+ Comments
+ Specifications
Storage Conditions: Dry and cool (68- 72ºF, 20- 22ºC)
Ingredients: Sugar, Vegetable Oil (Palm Kernel Oil and Hydrogenated Palm
Kernel Oil), Cocoa Powder (Processed with Alkali), Soy Lecithin (An Emulsifier),
Whey Powder (Milk), and Salt.
Additional Notes: Store in a dry place, away from foreign odors and protected from direct sunlight.
+ Directions
Applications: Use as a chocolate or as a coating.
Directions: To use as COATING: Melt to 113ºF/ 45ºC with indirect heat and continuous agitation. Add 10-25% vegetable fat/oil to achieve desired fluidity. Maintain at 98-103ºF/ 36-39ºC while working. For best shine, cool in forced cold air (refrigerator) at 40-45ºF/ 4-7ºC until coating is completely set. The colder, the better!
To use as CHOCOLATE for molding, decorations, etc: NO TEMPERING NEEDED. Melt to 113ºF/ 45ºC with indirect heat and continuous agitation. Maintain at 98-103ºF/ 36-39ºC while working. For best shine, cool in forced cold air (refrigerator) at 40-45ºF/ 4-7ºC until coating is completely set. The colder, the better!
To use as CHOCOLATE for ganaches, mousses, creams: NO TEMPERING NEEDED. Melt to 113ºF/ 45ºC with indirect heat and continuous agitation. Use according to your recipe.
+ Product Brochure and Features