WAFFLE-CREPE SAUCE

Assortments: Dark, Milk White. Chocolate buttons - compound are generally used in pastry products for flavor and decoration purposes either as a filling or on the tops of cake, biscuits and cookies... Chocolate is suggested for flavoring; Compund Chocolate is suggested for decoration purpose.

Assortments: Dark, Milk, White. Couverture Chocolate or Compound Chocolate Blocks can be grated or melted at 45-50°C in bain-mare method and be ready for use. A micowave can be used within the same temperature range. Chocolate is suggested for flavoring; Compund Chocolate is suggested for decoration purpose.

Hazelnut Cream with cocoa is used for flavoring in souces, cookies, milky desserts and cakes