Cocoa butter drops

Ideal for making chocolate more fluid, for decorations, applied on almond paste of marzipan, for colouring creations and pralines using an airbrush.

Ideal for the production of pandoros and other baked products, when decorating cakes, monoportion desserts and mignon, and mixed with chocolate in an airbrush. Brush it or spray it on in liquid form to protect flakes and pastries from absorbing too much humidity.

Substitutes a part of cream, contributing a fatty element that provides consistency and structure to the gelato, making it creamy at the same time. Increases body and spreadability. Does not impact flavour and colour, can be added during the pasteurisation process.