+ Comments
+ Specifications
Storage Conditions: Dry (humidity < 60%) and cool (16-18ºC/ 60-64ºF)
Ingredients: Cocoa beans, sugar, cocoa butter, emulsifier: soya lecithin, natural vanilla extract.
Additional Notes: Cocoa: 70.5% Sugar: 29%
+ Directions
Applications: Ganache centers, ganache icing, mousse, sauce, beverages, decorations, glaze.
Directions: Tempering temperatures:
Melt to T1: 55-58°C/ 131-136°F
Cool to T2: 28-29°C/ 82-84°F
Warm to T3: 31-32°C/ 88-90°F to work or hold.
See Content section for complete instructions.
+ Product Brochure and Features