Decor chocolate on cakes
- Customer pickup,
- Courier
- In detail
How to use: CAKES.
- Dropsa with cocoa — as an additive in dough for baking of cakes, muffins, cookies, biscuits. The dough is more dense, the droplet is stabler. At white chocolate temperature of melting is lower and in pastries white dropsa are not stable. For uniform distribution in the test, dropsa need to be cooled well or to roll in slightly in flour.
- The remarkable tasty decor for ready pastries, is suitable for glazing of products.
- An additive in confectionery cream - it is very pleasant "to meet" in gentle cream of cake the crackling chocolate droplet, in chocolate cream - white, in butter cream - dark.
- An additive in home-made candies like "truffle", in the soft cakes which are not demanding pastries, the potato type. — The most tasty and gentle cottage cheese stuffing is provided to you if you kindle a few white drops, will mix them with cottage cheese and other ingredients for a stuffing.
- Your children do not eat milk porridges and cottage cheese, but at the same time adore chocolate. - suggest them to strew their portion with chocolate droplets - believe, everything is eaten much quicker:). — An excellent power additive during dry breakfasts from muesli or flakes.
- Further — flight of your culinary imagination.
- And still they can be eaten just like that, they ooochen tasty, as well as any chocolate.
Price: kg chocolate 1 — 18500 bags
1 kg - 18500 bags. (0.5 kg of black and 0.5 kg white are possible),
0.5 kg - 9250 bags. (0.25 kg of black and 0.25 kg white are possible)