Beurre de Cacao Chocolart - Ruby 200g - LB15SB fin-mariage too far causes crystallization in

too far causes crystallization in the air and color loss

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Manette 2 : 5

Can it be used in whipped cream without it falling

Beurre de Cacao Chocolart - Ruby 200g - LB15SB fin-mariage too far causes crystallization inPavoni Chocolart x E. Forcone Chocolart Ruby Cocoa Butter 200g Ready to use metallic colored cocoa butter, ruby red effect, for chocolate decoration. Pavoni's Chocolart Ruby cocoa butter, developed with Emmanuele Forcone, is a ready to use metallic colorant: the pigments are already dosed and incorporated into the cocoa butter. Simply melt and temper it to bring a deep and shiny ruby red effect to your chocolate pieces, surface decoration, molding,