For the use of coating cakes, cupcakes, muffins, cakes on a stick or viennoiserie snacks melt the Dip at 40°C and continue with its application.

For the use of gâteau coating melt the Dip at 40°C and then add 100-200 gr sunflower oil.

For the use of ice cream gâteau coating melt the Dip at 40°C and continue with its application.

For the creation of buttercream, whip 200 gr of Dip and add 100 gr of Margarine Princess or butter.