie´´easy to melt purpose
- 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.
non dairy cream,vegetable whipping cream,mini tart shells,pastry margarine,puff pastry margarine,cream margarine,ready to use creams,bake stable creams,cold glazes,fruit fillings,chocolate couverture,compound chocolate,spreadable cocoa creams,Dutch cocoa powder,powder premixes.