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 Chef Rubber is your source for fine Felchlin chocolate products, Osa pastry fillings, plus many more exquisite selections. |
Glaze Coating
- This is Felchlin Caramel Brillant.
- Use to glaze entremets, cakes, pastries, desserts and ice creams.
Item#:
502503
Coating Chocolate Rondo
- Felchlin Ultra Dark M Rondo for moulding is easy to use as no tempering is required.
- Made with beans from Ghana and organic vanilla from Madagascar, its low viscosity is perfect for melting and for making chocolate mousses and creams, whipped ganache, cookies, muffins and filling and glazing chocolate cakes.
- Also suited for coating of cakes, tarts, pastries and confectionaries. To mould fancy items (Easter bunnies, eggs etc.).
- Perfect for moulded dimensional items or confectionary requiring a firmer coating as it sets with a shiny finish and firm snap.
- Warm to between 48–50°C/118–122°F. Working temperatures 35–45°C/95–113°F. Does not need tempering.
choco-shipping-links.html
Item#:
502352
Coating Chocolate Bar
- This is Felchlin Ultra Dark M coating chocolate.
- Felchlin Ultra Dark M Bar is easy to use for moulding, as no tempering is required.
- Made with beans from Ghana and organic vanilla from Madagascar, its low viscosity is perfect for melting and for making chocolate mousses and creams, whipped ganache, cookies, muffins and filling and glazing chocolate cakes.
- Felchlin Ultra Dark M is also suited for coating of cakes, tarts, pastries and confectionaries. To mould fancy items (Easter bunnies, eggs etc.).
- Perfect for moulded dimensional items or confectionary requiring a firmer coating as it sets with a shiny finish and firm snap.
- Warm to between 48–50°C/118–122°F. Working temperatures 35–45°C/95–113°F. Does not need tempering.
choco-shipping-links.html
Item#:
502350
Coating Chocolate
- This is Felchlin Ultra Milk Coating Chocolate.
- Felchlin Ultra Milk Coating is the ideal coating for chocolate cakes and pastries, dipping cookies, fresh fruit, and many other applications. Great chocolatey taste!
- Use Ultra Milk to coat and fill tortes, cakes, pastries and confectionaries.
- Warm to between 48–50°C/118–122°F. Working temperatures 35–45°C/95–113°F. Does not need tempering.
choco-shipping-links.html
Item#:
502353
Coating Chocolate
- This is The Felchlin Ultra White M moulding chocolate.
- The Felchlin Ultra White moulding chocolate is easy to use as no tempering is required.
- Perfect for moulded dimensional items or confectionary requiring a firmer coating as it sets with a shiny finish and firm snap.
- Use Ultra White for coating of cakes, tarts, pastries and confectionaries. To mould fancy items (Easter bunnies, eggs etc.).
- Warm to between 48–50°C/118–122°F. Working temperatures 35–45°C/95–113°F. Does not need tempering.
- Use our amazing Color Brix to tint this coating before applying to your sweet treats!
choco-shipping-links.html
Item#:
502355