Icing techniques
There are several techniques available to you: with a spatula, a ladle or a spray gun. For smaller pieces (bites, small cakes), it is also possible to dip them directly into the icing.
The spray technique is mainly used to create a velvet effect or projected effects on your dessert. Please note that all our icings are suitable for use with a spray gun. Simply add 10% to 15% water to the icing and heat to a maximum of 65°C before spraying on a frozen surface.
Ready-to-use hot glaze, ideal for complete glazing of non-horizontal surfaces (domes, cubes, ...) with exceptional shine.
- Chocolate flavor
- For mousses, bavarois and desserts
- Stays on the sides without sinking
- Allows you to completely ice your desserts
- Easy to use
- Freeze/thaw stable
- Very good hold on products
- Does not flow
- Great flexibility as it is specially adapted to the addition of colorants/glitters
- Intense black shine
