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CHOCOLATE PRODUCTS FOR MOLDING IN CONFECTIONERY

Tulip Chocolate has a wide range of versatile products that you can use for molding in confectionery. Our compound and couverture chocolate are suitable for making pralines/bonbons and chocolate bars.

Compound Chocolate

No need to temper

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Couverture Chocolate

Need to temper

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Do you have any questions about our products or their applications?

Click the button below to get in touch with us. Our technical team will be ready to help you.Contact A Tulip Consultant