Chocolate Compound Coatings

  • chocolate replacers based on vegetable fats, available in three alternatives of cocoa content: dark, milk and white chocolate compound coatings
  • supplied 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 (cold or warm) procedure, in combination with the Eurocas non dairy creams

Chocolate Compound Coatings

  • chocolate replacers based on vegetable fats, available in three alternatives of cocoa content: dark, milk and white chocolate compound coatings
  • supplied 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 (cold or warm) procedure, in combination with the Eurocas non dairy creams