usage: instant chocolate used for mixing with other ingredients in preparing sweets like chocolate mousse, creams, chocolate truffle, brownies, chocolate sauce, and when tempered it is used for coating petit four, fruits, fillings, moulds decorating pastries.

working advice:

melting: melt the chocolate at a temperature of

45-50°c (113-122°f) in a microwave or bain-marie.

tempering: temper on a marble table. melt the chocolate by 45-50°c (113-122°f). spread 2/3 of the chocolate on a marble table to cool down to 29°c (84.2°f).

spread and scrape the chocolate continuously.

once cooled, mix the chocolate vigorously with the remain of the hot chocolate to obtain a final

temperature not exceeding 30-31°c (86-87.8°f)

ingredients: cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, bourbon vanilla pods.

allergies: this product might contain traces of nuts, milk, gluten & peanuts.

storage: this product must be stored at a temperature of 18 -20 c ( 64-68 f), with a relative humidity ˂ 60%. avoid exposure to sunlight or any external smells.

shelf life: 18 months