Carat offers a range of great tasting compound coatings, each is:
‘Compound coating’ refers to all types of chocolate that do not meet the definition of real chocolate. Developed with the Puratos know-how in chocolate processing and suitable for multiple applications, the Carat range of compound coating is made of cocoa powder and vegetable fats and guarantees superior products with excellent taste, texture and viscosity.
Looking for chocolate that tastes as good as the story behind it? Re-invent your chocolate applications with Cacao-Trace , and become part of a unique chocolate community.
A premium tasting compound coating available in dark, milk & white and amber. Extremely versatile in use, may be used for similar applications as real chocolate: from chocolate confectionary to all parts of chocolate tart.
A high-fluidity compound coating. Ideal for thin (and extra thin) layers on final applications like cookies, alfajores, ...
A flexible compound coating that offers excellent adherence to the application without cracking when cutting or eating. Ideal to coat donuts, berliners, swissrolls. This exists in the traditional tastes: dark, milk & white AND in a RAINBOW-range of colours with or without flavour
A soft, tasty and flexible cover cream with excellent taste and mouthfeel, available in dark, white & amber. Delivering a glossy and appealing finish and a perfect clean cut, it’s ideal to cover patisserie applications
A multi-purpose filling with a premium taste. May be used both before and after baking.
A creamy textured filling that remains stable during proofing, freezing and baking, with no outflow after baking.
A filling with a soft and liquid texture. Allows easy injection after baking/frying.