MILK Chocolate Glasover Coating
Milk couverture with a nice flavour of milk and cocoa, thanks to its high vegetable fat content, which guarantees optimal organoleptic qualities, and a shiny and stable appearance.
Applications:
Gelato:
Perfect as a covering for choc-ices, bonbons, cones and semifreddi. Does not require tempering.
Pastry:
Ideal for classic pastry making, for all those products that require glazing, toppings or fillings, such as chocolate drops and cremini. Perfect when mixed with other ingredients such as creams and fillings. Excellent also when used on covered products that are conserved at a temperature below zero. Does not require tempering. Melt and use at a temperature not exceeding 40°C. Solidify ideally at a temperature of 15°C.