Summary of what we know from the original: Souplesse is a dark (brown) elastic fat-based glaze in a 500 g pack, intended for coating/drizzling confectionery. Melt gently up to max. 50°C, then temper to 25–30°C for working; overheating can damage the structure and cause lumps. Ingredients include sugar, palm fat, coconut oil, low-fat cocoa powder, whey powder, emulsifiers (soya lecithin E322, sorbitan tristearate E492) and vanilla flavouring. Allergens: milk and soya. Store in a cool, dry place, ideally up to 20°C. Nutrition per 100 g: 2407 kJ/578 kcal; protein 3.0 g; carbs 50.0 g; fat 40.0 g.

Working with glazes: Melt each glaze at a maximum temperature of 50°C. Temper to 25–30°C – this is the temperature at which you should work with the glaze. Higher melting temperatures damage the glaze structure and may cause it to become lumpy.

Souplesse – Dark Elastic Fat Glaze 500 g is ideal for coating and finishing cakes, pastries, biscuits and other confectionery. It creates a smooth, glossy dark finish that sets nicely while remaining pleasantly elastic, helping your bakes look professional and stay appealing from the first slice to the last.

Whether you’re glazing a celebration cake, adding a neat drip to cupcakes, or giving traybakes a rich cocoa look, this dark chocolate-style coating delivers consistent results with a deliciously balanced sweetness and cocoa taste. Keep the temperature under control and you’ll be rewarded with an even, lump-free pour and a beautiful brown sheen.

Why you’ll love it: easy to melt and work with, great coverage, an attractive glossy finish, and a reliable set for clean slicing and serving. Perfect for home bakers and professionals who want a dependable dark confectionery glaze (also searched as dark cake glaze, cocoa coating, chocolate-style fat glaze, or pastry topping).

Average nutritional values per 100 g: Energy: 2407 kJ/578 kcal
Protein: 3.0 g
Carbohydrates: 50.0 g
Fat: 40.0 g

FAQs
1) Is Souplesse – Dark Elastic Fat Glaze 500 g real chocolate?
Souplesse is a fat-based confectionery glaze with cocoa powder, designed for easy melting and coating rather than being a traditional chocolate couverture.

2) What temperature should I melt it to?
Melt gently up to a maximum of 50°C. Overheating can damage the structure and cause lumping.

3) Do I need to temper it?
Yes—temper to 25–30°C and work at this temperature for the best texture and finish.

4) What can I use it for?
It’s intended for pouring/coating confectionery: cakes, pastries, biscuits, slices, and decorative drips.

5) How should I store it?
Store in a cool, dry place, ideally at temperatures up to 20°C.

6) Does it contain allergens?
Yes. Allergens: milk and soya.

7) Why is my glaze lumpy?
The most common cause is melting at too high a temperature. Keep below 50°C and temper to 25–30°C before use.

Ready to give your bakes a sleek, dark, glossy finish? Add Souplesse – Dark Elastic Fat Glaze 500 g to your basket at WorldofConfectioners.com and start glazing like a pro.

Store in a cool, dry place, ideally at temperatures up to 20°C.