Dark in both flavour and finish, this compound coating is perfect for enticing those customers looking for treats with a more intense cocoa flavour… As this is a compound and not a couverture, there’s no tempering required! Simply melt with your preferred method and cool in the fridge once you’ve topped, dipped or dripped.
Applications
Bakery & Patisserie
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Enrobe or dip baked goods – Once melted, you can drip over or enrobe pastries, doughnuts, cakes or muffins. Once set, these can be shown on display in all their glory.
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Layer on a traybake – Finish your rocky road with a rippled, feathering effect, or close your traybake with a layer of chocolatey coating.
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Decorate pastries and desserts - Drizzle over pain au chocolat, croissants and cheesecake for chocolatey flavour in every bite.
- Dip fruits - Half dip slices of orange and lemon or strawberries and use for decoration.
Troubleshooting
- Compound coating has streaks on the surface – When used in any applications where visible, the product should be immediately put in the fridge, as the compound coating needs to be shock cooled.