Chocolate fillings that
stay thick and creamy
Ordinary chocolate melts or burns and becomes hard when baked, making it difficult to create a thick and creamy texture in confectionery applications such as chocolate fondant.
Our compound fillings use plant-based oils and fats to make soft products. These products can withstand baking, and retain their flavor after cooling.
We propose a wide range of chocolate fillings to our customers that are appropriate to their applications, such as chocolate cookies, fondant chocolates, and bakery applications that are soft and smooth even when eaten at room temperature.
Our compound fillings use plant-based oils and fats to make soft products. These products can withstand baking, and retain their flavor after cooling.
We propose a wide range of chocolate fillings to our customers that are appropriate to their applications, such as chocolate cookies, fondant chocolates, and bakery applications that are soft and smooth even when eaten at room temperature.