- Out-of-Stock
Cocoa butter in chips 10kg
Cocoa butter «PPP » first pressure. Only obtained by a process mechanical and physical (steamed) and not by chemical synthesis. Characteristic: crystallisation high and fast.
Improve the fluidity of couverture throughout crystallisation, give construction for the ice replacing a part of fresh cream. Perfect for product made by oven, replacing some fat. In ganache, topping of praline and creams. Perfect for spray decorations, and all other decorations.
Improve the fluidity of couverture throughout crystallisation, give construction for the ice replacing a part of fresh cream. Perfect for product made by oven, replacing some fat. In ganache, topping of praline and creams. Perfect for spray decorations, and all other decorations.