With a strong cocoa flavour, this milk compound coating can be melted to be used for dipping, drizzling or enrobing! As this isn’t a chocolate couverture, there is no tempering required and it’s super-easy to work with. Simply melt, use and then let it harden to a matte finish.
Applications
Bakery & Patisserie
- Enrobe or dip - After melting, you can dip or enrobe pastries, doughnuts, cakes or muffins.
- Layer onto a traybake – As a final layer, this can help finish your millionaires shortbread, or ripple into a rocky road!
- 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.