Bring a pop of colour and a burst of berry aroma to your bakes with Pink Strawberry Coating - 250 g. This pink, strawberry-flavoured fat-based confectionery coating (often searched for as strawberry candy melts, strawberry melting wafers, pink coating drops or strawberry glaze for desserts) is made in convenient discs/drops, so it melts faster, portions easily and helps you work neatly in the kitchen.

Whether you’re finishing cake pops, dripping a drip cake, coating biscuits, or creating elegant chocolate-style decorations, the smooth melt and vibrant pink-red shade make every treat look instantly celebratory. Use it on cupcakes for a glossy drizzle, dip strawberries and marshmallows for party platters, or pour it into moulds for quick, pretty toppers. For a firm, satisfying “snap”, use it as-is; for a softer, easier-to-slice finish, simply blend in a little extra fat as recommended below.

Turn everyday baking into a small story of joy—pink swirls on a birthday cake, strawberry-scented drizzle on brownies, or a Valentine’s dessert that looks as good as it tastes. Add Pink Strawberry Coating - 250 g to your basket and start decorating with confidence.

FAQs

1) Is Pink Strawberry Coating - 250 g real chocolate?
It’s a fat-based confectionery coating (not tempered chocolate). It’s designed to melt and set easily without tempering.

2) How do I melt it properly?
Melt in a microwave or over a bain-marie at 40–45°C. Avoid direct heat/flame and keep water away from the coating.

3) Can I thin it for a smoother drizzle?
Yes. For a glossier surface and softer texture, add about 1/4 part fat to 1 part coating (e.g., cocoa butter, coconut oil, or 100% vegetable fat).

4) Will it set hard?
Yes—used without thinning, it sets firmer and can give a pleasant snap when bitten.

5) What can I use it for?
Perfect for cake pops, drip cakes, dipping biscuits and fruit, coating desserts, piping details, and making decorations in moulds.

6) Does it contain allergens?
Yes, it contains milk and may contain traces of soya. Always check the full ingredients and allergen statement.

Preparation: melt the product by heating in a microwave or in a bain-marie at 40–45°C (avoid direct flame). If you want the coating to snap when bitten and be firm, do not thin it. For a glossier surface and a softer texture (easier to cut) on the finished dessert, we recommend adding 1/4 part fat to 1 part coating, e.g. cocoa butter, coconut oil. 100% fats such as Crisco Shortening or vegetable Master Martini fat.

Store at room temperature up to 20–25 °C in a dry, dark place.