For a sweet and creamy, white chocolate taste, without the need for careful tempering, white compound coating is a dream come true. Perfect for bakers, chefs and chocolatiers looking for a versatile, easy-to-use product that gives the look and taste of white chocolate, with none of the effort involved in using couverture.
White compound coating is made from vegetable fats, sugar, milk and emulsifiers, and sometimes vanilla, and it’s best used in decorating cakes and baked goods, dipping, drizzling, enrobing and coating.
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