How to use:

• Heat until the glaze reaches 35/40°C while stirring slowly, until a smooth and fluid consistency is obtained.
• Pour it over a frozen/very cold dessert and store it in a blast chiller for 1 minute or in a freezer for 30 minutes.
• Remove it from the blast chiller or freezer and decorate.

Ingredients for Full Coverage Mirror Glazes:

Dark chocolate: Glucose syrup, water, cocoa powder, sucrose, dextrose, thickeners: agar-agar E406, pectin E440; preservative: potassium sorbate E202; acidity regulator: citric acid E330.

White Chocolate: Glucose syrup, sugar, water, shea oil, dextrose, whole MILK powder, rice starch, thickeners: pectin E440, agar agar E406; preservative: potassium sorbate E202; acidity regulators: citric acid E330, sodium citrate E331; flavour.

Yellow: Glucose syrup, sugar, water, rice starch, thickener: pectin E440, agar-agar E406; acidity regulators: citric acid E330, sodium citrate E331; flavour, preservative: potassium sorbate E202; colour: curcumin E100.

Red: Glucose syrup, sugar, water, rice starch, thickener: pectin E440, agar agar E406; acidity regulators: citric acid E330, sodium citrate E331; flavour, preservative: potassium sorbate E202; colour: allura red AC E129.

Pistachio: Glucose syrup, water, sugar, PISTACHIO paste 6% (PISTACHIO NUTS >99%, colours: E100, E141), dextrose, rice starch, thickeners: E440, E406; preservative: E202; acidity regulators: E330, E331; colour: E100.

Caramel: Glucose syrup, sugar, water, shea oil, dextrose, whole MILK powder, rice starch, colours: plain caramel E150a, curcumin E100; thickeners: pectin E440, agar agar E406; preservative: potassium sorbate E202; acidity regulators: citric acid E330, sodium citrate E331; flavour.

Allergens: possible cross-contamination: May contain traces of eggs, peanuts, soy, milk, nuts (ALMONDS, HAZELNUTS, PISTACHIO NUTS)

Storage precautions: Product must be stored in a cool and dry place, shielded from direct light