Dark Chocolate Compound Flakes for Professional Decoration
Dark chocolate compound flakes (scagliette) are thin, shiny, irregular shards of dark cocoa coating used to decorate and finish desserts. This 1 kg pack contains 10 portions, designed for pastry shops, gelato makers and restaurant kitchens that need a ready-to-use decorative element. Made with cocoa powder and vegetable fats, the flakes keep their shape at room temperature and do not require tempering, melting cleanly into mousses, creams and gelato bases.
What Are Chocolate Compound Flakes
Compound flakes are a coating product (surrogate) rather than couverture chocolate: cocoa butter is replaced by vegetable fats, which makes the flakes more stable, easier to handle and more economical for high-volume use. The shards are roughly 0.5 mm thick, with a glossy surface and a clean snap. Their irregular shape gives an artisan, hand-finished look on cakes, semifreddi and individual desserts.
Sensory Profile
The flakes deliver an intense, slightly bitter dark cocoa note with a smooth, fast melt on the palate. The glossy surface reflects light, adding a professional visual finish, while the thin shards provide a light, crisp texture that contrasts with creamy bases such as Chantilly, mascarpone cream or gelato.
Technical Specifications
Net weight 1 kg per pack, supplied in a carton of 10 packs. Average nutritional values per 100 g: 2245 kJ / 538 kcal, fat 30 g (of which saturates 29 g), carbohydrate 64 g (of which sugars 63 g), fibre 2.4 g, protein 1.8 g, salt 0.30 g. Ingredients: sugar, hydrogenated vegetable fats (palm kernel, sunflower), low-fat cocoa powder, emulsifier sunflower lecithin (E322), salt. May contain soya, nuts and milk.
Professional Uses
Use the flakes to coat the sides of cakes and entremets, to top gelato tubs and sundaes, to fold into semifreddi and mousses for a stracciatella effect, to finish cappuccino and dessert plates, and to decorate pralines and pastries. Because the product is heat-stable up to a point, fold it into bases below 30 C to preserve the glossy shards. A typical decorative dose is 10 to 20 g per portion.
Storage
Store in a cool, dry place away from direct light and heat sources, ideally below 18 C. Do not refrigerate: condensation and temperature swings cause fat bloom (a grey surface film) and loss of gloss. Keep the pack sealed after opening to protect against humidity and odour absorption.
Logistics and Delivery in Switzerland
LAPA distributes to pizzerias, restaurants, gelato shops, pastry labs, hotels, Italian delis and private customers across Switzerland, with refrigerated and ambient logistics serving Zurich, Basel, Bern, Lucerne, Lugano, Geneva, Lausanne, St. Gallen and Winterthur. For areas outside the LAPA fleet we ship with Swiss Post, Planzer, Galliker and Camion Transport. Order today, receive tomorrow on stocked items.
Who It Is For
Designed for pastry chefs, gelato makers, restaurant and hotel kitchens and food service operators who need a stable, economical and ready-to-use chocolate decoration in professional 1 kg format.
