Chocolate compounds coatings

- chocolate replacers based on vegetable fats, available in three alternatives of cocoa content: dark, milk and dough compound coatings

- supplied in small pieces, for ''bain Marie'' easy to melt purpose

- perfect cake covering coatings

- fluid melted consitency, for fast and optimal coverage effect

- shiny coating effect, enhanced when oil is added

- chocolate replacers compounds have a wide applications range, froam cake coating to ganache procedure, in combination with the Eurocas non dairy creams.