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    For use in confectionery and ice cream production

    Chocolate compounds

    Chocolate glaze is a decadent finale to making all sorts of desserts and is most often used for decorating. Depending on the cocoa percentage, its taste can vary from rich and intense to creamy and smooth.

    Industrial confectionery chocolate compounds. Basics

    ET-1
    23% Dark
    35%
    23%
    EM-1
    23% Milk
    35%
    23%
    EB-1
    10% White
    34%
    10%
    EK-1
    10% Caramel
    33%
    10%

    Industrial confectionery chocolate compounds. Sugar-free

    ET-10
    35% Dark
    35%
    35%
    EM-10
    23% Milk
    35%
    23%
    EB-5
    10% White
    34%
    10%
    EK-5
    10% Caramel
    33%
    10%

    Ice-cream chocolate compounds. Basics

    ET-101
    10% Dark
    48%
    10%
    EM-101
    10% Milk
    45%
    10%
    EB-101
    10% White
    45%
    10%
    EK-101
    10% Caramel
    45%
    10%

    Ice-cream chocolate compounds. Sugar-free

    ET-104
    10% Dark
    48%
    10%
    EM-103
    10% Milk
    45%
    10%
    EB-105
    10% White
    45%
    10%
    EK-105
    10% Caramel
    45%
    10%