+ 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, Nonfat Dry Milk Solids, Whole Milk Solids, Whey
Powder, Soy Lecithin (an emulsifier), Salt, and Artificial Flavor.
Additional Notes: Store in a dry place, away from foreign odors and protected from direct sunlight.
+ Directions
Applications: Use as 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.
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