A dark medium glaze with 8.97% cocoa content. Ready-to-use, eligible for machine processing, for desserts, for decoration, freeze-stable and can be flavored with a working temperature of 40-45°C. No tempering required. Can be flavored with fat-based pastes such as Carma hazelnut paste or Moccoro. Melt up to a temperature of 40–45°C. For glazing cakes, tortes, and candy. For brushing sweet pastry bases.