HQ cocoa butterPPP (pure prime pressure) cocoa butter obtained solely through a mechanical-physical process (steam) and not by chemical synthesis. Features: high and fast crystallisation.
It improves the fluidity of the couvertures during the tempering process and provides structure to gelato replacing a part of the crème fraîche already in the recipe. Excellent in baked products, partly replacing certain fats. Gives texture to ganache, praline toppings, and cream. Ideal for spray and any other type of decorations.