dipping Belgium

...Chocolate icing is part of our range of warm glazes. It is made from Belgian dark couverture chocolate (10%) and cocoa powder (9%), following a traditional artisanal recipe. Thanks to its specific viscosity, you can easily create a thin layer with a perfect and shiny chocolate finish. Ready to use after being heated to 40-50°C/104-122°F (depending on the ideal viscosity for the desired application), with no water added. It allows for complete coverage of all shapes and can be used for many applications such as achieving the perfect finish on a cake or for dipping fruit.