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Corman Artisan

Baker-Pastry chef - Chocolatier-Ice confectioner

Extra Fondance 99,9 % fat

Our unique and exclusive speciality butter

Corman's Tips

Ice cream:
  • The Extra Fondance concentrated butter is easy to mix with other ingredients. Mix the other ingredients beforehand and add Extra Fondance when the mix has a temperature of 40 °C.
  • Homogenisation is not required. Pasteurisation is sufficient to obtain a thin layer of emulsion.

  • Melt the chocolate at 35 °C and add Extra Fondance already melted at 40 °C. Mix with an immersion mixer until obtaining a shiny and elastic emulsion.

Products information


Concentrated butter (cow's milk)

Fat quantity

99,9 % min.

Fusion point

28 °C


12 months at 6 °C max


Carton containing 4 blocks of 2.5 kg


Milk (milk protein and lactose traces)

Mean nutritional data (per 100 g)

Energy 899 kcal (3696 kJ)
Fat 99,9 g
Of which saturated 64,6 g
Carbohydrates 0,0 g
In which sugars 0,0 g
Proteins 0,0 g
Salt 0,0 g

Specially suitable for making ice creams, chocolate fillings and ganache

  • The Extra Fondance concentrated butter is ideal for making ice cream, chocolate fillings and ganache.

Perfect final results

  • Feels great in your mouth (no fatty sensation).
  • Thick, light and easy-to-digest products.
  • Preserves the desired aromas in the finished products.

Constant quality
  • The colour, taste, texture and melting point are constant all year long. 

Low melting point
  • Its particularly low melting point (28 °C) guarantees good melting qualities and a great feel in the mouth. 

Neutral taste and colour
  • Thanks to its neutral taste, the aromas take on their full body in the finished products. 

Longer period of conservation
  • The fat content increases the period of conservation and limits the risks of contamination by bacteria. 


  • Ice creams, chocolate fillings and ganache.

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