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Choco Drip Chocolate

FunCakes Choco Drip Pearl Chocolate is a delicious, chocolate flavoured drip with a chocolate brown colour. Perfect for decorating cakes or adding silver accents to you decorations. Adding a drip to a cake has never been easier! With the handy squeezy bottle, simply squeeze and drizzle directly on to your cake! No need for piping bags.

Choco Drip Chocolate

sugar, vegetable fat (palm, palm kernel), cocoa, thickener: E1422, emulsifier: E322 (soy), preservative: E306.

For allergens, see ingredients in bold. May contain traces of: milk, sulphur dioxide and sulphites (E220-E228) at concentrations of more than 10 mg/kg or 10 mg/l, expressed as SO2.

Store in a cool, dry place, max 25°C.

Nutritional values per 100 g

Energy2407 kJ / 571 kcal
Fat41 g
of which saturated35 g
Carbohydrate51 g
of which sugar38 g
Protein4,3 g
Salt0 g
  • 180 g (FC52310)

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Preparation of Choco Drip Chocolate

1

Remove the cap from the bottle.

2

Remove the aluminium seal completely.

Important product update: temporarily there has not been an aluminium seal on certain batches of the Choco Drip bottles. In this case, only remove the cap and check if you have a bottle with or without seal before you place the bottle in the microwave.

3

Place the bottle without the seal and cap in the microwave at 800W for 15-20 seconds. Repeat this 3 or 4 times until the chocolate is completely liquid.

4

Replace the cap on the bottle and shake the bottle well.

5

Hold the bottle upside down to check that the chocolate flows out well.

6

Apply your drip to your cake.

Clean the cap after use with warm water. The bottle can be reheated after use.

Product Update – Improved shelf life and no aluminum seal:
From July 2021 onwards the FunCakes Choco Drip will have a longer shelf life: 20 months instead of 12 months. Also there is no longer a aluminum seal on the bottle. So there is no longer need to remove the seal before use.

 

Please note that the appearance of the Choco Drip in the packaging may be different, due to white and/or circular marks on the cocoa chocolate. This is better known as cocoa butter bloom or “fat bloom”. This “bloom” is caused during the production process when the colouring is cooled or tempered, resulting in uneven crystals. If you melt the Choco Drip again, the spots will disappear and it will work and taste as expected.

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