Caribe Dark Chocolate Coating Drops Master Martini are a reliable choice whenever you want a glossy, even finish without lumps. The drops melt quickly and evenly, so you can melt exactly the amount you need and keep the rest perfectly fresh for next time. Whether you’re finishing a celebration cake, coating biscuits for the tin, or adding elegant dark stripes to a light dessert, this dark coating delivers a rich cocoa taste and a beautiful shine.

Simply place the drops into a heatproof bowl and melt over a hot water bath, stirring during melting. Take care that the water does not boil, as overheating can damage the coating. Also ensure no water gets into the melted coating. If you need a thinner consistency for pouring or dipping, you can dilute it by adding 100% fat.

Use the dark coating for fine ribbing and drizzles on light cakes, on desserts covered with white coating or chocolate, on Swiss rolls and other pastries. It’s also perfect for pouring over bundt cakes and other bakes, and for decorating Christmas and afternoon tea biscuits.

For extra decoration, pair the dark coating with sugar pearls, sprinkles, or a contrasting dark finish on lighter toppings. Once set, you can create an eye-catching effect with coloured spray – bronze spray looks especially striking on the dark surface and gives your desserts a luxurious, patisserie-style look.

Weight 1 kg

FAQs

1) Is Caribe Dark Chocolate Coating Drops Master Martini real chocolate?
Caribe Dark Chocolate Coating Drops Master Martini is a high-quality dark cocoa coating (compound), designed to melt easily and set with a glossy finish.

2) How do I melt Caribe Dark coating drops?
Melt in a hot water bath while stirring, or gently in a microwave in short bursts. Avoid overheating and keep water away from the coating.

3) What is the maximum melting temperature?
The coating melts at a maximum temperature of 50°C. Higher temperatures can damage the structure and cause thickening or lumping.

4) Do I need to temper Caribe Dark Chocolate Coating Drops Master Martini?
Work with it at 25–30°C (tempering range stated). Keeping within this range helps achieve a smooth, workable consistency and a nice finish.

5) Can I thin the coating for pouring or dipping?
Yes. You can thin it by adding 100% fat (as stated), which helps create a more fluid coating for glazing and dipping.

6) What can I decorate with it?
It’s great for cakes, bundt cakes, traybakes, Swiss rolls, desserts, biscuits and Christmas baking—ideal for drizzles, ribbing, dipping and full coverage.

7) What allergens does it contain?
It contains soya (soya lecithin) and may contain traces of milk and nuts.

Bring a professional finish to your bakes with Caribe Dark Chocolate Coating Drops Master Martini—add it to your basket and start decorating like a confectioner today.

Melt in a hot water bath with occasional stirring, or melt slowly in a microwave. In that case, take care not to overheat. Note: the coating melts at a maximum temperature of 50°C. Temper to 25–30°C – this is the working temperature. Higher melting temperatures damage the structure of the coating (it can become lumpy, etc.).

Store in a dry place (max. 20°C)