- chocolate replaces based on vegetables fats,available in three alternatives or cocoa content: dark,milk and white chocolate coverture

- supplied in small pieces,for ''bain Marie''esay to melt purpose 

- perfect cake covering coatings 

- fluid melted consistency,for an optimal coverage effect

- shiny coating effect,enhanced when oil is added

- chocolate compounds have wide applications range,from cake coating to ganache (cold or warm) procedure,in combination with the Eurocas non dairy creams.