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I've never heard of it, but found some information.
http://www.auiswiss.com/culin_menu_pastry.cfm?catid=1239 , near the bottom of the page. Interesting! Looks like it is made for the top pastry chefs, so maybe someone with schooling can be of more help.
BlakesCakes
Posted 18 Nov 2006 , 5:23am
post #3 of 3
These sound like a wonderful product for high end, high producing endeavors, but at nearly $20/lb. 
, I think I'll have to suffer with old-fashioned tempering 
As a comparison, they sound like a rich man's paramount crystals for "good chocolate"....
Rae
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