Chocolate Flakes

They have the same flavour and texture as couverture chocolate blocks. They add excellent colour and flavour to cakes, desserts, creams, pastries, and can be used in decorating and coating jobs, and sauces. No need to break or crush chocolate flakes. They are practical, melt quickly and can be stirred very easily during melting. You can use them instead of couverture chocolate blocks in all pastry varieties. Chocolate flakes are made of pure chocolates like couverture chocolates.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Specifications

  • Dark Chocolate Flakes (Bitter Pul Chocolate)

  • Dark Chocolate Flakes contain 55% cocoa mass;

  • Suitable for professional and amateur bakers;

  • Can be used in chocolate fondant;

  • Add intense dark chocolate flavour to creams;

  • For best results melt them in a bain-marie at 30˚C to 35˚C;

  • White Chocolate Flakes (Beyaz Pul Chocolate)

  • High milk content suitable for professional and amateur bakers;

  • Can be used in chocolate fondant;

  • Can be used in creams, cakes, and cookies;

  • Do not expose them to fire to melt;

  • For best results melt them in a bain-marie at 30˚C to 35˚C;

  • En iyi sonuç için 30-35 derecede benmari usulü ile eriterek kullanınız.

  • Can be caked when exposed to high temperature or steam

Packing Options

  • Krater Dark Chocolate Flakes 1 x 10kg

  • Krater White Chocolate Flakes 1 x 10kg

Pastry Products
Ice Cream Master
Chocolate Range