Enrobe, bottom, or decorate your sweet creations with a layer of cracking coatings for a chocolatey touch, visually and taste-wise.
At Barry Callebaut, we developed two different ranges, each characterized by special fat matrices, fat contents and different fluidities:
- Medium fluid recipes, for a regular layer of coating to add an extra crunchy dimension to your treats
- Highly fluid recipes, for an extra thin layer of coating, resulting in a delicate mouthfeel.
These ranges are also suitable for panning nibbles, with a regular or a thin layer.