Rock-style black crunchy icing
Crunchy dark chocolate and hazelnut glazes for entremets, éclairs, choux pastries, travel cakes, ice creams…
Chocolate 70% - 0% palm oil Soft, covering texture for clean cutting on all types of surfaces (domes, travel cakes, Yule logs...). Perfectly suitable and stable for freezing and deep-freezing. Quick and easy to use.
Ready to use. Melt at 40°C in a bain-marie or microwave oven in defrost mode. To avoid condensation on the glaze, take the frozen entremet out a few minutes before glazing, allowing it to set better. Remove from the freezer and place on a wire rack, then carefully pour on the icing.
Store away from light and moisture, in a cool place (max. 25°C). Sensitive to strong odors. Avoid thermal shock. Before opening, store in a cool, dry place away from light. After opening, keep refrigerated in original packaging for 3 weeks.
3 kg pail
