The new Milk Chocolate Glaze, opaque and glossy like the Fabbri Glazes, remains brilliant even at negative temperatures and is always perfect when cut.
Why choose it:
- without dyes
- without emulsifiers
- with natural vanilla flavor
- with condensed milk
How to use:
Liquify the glaze in the microwave by heating it to a maximum of 50°C. Pour onto the well-chilled dessert at -20°C and make the coating by spreading from the center outwards. Place the dessert again at -20°C for at least 5 minutes and defrost in the refrigerator at 4°C for a few hours before serving.