Coatings

Ready-made sticky apricot-flavor glaze from Canada, perfect for adding an attractive amber-hued sheen to fruit tarts, Danish pastries, sweet pies, and more. Works well as a seal when filling and icing cakes too. Simply dilute with water and heat before...

Coming Soon Instructions Quickly dip gelato or ice cream in Coriandolina Chocolate Coating that has been warmed to 30°C - 34°C / 86°F - 93°F. Allow excess coating to drain off. Once hardened, the gelato or ice cream can be consumed...

Coming Soon Instructions Quickly dip gelato or ice cream in Coriandolina Otto Cookie Butter Coating that has been warmed to 35°C - 38°C / 95°F - 100°F. Allow excess coating to drain off. Once hardened, the gelato or ice cream can be...

Ready-made sticky apricot-flavor glaze from Canada, perfect for adding an attractive amber-hued sheen to fruit tarts, Danish pastries, sweet pies, and more. Works well as a seal when filling and icing cakes too. Simply dilute with water and heat before...