Strong flavor. Buttons facilitate easy handling and microwave melting. Easily measure an exact amount.

Storage Conditions:  Dry and cool (68- 72ºF, 20- 22ºC)

Ingredients:  Sugar, Vegetable Oil (Palm Kernel Oil and Hydrogenated Palm Kernel Oil), Whey Powder, Whole Milk Solids, Nonfat Dry Milk Solids, Soy Lecithin (an emulsifier), Salt, and Artificial Flavor.

Additional Notes:  Store in a dry place, away from foreign odors and protected from direct sunlight.

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.