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White chocolate compounds are an excellent choice for coating your delicious creations as it’s a lower-cost alternative to real chocolate. Not only is it more budget-friendly, but it doesn’t need to be tempered either, which saves you valuable time in the kitchen!
White chocolate coating (also called white compound chocolate) is different from white chocolate as it contains no cocoa butter but instead contains vegetable fats (such as palm oil or coconut oil), sugar, milk and whey with emulsifiers and flavourings.
Coatings are perfect for use in the bakery as a coating for bars, cakes and biscuits, as well as for general confectionary work including enrobing, moulding or ice creams.
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