Bakers Journal

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Herza Schokolade customized chocolate products


January 23, 2012
By Bakers Journal

January 23, 2012 – Herza Schokolade’s customized chocolate pieces are designed to help bakers make their products stand out.

Bake-stable chocolate batons, used chiefly for chocolate croissants and “pain au chocolat,” are available in white, milk and dark chocolate, as well as caramel flavoured varieties. The batons range from one and two centimetres wide and eight to 40 centimetres long. The size can be adjusted to suit the customer’s specifications, and aromatics such as vanilla or coffee can be added to the batons for a customized flavour.

Herza’s Liliput line of chocolate buttons is also bake-stable. They are made with 40 per cent cocoa to give products a more intense chocolate flavour. The buttons are available in diameters ranging from 10 to 12 millimetres and keep their shape when baked.

Finally, the company’s microsize chocolate pieces are designed to scatter well and resist abrasion for easy use in decorating muffins and cakes. The micro pieces can be customized with gold, silver, red or green gleam for a shiny effect.

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For more information on these and other Herza Schokolade products, visit www.herza.de.


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