• 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.
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Trade Leads Directory -> All Trade Leads -> Food -> Food Ingredients -> Chocolate Compounds
