A stabilized chocolate icing to be heated (45
Developed to be used in a Belshaw half-icer for half-icing Doughnuts. Can also be heated and used as a dip for ?clair, or Coconut Squares/Fingers. It can also be drizzled as an accent on most dessert items. Will withstand freeze/thaw cycles. Suitable for some packaging.
This icing is required to be heated to 45?C, and then applied to room temperature products.