Delicate, well-balanced chocolate flavour, great shine. Made using pure chocolate, without lecithin. Freeze-stable. For sprinkling and decorating chocolate truffles, pralines, pastries, cookies and ice cream. Suitable for decorating pastries.
Delicate, well-balanced chocolate flavour, great shine. Made using pure chocolate, without lecithin. Freeze-stable. For sprinkling and decorating chocolate truffles, pralines, pastries, cookies and ice cream. Suitable for decorating pastries.
Delicate, well-balanced chocolate flavour, great shine. Made using pure chocolate, without lecithin. Freeze-stable. For sprinkling and decorating chocolate truffles, pralines, pastries, cookies and ice cream. Suitable for decorating pastries.
Crispy texture. Golden brown colour. Medium and large flakes. Bake-stable. For decorating chocolate, ice cream and desserts. Can be mixed with couvertures or gianduja to make crispy chocolate specialties. For decorating pastries. Also suitable for making crumbles.
Crispy texture. Golden brown colour. Medium and large flakes. Bake-stable. For decorating chocolate, ice cream and desserts. Can be mixed with couvertures or gianduja to make crispy chocolate specialties. For decorating pastries. Also suitable for making crumbles.
Caramelised puffed rice coated in dark chocolate. Less likely to absorb moisture than crispy flakes. Great shine. For decorating chocolate, ice cream and desserts. Can be mixed with couvertures or gianduja to make crispy chocolate specialties. For decorating pastries. Also suitable for making crumbles.
Ready-to-use writing paste. Perfect consistency for fine writing and decorations. Keeps its shape after application. For writing and garnishing tarts, cakes, cookies and desserts. Melt at 35–40°C, stir carefully and transfer to the small cone. The paper cones can be reheated in a microwave.
Ready-to-use writing paste. Perfect consistency for fine writing and decorations. Keeps its shape after application. For writing and garnishing tarts, cakes, cookies and desserts. Melt at 35–40°C, stir carefully and transfer to the small cone. The paper cones can be reheated in a microwave.
