Caribe Milk Disc Master Martini chocolate coating drops are designed to make decorating and finishing bakes effortless. The handy disc shape melts quickly and evenly, so you can melt only what you need—no waste, no chopping, and a beautifully smooth result.

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

Use the milk chocolate coating to create delicate drizzles and fine ribbing on light-coloured cakes, desserts coated in white icing or chocolate, traybakes, Swiss rolls and other pastries. It is also perfect for glazing bundt cakes and other baked goods, and it works beautifully for decorating Christmas biscuits and afternoon tea treats.

For extra-impact decorations, pair Caribe Milk Disc Master Martini with a contrasting coating, sugar pearls or sprinkles. Once set, you can add a striking finishing touch with a coloured spray—bronze spray looks especially luxurious against darker accents and gives your desserts a premium, patisserie-style look.

This high-quality, meltable milk coating in drops is prized for its smooth melt and attractive gloss, making it ideal for decoration, dipping pastries and coating festive biscuits.

Weight 1 kg

FAQs

1) Is Caribe Milk Disc Master Martini real chocolate or a chocolate coating?
It is a milk chocolate-flavoured coating (compound), made with vegetable fats, designed for easy melting and reliable setting.

2) How do I melt the coating without it going lumpy?
Melt gently over a hot water bath and stir regularly. Do not let the water boil and do not overheat—high temperatures can damage the structure and cause thickening or lumps.

3) Can I melt it in the microwave?
Yes—melt slowly in short bursts, stirring between each burst, and take care not to overheat.

4) What temperature should I work at?
The coating melts at a maximum of 50°C and is tempered/worked at 25–30°C for best handling.

5) Can I thin it for dipping or pouring?
Yes, you can thin the coating by adding 100% fat to achieve a more fluid consistency.

6) What can I use it for?
Ideal for glazing cakes, dipping biscuits, drizzling over desserts, decorating traybakes and finishing festive bakes with a glossy milk-chocolate look.

7) Does it contain allergens?
Yes. It contains milk and soya, and may contain traces of nuts (tree nuts).

Bring your cakes and biscuits to life with a smooth, glossy finish—add Caribe Milk Disc Master Martini to your baking kit and create bakery-worthy decorations today.

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

Store in a dry place (max. 20°C)