Chocolate confectionery glaze

It is used as a decoration and for melting and glazing. Glaze is certainly used in the preparation of modern confectionery and desserts, various creams, ganache, it is used to decorate and cover confectionery, etc. The scope of application can be limited only by your imagination :)

Confectionery chocolate glaze does not require tempering, it is enough to heat it to a liquid state (up to 35-40 degrees) and you can start working.

According to its purpose and taste qualities, it perfectly replaces natural chocolate.

Composition: white sugar, confectionery fat (equivalent to cocoa butter), cocoa powder, soy lecithin, chocolate flavoring, vanillin, salt.