How to do it:
1. Boil the water and sugar.
2. Add the glucose.
3. Add in the bloomed gelatin.
4. Add the Bakels Diamond Glaze Neutral.
5. Pour in the Pettina Dark & Light NT Chocolate.
6. Add the gold dust and colour powder.
7. Emulsify the mixture.
8. Strain using 2-3 sifters before using.
9. Use at 35°C.
A non-tempering compound dark chocolate used for coating, dipping and decorating bakery and confectionery products
View productA non-tempering compound light chocolate used for coating, dipping and decorating bakery and confectionery products
View productSuites 601 & 602 Raffles Corporate Center Don Franscisco Ortigas, Jr. Road Ortigas Center 1605 Pasig City