NOBEL BITTER

No hydrogenated fats,Nobel Bitter stands out for highest cocoa content

High-quality dark chocolate compound for covering. It is marked by a low melting point and an optimal snap effect. It keeps a long-lasting shininess without needing tempering. Also available in white and milk versions.

superior quality dark coating for confectionery. It is based on fractionated vegetable fat with low melting point with consequent excellent palatability.

dark coating for confectionery.

after gentle melting (45°C max.) NOBEL BITTER can
be used as a high class couverture in mouldings or
enrobing of confectionery and bakery products.
Tempering is not needed.
IMPORTANT: NOBEL BITTER cannot be mixed with pure
chocolate and even minute amounts of water can
spoil it developing a soapy taste.