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soak 10g Actiwhite in 80ml water for 15-20 mins then use in place of egg white
marzipan and more
Creamy White coloured pieces of non tempering compound chocolate
Silky Smooth Texture with superior piping consistency
Roberts Invertase For Liquid Centres - 30ml holly soak 10g Actiwhite in 80mlInvertaste is a great product to create liquid centres for your chocolates. Perfect for those liqueur flavoured centres. Once you have put a spoonful of fondant into the centre of your chocolate shell, add a few drops of invertaste. Cover and fill the remainder of the mould with Melted chocolate. Leave it for 1 2 days and the invertase will break the sugar in the fondant down and turn it into liquid. When you bite into your chocolate you will get a
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