Milk chocolate icing
The chocolate icing is particularly suitable for icing desserts, cakes and cookies for children. It has a 36% cocoa content. The advantage of the icing over cooking chocolate is that it can prepared without adding any fat. The icing is simply melted in a water bath. In addition to easier preparation, the icing also creates a nicer appearance – your cakes will be glossy and evenly iced.
Sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier (soya lecithin), stabilizator E 476, flavour: vanillin. It may contain traces of nuts (hazelnuts, almonds) and wheat proteins. The chocolate mass contains the minimum 36% of cocoa solids.
Nutritional value table
|of which saturated fats:||23g|
|of which sugars:||52g|