Technique that allows a cookie or cereal bar to be completely covered in chocolate.
Process in which cookies or bars are placed on a bed of muelted chocolate and just the bottom part gets coated.
Easy-to-dissolve powdered chocolate to make novelty drinks.
Spreading small chocolate particles on a base to obtain differentiated products.
Process in which liquid chocolate is poured in small amounts to obtain different shapes and sizes of chips, drops and flakes.
Simultaneous injection of chocolate coating and filling, applicable in different types of molds. This process is ideal to make bonbons and truffles.