DESSERT COMPONENTS

Category

DESSERT COMPONENTS

Dessert components cover a range of products for finishing, flavour and visual composition.
The assortment is developed to provide control over both appearance and flavour in desserts.
The category includes:

Chocolate colour sprays – for a uniform surface and finish
Cocoa fruit juice – fresh acidity and natural sweetness
Dropsticks – for decoration and flavouring

The products are used to finish and elevate desserts, where both visual precision and flavour play a role.
Dessert components make it possible to work more purposefully with contrasts, texture and presentation.